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Breakfast! 2018


chefmd

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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.

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

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

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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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Seaweed salad and an egg with some furikake. 

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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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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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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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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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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.

 

...your dancing child with his Chinese suit.

 

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

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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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Egg and kielbasa onigirazu, grape tomatoes and miso soup. 

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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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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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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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