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You eat WHAT for breakfast?

You eat WHAT for breakfast?
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  • Post #121 - December 28th, 2014, 10:48 am
    Post #121 - December 28th, 2014, 10:48 am Post #121 - December 28th, 2014, 10:48 am
    Slice of pizza from the recesses of the freezer, two over easy eggs fried in olive oil, sliced garlic, red pepper powder and dried dates. And yes, the wife is out of town :)

    Breakfast

    Image
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #122 - December 28th, 2014, 11:06 am
    Post #122 - December 28th, 2014, 11:06 am Post #122 - December 28th, 2014, 11:06 am
    You had me up until the dates ;)

    Otherwise, fried egg on pizza--what's not to love???
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #123 - December 29th, 2014, 1:54 pm
    Post #123 - December 29th, 2014, 1:54 pm Post #123 - December 29th, 2014, 1:54 pm
    This morning - an egg poached in left over LSC Mapo Tofu.
  • Post #124 - December 29th, 2014, 2:06 pm
    Post #124 - December 29th, 2014, 2:06 pm Post #124 - December 29th, 2014, 2:06 pm
    I've done the eggs with left over mapo tofu combo before, it's a proven winner
  • Post #125 - December 30th, 2014, 12:38 am
    Post #125 - December 30th, 2014, 12:38 am Post #125 - December 30th, 2014, 12:38 am
    bw77 wrote:This morning - an egg poached in left over LSC Mapo Tofu.


    That sounds pretty good. darcjoan (aka 'wifey') wants to do Chinese for New Years Eve. We were wondering what to get. I think we've decided: LSC. We'll probably skip the crack and go for more traditional stuff. What else do they do well?
    There are some secrets which do not permit themselves to be told. (Poe)
  • Post #126 - December 31st, 2014, 10:29 am
    Post #126 - December 31st, 2014, 10:29 am Post #126 - December 31st, 2014, 10:29 am
    bean wrote:
    bw77 wrote:This morning - an egg poached in left over LSC Mapo Tofu.


    That sounds pretty good. darcjoan (aka 'wifey') wants to do Chinese for New Years Eve. We were wondering what to get. I think we've decided: LSC. We'll probably skip the crack and go for more traditional stuff. What else do they do well?



    I'm sure you are aware that there is a 16 page post already on LSC. If you are looking for my thoughts particularly, I would say be adventurous and don't limit yourself to the Chef's specials. My experience has been that many of the dishes which are featured most prominently on the menu are a bit too sweet for me. This was particularly the case with the Crispy Shrimp in Mayonaise Sauce and the "Chicken Crack." I have enjoyed the green beans, the garlic eggplant, the spicy chicken wings, the hand pulled noodle soups and the spicier fish dishes. I was with a group that ordered the soup dumplings and thought they were surprisingly good.

    My overall favorite by far has been the Mapo Tofu. I have had this dish now probably half a dozen times and it has always been good. I have never ordered it with the additional ground pork (which is authentic) because with the combination of the la, the heat, the saltiness of the fermented black beans and the creaminess of the tofu, there is already enough going on in this dish to keep my interest even without the addition of the meat. I have resolved to learn to prepare this and I understand that it is not too difficult once you have the correct ingredients.

    As far as dishes that didn't work, I ordered a spicy short rib dish which turned out to be too tough to eat. The short ribs were cut thin with the bone in as I have seen most often in Korean dishes and I think the meat was just not cooked long enough. I ordered the Spicy Chow Mein with pork for take out and enjoyed the hand cut noodles, but the dish was not really very spicy and I think that it would have been much better straight from the wok. I would try this again in the restaurant, but not for take out.
  • Post #127 - January 1st, 2015, 3:20 pm
    Post #127 - January 1st, 2015, 3:20 pm Post #127 - January 1st, 2015, 3:20 pm
    bw77 wrote:
    bean wrote:
    bw77 wrote:This morning - an egg poached in left over LSC Mapo Tofu.


    That sounds pretty good. darcjoan (aka 'wifey') wants to do Chinese for New Years Eve. We were wondering what to get. I think we've decided: LSC. We'll probably skip the crack and go for more traditional stuff. What else do they do well?



    I'm sure you are aware that there is a 16 page post already on LSC. If you are looking for my thoughts particularly, I would say be adventurous and don't limit yourself to the Chef's specials. My experience has been that many of the dishes which are featured most prominently on the menu are a bit too sweet for me. This was particularly the case with the Crispy Shrimp in Mayonaise Sauce and the "Chicken Crack." I have enjoyed the green beans, the garlic eggplant, the spicy chicken wings, the hand pulled noodle soups and the spicier fish dishes. I was with a group that ordered the soup dumplings and thought they were surprisingly good.

    My overall favorite by far has been the Mapo Tofu. I have had this dish now probably half a dozen times and it has always been good. I have never ordered it with the additional ground pork (which is authentic) because with the combination of the la, the heat, the saltiness of the fermented black beans and the creaminess of the tofu, there is already enough going on in this dish to keep my interest even without the addition of the meat. I have resolved to learn to prepare this and I understand that it is not too difficult once you have the correct ingredients.

    As far as dishes that didn't work, I ordered a spicy short rib dish which turned out to be too tough to eat. The short ribs were cut thin with the bone in as I have seen most often in Korean dishes and I think the meat was just not cooked long enough. I ordered the Spicy Chow Mein with pork for take out and enjoyed the hand cut noodles, but the dish was not really very spicy and I think that it would have been much better straight from the wok. I would try this again in the restaurant, but not for take out.


    We got delivered: Ma Po Tofu w/pork (?), Chicken Egg Rolls,Beef Tendon Soup Shanghai Style, Kung Pao Chicken & Moo Shu Pork. they threw in a complimentary carton of long noodles with greens (I've got to check their menu to figure out what it is) just to give us luck, life and riches in this new year. Everything is absolutely great! The Ma Po Tofu totally treated my taste buds. Certainly one of the best bites of the year and a great way to close it out. Delivery was much quicker than anticipated given my past experiences going through grubhub. http://www.chicagolaoszechuan.com/location.aspx remains my favorite place for high quality Chinese food.
    There are some secrets which do not permit themselves to be told. (Poe)
  • Post #128 - January 1st, 2015, 5:31 pm
    Post #128 - January 1st, 2015, 5:31 pm Post #128 - January 1st, 2015, 5:31 pm
    Image
    Made for my daughter, Disneyland's Cafe Orleans Gingerbread Beignets.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #129 - July 3rd, 2016, 4:03 pm
    Post #129 - July 3rd, 2016, 4:03 pm Post #129 - July 3rd, 2016, 4:03 pm
    Had people over for dinner the other night, one of which specifically requested plain-Jane hot dogs for her kids*. Did not want to waste food and used breakfast as an opportunity to try the beloved Chicago tradition of ketchup on a hot dog.

    HDK1.jpg Ketchup on a hot dog. Double-Yum!!


    It should be noted her kids ate mainly ribs, both lamb and pork.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #130 - July 4th, 2016, 12:39 am
    Post #130 - July 4th, 2016, 12:39 am Post #130 - July 4th, 2016, 12:39 am
    G Wiv wrote:Did not want to waste food and used breakfast as an opportunity to try the beloved Chicago tradition of ketchup on a hot dog.

    Who are you and what have you done with Gary?! :lol:

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #131 - July 4th, 2016, 1:35 pm
    Post #131 - July 4th, 2016, 1:35 pm Post #131 - July 4th, 2016, 1:35 pm
    ronnie_suburban wrote:
    G Wiv wrote:Did not want to waste food and used breakfast as an opportunity to try the beloved Chicago tradition of ketchup on a hot dog.

    Who are you and what have you done with Gary?! :lol:

    =R=

    The white bread is the perfect accompaniment.
  • Post #132 - July 5th, 2016, 9:05 am
    Post #132 - July 5th, 2016, 9:05 am Post #132 - July 5th, 2016, 9:05 am
    G Wiv wrote:...the beloved Chicago tradition.[/i]

    Who knew vampire porn was a Chicago tradition?
  • Post #133 - September 10th, 2016, 10:58 am
    Post #133 - September 10th, 2016, 10:58 am Post #133 - September 10th, 2016, 10:58 am
    Grilled cheese w/gruyere, homemade chili oil, Boudreaulicious's marinated tomatoes and a few pan fried slices of leftover potato.

    Breakfast2.jpg
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #134 - September 10th, 2016, 11:06 am
    Post #134 - September 10th, 2016, 11:06 am Post #134 - September 10th, 2016, 11:06 am
    G Wiv wrote:Grilled cheese w/gruyere, homemade chili oil, Boudreaulicious's marinated tomatoes and a few pan fried slices of leftover potato.

    Breakfast2.jpg


    Your plating skills are much improved these days!! That looks lovely. Hope you enjoyed the tomatoes. The oil they're packed in is pretty delicious.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #135 - October 1st, 2016, 11:46 am
    Post #135 - October 1st, 2016, 11:46 am Post #135 - October 1st, 2016, 11:46 am
    Seafood City 8am this morning, right at open. Already a line for Grill City, but grocery was manageable. Balut and bitter melon on hand. Made bitter melon w/ground pork for breakfast.

    SeafoodCity15.jpg Ground pork w/bitter melon = Breakrast
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #136 - October 1st, 2016, 4:52 pm
    Post #136 - October 1st, 2016, 4:52 pm Post #136 - October 1st, 2016, 4:52 pm
    Made a smoky fish chowder; leftovers were consumed for breakfast this morning.
  • Post #137 - October 16th, 2016, 11:51 am
    Post #137 - October 16th, 2016, 11:51 am Post #137 - October 16th, 2016, 11:51 am
    Hi,

    Left the house expecting to eat a traditional breakfast. Along the route was Captain Porky's. Saw Dino turning the 'open' light on at 10:00 am sharp.

    Car stopped.

    Went inside ordered a pound of jumbo fried shrimp, greens, cornbread and fried really wild mushrooms.

    Ready to take on the day!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #138 - October 18th, 2016, 4:28 pm
    Post #138 - October 18th, 2016, 4:28 pm Post #138 - October 18th, 2016, 4:28 pm
    C2:

    ^^^^^^^^^^ Like (a lot!).

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #139 - December 18th, 2016, 2:29 pm
    Post #139 - December 18th, 2016, 2:29 pm Post #139 - December 18th, 2016, 2:29 pm
    Leftover steak from yesterdays holiday date lunch with the bride steak & eggs for breakfast at home, nope, scratch bibimbap. I pickled all the veg with the exception of the preserved bamboo shoot in chili oil. (onion, celery, parsnip, carrot, garlic, spinach)

    BibimbapLTH2.jpg Breakfast Bibimbap

    BibimbapLTH3.jpg Breakfast Bibimbap

    BibimbapLTH4.jpg Breakfast Bibimbap

    BibimbapLTH5.jpg Breakfast Bibimbap

    BibimbapLTH6.jpg Ready to Eat!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #140 - December 18th, 2016, 2:45 pm
    Post #140 - December 18th, 2016, 2:45 pm Post #140 - December 18th, 2016, 2:45 pm
    Looks simply gorgeous, Gary! I could eat that up in a NYC minnit! Bien fait, Gary!

    BTW, how do you like your new knife? I've had mine for about a month, and it has some very nice features. I'm not sure I'd say it were better than my Victorinox, it's just quite different. It feels good: heft is excellent, and grip is perfect. Love the ring-sound from the blade on a steel. I find the Swiss in my grip sometimes, and the Misen in my grip other times––I'll have to take note and see if there's any preference pattern.

    Tell you what tho', for the money it's waaay better value than any French or German blade I've owned, and I've owned a bunch.

    [Still thinking about your bibimbap...]

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #141 - December 21st, 2016, 7:21 pm
    Post #141 - December 21st, 2016, 7:21 pm Post #141 - December 21st, 2016, 7:21 pm
    If you continue the discussion about the Misen, I'd like to encourage you to move it to the Knives thread, so others can follow along...

    viewtopic.php?f=16&t=17062&start=30
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #142 - December 21st, 2016, 7:34 pm
    Post #142 - December 21st, 2016, 7:34 pm Post #142 - December 21st, 2016, 7:34 pm
    That's fine with me MamaG., but I don't know how to do it.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #143 - July 11th, 2017, 6:13 pm
    Post #143 - July 11th, 2017, 6:13 pm Post #143 - July 11th, 2017, 6:13 pm
    Channeling my inner Pepin. French omelette.

    egg.jpg Channeling my inner Pepin. French omelette.

    egg2.jpg Channeling my inner Pepin. French omelette.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #144 - July 11th, 2017, 9:17 pm
    Post #144 - July 11th, 2017, 9:17 pm Post #144 - July 11th, 2017, 9:17 pm
    A fresh, hand patted double cheeseburger to go at 7:00am from Kewpee's in Racine, WI.

    CSD
    Born and raised in Chicago, escaped to Wisconsin.
  • Post #145 - July 11th, 2017, 9:35 pm
    Post #145 - July 11th, 2017, 9:35 pm Post #145 - July 11th, 2017, 9:35 pm
    G Wiv wrote:Channeling my inner Pepin. French omelette

    Gorgeous, Gary!

    =R=
    That don't impress me much --Shania Twain

    Another beer before happy hour to put me in the mood for drinkin', uh huh huh, oh, forget thinkin' --Beaver Nelson

    I find it a matter of note that in New York or Terre Haute, school cookies always seem to be oatmeal --Mr. French
  • Post #146 - October 24th, 2017, 12:26 pm
    Post #146 - October 24th, 2017, 12:26 pm Post #146 - October 24th, 2017, 12:26 pm
    Bride out of town, mapo tofu for early breakfast. MaLa sweats with my coffee.

    MaPoLTH1.jpg Mapo Tofu
    MaPoLTH2.jpg Pixian Doubanjiang for the win.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #147 - October 24th, 2017, 1:48 pm
    Post #147 - October 24th, 2017, 1:48 pm Post #147 - October 24th, 2017, 1:48 pm
    Ha! I thought of this thread this morning when I looked out at the rainy, dreary day and decided to ladle out a bowl of fideo soup, made for us by the Mexican mama of a dear friend, whipped an egg into it and popped it in the microwave. It wasn't anything to photograph (unlike GWiv's stunning concoction above), but it sure hit the spot at 8:00 a.m.!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington

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