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Posted
On 7/14/2025 at 12:20 PM, Brisketexan said:

This goes into the "shit I'm going to cook this weekend" file: Thomas Keller's scrambled eggs.

I make very, very good scrambled eggs.  Like, people we have over for brunch rave about them.  Not complicated: low heat, eggs well-whisked, cooked in lots of butter.  Fluffy, delicious.  BUT....yesterday, we had brunch at Bouchon in Vegas, and my plate had scrambled eggs that were the best I've ever had.  The only thing different is the addition of creme fraiche right before the eggs set, but holy shit....what a difference.

Ingredients:

4 eggs

1 tsp. kosher salt

2 Tbs. unsalted butter

1 1/2 Tbs. crème fraîche

Directions:

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

 

I'll see if I can pull it off this weekend and will report.  But jesus, such a simple thing, and they were so good.

You and I make eggs exactly the same but I will go a hit higher on heat and just scrape and flip the eggs gently and a bit more often. I’m told in no uncertain terms to make breakfast tacos on the weekends, I have no other choice or options. 

recently I’ve moved from butter to flavorless avocado oil for health reasons, I think the butter ones taste better but not by much, a quality egg, modestly salted and properly scrambled has a rich yet delicate flavor that can stand alone. 

Posted (edited)

I have realized it is dead simple to make tortillas, and even easier in the pizza maker.  Making them round is almost impossible unless you cheat.

 

20250729_155548.jpg

Edited by TOR
youre gramma
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Posted

Plating is spotty and I forgot to take a picture before but pretty damn good. Peach jalapeño glazed pork chop (bone-in of course). Got a little above medium but still juicy. Southern church style green beans. Ginger dressing on salad. Rest is from the store. 

20250729_182909.jpg

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Posted
14 hours ago, TOR said:

I have realized it is dead simple to make tortillas, and even easier in the pizza maker.  Making them round is almost impossible unless you cheat.

 

20250729_155548.jpg

@Ramblyn you aren't alone.

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Posted
39 minutes ago, troph said:

@Ramblyn you aren't alone.

That looks like the eastern US, besides Florida.   And I guess Michigan is kind of f*cked.

I wrapped some brisket in them, it is delish.

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Posted (edited)
1 hour ago, TOR said:

That looks like the eastern US, besides Florida.   And I guess Michigan is kind of f*cked.

I wrapped some brisket in them, it is delish.

I like my coffee like I like my women - smooth and delish, wine as well - sophisticated and well aged, my eggs too - beaten til my arm hurts (I kid) - but tortillas and pizza crust - I’ll leave the perfect curves for the ladies and just devour the ill shaped tortillas and pizza crust if they taste good. Shape? Idgaf.

Edited by troph
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Posted
17 hours ago, TOR said:

I have realized it is dead simple to make tortillas . . . .  Making them round is almost impossible unless you cheat.

 

A tortilla press for less than $20 would be your friend here.  Can't help with the pizza dough though.  Just takes a lot of practice.

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