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Thread: <Insert Bacon Here> One fat (guy's) primal journal page 501

  1. #5001
    Twibble's Avatar
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    Quote Originally Posted by canio6 View Post
    I have no idea. Maybe it is. I just do not like the word fritatta. I much prefer the word quiche. Words beginning with 'q' get short shrift, and I am doing my part to spread the love.
    Just wondering.

    How do you make a crustless quiche?
    Most people don't realize how much energy it takes for me to pretend to be normal.

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  2. #5002
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    Quote Originally Posted by Twibble View Post
    Just wondering.

    How do you make a crustless quiche?
    How do I make it? I get a pie dish, I spray it with some cooking spray.

    Then I cook up the filling - usually meat (sausage or bacon) and onions (could use other veg I suppose)

    I then put cooked filling into the pie dish. Top with cheese.

    I then pour 4 eggs and 1 cup of half-and-half (beaten together) over the filling and season it.

    Toss it in the oven for 30 minutes.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

    What the F&#* is a decorum? - Mr. Anthony

  3. #5003
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    *takes notes*

    350 oven?
    Most people don't realize how much energy it takes for me to pretend to be normal.

    If I wanted to listen to an asshole, I'd fart.

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  4. #5004
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    Quote Originally Posted by Twibble View Post
    *takes notes*

    350 oven?
    yup yup.

    Now, is that the same thing as a frittata? I really have no clue.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

    What the F&#* is a decorum? - Mr. Anthony

  5. #5005
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    I thought a frittata was an open face omelet done of the stove top?
    "No fate but what we make"- Sarah Connor, Terminator 2
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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  6. #5006
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    Most recipes I've seen have you bake a frittata for at least part of the time.
    Most people don't realize how much energy it takes for me to pretend to be normal.

    If I wanted to listen to an asshole, I'd fart.

    Twibble's Twibbly Wibbly

  7. #5007
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    Eh, I usually just flip the whole damn thing like a (much thicker) crepe and keep cooking it.
    "No fate but what we make"- Sarah Connor, Terminator 2
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
    My Primal Battle Tome

  8. #5008
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    And if you want to be fancy, save some of the vegetables, and place them decoratively on top of the quiche. Red peppers in a spoke or swirl pattern is my favorite. Fancy is what makes it quiche, in my opinion.

  9. #5009
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    Quiche baked with some ingredients pre cooked. Custard like. Considered more delicate. (The food, not the man. Love you, Jon)

    Fritatta cooked mostly on the stove, finished under a broiler.

  10. #5010
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    Quote Originally Posted by Sabine View Post
    And if you want to be fancy, save some of the vegetables, and place them decoratively on top of the quiche. Red peppers in a spoke or swirl pattern is my favorite. Fancy is what makes it quiche, in my opinion.
    Eh, when it is just the wife and me, there is no fancy in quiche or anything.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

    What the F&#* is a decorum? - Mr. Anthony

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