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Breakfast 2019


liuzhou
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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  Do not quote me on this.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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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 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.

 

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* 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 :

 

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Chicken Curry Salad

 

 

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

 

its delightful !

 

this is a different container

 

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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

 



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

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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.  ☹️

 

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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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