Cheese, and omelet.

Re:Cheese, and omelet. (agnesrob)

Tue, 05 Mar 2013 08:04:21 GMT

I feel your pain. I have to eat my limburger sandwiches when everyone is out. I would love to bring one to work but I'm sure that wouldn't be a good idea!
Occasionally I'll make myself up a cheese plate with some olives and various salamis. Inevitably one of my children will just walk by and stop in their tracks exclaiming "What's that smell in here"?

Re:Cheese, and omelet. (Mosca)

Mon, 04 Mar 2013 20:35:08 GMT

Agnesrob, the first time I tried Scharfe Maxx, Mrs Mosca wasn't home. I cut four small squares, took them downstairs and ate them with crackers and some farmhouse ale.

A couple hours later, Mrs came home, walked in and said, "Hi, howya doin, WHAT'S THAT SMELL!?"

My fingers, they smelled like feet. Everything that the cheese had touched, still smelled. It was awesome. But the cheese itself is really creamy, and has this delicate nutty taste, with a nice little sharpness at the back. It is really good.

Re:Cheese, and omelet. (agnesrob)

Mon, 04 Mar 2013 18:43:56 GMT

BTW Mosca, I have always loved "sweet barnyard air" smelling cheeses! To me they are the most enjoyable ones!

Re:Cheese, and omelet. (Michael Hoffman)

Mon, 04 Mar 2013 15:59:47 GMT

My two favorite omelets are lobster and crab.

Re:Cheese, and omelet. (agnesrob)

Mon, 04 Mar 2013 15:32:11 GMT

I love cheese omelets! I like all kinds but a simple ccheese omelet will always be my favorite!

Re:Cheese, and omelet. (ScreamingChicken)

Mon, 04 Mar 2013 08:43:19 GMT

Some days a simple cheese omelet does it for me, and other days I like it loaded with meats, multiple cheeses, and a ton of mushrooms.

The only problem is that I can't make one worth a darn, so that task falls to my wife with me handling the prep work.

Cheese, and omelet. (Mosca)

Sat, 02 Mar 2013 23:25:24 GMT

Man, Wegman's has been getting some AMAZING cheeses.

I recently picked up a cheese called Scharfe Maxx. Scharfe Maxx smells awful (the description, for those who didn't follow the link, is "sweet barnyard air"; read whatever you want into that) but the flavor is incredible, with just waves and waves of gentle sharpness and umami.

So tomorrow, an omelet. I searched for some combination of ingredients, and it looks like:

tomato
red onion
fines herbes
Sharfe Maxx

From The Cognac Bistro, in Boston.

I'm going to use dried fines herbes. I couldn't get fresh chervil, and I wasn't going to get $8 worth of tarragon, parsley, chives, and marjoram and then use dried chervil. All or nothing.

I've pretty much solved omelets. I love country omelets, but there is something about a perfect classic omelet that I find irresistable.

The difference: Jacques Pepin on omelets