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Old 07-21-2013, 06:10 PM   #21
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Only once. But I was smart enough to flip over the counter. So I just slid it into the pan since it landed up on the bottom side showing. And now only you and I know. It can be our secret.

Any time I am doing some new thing, and it involves lifting the pan, I never do it over the stove. Always over a counter. Easier to retrieve and save my error.
Smart thinking!
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Old 07-21-2013, 06:21 PM   #22
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My first husband was a pro chef. He often took the boys to work with him in the summer. As a result they learned a lot, like flipping the food in the pan over the burner. The Pirate does it just to annoy me and show off. He can flip a fried egg without even braking the yolk. Big showoff! But I let him get away with it because he makes me some fantastic meals when he comes over. When I know he is coming, I buy two thick Porterhouse steaks. He makes them better than any you can get in the best restaurant. But I can make smashed (childrenese) potatoes better than he can. I always toss a couple of garlic cloves into the water with the potatoes then mash them right in.
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Old 07-26-2013, 06:20 PM   #23
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Only once. But I was smart enough to flip over the counter. So I just slid it into the pan since it landed up on the bottom side showing. And now only you and I know. It can be our secret.
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Spanish omelette Today I will prepare "Spanish omelette". For me it is an excellent dish, you can eat at any time, either hot or cold. Each house is made of a shape, and each have their tricks. It is also true that each person makes a way. The base of the recipe are eggs and potatoes. There are people who do it with other with baked potato or fried, I prefer fried, with gold accents. It is one of my favorite dishes, because since childhood I love and I never tire of eating. And every bar I go and when I can I taste [B][U]Ingredients:[/U][/B] - 4 potatoes. - 6 eggs - 1 onion - 1 green pepper - 1 red pepper - Sunflower oil - Olive oil - Salt [B][U]Elaboration[/U][/B] 1- Chop the potatoes, green and red pepper, onion and fry in plenty of sunflower oil. Cook until light golden brown 2- Separets the whites from the yolks. Beat the eggs whites until stiff, when are ready mix with the yolks. 3- When the potatoes and vegetables are lightly golden, remove from the oil and drain. Then mix with the beaten eggs, and add salt. 4- Curdle the mixture in a pan with olive oil, turn the omelette upside down using a lid, and then put it back in the pan on the other side. It is juicy and too taste. I hope that you like it!! I see you in the next recipe 3 stars 1 reviews
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