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October, 2013 Breakfast....Trick or Treat ???

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bethk

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NormM wrote:I think I learned to do that from Julia.  From Jacques, I learned that it is OK if it gets browned sometimes.
Here's one of my favorite videos ~ it looks so totally effortless. Of course, my VERY favorite is the one of him earlier in his PBS days when he de-bones the chicken in about 45 seconds....

http://www.nytimes.com/video/dining/100000001116746/jacques-pepin-makes-an-omelet-.html

Barbara101

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got up at 5am omelet. silent 

bethk

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did you end up having lunch at 9:00 a.m. ??? Nice looking omelet, even with that yellow cheese oozing out all over.....but, hey, it's just that much more protein!

I just did Norm's usual, but added a sausage patty. I guess there was a good amount of browning on the sausage (I have to be sure it's done or I can't eat it....) so, of course, my eggs stuck in the pan a bit ~ even with a nonstick. But, not bad enough I didn't eat!

NormM

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I watched the Jaques video and made one with green onions and parsley this morning. It would have been better if I had remembered to add salt. The one I saw him make before was two omelettes. One was Classic French and the other one he called Country French.

http://r2j1cp@gmail.com

Barbara101

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bethk

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OMG ~ ~ That is A*M*A*Z*I*N*G !!!!

 

bethk

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I, too, had eggs for breakfast, Barb. Just not as impressive as YOURS.....

bethk

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NormM wrote:I watched the Jaques video and made one with green onions and parsley this morning. It would have been better if I had remembered to add salt.  The one I saw him make before was two omelettes. One was Classic French and the other one he called Country French.
When he made the herb omelette and referred to "fines herbs" I knew the flavor from my Penzey purchased Parisien Bonnes Herbes dried herbs - a combination of chives, dill weed, basil, French tarragon, chervil & white pepper. I think the traditional "fines herbs" is a combination of FRESH Parsley, Chives, Tarragon & Chervil. So I tried to grow my own and it's well worth the effort. The chervil I had some difficulty with, it kept dying off on me. But I had parsley, chives & tarragon that returned year after year.

The combination of those fresh herbs (and salt) in the simple eggs was delicious ~ and definitely worth the little extra effort to chop it up.

Barbara101

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  we sure love our breakfast around here.

I took out NYS yesterday from the freezer,then got some chuck eyes on great sale yesterday so I have loads of steak.Not to be hog I saved some off that plate for lunch.geek 

Yours looks so good..cheers 

bethk

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That's 'cause when we wake up our first thoughts go to FOOD !!!  lol! 

When I was eating my breakfast I had the TV on and it was the Rachael Ray Show, not something I normally watch.  But Daniel Boulaud was a guest chef and he did a demo on Vinegar Chicken - something I've made and know is delicious.  I don't know if it is his accent or his skill in teaching something as simple as cutting your own chicken, but he certainly reminds me of "my man, Jacques".  If he wasn't so young I could have a huge crush on HIM, too!

   (what a terrible old woman I am....but, to my credit, I do not act on my crushes, just fantasize on what they might cook for me)

Barbara101

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bethk

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breakfast taco?

it's not a burrito.....it's not a quesadilla......

but a good idea - I love those flour tortillas ~ never thought about puttin' eggs & meat in there.

(but I think it's an idea I steal real soon!)

Thanks!

Crybaby

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Barbara101 wrote:

This does indeed look delicious, Barb.

bethk

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OK, so today I had breakfast.....the most important meal of the day !

(How many times did we hear that in television ads from the 1960's & 70's ???)

bethk

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I decided to just put vegetables in my omelette this morning ~ spinach, mushrooms & onion.

Barbara101

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great looking food around here Razz

I bought some asparagus, had a left over grilled steak - breakfast.

bethk

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Is that a compound butter on your steak, Barb? I love the look of your eggs but have to flip mine ~ just to be ABSOLUTELY sure the whites are cooked.

I was going to cook some bacon and a couple eggs this morning, until I realized I only had ONE egg in the carton. I think someone broke into my house and stole a few eggs out of my refrigerator. I better go check and see what else is missing.....

So ~ I didn't even do the bacon. Just one lonely egg and toast.

Crybaby

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bethk wrote:I love the look of your eggs but have to flip mine ~ just to be ABSOLUTELY sure the whites are cooked.
Just put a top on the frying pan for a minute or two and those whites come out perfect. I just love my sunny-side-up eggs and those runny yolks.

bethk

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Barb - CHALLENGE......

How colorful of a breakfast can we come up with? Here's MY entry. Scrambled eggs on spinach w/caramelized onions and topped with sweet pepper rings & bacon.

(OK, not such a fair challenge since I didn't realize until I started cleaning out the vegetable drawer how much color I had available......)

Barbara101

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steel cut crockpot apple oatmeal.


wow beth nice breakfast there. 

bethk

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OMG - Y*U*M !

Apple crisp without the really crispy part......and then calling it "breakfast" !

(Dessert for breakfast is what I'd call it.)

UNCLE JIMMY

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I'm gonna say it:

The Incredible Edible Egg!

When I make eggs over medium, I crack the eggs in the pan, not extreme heat, and as soon as the whites start to set, I take the spatula (Very Cautiously ) and pull the whites away from the yolk to thin out the whites so they cook, and then a quick flip over (Again, Carefully) to let it cook. A real good trick so that the whites cook and the yolk doesn't, is to as soon as they are flipped...to prick the yolk in the center with a toothpick. That will let the steam escape, and not allow the yolk to cook hard.
The yolk will not bleed out either.

While on the egg kick. Anyone ever make "Basted" eggs?
I take the bacon grease and crack the eggs in the grease, and quickly start spooning the hot grease over the whites only at first. When the whites are set and no longer runny, I spoon a couple spoons of hot grease over the yolk just to whiten the tops.
OMGoodness....Are they Goooood!! I love when the edges brown, and get crispy, but NOT Burned.

BTW... The computer works fast with being direct connected to the ISP Comcast...so it must be router issues. I have all three computers on the wireless router.
I have to check it out further now! Grrrrrrr!!!

Barbara101

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yes I did eggs like that,before I had to cut way back on bacon...To much salt aka high BP. I very seldom have it any more. Sad 

another good egg dish is cooked in tomato sauce.

bethk

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Yup - and you can baste with butter, too.

I like to refer to them as butter poached eggs ~ a take-off on my butter poached lobster. Good stuff.

bethk

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I had a hankerin' for something sweet first thing this morning ~ and eggs just don't sound enticing to my tongue. So I pulled a loaf of the Publix Breakfast Bread out of the freezer and pulled off two slices to toast up before returning the rest of the loaf for another "sweet fix".

I didn't think to take a pic of my toast (boring) but as a reminder of why I find it such a sweet and tasty treat, here's a previous pic ~ loaded with dried fruit and nuts.

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