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chefmd

Breakfast! 2018

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9 minutes ago, HungryChris said:

Spicy chicken ramen 

 Wow. I must keep my eyes peeled for those noodles.  I did Google them and they were reviewed (twice) by The Ramen Rater.   Thank you for sharing.

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 I do my best creative thinking in the early morning before my stamina is stamped out. Hence:

 

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A bento breakfast. Carrot salad, cucumber and apple pickle, radishes, yellow grape tomatoes, commercial chicken nuggets, soy simmered mushrooms and onigiri. 

 

 I wanted to see if the commercial chicken nuggets are a viable option for days when I don’t feel like cooking, I wanted to practice my rice mouldings skills and most of all I want to give this:

 

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a workout. 

 

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5 hours ago, Anna N said:

 Wow. I must keep my eyes peeled for those noodles.  I did Google them and they were reviewed (twice) by The Ramen Rater.   Thank you for sharing.

So far, I have tried 3 different Paldo flavors and like the spicy chicken the best and the spicy miso next. I am interested in trying the spicy kimchi too. I like adding sautéed baby bok choy and snow peas or sugar snaps, and garnish with a little pile of pickled ginger and a handful of chopped green onions when I have them. Adding kimchi to the dish gives the broth an addictively good  and unforgettable flavor. 

HC

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13 minutes ago, HungryChris said:

Adding kimchi to the dish gives the broth an addictively good  and unforgettable flavor. 

HC

Kimchi rules!

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This has been on our shelf for a long time:

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It was a gift to Mr. Kim some time ago.  We both thought it was something to rub on a pork belly before smoking.  We were mistaken.  It is just a sugar/cornmeal/spice mixture to put on slices of bacon before roasting.  Gave it a try this morning on some Benton bacon:

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It was…fine.  Certainly no better than my candied bacon.  And I’m sure it wasn’t cheap.  You only use 1 tsp. per piece of bacon and we won’t always want it that way, so this will most likely last us the rest of our lives.  We need to put it in the will, I guess.  A couple of slices with raisin challah for breakfast:

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1 hour ago, rotuts said:

even Market Basket

 

https://www.shopmarketbasket.com

 

my favorite store

 

has it !

 

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That is far and away my favorite brand and size! I make all kinds of pickles and marinated vegetables in those jars too.

HC

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Eating the rainbow.  Egg and spam onigirazu, Yellow grape tomatoes and cucumber salad.  Black coffee. 

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F039AFC2-1037-41C0-B9CA-0D1E4E1290FE.thumb.jpeg.968a9ba2221259f32f283e50c5a40f82.jpeg

 

Duck Fat Fried Egg and Savory Polenta

 

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E6BDB4AD-4FA5-4EBC-86F2-0BCA241B2E36.thumb.jpeg.1ee55edb76640ab05ec05359d9c4756a.jpeg

 

Seaweed salad and an egg with some furikake. 

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Our daily breakfast.

 

Starch is the usual CSO demi-baguette @75% hydration. I was half zZzZz, so almost forgot to score these before baking!  

 

Caffeine is a Bali Kintamani Natural cappuccino latest crop. Roasted the beans 3 days ago, 200F extraction temperature @ 7.75bars with a 3s ramp-up after pre-infusion. 25g beans for a 48g liquid yield. Topped the 6oz cup with steamed milk. 

 

I usually pull at 9bars, no ramping after pre-infusion, so quite surprised the 7.75bars makes a difference with this coffee: much sweeter, complex, less 'jackfruit'-y (as typical indo naturals go).

 

Today's latte art is... a passable rosetta!! yaay. 

 

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Cranberry sauce with rosemary & orange and whipped feta/goat cheese (both from Shaya) on toasted rosemary bread

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The cranberry sauce is lightly sweetened sugar and honey and flavored with orange, rosemary, black pepper, bay leaves and vanilla bean.

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Another early morning experiment of sorts. With plans to incorporate this into a bento at some point, I made a small gratin of some frozen vegetables, some chopped kielbasa, a little mayonnaise and some cheese. Something that can easily be adapted to whatever is on hand.

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Avocado with flying fish roe (Chinese飞鱼籽 (fēi yú zǐ); Japanese: tobiko ( とびこ )); olive oil and rice wine vinaigrette; Vietnamese sea salt and black pepper. Toast on the side.

 

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@liuzhou   Living in avacado land I am curious, Do you know where your region of China sources the "alligator pears" ?

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5 minutes ago, heidih said:

@liuzhou   Living in avacado land I am curious, Do you know where your region of China sources the "alligator pears" ?

 

That one was from Chile, but we also get them from Peru.

 

This is a relatively new thing. Ten years ago, no one knew what they were and even today, most people don't know what they are.

 

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Rice with caramelized onions, a fried egg and a sprinkle of aonori-sesame seed furikake. 

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That looks delicious.  I really enjoy seeing all your different chopstick rests too.  You have such a cute collection of critters!  So far, the panda one is my favorite!

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C4A8A95B-4EA3-4FD5-B19C-D863969B64D5.thumb.jpeg.60a719051fddfcec60d5db12956c4be4.jpeg

 

Egg and kielbasa onigirazu, grape tomatoes and miso soup. 

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@Anna N

 

Coincidentally, I was eyeing up a black thingy like that today, "thingy" being the official Chinese term. There may be a more colloquial expression.

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34 minutes ago, liuzhou said:

@Anna N

 

Coincidentally, I was eyeing up a black thingy like that today, "thingy" being the official Chinese term. There may be a more colloquial expression.

 Thingy? Soup bowl? Rice sandwich?

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12 minutes ago, Anna N said:

 Thingy? Soup bowl? Rice sandwich?

 

thingy.jpg.0ceab8c0b08739b2fd55b2cbcd49e157.jpg

 

This thingy.

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It was back to the basics this morning. Scrapple, fried zucchini, poached eggs on toast, fresh salsa and homemade, lightly sweetened lime acqua frizzante.

HC

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@HungryChris

 

Scrapple and Poached Eggs on Toast !

 

a devine breakfast indeed.

 

can't make out that other stuff  ........................

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