Breakfast! 2013

[Ann_T]

Gpark, beautiful eggs Benedict.

Huiray, your soup would have been perfect for our breakfast. Moe is on soft foods because of some dental surgery.

The Biryani was tasty. Here is a link to the recipe.

Buttermilk Raspberry Scones.

[huiray]

Thanks, Ann_T.

p.s. Nice scones. That's one sort of sweetish baked product I don't mind, though I'd much prefer them without the extra sugar drizzle on it.

Edited August 22, 2013 by huiray (log)

[shar999]

Any chance of posting that scone recipe? They look delicious!

[Anna N]

Leftover Chinese takeout. Will be lunch and dinner too! Won't be ordering in again any time soon. Too much food for this guilt-ridden, ration book kid!

[Ann_T]

Any chance of posting that scone recipe? They look delicious!

Shar, Here is a link to the recipe.

[shar999]

Any chance of posting that scone recipe? They look delicious!

Shar, Here is a link to the recipe.

Thank you so much.

[huiray]

Early breakfast - Yeung Chow style fried rice.

[Anna N]

Banh xeo (Vietnamese crispy pancake). Nailed it on the umpteenth try which means it will serve as brunch instead of breakfast! The secret is getting the batter much, much thinner than you think it ought to be and then cooking it much, much longer than seems reasonable. This one was filled with seasoned ground pork and bean sprouts. I did not bother with the accompaniments or a dipping sauce as I wanted to just figure out the pancake. Though I had purchased a Banh xeo mix yesterday, I made this batter from scratch.

[Anna N]

Tocino (store-bought Filipino marinated pork) garlic fried rice and a sunny-side egg.

[Anna N]

Went grocery shopping very, very early this morning and spotted some baby beef liver. This is a relatively rare find and is something I just love and so..... Put my groceries away, sliced up and fried an onion, seasoned and floured the liver and breakfast was served. Why didn't I save it for dinner? Have company coming and they would die rather than eat liver!

[liuzhou]

baby beef liver.

Do you mean veal liver, calf's liver or is this something else?

Edited August 29, 2013 by liuzhou (log)

[hongda]

That looks awesome! Can you share your recipe for the batter? Mine always comes out limp I might try making mine smaller like these

http://www.seriouseats.com/2013/05/snapshots-from-vietnam-central-vietnamese-dishes-slideshow.html#show-328943

Anna N, on 27 Aug 2013 - 08:27, said:

image.jpg

Banh xeo (Vietnamese crispy pancake). Nailed it on the umpteenth try which means it will serve as brunch instead of breakfast! The secret is getting the batter much, much thinner than you think it ought to be and then cooking it much, much longer than seems reasonable. This one was filled with seasoned ground pork and bean sprouts. I did not bother with the accompaniments or a dipping sauce as I wanted to just figure out the pancake. Though I had purchased a Banh xeo mix yesterday, I made this batter from scratch.

[Ann_T]

Anna, you make some of the most interesting breakfasts. I'd love to eat at your house. Your liver is perfectly cooked.

Here, there is a difference between baby beef liver and calves liver. If I could find calves liver I'd have it for breakfast too.

~Ann

[liuzhou]

Here, there is a difference between baby beef liver and calves liver. If I could find calves liver I'd have it for breakfast too.

So would I. I just wondered if there was a difference and what that difference might be.

[pastameshugana]

Mrs. Meshugana made banana bread muffins, and I got a new camera (Eos 70D!) and a breakfast pic is the result.

[Anna N]

Here, there is a difference between baby beef liver and calves liver. If I could find calves liver I'd have it for breakfast too.

So would I. I just wondered if there was a difference and what that difference might be.

Frankly I think in this region they are all meaningless marketing terms. When I checked my bill to make sure it was correct I was surprised to see that I had bought veal liver! I just know that as long as it is labelled either calves liver or baby beef liver it will be tender (fragile when raw) and mild tasting. Sorry I can't be more helpful.

[Anna N]

That looks awesome! Can you share your recipe for the batter? Mine always comes out limp I might try making mine smaller like thesehttp://www.seriouseats.com/2013/05/snapshots-from-vietnam-central-vietnamese-dishes-slideshow.html#show-328943

Anna N, on 27 Aug 2013 - 08:27, said:image.jpg

Banh xeo (Vietnamese crispy pancake). Nailed it on the umpteenth try which means it will serve as brunch instead of breakfast! The secret is getting the batter much, much thinner than you think it ought to be and then cooking it much, much longer than seems reasonable. This one was filled with seasoned ground pork and bean sprouts. I did not bother with the accompaniments or a dipping sauce as I wanted to just figure out the pancake. Though I had purchased a Banh xeo mix yesterday, I made this batter from scratch.

The batter is from the Rasa Malaysia web site.

[Anna N]

Jean-Georges Vongerichten's Ginger Fried Rice. This is one of Food52's Genius recipes which are almost always worth trying.

[judiu]

image.jpg

Went grocery shopping very, very early this morning and spotted some baby beef liver. This is a relatively rare find and is something I just love and so..... Put my groceries away, sliced up and fried an onion, seasoned and floured the liver and breakfast was served. Why didn't I save it for dinner? Have company coming and they would die rather than eat liver!

Anna, I'd kill for that liver, not die of it! Yum! How long and at what heat did you cook it? What did you season it with prior to cooking? TIA!

[Anna N]

image.jpg

Went grocery shopping very, very early this morning and spotted some baby beef liver. This is a relatively rare find and is something I just love and so..... Put my groceries away, sliced up and fried an onion, seasoned and floured the liver and breakfast was served. Why didn't I save it for dinner? Have company coming and they would die rather than eat liver!

Anna, I'd kill for that liver, not die of it! Yum! How long and at what heat did you cook it? What did you season it with prior to cooking? TIA!

It was seasoned with nothing more exotic than salt and pepper, dredged in flour and quickly fried in a combination of olive oil and butter. The pan was hot enough to sear it immediately and I then reduced the heat minimally to cook it through, flipped to sear the second side. It took no more than 5 minutes.

[suzilightning]

Toasted white whole wheat sandwich bread, Cain's mayonnaise(I am a Miracle Whip girl but I LOVE the taste of this mayo)and thinly sliced Brandywine tomatoes. Is there anything better in the summer than this?

[liuzhou]

Scrambled duck eggs and crispy bacon. Could have done with a tomato or a mushroom, but I didn't have any and it was 6 am. A bit early for the market.

Washed down with a glass of that traditional breakfast beverage - bamboo liquid.

[heidih]

That is something I have not heard before - can you describe the taste of the bamboo liquid?

[liuzhou]

That is something I have not heard before - can you describe the taste of the bamboo liquid?

I'm not surprised you haven't heard of it. It's a little known speciality of the Zhuang people in a rural area of this part of China (near the border with Vietnam).

The taste is subtle. Slightly sweet with hints of asparagus and of grapes, which is much better than it sounds. I find it very refreshing.

[Anna N]

Spiced mushroom stuffed egg rolls and a slice of home made semolina bread.