Xexo wrote:Looks good Mr. Suburban. You keep hitting them out of the park.

Well, thanks. Mainly, just trying to keep them in the pan!

Back from a few days out of town, where we didn't cook and the food was about as bad as it gets (mainly freezer to fryer and canned mushrooms on 'artisanal' pizza). Was happy to be back in the kitchen today. Got another rep on my Demeyere 5-Plus nonstick . . .


Swiss, Scallions, Shallots & Leftover 'Grill' Sausage Omelet
Four very pale-yolked and relatively small eggs. Garnished with chives. Came home to all our bread being moldy, so no toast.

Digging the Demeyere more and more. Beginning to develop an intuition for how long to let it heat up before cooking, how long before folding/flipping the eggs, etc. Whether or not I'd recommend it to others will eventually come down to its durability. Speaking strictly from a performance perspective, it's a definite thumbs up, even though I wasn't sure about that initially.

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It's a seemingly small thing but the rivetless design of the Demeyere 5-Plus nonstick is really nice. That feature certainly proved useful today while making hopple, popple, which requires a lot more stirring than an omelet. I kept looking out for the rivets, remembering they weren't there and being really pleased that scraping down the edge of the pan was so unimpeded. The more I use this pan, the more I like it . . .


Hopple Popple
Mystery salamis*, fried potato chunks, yellow onion, green onion, Leysa sweet red pepper and a few cheeses. Garnished with chives. Toasted/buttered sesame semolina bread.

*Bought a pack of mostly-unmarked salami ends from the deli at Fresh Farms, and diced up a couple of them here. I have no idea what they were but one appeared to have some green peppercorns in it.

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ronnie_suburban wrote:*Bought a pack of mostly-unmarked salami ends from the deli at Fresh Farms, and diced up a couple of them here. I have no idea what they were but one appeared to have some green peppercorns in it.

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I also buy those along with mystery cheese ends. Make for some awesome omelettes

Dave148 wrote:

ronnie_suburban wrote:*Bought a pack of mostly-unmarked salami ends from the deli at Fresh Farms, and diced up a couple of them here. I have no idea what they were but one appeared to have some green peppercorns in it.

I also buy those along with mystery cheese ends. Make for some awesome omelettes

Agreed. Deli roulette!

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Back at it today with my Demeyere 5-Plus nonstick. Doing my best to convert a bunch of leftovers into a more interesting end product . . .


Leftovers Omelet
Leftover maitake mushrooms, sauteed onions and steamed broccoli. Also some Jarlsburg and cheddar cheese in there. Flanked by some chicken breakfast sausages and toasted/buttered Danish bread from Pastry House Hippo (in Mitsuwa Marketplace).

The pan and I are getting more and more familiar with each other every time out.

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Tasty carnitas omelette with Oaxaca cheese, jalapeno, onion, cilantro. Rice, beans, radish, guac and tortillas on the side.

click to enlarge



Carnitas, count me a Fan!

G Wiv wrote:Tasty carnitas omelette with Oaxaca cheese, jalapeno, onion, cilantro. Rice, beans, radish, guac and tortillas on the side.

Nice, Gary. Always love the beans & eggs combo.

I was back at it on my 8" Scanpan nonstick this morning. As for equipment, I was actually paying more attention to the knife than the pan because it's a handmade chef knife by Tim Johnson (Oxford, MA) that I only have on pass-around for a short time (he's looking for feedback). I wasn't actually planning on cooking anything this morning but the knife showed up last night and I couldn't wait to check it out, so I had to cut something . . .


Tim Johnson 26c3 Mono Steel Chef Knife, 210mm & Undesignated Mise En Place
Buncha' leftover sausages, red jalapenos, poblanos and yellow onion (salt, black pepper and unsalted butter).

So far, nothing here not to love. The knife is comfortable, beautiful, very light and nimble for its size (178g, 210mm) and it cuts really well. There wasn't much here to challenge it but I will say that it went through the skin side of the peppers without issue, which isn't always the case, even with a well-sharpened knife. The edge seems perfectly prepped for such tasks. Per Tim's advice, I may give it a sharpening but either way, I'm looking forward to using it a lot more over the next several days.

Ended up cranking out a quickie frittata with some of the mixture above (which I sauteed) and some shards of 'Merikan cheese . . .


Plated Up
Leftovers frittata with toasted/buttered Danish bread (from Hippo).

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The wife decided to clear out our mishmash of cookware and we ponied up for a set of Scanpan this summer (had a double discount deal, so we got about 40% off). Game changer for eggs/omelettes.

Tomato and Egg stir-fry.

click to enlarge


Tomato, egg, count me a Fan!

Been a couple weeks since I omeletted but wanted to get RID of some leftovers this morning. Did that with my Demeyere 5-Plus nonstick . . .


Leftovers Omelet
Sausages, onions, peppers, bechamel sauce and assorted cheeses. Toasted/buttered Japanese milk bread. Worked some of the bechamel into the eggs, which may explain their pale color.

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Back to one of my new favorites, the Demeyere 5-Plus nonstick and a Sunday leftovers omelet . . .


Leftover Spinach-Feta Casserole Omelet
With a little extra feta and some toasted/buttered country french bread.

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Once again firing up the Demeyere 5-Plus nonstick -- my new favorite pan for eggs and omelets -- for another leftovers omelet . . .


Leftovers Omelet
Roasted broccoli, caramelized onions & pepper jack cheese. Still more of the toasted/buttered caramelized onion boule from Loaf Lounge.

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Back on the smaller, 8" Scanpan 'Professional' Nonstick today, which I definitely overfilled with some leftover spinach-feta casserole . . .


Leftover Spinach-Feta Casserole Omelet
With toasted/buttered seeded sourdough, mini tomatoes, chives.

I really love the Demeyere nonstick pans I own but I don't have one in this smaller size. That said, it's never a burden going back to one of my Scanpans. They're also a pleasure to use.

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Just what my wife needs: a 4 pound Deyemeyere omelet pan!

Smaller, 8" Scanpan nonstick again today. I'm really amazed by the durability of these pans, especially their nonstick coatings. I do take pretty good care of them but even so, they've greatly exceeded my expectations . . .


Newsom 'Preacher' Ham, Leftover Fried Onions & Various Cheeses
Toasted/buttered country French bread.

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