Unless the cheese can strip rust off a chrome bumper, it is no good. My preferred folding method is similar to the omelette part of omurice, with the filling sealed inside. Some of my favorite filling combos apart from cheese variants, chives/smoked salmon w/ cracked white pepper, taragon/chanterelle/challots, chervil/porcino/scallions/hint of garlic and black pepper. If I want to make more of a meal out of it, I make a traditional country omelette, with fried diced potato, some nice spicy sausage like chorizo, onion, salt and pepper.Loethlin said:
Loe's Perfect Omelette for Complete Dummies
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I usually agree with this, but these specific kinds of mould don't sit well with my nose.Logarithmic Limbo said:
My favourite fillings are 3 kinds of cheese, usually Gouda, Roquefort and Cheddar.
Sometimes I also get Emmental, but I never end up adding it to anything. It's by far the weirdest cheese for me. I take one piece and think, "It's revolting!", as it's gooey and has weird aftertaste, so I take another piece to be certain that I hate it and decide that it's quite good, so I take another piece to make sure and think, "No, it really is horrible", but still take another piece to confirm my suspicions, and before I know, I've eaten it all and still can't figure out whether I like it or not.
I also enjoy Gruyere/prosciutto.
If I'm feeling like a spicy variation, I go with chili, sweet onion and also chorizo.