Thursday, July 24, 2014

Fluffy Omelet

Fluffy Omelet

[From America's Test Kitchen, Episode 1403: Three Ways With Eggs]

Serves 2

A teaspoon of white vinegar or lemon juice can be used in place of the cream of tartar, and a hand-held mixer or a whisk can be used in place of a stand mixer. We recommend using the fillings that accompany this recipe; they are designed not to interfere with the cooking of the omelet.

  • 4 large eggs, separated
  • 1 tablespoon unsalted butter, melted, plus
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 recipe filling (recipes follow)
  • 1 ounce Parmesan cheese, grated (½ cup)

1. Adjust oven rack to middle position and heat oven to 375 degrees.
Whisk egg yolks, melted butter, and salt together in bowl.
Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface.
Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2 to 2½ minutes.
Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes.
Fold egg yolk mixture into egg whites until no white streaks remain.

2. Heat remaining 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat, swirling to coat bottom of pan.
When butter foams, quickly add egg mixture, spreading into even layer with spatula.
Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet.
Transfer to oven and cook until center of omelet springs back when lightly pressed, 4½ minutes for slightly wet omelet and 5 minutes for dry omelet.

3. Run spatula around edges of omelet to loosen, shaking gently to release.
Slide omelet onto cutting board and let stand for 30 seconds.
Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.



Heat 1 teaspoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 shallot, sliced thin, and cook until softened and starting to brown, about 2 minutes. Add 5 ounces asparagus, trimmed and cut on bias into ¼-inch lengths, pinch salt, and pepper to taste, and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in smoked 1 ounce smoked salmon, chopped, and ½ teaspoon lemon juice.



Heat 1 teaspoon olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 1 shallot, sliced thin, and cook until softened and starting to brown, about 2 minutes. Add 4 ounces white or cremini mushrooms and ⅛ teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in 1 teaspoon balsamic vinegar.

Saturday, August 24, 2013

Sunday, July 21, 2013

Dinah's Chicken in Glendale

Dinah's Family Restaurant in Glendale California.


Their Facebook page is more appealing then the web site.

  • 01:30:48 Sree pigs in blanket.
    • Time - Phrase
    • 01:30:37 Ze lingonberry pancakes.
    • 01:30:43 Lingonberry pancakes.
    • 01:30:48 Sree pigs in blanket.
    • 01:30:54 Dieter: Huh?
    • 01:30:56 She has lingonberry pancakes.

Saturday, June 29, 2013

Rowing Machine, getting started

Indoor rowing is a great aerobic exercise that can add variety to your training routine while engaging more than just the legs.

First learn to setup the equipment for proper use.

Good video instruction. I recommend you watch is a couple of times before jumping into a machine.

Now your ready to row, learn how to do it.

I started including the rowing machine  while reading the first Tess Monaghan mystery, Baltimore Blues.

Phase 1–Drive (strong and quick)

Phase 2–Recovery (smooth and relaxed)

So after you've done a few minutes you will want to get some coaching about good form (what not to do). I found this video helpful and clear plus there are driller to help you improve.

For the experienced, none beginner, rower you'll want to do some sprints. This video from the same folks above lays it all out for you. I like to do a 10 pull sprint every 2 minutes but you should research this because I don't know what I'm done :)

Thursday, January 31, 2013

Stale bread

Stale bread is traditionally made by leaving the bread out on the counter over night. It gets hard and dry because the starch crystallizes binding the H2O molecules.

The quick method of placing bread in a 225° F oven for thirty minutes drives the water out of the bread. This helps cooked dishes retain some of the breads structure and minimizes the sog factor.

So if you want to avoid soggy stuffing and pudding, use the oven method.

Sunday, January 27, 2013


Here is one of the commercials that Channel 4 WSMV in Nashville is currently airing. They recorded me playing the Snowbird song while sitting on the porch of the Musical Heritage Center of Middle Tennessee at sunset. Sharon and I were there for the monthly celtic session last October.

When the videographer arrived everybody at the session learned the tune and we played it about a dozen times, each time through it was a little different. Great bunch of musicians, everyone listening and adapting to what the others were doing with the tune.

Thursday, December 6, 2012

The Four Horsemen of the Testing Apocalypse

Column info : The Four Horsemen of the Testing Apocalypse by James A. Whittaker.

Food for thought when one is considering a new project or rethinking your test strategy of an old friend.

Warning phases that should trigger reexamination of your test strategy:
  • "Go and test it."
  • "Go and test it some more."
  • "Re-execute the tests."
  • "Good news, one million regression tests didn't find any defects."
  • "Testers can act like users and find 'customer bugs' before we ship."
  • "Testing is boring."