Breakfast Foods and Coffee Thread
- Thread starter UncleRogi
- Start date
"Stuff" like what?
I recently had an omelette that had ham and tomatoes in it, and it was pretty good. Next time I think I'll include green onions.
Omelettes are a bit like pizza; everyone has their preferred stuff to add. The Humpty's restaurant I mentioned earlier has a fruit-filling option, and the only reason I'm not going to try it is because it will probably include oranges, which I can't eat. The seafood one looks tempting, though.
I like eggs for breakfast best when they are shortly boiled (the yolk still liquid so that I can dip slices of toast in it), but for supper I prefer them fried on both sides, ideally on sour dough bread, ketchup and a leaf or two of lettuce =)
I like 8 O'Clock, wide range of blends for the mood of a given morning...
Green Mountain has tasty ones too.
Yes, when my husband scrambles eggs I will eat them once in awhile just to make him happy. He loves them so much he can't believe that I really don't. It matters more to me to make him happy than to gag down the scrambled eggs once in awhile. The egg salad he makes is fairly palatable though.
Anything mixed in scrambled eggs besides salt and pepper is just...ew.
Anything mixed in scrambled eggs besides salt and pepper is just...ew.
I love American-style omelettes stuffed with a bunch of meat, vegetables, etc. and folded in half.
On an intellectual level, I understand the concept of the original classic French omelette, but I'm so used to the stuffed and folded-in-half kind that every fiber of my being screams out to use a word other than "omelette" to describe the the French recipe.
And of course, some of us grew up eating the occasional serving of Omu-rice. It's pretty tasty.
Kor
On an intellectual level, I understand the concept of the original classic French omelette, but I'm so used to the stuffed and folded-in-half kind that every fiber of my being screams out to use a word other than "omelette" to describe the the French recipe.
And of course, some of us grew up eating the occasional serving of Omu-rice. It's pretty tasty.
Kor
I agree with not liking anything in eggs beyond salt and pepper. My mother used to put the foul abomination known as “hominy” in my eggs on certain days. Those were the Dark Times.
However, an over-hard egg on a tasty burger increases the Yum quotient by 20%.
However, an over-hard egg on a tasty burger increases the Yum quotient by 20%.
Foul abomination?
Hominy is just corn, innit? (Agreed, though, in that it should not be mixed with eggs.)I've eaten burgers with fried eggs on them. Awesomeness was achieved.
I like my eggs poached. Either served over a salad or in eggs benedict.
Foul abomination?
Hominy is corn that has been soaked in lime (mineral, not fruit) or lye to create some kind of large, white, bad-tasting freakish corn-thing.
But grits though. I love hominy grits with a pinch of salt and a pat of butter. Fuck yes.
Specifically, it's field corn (as opposed to sweet corn) that's gone through a process called nixtamalization.
Let's begin by defining the difference between sweet corn and field corn. Sweet corn is a mutant cereal grain that develops a high sugar content while still green, and can be served and eaten, before fully ripe, as a vegetable. Field corn (including "dent," "flint," and "flour" varieties, as well as popcorn) develops a high starch content, and is harvested when fully ripe (at which point, if you tried to eat it like sweet corn, you'd break your teeth).
Most of the nutrients (particularly most or all of the niacin) in field corn are bound up in a way that, unless you have four stomachs, you can't absorb them. Nixtamalization is the process of treating the corn with a strong base (typically sodium, potassium, or calcium hydroxide), which denatures the corn in such a way that (1) it will readily form a dough with water, (2) the hulls are easily removed, and (3) the nutrients (especially the niacin) can be absorbed by humans. It also has the beneficial side effect that if the corn is contaminated with certain fungal toxins, it will denature those as well, rendering them harmless.
Traditional Mexican corn masa is made from corn nixtamalized in calcium hydroxide. Some brands of grits are made from hominy; some are made from unprocessed corn (rather surprisingly, Quaker grits claim to be from hominy corn, but Bob's Red Mill grits claim to be made from unprocessed corn).
Century eggs anyone?
This just came through my work email in a newsletter and I thought of you guys!
https://www.labroots.com/trending/chemistry-and-physics/8489/century-eggs
Don't care, still doesn't belong in eggs. Just like regular corn does not belong in pancakes.
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