*A term sometimes used in the UK for the bin/trash can/garbage can etc.
Whilst I can’t take credit for the naming of this culinary delight, I can state that I have been creating these masterpieces for many years. A colleague revealed during a heart to heart one night shift, that he often made an omelette filled with the scraps from the fridge.
I hadn’t been labouring under the misconception that I was the only home chef in the world doing this. I was still surprised though, to learn I’d been in close quarters with another DO chef without realising it. I also wasn’t aware there was a name for this dish. It was a landmark moment.
The joy of a DO is in the simplicity of the idea and the complexity of the execution. No two are alike and you should never try to recreate it either. Bask in the joy of the authenticity and uniqueness of the creation and then let it go.
The dog end of a pepper and onion, a thumb of cheese, a scrap of ham, or indeed anything else that can be encased in egg is fair game. Seasoned and enhanced with dried herbs or spices, with something to dip in on the side and you have a feast for a king.
A DO has no recipe, no rules and no limits. A true bastion of creativity. A safe space for the ‘chuck it in and see what it tastes like’ maverick. A time to trust that the universe has got your back and you aren’t going to starve tonight.
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