Breakfast! 2016 (Part 2)

[rotuts]

this is very interesting.  Ill try it soon.

 

if you don't want to chop off the end of the corn to get close to the base's max diameter , chop the corn off at its base, then take your

 

kitchen scissors and snip up to that maximum diameter area.   why ?  your loosing at least two mouthful of delicious corn

 

although  Mouthful is a relative volume.

[robirdstx]

Only lost one row of kernals, much the same if I had trimmed and husked before cooking in boiling water. No scissors required.

 

Edited August 18, 2016 by robirdstx (log)

[Anna N]

23 minutes ago, rotuts said:

this is very interesting.  Ill try it soon.

 

if you don't want to chop off the end of the corn to get close to the base's max diameter , chop the corn off at its base, then take your

 

kitchen scissors and snip up to that maximum diameter area.   why ?  your loosing at least two mouthful of delicious corn

 

although  Mouthful is a relative volume.

Not sure faffing about with scissors and A REALLY HOT corn cob really suits my lifestyle or my dexterity. Bite the bullet -- lop off its behind. 

[rotuts]

fair enough.  its a step after the chop but might not be needed at all based on 

 

@robirdstx 

 

data.

[Anna N]

41 minutes ago, rotuts said:

fair enough.  its a step after the chop but might not be needed at all based on 

 

@robirdstx 

 

data.

Data faulty!  Cob already semi-naked.

[rotuts]

well .....

 

more research required.

 

of course , you could save the cobs and the rest of the non-edible stuff and make

 

the corn-cob inspired Corn Chowder.

 

Im wondering if a little crispy , slightly smoky bacon might be a good garnish for the CC ?

[MRE]

This morning's breakfast. My wife and daughter both crave onigiri frequently, they stop by a nearby Japanese bakery to buy more than they can eat. I figured I could pretty quickly pay for some new kitchen gear by keeping the profit in my pocket and making them at home. These are made with scrambled egg, chive, and some teriyaki glazed salmon that I recently smoked. My wife felt like a school girl heading off to work with her bento of onigiri.

 

 

Edited August 18, 2016 by MRE
spelling (log)

[chefmd]

A little bit of left over bread with Humboldt Fog cheese.  Espresso instead of glass of wine since it was breakfast

[blue_dolphin]

15 minutes ago, chefmd said:

 

A little bit of left over bread with Humboldt Fog cheese.  Espresso instead of glass of wine since it was breakfast

 

That always gets me at breakfast time, when I've put together something that would be so perfect with a glass of wine.   Of course, if I gave into those thoughts,  I'd have to go directly back to bed for a while and start over....

 

Edited to add:  Love Humboldt Fog !

Edited August 19, 2016 by blue_dolphin (log)

[Thanks for the Crepes]

9 hours ago, rotuts said:

well .....

 

more research required.

 

of course , you could save the cobs and the rest of the non-edible stuff and make

 

the corn-cob inspired Corn Chowder.

 

Im wondering if a little crispy , slightly smoky bacon might be a good garnish for the CC ?

 

rotuts,

 

That is how I make chowders. Cook the bacon till crispy in the pan I will make chowder in, set bacon aside, and crumble when cool, but reserve it to top the finished chowder bowls. I use the bacon fat to saute the onion, or any other ingredient I think would benefit from it, and proceed with the recipe. After plating, I put the bacon bits on top, and sometimes a little grated cheese if I feel like. I'm not in love with the kind of flabby texture the bacon takes on if simmered in the chowder, but it still tastes good, and individual tastes vary. 

[Anna N]

 

Broiled English muffin with Tomato butter  and a slightly overcooked egg.

[suzilightning]

STARVING this morning...not much to eat yesterday and good cool sleeping conditions revive my appetite.

Made a small tuna salad yesterday night : individual package of light tuna in water, minced red onion, sweet relish, celery salt, mayo and a tiny bit of Marzetti's original slaw dressing.

Nice and cold to just fork out of the container.  Only ate half - the other half will get mixed into a handful of cooked elbows.

 

OK that itch has been scratched for another 6 months or so.

[robirdstx]

 

Bacon, Egg and Hash Brown Patty

 

Edited August 20, 2016 by robirdstx (log)

[HungryChris]

On ‎8‎/‎18‎/‎2016 at 10:08 PM, blue_dolphin said:

Edited to add:  Love Humboldt Fog !

 

We do too. We jokingly call it "cheese rolled in your grandmother's ashes."

[HungryChris]

Garlic, tajin homefries, eggs and toast.

HC

[blue_dolphin]

Leftover pasta from last night's dinner.  Added some sautéed baby greens and, of course, I put an egg on it :

[scubadoo97]

On August 18, 2016 at 0:50 PM, rotuts said:

well .....

 

more research required.

 

of course , you could save the cobs and the rest of the non-edible stuff and make

 

the corn-cob inspired Corn Chowder.

 

Im wondering if a little crispy , slightly smoky bacon might be a good garnish for the CC ?

Corn cob stock really pushes the corn flavor up a notch

[Anna N]

 

Home made ryebread lightly toasted, topped with homemade ricotta, lightly roasted peach slices and tajin (which is so far past its best before date that I binned it immediately after breakfast).  Credit goes to a number of people for the inspiration.  

[Shelby]

I'm out of yogurt

 

[Anna N]

@Shelby

 

Damn eh?

[Shelby]

13 minutes ago, Anna N said:

@Shelby

 

Damn eh?

Yeah, really tore me up.

[ProfessionalHobbit]

 

 

1 cup assorted cherry tomatoes; 8 spring onions, peeled, trimmed and halved; and 5 garlic cloves -- seasoned with olive oil, sea salt and black pepper.

 

 

Roast at 400 F for 45 minutes or until the tomatoes have burst.

 

Next time, I will line the bottom with foil and parchment paper instead of just parchment paper.  The foil prevents scorching on the tray underneath.  Oops.

 

Toast bread slices until golden brown.  Smear roasted garlic on bread, then spread each slice with a thin film of ricotta cheese.  Transfer tomatoes and onion to a bowl, then fold in torn basil leaves and 2 tsp. extra-virgin olive oil.  Mound roasted tomato mixture atop bread slices. 

 

Serve by itself or as you see here, with some soft-cooked eggs.

 

 

Roasted tomato and onion crostini, soft-cooked eggs.

 

There was also this:

 

 

 

 

 

 

Zucchini galette with champignon mushrooms and bacon.

[liuzhou]

Damn and blast!

 

I bought some beautifully fresh eggs and carefully poached one while simultaneously toasting some home made bread. The toast was ready and buttered and I was just about to scoop the marginally undercooked egg out of the barely simmering water to rest it on some kitchen towel to drain a little while continuing to cook to perfection in its own residual heat - something I've done a zillion times.

Then my cell phone bleeped to tell me I had a text message. At 7 am? Like, a fool, I checked it. Nothing important, of course. Then I returned to my egg, which had tipped over my preferred done-ness level. Ten seconds.

 

bleep - bleep - bleep

 

Still, it tasted OK.

[Anna N]

 

Rapini and grape tomatoes, both a little long in the tooth, sauteed in bacon fat and topped with two eggs which, like @liuzhou's got a tad overdone. 

[HungryChris]

I have been looking foreword to these first few shishito peppers for quite a while and they were a welcome addition. More to come, I hope. The first time I ever had them was at Ippudo Ramen on 4th Ave in Manhattan. They were blistered on the flat top and served with yuzu salt. I just loved them and spent quite a bit of time trying to track them down with little luck. Now I order seeds from Kitazawa Seed Co. every year and plant them inside on income tax day and outside in June.

HC

 

Edited August 21, 2016 by HungryChris (log)