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liuzhou

Breakfast 2020!

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On 7/11/2020 at 12:46 PM, Anna N said:

@blue_dolphin

 

I must say that your tater tots look much more like the ones I recall and certainly your preparation beats mine by much more than a country mile. It was your mention of the tots that persuaded me to throw them onto my shopping list so thank you. 

In Canada, what brands are good.  I had a look today but did not buy.  Thanks in advance.

 

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12 hours ago, Okanagancook said:

In Canada, what brands are good.  I had a look today but did not buy.  Thanks in advance.

 

Having only tried a single brand I’m afraid I can’t even begin to answer your question. 


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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On 7/14/2020 at 12:48 PM, Kim Shook said:

Confession time: sometimes when we have really good tomatoes I’ve been known to make 2 halves of a tomato sandwich – one with toast and one with soft bread.  It’s so hard to decide between the two. 

 

I am sure we must be twins.

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Posted (edited)

I may have mentioned this elsewhere  if so , sorry for the dup.

 

In my area , Ive tried the Ore-Ida's , the original brand

 

and generics , from stop & shop  and TJ's

 

most are the tubular version , but there are the flat kind , seen w @Anna N post

 

to me there is very little difference in the potato aspects

 

but larger differences in the innate seasonings

 

I use the CSO  now , and get mine fairly crisp.    they do not end up greasy .

 

I add additional seasoning , when I do , after baking.

 

I usually dip in Mayo , on the plate.


Edited by rotuts (log)
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13 hours ago, Okanagancook said:

In Canada, what brands are good.  I had a look today but did not buy.  Thanks in advance.

 

Can't answer for your side of the country. Here on the other coast it's (NB-based) McCain and (PEI-based) Cavendish, and I don't see a whole lot of difference between 'em. Both seem fine to me, though I seldom eat them (my GF loves them, and when I make "totchos" for her I'll usually nibble a few).

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“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

 

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Had some mediocre corn, so I made it into patties with cheese and spring onions. Served with sour cream and veggies.

 

 

IMG_20200708_221938.jpg

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~ Shai N.

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On 7/17/2020 at 9:56 AM, Shelby said:

I am sure we must be twins.

Add me to that group, please.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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two slices of cold plain pie(pizza). 

I ordered a personal pie and a piece of lasagna from a local place yesterday so I will have some food in the fridge for the next few days to eat on as well as the salad greens and baked chicken breasts to work with.  When it gets hot I have a problem eating but cold pizza and lasagna and chicken salad  or Cobb salad .... no problem.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Posted (edited)

Went out on some AM errands, intending to pick up bread and tomatoes to make a BLT.  I got those but the BLT will wait for tomorrow as I also picked up a pre-made sandwich

IMG_2293.thumb.jpeg.d3185cacb77f52484f69b72369cee45d.jpeg

Proscuitto, brie and arugula with their homemade fig jam.  

 


Edited by blue_dolphin forgot to mention the fig jam! (log)
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Posted (edited)

Bought a bag of my favorite pita breads from a local bakery (lucky to have them nearby, those are among the top 3 best pita breads I had).

I snaked on one, still warm, with tomatoes, chilies, olive oil, and herbs.

 

IMG_20200709_145258.jpg

 

Fluffy, tender, elastic, and flavorful.

 


Edited by shain (log)
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~ Shai N.

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33 minutes ago, shain said:

Bought a bag of my favorite pita breads from a local bakery (lucky to have them nearby, those are among the top 3 best pita breads I had).

I snaked on one, still warm, with tomatoes, chilies, olive oil, and herbs.

Fluffy, tender, elastic, and flavorful.

So simple and fresh. When my friend with 2 vegan daughters came back from an Israel trip her "beef" was "girls stop with the imitation food and eat the beautiful real vegetables!"

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Home made Crumpets. With butter and a drizzle of local honey.

IMG_20200719_093045_1.thumb.jpg.49d987db02da4d6a1b9a6fa9d2a907a3.jpg

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I would kill for those right now. And the ability to eat them without the accompanying gastric distress from celiac.

 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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3 hours ago, Captain said:

Home made Crumpets. With butter and a drizzle of local honey.

IMG_20200719_093045_1.thumb.jpg.49d987db02da4d6a1b9a6fa9d2a907a3.jpg

Oh wow they look good!

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A bunch of leftovers: rice, chickpeas, zucchini, pepper, bacon, turkey breast.  Fried egg of course.

B07402CB-A633-4FD5-977C-AC9951A2F5F2.thumb.jpeg.9c08837109b730e22b6eaab834b2ea15.jpeg

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Posted (edited)

I made a curry for breakfast... A vegan curry in order of operation. Oil, onions, salt, ginger, garlic, scotch. Bonnet, tomatoes, all spice, black pepper, lemon, bell peppers, coconut milk, curry powder, tomato paste, lemon, sugar, salt, baby broccoli, green beans, tofu, pea shoots, a whole can of ackee, cut up squash blossoms, served and topped with scallions and a little Thai basil.

 

The squash blossom flower was dragged through the sauce at the end and was delicious:  I also did the trick with the tofu where I froze and defrosted, froze and defrosted... It gave the tofu a wonderful texture. 

 

 

 

50128031918_f24dcecb28_z.jpg

 

 


Edited by BKEats (log)
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10 minutes ago, BKEats said:

  I also did the trick with the tofu where I froze and defrosted, froze and defrosted... It gave the tofu a wonderful texture.

 

I used to do this back in the Hippie cooking era.   Only freezing and defrosting once, it make tofu "crumbly" so you could saute it and use like hamburger.


eGullet member #80.

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41 minutes ago, Margaret Pilgrim said:

 

I used to do this back in the Hippie cooking era.   Only freezing and defrosting once, it make tofu "crumbly" so you could saute it and use like hamburger.

If just me I use half the block "fresh" and do the freeze with the other half for variety. Only one freeze. A nice contrast

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15 hours ago, Captain said:

Home made Crumpets. With butter and a drizzle of local honey.

 

 

Bees have a mile or so foraging distance. Do you know what your honey is coming from. My hives  had an odd mix of citrus and eucalyptus! Good taste though. 

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6 hours ago, heidih said:

Do you know what your honey is coming from.

 

No I don't. But I love the differences throughout the seasons.

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An antipasto pasta is surely an oxymoron but that's what this moron had for breakfast

IMG_2761.thumb.jpeg.d4dc10cc7fa6d53ea0473b453a18f853.jpeg

Caponata, grilled artichokes, kalamata olives, pepperoni and feta tossed with lumaconi

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15 hours ago, blue_dolphin said:

Caponata, grilled artichokes, kalamata olives, pepperoni and feta tossed with lumaconi

Had to look up lumaconi!

 

CCAC9530-DB10-4C98-9DB5-DC24E4CC8898.thumb.jpeg.7627fec3d63417b25a1dff1df1f7ec5b.jpeg

 

Cheese and onion toasties. I suspect the photograph may be somewhat blurry and it may be time for me to give up on photography. 

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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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