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You eat WHAT for breakfast?

You eat WHAT for breakfast?
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  • Post #151 - April 10th, 2018, 9:34 pm
    Post #151 - April 10th, 2018, 9:34 pm Post #151 - April 10th, 2018, 9:34 pm
    Cathy2 wrote: The cat who spends most of his time sleeping, just hangs over me waiting for the leftover milk. I wish his manners would improve.

    If I'm at all familiar with catitude, the cat wishes you'd get over your opinion about his manners.

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #152 - May 24th, 2018, 10:08 am
    Post #152 - May 24th, 2018, 10:08 am Post #152 - May 24th, 2018, 10:08 am
    This morning I was scanning the internet before breakfast and came upon an Asian food stall making fluffy freeform pancakes:



    I found the Japanese will make collars to cook these pancakes for an elegant service. However this morning, we went for free form style.

    My Dad does not like American pancakes, but if it's all he'll get he will eat them. He likes thin pancakes like blini or German apple pancakes similar to a Yorkshire pudding. He added today these fluffy pancakes.

    The trick to these pancakes is a slow cook: 10 minutes on one side and 5 on the other.

    More can be learned here, here and here.

    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 #153 - July 23rd, 2018, 12:03 pm
    Post #153 - July 23rd, 2018, 12:03 pm Post #153 - July 23rd, 2018, 12:03 pm
    Larry David: The Most Important Meal of the Day
    The last thing I’d ever want to do is defend the White House, but the facts are irrefutable. I present them herein.

    https://www.nytimes.com/2018/07/23/opin ... david.html
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #154 - September 17th, 2018, 9:37 am
    Post #154 - September 17th, 2018, 9:37 am Post #154 - September 17th, 2018, 9:37 am
    Grilled stone fruit w/honey, yogurt, spiced brown butter almonds and mint = Houseguests for breakfast. #homecooking #lowslowbbq

    GrilledStoneFruit3.jpg Grilled stone fruit w/honey, yogurt, spiced brown butter almonds and mint = Houseguests for breakfast.
    GrilledStoneFruit4.jpg Grilled stone fruit.

    GrilledStoneFruit1.jpg Grilled stone fruit w/honey, yogurt, spiced brown butter almonds and mint = Houseguests for breakfast.
    Hold my beer . . .

    Low & Slow
  • Post #155 - September 17th, 2018, 10:05 am
    Post #155 - September 17th, 2018, 10:05 am Post #155 - September 17th, 2018, 10:05 am
    G Wiv wrote:Grilled stone fruit w/honey, yogurt, spiced brown butter almonds and mint = Houseguests for breakfast. #homecooking #lowslowbbq

    Looks great Gary but do you not understand that if you keep cooking like that, they'll never leave?!

    =R=
    Same planet, different world
  • Post #156 - September 20th, 2018, 8:26 am
    Post #156 - September 20th, 2018, 8:26 am Post #156 - September 20th, 2018, 8:26 am
    Tortang Talong with Crab Meat (Eggplant Omelet with Crab)
    I had a small eggplant with no thoughts of what to do. I found this eggplant omelet, which I made without the crab, though I did use fish sauce to season at the table.

    Instead of broiling, I roasted the eggplant over a gas flame. Once it was charred and very soft, I put the eggplant into a bowl with a cover for steam for fifteen minutes. Pulled off all the charred skin, mushed it flat on a plate, then into a bowl with an beaten egg.

    My family was curious about this dish. I offered a taste, but Dad said, "If you like it enough to make it again, I will try it."

    One of these days, he will!

    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 #157 - September 20th, 2018, 8:30 am
    Post #157 - September 20th, 2018, 8:30 am Post #157 - September 20th, 2018, 8:30 am
    After a quick run on the 606 last Sunday, realized that Bari opens at 8. Beef with giardinera was one helluva breakfast!
  • Post #158 - September 20th, 2018, 8:31 am
    Post #158 - September 20th, 2018, 8:31 am Post #158 - September 20th, 2018, 8:31 am
    WhyBeeSea wrote:After a quick run on the 606 last Sunday, realized that Bari opens at 8. Beef with giardinera was one helluva breakfast!

    I would do that any time!
    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 #159 - January 30th, 2019, 11:28 am
    Post #159 - January 30th, 2019, 11:28 am Post #159 - January 30th, 2019, 11:28 am
    WhyBeeSea wrote:After a quick run on the 606 last Sunday, realized that Bari opens at 8. Beef with giardinera was one helluva breakfast!
    Yes, yes, oh Yessssssssssssssssssssssss!
    Hold my beer . . .

    Low & Slow
  • Post #160 - January 30th, 2019, 11:39 am
    Post #160 - January 30th, 2019, 11:39 am Post #160 - January 30th, 2019, 11:39 am
    Drove the bride to work, she's a property manager for a hospital group and there's lots of action in her job when its this cold out. I did not feel comfortable with her car sitting out all day, though I'm 97.8% sure she would not have had a problem. What's that got to do with breakfast?. Since its -24° the couple of breakfast places I like were closed, no problem I can cook eggs. :)

    GritsEggsColdWeather1.jpg Grits, everything bagel spice eggs = cold weather breakfast.

    Weather2.jpg 1.30.19 Chicago, IL
    Hold my beer . . .

    Low & Slow
  • Post #161 - January 30th, 2019, 1:03 pm
    Post #161 - January 30th, 2019, 1:03 pm Post #161 - January 30th, 2019, 1:03 pm
    favorite breakfasts in our house are little bowls of leftover savory dinner (dad) and little slices of leftover night-before cake (kid). so today was cassoulet and apple tart.
  • Post #162 - January 30th, 2019, 1:27 pm
    Post #162 - January 30th, 2019, 1:27 pm Post #162 - January 30th, 2019, 1:27 pm
    annak wrote:favorite breakfasts in our house are little bowls of leftover savory dinner (dad) and little slices of leftover night-before cake (kid). so today was cassoulet and apple tart.

    That sounds perfect!
    -Mary
  • Post #163 - March 6th, 2019, 8:03 am
    Post #163 - March 6th, 2019, 8:03 am Post #163 - March 6th, 2019, 8:03 am
    SPAM Tocino, crispy noodles, eggs and the wonderful ronnie_suburban's latest version of my chili oil = breakfast. #homecooking

    SpamTocinoP1.jpg Ducks in a row.

    SpamTocinoP2.jpg Breakfast.
    Hold my beer . . .

    Low & Slow
  • Post #164 - March 6th, 2019, 9:24 am
    Post #164 - March 6th, 2019, 9:24 am Post #164 - March 6th, 2019, 9:24 am
    Lox, bagels & cream cheese, 5 days a week, with black coffee, then some kefir with chia seeds.

    Someone told me way back when that fish was good for the brain & in the morning I need all the help I can get!
  • Post #165 - November 29th, 2019, 11:16 am
    Post #165 - November 29th, 2019, 11:16 am Post #165 - November 29th, 2019, 11:16 am
    Is ten am too early for the first, of many, post T-Day turkey sandwiches?

    TDayFB1.jpg Breakfast, day after T-Day
    Hold my beer . . .

    Low & Slow
  • Post #166 - May 30th, 2021, 10:28 am
    Post #166 - May 30th, 2021, 10:28 am Post #166 - May 30th, 2021, 10:28 am
    Breakfast of Wisconsin Champions, Brat on a bun.

    click to enlarge
    Image
    Image

    Brats, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #167 - June 6th, 2021, 12:36 pm
    Post #167 - June 6th, 2021, 12:36 pm Post #167 - June 6th, 2021, 12:36 pm
    Found a nice use for some leftover restaurant dal makhani . . .

    Image
    Over-Easy Eggs & Dal Makhani
    Garnished with chives, chive blossoms and cotija.

    =R=
    Same planet, different world
  • Post #168 - June 6th, 2021, 12:56 pm
    Post #168 - June 6th, 2021, 12:56 pm Post #168 - June 6th, 2021, 12:56 pm
    Nice Ronnie, looks Dal icious. :)
    I was just about to post a breakfast What myself.

    The bride is convinced I am part Chinese. Maybe she’s right. Tomato & egg, rice, fermented tofu, chili oil, pan-toasted Szechuan peanuts = breakfast.

    click to enlarge
    Image

    Fermented tofu, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #169 - June 6th, 2021, 1:26 pm
    Post #169 - June 6th, 2021, 1:26 pm Post #169 - June 6th, 2021, 1:26 pm
    G Wiv wrote:Nice Ronnie, looks Dal icious. :)
    The bride is convinced I am part Chinese. Maybe she’s right. Tomato & egg, rice, fermented tofu, chili oil, pan-toasted Szechuan peanuts = breakfast.

    Haha, I understand. Asian flavors are intoxicating and seem to have limitless versatility. Plus, we're fortunate to live in a metropolitan area where procuring a wide variety of ingredients is relatively easy and inexpensive. So, once you go down the rabbit hole, there are very few reasons to hit the brakes. Last week I was taking a mental inventory of our leftovers and realized that we had one Chinese-inspired dish, one Japanese-inspired dish, one Korean-inspired dish and two Thai-inspired dishes. Was a funny/fun realization. :)

    =R=
    Same planet, different world
  • Post #170 - July 5th, 2021, 12:52 pm
    Post #170 - July 5th, 2021, 12:52 pm Post #170 - July 5th, 2021, 12:52 pm
    More repurposed, leftover Indian food. This time, dal makhani and over-easy eggs . . .

    Image
    Dal Makhani & Eggs
    Garnished with chives, onion flower and cotija.

    =R=
    Same planet, different world
  • Post #171 - July 8th, 2021, 6:53 pm
    Post #171 - July 8th, 2021, 6:53 pm Post #171 - July 8th, 2021, 6:53 pm
    Today we stopped at a Philadelphia sandwich shop. A customer had a large to- go order that included a toasted plain bagel slathered with cream cheese that was topped with about a tablespoon of granulated sugar. Curious if that's a thing?

    The shop was operated by 2 nice women who appeared to be Korean. The food was more or less generic sandwichy stuff priced and geared towards workers in the nearby meat and produce wholesalers. So conceivably sugar bagel is a Philly thing, or a Korean thing?
  • Post #172 - July 11th, 2021, 1:25 pm
    Post #172 - July 11th, 2021, 1:25 pm Post #172 - July 11th, 2021, 1:25 pm
    tjr wrote:So conceivably sugar bagel is a Philly thing, or a Korean thing?

    I seem to have a vague recollection of hearing about something like this in the past but I cannot remember its origin. I'm a bagel traditionalist and I don't like sweet breakfasts, so this sounds positively awful to me.

    On that note, I scrambled up a plate of eggs and stuff for the family this morning . . .

    Image
    Sausage, Fried Onion, Cheddar and Cotija Scramble
    Leftover sausage . . . gone! :)

    =R=
    Same planet, different world
  • Post #173 - July 11th, 2021, 6:58 pm
    Post #173 - July 11th, 2021, 6:58 pm Post #173 - July 11th, 2021, 6:58 pm
    I'm the complete opposite. I really only like sweet breakfast foods, although I make an exception for bacon and traditional southern-style breakfast sausage. In that respect, as in many others, I am hopelessly retro - or just plain out of style. But the sugar bagel might be going too far even. I suspect the proportions of roughly 1:1 exceed the sugar in cream cheese frosting.

    Here's a recipe for Korean street toast that features a veggie omelette on toast with up to 1Tbsp sugar added along with the option of grape or strawberry jam: https://kimchimari.com/korean-street-toast/
    Much different from sugar bagel but options for either darn sweet with max sugar and jam, or savory with minimal sugar and ketchup. As with some other Korean street foods, the recipe uses no particularly Korean ingredients - it's stuff easily found in any American grocery, possibly even a Kwik Trip if one grabs little butter pats and ketchup, jam and sugar packs.

    Your sausage-egg-cotija mix looks like something I'd enjoy later in the day, though, minus the onions in my case.
  • Post #174 - July 11th, 2021, 8:31 pm
    Post #174 - July 11th, 2021, 8:31 pm Post #174 - July 11th, 2021, 8:31 pm
    tjr wrote:So conceivably sugar bagel is a Philly thing, or a Korean thing?

    Not a Philly thing and I think not a Korean thing either, though I'm less qualified to pronounce on the latter.

    I'd go so far as to say that bagels are not really a Philly thing altogether, since most of the good bagel shops have closed and been replaced by the mediocre Manhattan Bagels chain and of course food trucks and delis use Lender's or some such.
  • Post #175 - July 11th, 2021, 9:51 pm
    Post #175 - July 11th, 2021, 9:51 pm Post #175 - July 11th, 2021, 9:51 pm
    cilantro wrote:
    tjr wrote:So conceivably sugar bagel is a Philly thing, or a Korean thing?

    Not a Philly thing and I think not a Korean thing either, though I'm less qualified to pronounce on the latter.

    I'd go so far as to say that bagels are not really a Philly thing altogether, since most of the good bagel shops have closed and been replaced by the mediocre Manhattan Bagels chain and of course food trucks and delis use Lender's or some such.

    And yet, ironically, Philly is synonymous with cream cheese! :D

    =R=
    Same planet, different world
  • Post #176 - July 12th, 2021, 5:35 am
    Post #176 - July 12th, 2021, 5:35 am Post #176 - July 12th, 2021, 5:35 am
    There's a camping version the boy scouts have been doing (have to check with SueF, she might have invented it) where you fry the bagel briefly on the cut side then pat into a bowl of cinnamon sugar.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #177 - July 12th, 2021, 9:00 pm
    Post #177 - July 12th, 2021, 9:00 pm Post #177 - July 12th, 2021, 9:00 pm
    ronnie_suburban wrote:And yet, ironically, Philly is synonymous with cream cheese!

    I think you and Cilantro have nailed it: My bagel and cream cheese from the shop was a very mundane Lenders or Bagels Forever bagel with a good slathering of tasty cream cheese which may well have been Kraft from a big tub.
    As an aside and very much FWIW, Bagels Forever used to be really good 40-some years ago when picked up at the bakery near the El Rancho supermarket in Madison.
  • Post #178 - July 24th, 2021, 1:12 pm
    Post #178 - July 24th, 2021, 1:12 pm Post #178 - July 24th, 2021, 1:12 pm
    Here's one from last weekend that I forgot to post. Had a few extra chanterelles from my forager, and Jazzfood posted that chanterelles, plus shallots and dry vermouth was one of his favorites, so I decided to give it a whirl . . .

    Image
    Mise En Place & Takeda Stainless Clad Nakiri, 170mm
    Alan specified Noilly Prat but Dolin is my martini vermouth, and that's what I had on hand, so I went with it.

    Image
    Sauteed Chanterelles
    I love garnishing with chives but rich, earthy mushrooms might be the perfect application for them.

    Since it was breakfast and I cannot help myself, I decided to gild the lily with a couple of over-easy eggs . . .

    Image
    Chanterelles & Eggs
    This didn't suck.

    =R=
    Same planet, different world
  • Post #179 - July 24th, 2021, 3:48 pm
    Post #179 - July 24th, 2021, 3:48 pm Post #179 - July 24th, 2021, 3:48 pm
    ronnie_suburban wrote:Had a few extra chanterelles from my forager, and Jazzfood posted that chanterelles, plus shallots and dry vermouth was one of his favorites, so I decided to give it a whirl . .
    How much of the pictured butter did you use on that portion of mushrooms, the full double-stick? I'd like to hope half or a third would be sufficient since you're not really making beurre sauce.
  • Post #180 - July 24th, 2021, 4:03 pm
    Post #180 - July 24th, 2021, 4:03 pm Post #180 - July 24th, 2021, 4:03 pm
    bweiny wrote:
    ronnie_suburban wrote:Had a few extra chanterelles from my forager, and Jazzfood posted that chanterelles, plus shallots and dry vermouth was one of his favorites, so I decided to give it a whirl . .
    How much of the pictured butter did you use on that portion of mushrooms, the full double-stick? I'd like to hope half or a third would be sufficient since you're not really making beurre sauce.

    Lol. Probably about 2 tablespoons. Just enough to saute the shallots and get the mushrooms started. Then, a splash of the vermouth at the end. It was too low proof to flambe' but it cooked off quickly.

    That just happens to be the plate on which we store our butter in the fridge.

    =R=
    Same planet, different world

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