What did you eat today?
Quote: SOOPOOI’ve been eating sun dried tomatoes. They come in olive oil. I use them instead of candy
Also found these ‘small’ avocados. One is perfect for any salad I’m eating.
Pecans, shelled and bagged, have also been a go to snack recently. I love the short lived aftertaste of pecans.
I’m trying to eat healthier. I need EB as my personal chef.
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Sundried tomatoes and fresh mozzarella became my new favorite snack a few months back. I use a toothpick to skew a tomato and a mozzarella ball. The leftover oil makes a nice salad dressing.
Quote: rxwineQuote: SOOPOOI’ve been eating sun dried tomatoes. They come in olive oil. I use them instead of candy
Also found these ‘small’ avocados. One is perfect for any salad I’m eating.
Pecans, shelled and bagged, have also been a go to snack recently. I love the short lived aftertaste of pecans.
I’m trying to eat healthier. I need EB as my personal chef.
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### Weekly Rate:
- **$200 to $750 per week** for Personal Chef according to google not including food prices.
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That just covers my cat's food..
Quote: SOOPOOI’ve been eating sun dried tomatoes. They come in olive oil. I use them instead of candy
Also found these ‘small’ avocados. One is perfect for any salad I’m eating.
Pecans, shelled and bagged, have also been a go to snack recently. I love the short lived aftertaste of pecans.
I’m trying to eat healthier. I need EB as my personal chef.
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I also like pecans but I have to salt them before eating. As a child I remember the long drives from Cleveland to Florida going 58 miles per hour. The only redeeming thing to those trips was stopping on the side of the road in Georgia to buy bulk bags of pecans.
Quote: DRichQuote: SOOPOOI’ve been eating sun dried tomatoes. They come in olive oil. I use them instead of candy
Also found these ‘small’ avocados. One is perfect for any salad I’m eating.
Pecans, shelled and bagged, have also been a go to snack recently. I love the short lived aftertaste of pecans.
I’m trying to eat healthier. I need EB as my personal chef.
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I also like pecans but I have to salt them before eating. As a child I remember the long drives from Cleveland to Florida going 58 miles per hour. The only redeeming thing to those trips was stopping on the side of the road in Georgia to buy bulk bags of pecans.
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But you put salt on your bacon. You think everything needs salt
Quote: EvenBob
But you put salt on your bacon. You think everything needs salt
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Of course i do. When you have a blood pressure of 252/153 you have to dedicate yourself to keep it at that level.
Quote: DRichQuote: EvenBob
But you put salt on your bacon. You think everything needs salt
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Of course i do. When you have a blood pressure of 252/153 you have to dedicate yourself to keep it at that level.
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If it was easy to die from heart disease, then everyone would be doing it. I admire your dedication.
Die young, and stay pretty. Live fast, as it won't last. as Ms. Harry says.
It was strange seeing her singing this last year, a month before she turned 79.
The omelette has broccoli, spinach, onion, little tiny diced ham bits, and swiss cheese. Generally very good, although it tastes like I want more salt, so it may be "healthy" despite the glisten of oil. The potatoes are definitely crying out for salt.
The wheat toast is slightly burnt and lightly buttered, a delightful combination.
Quote: DieterSome kind of omelette, potatoes, toast.
The omelette has broccoli, spinach, onion, little tiny diced ham bits, and swiss cheese. Generally very good, although it tastes like I want more salt, so it may be "healthy" despite the glisten of oil. The potatoes are definitely crying out for salt.
The wheat toast is slightly burnt and lightly buttered, a delightful combination.
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I guarantee the eggs they use are powdered because that's what every powdered egg product looks like when it's cooked. When you eat at a breakfast buffet in Vegas they have a big tub of scrambled eggs they look just like that but scrambled. Powdered eggs are way cheaper for restaurants to use than fresh eggs especially now that eggs cost so much. To me powdered eggs taste like whatever you put on them. I'm sure the potatoes were frozen and they might not even be real potatoes, they might be like McDonald's fries which have 19 ingredients and are about 25% potato. I've never seen potatoes like the ones on the plate above they had to come from a factory.
If you look carefully, the "potato skins" are visible. The frozen potato food product factory certainly has an extraordinary attention to detail to reconstitute the heap of industrial ingredients into so many unique individual shapes, with eyes and skins and unique patterns.
Quote: EvenBob\ they might be like McDonald's fries which have 19 ingredients and are about 25% potato.
How do you figure 25%? I would assume closer to 85% potato with most of the rest being oil.
Quote: DRichQuote: EvenBob\ they might be like McDonald's fries which have 19 ingredients and are about 25% potato.
How do you figure 25%? I would assume closer to 85% potato with most of the rest being oil.
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I don't know why I put 25%, it's 85% potato and 15% other ingredients.
Quote: DieterIt's an open kitchen. I watched the guy crack the eggs.
If you look carefully, the "potato skins" are visible. The frozen potato food product factory certainly has an extraordinary attention to detail to reconstitute the heap of industrial ingredients into so many unique individual shapes, with eyes and skins and unique patterns.
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I've never seen an omelette that is as pitiful looking as that one that wasn't made with powdered eggs. If he used real eggs I wonder how he attained that level of mediocrity. And how did he get real potatoes into weird looking little niblets like that they look almost inedible. Or maybe this is the way restaurant food looks like now I never go to restaurants how would I know.
Quote: EvenBobQuote: DieterIt's an open kitchen. I watched the guy crack the eggs.
If you look carefully, the "potato skins" are visible. The frozen potato food product factory certainly has an extraordinary attention to detail to reconstitute the heap of industrial ingredients into so many unique individual shapes, with eyes and skins and unique patterns.
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I've never seen an omelette that is as pitiful looking as that one that wasn't made with powdered eggs. If he used real eggs I wonder how he attained that level of mediocrity. And how did he get real potatoes into weird looking little niblets like that they look almost inedible. Or maybe this is the way restaurant food looks like now I never go to restaurants how would I know.
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I have become a master omelet maker. It is amazing how much difference a good pan makes.
Quote: DRichQuote: EvenBobQuote: DieterIt's an open kitchen. I watched the guy crack the eggs.
If you look carefully, the "potato skins" are visible. The frozen potato food product factory certainly has an extraordinary attention to detail to reconstitute the heap of industrial ingredients into so many unique individual shapes, with eyes and skins and unique patterns.
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I've never seen an omelette that is as pitiful looking as that one that wasn't made with powdered eggs. If he used real eggs I wonder how he attained that level of mediocrity. And how did he get real potatoes into weird looking little niblets like that they look almost inedible. Or maybe this is the way restaurant food looks like now I never go to restaurants how would I know.
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I have become a master omelet maker. It is amazing how much difference a good pan makes.
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That's why they make omelette pans.
Quote: EvenBob
That's why they make omelette pans.
I had one of those but it was very poor quality. I make mine in a frying pan and it works perfect. As long as it is a good non-stick pan it is pretty easy to make.
Quote: DieterSome kind of omelette, potatoes, toast.
The omelette has broccoli, spinach, onion, little tiny diced ham bits, and swiss cheese. Generally very good, although it tastes like I want more salt, so it may be "healthy" despite the glisten of oil. The potatoes are definitely crying out for salt.
The wheat toast is slightly burnt and lightly buttered, a delightful combination.
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The reason I called this omelette pitiful is because it has no character. It has no color to it, has no thickness. It's like a flat egg pancake. This is what and omelette is supposed to look like.
Quote: DRichThis is mine. It is 3 egg made in a 10 inch pan with ham and cheese.
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It looks lonely.
Quote: EvenBobQuote: DRichQuote: EvenBobQuote: DieterIt's an open kitchen. I watched the guy crack the eggs.
If you look carefully, the "potato skins" are visible. The frozen potato food product factory certainly has an extraordinary attention to detail to reconstitute the heap of industrial ingredients into so many unique individual shapes, with eyes and skins and unique patterns.
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I've never seen an omelette that is as pitiful looking as that one that wasn't made with powdered eggs. If he used real eggs I wonder how he attained that level of mediocrity. And how did he get real potatoes into weird looking little niblets like that they look almost inedible. Or maybe this is the way restaurant food looks like now I never go to restaurants how would I know.
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I have become a master omelet maker. It is amazing how much difference a good pan makes.
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That's why they make omelette pans.
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Uhh, no.
Mock the American "diner style" folded omelette all you like, but those pans are just wrong.
I didn't think they were made after the 1980s, and I wouldn't trust the nonstick coating on anything from more than around a decade ago.
They're mediocre for making frittata style omelettes, and useless for making folded omelettes.
As for browning, most omelettes aren't supposed to br browned, as if it gets hot enough to brown, it gets hot enough to toughen the egg.
Quote: Dieter
They're mediocre for making frittata style omelettes, and useless for making folded omelettes.
As for browning, most omelettes aren't supposed to br browned, as if it gets hot enough to brown, it gets hot enough to toughen the egg.
I think my picture is the perfect coloring for an omelet.
Quote: billryanQuote: DRichThis is mine. It is 3 egg made in a 10 inch pan with ham and cheese.
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It looks lonely.
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I never make side items when I cook. Besides, I can't even eat that whole omelet.
Quote: Dieter
Uhh, no.
Mock the American "diner style" folded omelette all you like, but those pans are just wrong.
I didn't think they were made after the 1980s, and I wouldn't trust the nonstick coating on anything from more than around a decade ago.
They're mediocre for making frittata style omelettes, and useless for making folded omelettes.
As for browning, most omelettes aren't supposed to br browned, as if it gets hot enough to brown, it gets hot enough to toughen the egg.
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40 years ago I had a Wagner steel omelet pan just like the one in the picture that made fantastic omelets. It was from the 1920s. I guess I'm an omelette snob, they differ from country to country. Every country in the world has a different kind of omelette some are thick some are flat. I like mine big fat and fluffy.
Quote: DRichQuote: Dieter
They're mediocre for making frittata style omelettes, and useless for making folded omelettes.
As for browning, most omelettes aren't supposed to br browned, as if it gets hot enough to brown, it gets hot enough to toughen the egg.
I think my picture is the perfect coloring for an omelet.
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Your omelet looks more appetizing than the one Dieter had. Still too thin for me but at least it looks like you should eat it.
Quote: billryanI tried Morningstar imitation beef crumbles for the first time, pan-frying them, then adding some sauce. When I added half a box of Spaghetti ,it absorbed enough of the sauce to caramelize the pasta. After a minute or two of stirring, I added a bodacious amount of parmesan cheese and essentially stir-fried it to perfection. Using whole wheat pasta and the veggie crumbles suddenly makes it an almost healthy meal.
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I read this five times trying to figure it out and I came to the conclusion that this is what the end product looked like.
Today, they are throwing a Sunday brunch. Only about a dozen of us signed up, but we'll see what happens when word gets around.
A $10 "donation" got a heaping plate of scrambled eggs, sausage links, and strawberries. There was a pastry table with several types of breads and rolls, with homemade cinnamon apple butter. They have ambitious plans and are a welcome addition to the park.
I had a (low sodium) V8 earlier, and my diet just felt too straight.
This is a Taco John's potato oles scrambler (chorizo).
It seemed light on the chorizo, and I would have preferred some melty goodness on the shredded cheese. I think I'll be shuddering from onion burps until I cross two state lines.
The reconstituted frozen potato product discs were pleasantly brown and crispy.
Quote: Dieter
I had a (low sodium) V8 earlier, and my diet just felt too straight.
This is a Taco John's potato oles scrambler (chorizo).
It seemed light on the chorizo, and I would have preferred some melty goodness on the shredded cheese. I think I'll be shuddering from onion burps until I cross two state lines.
The reconstituted frozen potato product discs were pleasantly brown and crispy.
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As I always say put enough cheese on it and you can eat almost anything.
Quote: Dieter
I had a (low sodium) V8 earlier, and my diet just felt too straight.
This is a Taco John's potato oles scrambler (chorizo).
It seemed light on the chorizo, and I would have preferred some melty goodness on the shredded cheese. I think I'll be shuddering from onion burps until I cross two state lines.
The reconstituted frozen potato product discs were pleasantly brown and crispy.
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did you add the shredded chees after you cooked the dish? I prefer my cheese melted.
Quote: billryanQuote: Dieter
I had a (low sodium) V8 earlier, and my diet just felt too straight.
This is a Taco John's potato oles scrambler (chorizo).
It seemed light on the chorizo, and I would have preferred some melty goodness on the shredded cheese. I think I'll be shuddering from onion burps until I cross two state lines.
The reconstituted frozen potato product discs were pleasantly brown and crispy.
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did you add the shredded chees after you cooked the dish? I prefer my cheese melted.
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You can ask questions like that because you can see an actual picture of what he ate. Isn't modern technology wonderful? Don't you wish you knew how to take pictures of your food instead of just describing it?
Quote: EvenBobYou can never go wrong with this meal for dinner, eggs fried ham and hash browns.
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What do you use for hash browns? Califlower rice?
Quote: vegasQuote: EvenBobYou can never go wrong with this meal for dinner, eggs fried ham and hash browns.
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What do you use for hash browns? Califlower rice?
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Grated turnip, makes tastier hash brown than potatoes
Quote: billryanQuote: Dieter
I had a (low sodium) V8 earlier, and my diet just felt too straight.
This is a Taco John's potato oles scrambler (chorizo).
It seemed light on the chorizo, and I would have preferred some melty goodness on the shredded cheese. I think I'll be shuddering from onion burps until I cross two state lines.
The reconstituted frozen potato product discs were pleasantly brown and crispy.
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did you add the shredded chees after you cooked the dish? I prefer my cheese melted.
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I outsourced the cookery.
I think they were in the news a little while ago for having the trademark to "Taco Tuesday".
If you think of the other ubiquitous fast food taqueria, Taco John's is a bit fancier. I'd say the signature dish is the "Super Potato Olés", which are kind of like nachos, but with the potato discs instead of chips.
The limited time offers are also usually pretty good. Sometimes a fish taco, sometimes a fried chicken taco, or whatever they can come up with.
Quote: EvenBobYou can never go wrong with this meal for dinner, eggs fried ham and hash browns.
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That is one of the few meals that you eat that I would also eat.
Quote: DieterQuote: billryanQuote: Dieter
I had a (low sodium) V8 earlier, and my diet just felt too straight.
This is a Taco John's potato oles scrambler (chorizo).
It seemed light on the chorizo, and I would have preferred some melty goodness on the shredded cheese. I think I'll be shuddering from onion burps until I cross two state lines.
The reconstituted frozen potato product discs were pleasantly brown and crispy.
link to original post
did you add the shredded chees after you cooked the dish? I prefer my cheese melted.
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I outsourced the cookery.
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So 1/3 of your total bill was the diet Pepsi? Seriously? That's insane.
Quote: EvenBobQuote: DieterQuote: billryanQuote: Dieter
I had a (low sodium) V8 earlier, and my diet just felt too straight.
This is a Taco John's potato oles scrambler (chorizo).
It seemed light on the chorizo, and I would have preferred some melty goodness on the shredded cheese. I think I'll be shuddering from onion burps until I cross two state lines.
The reconstituted frozen potato product discs were pleasantly brown and crispy.
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did you add the shredded chees after you cooked the dish? I prefer my cheese melted.
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I outsourced the cookery.
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So 1/3 of your total bill was the diet Pepsi? Seriously? That's insane.
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I am allowed to pay a dollar extra for the big cup to enjoy not having the refills make me stand up and stop reading my correspondence.
You are welcome to get a small courtesy cup for ice water if you prefer.
Quote: EvenBob
So 1/3 of your total bill was the diet Pepsi? Seriously? That's insane.
Drinks and deserts are the largest profit items at most restaurants.
