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[majikero]

Always though it was a French thing.

I only learned about the milk thing recently, like 2 years.

[Sappho]

In America everyone uses milk too.

When I make scrambled eggs, I don't add anything. Just whip them with a fork until they're frothy. Works perfect every time, without any unfortunate side effects from my lactose intolerance.

[Mesa]

Today in the Food Thread: Scrambled Eggs.
Lame jokes aside, I hardly ever add anything to my scrambled eggs beyond ham/Krakauer (Krakowska). Not even salt or pepper. Don't asky why, but apparently I enjoy bland food. *shrug*

Though back in the day I used to make (a kinda dumbed down version of) those whole Gordon Ramsay's Sublime Scrambled Eggs

1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.

3 Meanwhile, toast the bread.
 
4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

Though I don't toast my bread (though I certainly can) and substitute crème fraîche with smetana. And I don't add any chives because most of the time I don't have 'em.

Yeah, I butcher (heh) a lot of recipes, but cooking is not an exact science.
Or any sort of science, really...

[scrdest]

Today in the Food Thread: Scrambled Eggs.
Lame jokes aside, I hardly ever add anything to my scrambled eggs beyond ham/Krakauer (Krakowska). Not even salt or pepper. Don't asky why, but apparently I enjoy bland food. *shrug*

Though back in the day I used to make (a kinda dumbed down version of) those whole Gordon Ramsay's Sublime Scrambled Eggs

1 Break the eggs into a cold, heavy-based pan, add half the butter, and place onto the stove over generous heat. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.

3 Meanwhile, toast the bread.
 
4 Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.

Though I don't toast my bread (though I certainly can) and substitute crème fraîche with smetana. And I don't add any chives because most of the time I don't have 'em.

Yeah, I butcher (heh) a lot of recipes, but cooking is not an exact science.
Or any sort of science, really...

AAAaaactually, no, it is science, organic and physical chemistry mostly.

[Bauglir]

But it ain't exact.

[Jopax]

I too usually add milk if I have any, gives more volume and makes the texture nicer imo.

Did try carbonated water once, the taste was pretty much the same but they were extremely fluffy and soft

[Bauglir]

Any good recipes for making curry in bulk? My current hope is to prepare like 2 weeks of the stuff in advance, what can unfortunately not be described as a literal orgy of cookery every other weekend. But perhaps a metaphorical one.

[VerdantSF]

Just take any curry recipe and double, triple, or quadruple the ingredients.  Curry doesn't have tricky ratios like baking.  However, if you're making it that far in advance, I'd recommend freezing any portion that you don't think you'll get to in the first week.  Speaking of curry, here's what I cooked last night.  It's a "dry" curry (as in no gravy) of potatoes, cauliflower, and peas.

Aloo Gobi Mattar

Spoiler (click to show/hide)

[Caz]

Omelettes > Scrambled eggs imo.

[Mesa]

Omelettes > Scrambled eggs imo.

This reminded me, I haven't had an omelet in ages.
Got to make me one of those later this week.
Omelette du fromage, anyone?

[scrdest]

Just take any curry recipe and double, triple, or quadruple the ingredients.  Curry doesn't have tricky ratios like baking.  However, if you're making it that far in advance, I'd recommend freezing any portion that you don't think you'll get to in the first week.  Speaking of curry, here's what I cooked last night.  It's a "dry" curry (as in no gravy) of potatoes, cauliflower, and peas.

Aloo Gobi Mattar

Spoiler (click to show/hide)

Yuuuuuuuuum.

[Osmosis Jones]

Aloo Gobi Mattar

Spoiler (click to show/hide)

Always a great curry, that one.

Also, if you're making curry, invest in a big crockpot. There is nothing quite like that special smell of coming home on a cold wintery day to a house that smells of home-made, slow-cooked curry that has been simmering away all day

[VerdantSF]

There is nothing quite like that special smell of coming home on a cold wintery day to a house that smells of home-made, slow-cooked curry that has been simmering away all day

One time, when I was checking out new apts, I had a particularly good interview until I heard these words.  "I hate the smell of curry."

"Sorry, can't live here!"

"Wait, what?!"

"Seriously, I cook it.  A lot."

"Um, but I smoke pot.  A lot.  Maybe that will mask the smell of it?"

"I can't live here!"

[Osmosis Jones]

That poor fool, he knows not what he misses.

Seriously, how can you hate curry? There are a million types that all taste completely different!

[Jopax]

Speaking of which, what would be a good simple curry to make? As in, not too heavy on various spices or stuff since I don't have many of those.