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Post by Don Cuevas on Jul 4, 2010 11:06:36 GMT
Now, 6:05 AM, July 4, 2010: 10 Grain Cereal, hot, with a dab of butter, a small slice of Tillamook Sharp Cheddar and lashings of Salsa Chipotle.
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Post by bixaorellana on Jul 4, 2010 16:04:41 GMT
I am seriously impressed, and not a little rueful. I love hot cereal, but it's never occurred to me to turn it into a savory dish. Thanks!
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Post by Don Cuevas on Jul 5, 2010 13:19:24 GMT
Sometimes I have with home made radish kimchi, or broad bean chile paste, etc.
Sometimes a sliced, hardcooked egg, soy sauce and a drizzle of Asian sesame oil.
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Post by lagatta on Jul 5, 2010 19:07:39 GMT
I always have cereals (oat porridge, multigrain flakes, Red River Cereal, etc) as a savoury dish. With bay leaves and aromatic spices, and of course onion!
But this morning, tiny sweet local strawberries.
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Post by gertie on Jul 6, 2010 10:38:26 GMT
We always make the whole grain hot porridge and grits as a savory dish, though not oatmeal. The grits we enjoy with crushed fresh garlic clove placed under the butter we melt in the microwave. The whole grain cereal we eat as a sort of savory salad as we chop up mushrooms, radish, onion and add garlic or roasted garlic and pepper, perhaps some cheese or fresh paneer, celery, carrot, a little sprinkle of salt and pepper, bits of bacon or fried ham. Somehow the strong bite and taste of the whole grain cereal has always seemed too much for sweetening, although one of my daughters does enjoy it simply slathered in apple butter.
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Post by bixaorellana on Jul 6, 2010 17:16:55 GMT
Gertie, that sums up why I feel so mentally challenged about never having made the leap to hot cereal as a savory dish. Of course I know about garlic cheese grits, and couscous, and tabbouleh, etc. However, it's probably because the first hot cereal I knew besides grits was oatmeal, to which I was introduced in the university dining hall, that I stayed in the hot cereal + milk + sugar mode.
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Post by Deleted on Jul 6, 2010 17:40:30 GMT
Figs,figs,figs!!!! Out picking in the rain early this morning because I don't want them to fall off and rot. Ate to my hearts content while doing.  |
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Post by bixaorellana on Jul 6, 2010 20:28:24 GMT
* ugly envious hatred *
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Post by bazfaz on Jul 7, 2010 7:13:13 GMT
Our hostess from last Monday's dinner gave us some of her apricot tart. We have had that for breakfast.
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Post by Don Cuevas on Jul 7, 2010 9:10:24 GMT
Yesterday's eye-opener breakfast: raisin bran gingerbread and warm apple compote.
Later, Huevos Divorciados, chilaquiles, frijolitos and agua de melón, at a local restaurant with the men's breakfast group.
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Post by Deleted on Jul 7, 2010 15:10:00 GMT
Fabulous, juicy,local peaches that I traded some figs for...with yogurt. |
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Post by Don Cuevas on Jul 7, 2010 16:30:47 GMT
Today; freshly made chili con carne; pieces of bollillo roll to accompany.
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Post by bixaorellana on Jul 7, 2010 16:39:14 GMT
That gingerbread w/apple compote, if I could have some plain yoghurt with it, please, would make me about as happy as I'm capable of being.
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Post by Don Cuevas on Jul 10, 2010 9:18:06 GMT
My early breakfast: huevos revueltos con chorizo y arroz, wrapped in flour tortillas, and splashed with some Salsa Chipotle.
One extra good peanut butter cookie.
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Post by Don Cuevas on Jul 15, 2010 12:58:36 GMT
Buttermilk biscuits topped with Country Sausage Gravy.
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Post by Deleted on Jul 17, 2010 5:20:12 GMT
My modest motel in the Avignon suburbs has an unlimited buffet for 5€ -- croissants, baguettes, cereal, scrambled eggs, bacon, yogurt and the usual array of hot beverages and cold juices, not forgetting milk of course.
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Post by Don Cuevas on Jul 21, 2010 12:19:04 GMT
We haven't been feeling well for a day or so. Breakfast: Quick white grits, a bit of sharp cheddar cheese.
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Post by imec on Jul 22, 2010 1:29:12 GMT
Mine was my traditional Rye Toast with butter accompanied by strong black coffee.
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Post by Don Cuevas on Jul 25, 2010 12:36:13 GMT
Fruit and grits again. Bleaah  |
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Post by bixaorellana on Jul 25, 2010 17:34:05 GMT
Hmmmm. I was going to obnoxiously point out that grits don't have much nutritional value. This was based on a vague idea I had that hominy was degerminated before being ground into grits. I still don't know if that is true or not, but it turns out that grits -- like any nixtamalized corn -- does pack some valuable nutritional punch: nutritiondata.self.com/facts/breakfast-cereals/1628/2 |
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Post by Don Cuevas on Jul 26, 2010 2:16:38 GMT
"Obnoxiously"? How so? I think that stone ground, speckled grits still have the germ, but I doubt that they are nixtamalized, at least, not those from Nora Mill. noramill.com |
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Post by bixaorellana on Jul 27, 2010 16:49:26 GMT
You know -- obnoxiously in a know-it-all manner, particularly since I did not know it all. Why do you think the grits from Nora Mill wouldn't be nixtamalized? I looked at the site and the product is called grits. Grits by definition is hominy, and hominy is nixtamalized corn. |
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Post by Don Cuevas on Jul 30, 2010 15:50:56 GMT
You know -- obnoxiously in a know-it-all manner, particularly since I did not know it all. Why do you think the grits from Nora Mill wouldn't be nixtamalized? I looked at the site and the product is called grits. Grits by definition is hominy, and hominy is nixtamalized corn. Because some grits are just coarsely ground corn, and non-nixtamalized. They don't smell nixty, nor do they taste at all nixty. The corn grits I used to but at Wild Oats was just-----corn. No lye. I shall write Nora and ask. (They aren't too good for answering emails.) Imagine what would be involved in nixting huge amounts of corn, then drying it sufficiently to mill it. And do the tourists really care, huh? It's STONE GROUND. That's what draws them. |
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Post by Don Cuevas on Jul 30, 2010 15:52:52 GMT
Moving ahead, now.
Breakfast today was fettucine with homemade tomato sauce, mozz cheese and that powdered smelly stuff in the shiny green tube.
I'd just made 3 lbs of fennel sausage for the frezer and 18 modest meatballs, which had been simmering in said sauce. I couldn't resist my antojo of pasta with sauce and cheese, so I had them. But no meatballs, which we are saving for guests.
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Post by bixaorellana on Jul 30, 2010 16:43:25 GMT
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Post by Don Cuevas on Jul 31, 2010 6:36:36 GMT
Naked, Quivering Fennel Sasuage recipe about to be posted, followed by one for Palpitating Polpettine.
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Post by Don Cuevas on Aug 1, 2010 12:39:35 GMT
August 1, 2010: Black Bean-Carnitas Cake on a whole grain hamburger bun, dressed with LTM, avo, chile chipotle and a slice of onion.
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Post by Deleted on Aug 1, 2010 20:48:37 GMT
I was treated to a proper breakfast this morning by clients. I had a wonderful omelette,with avocado,two cheeses,bacon and a wonderful remoulade type sauce atop.Side of home fried/hash brown potatoes,rye toast and a small melon,blueberry salad. I never eat that much in the morning,but,it was nice,and I will skip any food until later in the day.
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Post by Deleted on Aug 2, 2010 19:09:47 GMT
Hmmm... I contented myself with two lemon bifidus yogurts.
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Post by Don Cuevas on Aug 13, 2010 14:45:14 GMT
Earl: similar to Post # 90, except with slivers of Parmesan type cheese and 1 meatball in tomato sauce, lashings of salsa picante. Hours later: a small bowl of just made Frijoles Charros, slice of Tillamook Cheddar. The beans are really good!They will be even better in a day or two. The recipe is here. tinyurl.com/qq3hqy |
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