I love waffles, French toast, and pancakes, and only real maple syrup (just a bit) and real butter will do. My favorite is still to take a pancake fresh off the skillet--sans butter and syrup--and wrap it around a crispy strip of bacon. Viola! Bacon pancake "tortilla." Also, pancakes must be made from scratch; pancakes from Aunt Jemima, Krusteaz, and Bisquick mixes are heresies (and funny-strange not funny-ha-ha tasting).
Warm tortillas are good wrapped around soft buttery scrambled eggs, chopped sausage, shredded cheese, and a good dash of hot salsa.
I have never had naan bread.
When I die, I wish to be buried in a coffin filled with freshly-made pancakes, waffles, French toast, and at least three pigs-worth of crispy bacon. When I come back as a zombie, I hope these measures will convince zombie-me to pursue these more heavenly and delicious items for food instead of the standard gourmand humanoid flesh.
If I am not buried this way, remember to blame Cosmo for 1) zombie-me om-nom-noming on you, and 2) for someone losing Carl.
I'm going to be making some chocolate cupcakes with peanut butter buttercream frosting (if I can make the frosting work properly) for my fiancee for Valentine's Day. I can assure anyone who might read this that I will be saving some frosting for pancakes.
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I'm going to be making some chocolate cupcakes with peanut butter buttercream frosting (if I can make the frosting work properly) for my fiancee for Valentine's Day. I can assure anyone who might read this that I will be saving some frosting for pancakes.
Are we being invited over for pancakes?
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Address?
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This morning I had a donut with a bunch of sprinkles. Sprinkles make everything awesome :)
Approved by Harry Dresden
I had a chocalate vanilla creme Poptart for breakfast. I have been buying them by the case since they have been brought back.
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Sprinkles don't make steak awesome.
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Two words: bacon sprinkles.
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Ok if you are going to call anything sprinkles then sure.
Also a good steak is already perfect, any meddling only reduces its deliciousness.
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Steak Sprinkles Challenge: Accepted.
*dons heretic hat* Bluh any rare.
My new favorite way to make a steak:
-No seasoning, put the steak on a counter for 30 minutes to bring it up to room temperature.
-Preheat an oven to 200 degrees
-Put the steak on a tray, slide it into the oven.
-Using a handy chart, like this one, leave the steak in the oven until it's about 15 degrees below the desired doneness.
-Take it out of the oven, season liberally with salt, moderately with pepper (the steak isn't marinated and you haven't let any seasoning soak in, so you'll want more salt than you usually might prefer for other methods)
-Using a grill or heated skillet (medium-high to high), sear the outside of your steak. The inside is already done, you are only finishing the outside
-Let it rest for 5-10 minutes, the steaks internal temp will actually continue to rise for a bit and this also helps the juices reabsorb (that pool of liquid that ends up on your plate is more likely to stay in the meat)
-enjoy
I'm going to be making some chocolate cupcakes with peanut butter buttercream frosting (if I can make the frosting work properly) for my fiancee for Valentine's Day. I can assure anyone who might read this that I will be saving some frosting for pancakes.Are we being invited over for pancakes?
Address?
What's everybody in the western parts of Michigan doing this weekend? PM me and I'm sure I'll have some pancakes for you.
I had a change of plans. I made the chocolate cupcakes with peanut butter buttercream frosting, but I put peanut butter Oreo in the bottom of the cupcake paper and a Reese's peanut buttercup (heart-shaped) on the frosting. I haven't had a chance to try them yet, so I'll be posting results later.
As originally expected, I do have leftover buttercream for pancakes (to keep on topic).
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Starting week 7 of my workout program. To wrap bacon around prawns or to just eat bacon?
I had reheated frozen pizza for breakfast that tasted better than it did the night before.
I had reheated frozen pizza for breakfast that tasted better than it did the night before.
I'm not sure whether that's an astonishing comment on the reheatability of a fro-pie, or a condemnation of its original quality.
What brand?
FACT: Pizza always tastes better nuked the next day
I had reheated frozen pizza for breakfast that tasted better than it did the night before.I'm not sure whether that's an astonishing comment on the reheatability of a fro-pie, or a condemnation of its original quality.
What brand?
Digiorno's Garlic Bread crust. (I splurged!)
FACT: Pizza always tastes better nuked the next day
Definitely not true.
Rocky Rococo pizza tastes almost as good to slightly better nuked.Glass Nickel not so much because they put a weird chemical on their cheese that keeps it from solidifying when they deliver it, but it also keeps it from melting when you reheat it.
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Starting week 7 of my workout program. To wrap bacon around prawns or to just eat bacon?
1. Clean prawn
2. Fill with horseradish sauce3. Wrap with bacon
4. Marinate in steak sauce
5. Grill
6. OMNOM.
Would absolutely love it if you skipped step two. HATE Horseradish.
Pancakes doughnuts French toast waffles bacon steak pizza. Oh, and maple syrup. That just about do it?
What about beer? I like a sturdy Scottish ale.
Pancakes doughnuts French toast waffles bacon steak pizza. Oh, and maple syrup. That just about do it?
What about beer? I like a sturdy Scottish ale.
I've taken to the occasional morning beer, but I don't know if I would ever pair it with any of the sweeter items. I would consider making a glaze of Founder's Breakfast Stout (or Kentucky/Canadian Breakfast Stouts) over the pancakes, French toast or waffles.
I blame Cosmo for this thread making me so hungry.
With horseradish.
I don't do beer in the morning, but my brother and I used to get champagne orange juice with a side of tequila for holiday breakfast.
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This morning the espresso machine at coffee place was borked. This morning's shenanigans are brought to you by TEA and me wishing I had Treppa's suggested bacon wrapped grilled prawns (because we totes own a barbecue now, so that's happening in the future).
This is the steak sauce from the restaurant where I first had that dish. It was wonderful until they started skimping on the horseradish.
This is the steak sauce from the restaurant where I first had that dish. It was wonderful until they started skimping on the horseradish.
Steak...sauce? I do not understand. You make sauce out of steak and put it on...what? You couldn't possibly mean sauce that is meant to be put on steak, because a properly cooked steak requires no sauce. To put sauce on a steak, heheheh...that would be...crazy.
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I now want to make a steak, liquefy it and pour it on another steak.
It's more of a marinade than a sauce, actually. And everybody knows that marinades are LG while sauces are CN.
I've taken to the occasional morning beer, but I don't know if I would ever pair it with any of the sweeter items. I would consider making a glaze of Founder's Breakfast Stout (or Kentucky/Canadian Breakfast Stouts) over the pancakes, French toast or waffles.Pancakes doughnuts French toast waffles bacon steak pizza. Oh, and maple syrup. That just about do it?
What about beer? I like a sturdy Scottish ale.
I like something light and inoffensive for breakfast. Usually this is because if I'm drinking in the morning, it means I drank a lot last night and am planning to continue to do so throughout the day. I can tolerate a "lite beer" for this purpose (and often have) but a good pilsner would be better.
A good pilsner is also my preferred beer for making shandies. Czechvar or Pilsner Urquell being the easiest to find and of high quality.
It's more of a marinade than a sauce, actually. And everybody knows that marinades are LG while sauces are CN.
As a slaad, I am perfectly happy to claim garlic butter and BBQ as CN sauces.
Edit: Does this make condiments N?
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Andria's comes from IL. Because all good food comes from IL. Lemmee git an Italian combo, hot and dipped, and t'row in 2-tree orders a' fries. Oh MAN I can't wait til our next visit back!
...and then I wonder why "I have what doctors refer to as... a little bit of a WEIGHT problem..."
I miss teriyaki from Seattle. They make it differently than everywhere else. Hawaiian and Japanese teriyaki are pretty similar, usually more of a thin marinade, which is usually what you find everywhere else too. In Seattle, I always found a more goopy, slightly sweeter sauce.
When I lived in Bremerton, my go to was Tom's Teriyaki, right outside the Navy base. When I lived on base, it was the closest food outside the gate. When I moved just over the fence, it was still close. When I got an apartment further away, well, by then I was just in the habit.
It's been 10 years and I still crave the stuff. I've tried making it myself, but I can't get it right.
My teriyaki brings all the boys and girls to the yard...
Andria's comes from IL. Because all good food comes from IL. Lemmee git an Italian combo, hot and dipped, and t'row in 2-tree orders a' fries. Oh MAN I can't wait til our next visit back!
Oh, for a Portillo's combo. Or an Italian beef from Pops.
Andria's comes from IL. Because all good food comes from IL. Lemmee git an Italian combo, hot and dipped, and t'row in 2-tree orders a' fries. Oh MAN I can't wait til our next visit back!
You mean Chicago? Yeah there's lots of good food from Chicago.
The rest of Illinois can die in a fire for all I care, it's a s&~! hole.| 1 person marked this as a favorite. |
Andria's comes from IL. Because all good food comes from IL. Lemmee git an Italian combo, hot and dipped, and t'row in 2-tree orders a' fries. Oh MAN I can't wait til our next visit back!You mean Chicago? Yeah there's lots of good food from Chicago.
The rest of Illinois can die in a fire for all I care, it's a s#** hole.
Really? I mean, I agree w/you in food being from there and all, but c'mon. Lincoln's house?
Galena? Little Switzerland? The U of I? Garden of the Gods? I think those are worth saving, at the very least. Oh yeah, the Piasa bird.
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Ah my recommendation for steak one of my favorite of foods.
Heat oven to 550 with a cast iron pan in there already having some canola oil in the bottom light covering.
Salt and pepper and drizzle a little oil on the steak as desired. Usually I like a sirloin strip steak 1 1/2 inches thick.
Once the oven is heated up place the steak in the cast iron pan for a minute then turn for 5 minutes then turn again for 5 minutes remove from the oven and let sit for 10 minutes then serve.
My oven won't crank that high without exploding.
Frankly I'm a carb-o-holic. I drink beer, eat bread and pasta and plow through popcorn nightly. For some reason though my body hates breakfast food.
I make my own bread and am constantly hunting for fun recipes. I make the 5-minute no-knead bread in big batches.
Really? I mean, I agree w/you in food being from there and all, but c'mon. Lincoln's house?Andria's comes from IL. Because all good food comes from IL. Lemmee git an Italian combo, hot and dipped, and t'row in 2-tree orders a' fries. Oh MAN I can't wait til our next visit back!You mean Chicago? Yeah there's lots of good food from Chicago.
The rest of Illinois can die in a fire for all I care, it's a s#** hole.
Meh.
I went to the one in Kentucky.