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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> Even if I don't win or get published it's still good grub. I made it for   
    DD> my kid brother's 78th this past Sunday. Only fair. He and Ms. Vicky are   
    DD> the donors of my casserole crockpot one fine holiday season.   
      
    BC> That sounds like a sweet arrangement.  I mostly cook for myself but   
    BC> once in a while i am a guest of more than one good cook who considers   
    BC> it a fair trade that they do the cooking and i do the dishes.  I think   
    BC> it's fair too!   
      
   Cooking is a *lot* more fun if I don't gots to clean up after myself.   
      
    DD> Between Tasty Home and Noo Yawk Times cooking section I may never run   
    DD> out of recipes.   
      
    BC> When it comes to ebooks and recipes the Internet has am embarassment of   
    BC> riches.  Without the Internet, is there one cookbook you'd want to have   
    BC> for a reference?  I imagine that a 3-ring binder of "tried & true"   
    BC> recipes might be the ticket.  I used to treat Deborah Madison's   
    BC> Vegetarian Cooking For Everyone as my general go-to cookbook.   
      
   Oh, Godfrey Daniel, you ask a question with NO EASY ANSWERS. Before I    
   got all confuserised my go-to cookery tomes were the plaid covered BH&G   
   cookbook, New York Times cookbook from the Craig Claiborne/Mark Bittman    
   era and Joy of Cooking. But, I had a whole shelf (or more) of cookery   
   volumes - from church lady/women's club stuff to a 1985 copy of    
      
      
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Parisian Omelette w/Cheese   
    Categories: Five, Eggs, Cheese   
         Yield: 1 serving   
      
         3 lg Eggs   
               Salt & freshly ground   
               - white or black pepper   
         1 tb (15 g) unsalted butter   
         1 oz (30g) grated cheese; such as   
              - GruyEre, Cheddar, or   
              - Emental (Swiss)   
      
     In a medium bowl, beat eggs with a disposable plastic or   
     reusable wooden fork just until last traces of white are   
     mixed in; season with salt and pepper.   
      
     In a perfectly unscratched 8-inch nonstick skillet, melt   
     butter, swirling over moderate heat, until fully melted   
     and foamy but not browned. Add eggs and stir rapidly   
     with fork, tines up, while shaking pan to agitate eggs;   
     make sure to move fork all around pan to break up curds   
     and scrape them from bottom of skillet as they form.   
     Stop stirring as soon as eggs are very softly scrambled   
     and creamy (but still loose enough to come together into   
     a single mass), 1 to 2 minutes.   
      
     Using fork, gently spread egg in an even layer around   
     skillet and scrape down any wispy bits around the edges.   
     Scatter cheese all over egg. The top surface should be   
     loose and creamy, but if it looks too liquid and raw,   
     cook undisturbed for another few seconds. (If it still   
     flows, you can swirl skillet to send loose egg to the   
     edges, where it will set more quickly.)   
      
     Remove from heat, tilt skillet up by its handle, and,   
     using fork, gently roll omelette down over itself until   
     it is nearly folded in half. Using fork, push omelette   
     to edge of skillet so that lower edge of egg begins to   
     just barely overhang; use fork to fold overhanging edge   
     of egg up, closing the omelette.   
      
     Hold skillet right over plate and turn omelette out onto   
     it. It should be almond- or cigar-shaped, with the seam   
     on bottom; if it's not, lay a clean kitchen towel over   
     it and use your hands to adjust its shape and position,   
     then remove towel. Serve. (To make another omelette,   
     wipe any eggy bits out of skillet and repeat.)    
      
     Larousse Gastronomique by Prosper Montagné.   
      
     RECIPE FROM: https://www.seriouseats.com   
      
     Uncle Dirty Dave's Archives   
      
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