Breakfast 2025

[C. sapidus]

Clean out the fridge breakfast: chorizo, leftover mustard greens, long red chiles, onion, cumin, and a roasted chile Poblano, finished with Thai basil, Mexican oregano, avocado, and an over easy egg.

 

Edited Tuesday at 02:50 PM by C. sapidus (log)

[blue_dolphin]

Kimchi & avocado toast, topped with a fried egg and a drizzle of kimchi mayo:

I need to get back to this topic but didn’t think of a photo til it was half gone!

[Shel_B]

48 minutes ago, blue_dolphin said:

Kimchi & avocado toast, topped with a fried egg and a drizzle of kimchi mayo:

I need to get back to this topic but didn’t think of a photo til it was half gone!

Nice image ... well done.

[MaryIsobel]

4 hours ago, blue_dolphin said:

Kimchi & avocado toast, topped with a fried egg and a drizzle of kimchi mayo:

I need to get back to this topic but didn’t think of a photo til it was half gone!

Incredible photo!

[blue_dolphin]

Kimchi fried rice with scallion salad from Julia Turshen’s Small Victories 

I made this with a mix of pineapple kimchi (which has cabbage in it) and radish kimchi plus a sliced Chinese sausage

[Ann_T]

Moe had dinner for breakfast again.

 

Pollo Alla Marengo with a side of pasta with a fresh tomato sauce.

I'm working today and taking the same for lunch.

Dinner will be something light.

[Ann_T]

On 5/13/2025 at 10:23 AM, blue_dolphin said:

Kimchi & avocado toast, topped with a fried egg and a drizzle of kimchi mayo:

I need to get back to this topic but didn’t think of a photo til it was half gone!

That is an amazing photo.   

[blue_dolphin]

Kimchi grilled cheese

I had some extra kimchi/onion/Chinese sausage mixture from yesterday’s fried rice, so I used it up this way.

[rotuts]

I knew this was going to be good , but I was wrong :

 

 

Fresh buttered sourdough toast , CSO'd , from TJ's  ( they get it daily from the Cape )

 

soft scrambled eggs , w a bit of white miso  ( both from Tj's )  

 

thinly sliced  GE-IDS smoked turkey breast , window green onions.

 

this was spectacular . 

 

the last slice was a bit too thick , this happens when you can't wait to dig in .  keep the slices thin.

 

the skin should have been taken off , along w small knarly bits at the end where the tendon is.

 

and after trying it , a little freshly ground black pepper .   the sliced TB was warmed for 15 seconds in the micro.

 

again , slightly savory , and delicious .  I usually don't use black pepper on scrambled eggs

 

a tiny bit here is complementary.

 

outstanding dish .  a keeper for sure.

Edited 14 hours ago by rotuts (log)

[C. sapidus]

Yam and eggs 😉

 

Cubed and boiled sweet potato in salted water. Slowly sauteed onion, chorizo, garlic, and several long red chiles. Finished with an egg, cilantro, and feta cheese. Not bad, but it needed something.

 

 

 

[Shel_B]

1 hour ago, C. sapidus said:

Yam and eggs 😉

 

Cubed and boiled sweet potato in salted water. Slowly sauteed onion, chorizo, garlic, and several long red chiles. Finished with an egg, cilantro, and feta cheese. Not bad, but it needed something.

 

 

Cumin comes quickly to mind, as does a bit of fresh-ground white pepper. Nicely colored dish, though.

Edited 9 hours ago by Shel_B (log)

[C. sapidus]

35 minutes ago, Shel_B said:

 

Cumin comes quickly to mind, as does a bit of fresh-ground white pepper. Nicely colored dish, though.

 

Thanks! Forgot to mention that I did add cumin and black pepper. Maybe it needed more.

 

Sounds like we are thinking along the same lines.

Edited 9 hours ago by C. sapidus (log)

[Shel_B]

17 minutes ago, C. sapidus said:

 

Thanks! Forgot to mention that I did add cumin and black pepper. Maybe it needed more.

 

Sounds like we are thinking along the same lines.

Lately I've been playing around with white pepper. Since rediscovering a second pepper grinder that I'd stashed away and forgot about, it's been easy to use two types of pepper. Not having used white pepper very much, I was surprised by what it brought to many dishes. I'm still experimenting and learning my preferences, but both black and white together in some dishes has been a surprisingly nice combination.

[Smithy]

8 hours ago, Shel_B said:

Lately I've been playing around with white pepper. Since rediscovering a second pepper grinder that I'd stashed away and forgot about, it's been easy to use two types of pepper. Not having used white pepper very much, I was surprised by what it brought to many dishes. I'm still experimenting and learning my preferences, but both black and white together in some dishes has been a surprisingly nice combination.

 

I agree that they're different. In general, I prefer white pepper. I think it was my "gateway" to the world of pepper flavors.

[liuzhou]

7 minutes ago, Smithy said:

I agree that they're different. In general, I prefer white pepper.

 

indeed. I use both, although it's nearly always black with western food and white with Chinese. White is the standard pepper here.