Відео

Yes, because I like my western style omelette with some browning… just a personal preference. When I do French omelettes, I have zero browning. I totally get that this may not be everyone’s cup of tea… but it’s how I like them. 🙌

🙌

Sure 😂😂😂

Nope… you go to the video description where I’ve listed them.

I respect your opinion if this doesn’t appeal to you. But just to be clear, I’m not trying to make a French omelette. I make those too and they are in fact completely different, with zero browning. This is a western-style omelette. The outside has some browning and the inside is creamy and fluffy… and not at all overcooked or rubbery (I know what that tastes like). I sometimes cook the veggies separately, but I also sometimes like some crunch. This was done intentionally and not by mistake. Since I make these for me and I like them, I have no need to speak to a French chef. I like them this way and I make videos of foods a like. But I totally understand if you don’t like the way this looks. It’s a personal preference for me. All the best.

I think a saw a couple of vendors, but we absolutely loved the one we chose. It was in the middle of amazing natural backdrops. You can find them here. www.zipline.is

Thank you, but the sad thing is I'm in Canada now 😅

I respect your opinion if this isn’t the way you enjoy an omelette. But just to be clear, the omelette that he makes that has been trending is a French omelette. I make those as well and they have zero browning and tend to be fluffier. The omelette I prepared here is a western style omelette. This is the way I prefer to make it for myself. It’s browned on the outside and fluffy and creamy on the inside. I have no need to study how to make an omelette for two years. I’m not a professional chef, just a guy that likes to cook. And I like this omelette made this way. But once again, I respect your opinion if it’s not your thing. All the best.

It’s actually not. It’s creamy and fluffy on the inside, a bit like a French omelette on the inside. But I understand if it’s not how you like it. Take care.

You’re right, I really should have! It was to late when we shut off the recording. For the record, these were somewhere in between medium rare and medium, which is my personal fave. I always measure with a meat thermometer and then let them rest for a few minutes. Next time I’ll make sure to do that last step. All the best!

So very kind of you. Thank you.

It is full cooked. May not appear that way in the video. The outside is lightly browned and the inside is creamy and fluffy. I like it this way personally, but I respect your opinion if it’s not your thing.

@@Photosandfood Ok in India we Cook it full, i.e both sides...

@@ShazamJamsandekar fair enough. I’m a fan of eggs almost anyway, so I would absolutely love that as well. Take care.

@@Photosandfood ❤️Love From India.

@@Photosandfood I think As 17 year Old Teenager I should Not Comment On *Professional* like you But I just Shared my Thoughts on the Recipe and Expressed the way I Cook personally...Its Not Like we don't eat half boiled Eggs In india, Of course Gymbro's* Here Have it as their Daily diet and of course it's Healthy Too.

It’s a personal preference thing. Coffee tends to loose freshness on the store shelf and then when the bag is opened and then again when it’s grounds. If you have a flavour you normally like, give DD a try. If you like it, then it’s the perfect cup for you.

They’re in the description. If you happen to be on mobile, press, the three lines on the top right to get to the description. All the best.

I would love to! But this is a hobby for me, so I have to balance full time work, the hobby and spending time with the family. All the best!

So kind of you to let me know! Thank you. I’ve used regular store bought bbq seasoning for this. But my goto is one I have on our food blog. It’s of course a personal preference, we love it at home. I make a giant “cosco container” of it and use it on lots of foods. I like the ratio. If you’re at all interested, you can find it at photosandfood.ca by searching spice rub.

I respect that you might not like it and that it may not be the original version. But I like it like this, personally. I share the things I like, but I don’t claim that this is the best or the original. We all have our own tastes and preferences. Experimentation and exploration teaches us new things. That’s just my personal opinion, and once again, I respect yours. All the best.

@@Photosandfood that I understand particularly if the tomatoes taste like water as they do over most of the world. Then the acidic flavor of the balsamic does not ruin the taste of the tomatoes. However Italians value the traditions of their regions to protect their foods which is why Modena protects their Balsamic prods with the DOP designation so that no one can pass off cheap knockoff versions as an original regional product. Same for Buffalo Mozzarella which can only be certified as such to qualifying buffalo farmers in Campagna, as is the case with San Marzano Tomatoes. Extra Virgin olive oil carries the same rules for each region. Therefore it is misleading to call your dish a Caprese salad, better to clarify that it is Caprese salad with added vinegar.

If you look at the description, you’ll find instructions there.

I respect that. I share things I like, but I don’t expect that everyone will enjoy the same. All the best.

For personally, I can’t even use maple syrup. Although it’s not processed and definitely a healthier option, it does spike my sugar levels just like regular sugar. But this likely varies with every person. All the best.

Agreed! Even better with tonic water, but I’m diabetic, so I can’t have that.

It’s all in the description. Easier to follow than text on a 50 second video, in my opinion. If you’re on mobile, click the three dots on the top right to get to the description and you’ll find the information there. All the best.

I’d say about 6 minutes give or take.

As thanks! I purchased it on Etsy quite some time ago. It came from Istanbul and was surprisingly inexpensive.

@@Photosandfood Thank you very much for your quick response! Could you please give me the link to the product? Only if it is not too much trouble for you.

@@arewikus I just checked my old order on Etsy and that pot doesn’t seem to be listed anymore, as it took me to an error page. I did a quick search on Etsy for Turkish copper pot and it did give me some results although none of them as inexpensive as the one I purchased originally. maybe have a peek and see if there’s something that interests you there. www.etsy.com/ca/search?q=turkish+copper+coffee&ref=search_bar

@@Photosandfood Thank you so much for your effort, I appreciate it! Cheers!

I respect your opinion that this omelette doesn’t appeal to you, but the browning was actually by choice. I like western style omelettes browned on the outside and creamy and fluffy on the inside. I often make French omelettes with zero browning, so I am capable of cooking eggs That look different. But once again, I do respect your opinion. All the best.

@@PhotosandfoodOk, fair enough. That explains everything, I understand now. You are right though, a lot of people do like their eggs/omelettes browned. But I'm not one of em, Lol. Thank you for your kind reply, and I will continue to look out for your yummy videos, peace ✌️