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Breakfast 2019


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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 by IowaDee (log)
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@Shelby

 

where did you get a duck egg ?

 

suprise.gif.e64e34dd9ce0d65668e5cd5c6b966e6a.gif

 

money-mouth.gif.26c0b0c0098434a04a7acd459793d367.gif

 

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 !

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2 minutes ago, rotuts said:

@Shelby

 

where did you get a duck egg ?

 

suprise.gif.e64e34dd9ce0d65668e5cd5c6b966e6a.gif

 

money-mouth.gif.26c0b0c0098434a04a7acd459793d367.gif

 

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 :) .  

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This morning - quiche and bacon:

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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  Now that that store has been replaced by Publix, almost all of the stores in this area sell the stuff - including Walmart and Wegmans.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.

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@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 !

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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.  

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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).

 

IMG_20190202_132419.thumb.jpg.2606135abb8c068c064fa66aca98445e.jpgIMG_20190202_132015.thumb.jpg.77ec006f287ce926eb9a93437a3e36f3.jpgIMG_20190202_131807.thumb.jpg.094b3b0de1a2188a84ef66c80d1ac09f.jpgIMG_20190202_131306.thumb.jpg.3900ce16ee0079233e786dec1a29d7b5.jpg

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~ Shai N.

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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. 

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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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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 by JoNorvelleWalker (log)
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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.

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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.

 

 

 

 

 

 

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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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Step by step

 

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Onigirazu with pepperoni and egg. 

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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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@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

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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. 

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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