Thread: Breakfast

As opposed to referring to a young Irish traveler.

Pancakes as I know them...

^Truly a thing of beauty, with either Maple syrup or honey. But most certainly with enough butter to make your Cardiologist put a deposit on his 3rd European luxury car .

My breakfast this morning, along with a Banana and coffee. Enough energy in it to get thru 18 holes of golf without feeling weak or hungry.

Originally Posted by Maanaam

You can buy those in packs at supermarkets.

Or make them yourself, the wife makes great pancakes. I had a student do an English camp in Canada who brought me a big bottle of syrup back.

Originally Posted by Headworx

Truly a thing of beauty, with either Maple syrup or honey. But most certainly with enough butter to make your Cardiologist put a deposit on his 3rd European luxury car .

Exactly, there's a special magic that happens when the melding of the butter and maple syrup occurs.

^ They sure aren't English pancakes, as DrBob said, they're American style pancakes.

A little thicker and they could be drop scones.

Crêpes are similar to English pancakes but thinner and are best served with caramel sauce (a speciality of Brittany)

Originally Posted by Troy

Crêpes are similar to English pancakes but thinner and are best served with caramel sauce

As opposed to the Thai crepes with fluffy pork, sliced sausage, jelly drops, chocolate sauce and quails egg. Cooked till crispy and rolled into a cone.

The Grand Slam breakfast, it has kept Denny's in business for about 40 years now. Only for those very hungry or hungry and hung over..

^

OK. Apparently the difference between US and UK pancakes is the addition (or not) of a raising agent (such as baking powder). Uk ones, no raising agent, just plain flour, eggs and milk. US ones, same, plus baking powder.

Originally Posted by nidhogg

OK. Apparently the difference between US and UK pancakes is the addition (or not) of a raising agent (such as baking powder). Uk ones, no raising agent, just plain flour, eggs and milk. US ones, same, plus baking powder.

American pancakes are basically drop scones if that's the difference

^ and Butter, 5 knobs of the fucker, the lard assed bastards

Never been much of a fan of flap jacks or Dennys for that matter. But I sure loved the Danish pancakes my great grandmother used to make me covered in powdered sugar. Something like this only smaller...

To forget about the linguistically regional - PIKELET

Semantics, less preparation method or technique.

^ Get cleaning you filthy fuck

.......

^ out of milk?

And wheres the brekky?

Originally Posted by Dillinger

^ out of milk?

And wheres the brekky?

Had it immediately afterwards.

Sous vide shell poached eggs. An hour at 64c






Eggcellent

Followed by



Easy as Lulus Mia Sams

Khow Tom with shredded Chicken leftovers from last evening.

Originally Posted by Dillinger

Sous vide shell poached eggs. An hour at 64c

there spells the end of the SIOUX VIDE

Doing EGGS? Did you wake up early to do that shit? I'm with Lulu on this one, and I don't mean getting a black hooker from Craigslist and passing it off as my long time kik. Well not today anyway. That thing will be in the back of the cupboard in a month.

How do you sous vide noodles? Put the water in the bag with the dried noodles?

Originally Posted by ShrewedPunter

How do you sous vide noodles? Put the water in the bag with the dried noodles?

Erm... the main reason its not going in the cupboard any time soon is for the way it tenderises meat and retains the flavour (that is burnt out over a pan)

Noodles are the same composition as wallpaper paste

Ive read fish doesnt work well in them too

I forgot to buy bacon but yeah Thai bacon needs something doin to it. I normally buy the Belucky and its on the list

Tips & Tricks: The World’s Best Bacon Cooks Allllll Night Long
Bacon. It’s good, right? So good. But here’s the thing: bacon can be better. Like, much, much better. How, you ask? Why, with sous vide! Yes, yes, we know. We have read the YouTube comments: we sous vide everything, we’d sous vide our moms if we could, and so on and so on. But before you troll us, would you consider just trying it?

Great. Here is what you do: You grab a vacuum-sealed pack of bacon, any bacon, and you just cook it sous vide—at 147 °F / 64 °C—overnight. Wake up in the morning, sear it on one side, and—actually, there is no and. That’s all you do. You wind up with bacon that has all the crispy on one side, all the tender on the other. To recap: bacon is good, but this bacon is better. So pop it in the water, cue the Barry White, and get ready to fall hard. Because the world’s best bacon cooks allllll night long

https://www.chefsteps.com/activities...lll-night-long