Yeah but jut lots of good salty butter is best
5 Likes
2cm
Butter. Butter and jam. Nutella.
I think crumpets are a tea thing traditionally (have you read The Famous Five?) but we have them for breakfast when we have them.
3 Likes
Fascinating. For a long time growing up I couldnât stand coffee (as a writer, my blood is now at least 90% coffee by volume), but loved tiramisu. As an adult, I now love coffee and donât care for tiramisu (the texture doesnât sit right with me most of the time).
That stated, a good French Toast is pretty lovely. My mom used to just dip the bread in egg and fry it like that, and that was okay, but learning the proper cream-egg-honey ratios that AB uses was like magic. Still, wonât be for everyone (especially if you donât have access to top-quality Quebec maple syrup).
Whoa! This is the best thing Iâve heard in months! It always rubbed me wrong that somebody who was so logical and consistent in his scientific approach to cooking was also fundamentalist-religious. Iâm glad to see that he has shaken free of that shackle at least!
I canât sharpen a knife to save my life. I have a steel I use in a pinch that works okay-ish-sorta, and one really good Global knife thatâs been with me since '98 that still has a bit of its edge, but yeah, I just 100% do not understand how to sharpen it so that it keeps its edge more than a single use.
Twice a year my partner and I go to a cottage on Hoth (a small cottage we rent from friend-of-friends on Lake Erie in the middle of winter⌠late January and mid-October). I write, she cross-stitches, hikes, and does puzzles. Itâs glorious.
The reason I bring it up is that for the 7-9 days we are there, every morning breakfast is crumpets for me, English muffins for her. I love crumpets, but theyâve only ever been a vacation breakfast food for me. I will go through 18-24 crumpets in the week, easy.
Usually I make 4 in the morning: 1 butter, 1 nutella, 1 peanut butter, and 1 jam.
3 Likes
I think the maple syrup I bought, back before our last round of trying to reduce carbo intake, may have been Vermont. But whatever its origin, it had a really excellent flavor, much better than the other syrups that a lot of places provide with breakfast, which I think spoil anything theyâre put onto.
My favorite thing to do with maple syrup was to pour it over yams or sweet potatoes for candied yams, a traditional Thanksgiving dish. I only used a light sprinkle of brown sugar, instead of the customary massive amounts; the maple flavor had such high penetration that the result tastes excellent and was much lighter.
1 Like
I try my hardest not to be a food-snob, and honestly most maple syrup is as good as any other maple syrup (sorta like some people insist Italian Olive Oil is better or worse than Greek or Spanish or whatever⌠at the end of the day, 95% of the difference is the price and 3% of it is psychosomatic. 2% actual difference). That stated, there are lightyears of difference between maple syrup and âtable syrupâ or other sweet syrups (corn syrup, golden syrup, treacle,etcâŚ). They all have a place, I suppose, but maple syrup reigns supreme in most cases.
Now, donât get me started on the virtues of maple syrup versus dulce de leche⌠as a half-Argentine Canadian, it would probably result in my head exploding.
2 Likes
Around here at least: anything at the grocery store labelled âbreakfast syrupâ = âhigh fructose corn syrup with natural/artificial flavors formulated by somebody whoâs may not have a sense of taste or at least has never been within 12 miles of actual maple syrupâ
We used to buy actual maple syrup from Whole Foods; now we buy it from Costco. Is it legit/authentic? No clue. But itâs miles better than âbreakfast syrupâ.
1 Like
Iâve encountered dulce de leche as a flavor of ice cream. Itâs not my favorite (I prefer vanilla bean or rum raisin) but I enjoy it as a change. It sounds as if youâre talking about some product used by itself, and Iâve never encountered that.
2 Likes
Butter, pepper, and salt.
Some heretics use butter and just a scrape of Vegemite.
4 Likes
Butter, marmite and strong cheddar. Which is why youâll need quite a lot of rope to attach me securely to my assigned stake.
2 Likes
Dulce de Leche is an Argentine (well, South American) sweet spread with a consistency like thin caramel or very-smooth jam. Itâs condensed-condensed-milk (if youâve ever had condensed milk, imagine that, but sweeter and thicker⌠if youâve never had condensed milk, imagine heavy cream but much, much thicker and sweeter).
Itâs made by taking condensed milk (or evaporated milk, I believe), and continuing to very, very gently boiling it down to a thick syrup-like-consistency.
Argentines put that s**t on everything. Fruit, on baked goods, in baked goods, some meats, sauces⌠maple syrup for the South, kinda. A traditional breakfast cookie (you read the correctly) are called âAlfahoresâ or âAlpahoresâ, basically two biscuits with dulce de leche between them (like an Oreo), and then dipped in chocolate or meringue (the chocolate ones are better, but the meringue ones have a really interesting crispy texture).
It is 100% not for everyone. It is super sweet, for one thing, and if you donât like caramel chances are good that proper dulce de leche will not please either. But I loves it.
3 Likes
I once experienced a cuatro leches cake where the 4th leche was a generous slathering of dulce de leches. That was really my only encounter with actual dulce de leches⌠but having just googled it, it may make an appearance on my stovetop in the near future.
2 Likes
I do like caramel, as it happens, though moderately. And I donât know how authentic the dulce de leche in Haagen Dazs ice cream is, but I find it somewhat appealing.
I had no idea it was a South American confection; as a Californian, when I see a food with a Spanish name, my first hypothesis is that itâs from Mexico, unless Iâm in a restaurant of a different nationality such as the Cuban one we ate at last year. But now I look back, when we went to La Michoacana for ice cream, among their vast array of flavors were one or two that tasted very like dulce de leche, but called something else.
(Iâm going to miss Mexican ice cream now that Iâm in Kansas. Their guava/guayaba flavor was marvelous.)
2 Likes
Yeah, I donât eat that. Iâd rather have my pancakes with just butter.
2 Likes
We get our maple syrup from some place in vermont (Itâs basically a roadside place, my wife was there years ago and bought some. She calls and orders a few bottles every spring.). Itâs quite good. In a pinch, Iâve bought maple syrup from various grocery stores. The stuff I bought from Whole Foods a couple years ago was expensive and awful. No maple flavor at all, just sweet, iâd rather have mrs buttersworth. It was so bad Iâdâve thrown it away, but it was stupidly expensive so I took it back. Other stores have provided decent stuff. We were camping in upstate NY last year, and I bought some store-brand stuff from a local grocery; it was pretty cheap, and excellent. Orgin was not specified beyond âusaâ.
3 Likes
Belated birthday dinner for my brother (since I dislocated my big toe trying to make cheesecake, that should sum up how off 2020 is)
Korean BBQ. Meat was Tri tip, half cut super thin and grilled with a little salt and a dipping sauce, half marinated galbi sauce. Served with grilled mushrooms carmalized onions, steamed eggs and crispy pork belly and soybean soup.
My brother got the table top grill last year and it really gives the restaurant feel at home.
7 Likes
Tonight I made a dish I call Mrs. Maggotâs Eggs:
Break four eggs into a measuring cup or a deep bowl and stir them up with a fork.
Cut half a dozen mushrooms into ten pieces each (cut in half, and then make four crosswise cuts) and cut four strips of turkey bacon across into quarter-inch strips.
Melt about two ounces of butter in a skillet. Drop in the mushrooms, spread them evenly across the pan, cover, and cook till there arenât raw bits. Drop in the bacon strips, stir, cover, and cook a minute or two more. Pour in the eggs, and sprinkle with a dash of ground black pepper. Stir them as they cook, turning them over so they get done evenly. (I try to make sure they donât get browned, but if you find browned eggs edible, use your own judgment.)
Serves two.
5 Likes
So⌠that comes out as a lump of cooked egg with the other ingredients embedded in one side? What sort of depth of egg do you end up with? Sounds rather interesting.
2 Likes
Well, my practice is to stir the mixture toward the center of the skillet, so it ends up as a lump close to an inch thick. But the original fluid egg is maybe a quarter inch thick all over the bottom of the skillet, and the stirring ensures that the bacon and mushrooms are fairly evenly dispersed.
1 Like
Thanks. This sounds a like an advanced version of what I christened the âscramletâ (eggs cooked too slowly to be an omelette, but too fast to be scrambled eggs).
3 Likes
It could probably be turned into an omelet by cooking the mushrooms and bacon in a second pan, and then dumping them into the middle of the eggs once theyâre firming up.
1 Like