Breakfast 2020!

[Nicolai]

Piggies Breakfast....... for Lazy Sunday.....

 

- Fresh cut fruits

 

 

 

 

 

 

- Foul  Mudamas (Fava Beabs) EVOO - Onions - Parsley - Tomatoes - Cucumbers and Dried Labenh Balls plain and Zaatar - Arabic flat bread

 

 

 

 

 

 

- Eggs Benedict with extra Piggies Bacon

 

 

 

 

 

 

- To sweeten things up, Croissant et Pain au Chocolat

 

 

 

 

 

 

- And to finish, a very strong and sweet Yemen Arabica Mocha coffee

 

Edited August 23, 2020 by Nicolai (log)

[chefmd]

 Eggs and ham.

[liuzhou]

汤饺 (tāng jiǎo) - jiaozi in soup.

 

 

 

[Kim Shook]

Very odd.  I was sure that I posted this earlier today.  I even remember remarking to @blue_dolphin that Pt. Reyes is one of our favorite bleu cheeses and how lovely her figs were.  Oh, well.  Senior moments coming fast lately.  

 

This morning:

Grocery store croissants and gorgeous VA white peaches from our newly found produce stand. 

Edited August 24, 2020 by Kim Shook (log)

[spaghetttti]

Simplicity, thy name is French toast 

[shain]

Sunny side down, fried in olive oil and a bit of chili oil. Zaatar, feta, tomatoes, half of a warm crispy simit.

[liuzhou]

Soft boiled duck eggs with flatbread.

 

 

[Ann_T]

My idea of breakfast. Scones and a cappuccino.

 

I love red currant scones.

I can't always find fresh red or black currants. Found some red at the Farmer's Market last week and bought some to freeze.

[chromedome]

44 minutes ago, Ann_T said:

My idea of breakfast. Scones and a cappuccino.

 

I love red currant scones.

I can't always find fresh red or black currants. Found some red at the Farmer's Market last week and bought some to freeze.

 

My parents grew both, as my dad was fond of them. I just used the last of theirs from my freezer (three years old, but well wrapped and still good) over the past winter.

[heidih]

Oh red currants. The Smuckers jelly was our standard filling for Linzer cookies and square. These days I have to use raspberry and tart it up oth lemon juice. Not ideal.  Not paying this price  https://www.ebay.com/i/254512409916?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=254512409916&targetid=935065066267&device=c&mktype=pla&googleloc=9031078&poi=&campaignid=10876471603&mkgroupid=107964302620&rlsatarget=pla-935065066267&abcId=9300401&merchantid=8220764&gclid=CjwKCAjwkJj6BRA-EiwA0ZVPVts2zD8BVs6XkbYYxdkOWI8aGuQLUU9CKImC6BReJK-Jxv8p_QAA4RoCAM8QAvD_BwE

[ElsieD]

I don't usually post on this thread because we don't normally eat breakfast, but I have been wanting to make these for a while so we made some today.  Pikelets, with sausages.   The maple syrup is  courtesy of our neighbour.  Her nephew tapped the maple trees at her cottage and boiled down the sap over a wood fire, the old fashioned way.  It is superb.

[pastameshugana]

21 hours ago, Ann_T said:

My idea of breakfast. Scones and a cappuccino.

 

I love red currant scones.

I can't always find fresh red or black currants. Found some red at the Farmer's Market last week and bought some to freeze.

An absolutely beautiful scone! What recipe do you use?

[shain]

Silken tofu with brown sugar and ginger syrup.

 

 

[heidih]

35 minutes ago, shain said:

Silken tofu with brown sugar and ginger syrup.

 

 

Thanks for the reminder. My local big Asian market (99 Ranch) sells beautiful fresh silken with the ginger syrup in a side container. Light & lovely.

[Kim Shook]

@spaghetttti - So nice to see you!  That French bread looks perfect.  Will you share how it's done?

 

@ElsieD – I love pikelets.  I saw them for the first time in February (I think) when @Captain made them.  They are now one of our favorites.  Yours are much nicer than mine – mine come out a bit too dark. 

 

Breakfast yesterday.  I was feeling a little off (fine today) and this is one of my lifelong I-don’t-feel-good breakfasts:

Really good tomatoes on toasted white bread (the only kind of sandwich bread that will be in the house during tomato season) and Duke’s. 

[ElsieD]

@ElsieD – I love pikelets.  I saw them for the first time in February (I think) when @Captain made them.  They are now one of our favorites.  Yours are much nicer than mine – mine come out a bit too dark. 

 

Mine are likely different from his.  In looking at various recipes, a lot of which were Australian, I saw that most use baking powder.  Mine were made using yeast.  You mix flour, active dry yeast, a teeny bit of sugar, salt and warmed milk together.  Let sit for a couple of hours until nice and bubbly then fry on medium heat.  They cook at a lower heat than say, pancakes, so they take a bit longer.  But, they are a snap to make.  Apparently you can heat leftovers in a toaster but we didn't have any left.

[chefmd]

Sous vide corned beef (180 degrees for 10 hours) with potatoes and egg.

[Ann_T]

On 8/27/2020 at 5:19 AM, pastameshugana said:

An absolutely beautiful scone! What recipe do you use?

@pastameshugana,  you can find the recipe on my blog here:

https://thibeaultstable.wordpress.com/2015/07/14/raspberry-scones/

Moe had a bowl of local blueberries and yogurt early and later requested

a piece of toast. I offered to make eggs, but he just wanted toast.

Edited August 28, 2020 by Ann_T (log)

[Kim Shook]

@chefmd – nice looking breakfast.  I love the crust you got on your potatoes!  As far as the corned beef goes – did you buy already corned beef in the packet and sous vide it as is, or did you “corn” it yourself?

 

@Ann_T – I, too, would want only toast if I had access to bread like that!

 

This morning:

 

The last of the figs.  I’ll have to see if anyone has any tomorrow. 

[chefmd]

@Kim Shook I bought corned beef and sous vide it.  Too much trouble corning it myself.

[shain]

Fluffy buttermilk pancakes with peaches, ricotta flavored with vanilla, pecans, maple.

 

 

[Kim Shook]

@ElsieD and @shain - between the two of you, I believe I’ve been convinced to make pancakes sometime this week!

 

Honestly, I feel like giving up on soft boiled eggs.  I’ve tried pretty much every method and thought I’d found the answer with the IP.  I’ve had multiple successes making them at Low Pressure for 4 minutes, ice water soak for 30 seconds, cold water rinse for 5 seconds, then a 3-minute ice water soak.  As I said when I wrote up the recipe, I don’t know if this whole dance is necessary, but since it was working so well, I did it.  This time was a disaster:

So MUCH snot. Ick🤢. They were also impossible to peel. I ended up cracking them open into a pan, scraping them out with a spoon and cooking them in some butter:

Very, very disappointing.  I'll try this again at 5 minutes, I guess.  Served with sausage links, hash brown patties, and milky bread toasted. 

[rotuts]

@Shelby  

 

has ( had ? ) a reproducible IP low pressure Rx for soft boiled eggs

 

from the refrigerator ,

 

Ive used it in the past .   but Ive lost my Red engineered lined notebook

 

so cant recall the times.    I used to do 1 - 1.5 doz a time , then chill in cold tap water 

 

until @ tab water temp  then re-refrigerate.   Id return w hot tap water  while making coffee  

 

etc and etc , and always came out fine.    the re-therm  was my idea of course.

 

I even re-thermed in hot tap water in the micro for 30 seconds , the eggs being completely submerged.

 

on the next really slow day , ill have to re-read  the entire IP and CSO threads

 

and take some notes from my own work.

 

there are a lot of really slow days , these days.

 

I expect more to come until Vaccination day shows up on the calendar

 

too bad Bezos and Musk  are so keen on their " equipment '

 

and want to go to the Moon.

 

a subscribe-and-save  vaccination program would do a lot more good for

 

the world that that nonsense 

 

Edited August 31, 2020 by rotuts (log)

[shain]

Rice, natto, a little soy sauce, scallions, pickled ginger and some leftover Japanese style mushrooms.

 

 

[Kim Shook]

7 hours ago, rotuts said:

@Shelby  

 

has ( had ? ) a reproducible IP low pressure Rx for soft boiled eggs

 

from the refrigerator ,

 

Ive used it in the past .   but Ive lost my Red engineered lined notebook

 

so cant recall the times.    I used to do 1 - 1.5 doz a time , then chill in cold tap water 

 

until @ tab water temp  then re-refrigerate.   Id return w hot tap water  while making coffee  

 

etc and etc , and always came out fine.    the re-therm  was my idea of course.

 

I even re-thermed in hot tap water in the micro for 30 seconds , the eggs being completely submerged.

 

on the next really slow day , ill have to re-read  the entire IP and CSO threads

 

and take some notes from my own work.

 

there are a lot of really slow days , these days.

 

I expect more to come until Vaccination day shows up on the calendar

 

too bad Bezos and Musk  are so keen on their " equipment '

 

and want to go to the Moon.

 

a subscribe-and-save  vaccination program would do a lot more good for

 

the world that that nonsense 

 

 

Thank you.  Weird thing - I checked with @Shelby and it turns out that her recipe (the one that you referenced) and mine are the same recipe.  Sigh.