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Breakfast! 2018


chefmd

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5 hours ago, Anna N said:

Never forget that chicken legs treated the same way are also quite scrumptious. 

How long do you cure chicken legs?  And I usually do confit sous vide.  What time and temp would you recommend?

 

Chicken legs have better price and availability, no question about that.

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16 minutes ago, chefmd said:

How long do you cure chicken legs?  And I usually do confit sous vide.  What time and temp would you recommend?

 

Chicken legs have better price and availability, no question about that.

Do them exactly the same as the duck legs. You don’t need to change a thing.  I do both duck legs and chicken legs sous vide.  

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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

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I've had no internet connection for three days, but I have had breakfasts.

 

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Rice flour pasta rolls with seafood. (卷筒粉 juǎn tǒng fěn)

 

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Rice noodles with Conch meat

 

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Roujiamo

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

 

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

The Kitchen Scale Manifesto

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3 hours ago, liuzhou said:

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Rice noodles with Conch meat

@liuzhou, this is what I would have loved for breakfast.

 

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Roasted a roast beef for breakfast and a Yorkshire Pudding.   Both done in the Oster French Door oven.

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Moe's breakfast.

I ate some of the Yorkshire and I'm going to take a beef dip sandwich along with the leftover au jus with me to work for lunch. 

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Made 24 of these breakfast egg muffins - with different filling ingredients:

Buffalo Chicken with leftover store rotisserie chicken, Jalapeno Poppers, Spinach mushroom cheddar,  Bacon  spinach...

Good to go into the freezer and fridge for quick brekies.

 

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Dejah

www.hillmanweb.com

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5 minutes ago, Ann_T said:

 

 

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I usually make my Yorkies in muffin tins, but last family dinner, I made one in a pan like this so my grandson could have his Prime Rib Burrito!:D
That's one gorgeous Breakfast of Champions - would definitely get my grandson's approval!

 

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Dejah

www.hillmanweb.com

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22 minutes ago, Dejah said:

Made 24 of these breakfast egg muffins - with different filling ingredients:

Buffalo Chicken with leftover store rotisserie chicken, Jalapeno Poppers, Spinach mushroom cheddar,  Bacon  spinach...

Good to go into the freezer and fridge for quick brekies.

 

                                                                                 5aca33fe0ba8a_BreakfastEggMuffins4777.thumb.jpg.06c690072210ff43385a5c7f0a6c7545.jpg

 

 

 

I'll take one of each, please!

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24 minutes ago, Mmmpomps said:

Sous vide egg 75 degrees for 13 minutes. The white was too snotty for me :/ Back to the drawing board with the Man :D

Try 90°C for eight minutes.

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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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This morning, I came up with a cracking new breakfast idea that has probably never been tried before. I cracked an egg into a bowl, brought some H²O to 100ºC, then turned off the heat. Used whisk to create a vortex in the sub-boiling H²O and dropped in the egg. After a couple of minutes, I fished out the said egg and plopped it onto a half of one of my favourite flat bread buns.

 

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The egg looks fully set, but there is an orgasmic joy when you cut into it and the yolk rushes out to moisten your bread. You may, at this point add salt and pepper or condiment of you choosing. A splash of whisky works well.

 

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I have decided to call it a poached egg. I hereby enter this nomenclature into the public domain as a service to the eG membership.

 

It should, of course, be served with a mug of strong black coffee or preferably a bottle of champagne. Or both. Choice of national flag is optional. Choice of egg source is also optional. I used duck, but quail, pigeon, chicken, turtle, penguin, goose, emu and panda are all acceptable.

 

This recipe feeds one. It may be repeated as necessitated by numbers or appetite, but I insist on one bottle of champagne per egg. You know it makes sense.

 

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

 

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

The Kitchen Scale Manifesto

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98762C07-0E75-45B1-B5A9-816D5A16166C.thumb.jpeg.143fc1d3c58f6a4f2b6f6a1a96fb9679.jpeg

 

 Vaguely inspired by a Williams-Sonoma recipe.  Sautéed some pancetta until it yielded up some fat and then set it aside. Put some colour on the endive in the pancetta fat, chopped up some tomatoes and added those and then braised the two together for 20 minutes or so. Broke an egg into the centre, returned the pancetta to the pan and when I was satisfied with the doneness of the egg I scattered some torn basil leaves here and there.  Not nearly as inventive as @liuzhou‘s  poached egg on a flatbread bun but tasty nevertheless. 

 

 

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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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3 hours ago, liuzhou said:

Variation on a Theme

 Desecration of a theme.

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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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2 hours ago, Anna N said:

 Desecration of a theme.

 After @liuzhou  misguidedly added beans to a perfectly fine plate of poached egg,  I opted to further desecrate a couple of eggs by attempting a pale, anemic, tasteless Julia Child omelette.  As luck would have it this was an epic failure so after all I was able to enjoy my omelette with a little Maillard reaction going on. 

 

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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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@Anna N

 

tasteless Julia Child omelette "

 

wow.  learn something here every day.

 

I met J.C. twice in passing.  I didn't know she bought tasteless eggs.

 

I would have mentioned something , at the time

 

suprise.gif.51e88f6045b389618c31a934ec6a99d3.gif

 

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10 minutes ago, rotuts said:

@Anna N

 

tasteless Julia Child omelette "

 

wow.  learn something here every day.

 

I met J.C. twice in passing.  I didn't know she bought tasteless eggs.

 

I would have mentioned something , at the time

 

suprise.gif.51e88f6045b389618c31a934ec6a99d3.gif

 

 No worries. I am a great admirer of Julia just not of pale classical omelettes. xD 

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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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The last several times I have tried to resupply my scrapple larder, there were none to be had. That all changed early this morning. Poached eggs on an English muffin, scrapple and some pickled turnip roll-ups with sour cream.

HC

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