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13 December 2005
Salsa and scrambled eggs ... are really really good.
Breakfast burritos. Hash browns and sunny side up eggs and toast. Toast! Cereal! Chewy, non-soggy whole-oats oatmeal with raisins and cinnamon and brown sugar!
I don't normally eat breakfast though. Normally when I'm eating this stuff I've been up all night.
i go for eggs benedict or florentine, with bagels and lox in close second
but this is subject to change at any time
like in the face of a good breakfast burrito
Was hungry - made breakfast before crashing for the night. mmmMMmm saaAaalsa.
Bacon 101:
Cut ~1cm into the fat-side of sliced bacon with kitchen shears/scissors at ~2cm intervals. Initial medium high heat, decrease after a couple of flips (changing the sides of the bacon). The cuts allow for expansion/contraction so as to maximize the balanced proximity of the bacon slice to heat. Crispy - yet not burnt - bacon will ensue. They should end up straight as a... straight edge (ruler) and not bent.
One wakes up craving the full English experience as a whole, the beans being one possible subordinate part of that.
Another fine cooked breakfast is the Newfoundland speciality fish & brewis (brewis being pronounced like bruise). All one needs are a little advance planning, some salt cod (aka baccalà), ‘hard bread’ and fatback.
I used to get something at Brennan's in New Orleans that makes me weep to remember it... roughly: fried trout on (creamed?) spinach, topped with a poached egg and hollandaise...
I, for one, would like to produce a multi-part TV series (perhaps with Michael Palin as the host) that would explore this assertion in great detail: Pasties, Pierogis, Calzoni and other Pastry-&-Dough-Encased Pies of the World, accompanied, of course, by a lavishly-illustrated coffee-table book…
I'm not the world's biggest breakfast fan - it normally takes me around two hours to get hungry enough to eat something more substantial than a bowl of cereal.
Bacon's good anyime though.
Icelandic skyr is the ideal breakfast food. It's thicker than yogurt and will keep you going until you're hungry enough for a real meal, like lunch ;)
Holy cow, taz, that sounds so good. I eat eggs benedict every Saturday at brunch. Have for, oh, about 6 months. So delicious. I wish it was Saturday :-(
But on normal days, I have oatmeal with a blop of cream and a dash of brown sugar.
Strong strong tea, a bit of milk and sugar thank you very much.
A darkly toasted and hot as fuck sesame seed bagel (optional: poppy seed) with a properly proportioned layer of cream cheese and a glistening of raspberry jam over the top.
Repeat. Add a line of cocaine, a frog leg and three pages torn out of a pulp fiction paperback and you're ready to face the day!
Every day I get 2 eggs on a roll at the deli, and it's good. But on weekends I hit my corner diner for scrambled eggs, corn beef hash, and hash browns, and it's heavenly.
Oh yeah, and I like rice, miso soup, grilled fish, and natto. But not over here.
My typical breakfast is a bowl of Kashi with blueberries and a quart of juice. [I drink a lot].
When I go to a restaurant for breakfast I typically get 3 eggs over easy, 4 sausage links, hash browns, oatmeal, toast and a short stack of pancakes. I don't get juice there because they charge out the ass for it.
I don't ordinarily eat breakfast at breakfast time, but once a year for a big Easter dinner my mom would buy a filet mignon for all the relatives, cook some of it well done for my dad, and rare for us civilized people. We'd usually have some left over, and one of my favorite treats was to refry it up with a couple of over-easy eggs, buttered toast, and a big pile of Ore-Ida Crisper fries.
*drools*
Irish Breakfast is indeed a treat, too. As is eggs benedict and bloody marys.
I love breakfast and any breakfast will do, but give me apfelpfannkuchen and I'll be a particularly bright-eyed and bushy-tailed wolfdog. (Very good fuel before a long day on the bicycle, incidentally)
I have very nice memories of my mom & me occasionally just having pie & coffee breakfasts, too.
Melt 1/2 stick of butter in the pot (on high);
Add a pint of oysters and cook 'em fast so they don't get tough (careful not to overcook).
When the edges start to curl, add 2-3 cups of 1/2 milk -- 1/2 cream.
Heat until it almost boils, but don't let it boil!
Salt/pepper to taste.
I don't usually eat breakfast, since my body is just not ready for food until I've been up for 2-3 hours. (Sometimes I'll have some juice so I don't have a blood sugar crash.) And I'm not real into most breakfast foods. But... I have been known to make yes, scrambled eggs with salsa and corn tortillas. Also: bread pudding with cream. Also: egg-in-a-basket with roasted red peppers. Also: pancakes and bacon. Also: chewey rye toast with lots of butter.
taz - once the water is boiling, reduce heat so that it's no longer roiling. Adding a *little* vinegar (into the water) sometimes helps the egg to retain its shape - and fresh eggs are a lot easier...
You get your water with a good two strong shots of white wine vineger in it boiling (or almost boiling), then reduce the heat so that the water is right under boiling (little bubbles are ok, but no jacuzzi, because the egg will be torn to shreds) then you take your (room temperature) egg, (warm them before cracking in hot water from the tap) and crack it in a nice (not really nice, but hopefully not to crazed and cracked because the egg will stick in the cracks) tea cup and dip it into the water by handle, letting the water into the cup and sorta solidifying the egg a little before you drop it in (that's the big deal part) then gently tip the egg in, I find it works best if you wait about 30-45 seconds longer than you think it needs (maybe two minutes total), remove with a slotted spoon and LIVE BABY LIVE.
(Above sentence intentionally run on, as a symbol of the wonder of poached eggs). I never thought I could do it, but it works for me. ((Miguel Cardoso first explained most of this in a metatalk thread I read))
Taz it will only affect the taste a little, you can actually use less than two good shots of vinegar, I just like it that way. Please report back, because I want people to have poached eggs if poached eggs is what they want.
Oh, when I say almost boiling, the best thing to do is really get it boiling and then turn the gas (hopefully gas right, electric range = world wide evil) off or to a tiny little blue ring of twinkles, just the tinest bit on. The boiling is what screws up the eggs (although my man from france can make the boiling water fucking SWIRL with a spoon and cook them up, it's amazing, like an egg comes out of a tornado. Then he puts the egg on your really vinegary salad with tons of onions and field greens in it and you bug out!) Can anyone tell that I care about this very deeply?
sadly, electric... and it is world-wide evil; I miss my gas stove so much! But never mind - I can switch burners.
The swirl method is one that I discovered and tried, but the eggs come out half-size-ugly (for me), which would actually be fine for a salad... but disheartening for other dishes I like poached eggs for.
Also, non-breakfast eaters: I never eat breakfast for breakfast. But "breakfast", the meal, is a state of mind. I might have it at 4 a.m. or 1 pm, or 9 pm... just about any old time - except between 7 and 11 am, which is reserved for straight coffee or tea for me.
My boss was from Panama by way of Texas and Miami, so scratch that idea, I guess. I did find a can of Campbell's Oyster Stew that I gave him. he used it as a paperweight. Or at least he did until the store went under two weeks before I moved north again.
I never eat breakfast for breakfast. But "breakfast", the meal, is a state of mind.
Word, taz! We're like breakfast soulmates. I love to eat breakfast for dinner- fried matzoes (which we always had at my house as a Saturday breakfast thing), or scrambled eggs. Mmmmmm.
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