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Originally Posted by bunk Sorta makes sense. Interesting way to make an omlette. I forgot who said it, but a famous chef said that when they're looking for a chef,
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Nothing beats a proper French omlette. Nothing like what is traditionally cooked here. The inside are almost of custard quality while the outside is fluffy and light. I can make it if I really put in the effort. Haha.
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#3 (permalink) |
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Isnt that how you get those massive Japanese style pancakes that jiggle?
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