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I had scrambled eggs on an airplane for breakfast. They were weird in both flavor and texture.
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Sep 29, 2017 16:52
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Don't eat eggs of an airplane
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Sep 29, 2017 16:53
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poverty goat posted:I have a fever dream of a Benedict topped w/ hardcore full cream she-crab soup w/ extra crabmeat and some scallops cooked in it but in practice I think it might come out too sweet as a hollandaise replacement Maybe a thick slice of sharp cheddar underneath the soup and left to melt and get gooey would fix that.
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Sep 29, 2017 16:53
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Solice Kirsk posted:Maybe a thick slice of sharp cheddar underneath the soup and left to melt and get gooey would fix that. I actually just threw together a test batch and it was delicious but the soup needs to be a lot thicker to sit up and look good Next time I'll just sautee the scallops in butter then roux the scallop butter like I'm making scallop gravy (have those words ever been uttered together? I feel like I'm breaking new ground here) and then add straight shecrab soup. Should work, I reckon, unless combining two rouxes violates some kind of cosmic emulsion law (of which there are many)
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Sep 29, 2017 17:15
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This is the first I've heard of shecrab soup and it sounds incredible. Do you have a recipe you go off of?
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Sep 29, 2017 17:42
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Seaniqua posted:This is the first I've heard of shecrab soup and it sounds incredible. Do you have a recipe you go off of? Thats my lazyass roe-less restaurant style shecrab soup recipe. Traditionally it gets a lot of sherry and is then ladelled into bowls partially filled with warm sherry so you should get some real sherry not cooking sherry as cooking sherry is full of salt to deter you from drinking it and you'll never be able to add enough without ruining it Also good luck finding crab base if you aren't friendly with a restauranteur who can order it from Sysco or something E: oh and canned crabmeat poverty goat fucked around with this message at 18:35 on Sep 29, 2017 |
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Sep 29, 2017 18:16
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Hp sauce is insanely good and its a shame you can't get it in america
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Sep 29, 2017 18:21
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Jose posted:Hp sauce is insanely good and its a shame you can't get it in america quote:HP Sauce has a tomato base, blended with malt vinegar and spirit vinegar, Sugars(molasses, glucose-fructose syrup, sugar), dates, cornflour, rye flour, salt, spices and tamarind.
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Sep 29, 2017 18:25
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Its not as sweet and a more sour than ketchup
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Sep 29, 2017 18:28
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Jose posted:british bacon isn't ham and idk what you ate that you think thats the case British bacon is ham. It's the same as Canadian bacon except you leave some of the fat on it whereas the Canadians do not. Canadian bacon is also ham. Both are bad. Neither is bacon because neither is pork belly. 
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Sep 29, 2017 18:29
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Jose posted:Its not as sweet and a more sour than ketchup Sounds kind of like a sweeter A1 sauce. So maybe start with A1 as a base?
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Sep 29, 2017 18:41
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You can get hp sauce all over the loving place in the states
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Sep 29, 2017 18:43
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Is it like one of those things that you can find it, but it's different like the Heinz beans thing.
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Sep 29, 2017 18:44
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No it's called going to goddamn Walmart or something
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Sep 29, 2017 18:46
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I had a little pecan tart for breakfast.
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Sep 29, 2017 19:02
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poverty goat posted:Traditionally it gets a lot of sherry and is then ladelled into bowls partially filled with warm sherry holy poo poo, my kind of soup
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Sep 29, 2017 20:22
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poverty goat posted:Lightly brown a roux w/some bay leaves then add cream, crab base, magic blackened redfish seasoning and Sherry to taste. people should never use "cooking wines". i've never run into a situation where a cheap 5 dollar bottle of red/white wine isn't 100x better than cooking wines.
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Sep 29, 2017 21:03
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Yeah I've never really understood the point of them. If you're going to drink them because you have a problem you're better off just omitting it entirely and/or using literally any other substitute
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Sep 29, 2017 21:07
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Seaniqua posted:holy poo poo, my kind of soup Don't let the spoon fool you, it's a crab gravy cocktail
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Sep 29, 2017 21:17
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poverty goat posted:Lightly brown a roux w/some bay leaves then add cream, crab base, magic blackened redfish seasoning and Sherry to taste. you can make your own crab stock by pressure cooking a shitload of crab bodies, shells and roe with some herbs. takes 20 minutes and its cheap as gently caress since you just use the carcasses. it's insanely, crazily better than that sysco poo poo. ugh.
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Sep 29, 2017 21:21
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I had a Jamaican Spicy Beef patty for breakfast today
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Sep 29, 2017 21:32
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the black husserl posted:you can make your own crab stock by pressure cooking a shitload of crab bodies, shells and roe with some herbs. takes 20 minutes and its cheap as gently caress since you just use the carcasses. Making my own stock always seemed like such a pain in the rear end until I realized that it's simple enough to drink and do all day. Then one day after thanksgiving I had a huge turkey carcass so I followed a recipe I found online and made a TON of turkey stock - I made it so concentrated that I could pour it into a few ice-cube trays to freeze, so I could just plop a few stock-cubes into whatever I was making. Ever since then, I make a lot stock and either cook with it or make little soup kits for my friends when they're sick or busy.
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Sep 29, 2017 21:37
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the black husserl posted:you can make your own crab stock by pressure cooking a shitload of crab bodies, shells and roe with some herbs. takes 20 minutes and its cheap as gently caress since you just use the carcasses. I don't actually have a lot of crab carcasses at my fingertips tho
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Sep 29, 2017 21:41
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the black husserl posted:you can make your own crab stock by pressure cooking a shitload of crab bodies, shells and roe with some herbs. takes 20 minutes and its cheap as gently caress since you just use the carcasses. What? Crabs are probably the single most expensive seafood that you can find. Anyway, I had a hot pocket for breakfast. 
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Sep 29, 2017 22:21
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im thinkin i might make a big arse beefy stew tonight 
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Sep 29, 2017 22:22
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Pennywise the Frown posted:What? Crabs are probably the single most expensive seafood that you can find. Expensive in time and effort and space
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Sep 29, 2017 22:23
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numberoneposter posted:im thinkin i might make a big arse beefy stew tonight Beef stew is a bold move for breakfast and I'm having thoughts about some sort of goulash breakfast burrito
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Sep 29, 2017 22:25
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It's ok to eat whatever you ate for dinner for breakfast so long as you eat it cold or reheat it in a skillet with your eggs Poach an egg in the stew is what I'm saying
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Sep 29, 2017 22:28
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reheat the stew in the microwave and rub it on your nipples.
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Sep 29, 2017 22:50
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poverty goat posted:It's ok to eat whatever you ate for dinner for breakfast so long as you eat it cold or reheat it in a skillet with your eggs shakshuka goulash would be a great breakfast shakshuka owns a lot
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Sep 29, 2017 22:50
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It's also fun to say
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Sep 29, 2017 22:52
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is breakfast for dinner still breakfast though????
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Sep 29, 2017 23:14
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Cooking wines are great if you're a degenerate as they have salt to dissuade you from drinking all the wine and actually having something to cook with.
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Sep 29, 2017 23:28
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idk why you'd ever buy that
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Sep 29, 2017 23:31
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afaik it has more to do with selling it as a grocery item in a grocery store without having to pay liquor tax or adhere to arcane local laws governing the sale of alcohol, kind of like denatured alcohol
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Sep 29, 2017 23:34
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this isn't really breakfast related but i'll post it here anyway since i'll use them in breakfast. i just got a bunch of dried peppers off amazon
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Sep 29, 2017 23:35
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Once I bought a little bag of Chipotle's from Amazon and they sent me a whole case of them so now I'm set for life
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Sep 29, 2017 23:38
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i also bought a 2.8kg tin of chipotles in adobo it was twice the price of the 200g tins and amazon had nothing other tha the 200g tins or the 2.8kg tin lol
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Sep 29, 2017 23:39
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There shouldn't be a great deal of hate for "Ramsay eggs", as they are absolutely delicious but extremely time-consuming. For me, brewing coffee and buttering a pan is the start of the "breakfast" day. I'm not going to keep CRÈME FRAÎCHE in my fridge and you don't exactly need it for Ramsay eggs. But the whole ritual of stirring the eggs and removing them and adding them on the heat over and over and over is just not practical until I have some coffee flowing through my veins. What is practical is using a decent amount of butter in frying eggs. I like to keep the yoke as uncooked as possible. Over medium heat, crack an egg over some pretty hot butter and I place a cover over the top to steam the egg and keep it from being raw. Pour some butter from around the pan over the top of the egg to sear all of that flavor in and then simply serve. I miss having a natural gas stove, as I am now using electric and the heat management is nowhere near the same. But I can still get it somewhat close. This is a really amazing video regarding artisanal butchery and the wonderful aspects of pigs. I try each and every year to go vegan because well - meat is technically murder and slavery - but I can't do it because of the incredible taste and artistry that goes into food that we don't necessarily appreciate. https://www.youtube.com/watch?v=JtnsZ2JaKso
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Sep 30, 2017 08:24
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| # ? May 16, 2024 10:12 |
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"A little butter" https://www.youtube.com/watch?v=Yv5HYmyX5jA
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Sep 30, 2017 11:14
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