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Found 353 results

  1. I spent Memorial day wekend at my girlfriend's parents house in Decatur, Alabama, my first trip to the state. Being from Manhattan, but loving Southern food, I have long been deprived. My girlfriend's mother did not disapoint. Each morning she made scrambeled eggs, bacon, sausage patties, homemade buttermilk biscuts and gravy. Everything was cooked in her beautifuly seasond cast iron skillets (I counted about eight in her collection). While I have had eggs, sausage patties and bacon many times before, there is a discernable difference when they are fresh out of a cast iron skillet, the bacon was crisp and the patties developed a nice crust without being overcooked. The homemade biscuts and gravy were a first and is something I will truly miss. The biscuts, made with White Lilly flour and buttermilk were rolled out and cut with a glass and topped with a large pat of butter while they were still hot . Soft, warm, buttery, with the tang from the buttermilk, they were ethereal. Particularly when topped with the fantastic gravy made from mixing milk, flour, salt and pepper into the bacon dripings that remained in one of the cast iron skillets. I also drank about a gallon of half and half, half ice tea and half lemonade, which I never had before and became addicted to. Perhaps it was the warm Southern air, the view of magnolia blossoms or the laid back Southern attitude, but the breakfasts I had this past weekend in Alabama were the best I have ever had.
  2. For a special occasion, I took She Who Must Be Obeyed to brunch this past Sunday at Lacroix at the Rittenhouse Hotel. What a treat, even if the tab did reach $117 before tip for the two of us (just one drink apiece). The fish table was superb. Among the delicacies: House-smoked salmon, trio of American caviars (paddlefish, salmon and American white sturgeon, I believe), gigantic shrimp (I normally avoid "cocktail" sauce, but Lacroix's version zings with fresh tomatoes), smoked trout, whitefish salad, and peppered and plain smoked mackeral. The hor d'oeurve table was even more impressive. A variety of salads (beet, potato, string bean with feta, etc.), Asian-inspired rolls, meatballs impaled on lemongrass spears, tiny savory fried vegetables cakes, savory frittata, mini ham and cheese in pastry, etc, etc., and so forth. Many of these treats were quite labor intensive, including the eggshell filled with scrambled egg, or a canape with incredibly thin layers of a creamy spinach spread between eight or nine sheets of even thiner wrapper. We ordered the hot buffet rather than individual entrees. This meant a trip to the kitchen! Amid the immaculate stainless steel work stations and white-clad staff we had our choice of, among other items: bacon, a delicate breakfast sausage served in sauerkraut as if it were a minimalist choucroute, pain perdu, boneless quail with couscous, beef wellington, a cassoulet made with a particularly meaty French broad bean whose name I do not recall, veal ragout, rack of lamb, creamed leaks, various potatoes, assorted veggies. My favorite among the kitchen offerings: porc salé (braised pork belly) with a fruited stuffing. And then there was the dessert table. Mocha opera cake. Coconut cream mousse. Lemon meringue, raspberry and ganache tartlets. Pistachio swirl cheesecake. Chocolate Irish coffee terrine. Chocolate and vanilla ice cream and mango sorbet, with whipped cream and raspberry sauces on the side, as well as fresh raspberries and blackberries. Oh, did I mention the croissants and pastries in the bread basket placed on the table soon after you are seated? Yes, there was lots of food. But its goodness did not rely on quantity (you can go to Old Country Buffet for that). The skill, subtlety and creativity of preparation is what sets Lacroix apart, and Sunday brunch is no exception. For example, the pastry chef found a way to infuse raspberry essence into the pâte brisée. The breakfast sausage was incredibly refined, but clearly still a breakfast sausage (is "delicate breakfast sausage" an oxymoron?). The combination of onion and grapefruit in the beet salad exceedingly well-executed. Everywhere, essential flavors were enhanced, not obliterated. I shall return! Not too frequently (my budget can stand only so much extravagance), but I shall return.
  3. Recently while visiting my local TARGET store I noticed in their food section they had several cereals that were missing from the public eye for a good 10 years or so, namely the Monster Cereals (BooBerry, Frankenberry) and Quisp. I embarrassingly admit that I love these sugary kiddie cereals -- I dont even put them in milk, I eat em right out of the box. Got a favorite kiddie cereal? Lets hear!
  4. Hey Rosie! Do you think it would be a good time to reprise the brunch that we did at Xaviers in the last century? I know that it is a NY establishment, but since you helped organize the last one I figure you might be able to figure a way to get the ball rolling. Maybe we could incite the NY board to host it? As it is an all inclusive deal with endless fabulous food and champagne it seems cut out to be a perfect venue for an eGullet event. Whacha say? Rosie, my Bro Rich and I at Xaviers brunch with food writer John Mariani in Spring 1994.
  5. My sister goes to Boston University and I frequently come into the city for a visit on the weekends... But we've yet to find a place in the neighborhood (or even not so in the neighborhood) that serves a good brunch... Any suggestions?
  6. Since I'm always on the road for my job, I love to find new greasy spoons (that aren't greasy) to have breakfast. on Monday I went to the White Rose on E Elizabeth Ave in Linden Richie, the owner and grillman made me a wonderful plate of two eggs over light with taylor ham (he uses read taylor ham, which is ten times better than pork roll), with grits (he also offers home fries). The coffee was freshly ground, and GOOD! Also what I liked about this place was that the clients could have been from the United Nations. Hard working people from all parts of the world speaking Spanish and English, and other languageS that I didn't know. Also, there were people there, who must have been regulars, with strong opinions discussing what ever was on their mind or in the news that day. Ron Silver AFLAC AGENT aka AMBASSADOR OF GOOD EATING
  7. I thought this was interesting in this morning's Austin American Statesman. Who hasn't eaten breakfast tacos?!! Seems that more of us do it all the time, and though the history is hazy, all indications point to its conception here in Texas. Are we surprised?
  8. It's Sunday morning. You were up far too late last night, drinking far too much. You're hungry and groggy, your head probably hurts a bit and your stomach is a bit tender. You need comfort food. You need Desolation Brunch. In my four years in Seattle I've not yet really found anywhere satisfactory for this yet. The *big* caveat is that I've not had a car very long so I haven't explored much outside of Cap Hill and am looking for suggestions on places to go. I've been to Glo's and while it's tasty it doesn't quite do it for me. Coastal Kitchen has very tasty food though their omelettes always have a bit of a strange consistency. They do have fantastic hash browns though. I've been to Hattie's Hat ages ago and I recall it being good but not earth-shattering. I guess that for me Desolation Brunch is about comfort food - dairy, carbohydrates and maybe some protein, everything fresh, everything tasty. It should settle a stomach that's recovering from tying a few too many on and leave me contented. To give you an idea of what I'm looking for, when I lived in Brooklyn my favorite spot were the following: Theresa's (Montague St., Brooklyn Heights) - This was our favorite spot for Desolation Brunch -- I'd usually get an order of peppery potato pierogen, a plum butter blintz (light and crispy on the outside and divinely rich on the inside), a bottomless cup of coffee and a tall grlass of incredibly-fresh orange juice. They opened up a branch in Manhattan on 2nd Ave. & 6th St. but we felt it was never quite as good as the Brooklyn one. Le Gamin (Front St in DUMBO very briefly but the more established branch was on... 6th or 7th ave and 13th St or so, though my memory may be off). Fantastically good crepes, big *bowls* fo cafe au lait and some of the worst service I've ever encountered (what sort of French creperie runs out of goat cheese during brunch on sunday?) but so worth it. Greek diners (usually the one right at the exit from the Brookyn Bridge but really any would do) - Some sort of egg or pancake dish and usually disco fries (or at least gravy fries. Nothing was ever excellent but the menus were huge and pretty much everything was pretty decent. So, where do you go for recovery of body and soul? [edited for spelling]
  9. Wanda A. Adams of the Honolulu Advertiser has issued a challenge: Got a Perfect Breakfast Spot? Let the rest of us know She's pretty specific about what she wants, though: What's your favorite breakfast spot in Hawai`i? What do you think about the criteria that Ms. Adams puts forward for what makes a good breakfast? For instance, I'm personally not so picky about cutlery and such. . . Any criteria you would like to remove or add? Also, what's your favorite local breakfast food? Spam and Eggs? Portuguese Sausage and Eggs? Saimin? Malasadas? Loco Moco? Miso Soup?
  10. What are some good places in the Seattle area for breakfast/brunch? An area in downtown Seattle would be preferable. Some people mentioned: Cafe Campagne Macrina Thanks!
  11. Buttermilk biscuits, sausage gravy, scrambled eggs. A sliced orange or two, just to counteract the cholesteral. No grits.
  12. My wife, Godzilla, and I spent our holiday in London this Spring for our first time in England. We stayed in a three star hotel and could not believe the prices for food. A continental breakfast, featuring bologna, bread, dry cereal, cheese, some fruit, cofee and tea was $18.00. If you also wanted eggs and ham/sausage the price was $23.00 per person. Why?
  13. Any suggestions for Easter Brunch or Dinner in northern NJ (Passaic, Bergen, or Essex counties)? Thanks!
  14. Do you eat Chinese breakfast? What do you like to eat? Sweet or salty soy bean milk with fried dough? Congee? A cup of coffee and a bun? Bacon & eggs?
  15. Where are the best places to go for a nice weekend brunch or a really good breakfast in a nice non-diner setting? looking for places within 25 minutes of Hackensack/River Edge area
  16. Sous Vide Scrambled Eggs with Sourdough Toast. It's becoming a regular these days. Lovely texture from the eggs. I followed Mr.Myhrvold's recipe using 2 whole eggs and one yolk, with grated gruyere. (NOTE FROM MANAGEMENT: This discussion is a continuation of the original Breakfast! topic).
  17. Hi - I was wondering if some people can help me out with the technique for this recipe. This recipe is from the founder of an amazing bakery in Brooklyn called Cousin John's. When I lived in Brooklyn, the waffles here used to be one of my favorite indulgences. They had a unique texture and for years I was trying to figure out the secret to making them. I always thought the secret was in separating and whipping the egg whites. However, a few weeks ago, through the magic of a Google search, I found that the person who came up with the actual recipe posted it onlien. The thing that makes this recipe unique is that it is basically an eclair batter, cooked in a waffle iron. I have never made a choux before but heard it was pretty easy. So, last week I tried making this and had mixed results. The waffle was very similar to the original, but was lacking the crispiness I was looking for. The part I wasn't sure about was when he says to take the flour/butter/milk mixture and put it in a stand mixer to release the steam, etc. When I did this, I noticed the dough starting to separate. There were small bits forming in the dough and I wasn' sure if it was normal or not. The dough actually started to get somewhat runny before I even put the eggs in. Does this mean I did something wrong? I also wasn't sure how to measure out 7/8 of a cup of flour. I found a converter online and converted it to weight, 111.13 grams. Is this right? Is it possible I mixed it too long? Should I let the batter rest for a while before baking it? Any expert opinions are welcome! I can't wait to try making this again. Here is the recipe: http://www.finecooki...an-waffles.aspx Thanks, ~WBC
  18. I bought two containers of what I thought were kippers. However, I did not really know how to serve them. I've found them before labelled as such - years ago in Moab, Utah of all places. When I got them home they were sort of mistreated on tranit and I never really put them to use. I love English breakfasts and enjoyed them when I was in the UK (really had them more in Scotland). There were kippers and I seem to remember them warmed up and pretty tasty. When I do a search now, however what I find is that kipppers are a specific kind of smoked herring - split and smoked and pretty much ready to eat. What I bought were mostly skinned and sort of filleted (lots of little bones remain - so really they are just one side of the fish, without most of the skin). They are also extremely salty. They look like what are called "blind robins" when I do a search for images. I can't really imagine anyone eating them as a snack as is though. I can eat anchovies - canned ones in oil, not the ones packed in salt - so I know about eating salty fish. These are much more extreme. They also don't seem dry enough for this use. I soaked a few in milk, and they got soft and seem much more edible, though not just soaked in milk... I'm still wondering what to do next with them. Here are my questions: How to use these? I bought these in an Asian market. How would they be used in Asian cuisine (most of the clientèle are originally Laotian, Cambodian, or Vietnamese)? Can I get real Kippers (not kipper snacks) - in a small city in the US, not near any coast?
  19. We'll be visiting the Ft Pierce area in February. Staying for a couple of weeks. We're looking for recommendations as to the best places to dine. We eat just about anything, but would be particularly interested in places that serve the best fish or steaks or Mexican or Cuban. Any suggestions greatly appreciated.
  20. Breakfast has become a problem at our house. We no longer get up at the same time and we no longer eat the same things every day for breakfast. So I have been searching for power/nutrition/energy/granola/health/power/etc bars to make for me to eat. DH doesn't eat them. Well, not at breakfast anyway. Recently a new cookbook, Power Hungry: The Ultimate Energy Bar Cookbook by Camilla V. Saulsbury has come out and I have started making a few of the bars in it. Some are excellent, some not wonderful, others way too sweet for me. The first section contains recipes for well-known "knock-offs". The only commercial bar we've tried is a Clif bar and both thought it was awful. I suspect that most of them are too sweet for our personal tastes. (To generalize wildly: Canadians are less addicted to sugar than Americans...more addicted to salt.) The book includes recipes for vegans and for folks who can't tolerate gluten. Lots of variations given with each recipe. I am proposing to go through the entire book of 30 recipes, making one after another, to find the ones which suit me. I'll report back on this. (Give me a purpose for surviving this horrible cold winter. ) Maybe someone else has the book, has tried some recipes, and is interested in this. Saulsbury also has a blog, http://powerhungry.com/ , in which she has posted some bars which are not in the book. I haven't figured out exactly which ones are repeated in the book yet. Should have added Europeans generally like less sugar than do Americans. Don't know about Aussies or other countries...
  21. We started importing a great chocolate and there are many good Mexican chocolates out there (oK, a few) like Mayordomo. WHat's the best way to make this drink. My memory from Mexican visits is that's it's a thickish drink, almost a gruel, with masa and chocolate. I just received the book Muy Bueno, which makes all sorts of claims about authenticity and traditionalism (danger signs, in my mind) and the recipe for champurrado is almost like a thinner than thin chocolate milk. What is the way to make it from somewhere like Oaxaca or Chiapas? (This book is pretty and well-intentioned but it's really about Mexicano-American food from a Texas family. It's not Tex Mex, it's close to Norteño but it's not all that interesting or essential. The thin champurrado and the fact that the chiles aren't toasted makes me not want to explore the rest of the book much)
  22. We're throwing a small birthday party brunch for my wife's dad's 80th birthday. By small, I literally mean no more than 15 people - all family. I'm looking for some ideas to fill in the menu, which will center around all sorts of goodies from Russ & Daughters. I'm going to be serving: Smoked salmon - 2 or 3 kinds, and maybe even some belly lox ('cause that's what Sig Eater really loves), or gravalax. Pickled herring in cream sauce and plain pickled herring (hey, it's Russ & Daughters, remember?) Whitefish Salad - it's Russ & Daughters, remember? Maybe some smoked sable or sturgeon Bagels, bialys, various cream cheeses, sliced tomato, olives Pickles - because they're around the corner too. As for what I'm actually producing: Potato pancakes with creme fraiche, chives and salmon caviar Frittata of herbs and parmesan Fancy green salad Cucumber salad - you know, the pickled kind Fruit salad or just some nice sliced fruit - the strawberries from Florida and the blueberries from Chile I've been getting have actually been quite good. Now the cake...I've toyed with the idea of actually baking the cake, and it would be chocolate layer cake. My pastry and baking teacher was Nick Malgieri, and when I was in school, I was a pretty good baker. But, that was a long time ago, and the experiments I tried this past weekend led me to believe that it would be best to order the cake, which I will. The annoying thing is that I've spent about as much on baking apparatus and supplies as the darn cake will cost me - but now I'll be able to fool around with cakes for regular dinners and just for fun. I'll probably bake some cookies and was also toying with the idea of making some rugelach. Of course, there will be freshly brewed coffee and espresso, for those annoying enough to ask for it. Plenty of juices, too. So, what would you add?
  23. I've started to try and work out a good recipe for my own breakfast sausage but so far I've had some problems. First, my sausage always seems to come out rubbery. I am achieving primary bind with a paddle in my KA. I am fanatical about keeping everything cold and generally follow the steps in Ruhlman's breakfast sausage. I understand the importance of this step in forming a cohesive sausage but it seems to run counter to the process for forming non-rubbery patties (i.e. minimal working to maintain space within the patty). Is this just a matter of finding the right balance in the primary bind step or are there other things I should do? Would finding a larger die so that I can chop the meat coarser help? Would adding more water during the primary bind step help promote tenderness? Secondly, I am finding that most breakfast sausages contain a lot of ingredients. Is there a better way to work through a lot of permutations than just making a lot of microbatches and changing one ingredient at a time? I was thinking maybe cooking up some completely unseasoned (except for salt) pork stock and then adding different ratios of ingredients until I found a good mix. If I found the right ratio between the ingredients, then it would just be a matter of finding the right ratio of ingredient mix to ground pork.
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