Breakfast 2021

[liuzhou]

Proper weekend breakfast

 

 

Goose liver sausage, blood sausage, fried egg, fried tomatoes and buttery, toasted rye bread.

 

 

[blue_dolphin]

Kinda weird breakfast but this is what I had today.  Still nibbling...

Made this fava & chickpea hummus with za'atar from David Kinch's At Home in the Kitchen and cut up the veg yesterday so all I needed to do was plop it on a plate.  It was the path of least resistance. 

[rotuts]

@blue_dolphin 

 

chef-ey this and that

 

you bet it is !

 

in the best polite way

 

Wow !

 

that's just stunning 

 

Cheers

Edited November 13, 2021 by rotuts (log)

[Smithy]

On 11/13/2021 at 11:54 AM, blue_dolphin said:

Kinda weird breakfast but this is what I had today.  Still nibbling...

Made this fava & chickpea hummus with za'atar from David Kinch's At Home in the Kitchen and cut up the veg yesterday so all I needed to do was plop it on a plate.  It was the path of least resistance. 

 

"Plop it on a plate"...ha! I need to show you the definition of "plop"! LOL

 

Yours looks grand. My very best plops don't come close.

[robirdstx]

A recent breakfast at the Harlingen Cracker Barrel ~ two eggs over easy/medium (runny yolk/firm white), hashbrown casserole and grilled catfish with biscuits and grits. The eggs were perfect and the catfish was delicious!

 

[kayb]

You know, Cracker Barrel used to be my go-to for breakfast. No matter where you went, it was consistent. Not awesomely wonderful, but consistently good.

 

No more. My last breakfast outing to the one here netted me overcooked eggs, undercooked bacon, biscuits that were cold and doughy inside, and butter that just came out of the freezer. And weak coffee. I can stay home and beat that.

 

[scubadoo97]

27 minutes ago, kayb said:

You know, Cracker Barrel used to be my go-to for breakfast. No matter where you went, it was consistent. Not awesomely wonderful, but consistently good.

 

No more. My last breakfast outing to the one here netted me overcooked eggs, undercooked bacon, biscuits that were cold and doughy inside, and butter that just came out of the freezer. And weak coffee. I can stay home and beat that.

 

You could have beat it even if it was good.  I have faith in EG members 

[chileheadmike]

We usually have pretty good luck with CB and stop there when travelling.  Like kayb said, nothing spectacular but it's usually hot and relatively fast. 

[Kim Shook]

A couple of recent breakfasts:

 

Those eggs are from the exact same carton and cooked at the same time😠. 

 

We STILL have panettone French toast in the freezer:

Served with some Benton’s bacon. 

[Kim Shook]

One more - this morning:

Scrambles with cheese and catsup.

[Duvel]

Sunday at Duvel‘s …

 

 

And a special breadroll with mayo and grey shrimp for me 🥳

 

[blue_dolphin]

This is yesterday's breakfast.  Crispy fingerling potatoes & crispy fried eggs with capers, olives & bread crumbs from David Kinch's At Home in the Kitchen. 

It was very good so I'm making it again today. 

[Anna N]

 Rye toast is not the best substrate for poached eggs but it is what I had. Amazed at the colour of these yolks. 

[Margaret Pilgrim]

Rye toast is actually my first choice for poached eggs.    My only niggle is the yolk that escaped to the plate.   A sublime plate regardless.

[Margaret Pilgrim]

On 11/21/2021 at 1:10 AM, Duvel said:

Sunday at Duvel‘s …

 

 

 

Sublime and culturally quintessential.    Makes one want to book a ticket.

[liuzhou]

48 minutes ago, Anna N said:

 Rye toast is not the best substrate for poached eggs but it is what I had. Amazed at the colour of these yolks. 

 

I had poached eggs on rye a couple of days ago. Often do. Didn't take a photo, though. Yes, I prefer a wholewheat bread, but no complaints about rye.

[blue_dolphin]

@Anna N's poached eggs are killing me!  

 

Bacon jam & sharp Cheddar cheese toastie

 

[Margaret Pilgrim]

I may have told about having breakfast alone in a cafe in a small town.   Not considering how unusual it was, I ordered poached eggs on rye toast.    It took a LONG time to arrive, as the fry cook incorporated this order into his grill-centric routine.    He also looked around to see who the oddball was who ordered this.

Edited November 27, 2021 by Margaret Pilgrim (log)

[liuzhou]

Rye Toast and Yellow yellow yolky boiled eggies. Sadly they were just past poachability, which would have been my preference after seeing @Anna N's a couple of days ago.

 

[Anna N]

 

Mushrooms on toast. Adapted  someqwhat from a recipe in David Kinch’s At Home in the Kitchen. 

[Steve Irby]

Non-cardiologist approved buttermilk biscuits made with lard and White Lily SR Flour.  Generously anointed with butter and ribbon cane syrup.  I'm 67 and originally from the Philadelphia MS area and the syrup is just like we had as kids.  Not quite the the glorious catheads my grandmother made  but still very tasty. Baked on a cast iron griddle (hoe) that has been handed down at least three generations.

 

[rotuts]

@Steve Irby 

 

very nice , I can appreciate 

 

the aroma

 

' Lard ? '

 

it just depends 

 

blocks of hydrogenated lard 

 

piggy flavors removed ?

 

that's one thing

 

Fat from a pig 

 

carefully, carefully rendered and  saved 

 

its quite another .

 

a cooking show I watch 

 

https://www.itv.com/hub/james-martins-saturday-morning/2a5159

 

and enjoy 

 

a week ago or so

 

he used   '' Iberico Pork Fat '

 

\that came in a jar , and was widely available 

 

in local ( higher end ? )

 

markets

 

I watched this segment w Eagle- ish eyes :

 

https://www.jamesmartinchef.co.uk/recipes/bangers-with-onion-gravy-and-mash/

 

https://www.itv.com/hub/james-martins-saturday-morning/2a5159a0172

 

and for review purposes :  the jar :

 

 

in the pan :

 

 

this looks ' fat - creamy '

 

and not hard 

 

anyone know what this is ?

 

this type of rendered pork fat

 

perhaps not from Spain 

 

would be nice to have

 

for flavor 

 

next to the Duck fat  ( rendered )

 

 

 

 

 

 

[Ann_T]

 

Made Moe steak and butter basted eggs for breakfast.

 

[Steve Irby]

@rotuts Plenty of piggy left in.  I occasionally  go in halves and buy a local hog.  I'll have the hog scalded and split in half or sectioned into primal cuts.   I always get the head, tail, and extra fat.  The last pig had mangalista aspirations  with a 4-6 inch fat cap.  Low and slow on the rendering has yielded very good results.  I vacuum bag in pretty small portions in my VP112.

 

   

[Anna N]

 Apologies to those who are edge-to-edge/wall-to-wall perfectionists. Rye toast with garlic and herb cream cheese and a generous sprinkle (downpour?) of TJ‘s umami seasoning.