Chorizo Omelette Treader Tube
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Date: 2020-05-11
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Comments and reviews: 10
Tubebrerry
A couple thoughts: First, that omelet looks awfully darn brown that's the kind of omelet I'd expect to get at a third-rate diner with a barely competent short-order cook who got overwhelmed with too many tickets and forgot about my omelet on the back burner. Second, your use of onions and chilis seems to imply you're going for something like a Mexican omelet. If that's your intent, then why use Spanish chorizo instead of Mexican, which is completely different? Your Spanish chorizo is a cured, hard sausage, which is polar opposite from the Mexican kind, a loose sausage that must be fried up before eating. In the end I'm not sure what you're thinking, because you serve your omelet with toast instead of tortillas and with cream cheese instead of crema Mexicana or some kind of Mexican cheese. You really seem all over the map. So, I guess I'll just give you the benefit of the doubt and chalk your creation up to your just wanting to do your own thing. Kind of disappointing.
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A couple thoughts: First, that omelet looks awfully darn brown that's the kind of omelet I'd expect to get at a third-rate diner with a barely competent short-order cook who got overwhelmed with too many tickets and forgot about my omelet on the back burner. Second, your use of onions and chilis seems to imply you're going for something like a Mexican omelet. If that's your intent, then why use Spanish chorizo instead of Mexican, which is completely different? Your Spanish chorizo is a cured, hard sausage, which is polar opposite from the Mexican kind, a loose sausage that must be fried up before eating. In the end I'm not sure what you're thinking, because you serve your omelet with toast instead of tortillas and with cream cheese instead of crema Mexicana or some kind of Mexican cheese. You really seem all over the map. So, I guess I'll just give you the benefit of the doubt and chalk your creation up to your just wanting to do your own thing. Kind of disappointing.
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Man
Whichever way you do it, chorizo and eggs is just one of those magic combinations, like mint sauce and lamb or pork and apple. The local butchers sell a really nice tomato chutney which is (along with Ketchup when you don't have any of the good stuff handy) another one that goes with eggs and bacon. One of you should make a series on classic food combos with perhaps a twist. or maybe I should, though I'm camera shy and not a Youtubey person at all and it will never happen. P. s what is the brand of those high quality non-stick pans? You must tell us! Are they Marco Pierre White? No, wait, Michel Roux? Who's that other fellow, I can't think of his name for the life of me. That's it, Gary Rhodes!
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Whichever way you do it, chorizo and eggs is just one of those magic combinations, like mint sauce and lamb or pork and apple. The local butchers sell a really nice tomato chutney which is (along with Ketchup when you don't have any of the good stuff handy) another one that goes with eggs and bacon. One of you should make a series on classic food combos with perhaps a twist. or maybe I should, though I'm camera shy and not a Youtubey person at all and it will never happen. P. s what is the brand of those high quality non-stick pans? You must tell us! Are they Marco Pierre White? No, wait, Michel Roux? Who's that other fellow, I can't think of his name for the life of me. That's it, Gary Rhodes!
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Biggolf
I normally don't leave negative comments, but man, a video like this give me plenty of reasons. This is what trying too hard looks like. Let's face it, who travels with all these cookwares? At this rate you might as well bring a foldable table along with a director chair so you don't have to sit on the sand cooking. Yes, it'd be pretentious but at least not as painful to watch. Right now it is both. Traveler cooks omelette on the beach cave. This must be the most hipster thing I've seen on FoodTube, and not in a good way.
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I normally don't leave negative comments, but man, a video like this give me plenty of reasons. This is what trying too hard looks like. Let's face it, who travels with all these cookwares? At this rate you might as well bring a foldable table along with a director chair so you don't have to sit on the sand cooking. Yes, it'd be pretentious but at least not as painful to watch. Right now it is both. Traveler cooks omelette on the beach cave. This must be the most hipster thing I've seen on FoodTube, and not in a good way.
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John
wth? where do you find chorizo like that? i literally can't find any spanish chorizo. only mexican chorizo which no offense imo isn't as good. and they always sell them relatively wet and not dried as the one in the vid. i can't find them in any cultural supermarkets or regular groceries. do i need to just go to a butcher?
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wth? where do you find chorizo like that? i literally can't find any spanish chorizo. only mexican chorizo which no offense imo isn't as good. and they always sell them relatively wet and not dried as the one in the vid. i can't find them in any cultural supermarkets or regular groceries. do i need to just go to a butcher?
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LaNoir
Need more advices, how thick am I supposed to cut the bread? Is this recipe also working with buns or cake? What do I do if the omelett needs 3 more minutes to cook and I get robbed by some hikers? Could a tsunami ruin the dish? How do I make jellyfish jam for the rest of my bread?
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Need more advices, how thick am I supposed to cut the bread? Is this recipe also working with buns or cake? What do I do if the omelett needs 3 more minutes to cook and I get robbed by some hikers? Could a tsunami ruin the dish? How do I make jellyfish jam for the rest of my bread?
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martysgarden
I must admit this recipe is killer, especially with fresh organic eggs straight from the backyard. I didn't even know what Chorizo was until now. Sweet, can't wait to give this a go and hook in. Happy Living Marty Ware (Australian Agricultural Horticulturist)
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I must admit this recipe is killer, especially with fresh organic eggs straight from the backyard. I didn't even know what Chorizo was until now. Sweet, can't wait to give this a go and hook in. Happy Living Marty Ware (Australian Agricultural Horticulturist)
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ben
That would taste so much better if he'd fried off the onions, garlic and chorizo in the pan before adding the seasoned eggs, they would start to caramalize and give the pan a great, rich flavour that would take that omelette to the next level
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That would taste so much better if he'd fried off the onions, garlic and chorizo in the pan before adding the seasoned eggs, they would start to caramalize and give the pan a great, rich flavour that would take that omelette to the next level
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MoosicDude
I'd personally fry the chorizo, garlic and onion off first, get that oil infused with the chorizo and garlic flavour, then eggs in really quick at the end, so they don't go brown and nasty.
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I'd personally fry the chorizo, garlic and onion off first, get that oil infused with the chorizo and garlic flavour, then eggs in really quick at the end, so they don't go brown and nasty.
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Jorn
Lovely omelette but you really need to address the camera problems, (shooting into the sun, excessive shaping etc) Sometimes the novelty factor, cave cooking, isn't the best venue for video.
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Lovely omelette but you really need to address the camera problems, (shooting into the sun, excessive shaping etc) Sometimes the novelty factor, cave cooking, isn't the best venue for video.
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rohan
Why not fry off the chorizo, onion and garlic first to get rid of the raw sharpness and so that they all soak in each others flavors. Then add the egg and make your omelette.
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Why not fry off the chorizo, onion and garlic first to get rid of the raw sharpness and so that they all soak in each others flavors. Then add the egg and make your omelette.
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