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Breakfast! 2015


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Snow day breakfast: Overnight-rise yeast waffle with Wright's bacon and maple syrup. Hard to beat.

 

waffle.JPG

 

I continue to be astounded at how good these waffles are. Google "Good Night Waffles." It's the recipe that comes in the book with the Waring wafflemaker. Recipe makes about 7 round Belgian waffles.

 

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Don't ask. Eat it.

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Toasted home-made sandwich bread with leftover chicken thigh.

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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

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This is Xuanwei ham (宣威火腿) from the town of Xuanwei in China's southern Yunnan province. It is considered to be among the top three hams in China. Probably one of the best in the world.

 

xuanweiham3.jpg

 

I was looking at it and thinking I haven't had 'ham and eggs' for years. I also had a pork kidney. And then I remembered that there was rice in the fridge, leftover from last night's dinner.

 

So, here is breakfast fried rice with ham, eggs and kidney. Also, peas, garlic, green chilli, Chinese chives, coriander leaf/cilantro, and a splash of Shaoxing wine.

 

breakfast.jpg

 

Apologies for the picture quality. I was using my not very good cell phone.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Wow !

 

is that ham cured is like serrano etc ? the fat distribution looks a bit odd :  are they different pieces in fat ?

 

what does ham like that cost ?

 

curiosity doesnt always kill the cat, BTW

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is that ham cured is like serrano etc ? the fat distribution looks a bit odd : are they different pieces in fat ?

what does ham like that cost ?

 

Yes, basically the same process. Different breed of pig, though. Wumeng pigs. And locally sourced salt.

 

Yes that is one piece.Or rather, was. It isn't always so fatty. But the fat is tasty and renders very easily. Here is another less fatty sample.

 

xuanwei-ham2.jpg

 

In pure exchange rate terms it is around $30 a kilo, but you would have to factor in purchasing power. Most locals consider it to be very expensive.

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Steamed rice topped with canned sardines in tomato sauce.

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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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Thinly sliced duck breast on toasted home-made bread with some lingonberry jam.

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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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Japanese style egg and shrimp fried rice.

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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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Was either a late breakfast or early lunch. Another bowl of fried rice. If I don't get to the grocery store soon……

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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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pancake and bacon for the little one.. for myself, I made two pieces of bacon, drained the grease, added arugula and then a couple of scrambled eggs to the pan, then mozzarella, added between two pieces of bread and then toasted both sides of the bread in butter.. 

 

But, here is the pancake and a hot chocolate

 

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Edited by BKEats (log)
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recently I was reminded how much I like tomatoes and eggs.  I thought Id try this :

 

TomatToast.jpg

 

home made machine bread and sliced tomato pre CSB to make the toast part

 

TomatToastEgg.jpg

 

eggs on top of the toasted tomato/bread

 

it was good.  sorry no money shot.  I like to eat the yolks whole

 

the bread was not as fresh as it should be  ( baking a loaf as I type ) and the bottom

 

needed more time in the CuisinartCombi to get the tomatoes done a bit more

 

but it has potential  !

Edited by rotuts (log)
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ill try this tomorrow w todays bread and a full 7 min in the CSB on 'toast'

 

it need something else 'creamy' to compliment both the tomatoes and the eggs

 

Maybe some cheese? Swiss? 

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I frequently make something like this for breakfast.  Toasted bread sandwich with fried egg, tomato and mayonnaise.  Brie also works well as the creamy element in place of the mayo... gets a little melty from the hot fried egg

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Broiled "Korean cut" short ribs. Why for breakfast? I am certain that many of you have run into the same problem. You decide on dinner, take out the meat from the freezer, thaw it out and something happens. You plan on it for lunch the next day. Something else happens. You move it to dinner that night. And yes something else happens. You now face the prospect of cook it and store it in the fridge or freezer, risk tossing it into the garbage (shudder) or have it for your next meal whatever that meal happens to be. Hence ribs for breakfast.

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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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Hence ribs for breakfast.

 

Nothing wrong with ribs for breakfast, for any reason!   :smile:

 

And yours look very tasty. But know exactly what you mean about food that gets defrosted and then put off for some reason, etc. 

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Thanks, FauxPas, I knew I wouldn't be the only one.

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Cold soba noodles.

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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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