Now for something a little different


 
Timothy F. Lewis

Timothy F. Lewis

TVWBB 1-Star Olympian
After carb loading last night with nine pieces of pizza I need to go low carb today.
So, I decided that an omelette would make a lovely lunch.
E6F264BD-F2CB-43E3-B0E8-0491FFAB8AFC.jpeg

OK, Jacques Pépin’s it’s not but, this is exactly how my father taught me when I was twelve years old! I’ve been eating them this way for 50 years, damn, that seems like a long time.
 
Tim, that IS a long time. lol Did you really eat 9 slices of pizza? That must have been some big pizza and really good. What was on it?
 
There’s a Mom and Pop pizzeria that I’ve been going to since I was in high school, for 6 of us we got four large pies.
1- sausage, pepperoni, mushroom
2- ham, pineapple, black olive
3- sausage and green olive
4- pepperoni, sausage, onion and green pepper
Bruno’s is one great old style places, last week they were able to open at half capacity. We have been trying to give them as much carry out business through this madness as we can. Juanita is the widow of the original owner, Geno was a great guy, both of them were/are a little crusty until you get to know them, I very much miss Geno, his son does NOT make the same sauce as his father.
 
Brad Olson said:
If an old fart like you ate 9 pieces I'm betting that Bruno's cuts their pizza into squares (tavern style).;)

I love pizza places like that, and hate it when they close down. Say no to Pizza Hut and Papa John's!
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They actually do a variation on the square “Tavern” style just cutting across fill side to side then rotate 90* and cut the equator. So, total I figure I had about 3/4 of a 16” pie.
Glad they don’t make a bigger one!
 
That's how pizzas are traditionally cut in the Quad Cities of Illinois and Iowa:

HarrisPizzaRockIslandIL20180922_3.jpg

I shouldn't've posted that...now I'm thinking about driving 3 hours just for a QC pizza! They're not as famous as New York or Chicago pizzas but are still really good in their own right!:p

BTW, your omelet looks really good! Any filling?
 
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Timothy F. Lewis said:
There’s a Mom and Pop pizzeria that I’ve been going to since I was in high school, for 6 of us we got four large pies.
1- sausage, pepperoni, mushroom
2- ham, pineapple, black olive
3- sausage and green olive
4- pepperoni, sausage, onion and green pepper
Bruno’s is one great old style places, last week they were able to open at half capacity. We have been trying to give them as much carry out business through this madness as we can. Juanita is the widow of the original owner, Geno was a great guy, both of them were/are a little crusty until you get to know them, I very much miss Geno, his son does NOT make the same sauce as his father.
Click to expand...
Tim, thanks for answering me. You made me think of the place we used to go to in high school. I wonder if it is still there.
 
Okay Tim now I want pizza and it's all your fault, or maybe an omelet instead would be better....nope pizza.
 
Brad Olson said:
That's how pizzas are traditionally cut in the Quad Cities of Illinois and Iowa:

View attachment 16750

I shouldn't've posted that...now I'm thinking about driving 3 hours just for a QC pizza! They're not as famous as New York or Chicago pizzas but are still really good in their own right!:p

BTW, your omelet looks really good! Any filling?
Click to expand...
About two Fridays a month, we pickup an Uncle Bill's Pizza - Quad Cities Style. The other two Fridays it's Lunardi's for a Chicago Style Pizza.
 
Brad Olson said:
That's how pizzas are traditionally cut in the Quad Cities of Illinois and Iowa:

View attachment 16750

I shouldn't've posted that...now I'm thinking about driving 3 hours just for a QC pizza! They're not as famous as New York or Chicago pizzas but are still really good in their own right!:p

BTW, your omelet looks really good! Any filling?
Click to expand...
Brad, I was BORN in Moline!
I was really young when I moved to Michigan, we did not have much pizza.
The omelette...
Ham and cheese, I was sucking it down so fast I didn’t think about a center shot, swmbo had first dibs anyway!i like green onion in them but, she is having some tummy difficulty with them right now. Thanks Brad, it’s a very basic procedure.
Small pat of BUTTER in the 8” nonstick (dedicated) skillet, medium heat until foam sibsides.
Three eggs, a nice splash of cream (1/2& 1/2, milk) whisk.
Teaspoon of Dijon mustard (+/-) whisk again making sure everything has incorporated.
Pour in skillet, ignore while you rinse the bowl and gather the serving plate.
Gently, “lift the edges” and allow the egg to flow under. When you have almost run out of really “wet” egg, add filling. I do cheese first, let it melt a bit.
Then, I put in a “chiffonade” of deli ham, reduce heat, wash, dry, and put away knife.
Finishing by folding it in thirds onto the plate. Voila! Rarely longer than ten minutes even with a hangover!
This was a seduction (post seduction?) late night, morning shared treat way back when.
Now, it’s a low carb, “ you have eaten way too many carbs yesterday lunch.
Damn, I AM old!
 
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Excellent looking omelette Timothy! I'd probably top out at 7 pieces! :p Love the looks of the pies too as well as your write up.
 
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