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A Recipe for
Schmarrn
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This Recipe for Schmarrn is one of thousands in the Recipes-to-go Meal Cookbook.
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
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Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
This is a recipe for Schmarrn from the recipe cookbook of Recipes-to-go (Meal)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Ingredients: 3 large eggs 1/4 cup milk (actually, a 1/3 cup might be
better) 1/4 cup flour salt & pepper to taste. Maple Syrup to drown
Wisk (with wire wisk) all ingredience (starting with eggs) together
until very smooth (no lumps). The mixture should have the
consistency of heavy cream.
Add about a table spoon each of butter/oil to a largish fry pan and
let melt/heat up. About medium/high. If you don't have a large fry
pan you may have to make two batches. By large, I mean about 10-12
inches across.
Here is where it gets hard to describe...
Pour mixture in all at once. As the sides start to set, push the set
parts into the center so that more of the liquid pours into the
"canal" and has a chance to set also. Cut/Push "openings" into the
batter to expose pan surface and swish the liguid into that so it can
set. etc....
When most of it has set and there is only a very little liquid left
(it should still be a "whole" piece the size of the pan at this
point) I cut it into four and flip each section over. I then wait a
few seconds and then start cutting up everything so that it resembles
scrambled eggs. The goal is to have small, thick (1/4 inch?), bite
sized pieces when you're done. (The best tool for this is a stiff
spatula/egg flipper :-)
After its cut up, stir and cook it for a while. Don't be afraid of
over cooking it. I never have so far. You want it "browned"
somewhat. I eat it with maple surrup poured over top but have had it
with jam mixed in. Anything sweet would do, I imagine.
Serves: 1
Schmarrn Recipe brought to you by Recipes To-Go