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chefmd

Breakfast! 2013

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your bacon looks very different from 'western' bacon. almost as if it were solid meat. is it belly?

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your bacon looks very different from 'western' bacon. almost as if it were solid meat. is it belly?

I'm not sure what you mean by 'western bacon'. American bacon is very different from standard British bacon (which would be more 'solid meat'), for example.

As to what I used, I guess it's belly. It's just supermarket packet bacon. American style. Perhaps, it looks more solid because most of the fat has been rendered out.

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Insalata Caprese today, w/ Big Cheef tomatoes. Yum.

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Edited by huiray (log)
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Two Eggs Over Easy and Applewood Smoked Bacon

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The Money Shot!

And I would willingly pay to eat it! A perfectly simple meal perfectly executed.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I don't often post my breakfasts because they usually consist of a shot of espresso (sometimes accompanied by a half piece of toasted bread with jam or honey, if I feel extravagant), but here is one from this weekend. A couple of fried duck eggs, Benton's bacon, local avocados & cherry tomatoes.

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Edited by FrogPrincesse (log)
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I don't often post my breakfasts because they usually consist of a shot of espresso (sometimes accompanied by a half piece of toasted bread with jam or honey, if I feel extravagant), but here is one from this weekend. A couple of fried duck eggs, Benton's bacon, local avocados & cherry tomatoes.

9637194731_f69d849a65_z.jpg

Great looking breakfast and I love your choice of beverage.

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now that is a breakfast of champions.. :)

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"Why is the rum always gone?"

Captain Jack Sparrow

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Early breakfast:

Sapporo Ichiban chicken flavor instant ramen (Oh, the horror!!! NOT.) gussied up with chopped Rainbow Chard, a couple of poached farm eggs, a splash of veggie oil, and some of the leftover sautéed zucchini from the previous day's lunch.

:-)

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I eat "instant ramen" without any feelings of guilt. It's not gourmet food but it's decent, some brands better than others. ;-)

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Today - Leek & Potato soup. (and onions, of course) Not blended, I prefer soup with solids floating in it - as I'm sure some may have noticed about my soups in general. The ingredients included a couple of leeks, small red Yukon potatoes (skin on), cipollini onions, bay leaves, sea salt, good olive oil. Darn, I partially burnt the onions when sautéeing them...and fished out most of the burnt pieces, but not all. The soup tasted fine, anyway. :-)

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Another b'fast some days back - Angled loofah, fish balls, snow fungus, garlic soup.

DSCN9439a_1k.jpg

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More leftover chicken and vegetables sauteed with a good helping of home made kimchi.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I can see that dish my way with an Ice Cold Canadian Beer.

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Another b'fast some days back - Angled loofah, fish balls, snow fungus, garlic soup.

Have I been living in a cave? I can honestly say I don't think I've ever realized people ate loofah. I just googled it and was enlightened.


PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

"What's hunger got to do with anything?" - My Father

My eG Food Blog (2011)

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@pastameshugana: heh, well now you know.

BTW the "angled loofah" I used has several names/synonyms in Chinese depending on who is talking about it. The Google image answer set for one of these is especially useful for seeing lots of ways of using Angled loofahs in all sorts of delicious dishes. :-)

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Anna, what a nice spicy way to start the day.

Thank you. I cannot eat sweet things in the morning.

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Chive pancakes with a couple of fried eggs.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Those chive pancakes look delicious; is there a recipe, or is it just beaten eggs and chives? I dearly love scallion pancakes from the Chinese restaurant, but they're SO oily!


"Commit random acts of senseless kindness"

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Those chive pancakes look delicious; is there a recipe, or is it just beaten eggs and chives? I dearly love scallion pancakes from the Chinese restaurant, but they're SO oily!

I used the recipe from the blog "101 Cookbooks" but substituted white rice flour.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Zucchini and carrot fritters with tomato chutney.

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63C eggs on toasted, home-made ciabatta (with home-made butter compliments of Kerry Beal) and pickled beets.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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