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! 2017 (Part 2)

kayb

By kayb
in Cooking

 Share

Recommended Posts

Anna N

Anna N

Posted
Posted

IMG_1405.thumb.JPG.737c28785e165c2ea695920a8355471e.JPG

 

Poached eggs on homemade brioche.  What a mismatch.  Never again.  What was I thinking? 

  • Like 7

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
Anna N

Anna N

Posted
Posted
3 hours ago, Thanks for the Crepes said:

 

Your polenta looks very creamy and most excellent, Anna. I'm glad you found your way with it.

 Thanks. Works for me. Done in the Instant Pot using the bowl in  bowl method. 

  • 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
chefmd

chefmd

Posted
Posted

Fried rice with bacon, chicken, salami, corn, egg.  We are going out of town tomorrow, trying to eat as much of what's in the fridge as possible.  I am so proud of Griswold skillet handling fried rice without anything sticking to it!

IMG_0049.thumb.JPG.db088a8d6b4ca61f67b5ee6f78331d83.JPG

  • Like 7
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

 

IMG_1424.thumb.JPG.b7d940c72e0e7a23e6b02514b51f01c7.JPG

 

 Soppressata,  eggs scrambled with some basil and toast. 

  • Like 8

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
Anna N

Anna N

Posted
Posted
11 minutes ago, rotuts said:

 

Ive never understood the difference between Soppressata and Salami ( genova or maybe ? )

 

Not sure I understand either even after watching the video. I just find salami, as I usually encounter it, much drier and with less fat content than soppressata.  

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
Anna N

Anna N

Posted
Posted
1 hour ago, blue_dolphin said:

Yesterday, the high temp was 108°F here.  Today's breakfast was a Vietnamese Coffee popsicle from the recipe on David Lebovitz's site.  Plenty of caffeine and sugar to start the morning!

So, so jealous.  Still no room in my freezer for such luxuries. 

  • 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
lindag

lindag

Posted
Posted
18 minutes ago, Anna N said:

So, so jealous.  Still no room in my freezer for such luxuries. 

Me too...I'm still picking away at mine but it's very slow going.  When it cools down I plan to make more of an effort even if it means throwing out a lot of stuff.

 

  • Like 2
Link to comment
Share on other sites
blue_dolphin

blue_dolphin

Posted
Posted
24 minutes ago, Anna N said:

So, so jealous.  Still no room in my freezer for such luxuries. 

 

4 minutes ago, lindag said:

Me too...I'm still picking away at mine but it's very slow going.

 

Mine is really no better. My popsicle-freezing space had recently been occupied by slow-roasted tomatoes, stewed tomatoes and chicken broth.  I managed to clear enough space but it now requires a very firm touch to close the door and an advanced-level game of Tetris to find anything!

  • Like 1
  • Haha 5
Link to comment
Share on other sites
lindag

lindag

Posted
Posted
47 minutes ago, blue_dolphin said:

 

 

Mine is really no better. My popsicle-freezing space had recently been occupied by slow-roasted tomatoes, stewed tomatoes and chicken broth.  I managed to clear enough space but it now requires a very firm touch to close the door and an advanced-level game of Tetris to find anything!

 

That's such a perfect description!!!  I often get frustrated when trying to find something that I eventually give up and go to the store!  I know it's in there somewhere but cannot find it.  

  • Like 4
Link to comment
Share on other sites
kayb

kayb

Posted
  • Topic Starter
Posted
11 hours ago, rotuts said:

Ive never understood the difference between Soppressata and Salami ( genova or maybe ? )

 

 

I don't pretend to be an expert on the matter. But in my experience. soppressata has always been more highly seasoned than salami. Or, scratch that -- HOTTER than salami. Dunno if that's a legit difference or just in what I've tried. I know I stay away from anything labelled "hot soppressata," because they ain't kiddin'.

 

  • Like 2

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Link to comment
Share on other sites
Thanks for the Crepes

Thanks for the Crepes

Posted
Posted
7 hours ago, lindag said:

 

That's such a perfect description!!!  I often get frustrated when trying to find something that I eventually give up and go to the store!  I know it's in there somewhere but cannot find it.  

 

I used to do that too, lindag. That is how my freezer became my enemy instead of my friend. Even in high summer, you can clean out your freezer. Just do it the day before your scheduled garbage pickup, or maybe in rural Montana, the day you will haul your own trash to a centrally located dumpster or a town dump. Been there, done that with both of those garbage disposal methods. I realize with the kind of wildlife you have in Montana, setting it out for them would be very dangerous.

 

I have many more times than once, been digging through overfull freezers, looking for something that was in there, putting everything on the counters. I would set the item aside when found and begin putting stuff back into the freezers. I'll be damned if I haven't crammed the target item back in there, simply because there was no room on the counters to really set it aside. 9_9 It gets quite insane. If I did this again, I'd put the target item in the fridge until I put everything else back.

 

My freezers may return to their usual unmanageable and wasteful state, but I sure hope not.

  • Like 1
  • Haha 1

> ^ . . ^ <

 

 

Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted

IMG_1452.thumb.JPG.ef4ad16a375f6d3242a584dfdf19c709.JPG

 

Jook/congee  made using leftover rice and leftover chicken. 

  • Like 5

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
Posted
20 hours ago, blue_dolphin said:

Yesterday, the high temp was 108°F here.  Today's breakfast was a Vietnamese Coffee popsicle from the recipe on David Lebovitz's site.  Plenty of caffeine and sugar to start the morning!

 

This was my breakfast again today and will continue until there is a significant change in the weather.  

  • Like 2
Link to comment
Share on other sites
Anna N

Anna N

Posted
Posted
32 minutes ago, gfweb said:

 

Taylor Pork Roll

 

 Hardly ever a day goes by that I don't learn something new here.  xD  

  • 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
Anna N

Anna N

Posted
Posted

IMG_1489.thumb.JPG.94bc7e01d80aaa801291f01595393684.JPG

 

 Pita  with three cheeses, some torn  soppressata, tomato and basil. 

  • Like 11

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
gfweb

gfweb

Posted
Posted
4 hours ago, Anna N said:

 Hardly ever a day goes by that I don't learn something new here.  xD  

Very good stuff for breakfast or perhaps lunch in a sandwich.

 

Typically has notches cut in it to counter curling of thin slices.

 

I just cut them thicker. ;-)

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