actionjbone

Neither are we.

Vitilicrow

I was preparing a snarky "waste at the end" quip, but... looks like they were successful, and now just decided to do other things. Good on them.

Yeah, a classic French omelette is simpler, but American omelettes have a wider range of ingredients and styles.

Tomato is the worst. Tastes great, but adds a TON of moisture.

Exactly.

so many restaurants (outside NY) screw that up, and end up with flat dough.

It's because I'm no good at baking, but frying an egg involves similar chemistry/math to baking.

I can fix a bitter stew by adding sweet fruit or vegetables. I can fix thin soup by simmering it longer. I can fix a steak by not fucking cooking it too long.

If I add fine pepper to the egg? Coarse pepper? Coarse pepper because I forgot to change the setting on the grinder? How much moisture is in the paprika? Kosher salt or high-mineral sea salt?

...shit, the thing broke when I tried to flip it, because the eggs had more moisture in the pan than I realized. "GARY, WHERE'S THAT OMELET?" start over from scratch

I'm being overly dramatic - and my name's not Gary - but hopefully you can understand why I found it challenging!

Question is valid. There's a lot of science-baced challenge to many dishes.

Omelette.

So many factors: fat-to-air ratio, time whisking, time resting, egg by itself vs. adding ingredients, pan temperature, length of heat exposure... And that's just chemistry. That doesn't even take into account the physics of folding and lifting.

You're better off getting an 8bitdo controller with Hall or TMR sticks.

canyon.mid?

https://archive.org/details/canyon-ct-4700

Of course the search is scientifically feasible.

Searching is literally something that many, many scientists do.