Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Breakfast! 2016 (Part 3)

blue_dolphin

By blue_dolphin
in Cooking

 Share

Recommended Posts

Anna N

Anna N

Posted
Posted
7 minutes ago, Duvel said:

Homemade "chevre" - care to share how you do that ?

Hmmmmm. My friend made it from goat's milk but I am not sure of the recipe she used. I will see if she will share. 

  • Like 3

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

Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
  • Topic Starter
Posted

@Ann_T, good to see you and your beautiful breakfast photos back on the thread.  I'm glad to see that Moe is not going hungry these days :D!

 

Sunchoke pilot 2.  Two chokes, roasted with olive oil and rosemary.  Scrambled eggs and pretty pineapple tomato from the farmers market.

IMG_3981.jpg

 

  • Like 13
Link to comment
Share on other sites
Kerry Beal

Kerry Beal

Posted
Posted
6 hours ago, Anna N said:

Hmmmmm. My friend made it from goat's milk but I am not sure of the recipe she used. I will see if she will share. 

Essentially you take goats milk - heat it to around 74º F - add a bit of rennet (I used the junket tablets), a bit of culture (you could use some buttermilk) and let sit for 18 to 24 hours. You want the pH to get to 4.7 or so (you can test with pH paper or if you happen to have a meter...), strain through cheesecloth overnight.

 

 

  • Like 2

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Link to comment
Share on other sites
liuzhou

liuzhou

Posted
Posted

I realise that it is a revolutionary concept and may be shocking for some people, but for breakfast this morning I poached an egg. A duck's egg, as it happens. And served it on buttered toast.

 

I had a few leftover asparagus tips, so they went on the side to make the pictures more colourful.

 

b1.jpg

b2.jpg

  • Like 13

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Link to comment
Share on other sites
Duvel

Duvel

Posted
Posted
10 hours ago, Kerry Beal said:

Essentially you take goats milk - heat it to around 74º F - add a bit of rennet (I used the junket tablets), a bit of culture (you could use some buttermilk) and let sit for 18 to 24 hours. You want the pH to get to 4.7 or so (you can test with pH paper or if you happen to have a meter...), strain through cheesecloth overnight.

 

 

Thanks, sounds straightforward...

 

Will bring some rennet from my next trip to Germany and then start production!

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted
2 hours ago, liuzhou said:

I realise that it is a revolutionary concept and may be shocking for some people, but for breakfast this morning I poached an egg. A duck's egg, as it happens. And served it on buttered toast.

 

I had a few leftover asparagus tips, so they went on the side to make the pictures more colourful.

 

 Not sure I'm prepared to let you have your revolutionary argument about the egg on toast but those asparagus tips – – now them's fighting words.

  • Like 1

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

Link to comment
Share on other sites
rotuts

rotuts

Posted
Posted

@HungryChris  

 

it immediately struck me that something was missing , above breakfast  

 

the balance was off somehow   then it came to me :

 

table.jpg

 

it should have been right here   ( R land above the plate )

 

the Hot Sauce  !

 

I occasionally use some myself  but prefer green.

  • Like 3
Link to comment
Share on other sites
HungryChris

HungryChris

Posted
Posted
28 minutes ago, rotuts said:

@HungryChris  

 

it immediately struck me that something was missing , above breakfast  

 

the balance was off somehow   then it came to me :

 

table.jpg

 

it should have been right here   ( R land above the plate )

 

the Hot Sauce  !

 

I occasionally use some myself  but prefer green.

OK, guilty, as charged. I must admit that Crystal Hot Sauce does grace the landscape of many of my breakfasts. Many, but not all.

HC

  • Like 1
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

image.jpg

  • Like 15

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

Link to comment
Share on other sites
Duvel

Duvel

Posted
Posted
20 minutes ago, Ann_T said:

Thanks Blue_Dolphin.

 

Love the perfectly poached eggs.    

Bratwurst and sauerkraut for breakfast October 28th, 2016 2.jpg

Moe's breakfast - yesterday - Bratwurst with sauerkraut. 

 

Butter basted eggs with filet October 29th, 2016.jpg

 

I had a leftover filet from last night's dinner so I made Moe steak and buttered basted eggs this morning.

Toasted baguette.

Bratwurst mit Sauerkraut - the breakfast for Champions. Moe sure is a lucky guy ...

  • Like 5
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

image.jpeg

 

Celery toast from Gabrielle Hamilton (Prune) via NYT. Toasted pullman bread generously buttered "wall to wall", then slices of cambozola all topped with a mini salad of celery, scallions, garlic, dressed with olive oil and lemon juice. An interesting combination of tastes and textures. I did not have cambozola but did have another even more interesting blue cheese. Unfortunately even though my lemon was fresh it definitely lacked the required gene for lemoniness. Wow was it lacking! image.jpeg

  • Like 10

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

Link to comment
Share on other sites
suzilightning

suzilightning

Posted
Posted

Warmed up piece of apple pie brought back from down the shore at Clinton Conover Farms(and I HIGHLY recommend this pie) with some cubes of 7 year Canadian cheddar.  There is nothing better for a fall breakfast - but I guess that's my eastern Long Island/New England background.

  • Like 6

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to comment
Share on other sites
suzilightning

suzilightning

Posted
Posted (edited)
8 minutes ago, chefmd said:

Pork chop, scrambled eggs, left over biscuit.  We try to eat only two meals on weekends, hearty breakfast and early dinner (or late lunch). 

 

image.jpg

 

Or second breakfast?

(as anyone familiar with Lord of the Rings will recognize)

 

Edited by suzilightning (log)
  • Like 2

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
  • Topic Starter
Posted
2 hours ago, Anna N said:

Unfortunately even though my lemon was fresh it definitely lacked the required gene for lemoniness. Wow was it lacking! 

 

Citrus is so curious that way!  The lemon I used for this last night was super, super tart and with no quantities given (other than it should be "wet") I was rather generous with it so my celery salad tasted almost like a quick pickle xD!  It worked well with the super buttery Cambazola and I enjoyed the contrasts in texture and flavor.

  • Like 2
Link to comment
Share on other sites
suzilightning

suzilightning

Posted
Posted
On ‎10‎/‎28‎/‎2016 at 10:13 AM, HungryChris said:

OK, guilty, as charged. I must admit that Crystal Hot Sauce does grace the landscape of many of my breakfasts. Many, but not all.

HC

 

WHEN are you going to get the Cholula chili-lime hot sauce?????  Do you need me to bring some up to you?

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted
7 minutes ago, blue_dolphin said:

 

Citrus is so curious that way!  The lemon I used for this last night was super, super tart and with no quantities given (other than it should be "wet") I was rather generous with it so my celery salad tasted almost like a quick pickle xD!  It worked well with the super buttery Cambazola and I enjoyed the contrasts in texture and flavor.

It definitely underlines the mantra "taste as you go".  

  • Like 2

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

Link to comment
Share on other sites
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...