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liuzhou

Breakfast 2019

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Scrambled eggs with morels and chives. Half a cow of butter. With toast. The empty space bottom centre is where the toast went.

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Edited by liuzhou (log)
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Always in favor of half a cow of butter.

 

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Was that half a cow of butter split from pole to pole or across the equator?  We once split the cost of a cow and I could never decide if we should have gotten the north or the south half.  Which was better, the intake end or the outflow one?    Turned out it was a beef breed so my opinion didn't matter a bit...


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Duck egg, bologna and tomato onigirazu

 

thumbnail_IMG_5900.jpg.ed02ba50366e42fb3e0b40cb29b3ecef.jpg

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@Shelby

 

where did you get a duck egg ?

 

suprise.gif.e64e34dd9ce0d65668e5cd5c6b966e6a.gif

 

money-mouth.gif.26c0b0c0098434a04a7acd459793d367.gif

 

consider this :

 

next time you have a Duck Egg , use Mortadella  ( USA , not Itallian , they put pistachios in the M in Italy it seems .  Idiots ! )

 

and then check back.  you don't need to get the mortadella cut ultra thin , but you can wrap it around the egg and then rap some more around the tomato !

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2 minutes ago, rotuts said:

@Shelby

 

where did you get a duck egg ?

 

suprise.gif.e64e34dd9ce0d65668e5cd5c6b966e6a.gif

 

money-mouth.gif.26c0b0c0098434a04a7acd459793d367.gif

 

consider this :

 

next time you have a Duck Egg , use Mortadella  ( USA , not Itallian , they put pistachios in the M in Italy it seems .  Idiots ! )

 

and then check back.  you don't need to get the mortadella cut ultra thin , but you can wrap it around the egg and then rap some more around the tomato !

My wonderful egg person/friend that lives not too far from me.  She has chickens and ducks.  She always says "are you sure you don't mind taking some duck eggs???" and I'm always like "HECK YES".  We give them fish, ducks and geese....in return she gives us eggs.  Works out well :) .  

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give it up on bologna

 

move to USA Mortadella

 

just saying.

 

its not quite Scrapple , but what can you do ?

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This morning - quiche and bacon:

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The quiche is from a local producer that used to be a grocery chain.  They were a beloved tradition in Richmond and natives lost their minds when they decided to sell out.  They smartly kept up their production of prepared foods and bakery items that sold through the store that replaced them.  Now that that store has been replaced by Publix, almost all of the stores in this area sell the stuff - including Walmart and Wegmans.  Stores that cater to the local market are thinking ahead!  Anyway, the quiche is very good.  Light and creamy.  We often buy one when they go on sale in the evenings and portion it out for breakfast for the week.  I heated it in the CSO on convection/steam at 325F for 12 minutes.

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@Kim Shook

 

do love quiche  or what

 

there is  Wegmans near me

 

can youy give me more infer on the Q ?

 

thanks

 

back when , Way Way Way back when ............

 

"""" People """"""    had Quiche

 

and a Spinach Salad  with Raw sliced mushrooms in it.

 

they did well I think.

 

forgot what was for dessert

 

but the wine was probably 

 

and Almaden Chabls

 

from CA and dry

 

Im so sorry I didn't keep on bottle from Almaden

 

Fishes , Chickens , Ducks , Turkeys

 

probably a bit drunk

 

Raising a Glass !

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1 hour ago, rotuts said:

@Kim Shook

 

do love quiche  or what

 

there is  Wegmans near me

 

can youy give me more infer on the Q ?

 

thanks

 

back when , Way Way Way back when ............

 

"""" People """"""    had Quiche

 

and a Spinach Salad  with Raw sliced mushrooms in it.

 

they did well I think.

 

forgot what was for dessert

 

but the wine was probably 

 

and Almaden Chabls

 

from CA and dry

 

Im so sorry I didn't keep on bottle from Almaden

 

Fishes , Chickens , Ducks , Turkeys

 

probably a bit drunk

 

Raising a Glass !

It was just a quiche Lorraine.  Very simple, but creamy - the way I make mine.  I've never tried Wegman's quiche, but based on their other stuff, I'd imagine it is very good.  

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Shakshuka with base of chickpeas topped with eggs, bacon, feta.  Green sauce was left over from kebabs.

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Jachnoon, traditionally eaten at Saturday breakfast. after spending the night in a in the oven.

Made of silan sweetened dough, stretched extremely thin, and laminated with butter. Then it is rolled and placed in a sealed pot to bake and steam overnight.

Served with the mandatory tomato puree, zchug and haminados egg that spent the night in the same oven.

Also Lima beans that were also baked overnight and topped with olive oil fried sage prior to eating.

A small glass of cold ouzo (arak would've been more traditional, but I don't keep a bottle at home).

 

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On 2/15/2019 at 11:44 AM, Shelby said:

Duck egg, bologna and tomato onigirazu

 

 Because many of us are curious about the origins of things, here  is how this “sushi sandwich” was born. 

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Home made 小笼包 (xiǎo lóng bāo) with soy and black vinegar dip.

 

xlb.jpg


Edited by liuzhou (log)
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22 minutes ago, liuzhou said:

Home made 小笼包 (xiǎo lóng bāo) with soy and black vinegar dip.

 

xlb.jpg

 

 

For breakfast?

 

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1 minute ago, JoNorvelleWalker said:

 

For breakfast?

 

 

 

Yes. Why not?

It's fairly common to have them for breakfast. In fact, my nearest XLB place only opens for breakfast.

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23 hours ago, liuzhou said:

 

 

Yes. Why not?

It's fairly common to have them for breakfast. In fact, my nearest XLB place only opens for breakfast.

 

Forgive me, for breakfast it seems odd.  According to 23andme I am only 0.1 percent Chinese.  Later today I should see a colleague who is a master CSO bao maker and, should I remember, I'll ask her.

 

 

Edit:  @liuzhoumy friend gave me a look like I must be crazy.  She added she eats pizza for breakfast as well.

 


Edited by JoNorvelleWalker (log)

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22 minutes ago, JoNorvelleWalker said:

 

For breakfast?

 

OMG, I would LOVE to have this for breakfast!

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Making potstickers from leftover filling and wrappers for breakfast is a total treat. It doesn't happen often.

 

@Anna N  The history of onigarazu...I had no idea. I buy onigiri frequently but have never seen these sandwiches for sale. Do you or @Shelby have good suggestions for a place to start if I want to make them? I've done very little Japanese cooking and even will need a refresher on making sushi rice it's been so long. Despite the fact that I am such a lazy breakfast cook and rely primarily on toast or fried grits, the idea of an omelet inside rice inside of nori is truly compelling.

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2 hours ago, Katie Meadow said:

Making potstickers from leftover filling and wrappers for breakfast is a total treat. It doesn't happen often.

 

@Anna N  The history of onigarazu...I had no idea. I buy onigiri frequently but have never seen these sandwiches for sale. Do you or @Shelby have good suggestions for a place to start if I want to make them? I've done very little Japanese cooking and even will need a refresher on making sushi rice it's been so long. Despite the fact that I am such a lazy breakfast cook and rely primarily on toast or fried grits, the idea of an omelet inside rice inside of nori is truly compelling.

Katie,

 

 There are lots of youtube videos on how to make onigirazu.  It becomes much easier as you go along. I use a mould which really makes it simple now.  You do not use sushi rice, just cooked rice.   I cook it and freeze it so that breakfast is really quite simple.

 

 I find personally that 150 g or thereabouts of cooked rice makes a perfectly adequate size sandwich. 

 

If you cook your Japanese short grain rice by whatever method  you normally use  and then, while it is still hot, scoop 150 g on to some plastic wrap and wrap it securely but not compacted and gather up your bundles of wrapped rice and put them into a resealable plastic bag and into the freezer you’ll find that they microwave nicely in about two minutes per package.  Do not refrigerate as the rice will dry out.

 

 I hope this helps. I must admit I have become quite addicted to them. I have a tendency to over stuff which is something you should try to avoid if you can.

 

 

 

 

 

 

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Step by step

 

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Onigirazu with pepperoni and egg. 

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@Anna N

 

it the rice ' standard ' sushi rice ?

 

a little sugar and rice vinegar ?

 

a rice mold 

 

wow.  going to have to find one of those !

 

like this one ?

 

https://www.amazon.com/A-76529-Onigirazu-Rice-Sandwich-Maker/dp/B011TM17CW/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=5QEWC5P2DBK0GTB6XQEC

 

thanks for the tutorial

 

I now note you use ' standard ' rice


Edited by rotuts (log)

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26 minutes ago, rotuts said:

@Anna N

 

it the rice ' standard ' sushi rice ?

 

a little sugar and rice vinegar ?

 

a rice mold 

 

wow.  going to have to find one of those !

 

like this one ?

 

https://www.amazon.com/A-76529-Onigirazu-Rice-Sandwich-Maker/dp/B011TM17CW/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=5QEWC5P2DBK0GTB6XQEC

 

thanks for the tutorial

 

I now note you use ' standard ' rice

 

 Yes that is the mould. 

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Excellent tutorial Anna!

 

I actually am using sushi rice--seasoned with rice vinegar etc.  Lol, I thought that's what you were using too.  I like it...

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      Shortly after I finished this piece, I began working with KXLY on our next cooking segment, which was scheduled to take place on Sunday, November 16.

      The plan was to cook some unique side dishes that the home cook could easily do to accompany the holiday turkey or prime rib. At least that was the plan until I picked up the local newspaper on November 2.

      When I turned to the business section, I saw the ominous news: "KXLY cancels weekend news program." I immediately contacted the producer.

      I had been cancelled -- a victim of the horrible state of the economy. I felt like I had been kicked in the gut. Cancelled after seven years and dozens of live cooking segments. Cancelled.

      Because "Sunday Morning Northwest" wasn’t the lead-in program to "Good Morning America," on the weekdays, it relied heavily on local advertising for its survival. ABC wouldn’t (and KXLY couldn’t) carry the burden of producing a local show that didn’t feed into network programming.

      With so many local businesses filing for bankruptcy and others literally closing the doors, one of the first budget items to go was television advertising -- advertising revenue that paid to produce "Sunday Morning Northwest."

      I wasn’t the only on-air "personality" to get the pink slip. The weekend weather "person" also got her walking papers. Rick and Teresa Lukens returned to the security of the KXLY-AM 920 radio booth and continue with their weekday morning drive-time show.

      And I have taken an unwanted leave of absence from local television. At least for a few months.

      Loyalty is not a word that is highly regarded in the television business. If ABC cancels you, you talk to NBC and so I’ve shifted my ambitions to KHQ -- the local NBC affiliate.

      KHQ airs a local morning program seven days a week. So if the culinary Gods are praying for me, someday soon I’ll begin doing a live cooking segment on the "KHQ Morning News."

      * * *

      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and -- obviously -- does food presentation. He is on the eGullet Society hosting team for the Culinary Culture and Kitchen forums.
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By boilsover
      George Jetson, this one's for you:  https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

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