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I'm close to top shelf cooking breakfast for me and the boys, including omelets, however,
A few weeks back on a fishing trip we stopped for breakfast and I ordered an omelet, Wow, fluffy and lots of air in the egg...
How do I achieve this?
I normally beat/stir 3 eggs in a small bowl with a fork,,,
Talk to me...............
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Add 1 Tbsp water (my choice) or milk, per egg. Then, whip like crazy with a whisk - it'll likely entrain more air in the egg slurry than a fork can.
Another thing I do is to gently scrape the first film that forms on the bottom & edges of the pan, then let the mixture set as it cooks. It makes some wavy texture on the outside of the omelet, & make me think it's more fluffy.
Good luck!
FC
"Every day is a holiday, and every meal is a banquet."
- Mrs. FC
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Campfire Kahuna
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what works for me, is to add just a little water, maybe a couple of teaspoons, and then use a whisk to beat the air into the eggs. Cook them in a proper pan, that is fairly hot, you want the cooking to take place right away.
I use a high heat spatula, to move the eggs around, stirring gently at first, then lifting them to allow liquid egg to fill the space.
I don't cook the omelet on both sides, just cook long enough to firm up, but not cook the top side. I add the 'filling' ingredients if using them. Cheese, bell pepper, onion, or whatever.
I fold one edge, then tilt the pan so that the omelet slides down, and then I flip it over.
Perfect, fluffy omelet every time.
Sam......
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Folic, 3 tablespoons for 3 eggs?
Seems like a lot of water, but I'll try it..
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Sam, you don't flip the omelet in the pan and very briefly "cook" the 2nd side?
You're also using water, just not as much it seems...
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Folic, 3 tablespoons for 3 eggs?
Seems like a lot of water, but I'll try it.. It's probably less. I don't measure, I just wave the bowl 'neath a slow-running faucet. I started out years ago with The Frugal Gourmet's Omelet Method , then tweaked it from there. He boils it all down at the 12:29 mark of the follow-up video. I don't flip the omelet, either. Once the top starts to look like it's beginning to firm up, I place the cheese on first, then the toppings, both on the half of the omelet that's opposite of the handle. At serving, I put the spatula under that side of the omelet, and help it slide out onto the plate. Once half of it is on the plate, I rotate the handle over the plate, folding the "unloaded" half of the omelet over onto the toppings. I'll also plate the omelet just a touch shy of "done", & let it rest on the plate to finish cooking. And if you've never tried chipotle powder sprinkled onto an omelet� well, you might give it a try. Damn - I'm getting hungry now! FC
Last edited by Folically_Challenged; 11/29/14.
"Every day is a holiday, and every meal is a banquet."
- Mrs. FC
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Campfire Kahuna
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Sam, you don't flip the omelet in the pan and very briefly "cook" the 2nd side?
You're also using water, just not as much it seems... no, never flip the omelet. Just cook it on the one side. Teaspoons of water for me, not tablespoons.
Sam......
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The way I make a fluffy omelet is to separate the whites and beat them with a wisk til frothy. Then gently fold in beaten egg yolks with a couple of teaspoons of water and a pinch of salt.
Cook with real butter over med high heat.
Another way too add fluff is stir the eggs with fork when they first start to congeal ... but only once.
I fold my omelets but to each his own.
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When I worked in a big hotel kitchen during high school they'd cook it for a minute and then stick it in a Salamander.
They were the thickest omelets I've ever seen but the air'd leak out of em if they set too long under the heat lamp waiting to get picked up.
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Campfire Kahuna
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the other bone of contention with making omelettes, is whether to fold them once, or fold twice, into thirds.
The grand French cooks of old, folded only once. More modern chefs will tell you to fold in thirds, and roll the omelette onto the plate, seam down.
If you are serious about omelettes, read Dione Lucas and Julie Child.
Sam......
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I do both the tri-fold seam down and the classic folded in half omelet.
I learned about separating the whites from one of the cooking shows on PBS in 1980s. I don't remember who it was though. Stirring the omelet once is a technique I learned from watching Jacques P�pin. That man is an awesome omelet maker.
My best omelet, and one that everyone raves over, is a fluffy tri-fold Seafood Newburg Omelet. The Newburg is flambeed with brandy. Ooh la la
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Campfire Kahuna
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last year, at a family gathering, I did omelettes to order for about 30 people. Everything was prepped in advance, and I used three pans. They cranked out like clockwork, and each was fluffy. 
Sam......
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R&D will commence in about 30 minutes, stay tuned.
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Ok, Cooked 3 omelets very similar to the way Jeff Smith shows,
Yes, fluffier and and an improvement, I also did the fold in half only once as it goes onto the plate,
Don't think I'll do that again, I don't like the way the egg is much softer(uncooked) in the middle once it's folded on the plate.. We like our eggs firm.
I normally cook the bacon in a 12" cast iron pan as I'm cooking omelets, the hot 12" cast pan is put on top the 10" omelet pan after the omelet is folded in the pan, there by creating a very quick oven in which the interior of the folded omelet has time to slightly cook...
try it once...
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Campfire Ranger
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Here is the master...
[video:youtube]watch?v=57afEWn-QDg[/video]
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Campfire 'Bwana
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Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire 'Bwana
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last year, at a family gathering, I did omelettes to order for about 30 people. Everything was prepped in advance, and I used three pans. They cranked out like clockwork, and each was fluffy. This!!!!! Sam. I setup an omelette station at every tailgate and do it exactly this way using a Camp Chef 3 burner stove. Even had the head chef from the DC Fours Seasons at the most recent soiree and he raved on the eggman!! 
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire 'Bwana
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I like my omelets less fluffy and more flat. (Please see disclaimer in signature lines.) I have found that water gives me a flatter omelet while 'arf and 'arf makes it fluffier.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Depends on the shape...if you just fold over once, cover the pan, they will fluff up quite a bit, but deflate once set on the plate.
OTOH, if you fold as described by Sam, and as described and shown in the Jaques Pepin vid, in the second example, they retain some height.
P.S. If done properly, this version is quite loose in the middle.
Last edited by sse; 11/30/14.
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Campfire 'Bwana
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If they are a bit under-cooked, I get a bit loose in the middle.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Campfire 'Bwana
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wouldn't that hurt? Anyone used one of the half moon shaped omelette cookers? They get the trick done with a perfect fluffy omelette every time. Little too fluffy for me. 
Proud to be a true Sandlapper!!
Go Nats!!!!
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Here's mine. Perfect every time. Salt, pepper and a dash of hot sauce. ![[Linked Image]](http://s30.postimg.org/tiutoqssx/hb_egg.jpg)
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Add a little baking powder?  But then I'm not fond of omelets, or eggs generally for that matter. Good thing a dozen lasts a month in the 'fridge.
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
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That 2nd omelet by Pepin is way too soft for me, I prefer my chicken cooked....
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Here's mine. Perfect every time. Salt, pepper and a dash of hot sauce. Ah, the beginnings of wonderful deviled eggs. Remove the yolks, mix in with Duke's mayonnaise, sweet pickle relish, mustard, salt, pepper, and return to vacated white with a spoon, garnish with paprika...yum! But that's another thread. Water added to eggs for the omlette creates steam, and thus fluffiness. Sam's technique is solid.
War Damn Eagle!
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Campfire Kahuna
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Ham and Cheddar Cheese Omelets this morning. Buttermilk drop biscuits to go with them. Yeah, the omelets were fluffy. ![[Linked Image]](http://i626.photobucket.com/albums/tt349/Knocky/2014%20Second%20Half/Omelett_zpscf5e37e0.jpg)
Sam......
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Peppered bacon, red jalapeno, and a red bell pepper with Velveta last night for me. No pics, was too dang hungry. Three eggs whipped with a little water and they turned out great.
I love breakfast for dinner.
Sean
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I love breakfast for dinner.
I'm not convinced Breakfast should be in the morning, Way too good, to be over so early.
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Campfire Kahuna
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Now you have me thinking of, "The Full Monte", Field General Montgomery's breakfast.
Ever hear of that?
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Here is the master...
[video:youtube]watch?v=57afEWn-QDg[/video] Yes...watch this video and learn from the master. Thanks for the post sse!
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Campfire Kahuna
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http://www.yummly.com/recipe/external/Fluffy-scrambled-eggs-327515 Serves 1 1/2 tablespoon unsalted butter 2 large eggs, separated kosher salt 2 tablespoons heavy cream In a small nonstick skillet, melt the butter over medium-low heat. Separate the yolks and whites. Place yolks in a 1-cup measuring cup and add two small pinches of salt and the cream. Whisk with a fork to combine. In a medium bowl, place the whites, add two small pinches of salt and beat with a whisk to stiff peaks. Gently fold the yolks into the whites. Pour the egg mixture into the pan and cook, stirring gently, until eggs begin to set. Alternatively, this can be cooked as an omelet, filled, and folded over
Liberalism is a mental disorder that leads to social disease.
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Campfire Tracker
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I'm close to top shelf cooking breakfast for me and the boys, including omelets, however,
A few weeks back on a fishing trip we stopped for breakfast and I ordered an omelet, Wow, fluffy and lots of air in the egg...
How do I achieve this?
I normally beat/stir 3 eggs in a small bowl with a fork,,,
Talk to me............... I learned how in the Army on KP, here's all you have to do, always pour alittle milk into your bowl with your 2-3 eggs, beat them very briskly with your fork, and that is it. How much milk, oh come on, he ll it depends, you ll learn, start with not much because, really it doesnt take much, how about an 1/8th of a cup.
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Campfire Ranger
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and again...
[video:youtube]OdLVqC3--A0[/video]
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I love breakfast for dinner.
I'm not convinced Breakfast should be in the morning, Way too good, to be over so early. i came home from being gone for 4 day trip on sunday evening and the wife had bacon,scrambled eggs,fried taters,biscuits and gravy ready to eat. didn't make me mad at all.love my breakfast food anytime.
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Campfire Ranger
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My father included baking powder/ baking soda ???? in his eggs prior to whipping with a wisk and then adding ham/peppers.
One inch thick airy fluffy omelettes.
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I find that with omlettes, the number and size of the eggs compared to the diameter of the fry pan is fairly critical.
If you use too many eggs for the pan, the mixture ends up too thick on the bottom on the pan. This in turn means the middle/top tends to still be a bit soggy when the bottom is cooked..
The other thing is not to add uncooked or cold fillers..herbs and grated chesse are ok, but meats or veg are best added cooked and/or warm otherwise they have a tendency to cool the top of the omlette when added..
Last edited by Pete E; 03/31/15.
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My father included baking powder/ baking soda ???? in his eggs prior to whipping with a wisk and then adding ham/peppers.
One inch thick airy fluffy omelettes. ^^^^This. Same as mom does.^^^^
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My father included baking powder/ baking soda ???? in his eggs prior to whipping with a wisk and then adding ham/peppers.
One inch thick airy fluffy omelettes. ^^^^This. Same as mom does.^^^^ My Grandmother did too, up to, and including, the egg mixture to make a Frittata.
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Campfire Kahuna
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I can't think of a single thing baking powder would do for an omelett
Sam......
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I can't think of a single thing baking powder would do for an omelett I wonder if there is anything acid enough in eggs to cause the baking powder to give off CO2? Personally, I add jut a splash of water to the two egg omelett I prefer to make.. Inspired by this thread I made a cherry tomato, cheddar cheese and chives version last night, plus one with a ham, mushroom and a sprinkling of chopped fried onion...
Last edited by Pete E; 03/31/15.
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OP
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Be specific, Baking powder or Baking Soda?
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yeah
is it Arm and Hammer or Calumet...?
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Campfire 'Bwana
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I like 6-8 inch skillets BUT if you really want an air filled omelets these things get the job done. My college roomie had one and his omelettes were 3-4 inches high. With no fillings. ![[Linked Image]](http://www.akitchen.com/store/media/omelette-pan.jpg)
Proud to be a true Sandlapper!!
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Inspired by this thread I made a cherry tomato, cheddar cheese and chives version last night, plus one with a ham, mushroom and a sprinkling of chopped fried onion...
The cherry tomato, cheddar cheese and chive one sounds delicious. I would have never thought of cherry tomatoes.
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Campfire Kahuna
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Campfire Kahuna
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I'm close to top shelf cooking breakfast for me and the boys, including omelets, however,
A few weeks back on a fishing trip we stopped for breakfast and I ordered an omelet, Wow, fluffy and lots of air in the egg...
How do I achieve this?
I normally beat/stir 3 eggs in a small bowl with a fork,,,
Talk to me............... First you get a breakfast wench that can cook.....
Liberalism is a mental disorder that leads to social disease.
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I love breakfast for dinner.
There are endless possibilities. I probably do it two or three times a week.
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Wench eats like a bird, and for breakfast she's a fruit/yogurt person, she also won't eat red-meat, She is one confused individual.
But wowza, when it comes to baking, just stay out of the way.
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Campfire 'Bwana
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Hey you asked for fluffy filled and I gave you a surefire source that I've seen work. But WTH dump some baking soda and infuse some helium in that biatch!
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Kahuna
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I can't think of a single thing baking powder would do for an omelett I wonder if there is anything acid enough in eggs to cause the baking powder to give off CO2? Personally, I add jut a splash of water to the two egg omelett I prefer to make.. Inspired by this thread I made a cherry tomato, cheddar cheese and chives version last night, plus one with a ham, mushroom and a sprinkling of chopped fried onion... baking powder kinda sorta makes it's own fizz, with a base ingredient and an acid ingredient. Baking soda does not. There is no acid component of eggs. I know some folks swear by adding baking powder to an omelet, but I say balderdash.
Sam......
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The cherry tomato, cheddar cheese and chive one sounds delicious. I would have never thought of cherry tomatoes.
I slice the cherry tomato, and lightly fry them, then set aside somewhere and keep them warm as I cook the omelett.. Once omelett is sort of half cooked, I add the grated cheese and once melted, add the tomato and a sprinkle of chives. A little sea salt and a generous grind of black pepper and I am ready to fold and serve.. You can also add a splash of Worstershire Sauce before folding, but a little goes a long way..
Last edited by Pete E; 04/01/15.
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The cherry tomato, cheddar cheese and chive one sounds delicious. I would have never thought of cherry tomatoes.
I slice the cheery tomato, and lightly fry them, then set aside somewhere and keep them warm as I cook the omelett.. Once omelett is sort of half cooked, I add the grated cheese and once melted, add the tomato and a sprinkle of chives. A little sea salt and a generous grind of black pepper and I am ready to fold and serve.. You can also add a splash of Worstershire Sauce before folding, but a little goes a long way.. Thank you for that The tanginess of the tomatoes, the sharpness of the cheddar, and the bite of the chives sounds like just the perfect combination. A little side salad and I think I will have a nice little dinner.
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I can see FogHorn LegHorn in the Kitchen right now making "Fluffy" Omelets, with the baking powder, he yells at his chicken hawk nephew, "Son, I say, Son......Watch it Fizzz......."
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Campfire 'Bwana
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Pete is 100% correct!! That's also the way those guys with the big white hats do it at fine hotel brunches!!! When I do omelettes at tailgates I have 3 gas burners and about 10 pans cranking!! That's good fun right there!!
Proud to be a true Sandlapper!!
Go Nats!!!!
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I can see FogHorn LegHorn in the Kitchen right now making "Fluffy" Omelets, with the baking powder, he yells at his chicken hawk nephew, "Son, I say, Son......Watch it Fizzz......." I can hear it right now ! ![[Linked Image]](http://i78.photobucket.com/albums/j89/Lynn_D_1961/pink.gif)
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Campfire Outfitter
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That makes one of us !
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Campfire Outfitter
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OP
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My college roomie had one and his omelettes were 3-4 inches high.
You were in college, is it possible you and your roomie were just high? seems plausible on this end....
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Campfire 'Bwana
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Campfire 'Bwana
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no higher than the fluffy air-filled omelettes!!
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Outfitter
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OP
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Joined: Jan 2009
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The last couple weeks I've definitely improved the Omelets,
A little water mixed in the egg, a little oil and butter in the pan, a little higher heat,
Some what like Jeff Smith did on that link provided here, but I keep the cast iron pan hot, that was used to fry the bacon, then after I fold the omelet in the omelet pan, the hot cast iron pan is set on top of the omelet pan thereby creating a "dutch oven" which quickly bakes the omelet and melts the cheese topping.
By far, my favorite meal.
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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
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Put the eggs into a blender with a touch of water...that will fluff them up
Liberalism is a mental disorder that leads to social disease.
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Campfire 'Bwana
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Campfire 'Bwana
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You cook them in the blender????
Proud to be a true Sandlapper!!
Go Nats!!!!
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Posts: 18,666
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
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No, silly...what he does is mount a 9 horse Evinrude on a 50 gal drum, add water and dozens of eggs. If ya get the oil/gas ratio just right, really jumbles up them eggs...
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Campfire Ranger
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Campfire Ranger
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I like using the 1/2 moon pan....I like to use cream instead of water...and wit scrambled eggs...I do the egg/cream mix in a double boiler to boot = EGG PORN then there is pancake batter made wit beer .....its beer and cream for me and I ain't never going back..
I work harder than a ugly stripper....
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Campfire 'Bwana
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Campfire 'Bwana
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I tried to tell 'em about the half moon pan. They called me an amatuer! 
Proud to be a true Sandlapper!!
Go Nats!!!!
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Posts: 11,514
Campfire Outfitter
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OP
Campfire Outfitter
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Put the eggs into a blender with a touch of water...that will fluff them up Turbo Omelettes, on nitrous.
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Campfire Outfitter
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OP
Campfire Outfitter
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You cook them in the blender???? When us Manly Men put eggs into a blender, We skip the cooking process. Bottoms up!
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Joined: Jan 2009
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Campfire Outfitter
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OP
Campfire Outfitter
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I tried to tell 'em about the half moon pan. They called me an amatuer! The half moon pan is only used with the poached egg tray, Sausage patty and a Poached egg on a English muffin, you can thank me later. Actually, screw that, You can thank me NOW!
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Campfire 'Bwana
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Campfire 'Bwana
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No NO NOOOO!!!!
I'm telling ya' those half moons make the most air filled fluffy omelettes known to fluffy air filled omelette lovers. In fact, almost too fluffy!!
Proud to be a true Sandlapper!!
Go Nats!!!!
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Posts: 33,971
Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Some what like Jeff Smith did on that link provided here, but I keep the cast iron pan hot, that was used to fry the bacon, then after I fold the omelet in the omelet pan, the hot cast iron pan is set on top of the omelet pan thereby creating a "dutch oven" which quickly bakes the omelet and melts the cheese topping.
By far, my favorite meal.
That's the exact same premise as the half moon!! GFG Eggcheeseheads!!! pffftt...
Proud to be a true Sandlapper!!
Go Nats!!!!
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Campfire Oracle
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Campfire Oracle
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Dem shells is good for yo' bones, too! You cook them in the blender???? When us Manly Men put eggs into a blender, We skip the cooking process. Bottoms up!
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire 'Bwana
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Campfire 'Bwana
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Wrong thread!! 
Proud to be a true Sandlapper!!
Go Nats!!!!
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Posts: 3,936
Campfire Tracker
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Campfire Tracker
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No, silly...what he does is mount a 9 horse Evinrude on a 50 gal drum, add water and dozens of eggs. If ya get the oil/gas ratio just right, really jumbles up them eggs... LMAO!!!
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
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I pity the poor fools, that need gimmicky cookware to produce a simple, fluffy omelet. 
Sam......
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Campfire Tracker
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Campfire Tracker
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Agree, put a little milk in with 2-3 eggs, beat vigorously, cook omelet, be happy..............
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Campfire Outfitter
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Campfire Outfitter
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When us Manly Men put eggs into a blender, We skip the cooking process.
Bottoms up!
Takes me back to being a young kid again..Apparently I wasn't much of an eater, especially in the mornings, so "breakfast" most school days would start with two raw eggs whipped into half a pint of full cream milk!
Last edited by Pete E; 04/11/15.
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Campfire Ranger
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Campfire Ranger
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I do both the tri-fold seam down and the classic folded in half omelet.
I learned about separating the whites from one of the cooking shows on PBS in 1980s. I don't remember who it was though. Stirring the omelet once is a technique I learned from watching Jacques P�pin. That man is an awesome omelet maker.
My best omelet, and one that everyone raves over, is a fluffy tri-fold Seafood Newburg Omelet. The Newburg is flambeed with brandy. Ooh la la add a bit of water not milk this separate whites from yokes. Grated zucchini. Put in cheese cloth to get out excess water. Cook in butter with a sliced diced green onions. put in omlette with good cheese. mmmmm
Last edited by ribka; 04/11/15.
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Campfire Outfitter
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OP
Campfire Outfitter
Joined: Jan 2009
Posts: 11,514 |
No green stuff in Omelettes.
You get this reckless again and I may ban you.
This mornings version for junior may contain Hash Browns inside, He doesn't care for mushrooms, makes it a challenge.
Out of Smoked Provolone, Slumming it with Cheddar.
Details at 6.
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Campfire Outfitter
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OP
Campfire Outfitter
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Milk? You're also close to being banned.
Surrounded by amateurs here, Some one leave the door open?
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Campfire Outfitter
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Campfire Outfitter
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Agree, put a little milk in with 2-3 eggs, beat vigorously, cook omelet, be happy.............. Good Morning, I use cream, and I am happy, nuff said Lynn
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jan 2005
Posts: 38,822 |
Whatever liquid one mixes into the eggs before beating, be it water, milk, "Woochestershire" sauce, various caustic substances, or whatever, hovering over the mixing bowl and firing a good, resounding fart into the mix will provide a subtle flavor that will have your guests not only puzzled but commenting on the unusual taste.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
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Campfire Outfitter
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Campfire Outfitter
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Whatever liquid one mixes into the eggs before beating, be it water, milk, "Woochestershire" sauce, various caustic substances, or whatever, hovering over the mixing bowl and firing a good, resounding fart into the mix will provide a subtle flavor that will have your guests not only puzzled but commenting on the unusual taste. Ummmmmmmmmmmm yeah 
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Posts: 3,936
Campfire Tracker
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Campfire Tracker
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I Whatever liquid one mixes into the eggs before beating, be it water, milk, "Woochestershire" sauce, various caustic substances, or whatever, hovering over the mixing bowl and firing a good, resounding fart into the mix will provide a subtle flavor that will have your guests not only puzzled but commenting on the unusual taste. Ummmmmmmmmmmm yeah "I'm afraid that won't "CUTIT" at my house, pun intended., LOL!
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Joined: Jan 2009
Posts: 11,514
Campfire Outfitter
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OP
Campfire Outfitter
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Turns out, Junior liked the crispy hash browns inside his omelet,
Are omelettes the egg version of soups? So many options.
Who knew three eggs could be such a perfect vessel to carry so much goodness.
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Campfire Ranger
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Campfire Ranger
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Turns out, Junior liked the crispy hash browns inside his omelet,
Are omelettes the egg version of soups? So many options.
Who knew three eggs could be such a perfect vessel to carry so much goodness. yeh that! i find myself eating omelets, with various fillings, more and more over the years for lunch and dinner. and they just came out AGAIN in another dietary study that eggs are not bad for you.
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Joined: Jan 2009
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Campfire Outfitter
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OP
Campfire Outfitter
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Posts: 11,514 |
Whatever liquid one mixes into the eggs before beating, be it water, milk, "Woochestershire" sauce, various caustic substances, or whatever, hovering over the mixing bowl and firing a good, resounding fart into the mix will provide a subtle flavor that will have your guests not only puzzled but commenting on the unusual taste. You cook for the Vikings? Would explain a few things.
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Campfire Outfitter
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OP
Campfire Outfitter
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Campfire Ranger
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Campfire Ranger
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thanks...out of character for a cheese head
(i did know where to find the thread, was just givin Sam a hard time)
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Had to resurrect, just made one with mushrooms, bacon, cheddar, and first HOMEGROWN TOMATO of the year.
Dang was that good!
Sean
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OP
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I just cant see the tomato thing happening here, not a big fan of the 'mato. Regarding homegrown, YOU SUCK! Frost warnings in Wisco for tonight, the heat is presently on.
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Campfire Outfitter
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Campfire Outfitter
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I just cant see the tomato thing happening here, not a big fan of the 'mato. Regarding homegrown, YOU SUCK! Frost warnings in Wisco for tonight, the heat is presently on. Picked this morning, mid 90's and going to a bbq/ swim party this afternoon. SUCK IT! ![[Linked Image]](http://i1277.photobucket.com/albums/y498/calicooknic/11391726_1079353768747775_2861472851569224865_n_zps1hvionj0.jpg) ![[Linked Image]](http://i1277.photobucket.com/albums/y498/calicooknic/11220877_1079353722081113_542411801842033945_n_zpsco1ml16y.jpg) ![[Linked Image]](http://i1277.photobucket.com/albums/y498/calicooknic/11329803_1079353905414428_7988704333794932763_n_zpsbloindgs.jpg)
Last edited by calikooknic; 05/31/15.
Sean
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