Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

liuzhou

Breakfast 2020!

Recommended Posts

Trader Joe's lentil and ancient grains soup (found in refrigerator case). Cool and rainy morning so I felt like soup was going to hit the spot. It is good, but looks like barf, so you'll not see me post a photo.

  • Haha 3

"Only dull people are brilliant at breakfast" - Oscar Wilde

Share this post


Link to post
Share on other sites

Didn't have any bacon for my baguette sandwich, so subbed pork cutlets (salted and peppered).

 

20200314_090430.thumb.jpg.2bb0d12b94c59730797061dc0276694a.jpg

  • Like 6
  • Delicious 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Share this post


Link to post
Share on other sites
3 hours ago, liuzhou said:

Didn't have any bacon for my baguette sandwich, so subbed pork cutlets (salted and peppered).

Looking at your baguette I was tempted to say that bacon was overrated but that would be a whopper. Still your meal does look good. I am very curious about the little fishes. Are they a pattern on a plate? 


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

Share this post


Link to post
Share on other sites
Posted (edited)

 

20 minutes ago, Anna N said:

Looking at your baguette I was tempted to say that bacon was overrated but that would be a whopper. Still your meal does look good. I am very curious about the little fishes. Are they a pattern on a plate? 

 

No, it's kitchen paper / paper towels.

 

 


Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Share this post


Link to post
Share on other sites
16 minutes ago, liuzhou said:

 

 

No, it's kitchen paper / paper towels.

 

 

 

Duh!  Thanks


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

Share this post


Link to post
Share on other sites

@Ann_T

 

Oh WoW !

 

nothing could be farther away from

 

" McDonalds "  or any other ' FFBreakfast '

 

than this.

 

congratulations 

  • Thanks 1

Share this post


Link to post
Share on other sites
Posted (edited)

Brunch.

Jachnun, haminados eggs, grated tomatoes with mint and schug, plain schug.

Broccoli slaw with a thin coating of mayonnaise, lots of lemon zest, lemon juice, some mint.

To the unfamiliar, jachnun is a buttery (or, sadly, more often margarine-y :S) laminated dough made with date molasses (though it's not much sweeter than a dinner roll). It is then placed in a sealed pot and baked overnight, so that it develops a dark brown color and distinct flavor (butterscotchy, a bit like rugbrod). Actually, the one pictured is not the most successful one, the lamination of the first few was too thick.

 

 

IMG_20200307_130916.jpg

IMG_20200307_130119_1.jpg


Edited by shain (log)
  • Like 3

~ Shai N.

Share this post


Link to post
Share on other sites
48 minutes ago, shain said:

Jachnun, haminados eggs, grated tomatoes with mint and schug, plain schug.

I am always happy to learn about something new such as the jachnun but I confess it is the broccoli that is calling out to me. 

  • Like 2

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

Share this post


Link to post
Share on other sites
26 minutes ago, Anna N said:

I am always happy to learn about something new such as the jachnun but I confess it is the broccoli that is calling out to me. 

 

Jachnun is one of the most well loved dishes in Israel :)

But the broccoli is definitely tasty as well (and faster to make):

1 broccoli (300g), blanched, sliced thinly

Handful of chopped mint

1 onion, thinly sliced

2 tbsp mayo

zest of one lemon

lemon juice ,salt and pepper to taste

  • Like 1
  • Thanks 2

~ Shai N.

Share this post


Link to post
Share on other sites

@shain

 

Thank you so much. 


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

Share this post


Link to post
Share on other sites

A couple of days ago - IP eggs and Dave’s Killer raisin bread:

DSCN0710.JPG.60c67189bbe627e9addb1240470b6145.JPG

 

This morning was a rare breakfast at home on a Saturday for the two of us.  Mr. Kim chose fried eggs (cooked too hot, too fast) and bacon:

DSCN0713.JPG.8eb54b2667e0f781c6a4381ce0fc438b.JPG

Still ended up with runny yolks and he was satisfied.  I chose cinnamon toast with Dave’s Killer raisin bread and bacon:

DSCN0714.JPG.bcc55538818d28fbd39b73f8bab79758.JPG

I about burnt the toast, too. 🙄

  • Like 5

Share this post


Link to post
Share on other sites

@Kim Shook

 

Ill be right over

 

transport  aside

 

nice +++  id say

  • Thanks 1

Share this post


Link to post
Share on other sites
35 minutes ago, robirdstx said:

Poached Egg on a crispy Hash Brown Patty

Nice play!

  • Thanks 1

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

Share this post


Link to post
Share on other sites
19 hours ago, Kim Shook said:

I about burnt the toast, too. 

🙄

 

About burnt is the perfect toast!

  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Share this post


Link to post
Share on other sites

@robirdstx Your breakfast looks really good. Did you make that hash brown patty or is it something that we can buy from the store? It reminds me of the McDonald's hash brown patty (different shape, though), which I really like. TIA!

Share this post


Link to post
Share on other sites
1 hour ago, MokaPot said:

@robirdstx Your breakfast looks really good. Did you make that hash brown patty or is it something that we can buy from the store? It reminds me of the McDonald's hash brown patty (different shape, though), which I really like. TIA!


Thanks, store bought in the frozen food section.

  • Like 2

Share this post


Link to post
Share on other sites

47F here at 8am. Could not sleep so started crockpot of lamb shank at 3am with plenty of liquid. So  lamb broth for breakfast. Meat and veg on "hold warm" for rest of day. Really really good. The gross looking yellow blobs are squirts of ballpark mustard - ran out of Dijon. 

IMG_1249.JPG

  • Like 6
  • Delicious 2

Share this post


Link to post
Share on other sites

@Ann_T 

 

although everything you make and paste looks Sooooo delicious

 

Im especially impressed w your consistently fine  Mashed Potatoes and Gravy

 

I never peeled , just ' cleaned '    I thought that improved them noticeably.

 

do you peel ?

 

if you do , try it once w just cleaning and de-divoting the bad spots

 

love to hear your opinion 

 

 

Share this post


Link to post
Share on other sites

@rotuts, just I always peel for mashed potatoes.  My mom was the worst cook and her potatoes were always lumpy (as in uncooked lumps).

I hate lumps.  And have never been a fan of potato peels.  The only time I don't peel is for french fries.  

 

And I use russet potatoes for everything. Mashed, scalloped, fried, baked, etc...   And russets always mash up smooth.   

1036160593_PotatoMasher.thumb.jpg.48fc88270b9bb518288489f62c3b8fe8.jpg

 

For a large quantity I use a ricer, but for just a few potatoes I use the old fashion masher.  Presidents Choice brand.

Bought a number of years ago.  Also works great when making refried beans.

 

152277188_PotatoMasher1.thumb.jpg.729963a63b2d6115b78685322952dfb5.jpg

 

Not sure if it shows well in this picture, or the one below,  but the masher is blade like (but not sharp) and the bottom edge is just slightly tapered and rounded. 

 

1010218412_PotatoMasher2.thumb.jpg.1de28d2cb8e2061e466b4b813ab600ed.jpg

 

 

  • Like 7
  • Thanks 2

Share this post


Link to post
Share on other sites

I have the same one. It's actually meant as a pastry cutter (and is the best I've ever owned), but certainly works well for mashing too.

  • Thanks 1

“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Share this post


Link to post
Share on other sites

  • Similar Content

    • By curls
      Couldn't find a topic devoted to sourdough discard cooking, so thought I would start one and see how much interest it would generate. Moderators, if there is a topic, please merge.
       
      Recently I have begun making sourdough bread and am caring for a sourdough starter. Since there is currently some difficulty finding flour (due to COVID-19 related supply chain issues, etc.) I don't want to throw out any of my sourdough starter. I am also following guidance from King Arthur Flour and Cooks Illustrated for working with a small sourdough starter (10 g. flour | 10 g. water | 10 g. sourdough starter) and using recipes that use smaller amounts of sourdough starter or only building my starter up if called for by a recipe.
       
      I have made the following recipes and would make them again:
      - King Arthur Flour sourdough discard crumpets. https://www.kingarthurflour.com/recipes/sourdough-crumpets-recipe
      - King Arthur Flour sourdough discard waffles. I used a mix of yogurt & milk instead of buttermilk but otherwise made the recipe as written.  https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
       

       

       
      What are you doing with your sourdough discard?
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By liuzhou
      First breakfast of the year, on a freezing morning. 三鲜馄饨 (sān xiān hún tún) Home made three taste wontons (pork, shrimp and shiitake) in a spicy broth.
       
      Photos taken through a filter of steam.
       

       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...