blue_dolphin

Duck confit bánh mì Edited to add that I toasted the roll a bit too much and apparently assembled my layers upside down. Still an acceptable breakfast.

Fried Egg Bánh Mì from Cook Like A Local. The recipe is available online here. Surely the messiest bánh mì I've eaten! I used Andrea Nguyen's recipe for the rolls and to pickle carrots and daikon. I didn't pickle the cucumber, jalapeño or the red bell pepper I added. This recipe uses a fish sauce-mayo that was an interesting alternative to the usual Maggi seasoning. I meant to add bacon but forgot. Didn't really miss it.

As you observed, they are overbaked. I'm OK with this result as a first pass. I'll work on the time & temp next time but these are not inedible and will be eaten.

I do like a drizzle of Mike's Hot Honey on this so it could happen!

Banh mi rolls from Andrea Nguyen's Banh Mi Handbook. Recipe online here. These are just out of the oven. Haven't tried them yet. I think they're a bit overbaked.

@shain, the figs are killing me! "Improved" is an understatement! I set out to make rolls for a banh mi breakfast sandwich. Shortly after they went into the oven, I got hangry and needed to eat RIGHT AWAY. A quick PB&B on toast Guess that sandwich will have to wait for lunch....or maybe second breakfast?

Pomegranate & Yogurt Pops I added a bit of pomegranate molasses to the pomegranate juice in these but otherwise followed the recipe. And a poptail version of this Pomegranate & Grapefruit Paloma cocktail. These are basically a juice pop so they'll be icy but should be refreshing.

Not at the level of David Thompson, a more entry-level Thai cookbook that I've enjoyed cooking from is Leela Punyaratabandhu's Simple Thai Food: Classic Recipes from the Thai Home Kitchen. Her second book, Bangkok: Recipes and Stories from the Heart of Thailand, is also good. Her website is here. Her most recent book came out in March. I haven't seen it and it's not Thai: Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked over Charcoal

Mmmmm...that whole meal sounds divine! I was on a savory French toast kick a while back but never tried anything like that! Grits, collards, spicy tomato and boiled egg I ladled on more collards and potlikker after taking the photo.

I've made homemade melon liqueur similar to this recipe. Use a very ripe and fragrant melon and it will really capture the aroma. Fun to have a very summer-y tasting cocktail in the winter! I like to add the zest of a lime along with the melon and I prefer to go light on the sugar. Just taste as you add it to see what you like. And there are always melon popsicles 🙃

Kale would work for sure. I've made several kale pestos. I think most cooking greens or a mixture of them would work well. Swiss chard and spinach can be a little sweet on their own but would be good with turnip greens, radish tops, carrot tops, etc. mixed in.

Pretty much this recipe: Oven-Roasted Zucchini with Collard-Peanut Pesto and Roasted Peanuts from Bryant Terry's Vegetable Kingdom, with some minor modifications. In the pesto, I included the zest of half a lemon and extra juice and added a big handful of parsley after tasting as I like the little touch of bitterness it adds. I cooked the zucchini on a grill pan because I didn't want to turn on the oven and threw a handful of cherry tomatoes on to the grill pan to brighten things up. Solid recipe that I look forward to playing with.

I adore the oregano pickled onions in Josef Centeno's Amá which use a method very similar to the Bayless recipe that @David Ross just shared. These show off the flavor of Oregano Indio to its finest but can also be made with Mexican oregano or another type. But seek out the Oregano Indio if you can. It's a different thing and delicious here. Mine is from Rancho Gordo. Pickled Oregano Onions 2 medium onions, thinly sliced 2-3 dried arbol chiles 1.5 cups distilled white vinegar 1.5 cups water 2 tsp salt 2 tsp sugar 1.5 Tbsp dried Mexican oregano, preferably Oregano Indio Put the onions in a heat-proof jar Toast chiles in a dry pan until they release their aroma Bring the vinegar, water, salt & sugar to a boil then add the chilies & oregano and pour over the onions and let cool. Store in the refrigerator. I'll also state that Centeno clearly identifies the recipes in this book as Tex-Mex, the great regional cooking that evolved in those border regions before being corrupted by fast food chains. So I'm not claiming that these are authentically Mexican but they are delicious!

@Margaret Pilgrim, when you say Mexican sour cream that is less tart than our commercial brands, is this an artisanal product that differs from our commercial crema brands? Some of them have additives that I don't care for so I'm interested in what you are using. I'm a fan of the "crema" recipe in Roberto Guzman's Nopalito. He calls for 1 cup whole-milk Greek yogurt + 3 teaspoons lime juice +1/2 teaspoon kosher salt and says to adjust the lime and salt to taste. I dial the salt back by half.

I kind of wished for an avocado and considered adding a fried egg but at this time of year, just tomato & mayo on toast would have been a fine breakfast! Egg salad on toasted rosemary baguette with crispy bacon crumbles Tomato wedges and cornichons on the side

BLT Poorly photographed to show the lovely tomato that was the reason for this choice so I went back and took this photo of what's left:

I'm another fan of the More Than Gourmet products. Better Than Bouillion is indeed better than cubes but still adds more salt than actual flavor.

Island banana bread from Jubilee, lightly toasted, serving as a vector for cream cheese

Chopped up some of Vivian Howard's Red Weapons, mixed in grated cheddar and the result tastes kinda like a pimento cheese toastie. A blurry pimento cheese toastie with a poached egg on top:

An antipasto pasta is surely an oxymoron but that's what this moron had for breakfast Caponata, grilled artichokes, kalamata olives, pepperoni and feta tossed with lumaconi

Thanks, that's good to know. I missed the reheat button. And as for watching it...my problem with toast is what happens when I'm not watching 🤣

It's not the masks, it's the cabbage!!!! Kimchi protects against COVID-19, a study says Given the source of this particular article, you can understand why they found it necessary to describe sauerkraut, while kimchi required no explanation 🙃

Thanks for sharing. That looks very similar to this one branded Cusimax. I'm happy with using the CSO for toast but prior to getting that, a toaster with a single long slot has been my favorite, though I never had one with glass sides. It's nice that one comes apart for cleaning. Not sure I'd want the crumby toaster interior on display at all times. I noticed that one of the reviewers used the rack to hold a small glass bowl to melt butter. That seems handy. My favorite pre-CSO toaster was a red Kitchen Aid single slot and a feature I especially liked was a button labeled "reheat" which was perfect when the toast was just a bit too pale. Without needing to change the main setting or risk incineration with a second full cycle, this just toasted briefly. I see that this Breville single slot has something similar with a button labeled "A Bit More." Very handy feature. I might go for that one in a post-CSO world.

I had a michigan sauce recipe but can't seem to find that old recipe box. If I do, I'll add it here. It's basically a well seasoned, but not particularly spicy, meaty, but not particularly saucy ground beef sauce. This one seems pretty close, especially the step of initially cooking the meat with some liquid to ensure a very fine texture. I recall the use of 3-4 T of chili powder. Ideally, the hot dog should be one of the snappy red ones from Glazier Packing company. The bun should be a split-top hot dog roll, although those are hard to come by these days, they do provide the best support for the contents. The bun should be lightly steamed. The only condiments are a stripe of yellow mustard and fresh chopped onions. The onions are optional so if you're visiting a michigan stand, you order your michigan "with" for chopped onions on top of the sauce, "without" for no onions or "buried" for chopped onions underneath. The latter is my preference as the warm bun, dog and sauce mellow out the rawness of the onion. You may request extra hot sauce but do not ask for ketchup or relish. That would be gauche. Ice cold beer is the appropriate beverage, preferably Labatt Blue. None of that Blue Light stuff unless you are a sissy wimp 🤣

A michigan is a chili dog like item specific to the northeastern corner of NY state. When I lived there, michigans were also available in adjacent areas of Vermont and Quebec.