What's for breakfast?

The other half of yesterday's Philly chicken/pizza steak sandwich and
leftover fritos corn chips.

My bad!

You?

Andy
--
Eat first, talk later.

Andy wrote:
> What's for breakfast?
>
> The other half of yesterday's Philly chicken/pizza steak sandwich and
> leftover fritos corn chips.
>
> My bad!
>
> You?
>
> Andy

A paneer tikka wrap kind of thing. Two coffees. I should go add
a square of dark chocolate to this methinks.

--
Jean B.

Jean B. said...

> A paneer tikka wrap kind of thing. Two coffees. I should go add
> a square of dark chocolate to this methinks.


Jean B,

Couldn't hurt!

Best,

Andy
--
Eat first, talk later.

"Andy" > wrote in message ...
> What's for breakfast?
>
> The other half of yesterday's Philly chicken/pizza steak sandwich and
> leftover fritos corn chips.
>
> My bad!
>
> You?

Stronnnng coffee. Tax time.

On Apr 11, 8:40*am, Andy > wrote:
> What's for breakfast?
>
> The other half of yesterday's Philly chicken/pizza steak sandwich and
> leftover fritos corn chips.
>
> My bad!
>
> You?

That cake from Aldi.
>
> Andy
> --
--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

Bobo Bonobo® wrote:
> That cake from Aldi.

OMG! It sounded so good!

--
Jean B.

l, not -l said...

>
> On 11-Apr-2009, Andy > wrote:
>
>> What's for breakfast?
>
> Terra-Mizzou; sliced left-over angelfood cake, half-cup of cold coffee,
> yesterday's left-over sliced strawberries, splash of half-and-half, last
> squirt of RediWhip from a can found in the back of the fridge.


l, not -l,

WE'RE NOT WORTHY!
WE'RE NOT WORTHY!



Best,

Andy
--
Eat first, talk later.

cybercat wrote:
> "Andy" > wrote in message ...
>
>> What's for breakfast?
>>
>> The other half of yesterday's Philly chicken/pizza steak sandwich and
>> leftover fritos corn chips.
>>
>> My bad!
>>
>> You?
>>
>
> Stronnnng coffee. Tax time.


We mailed our checks this morning, although I wanted to wait until
Wednesday. :-(


Becca

In article >, Andy > wrote:

> What's for breakfast?
>
> The other half of yesterday's Philly chicken/pizza steak sandwich and
> leftover fritos corn chips.
>
> My bad!
>
> You?
>
> Andy

6 oz. grilled strip steak and 8 oz. steamed Asparagus.

That was for me.

Dad ate 2 basted eggs, 1 small steamed Tatuma squash seasoned with lemon
pepper and one sliced steamed carrot.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >, Andy > wrote:
>
>> What's for breakfast?
>>
>> The other half of yesterday's Philly chicken/pizza steak sandwich and
>> leftover fritos corn chips.
>>
>> My bad!
>>
>> You?
>>
>> Andy
>
> 6 oz. grilled strip steak and 8 oz. steamed Asparagus.
>
> That was for me.
>
> Dad ate 2 basted eggs, 1 small steamed Tatuma squash seasoned with lemon
> pepper and one sliced steamed carrot.

Dad ate well, then. :-)

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >, Andy > wrote:
> >
> >> What's for breakfast?
> >>
> >> The other half of yesterday's Philly chicken/pizza steak sandwich and
> >> leftover fritos corn chips.
> >>
> >> My bad!
> >>
> >> You?
> >>
> >> Andy
> >
> > 6 oz. grilled strip steak and 8 oz. steamed Asparagus.
> >
> > That was for me.
> >
> > Dad ate 2 basted eggs, 1 small steamed Tatuma squash seasoned with lemon
> > pepper and one sliced steamed carrot.
>
> Dad ate well, then. :-)

Yes, he did. :-) I was most pleased! Biggest meal he's had in a month.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 11, 10:40*pm, Omelet > wrote:
> In article >,
> *"Jean B." > wrote:
>
>
>
> > Omelet wrote:
> > > In article >, Andy > wrote:
>
> > >> What's for breakfast?
>
> > >> The other half of yesterday's Philly chicken/pizza steak sandwich and
> > >> leftover fritos corn chips.
>
> > >> My bad!
>
> > >> You?
>
> > >> Andy
>
> > > 6 oz. grilled strip steak and 8 oz. steamed Asparagus.
>
> > > That was for me.
>
> > > Dad ate 2 basted eggs,

You're one of the only other people I see mentioning basted eggs.
Today I tried coddling a couple. I failed. The whites were not
solid. Basting is the most effective way of getting 100% solid white,
and a high % of soft yolk.

> --
> Peace! Om

--Bryan
The album, "School of the Americas" is now available online.
Go to: http://www.thebonobos.com/
Click on the album cover to purchase. This is a fold out case with a
lyrics booklet for only $9.99. That's right folks, only $9.99.

In article
>,
Bobo Bonobo® > wrote:

> > > > Dad ate 2 basted eggs,
>
> You're one of the only other people I see mentioning basted eggs.
> Today I tried coddling a couple. I failed. The whites were not
> solid. Basting is the most effective way of getting 100% solid white,
> and a high % of soft yolk.
>
>
> --Bryan

Pretty much. It's fast and it's easy!
I learned it years ago and cook eggs that way the vast majority of the
time. :-)

I get solid whites with runny yolks every single time. I have a glass
lid on the pan so I can kinda watch over them and remove them as soon as
the whites are set.

Dad is the one that taught me to cook them that way.

Another way that works is to fry them in bacon grease. Gently splash
the hot bacon grease over the egg with a spatula until the white is set.
This generally leaves the yolks runny too and adds a good layer of
flavor to the egg. Mom used to cook them that way and taught me that
technique, but I seldom cook bacon any more so bacon grease is not on
hand.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Bryan opined:

> Basting is the most effective way of getting 100% solid white,
> and a high % of soft yolk.

There's an interesting egg-cooking method outlined in _The Complete
Robuchon_: You separate an egg into its yolk and white components, season
and partially bake the white in a ramekin, then add the yolk and finish
cooking.

Makes perfect sense to get fully-cooked white and high percentage of soft
yolk, but it sure seems fussy -- and fraught with the possibility of
breaking the yolk at several points in the process, necessitating a new
start with each broken yolk.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Bryan opined:
>
> > Basting is the most effective way of getting 100% solid white,
> > and a high % of soft yolk.
>
> There's an interesting egg-cooking method outlined in _The Complete
> Robuchon_: You separate an egg into its yolk and white components, season
> and partially bake the white in a ramekin, then add the yolk and finish
> cooking.
>
> Makes perfect sense to get fully-cooked white and high percentage of soft
> yolk, but it sure seems fussy -- and fraught with the possibility of
> breaking the yolk at several points in the process, necessitating a new
> start with each broken yolk.
>
> Bob

Definitely too fussy; even with the standard "crack the egg and slip
it into the pan", there are times when I break the yolk and have to
be ready to instantly transform into scrambled, before the yolk turns
tasteless quasi-solid mush (I try to wait for the first cup of coffee
to have had some effect before trying to cook my eggs; it helps! :-))
Basting (or even just covering the fry pan) does help at lot.

Michael wrote:

> even with the standard "crack the egg and slip it into the pan", there are
> times when I break the yolk and have to be ready to instantly transform
> into scrambled, before the yolk turns tasteless quasi-solid mush

Some people seem to have a special knack for it, though. On "Iron Chef
America" I saw Morimoto flour and deep-fry an egg yolk without breaking it.
Back in the 1980s in New York City, I remember eating something called a
"blue cheese beignet," which was a very thin crepe containing crumbled blue
cheese and a whole egg yolk. The crepe was folded around the filling, dipped
in tempura batter, and deep-fried -- all the while keeping the egg yolk
intact somehow.

Bob

On Sat 11 Apr 2009 06:40:50a, Andy told us...

> What's for breakfast?
>
> The other half of yesterday's Philly chicken/pizza steak sandwich and
> leftover fritos corn chips.
>
> My bad!
>
> You?
>
> Andy

My frequent Saturday morning breakfast of thickly-cooked pinhead oats,
unsalted butter mixed in, with sliced bananas, toasted walnuts, and a dusting
of brown sugar on top. Good enough for dessert. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
Rice is born in water and must die in wine. ~Italian Proverb

In article >,
"Bob Terwilliger" > wrote:

> Bryan opined:
>
> > Basting is the most effective way of getting 100% solid white,
> > and a high % of soft yolk.
>
> There's an interesting egg-cooking method outlined in _The Complete
> Robuchon_: You separate an egg into its yolk and white components, season
> and partially bake the white in a ramekin, then add the yolk and finish
> cooking.
>
> Makes perfect sense to get fully-cooked white and high percentage of soft
> yolk, but it sure seems fussy -- and fraught with the possibility of
> breaking the yolk at several points in the process, necessitating a new
> start with each broken yolk.
>
> Bob

Which is why basting works so well and is a LOT less work.

And takes less time.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
Michael Siemon > wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
> > Bryan opined:
> >
> > > Basting is the most effective way of getting 100% solid white,
> > > and a high % of soft yolk.
> >
> > There's an interesting egg-cooking method outlined in _The Complete
> > Robuchon_: You separate an egg into its yolk and white components, season
> > and partially bake the white in a ramekin, then add the yolk and finish
> > cooking.
> >
> > Makes perfect sense to get fully-cooked white and high percentage of soft
> > yolk, but it sure seems fussy -- and fraught with the possibility of
> > breaking the yolk at several points in the process, necessitating a new
> > start with each broken yolk.
> >
> > Bob
>
> Definitely too fussy; even with the standard "crack the egg and slip
> it into the pan", there are times when I break the yolk and have to
> be ready to instantly transform into scrambled, before the yolk turns
> tasteless quasi-solid mush (I try to wait for the first cup of coffee
> to have had some effect before trying to cook my eggs; it helps! :-))
> Basting (or even just covering the fry pan) does help at lot.

Try breaking the egg into a small bowl first and sliding it from there
into the pan. That reduces the incidence of unwanted broken yolks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 12, 1:05*am, "Bob Terwilliger" >
wrote:
> Bryan opined:
>
> > Basting is the most effective way of getting 100% solid white,
> > and a high % of soft yolk.
>
> There's an interesting egg-cooking method outlined in _The Complete
> Robuchon_: You separate an egg into its yolk and white components, season
> and partially bake the white in a ramekin, then add the yolk and finish
> cooking.
>
> Makes perfect sense to get fully-cooked white and high percentage of soft
> yolk, but it sure seems fussy -- and fraught with the possibility of
> breaking the yolk at several points in the process, necessitating a new
> start with each broken yolk.

I've tried that, and it's exactly as you described.
>
> Bob

--Bryan

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >, Andy > wrote:
>>>
>>>> What's for breakfast?
>>>>
>>>> The other half of yesterday's Philly chicken/pizza steak sandwich and
>>>> leftover fritos corn chips.
>>>>
>>>> My bad!
>>>>
>>>> You?
>>>>
>>>> Andy
>>> 6 oz. grilled strip steak and 8 oz. steamed Asparagus.
>>>
>>> That was for me.
>>>
>>> Dad ate 2 basted eggs, 1 small steamed Tatuma squash seasoned with lemon
>>> pepper and one sliced steamed carrot.
>> Dad ate well, then. :-)
>
> Yes, he did. :-) I was most pleased! Biggest meal he's had in a month.

I hope that's the beginning of a trend! :-)

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Omelet wrote:
> >>> In article >, Andy > wrote:
> >>>
> >>>> What's for breakfast?
> >>>>
> >>>> The other half of yesterday's Philly chicken/pizza steak sandwich and
> >>>> leftover fritos corn chips.
> >>>>
> >>>> My bad!
> >>>>
> >>>> You?
> >>>>
> >>>> Andy
> >>> 6 oz. grilled strip steak and 8 oz. steamed Asparagus.
> >>>
> >>> That was for me.
> >>>
> >>> Dad ate 2 basted eggs, 1 small steamed Tatuma squash seasoned with lemon
> >>> pepper and one sliced steamed carrot.
> >> Dad ate well, then. :-)
> >
> > Yes, he did. :-) I was most pleased! Biggest meal he's had in a month.
>
> I hope that's the beginning of a trend! :-)

Thanks sweetie. I do too!
He grazed a bit about 4 am when we were both up and had some of the
scrambled egg with spinach, cheese and chopped leftover chicken that I'd
made him.

I'm still making the protein shakes for him tho' as they are fortified.
I want to cover all bases.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> Thanks sweetie. I do too!
> He grazed a bit about 4 am when we were both up and had some of the
> scrambled egg with spinach, cheese and chopped leftover chicken that I'd
> made him.
>
> I'm still making the protein shakes for him tho' as they are fortified.
> I want to cover all bases.

But he's eating!!!!

I wonder whether eating will make him feel better--and more apt to
eat? Things can be kind-of circular.

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > Thanks sweetie. I do too!
> > He grazed a bit about 4 am when we were both up and had some of the
> > scrambled egg with spinach, cheese and chopped leftover chicken that I'd
> > made him.
> >
> > I'm still making the protein shakes for him tho' as they are fortified.
> > I want to cover all bases.
>
> But he's eating!!!!

But only one meal per day for the most part, but I'm encouraged.

>
> I wonder whether eating will make him feel better--and more apt to
> eat? Things can be kind-of circular.

Yes, I think it can.

Plus I've added some Vitamin B-12 tablets to his morning meds. I was
hoping it'd stimulate his appetite.

Seems to have worked. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Wayne Buttwright wrote:

> On Sat 11 Apr 2009 06:40:50a, Andy told us...
>
> > What's for breakfast?
> >
> > The other half of yesterday's Philly chicken/pizza steak sandwich and
> > leftover fritos corn chips.
> >
> > My bad!
> >
> > You?
> >
> > Andy
>
> My frequent Saturday morning breakfast of thickly-cooked pinhead oats,


Figgers, you being a pinhead and all, lol...


> unsalted butter mixed in, with sliced bananas, toasted walnuts, and a
dusting
> of brown sugar on top. Good enough for dessert. :-)


"Fagelah's Turkish Delight"

:-)


--
Best
Greg

"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

Andy wrote:
>
> What's for breakfast?
>
> The other half of yesterday's Philly chicken/pizza steak sandwich and
> leftover fritos corn chips.
>
> My bad!
>
> You?
>
> Andy


For our Easter breakfast we had the obligate dyed Easter egg and the
obligate hot cross bun (homemade). Accompanied by orange wedges,
cantaloupe sections (for my mother) and banana. Plus the obligate
coffee.