Is my frittata a quiche??



S

Sheldon

Guest
notbob wrote:
> On 2005-11-30, Pandora <[email protected]> wrote:
>
> > For me too: No crust and no cream!

>
> That's my understanding, too. Crustless and creamless. I've got
> quiches down, but am working on a foolproof frittata recipe.


Actually a frittata is not a crustless quiche.... a frittata is
essentially an omelet made with scraps that is fried on both sides, I
guess an attempt at hiding the fact that it's made with table scraps...
a quiche is a pie filled with a composed egg custard.

A frittata is actually a dago's lousy cheapo version of a kugel... see
how there is no such thing as dago cookery, it's all stolen but the
cheapo rendition.... a fritatta is something dagos make from what the
french dump in the garbage.

Sheldon Cannelone
 
O

OmManiPadmeOmelet

Guest
In article <[email protected]>,
"Sheldon" <[email protected]> wrote:

> notbob wrote:
> > On 2005-11-30, Pandora <[email protected]> wrote:
> >
> > > For me too: No crust and no cream!

> >
> > That's my understanding, too. Crustless and creamless. I've got
> > quiches down, but am working on a foolproof frittata recipe.

>
> Actually a frittata is not a crustless quiche.... a frittata is
> essentially an omelet made with scraps that is fried on both sides, I
> guess an attempt at hiding the fact that it's made with table scraps...
> a quiche is a pie filled with a composed egg custard.


Sorta kinda...
To me, a Frittata has the goodies mixed in with the egg while an Omelet
is _layered_. The eggs are separate from the goodies, kinda like an egg
sandwich with the egg as the "bread".

I generally make Frittata in a covered cast iron skillet, while an
omelet is made in an omelett pan.

For an Omelet, I cook the egg first, add the filling then fold the top
of the egg over that.

With a Frittata, I mix everything together in a bowl, stir that gently
in the skillet in butter and olive oil then cover it to finish "setting
up" after sprinkling the top with additional cheese to melt.

A quiche goes into a crust and is baked.


>
> A frittata is actually a dago's lousy cheapo version of a kugel... see
> how there is no such thing as dago cookery, it's all stolen but the
> cheapo rendition.... a fritatta is something dagos make from what the
> french dump in the garbage.


Don't be a jerk. ;-)

Frittata is "lazier" than making a real omelet if you are using a
skillet, but it's still good!

Howsabout some of that snausage of yours in that Omelet Shel' baby???

;-)

>
> Sheldon Cannelone


Om Omelet...
>

--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
P

Pandora

Guest
"OmManiPadmeOmelet" <[email protected]> ha scritto nel messaggio
news:[email protected]
> In article <[email protected]>,
> "Sheldon" <[email protected]> wrote:
>
>> notbob wrote:
>> > On 2005-11-30, Pandora <[email protected]> wrote:
>> >
>> > > For me too: No crust and no cream!
>> >
>> > That's my understanding, too. Crustless and creamless. I've got
>> > quiches down, but am working on a foolproof frittata recipe.

>>
>> Actually a frittata is not a crustless quiche.... a frittata is
>> essentially an omelet made with scraps that is fried on both sides, I
>> guess an attempt at hiding the fact that it's made with table scraps...
>> a quiche is a pie filled with a composed egg custard.

>
> Sorta kinda...
> To me, a Frittata has the goodies mixed in with the egg while an Omelet
> is _layered_. The eggs are separate from the goodies, kinda like an egg
> sandwich with the egg as the "bread".
>
> I generally make Frittata in a covered cast iron skillet, while an
> omelet is made in an omelett pan.
>
> For an Omelet, I cook the egg first, add the filling then fold the top
> of the egg over that.
>
> With a Frittata, I mix everything together in a bowl, stir that gently
> in the skillet in butter and olive oil then cover it to finish "setting
> up" after sprinkling the top with additional cheese to melt.
>
> A quiche goes into a crust and is baked.
>
>
>>
>> A frittata is actually a dago's lousy cheapo version of a kugel... see
>> how there is no such thing as dago cookery, it's all stolen but the
>> cheapo rendition.... a fritatta is something dagos make from what the
>> french dump in the garbage.

>
> Don't be a jerk. ;-)
>
> Frittata is "lazier" than making a real omelet if you are using a
> skillet, but it's still good!
>
> Howsabout some of that snausage of yours in that Omelet Shel' baby???
>
> ;-)
>
>>
>> Sheldon Cannelone

>
> Om Omelet...
>>

> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-*****." -Jack
> Nicholson


I know that is Shellacked who speaks because I read the word "Dago". He
alone, use it :DDDDD
Pandora
 
N

notbob

Guest
On 2005-11-30, Pandora <[email protected]> wrote:

> I forgot to ask you, Bob: "What ingredient is "eeoo"?


LOL!.... It's my screw up!

It should have been "evoo", RRay's vehemently trashed acronym for
extra virgin olive oil.

nb
 
P

Puester

Guest
Andy wrote:
> This morning I decided to make a frittata.
>


>
> Should I have done a courser dice or cooked it in a wider pan? Or should
> I just call it a quiche and shut-up about it? ;)
>
> In either case, it sure was yummy, served on open face english muffins,
> sprinkled with parmesan cheese.
>


If it tastes good, it doesn't matter what you call it.
On second thought, just don't call it a martini....

;-)

glroia p
 
P

Pandora

Guest
"notbob" <[email protected]> ha scritto nel messaggio
news:[email protected]
> On 2005-11-30, Pandora <[email protected]> wrote:
>
>> I forgot to ask you, Bob: "What ingredient is "eeoo"?

>
> LOL!.... It's my screw up!
>
> It should have been "evoo", RRay's vehemently trashed acronym for
> extra virgin olive oil.
>
> nb


O yes :) I know Evoo (we call Evo)
Pan
 
S

Sheldon

Guest
OmManiPadmeOmelet wrote:
> In article <[email protected]>,
> "Sheldon" <[email protected]> wrote:
>
> > notbob wrote:
> > > On 2005-11-30, Pandora <[email protected]> wrote:
> > >
> > > > For me too: No crust and no cream!
> > >
> > > That's my understanding, too. Crustless and creamless. I've got
> > > quiches down, but am working on a foolproof frittata recipe.

> >
> > Actually a frittata is not a crustless quiche.... a frittata is
> > essentially an omelet made with scraps that is fried on both sides, I
> > guess an attempt at hiding the fact that it's made with table scraps...
> > a quiche is a pie filled with a composed egg custard.

>
> Sorta kinda...
> To me, a Frittata has the goodies mixed in with the egg while an Omelet
> is _layered_. The eggs are separate from the goodies, kinda like an egg
> sandwich with the egg as the "bread".


Yes, in the strictest sense the french omelet, but the french have no
particular hold on egg cookery... a Denver type concoction is an omelet
as well.

> I generally make Frittata in a covered cast iron skillet, while an
> omelet is made in an omelett pan.


A fritatta is fried, not steamed... lose the cover.

> For an Omelet, I cook the egg first, add the filling then fold the top
> of the egg over that.


Again, froggy eggy.

> With a Frittata, I mix everything together in a bowl, stir that gently
> in the skillet in butter and olive oil then cover it to finish "setting
> up" after sprinkling the top with additional cheese to melt.


A fritatta is flipped to fry the other side... again, lose that cover,
unless you're going to use the lid to aid in flipping, but a fritatta
is cooked UNcovered. Some do fritattas in the oven but I think that's
cheating, and the texture is different too... baked eggs is not fried
eggs.

Sheldon
 
D

Dave Smith

Guest
Puester wrote:

>
>
> If it tastes good, it doesn't matter what you call it.
> On second thought, just don't call it a martini....
>


Why not? People are calling all sorts of concoctions martinis :)
 
O

OmManiPadmeOmelet

Guest
In article <[email protected]>,
"Sheldon" <[email protected]> wrote:

> OmManiPadmeOmelet wrote:
> > In article <[email protected]>,
> > "Sheldon" <[email protected]> wrote:
> >
> > > notbob wrote:
> > > > On 2005-11-30, Pandora <[email protected]> wrote:
> > > >
> > > > > For me too: No crust and no cream!
> > > >
> > > > That's my understanding, too. Crustless and creamless. I've got
> > > > quiches down, but am working on a foolproof frittata recipe.
> > >
> > > Actually a frittata is not a crustless quiche.... a frittata is
> > > essentially an omelet made with scraps that is fried on both sides, I
> > > guess an attempt at hiding the fact that it's made with table scraps...
> > > a quiche is a pie filled with a composed egg custard.

> >
> > Sorta kinda...
> > To me, a Frittata has the goodies mixed in with the egg while an Omelet
> > is _layered_. The eggs are separate from the goodies, kinda like an egg
> > sandwich with the egg as the "bread".

>
> Yes, in the strictest sense the french omelet, but the french have no
> particular hold on egg cookery... a Denver type concoction is an omelet
> as well.
>
> > I generally make Frittata in a covered cast iron skillet, while an
> > omelet is made in an omelett pan.

>
> A fritatta is fried, not steamed... lose the cover.
>
> > For an Omelet, I cook the egg first, add the filling then fold the top
> > of the egg over that.

>
> Again, froggy eggy.
>
> > With a Frittata, I mix everything together in a bowl, stir that gently
> > in the skillet in butter and olive oil then cover it to finish "setting
> > up" after sprinkling the top with additional cheese to melt.

>
> A fritatta is flipped to fry the other side... again, lose that cover,
> unless you're going to use the lid to aid in flipping, but a fritatta
> is cooked UNcovered. Some do fritattas in the oven but I think that's
> cheating, and the texture is different too... baked eggs is not fried
> eggs.
>
> Sheldon
>


Agreed.

I'll give that a shot next time, thanks!
I've never tried flipping it as a whole.
I have a dread of over-cooking eggs.
It makes them rubbery and nasty. ;-P
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
O

OmManiPadmeOmelet

Guest
In article <[email protected]>,
"Sheldon" <[email protected]> wrote:

> OmManiPadmeOmelet wrote:
> > In article <[email protected]>,
> > "Sheldon" <[email protected]> wrote:
> >
> > > notbob wrote:
> > > > On 2005-11-30, Pandora <[email protected]> wrote:
> > > >
> > > > > For me too: No crust and no cream!
> > > >
> > > > That's my understanding, too. Crustless and creamless. I've got
> > > > quiches down, but am working on a foolproof frittata recipe.
> > >
> > > Actually a frittata is not a crustless quiche.... a frittata is
> > > essentially an omelet made with scraps that is fried on both sides, I
> > > guess an attempt at hiding the fact that it's made with table scraps...
> > > a quiche is a pie filled with a composed egg custard.

> >
> > Sorta kinda...
> > To me, a Frittata has the goodies mixed in with the egg while an Omelet
> > is _layered_. The eggs are separate from the goodies, kinda like an egg
> > sandwich with the egg as the "bread".

>
> Yes, in the strictest sense the french omelet, but the french have no
> particular hold on egg cookery... a Denver type concoction is an omelet
> as well.
>
> > I generally make Frittata in a covered cast iron skillet, while an
> > omelet is made in an omelett pan.

>
> A fritatta is fried, not steamed... lose the cover.
>
> > For an Omelet, I cook the egg first, add the filling then fold the top
> > of the egg over that.

>
> Again, froggy eggy.
>
> > With a Frittata, I mix everything together in a bowl, stir that gently
> > in the skillet in butter and olive oil then cover it to finish "setting
> > up" after sprinkling the top with additional cheese to melt.

>
> A fritatta is flipped to fry the other side... again, lose that cover,
> unless you're going to use the lid to aid in flipping, but a fritatta
> is cooked UNcovered. Some do fritattas in the oven but I think that's
> cheating, and the texture is different too... baked eggs is not fried
> eggs.
>
> Sheldon
>


Agreed.

I'll give that a shot next time, thanks!
I've never tried flipping it as a whole.
I have a dread of over-cooking eggs.
It makes them rubbery and nasty. ;-P
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
S

Sheldon

Guest
OmManiPadmeOmelet wrote:
> In article <[email protected]>,
> "Sheldon" <[email protected]> wrote:
>
> > OmManiPadmeOmelet wrote:
> > > In article <[email protected]>,
> > > "Sheldon" <[email protected]> wrote:
> > >
> > > > notbob wrote:
> > > > > On 2005-11-30, Pandora <[email protected]> wrote:
> > > > >
> > > > > > For me too: No crust and no cream!
> > > > >
> > > > > That's my understanding, too. Crustless and creamless. I've got
> > > > > quiches down, but am working on a foolproof frittata recipe.
> > > >
> > > > Actually a frittata is not a crustless quiche.... a frittata is
> > > > essentially an omelet made with scraps that is fried on both sides, I
> > > > guess an attempt at hiding the fact that it's made with table scraps...
> > > > a quiche is a pie filled with a composed egg custard.
> > >
> > > Sorta kinda...
> > > To me, a Frittata has the goodies mixed in with the egg while an Omelet
> > > is _layered_. The eggs are separate from the goodies, kinda like an egg
> > > sandwich with the egg as the "bread".

> >
> > Yes, in the strictest sense the french omelet, but the french have no
> > particular hold on egg cookery... a Denver type concoction is an omelet
> > as well.
> >
> > > I generally make Frittata in a covered cast iron skillet, while an
> > > omelet is made in an omelett pan.

> >
> > A fritatta is fried, not steamed... lose the cover.
> >
> > > For an Omelet, I cook the egg first, add the filling then fold the top
> > > of the egg over that.

> >
> > Again, froggy eggy.
> >
> > > With a Frittata, I mix everything together in a bowl, stir that gently
> > > in the skillet in butter and olive oil then cover it to finish "setting
> > > up" after sprinkling the top with additional cheese to melt.

> >
> > A fritatta is flipped to fry the other side... again, lose that cover,
> > unless you're going to use the lid to aid in flipping, but a fritatta
> > is cooked UNcovered. Some do fritattas in the oven but I think that's
> > cheating, and the texture is different too... baked eggs is not fried
> > eggs.
> >
> > Sheldon
> >

>
> Agreed.
>
> I'll give that a shot next time, thanks!
> I've never tried flipping it as a whole.
> I have a dread of over-cooking eggs.
> It makes them rubbery and nasty. ;-P


With fritatta the ratio of egg to solids is fairly low, should be just
enough egg to hold it all together... it's pretty difficult to over
cook a fritatta, not unless you burn it.

Egg Foo Yung is an omelet too.

Sheldon
 
O

OmManiPadmeOmelet

Guest
In article <[email protected]>,
"Sheldon" <[email protected]> wrote:

> OmManiPadmeOmelet wrote:
> > In article <[email protected]>,

>
> > I'll give that a shot next time, thanks!
> > I've never tried flipping it as a whole.
> > I have a dread of over-cooking eggs.
> > It makes them rubbery and nasty. ;-P

>
> With fritatta the ratio of egg to solids is fairly low, should be just
> enough egg to hold it all together... it's pretty difficult to over
> cook a fritatta, not unless you burn it.
>
> Egg Foo Yung is an omelet too.
>
> Sheldon
>


And I have yet to have Egg Foo Yung that I liked. :-(
Most of the time it's like trying to eat egg flavored rubber.
WAY way way overcooked. Of course it was at a buffet, but still. Ick!

I prefer my eggs slightly soft and under-done.

I know what you mean about a proper frittata tho'.
It's mostly "stuff" with just enough egg to glue it all together.
I frequently make "leftovers" frittata. :)
It generally turns out very good.
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
K

kilikini

Guest
"OmManiPadmeOmelet" <[email protected]> wrote in message
news:[email protected]
> In article <[email protected]>,
> "Sheldon" <[email protected]> wrote:
>
> > OmManiPadmeOmelet wrote:
> > > In article <[email protected]>,

> >
> > > I'll give that a shot next time, thanks!
> > > I've never tried flipping it as a whole.
> > > I have a dread of over-cooking eggs.
> > > It makes them rubbery and nasty. ;-P

> >
> > With fritatta the ratio of egg to solids is fairly low, should be just
> > enough egg to hold it all together... it's pretty difficult to over
> > cook a fritatta, not unless you burn it.
> >
> > Egg Foo Yung is an omelet too.
> >
> > Sheldon
> >

>
> And I have yet to have Egg Foo Yung that I liked. :-(
> Most of the time it's like trying to eat egg flavored rubber.
> WAY way way overcooked. Of course it was at a buffet, but still. Ick!
>
> I prefer my eggs slightly soft and under-done.
>
> I know what you mean about a proper frittata tho'.
> It's mostly "stuff" with just enough egg to glue it all together.
> I frequently make "leftovers" frittata. :)
> It generally turns out very good.
> --
> Om.


In Hawaii Egg Foo Yung was definitely an omelette over shredded cabbage and
stuffed with shrimp or whatever meat you wanted in it. No bean sprouts.
I've made them before, but I when I did (no longer have the recipe, sorry!)
I dropped plops of egg, bean sprouts, shrimp, chives into a skillet and
fried them up. Tasted just like the American restaurant kind.

kili
 
A

aem

Guest
OmManiPadmeOmelet wrote:
>
> I'll give that a shot next time, thanks!
> I've never tried flipping it as a whole.
> I have a dread of over-cooking eggs.
> It makes them rubbery and nasty. ;-P
> --

If your pan has an oven/fireproof handle you can put it under the
broiler instead of flipping it. -aem
 
A

aem

Guest
OmManiPadmeOmelet wrote:
>
> I'll give that a shot next time, thanks!
> I've never tried flipping it as a whole.
> I have a dread of over-cooking eggs.
> It makes them rubbery and nasty. ;-P
> --

If your pan has an oven/fireproof handle you can put it under the
broiler instead of flipping it. -aem
 
S

Sheldon

Guest
aem wrote:
> OmManiPadmeOmelet wrote:
> >
> > I'll give that a shot next time, thanks!
> > I've never tried flipping it as a whole.
> > I have a dread of over-cooking eggs.
> > It makes them rubbery and nasty. ;-P
> > --

> If your pan has an oven/fireproof handle you can put it under the
> broiler instead of flipping it.


Yeah, you can, you can do lots of things... but broiling does not
impart the correct texture any more than baking does... a fritatta is
*fried*, on both sides. Calling it a fritatta when baked/broiled is
like calling vodka in a stemed glass a martini, it ain't... no way, no
how. There's only one correct way to make a martini, and only one
correct way to make a fritatta... technique can be refined and/or
modulated but there is but one acceptible method.

Why don't you poach your fritatta while you're at it.... may as well
serve beer with an olive in a stemed glass.

Sheldon Boodles Rossi

Sheldon
 
N

notbob

Guest
On 2005-12-02, Sheldon <[email protected]> wrote:


> .........a fritatta is
> *fried*, on both sides.


He knows this from all his guinea/dago/wop friends.

> Sheldon Boodles Rossi


What can I say? His martinis are impeccable!

notvodka
 
O

OmManiPadmeOmelet

Guest
In article <[email protected]>,
"aem" <[email protected]> wrote:

> OmManiPadmeOmelet wrote:
> >
> > I'll give that a shot next time, thanks!
> > I've never tried flipping it as a whole.
> > I have a dread of over-cooking eggs.
> > It makes them rubbery and nasty. ;-P
> > --

> If your pan has an oven/fireproof handle you can put it under the
> broiler instead of flipping it. -aem
>


I use a cast iron skillet. ;-)
Should not be a problem!

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson
 
O

OmManiPadmeOmelet

Guest
In article <[email protected]>,
"Sheldon" <[email protected]> wrote:

> aem wrote:
> > OmManiPadmeOmelet wrote:
> > >
> > > I'll give that a shot next time, thanks!
> > > I've never tried flipping it as a whole.
> > > I have a dread of over-cooking eggs.
> > > It makes them rubbery and nasty. ;-P
> > > --

> > If your pan has an oven/fireproof handle you can put it under the
> > broiler instead of flipping it.

>
> Yeah, you can, you can do lots of things... but broiling does not
> impart the correct texture any more than baking does... a fritatta is
> *fried*, on both sides. Calling it a fritatta when baked/broiled is
> like calling vodka in a stemed glass a martini, it ain't... no way, no
> how. There's only one correct way to make a martini, and only one
> correct way to make a fritatta... technique can be refined and/or
> modulated but there is but one acceptible method.
>
> Why don't you poach your fritatta while you're at it.... may as well
> serve beer with an olive in a stemed glass.
>
> Sheldon Boodles Rossi
>
> Sheldon
>


Beer goes with a squeeze of lemon, not olives....... ;-)

But you can still drink beer from a martini glass
if you want to. <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-*****." -Jack Nicholson