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.

Breakfast! 2018

chefmd

By chefmd
in Cooking

 Share

Recommended Posts

chefmd

chefmd

Posted
  • Topic Starter
Posted
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.

  • Like 1
Anna N

Anna N

Posted
Posted
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.  

  • Like 2

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

liuzhou

liuzhou

Posted
Posted (edited)

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

 

mmexport1523152130625.thumb.jpg.eab755c91b0d5ce4fd8095c25ef070da.jpg

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

 

mmexport1523008406506.thumb.jpg.31053a2881a387577c2d62e27b52fca0.jpg

Rice noodles with Conch meat

 

20180408_100807.thumb.jpg.4ea4c0e8a319b28fa39303d6167568b4.jpg

 

20180408_100818.thumb.jpg.8664809d5b543a828ab8847cd66dece0.jpg

Roujiamo

Edited by liuzhou (log)
  • Like 13

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Ann_T

Ann_T

Posted
Posted
3 hours ago, liuzhou said:

mmexport1523008406506.thumb.jpg.31053a2881a387577c2d62e27b52fca0.jpg

Rice noodles with Conch meat

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

 

5aca33476b9db_RoastBeefBreakfastApril8th2018.thumb.jpg.d928f0c668ec7e600fb9437f13ccc83f.jpg

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

5aca333e486ae_RoastBeefBreakfastApril8th20182.thumb.jpg.1b3032d03a3b41f93084a21ac76b2400.jpg

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. 

  • Like 8
  • Thanks 1
  • Delicious 2

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Dejah

Dejah

Posted
Posted

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

 

 

  • Like 11

Dejah

www.hillmanweb.com

liuzhou

liuzhou

Posted
Posted
3 minutes ago, Ann_T said:

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

 

I wasn't unhappy with it, either. But then I'd crave your Yorkie!

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Dejah

Dejah

Posted
Posted
5 minutes ago, Ann_T said:

 

 

5aca33476b9db_RoastBeefBreakfastApril8th2018.thumb.jpg.d928f0c668ec7e600fb9437f13ccc83f.jpg

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!

 

  • Like 1

Dejah

www.hillmanweb.com

blue_dolphin

blue_dolphin

Posted
Posted
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!

  • Like 1
Anna N

Anna N

Posted
Posted
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.

  • Like 2

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

Mmmpomps

Mmmpomps

Posted
Posted
4 minutes ago, Anna N said:

Try 90°C for eight minutes.

On it right now! I'll pop over to the egg sous vide topic! I should have looked on here first.

 

 

liuzhou

liuzhou

Posted
Posted (edited)

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.

 

20180409_100538.thumb.jpg.f3c9f0a1ed41cd6d262200a1d12f860a.jpg

 

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.

 

20180409_100613.thumb.jpg.c59c5ba7fb4b7c29c41dd4fbcf25d41f.jpg

 

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.

 

20180409_100552.jpg

Edited by liuzhou (log)
  • Like 4
  • Haha 8

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

Anna N

Anna N

Posted
Posted

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. 

 

 

  • Like 14
  • Haha 1

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

Anna N

Anna N

Posted
Posted
3 hours ago, liuzhou said:

Variation on a Theme

 Desecration of a theme.

  • Haha 3
  • Sad 1

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

Anna N

Anna N

Posted
Posted
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. 

 

7735A3E2-375E-4DDF-8F8A-FA85F79F085C.thumb.jpeg.4a9a917fa6da4be23ba370466a516ff1.jpeg

  • Like 3
  • Delicious 1
  • Haha 2
  • Confused 1

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

rotuts

rotuts

Posted
Posted

@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

 

  • Like 1
Anna N

Anna N

Posted
Posted
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 

  • Haha 1

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

HungryChris

HungryChris

Posted
Posted

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

IMG_0118.thumb.JPG.0882c370c989afab76fce912008b82f8.JPGIMG_0119.thumb.JPG.f651448a96a3c049e1a11af69062881f.JPG

  • Like 5
rotuts

rotuts

Posted
Posted

@Ann_T

 

Gee Wizz    

 

that looks zoo tasty , Im on my way over.

 

Eh ?

 

You might want to move , as I probably won't want to leave.

 

Just saying

 

Fair Warning !

 

suprise.gif.0eeefb14707fc0a0c628d48bd19510da.gif

  • Like 3
  • Haha 3
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...