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liuzhou

Breakfast 2019

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7 minutes ago, Anna N said:

I was challenged to experiment with them so I’m not afraid to risk another one. But I am curious.  What  shelf position did you use? I somehow don’t think it matters. For my first experiment which was not too successful the rack or shelf was in the toast position. 

 

That's the shelf position I used as well and with multiples, I tried to space them evenly. 

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Duck egg steamed in the CSO this time for 25 minutes on steam 210°F. Not quite as bad as yesterday but not a whole lot different. It’s quite fascinating to me. This egg weighed 101 g. It went straight from the refrigerator into the oven and when it was finished I just ran some cool water over it so I could peel it. It was dead easy to peel. 
 

Though it was less than ideal in terms of what I was hoping for, I mashed it up with some butter, seasoned it with some wasabi furikake and spooned it onto some toasted rye bread. Quite a satisfactory breakfast. 4DAA9DED-0B5C-4F0A-A045-BEE810BFBADD.thumb.jpeg.bb9d58a438f9d675c6741a2f6fc9cafd.jpeg

 

082977F9-52BD-4C64-B2B3-8B2AA162F163.thumb.jpeg.5073774e229b837cc07b7370dd436c60.jpeg

 

C6BD15E2-EF55-4F3B-B93C-A0A594E05373.thumb.jpeg.c217c01a7afa09d0fa999f072b7c7959.jpeg

 

 

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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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30 minutes ago, Anna N said:

when it was finished I just ran some cool water over it so I could peel it. It was dead easy to peel. 

 

As you know, my default eggs are duckular and I've never had problems peeling them, fresh or less so. Had problems sometimes with chicken's eggs.

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@Anna N  When I had ducks I found the shells to be harder than chicken, the whites tended to more "rubbery" than chcken. I had chickens too so they were all "pasture raised".   Mail order chicks from the Sears catalog! Have fun playing :)

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3 hours ago, Anna N said:

Duck egg steamed in the CSO this time for 25 minutes on steam 210°F.

 

 

Are you finding the CSO a better method than stovetop?    Ease?    Energy efficiency?    Results?


eGullet member #80.

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20 minutes ago, Margaret Pilgrim said:

 

Are you finding the CSO a better method than stovetop?    Ease?    Energy efficiency?    Results?

Too many variables for scientific analysis. 😂

 

I am simply playing with duck eggs in my kitchen and eating the results. 

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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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22 minutes ago, Anna N said:

I am simply playing with duck eggs in my kitchen and eating the results. 

 

Not a bad gig...

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eGullet member #80.

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2 hours ago, Ann_T said:

Made Moe cream of mushroom soup for breakfast.

1592124617_CreamofMushroomSoupNovember9th2019.thumb.jpg.1265c4572b840208b1e2db4e80da043b.jpg

 

I'm working today so I'll take some for lunch.

 Ann, that looks incredible. Would you share the recipe? 

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7 hours ago, MetsFan5 said:

 Ann, that looks incredible. Would you share the recipe? 

 

@MetsFan5 here is the link to the recipe.  I just use it as a guideline and adjust depending on 

how much I am making.   I used fresh thyme in today's batch but I also like it with tarragon. 

 

Cream of Mushroom Soup

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5 hours ago, liuzhou said:

Served on teardrop plate. It hasn't made an appearance in a while!

Oh good! So glad to see it’s still around!

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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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1 hour ago, Ann_T said:

Breakfast for Moe.

567124384_ItalianChickenwithspaghettiAglioEOlioNovember10th2019.thumb.jpg.e5b6f5a590aacef690fe93d614ea7350.jpg

Italian Chicken (breast)  with spaghetti Aglio e Olio.

 

I'm taking the same to lunch.  Will have to be careful not to breathe on anyone. 

 

 

I am always impressed by your breakfasts - first and foremost by your cooking (of course) and getting up so early to provide them. But secondly, by Moe‘s ability to metabolize all this glorious food (yes, I know ehat he gets for dinner, too). I always imagining him happily marching off to the depths of the famous coal mines of British Colombia for a double-shift to compensate for your great meals ...

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On 11/9/2019 at 5:18 AM, Anna N said:

.

.


 

Though it was less than ideal in terms of what I was hoping for, I mashed it up with some butter, seasoned it with some wasabi furikake and spooned it onto some toasted rye bread. Quite a satisfactory breakfast. 

 

 

 

C6BD15E2-EF55-4F3B-B93C-A0A594E05373.thumb.jpeg.c217c01a7afa09d0fa999f072b7c7959.jpeg

 

 


I like your "egg salad" combo, if I may call it that. I have never thought of putting furikake with eggs. I might try that. Minus the wasabi; I have just the plain variety of furikake. 

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14 hours ago, Ann_T said:

Breakfast for Moe.

567124384_ItalianChickenwithspaghettiAglioEOlioNovember10th2019.thumb.jpg.e5b6f5a590aacef690fe93d614ea7350.jpg

Italian Chicken (breast)  with spaghetti Aglio e Olio.

 

I'm taking the same to lunch.  Will have to be careful not to breathe on anyone. 

 


This looks SO delicious! And to have it for breakfast? Oh my. 

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On 11/5/2019 at 7:19 AM, Ann_T said:

Moe's breakfast.

2014580950_ChiliandToastNovember5th20191.thumb.jpg.b6a5da25e1bde1c15f3ea753aaa43c30.jpg

Chili and Toast.

 

Chile. One of my favorite breakfasts. This looks delicious. 

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On 11/6/2019 at 9:16 AM, Ann_T said:

@IowaDee,  thank you.  

1069409056_SausageMushroomandLeekQuicheNovember6th2019.thumb.jpg.9648726f62b8ffa72f9714708e6cb974.jpg

Decided to make a Quiche for breakfast. 

Made the all butter pastry and got it into the fridge around 4:30 AM.

The filling was sausage, mushroom and leeks. Along with four eggs, heavy cream, fresh grated Gruyere and Parmesan, salt and pepper. Cooked the filling and left it to cool.

Pie went into the oven around 6:30.

1778387029_SausageMushroomandLeekQuicheNovember6th20191.thumb.jpg.a9dbf91782c8af5e64b6b5f157c9a14c.jpg

Served with a side salad.

 

 

Do you sleep? :D

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There was a discussion this morning on another group I enjoy, about biscuits and the right flour to use. Some seem to think that you can only make a good

biscuit if you use White Lily flour.  Or some other low protein flour. 

1388640570_BaconandCheddarBiscuitsNovember12th20193.thumb.jpg.f1daf183f2da08fefa8efbd2e087ffb8.jpg

 

Over the years I have used a variety of different flours with different levels of protein. I've never had a problem with baking a nice flaky biscuit regardless of what flour I use.

I mentioned the biscuit discussion to Moe and it gave him a craving so I baked him bacon and cheddar biscuits for breakfast.

 

83688876_BaconandCheddarBiscuitsNovember12th20194.thumb.jpg.3c8870761f9dbe3053734df489dfa643.jpg

 

The biscuits were light and flaky AND I made a point of using high protein flour. The same flour I make all my breads with.

615234605_BaconandCheddarBiscuitsNovember12th20192.thumb.jpg.97be825bbb07512cc6d3af52b77b8bae.jpg

I believe the secret to making biscuits is being quick and not over handling the dough.

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I put a Zuni Café Cookbook fried egg on top of the leftovers of the Three Sisters Bowl I made the other day for lunch. 

IMG_1556.thumb.jpeg.2b7915aad185945d5d85316aa576fc3f.jpeg

The crunch of the breadcrumbs and tartness of the vinegar were good additions, though I would never have turned down one of @Ann_T's magnificent biscuits!

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1 hour ago, liamsaunt said:

Akoori with some buttered scali bread

So you sent me scurrying off to learn about these two things. I am totally familiar with the dish of scrambled eggs but not with that name for it so that something I learned and the scali bread I had never heard of. Again I learned something this morning. Thank you for sharing your fabulous meals. 

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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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      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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