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/ck/ - Food & Cooking


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File: 43 KB, 500x748, sambal.jpg [View same] [iqdb] [saucenao] [google]
19584022 No.19584022 [Reply] [Original]

What's your secret weapon for leveling up an omelet?

>> No.19584027

>>19584022
MSG. Sambal oelek is the worst hot sauce out there.

>> No.19584033
File: 122 KB, 1500x1125, k_archive_50cd688c8bbb5b257e49778c1e70c01f2c05673c.jpg [View same] [iqdb] [saucenao] [google]
19584033

>>19584022

>> No.19584042
File: 140 KB, 900x806, Thai-phad_kapraow-basil-1-front.jpg [View same] [iqdb] [saucenao] [google]
19584042

>>19584022
This Thai basil stuff, the problem is that I cant find it anymore. It's just not available.

>> No.19584044
File: 49 KB, 600x1000, soychef.png [View same] [iqdb] [saucenao] [google]
19584044

>>19584022
>leveling up

>> No.19584065

I don't like omelettes

>> No.19584068

>>19584022
I take the omelette then I say "fuck this gay ass shit, nigga" and make a breakfast quesadilla instead.

>> No.19584419

>>19584027
>hot sauce
says fucking chilipaste on it, its raw and not fermented retard, you need to cook it.

>> No.19584423

By making a baked omelette. It's essentially a pizza with an egg base. Then I serve it with some avocado on the side.

>> No.19584429
File: 105 KB, 736x736, 1665362814682916.jpg [View same] [iqdb] [saucenao] [google]
19584429

>>19584022
>What's your secret weapon for leveling up an omelet?
Meat.

Colorado omelette w/ roast beef is peak omelette.

>> No.19584439

I just have the omelette farm metal slimes.

>> No.19585122

>>19584429
That meat looks like cat food

>> No.19585132

>>19585122
if that's true why am i not eating cat food right now? checkmate athiests

>> No.19585175

>>19584022
Just butter, cheese, salt and pepper make the perfect omelet. No more no less

>> No.19585181

>>19584022
Your moms pussy juice

>> No.19585717

>>19584022
For me, it's cottage cheese and spinach.

>> No.19585732

>>19584022
Harissa, soy sauce, amchur. Don't follow me, I've gone beyond fusion.

>> No.19586992

DEENZ

>> No.19586998

green salsa

>> No.19587517

>>19584022
Technique