Breakfast! 2013

[Siya Names]

Today,i had Corns and Bread and butter with green tea.I like simple corns allot ,that why i always used to take corns in my breakfast.

[Kerry Beal]

Today,i had Corns and Bread and butter with green tea.I like simple corns allot ,that why i always used to take corns in my breakfast.

Siya,

What do you mean by corns? You've got me curious.

[C. sapidus]

Kim – I am very sorry to hear that you must endure health issues. Best wishes for a full and speedy recovery.

Huevos rancheros – Leftover chipotle-enhanced salsa ranchera, eggs over easy, cilantro, and warm flour tortillas. Zippy!

[rotuts]

Kim Shook

hope for good health and a complete recovery Your Way! very much look forward to your Posts.

as mentioned in the past, for me its DejaVu all over again, 1950's - 1960's, In The Best Possible Way.

[Shelby]

Oh Kim!!! I hope you heal very quickly. (((hugs)))

[Kim Shook]

Thank you all so much for the good wishes! It seems to be more of a waiting game than anything. Hoping to be a bit more active in this particular thread since my breakfasts tend to be fairly quick!

[huiray]

Breakfast yesterday:

Stew of sliced beef shin (browned), sautéed garlic, (simmered for ~1 hr), fresh carrots & young daikon, yellow onion, purple potatoes, sea salt, whole cloves, stick cinnamon & 1 star anise; left overnight at RT to deepen & meld further in taste. Eaten w/ white rice (Basmati).

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Breakfast today:

Peeled, sliced Chinese hairy gourd (mou gua), cellophane noodles, sautéed smashed chopped garlic, dried shrimp (pre-soaked); splash of Shaohsing wine, seasoned/salted to taste.

(a.k.a. 大姨媽嫁女)

[Kim Shook]

Breakfast this morning:

Cheese omelet on an ET bagel, ham and hash browns.

[merstar]

Today was a fresh fruit salad with pineapple, bananas, grapes, and chopped toasted almonds.

[judiu]

Kim, all best wishes for a speedy and full recovery! Bright thoughts to you!

[gfweb]

A lot of onions looked like this in this batch. Hate that. Anyway this onion went into this out of focus hash with home made sv corned beef and yukon gold potato tossed in the pan with ketchup and a little sriracha.

[huiray]

Breakfast a couple of days ago:

Beef slices (from a hunk of top sirloin cap) marinated w/ Shaohsing wine, "aged soy sauce", white pepper, ryori-shu, sweet mirin, a bit of cornstarch. Stir-fried w/ young "Taiwan Bok Choy" (a variety of what is called "Napa cabbage" in the US) and lots and lots of chopped smashed garlic. Eaten w/ white rice (Thai Hom Mali) [Leftovers from dinner]

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Breakfast today:

Slow-simmered chicken broth (from yesterday; using two stewing chickens, plenty of celery & carrots, some sliced ginger, sea salt), with some of the veggies and some chicken skin; eaten w/ Fuzhou flour vermicelli (福州麵線 ; Yale Cantonese: fuk1 jau1 min6 sin3; also a.k.a. "Mee sua" in Hokkien) [sun Kee]. Garnished w/ fresh celery leaves.

The vermicelli:

Edited October 14, 2013 by huiray (log)

[scubadoo97]

huiray, I could totally eat that for breakfast. Looks fabulous

[C. sapidus]

huiray, I could totally eat that for breakfast. Looks fabulous

Yup

Huevos rusticos on warm corn tortillas. The sauce turned out surprisingly zippy so I took the edge off with heavy cream. These were perhaps the last beefsteak tomatoes of the year. One more beefsteak might ripen and if it does, it is destined for the last BLT of the year.

Obligatory yolk shot

[huiray]

Thanks, folks.

Y'all put out nice b'fasts too!

[huiray]

This morning: a pack of Dragonfly brand 'Instant Noodles Artificial Hot & Sour Shrimp Flavor', augmented w/ lots of chopped scallions and sliced celery. New to me. I like this one. The lemongrass and spicy flavors are definitely there, the noodles are quite pleasant and appropriate for what they are. I agree w/ Ramen Rater on this one.

[Ann_T]

I could eat Mexican every day. Love your breakfast Bruce.

My son is home visiting for a few days and I promised him homemade pizza. There was enough dough left to make a pizza for breakfast.

Moe's was a "breakfast" pizza topped with fresh mozzarella, fried potatoes, bacon and eggs,

and for Matt, I made him his favourite Greek Pizza.

Topped with fresh mozzarella, potatoes fried in bacon fat and seasoned with garlic, oregano and fresh lemon juice, sheep's feta and Kalamata Olives.

[rotuts]

Now that a stunning Breakfast. !

[huiray]

This morning:

• Marcella Hazan's simple tomato sauce, with ripe tomatoes (de-skinned, de-seeded, juices retained). Tossed w/ Cipriani tagliarelle Classiche.

• Brussels sprouts, trimmed, halved; simmered in salted water till done, drained, tossed w/ EV olive oil & generous ground white pepper.

[tug]

My standard breakfast these mornings is a plain Greek yogurt parfait with honey, homemade granola, blueberries and grapes that my husband lovingly halves for me :-)

[huiray]

B'fast today:

A pack of "Ho Fan Abalone Chicken Soup Flavored" [sau Tao] (this one) gussied up w/ leftover broiled turmeric chicken wings, tuscan kale (fished from the pork stock it was simmered in), and maitake mushrooms + snow fungus stir-fried w/ scallions. It worked quite well.

[Panaderia Canadiense]

Cream cheese, sanduche cheese, pernil, and fresh garden tomato on amaranth-herb bagels. It was the yum.

Note to the curious: if you look up "pernil" in general you'll find lots of things about ham. Ecuadorian pernil is a different creature - it's certainly a pork product, but I wouldn't class it as a ham in the sense you're all used to. The spices and curing process used mean it's more like huge slices of well-seasoned bacon with less of the fat and more of the porky goodness. Pernil in other countries bears exactly zero resemblance to pernil in Ecuador.....

[huiray]

Note to the curious: if you look up "pernil" in general you'll find lots of things about ham. Ecuadorian pernil is a different creature - it's certainly a pork product, but I wouldn't class it as a ham in the sense you're all used to. The spices and curing process used mean it's more like huge slices of well-seasoned bacon with less of the fat and more of the porky goodness. Pernil in other countries bears exactly zero resemblance to pernil in Ecuador.....

Is it smoked? What you describe does sound a little bit like what is called "Farmer's Ham" in my parts, a.k.a. Bauernschinken - this certainly is bacon-like to me, anyway; and pretty salty at times, depending on the batch and who's making it.

[C. sapidus]

Thank you, Ann. Fantastic pizzas – we should work out a breakfast exchange.

Huiray - Your turmeric chicken wings looked just as vibrant at breakfast as at Dinner!

Creamy slow-scrambled eggs with cooked-down salsa verde, heavy cream, and Mexican oregano, topped with fresh tomato, radish, minced shallot, feta cheese, and Hawk Hollow Heat hot sauce. I like this brand of corn tortillas – they actually puff up when heated directly over the flame.

[Panaderia Canadiense]

Note to the curious: if you look up "pernil" in general you'll find lots of things about ham. Ecuadorian pernil is a different creature - it's certainly a pork product, but I wouldn't class it as a ham in the sense you're all used to. The spices and curing process used mean it's more like huge slices of well-seasoned bacon with less of the fat and more of the porky goodness. Pernil in other countries bears exactly zero resemblance to pernil in Ecuador.....

Is it smoked? What you describe does sound a little bit like what is called "Farmer's Ham" in my parts, a.k.a. Bauernschinken - this certainly is bacon-like to me, anyway; and pretty salty at times, depending on the batch and who's making it.

Judging by the flavour of what I'm currently eating, it's lightly smoked over something very mild, maybe peach wood? It's not overly salty either - just enough to bring out the bacon-ish flavour. The texture is closer to roast pork hock than it is to most commercial style hams, and there's a definite and pronounced marble and grain in the meat. And as with most artisan style cured meats in this country, every single producer has a slightly different spice mixture and curing trick, so no two pernil are ever quite alike. I've eaten bauernshinken; pernil is similar in texture but the spices take it in different direction entirely.

The next town down the road from me, Riobamba, is justifiably famous for its bone-in pernil - next time I'm there, I'll try to find out a bit more about the process and spices involved...