I just got back from an almost three week trip to Europe. Most of the hotels we stayed in had wonderful breakfasts included and two of the places had "omelet stations" where someone made whatever type of omelet you wanted. Oh MAN!!!!! I had the best ones I have ever had, and also the FIRST ones I've had in literally 40 years. I have a Blackstone and every morning I think about making one out there on it. In fact, you've inspired me and this week I'll actually do it. Thanks man, looks GREAT.
We didn't know what an omelette was until I was almost 13 years old. I always loved to cook since I always loved to eat. I joined the Betty Crocker recipe club. They sent me new recipe cards each month. 50 years later, I still have those receipe cards.. My grandma always fried the eggs. Sometimes they were runny and sometimes she would fry them hard. Always good. Thank you Grandma, I will see you in Heaven someday. 🙏
@@ParkerPlaza She always used bacon grease. I still fry my eggs in bacon grease. She kept a grease can at the stove and when she cooked bacon she would save the grease. She used for lots of things she cooked. She was born in 1901. I was so blessed to have had the opportunity to know her. She moved in with us when I was 7 years old and she lived with us after I left for the military. I wished that I had paid more attention to what she did and said. She used to talk about her granddaddy who fought in the civil war.
That omelette looks so delicious. There’s so many different ingredients that you can use to make a delicious omelette. That’s what I like about omelettes you can make it with the ingredients that you like. Great video Hussey. Have a great day.
Nice video - one small chef secret… add a teaspoon of water per egg and it will strengthen the structure of the egg and make it easier to flip and handle.
I can attest that bringing the griddle down by turning it off for eggs is also imperative for those of us who use different types of griddles as well. I have a LeGriddle stainless steel griddle and man it gets really hot if left on low for more than 15 minutes. Adjusting to your griddle's characteristics is the most important skill we can learn for cooking on them imo.
Hussley!! You have earned the nickname of “cheesy butter love!” That omelette looked easy to make and flavorful. Good video. Does Jacob know the Andersons?
Awesome looking Omelette Matt, definitely well explained and as always packed with Flavor! Good Groceries brother. Have a fantastic 4th of July! Cheers my friend
I love your videos and so does my wife. Great freaking food. Do you have a video or make a quick one of all your knives and equipments you use? It’s hard to juggle them from all your videos.
Now I have to go make am omelet 😊. I like mine exactly the same! Ham, cheese, onion, green peppers, & pickled jalapenos. And I top it off with a little hot sauce.
Love the tips & tricks Hussey! And I have been definitely tuning in to 3 minute Thursday. (or 4, 5, 6 minute Thursday 😆) You know I don't care how long it takes. Love your shows!
I eat a cheese and pepper omelette every morning! I like the fiesta blend of cheese, and I use crushed red (cayenne) pepper flakes. A bunch of them! Yum!!!
Hussey, I salt my omelet early and let it sit for 15 minutes. It darkens the yellow and adds flavor. I add a tablespoon of water to counter any moisture loss.
Good video Matthew , this is your video my friend , salt when ever you want ! Opinions are like ,,, you know what everybody's got one . Like Billy Joel says at the end of his concerts " DON'T TAKE NO S @#&. THANK YOU FRANK FROM MONTANA... PS notice I kept it G rated ?
We lost power right in the middle of watching your video! Back on, and loving those picked Halips in there! Thanks buddy, you made that look real easy! Smash burgers in the BS tonight!
Love the channel. Been watching your content for a while now. I noticed the addition of music in the background. I think it would be better suited with some bluegrass or something. Like Steeldrivers!! Just a thought ;)
Most chefs will tell you to salt 15 minutes before cooking. It denatures (unravels) the protein helping to retain moisture and making them fluffier. This is science. Kenji has a really good video on it with his experiments.
I save omelets for weekend breakfasts and eat cereal the other days, if I had my own chickens I might have eggs more often but the price of store bought eggs won't allow it.
Can you please make a supreme pizza in the Leggero pizza oven? We have searched everywhere on TH-cam and can’t find anyone that is making a supreme pizza. Where did you get that temperature gauge at? Darci wants one like that.
That's a Blackstone version. Can order one from Lowe's Hardware here - www.lowes.com/pd/Blackstone-Culinary-Infrared-Probe-Thermometer/5005331985?user=shopping&feed=yes&srsltid=AfmBOoolFwnjqpuArghm8vLbNebFg5gBgVbfW9ozZD_nirfH9Wt5m0OD764&
I stick with Kenji's advice of salting either 15 minutes before cooking, or at the end. That said, if something works for you it's not wrong! I'm not one to yuck someone else's yum.
The salt helps break the egg proteins down and supposed to yield better results. I’d like to do a comparison of a 15 min salt and this 3-5 min to see what’s better. I’m not so sure someone would be able to tell a difference.
@@thehungryhussey I feel the same way, but until I get motivated enough to do a test, I'll stick with Kenji Lopez-Alt's results/advice. Though I can't say I've never been rushed and skipped the 15 minutes!
Why does Blackstone make a griddle without a low setting. Having to turn the burners on and off to maintain a temp seems like a not so good way to maintain temp. Are all griddles like this?
I just got back from an almost three week trip to Europe. Most of the hotels we stayed in had wonderful breakfasts included and two of the places had "omelet stations" where someone made whatever type of omelet you wanted. Oh MAN!!!!! I had the best ones I have ever had, and also the FIRST ones I've had in literally 40 years. I have a Blackstone and every morning I think about making one out there on it. In fact, you've inspired me and this week I'll actually do it. Thanks man, looks GREAT.
We didn't know what an omelette was until I was almost 13 years old. I always loved to cook since I always loved to eat. I joined the Betty Crocker recipe club. They sent me new recipe cards each month. 50 years later, I still have those receipe cards.. My grandma always fried the eggs. Sometimes they were runny and sometimes she would fry them hard. Always good. Thank you Grandma, I will see you in Heaven someday. 🙏
What did she fry the eggs in? As a kid my mother used butter. Now
I use olive oil.
@@ParkerPlaza She always used bacon grease. I still fry my eggs in bacon grease. She kept a grease can at the stove and when she cooked bacon she would save the grease. She used for lots of things she cooked. She was born in 1901. I was so blessed to have had the opportunity to know her. She moved in with us when I was 7 years old and she lived with us after I left for the military. I wished that I had paid more attention to what she did and said. She used to talk about her granddaddy who fought in the civil war.
Processed meat is poison.
That omelette looks so delicious. There’s so many different ingredients that you can use to make a delicious omelette. That’s what I like about omelettes you can make it with the ingredients that you like. Great video Hussey. Have a great day.
Thanks so much, Robert!
Nice video - one small chef secret… add a teaspoon of water per egg and it will strengthen the structure of the egg and make it easier to flip and handle.
I sure enjoy watching your videos. You are so enjoyable. Great recipes always
I can attest that bringing the griddle down by turning it off for eggs is also imperative for those of us who use different types of griddles as well. I have a LeGriddle stainless steel griddle and man it gets really hot if left on low for more than 15 minutes. Adjusting to your griddle's characteristics is the most important skill we can learn for cooking on them imo.
Thanks for watching and your testimony! Making adjustments is key for sure!
It would be a disservice not to add more content to your cooking show….you are refreshingly amazing….great job
Thank you so much 😊
Hussley!!
You have earned the nickname of “cheesy butter love!” That omelette looked easy to make and flavorful. Good video.
Does Jacob know the Andersons?
Awesome looking Omelette Matt, definitely well explained and as always packed with Flavor! Good Groceries brother. Have a fantastic 4th of July! Cheers my friend
I love your videos and so does my wife. Great freaking food. Do you have a video or make a quick one of all your knives and equipments you use? It’s hard to juggle them from all your videos.
A nice pat of butter on top of the finished omelet to melt over it, a little extra salt and pepper.
Now I have to go make am omelet 😊. I like mine exactly the same! Ham, cheese, onion, green peppers, & pickled jalapenos.
And I top it off with a little hot sauce.
Love the tips & tricks Hussey! And I have been definitely tuning in to 3 minute Thursday. (or 4, 5, 6 minute Thursday 😆) You know I don't care how long it takes. Love your shows!
Looks tasty! My favorite is a good western. I love some salsa on my omelet!
Ohh me too!!!
Where did you get that cheese grater?
Awesome omelets. I like some pep pep pepper 🌶 myself. ✌️
I eat a cheese and pepper omelette every morning! I like the fiesta blend of cheese, and I use crushed red (cayenne) pepper flakes. A bunch of them! Yum!!!
Cannot go wrong!
That cheese grater is awesome.
We got one of those cheese graters at Walmart
Hussey, I salt my omelet early and let it sit for 15 minutes. It darkens the yellow and adds flavor. I add a tablespoon of water to counter any moisture loss.
Awesome video Hussey thanks 👍😋👏😋👏
My pleasure!!
That looks amazing.
Thanks for stopping by!
Hussey show us what you make for the 4th! Doesn't have to be over produced don't want to take away from family time!
I will try for you bud. Sometimes I just get carried away and forget to film stuff. I need to document more of these things for sure.
Looks like good groceries Matt.
Good video Matthew , this is your video my friend , salt when ever you want ! Opinions are like ,,, you know what everybody's got one . Like Billy Joel says at the end of his concerts " DON'T TAKE NO S @#&. THANK YOU FRANK FROM MONTANA... PS notice I kept it G rated ?
We lost power right in the middle of watching your video! Back on, and loving those picked Halips in there! Thanks buddy, you made that look real easy! Smash burgers in the BS tonight!
OH please do that chart for the air fryer on the Blackstone!! PLEASE
I forgot to say, I love me some Hussey ❤😊
Love the channel. Been watching your content for a while now. I noticed the addition of music in the background. I think it would be better suited with some bluegrass or something. Like Steeldrivers!! Just a thought ;)
Those Andersons’ are always on your case🤣🤣🤣
Most chefs will tell you to salt 15 minutes before cooking. It denatures (unravels) the protein helping to retain moisture and making them fluffier. This is science. Kenji has a really good video on it with his experiments.
It sat for a little while, but I’ll be honest, putting one salted for 15 min vs. 2-3 mins etc and giving it to someone, I wonder if they’d know?
adding Mike's hot honey is really good to add if you like it a little spicy! thanks Hussey!!
Great tip!
Next time hussey I wanna see your version of a hash brown omelette
Great video as always Hussey! Giving me inspiration once it gets below 100 degrees outside 🫠
Boy it’s hot out for sure.
I save omelets for weekend breakfasts and eat cereal the other days, if I had my own chickens I might have eggs more often but the price of store bought eggs won't allow it.
What do you do with the left over ingredients?
It sucks the heat right out hawk tuah😂
Now i want an omlet!
It's so good!
Hello, my friend have a happy Sunday.
Thanks for the visit
you should do a refrigerator tour 😂🤣
Haha… What in the world is that? Just a look inside my fridge?
You almost sliced your finger there.
Was the jalapeños on a steek?
Good Groceries
Great video as always!
Can you please make a supreme pizza in the Leggero pizza oven? We have searched everywhere on TH-cam and can’t find anyone that is making a supreme pizza. Where did you get that temperature gauge at? Darci wants one like that.
That's a Blackstone version. Can order one from Lowe's Hardware here - www.lowes.com/pd/Blackstone-Culinary-Infrared-Probe-Thermometer/5005331985?user=shopping&feed=yes&srsltid=AfmBOoolFwnjqpuArghm8vLbNebFg5gBgVbfW9ozZD_nirfH9Wt5m0OD764&
@@thehungryhussey Thank you and can you make that supreme pizza?
PRIMO HUSS 🎉🎉🎉
Much Gratitude Brother !!!!!!!
🤩
My pleasure!
Who are the Anderson's and how do I meet them? They sound like they have great opinions...
I was a bit concerned about your cheese grater for a split second…🤣
I've enjoyed this one. Had one technicality. Lol
Where can I find the temp gauge?
It’s in the description of the video and I’ll link that here - www.thehungryhussey.com/shop-1
I think it called Spanish omelette you just made.
Nice, thanks for the info!
I stick with Kenji's advice of salting either 15 minutes before cooking, or at the end. That said, if something works for you it's not wrong! I'm not one to yuck someone else's yum.
The salt helps break the egg proteins down and supposed to yield better results.
I’d like to do a comparison of a 15 min salt and this 3-5 min to see what’s better. I’m not so sure someone would be able to tell a difference.
@@thehungryhussey I feel the same way, but until I get motivated enough to do a test, I'll stick with Kenji Lopez-Alt's results/advice. Though I can't say I've never been rushed and skipped the 15 minutes!
Geez you didnt even dice your own ham man! lol
Good tips for heat control too.
That's how I roll bro!
Why does Blackstone make a griddle without a low setting. Having to turn the burners on and off to maintain a temp seems like a not so good way to maintain temp. Are all griddles like this?
anyone else concerned with all the shell bits in that omelet 👀
Extra calcium.
Great omelet vid. The best part of the vid is the eggs are not brown.
Thanks for watching!