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liuzhou

Breakfast 2019

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@blue_dolphin

 

Im not sure what the pork PS's are

 

Ive no doubt tried them, but I can't say

 

I think the wrapping on those might be ' thick '

 

pls don't hold me to that

 

the wrappers on the Thai are much thinner , like WonTongs

 

there is a Veg version I think

 

but the shrimp Ive use for some tme

 

and really enjoy them

 

tomorrow for sure , or when it warms up

 

TJ;'s will no doubt D/C  there Thai Shrimp

 

these ?

 

https://eatingatjoes.com/2014/08/07/trader-joes-thai-shrimp-gyoza/

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I'm not so sure how much or in what way it matters when it comes to pre-made frozen pot stickers or wontons, but if you are making home-made dumplings the type of filling you use does make a difference as to the thickness of the wrapper.The time it takes to properly cook the thicker noodle wrapper for a pork filled pot sticker is too long for cooking a delicate shrimp filling. So for a shrimp wonton or a shrimp potsticker I would advice a thinner wrapper. My potstickers are always pork and vegetable, so I have no experience trying to make a pot sticker with a shrimp filling. My wontons however are always shrimp.

 

The round pot sticker skins sold for that purpose are often thicker than the square wonton wrappers, although at some of the noodle factories in Oakland Chinatown I have seen varying thickness for both styles. I did try the TJ's dumplings once, but wouldn't recommend them. I found them salty and the filling kind of mushy and indistinguishable. In their defense, however, I've never had any other brand of frozen product, so maybe the rest are worse.

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530

22 hours ago, Kim Shook said:

Thank you!  Here 395you go!

Thank You!

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

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Yesterday I baked a loaf of Japanese milk bread

 

52364817_japanesemilkbread2.thumb.jpg.015ef65f5a6b6bb506d23e9246e3666c.jpg

 

And this morning I ate some toasted with marmalade that my husband brought back from London 

 

2056238666_marmaladetoast.thumb.jpg.f5e3ebf9940ba4dc54abed0be1b41c8a.jpg 

 

 

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Sweet pasta with creamy milk-malt-vanilla sauce, with poppy seeds, and a small amount of cocoa.

 

IMG_20190118_221540_1.thumb.jpg.c1c8f14f4efe93b19cba7813632528ae.jpg

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~ Shai N.

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19 hours ago, liamsaunt said:

Yesterday I baked a loaf of Japanese milk bread

 

52364817_japanesemilkbread2.thumb.jpg.015ef65f5a6b6bb506d23e9246e3666c.jpg

 

And this morning I ate some toasted with marmalade that my husband brought back from London 

 

2056238666_marmaladetoast.thumb.jpg.f5e3ebf9940ba4dc54abed0be1b41c8a.jpg 

 

 

 @liamsaunt Magazine worthy.

 

Yesterday morning I had a craving for Chinese.

242691904_ChineseBeanswithSpicyPorkFebruary2nd2019.thumb.jpg.7cd27f28e28912d8d104ba35a089f30b.jpg


So  I made Spicy Green Beans and Pork in a black bean sauce. 
Moe had it for breakfast and I took the same to work for lunch. 

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Two collaborations I Always forget :

 

Eggs and Tomato's

 

and 

 

Rice and Tomato's

 

personally

 

not for me  , for some reason

 

Seafood of all kinds , and tomato's

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Inspired by a hot brown, while trying to eat healthy and get my protein in.   Slice of turkey, sauteed spinach, broiled tomatoes, cheddar, and a soft boiled egg.  Followed by a matcha protein shake...

 

20190204_074949.jpg.07832fabad8dd15c3dd68e345c13bf4b.jpg

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Smoked salmon on some melba toasts and two cups of tea.  The salmon is wild caught.  Delicious.

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On 2/4/2019 at 11:26 AM, Okanagancook said:

Smoked salmon on some melba toasts and two cups of tea.  The salmon is wild caught.  Delicious.

Hot smoked or cold smoked?

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The salmon was cold smoked.  Ate the last of it with toast this morning...unfortunately I chipped a tooth on the crust...$150 later the dentist patched it up.  Now that’s an expensive breakfast.😫

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My cousin stopped by yesterday with a plate of pizzelles that she made. Had one with a cup of coffee for breakfast.IMG_0973.thumb.JPG.af80c5091cfc2fa9c422a72f86639667.JPG

Then had another.....🙃

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Moe's Breakfast.
We had lunch out yesterday and I wasn't hungry for dinner
so I made him something good this morning.

 

1246208898_GrilledSteakSandwichbreakfastFebruary6th20192.thumb.jpg.bf342eeb11d9bb5536a4c7863c571680.jpg

Grilled New York Strip, served on a split baguette,

1530004698_GrilledSteakSandwichbreakfastFebruary6th20191.thumb.jpg.31b324bb62d31eda30b92b355c45f9d4.jpg

 

also grilled and topped with fried onions and mushrooms.

That should keep him going until dinner.

 

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I usually don’t eat breakfast, but after our 6 day CNY trip with a slight calorie surplus I felt strangely hungry this morning ...

Homemade “sausage & egg McMuffin” (no idea what would be the correct english name for that thing; I only know it from the Golden Arches), served with baked beans. Messy to eat, but sooooo good !

 

311732A0-1CDB-4076-949E-8A5DF5BF85B7.jpeg

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468CC076-D227-4FB6-9A41-E2852B3432B9.thumb.jpeg.2ea71b936f0ff75207132d37431d8b28.jpeg

 

Egg and pepperoni onigirazu. ( I was thinking of @kayb  as I made this.  It is in fact a gluten-free sandwich And I know she has a family member who might enjoy  it.)

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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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I don't know why I read this thread, except to make myself feel deprived or like I am on another planet. I eat breakfast, but I don't make breakfast. Mainly I eat toast with butter. Maybe marmalade. Lately I am crushing on sorghum plus salt on pullman bread. In addition, I am trying to reduce my wheat consumption, so that's added a very annoying dimension to the toast addiction. The only thing that would make me happy would be if I had a pho vendor come up the block every morning so I could run out to the street with my bowl and fill it with rice noodles and hot broth.

 

Anyway, this is a round about way to give a round of applause to those who actually make/design/cook a real breakfast. Especially those who make it for others! 

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11 hours ago, Anna N said:

Egg and pepperoni onigirazu. ( I was thinking of @kayb  as I made this.  It is in fact a gluten-free sandwich And I know she has a family member who might enjoy  it.)

 

Must try this for Cara if I get ambitious. My usual treat for her is fried grits cakes, topped with an over-easy egg. Kid can eat her weight in grits.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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On 2/2/2019 at 1:39 PM, liamsaunt said:

Yesterday I baked a loaf of Japanese milk bread

 

52364817_japanesemilkbread2.thumb.jpg.015ef65f5a6b6bb506d23e9246e3666c.jpg

 

And this morning I ate some toasted with marmalade that my husband brought back from London 

 

2056238666_marmaladetoast.thumb.jpg.f5e3ebf9940ba4dc54abed0be1b41c8a.jpg 

 

 

Would you be willing to share the recipe?  I'm quite sure that I'd love milk bread.  

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I made a small batch of the Mustardy Cauliflower Cheese from Ottolenghi's Simple and had it with some toasted rosemary bread

IMG_0167.thumb.jpg.dd97e783003321702f444221047a4733.jpg

This was OK and vegetables for breakfast is always a good thing.  I like cauliflower + curry and I like cauliflower + cheese but cauliflower + curry + cheese isn't the pinnacle of my personal cauliflower pantheon. 

 

 

 

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3 hours ago, blue_dolphin said:

This was OK and vegetables for breakfast is always a good thing.  I like cauliflower + curry and I like cauliflower + cheese but cauliflower + curry + cheese isn't the pinnacle of my personal cauliflower pantheon. 

 

 

I assume you are referring to aged cheeses, to which I'll agree - this recipe doesn't come together my in mind. However, curried cauliflower with paneer is a classic.

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~ Shai N.

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    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
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      + + +

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      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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