Breakfast 2025

[liuzhou]

22 minutes ago, Dr. Teeth said:

The boys ate cod livers, not are cod livers

 

But they're cod lovers and messy on top of toast?

 

😃

 

 

[C. sapidus]

Char siu chicken fried rice with leftover sweet potatoes, roasted chile Poblano, onion, ginger, garlic, fish sauce, long red chiles, bird chiles, cilantro, and an egg.

 

[blue_dolphin]

Beans & greens topped with fried eggs and goat cheese.

 

Warmed up some leftover borolotti lamon beans, stirred in baby spinach to wilt and topped them with these burnt butter eggs and goat cheese from Georgina Hayden's book Greekish. I unintentionally broke both yolks but still managed to have breakfast 🙃

[C. sapidus]

Leftover red cabbage with creamy scrambled eggs. Long red, jalapeno, and bird chiles for heat. Fermented black beans and fish sauce for salt/umami. Onion, cilantro, and Asian basil for aroma. Mexican crema and feta cheese for richness. Apologies for the not-great cell phone pic.

 

[liuzhou]

1 hour ago, C. sapidus said:

Asian basil for aroma

 

you've mentioned 'Asian basil'. before. I'm curious as to which Asian basil. There are a few.

[C. sapidus]

1 hour ago, liuzhou said:

 

you've mentioned 'Asian basil'. before. I'm curious as to which Asian basil. There are a few.

 

This the product (a few days old now, so fresher when bought). H-Mart labels it "Taiwan basil" but it appears identical to what is usually labeled "Thai basil" around here.

 

[Shel_B]

Trader Joe's lightly toasted, thickish-sliced, Pain Pauline with a thin spread of Beurre D'Isigny French butter with coarse sea salt accompanied by a rich cup of Peet's Burundi Turashobora coffee. Simple and absolutely delicious.

[liuzhou]

3 hours ago, C. sapidus said:

H-Mart labels it "Taiwan basil" but it appears identical to what is usually labeled "Thai basil" around here.

 

Yes. The Korean translates as 'Thai basil'.

[liuzhou]

肉包 (ròu bāo), Pork stuffed bao (steamed buns). Served with 剁辣椒 (duò là jiāo ), chopped chilli dip from Hunan.

 

 

 

 

 

Edited Saturday at 02:14 AM by liuzhou (log)

[Ann_T]

Last Sunday, Moe and I went into Victoria for a few days. The highlight of our three day mini vacation was meeting up friends that were visiting from New Zealand. 

 

The low point was Sunday night's dinner.

Based on reviews we decided to try a restaurant that specializes in Schnitzel. Got really good reviews and reservations were required.

When I tried to book on line, they were booked up except for late times.

I emailed and asked if they had any earlier cancelations, to please let me know.

They opened for dinner at five and we got lucky when they got back to me with a 5:30 time.

The restaurant was busy. The staff were very nice.

We decided to go with their prix fixe, three course dinner.

There were a simple appetizers to choose from, including smoked salmon on little pieces of rye, which was pleasant.

The main courses were all schnitzels.

Moe went with the simple schnitzel with lemon, I had the Jägerschnitzel (mushroom sauce). Sides were red cabbage and spaetzle.

The mushroom sauce was almost sweet, which was off putting, and cabbage was mushy and sour. Not a texture or flavour I want in my red cabbage.

The schnitzels breading was very fine, and "sharp", kind of like panko, which I'm not a fan of. And the meat was flavourless.

There were three desserts to choose from, including a apple cake with a burnt caramel sauce.

 

Everything was just very boring and pedestrian. Not a restaurant I would go back to or recommend.

I won't name names, because apparently there are many that really like this place.

 

Moe kept saying, this is not as good as yours.

 

So this morning. for breakfast I made him schnitzel, with homemade breadcrumbs, red cabbage and spaetzle.

 

I have a very happy husband.

Edited Sunday at 01:15 AM by Ann_T (log)

[Smithy]

@Ann_T: what a shame about the restaurant! I wanted to "react" with a sad face, until I read about and saw your breakfast. The story has a happy ending! 🙂

 

[YvetteMT]

Oh @Ann_T what an unfortunate dinner.  I hate the "yours is better" comments, while it's a feather in one's cap, means that dinner is disappointing!

 

Omelet with swiss, onion, and sausage. Hashbrowns and a couple more sausages. All with green Tabasco. And lots of iced coffee

 

[Shel_B]

It's a Misty Mango Morning: The morning came greyer than usual and left fingerprints of mist on the office window. A mango that had been ripening for a while seemed ready to eat, and the last of a package of 'tots had already been removed from the freezer. One of my favorite Marie Sharp's hot sauces was at the ready on the counter, and Peet's Burundi Turashobora had already been ground and was waiting for the French press. I was in the mood to take pictures.

 

 

 

 

 

Edited Saturday at 10:52 PM by Shel_B
Additional information, typo (log)

[Duvel]

Little one and his sleepover guests were up a 7.00h this lovely Sunday morning, so I had to get up as well to feed the troops …

 

„Sausage McMuffin“ (of sorts): Muffins toasted in the airfryer, Bratwurst patty, cheddar, sunny side egg and a dash of Tabasco. Assembled piping hot and just placed on the plate for the picture, because then they get wrapped in Butterbrotpapier (a thinner German version of butchers paper) to steam for some minutes. This gives essentially the right flavor and mouthfeel …

 

 

Happy faces at 7.23h 🙄

[dans]

19 hours ago, Ann_T said:

Moe kept saying, this is not as good as yours.

 

 

There is only one restaurant dish that my wife said was better than mine. The Bolognese from out favorite Italian restaurant. For all other dishes, she said mine was better.

[Dr. Teeth]

An omelette.   By request of Mrs Dr Teeth.   Fromage blanc with ramps from the farmer’s market (think Boursin, only a fair bit better and a good deal more pricey) with asparagus from the CSA.

 

Sliced the asparagus as per Chinese asparagus stir fry, then tossed in the wok with butter.

[Shel_B]

Light breakfast this morning:

 

Edited Sunday at 02:23 PM by Shel_B (log)

[blue_dolphin]

I made this slow-roasted tuna with harissa and olives from Melissa Clark's Dinner: Changing the Game yesterday but wasn’t hungry so breakfast it is!

She suggests serving it over baby spinach for a light meal or over farro to bulk it up.  I went with both.  The tuna is basically oil-poached in the oven and comes out pink and perfectly silky. 
I've got more of this which will show up later in either a pasta or sandwich. 

[Shel_B]

Kampot-peppered sharp cheddar on TJ's Pain Pauline toast with medium-strength Burundi Turashobora coffee.

 

 

Edited 7 hours ago by Shel_B (log)

[blue_dolphin]

Round three (aka leftovers) of the slow-roasted tuna with harissa and olives from Melissa Clark's Dinner: Changing the Game. 

I added capers, preserved lemon and fresh lemon juice and stuffed that, along with a pile of arugula, into a flatbread - the fluffy and crisp flatbreads from Andy Baraghani’s book, The Cook You Want To Be.