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Post by Deleted on Oct 21, 2010 11:23:05 GMT
For breakfast, I had macaroni in a broth made from the gelatin of boiled pork bones.
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Post by Don Cuevas on Oct 21, 2010 12:58:11 GMT
Breakfast, October 21, 2010: Earlier, I had a freshly baked, 3-berry muffin. That lasted me for 2 or more hours, so then I just had a bowl of stome ground, yellow corn grits, with some diced fresh tomato, red onion and a bit of smoked provolone cheese.
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Post by Don Cuevas on Oct 23, 2010 11:09:56 GMT
October 23, 2010: Just had a bowl of New England Style Clam Chowder. It was based on a recipe, "My Favorite Clam Chowder", by James Beard, in American Cookery.
I'd gotten a deluxe jar of whole, cooked clams at Wal-Mart in Morelia. Price ($68 MXN, if I recall correctly.), but worth it. Although they were whole beauties, I chopped them coarsely in order to distribute them about the soup. Still delicious.
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Post by Don Cuevas on Oct 24, 2010 12:25:48 GMT
I just started to eat a bowl of steamed (parboiled) rice, a fried egg and some char siu. I put some dark soy sauce on and some spicy soybean condiment. Except for the char siu, it's dreadful and inedible. Tastes of chemicals.
The plain rice in the pot seems o.k. but the seasoned rice in the bowl is to gag for. This is going to the bin and I'll have a bagel later. (If I live through this.)
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Post by Deleted on Oct 25, 2010 5:06:59 GMT
I had French toast for breakfast. That is rarely done in France.
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Post by bixaorellana on Oct 25, 2010 5:54:18 GMT
Isn't pain perdu the same thing as French toast? Maybe that's only in New Orleans.
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Post by Deleted on Oct 25, 2010 6:59:35 GMT
Yes, that's what I mean -- nobody eats pain perdu, or extremely rarely.
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Post by Deleted on Oct 25, 2010 19:31:34 GMT
Once in a while when I was a child we had pain perdu with hot chocolate for dinner . I suppose it was when the finances were low.
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Post by hwinpp on Oct 26, 2010 1:53:27 GMT
I just had two fried eggs, sunny side up, 4 smallish beef sausages and potatoes a la provencale. I distincly remember that we had those for lunch yesterday but they were called potatoe gratin... ;D In an hour I'll be fleeing the wrath of Merpati by bus, no fear, just kidding, it's far away.
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Post by Don Cuevas on Oct 27, 2010 13:01:21 GMT
Sliced hard cooked eggs in a mild curry cream sauce, over leftover steamed rice.
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Post by Don Cuevas on Oct 28, 2010 14:33:58 GMT
October 28, 2010: Something really different; two fried eggs, 2 bacon strips, grits and an English Muffin. Freshly squeezed orange juice.
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Post by mickthecactus on Oct 28, 2010 14:46:58 GMT
'scuse my higgorance.
What are grits?
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Post by Don Cuevas on Oct 28, 2010 16:46:24 GMT
Grits: a hot cereal of rather bland flavor, made from dried ground hominy (nixtamalized corn). Maybe also be applied to a polenta -like substance.
Best when accompanied by highly seasoned food, such as Low Country Shrimp (and Grits), or in a Cheddar cheese-Garlic Grits casserole.
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Post by tod2 on Oct 29, 2010 9:17:19 GMT
Don - Sorry about the turtles Keep practising ! Please would you be so kind as to post the recipe in The Galley for me? They looked delicious. Reading your Cheddar cheese - Garlic Grits Casserole reminds me of a gorgeous dish a friend made at her barbeque. She called it 'Pap Tert' which means Corn Porridge Tart. It is made with maize meal or you could use Polenta I suppose. It is layered with onions, cheese, mushrooms etc. Before baking I think she poured an entire carton of cream over it. Is this similar to the grits casserole you mention?
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Post by mickthecactus on Oct 29, 2010 11:06:12 GMT
Don - Sorry about the turtles Keep practising ! Please would you be so kind as to post the recipe in The Galley for me? They looked delicious. Reading your Cheddar cheese - Garlic Grits Casserole reminds me of a gorgeous dish a friend made at her barbeque. She called it 'Pap Tert' which means Corn Porridge Tart. It is made with maize meal or you could use Polenta I suppose. It is layered with onions, cheese, mushrooms etc. Before baking I think she poured an entire carton of cream over it. Is this similar to the grits casserole you mention? I feel a heart attack coming on...........
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Post by tod2 on Oct 29, 2010 17:41:21 GMT
Too right Mick! I think one is supposed to just have a little on the side (now don't go reading that wrong will ya ) the side of your plate, that already has a gigantic helping of lettuce leaves....... Oh! I forgot the barbeque! That offers a number of items like fatty lamb chops, rump steak with a nice layer of fat, and the heart attack concoction of all, the famous South African Boerewors which has to have pork fat in it so it tastes like you must have another piece
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Post by Don Cuevas on Nov 13, 2010 14:58:31 GMT
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Post by Don Cuevas on Nov 13, 2010 15:00:22 GMT
Breakfast today November 13, 2010: Tortitas de Huevo y Ejote Picado. (Small egg fritters of chopped, precooked green beans); salsa verde, reheated Basmati rice. Freshly squeezed orange juice.
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Post by Don Cuevas on Nov 18, 2010 13:41:07 GMT
(Our Breakfast Club ranks seem to be thinning.)
November 18, 2010: Hot buttermilk biscuits, pinto beans, fried bacon ends, BOING! Mango nectar.
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Post by tod2 on Nov 18, 2010 14:40:21 GMT
Oh Don that is because I have the same old boring oats porridge, maybe cereal sometimes especially on Sunday if I'm cooking a big lunch, or just marmalade or bovril toast, or sometimes two lightly boiled eggs. That's it. I wish I could bring myself to eat fruit that early
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Post by Don Cuevas on Nov 20, 2010 13:13:05 GMT
"Harvest Medley" Rice, a mix of 4 rices. Steamed chard with garlic and egg. The rice is surprisingly boring.
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Post by Don Cuevas on Nov 23, 2010 14:15:38 GMT
Biscuits and country sausage gravy; the sausage homemade. A goodly glass of jugo verde. Maybe the latter will counteract the former.
(Jugo verde: orange and tangerine juices blended with fresh pineapple, raw celery, parsley, nopal, and the dark part of "Italian lettuce", as we were lacking spinach. Delicious.)
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Post by hwinpp on Nov 24, 2010 7:39:40 GMT
Oh Don that is because I have the same old boring oats porridge, maybe cereal sometimes especially on Sunday if I'm cooking a big lunch, or just marmalade or bovril toast, or sometimes two lightly boiled eggs. That's it. I wish I could bring myself to eat fruit that early Ahh, my taste exactly
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Post by Don Cuevas on Nov 24, 2010 14:33:30 GMT
Pinto beans, ham bits, & cornbread.
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Post by Don Cuevas on Nov 28, 2010 15:00:42 GMT
Cornbread salad. Details later.
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Post by bjd on Nov 28, 2010 15:30:43 GMT
Tod2, what's bovril toast? is that like Marmite?
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Post by bixaorellana on Nov 28, 2010 18:13:09 GMT
Cornbread salad. Details later. Never in all my born days! Details, man, details!
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Post by mickthecactus on Nov 28, 2010 18:24:30 GMT
Tod2, what's bovril toast? is that like Marmite? Oh yes, oh yes, oh yes................
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Post by bixaorellana on Nov 28, 2010 18:30:30 GMT
Apparently also known as "the Molly Bloom breakfast".
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Post by Don Cuevas on Nov 28, 2010 19:38:22 GMT
Details coming. I'm on iPod now, away from laptop.
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