Breakfast 2019

[liuzhou]

Scrambled eggs with morels and chives. Half a cow of butter. With toast. The empty space bottom centre is where the toast went.

 

Edited February 16, 2019 by liuzhou (log)

[kayb]

Always in favor of half a cow of butter.

 

[IowaDee]

Was that half a cow of butter split from pole to pole or across the equator?  We once split the cost of a cow and I could never decide if we should have gotten the north or the south half.  Which was better, the intake end or the outflow one?    Turned out it was a beef breed so my opinion didn't matter a bit...

Edited February 16, 2019 by IowaDee (log)

[Shelby]

Duck egg, bologna and tomato onigirazu

 

[rotuts]

@Shelby

 

where did you get a duck egg ?

 

 

 

consider this :

 

next time you have a Duck Egg , use Mortadella  ( USA , not Itallian , they put pistachios in the M in Italy it seems .  Idiots ! )

 

and then check back.  you don't need to get the mortadella cut ultra thin , but you can wrap it around the egg and then rap some more around the tomato !

[Shelby]

2 minutes ago, rotuts said:

@Shelby

 

where did you get a duck egg ?

 

 

 

consider this :

 

next time you have a Duck Egg , use Mortadella  ( USA , not Itallian , they put pistachios in the M in Italy it seems .  Idiots ! )

 

and then check back.  you don't need to get the mortadella cut ultra thin , but you can wrap it around the egg and then rap some more around the tomato !

My wonderful egg person/friend that lives not too far from me.  She has chickens and ducks.  She always says "are you sure you don't mind taking some duck eggs???" and I'm always like "HECK YES".  We give them fish, ducks and geese....in return she gives us eggs.  Works out well  .  

[rotuts]

give it up on bologna

 

move to USA Mortadella

 

just saying.

 

its not quite Scrapple , but what can you do ?

[Kim Shook]

This morning - quiche and bacon:

The quiche is from a local producer that used to be a grocery chain.  They were a beloved tradition in Richmond and natives lost their minds when they decided to sell out.  They smartly kept up their production of prepared foods and bakery items that sold through the store that replaced them.  Now that that store has been replaced by Publix, almost all of the stores in this area sell the stuff - including Walmart and Wegmans.  Stores that cater to the local market are thinking ahead!  Anyway, the quiche is very good.  Light and creamy.  We often buy one when they go on sale in the evenings and portion it out for breakfast for the week.  I heated it in the CSO on convection/steam at 325F for 12 minutes.

[rotuts]

@Kim Shook

 

do love quiche  or what

 

there is  Wegmans near me

 

can youy give me more infer on the Q ?

 

thanks

 

back when , Way Way Way back when ............

 

"""" People """"""    had Quiche

 

and a Spinach Salad  with Raw sliced mushrooms in it.

 

they did well I think.

 

forgot what was for dessert

 

but the wine was probably 

 

and Almaden Chabls

 

from CA and dry

 

Im so sorry I didn't keep on bottle from Almaden

 

Fishes , Chickens , Ducks , Turkeys

 

probably a bit drunk

 

Raising a Glass !

[Kim Shook]

1 hour ago, rotuts said:

@Kim Shook

 

do love quiche  or what

 

there is  Wegmans near me

 

can youy give me more infer on the Q ?

 

thanks

 

back when , Way Way Way back when ............

 

"""" People """"""    had Quiche

 

and a Spinach Salad  with Raw sliced mushrooms in it.

 

they did well I think.

 

forgot what was for dessert

 

but the wine was probably 

 

and Almaden Chabls

 

from CA and dry

 

Im so sorry I didn't keep on bottle from Almaden

 

Fishes , Chickens , Ducks , Turkeys

 

probably a bit drunk

 

Raising a Glass !

It was just a quiche Lorraine.  Very simple, but creamy - the way I make mine.  I've never tried Wegman's quiche, but based on their other stuff, I'd imagine it is very good.  

[chefmd]

Shakshuka with base of chickpeas topped with eggs, bacon, feta.  Green sauce was left over from kebabs.

[shain]

Jachnoon, traditionally eaten at Saturday breakfast. after spending the night in a in the oven.

Made of silan sweetened dough, stretched extremely thin, and laminated with butter. Then it is rolled and placed in a sealed pot to bake and steam overnight.

Served with the mandatory tomato puree, zchug and haminados egg that spent the night in the same oven.

Also Lima beans that were also baked overnight and topped with olive oil fried sage prior to eating.

A small glass of cold ouzo (arak would've been more traditional, but I don't keep a bottle at home).

 

[Okanagancook]

Interesting looking food!

[Anna N]

On 2/15/2019 at 11:44 AM, Shelby said:

Duck egg, bologna and tomato onigirazu

 

 Because many of us are curious about the origins of things, here  is how this “sushi sandwich” was born. 

[liuzhou]

Home made 小笼包 (xiǎo lóng bāo) with soy and black vinegar dip.

 

Edited February 19, 2019 by liuzhou (log)

[JoNorvelleWalker]

22 minutes ago, liuzhou said:

Home made 小笼包 (xiǎo lóng bāo) with soy and black vinegar dip.

 

 

 

For breakfast?

 

[liuzhou]

1 minute ago, JoNorvelleWalker said:

 

For breakfast?

 

 

 

Yes. Why not?

It's fairly common to have them for breakfast. In fact, my nearest XLB place only opens for breakfast.

[JoNorvelleWalker]

23 hours ago, liuzhou said:

 

 

Yes. Why not?

It's fairly common to have them for breakfast. In fact, my nearest XLB place only opens for breakfast.

 

Forgive me, for breakfast it seems odd.  According to 23andme I am only 0.1 percent Chinese.  Later today I should see a colleague who is a master CSO bao maker and, should I remember, I'll ask her.

 

 

Edit:  @liuzhoumy friend gave me a look like I must be crazy.  She added she eats pizza for breakfast as well.

 

Edited February 20, 2019 by JoNorvelleWalker (log)

[SusieQ]

22 minutes ago, JoNorvelleWalker said:

 

For breakfast?

 

OMG, I would LOVE to have this for breakfast!

[Katie Meadow]

Making potstickers from leftover filling and wrappers for breakfast is a total treat. It doesn't happen often.

 

@Anna N  The history of onigarazu...I had no idea. I buy onigiri frequently but have never seen these sandwiches for sale. Do you or @Shelby have good suggestions for a place to start if I want to make them? I've done very little Japanese cooking and even will need a refresher on making sushi rice it's been so long. Despite the fact that I am such a lazy breakfast cook and rely primarily on toast or fried grits, the idea of an omelet inside rice inside of nori is truly compelling.

[Anna N]

2 hours ago, Katie Meadow said:

Making potstickers from leftover filling and wrappers for breakfast is a total treat. It doesn't happen often.

 

@Anna N  The history of onigarazu...I had no idea. I buy onigiri frequently but have never seen these sandwiches for sale. Do you or @Shelby have good suggestions for a place to start if I want to make them? I've done very little Japanese cooking and even will need a refresher on making sushi rice it's been so long. Despite the fact that I am such a lazy breakfast cook and rely primarily on toast or fried grits, the idea of an omelet inside rice inside of nori is truly compelling.

Katie,

 

 There are lots of youtube videos on how to make onigirazu.  It becomes much easier as you go along. I use a mould which really makes it simple now.  You do not use sushi rice, just cooked rice.   I cook it and freeze it so that breakfast is really quite simple.

 

 I find personally that 150 g or thereabouts of cooked rice makes a perfectly adequate size sandwich. 

 

If you cook your Japanese short grain rice by whatever method  you normally use  and then, while it is still hot, scoop 150 g on to some plastic wrap and wrap it securely but not compacted and gather up your bundles of wrapped rice and put them into a resealable plastic bag and into the freezer you’ll find that they microwave nicely in about two minutes per package.  Do not refrigerate as the rice will dry out.

 

 I hope this helps. I must admit I have become quite addicted to them. I have a tendency to over stuff which is something you should try to avoid if you can.

 

 

 

 

 

 

[Anna N]

Step by step

 

 

 

 

 

 

 

 

 

 

Onigirazu with pepperoni and egg. 

[rotuts]

@Anna N

 

it the rice ' standard ' sushi rice ?

 

a little sugar and rice vinegar ?

 

a rice mold 

 

wow.  going to have to find one of those !

 

like this one ?

 

https://www.amazon.com/A-76529-Onigirazu-Rice-Sandwich-Maker/dp/B011TM17CW/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=5QEWC5P2DBK0GTB6XQEC

 

thanks for the tutorial

 

I now note you use ' standard ' rice

Edited February 19, 2019 by rotuts (log)

[Anna N]

26 minutes ago, rotuts said:

@Anna N

 

it the rice ' standard ' sushi rice ?

 

a little sugar and rice vinegar ?

 

a rice mold 

 

wow.  going to have to find one of those !

 

like this one ?

 

https://www.amazon.com/A-76529-Onigirazu-Rice-Sandwich-Maker/dp/B011TM17CW/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=5QEWC5P2DBK0GTB6XQEC

 

thanks for the tutorial

 

I now note you use ' standard ' rice

 

 Yes that is the mould. 

[Shelby]

Excellent tutorial Anna!

 

I actually am using sushi rice--seasoned with rice vinegar etc.  Lol, I thought that's what you were using too.  I like it...