^
Throw this guy out of the Breakfast Club. He clearly wants to live healthily!
Fortified porridge made with oats, mixed nuts and mixed dried fruit … latter dried chopped mango, raisins and cranberries. I refuse to drink so called 'milk' because it's recycled skimmed milk with added small % cream … and I don't agree with 'modern' dairy herd management whereby over-stressed cows are often milked 3x daily. I make fresh fruit smoothies to add to the porridge … usually a mixed selection of pineapple, apple, grapes, pears, banana … and any other suitable 'in season' fruit. A little of all the ingredients goes a long way. The oats, and nuts are ground in a pestle and mortar for easy cooking and better digestion. Smoothies are prepared in a hand operated (spring loaded cord-pull) Zyliss chopper which has proved more reliable than e.g. electrically powered choppers … latter typically last only few months before failing.
dunk
"Well they would say that ... wouldn't they!"
^
Throw this guy out of the Breakfast Club. He clearly wants to live healthily!
I broke my own rule and went for homemade yogurt and freshly baked pastries despite rather tasty looking rashers and sausages at the place I'm staying atm. I know I'll be regretting it later, just want to leave some space for goulash, schnitzel and beer
Fas est ab hoste doceri
Porridge with walnuts or almonds and fresh fruit for me most days as well, although I'm not fussed about the cows so still like it with the white stuff.
After seeing this thread and after several months of clean eating I made this tonight, all baked, 95% pork chipolatas, all fat trimmed off bacon, just a few squirts of 1cal oil. 2 slices of toasted ciabatta drizzled with a little olive oil. Bloody lovely it was and came in at 798 calories. Win-win all round. Never done baked onion before in a full English but I thought why not. It really hit the spot. Even baked the eggs in a muffin tray. Dead easy, just slam it all in a hot oven.
Hehe! Yep no proof sadly but yolks were runny; I’ve got my baked eggs down to a fine art, 7.5 minutes for a large egg at 220c.
chipolatas - WRONG
all fat trimmed off bacon - WRONG
2 slices of toasted ciabatta drizzled with a little olive oil - WRONG
baked onion in a full English - WRONG
baked the eggs in a muffin tray - WRONG
just slam it all in a hot oven - Oh so very WRONG
I will however concede it looks like a tasty and health-ish meal, it is not a F.E.B.
Black pudding is an essential ingredient. And white too if its available. I've never agreed with beans though, they always seem out of place.
Roti canai Is the cooked breakfast of kings, but here at altitude fried plantain with rice and a strong Ecuadorean coffee kickstarts the day for me.
And now I shall await the cries of derision and disgust...
^^^
Are you sure that's not a rorschach test? 😀
Only occasioanly at home.
But usually on the ferry to Spain with my bike,I love the idea of the French doing a fry up just for us English.
I discovered this cafe this year and organised a bike meet with them,the food is superior so much so the line can be out the door.
Family’s turn up for a Sunday fry up it’s that good,I could only manage the small breakfast myself.
http://supersausagecafe.co.uk
As a public service to those taking an interest in this excellent thread, may I advise that Morrison's black pudding and bacon sausages are sensational.
Sarawak. Not venturing far - just the area around Kuching.
Anyone tried it in a slow cooker?
https://www.bbc.co.uk/news/av/uk-eng...e-s-popularity
Getting into the habit of having scrambled eggs for dinner. Was going to add some bacon tonight. Anyone here like the American oven baked 'flat' bacon or am I just weird?
I tried the archetypal American breakfast of pancakes, bacon, scrambled eggs and maple syrup I bought especially. It was hideous. Sweet and savoury... It just isn't right.
Not tried it at home Dave but many times in the US.
US bacon is not the same as over here in my experience - prefer unsmoked back bacon from my local butcher, locally sourced and it has zero added water so des not shrink.
ISTR that the nearest US equivalent is Canadian Ham?
When you look long into an abyss, the abyss looks long into you.........
I tried it with streaky bacon.
On a baking tray and another tray on top to keep them flat.
Result : Meh.
Full bifter in a loaf?
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My local cafe has a nice 8000 cal start to the day -
Can't help thinking the chips are a touch de trop.
When my cousin got married, her evening buffet was bacon and sausage stotties.
Anyone ever been to a wedding where the meal was a full English?
Something I haven’t cooked in a while but something I love is a good home made Kedgeree, just a weirdly fantastic breakfast, but just like a full English it’s something I’d happily eat for lunch or dinner also, that is perhaps the acid test of a great cooked breakfast.
There's a hotel I stay in in Aberdeen solely for their kedgeree.
I'm working lates today, as is Mrs. MST, and this thread's got me thinking...
After getting home to find no dinner waiting for me last night I might sneak round to the local cafe for a midday fry up on my way to work, on the basis of having to leave a little earlier due to increased traffic on the roads for the royal wedding.
I probably should have taken the photo before I ate it.....
At last the ceps are coming through,
"Once is happenstance. Twice is coincidence. The third time it's enemy action."
'Populism, the last refuge of a Tory scoundrel'.
Tried making scrambled eggs with sparkling water instead of milk today. Supposed to give you lovely, fluffy eggs. It actually gave me a plate of wet mush :(
Less is more
Best scrambled egg technique I’ve found is not to use milk. Put eggs and large knob of butter in cold non-stick pan, turn heat on low and whisk gently in pan for a few minutes until eggs are just set and creamy. As used by these trendy LA egg hipster dudes (1.15 onwards)
Last edited by MattMM; 17th October 2018 at 21:53.
What I've been doing recently. Eggs and butter in a pan, on a low heat and then mixed / stirred, on and off the heat. When 60% done, season with salt and pepper, when 70% done, a little dash of full fat milk or butter, (not sparkling water for God's sake), when 80% done, off heat completely and carry on folding in the warm pan.
Must say, produces some pleasant results.