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Breakfast! 2018

chefmd

By chefmd
in Cooking

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demiglace

demiglace

Posted
Posted
13 hours ago, blue_dolphin said:

 

I must say that's one of the best uses of flight delays I've seen - kudos!

 

it was 112°F here yesterday.  We got a cool-down to 80°F overnight, but it's already started to heat up again so at 6 AM,  a Paleta de Café con Leche was in order.

IMG_8251.thumb.jpg.aca5e732ef0a73ae7d4f55a5c660da54.jpg

 

I really like your style blue_dolphin !

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ChocoMom

ChocoMom

Posted
Posted

Mordor chocolate cake and coffee.  Not just because its my birthday, but I happened to LOVE chocolate cake and coffee and will eat it anytime anywhere. 

IMG_2855.JPG

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-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

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Kerry Beal

Kerry Beal

Posted
Posted
1 hour ago, ChocoMom said:

Mordor chocolate cake and coffee.  Not just because its my birthday, but I happened to LOVE chocolate cake and coffee and will eat it anytime anywhere. 

IMG_2855.JPG

Mordor chocolate cake? Tell me more!

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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ChocoMom

ChocoMom

Posted
Posted
3 hours ago, Kerry Beal said:

Mordor chocolate cake? Tell me more!

 

I'll start by saying that if not for this damned knee, I'd have made it completely by scratch. But instead I started with a box of DuncanHines Dark Chocolate Fudge cake mix. (gasp). 

Added to it: 

1 box of chocolate fudge pudding mix

2/3 cup Hershey's special dark cocoa powder

(You can add 2-3 TBS of Espresso powder- which I normally do, but I couldn't quite make the walk to grab that from the chocolate shop this time.)

Whisk all the dry ingredients so they are mixed well. 

Ignore the directions on the box. 

Add in: 

4 eggs

1 cup of buttermilk

1 cup of oil. I used avocado oil. 

and 3/4 cup Mayo or Miracle Whip. 

 

Mix until everything is moistened well. I only use a wooden spoon, and make sure not to over mix it. Baked it in a 9 by 13 at 350F for about 25-30.  I wasn't watching the clock closely -  just trusted the sniffer. =) 

This comes out as black as Mordor, and is incredibly rich, tender and satisfying, even without frosting. I attribute the tenderness to the use of buttermilk in place of water.  And, it is not sickly sweet, esp with the addition of the espresso powder. 

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-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

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Kerry Beal

Kerry Beal

Posted
Posted
1 hour ago, ChocoMom said:

 

I'll start by saying that if not for this damned knee, I'd have made it completely by scratch. But instead I started with a box of DuncanHines Dark Chocolate Fudge cake mix. (gasp). 

Added to it: 

1 box of chocolate fudge pudding mix

2/3 cup Hershey's special dark cocoa powder

(You can add 2-3 TBS of Espresso powder- which I normally do, but I couldn't quite make the walk to grab that from the chocolate shop this time.)

Whisk all the dry ingredients so they are mixed well. 

Ignore the directions on the box. 

Add in: 

4 eggs

1 cup of buttermilk

1 cup of oil. I used avocado oil. 

and 3/4 cup Mayo or Miracle Whip. 

 

Mix until everything is moistened well. I only use a wooden spoon, and make sure not to over mix it. Baked it in a 9 by 13 at 350F for about 25-30.  I wasn't watching the clock closely -  just trusted the sniffer. 😃

This comes out as black as Mordor, and is incredibly rich, tender and satisfying, even without frosting. I attribute the tenderness to the use of buttermilk in place of water.  And, it is not sickly sweet, esp with the addition of the espresso powder. 

Is there a scratch version recipe?

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

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

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ChocoMom

ChocoMom

Posted
Posted
31 minutes ago, Kerry Beal said:

Is there a scratch version recipe?

There was, but it went down in the house fire.   It was my Grandma's basic chocolate cake recipe that I had tweaked over the years. I lost my Betty Crocker cookbook too, but as far as I can recall- Grandma's basic was close to the BC version with the flour/sugar/salt/baking powder/and baker's chocolate and wet ingredients- except she had instant coffee crystals in hers.  

In tweaking, I believe I lowered the amount of sugar some, used the cake flour, no vanilla, and I swapped the baker's chocolate for the dark powder cocoa.  Previously, I know I used Bensdorp roasted black cocoa mixed with an equal amount of the dark cocoa too.  And, I swapped coffee crystals out for the espresso powder.  Originally, I think butter was used, but I opted for oil. Why, I do not recall.  If more comes to mind, I will relay to you.

 

 I had the measurements written down on a note pad in my workshop, alongside a pile of Gran's recipes that she had jotted down on the back of magazine articles, coupons and one was on the back of an obituary.  (Probably was something she ate at a wake and got the recipe there.)    I don't cake make as much as I used to, so a little out of practice. 

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-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

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Duvel

Duvel

Posted
Posted

Brunch at Zuma in HK, a "Japanese fusion" restaurant. By far enough Japanese to make me come back, even though the title "fusion" always puts me off a bit. The brunch deal comes with free flow of champagne, sake, several bloody Mary's and beer - exactly what you need at 11.00h on a lazy Sunday 😳

 

LobbyIMG_1326.thumb.JPG.7046362c5dedc31c0a91269b359dddd0.JPG

 

Bar

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Sushi

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Sashimi

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Tsukemono

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Soups

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Salads

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Warm stuff

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My loot ...

IMG_1332.thumb.JPG.18ec513235c7a5f20100381ff91e7359.JPGIMG_1335.thumb.JPG.447e7149c1663a5b6b5021ed1be1f306.JPGIMG_1337.thumb.JPG.da7e7fafb584ad8c597ed05a848622b2.JPGIMG_1342.thumb.JPG.6edc6866e95c6dbc82c1797015786114.JPGIMG_1351.thumb.JPG.1d9d0c16478f6073fd8e22e19ccd88f4.JPG

 

Followed by the "main courses" Wagyu beef and  Yuzu Teriyaki ...

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A quite spicy "Nasu" Bloody Mary: roasted aubergine infused vodka, clamato juicy, Gray Goose.

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Dessert (not that it was necessary)

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Stuffed and ever so slightly buzzed I went home for a looooong nap ...

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Anna N

Anna N

Posted
Posted
7 minutes ago, Duvel said:

Brunch at Zuma in HK, a "Japanese fusion" restaurant. By far enough Japanese to make me come back, even though the title "fusion" always puts me off a bit. 

 Jealous doesn’t even begin to describe how I am feeling.  :)  

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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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Duvel

Duvel

Posted
Posted
13 minutes ago, Anna N said:

 Jealous doesn’t even begin to describe how I am feeling.  :)  

I am a lucky guy indeed 😉

 

But keep in mind: It's just a small (17h) hop over the big pond ...

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kayb

kayb

Posted
Posted
On 7/8/2018 at 12:10 AM, liuzhou said:

yolk0.thumb.jpg.0abc0ffb43fa19bf10bc105a6cf4dc99.jpg

 

Asparagus with poached egg yolk.

 

If that had a few slices of ripe tomato with it. it would be as close to as breakfast could get. 

 

Have been out of town for an unplanned four-day trip (death in the family). Made some bacon, eggs, home fries one morning for breakfast, along with some biscuits.Was quite excellent. Can't get my phone to transfer the pic, sadly.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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liuzhou

liuzhou

Posted
Posted
1 hour ago, kayb said:

If that had a few slices of ripe tomato with it. it would be as close to as breakfast could get. 

 

Couldn't agree more, but I was right out of tomatoes and the market wasn't open yet.

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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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liuzhou

liuzhou

Posted
Posted

Wontons (Pork and shiitake) and lettuce in chicken broth with garlic, chilli, salt and white pepper.

 

Here they are, first before the stock is added to the bowl; the second with broth.

 

dry.jpg.7ddea13720c363954544b2b5e4448eef.jpg

 

wet.jpg.cd4b0b49abf8f4df16b9883267f7d31a.jpg

  • Like 10

...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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Duvel

Duvel

Posted
Posted
2 hours ago, curls said:

@Duvel that is an amazing buffet! Are there many buffets of this quality and variety in Hong Kong? I usually don't go for brunch or buffets but this looks amazing!

Yes, there are. Brunch is a big thing in HK, and especially the upscale places. I do usually go more to the family style establishments, which provide nice food plus entertainment options for toddlers and kids. These tend to be more reasonable priced, but you get most cuisines up to you desires. With my wife being catalan, we tend to go to Spanish / Catalan places.

Zuma is a bit more upscale, with brunch plus alcoholic option at 690 HKD, about 80 USD. But it's worth every penny 😉

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blue_dolphin

blue_dolphin

Posted
Posted

Leftovers for breakfast.  

I already posted this over in the Six Seasons thread but I thought I'd share the egg porn here, too. 

IMG_8294.thumb.jpg.89482858e953bd26f3c66aff3787e0c9.jpg

Crostini made with garlic-rubbed toast spread with whipped ricotta and topped with the Raw Corn with Walnuts, Mint & Chiles from Six Seasons, a soft boiled egg and a sprinkle of ground chiles. 

 

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