Breakfast 2023

[rotuts]

@Ann_T 

 

soak the slices , not the whole ham.

 

that's how I got the idea a long time ago.

 

I got some sliced danish ham  , and it seems to be much more  porky 

 

and had much better ham favor than the usual deli ham I was getting .

 

a regional higher end USA brand.  for some reason I soaked a few of those slices

 

and it brought out the ham flavor similar to the Danish ham

 

I realized that that was so much salt in the deli ham , that it covered cup the ham flavor

 

the danish ham just had less salt than the USA brands.

 

the salt defused into the cold water by surface area , keep tat in mind.

[Ann_T]

15 minutes ago, rotuts said:

soak the slices , not the whole ham.

I really want to cook a whole bone in ham.   Slices won't satisfy the craving for a baked ham

with all the sides.  

I might try your soaking tip though with smoked pork chops.

 

[rotuts]

cook the ham whole.

 

then slice and then soak

 

and repeat.

 

I assume the chops are thick.

 

won't get a lot of salt ut of them

 

unless you soak for some time , and then might get boggy.

 

technique might only then be helpful for bacon

[MaryIsobel]

While neither my husband nor I have medical issues that dictate lower sodium, the last few years so many things taste way too salty for me and I love salt! Not sure what is going on with my taste buds but I have also lost my taste for red wine which I used to love. Same thing has happened with coffee. My husband makes me an espresso when I get up in the morning but after that I have no desire for coffee. I used to drink 5 or 6 cups a day. Hopefully I will not lose my taste for white wine or G&T's...

[Ann_T]

Didn't make the wings for dinner last night so made them for Moe's breakfast this morning.

Served with a little TBQ on the side and a Wedge Salad with tomatoes from our garden.

[blue_dolphin]

Wow, @Ann_T - forget the Wheaties, that's a real breakfast of champions! 

 

I had leftover cold soba noodles from yesterday' lunch.

Recipe from Andy Baraghani's The Cook You Want to Be.

[Senior Sea Kayaker]

Western sandwich on focaccia with gazpacho.

 

[C. sapidus]

 

Chorizo tacos

[blue_dolphin]

Crispy Chickpea Bowls with Lemony Yogurt and Chile-Stained Fried Duck Egg with Fluffy (and Crisp) Flatbread.  Both recipes from The Cook You Want to Be. 

 

The flatbreads lived up to their name: pillow-y and fluffy inside and crispy on the outside. A fine return for minimal effort. 

[Ann_T]

I had planned to make Chicken Cacciatore for dinner last night.

But Moe said that he wasn't really all that hungry which worked for me because

I wasn't hungry and I was tired, so I made it for breakfast this morning.

I love this  version of chicken cacciatore which @JoNorvelleWalker shared. 

Made without tomatoes, peppers, etc... More of a "white" version.

[Captain]

Bacon and egg toasted focaccia sandwich for breakfast.

[shesmfoody]

On 6/23/2023 at 11:19 PM, Ann_T said:

 

I would love your breakfast.  And I never peel tomatoes.  I like the skin.

I made Korean Fried Chicken for Moe's breakfast this morning.

That fried chicken looks absolutely amazing! Fried chicken has really become a cultural phenomenon in Korea from what I've heard. People always say it's almost impossible to have bad fried chicken there - the Korean chefs have obviously perfected the art of the coating.

 

Was it easy to make at home? I'd love to try an authentic Korean fried chicken recipe myself. 

 

I'm visiting Seoul soon and really want to sample the original fried chicken and other Korean Foods listed in this article https://gowithguide.com/blog/seoul-tourism-statistics-2023-the-ultimate-guide-5535

 

Thanks for sharing - now I'm craving it too!

[Senior Sea Kayaker]

Egg, blood sausage, aged cheddar, tomato, lettuce on a toasted soft bun with the last of the gazpacho.

 

[blue_dolphin]

Eggs in Spicy Tomato Curry from The Cook You Want to Be with Fluffy (and Crisp) Flatbread from the same book.

I'm always overcooking the yolks in dishes like this but duck eggs have a nice big yolk that's easier to keep runny!

[BeeZee]

Bought a bag of small avocados, perfect single serving. Tiny tomatoes (marketed as "Sprinkles"), a bit of salt-free seasoning, a dash of grated parm instead of salt.

 

[blue_dolphin]

Two more recipes from The Cook You Want to Be:  Fluffy Parmesan Scramble and (not) Long Beans with Creamy Sesame Sauce.

Softly scrambled eggs get draped in a wisp of prosciutto and grilled green beans are drizzled with a lemony tahini-miso sauce that I'll be trying on other veg. 

[Smithy]

1 minute ago, blue_dolphin said:

Two more recipes from The Cook You Want to Be:  Fluffy Parmesan Scramble and (not) Long Beans with Creamy Sesame Sauce.

Softly scrambled eggs get draped in a wisp of prosciutto and grilled green beans are drizzled with a lemony tahini-miso sauce that I'll be trying on other veg. 

 

That looks like it must be a brilliant book. On the other hand, everything you post looks brilliant. I think you'd be a great cookbook influencer marketer!

[blue_dolphin]

9 minutes ago, Smithy said:

 

That looks like it must be a brilliant book. On the other hand, everything you post looks brilliant. I think you'd be a great cookbook influencer marketer!

 

Thanks!  It's a good book. Quite a few fresh flavor takes that incorporate Andy's Persian heritage but aren't at all traditionally Persian. I bought the book last year, around the time it came out, after listening to several author interviews on Good Food, Salt + Spine, etc. but I didn't really dive in until this month - it's the cookbook of the month in the Facebook cookbook group that I participate in.  Always fun to share cooking with others!  

[Senior Sea Kayaker]

The last of last weekend's soup with a naan and aged cheddar melt and a V8.

 

[Senior Sea Kayaker]

Saturday morning breakfast: breakfast sausages, toasted focaccia, blistered tomatoes, an acidic foraged apple and an egg with chives and cilantro.

 

[Ann_T]

On 11/10/2023 at 4:15 AM, Senior Sea Kayaker said:

The last of last weekend's soup with a naan and aged cheddar melt and a V8.

 

 Now that is a breakfast I would really enjoy.

 

Moe's breakfast.

 

Soft boiled eggs with toast fingers.

Edited November 11, 2023 by Ann_T (log)

[Ann_T]

I still had a chicken breast left from our Friday night's roast chicken dinner. So I made Moe a hot chicken sandwich for dinner last night.

I had cut potatoes for fries and let them soak in cold water and only ended up frying half.

The other half I left soaking and then used this morning, cutting them into 1/3rds and frying to go into Spanish Tortillas.

Added to beaten eggs along with fried onions.

Rather than fry like an omelette, I baked them in small cast iron skillets for individual Tortillas.

 

Moe had one for breakfast along with toasted baguette and I'm going to take one for lunch.

[C. sapidus]

Chorizo and egg tacos

 

[Ann_T]

Baguettes baked this morning.

 

Slice one while still a little warm.

Toasted for Moe's breakfast to go with bacon and easy over eggs.

The bacon is Kirkland's brand reduced sodium.

Even if we hadn't had to reduce Moe's sodium intake, I would still buy this bacon. It is that good.

[liuzhou]

皮蛋瘦肉粥 (pí dàn shòu ròu zhōu), century egg and lean pork congee. First  thing I've cooked in almost five months.

 

Edited November 14, 2023 by liuzhou (log)