tag:blogger.com,1999:blog-7173052990851751381.post7848958878159496649..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: The Parmelet – Turning the Late-Night Omelet Inside Out Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7173052990851751381.post-88183186834558029512019-01-27T23:10:52.750-05:002019-01-27T23:10:52.750-05:00Is it me or does anyone else eyeing that delicious...Is it me or does anyone else eyeing that delicious looking toast?<br />Man if I only knew what kind of toast that was I could start enjoying my breakfast again.Anonymoushttps://www.blogger.com/profile/15814738665776787418noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33863248362807407912018-06-24T11:34:58.202-04:002018-06-24T11:34:58.202-04:00Not only is this delicious but it's also incre...Not only is this delicious but it's also incredibly resiliant! I prefer to follow recipes exactly as provided the first time I make something so I can use it as a baseline for tweaks in the future. This was so good I had to make it again right away. The second time, after using the same cooking times and everything, as I moved the omlet to the plate, I realized I'd forgotten to drop the heat when I added the egg. It came out exactly the same and was just as delicious!Anonymoushttps://www.blogger.com/profile/09320256132455828153noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37422341746113970202017-12-10T19:09:03.618-05:002017-12-10T19:09:03.618-05:00Parmelet. Pargiamelet. By any name, a very interes...Parmelet. Pargiamelet. By any name, a very interesting and delicious turn on an old idea. Excellent.Anonymoushttps://www.blogger.com/profile/14633032071471681151noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42772364948899550892017-04-23T22:54:22.571-04:002017-04-23T22:54:22.571-04:00Wow! WOW! How do I describe how awesome this dish ...Wow! WOW! How do I describe how awesome this dish is? I dislike eggs. Always have. But I've always wanted to like them. So a few times a year, I make myself some eggs in various ways to see if my tastes have matured and I've started to like them. Every time, nope. 41 years old, I'd given up. One day, I'm watching welding videos on youtube, and this video is suggested for some reason. I clicked. Looked good, so in my never ending quest for brownie points, I made this for my wife. She loved it! More importantly, I loved it! I didn't tolerate it. I loved it. I'm craving it now as I type this. My slight variation is a little sharp cheddar shredded in the center before folding, and some hot sauce. I'm happy to report, I'm now a Food Wishes fan AND and egg eater! Justinhttps://www.blogger.com/profile/03301565242267541635noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21898190265009044052017-03-31T03:50:29.881-04:002017-03-31T03:50:29.881-04:00OMG, parmelet, where have you been my entire life?...OMG, parmelet, where have you been my entire life?!? That was amazing. Game changer. The game has been changed.Elishahttps://www.blogger.com/profile/03935391354264156408noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20219305827543713802016-12-01T01:00:07.968-05:002016-12-01T01:00:07.968-05:00Chef John what brand of knifes do use? I am lookin...<a href="https://www.youtube.com/channel/UC_kj5SRusfksZIko1uR-6Tg" rel="nofollow">Chef John what brand of knifes do use? I am looking to buy a new set. Do you have any recommendations? Thanks</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15669372863652726082016-11-22T15:16:30.343-05:002016-11-22T15:16:30.343-05:00Made this today. I used a little too much cheese, ...Made this today. I used a little too much cheese, got the eggs a touch too done and it was still fantastic,<br />Anonymoushttps://www.blogger.com/profile/15015844732165968674noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2399640780922020912016-09-30T09:41:18.817-04:002016-09-30T09:41:18.817-04:00Yay! Crispy cheese is so good all by itself, now ...Yay! Crispy cheese is so good all by itself, now I can make a real meal out of it. Thanks Chef!puttermuchhttps://www.blogger.com/profile/04045689095356697333noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10469105407363298282016-09-13T20:15:58.391-04:002016-09-13T20:15:58.391-04:00First I want to tell you that I love you! Then it&...First I want to tell you that I love you! Then it's funny that my first comment to any of your recipe which I have made many for my family, but I have to say that by this simple but amazing omelette, my husband was n heaven eating it... I guess I never make enough eggs for dinner! Lol ... Anyhow, thank you, Chef John, you are a FoodGenous! Anonymoushttps://www.blogger.com/profile/05128835430299801608noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14230617047251441782016-09-12T06:30:28.471-04:002016-09-12T06:30:28.471-04:00I made two of these last night and they were perfe...I made two of these last night and they were perfect. The only downside is the time it takes. I can make standard omelettes quickly enough to feed 6 so that everyone can eat at the same time. With this method, two is the limit, at least for me.<br /><br />Robertohttps://www.blogger.com/profile/06011557734566610137noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26501369590649236912016-09-11T18:45:39.499-04:002016-09-11T18:45:39.499-04:00Wouldn't a real G also add parmesan to the top...Wouldn't a real G also add parmesan to the top? Billy MacKenziehttps://www.blogger.com/profile/01889024402913786144noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45892854512234528862016-09-10T15:09:39.256-04:002016-09-10T15:09:39.256-04:00This is really awesome. It's like no other ome...This is really awesome. It's like no other omelette: very crispy on the outside, very tender on the inside. If you like a classic french omelette, I strongly recommend to flip the omelette even if the surface looks pretty wet, since it will cook very fast after you flipped it. I prefer it runny on the inside. Great contrast to the crispy surface! Don't use too much cheese. It can easily overpower the eggs. The nutty flavor will become very strong. Anonymoushttps://www.blogger.com/profile/00981876383098206322noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19486420459345278692016-09-10T08:04:22.602-04:002016-09-10T08:04:22.602-04:00I think I left my eggs in too long...mine was sort...I think I left my eggs in too long...mine was sort of dry and flavorless...didn't seem like I could really taste the cheese much either.<br /><br />Will try again...probably with pecorino and some other stuff.<br /><br />Thanks as always!!Anonymoushttps://www.blogger.com/profile/13202920426769639754noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40496215968637780642016-09-09T18:49:39.736-04:002016-09-09T18:49:39.736-04:00Alright, CJ. When are you spillin' the beans...Alright, CJ. When are you spillin' the beans on the So Cal thing?!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43128920194555158382016-09-09T07:55:38.808-04:002016-09-09T07:55:38.808-04:00We loved it! Kicked it up a notch (accidentally) b...We loved it! Kicked it up a notch (accidentally) by adding a tiny bit of lemon zest to the Parmigiano Reggiano and garnished with some julienned fresh Italian parsley and dried oregano.<br /><br />Hope to try your Shakshuka recipe soon!Anonymoushttps://www.blogger.com/profile/12867429116094667879noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90365135363341051972016-09-09T02:48:04.955-04:002016-09-09T02:48:04.955-04:00I want to know who ate the other 35 eggs.Or was th...I want to know who ate the other 35 eggs.Or was there a party I didn't get invited to?<br /><br />I don't know about grating the cheese, though. I made some refried beans and had tostadas for lunch for a week and by the time the beans and tostadas were gone, I was fed up with grating cheese. I love you, Chef John, but I think I'll let someone else do the cheese grating. rodentraiserhttps://www.blogger.com/profile/17519038814801159428noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20859520148998244772016-09-09T02:05:07.409-04:002016-09-09T02:05:07.409-04:00Made this this morning with wild mushrooms and car...Made this this morning with wild mushrooms and caramelised onion filling - sublime and straight into my favourite recipes list. <br /><br />Thanks chef John for this and your other recipes. Maybe a vid or two on fillings for omlettes/wraps? Riomhairehttps://www.blogger.com/profile/06259991808171962602noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71182377105868085592016-09-09T01:09:50.093-04:002016-09-09T01:09:50.093-04:00I'm going to stuff mine with cream cheese, alf...I'm going to stuff mine with cream cheese, alfalfa sprouts, tomato and salad shrimp. Cant wait.<br /><br />Thanks for the technique Chef John.Singleothttps://www.blogger.com/profile/15767836220532330474noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49644214559112649652016-09-08T16:44:08.282-04:002016-09-08T16:44:08.282-04:00Chef John, can you add something inside the parmle...Chef John, can you add something inside the parmlet before you fold it (like ham, salami, prosciutto, any salted meat) with the eggs still being able to to set/cook?Anonymoushttps://www.blogger.com/profile/13981363000779234644noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53478881647429909242016-09-08T16:41:50.697-04:002016-09-08T16:41:50.697-04:00Chef John, can you add a slice of ham (or prosciut...Chef John, can you add a slice of ham (or prosciutto) in the middle with the eggs still being able to set/cook?Anonymoushttps://www.blogger.com/profile/13981363000779234644noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74014200953302306602016-09-08T15:35:48.793-04:002016-09-08T15:35:48.793-04:00Hmmm I wonder if this technique could be applied t...Hmmm I wonder if this technique could be applied to a home made hash brown recipe in some way? I'm no egg lover, but the whole idea sounds and looks fantastic.Anonymoushttps://www.blogger.com/profile/14622765751602059770noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85839940815070256022016-09-08T12:46:59.743-04:002016-09-08T12:46:59.743-04:00I made this for dinner last night. I added,sauted ...I made this for dinner last night. I added,sauted mushrooms, onion and red bell pepper. I definitely did "Enjoy!" Thank you.Anonymoushttps://www.blogger.com/profile/07322346966479728609noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90453376229218112462016-09-07T22:42:11.902-04:002016-09-07T22:42:11.902-04:00Thanks Chef John, since discovering your channel t...Thanks Chef John, since discovering your channel three days ago I have already prepared three of your recipes. Everything didn't work, but that's okay, because these recipes are simple and very clearly explained. I have only taken up cooking in the last year and have been actively seeking but sadly (till now) haven't been able to find only cooking instruction that works for me. I'll likely be heading to Lucca Deli tomorrow for some parm and will try this in the afternoon.Apetalk1971https://www.blogger.com/profile/17674656905559190136noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76271137028402233282016-09-07T21:36:33.782-04:002016-09-07T21:36:33.782-04:00Looks great, tastes even better! Reminds me of a c...Looks great, tastes even better! Reminds me of a certain inside-out grilled cheese... ;DAnonymoushttps://www.blogger.com/profile/10124874770903674058noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63698107415031915332016-09-07T18:03:41.732-04:002016-09-07T18:03:41.732-04:00Can I use pecorino romano or grana padano instead?...Can I use pecorino romano or grana padano instead? Anonymoushttps://www.blogger.com/profile/11245349721994248568noreply@blogger.com