I just finished watching Taylor's Ultimate on the Cooking channel, and he was making Omelets!

I love omelets. Actually I love eggs in general. the Cook book I am slowly working on has a section for Breakfast dishes and a section for Egg dishes. That is how much I love eggs.

I missed the first few minutes, which I am guessing was just intro stuff. He went to France to learn how to make a French Omelet, then he went to Spain to learn how to make a Tortilla De Patatas, an omelet similar to a Fritata, or similar to the omelets my mom made growing up.

The thing I don't get is why go to Spain? When he made his "Ultimate" Omelet (there was no meat or cheese involved so I don't know how it can be called ultimate. Then again, I am from the Midwest and he is from New York, so that might be why) all he used was the techniques he learned in France, which he already knew how to do. He did nothing to do with the Spanish version he learned to make. Couldn't he have Incorporated that in some how? Maybe serve it with some fried potatoes or something?

Well it's about time!

Took them a few weeks, but it seems that the Cooking Channel finaly has a show featuring Julia Child!

It's possible I just always missed the ads and didn't see it in the listings, but I'm glad it is on there. How can you have a cooking network with out a show staring Julia Child?

I'm watching an episode of Foodography and it is about cooking with fire. (And they showed Viking Fans when they were talking about tailgate parties. as they should)

The problem is when they were talking about Barbecue. Most of the examples they talked about and showed were refereed to as BBQ, but they weren't. They were examples of Grilling! and these are "Experts" that are saying this!

I cringed every time they said it until they actually started talking about actual Q.

I'm watching Molto Mario (YAY!!! I can watch a show with Mario Batali in again! turns out I always could since it was moved from Food Network to FLN, but I really had no reason to care about anything involving FLN except for seeing Emril Live! every once in a while listed while scrolling through the programming guide. Now it is the Cooking channel. I spent a fair amount of time watching it yesterday)

He was talking about chopping up stuff (In this case, mushrooms) and he said that he didn't like chopping up stuff into little bits. That way you can't see it or taste it as well (BTW. I'm paraphrasing here) Since he is making a more rustic dish from northern Italy, big chunks make sense.

Big chunks have their place. He is making a sauce that has bigger chunks and big big flavors and in this case, big chunks are a no brainer. But if you are making something that has a more of a blended flavor to it, then small pieces are a good thing. the flavors blend more and you get a little bit of each ingredient in almost every bite. In a Marinara sauce, I wouldn't mind biting into a big piece of garlic, but I would rather have small pieces and have the flavor mixed in through the whole sauce (plus, in the case of garlic, the smaller the piece, the stronger the flavor.)

There is a place for big chunks, there is a place for small chunks. It just depends on what you are making.


On the bright side, he was cooking with a lot of butter. That is never a bad thing :)