re: #127 FFL (GOP Delenda Est)

Sounds like what I do when making omelets. I like to saute the veggies and/or meats to soften them a bit and get some caramelization before putting them into the dish. My brother makes veggie pizza at home and often does that as well to reduce the wateriness of ingredients like zucchini when he uses it.

Cooks at the local diner seem to vary somewhat. When I get green peppers in an omelet sometimes they are added raw, and sometimes have been sauted or fried a bit first. Some also seem to let the cheese melt into the omelet a bit first while others do not. Might have to do with how busy they are at the time I guess.

Yes, I’m on a new pizza phase, making dough. I say ‘new’ because my first real long term job was a family style Italian place where I had lots of pizza maker shifts. Now I roast veggies in the oven first in a huge batch, using them for all kinds of stuff during the week. Zuchs and eggplants do carry a lot of water, so do mushrooms. But a quick hot roast with a touch of olive oil and balsamic brushed on first helps them cook more on the pizza.

Omellettes are like risotto for restaurants: at the whimsy of the chef and not really good for fast/mass production in a working kitchen. I like my omellettes ‘pan quiche’ style with stuff cooked into the eggy goodness.