Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
If I were forced to follow just one chef/writer/demonstrator/artist/entertainer, it would be Mr. Pepin.
On a technical note, he advocates high heat for an omelette. In our recent Denver omelette fracas, lower heat is advised.
Perhaps our BD can weigh in. And while she is at it, seems that Meathead's biscuit recipe uses both baking soda and powder, whereas Kent Rawlins just used baking powder. Reconcile that too!
For a classic French omelet, he uses a high heat; but the pan and the eggs are both moving quickly and constantly, and he lifts the pan off the heat after about 30 seconds. For the country omelet, he uses a lower heat and longer time.
Comment