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Breakfast! 2013


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484 replies to this topic

#31 huiray

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Posted 20 January 2013 - 10:08 AM

Steamed "Char Siu Bau" (Chinese BBQ pork buns), and glutinous rice w/ pork & shiitake mushroom filling wrapped in lotus leaves. Both commercial stuff.

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Edited by huiray, 20 January 2013 - 10:10 AM.


#32 rotuts

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Posted 20 January 2013 - 10:15 AM

lucky you to find these things locally. i have to trudge into Boston's Chinatown. at least I have that!

#33 Jason Perlow

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Posted 20 January 2013 - 09:43 PM

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Appetizing gone wild. Vegetable frittatas, Bagels, schmears, lox, accoutrements. Family visiting for a wedding event this weekend.
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#34 scubadoo97

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Posted 21 January 2013 - 04:51 AM

I'll be in Miami tomorrow. What's your address. ;)
returning from a wedding in Key Largo
Nice spread Jason

#35 Meat&Bones

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Posted 21 January 2013 - 05:23 AM

I love that danish Christmas tree, Kim!

Breakfast here was crispbread smeared with avocado, and topped with flaked smoked eel and this extraordinarily delicious Japanese condiment I've just found; okazushoga (or that's what the Japanese text says, anyway). It's some kind of sprinkle for topping rice etc, like furikake - this is sort of oily clumps of ginger (the shoga), sugar, salt, onion powder and MSG. SO good. I have to find more of this!



Mouthwatering! I put furikake on my eggs all the time, and with anything I'm adding umeboshi to; can't wait to find some of that okazushoga!

#36 C. sapidus

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Posted 21 January 2013 - 09:17 AM

Quick, someone bring me char siu bau for breakfast!

Blue cheese and ham omelet. Again. Yeah, I’m probably in a rut. A good rut, but still. Toasted everything bagel to go with.

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#37 SobaAddict70

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Posted 21 January 2013 - 01:46 PM

Vegetarian brunch for Inauguration Day:

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Chickpea and celery salad, with roasted leeks and Spanish figs

Adapted from this NYT recipe, but omitting the farro and garlic: http://www.nytimes.c...d-Currants.html (because farro isn't gluten-free, and I want people afflicted with celiac disease to be able to play too)

This version is vegan and will be on the blog later this week.

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Poached farm egg, pan-fried potatoes and cauliflower greens, with cumin carrot "chips"

Cumin carrot "chips": slice carrots thinly either by hand (as I did) or with a mandoline, then toss with 2 teaspoons olive oil, a small pinch each of sea salt, black pepper and cumin, then arrange on a baking sheet. Roast at 400 F for 6 minutes, then at 375 F for 3-5 minutes. Let cool on baking sheet, then use as needed.

#38 merstar

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Posted 21 January 2013 - 02:09 PM

Cinnamon/Vanilla French Toast with whole wheat bread and pure maple syrup.
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#39 CKatCook

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Posted 21 January 2013 - 02:59 PM

Home today, national holiday here in the US, what did I have? Popcorn. My new years resolution to make and eat brekkie is not going so good! LOL!
"I eat fat back, because bacon is too lean"
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#40 rod rock

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Posted 23 January 2013 - 02:22 PM

Very nice Vegetarian brunch Soba, good work as always!

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#41 huiray

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Posted 25 January 2013 - 03:57 AM

Early breakfast: Char Siu on fresh steamed white rice (Jasmine). Blanched Choy Sum. Ti Kuan Yin (鐵觀音) oolong tea.



#42 rod rock

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Posted 25 January 2013 - 02:45 PM

Where'z the photo Huiray, i bet it looks wonderful!

"The way you cut your meat reflects the way you live."

 

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#43 robirdstx

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Posted 26 January 2013 - 07:19 AM

A friend recently gifted us with a dozen double yolk chicken eggs.

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Fried sunny side up and served with applewood smoked bacon.

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Forgot to take the money shot. Sorry. But the yolks were deliciously runny. :wub:

#44 C. sapidus

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Posted 26 January 2013 - 08:55 AM

robirdstx – Classic!

Akuri with shrimp on leftover coconut rice. Slow-scrambled eggs with fried onions, garlic, chiles, lots of cilantro, cream, and ghee. Rich!

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#45 Ashen

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Posted 26 January 2013 - 03:06 PM

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sorry no runny yolk shot as they had gone a bit too far as I was distracted while making coffee. sauce in the centre is my fav hot sauce these days. GRACE green scotch bonnet sauce.
"Why is the rum always gone?"
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#46 rotuts

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Posted 26 January 2013 - 03:19 PM

robirdstx


how did they know they were doubles? this is something that has interested me for a while.

thanks for your help!

#47 robirdstx

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Posted 26 January 2013 - 03:32 PM

robirdstx


how did they know they were doubles? this is something that has interested me for a while.

thanks for your help!


Sorry, I can not answer how they made the determination, but apparently there is no commercial market for eggs with multiple yolks. I just accepted the eggs and said thank you.

Edited by robirdstx, 26 January 2013 - 03:34 PM.


#48 Ashen

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Posted 26 January 2013 - 03:39 PM

I think it is called candling but it is just a setup with a bright light behind the egg and the yolk or yolks as the case may be can be seen through the shell.
"Why is the rum always gone?"
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#49 MSRadell

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Posted 26 January 2013 - 03:44 PM

I think it is called candling but it is just a setup with a bright light behind the egg and the yolk or yolks as the case may be can be seen through the shell.

You beat me to it. That's exactly how it's done. The name comes from the fact that in the old days it was actually done using a candle, today it's a bright light. In commercial applications, they actually use computerized visual recognition to sort the eggs.
I've learned that artificial intelligence is no match for natural stupidity.

#50 munchymom

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Posted 26 January 2013 - 08:02 PM

Double-yolkers are the best! I get them at the farmers' market when I can.

Omelette with mushrooms and Saint-Andre cheese, accompanied by a screwdriver made with freshly squeezed juice:

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#51 Jason Perlow

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Posted 27 January 2013 - 08:33 AM

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Pastrami, Onions & Cheese on Pumpernickel Boule (for 2)
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#52 C. sapidus

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Posted 27 January 2013 - 08:37 AM

Munchymom - Starting out the day right, eh? :raz:

Jason – Nice! Are those pickled red chiles?

Fettucine with tuna, garlic, and cream sauce. Younger son had seconds, to my great surprise.

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#53 Jason Perlow

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Posted 27 January 2013 - 08:40 AM

Those are regular red chiles I had just picked from our hydroponic garden, as color props.
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#54 cacao

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Posted 27 January 2013 - 08:53 PM

Its been a long long time since I've posted here... so I'll start by posting my absoulte favorite winter breakfast, as had this morning -

Glutinous rice congee, cooked with ginger root and turkey necks and/or backs in the crockpot; served with miso and lots of black pepper, maybe a bit of honey. Yields a nice warm tummy glow to start the day with, and the protein component helps the calories burn slower, in case lunch is a long ways off...

#55 rod rock

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Posted 29 January 2013 - 03:26 PM

Fettucine with tuna, garlic, and cream sauce is excellent combination C. Sapidus! And it looks good of course.

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#56 pastameshugana

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Posted 30 January 2013 - 08:46 AM

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Pastrami, Onions & Cheese on Pumpernickel Boule (for 2)


Beautiful - breakfast, lunch and dinner on one plate...
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#57 Wapi

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Posted 03 February 2013 - 07:10 AM

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Great hangover cure!

#58 percyn

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Posted 06 February 2013 - 08:00 AM

Nice breakfasts all!

A few catch-up posts...

Celebrating Pancake day with Pecan Pancake and Fried Egg
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Bagel with Southwest Egg and Cheese
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Mini Bagel with Caviar Spread
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Brunch - Anson Mills Polenta, Berkshire Roast Pork, Slow Cooked Egg
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#59 rotuts

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Posted 06 February 2013 - 08:36 AM

percyn


fine looking fried egg. the way i like them: crispy edge, soft center!

#60 scubadoo97

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Posted 06 February 2013 - 09:16 AM

Played around with the SVdash app and the fast cooked egg. These were extra large eggs not measured for size
Cooked at 170.5 F for 16 min 30 sec The eggs were immersed in 130* tap water in a zip bag and added to the bath which was set 4 degrees higher to allow the water in the bag to get closer to the bath temp. The results were far better than a previous attempt at a slow cook method of 145.5 for 125 min which left the whites very liquid and the yolk gelatenous. I would still like for a more runny yolk yet firmer white. I guess a little higher temp for less time?

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