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liuzhou

Breakfast 2019

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23 minutes ago, Ann_T said:

This was suppose to be tonight's dinner, but I made it for breakfast instead.

 

 

Pork Tenderloin Schnitzel

 

 

with mushroom gravy.

 

 

looks nice. Was the gravy made with flour, butter, chicken stock, wine, mushrooms? 

 

or a different combination? thank you 


"Hmmm....what would Don Quixote do?" 

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6 minutes ago, eugenep said:

 

looks nice. Was the gravy made with flour, butter, chicken stock, wine, mushrooms? 

  

or a different combination? thank you  

Gravy was sauted shallots , garlic, mushrooms. Added a little more butter, flour, for a roux and beef broth. Seasoned with a little dijon mustard, fresh thyme, salt and lots of black pepper.

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On 1/1/2019 at 6:31 PM, Ann_T said:

 I made a Quiche this morning  for breakfast.

391518894_QuicheBaconMushroomandSpinachwithCheddarCheeseJanuary1st20191.thumb.jpg.77bbb6eaa267909510c5a9a780db360b.jpg


Not something I make very often. Maybe once every 10 years.

1639487327_QuicheBaconMushroomandSpinachwithCheddarCheeseJanuary1st20193.thumb.jpg.5a1b073a26e21263b97e6e959e37e5c8.jpg

This one had an all butter crust with bacon, mushroom and spinach and white cheddar cheese.

Served with a small side salad.

 

Honestly, this looks amazing! That would go down very very easy!

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I baked off another one of those Cream Cheese Radish and Dill Scones from Sister Pie that I mixed up and froze unbaked a while back.  

Here, it's split and topped with a Broadbent Country Ham biscuit slice.  

IMG_1240.thumb.jpg.def8bcf7bad6c4380a903838a5ae2979.jpg

Watermelon on the side.

 

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5 minutes ago, blue_dolphin said:

I baked off another one of those Cream Cheese Radish and Dill Scones from Sister Pie that I mixed up and froze unbaked a while back.  

Here, it's split and topped with a Broadbent Country Ham biscuit slice.  

IMG_1240.thumb.jpg.def8bcf7bad6c4380a903838a5ae2979.jpg

Watermelon on the side.

 

THAT is exactly what I'd like for breakfast every 2nd morning.  On the other days, I'd like a runny yolked egg on top of the ham.  Drooley emoji!

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Breakfast courtesy of Whole Foods on the way to the office. Half pint of raspberries (not pictured) and seeded wheat bagel with goat cheese spread and heirloom tomato.

 

IMG_20190821_102143.jpg

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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6637180A-2F2F-4F4A-B52A-0E40024DEACC.thumb.jpeg.280d1cbf7925dfb2c526b751a69cb723.jpeg

 

Onigirazu with egg and TJ’s umami seasoning. 

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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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8 hours ago, Anna N said:

6637180A-2F2F-4F4A-B52A-0E40024DEACC.thumb.jpeg.280d1cbf7925dfb2c526b751a69cb723.jpeg

 

Onigirazu with egg and TJ’s umami seasoning. 

This makes me smile. I can vicariously enjoy your pleasure in a return to real food.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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83FF358E-5DDB-4C69-9898-66A81E2B545F.thumb.jpeg.fe8629899f991bd3d5dfd455b6d8e41a.jpeg

 

 Hot toast. Hot coffee. It’s the little things that count. Toast is topped by cream cheese and chutney. (The wall-to-wall people will be horrified but you do what you can!)

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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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14 minutes ago, Anna N said:

83FF358E-5DDB-4C69-9898-66A81E2B545F.thumb.jpeg.fe8629899f991bd3d5dfd455b6d8e41a.jpeg

 

 Hot toast. Hot coffee. It’s the little things that count. Toast is topped by cream cheese and chutney. (The wall-to-wall people will be horrified but you do what you can!)

 

I often use cream cheese as if it was butter in similar circumstances. Nice breakfast.

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19 minutes ago, Anna N said:

83FF358E-5DDB-4C69-9898-66A81E2B545F.thumb.jpeg.fe8629899f991bd3d5dfd455b6d8e41a.jpeg

 

 Hot toast. Hot coffee. It’s the little things that count. Toast is topped by cream cheese and chutney. (The wall-to-wall people will be horrified but you do what you can!)

 

The plate and cup add to the appeal of that nice breakfast. You have such lovely and varied dishware! You must have fun deciding which particular pieces to use at any given meal. 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Salad. Tomato, Sirene cheese, fresh chilies and spring onions. With pine nuts, lemon, olive oil. over labaneh and zaatar.

Served with fresh and fluffy pita breads.

 

 

IMG_20190802_164431_1.jpg

IMG_20190802_164606.jpg

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~ Shai N.

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2 hours ago, Smithy said:

 

The plate and cup add to the appeal of that nice breakfast. You have such lovely and varied dishware! You must have fun deciding which particular pieces to use at any given meal. 

 Ha ha.  Thank you but you are giving me credit where I do not deserve it at the moment. I’m just using the same little dish over and over again so I don’t accumulate dishes that I have to deal with!  Serve, eat, wash, repeat.  

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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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2 hours ago, liuzhou said:

 

I often use cream cheese as if it was butter in similar circumstances. Nice breakfast.

 Thank you.   Yes I skipped the butter as I didn’t feel it necessary.  

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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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0884A2CB-1864-4702-A60F-4CA8395DDB3D.thumb.jpeg.e04d10def2539b3a4e41ace7aacf718f.jpeg

 

 Chinese-style eggs with tomatoes. 

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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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37 minutes ago, Anna N said:

0884A2CB-1864-4702-A60F-4CA8395DDB3D.thumb.jpeg.e04d10def2539b3a4e41ace7aacf718f.jpeg

 

 Chinese-style eggs with tomatoes. 

 

13 minutes ago, liuzhou said:

 

Very Chinese!

 

It looks good: eggs and tomatoes are a good combination in my book.

 

What makes the eggs Chinese-style? 


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Posted (edited)
26 minutes ago, Smithy said:

 

 

It looks good: eggs and tomatoes are a good combination in my book.

 

What makes the eggs Chinese-style? 

 

Nothing really. It's just scrambled eggs with tomatoes, but this is the one dish every Chinese person learns to cook - often the last. I posted some recipes from Chinese teenagers a few years back. 90% of students who submitted recipes chose that dish! I included one recipe.

 

It's seldom on menus, but there isn't a restaurant in the land which can't make it on request.

 

It keeps visiting vegetarians alive. One veggie friend who lived here for three years swore never to eat it again in her life! She'd had it every day for 1,096 days!


Not usually a breakfast dish, though. But why not?


Edited by liuzhou (log)
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      Our kitchen at KXLY comprises an electric, flat-top stove inserted into a formica cabinet on wheels, held in place with sandbags. We don’t have an oven, refrigerator, freezer or running water. We make do with what we have-and that’s why I bring my own spatulas, spoons and water bottle to spray the crab.

      After the "Pet for Adoption" segment, I’m allowed on the set to get ready. I usually have about 15 minutes to unpack the coolers, put the ingredients on display and get the stove-top heated.

      We begin our cooking segment with a 30-second lead-in, usually after the local sports report. Teresa introduces the dish we’ll be doing and then we break to another commercial. I don’t have a lot of time to grill shrimp when we go live on KLXY -- only four minutes total for cooking time and discussion of the dish with my co-host. I’m lucky to have Teresa as my host. She knows food and cooking. She knows that prosciutto is cured Italian ham and she knows it’s thin and slightly salty. She knows to ask if smaller prawns will work for the recipe. And without prompting, she’ll ask why I’m using fresh Dungeness crab instead of canned lump crab meat. At the end of the segment we cut to one last commercial.

      As we come back live, Rick and Teresa are their normally gracious selves, tasting the stuffed shrimp and declaring it delicious. The show is a wrap.

      One more taste-test lies ahead before we can bring this journey to an end. What will the crew say about my "Shrimp Stuffed with Crab?"

      They tell me the stuffed shrimp were delicious. But you know what they really liked? What impressed them the most? The radishes.

      About a week after Sunday’s show, I went back to Williams Seafood to get some photos of the shop for this story.

      I find Mike behind the counter cutting fresh tuna steaks.

      "At least it looked fresh this time," he says.

      + + +

      Epilogue

      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 boilsover
      George Jetson, this one's for you:  https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
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