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Breakfast 2019

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Yogurt with blackberries from neighbors garden, agave syrup and aged balsamic.


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1 hour ago, Shelby said:

That sounds really good.  I'm going to have one when I'm done in the garden.


Cold Brew, I hope.

I started making cold brew with Starbucks packs last summer and I'm totally hooked.  I just add a tiny amount of French Vanilla syrup and then the cold milk.  So good.




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55 minutes ago, lindag said:


Cold Brew, I hope.

I started making cold brew with Starbucks packs last summer and I'm totally hooked.  I just add a tiny amount of French Vanilla syrup and then the cold milk.  So good.




Don't know about Shelby but I have been cold brewing my decaf for the last couple of years...course I'm an old hippie and still make sun tea.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.


Linda Ellerbee

Take Big Bites

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I still make my iced tea the old-fashioned way.  I think I gave away my sun tea container when I lived in Portland....never  enough sun!

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Made a little extra effort this morning as last night the partner made dinner for our sort of anniversary. 


Pre-baked a hash brown crust (with butter and cheese) in my 8” cast iron, then lined it with a layer of prosciutto. To that I added mixed mushrooms sautéed with thyme, a basic quiche custard (5 eggs and a glug of heavy cream), and a bit more cheese. Garnished with some strips of the Fresno chilies (which I bought to try to clone Sriracha Panich).


Came out very well, if I may say so myself. I think it was 20min @ 400F for the crust, and 20min @ 350F for the custard, both w/fan in the BSO.


Leftovers should make a nice “light” lunch with a salad.



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5 minutes ago, Margaret Pilgrim said:

Interesting that your 8" cast iron skillet with handle fit into the CCSO.     


This was in the Breville (BSO) -- my CSO is on the truck for delivery as we speak!


That said, I just checked it against one of these TeamFar pans that @JoNorvelleWalker recommended for the CSO, and it fits entirely inside that pan. So it should fit in the CSO.


Sadly it's an oldie -- unmarked WagnerWare, I think, that my dad bought in college. So hard to source.

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12 minutes ago, Margaret Pilgrim said:

Interesting that your 8" cast iron skillet with handle fit into the CCSO.     

 So does mine.

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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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Breakfast, second sitting.    (First was dry cereal and coffee around 5:30.) 

Easy over egg on fried spaghetti.


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eGullet member #80.

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My pasta loving DH would love that... 😃

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In our house, we consider leftover potatoes or any kind of sauced or unsauced pasta "resources".   

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eGullet member #80.

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Breakfast today will be 1/2 an onion bagel, toasted and buttered alongside some watermelon cubes (pre-cut at the grocery store) with a bit of salt, of course.. 

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19 hours ago, liuzhou said:

Stornoway black pudding* with poached duck egg.






* Possibly the only such specimen in China. Hand smuggled from Scotland by yours truly.



I never expected to see this in your feed.  LOL


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Ill call this a late breakfast , during the heat wave


TJ's made it , but I used to and the Rx is included 


I add this here as some might not follow the TJ's thread


if there isn't a Tj's near them :



I also got a tub of this :




Chicken Curry Salad





its delightful !


this is a different container




chunks of chicken , tender and moist  some raisins , grated carrot for crunch  green onion,  cashews


touch of honey   .   delightful !


I make something similar , but never added a touch of honey nor gratred carrot.


Ill try to remember those additions


in a lettuce wrap on a hot day   :  nice indeed


and make-your-own :




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So, it was finally disclosed that it was @suzilightning who sent me the Spam:


It smells funny.  Perhaps sniffing was not a good idea:



I fried it crisp:


Um... It WAS nice and crispy on the outside. And the flavor was fine. But the texture inside was NOT good. It was mushy. It was seriously like a slice of porky mush in a crispy sleeve. Not for me.


Served with an egg, some good Italian multigrain toast, and the perennially disappointing apricot.  It looked so lovely.  And it had a decent fragrance.  But, as always, it was dry and tasteless.  I don't think I've had a good apricot in at least 50 years.  ☹️


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1 minute ago, Shelby said:

Maybe you'd like Spam more if you diced it?  Get more crispy bits that way.

@caroled just suggested that.  I might try that since I was ok with the taste.  But, you know, bacon actually exists.  Do I really need to work that hard to eat something that I'm "ok with the taste" about? LOL

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@Kim Shook


your points are well taken.


SPAM is  more like ham.  Bacon is more like bacon.


Ive often been puzzled that the two are so different.


as far as I can tell , they come from the same animal.


I doubt their are BaconPigs and HamPigs.

Edited by rotuts (log)
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