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.

chefmd

Breakfast! 2018

Recommended Posts

@blue_dolphin  I also had a fear of "perfumey" food. Friends were discussing various pelargoniums (geraniums) in food uses. I involuntarily cringed. However when the citrus trees were overloaded with blossoms I picked some and made a tea as an experiment. It opened up a new food avenue. Alot like using citrus leaves or a herb like lemon verbena in a salad. Cheap thrills ;)  (don't know if I should be smiling or frightened that this is post #12,001!!!)

  • Like 3
  • Haha 1

Share this post


Link to post
Share on other sites
2 minutes ago, heidih said:

@blue_dolphin  I also had a fear of "perfumey" food. Friends were discussing various pelargoniums (geraniums) in food uses. I involuntarily cringed. However when the citrus trees were overloaded with blossoms I picked some and made a tea as an experiment. It opened up a new food avenue. Alot like using citrus leaves or a herb like lemon verbena in a salad. Cheap thrills ;)  (don't know if I should be smiling or frightened that this is post #12,001!!!)

 

I've got leftover pancakes that I stashed in the freezer and will reheat nicely in the CSO so I will give that rose tahini a try.  I'll go drop-wise with the rose water and see how it goes. 

 

And congrats on that milestone post and a big thanks for all of your contributions to the group!  I joined eG just about 5 months after you did and I am clearly not participating to the same degree but I love that eG has space for all of us!

  • Like 4

Share this post


Link to post
Share on other sites
22 hours ago, Smithy said:

What a great idea. What crumpet recipe did you use, please? 

 

1 cup sourdough disgard

1/4 teaspoon baking soda

1/4 salt

1 Tablespoon sugar

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

 

 

C3FA0DFF-8D24-4BBA-915A-85AE69532373.thumb.jpeg.c116bb2c8e13138176502151ef0e2603.jpeg

 

 Planned-over taco rice. 

  • Like 5

Share this post


Link to post
Share on other sites

Indian-style chickpea sandwiches. Pan fried in butter. Flavored with falafel spices (toasted cumin, coriander, sesame, garlic). Yogurt and chopped onion.

Tomato salad with butter-toasted fennel seeds and vinegar.

IMG_20181103_143306.thumb.jpg.6c9333d054134f4bf286aed7f6671e6d.jpgIMG_20181103_145331.thumb.jpg.3de2c0e39c58a2e6a7fc734f380c9b5d.jpgIMG_20181103_145627.thumb.jpg.e6d847d511fd981baec71f9f5fef3d44.jpgIMG_20181103_145235.thumb.jpg.6d6ce6577eabec564d8b7962daf53a10.jpg

  • Like 7

Share this post


Link to post
Share on other sites

Thanksgiving day parade watching breakfast:

DSCN8823.JPG.336e57bdea50467ddc138b1b39bf55b0.JPG

 

DSCN8824.JPG.14eea12062d33391a94ec14a746af116.JPG

Egg and sausage casserole.  And again this morning.  

  • Like 5

Share this post


Link to post
Share on other sites

53C3C6D7-ECCA-48C8-ACE9-920D3D38095B.thumb.jpeg.4d0f98b9e99efeea59c3e36ed9e64730.jpeg

 

 Since it is almost impossible to make a single serving of okonomiyaki, breakfast is again a planned-over meal. Served with a simple cabbage, carrot and mayonnaise coleslaw. 

  • Like 7

Share this post


Link to post
Share on other sites

This is for @Shelby:

 

252276C8-65A5-46FF-89CE-9F178C76509B.thumb.jpeg.7b7776a10774ec5a3485bba0468ce3cd.jpeg

 

Sorry. I see I caught the French side of the can. After a while when you live bi-lingually you don’t notice.

 

11E06D74-6BF5-4D75-B51B-CEE3695F3383.thumb.jpeg.0e25e23241fbbcaef604141881b8c6cf.jpeg

 

Onigirazu with spam and fried egg and some homemade tonkatsu sauce.  

  • Like 4
  • Thanks 1
  • Haha 1

Share this post


Link to post
Share on other sites

69B66C6C-5195-41AE-8535-00CE48FA59B8.thumb.jpeg.f19948762d294f73d8ad9544bd627088.jpeg

 

Brunch Baked Eggs with Ham, Shredded Cheese, Mushrooms, Red Bell Pepper, Onion, Oregano and Parsley 

 

4D6B75D1-1441-4110-8619-39ECB280B0BD.thumb.jpeg.6d63832f2d86b42da84af990679e2c7e.jpeg

 

  • Like 10

Share this post


Link to post
Share on other sites
2 hours ago, Anna N said:

252276C8-65A5-46FF-89CE-9F178C76509B.thumb.jpeg.7b7776a10774ec5a3485bba0468ce3cd.jpeg

 

 

Whatever next?

I have seen Spam in China, but only in specialist shops selling imported foods, That "Sichuan" type is a new one on me. I can't see it going down well in Sichuan, though.

 

At least, they got the Chinese Pinyin tone diacritics right.  

 

  • Like 1
  • Haha 2

Share this post


Link to post
Share on other sites
29 minutes ago, liuzhou said:

Whatever next?

You did ask.

 

Edited to add:

And that’s a pretty ancient article that I linked to. I know there are newer flavours than that!  


Edited by Anna N (log)
  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites
18 minutes ago, blue_dolphin said:

 

You made me look! Spam varieties.

Dear Lord. And I still don’t think that includes the ones that I got a glimpse of in the Asian store we visited recently.

  • Like 1
  • Haha 2

Share this post


Link to post
Share on other sites

A version of the Pizza Bianca with Potato, Anchovies, and Sage from Ottolenghi's Simple.
fullsizeoutput_3886.thumb.jpeg.c721919d7be4de96717e2a2084f07163.jpeg

I used the pizza dough from Shaya that I already had on hand and the whipped feta (with goat cheese, feta, cream cheese & heavy cream) from Shaya's Whole Roasted Cauliflower recipe was substituted in for the marscapone that Ottolenghi calls for. 
Next time, I will slice the potatoes more thickly (I used the 1.5 mm setting) as they got a bit too dark - I would have liked to give the crust another minute in the oven.

  • Like 9

Share this post


Link to post
Share on other sites

I know I may have to skip lunch today (work related), so a hearty breakfast.

 

Sausage, egg and chips.

 

sossage3.thumb.jpg.2ddba3d07c3a17b08b2a0c0415ed4a7d.jpg

 

sossage2.thumb.jpg.b23d42353ac61f88366a3f1f58d0f056.jpg

  • Like 6

Share this post


Link to post
Share on other sites
2 minutes ago, liuzhou said:

Sausage, egg and chips.

Gorgeous looking chips.

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites
3 minutes ago, Anna N said:

Gorgeous looking chips.

 

Thanks. Not bad for 7.00 in the morning!

  • Like 2
  • Haha 1

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×