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liuzhou

Breakfast 2019

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I wasn't expecting to see onigarazu in this thread! Made a rice ball the other day with salted cod roe-flavored processed cheese as a filling. Much humbler than Anna's offering, cheese and rice balls definitely have form.

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3 hours ago, helenjp said:

I wasn't expecting to see onigarazu in this thread! Made a rice ball the other day with salted cod roe-flavored processed cheese as a filling. Much humbler than Anna's offering, cheese and rice balls definitely have form.

 So very nice to see you.

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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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Stewed Spinach Eggs (Ägg med stuvad spenat), recipe available online here.

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In the video about this recipe at the link above, Rachel calls this Swedish shakshuka. I had my doubts but the warm, creamy spinach is generously seasoned with nutmeg and white pepper and tastes very Swedish indeed. The cool, crisp, lightly pickled garnish of red onion, fresh hot chili and herbs provides the perfect contrast to the richness of the spinach. I had to use a jalapeño because the called for red chile that I'm sure is in my fridge was hiding. Since I was lacking that color, I cut up a bunch of little gold tomatoes and added them to the vinegar and felt they were a good addition. I'd make it again.

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I love ravioli. When I was in Moscow we eat pelmeni with milk cream. Its very delishes.

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If I've done this right I've managed to upload a photo of my breakfast this morning. Tomatoes and basil (from a Seattle farmers market last Thursday) on toasted La Brea Whole Grain Loaf with Best Foods REAL Mayo (:D). New Zealand cheddar from the co-op (Puget Consumers Co-op). 

Breakfast IMG_20190916_091546664.jpg

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Soft boiled eggs on toast to start the day.

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Made a brunch the other day.  One of the guests has some major dietary restrictions right now, hence the addition of the rice crackers, pork rinds and hummus.....  The sausage is homemade venison.  Wish we would have made more...good stuff.

 

IMG_6788.JPG.c4695b3b65a6b4488b0497b9dba9eede.JPG

 

Not pictured, boudin, scrambled eggs and turkey bacon (not too bad, if you are craving bacon but can't have it)

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1 hour ago, Shelby said:

Made a brunch the other day.  One of the guests has some major dietary restrictions right now, hence the addition of the rice crackers, pork rinds and hummus.....  The sausage is homemade venison.  Wish we would have made more...good stuff.

 

IMG_6788.JPG.c4695b3b65a6b4488b0497b9dba9eede.JPG

 

Not pictured, boudin, scrambled eggs and turkey bacon (not too bad, if you are craving bacon but can't have it)

 

Nice spread @Shelby. (Like your board)

Grilled Baby Back Ribs for breakfast this morning. Served with TBQ sauce.

 

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And potatoes roasted in the CSO.

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This was suppose to be last night's dinner, but we had lunch out and weren't hungry for dinner.

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4 hours ago, Shelby said:

Made a brunch the other day.  One of the guests has some major dietary restrictions right now, hence the addition of the rice crackers, pork rinds and hummus.....  The sausage is homemade venison.  Wish we would have made more...good stuff.

 

IMG_6788.JPG.c4695b3b65a6b4488b0497b9dba9eede.JPG

 

Not pictured, boudin, scrambled eggs and turkey bacon (not too bad, if you are craving bacon but can't have it)

 

I want my dietary restrictions to include pork rinds. Beautiful platter @Shelby

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 I wanted something just a little different this morning. The last time I put in a grocery order I was able to get some frozen artichoke bottoms. I took one of these and chopped it up and sautéed it in a little butter. I put it on some toasted rye bread and topped it with some Seriously Sharp cheddar.

 

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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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Reheated chicken and noodles from Tuesday night's dinner.    Like a warm comforter.    Hey, it's foggy and 60 degrees here!

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eGullet member #80.

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Can't beat it.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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 Eggs scrambled with some cheese and some scallions and piled onto a toasted English muffin.  

 

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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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13 hours ago, liuzhou said:

小笼包 xiǎo lóng bāo

剁辣椒 duò là jiāo (chopped chili sauce)

 

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Oh YUM!

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Chocolate pot de creme.   Hey, I needed to test it for tonight's dinner party.   You wouldn't want to serve guests an unknown quantity would you?

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eGullet member #80.

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Yesterday’s sunrise:

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Followed by half a mini quiche from TJ’s freezer section:

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My quiche is better. 

 

Today’s sunrise - almost 60°F! A heat wave is upon us!

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Followed by a drive to Rulf’s, a local apple orchard, for fresh donuts and coffee, consumed out on the porch. 

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There were 2 donuts, both warmed just a bit in the oven. I ate them both. 

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5am pre flea market breakfast.    8 year old granddaughter begged to spend the night after a family dinner last night.   Okay, but we're going to the flea market and get up when it's dark.   OK! 

 

"Mother approved" organic and whole grain dry cereal and milk.     "Frambled" egg with cheddar.    Hot chocolate.    So far, fairly within her mother's guidelines.

 

With her settled in, I dropped a couple of slices of cinnamon raisin bread into the toaster.    "RAISIN TOAST!!!    AMA... I LOVE RAISIN TOAST!"   So mom's limited menu out the door, she wolfed a heavily buttered slice.     Not a bad breakfast to ward off "getting up too early " malaise.     

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    • 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.
       
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      "Your crab was dry," Mike says as I walk into his shop, Williams Seafood Market and Wines in the Spokane Valley. He tells me the crab cakes I made on TV back in December looked delicious . . . but the giant Dungeness Crab that he donated for the on-camera display "looked dry and the shell wasn’t shiny enough."

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      + + +

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      + + +

      I’ve never cooked on the "Today Show" on NBC in New York. I’ve heard that cooks who appear on "Today" are escorted into what is called a "Green Room," catered with lush displays of fresh fruit, vegetable and cheese trays, pastries and a never-ending assortment of beverages to await their few moments of fame. We don’t have a "Green Room" at KXLY. What we have is a room used by the weekday news staff to script out the flow of the news programs.

      Not having a Green Room is a blessing in disguise. The atmosphere in the studio is very casual and I don’t have to sit in a cold, lonely room waiting for a perky intern to escort me to the studio. I wait in the studio.

      You learn to be patient and immodest around the crew -- these are the people who watch you unzip your pants in the studio. You pull out your shirt so they can thread a small microphone from your waist, underneath your shirt, up to your neck and then clip the little mouthpiece to your collar.

      The only style advice I ever got was from my co-host, Teresa Lukens, who cautioned me not to wear a striped or checked shirt on-camera-something about the pattern of my shirt being a distraction to the viewers. (And I thought the girth of my waist was more of a distraction to the viewers than the pattern of my shirt).

      I don’t wear a Chef’s coat, because I don’t consider myself a Chef. I’m a cook and I want the viewers to relate to my story and my personality with ease and comfort. I want them to feel comfortable going into their kitchens at home and creating the types of dishes they might have at a restaurant. I don’t want to scare them by thinking only a guy in a chef’s coat can cook good food.

      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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