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From: ucbesvax.turner@ucbcad.UUCP
Newsgroups: net.cooks
Subject: Iron, omelettes, etc. - (nf)
Message-ID: <256@ucbcad.UUCP>
Date: Tue, 16-Aug-83 16:32:28 EDT
Article-I.D.: ucbcad.256
Posted: Tue Aug 16 16:32:28 1983
Date-Received: Sat, 20-Aug-83 16:25:35 EDT
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Organization: UC Berkeley, CAD Group
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#N:ucbesvax:2500001:000:1213
ucbesvax!turner    Aug 16 03:52:00 1983

Not that this newsgroup should degenerate into net.cookware, but I am
devotee of iron.  I have a cast-iron frying pan that I remember from early
childhood (it's crispy on the bottom), that I cadged off my parents when I
left for college.  I still have it.   And I'm starting to think that I'll
be sending a kid to college someday with exactly the same pan packed away.
And would kill him(her) if he loses it.

A rather mundane heirloom, but I love it more as the years go by.  Maybe
it's just a sentimental association with my ever-improving omelettes. (:-))

Back to cooking: NEVER use rosemary in the omelette batter itself.  It's
gritty, and can overpower the dish.  HOWEVER, it can be used to good
effect when heating the pan; just crumble a smidgen into the butter or
margarine.  It has esthetic value for the surface of the omelette, and
contributes to the "outer taste".

For the "inner taste": use a Danish cheese (the smelly kind), but never
cheddar; swiss *can* be OK.  Fontina is good.  Also: grill the onions
in the pan before folding them into the batter.  Finally, in the case of
omelettes, there *is* a such thing as too much garlic.

	Not really a cook,
		Michael Turner
		ucbvax!ucbesvax.turner