Garbage omlete
I just realized that with all hoopla that is going on, I've missed the new season of the "The Taste". Amongst all shows (cooking shows that is) modern TV has to offer, this is my favorite, simply because first taste is blind.
Sometime ago, while visiting New York I went to a new eclectic restaurant Dining in the Dark. The whole experience was in pitch dark and the only sense available was smell and taste. Well, technically, there was touch also, but I don't normally manhandle my food before consuming. At some point I have closed my eyes, because keeping them open was pointless. There is something uncomfortable, liberating, exciting, and challenging to approach your fundamental everyday activity from a completely different angle. Dare I say, it was somehow erotic to savor every bite.
I love food and endless possibilities it allows. Anything from sophisticated "no price on the menu" places to hole-in-the-wall and street carts.
In our town we have "The Lounge" - laundromat/bar-restaurant.
Digest it. (wink)
Among other eclectic, greasy choices on the menu, exists a particular gem called "Garbage omelet". I often fantasize that it is all of the leftovers from the previous day, or possibly longer, nicely fried and wrapped in perfect blanket of protein and cholesterol. To my disappointment, most of those ingredients are fresh. It inspired me to produce a line of Garbage omelet's of my own: peppers, tomatoes, sausage, steak strips, onion (can't forget the onions), anything odd and random that is left in my fridge after a week of cooking and before that big weekly shopping trip. That became my staple on Sunday mornings. Possibilities are endless and it's not just a figure of speech. It took me two years to perfect and get consistent results and color out of eggs, but once you get and taste perfectly beaten egg - there is no going back. No ordinary beaten eggs will ever do.
Here is a last Sunday Leftover feast:
Day old homemade waffles (recipe will follow in separate post), toasted + avocado + tomato. You can butter waffles for more calorie intake if you are trying to fatten somebody up (can you feel my motherly pain?)
Peppers, carrots, onions fried + day old meatballs cut in quarters. Since any meat is pretty much dry and uneatable next day - this is perfect way to get rid of leftovers.
Beat eggs separately. One doesn't even need to spice/salt it: spices and salt from the meat released into the skillet during reheating process are plenty. Pour eggs over and - voilà!
Melt cheese over it. Any cheese: goat, feta, even cheese mass called "american cheese"... it's all good! :)
Sometime ago, while visiting New York I went to a new eclectic restaurant Dining in the Dark. The whole experience was in pitch dark and the only sense available was smell and taste. Well, technically, there was touch also, but I don't normally manhandle my food before consuming. At some point I have closed my eyes, because keeping them open was pointless. There is something uncomfortable, liberating, exciting, and challenging to approach your fundamental everyday activity from a completely different angle. Dare I say, it was somehow erotic to savor every bite.
I love food and endless possibilities it allows. Anything from sophisticated "no price on the menu" places to hole-in-the-wall and street carts.
In our town we have "The Lounge" - laundromat/bar-restaurant.
Digest it. (wink)
Among other eclectic, greasy choices on the menu, exists a particular gem called "Garbage omelet". I often fantasize that it is all of the leftovers from the previous day, or possibly longer, nicely fried and wrapped in perfect blanket of protein and cholesterol. To my disappointment, most of those ingredients are fresh. It inspired me to produce a line of Garbage omelet's of my own: peppers, tomatoes, sausage, steak strips, onion (can't forget the onions), anything odd and random that is left in my fridge after a week of cooking and before that big weekly shopping trip. That became my staple on Sunday mornings. Possibilities are endless and it's not just a figure of speech. It took me two years to perfect and get consistent results and color out of eggs, but once you get and taste perfectly beaten egg - there is no going back. No ordinary beaten eggs will ever do.
Here is a last Sunday Leftover feast:
Day old homemade waffles (recipe will follow in separate post), toasted + avocado + tomato. You can butter waffles for more calorie intake if you are trying to fatten somebody up (can you feel my motherly pain?)
Peppers, carrots, onions fried + day old meatballs cut in quarters. Since any meat is pretty much dry and uneatable next day - this is perfect way to get rid of leftovers.
Beat eggs separately. One doesn't even need to spice/salt it: spices and salt from the meat released into the skillet during reheating process are plenty. Pour eggs over and - voilà!
Melt cheese over it. Any cheese: goat, feta, even cheese mass called "american cheese"... it's all good! :)