all photographs appearing on this site, www.my-halflife.com have been taken by me, pradeep jeganathan. they can not be reproduced in any form, with out my written permission. please leave a comment on a post, if you wish to use a photograph, i will get back to you.
One of the pleasure of a food blog, is re-collecting old posts. Since I migrated my-halflife to new-blogger, which has an indexing feature that old-blogger didn't have, these re-collections have become simpler and more organized. So I realized I've done four omelet posts, for example. Re-reading them, I thought to surf around the web, and check out how other people do their omelets. And there seems to be a lot of different opinions on the matter. Some, like Pineapple Girl add milk, but most as it turns out don't. Whisking to a froth is recomended by several, but Delia (who has the best series of how-to pictures) insists that one should not - she just blends her yolks and whites. Adding chopped herbs to the blended or whisked eggs, is a basic of the classic (french) omelete, Pim over at Chez Pim, who blogs beautifully, reminds us -- and this Chili Cheese Omelete, on the BBC's well designed Good Food site adds the chopped Chilie right in the mix. My own method is to add a little water to my eggs, whisk well to a froth, some times adding a little grated cheese into the mix. Up above are thumbnails of my old posts -- just for colour, fun, and the pleasure of recollecting. But my question is, 'how do you do your omelet?'
Pradeep Jeganathan was born and raised in Colombo, Sri Lanka, where he lives and works. He began to cook when he discovered, as an undergraduate in the US, that MacDonald's was terrible. He continued, when he realized that girls like a guy who knows to cook. After he took up photography as a hobby, he got into shooting food. He has eaten a lot of cold meals since, but he hasn't stopped, because taking a photograph, helps him remember what he's eaten. (He eats a lot, and some times, he forgets). His food photos have been published in a variety of international and Sri Lankan print magazines and web sites and his food photo/recipe columns have appeared Zero77 & Spectrum ("Achcharu") and will soon appear in Ink. He's been a featured chef on ETV's The Home Gourmet, his cooking and food photos have been the subject of a feature article in Sri Lanka's Sunday Times; his food blog has also been featured in Femina.in -- the Indian women's magazine.