Comments on: I’m a frittata, you’re a frittata. http://vegfat.com/2009/05/25/im-a-frittata-youre-a-frittata/ Wed, 23 Sep 2009 07:29:47 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Empty http://vegfat.com/2009/05/25/im-a-frittata-youre-a-frittata/comment-page-1/#comment-98 Empty Wed, 23 Sep 2009 07:29:47 +0000 http://vegfat.com/?p=31#comment-98 Sounds amazing, Phoebe! Sounds amazing, Phoebe!

]]> By: Phoebe France http://vegfat.com/2009/05/25/im-a-frittata-youre-a-frittata/comment-page-1/#comment-97 Phoebe France Wed, 23 Sep 2009 01:17:44 +0000 http://vegfat.com/?p=31#comment-97 Chris misspoke - it was the Stilton Cheese (capital S, capital C) that was particularly British (capital B). Beyond whispering to the potatoes, slicing them into long fries, parboiling only a few minutes, and the arranging them in a sunburst with everything else tucked and nestled in between creates a beautifully well-distributed array of toothiness and Frankensteinian tasties. XXX Sriracha only for the brave. Chris misspoke – it was the Stilton Cheese (capital S, capital C) that was particularly British (capital B). Beyond whispering to the potatoes, slicing them into long fries, parboiling only a few minutes, and the arranging them in a sunburst with everything else tucked and nestled in between creates a beautifully well-distributed array of toothiness and Frankensteinian tasties. XXX Sriracha only for the brave.

]]> By: Chris Blow http://vegfat.com/2009/05/25/im-a-frittata-youre-a-frittata/comment-page-1/#comment-96 Chris Blow Sat, 19 Sep 2009 02:36:00 +0000 http://vegfat.com/?p=31#comment-96 your recipe is "very british" according to my house. (nodding approvingly at the marscapone in particular) your recipe is “very british” according to my house. (nodding approvingly at the marscapone in particular)

]]> By: Chris Blow http://vegfat.com/2009/05/25/im-a-frittata-youre-a-frittata/comment-page-1/#comment-95 Chris Blow Sat, 19 Sep 2009 02:35:00 +0000 http://vegfat.com/?p=31#comment-95 We make awesome tataz with potatoes! Boil them first and then slice them gingerly, whispering, while they are still a bit toothy. They make it a bit more substantial and less eggy -- amazing with XXX sriracha!! We make awesome tataz with potatoes! Boil them first and then slice them gingerly, whispering, while they are still a bit toothy.

They make it a bit more substantial and less eggy — amazing with XXX sriracha!!

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