Omelet wrote:
>
> In article >,
> "Jean B." > wrote:
>
> > Another breakfast when I am in the mood--corned beef hash, with a
> > good lashing of catsup, topped with egg(s).
>
> Ooh I recently made some Corned Beef hash for the first time in ages.
> Dad was in heaven. :-)
>
> From start:
> http://i32.tinypic.com/15drr0k.jpg
>
> To finish:
> http://i29.tinypic.com/25p33ty.jpg
>
> >
> > Or a tortilla Espagnola or similar thing that involves potatoes
> > and eggs...
> >
> > --
> > Jean B.
> --
> Peace! Om

Corned beef hash and eggs benedict would pretty much be tied for
favorite if infrequent breakfast for me. Given the infrequent part, I
could go all out and do both in one breakfast...

Ms P wrote:

> The Mexican food is so-so and forget Chinese, it's slop. It's 2 hours to
> go eat any place decent. Hell, the *best* place to eat around here is
> Applebee's and it's 30 miles away.

You mean the best place to eat *out*, right? I'm guessing that your own home
is a better place to eat than Applebee's, and it's likely that at least some
of your neighbors know how to cook also. (Speaking of that caliber of
restaurants, our local Applebee's shut down sometime in the last couple
weeks. The Chili's shut down a couple months ago, and the TGI Friday never
even finished construction.)

Bob

BM asked:

> What is "your" favorite breakfast? I'm asking as I'd like a little variety
> in mine.

Three weeks of breakfast menus ought to be plenty of variety for most
people:

MENU 1: Blintzes with strawberries and honey, poppy-seed muffins, bacon, and
scrambled eggs.

MENU 2: Homemade corned beef hash, poached eggs, buttered whole wheat toast,
and cantaloupe cubes

MENU 3: Scrambled eggs with country ham and apricot-guava sauce, fried diced
plantains, and a virgin piña colada

MENU 4 (for a wintry day): Steel-cut oats, fried eggs, sausage, potato
pancakes, and homemade allspice applesauce

MENU 5: Potato omelet, churros, mocha

MENU 6: Homemade waffles, homemade breakfast sausage, grapefruit half

MENU 7: Huevos rancheros, fresh pineapple juice

MENU 8: Eggs Benedict with avocado, brandy milk punch, fried potatoes with
onions

MENU 9: Ham steak, grits, red-eye gravy, scrambled eggs, toast, coffee,
milk, freshly-squeezed orange juice, and a bottle of Tabasco

MENU 10: Chicken-fried steak, eggs over medium, milk gravy, and fried
potatoes with onions and green peppers.

MENU 11: Soft-boiled eggs, multigrain toast, Pickappepa sauce

MENU 12: Mafalde carbonara, green salad with vinaigrette

MENU 13: Spinach-ricotta omelet, raisin toast

MENU 14: Asparagus, ham, and gruyere frittata; croissants with chocolate

MENU 15: Brioche French toast, fresh peaches and raspberries, whipped cream

MENU 16: Dutch baby with seasonal fruit, vegetable hash

MENU 17: Pumpkin pancakes with maple syrup and sausage, fresh apple juice

MENU 18: Parsi baked eggs with spicy bananas, potato pancakes, yogurt

MENU 19: Beignets, chicory-spiked coffee, cream of wheat with banana slices

MENU 20: Onion-potato scone, blueberry-vanilla scone, fried eggs with
pastrami

MENU 21: Cornbread with chipotle-garlic sausage, poached eggs, and habañero
Mornay sauce; orange-carrot juice; cinnamon mocha

Bob

"Bob Terwilliger" > wrote in message
...
> Ms P wrote:
>
>> The Mexican food is so-so and forget Chinese, it's slop. It's 2 hours to
>> go eat any place decent. Hell, the *best* place to eat around here is
>> Applebee's and it's 30 miles away.
>
> You mean the best place to eat *out*, right? I'm guessing that your own
> home is a better place to eat than Applebee's, and it's likely that at
> least some of your neighbors know how to cook also. (Speaking of that
> caliber of restaurants, our local Applebee's shut down sometime in the
> last couple weeks. The Chili's shut down a couple months ago, and the TGI
> Friday never even finished construction.)
>
> Bob
>

I get tired of cooking all the time though and would like to have a couple
of great places to go eat once in awhile.

I'm betting my neighbors live on refried beans, rice and tortillas. 'Cept
Ralph, I'm not sure where he's from. He has a faint European accent.

I'm really, really looking forward to fall when it's cool enough to be
outside so I can fire up the grill.

Ms P

Andy wrote:
> Jean B. said...
>
>> Andy wrote:
>>> Jean B. said...
>>>
>>>> Truth be told, I am more apt to eat these breakfast foods later in
>>>> the day, unless I eat them elsewhere. I don't like having a
>>>> lengthy prep time in the morning. Therefore something premade
>>>> (including leftovers and baked goods) work well for me.
>>>
>>> How long, between scones and coffee would I have to wait for sex? And
>>> more sex?
>>>
>>> Andy's Evil Twin
>>>
>>> Andy, nods in agreement.
>> Forever?
>
>
> Well, how fair is that?
>
> Andy
Totally!

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Another breakfast when I am in the mood--corned beef hash, with a
>> good lashing of catsup, topped with egg(s).
>
> Ooh I recently made some Corned Beef hash for the first time in ages.
> Dad was in heaven. :-)
>
> From start:
> http://i32.tinypic.com/15drr0k.jpg
>
> To finish:
> http://i29.tinypic.com/25p33ty.jpg
>

Without potatoes, I assume?

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> pavane wrote:
>>> "Bob Muncie" > wrote in message
>>> ...
>>> | What is "your" favorite breakfast? I'm asking as I'd like a little
>>> | variety in mine.
>>> |
>>> | Bob
>>>
>>> Surprisingly not yet mentioned: Cheesecake.
>>>
>>> pavane
>>>
>>>
>> Oh, I do that when I am LCing--which I should be.
>
> You make them crustless? :-)
>
> Another good LC yummy is whipped cream with a little Splenda (or
> whatever sweetener you like), a little vanilla or lemon or orange
> extract, and plopped in aliquots on to a wax papered cookie sheet, then
> frozen. ;-d

Since I don't eschew almond flour, I use a bit of that in lieu of
a crust.

You might like something I kluged together:

Almond Filling:
1 c mascarpone cheese
1/2 c Splenda
1/4 cup double cream
2 Tbsps DaVinci Amaretto syrup (next time I would try reducing by
1 Tbsp)
1 tsp almond extract

Whip all filling ingredients till well combined. (This was very
yummy but pretty sweet. I might start removing the DaVinci syrup
1 Tbsp at a time. Actually it worked well in the dessert as a
whole, so my perception of sweetness was mostly from the samples I
tasted.)

This was a filling for an almond tiramisu-type thing. It makes a
divine dip for strawberries, and is also nice on its own.

--
Jean B.

Jean B. wrote:
> Omelet wrote:
>> In article >,
>> "Jean B." > wrote:
>>
>>> Another breakfast when I am in the mood--corned beef hash, with a
>>> good lashing of catsup, topped with egg(s).
>>
>> Ooh I recently made some Corned Beef hash for the first time in ages.
>> Dad was in heaven. :-)
>>
>> From start:
>> http://i32.tinypic.com/15drr0k.jpg
>>
>> To finish:
>> http://i29.tinypic.com/25p33ty.jpg
>>
>
> Without potatoes, I assume?
>

If you looked at the first picture, potatoes were included.

Bob

Jean B. said...

> Andy wrote:
>> Jean B. said...
>>
>>> Andy wrote:
>>>> Jean B. said...
>>>>
>>>>> Truth be told, I am more apt to eat these breakfast foods later in
>>>>> the day, unless I eat them elsewhere. I don't like having a
>>>>> lengthy prep time in the morning. Therefore something premade
>>>>> (including leftovers and baked goods) work well for me.


Jean B,

I get up early but I don't whip out every pan to make breakfast. You should
know that by now.

I do my best food prep in my dreams and wake up and walk into the kitchen
with sleep in my eyes... DRAT, it WAS a dream!

Best,

Andy

On Aug 25, 3:01*pm, Andy > wrote:
> Jean B. said...
>
> > Andy wrote:
> >> Jean B. said...
>
> >>> Andy wrote:
> >>>> Jean B. said...
>
> >>>>> Truth be told, I am more apt to eat these breakfast foods later in
> >>>>> the day, unless I eat them elsewhere. *I don't like having a
> >>>>> lengthy prep time in the morning. *Therefore something premade
> >>>>> (including leftovers and baked goods) work well for me.
>
> Jean B,
>
> I get up early but I don't whip out every pan to make breakfast. You should
> know that by now.
>
> I do my best food prep in my dreams and wake up and walk into the kitchen
> with sleep in my eyes... DRAT, it WAS a dream!

Like a Bedouin who's dreaming of the seventy virgins, then wakes up
and settles for his favorite goat.
>
> Best,
>
> Andy

--Bryan

Bobo Bonobo® said...

> On Aug 25, 3:01*pm, Andy > wrote:
>> Jean B. said...
>>
>> > Andy wrote:
>> >> Jean B. said...
>>
>> >>> Andy wrote:
>> >>>> Jean B. said...
>>
>> >>>>> Truth be told, I am more apt to eat these breakfast foods later in
>> >>>>> the day, unless I eat them elsewhere. *I don't like having a
>> >>>>> lengthy prep time in the morning. *Therefore something premade
>> >>>>> (including leftovers and baked goods) work well for me.
>>
>> Jean B,
>>
>> I get up early but I don't whip out every pan to make breakfast. You
shou
> ld
>> know that by now.
>>
>> I do my best food prep in my dreams and wake up and walk into the
kitchen
>> with sleep in my eyes... DRAT, it WAS a dream!
>
> Like a Bedouin who's dreaming of the seventy virgins, then wakes up
> and settles for his favorite goat.
>>
>> Best,
>>
>> Andy
>
> --Bryan


LOLOL!!!

Andy

Bob Muncie wrote:
>
> Arri London wrote:
> >
> > Bob Muncie wrote:
> >> What is "your" favorite breakfast? I'm asking as I'd like a little
> >> variety in mine.
> >>
> >> Bob
> >
> > Got several but not all for daily consumption:
> >
> > The great English Fryup or the Ulster Fry (every few weeks)
> > Dutch: cheeses, ham, decent bread and jams, the occasional soft-cooked
> > egg (most days)
> > Rice porridge with trimmings (few times per year)
> > Posole (occasionally)
> > Breakfast burrito or quesadilla (occasionally); those would have beans
> > in it :P
> > Instant noodles with trimmings (more in my student days)
> > Any breakfast prepared by someone else while travelling
>
> Thanks for your input, and the added humor.
>
> Bob

So what time is breakfast hmmm? I don't mind beans :P

Arri London wrote:
>
> Bob Muncie wrote:
>> Arri London wrote:
>>> Bob Muncie wrote:
>>>> What is "your" favorite breakfast? I'm asking as I'd like a little
>>>> variety in mine.
>>>>
>>>> Bob
>>> Got several but not all for daily consumption:
>>>
>>> The great English Fryup or the Ulster Fry (every few weeks)
>>> Dutch: cheeses, ham, decent bread and jams, the occasional soft-cooked
>>> egg (most days)
>>> Rice porridge with trimmings (few times per year)
>>> Posole (occasionally)
>>> Breakfast burrito or quesadilla (occasionally); those would have beans
>>> in it :P
>>> Instant noodles with trimmings (more in my student days)
>>> Any breakfast prepared by someone else while travelling
>> Thanks for your input, and the added humor.
>>
>> Bob
>
> So what time is breakfast hmmm? I don't mind beans :P

Arri - I am a beans fan at this point:-) Please share with us your
favorite Beans recipe that would be a good one for breakfast.

Bob

BTW, I wanted to say thanks to all that have posted in this thread. You
have all added to my breakfast arsenal.

Tara wrote:
> On Mon, 24 Aug 2009 12:01:55 -0500, Omelet >
> wrote:
>
>> One of my #1 favorite post-holiday breakfasts is a hot turkey and
>> dressing sandwich on buttered toast. Preferably Sourdough or Jewish Rye.
>
> My day after Thanksgiving breakfast is pumpkin pie.
>
> Tara

That works for me!

--
Jean B.

sf wrote:
> On Mon, 24 Aug 2009 20:46:03 -0600, Gloria P >
> wrote:
>
>>>
>> That assumes there's any pumpkin pie left the day after. How many
>> do you have to make to insure that? ;-)
>>
> Here's your battle plan.
>
> First of all make enough food to stuff your guests before they begin
> to think about dessert... then make sure to present several options
> because you know not everyone likes pumpkin pie AND just to confirm
> you will have leftover pumpkin pie, make an extra one and hide it.
> OK, all of this takes careful planning, but it can be done.
>
>

Recently I have amde two pumpkin, a pecan, and sometimes lemon meringue,
too. I think the problem is I always want to send some home with my
kids and that cuts into the supply of leftover everything. ;-)

gloria p

Ms P wrote:

>>> The Mexican food is so-so and forget Chinese, it's slop. It's 2 hours
>>> to go eat any place decent. Hell, the *best* place to eat around here
>>> is Applebee's and it's 30 miles away.
>>
>> You mean the best place to eat *out*, right? I'm guessing that your own
>> home is a better place to eat than Applebee's, and it's likely that at
>> least some of your neighbors know how to cook also. (Speaking of that
>> caliber of restaurants, our local Applebee's shut down sometime in the
>> last couple weeks. The Chili's shut down a couple months ago, and the TGI
>> Friday never even finished construction.)
>>
> I get tired of cooking all the time though and would like to have a couple
> of great places to go eat once in awhile.

If someone opened a good cafe in your area, do you think there would be a
big enough customer base to keep it open? I remember someone else posting
about how the only restaurant in town (somewhere in Iowa, IIRC) was crappy,
but was always busy because there was nowhere else to go. Thing is, if
people don't have money to spend, they can't go out to eat. And if going out
to eat isn't part of the local culture, a restaurant will fail, regardless
of the quality of the food and the service.

Bob

"Bob Terwilliger" > wrote in message
...
> Ms P wrote:
>
>>>> The Mexican food is so-so and forget Chinese, it's slop. It's 2 hours
>>>> to go eat any place decent. Hell, the *best* place to eat around here
>>>> is Applebee's and it's 30 miles away.
>>>
>>> You mean the best place to eat *out*, right? I'm guessing that your own
>>> home is a better place to eat than Applebee's, and it's likely that at
>>> least some of your neighbors know how to cook also. (Speaking of that
>>> caliber of restaurants, our local Applebee's shut down sometime in the
>>> last couple weeks. The Chili's shut down a couple months ago, and the
>>> TGI
>>> Friday never even finished construction.)
>>>
>> I get tired of cooking all the time though and would like to have a
>> couple
>> of great places to go eat once in awhile.
>
> If someone opened a good cafe in your area, do you think there would be a
> big enough customer base to keep it open? I remember someone else posting
> about how the only restaurant in town (somewhere in Iowa, IIRC) was
> crappy,
> but was always busy because there was nowhere else to go. Thing is, if
> people don't have money to spend, they can't go out to eat. And if going
> out to eat isn't part of the local culture, a restaurant will fail,
> regardless of the quality of the food and the service.
>
> Bob

From what I've seen even the so-so restaurants do fairly well unless they're
mismanaged. I've seen two places that were busy almost all the time go out
of business.

There was one place that had great food. It was a sort of Louisiana Mexican
cross. They were never busy though and closed after just a couple of
months. I think their problem was bad location. We managed to eat there
twice before it closed. Hubby had alligator over a Mexican rice that he
said was awesome and I had a shrimp dish that was really, really good.

This place has huge boom/bust cycles tied to the oil field so some times
there's lots and lots of money here.

Ms P

In article >,
sf > wrote:

> On Mon, 24 Aug 2009 20:52:55 -0500, Omelet >
> wrote:
>
> >With or without whipping cream? :-)
>
> *With* of course! What red blooded American doesn't eat pumpkin pie
> with whipped cream for breakfast the day after Thanksgiving? On
> second thought, I'd rather not know.

Apple or Cherry too. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Tara > wrote:
> >
> >> I rarely eat my very favorite breakfast, but it is pure comfort and so
> >> good -- bacon, eggs, grits, biscuits, gravy, sliced tomatoes.
> >>
> >> Tara
> >
> > Mm. Now yer talking.
> >
> > One of my favorite "comfort food" breakfasts is SOS served over toast.
> > I've not had it since before mom passed away as I've never personally
> > prepared it.
> >
> > That might change. :-)
> >
> > I need to go buy a bell pepper... They are seldom served here but an
> > essential ingredient in that stuff imho!
>
> Bell pepper in SOS? I've never heard of it, and I was an SOS fan from
> way back (when in the Army).
>
> Bob

Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
and pepper. She used flour as the thickener.

She served it either over toast or scrambled eggs.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Tara > wrote:
>>>
>>>> I rarely eat my very favorite breakfast, but it is pure comfort and so
>>>> good -- bacon, eggs, grits, biscuits, gravy, sliced tomatoes.
>>>>
>>>> Tara
>>> Mm. Now yer talking.
>>>
>>> One of my favorite "comfort food" breakfasts is SOS served over toast.
>>> I've not had it since before mom passed away as I've never personally
>>> prepared it.
>>>
>>> That might change. :-)
>>>
>>> I need to go buy a bell pepper... They are seldom served here but an
>>> essential ingredient in that stuff imho!
>> Bell pepper in SOS? I've never heard of it, and I was an SOS fan from
>> way back (when in the Army).
>>
>> Bob
>
> Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
> and pepper. She used flour as the thickener.
>
> She served it either over toast or scrambled eggs.

Interesting... just never heard of it. Maybe I'll give it a try next
time. I like mine on toast also :-)

Bob

In article >,
"Ms P" > wrote:

> I like "turkey parfait" for lunch though. Layer mashed potatoes, dressing,
> and turkey in a bowl and add leftover gravy to the top and nuke.
>
> Ms P

Oh my gods that sounds good. ;-d

It's not too soon to talk about Holiday cooking imho.
It'll be here before you know it. :-) We are heading into fall with
September.

I just scheduled my October vacation time yesterday. Last week in
October and first week in November.

I volunteered to work Thanksgiving and Christmas. Volunteering for extra
hours and holidays earns me brownie points so I rarely don't get days
off when I ask for them. <g>

Plus I almost never call in "sick". I've taken roughly 15 days of
unscheduled leave in the past 22 years I've worked there...

As for Thanksgiving, I'll just cook it that weekend or if I time it
right, I can get it done when I get home from work in the morning and
serve it for lunch.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Christine Dabney wrote:
> On Tue, 25 Aug 2009 23:49:48 -0500, Omelet >
> wrote:
>
>
>> Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
>> and pepper. She used flour as the thickener.
>>
>> She served it either over toast or scrambled eggs.
>
> I thought the main ingredient was dried beef, not ground beef. At
> least that is what I have heard. Never made it myself..
>
> Christine

Christine - The traditional is with chipped (or dry) beef, but I have
seen a number or recipes that used burger. To me, the surprise was the
bell pepper.

Bob

In article >,
sf > wrote:

> On Mon, 24 Aug 2009 20:46:03 -0600, Gloria P >
> wrote:
>
> >sf wrote:
> >> On Mon, 24 Aug 2009 20:52:55 -0500, Omelet >
> >> wrote:
> >>
> >>> With or without whipping cream? :-)
> >>
> >> *With* of course! What red blooded American doesn't eat pumpkin pie
> >> with whipped cream for breakfast the day after Thanksgiving? On
> >> second thought, I'd rather not know.
> >>
> >
> >That assumes there's any pumpkin pie left the day after. How many
> >do you have to make to insure that? ;-)
> >
> Here's your battle plan.
>
> First of all make enough food to stuff your guests before they begin
> to think about dessert... then make sure to present several options
> because you know not everyone likes pumpkin pie AND just to confirm
> you will have leftover pumpkin pie, make an extra one and hide it.
> OK, all of this takes careful planning, but it can be done.

Same goes for extra apple pie! ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Bob Terwilliger" > wrote:

> BM asked:
>
> > What is "your" favorite breakfast? I'm asking as I'd like a little variety
> > in mine.
>
> Three weeks of breakfast menus ought to be plenty of variety for most
> people:

<snipped>

That was a fun read Bob.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Another breakfast when I am in the mood--corned beef hash, with a
> >> good lashing of catsup, topped with egg(s).
> >
> > Ooh I recently made some Corned Beef hash for the first time in ages.
> > Dad was in heaven. :-)
> >
> > From start:
> > http://i32.tinypic.com/15drr0k.jpg
> >
> > To finish:
> > http://i29.tinypic.com/25p33ty.jpg
> >
>
> Without potatoes, I assume?

No, Spuds, onions, eggs, corned beef hash...
The works.

I made that for dad. I did not eat any of it. <sigh>

I cook more for him than I do for myself most of the time. Or for others.

Just like that yummy shrimp rice I just finished making a bit ago (it's
cooling in the 'frige). Some of it is for fried rice for dad, the rest
of it is for sis's B-day tomorrow. She and her family get to eat it.

I won't be having any...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Om wrote:

>> Three weeks of breakfast menus ought to be plenty of variety for most
>> people:
>
> <snipped>
>
> That was a fun read Bob.

Thanks! I do like a good breakfast, but I usually only get "breakfast" style
foods on my days off.

Bob

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> pavane wrote:
> >>> "Bob Muncie" > wrote in message
> >>> ...
> >>> | What is "your" favorite breakfast? I'm asking as I'd like a little
> >>> | variety in mine.
> >>> |
> >>> | Bob
> >>>
> >>> Surprisingly not yet mentioned: Cheesecake.
> >>>
> >>> pavane
> >>>
> >>>
> >> Oh, I do that when I am LCing--which I should be.
> >
> > You make them crustless? :-)
> >
> > Another good LC yummy is whipped cream with a little Splenda (or
> > whatever sweetener you like), a little vanilla or lemon or orange
> > extract, and plopped in aliquots on to a wax papered cookie sheet, then
> > frozen. ;-d
>
> Since I don't eschew almond flour, I use a bit of that in lieu of
> a crust.
>
> You might like something I kluged together:
>
> Almond Filling:
> 1 c mascarpone cheese
> 1/2 c Splenda
> 1/4 cup double cream
> 2 Tbsps DaVinci Amaretto syrup (next time I would try reducing by
> 1 Tbsp)
> 1 tsp almond extract
>
> Whip all filling ingredients till well combined. (This was very
> yummy but pretty sweet. I might start removing the DaVinci syrup
> 1 Tbsp at a time. Actually it worked well in the dessert as a
> whole, so my perception of sweetness was mostly from the samples I
> tasted.)
>
> This was a filling for an almond tiramisu-type thing. It makes a
> divine dip for strawberries, and is also nice on its own.

Sounds good! Strawberries are about the only sweet I allow myself
nowadays and those in limited quantities.

Nice thing about LC'ing, you don't have to limit the fat as much. My
last triglyceride level a couple of weeks ago was 67, and I'd been
enjoying heavy cream all week in soups.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Christine wrote:

>> Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
>> and pepper. She used flour as the thickener.
>>
>> She served it either over toast or scrambled eggs.
>
> I thought the main ingredient was dried beef, not ground beef. At
> least that is what I have heard. Never made it myself..

SOS can either mean "creamed chipped beef on toast" or "creamed ground beef
on toast." On my last ship I was sometimes called upon to provide a written
evaluation of the meal, and one such meal was listed as "creamed chipped
beef on toast" but then we got served the hamburger stuff. My commentary
was:

"My dictionary defines 'chipped beef' as 'thin-sliced dried smoked beef,'
and that's what the menu said would be served. But that's not what we got.
Instead, we were given hamburger in a pasty white sauce. I *like* creamed
chipped beef, but this hamburger stuff is an abomination. It tastes of beef
fat and glue, and looks like something a dog might vomit after gorging
itself on week-old carrion."

After that, they were more careful to get the menu right. (They didn't stop
*serving* the hamburger crap, but at least they warned us ahead of time.)

Bob

On Tue 25 Aug 2009 09:55:31p, Christine Dabney told us...

> On Tue, 25 Aug 2009 23:49:48 -0500, Omelet >
> wrote:
>
>
>>Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
>>and pepper. She used flour as the thickener.
>>
>>She served it either over toast or scrambled eggs.
>
> I thought the main ingredient was dried beef, not ground beef. At
> least that is what I have heard. Never made it myself..
>
> Christine

That controversy will go on forever. Dried beef was the meat of choice in
our home. My mom always called it creamed dried beef, not SOS, although my
dad told me the term, SOS when I in grade school. OTOH, David's family
used ground beef, but called it hamburger gravy, not SOS.

I occasionally make the creamed dried beef, but I like to cover the beef
briefly with boiling water to reduce the saltiness, then drain well and
dry. I frizzle it, along with a bit of onion, in butter before adding to
the cream sauce, then let the mixture "rest" in a double boiler for a bit
to allow the flavor and texture to improve. I don't care for garlic or
green pepper mixed with it, although that might be good if using hamburger.

I like it served equally well over toasted good white bread, toasted
English muffins, or even day-old southern cornbread that has been split,
lightly buttered, then broiled until it begins to brown. It makes a nice
and quick winter supper. I've never eaten it for breakfast.

--
Wayne Boatwright
------------------------------------------------------------------------
The belly rules the mind. Spanish Proverb

Wayne Boatwright wrote:
> On Tue 25 Aug 2009 09:55:31p, Christine Dabney told us...
>
>> On Tue, 25 Aug 2009 23:49:48 -0500, Omelet >
>> wrote:
>>
>>
>>> Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
>>> and pepper. She used flour as the thickener.
>>>
>>> She served it either over toast or scrambled eggs.
>> I thought the main ingredient was dried beef, not ground beef. At
>> least that is what I have heard. Never made it myself..
>>
>> Christine
>
> That controversy will go on forever. Dried beef was the meat of choice in
> our home. My mom always called it creamed dried beef, not SOS, although my
> dad told me the term, SOS when I in grade school. OTOH, David's family
> used ground beef, but called it hamburger gravy, not SOS.
>
> I occasionally make the creamed dried beef, but I like to cover the beef
> briefly with boiling water to reduce the saltiness, then drain well and
> dry. I frizzle it, along with a bit of onion, in butter before adding to
> the cream sauce, then let the mixture "rest" in a double boiler for a bit
> to allow the flavor and texture to improve. I don't care for garlic or
> green pepper mixed with it, although that might be good if using hamburger.
>
> I like it served equally well over toasted good white bread, toasted
> English muffins, or even day-old southern cornbread that has been split,
> lightly buttered, then broiled until it begins to brown. It makes a nice
> and quick winter supper. I've never eaten it for breakfast.
>

Thanks for your spin on it Wayne... I like the English muffin touch also.

Bob

In article >,
Bob Muncie > wrote:

> > Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
> > and pepper. She used flour as the thickener.
> >
> > She served it either over toast or scrambled eggs.
>
> Interesting... just never heard of it. Maybe I'll give it a try next
> time. I like mine on toast also :-)
>
> Bob

It's traditional. <g>
We always tore the toast into bite sized bits.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Christine Dabney > wrote:

> On Tue, 25 Aug 2009 23:49:48 -0500, Omelet >
> wrote:
>
>
> >Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
> >and pepper. She used flour as the thickener.
> >
> >She served it either over toast or scrambled eggs.
>
> I thought the main ingredient was dried beef, not ground beef. At
> least that is what I have heard. Never made it myself..
>
> Christine

Traditional, maybe, but that's what mom used.

I'd probably use sausage myself.

Make it to personal taste?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> Three weeks of breakfast menus ought to be plenty of variety for most
> >> people:
> >
> > <snipped>
> >
> > That was a fun read Bob.
>
> Thanks! I do like a good breakfast, but I usually only get "breakfast" style
> foods on my days off.
>
> Bob

I seldom eat breakfast foods for breakfast, so I know what you mean.
I had spring rolls for breakfast yesterday as I was experimenting
learning how to make them.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Omelet wrote:
> In article >,
> Christine Dabney > wrote:
>
>> On Tue, 25 Aug 2009 23:49:48 -0500, Omelet >
>> wrote:
>>
>>
>>> Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
>>> and pepper. She used flour as the thickener.
>>>
>>> She served it either over toast or scrambled eggs.
>> I thought the main ingredient was dried beef, not ground beef. At
>> least that is what I have heard. Never made it myself..
>>
>> Christine
>
> Traditional, maybe, but that's what mom used.
>
> I'd probably use sausage myself.
>
> Make it to personal taste?


Try making it using English Cumberland sausage with its tradition white
sauce. Served over toast as SOS (instead of as links with mashed
potatoes) it is a wonderful breakfast! Certainly not traditional, and
Cumberland sausage is very easy to make yourself, especially if you do
not need to put it into casings. Very distinctive flavor but not
overpowering in the morning.

Omelet wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
>> Om wrote:
>>
>>>> Three weeks of breakfast menus ought to be plenty of variety for most
>>>> people:
>>> <snipped>
>>>
>>> That was a fun read Bob.
>> Thanks! I do like a good breakfast, but I usually only get "breakfast" style
>> foods on my days off.
>>
>> Bob
>
> I seldom eat breakfast foods for breakfast, so I know what you mean.
> I had spring rolls for breakfast yesterday as I was experimenting
> learning how to make them.


Try warm cornbread with some thin sliced pan cooked beef strips with
teriyaki or "thick" sauce MMMM hellova breakfast

maybe add some onions and garlic for good health
all can be home made very quickly

atec 7 7 said...

>> I seldom eat breakfast foods for breakfast, so I know what you mean.
>> I had spring rolls for breakfast yesterday as I was experimenting
>> learning how to make them.
>
>
> Try warm cornbread with some thin sliced pan cooked beef strips with
> teriyaki or "thick" sauce MMMM hellova breakfast
>
> maybe add some onions and garlic for good health
> all can be home made very quickly


Warm cornbread? For breakfast?? Then beef strips you don't mention which
cut, covered by a "thick" sauce?

So anything other than onions or garlic are not healthy?

You're obviously an elementary school dunce.

atec 7 going on 7!

Andy

In article m>,
MtnTraveler > wrote:

> Omelet wrote:
> > In article >,
> > Christine Dabney > wrote:
> >
> >> On Tue, 25 Aug 2009 23:49:48 -0500, Omelet >
> >> wrote:
> >>
> >>
> >>> Mom's basic recipe for SOS was ground beef, bell pepper, onion, garlic
> >>> and pepper. She used flour as the thickener.
> >>>
> >>> She served it either over toast or scrambled eggs.
> >> I thought the main ingredient was dried beef, not ground beef. At
> >> least that is what I have heard. Never made it myself..
> >>
> >> Christine
> >
> > Traditional, maybe, but that's what mom used.
> >
> > I'd probably use sausage myself.
> >
> > Make it to personal taste?
>
>
> Try making it using English Cumberland sausage with its tradition white
> sauce. Served over toast as SOS (instead of as links with mashed
> potatoes) it is a wonderful breakfast! Certainly not traditional, and
> Cumberland sausage is very easy to make yourself, especially if you do
> not need to put it into casings. Very distinctive flavor but not
> overpowering in the morning.

Ok, I'm collecting sausage recipes.
I'll have to google that. ;-)

450 g boned pork shoulder, diced
450 g belly pork, rind removed and diced
50 g white breadcrumbs
2 teaspoons of salt
1 teaspoon ground black pepper
Few gratings of fresh nutmeg and mace
Pinch each of marjoram, sage and cayenne pepper.

Hm. I've seen Mace in breakfast sausage recipes before but had not
tried it yet. I'll have to pick some up. It's one spice I've never
used.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
atec 7 7 <"atec > wrote:

> Omelet wrote:
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> >> Om wrote:
> >>
> >>>> Three weeks of breakfast menus ought to be plenty of variety for most
> >>>> people:
> >>> <snipped>
> >>>
> >>> That was a fun read Bob.
> >> Thanks! I do like a good breakfast, but I usually only get "breakfast"
> >> style
> >> foods on my days off.
> >>
> >> Bob
> >
> > I seldom eat breakfast foods for breakfast, so I know what you mean.
> > I had spring rolls for breakfast yesterday as I was experimenting
> > learning how to make them.
>
>
> Try warm cornbread with some thin sliced pan cooked beef strips with
> teriyaki or "thick" sauce MMMM hellova breakfast
>
> maybe add some onions and garlic for good health
> all can be home made very quickly

Beef strips with cornbread sound delicious, especially with a bit of
butter. And I have flourless corn bread recipes since I'm sensitive to
wheat.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Om wrote:

> Beef strips with cornbread sound delicious, especially with a bit of
> butter. And I have flourless corn bread recipes since I'm sensitive to
> wheat.

Isn't cornbread high in carbs, even flourless cornbread?

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Beef strips with cornbread sound delicious, especially with a bit of
> > butter. And I have flourless corn bread recipes since I'm sensitive to
> > wheat.
>
> Isn't cornbread high in carbs, even flourless cornbread?
>
> Bob

Yes, which is why I'd not be eating it any time soon, but it's not
forever. :-)

I do allow myself a little starch as a treat every once in awhile. I
had a lovely fresh baked roll at the convention I worked last month for
instance. I ate it slowly and savored every bite. Same for that little
1/4 cup portion of garlic mashed potatoes they served.

The rest of the meal was a baby spinach salad, a nice bit of steak,
grilled salmon and steamed asparagus.

I'm making rice with shrimp stock for my sister's birthday today, but I
won't be eating any of it.

I often cook for others you know and dad does not need to eat flour
either.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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