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Breakfast! 2018

chefmd

By chefmd
in Cooking

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Kim Shook

Kim Shook

Posted
Posted

Yesterday's breakfast was this cinnamon rolls that Mr. Kim brought home from our favorite/local doughnut place:

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The plate it is sitting is a dinner sized one.  It was still tender and flaky this morning.

 

This morning was waffles, sage sausage and bananas:

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Those waffles are frozen.  One of life’s little adjustments to having my mom living with us.  She likes a big breakfast every morning and she actually likes them.  Nothing like scratch, but not too terrible.  They are what i grew up on, after all.

  • Like 9

Kim

Kim's Cookbook

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scubadoo97

scubadoo97

Posted
Posted

Nice posts.   Our standard breakfast has been raw oats with berries, nuts  and almond milk.  Splurges with egg based breakfasts.     

  • Like 3
liuzhou

liuzhou

Posted
Posted (edited)

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Very early breakfast. 5.30 am.

 

Pork and shiitake wontons* with black pepper and sriracha sauce. Bad lighting, but no natural light available until around 6 am.

 

Off to catch a train.

 

*  I always keep a supply in the freezer for emergencies. They cook from frozen in just 2 minutes, so really useful when you are in a hurry (or too damn lazy to do anything else).

Edited by liuzhou (log)
  • Like 7

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

chromedome

chromedome

Posted
Posted
12 hours ago, scubadoo97 said:

Nice posts.   Our standard breakfast has been raw oats with berries, nuts  and almond milk.  Splurges with egg based breakfasts.     

Mine is steel-cut oats, usually with raisins. The bog-standard egg breakfast with toast, some form of cured pork and (perhaps) potatoes leaves me feeling bloated and greasy until mid-morning, and then ravenous until lunch.

 

 

  • Like 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

blbst36

blbst36

Posted
Posted
15 hours ago, scubadoo97 said:

Nice posts.   Our standard breakfast has been raw oats with berries, nuts  and almond milk.  Splurges with egg based breakfasts.     

 

Mine is a batch made meal to be eaten all week at work - lol.  I envy people that are with it in the morning enough to get breakfasts like these!!

chromedome

chromedome

Posted
Posted
2 hours ago, blbst36 said:

 

Mine is a batch made meal to be eaten all week at work - lol.  I envy people that are with it in the morning enough to get breakfasts like these!!

I make up five mornings' worth of oatmeal at a time (because steel-cut oats take a while to cook, and I'm not fond of the quick oats anymore). In the morning I heat it in the microwave while making my tea and my GF's coffee, and then I'm good to go.

  • Like 1

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

liuzhou

liuzhou

Posted
Posted

I have run out of regular bread to accompany breakfast, but luckily I had one large mantou steamed bread bun. Sliced it laterally to resemble a slice of bread and put my medium boiled duck egg on it. Applied a second slice as a lid. Ate.

 

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  • Like 8

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
Posted
11 minutes ago, scubadoo97 said:

Those eggs look so good.  

 

They are! I've know their mother, so very fresh.

  • Haha 5

...your dancing child with his Chinese suit.

 

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

The Kitchen Scale Manifesto

blue_dolphin

blue_dolphin

Posted
Posted
54 minutes ago, scubadoo97 said:

Those peaches looks soooo good.  

 

Thanks.  They were excellent!  These were "June Lady," apparently running a little late this year. From Tenerelli Orchards where they grow a slew of varieties that ripen from the end of June into November with the latest variety, "Autumn Lady."  My favorite, "Oh Henry" comes sometime mid-season.  

  • Like 2
blue_dolphin

blue_dolphin

Posted
Posted

Today's breakfast was 2 ears of corn.  Yesterday, I made Grilled Corn with Alla Diavola Butter from Six Seasons.  The header notes suggest serving the corn with several of the compound butters in the book so that's what I did.

Not-grilled corn with Cacio e Pepe butter and Pecorino.  

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Peppery and delicious.  A couple of those big chunks of peppercorn certainly woke up my taste buds!

 

Not-grilled corn with Pickled Vegetable Butter:

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This one looked pretty but I'd just as soon have a dish of pickles on the side.

  • Like 10
  • Delicious 1
ProfessionalHobbit

ProfessionalHobbit

Posted
Posted

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Sliced toasted bread rubbed with a garlic clove, then rubbed with sliced ripe tomatoes so that their juices and flesh permeate the bread, then drizzled with extra-virgin California olive oil, seasoned with salt and pepper

  • Like 2
Anna N

Anna N

Posted
Posted
5 minutes ago, HungryChris said:

Scrapple, pan sautéed (in ramp compound butter) 

Doubt you could even tempt me with this. Seems like a shameful waste of lovely butter. But then what do I know?

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
8 minutes ago, Anna N said:

Doubt you could even tempt me with this. Seems like a shameful waste of lovely butter. But then what do I know?

zucchini ribbons, pan sautéed in ramp compound butter ....does that help? I changed the structure to bring out the truth.

  • Haha 2
Anna N

Anna N

Posted
Posted
2 minutes ago, HungryChris said:

zucchini ribbons, pan sautéed in ramp compound butter ....does that help? I changed the structure to bring out the truth.

Ah so. I suspected you would properly curate that butter, but I did read it  that you had sauteed that other stuff in there.  I feel much better knowing the truth.

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
4 minutes ago, Anna N said:

Ah so. I suspected you would properly curate that butter, but I did read it  that you had sauteed that other stuff in there.  I feel much better knowing the truth.

It's hot and humid here and I am in the process of trying to move a pile of firewood before the heavy rains in the forecast arrive and  taking breaks in the A/C between stints. Maybe I should be taking longer and more frequent periods inside to recover my faculties.

HC

 

 

  • Like 1
  • Haha 3
blue_dolphin

blue_dolphin

Posted
Posted

Kuku Sabzi (Persian vegetable & herb omelet) from Tartine All Day with tomato chutney and fresh tomato

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I used Swiss chard and arugula for the greens and cilantro, parsley, dill, basil and mint for the herbs. 

 

  • Like 3
Anna N

Anna N

Posted
Posted
1 hour ago, blue_dolphin said:

Kuku Sabzi

How was it?   It always looks just too “herbie” for me but I’ve never tried it.  It has attracted my attention on more than one occasion and from more than one source. 

  • Like 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

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