Imp Writes

Two and a half years ago, I saw a Sasha tweet about omelettes, and i decided it would be a fun instance of visa's Do 100 Thing.  I had no idea how long it would take to complete, but it didn't matter, because i do enjoy making and eating omelettes, and I was willing to let the journey last as long as it needed to. A couple of weeks ago I made my 100th omelette. Technically, I've made quite a few more that I've forgotten to post for various reasons. What have I learned? This is possibly the longest single "project" I've ever done. (Most academic projects and such like have been at most a year) I'm generally not very consistent at returning to projects that I've started. I think this is fine in many cases, though sometimes I feel like producing some output would have made the time i spent on it more worthwhile (cf the many textbooks ive read a quarter of). I think this one reached the end state I envisioned because a lot of factors were in place.   M...

I started making omelettes because a) I thought it would be funny to take sasha Chapin's tweet literally as well as seriously b) actually follow through a la visas do 100 thing c) wanted a source of protein to bulk with d) I like omelettes and I'm frustrated by the brown ones. Halfway through, I'm not really sure what I've learned. I suspect I haven't really gone deep enough to actually gain the expertise sasha promised. Most of my omelettes are copies of each other. But I have actually gotten better and faster at making tasty omelettes. Let's see what I've learned. Coriander is magical. It is the perfect herb for flavouring an omelette. I tried basil and celery. Celery gives you an interesting sharp flavour. Basil doesn't quite work. Salt is important. Be careful to balance the salt against the number of eggs and whether or not you're adding salted cheese. Too much oil is not pleasant. Under oiling a non stick pan is relatively okay unless you'r...