So, I thought I'd be clever and make an omelet this morning using the
gravlax I made. I thought I'd use the herbs I used in the curing
process in the egg mixture for the omelet.

For my taste it just doesn't work.

Assembling the disastrous ingredients.
http://i6.tinypic.com/716sx88.jpg

Once I started the eggs for the omelet I added the herbs. Basil, mint
and dill.
http://i8.tinypic.com/6ufviug.jpg

Then I added the very thinly sliced gravlax
http://i1.tinypic.com/81a83zd.jpg

Plated this delicious looking omelet
http://i2.tinypic.com/8bo2csg.jpg

Mmmmm..nice and juicy
http://i2.tinypic.com/8ehy4ol.jpg

On a scale of 1 to 10...-1

Nothing ventured, nothing gained.

koko
---
http://www.kokoscorner.typepad.com
updated 11/17

"There is no love more sincere than the love of food"
George Bernard Shaw

On Nov 17, 9:08 pm, koko wrote:
> So, I thought I'd be clever and make an omelet this morning using the
> gravlax I made. I thought I'd use the herbs I used in the curing
> process in the egg mixture for the omelet.
>
> For my taste it just doesn't work.
>
> Assembling the disastrous ingredients.http://i6.tinypic.com/716sx88.jpg
>
> Once I started the eggs for the omelet I added the herbs. Basil, mint
> and dill.http://i8.tinypic.com/6ufviug.jpg
>
> Then I added the very thinly sliced gravlaxhttp://i1.tinypic.com/81a83zd.jpg
>
> Plated this delicious looking omelethttp://i2.tinypic.com/8bo2csg.jpg
>
> Mmmmm..nice and juicyhttp://i2.tinypic.com/8ehy4ol.jpg
>
> On a scale of 1 to 10...-1
>
> Nothing ventured, nothing gained.

well it looks terrific to me right now, but I know it the morning less
is more to me. basil, mint and dill may have made a great gravlax for
happy hour, but maybe too many flavors going on for first thing in the
morning?..

It's 10:30 p.m. right now, and I'd rather have your omelette than the
grilled cheese sandwich I just made.

Karen

On Sat, 17 Nov 2007 22:25:27 -0800 (PST), Karen >
wrote:

>On Nov 17, 9:08 pm, koko wrote:
>> So, I thought I'd be clever and make an omelet this morning using the
>> gravlax I made. I thought I'd use the herbs I used in the curing
>> process in the egg mixture for the omelet.
>>
>> For my taste it just doesn't work.
>>
>> Assembling the disastrous ingredients.http://i6.tinypic.com/716sx88.jpg
>>
>> Once I started the eggs for the omelet I added the herbs. Basil, mint
>> and dill.http://i8.tinypic.com/6ufviug.jpg
>>
>> Then I added the very thinly sliced gravlaxhttp://i1.tinypic.com/81a83zd.jpg
>>
>> Plated this delicious looking omelethttp://i2.tinypic.com/8bo2csg.jpg
>>
>> Mmmmm..nice and juicyhttp://i2.tinypic.com/8ehy4ol.jpg
>>
>> On a scale of 1 to 10...-1
>>
>> Nothing ventured, nothing gained.
>
>well it looks terrific to me right now, but I know it the morning less
>is more to me. basil, mint and dill may have made a great gravlax for
>happy hour, but maybe too many flavors going on for first thing in the
>morning?..
>
>It's 10:30 p.m. right now, and I'd rather have your omelette than the
>grilled cheese sandwich I just made.
>
>Karen

It was more like brunch but trust me, it wouldn't be good any time of
the day.

koko
---
http://www.kokoscorner.typepad.com
updated 11/17

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message ...
> So, I thought I'd be clever and make an omelet this morning using the
> gravlax I made. I thought I'd use the herbs I used in the curing
> process in the egg mixture for the omelet.
>
> For my taste it just doesn't work.
>
> Assembling the disastrous ingredients.
> http://i6.tinypic.com/716sx88.jpg
>
> Once I started the eggs for the omelet I added the herbs. Basil, mint
> and dill.
> http://i8.tinypic.com/6ufviug.jpg
>
> Then I added the very thinly sliced gravlax
> http://i1.tinypic.com/81a83zd.jpg
>
> Plated this delicious looking omelet
> http://i2.tinypic.com/8bo2csg.jpg
>
> Mmmmm..nice and juicy
> http://i2.tinypic.com/8ehy4ol.jpg
>
> On a scale of 1 to 10...-1
>
> Nothing ventured, nothing gained.


I could sense disaster when I saw the ingredients. Escofier couldn't have
saved this recipe. While salmon goes really well with dill, I've never like
it with gravlax as the gravlax is often marinated in dill before curing.
Mint and gravlax is not a combination I would ever ant to try. Mint and
eggs I would not want to try. Ever. Next time try just gravlax with capers
in the omelet or salmon caviar on top. A dollop of sour cream followed by
the salmon caviar is really a great combination. I would think mixing the
sour cream with a tangy dry mustard would add a zingy compliment.

We learn to cook from our mistakes. And this one surely was a lesson.

Paul

On Sun, 18 Nov 2007 07:39:11 GMT, "Paul M. Cook" >
wrote:

>
><koko> wrote in message ...
>> So, I thought I'd be clever and make an omelet this morning using the
>> gravlax I made. I thought I'd use the herbs I used in the curing
>> process in the egg mixture for the omelet.
>>
>> For my taste it just doesn't work.
>>
>> Assembling the disastrous ingredients.
>> http://i6.tinypic.com/716sx88.jpg
>>
>> Once I started the eggs for the omelet I added the herbs. Basil, mint
>> and dill.
>> http://i8.tinypic.com/6ufviug.jpg
>>
>> Then I added the very thinly sliced gravlax
>> http://i1.tinypic.com/81a83zd.jpg
>>
>> Plated this delicious looking omelet
>> http://i2.tinypic.com/8bo2csg.jpg
>>
>> Mmmmm..nice and juicy
>> http://i2.tinypic.com/8ehy4ol.jpg
>>
>> On a scale of 1 to 10...-1
>>
>> Nothing ventured, nothing gained.
>
>
>I could sense disaster when I saw the ingredients. Escofier couldn't have
>saved this recipe. While salmon goes really well with dill, I've never like
>it with gravlax as the gravlax is often marinated in dill before curing.
>Mint and gravlax is not a combination I would ever ant to try.

As I stated in the OP I used the herbs used in the cure. Outside the
cure, yes, mint is a poor choice.

>Mint and eggs I would not want to try. Ever.

Wholeheartedly agree.

> Next time try just gravlax with capers in the omelet or salmon caviar on top.

Excellent idea though I doubt it will be any time soon (memories of
this you know)

> A dollop of sour cream followed by the salmon caviar is really a great combination.
>I would think mixing the sour cream with a tangy dry mustard would add a zingy compliment.

Thank you so much for suggesting this. I was trying to come up with
some kind of a sauce or something to top it with.

>We learn to cook from our mistakes. And this one surely was a lesson.
>
>Paul
>
I try to be adventurous at times. Thanks for your help

koko
---
http://www.kokoscorner.typepad.com
updated 11/17

"There is no love more sincere than the love of food"
George Bernard Shaw

<koko> wrote in message ...
> So, I thought I'd be clever and make an omelet this morning using the
> gravlax I made. I thought I'd use the herbs I used in the curing
> process in the egg mixture for the omelet.
>
> For my taste it just doesn't work.
>
> Assembling the disastrous ingredients.
> http://i6.tinypic.com/716sx88.jpg
>
> Once I started the eggs for the omelet I added the herbs. Basil, mint
> and dill.
> http://i8.tinypic.com/6ufviug.jpg
>
> Then I added the very thinly sliced gravlax
> http://i1.tinypic.com/81a83zd.jpg
>
> Plated this delicious looking omelet
> http://i2.tinypic.com/8bo2csg.jpg
>
> Mmmmm..nice and juicy
> http://i2.tinypic.com/8ehy4ol.jpg
>
> On a scale of 1 to 10...-1
>
> Nothing ventured, nothing gained.
>
> koko
> ---
> http://www.kokoscorner.typepad.com
> updated 11/17

At least you know now that it's not your "thing"! ;-)
Sometimes you just gotta go for it, right?
Looked tasty, too!

kimberly

On Sun, 18 Nov 2007 00:14:47 -0800, "Nexis" > wrote:

>
><koko> wrote in message ...
>> So, I thought I'd be clever and make an omelet this morning using the
>> gravlax I made. I thought I'd use the herbs I used in the curing
>> process in the egg mixture for the omelet.
>>
>> For my taste it just doesn't work.
>>
>> Assembling the disastrous ingredients.
>> http://i6.tinypic.com/716sx88.jpg
>>
>> Once I started the eggs for the omelet I added the herbs. Basil, mint
>> and dill.
>> http://i8.tinypic.com/6ufviug.jpg
>>
>> Then I added the very thinly sliced gravlax
>> http://i1.tinypic.com/81a83zd.jpg
>>
>> Plated this delicious looking omelet
>> http://i2.tinypic.com/8bo2csg.jpg
>>
>> Mmmmm..nice and juicy
>> http://i2.tinypic.com/8ehy4ol.jpg
>>
>> On a scale of 1 to 10...-1
>>
>> Nothing ventured, nothing gained.
>>
>> koko
>> ---
>> http://www.kokoscorner.typepad.com
>> updated 11/17
>
>At least you know now that it's not your "thing"! ;-)
>Sometimes you just gotta go for it, right?
>Looked tasty, too!
>
>kimberly

Trust me it wasn't.
It was a fun experiment though and I got to nibble on some good
gravlax. ;-)

koko
---
http://www.kokoscorner.typepad.com
updated 11/17

"There is no love more sincere than the love of food"
George Bernard Shaw

On Nov 17, 9:08 pm, koko wrote:
> So, I thought I'd be clever and make an omelet this morning using the
> gravlax I made. I thought I'd use the herbs I used in the curing
> process in the egg mixture for the omelet.
>
> For my taste it just doesn't work.
>
> Assembling the disastrous ingredients.http://i6.tinypic.com/716sx88.jpg
>
> Once I started the eggs for the omelet I added the herbs. Basil, mint
> and dill.http://i8.tinypic.com/6ufviug.jpg
>
> Then I added the very thinly sliced gravlaxhttp://i1.tinypic.com/81a83zd.jpg
>
> Plated this delicious looking omelethttp://i2.tinypic.com/8bo2csg.jpg
>
> Mmmmm..nice and juicyhttp://i2.tinypic.com/8ehy4ol.jpg
>
> On a scale of 1 to 10...-1
>
> Nothing ventured, nothing gained.
>
> koko
> ---http://www.kokoscorner.typepad.com
> updated 11/17
>
> "There is no love more sincere than the love of food"
> George Bernard Shaw

I think mint is really dicey. Mint, fish and eggs (bleh). Mint and
fish (bleh). Mint and eggs (bleh). So I blame-a the mint-a.

Pili

On Sun, 18 Nov 2007 13:06:06 -0800 (PST), Pili
> wrote:

snip to my lou

>I think mint is really dicey. Mint, fish and eggs (bleh). Mint and
>fish (bleh). Mint and eggs (bleh). So I blame-a the mint-a.
>
>Pili

I agree Phili along with b. eggs and c.fish ;-)

koko
---
http://www.kokoscorner.typepad.com
updated 11/17

"There is no love more sincere than the love of food"
George Bernard Shaw

On Nov 18, 2:08 pm, koko wrote:
> On Sun, 18 Nov 2007 13:06:06 -0800 (PST), Pili
> > wrote:
> > >I think mint is really dicey. Mint, fish and eggs (bleh). Mint and
> >fish (bleh). Mint and eggs (bleh). So I blame-a the mint-a.

> I agree Phili along with b. eggs and c.fish ;-)
>
> koko

Don't be so quick to rule out fish. Smoked fish and lox work well
with eggs for most people's taste. And trout, fried in bacon fat,
goes well with eggs for breakfast. I haven't tried the gravlax kind
of cure with eggs so can't say. -aem

On Nov 18, 6:06 pm, aem > wrote:
> Don't be so quick to rule out fish. Smoked fish and lox work well
> with eggs for most people's taste. And trout, fried in bacon fat,
> goes well with eggs for breakfast. I haven't tried the gravlax kind
> of cure with eggs so can't say. -aem

There's a store nearby called Draeger's and they make a great tuna-egg
sandwich.

Three layers of bread with tuna salad between two layers and egg salad
between the other two.

I think I'm going to have to go get one.

Karen

On Mon, 19 Nov 2007 09:38:10 -0800 (PST), Karen >
wrote:

>On Nov 18, 6:06 pm, aem > wrote:
>> Don't be so quick to rule out fish. Smoked fish and lox work well
>> with eggs for most people's taste. And trout, fried in bacon fat,
>> goes well with eggs for breakfast. I haven't tried the gravlax kind
>> of cure with eggs so can't say. -aem
>
>There's a store nearby called Draeger's and they make a great tuna-egg
>sandwich.
>
>Three layers of bread with tuna salad between two layers and egg salad
>between the other two.
>
>I think I'm going to have to go get one.
>
>Karen

I was thinking about how much I like tuna with eggs. I like hard
boiled eggs chopped up in my tuna salad and eggs scrambled with tuna.
Some how the gravlax, shrimp or crab with eggs just doesn't appeal to
me. Looks like I need to try the shrimp or crab with eggs before I
totally rule it out. I'tll be a while before I try gravlax with egg
again though.

koko
---
http://www.kokoscorner.typepad.com
updated 11/17

"There is no love more sincere than the love of food"
George Bernard Shaw