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.
The last thing I’d ever want to do is defend the White House, but the facts are irrefutable. I present them herein.
G Wiv wrote:Grilled stone fruit w/honey, yogurt, spiced brown butter almonds and mint = Houseguests for breakfast. #homecooking #lowslowbbq
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!WhyBeeSea wrote:After a quick run on the 606 last Sunday, realized that Bari opens at 8. Beef with giardinera was one helluva breakfast!
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.
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.
tjr wrote:So conceivably sugar bagel is a Philly thing, or a Korean thing?
tjr wrote:So conceivably sugar bagel is a Philly thing, or a Korean thing?
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far as to say that bagels are not really a Philly thing altogether, since most of the good bagel shops have closed and been replaced by the mediocre Manhattan Bagels chain and of course food trucks and delis use Lender's or some such.
ronnie_suburban wrote:And yet, ironically, Philly is synonymous with cream cheese!
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.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 . .
bweiny wrote: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.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 . .