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Breakfast! 2018

chefmd

By chefmd
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rotuts

rotuts

Posted
Posted (edited)

@Kim Shook

 

A million years ago

 

when I was an  ' advanced scut dog and slave '

 

after Rounds

 

I used to sneak down to the Cafeteria

 

and get a fresh bagel and pass it though the toaster.

 

Id get a huge amount of cream cheese  ( you added that to your plate , before there were ' scales ' )

 

and two  ( one / bagel ) huge breakfast sausages  .  Soo good

 

those sausages were about the size of three or yours

 

then return and eat them reading the NYTimes

 

they had rocking chairs back then, and Id help myself to one.

 

until I had to deal with some sort of Fire.

 

Still alive , I am !

 

sadly , no maple syrup 

 

:sad:

Edited by rotuts (log)
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Kim Shook

Kim Shook

Posted
Posted
2 hours ago, rotuts said:

@Kim Shook

 

A million years ago

 

when I was an  ' advanced scut dog and slave '

 

after Rounds

 

I used to sneak down to the Cafeteria

 

and get a fresh bagel and pass it though the toaster.

 

Id get a huge amount of cream cheese  ( you added that to your plate , before there were ' scales ' )

 

and two  ( one / bagel ) huge breakfast sausages  .  Soo good

 

those sausages were about the size of three or yours

 

then return and eat them reading the NYTimes

 

they had rocking chairs back then, and Id help myself to one.

 

until I had to deal with some sort of Fire.

 

Still alive , I am !

 

sadly , no maple syrup 

 

:sad:

 

Some people (Mr. Kim) think the syrup is odd, but it comes from pancake and sausage breakfasts.  I even like a little syrup on my bacon!

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Kim

Kim's Cookbook

What Fresh Hell is This?

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Anna N

Anna N

Posted
Posted

FB9C4F4E-ECD2-42F2-9DB6-612C4A2A37CF.thumb.jpeg.7910314b64aa9f9ad5d496fcac2f73c2.jpeg

 Goat cheese and caramelized onions on crispbread. 

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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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HungryChris

HungryChris

Posted
Posted

Crisp fried pork scrapple, American cheese, a fried egg and pickled turnips. Raw pickled turnips have a profound flavor and crisp texture profile. The crisp part only lasts about 2 months and these, pushing the envelope, had been moved to the expedited use program, which explains their unlikely appearance here. Time to make some more.

HC

IMG_2407.thumb.JPG.0895d7dd26ee2834458a70e9e15ab711.JPGIMG_2409.thumb.JPG.9aa995b5960ee8b57e7b0096fa4ded8b.JPG

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HungryChris

HungryChris

Posted
Posted
3 minutes ago, rotuts said:

@HungryChris

 

out of curiosity only

 

have you had scrapple that's not from Pork ?

 

slices seem on the thinner side

 

good idea

 

as soon as I get a decent tomato , its going to be SLT's for a while.

The supermarket I go to for scrapple, has both pork and beef. I am not a fan of the beef, at all. I chose some thinner slices because I wanted a crisp texture in the sandwich. SLT's sound like they may be worth a try.

HC

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blue_dolphin

blue_dolphin

Posted
Posted

Fritters from leftovers:

IMG_7301.thumb.jpg.45668387392db19b48c48abc4f6a62d2.jpg

 

I had leftover filling from the Cabbage & Mushroom Hand Pies I made yesterday and leftover brown rice medley from the Broccoli & Wild Rice Fritters from lunch the other day so I mashed up the recipes and made Cabbage, Mushroom and Wild Rice Fritters.

Served with sour cream and apple mustard. 

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Anna N

Anna N

Posted
Posted

 

 

66DA594C-1CBB-4698-BA7E-FCBB09E5A437.thumb.jpeg.ec94cce5d91c50c1a891e996cd2f83da.jpeg

 

 Pickled herring on homemade pumpernickel with an appropriate chaser.  Sometimes it’s good to buck tradition. 

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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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blue_dolphin

blue_dolphin

Posted
Posted

It's good to know that @Anna N is starting her day appropriately fortified xD

 

Me, too:  Bacon & parsnip fried rice topped with a crispy fried egg inspired by a riff on kimchi fried rice in Julia Turshen's Small Victories.

5aa167ff4f3de_IMG_7313(1).thumb.jpg.d9b3eb504534d322fdb851387d814cb5.jpg

Crisp up some diced bacon and reserve, brown diced parsnips in the bacon fat then add cooked rice (TJ's brown rice medley), the reserved bacon and a handful of parsley.

I added a crispy fried egg, 

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Anna N

Anna N

Posted
Posted

944ECBC3-766E-4917-BB0A-BBDF40A2E650.thumb.jpeg.dba1c8538f6bd04a98b089780915703e.jpeg

 

 I can also be very WASP. 

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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

Anna N

Posted
Posted
15 minutes ago, rotuts said:

I hope you lick that plate !

Sssshhhhhh.  

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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

Anna N

Posted
Posted
7 minutes ago, rotuts said:

I avoid all that extra work by shoveling the whole yolk into the mouth , one yolk at a time.

 

money-mouth.gif.4557e9055576867ea5cc44209f772fd9.gif

That was my husband’s MO!  

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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

Anna N

Posted
Posted (edited)
9 minutes ago, HungryChris said:

 

Grilled corned beef, Swiss and kimchi Reuben with pickled turnip roll-ups.

 

  Those turnip roll ups look amazing!  

Edited by Anna N (log)

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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HungryChris

HungryChris

Posted
Posted
22 minutes ago, Anna N said:

  Those turnip roll ups look amazing!  

 

Thanks, Anna. Some years ago, I had a falafel sandwich that had pickled turnips in it and I loved it. I have been making them ever since. They are at their best when they are nice and crunchy and that means you have to use them up quickly.

HC

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Anna N

Anna N

Posted
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2C044AAE-D04F-433F-B9D1-1405BD2608D7.thumb.jpeg.5ee701af6f82282b62bc881b0a46db9d.jpeg

 

 Reheated leftover vegetables with a drizzle of sesame oil and the last of my homemade cheese and onion tartlets. 

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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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