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Any Port in a Storm :: Dockside Dining :: On the Menu :: What's for Breakfast?
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AuthorTopic: What's for Breakfast? (Read 8,823 times)
Don Cuevas
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Re: What's for Breakfast?
« Reply #390 on Oct 29, 2011, 5:01pm »		[Quote]
Huevos albañil, frijoles refritos, jugo de naranja and café Americano, at El Rincon de Allende in Morelia. $65 pesos.

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hwinpp
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Re: What's for Breakfast?
« Reply #391 on Oct 31, 2011, 7:21am »		[Quote]
Sunday breakfast. My girlfriend had the half breakfast ;D

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mickthecactus
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Re: What's for Breakfast?
« Reply #392 on Oct 31, 2011, 5:28pm »		[Quote]

Oct 31, 2011, 7:21am, hwinpp wrote:
Sunday breakfast. My girlfriend had the half breakfast ;D


I expect you to have something exotic, not a full English. ;D

No black pudding.....?
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hwinpp
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Re: What's for Breakfast?
« Reply #393 on Nov 1, 2011, 8:36am »		[Quote]
Not easy to find here, that's the problem. Only one or two places, and I wasn't in that area.

The owners of this place are English and they make their own sausages, damn good!
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onlymark
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Re: What's for Breakfast?
« Reply #394 on Nov 1, 2011, 10:43am »		[Quote]
You managed to fit 'English sausages' and 'damn good' in the same sentence.
I applaud you.
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Don Cuevas
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Re: What's for Breakfast?
« Reply #395 on Nov 1, 2011, 2:12pm »		[Quote]
Simply fried eggs and grits with cheese.
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Re: What's for Breakfast?
« Reply #396 on Nov 1, 2011, 3:55pm »		[Quote]
I could eat all of those great looking breakfasts if I were travelling, but at home, never!
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Don Cuevas
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Re: What's for Breakfast?
« Reply #397 on Nov 2, 2011, 2:14pm »		[Quote]
Oatmeal with soy sauce, sesame oil and radish kimchi.
Sublime! ;D
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hwinpp
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Re: What's for Breakfast?
« Reply #398 on Nov 3, 2011, 2:57am »		[Quote]

Nov 1, 2011, 10:43am, onlymark wrote:
You managed to fit 'English sausages' and 'damn good' in the same sentence.
I applaud you.


You've become too European, Mark :-*

I think there must be a big difference between 'home made' sausages and the ones you'd buy in the supermarkets.

There's a retired butcher here, also English, who makes some of the best cabanossis I've come accross.

Here's today's breakfast, the noodles hadn't arrived yet.

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Don Cuevas
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Re: What's for Breakfast?
« Reply #399 on Nov 3, 2011, 9:04am »		[Quote]
Leftover pizza. Ham and mozz on one, anchovies and oil cured olives on the other.
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Don Cuevas
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Re: What's for Breakfast?
« Reply #400 on Nov 15, 2011, 1:23pm »		[Quote]
Just baked home made chicken pot pie.
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Re: What's for Breakfast?
« Reply #401 on Nov 25, 2011, 10:41pm »		[Quote]
These are very appetizing brekkies. I've had good English sausages, made by butchers, that weren't crap at all.

In this cooler weather, I felt like buckwheat kasha (toasted buckwheat groats). I wanted to make it with walnuts but didn't have any; made a sturdy version with ground chicken and lots of finely-chopped vegetables (red onion, mushrooms, celery, long sweet red pepper and a bit of carrot - am no doubt forgetting ingredients. Cooked in chicken broth. It made quite a bit. Didn't have anything for lunch. Kasha first combined with a beaten egg and roasted in a dry skillet.

Vegetarian versions could include small lentils or nuts in lieu of the chicken, to have a high-protein dish.
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Re: What's for Breakfast?
« Reply #402 on Nov 25, 2011, 11:02pm »		[Quote]
When I stayed at one of the excellent YMCA hotels in Hong Kong, I went straight for the Asian buffet with soup, meats, vegetables, noodles and all sorts of goodies. The Asian guests (Chinese, Japanese, Korean, etc.) dived into the "European" specialties -- cereal, croissants, Danish pastry, scrambled eggs, etc....

It seemed obvious to me that quite a few people want to shake up their habits on foreign trips.
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Re: What's for Breakfast?
« Reply #403 on Nov 26, 2011, 12:41am »		[Quote]
If there was congee it would be the first thing I head for. Bacon, eggs etc are so boring and I wish more places here would realise that. I have found one place, must go there soon again.
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Don Cuevas
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Re: What's for Breakfast?
« Reply #404 on Nov 26, 2011, 11:04pm »		[Quote]
A friend from Mexico City was in Morelia for a conference on Friday. We arranged that she take a bus to Pátzcuaro (1 hour, maybe} and we would pick her up.

We drove out to our house, which she had only seen online, where we prepared a nice breakfast of thick sliced Challah French Toast, Warm Three Berry Compote or Sauce, and frizzled “Black Forest Ham”. There were also coffee and teas available as well as freshly squeezed orange juice. We had planned on having yogurt but forgot to put it out.

After an hour or so of eating and conversation, we drove into Pátzcuaro for a brief circle tour of the principal plazas, then returned her to the bus stop below the town. She hadn't been in Pátzcuaro in over 30 years, although she has some distant cousins here.
« Last Edit: Nov 26, 2011, 11:05pm by Don Cuevas »Link to Post - Back to Top  IP: Logged
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Don Cuevas
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Re: What's for Breakfast?
« Reply #405 on Dec 13, 2011, 3:50pm »		[Quote]
Tuesday: carnitas macizas (lean pork) fresh from a mercado stall, on a handmade, wood oven fired telera roll, accompanied by a glass of jugo verde.
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Don Cuevas
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Re: What's for Breakfast?
« Reply #406 on Dec 22, 2011, 2:51pm »		[Quote]
At home: Home Fried Potatoes with onions, cheddar cheese; thick bacon and salsa verde de tomatillos.
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Don Cuevas
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Re: What's for Breakfast?
« Reply #407 on Dec 25, 2011, 4:08pm »		[Quote]
(I'm apparently the only one left on this thread, but I'm soldiering on.)

Christmas Day breakfast: Buttermilk biscuits, homemade country sausage gravy, and freshly squeezed OJ.
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Don Cuevas
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Re: What's for Breakfast?
« Reply #408 on Feb 11, 2012, 2:05pm »		[Quote]
Reviving this thread. This morning, stone ground yellow corn grits with provolone cheese, topped with pieces of longaniza verde. Continuing the green theme, glasses of jugo verde, seen here also:
http://anyportinastorm.proboards.com/ind....pes&thread=5705
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Re: What's for Breakfast?
« Reply #409 on Feb 11, 2012, 2:38pm »		[Quote]
you always have fabulous breakfasts, Senor!

My breakfasts at home are usually
either a mix of various grain flakes (I mix them myself)
with cold milk/yoghurt - if I can be bothered I add nuts and home-dried fruits
if there is no milk/yoghurt - the mix is boiled in a pan with a bit of butter as porridge

or bread with butter - very rarely a little honey or jam.

there is always a mug of tea (black or green or even spiced such as "Christmas tea" - no milk, no sugar, thank you!

I don't know how long my addition of freshly juiced fruit and veg will last. first one was this morning.
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Re: What's for Breakfast?
« Reply #410 on Feb 11, 2012, 3:21pm »		[Quote]
Bixa, what is Christmas Tea please? I enjoy tea very much. My favorite right now is a London Fog, which is Earl Grey, a little vanilla syryp and topped with frothed milk, yummy!

Cheers!
Mich
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Re: What's for Breakfast?
« Reply #411 on Feb 11, 2012, 5:22pm »		[Quote]
Mich, it's a Whittard of Chelsea tea that has been flavoured with orange peel and spices (there's things such as cinnamon, ginger, etc in there... traditional christmassey smells.
www.whittard.co.uk

I also have another flavoured black tea from French deli Fauchon. www.fauchon.com

Both were presents to me.
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Dans les grandes choses, les hommes se montrent comme il leur convient de se montrer; dans les petites, ils se montrent comme ils sont.
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Re: What's for Breakfast?
« Reply #412 on Feb 11, 2012, 7:48pm »		[Quote]
Oh my, thank you for those sites! Now to do see when I place an order if they ship to Canada... The tea sounds delicious, something that I would enjoy. :)

Cheers!
Mich
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Re: What's for Breakfast?
« Reply #413 on Feb 11, 2012, 9:46pm »		[Quote]
most welcome my dear! I used to buy a "christmas tea" blend when I was in Switzerland as well. I find that the spices in it aren't obnoxious so I don't mind drinking it all year round.

What I mean is if you can find decent leaf teas in Ontario, you should be able to find something similar locally?
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Don Cuevas
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Re: What's for Breakfast?
« Reply #414 on Feb 13, 2012, 3:21pm »		[Quote]
"Fake" kippers with onions and scrambled eggs. Sauteed some sliced red onion, cut up some trimmings of smoked marlin, added to the pan. These trimmings are like skin but with some dark, unattractive flesh attached. No point in wasting something that tastes good. * Beat three eggs and scrambled all together. It won't replace true Scotch kippers, but it will do for deepest Western Central Mexico.

* This gives me an idea for an OP on utilizing trimmings that might otherwise be wasted. Please, someone remind me to do this, after I have a nap.
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Re: What's for Breakfast?
« Reply #415 on Feb 13, 2012, 4:33pm »		[Quote]
Don, I am going to make you green with envy now! One of our "must do's" when in the UK is to get our hands on Scotch kippers - you know, the ones with bones, eyes, fins, the lot!
I phone up Applebees Fish at Borough Market in London last week to check their stocks. The polite gentleman informed me they stock Manx kippers because they are superior and get stocks regularly.
Oh happy day ;D
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Re: What's for Breakfast?
« Reply #416 on Feb 18, 2012, 11:31pm »		[Quote]
I made a really nice melange for breakfast/lunch today --

Sauteed poblano peppers, nopales, onions, swiss chard stems & garlic in olive oil with a whole star anise. When all that was nicely done, I added an egg & scrambled it through, then tossed in the cut-up leaves of the chard. When it wilted down, I put in a great big bunch of squash flowers.

I'd picked out the star anise prior to adding the egg. The only seasoning I added was salt & pepper.

I'm glad I liked it, as there's quite a bit left.
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hwinpp
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Re: What's for Breakfast?
« Reply #417 on Feb 20, 2012, 10:48am »		[Quote]
That's a melange?

When I was still studying we would frequently go to Goettingen's nicest cofee house and laze away the mornings drinking melange ;D
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Re: What's for Breakfast?
« Reply #418 on Feb 20, 2012, 1:00pm »		[Quote]
I always thought melange was what they called the 'spice' in the Dune series of books.
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bixaorellana
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Re: What's for Breakfast?
« Reply #419 on Feb 20, 2012, 3:37pm »		[Quote]
melange / mélange:

mélange (m-läzh)
A metamorphic rock formation created from materials scraped off the top of a downward moving tectonic plate in a subduction zone. Mélanges occur where plates of oceanic crust subduct beneath plates of continental crust, as along the western coast of South America. They consist of intensely deformed marine sediments and ocean-floor basalts and are characterized by the lack of regular strata, the inclusion of fragments and blocks of various rock types, and the presence of minerals that form only under high pressure and low temperature conditions.

But of course you all already knew that.

It can also be:
mixture, mix, jumble, assortment, medley, pastiche, confusion, mixed bag (informal), potpourri, miscellany, mishmash, farrago, hotch-potch, hodge-podge, salmagundi, olio, gallimaufry, omnium-gatherum

I guess the word confused those of you in the farrago, salmagundi, or gallimaufry camps.
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