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liuzhou

Breakfast 2019

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It isn't my normal choice of breakfast, but I'm being advised by the charlatans in the medical profession that I ought to up my calcium and potassium intake. I'll go back to a full English tomorrow.

 

I did enjoy it, though.


Edited by liuzhou (log)

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D923DB17-367B-4DBB-9EC5-98B775DCB40B.thumb.jpeg.ae70842b4cadcac1e360b1703d2c3387.jpeg

 

Kielbasa and egg onigirazu. 

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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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7 hours ago, liuzhou said:

It isn't my normal choice of breakfast, but I'm being advised by the charlatans in the medical profession that I ought to up my calcium and potassium intake. I'll go back to a full English tomorrow.

 

I did enjoy it, though.

 

I am a medical charlatan and I advise you as well to keep up the good yogurt! JK, as long as you exercise, but I gotta say that I eat that as dessert every other day and I really enjoy it!

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11 hours ago, liuzhou said:

Unsweetened home made buffalo milk yoghurt with banana.

 

banana.thumb.jpg.f8c3060d7a9dc79119674777bf8f4deb.jpg

Love the bowl. I've never had buffalo milk yogurt, but I like yogurt in general. Bananas are NOT NOT NOT food!

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MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Sun's up and shining on my sausage, egg & cheese on a roll

IMG_0054.thumb.jpg.14752b1fb66be38347651324ddfb6830.jpg

Edited to add that the sausage is the Maple Sage Breakfast Sausage from Kenji's The Food Lab I portioned the sausage out into thin, 2 oz patties, just the right size for a breakfast sandwich and they cook up pretty quickly, right from the freezer

I'd gladly trade this for some of @Ann_T's beautiful toast!

 


Edited by blue_dolphin (log)
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10 minutes ago, Kim Shook said:

A couple of recent breakfasts - toast with ham and scrambled eggs:

 

 

toast with Stouffer's creamed chipped beef:

DSCN9101.JPG.b7daa18624b3c87d9954b7d05b345c77.JPG

Oh yeah!!!  That's exactly what I'm going to have for breakfast this morning!

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@Kim Shook

 

Creamed Chipped Beef is an underaprpeciated treat

 

esp on crispy toast.

 

I used to make it a lot.  the chipped beef came in packets .

 

Ill have to look into it again.

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SOS. I love it. Mama used to get little glass jars of dried beef, and she'd make white sauce, shred the beef and stir it in. We would eat it over toast or over mashed potatoes.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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breakfast:

 

1211204250_HBES.thumb.jpg.7ab34e1160cf781bfaaa2548cadf9a00.jpg

 

two Tj's HB's  CSO'd until crispy

 

soft scrambled eggs

 

and Jones [ prepare your self ] MicroWaved swausage

 

[ much gasping here and there ]

 

very nice.   I should have kept the HB's a little longer in the CSO for a bit more crispiness

 

and J's Micro'dS are not bad at all if you get the timing just right.  a few to many seconds ?  cardboard nails

 

the HB's take a bit too long for breakfast , but will have their place later in the day.

 

I have not yet evolved to cooking with M.R. early in the day.

 

but its a thought !

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My son the vegetarian (not sure how that happened) cooks a lot of beans in the Breville PC.

 

He loves the Greek Style Gigante Lima beans from Fig, a Mediterranean store in Victoria.  We were there the other

day and picked up a few things including a bag of jumbo dried Lima Beans.

 

This morning he made Greek Gigante beans in Tomato oregano dill sauce.   

2099093766_GreekGiganteBeansinTomatoOreganoDillsauceJanuary28th20191.thumb.jpg.ebe12da205cc6e709d9e6cda7aaf488a.jpg

Moe had a bowl with toast for breakfast.

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53 minutes ago, Ann_T said:

441081297_BiscuitsJanuary31st2019.thumb.jpg.ecc16af638dc0b09f57b99d25711894c.jpg

 

Just out of the oven.

Destined for Moe's breakfast. 

 

 

Those look amazing.

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Breakfast today is a toasted English muffin with a drizzle of honey and smeared with peanut butter.

 

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526

On 1/22/2019 at 11:47 AM, Kim Shook said:

@Anna N185 - a question about all of your lovely wrapped up things that you are doing lately.  Do they stay hot in the time it takes to wrap them? (You are perhaps more deft than I, but I know it would take a few minutes for me).  Or do you heat them after wrapping?

 

We had out of town company for the weekend.  Breakfast on Saturday was Sunday Morning Casserole:

186DSCN9090.JPG.6f2befca81598d6ca25b90c38c6463dc.JPG

Egg, bread, sausage, cheese and sliced red skinned potatoes.  I love something I can put together the night before.  This one is especially nice with the potatoes.

That looks fantastic, would you mind sharing the recipe?


I've learned that artificial intelligence is no match for natural stupidity.

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Winter squash soup with lemongrass and coconut milk from Deborah Madison's Vegetarian Cooking for Everyone. A few TJ's Thai shrimp gyoza 

fullsizeoutput_399d.thumb.jpeg.58b9d6fc35c1e5ab666f79a32f2de22e.jpeg

 

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@blue_dolphin

 

if those

 

 TJ's Thai shrimp gyoza 

 

are what I think they are

 

they are delicious. 

 

I hesitate to mention this , as TJ's keeps track of what I like

 

and deletes some of my favorites.

 

I just Micro them , w some sort of dipping sauce

 

usually  soy / chili oil / greater ginger from Fz / garlic +/- / green pinion  2 drops of RB40

 

now Ill have to try them w a crusty Bottom !

 

thanks for the inspiration 

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@rotuts, this was my first time trying them and I was quite pleased.  I was going to pick up a bag of the pork pot sticker dumplings and decided to treat myself to these instead. 

I followed the stove top instructions:  4 min in a pan with a little oil, then add water and steam 4 more min.  

I made a dipping sauce from Laoganma Spicy Chili Crisp, soy sauce and a little Chinkiang vinegar.  Yum!

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      + + +

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      + + +

      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.

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      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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