Breakfast! 2016 (Part 1)

Tere · March 8, 2016

I hear you on the freezer sorting. I think I'm just down to some field mushroom ragout from last year and a 1.5 kilo brisket that I need to sacrifice to the virgin flight of my Kamado Joe Jr at some point when we have more time!

rotuts · March 8, 2016

Scrapple is an affectation of The Gods, or Seasoned Weighty Souls in the Philadelphia Area.

or me.

there are brands that travel nationally, are generally FZ or refrigerated.

some might think its Acquired Taste, personally, those who think so might Acquire some Taste. My father was a New Englander, so we had it for sunday breakfast from time

to time. I of course have no need to Acquire Taste, I have Boat Loads.

in the PA / Philla area, there are at least 5 - 6 brands, some fresh in the butcher counter. I know as I lived there for many months working

and enjoyed it every night. Still alive, I am

the best way to try it is to cut a slice at least 1/4 to maybe even < 1/2 inch.

'Fry' until each side is crispy. at room temp it like a very firm 'mush' that's the corn meal in it.

Id start with 1/4 inch or a little more. no near to measure.

you want two crispy sides, but some soft middle.

generally fresh ground pepper is nice dans le plate, also some maple syrup the real stuff if you can afford it.

Id be cautious if you have never had it. it has to be more or less as above. you might find out you have more taste than you ever thought.

if you can't stand it, you can take an Expensive Course : Discover the Taste Buds you thought you never had.

Not Available for our Friends in Canada

as least with the info I have.

OutStandingStuff. If you have it for Dinner, I strongly recommend Home Mashed Potatoes.

Bon Apetite

liamsaunt · March 8, 2016

Egg sandwich with homemade garlic-black pepper chicken sausage. I actually made the sausage yesterday for banh mis that I am making for dinner tonight, but wanted to give it a test drive. Very good. In fact, I think I will make my own chicken sausage from now on instead of buying it.

Arey · March 8, 2016

2 hours ago, rotuts said:

Scrapple is an affectation of The Gods, or Seasoned Weighty Souls in the Philadelphia Area.

or me.

there are brands that travel nationally, are generally FZ or refrigerated.

some might think its Acquired Taste, personally, those who think so might Acquire some Taste. My father was a New Englander, so we had it for sunday breakfast from time

to time. I of course have no need to Acquire Taste, I have Boat Loads.

in the PA / Philla area, there are at least 5 - 6 brands, some fresh in the butcher counter. I know as I lived there for many months working

and enjoyed it every night. Still alive, I am

the best way to try it is to cut a slice at least 1/4 to maybe even < 1/2 inch.

'Fry' until each side is crispy. at room temp it like a very firm 'mush' that's the corn meal in it.

Id start with 1/4 inch or a little more. no near to measure.

you want two crispy sides, but some soft middle.

generally fresh ground pepper is nice dans le plate, also some maple syrup the real stuff if you can afford it.

Id be cautious if you have never had it. it has to be more or less as above. you might find out you have more taste than you ever thought.

if you can't stand it, you can take an Expensive Course : Discover the Taste Buds you thought you never had.

Not Available for our Friends in Canada

as least with the info I have.

OutStandingStuff. If you have it for Dinner, I strongly recommend Home Mashed Potatoes.

Bon Apetite

Scrapple is even better with a couple of fried eggs on top and some home fries beside it.

rotuts · March 8, 2016

nice

very nice

good tips

i like to keep all the Delicious-ness side by side

then mix and match

good top know there is another Acolyte just a Click away.

kayb · March 9, 2016

On 3/8/2016 at 8:08 AM, Anna N said:

Perhaps the saddest breakfast ever. McD's chicken McNuggets with hot mustard dipping sauce. But sometimes circumstance trumps choice. These were purchased yesterday after a day from hell and stashed in the refrigerator overnight in the sure and certain knowledge that today would not be much better than yesterday. On the bright side hunger will not be an issue for some hours although indigestion might!

Yeah, kinda sad. But even chicken mcnuggets might be improved with a poached egg on top of them....

Edited March 9, 2016 by kayb
remove weird photo link (log)

**curls** · March 9, 2016

@Anna N I hope today's breakfast was better than yesterday's. Will keep an eye out for your next post.

blue_dolphin · March 9, 2016

Grilled cheese: Swiss on sourdough with TJ's Hot & Sweet Chili Jam:

Ann_T · March 10, 2016

On 08/03/2016 at 9:18 AM, liamsaunt said:

Egg sandwich with homemade garlic-black pepper chicken sausage. I actually made the sausage yesterday for banh mis that I am making for dinner tonight, but wanted to give it a test drive. Very good. In fact, I think I will make my own chicken sausage from now on instead of buying it.

Liamsaunt, would you please consider sharing your recipe for the sausage?

Cheese%20Omelette%20March%2010th%2C%2020

Made Moe a cheese omelette with toasted baguette.

scubadoo97 · March 11, 2016

@blue_dolphin. I'm a sucker for a good grilled cheese and your use of the chili jam is just so right!

blue_dolphin · March 11, 2016

Thanks, scubadoo97!

Today, David Lebovitz posted a recipe for Za’atar Flatbread that looked delicious. I've seen some lovely examples of flatbreads around here and really should give it a try. But for today, I cheated. I anointed a TJ's whole wheat flatbread with olive oil and za'atar, toasted it up and added some other nibble-y bits to make breakfast:

Flatbread, cara cara orange, feta, fresh tomato, kalamata olives.

Edited March 11, 2016 by blue_dolphin
to add link (log)

HungryChris · March 12, 2016

Poached eggs, home fries, scrapple and fresh salsa.

HC

Ann_T · March 12, 2016

Dinner Thursday night was suppose to be pasta with Italian sausage.

Moe%27s%20Breakfast%20March%2011th%2C%20

That didn't happen so for breakfast yesterday, I made Moe grilled sausage on a small baguette topped with fried onions and tomatoes.

Anna N · March 12, 2016

I was gifted some farm fresh eggs so nothing to it but to have poached eggs on toast topped with my own home grown Micro greens.

**Shelby** · March 12, 2016

Your greens are so pretty, Anna

blue_dolphin · March 12, 2016

23 minutes ago, Shelby said:

Your greens are so pretty, Anna

I agree! That breakfast says "Springtime!"

Anna N · March 12, 2016

@Shelby and @blue_dolphin thanks.

Credit should go to @ElainaA who inspired me to grow the greens!

Ann_T · March 13, 2016

Anna, the greens really dress up the poached eggs.

Another dinner that didn't get made, became breakfast.

Wings%20and%20fries%20for%20breakfast%20

Roasted the chicken wings this morning seasoned with garlic salt and lots of black pepper. With double fried fries. And TBQ sauce.

kayb · March 13, 2016

56e5ef212374d_pfunkygriddle.png.bb722ef6

While the photo doesn't show breakfast, it does show the prelim for it (along with two of my three girls, and two of my three grandkids). We were visiting the mom, left, of the two kids in the pic, in Nashville, and went to our favorite breakfast spot, Pfunky Griddle. The aforementioned griddle is in the center of the table, and one cooks one's own pancakes with add-ins of one's choice. I can just tell you, banana slices and Reese's Pieces added to pancakes are a combo made in heaven. The kids went for M&Ms, and my eldest chose berries and walnuts.

You can also fry up your own potato cakes or hash browns with add-ins -- mushrooms, peppers, cubed ham, cheese. Or make your own omelet. I think it's a great idea for a restaurant.