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 Cheese, and omelet.

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  • Total Posts: 2934
  • Joined: 5/26/2004
  • Location: Mountain Top, PA
Cheese, and omelet. Sat, 03/2/13 11:25 PM (permalink)
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:

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
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