ucbesvax.turner@ucbcad.UUCP (08/16/83)
#N:ucbesvax:2500001:000:1213 ucbesvax!turner Aug 16 03:52:00 1983 Not that this newsgroup should degenerate into net.cookware, but I am devotee of iron. I have a cast-iron frying pan that I remember from early childhood (it's crispy on the bottom), that I cadged off my parents when I left for college. I still have it. And I'm starting to think that I'll be sending a kid to college someday with exactly the same pan packed away. And would kill him(her) if he loses it. A rather mundane heirloom, but I love it more as the years go by. Maybe it's just a sentimental association with my ever-improving omelettes. (:-)) Back to cooking: NEVER use rosemary in the omelette batter itself. It's gritty, and can overpower the dish. HOWEVER, it can be used to good effect when heating the pan; just crumble a smidgen into the butter or margarine. It has esthetic value for the surface of the omelette, and contributes to the "outer taste". For the "inner taste": use a Danish cheese (the smelly kind), but never cheddar; swiss *can* be OK. Fontina is good. Also: grill the onions in the pan before folding them into the batter. Finally, in the case of omelettes, there *is* a such thing as too much garlic. Not really a cook, Michael Turner ucbvax!ucbesvax.turner