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.

liuzhou

Breakfast 2019

Recommended Posts

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

DF980CE6-10D1-4BD4-868A-6D55FFE72B1C.thumb.jpeg.3430a270cb4df815bf17b067ee5a4738.jpeg

  • Like 8
  • Delicious 1

Share this post


Link to post
Share on other sites
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.

 

 

 

  • Like 1
  • Delicious 1

Share this post


Link to post
Share on other sites
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.

  • Like 3

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

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.

C9ADA328-8FB3-40B4-85E6-4D9C9D5A87C6.jpeg

FAA116E5-A117-47A0-8936-EF427302C44B.jpeg

  • Like 4
  • Thanks 1
  • Delicious 3

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
12 minutes ago, Margaret Pilgrim said:

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

 So does mine.

  • 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

Share this post


Link to post
Share on other sites

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

Easy over egg on fried spaghetti.

photo.thumb.JPG.6f8b01c1fac0ca87fe0fe043d17555d4.JPG

  • Like 2
  • Delicious 2

eGullet member #80.

Share this post


Link to post
Share on other sites

My pasta loving DH would love that... 😃

  • Thanks 1

Share this post


Link to post
Share on other sites

;)

 

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

  • Delicious 1
  • Haha 2

eGullet member #80.

Share this post


Link to post
Share on other sites

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.. 

  • Like 4

Share this post


Link to post
Share on other sites
19 hours ago, liuzhou said:

Stornoway black pudding* with poached duck egg.

 

398102520_Blackpuddingpoachedegg2.thumb.jpg.abe6d902ed67ad21646342f091215158.jpg

 

 

 

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

 

 

I never expected to see this in your feed.  LOL

 

Share this post


Link to post
Share on other sites

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 :

 

1285016651_TJCC.thumb.jpg.92bd6732a4e18c02c3107a6c79660beb.jpg

 

Chicken Curry Salad

 

 

http://www.floridafoodlover.com/2014/09/trader-joes-curried-chicken-salad.html

 

its delightful !

 

this is a different container

 

Unknown.jpeg.d6c51d688c66f35a0ed5b6423b5bc22d.jpeg

 

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 :

 

https://www.thechroniclesofhome.com/2013/09/curry-chicken-salad.html

 



  • Like 3

Share this post


Link to post
Share on other sites

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

DSCN9873.thumb.JPG.d512968754590936957817aec890836d.JPG

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

DSCN9874.JPG.7f3096b2dd72225f05c1567330e97ea1.JPG

 

I fried it crisp:

DSCN9875.JPG.72666c1548072bf1aa90bdec951342c7.JPG

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.  ☹️

 

  • Like 1
  • Sad 3

Share this post


Link to post
Share on other sites
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

  • Thanks 1
  • Haha 3

Share this post


Link to post
Share on other sites

@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)
  • Haha 3

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By curls
      Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge.
       
      Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough starter) and using recipes that use smaller amounts of sourdough starter or only building my starter up if called for by a recipe.
       
      I have made the following recipes and would make them again:
      - King Arthur Flour sourdough discard crumpets. https://www.kingarthurflour.com/recipes/sourdough-crumpets-recipe
      - King Arthur Flour sourdough discard waffles. I used a mix of yogurt & milk instead of buttermilk but otherwise made the recipe as written.  https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
       

       

       
      What are you doing with your sourdough discard?
    • By liuzhou
      Following a long-standing tradition of simple bacon sarnie on New Year's Day. May it be a Happy One!
       

       

    • 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 Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...