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The best breakfast ever
This is sort of a three part recipe and it does take a long time to do
all at once, but it is possible to precook the longest parts weeks ahead and it will cut cooking time down considerably step one precooking the hash brown/fries ingredients Raw russet potatoes (several pounds) olive oil, sesame oil mix 10:1 ratio respectively salt It is best to use a mandoline if you are careful, then slice the potatoes then using a sharp knife cut the potato slices into french fry shape and sizes, using an airfryer you do not want thick long fries. Oil your fries with the oil mixture, it does not take much. I put my oil mixture in a squirt bottle Put in the airfryer at a low temperature like 290 F for about 25 minutes, if you have a basket airfryer then shake after 10 mins. Freeze your precooked potatoes until you are ready to use them. Step 2 making the breakfast first get the proper serving of frozen fries and place them into the air fryer with what ever herb and veg you want to go with your hash browns. You can use bell peppers any color I prefer red, hot peppers, banana peppers, I also always use onions and sometimes garlic air fry all of your stuff for about 10 mins at 400 F shake often.. make sure you don't burn your veg and ensure that your fries are cooked I have found that over cooking the fries just a bit is great for this recipe. While the airfryer is going heat and oil a non stick skillet and set the temp to a med/low and fry 1 egg over easy. You want your yolk well heated but still runny. Remove egg from skillet and set aside Step 3 Add heavy cream (substitute soy milk almond milk or regular milk) to the skillet perhaps just an ounce or two. when it starts to bubble sprinkle mozzarella cheese into the skillet using a rubber spatula press the cheese into the milk and stir around until the cheese forms a sauce... remove the cheese sauce from the heat and prepare to plate Plating Place your air fried potatoes and veg mixture onto a plate gently slide your fried egg on top of your 'taters and then drizzle your cheese sauce on all around the egg yolk but not actually on the yolk. Garnish with chives, garlic chives, parsley or whatever you wish... Before serving gently break the yolk and allow to drizzle over your creation. this is also great served with a dehydrated sausage link or bacon dehydrated sausage link recipe available upon request -- "There are idiots among us, and they all believe in a god" ~Toidi Uoy |
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The best breakfast ever
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The best breakfast ever
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The best breakfast ever
On 2/24/2019 12:42 PM, Terry Coombs wrote:
> On 2/24/2019 6:31 AM, wrote: >> This is sort of a three part recipe and it does take a long time to do >> all at once, but it is possible to precook the longest parts weeks >> ahead and it will cut cooking time down considerably >> >> step one >> precooking the hash brown/fries >> ingredients >> >> Raw russet potatoes (several pounds) >> olive oil, sesame oil mix 10:1 ratio respectively >> salt >> >> It is best to use a mandoline if you are careful, then slice the >> potatoes >> >> then using a sharp knife cut the potato slices into french fryÂ* shape >> and sizes, using an airfryer you do not want thick long fries. >> >> Oil your fries with the oil mixture, it does not take much. I put my >> oil mixture in a squirt bottle >> >> Put in the airfryer at a low temperature like 290 F for about 25 >> minutes, if you have a basket airfryer then shake after 10 mins. >> >> Freeze your precooked potatoes until you are ready to use them. >> >> Step 2 >> making the breakfast >> >> first get the proper serving of frozen fries and place them into the >> air fryer with what ever herb and veg you want to go with your hash >> browns. You can use bell peppers any color I prefer red, hot peppers, >> banana peppers, I also always use onions and sometimes garlic >> air fry all of your stuff for about 10 mins at 400 FÂ* shake often.. >> make sure you don't burn your veg and ensure that your fries are >> cooked I have found that over cooking the fries just a bit is great >> for this recipe. >> >> While the airfryer is going heat and oil a non stick skillet and set >> the temp to a med/low and fry 1 egg over easy. You want your yolk well >> heated but still runny. Remove egg from skillet and set aside >> >> Step 3 >> >> Add heavy cream (substitute soy milk almond milk or regular milk) to >> the skillet perhaps just an ounce or two. when it starts to bubble >> sprinkle mozzarella cheese into the skillet using a rubber spatula >> press the cheese into the milk and stir around until the cheese forms >> a sauce... >> >> remove the cheese sauce from the heat and prepare to plate >> >> Plating >> >> Place your air fried potatoes and veg mixture onto a plate gently >> slide your fried egg on top of your 'taters and then drizzle your >> cheese sauce on all aroundÂ* the egg yolk but not actually on the yolk. >> Garnish with chives, garlic chives, parsley or whatever you wish... >> >> Before serving gently break the yolk and allow to drizzle over your >> creation. >> >> this is also great served with a dehydrated sausage link or bacon >> dehydrated sausage link recipe available upon request >> -- >> >> >> "There are idiots among us, and they all believe in a god" >> Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* ~Toidi Uoy > There are idiots who think dehydrated sausage links are a good thing. Uh, whut?! > Â* That's too damn much work . I prefer Squirt & Cider . > I can make a great skillet breakfast, takes maybe an hour in total. Without an air frier or over the course of many days. Brown some pork breakfast sausage (or strips of bacon) in a cast iron skillet. Meanwhile, slice or shred about four russet potatoes. I don't need instructions on how to do this. I have a food processor which slices very evenly. Or I could use the shredding blade. Press excess water out of the potatoes. Remove the browned sausage (or bacon). Leave some of the still hot fat in the still hot skillet. Add the sliced or shredded potatoes. Pack them in tightly so as to brown the bottom of the potatoes over medium heat; they'll form a sort of a crust that is browned on the bottom. Scramble four or 5 large eggs with a fork and season lightly with S&P. Pour over the potatoes in the skillet. Sprinkle the cooked sausage (or crumbled bacon) on top and add a couple of handfuls of shredded cheese (your choice). Pop it in the oven at about 325F for 25 minutes until the potatoes are cooked through, the eggs are set and the cheese is nicely melted and sort of browned on top. Doesn't take days to do. And it's very tasty! Jill |
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The best breakfast ever
On Sunday, February 24, 2019 at 1:08:29 PM UTC-5, wrote:
> On Sun, 24 Feb 2019 11:42:43 -0600, Terry Coombs > > wrote: > > >On 2/24/2019 6:31 AM, wrote: > >> This is sort of a three part recipe and it does take a long time to do > >> all at once, but it is possible to precook the longest parts weeks > >> ahead and it will cut cooking time down considerably > >> > >> step one > >> precooking the hash brown/fries > >> ingredients > >> > >> Raw russet potatoes (several pounds) > >> olive oil, sesame oil mix 10:1 ratio respectively > >> salt > >> > >> It is best to use a mandoline if you are careful, then slice the > >> potatoes > >> > >> then using a sharp knife cut the potato slices into french fry shape > >> and sizes, using an airfryer you do not want thick long fries. > >> > >> Oil your fries with the oil mixture, it does not take much. I put my > >> oil mixture in a squirt bottle > >> > >> Put in the airfryer at a low temperature like 290 F for about 25 > >> minutes, if you have a basket airfryer then shake after 10 mins. > >> > >> Freeze your precooked potatoes until you are ready to use them. > >> > >> Step 2 > >> making the breakfast > >> > >> first get the proper serving of frozen fries and place them into the > >> air fryer with what ever herb and veg you want to go with your hash > >> browns. You can use bell peppers any color I prefer red, hot peppers, > >> banana peppers, I also always use onions and sometimes garlic > >> air fry all of your stuff for about 10 mins at 400 F shake often.. > >> make sure you don't burn your veg and ensure that your fries are > >> cooked I have found that over cooking the fries just a bit is great > >> for this recipe. > >> > >> While the airfryer is going heat and oil a non stick skillet and set > >> the temp to a med/low and fry 1 egg over easy. You want your yolk well > >> heated but still runny. Remove egg from skillet and set aside > >> > >> Step 3 > >> > >> Add heavy cream (substitute soy milk almond milk or regular milk) to > >> the skillet perhaps just an ounce or two. when it starts to bubble > >> sprinkle mozzarella cheese into the skillet using a rubber spatula > >> press the cheese into the milk and stir around until the cheese forms > >> a sauce... > >> > >> remove the cheese sauce from the heat and prepare to plate > >> > >> Plating > >> > >> Place your air fried potatoes and veg mixture onto a plate gently > >> slide your fried egg on top of your 'taters and then drizzle your > >> cheese sauce on all around the egg yolk but not actually on the yolk. > >> Garnish with chives, garlic chives, parsley or whatever you wish... > >> > >> Before serving gently break the yolk and allow to drizzle over your > >> creation. > >> > >> this is also great served with a dehydrated sausage link or bacon > >> dehydrated sausage link recipe available upon request > >> -- > >> > >> > >> "There are idiots among us, and they all believe in a god" > >> ~Toidi Uoy > > > > Â* That's too damn much work . I prefer Squirt & Cider . > > > well first I have to ask you why are you in a foodie room? You mistake the nature of rec.food.cooking. It is not a foodie room (and it's not a room, it's Usenet newsgroup). It is for discussion of food and cooking. As such, cold cereal is well within the charter. Blessed be. Cindy Hamilton |
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The best breakfast ever
On Sun, 24 Feb 2019 13:28:34 -0500, jmcquown >
wrote: >On 2/24/2019 12:42 PM, Terry Coombs wrote: >> On 2/24/2019 6:31 AM, wrote: >>> This is sort of a three part recipe and it does take a long time to do >>> all at once, but it is possible to precook the longest parts weeks >>> ahead and it will cut cooking time down considerably >>> >>> step one >>> precooking the hash brown/fries >>> ingredients >>> >>> Raw russet potatoes (several pounds) >>> olive oil, sesame oil mix 10:1 ratio respectively >>> salt >>> >>> It is best to use a mandoline if you are careful, then slice the >>> potatoes >>> >>> then using a sharp knife cut the potato slices into french fry* shape >>> and sizes, using an airfryer you do not want thick long fries. >>> >>> Oil your fries with the oil mixture, it does not take much. I put my >>> oil mixture in a squirt bottle >>> >>> Put in the airfryer at a low temperature like 290 F for about 25 >>> minutes, if you have a basket airfryer then shake after 10 mins. >>> >>> Freeze your precooked potatoes until you are ready to use them. >>> >>> Step 2 >>> making the breakfast >>> >>> first get the proper serving of frozen fries and place them into the >>> air fryer with what ever herb and veg you want to go with your hash >>> browns. You can use bell peppers any color I prefer red, hot peppers, >>> banana peppers, I also always use onions and sometimes garlic >>> air fry all of your stuff for about 10 mins at 400 F* shake often.. >>> make sure you don't burn your veg and ensure that your fries are >>> cooked I have found that over cooking the fries just a bit is great >>> for this recipe. >>> >>> While the airfryer is going heat and oil a non stick skillet and set >>> the temp to a med/low and fry 1 egg over easy. You want your yolk well >>> heated but still runny. Remove egg from skillet and set aside >>> >>> Step 3 >>> >>> Add heavy cream (substitute soy milk almond milk or regular milk) to >>> the skillet perhaps just an ounce or two. when it starts to bubble >>> sprinkle mozzarella cheese into the skillet using a rubber spatula >>> press the cheese into the milk and stir around until the cheese forms >>> a sauce... >>> >>> remove the cheese sauce from the heat and prepare to plate >>> >>> Plating >>> >>> Place your air fried potatoes and veg mixture onto a plate gently >>> slide your fried egg on top of your 'taters and then drizzle your >>> cheese sauce on all around* the egg yolk but not actually on the yolk. >>> Garnish with chives, garlic chives, parsley or whatever you wish... >>> >>> Before serving gently break the yolk and allow to drizzle over your >>> creation. >>> >>> this is also great served with a dehydrated sausage link or bacon >>> dehydrated sausage link recipe available upon request >>> -- >>> >>> >>> "There are idiots among us, and they all believe in a god" >>> ********** ~Toidi Uoy >> >There are idiots who think dehydrated sausage links are a good thing. >Uh, whut?! that is because it is > >> * That's too damn much work . I prefer Squirt & Cider . >> > >I can make a great skillet breakfast, takes maybe an hour in total. >Without an air frier or over the course of many days. That breakfast I listed can be made in about 30 minutes starting with uncut potatoes and a skillet... using an airfryer allows you to precook your food so the process gets lowered to 12 minutes and you don't have to cut potatoes but once every 2-3 weeks. Not to mention you can also have french fries for dinner with your burger. what is it with you people and your prejudiced bullshit. I mean it is like you have totally forgotten how to freakin think... When you plan ahead it makes life easier... > >Brown some pork breakfast sausage (or strips of bacon) in a cast iron >skillet. Meanwhile, slice or shred about four russet potatoes. I don't >need instructions on how to do this. I have a food processor which >slices very evenly. Or I could use the shredding blade. Press excess >water out of the potatoes. > >Remove the browned sausage (or bacon). Leave some of the still hot fat >in the still hot skillet. Add the sliced or shredded potatoes. Pack >them in tightly so as to brown the bottom of the potatoes over medium >heat; they'll form a sort of a crust that is browned on the bottom. >Scramble four or 5 large eggs with a fork and season lightly with S&P. >Pour over the potatoes in the skillet. Sprinkle the cooked sausage (or >crumbled bacon) on top and add a couple of handfuls of shredded cheese >(your choice). Pop it in the oven at about 325F for 25 minutes until >the potatoes are cooked through, the eggs are set and the cheese is >nicely melted and sort of browned on top. > >Doesn't take days to do. And it's very tasty! > >Jill Wow can you say the word cholesterol?.... and it still takes longer than my way.. and it will not taste as good, your cheese is fixed in place and when it cools a little it will be fixed and become crumbly.... You will not get the look of the dish that I listed... Yours will be a plane jane breakfast.. wait sorry plain jill... -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
On Sun, 24 Feb 2019 13:28:34 -0500, jmcquown >
wrote: snip > >I can make a great skillet breakfast, takes maybe an hour in total. >Without an air frier or over the course of many days. > >Brown some pork breakfast sausage (or strips of bacon) in a cast iron >skillet. Meanwhile, slice or shred about four russet potatoes. I don't >need instructions on how to do this. I have a food processor which >slices very evenly. Or I could use the shredding blade. Press excess >water out of the potatoes. > >Remove the browned sausage (or bacon). Leave some of the still hot fat >in the still hot skillet. Add the sliced or shredded potatoes. Pack >them in tightly so as to brown the bottom of the potatoes over medium >heat; they'll form a sort of a crust that is browned on the bottom. >Scramble four or 5 large eggs with a fork and season lightly with S&P. >Pour over the potatoes in the skillet. Sprinkle the cooked sausage (or >crumbled bacon) on top and add a couple of handfuls of shredded cheese >(your choice). Pop it in the oven at about 325F for 25 minutes until >the potatoes are cooked through, the eggs are set and the cheese is >nicely melted and sort of browned on top. > >Doesn't take days to do. And it's very tasty! > >Jill and, all of us have been able to do this stuff since we were in grade school. I did the skillet breakfast for dinner the night before last. Bacon grease, sliced raw potatoes, onions, bell peppers, mushrooms, bacon, scrambled eggs and either green onions/parsley. Oooh, and I used my mandolin! Janet US |
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The best breakfast ever
"jmcquown" wrote in message ... On 2/24/2019 12:42 PM, Terry Coombs wrote: > On 2/24/2019 6:31 AM, wrote: >> This is sort of a three part recipe and it does take a long time to do >> all at once, but it is possible to precook the longest parts weeks >> ahead and it will cut cooking time down considerably >> >> step one >> precooking the hash brown/fries >> ingredients >> >> Raw russet potatoes (several pounds) >> olive oil, sesame oil mix 10:1 ratio respectively >> salt >> >> It is best to use a mandoline if you are careful, then slice the >> potatoes >> >> then using a sharp knife cut the potato slices into french fry shape >> and sizes, using an airfryer you do not want thick long fries. >> >> Oil your fries with the oil mixture, it does not take much. I put my >> oil mixture in a squirt bottle >> >> Put in the airfryer at a low temperature like 290 F for about 25 >> minutes, if you have a basket airfryer then shake after 10 mins. >> >> Freeze your precooked potatoes until you are ready to use them. >> >> Step 2 >> making the breakfast >> >> first get the proper serving of frozen fries and place them into the >> air fryer with what ever herb and veg you want to go with your hash >> browns. You can use bell peppers any color I prefer red, hot peppers, >> banana peppers, I also always use onions and sometimes garlic >> air fry all of your stuff for about 10 mins at 400 F shake often.. >> make sure you don't burn your veg and ensure that your fries are >> cooked I have found that over cooking the fries just a bit is great >> for this recipe. >> >> While the airfryer is going heat and oil a non stick skillet and set >> the temp to a med/low and fry 1 egg over easy. You want your yolk well >> heated but still runny. Remove egg from skillet and set aside >> >> Step 3 >> >> Add heavy cream (substitute soy milk almond milk or regular milk) to >> the skillet perhaps just an ounce or two. when it starts to bubble >> sprinkle mozzarella cheese into the skillet using a rubber spatula >> press the cheese into the milk and stir around until the cheese forms >> a sauce... >> >> remove the cheese sauce from the heat and prepare to plate >> >> Plating >> >> Place your air fried potatoes and veg mixture onto a plate gently >> slide your fried egg on top of your 'taters and then drizzle your >> cheese sauce on all around the egg yolk but not actually on the yolk. >> Garnish with chives, garlic chives, parsley or whatever you wish... >> >> Before serving gently break the yolk and allow to drizzle over your >> creation. >> >> this is also great served with a dehydrated sausage link or bacon >> dehydrated sausage link recipe available upon request >> -- >> >> >> "There are idiots among us, and they all believe in a god" >> ~Toidi Uoy > There are idiots who think dehydrated sausage links are a good thing. Uh, whut?! > That's too damn much work . I prefer Squirt & Cider . > I can make a great skillet breakfast, takes maybe an hour in total. Without an air frier or over the course of many days. Brown some pork breakfast sausage (or strips of bacon) in a cast iron skillet. Meanwhile, slice or shred about four russet potatoes. I don't need instructions on how to do this. I have a food processor which slices very evenly. Or I could use the shredding blade. Press excess water out of the potatoes. Remove the browned sausage (or bacon). Leave some of the still hot fat in the still hot skillet. Add the sliced or shredded potatoes. Pack them in tightly so as to brown the bottom of the potatoes over medium heat; they'll form a sort of a crust that is browned on the bottom. Scramble four or 5 large eggs with a fork and season lightly with S&P. Pour over the potatoes in the skillet. Sprinkle the cooked sausage (or crumbled bacon) on top and add a couple of handfuls of shredded cheese (your choice). Pop it in the oven at about 325F for 25 minutes until the potatoes are cooked through, the eggs are set and the cheese is nicely melted and sort of browned on top. Doesn't take days to do. And it's very tasty! Jill == Do you eat all that????? |
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The best breakfast ever
On 2/24/2019 11:48 AM, Cindy Hamilton wrote:
> On Sunday, February 24, 2019 at 12:42:44 PM UTC-5, Terry Coombs wrote: >> On 2/24/2019 6:31 AM, wrote: >>> This is sort of a three part recipe and it does take a long time to do >>> all at once, but it is possible to precook the longest parts weeks >>> ahead and it will cut cooking time down considerably >>> >>> step one >>> precooking the hash brown/fries >>> ingredients >>> >>> Raw russet potatoes (several pounds) >>> olive oil, sesame oil mix 10:1 ratio respectively >>> salt >>> >>> It is best to use a mandoline if you are careful, then slice the >>> potatoes >>> >>> then using a sharp knife cut the potato slices into french fry shape >>> and sizes, using an airfryer you do not want thick long fries. >>> >>> Oil your fries with the oil mixture, it does not take much. I put my >>> oil mixture in a squirt bottle >>> >>> Put in the airfryer at a low temperature like 290 F for about 25 >>> minutes, if you have a basket airfryer then shake after 10 mins. >>> >>> Freeze your precooked potatoes until you are ready to use them. >>> >>> Step 2 >>> making the breakfast >>> >>> first get the proper serving of frozen fries and place them into the >>> air fryer with what ever herb and veg you want to go with your hash >>> browns. You can use bell peppers any color I prefer red, hot peppers, >>> banana peppers, I also always use onions and sometimes garlic >>> air fry all of your stuff for about 10 mins at 400 F shake often.. >>> make sure you don't burn your veg and ensure that your fries are >>> cooked I have found that over cooking the fries just a bit is great >>> for this recipe. >>> >>> While the airfryer is going heat and oil a non stick skillet and set >>> the temp to a med/low and fry 1 egg over easy. You want your yolk well >>> heated but still runny. Remove egg from skillet and set aside >>> >>> Step 3 >>> >>> Add heavy cream (substitute soy milk almond milk or regular milk) to >>> the skillet perhaps just an ounce or two. when it starts to bubble >>> sprinkle mozzarella cheese into the skillet using a rubber spatula >>> press the cheese into the milk and stir around until the cheese forms >>> a sauce... >>> >>> remove the cheese sauce from the heat and prepare to plate >>> >>> Plating >>> >>> Place your air fried potatoes and veg mixture onto a plate gently >>> slide your fried egg on top of your 'taters and then drizzle your >>> cheese sauce on all around the egg yolk but not actually on the yolk. >>> Garnish with chives, garlic chives, parsley or whatever you wish... >>> >>> Before serving gently break the yolk and allow to drizzle over your >>> creation. >>> >>> this is also great served with a dehydrated sausage link or bacon >>> dehydrated sausage link recipe available upon request >>> -- >>> >>> >>> "There are idiots among us, and they all believe in a god" >>> ~Toidi Uoy >> Â* That's too damn much work . I prefer Squirt & Cider . > You're not wrong. I usually manage microwaved oatmeal. > > Cindy Hamilton Obviously you've never heard the joke . "What do newlyweds have for breakfast?" Yeah , I know , it's crude . Oh well , we all have our days . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
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The best breakfast ever
On 2/24/2019 12:28 PM, jmcquown wrote:
> On 2/24/2019 12:42 PM, Terry Coombs wrote: >> On 2/24/2019 6:31 AM, wrote: >>> This is sort of a three part recipe and it does take a long time to do >>> all at once, but it is possible to precook the longest parts weeks >>> ahead and it will cut cooking time down considerably >>> >>> step one >>> precooking the hash brown/fries >>> ingredients >>> >>> Raw russet potatoes (several pounds) >>> olive oil, sesame oil mix 10:1 ratio respectively >>> salt >>> >>> It is best to use a mandoline if you are careful, then slice the >>> potatoes >>> >>> then using a sharp knife cut the potato slices into french fryÂ* shape >>> and sizes, using an airfryer you do not want thick long fries. >>> >>> Oil your fries with the oil mixture, it does not take much. I put my >>> oil mixture in a squirt bottle >>> >>> Put in the airfryer at a low temperature like 290 F for about 25 >>> minutes, if you have a basket airfryer then shake after 10 mins. >>> >>> Freeze your precooked potatoes until you are ready to use them. >>> >>> Step 2 >>> making the breakfast >>> >>> first get the proper serving of frozen fries and place them into the >>> air fryer with what ever herb and veg you want to go with your hash >>> browns. You can use bell peppers any color I prefer red, hot peppers, >>> banana peppers, I also always use onions and sometimes garlic >>> air fry all of your stuff for about 10 mins at 400 FÂ* shake often.. >>> make sure you don't burn your veg and ensure that your fries are >>> cooked I have found that over cooking the fries just a bit is great >>> for this recipe. >>> >>> While the airfryer is going heat and oil a non stick skillet and set >>> the temp to a med/low and fry 1 egg over easy. You want your yolk well >>> heated but still runny. Remove egg from skillet and set aside >>> >>> Step 3 >>> >>> Add heavy cream (substitute soy milk almond milk or regular milk) to >>> the skillet perhaps just an ounce or two. when it starts to bubble >>> sprinkle mozzarella cheese into the skillet using a rubber spatula >>> press the cheese into the milk and stir around until the cheese forms >>> a sauce... >>> >>> remove the cheese sauce from the heat and prepare to plate >>> >>> Plating >>> >>> Place your air fried potatoes and veg mixture onto a plate gently >>> slide your fried egg on top of your 'taters and then drizzle your >>> cheese sauce on all aroundÂ* the egg yolk but not actually on the yolk. >>> Garnish with chives, garlic chives, parsley or whatever you wish... >>> >>> Before serving gently break the yolk and allow to drizzle over your >>> creation. >>> >>> this is also great served with a dehydrated sausage link or bacon >>> dehydrated sausage link recipe available upon request >>> -- >>> >>> >>> "There are idiots among us, and they all believe in a god" >>> Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* ~Toidi Uoy >> > There are idiots who think dehydrated sausage links are a good thing. > Uh, whut?! > >> Â*Â* That's too damn much work . I prefer Squirt & Cider . >> > > I can make a great skillet breakfast, takes maybe an hour in total. > Without an air frier or over the course of many days. > > Brown some pork breakfast sausage (or strips of bacon) in a cast iron > skillet.Â* Meanwhile, slice or shred about four russet potatoes.Â* I > don't need instructions on how to do this.Â* I have a food processor > which slices very evenly.Â* Or I could use the shredding blade.Â* Press > excess water out of the potatoes. > > Remove the browned sausage (or bacon).Â* Leave some of the still hot > fat in the still hot skillet.Â* Add the sliced or shredded potatoes.Â* > Pack them in tightly so as to brown the bottom of the potatoes over > medium heat; they'll form a sort of a crust that is browned on the > bottom. Scramble four or 5 large eggs with a fork and season lightly > with S&P. Pour over the potatoes in the skillet.Â* Sprinkle the cooked > sausage (or crumbled bacon) on top and add a couple of handfuls of > shredded cheese (your choice). Pop it in the oven at about 325F for 25 > minutes until the potatoes are cooked through, the eggs are set and > the cheese is nicely melted and sort of browned on top. > > Doesn't take days to do.Â* And it's very tasty! > > Jill Â* I can do ham/shroom/cheese omelets , hash browns or home fries and toast with juice and coffee in just over 30 minutes ... less if I use frozen shredded taters . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
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The best breakfast ever
On Sun, 24 Feb 2019 15:28:53 -0600, Terry Coombs >
wrote: >On 2/24/2019 12:28 PM, jmcquown wrote: >> On 2/24/2019 12:42 PM, Terry Coombs wrote: >>> On 2/24/2019 6:31 AM, wrote: >>>> This is sort of a three part recipe and it does take a long time to do >>>> all at once, but it is possible to precook the longest parts weeks >>>> ahead and it will cut cooking time down considerably >>>> >>>> step one >>>> precooking the hash brown/fries >>>> ingredients >>>> >>>> Raw russet potatoes (several pounds) >>>> olive oil, sesame oil mix 10:1 ratio respectively >>>> salt >>>> >>>> It is best to use a mandoline if you are careful, then slice the >>>> potatoes >>>> >>>> then using a sharp knife cut the potato slices into french fry* shape >>>> and sizes, using an airfryer you do not want thick long fries. >>>> >>>> Oil your fries with the oil mixture, it does not take much. I put my >>>> oil mixture in a squirt bottle >>>> >>>> Put in the airfryer at a low temperature like 290 F for about 25 >>>> minutes, if you have a basket airfryer then shake after 10 mins. >>>> >>>> Freeze your precooked potatoes until you are ready to use them. >>>> >>>> Step 2 >>>> making the breakfast >>>> >>>> first get the proper serving of frozen fries and place them into the >>>> air fryer with what ever herb and veg you want to go with your hash >>>> browns. You can use bell peppers any color I prefer red, hot peppers, >>>> banana peppers, I also always use onions and sometimes garlic >>>> air fry all of your stuff for about 10 mins at 400 F* shake often.. >>>> make sure you don't burn your veg and ensure that your fries are >>>> cooked I have found that over cooking the fries just a bit is great >>>> for this recipe. >>>> >>>> While the airfryer is going heat and oil a non stick skillet and set >>>> the temp to a med/low and fry 1 egg over easy. You want your yolk well >>>> heated but still runny. Remove egg from skillet and set aside >>>> >>>> Step 3 >>>> >>>> Add heavy cream (substitute soy milk almond milk or regular milk) to >>>> the skillet perhaps just an ounce or two. when it starts to bubble >>>> sprinkle mozzarella cheese into the skillet using a rubber spatula >>>> press the cheese into the milk and stir around until the cheese forms >>>> a sauce... >>>> >>>> remove the cheese sauce from the heat and prepare to plate >>>> >>>> Plating >>>> >>>> Place your air fried potatoes and veg mixture onto a plate gently >>>> slide your fried egg on top of your 'taters and then drizzle your >>>> cheese sauce on all around* the egg yolk but not actually on the yolk. >>>> Garnish with chives, garlic chives, parsley or whatever you wish... >>>> >>>> Before serving gently break the yolk and allow to drizzle over your >>>> creation. >>>> >>>> this is also great served with a dehydrated sausage link or bacon >>>> dehydrated sausage link recipe available upon request >>>> -- >>>> >>>> >>>> "There are idiots among us, and they all believe in a god" >>>> ********** ~Toidi Uoy >>> >> There are idiots who think dehydrated sausage links are a good thing. >> Uh, whut?! >> >>> ** That's too damn much work . I prefer Squirt & Cider . >>> >> >> I can make a great skillet breakfast, takes maybe an hour in total. >> Without an air frier or over the course of many days. >> >> Brown some pork breakfast sausage (or strips of bacon) in a cast iron >> skillet.* Meanwhile, slice or shred about four russet potatoes.* I >> don't need instructions on how to do this.* I have a food processor >> which slices very evenly.* Or I could use the shredding blade.* Press >> excess water out of the potatoes. >> >> Remove the browned sausage (or bacon).* Leave some of the still hot >> fat in the still hot skillet.* Add the sliced or shredded potatoes.* >> Pack them in tightly so as to brown the bottom of the potatoes over >> medium heat; they'll form a sort of a crust that is browned on the >> bottom. Scramble four or 5 large eggs with a fork and season lightly >> with S&P. Pour over the potatoes in the skillet.* Sprinkle the cooked >> sausage (or crumbled bacon) on top and add a couple of handfuls of >> shredded cheese (your choice). Pop it in the oven at about 325F for 25 >> minutes until the potatoes are cooked through, the eggs are set and >> the cheese is nicely melted and sort of browned on top. >> >> Doesn't take days to do.* And it's very tasty! >> >> Jill > > * I can do ham/shroom/cheese omelets , hash browns or home fries and >toast with juice and coffee in just over 30 minutes ... less if I use >frozen shredded taters . Wow all of you are missing the entire point. All of my recipes are easy to make gluten free healthy meals that not only look fan ****ing tastic but taste the same. I am trying to show some of you how to cook like a chef not a high school cafeteria worker -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
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The best breakfast ever
On Sun, 24 Feb 2019 16:57:20 -0600, Terry Coombs >
wrote: >On 2/24/2019 4:01 PM, wrote: >> On Sun, 24 Feb 2019 15:28:53 -0600, Terry Coombs > >> wrote: >> >>> On 2/24/2019 12:28 PM, jmcquown wrote: >>>> >>>> Doesn't take days to do.* And it's very tasty! >>>> >>>> Jill >>> * I can do ham/shroom/cheese omelets , hash browns or home fries and >>> toast with juice and coffee in just over 30 minutes ... less if I use >>> frozen shredded taters . >> >> Wow all of you are missing the entire point. All of my recipes are >> easy to make gluten free healthy meals that not only look fan ****ing >> tastic but taste the same. I am trying to show some of you how to cook >> like a chef not a high school cafeteria worker >> >> -- >> >> ____/~~~sine qua non~~~\____ > > * In your own not so humble opinion ... most of the regulars here are >very accomplished cooks , and don't need your advice . By all means post >your recipes , just save the rhetoric for those who care . I can't speak >for the rest , but I don't . being humble is a sign of weakness, the people here have shown that and they are not weak. Granted the theists in this group are not all that intelligent but still not weak. A weak person would not tell a blatantly lie to someone's face. I mean that takes a lot of balls....It is not the weakness, it is the prejudice they feel towards me because I have come on so strong and just put myself out there and refuse to be challenged by anyone that is not on my level... ( I am not talking about cooking as I am a rather amateur cook) when I say on my level I mean theists are not on my level, hell they are not even in the same ballpark or even the same country. They are so put off by my hatred for religion that they refuse to sample my wares (as it were...recipes) because of a freakin name. How pitiful is that? I really don't care if they try it or not, just don't lie about it, make up an entire story that makes no damn sense and had no valid point to counter what I posted....I have posted more recipes and talked more about food than any other person here in the last 3-4 days. All of my recipes are meant to be a healthy gluten free choice and alls they have to do is say I am not going to try it... Not make up crap like well I don't like your name so..... or that process looks way to hard or has too many steps or takes too long and then they turn around and read off a recipe that would take twice as long and has just as many if not more steps and is just as complicated.... Ya see, I as an atheist or more specifically antitheist have very very strong morals, I freakin hate lies and dislike the people who lie. Telling a lie because the person is too stupid to even realize it is a lie is no excuse, it is still a lie. I have a higher moral aptitude than any religious person living on this planet. EVERY THEIST LIES. EVERY ONE EVERY DAY....... I apologize if you are even still reading this I will cut off here. This is a food group and I could do this all day... -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
On Sunday, February 24, 2019 at 4:01:14 PM UTC-6, wrote:
> > I am trying to show some of you how to cook > like a chef > BWAHAHAHAHAHAHAHAHAHAAAAAAAAAAAAAA!!!!!!!!!!!!!!!! !!!! That's good, really good; got anymore pearls of wisdom for us?????? |
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The best breakfast ever
Terry said
In your own not so humble opinion ... most of the regulars here are very accomplished cooks , and don't need your advice . By all means post your recipes , just save the rhetoric for those who care . I can't speak for the rest , but I don't . - hide quoted text - -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! Whoah, I was thrilled to discover a way to doctor up Saltines, and hey, mayo and ketchup? Breakfast scramble? Holy(!) Moley. Weve had some strange ones, but this one takes the cake! Nellie |
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The best breakfast ever
On 2/24/2019 5:38 PM, wrote:
> On Sun, 24 Feb 2019 16:57:20 -0600, Terry Coombs > > wrote: > >> On 2/24/2019 4:01 PM, wrote: >>> On Sun, 24 Feb 2019 15:28:53 -0600, Terry Coombs > >>> wrote: >>> >>>> On 2/24/2019 12:28 PM, jmcquown wrote: >>>>> Doesn't take days to do.Â* And it's very tasty! >>>>> >>>>> Jill >>>> Â* I can do ham/shroom/cheese omelets , hash browns or home fries and >>>> toast with juice and coffee in just over 30 minutes ... less if I use >>>> frozen shredded taters . >>> Wow all of you are missing the entire point. All of my recipes are >>> easy to make gluten free healthy meals that not only look fan ****ing >>> tastic but taste the same. I am trying to show some of you how to cook >>> like a chef not a high school cafeteria worker >>> >>> -- >>> >>> ____/~~~sine qua non~~~\____ >> Â* In your own not so humble opinion ... most of the regulars here are >> very accomplished cooks , and don't need your advice . By all means post >> your recipes , just save the rhetoric for those who care . I can't speak >> for the rest , but I don't . > being humble is a sign of weakness, the people here have shown that > and they are not weak. Granted the theists in this group are not all > that intelligent but still not weak. A weak person would not tell a > blatantly lie to someone's face. I mean that takes a lot of > balls....It is not the weakness, it is the prejudice they feel towards > me because I have come on so strong and just put myself out there and > refuse to be challenged by anyone that is not on my level... ( I am > not talking about cooking as I am a rather amateur cook) when I say on > my level I mean theists are not on my level, hell they are not even in > the same ballpark or even the same country. > > They are so put off by my hatred for religion that they refuse to > sample my wares (as it were...recipes) because of a freakin name. How > pitiful is that? I really don't care if they try it or not, just don't > lie about it, make up an entire story that makes no damn sense and had > no valid point to counter what I posted....I have posted more recipes > and talked more about food than any other person here in the last 3-4 > days. All of my recipes are meant to be a healthy gluten free choice > and alls they have to do is say I am not going to try it... Not make > up crap like well I don't like your name so..... > > or that process looks way to hard or has too many steps or takes too > long and then they turn around and read off a recipe that would take > twice as long and has just as many if not more steps and is just as > complicated.... > > Ya see, I as an atheist or more specifically antitheist have very very > strong morals, I freakin hate lies and dislike the people who lie. > Telling a lie because the person is too stupid to even realize it is a > lie is no excuse, it is still a lie. I have a higher moral aptitude > than any religious person living on this planet. EVERY THEIST LIES. > EVERY ONE EVERY DAY....... > > > I apologize if you are even still reading this I will cut off here. > This is a food group and I could do this all day... > > > Â* I couldn't possibly care less about your religion or lack thereof . You're coming across as an arrogant prick who can't stand to be challenged . In your own way you're just one side of the coin and the Jehovah Witnesses the other .Â* Don't you have some dishes to wash or something ? -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
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The best breakfast ever
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The best breakfast ever
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The best breakfast ever
On Sun, 24 Feb 2019 18:17:39 -0600, Terry Coombs >
wrote: >On 2/24/2019 5:38 PM, wrote: >> On Sun, 24 Feb 2019 16:57:20 -0600, Terry Coombs > >> wrote: >> >> I apologize if you are even still reading this I will cut off here. >> This is a food group and I could do this all day... >> >> >> > * I couldn't possibly care less about your religion or lack thereof . >You're coming across as an arrogant prick who can't stand to be >challenged . In your own way you're just one side of the coin and the >Jehovah Witnesses the other .* Don't you have some dishes to wash or >something ? > Snag >Yes , I'm old perhaps you are >and crochety perhaps but being irritable makes no difference here. No here. This is usenet. We are all granted superpowers and can be what ever the **** we wish to be.. > - and armed . now that is just stupid.. why try and intentionally injure someone that can cook the **** out of a bowl of cereal??? >Get outta my woods ! are you Canadian? -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
On Sun, 24 Feb 2019 15:49:16 -0800 (PST), "
> wrote: >On Sunday, February 24, 2019 at 4:01:14 PM UTC-6, wrote: >> >> I am trying to show some of you how to cook >> like a chef >> >BWAHAHAHAHAHAHAHAHAHAAAAAAAAAAAAAA!!!!!!!!!!!!!!! !!!!! That's good, really >good; got anymore pearls of wisdom for us?????? sure but just remember you asked... STOP BELIEVING IN FAIRIES!!!!!!!!!!!!!!!!!! they are no what they appear to be -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
On Sun, 24 Feb 2019 10:52:51 -0800 (PST), Cindy Hamilton
> wrote: >On Sunday, February 24, 2019 at 1:08:29 PM UTC-5, wrote: >> On Sun, 24 Feb 2019 11:42:43 -0600, Terry Coombs > >> wrote: >> >> >On 2/24/2019 6:31 AM, wrote: >> >> This is sort of a three part recipe and it does take a long time to do >> >> all at once, but it is possible to precook the longest parts weeks >> >> ahead and it will cut cooking time down considerably >> >> >> >> step one >> >> precooking the hash brown/fries >> >> ingredients >> >> >> >> Raw russet potatoes (several pounds) >> >> olive oil, sesame oil mix 10:1 ratio respectively >> >> salt >> >> >> >> It is best to use a mandoline if you are careful, then slice the >> >> potatoes >> >> >> >> then using a sharp knife cut the potato slices into french fry shape >> >> and sizes, using an airfryer you do not want thick long fries. >> >> >> >> Oil your fries with the oil mixture, it does not take much. I put my >> >> oil mixture in a squirt bottle >> >> >> >> Put in the airfryer at a low temperature like 290 F for about 25 >> >> minutes, if you have a basket airfryer then shake after 10 mins. >> >> >> >> Freeze your precooked potatoes until you are ready to use them. >> >> >> >> Step 2 >> >> making the breakfast >> >> >> >> first get the proper serving of frozen fries and place them into the >> >> air fryer with what ever herb and veg you want to go with your hash >> >> browns. You can use bell peppers any color I prefer red, hot peppers, >> >> banana peppers, I also always use onions and sometimes garlic >> >> air fry all of your stuff for about 10 mins at 400 F shake often.. >> >> make sure you don't burn your veg and ensure that your fries are >> >> cooked I have found that over cooking the fries just a bit is great >> >> for this recipe. >> >> >> >> While the airfryer is going heat and oil a non stick skillet and set >> >> the temp to a med/low and fry 1 egg over easy. You want your yolk well >> >> heated but still runny. Remove egg from skillet and set aside >> >> >> >> Step 3 >> >> >> >> Add heavy cream (substitute soy milk almond milk or regular milk) to >> >> the skillet perhaps just an ounce or two. when it starts to bubble >> >> sprinkle mozzarella cheese into the skillet using a rubber spatula >> >> press the cheese into the milk and stir around until the cheese forms >> >> a sauce... >> >> >> >> remove the cheese sauce from the heat and prepare to plate >> >> >> >> Plating >> >> >> >> Place your air fried potatoes and veg mixture onto a plate gently >> >> slide your fried egg on top of your 'taters and then drizzle your >> >> cheese sauce on all around the egg yolk but not actually on the yolk. >> >> Garnish with chives, garlic chives, parsley or whatever you wish... >> >> >> >> Before serving gently break the yolk and allow to drizzle over your >> >> creation. >> >> >> >> this is also great served with a dehydrated sausage link or bacon >> >> dehydrated sausage link recipe available upon request >> >> -- >> >> >> >> >> >> "There are idiots among us, and they all believe in a god" >> >> ~Toidi Uoy >> > >> > * That's too damn much work . I prefer Squirt & Cider . >> >> >> well first I have to ask you why are you in a foodie room? > >You mistake the nature of rec.food.cooking. It is not a foodie >room (and it's not a room, it's Usenet newsgroup). It is for Wow not a foodie room eh? well technically not room or a room the word still applies as such space that can be occupied or where something can be done, especially viewed in terms of whether there is enough. Inasmuch when used speaking from a virtual standpoint the room, channel, group, newsgroup, pow wow, gathering of strangers, gathering of idiots and one genius (me), this is virtual space whereas something can be done, such as but not limited to discussion and trade of various food, food groups, food types, recipes, and any or all products and appliances electric or non electric used in the preparation, cooking, serving, and clean up of said foods and/or services preformed within the limits and mandates of what was being originally discussed and/or any tangents and separate discussions that have been called up for discussion and debate. >discussion of food and cooking. As such, cold cereal is well >within the charter. All I can tell you is that I can make a much better bowl of gluten free rice krispies than you can.. because my gluten free soy milk pour is much much better than yours. and that is a promise!!! > >Blessed be. what the hell does that mean anyway? I never sneezed. and when someone does sneeze what the hell does that mean anyway? > >Cindy Hamilton I see you may or may not be using your real name.. In either case it really does not matter because I just wanted to write something after you name so that I could look as though I was really important writing something after someone's name!!! << added for extra effect -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
Ed Pawlowski wrote:
> > I had some really good rye bread with dinner tonight. It will go good > with fried eggs for breakfast too. Toasted, buttered, and a but of > honey for the second slice. I'm right there with ya on that one, Ed. I don't ever eat morning breakfast but I do like the food so sometimes a 'breakfast for dinner' meal. Two items are fried over easy (juicy) eggs and toasted&buttered rye bread. For some reason, they always make the various rye breads in an oval that just don't fit in a toaster. So when toasting rye, I cut it in half. Once toasted and buttered, I'll cut those pieces in half. So....4 pieces from one slice. Just like you with the honey, I'll eat 3 pieces plain with my eggs and always save the last piece that has orange marmalade or grape jam. That is eaten last as a breakfast dessert. |
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The best breakfast ever
On Mon, 25 Feb 2019 11:20:38 -0500, Gary > wrote:
>Ed Pawlowski wrote: >> >> I had some really good rye bread with dinner tonight. It will go good >> with fried eggs for breakfast too. Toasted, buttered, and a but of >> honey for the second slice. > >I'm right there with ya on that one, Ed. >I don't ever eat morning breakfast but I do like the food so >sometimes a 'breakfast for dinner' meal. Two items are fried over >easy (juicy) eggs and toasted&buttered rye bread. > >For some reason, they always make the various rye breads in an >oval that just don't fit in a toaster. So when toasting rye, I >cut it in half. Once toasted and buttered, I'll cut those pieces >in half. So....4 pieces from one slice. > >Just like you with the honey, I'll eat 3 pieces plain with my >eggs and always save the last piece that has orange marmalade or >grape jam. That is eaten last as a breakfast dessert. well ya see everyone does not seem to be able to use simple conversions, it is so strange. For instance take my original recipe and get precut frozen fries and put them in a skillet with pre cut frozen veggies or even just onions and spinach and take a 30 minute mean into a 13 minute meal.... cook time I mean... and it can be served any time... In fact I love a good hash brown meal at 2:45 in the am after a night of hard partying with various others.... -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
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The best breakfast ever
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The best breakfast ever
Gary wrote:
> Ed Pawlowski wrote: > > > > I had some really good rye bread with dinner tonight. It will go > > good with fried eggs for breakfast too. Toasted, buttered, and a > > but of honey for the second slice. > > I'm right there with ya on that one, Ed. > I don't ever eat morning breakfast but I do like the food so > sometimes a 'breakfast for dinner' meal. Two items are fried over > easy (juicy) eggs and toasted&buttered rye bread. > > For some reason, they always make the various rye breads in an > oval that just don't fit in a toaster. So when toasting rye, I > cut it in half. Once toasted and buttered, I'll cut those pieces > in half. So....4 pieces from one slice. > > Just like you with the honey, I'll eat 3 pieces plain with my > eggs and always save the last piece that has orange marmalade or > grape jam. That is eaten last as a breakfast dessert. Smile, I was about to make Rye bread and my rye flour was bad. Don left it out and had to toss it. |
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The best breakfast ever
"U.S. Janet B." > wrote in message ... > On Sun, 24 Feb 2019 13:28:34 -0500, jmcquown > > wrote: > snip >> >>I can make a great skillet breakfast, takes maybe an hour in total. >>Without an air frier or over the course of many days. >> >>Brown some pork breakfast sausage (or strips of bacon) in a cast iron >>skillet. Meanwhile, slice or shred about four russet potatoes. I don't >>need instructions on how to do this. I have a food processor which >>slices very evenly. Or I could use the shredding blade. Press excess >>water out of the potatoes. >> >>Remove the browned sausage (or bacon). Leave some of the still hot fat >>in the still hot skillet. Add the sliced or shredded potatoes. Pack >>them in tightly so as to brown the bottom of the potatoes over medium >>heat; they'll form a sort of a crust that is browned on the bottom. >>Scramble four or 5 large eggs with a fork and season lightly with S&P. >>Pour over the potatoes in the skillet. Sprinkle the cooked sausage (or >>crumbled bacon) on top and add a couple of handfuls of shredded cheese >>(your choice). Pop it in the oven at about 325F for 25 minutes until >>the potatoes are cooked through, the eggs are set and the cheese is >>nicely melted and sort of browned on top. >> >>Doesn't take days to do. And it's very tasty! >> >>Jill > > and, all of us have been able to do this stuff since we were in grade > school. I did the skillet breakfast for dinner the night before last. > Bacon grease, sliced raw potatoes, onions, bell peppers, mushrooms, > bacon, scrambled eggs and either green onions/parsley. Oooh, and I > used my mandolin! > Janet US I used to make that sort of thing all the time! I don't now as I can't have eggs. |
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The best breakfast ever
> wrote in message ... > On Sun, 24 Feb 2019 15:28:53 -0600, Terry Coombs > > wrote: > >>On 2/24/2019 12:28 PM, jmcquown wrote: >>> On 2/24/2019 12:42 PM, Terry Coombs wrote: >>>> On 2/24/2019 6:31 AM, wrote: >>>>> This is sort of a three part recipe and it does take a long time to do >>>>> all at once, but it is possible to precook the longest parts weeks >>>>> ahead and it will cut cooking time down considerably >>>>> >>>>> step one >>>>> precooking the hash brown/fries >>>>> ingredients >>>>> >>>>> Raw russet potatoes (several pounds) >>>>> olive oil, sesame oil mix 10:1 ratio respectively >>>>> salt >>>>> >>>>> It is best to use a mandoline if you are careful, then slice the >>>>> potatoes >>>>> >>>>> then using a sharp knife cut the potato slices into french fry shape >>>>> and sizes, using an airfryer you do not want thick long fries. >>>>> >>>>> Oil your fries with the oil mixture, it does not take much. I put my >>>>> oil mixture in a squirt bottle >>>>> >>>>> Put in the airfryer at a low temperature like 290 F for about 25 >>>>> minutes, if you have a basket airfryer then shake after 10 mins. >>>>> >>>>> Freeze your precooked potatoes until you are ready to use them. >>>>> >>>>> Step 2 >>>>> making the breakfast >>>>> >>>>> first get the proper serving of frozen fries and place them into the >>>>> air fryer with what ever herb and veg you want to go with your hash >>>>> browns. You can use bell peppers any color I prefer red, hot peppers, >>>>> banana peppers, I also always use onions and sometimes garlic >>>>> air fry all of your stuff for about 10 mins at 400 F shake often.. >>>>> make sure you don't burn your veg and ensure that your fries are >>>>> cooked I have found that over cooking the fries just a bit is great >>>>> for this recipe. >>>>> >>>>> While the airfryer is going heat and oil a non stick skillet and set >>>>> the temp to a med/low and fry 1 egg over easy. You want your yolk well >>>>> heated but still runny. Remove egg from skillet and set aside >>>>> >>>>> Step 3 >>>>> >>>>> Add heavy cream (substitute soy milk almond milk or regular milk) to >>>>> the skillet perhaps just an ounce or two. when it starts to bubble >>>>> sprinkle mozzarella cheese into the skillet using a rubber spatula >>>>> press the cheese into the milk and stir around until the cheese forms >>>>> a sauce... >>>>> >>>>> remove the cheese sauce from the heat and prepare to plate >>>>> >>>>> Plating >>>>> >>>>> Place your air fried potatoes and veg mixture onto a plate gently >>>>> slide your fried egg on top of your 'taters and then drizzle your >>>>> cheese sauce on all around the egg yolk but not actually on the yolk. >>>>> Garnish with chives, garlic chives, parsley or whatever you wish... >>>>> >>>>> Before serving gently break the yolk and allow to drizzle over your >>>>> creation. >>>>> >>>>> this is also great served with a dehydrated sausage link or bacon >>>>> dehydrated sausage link recipe available upon request >>>>> -- >>>>> >>>>> >>>>> "There are idiots among us, and they all believe in a god" >>>>> ~Toidi Uoy >>>> >>> There are idiots who think dehydrated sausage links are a good thing. >>> Uh, whut?! >>> >>>> That's too damn much work . I prefer Squirt & Cider . >>>> >>> >>> I can make a great skillet breakfast, takes maybe an hour in total. >>> Without an air frier or over the course of many days. >>> >>> Brown some pork breakfast sausage (or strips of bacon) in a cast iron >>> skillet. Meanwhile, slice or shred about four russet potatoes. I >>> don't need instructions on how to do this. I have a food processor >>> which slices very evenly. Or I could use the shredding blade. Press >>> excess water out of the potatoes. >>> >>> Remove the browned sausage (or bacon). Leave some of the still hot >>> fat in the still hot skillet. Add the sliced or shredded potatoes. >>> Pack them in tightly so as to brown the bottom of the potatoes over >>> medium heat; they'll form a sort of a crust that is browned on the >>> bottom. Scramble four or 5 large eggs with a fork and season lightly >>> with S&P. Pour over the potatoes in the skillet. Sprinkle the cooked >>> sausage (or crumbled bacon) on top and add a couple of handfuls of >>> shredded cheese (your choice). Pop it in the oven at about 325F for 25 >>> minutes until the potatoes are cooked through, the eggs are set and >>> the cheese is nicely melted and sort of browned on top. >>> >>> Doesn't take days to do. And it's very tasty! >>> >>> Jill >> >> I can do ham/shroom/cheese omelets , hash browns or home fries and >>toast with juice and coffee in just over 30 minutes ... less if I use >>frozen shredded taters . > > > Wow all of you are missing the entire point. All of my recipes are > easy to make gluten free healthy meals that not only look fan ****ing > tastic but taste the same. I am trying to show some of you how to cook > like a chef not a high school cafeteria worker A real chef would never cook that way and there are not many here who do GF. My daughter used to have issues with gluten and other foods. So I know how to cook GF. Currently my gardener keeps giving me mixed information about his diet. I won't even get into all of that as it makes no sense. But he was asking for GF stuff then eating things with wheat/gluten. I pretty much just side stepped that by using Asian rice noodles, brown rice and buying plenty of corn tortillas but I stopped buying GF flour. It's expensive and he was eating my regular bread anyway and sometimes burgers or breaded chicken that was not GF. I tried to have a discussion with him as to what gluten did to him because I would never want to sicken anyone with my cooking. Got nowhere with that. |
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The best breakfast ever
> wrote in message ... > On Sun, 24 Feb 2019 16:57:20 -0600, Terry Coombs > > wrote: > >>On 2/24/2019 4:01 PM, wrote: >>> On Sun, 24 Feb 2019 15:28:53 -0600, Terry Coombs > >>> wrote: >>> >>>> On 2/24/2019 12:28 PM, jmcquown wrote: >>>>> >>>>> Doesn't take days to do. And it's very tasty! >>>>> >>>>> Jill >>>> I can do ham/shroom/cheese omelets , hash browns or home fries and >>>> toast with juice and coffee in just over 30 minutes ... less if I use >>>> frozen shredded taters . >>> >>> Wow all of you are missing the entire point. All of my recipes are >>> easy to make gluten free healthy meals that not only look fan ****ing >>> tastic but taste the same. I am trying to show some of you how to cook >>> like a chef not a high school cafeteria worker >>> >>> -- >>> >>> ____/~~~sine qua non~~~\____ >> >> In your own not so humble opinion ... most of the regulars here are >>very accomplished cooks , and don't need your advice . By all means post >>your recipes , just save the rhetoric for those who care . I can't speak >>for the rest , but I don't . > > being humble is a sign of weakness, the people here have shown that > and they are not weak. Granted the theists in this group are not all > that intelligent but still not weak. A weak person would not tell a > blatantly lie to someone's face. I mean that takes a lot of > balls....It is not the weakness, it is the prejudice they feel towards > me because I have come on so strong and just put myself out there and > refuse to be challenged by anyone that is not on my level... ( I am > not talking about cooking as I am a rather amateur cook) when I say on > my level I mean theists are not on my level, hell they are not even in > the same ballpark or even the same country. > > They are so put off by my hatred for religion that they refuse to > sample my wares (as it were...recipes) because of a freakin name. How > pitiful is that? I really don't care if they try it or not, just don't > lie about it, make up an entire story that makes no damn sense and had > no valid point to counter what I posted....I have posted more recipes > and talked more about food than any other person here in the last 3-4 > days. All of my recipes are meant to be a healthy gluten free choice > and alls they have to do is say I am not going to try it... Not make > up crap like well I don't like your name so..... > > or that process looks way to hard or has too many steps or takes too > long and then they turn around and read off a recipe that would take > twice as long and has just as many if not more steps and is just as > complicated.... > > Ya see, I as an atheist or more specifically antitheist have very very > strong morals, I freakin hate lies and dislike the people who lie. > Telling a lie because the person is too stupid to even realize it is a > lie is no excuse, it is still a lie. I have a higher moral aptitude > than any religious person living on this planet. EVERY THEIST LIES. > EVERY ONE EVERY DAY....... > > > I apologize if you are even still reading this I will cut off here. > This is a food group and I could do this all day... I don't care about your religion or lack thereof. I believe everyone is free to believe what they want. Just don't push it off on me because I'm not interested. I have a sign by my front door saying so. You also should never blindly assume that a person is a certain religion because there's a great chance you'd be wrong. You also seem to want to lump people together. As for your "cooking", I really have no interest. You seem hell bent (and no, hell is not a part of Christianity at all but some people think it is) on using your air fryer. More power to you there but I never cared for fried foods with the exception of fried okra as a child. I'm also not big on new cooking devices. Small kitchen. Not much counter or storage space. |
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The best breakfast ever
> wrote in message ... > On Mon, 25 Feb 2019 11:20:38 -0500, Gary > wrote: > >>Ed Pawlowski wrote: >>> >>> I had some really good rye bread with dinner tonight. It will go good >>> with fried eggs for breakfast too. Toasted, buttered, and a but of >>> honey for the second slice. >> >>I'm right there with ya on that one, Ed. >>I don't ever eat morning breakfast but I do like the food so >>sometimes a 'breakfast for dinner' meal. Two items are fried over >>easy (juicy) eggs and toasted&buttered rye bread. >> >>For some reason, they always make the various rye breads in an >>oval that just don't fit in a toaster. So when toasting rye, I >>cut it in half. Once toasted and buttered, I'll cut those pieces >>in half. So....4 pieces from one slice. >> >>Just like you with the honey, I'll eat 3 pieces plain with my >>eggs and always save the last piece that has orange marmalade or >>grape jam. That is eaten last as a breakfast dessert. > > > well ya see everyone does not seem to be able to use simple > conversions, it is so strange. > > For instance take my original recipe and get precut frozen fries and > put them in a skillet with pre cut frozen veggies or even just onions > and spinach and take a 30 minute mean into a 13 minute meal.... cook > time I mean... and it can be served any time... In fact I love a good > hash brown meal at 2:45 in the am after a night of hard partying with > various others.... I love to cook. It's not about saving time with me. Yes, I do cook some meat and rice in bulk. That is portioned out for the freezer but is mainly used for the dogs. I will eat a little of the ground beef now and then in a taco salad or something like that. But I'm not a big meat eater. |
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The best breakfast ever
On Tue, 26 Feb 2019 18:23:25 -0800, "Julie Bove"
> wrote: > > wrote in message .. . >> I apologize if you are even still reading this I will cut off here. >> This is a food group and I could do this all day... > >I don't care about your religion or lack thereof. I believe everyone is >free to believe what they want. Just don't push it off on me because I'm not >interested. I have a sign by my front door saying so. You also should never >blindly assume that a person is a certain religion because there's a great >chance you'd be wrong. You also seem to want to lump people together. > >As for your "cooking", I really have no interest. You seem hell bent (and >no, hell is not a part of Christianity at all but some people think it is) >on using your air fryer. More power to you there but I never cared for fried >foods with the exception of fried okra as a child. I'm also not big on new >cooking devices. Small kitchen. Not much counter or storage space. Anyway, gluten is the ENEMY! If it doesn't affect you, it will affect your child. And if it doesn't affect her either, it will affect your neighbours or your President! So don't eat GLUTEN! *wipes spit off chin* |
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The best breakfast ever
> wrote in message news  > On Sun, 24 Feb 2019 13:28:34 -0500, jmcquown > > wrote: > >>On 2/24/2019 12:42 PM, Terry Coombs wrote: >>> On 2/24/2019 6:31 AM, wrote: >>>> This is sort of a three part recipe and it does take a long time to do >>>> all at once, but it is possible to precook the longest parts weeks >>>> ahead and it will cut cooking time down considerably >>>> >>>> step one >>>> precooking the hash brown/fries >>>> ingredients >>>> >>>> Raw russet potatoes (several pounds) >>>> olive oil, sesame oil mix 10:1 ratio respectively >>>> salt >>>> >>>> It is best to use a mandoline if you are careful, then slice the >>>> potatoes >>>> >>>> then using a sharp knife cut the potato slices into french fry shape >>>> and sizes, using an airfryer you do not want thick long fries. >>>> >>>> Oil your fries with the oil mixture, it does not take much. I put my >>>> oil mixture in a squirt bottle >>>> >>>> Put in the airfryer at a low temperature like 290 F for about 25 >>>> minutes, if you have a basket airfryer then shake after 10 mins. >>>> >>>> Freeze your precooked potatoes until you are ready to use them. >>>> >>>> Step 2 >>>> making the breakfast >>>> >>>> first get the proper serving of frozen fries and place them into the >>>> air fryer with what ever herb and veg you want to go with your hash >>>> browns. You can use bell peppers any color I prefer red, hot peppers, >>>> banana peppers, I also always use onions and sometimes garlic >>>> air fry all of your stuff for about 10 mins at 400 F shake often.. >>>> make sure you don't burn your veg and ensure that your fries are >>>> cooked I have found that over cooking the fries just a bit is great >>>> for this recipe. >>>> >>>> While the airfryer is going heat and oil a non stick skillet and set >>>> the temp to a med/low and fry 1 egg over easy. You want your yolk well >>>> heated but still runny. Remove egg from skillet and set aside >>>> >>>> Step 3 >>>> >>>> Add heavy cream (substitute soy milk almond milk or regular milk) to >>>> the skillet perhaps just an ounce or two. when it starts to bubble >>>> sprinkle mozzarella cheese into the skillet using a rubber spatula >>>> press the cheese into the milk and stir around until the cheese forms >>>> a sauce... >>>> >>>> remove the cheese sauce from the heat and prepare to plate >>>> >>>> Plating >>>> >>>> Place your air fried potatoes and veg mixture onto a plate gently >>>> slide your fried egg on top of your 'taters and then drizzle your >>>> cheese sauce on all around the egg yolk but not actually on the yolk. >>>> Garnish with chives, garlic chives, parsley or whatever you wish... >>>> >>>> Before serving gently break the yolk and allow to drizzle over your >>>> creation. >>>> >>>> this is also great served with a dehydrated sausage link or bacon >>>> dehydrated sausage link recipe available upon request >>>> -- >>>> >>>> >>>> "There are idiots among us, and they all believe in a god" >>>> ~Toidi Uoy >>> >>There are idiots who think dehydrated sausage links are a good thing. >>Uh, whut?! > > that is because it is > >> >>> That's too damn much work . I prefer Squirt & Cider . >>> >> >>I can make a great skillet breakfast, takes maybe an hour in total. >>Without an air frier or over the course of many days. > > That breakfast I listed can be made in about 30 minutes starting with > uncut potatoes and a skillet... using an airfryer allows you to > precook your food so the process gets lowered to 12 minutes and you > don't have to cut potatoes but once every 2-3 weeks. Not to mention > you can also have french fries for dinner with your burger. what is it > with you people and your prejudiced bullshit. I mean it is like you > have totally forgotten how to freakin think... When you plan ahead it > makes life easier... > >> >>Brown some pork breakfast sausage (or strips of bacon) in a cast iron >>skillet. Meanwhile, slice or shred about four russet potatoes. I don't >>need instructions on how to do this. I have a food processor which >>slices very evenly. Or I could use the shredding blade. Press excess >>water out of the potatoes. >> >>Remove the browned sausage (or bacon). Leave some of the still hot fat >>in the still hot skillet. Add the sliced or shredded potatoes. Pack >>them in tightly so as to brown the bottom of the potatoes over medium >>heat; they'll form a sort of a crust that is browned on the bottom. >>Scramble four or 5 large eggs with a fork and season lightly with S&P. >>Pour over the potatoes in the skillet. Sprinkle the cooked sausage (or >>crumbled bacon) on top and add a couple of handfuls of shredded cheese >>(your choice). Pop it in the oven at about 325F for 25 minutes until >>the potatoes are cooked through, the eggs are set and the cheese is >>nicely melted and sort of browned on top. >> >>Doesn't take days to do. And it's very tasty! >> >>Jill > > Wow can you say the word cholesterol?.... > > and it still takes longer than my way.. and it will not taste as good, > your cheese is fixed in place and when it cools a little it will be > fixed and become crumbly.... You will not get the look of the dish > that I listed... Yours will be a plane jane breakfast.. wait sorry > plain jill... Cholesterol is produced in the body. Has nothing to do with cholesterol in food. I would not want the look of your dish. It sounds hideous. And my cheese is never crumbly unless it's supposed to be that way. Like Feta. |
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The best breakfast ever
On Tue, 26 Feb 2019 21:06:58 -0800, "Julie Bove"
> wrote: > > wrote in message >news >> On Sun, 24 Feb 2019 13:28:34 -0500, jmcquown > >> wrote: >> >>>On 2/24/2019 12:42 PM, Terry Coombs wrote: >>>> On 2/24/2019 6:31 AM, wrote: >>>>> This is sort of a three part recipe and it does take a long time to do >>>>> all at once, but it is possible to precook the longest parts weeks >>>>> ahead and it will cut cooking time down considerably >>>>> >>>>> step one >>>>> precooking the hash brown/fries >>>>> ingredients >>>>> >>>>> Raw russet potatoes (several pounds) >>>>> olive oil, sesame oil mix 10:1 ratio respectively >>>>> salt >>>>> >>>>> It is best to use a mandoline if you are careful, then slice the >>>>> potatoes >>>>> >>>>> then using a sharp knife cut the potato slices into french fry shape >>>>> and sizes, using an airfryer you do not want thick long fries. >>>>> >>>>> Oil your fries with the oil mixture, it does not take much. I put my >>>>> oil mixture in a squirt bottle >>>>> >>>>> Put in the airfryer at a low temperature like 290 F for about 25 >>>>> minutes, if you have a basket airfryer then shake after 10 mins. >>>>> >>>>> Freeze your precooked potatoes until you are ready to use them. >>>>> >>>>> Step 2 >>>>> making the breakfast >>>>> >>>>> first get the proper serving of frozen fries and place them into the >>>>> air fryer with what ever herb and veg you want to go with your hash >>>>> browns. You can use bell peppers any color I prefer red, hot peppers, >>>>> banana peppers, I also always use onions and sometimes garlic >>>>> air fry all of your stuff for about 10 mins at 400 F shake often.. >>>>> make sure you don't burn your veg and ensure that your fries are >>>>> cooked I have found that over cooking the fries just a bit is great >>>>> for this recipe. >>>>> >>>>> While the airfryer is going heat and oil a non stick skillet and set >>>>> the temp to a med/low and fry 1 egg over easy. You want your yolk well >>>>> heated but still runny. Remove egg from skillet and set aside >>>>> >>>>> Step 3 >>>>> >>>>> Add heavy cream (substitute soy milk almond milk or regular milk) to >>>>> the skillet perhaps just an ounce or two. when it starts to bubble >>>>> sprinkle mozzarella cheese into the skillet using a rubber spatula >>>>> press the cheese into the milk and stir around until the cheese forms >>>>> a sauce... >>>>> >>>>> remove the cheese sauce from the heat and prepare to plate >>>>> >>>>> Plating >>>>> >>>>> Place your air fried potatoes and veg mixture onto a plate gently >>>>> slide your fried egg on top of your 'taters and then drizzle your >>>>> cheese sauce on all around the egg yolk but not actually on the yolk. >>>>> Garnish with chives, garlic chives, parsley or whatever you wish... >>>>> >>>>> Before serving gently break the yolk and allow to drizzle over your >>>>> creation. >>>>> >>>>> this is also great served with a dehydrated sausage link or bacon >>>>> dehydrated sausage link recipe available upon request >>>>> -- >>>>> >>>>> >>>>> "There are idiots among us, and they all believe in a god" >>>>> ~Toidi Uoy >>>> >>>There are idiots who think dehydrated sausage links are a good thing. >>>Uh, whut?! >> >> that is because it is >> >>> >>>> That's too damn much work . I prefer Squirt & Cider . >>>> >>> >>>I can make a great skillet breakfast, takes maybe an hour in total. >>>Without an air frier or over the course of many days. >> >> That breakfast I listed can be made in about 30 minutes starting with >> uncut potatoes and a skillet... using an airfryer allows you to >> precook your food so the process gets lowered to 12 minutes and you >> don't have to cut potatoes but once every 2-3 weeks. Not to mention >> you can also have french fries for dinner with your burger. what is it >> with you people and your prejudiced bullshit. I mean it is like you >> have totally forgotten how to freakin think... When you plan ahead it >> makes life easier... >> >>> >>>Brown some pork breakfast sausage (or strips of bacon) in a cast iron >>>skillet. Meanwhile, slice or shred about four russet potatoes. I don't >>>need instructions on how to do this. I have a food processor which >>>slices very evenly. Or I could use the shredding blade. Press excess >>>water out of the potatoes. >>> >>>Remove the browned sausage (or bacon). Leave some of the still hot fat >>>in the still hot skillet. Add the sliced or shredded potatoes. Pack >>>them in tightly so as to brown the bottom of the potatoes over medium >>>heat; they'll form a sort of a crust that is browned on the bottom. >>>Scramble four or 5 large eggs with a fork and season lightly with S&P. >>>Pour over the potatoes in the skillet. Sprinkle the cooked sausage (or >>>crumbled bacon) on top and add a couple of handfuls of shredded cheese >>>(your choice). Pop it in the oven at about 325F for 25 minutes until >>>the potatoes are cooked through, the eggs are set and the cheese is >>>nicely melted and sort of browned on top. >>> >>>Doesn't take days to do. And it's very tasty! >>> >>>Jill >> >> Wow can you say the word cholesterol?.... >> >> and it still takes longer than my way.. and it will not taste as good, >> your cheese is fixed in place and when it cools a little it will be >> fixed and become crumbly.... You will not get the look of the dish >> that I listed... Yours will be a plane jane breakfast.. wait sorry >> plain jill... > >Cholesterol is produced in the body. Has nothing to do with cholesterol in >food. > >I would not want the look of your dish. It sounds hideous. And my cheese is >never crumbly unless it's supposed to be that way. Like Feta. 169 mg for each scrambled egg 19.8mg for each oz of sausage 29 mg in one slice 28 g of cheese.. yes that is a **** load of cholesterol -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
On Tue, 26 Feb 2019 18:23:25 -0800, "Julie Bove"
> wrote: > > wrote in message .. . >> On Sun, 24 Feb 2019 16:57:20 -0600, Terry Coombs > >> wrote: >> >>>On 2/24/2019 4:01 PM, wrote: >>>> On Sun, 24 Feb 2019 15:28:53 -0600, Terry Coombs > >>>> wrote: >>>> >>>>> On 2/24/2019 12:28 PM, jmcquown wrote: >>>>>> >>>>>> Doesn't take days to do. And it's very tasty! >>>>>> >>>>>> Jill >>>>> I can do ham/shroom/cheese omelets , hash browns or home fries and >>>>> toast with juice and coffee in just over 30 minutes ... less if I use >>>>> frozen shredded taters . >>>> >>>> Wow all of you are missing the entire point. All of my recipes are >>>> easy to make gluten free healthy meals that not only look fan ****ing >>>> tastic but taste the same. I am trying to show some of you how to cook >>>> like a chef not a high school cafeteria worker >>>> >>>> -- >>>> >>>> ____/~~~sine qua non~~~\____ >>> >>> In your own not so humble opinion ... most of the regulars here are >>>very accomplished cooks , and don't need your advice . By all means post >>>your recipes , just save the rhetoric for those who care . I can't speak >>>for the rest , but I don't . >> >> being humble is a sign of weakness, the people here have shown that >> and they are not weak. Granted the theists in this group are not all >> that intelligent but still not weak. A weak person would not tell a >> blatantly lie to someone's face. I mean that takes a lot of >> balls....It is not the weakness, it is the prejudice they feel towards >> me because I have come on so strong and just put myself out there and >> refuse to be challenged by anyone that is not on my level... ( I am >> not talking about cooking as I am a rather amateur cook) when I say on >> my level I mean theists are not on my level, hell they are not even in >> the same ballpark or even the same country. >> >> They are so put off by my hatred for religion that they refuse to >> sample my wares (as it were...recipes) because of a freakin name. How >> pitiful is that? I really don't care if they try it or not, just don't >> lie about it, make up an entire story that makes no damn sense and had >> no valid point to counter what I posted....I have posted more recipes >> and talked more about food than any other person here in the last 3-4 >> days. All of my recipes are meant to be a healthy gluten free choice >> and alls they have to do is say I am not going to try it... Not make >> up crap like well I don't like your name so..... >> >> or that process looks way to hard or has too many steps or takes too >> long and then they turn around and read off a recipe that would take >> twice as long and has just as many if not more steps and is just as >> complicated.... >> >> Ya see, I as an atheist or more specifically antitheist have very very >> strong morals, I freakin hate lies and dislike the people who lie. >> Telling a lie because the person is too stupid to even realize it is a >> lie is no excuse, it is still a lie. I have a higher moral aptitude >> than any religious person living on this planet. EVERY THEIST LIES. >> EVERY ONE EVERY DAY....... >> >> >> I apologize if you are even still reading this I will cut off here. >> This is a food group and I could do this all day... > >I don't care about your religion or lack thereof. I believe everyone is >free to believe what they want. Just don't push it off on me because I'm not >interested. I have a sign by my front door saying so. You also should never >blindly assume that a person is a certain religion because there's a great >chance you'd be wrong. You also seem to want to lump people together. > >As for your "cooking", I really have no interest. You seem hell bent (and >no, hell is not a part of Christianity at all but some people think it is) Hell is what christians have named the underworld from the greeks and/or romans. so yes hell is very very much part of christianity. christians have named satan otherwise just another god stolen from the greeks and or egyptians. Just as this jesus christ fairy was stolen from the egyptian god horus >on using your air fryer. More power to you there but I never cared for fried >foods with the exception of fried okra as a child. I'm also not big on new >cooking devices. Small kitchen. Not much counter or storage space. well then you would love an airfryer.. they are small and they can actually do so much... You should not be so prejudiced against an appliance because it has the word fryer in it. I mean do you consider oven fried food as fried or at least the same as you may call deep fried chicken or french fries? -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
On Tue, 26 Feb 2019 18:27:28 -0800, "Julie Bove"
> wrote: > > wrote in message .. . >> On Mon, 25 Feb 2019 11:20:38 -0500, Gary > wrote: >> >>>Ed Pawlowski wrote: >>>> >>>> I had some really good rye bread with dinner tonight. It will go good >>>> with fried eggs for breakfast too. Toasted, buttered, and a but of >>>> honey for the second slice. >>> >>>I'm right there with ya on that one, Ed. >>>I don't ever eat morning breakfast but I do like the food so >>>sometimes a 'breakfast for dinner' meal. Two items are fried over >>>easy (juicy) eggs and toasted&buttered rye bread. >>> >>>For some reason, they always make the various rye breads in an >>>oval that just don't fit in a toaster. So when toasting rye, I >>>cut it in half. Once toasted and buttered, I'll cut those pieces >>>in half. So....4 pieces from one slice. >>> >>>Just like you with the honey, I'll eat 3 pieces plain with my >>>eggs and always save the last piece that has orange marmalade or >>>grape jam. That is eaten last as a breakfast dessert. >> >> >> well ya see everyone does not seem to be able to use simple >> conversions, it is so strange. >> >> For instance take my original recipe and get precut frozen fries and >> put them in a skillet with pre cut frozen veggies or even just onions >> and spinach and take a 30 minute mean into a 13 minute meal.... cook >> time I mean... and it can be served any time... In fact I love a good >> hash brown meal at 2:45 in the am after a night of hard partying with >> various others.... > >I love to cook. It's not about saving time with me. Yes, I do cook some meat >and rice in bulk. That is portioned out for the freezer but is mainly used >for the dogs. I will eat a little of the ground beef now and then in a taco >salad or something like that. But I'm not a big meat eater. perhaps you should explore tofu. I would strongly recommend that you make it yourself though as to not have all the added chemicals in it -- ____/~~~sine qua non~~~\____ |
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The best breakfast ever
Jill, your frittata recipe looks good...IMO, a frittata can use the same ingredients put
together in different ways, and still be delicious. They are so easy to make. For me, the hardest part is cooking the sausage/bacon first because it takes the longest. I use Simply Potatoes O'Brien hash browns (shock! horror!) for the shredded potatoes since the time I can spend on my feet at the stove is so limited. N. |
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The best breakfast ever
On Thu, 28 Feb 2019 Nancy2 wrote:
> >Jill, your frittata recipe looks good...IMO, a frittata can use the same ingredients put >together in different ways, and still be delicious. They are so easy to make. For me, >the hardest part is cooking the sausage/bacon first because it takes the longest. I use >Simply Potatoes O'Brien hash browns (shock! horror!) for the shredded potatoes since >the time I can spend on my feet at the stove is so limited. Most of the frittata prep can be done sitting down, and all can be done a day in advance... I make frittatas very often and even though I can do it while standing I know there isn't much to prep.... I even crack all the eggs, scramble them with a hand mixer and store the stainless steel bowl in the fridge with a plate for a lid. I don't shred the spuds, I peel and dice them into 1/2" cubes, let them fry on the lowest heat and with no tending, when they are cooked through I shut off the heat and just let the pan sit. I typically use SPAM and make that a 1/2" dice too and fry it on low along with the spuds.... if you don't like SPAM use diced kielbasa... I sometimes use both... no bacon here, but sometimes diced Hebrew National salami. and often diced bell pepper and onion. Frittata ingredients are infinite, I like to add plain pasta, cheese, clean out the fridge.... diced celery, sliced pimento stuffed olives work If you get a comfy computer chair for your kitchen you can just roll your butt from point to point. Our frittatas are typically a dozen or 18 eggs, may as well make enough for a couple three meals... saves you a lot of standing.... left over frittata can be reheated with a brown egg foo yung and 'shroom sauce. I always use the entire carton of eggs, loose eggs are an accident waiting to happen. To me it makes no sense to cook a 2-3 egg fritatta, it's the same work for a dozen egg fritatta and the same work to clean a large pan as a small pan. Cooking large amounts of any kind of food saves a lot of labor. |
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The best breakfast ever
On 2/24/2019 5:57 PM, Terry Coombs wrote:
> On 2/24/2019 4:01 PM, wrote: >> On Sun, 24 Feb 2019 15:28:53 -0600, Terry Coombs > >> wrote: >> >>> On 2/24/2019 12:28 PM, jmcquown wrote: >>>> >>>> Doesn't take days to do.Â* And it's very tasty! >>>> >>>> Jill >>> Â*Â* I can do ham/shroom/cheese omelets , hash browns or home fries and >>> toast with juice and coffee in just over 30 minutes ... less if I use >>> frozen shredded taters . >> >> Wow all of you are missing the entire point. All of my recipes are >> easy to make gluten free (snippage) > Â* In your own not so humble opinion ... most of the regulars here are > very accomplished cooks , and don't need your advice . By all means post > your recipes , just save the rhetoric for those who care . I can't speak > for the rest , but I don't . > I know I don't give's a rats ass about "gluten free" so it's time to jump off that bandwagon. Jill |
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The best breakfast ever
On Thursday, February 28, 2019 at 5:31:09 PM UTC-5, Jill McQuown wrote:
> On 2/24/2019 5:57 PM, Terry Coombs wrote: > > On 2/24/2019 4:01 PM, wrote: > >> On Sun, 24 Feb 2019 15:28:53 -0600, Terry Coombs > > >> wrote: > >> > >>> On 2/24/2019 12:28 PM, jmcquown wrote: > >>>> > >>>> Doesn't take days to do.Â* And it's very tasty! > >>>> > >>>> Jill > >>> Â*Â* I can do ham/shroom/cheese omelets , hash browns or home fries and > >>> toast with juice and coffee in just over 30 minutes ... less if I use > >>> frozen shredded taters . > >> > >> Wow all of you are missing the entire point. All of my recipes are > >> easy to make gluten free > (snippage) > > > Â* In your own not so humble opinion ... most of the regulars here are > > very accomplished cooks , and don't need your advice . By all means post > > your recipes , just save the rhetoric for those who care . I can't speak > > for the rest , but I don't . > > > I know I don't give's a rats ass about "gluten free" so it's time to > jump off that bandwagon. > > Jill Or, we could just ignore him and enjoy the discussions that he sparks among regulars. I note his gluten-free thousand island salad dressing recipe. I don't give a rat's ass about "gluten free" and I dislike thousand island, but perhaps someone else will post a good recipe. Not, of course, that you care about salad dressing... Cindy Hamilton |
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