The Ongoing Concept Prepares An Omelette - COOKING AT 65MPH Ep. 4

Hey, I'm Kyle from The Ongoing Concept, and I'm going to be making an Alma for you in our nifty little trailer here. You know, we don't have a tour bus. We're not cool enough for that. So I made like a little mini kitchen, basically, and I actually sleep in there too, so it's pretty cool. But anyway, we'll get started. All right, so we have a cute little drawer here. Got to just kind of fiddle through things. We don't have a lot of storage space, so things kind of have to pile on top of each other. There's my little skillet, my little double burner here that I use. Eggs, I guess, hey? And green onion. I like green onion with my eggs. I don't know if that's weird. Add some spinach down here. Add some cheese. And I'm actually going to put some bacon with it too. All right, so I'm going to make the bacon first, and it's turkey bacon, which I actually don't like as much as normal bacon, but it lasts a lot longer, and it comes in this nifty little Ziploc bag, so it makes it nice for using it over a long period of time. So I'm going to start frying that and let that cook while I get started here. I don't think it takes that long for the skillet to warm up. It takes a while, I think, just more than like a normal range that you have at your house, just because it's only, you know, I think this thing is like 1,500 watts, so one at your house is going to be at least 2,000, if not 2,500. So it just takes a while just because it's not rated for the wattage, but that's kind of what you have to live with, I guess. When I was trying to figure out how to cook stuff in here, the biggest issue is space. I really had to work everything around kind of this shelf here and then just kind of add a thing on anyway. But yeah, we have the fridge here, as you can see, and there's actually a freezer in it, which is really nice. Sometimes I bake chicken and stuff and do that, so that makes it nice. And then on top of the fridge, I have like a little griddle up here, and so I'll make some like pancakes or other breakfast foods on that. So it's really just about finding space and buying things, at least appliance-wise, that aren't like too heavy on the load. We have this generator here, and it's only 1,600 watts, so I have to kind of be wary of how much power I run through it. But yeah, then I have a microwave here, and, you know, I use that a lot. We don't cook a lot just because we don't have the time to do that, but sometimes I'll make breakfast in the morning, or if there's no catering that night, then I'll make like spaghetti dinner or something. So other than that, most of this is just shelving and food storage. Like I have this little drawer under here that I pull out, and this is for anything, just anything really. It's just, you know, finding space is really the name of the game because there's not a lot to work with. It hasn't been cooking for that long, four minutes maybe. You don't really have to cook it till like it's crispy. It's not really like one of those kind of bacons. It's weird. It doesn't taste too bad. It's just not like normal bacon, so it kind of takes getting used to cooking too. I just break it up after it cooks, so it doesn't really matter how you cook it, as long as you're not raw, I guess. And you see that's starting to look kind of like normal bacon. It kind of burns a little bit, and that's kind of what makes it a lot crispier too, so don't worry if it looks a little darker if you're using turkey bacon. I just got a paper plate and napkin out just to drain any grease, so there's not too much grease on turkey bacon, because I'm going to plate it now and start on the actual eggs of the omelet. Yeah, I forgot to pull out the tomato. I like the tomatoes with my omelet as well. So I just grabbed that, and I'm going to cut it up right now. And I have a cute little magnetic knife holder right here. So it's not in a drawer or something, and they get dull, so that makes it nice. Now I'm a terrible, like, I mean, I kind of know how to cook, but when it comes to the cutting and stuff, I'm just terrible. So if this looks like it's disgusting, it's because it probably is. So don't take lessons from me on this part. I'm going to whip up the eggs now. I'm going to use four eggs because I'm a big boy, and I like lots of food. And usually I only get this little carton of six, but I got a carton of 12 here because I was going to feed, have like a breakfast for me and another band, but it ended up working out. So I have a lot of extra eggs. So that's why I'm making an omelet for you. Too many eggs. But yeah, we're going to do four eggs. And I also like adding a little bit of milk to my eggs as well. It makes it a little fluffier. Grab some milk here. I don't know how much milk I'm going to pour in. I can't really give you an estimate. I just kind of do it. Maybe like that much. That's not really a good explanation, but you don't want it to be like white. But just enough to add a little fluffiness to your eggs. Kind of a trial and error, I think, but I found. And I just whip it up here. This is like Pam, except like Western family version because we're poor. I just like using it instead of butter because it's a lot easier to not have to deal with a stick of butter in the fridge and stuff. So I'm going to put this back on the burner here and get some of this Pam in here and get these eggs going. And while that's warming up a little bit more, I'm going to crumble up this bacon so when I put it in there, it's not a big, huge strip. And it's definitely nowhere near as crispy as normal bacon if you've ever had it before. It doesn't really break apart like it. Don't be worried if it feels more rubbery than normal. I'm going to put some spices in there. I don't know if you've ever tried seasoning salt with eggs, but I love it a lot. It's one of my favorites. I'm going to also add some pepper. I like cheese, and I buy the shredded cheese when we're on tour just because it's a lot easier to deal with having it already shredded than using a shredder and cleaning that every time. Yeah, and that's also what I do with these green onions. They're chopped already, so no hassle, no mess. I'm going to add the eggs now and see what happens. Oh, yeah. And then what I try to do, there's probably many methods, and I'm probably telling you wrong, so don't listen to me, but I just kind of run it around, almost like I'm making scrambled eggs until I can kind of get a lot of it cooked, because otherwise you're going to have all that runny stuff on top, and when you flip it, you won't cook what's in the middle. So just kind of push it along here and let it solidify a little more. And I didn't wash this pan before I put the eggs in. I just had all the bacon grease in there, so that's why there's all those little dark chunks. I'm not too worried. It adds to the flabber. And as you see, this takes a little longer than normal just because the burner isn't what it is like at home. That's probably... So I'm going to let that sit, let it warm up a little bit, and I'm going to add some stuff. So here's my cheese. Oh, I like a lot of cheese, because I'm not concerned about my weight. I expend way too much energy every night when we play. I'm going to do more than that. That seems wimpy. So lots of cheese. Usually when I make omelets, they break because I put so much stuff in them, so I should probably fix that. This is my seasoning sauce. I'll show you about... I don't do a ton, just because then it gets too salty with my pepper here. Now I like to add my vegetables last, because I don't like my vegetables too cooked. I like them more on the raw side, so I usually keep them out until I'm about to flip. I forgot to break this up before. I'm just going to take some spinach here and shred it up and put it in here. And I'm going to add my tomatoes. Use some green onions. This is all relative. I like green onions a lot, so I'm going to add quite a few. My brothers don't, so I don't add very many when I make eggs for them. Whatever suits you. And last, I'm going to add my bacon here. We're going to see if I have the skills enough to flip this thing without breaking it. I'm going to get a plate out and see if I can flip this thing. Nope! Yeah, guys! I'm not that good. And there is my nice, messy omelet that looks more like scrambled eggs now. But hey, food is food, right? And when you're making it on the road, you're not that picky. Because that's a lot better than Taco Bell, I'll tell you what. A lot better than Taco Bell. I like a little spice with my eggs, so I'm going to add some Tapatio. Pretty common, I hope. I feel like I do things weird, but other people do it too. Some people don't like ketchup with their eggs, but I do. So, I'm going to add that as well. And there you have it! A nice omelet while on tour, made by my own self. And I'm going to enjoy. See, you don't have a table. It's kind of a downfall thing sometimes, but we make it work. The Tapatio is spicy. Hey, guys! I'm Kyle Schultz from The Ongoing Concept, and I hope you enjoyed watching me make my omelet. Check us out at Facebook and all the normal sites. I don't really do that stuff, but we're on everything that's normal. This is Cooking With 65 Miles an Hour, and...