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Breakfast 2021


liuzhou
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24 minutes ago, liuzhou said:

I'm in the middle of packing to move home. Nightmare. So any cooking for the next week or so may be minimal.This morning breakfast was this. No description required.

 

156228032_20210114_1254101.thumb.jpg.ad5a7ea847f5e5231ed5a997ba559cfb.jpg

 

Where is home?

 

(Thinking of you and wishing you the best.)

 

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6 hours ago, liuzhou said:

I'm in the middle of packing to move home. Nightmare.


Best of luck to you 🤞

 

Having moved far more often than I wished for, I can fully sympathize with you ...

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The other day, I made some parsley & Parmesan drop scones (posted above with the squash hash) and froze the extras. 

This morning, I thawed one, split and toasted it lightly and made an egg sandwich with a country ham biscuit slice:

IMG_3478.thumb.jpeg.005fdb09276102aa8c5fe59406304d71.jpeg

A very satisfactory use for these leftovers.  I'll have to try a sausage patty next time.  

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3 minutes ago, Ann_T said:

I really need to try your scones.

 

Yeah, and I would give my eye teeth to try your biscuits and be able to make bread like you do!

 

The drop scone recipe in Greenfeast omitted the bacon that's in this online version but is otherwise pretty much the same. 

The US version of the book calls for 180g all purpose flour and 2 3/4 tsp of baking powder and 1/4 tsp salt

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On 1/14/2021 at 12:11 AM, liuzhou said:

I'm in the middle of packing to move home. Nightmare. So any cooking for the next week or so may be minimal.This morning breakfast was this. No description required.

 

156228032_20210114_1254101.thumb.jpg.ad5a7ea847f5e5231ed5a997ba559cfb.jpg

What kind of sausage is that? It looks different than the typical breakfast sausage in the states.

I've learned that artificial intelligence is no match for natural stupidity.

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1 hour ago, MSRadell said:

What kind of sausage is that? It looks different than the typical breakfast sausage in the states.

 

Well, i'm not in the States, but in China.

 

Here is the packaging.

 

819091008_20210116_1337551.thumb.jpg.c52efd882e9a4cb55e4f2cc61c25fec2.jpg

 

 

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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On 1/14/2021 at 3:08 AM, liuzhou said:

 

New home is about only 10 minutes walk from old home, but moving is still traumatic.

Good luck on the move. How does the kitchen in the old place compare to the new place?

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Moe's breakfast (I'm taking to work for lunch).
 
1067279870_BeefandBlackbeanblackpeppersauceJanuary17th2021.thumb.jpg.46d246b03eee7a6323328eaa5109cdcb.jpg
Beef Black Bean and Black Pepper stir fry.
Thinly sliced a thick NY strip steak that I had planned to grill last night for dinner and didn't.
1399746229_CastIronRoundGriddle.thumb.jpg.3a6b9d5449a85203b65d887026bbef1c.jpg
 
Instead of using the wok, I used this big round cast iron griddle pan that covers two burners on the stove. I forgot about this pan, probably because it is so big and heavy. I like it better than my Wok. Seared the beef, removed and then added the vegetables, onions, peppers, red and green, and thai chili peppers, fresh garlic, julienned ginger. Finished with a little broth, black bean sauce, pepper sauce, tossed the beef again to coat and served over rice.
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From @Ann_T's sublime to my ridiculous!  

A bowl of black eyed peas and toast.

IMG_3490.thumb.jpeg.f344cc04fa837ae3b506c3fa6ef66e68.jpeg

These are the Organized Peas (or Beans) from Vivian Howard's This Will Make It Taste Good.  They get kicked up with her tomato/pepper condiment, "Community Organizer."

I put some sharp Cheddar on my plate but didn't eat it.  Fromage fort coming up?

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We bought a pannetone before Christmas.  This week, I made some French toast with it:

IMG_4782.jpg.4a61c537fc0863e092a677d8a5a2f02c.jpg

 

I sliced it and set it out overnight:

IMG_4783.jpg.4eee0a1f29d9b1a267a3e7de7642c05b.jpg

 

Instead of my usual cinnamon sugar, I used some of the sweet spice mix that my BIL made with his own citrus zest:

IMG_4793.jpg.56f739bc082f56cba6ca912093ec33d6.jpg

 

Sunday:

IMG_4790.jpg.bf4d23cc98e2e25edb0e3bc35d0895af.jpg

The last of the egg “muffins” I made and a freezer gift: sausage rolls from Christmas breakfast. 

 

This morning:

IMG_4819.jpg.09dfe777b79874940b2abc139d01f937.jpg

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So many wonderful looking meals and photos on this page.

 

Had to go into Victoria yesterday morning because Moe was having some dental surgery.

I was sure he wouldn`t be able to each much after or would even feel like eating so I made him a good breakfast.

692654561_RoastTopSirloinSandwichJanuary20th20211.thumb.jpg.84d3ff7df8f0822b2e99e586cc5f1090.jpg

 

Leftover roast sirloin sandwich

1686638469_RoastTopSirloinSandwichJanuary20th20212.thumb.jpg.4c02b24cb8ec3e3c38d6c8ed68f945e3.jpg

on homemade baguette.

1684853478_RoastTopSirloinSandwichJanuary20th2021.thumb.jpg.351d4812310c55a34d5ecbca4e5debef.jpg

With horseradish sauce. 

 

He will be on soft foods for the next few days so today`s breakfast is going to be oatmeal.

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@Ann_T - poor Moe.  But that sandwich is a glorious send-off!  

 

This morning I had some of the panettone French toast and sage sausage:

IMG_4826.jpg.5a15f22ebcce898f795cd9dbb90462ad.jpg

A lot of brown, but so good. I'm glad I got some this morning - it's almost gone!  Mr. Kim seems to be a big fan.  Just ordered a couple from Amazon.  

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One of Jessica’s friends tested out some chocolate/chocolate chip/dried cherry bread on us:

IMG_4831.thumb.jpg.8e312aeeb5e186fd17401bd8d186225a.jpg

It looks burnt and it was slightly overdone, but that’s mostly the cocoa.  Sliced open:

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Done for a few minutes at 300F Bake/Steam in the CSO with butter:

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She wanted feedback.  My comments: “Well, I had a piece last night at midnight and am having another for breakfast, so I obviously like this a LOT!  I had it right out of the bag last night and this morning warmed up slices in my convection/steam oven.  It is incredibly rich, and the dried cherries are perfect.  Just a couple of notes (since you said you wanted to know what I thought) – the loaf was on the edge of being overcooked.  The crust was extremely hard to cut through.  Using cocoa makes it hard to judge doneness, so maybe depend more on loaf temp?  I am not a coffee drinker, so when I was eating it, I was trying to tell if I was tasting the espresso or if it was just the cocoa.  I decided that I was actually slightly tasting the espresso and that was ok with me.  One other thing – I’d make sure that all of the cherries were definitely pushed into the dough before baking.  I had a couple that had popped out and they were carbonized!  LOL  Anyway, bottom line is that this was a great loaf that needed (in my opinion) a couple of minor tweaks."

 

I am going to do French toast with the remaining bread.

 

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