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What's for breakfast
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aliantha
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PostPosted: Wed Sep 24, 2008 6:54 pm    Post subject: Reply with quote

AjK wrote:
aliantha wrote:
No no, feel free to speak for me on this! Laughing Remember when Sugar Crisp was Sugar Crisp, and not We're-Trying-to-Hide-the-Sugar-Content-by-Renaming-It Crisp? Laughing Corn Pops were Sugar Pops, too, weren't they? Are Sugar Smacks still Sugar Smacks, or did they get renamed too?

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I cannot speak authoritatively but I highly doubt that any cereal has kept the word sugar in its name. I believe that it was one of my favorite cereals from the 70's "Sugar Coated Sugar Cubes" that toppled the applecart (candied apples of course) and caused the change in trend. These days I confine myself to Special K or as I like to call them "Zero-Trans-Fat Low-Carb Sugar-Free Wood Chips".

Yeah, I'm eating that wood-chip stuff now too.... Sad (How did I miss Sugar-Coated Sugar Cubes? Laughing )
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PostPosted: Mon Apr 06, 2009 3:23 am    Post subject: Reply with quote

This morning, the girls and I did brunch at the Roanoker Restaurant. I had the Country Scrambled Canoe: two eggs scrambled with your choice of breakfast meat (I picked ham) and cheddar cheese, and two biscuits with sausage gravy. MmmmBOY. *Totally* worth undieting for. (The "canoe" is an oval-shaped dish that they serve the eggs on.)
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PostPosted: Sun Apr 19, 2009 1:39 pm    Post subject: Reply with quote

Mmmmmmmm, strawberries. Suits my (rather severe) hangover perfectly. My other half is a genius Big Grin
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PostPosted: Sun Jun 07, 2009 2:23 pm    Post subject: Reply with quote

Two eggs over easy, taquitos with hot mustard and sweet and sour sauce for condiments....

Yeah, getting rid of items that have been sitting around for a while. Razz
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PostPosted: Sun Jun 07, 2009 2:40 pm    Post subject: Reply with quote

A toasted Everything bagel, with mayo, tomato, hedder cheese, a slice of ham, and one fried egg, cooked well enough so that the yolk would run all through the sandwich, but not enough to drip onto the plate.
-And a glass of GreensPlus
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PostPosted: Sun Jun 07, 2009 7:07 pm    Post subject: Reply with quote

Butter a toast and fry in pan until golden brown.

Bring water to the boil, add salt and vinegar. Forcefully stir to create a swirl and quickly crack an egg into it. Due to the rotation of the swirl the white will wrap around the yolk. Gently boil for a like 3 or 4 minutes. The white shoukld be compact but the yolk still runny.

Take out and place on toast. Cover with Sauce Hollandaise (or Bernaise) and put it under the hot grill until it gets golden on top.
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Menolly
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PostPosted: Sun Jun 07, 2009 7:18 pm    Post subject: Reply with quote

yummm...

Add a slice of Canadian Bacon and use an English muffin instead of toast, and you have one of my favorites, Eggs Benedict.

Dirtying up the blender to make a nice lemony hollandaise always discourages me from making it though...
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PostPosted: Sun Jun 07, 2009 7:50 pm    Post subject: Reply with quote

We just made Hollandaise right in a regular pot on the stove, no blender needed.

Three egg yolks, half a cup of melted butter three tablespoons of boiling water, and a tablespoon of cooking sherry.
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PostPosted: Sun Jun 07, 2009 8:07 pm    Post subject: Reply with quote

*nod*

For some reason doing it that way always "breaks" on me.
Slowly pouring melted butter into a blender with yolks, and then adding some lemon juice to flavor (I like mine quite lemon-y) works for me.
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PostPosted: Sun Jun 07, 2009 9:15 pm    Post subject: Reply with quote

This is how I make hollandaise:

for liter/ 25oz sauce
1 shalott
4 black peppercorns
50 ml / 1.7oz dry white wine
125 ml / 4oz chicken stock
125 g butter
3 medium sized egg yolks
salt
1 tsp fresh lemon juice

Peal the shalott and cut into small cubes. Put into a small pot together with the peppercorns, white wine and 5 Tbs chicken stock and let reduce almost completely. Add the remaining stock and strain through a sieve catching th eliquid in a bowl.

Let the butter melt and slightly foam. Whip eggyolk and the liquid from the wine/shallott reduction in a double boiler (bain-marie) until it gets foamy.

Take off the hrat and let the liquid butter run into it first drop by drop than in a small stream, constantly whipping it until it starts to thicken.

Flavour with salt and lemon juice. For Bearnaise just add freshly chopped tarragon.
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PostPosted: Mon Jun 08, 2009 12:10 am    Post subject: Reply with quote

Ahhhh Eggs Benny.....

Melted egg yolks, mixed with melted butter, poured over more eggs and bacon.

Healthier to take a bullet in the stomach, but nuthin's better on a sunday morning. Add in about two potoato's worth of hash browns if you're hungover.

I always offer to do the dishes afterwards, and basically lick the pot clean.
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PostPosted: Fri Jun 12, 2009 3:10 pm    Post subject: Reply with quote

More of a late morning brunch, but I'll probably have lunch later anyway, so...

Stoneyfield Farm Whole Milk Plain Yogurt
(with the cream on top, yummy)
with some store brand Grape Nuts mixed in
and a sliced banana

*heaven*
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PostPosted: Tue Dec 08, 2009 6:29 pm    Post subject: Reply with quote

This morning, I had Quaker Old Fashioned oatmeal with Nutella as a mix-in. It was like having warm chocolate chip oatmeal cookies for breakfast. Big Grin Why have I never thought of this before?

(Well, okay, I *know* why. It's because of the 879 grams or so of sugar in two tablespoons of Nutella.... Sad )
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PostPosted: Sun Jan 24, 2010 1:34 am    Post subject: Reply with quote

Chicken and mushroom biriyani.

Very Happy I saved a bit of last night's dinner. SO glad I did, was spectacularly tasty!
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PostPosted: Sun Mar 14, 2010 10:12 am    Post subject: Reply with quote

Had a variation of eggs benedict again today - with bacon, sausage and bearnaise. After that it was peanut butter jelly time and now I'm so full that I could plotz.
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PostPosted: Sat Mar 27, 2010 1:00 pm    Post subject: Reply with quote

Going to make a couple of over easy egg, fried potatoes and baked bacon, a tip from AB.
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PostPosted: Sun Dec 12, 2010 12:20 am    Post subject: Reply with quote

This morning I had 1 of the most imaginative breakfasts ever... lobster benedict at a local diner restaurant... poached eggs and lobster over sourdough toast with hollandaise sauce... huge and delicious!
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PostPosted: Sun Dec 12, 2010 1:09 am    Post subject: Reply with quote

rdhopeca wrote:
This morning I had 1 of the most imaginative breakfasts ever... lobster benedict at a local diner restaurant... poached eggs and lobster over sourdough toast with hollandaise sauce... huge and delicious!

That sounds absolutely wonderful...
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PostPosted: Sun Dec 12, 2010 4:45 am    Post subject: Reply with quote

yummm, Rob.
And I thought smoked salmon benedict was sinful.
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PostPosted: Wed Sep 21, 2011 11:57 am    Post subject: Reply with quote

Lately I almost always have fresh-squeezed orange juice mixed with plain yogurt to wash my vitamins down. Of course, that's after a couple of mugs of Nigerian coffee, which my husband buys off the farm and roasts himself.

Btw, I remember it being called "Super Sugar Crisp". I remember that hipster bear saying it on the commercials. When I was very young most cereals were not sweetened and we added sugar ourselves-- lots of it! My favorite was from the Calvin and Hobbs comic strip; "Chocolate Frosted Sugar Bombs".
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