The work of the brown eggspic.twitter.com/rjxonpgkS3
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I use that thing for nearly everything unless I'm working with high quality meat. I actually just fry the ingredients into the eggs. It's something locals often requested when I worked the omelet station
Most of my cooking is of the one pan, short order variety. I can get something for 2 on the table in minutes
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A cook has to be able to handle any number of situations. If the food needs to go out fast he needs to prepare it fast.
Thanks. Twitter will use this to make your timeline better. UndoUndo
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Maybe I'll send you the thing I wrote about working at Spago. You could appreciate it.
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