Given the background description of some cooking related query, summarize the question into a title
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Question: I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape.I've also ordered French omelettes from menus before and they weren't pinched in at the ends.Is there a classic shape, or is a French omelette just one that is not set as much with no browning?

Answer: What shape is a French omelette and how is it achieved?

Question: My pregnant wife's cravings have recently turned towards sweets, and this week it is banana splits, with a very specific formula: chocolate ice cream, banana, whipped cream, and hot fudge. It's not such an extraordinary recipe, I suppose, but the hot fudge is simply not a topping we keep in our house or really have a lot of experience with. So after picking up a jar of hot fudge topping, and zapping it in the microwave, per the instructions, I experienced the obvious result that has presumably been experienced by millions before: hot fudge melts cold ice cream.Rather quickly, the sundae disintegrated into a soupy mess at the bottom of the bowl, with a rapidly decreasing scoop of ice cream bathing in the pool, and banana bits swimming about. It was not a pretty sight.What means could I take to mitigate the fudge's effect on the ice cream, or are my wife's hopes and expectations just a dream in the shadow of this bleak reality?

Answer: How do I avoid hot fudge turning my ice cream into a soupy mess?

Question: I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of the bag in those little discs it comes in- will it still taste good?And if I'm buying fancy chocolate candy how can I know it was made from couverture and not cheap (fake? I guess) chocolate?

Answer:
What does non-tempered couverture chocolate taste like?