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  1. Following a long-standing tradition of simple bacon sarnie on New Year's Day. May it be a Happy One!
  2. Ellen Shapiro

    Waffles!

    I'm thinking to haul out a wedding-present-waffle-iron, never opened never used in this century, but can hardly remember anything about waffle-making. What to do? Are there tricks, tips, better and worse recipes, issues, factions, schools of thought? (Related topic: waffle irons)
  3. Does anyone know if using a high-protein flour, rather than AP flour, in a quickbread formula could create a gummy texture as a result of the protein slightly developing as it absorbs water? I was attempting to reduce water activity in the formula by using flour with 14% protein rather than 8-10% protein. Am I out in left field on this one?
  4. Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge. Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough
  5. Have we had a serious breakfast-cereal thread yet? I know we had the retro-cereal discussion about a year ago http://forums.egullet.org/ibf/index.php?ac...t=ST&f=1&t=3161 but have we talked through all the major cereal issues? Do you like cereal? Do you add anything to it? Do you eat it for breakfast, or at other times? Do you eat it with milk? Do you use it in recipes? What are your favorites? I don't eat much cereal because it strikes me as the culinary equivalent of hanging around all day in your underwear and doing nothing (though I have been known to exhibit this behavior on occa
  6. Breakfast in India vs Breakfast in our homes outside India My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste
  7. liuzhou

    Breakfast 2019

    First breakfast of the year, on a freezing morning. 三鲜馄饨 (sān xiān hún tún) Home made three taste wontons (pork, shrimp and shiitake) in a spicy broth. Photos taken through a filter of steam.
  8. I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the
  9. ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare. Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot wa
  10. Holiday brunch. During the holiday, eating is a waste of time for my children. Although breakfast should be a balanced and calm meal, at this time it is eaten quickly and carelessly. Sometimes I need to wrest my children away from their play and nourish their young bodies with brunch. Today I would like to share with you the recipe for a very simple egg and vegetable brunch. Though my children like all vegetables, the look of the food made them anxious. Only the soft boiled eggs settled them down and got them eating. After a while there were two empty glasses in the dishwash
  11. I made a Dutch baby pancake today and on a whim I added a couple dashes of Angostura. The effect was subtle but I think improved the dish, which can be cloyingly sweet with maple syrup. Anyone else tried bitters in their bakegoods? Any thoughts?
  12. If you had the option of one breakfast in Manhattan - where would it be? Barney Greengrass?
  13. A group of us does Father's Day brunch. Previously we've gone to The Restaurant in Hackensack (great), Arthur's Landing (great; still sad about them closing), Chart House (very good). We're thinking of Essex County this year. One of the group does not like The Manor so any other interesting ideas for a really nice brunch spot?
  14. I'm flying into Newcastle with some friends next week, and spending the night in Durham before heading to the Pennines for a week. Can anyone recommend anywhere for a good breakfast? I'm thinking primarily of a good fry-up (I've only had one since I moved to Germany two years ago), but preferably somewhere where they take more care than in the average greasy spoon. And other suggestions are also very much appreciated, if the food makes a visit worthwhile. Alternatively, since we're not pushed for time and have use of a relatively well-equipped kitchen, can anyone recommend a good butcher's or
  15. On saturday we had a couple fairly authentic belgian waffles from La Bonte on 17th south of Sansom. The photo is one with pecans inside. The sesame seed looking things are belgian sugar. It's not pearl sugar that you will find in some places in belgium but the cook said it was another kind of belgian sugar. In belgium you get these handed to you in a little paper condom like a small fry from McNausea. It was a bit hard to cut with a knife and fork so I just picked it up in my impeccably clean fingers. They are made from a yeast dough and not a batter so the texture is not what Americans expe
  16. Semolina breakfast porridge with egg yolks A typical Estonian breakfast dish. 2 T butter 1 l milk 100 ml semolina (Cream of Wheat) 1/2 tsp salt 2 egg yolks 4 tsp caster sugar Heat butter in a heavy saucepan (this keeps the milk from burning). Add milk, bring gently to simmer. Pour in semolina in a thin stream, stirring vigorously, as to avoid clumps. Simmer in a low heat for 10 minutes, stirring every now and then, until the porridge thickens. Whisk egg yolks with sugar until combined. Take the saucepan from the heat, whisk inn the egg yolk and sugar mixture. Serve at once. Especi
  17. Has anyone tried the ebelskiver pancake pan from Williams-Sonoma? It gets insanely high ratings on their site, and I think my daughter would love them and enjoy helping make them. It is only $40, so I can't go that wrong, but I just hate specialized tools taking up space that might only be marginally used. Also, some reviews said the non-stick surface tended to flake. Here is the link. k.
  18. Cottage Cheese Pancakes Serves 4 as Main Dish. I'm not fond of the fluffy kind of pancakes which absorb too much syrup. These are very tender and delicate. I use Breakstone 2% or 4% fat small curd cottage cheese. These are also great for Atkins or other low carb diets. By my count, 11 grams carbs per 3-pancake serving, using 1/4 C. batter per pancake. Add additional carbs depending on the topping. 1 c cottage cheese 6 large eggs 6 T flour 6 T melted butter Pinch salt Combine all ingredients in food processor and process until smooth. Bake on griddle or iron skillet over medium or
  19. Eggnog French Toast I think I read about this in a Gourmet Magazine. It is rich and I must make it once a year. Use your favorite french toast bread. I prefer bigger slices. I also like the bread to be one day old, slightly on the drier side. I made this by longer soaking and a quick soak. I prefer the quick soak in the eggnog. Simply purchase your favorite eggnog store brand. I go with the most fat content always. Slice and dip your bread in the eggnog mixture. Heat a pan with a light layer of oil, and slightly brown both sides. I love the way it carmelizes. Keywords: Easy, Breakfas
  20. Hi there, I've been thinking it would be fun to make a full on Irish/English/Scottish breakfast. In particular black and white pudding. also fried egg fried tomato rasher bacon Black pudding white pudding beans Bangers Am I missing anything? What do you drink? Is there anything the equivalent of Bloody Mary/Mimosa served? I found this site that sells all sorts of puddings/bacon etc. But I really want to make the pudding myself. http://www.foodireland.com/Merchant2/merch..._Code=breakfast Would love to hear about any breakfasts you had that you liked, recipes and in particular seasonings that y
  21. Okay, this July we are driving from Chicago to Cape Cod. We plan on leaving at 4AM which means that we will be hitting the Ohio border around 7AM. I think we will want a good breakfast at that point. Any suggestions for quaint, local breakfast spots just off the interstate in eastern Ohio? Thanks!
  22. I've been reading this topic on brunch over in Restaurant Life, and I keep wondering: what the hell is brunch, anyway? I surely don't have a good definition for it, and the bad definitions follow unpleasant paths (brunch is that which you have not yet sold by Sunday morning, e.g.). Googling "brunch" doesn't help, either. My favorite response is the first: Call me Amireaux and sign me up. What is this meal called brunch that you people eat?
  23. Fugu

    Brunch

    One of my apprentices, way back 18 years ago, now an exceutive chef, called me and we got to talking about among other things, buffet brunches served at her hotel. Does any of you still serve buffet brunch at your establishment? What is the current trend, if there is such a thing? Are the classical wellingtons and coulibiacs still being served? Any suggestions on how to make an exciting, cost effective buffet brunch that's uptodate with the younger crowd?
  24. Will be staying in the 2nd, near the Place de Madeline. Disappointed my last breakfast at La Duree(way too expensive, and service non existent). What other good cafe's are nearby that have wonderful breakfast pastry/cafe/ ambiance? Thanks
  25. It's possible I'm the last to hear about this trick, or perhaps it's really as clever as it seemed to me when I saw it yesterday. I was at a street fair for my son's school and one of the booths was selling pancakes. The chef/owner of the restaurant Kitchenette was cooking pancakes on a charcoal grill. Rather than using a cast-iron skillet or heavy cast-iron griddle, she had laid several inverted aluminum sheet pans over the grill and was using those as a griddle surface. The pancakes came out great, so the idea is valid at least in this application. Not-great cell-phone photo:
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