Breakfast 2020!

[heidih]

16 minutes ago, Darienne said:

I will never ever eat anything which is grey and square.

 

Shall we put up jiggly pink SPAM pics to take your mind off of scrapple?

[Margaret Pilgrim]

33 minutes ago, Darienne said:

Have a Scrapple story

 

Sheila cooked the Scrapple on her electric frying pan which she had brought along for that purpose and we all...dug...in...sort of....  OMG.  What awful stuff.

Kind of makes you understand catsup.

[Margaret Pilgrim]

Today's sunrise (Sierra foothills)       Maybe we should'a stayed home...   Smoke ius abysmal.

 

Today's breakfast = runny fried eggs on hominy, bacon, sliced peaches.

[liuzhou]

 

Leftover Beijing Duck with recrisped skin, green onions and Sriracha sauce.

[scubadoo97]

On 9/10/2020 at 9:45 AM, Anna N said:

 

cabbage rolls. Why not?

 

 

look good!

what’s the filling?

[weinoo]

 

Enjoying what are probably the last of the decent delivery tomatoes on this lovely (Pain d'Avignon) multi-grain toast with smushed avocado. A little fleur de sel sprinkled on top. Half an egg. Fruit alongside.

[Kim Shook]

Breakfast on Monday was my disappointing eggs (not hard-cooked, not soft-cooked – IP fail for me) and some toasted semolina bread:

[rotuts]

@Kim Shook 

 

take notes on that timing !

 

next time you get yolks just like that

 

make deviled eggs.   best deviled eggs ever

 

I guarantee .

 

dont know why , or chopped eggs for an egg salad sandwich.

[Kim Shook]

This morning:

\

Toasted rye and the perfect fried egg.  I know that the toast is underdone, but I wanted it soft enough to mop up that gooey yolk. 

[robirdstx]

20 hours ago, Kim Shook said:

This morning:

\

Toasted rye and the perfect fried egg.  I know that the toast is underdone, but I wanted it soft enough to mop up that gooey yolk. 

Lightly toasted rye is perfection for me!

[robirdstx]

 

Late breakfast, early lunch, Thursday brunch ~ leftovers from last night’s dinner mixed together, reheated and served in a warm flour tortilla.

[blue_dolphin]

Cheese & spicy pepper potato ball from Portos bakery topped with a boiled egg

 

[Kim Shook]

Made @Shelby's white bread in the CSO on Wednesday.  Toast for breakfast yesterday:

She said it made good toast and she was right!

[Ann_T]

I had planned to make burgers with ground sirloin last night and didn't.

So...............this morning I made Shepherd's Pie. One for Moe and one for me .

 

Moe had his for breakfast and I'm taking mine to work

for lunch.

[dscheidt]

French toast from the cinnamon bread I made the other day. 

 

 

I make this in bulk and cook it sous vide, so we have three more batches in the freezer.

[liuzhou]

三鲜馄饨 (sān xiān hún tún)  - three delicacy wontons in spicy chicken broth with lettuce.

 

[shain]

9 hours ago, dscheidt said:

I make this in bulk and cook it sous vide, so we have three more batches in the freezer.

 

Smart move. IDK if I'd bother to precook it myself, but having a ready to fry french toast on hand sounds amazing.

[robirdstx]

 

Breakfast Taco - Potato, Egg, Bacon and Cheese with Salsa

 

Edited September 20, 2020 by robirdstx (log)

[rotuts]

@dscheidt 

 

please clarify the part SV plays in the FT :

 

Im guessing you saturate the Ff , bag it , then SV those bags we see in th pics ?

 

6 slices / bag ?    then you brown the FF before serving ?

 

interesting ideas

[weinoo]

 

Eggs on eggs.

[heidih]

20 minutes ago, weinoo said:

 

 

Eggs on eggs.

 

Good looking bread. Are those regular or garlic chives or?

[weinoo]

Regular old chives (albeit organic), parsley and dill. Almost classic seeded rye.

[dscheidt]

3 hours ago, rotuts said:

@dscheidt 

 

please clarify the part SV plays in the FT :

 

Im guessing you saturate the Ff , bag it , then SV those bags we see in th pics ?

 

6 slices / bag ?    then you brown the FF before serving ?

 

interesting ideas

Sure.

 

I soak the toast as usual. 

 

Then it's bagged and sealed (don't pull too hard a vaccum, you'll squash the slices).  The first time I did this, I did not have a vacuum sealer, so I used zipper bags and sealed them with an impulse sealer.  Six slices from my pullman pans fit in the 10x15 bags I use.  I get 13 1" slices from each loaf, so it works out well.  It's also what we eat for breakfast.   I think if I had bags that held two slices without horrible waste, I'd use that, because it's more flexible.  When I'm doing it for a group, I will put more slices into a bag, in two layers.

 

Then it's cooked at 147 for an hour or a bit longer.  If you have two layers, I'd increase the time. 

 

From there, you could either hold hot at 140F, if you're serving it immediately, or it goes into an ice water bath and to cold storage.  

 

Serving is thaw if required, then brown (and make sure it's to temp internally, I sometimes heat it in a low oven, or in the water bath, before browning.  Speeds things up, if you are doing a lot at once.)

 

I first did this when I had to feed breakfast to 40 of my wife's relatives at the family cabin with a kitchen woefully ill suited for it.  I bagged and cooked it all at home, hauled it to the cabin frozen, and used the circulator to thaw it and start the warming.  Worked very well for that, so I've been doing it for home, and for a few other mass breakfast and brunches. 

[shain]

More of a snack, but in lieu of actual breakfast, so I guess it count.

 

Rice noodles with coconut milk, mango, chili, lime zest, mint.

 

Edited September 21, 2020 by shain (log)

[Anna N]

 

Onigirazu with lightly fried bologna.