Mi'sen

Finish with some good sea salt flakes. Unecessary options include some flat parsley or wood sorrel (something lightly acidic).

This is all about feel & repetition, like a granny who can eyeball a volume of liquid and know how much salt it will need, or feeling the weight of a steak and knowing how long it’s going to take.

An omelette is to many people, incredibly dull. That’s because most people have never had a really good omelette or know how to enjoy one I had an omelette cooked by a Japanese chef, using Japanese technique, layering with French cheese. That was a worthy, different technique.

The Japanese Tamagoyaki - done well - shares the factor of cooking the egg quickly, although they do this multiple times, rolling in layers. They also rest the omelette, which if done properly will allow room for the residual heat to finish the cooking, instead of overcooking.

A good omelette and the process that gives rise to one - including the enjoyment there of - is a good metaphor for various things, as you learn if you hang around me. Eg: meditation (surprise).

Not everyone can access a very good omelette, even when it’s in front of them. It’s hidden to them, sadly. This gets weirder - stuff about omelette as god, a good omelette not being an object, nor subjective, and so on - but my phone is ringing and my lunch break is over.

A month of omelette craft, admirable project:https://twitter.com/strnglrk/status/1146861097082900480?s=20 …