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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jul-22-08 03:52 PM
Original message
Poll question: Cheese Omelet
Edited on Tue Jul-22-08 04:14 PM by Crisco
I need a little help deciding.
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jul-22-08 04:19 PM
Response to Original message
1. Other
Maybe more a 'product' than a cheese, but I LOVE Boursin omelettes.
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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jul-22-08 04:56 PM
Response to Reply #1
2. Too Late
I used the Comte. It was okay, didn't knock my socks off.

Gonna try the blue next time, with some apple bits.

Boursin, huh? You have to dollop that on?
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jul-22-08 07:16 PM
Response to Reply #2
4. Yup ... dollop it on ......
Make your omelette a bit runny and add it late. It melts fast and can get a little watery. Letting it mix with the egg seems to make it less runny as the water sorta cooks into the egg.
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sazemisery Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jul-23-08 11:38 PM
Response to Reply #1
8. Stinky, quit spending all that money and make it at home
Here's the recipe:

http://www.recipezaar.com/80675

or this variation

http://southernfood.about.com/od/cheesespreads/r/bln327.htm

or this

http://foodgeeks.com/recipes/recipe/18971,boursin_cheese_spread.phtml

I love this cheese but not the price. Last time I checked it was 5 or 6 dollars for a small blob.



That way you can save more money for copper.

:hide:from Sparkly
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jul-22-08 06:09 PM
Response to Original message
3. I just can't help it!
I'm gonna vote bleu just about every damn time. LOL Ijust can't seem to get enough of the stuff. Wish my husband felt the same way. Sigh. He will eat it occasionally but not as often as I would. It's just absolutely the best thing on a baked sweet potato. :9
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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-27-08 11:06 AM
Response to Reply #3
14. The Blue Disappointed Me
:(

Haven't gotten around to the Basque yet.
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mtnester Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jul-22-08 08:42 PM
Response to Original message
5. I have to tell you I love a good Queso Oaxacan cheese
it is such a beautiful melt, a bit more tang than montery jack, and did I say it melts beautifully?
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jul-23-08 12:17 PM
Response to Original message
6. Monterey Jack and roasted anaheim chiles
It may not be snooty, but it's still my favorite omelet. Mmmmm.
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Juneboarder Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jul-23-08 05:27 PM
Response to Original message
7. Other: Sharp Cheddar
I'm a sharp cheddar fan myself... can't get enough of it! I'd also do Parmesan, Romano, Mozzarella or any combination. :)
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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-24-08 07:11 AM
Response to Reply #7
9. I Used the Cheddar for a Grilled Cheese
Edited on Thu Jul-24-08 07:11 AM by Crisco
Heavenly.

When you get into some of the better cheddars, "sharp" loses all meaning. All that stuff in the dairy case turns into flavored rubber no matter what it's called.
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Juneboarder Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-24-08 11:40 AM
Response to Reply #9
11. I don't know... I'm so picky that it must be
Edited on Thu Jul-24-08 11:42 AM by Juneboarder
Tillamook Sharp Cheddar. I can definitely tell the difference between my cheddars, but that might just be because I'm a cheddar fiend...

:9
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badgerpup Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jul-24-08 10:27 AM
Response to Original message
10. grasswire beat me to the punch...
...but Swiss or perhaps Emmenthaler (I'm told it's a bit creamier than Swiss) cheese...
with maybe a pinch of tarragon?

And mushrooms. Gotta have mushrooms. :9
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htuttle Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jul-25-08 07:00 PM
Response to Original message
12. Sharp Provolone and Parmesan
Aged Swiss if those aren't around.
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kestrel91316 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jul-26-08 01:56 PM
Response to Original message
13. Spinach, mushrooms, and a generous grating of parmesan.
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-27-08 11:44 AM
Response to Original message
15. I used to do them with sauteed mushrooms
and whatever cheese was around, even cream cheese. Swiss and Gruyere were favorites. Herbs were a pinch of dried dill and a pinch of summer savory, a combination that heightened the cheese flavor.
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spindrifter Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-27-08 10:11 PM
Response to Original message
16. Try using feta in your omelette! Yum!
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yellowdogintexas Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jul-28-08 02:09 PM
Response to Original message
17. I like to use colbyjack or medium cheddar. The shredded Mexican casserole mix
makes excellent omelette.
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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jul-29-08 11:58 AM
Response to Reply #17
18. Ya Know ...
A Comte / cheddar combo rocked the house.
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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Aug-02-08 11:37 AM
Response to Original message
19. Waaahhh - The Onion Video - "Dream Omelet"
http://www.theonion.com/content/video/chef_cooks_dream_omelet_from
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