I trust that tastes a lot better than it looks.

It is definitely a mess.

Yes… I make this from time to time. My chili doesn’t have venison though. I envy that. My chili has beef and sausage, and 2 kinds of beans. I see you went with the dark red kidney beans. I use those and pinto beans. I’m torn on which is better for chili and I’ve found that both together is best.

You’re looking at 24g protein for the eggs alone. The cheese adds about 8. The chili adds more, but it’s hard to say. For a 4 egg omelet (I do 3, myself), I’d say you probably have 40g protein in the omelet alone.

Also, I’m bariatric (sleeve), so that’s like 3 meals for me, and I’ll pass on the cornbread and home fries/hash browns. Though I do love some corn bread, and I’m part Irish so I have to love potatoes, it’s in my blood.

…dark red kidney beans. I use those and pinto beans. I’m torn on which is better for chili and I’ve found that both together is best.

Huh! As someone who loves beans and chili, I’ll have to try that.

Oh man, my mouth is be watering. I love omelets. And beans. And chili.

See johny ! Sploodge (no offence to op, it looks tasty) can look good

Haha, you remember the “splooge” usage from the other day?

Actually, classic splooge for me and those buddies of yore looked almost entirely featureless. Almost like a vat of toxic sludge.

Ah… Well, you still have a little bit to go then, but you’ll get there (hopefully)

I’m not really sure what you’re talking about at this point.

Ok, i realize i might have been a bit hazy on the details, here i go :

Op’s post was titled “messy omelette” and seeing you in the comment section reminded me of the way you talk about your sploodge fondly. So, because last time i told you that it was worth posting your sploodge on the fedi, i commented that sploodge could indeed look quite good. Comment to which you answered that what you used to cook with these homies of yours was way “sploodgier” (if that even qualifies as a made up word) which i took as an indication that you felt your food didn’t look as good as op’s. I then failed to convey that i wished you good luck in your “unsploodgification” (yeah, definitely doesn’t qualify as a word now -_-) process.

Sry for wall of text

Hmm, okay. Thanks for explaining!

i commented that sploodge could indeed look quite good.

Well, I’d say that “spooge” by its very nature never looks too good. It’s simply not something made with aesthetics in mind. Never was and never will be. That said, if those guys from yore did cook in ‘spoogier fashion,’ I’d say it was in using a little more daring spices than I do, for example in bringing in more Indian influences, such as asafoetida spice.

So in short, if there’s something I could improve, it would be in getting out to an international grocer so as to sample more stuff to go in dishes. Btw, I did actually post some spooge here once, accidentally. It’s the filling in these oat tacos:

Taco-test #1 of the 'oat tortilla' experiment: - Lemmy.World

Backstory: https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes [https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes] Homemade oat-tortillas formed in to tacos, then air-fried a bit to firm and crisp-up ‘em up. Absolutely delicious, but also proved to be one of Hercules’ fabled labors in order to get ‘em right. FILLINGS: - smoky kidney-bean stew, slow-simmered - fresh sriracha - sliced green cabbage as the base TASTE: Absolutely crispy, crunchy loverly, but this is just WAY too much work, mon’! KEY CONCLUSIONS: - Absolutely, positively, DO NOT delude yourself that a general-mesh sifter is enough to sift your oat-flour. No-- you’ll absolutely need a fine-flour sifter in order to even begin a proper trial of this approach. - More to say in future, probably upsetting the wide-world of bread & pasta lovers, but…

(lemmy.world)