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Denver Omelet Interesting History
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Club Member
- Mar 2020
- 5412
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Charter Member
- Dec 2014
- 8596
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
Knowing the exact origins to many foods is often difficult to identify with accuracy. I don’t believe I have ever had a Denver Omelet, but it has what I would add to an omelet. Maybe I have had a Denver Omelet.
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So, the Denver omelet may or may not have a Chinese influence to it, sorta like Texas Chile havin a maybe or not German influence to IT. And let's leave the whole beans, no beans out of the affair. Then we have the Coney Dog which has a huge Detroit influence with almost no NY influence.
What's next? French toast?
At least the Chicago Dog is ........?
- Likes 4
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Now I want one, yes tomorrow AM, although : (others have posed that its potent ingredients may have been used to mask the flavor of eggs that had gone bad, though as Denver’s iconic Sam’s No. 3 diner notes,)
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