[who_would_fardels_bear]

Instead of "cooks" I should have said "TV and YouTube 'chefs'". They also say not to add salt until the end to prevent binding, but I add salt and pepper before scrambling so everything is mixed in completely.

My mom taught me to add milk and even Philly cream cheese or sour cream.

My palate is not sophisticated enough to tell the difference between eggs with or without cream or depending on when the salt is added. The real trick is just to cook them slow and keep stirring. Everything else is in the noise.

P.S.: Alton Brown is insufferable. He always seems to add at least one ingredient that is either real expensive or rare. He has a series on how to whip up things from leftovers which invariable includes "necessary" ingredients like Himalayan pink salt or similar.

[mylife]

Alton Brown is insufferable

Agreed

[no-s]

"necessary" ingredients like Himalayan pink salt

I use margarita pink salt which is basically the same stuff. It does taste a little different from iodized table salt or kosher salt. It's not terrifically expensive. I'm still running off the same 10 lb container I bought 4 years ago, it's about 1 third full now.

I think I've written several tributes to fusion cooking, which mostly a highfalutin term to describe the elevation of making do with what you have on hand into cuisine...Many Thai and Pakistani meat dishes are great as tacos, heheh. Navaho fry bread can substitute for naan very nicely, and vice versa. Should we ever get over lockdown and I can visit the rez again I'm planning to introduce tandoor ovens to my friends.