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Post your breakfast, lunch or dinner
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@Perrumpo:
Your photos in this thread represent art. They are stunning!
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Breakfast Casserole: by Jon
Ingredients:
What I Gotta Do?!
Ingredients:
- 1/2 lb. glorious bacon, cut into baby-sized pieces. Baby, bite-sized* pieces.
- Brown sugar, baby
- Half a medium, yellow or white onion, chopped. Don't cry, sissy.
- One red bell pepper, chopped.
- 1-2 cloves of fresh garlic. Garlic salt is for clowns.
- One reasonably-sized potato. "That's too big, stupid!" Chopped. Small pieces for our delicate mouths.
- Egg mixture (whisk 5-6 eggs with a little milk...it's not rocket science)
- Bread (might be good with cinnamon raisin. Yeah, I'm the one guy who likes raisins. Deal with it.)
What I Gotta Do?!
- Cook bacon with 1/2 Tbsp of brown sugar in wrought-iron skillet. It must be wrought, or the dish will not turn out.
- Without draining the bacon grease (also known as Jesus tears), add garlic, onion, and peppers. Toss together and cook until peppers and onions are done. You'll know when.
- Grease a small casserole dish with butter or cooking spray and line with whole pieces of bread. It doesn't have to be pretty. You'll be digesting it soon.
- Add the finished mixture from your skillet into the casserole dish, right on top of the bread. If your mouth isn't watering now, go get tested.
- Pour the egg mixture evenly over the casserole. It's like a breakfast swimming pool.
- Place in a 350ºF oven for 20 minutes, or until the egg is firm. Add shredded cheese and put back into the oven for 2-3 minutes while the cheese melts.
- Remove from the oven and wait for a hot sec. It's gonna be hot, and I'm not responsible for your burning your mouth on molten breakfast lava.
- Enjoy with 2-4 friends. Or just eat it yourself, fatty.
Attachments
Tonight's dinner I made up as I went along to use up food that would spoil soon.
Pickled red cabbage and red onion with sweet peas, garlic sourdough, beefsteak tomato, pan-seared swai fillet, and grilled sweet corn topped with smoked paprika, chipotle, cotija, scallion, and a lemon wedge.
Pickled red cabbage and red onion with sweet peas, garlic sourdough, beefsteak tomato, pan-seared swai fillet, and grilled sweet corn topped with smoked paprika, chipotle, cotija, scallion, and a lemon wedge.
Interested make up - Definitely can tell you were getting rid of things! I have honestly never heard of Swai until now, freshwater fish? What would you relate it to in terms of other fish?
Haha, I'm not that far away! We'd need a big kitchen though!
Looks excellent. Great job!
Very nice, but Perrumpo is a woman.
Thanks! I enjoy trying to make food look good.
Hah, yeah, sort of made it like a deconstructed fish taco with some cut elote included. Tasted good, thankfully!
I hadn't had swai before, either. It's a mild, flaky fish similar to cod. A general purpose fish, I'd say, since you could use it in anything.
That looks delicious, the crumpet looks a little doughy though, it should ideally have so many holes in the top that you'd struggle counting them... however, I've only ever toasted ready made crumpets and never attempted to make them from scratch. I haven't found any in NY and am beginning to think they just don't exist here...
You are right...I'm working on a new formula for the crumpets...
I've been trying home made crumpets too.
I've had success with quite a wet mixture, high protein flour (makes for that more 'rubbery' texture) and much higher quantities of yeast.
Are you using a metal ring to help form the crumpet shape? I think that's also a good idea to help them stand a bit taller (haven't tried it myself yet).
Proofing the dough helps, I get quite an airy light mix but I think I made a mistake when it goes on the griddle and need to play around with the heat. The rings also needs to be well greased otherwise it sticks!
This one is from September (I think). Went to visit my dad in Cali and we couldn't help but hit up an In-n-Out. I'm only posting this because I snapped it with my phone real fast (too hungry) and was quite impressed by the quality of the shot. I never get a decent shallow DOE with the iPhone so I was happy that I got it at least once. If only they would grant us complete manual control.... I'd have that f2.8 on lock!
