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Source: (consider it)
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Thread: Full English or Continental?
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Sioni Sais
Shipmate
# 5713
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Posted
While I'm anyone's for a good fried breakfast I detest the term "Full English Breakfast". This use of unnecessary adjectives and descriptors menus always raises my hackles. If a dish has one as an integral part of its name, eg Eggs Benedict, or has a PGI (eg, Stilton cheese, Melton Mowbray pork pie) that's OK but no fried breakfast has one, so cut the pretentiousness from the least pretentious cooked meal possible.
And another thing: one eggs, one sausage, one rasher of bason, half a tomato and a couple of button mushroom with half a slice of toast is not a "full" anything. Baked beans and chips just don't belong either and if someone wants to sell me a full English breakfast, it had better fill me, so there ought to be two of everything for a start.
So call the damn thing a "fried breakfast" and let the customer choose what goes into it.
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Baked beans are good news if you're gluten intolerant, and they taste good with sausages, bacon and hash browns, so I don't see them as a bad thing. Unlike tinned tomatoes, which are not a good addition.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Sipech
Shipmate
# 16870
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Posted
I like to stick to what I know. On an overseas business trip once, I thought I'd be adventurous and tried Japanese porridge. Truly horrendous stuff.
If I'm at home I'll stick to croissant and a crumpet, maybe with a small pot of yoghurt on the side. But I don't have the time or energy to do a full English, so only opt for that if I'm staying away and someone else is cooking.
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I try to be self-deprecating; I'm just not very good at it.
Twitter: http://twitter.com/TheAlethiophile
Posts: 3791 | From: On the corporate ladder | Registered: Jan 2012
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Sioni Sais:
And another thing: one eggs, one sausage, one rasher of bason, half a tomato and a couple of button mushroom with half a slice of toast is not a "full" anything.
I agree. Which is why I proposed the idea of a "Full" one and asked what people's personal ideals were.
quote:
So call the damn thing a "fried breakfast" and let the customer choose what goes into it.
Well, "fried" is going to be a turn-off for me ever since staying in a guesthouse in Shrewsbury years ago where everything was chucked into a frying pan and came out dripping with grease. The young couple at the next table, who had clearly been out at the pub the evening before, took one bite, gave up and went back to their room looking distinctly green and I didn't blame them.
The only things I'd want fried would be the mushrooms and the egg, all else can be grilled. Except for the potato cakes, which are dry-fried and I'll add my own butter and salt, thanks. But they'd form part of the Full Irish, rather than the English.
Incidentally, what would the regional element be on a Welsh breakfast with all the stops pulled out?
Posts: 25445 | Registered: May 2001
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Drifting Star
Drifting against the wind
# 12799
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Posted
quote:
Originally posted by Ariel:
Incidentally, what would the regional element be on a Welsh breakfast with all the stops pulled out?
Bacon, sausages and eggs, laverbread and cockles, mushrooms and tomatoes, all of which must be Welsh and should be local (although Penclawdd cockles can trump more strictly local ones).
There's a reasonable description here.
[ 21. February 2014, 11:46: Message edited by: Drifting Star ]
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The soul is dyed the color of its thoughts. Heraclitus
Posts: 3126 | From: A thin place. | Registered: Jul 2007
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seekingsister
Shipmate
# 17707
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Posted
Being American my ideal breakfast is a combination of sweet and salty. I can't really tolerate eggs (the smell) and prefer my bacon crispy, so I've always avoided the Full English.
On a weekend or big breakfast out, ideal would be pancakes of French toast with maple syrup and a side of bacon or sausage, depending on my mood.
However I'm also from the Northeast which means that bagels have a very special place in my heart as well. Following the breakfast above, my second choice ideal would be an authentic NY style everything bagel with cream cheese, with smoked salmon if I'm feeling more peckish.
After that I'd go Continental - toast with butter and jam, muesli/oats, and fruit.
I have clearly moved to the wrong country based on my breakfast preferences.
Posts: 1371 | From: London | Registered: May 2013
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Drifting Star
Drifting against the wind
# 12799
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Posted
We love a full cooked breakfast, but not when we've just got up. Lunchtime is the idea time for it. We recently stayed in a hotel that had the most fantastic breakfasts, and if we'd been able to go back at midday we would have been very happy indeed.
When we do have a cooked breakfast we mix and match. Starman doesn't like eggs, I'm not keen on most sausages, he doesn't like mushrooms, I don't think hash browns have any place in a cooked breakfast. We've also been known to buy one mega breakfast and ask for two plates.
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The soul is dyed the color of its thoughts. Heraclitus
Posts: 3126 | From: A thin place. | Registered: Jul 2007
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Alan Cresswell
Mad Scientist 先生
# 31
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Posted
quote:
Originally posted by TheAlethiophile:
I like to stick to what I know. On an overseas business trip once, I thought I'd be adventurous and tried Japanese porridge. Truly horrendous stuff.
Japanese porridge is rice based, basically very well cooked rice. It's usually cooked unseasoned, and served with a variety of seasonings available to add (I'm not sure anyone would actually eat it without adding something to it). Personally, I just have the rice!
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Don't cling to a mistake just because you spent a lot of time making it.
Posts: 32413 | From: East Kilbride (Scotland) or 福島 | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
I found far eastern breakfasts a bit difficult - except for the one time we were staying at this 7-star hotel in Taiyuan - marble fountainage out the wazoo - and, in a corner of the vast breakfast buffet some sliced bread and a toaster.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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leo
Shipmate
# 1458
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Posted
My ideal breakfast is bacon, fried eggs, black pudding, friend bread and baked beans.
Variations can include hash browns or potato croquets, poached or scrambled eggs, sausages, tomatoes, mushrooms.
For a change, Dutch breakfast + hard-boiled egg, cheese, cold meats, potato salad.
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My Jewish-positive lectionary blog is at http://recognisingjewishrootsinthelectionary.wordpress.com/
My reviews at http://layreadersbookreviews.wordpress.com
Posts: 23198 | From: Bristol | Registered: Oct 2001
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Kyzyl
Ship's dog
# 374
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Posted
What is it with baked beans in "English" breakfasts? I've never seen BBs in an American diner breakfast. I've eaten my share of refried beans at breakfast, but that is a way different taste profile. I've been told that it is a WWII US GI leftover, along with Spam, any truth to that? And don't go dissing Spam, it is a local Minnesota contribution to world wide cuisine. ![[Razz]](tongue.gif)
[ 21. February 2014, 13:10: Message edited by: Kyzyl ]
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I need a quote.
Posts: 668 | From: Wapasha's Prairie | Registered: Jun 2001
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jbohn
Shipmate
# 8753
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Posted
quote:
Originally posted by Kyzyl:
And don't go dissing Spam, it is a local Minnesota contribution to world wide cuisine.
My grandfather served in the Pacific during WWII - he always said they'd have killed for Spam rather than the damned C-rations the Army issued them.
I rather like it myself, sliced and fried.
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We are punished by our sins, not for them.
--Elbert Hubbard
Posts: 989 | From: East of Eden, west of St. Paul | Registered: Nov 2004
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Pomona
Shipmate
# 17175
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Posted
Oh if I have to be specific about what's in an ideal cooked breakfast - bacon (crisp edges to the fat but otherwise bendy), good-quality sausages (preferably with leeks), fried eggs with lacy golden edges and none of that over easy nonsense, black pudding, sliced mushrooms cooked in the bacon/sausage fat until crispy, some kind of fried potato. Fried or grilled tomatoes but only if properly ripe - can't stand woolly tomatoes. Bubble and squeak is a very good kind of fried potato to have, if it's available, and I'm not averse to a potato waffle or two. I dislike pulses and they irritate my IBS anyway, and to me they're just...filler. I can appreciate that they're good for vegetarian breakfasts though.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Porridge
Shipmate
# 15405
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Posted
In New England, baked beans are not unknown at breakfast, but I think it's mostly a rural thing.
Mind you, not canned baked beans, which are only emergency, polar vortex-time fodder. They have to be the Real Thing: dried navy beans first soaked overnight, then boiled briefly next morning, maybe with a little baking soda, then drained and put in a traditional ceramic beanpot in which is buried a sizable onion stuck with several cloves. Over the top, pour a mixture of brown sugar, dried mustard powder, a little molasses, and boiling water. Don't add any salt until the end. Bake in a slow (250 F) oven 6-8 hours, or plop into a slow cooker on low. Stir occasionally and top up liquids as needed until about halfway through the baking, so you end up with beans, not bean soup.
Next morning, add a spoonful to a New England breakfast, and you won't need another bite until the midday meal.
New England farmer's breakfast: fried eggs with bacon, ham, baked beans, fried potatoes (or maybe red flannel hash -- yum! my favorite!) followed by hot apple pie with a slice of aged, sharp cheddar on top. Pots of very strong tea with milk and sugar. Brown bread* with butter if you have any room left.
*In New England, this is a concoction made up of corn meal, rye or graham flour, with baking soda, molasses and sometimes also raisins, plus boiling water poured into a mold and steamed for 3-4 hours, best served warm with country butter.
Personally, since I have a semi-sedentary, semi-office job, I could only eat such a breakfast at the rate one bite of each item, or I'd either be dead now or weigh 600 pounds. But for an active, hard-working old-time farmer, it's (maybe) ideal.
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Spiggott: Everything I've ever told you is a lie, including that.
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Spiggott: That everything I've ever told you is a lie.
Moon: That's not true!
Posts: 3925 | From: Upper right corner | Registered: Jan 2010
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Masala Dosa is a real favourite - we had a perfect one yesterday with plenty of ginger in the potato masala. The dosa should NOT be greasy, it needs neither butter no ghee to give it taste.
Iddly are good too, served with a thickish Sambar and a spicy coconut chutney.
When we were away the last couple of days I had porage for breakfast both mornings - not perfect but ok - I cook mine longer so it is creamier.
Tuesdays I make scrambled eggs with garlic, black pepper and oregano.
I agree about cooking the small button mushrooms in butter but a little squeeze of fresh lemon or lime juice does wonders for the flavour. Big flat field mushrooms are best baked upside down with a little pesto sauce in the 'cup' and an extra dribble of good olive oil.
We like food.
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I give thanks for unknown blessings already on their way.
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Pomona
Shipmate
# 17175
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Posted
Ooh Woderwick - Indian breakfasts sound wonderful.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Mamacita
Lakefront liberal
# 3659
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Posted
My favorite local diner serves "Mrs D's Breakfast Hash," which is a messy mixture of hash brown potatoes, onions, green peppers, mushrooms and zucchini, covered with a slice of melted cheese, with two eggs on top (I take mine poached easy). They also serve a version with cut-up sausage mixed in, but that's too much for me.
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Do not be daunted by the enormity of the world’s grief. Do justly, now. Love mercy, now. Walk humbly, now. You are not obligated to complete the work, but neither are you free to abandon it.
Posts: 20761 | From: where the purple line ends | Registered: Dec 2002
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by balaam:
The full *insert part of the UK here* breakfast is measured on the quality of the bacon ...
Yea and amen!
Sadly, in this otherwise mostly delightful part of the Commonwealth, most of the bacon on offer is streaky, which is not what one should have with one's sunny-side-ups.
A few years ago we spent a week in a perfectly ordinary but nice hotel in Norwich, and the breakfast buffet was excellent, mostly because of the divine, thickly-cut back bacon.
**sigh**
Also yea and amen to smoked salmon and scrambled eggs or Eggs Benedict, preferably with a glass of Buck's Fizz.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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BessLane
Shipmate
# 15176
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Posted
My favorite is breakfast in the duck blind. A big plate of scrambled eggs, sausage*, biscuits and cinnamon rolls and hot coffee, eaten while looking out over the river bottom.
*Homemade duck/goose sausage made from so-called trash ducks and snow geese killed the previous season. I'll be making sausage for next year this coming week. A bunch of the guys are heading to Arkansas for conservation hunt and, if all goes well, will be bringing me back massive quantities of snow geese.
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It's all on me and I won't tell it.
formerly BessHiggs
Posts: 1388 | From: Yorkville, TN | Registered: Sep 2009
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Chorister
Completely Frocked
# 473
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Posted
Our first and last foray into instant croissants (Say Hello, Say Hello, to Pilsbury Dough) happened when we went on holiday, leaving a tube in the fridge. It got rather frisky while we were away and we returned to a scene from 'The Day of the Triffids' when we returned!
So I usually play safe, when at home, and have a bowl of Rice Krispies. At least they only Snap! Crackle! and Pop!
However, on holiday, I try to stay at the best B&B in the area, which has won a 'Breakfast' award if possible. Options I've had the delight of choosing have included: Devilled kidneys, Arbroath Smokies, Smoked Haddock with Poached Egg, Smoked Salmon and Scrambled Egg, Maple Syrup Pancakes, Porridge with Scotch Whisky, and several others besides. I did, however, draw the line at having Haggis for breakfast - any other meal of the day, perhaps, but not breakfast!
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Retired, sitting back and watching others for a change.
Posts: 34626 | From: Cream Tealand | Registered: Jun 2001
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Sipech
Shipmate
# 16870
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Posted
quote:
Originally posted by Alan Cresswell:
Japanese porridge is rice based, basically very well cooked rice. It's usually cooked unseasoned, and served with a variety of seasonings available to add (I'm not sure anyone would actually eat it without adding something to it).
Ah, I don't recall seeing any seasoning around. Ironic, as it was the Four Seasons hotel I was staying in!
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I try to be self-deprecating; I'm just not very good at it.
Twitter: http://twitter.com/TheAlethiophile
Posts: 3791 | From: On the corporate ladder | Registered: Jan 2012
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Nenya
Shipmate
# 16427
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Posted
At home I never cook breakfast - it's usually my own home made muesli with yogurt. Mr Nen has fruit and yogurt and then egg on toast. Nenlet1 has toasted syrup pancakes and jam - he's usually in a hurry.
I find the problem with being away is that breakfast seems to come very soon after the meal the night before so my stomach is seldom ready for it. ![[Roll Eyes]](rolleyes.gif) I have muesli or granola and yogurt and then something cooked - I can't face sausage but will have egg, mushrooms, bendy bacon, beans, hash browns... and what I can't eat Mr Nen helps me with. ![[Biased]](wink.gif) I can't get my head round cold meat and cheese for breakfast though.
I'll have to be more careful in future, as my stomach doesn't appreciate fatty food much these days. So it will probably be the salmon and scrambled egg for me, or beans and mushrooms on toast.
Nen.- feeling peckish.
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They told me I was delusional. I nearly fell off my unicorn.
Posts: 1289 | Registered: May 2011
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St. Gwladys
Shipmate
# 14504
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Posted
When we go down to Cornwall we stay overnight at a particular b&b because of their amazing breakfast menu. First of all, there is fruit juice and a big bowl of homemade fruit salad with a bowl of natural youghurt as garnish. My favourite 2nd course is the pancake - a large American style pancake, made freshly, topped with greek youghurt, strawberries, raspberries and pecans, served with maple syrup. Freshly prepared toast and preserves and a pot of tea to round off - that's why we keep going back!
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"I say - are you a matelot?"
"Careful what you say sir, we're on board ship here"
From "New York Girls", Steeleye Span, Commoners Crown (Voiced by Peter Sellers)
Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Chorister:
... I did, however, draw the line at having Haggis for breakfast ...
Probably the most comprehensive breakfast buffet I've ever seen was in the Stakis Hotel in the Isle of Man - they had absolutely everything you could possibly imagine having for breakfast, and several things you couldn't, including haggis.
I regret not trying the Manx kippers, but I somehow never quite felt like them in the morning, and there was so much else to choose from, English or Continental.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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ken
Ship's Roundhead
# 2460
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Posted
The "Full" English/Scottish/Irish/Welsh/Cornish/Devon/Yorkshire/Lake District/whatever breakfast is a bit of sales jargon for cafes and hotels. Its not something many British people would ever eat at home.
We do eat fried breakfasts in but not that often I think. They are for special occasions, hangovers, long-distance drivers, and builders on their way to work (which is why the best ones are bought in cheap cafes near main roads in the suburbs of big cities, often closed by 2pm)
So what's in a real English fried breakfast? Well I suppose the essential ingredients aren't even fried, because they are tea and toast - because tea and toast are the essential ingredients of an English breakfast as such, whether full, empty, fried, grilled, or boiled.
After that, bacon and eggs. And FRIED BREAD. With MARMITE. And also MUSHROOMS. They make it a fried breakfast.
Asking around the other people in the room with me (they think I'm weird, are you doing a quiz?) we get sausages, beans (not fried, they go with the toast, just like the butter and marmalade does), bubble-and-squeak (one southerner thinks this vital), black pudding (a northerner)
Other more optional suggestions, tomatoes, onions, hash browns (apparently a low-budget substitute for bubble) kippers or bloaters (perhaps a little old-fashioned) sauted potatoes (but no-one mentioned chips)
[ 21. February 2014, 19:51: Message edited by: ken ]
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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lilBuddha
Shipmate
# 14333
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Posted
quote:
Originally posted by Eutychus:
[ETA instant croissant? Perish the thought (and the croissant)]
Croissant from a tin is to a real croissant what Taco Bell is to real Mexican. Which is to say nothing like.
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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Timothy the Obscure
Mostly Friendly
# 292
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Posted
I'm a breakfast person. I often lie in bed of a weekend morning, drifting in and out of sleep, pondering what I will have for breakfast when I finally get up. Most mornings it involves eggs, either over easy or poached. Eggs, bacon (sometimes sausage or ham), and either hash browns or grits (I am a Southerner by birth) is a favorite. Huevos rancheros is another. Once in a while I get ambitious and do pancakes or waffles, with a strong preference for buckwheat. I'm also fond of omelettes--mushrooms, bacon, spinach, and brie or smoked fish. peppers, and goat cheese.
When I'm in a hurry, steel-cut oats with dried cherries and pecans.
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When you think of the long and gloomy history of man, you will find more hideous crimes have been committed in the name of obedience than have ever been committed in the name of rebellion.
- C. P. Snow
Posts: 6114 | From: PDX | Registered: May 2001
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balaam
Making an ass of myself
# 4543
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Posted
quote:
Originally posted by piglet:
Probably the most comprehensive breakfast buffet I've ever seen was in the Stakis Hotel in the Isle of Man - they had absolutely everything you could possibly imagine having for breakfast, and several things you couldn't, including haggis.
A hotel in Barcelona had a breakfast buffet where there was a British section, a Scandinavian section, a Dutch section... Most people, regardless of their country of origin mixed from the different areas.
Doughnuts for breakfast is one which seemed particularly odd (though my daughter adored that), but I could cope with Danish pastry.
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Last ever sig ...
blog
Posts: 9049 | From: Hen Ogledd | Registered: May 2003
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Edith
Shipmate
# 16978
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Posted
A handful of almonds (nicer than calcium tablets) and a banana or clementine. And two mugs of English Breakfast tea.
But for indulgence, very occasionally, get up late and champagne with scrambled eggs and smoked salmon.
Prepared by someone else too.
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Edith
Posts: 256 | From: UK | Registered: Mar 2012
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Firenze
Ordinary decent pagan
# 619
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Posted
Well, just had a couple of my boil-in-the-bag Danish and a mug of fresh filter coffee for breakfast, and it was very nice. A change from the Unending Porridge.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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justlooking
Shipmate
# 12079
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Posted
quote:
Originally posted by Jade Constable:
Oh if I have to be specific about what's in an ideal cooked breakfast - bacon (crisp edges to the fat but otherwise bendy), good-quality sausages (preferably with leeks), fried eggs with lacy golden edges and none of that over easy nonsense, black pudding, sliced mushrooms cooked in the bacon/sausage fat until crispy, some kind of fried potato. Fried or grilled tomatoes but only if properly ripe - can't stand woolly tomatoes. Bubble and squeak is a very good kind of fried potato to have, if it's available, and I'm not averse to a potato waffle or two. I dislike pulses and they irritate my IBS anyway, and to me they're just...filler. I can appreciate that they're good for vegetarian breakfasts though.
This corresponds with my idea of a traditional English breakfast. Baked beans and hash browns are modern interlopers. If potatoes are included they are meant to be leftovers from the previous night's dinner since all proper English dinners include potatoes. So these would be sliced and fried or made into bubble and squeak.
A genuinely Full English breakfast would be a four course affair starting with a half-grapefruit, carefully segmented and sprinkled with sugar, or a small glass of juice. This would be followed by a bowl of porridge or cornflakes, then the main course as above, and finally hot toast and marmalade. Tea would be drunk throughout with often a fresh pot being needed for the final course.
Posts: 2319 | From: thither and yon | Registered: Nov 2006
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Bob Two-Owls
Shipmate
# 9680
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Posted
Just been helping out at the Scout Camp. Breakfast was a corned beef fritter, in a breadcake with brown sauce and a fried egg on top. Served with hour-stewed tea and a jam sinker for afters. Delicious!
I'm glad I had it after chopping two trees down, before may have had unfortunate consequences.
Posts: 1262 | Registered: Jul 2005
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L'organist
Shipmate
# 17338
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Posted
Bob Two-Owls
![[Projectile]](graemlins/puke2.gif)
Bad enough that an adult inflict that on his digestive system but to feed it to children??? ![[Eek!]](eek.gif)
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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L'organist
Shipmate
# 17338
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Posted
Ideal Saturday breakfast:
- Small bowl of porridge
- Thinly sliced lamb or calf liver, floured and fried in butter
- Crisp-edged bacon - must be smoked
- Sliced mushrooms
- Latkes (superior version of a hash-brown)
- 2 fried eggs
- Strong coffee - NOT decaff!
- Fried bread spread with thick-cut bitter marmalade - at least two slices
- Grapefruit juice or small saucer of stewed apple
Eaten on a Saturday because it means you don't need to stop for lunch - and that little lot keeps you nice and warm when you're watching the RUGBY!
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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Alex Cockell
Ship’s penguin
# 7487
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Posted
Sunday brunches are always good- basically a supersized fryup.. haven't had one for ages though..
Posts: 2146 | From: Reading, Berkshire UK | Registered: Jun 2004
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Porridge
Shipmate
# 15405
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Posted
quote:
Originally posted by Firenze:
Well, just had a couple of my boil-in-the-bag Danish and a mug of fresh filter coffee for breakfast, and it was very nice. A change from the Unending Porridge.
Hey. What did I ever do to you?
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Spiggott: Everything I've ever told you is a lie, including that.
Moon: Including what?
Spiggott: That everything I've ever told you is a lie.
Moon: That's not true!
Posts: 3925 | From: Upper right corner | Registered: Jan 2010
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Augustine the Aleut
Shipmate
# 1472
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Posted
On Sundays after the 8.00 at Our Lady Joy of All Who Procrastinate, starting with an orange, and then smoked whitefish (Winnipeg goldeye) or Nipigon hot smoked trout, an omelette with a handful of grated pecorino romano and (in season) asparagus, fresh baguette, buckwheat honey from Merrickville, and a pot of Harrar or Yergacheff.
Most days, an orange followed by an alternation of muesli with yogourt or a soft-boiled egg with a bit of baguette. Usually a cup of espresso with it or, diligently and feverishly checking liturgical calendars for an excuse to do so, hot chocolate in the Spanish manner. The Globe and Mail for entertainment.
When the weather permits, in the three weeks allowed in Ottawa between winter and the mosquitoes, breakfast is taken outdoors. Zorro, a local tabby, usually attends at the foot of my deck and carefully supervises-- water is provided for hospitality's sake.
[ 22. February 2014, 17:37: Message edited by: Augustine the Aleut ]
Posts: 6236 | From: Ottawa, Canada | Registered: Oct 2001
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Bob Two-Owls:
Just been helping out at the Scout Camp. Breakfast was a corned beef fritter, in a breadcake with brown sauce and a fried egg on top. Served with hour-stewed tea and a jam sinker for afters. Delicious!
I'm glad I had it after chopping two trees down, before may have had unfortunate consequences.
I'm not usually one for corned beef (or indeed brown sauce) but that sounds mighty fine. What's a jam sinker?
Also fried bread is a delicious once-in-a-blue-moon treat.
[ 22. February 2014, 18:44: Message edited by: Jade Constable ]
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by BessHiggs:
My favorite is breakfast in the duck blind. A big plate of scrambled eggs, sausage*, biscuits and cinnamon rolls and hot coffee, eaten while looking out over the river bottom.
*Homemade duck/goose sausage made from so-called trash ducks and snow geese killed the previous season. I'll be making sausage for next year this coming week. A bunch of the guys are heading to Arkansas for conservation hunt and, if all goes well, will be bringing me back massive quantities of snow geese.
That sounds lovely, though I'd probably swap biscuits for toast and leave out the cinnamon rolls. Duck/goose sausage sounds amazing!
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Mockingale
Shipmate
# 16599
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Posted
quote:
Originally posted by Ariel:
Having briefly dropped by the Hell thread of that name and gone away disappointed, here's Heaven's own version. No ranting, but possibly some raving about the wonders of a really good breakfast.
Personally, nothing beats a Full English, except a Full Irish. Both (at their best) offer you bacon, sausage, black pudding, fried or scrambled eggs, tomatoes, baked beans and mushrooms. The Full English will also additionally offer you hash browns, fried bread and toast, while the Full Irish will additionally offer you white pudding, potato cakes and possibly soda bread as an alternative to toast. After you've consumed a plate of the Full Whichever, you're set up and don't need to eat again for a week.
Continental, on the other hand, means different things to different people. It can be as basic as a mug of coffee and a croissant, or it can be the whole works with fruit salad, cereals, yogurts, a selection of cheeses and ham, and as much toast as you can handle with or without preserves.
So - in an ideal world, what would be your perfect breakfast? Any particularly memorable ones? (And does anyone really like kippers?)
My perfect breakfast is an omelet with bacon, cheddar, onions and spinach, some home fries (potatoes cubed and pan-fried) and a cup of really good french-press coffee.
Posts: 679 | From: Connectilando | Registered: Aug 2011
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Mockingale
Shipmate
# 16599
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Posted
quote:
Originally posted by L'organist:
Ideal Saturday breakfast:
- Small bowl of porridge
- Thinly sliced lamb or calf liver, floured and fried in butter
- Crisp-edged bacon - must be smoked
- Sliced mushrooms
- Latkes (superior version of a hash-brown)
- 2 fried eggs
- Strong coffee - NOT decaff!
- Fried bread spread with thick-cut bitter marmalade - at least two slices
- Grapefruit juice or small saucer of stewed apple
Eaten on a Saturday because it means you don't need to stop for lunch - and that little lot keeps you nice and warm when you're watching the RUGBY!
That sounds *fantastic*.
Posts: 679 | From: Connectilando | Registered: Aug 2011
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Barefoot Friar
Ship's Shoeless Brother
# 13100
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Posted
I'll take a biscuit (of the American variety), topped with one of the following:
- Melted butter and strawberry preserves
- Raw honey and melted butter
- A fried egg and bacon (both over easy -- I cannot stand overdone, crispy bacon)
- A breaded, fried filet of chicken breast
That last one is my favorite, but I don't make them at home.
When staying in a hotel, I like a bagel toasted with melted butter and cream cheese. I prefer plain or cinnamon-raisin. Tasting one of those always brings back good memories of exciting trips I've taken.
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Do your little bit of good where you are; its those little bits of good put together that overwhelm the world. -- Desmond Tutu
Posts: 1621 | From: Warrior Mountains | Registered: Oct 2007
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Porridge
Shipmate
# 15405
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Posted
Ooh, I've just now remembered my daily breakfast years ago in the Jewelry Exchange neighborhood of Manhattan. Between subway and work, I'd always stop in this little hole-in-the-wall deli and get a toasted bialy slathered in butter and a tall mug of tea.
Oh, for one of those bialys now . . .
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Spiggott: Everything I've ever told you is a lie, including that.
Moon: Including what?
Spiggott: That everything I've ever told you is a lie.
Moon: That's not true!
Posts: 3925 | From: Upper right corner | Registered: Jan 2010
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Sir Kevin
Ship's Gaffer
# 3492
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Posted
Sorry, hosts! We choose not to eat cereal as we are on the low-carbohydrate Atkins diet. It has worked well for us...
![[Hot and Hormonal]](icon_redface.gif) ![[Big Grin]](biggrin.gif)
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If you board the wrong train, it is no use running along the corridor in the other direction Dietrich Bonhoeffer
Writing is currently my hobby, not yet my profession.
Posts: 30517 | From: White Hart Lane | Registered: Oct 2002
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Bob Two-Owls
Shipmate
# 9680
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Posted
quote:
Originally posted by Jade Constable:
What's a jam sinker?
Its a Scouting tradition, that's what it is! Basically a jam sandwich dipped in beaten egg and griddled until the egg sets. Its the breakfast that keeps you bilious for longer.
Oh and there were no kids there, this was a day for grown up kids to play with sharp and dangerous things, such as chainsaws and corned beef.
Posts: 1262 | Registered: Jul 2005
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Rev per Minute
Shipmate
# 69
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Posted
quote:
Originally posted by Bob Two-Owls:
quote:
Originally posted by Jade Constable:
What's a jam sinker?
Its a Scouting tradition, that's what it is! Basically a jam sandwich dipped in beaten egg and griddled until the egg sets. Its the breakfast that keeps you bilious for longer.
Oh and there were no kids there, this was a day for grown up kids to play with sharp and dangerous things, such as chainsaws and corned beef.
I am pleased to say that the 'jam sinker' does not appear to have infiltrated the Scouts of South Wales - but the rest of your weekend sounds ideal for my daughters, especially the 'Young Leader' and her DofE expeditions!
As for my breakfasts, I used to love the waffles from the Metro station on my way to work in Brussels, especially with a good coffee. I am one of those who likes kippers but find them all too rarely. If being good, poached eggs on grilled and buttered muffins with a good dab of hollandaise is fantastic. If being bad, the full set of bacon, sausage, fried egg, fried bread (yes, I know) and black pudding - maybe some mushrooms, preferably not baked beans, washed down with plenty of tea.
I have fond memories of a trip to Scotland where, along with 'square sausage', there was deep-fried fruit cake along with the fried bread. It may have been an attempt to bolster a Scottish stereotype, but I remember it going down extremely well with the Scots breakfast...
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"Allons-y!" "Geronimo!" "Oh, for God's sake!" The Day of the Doctor
At the end of the day, we face our Maker alongside Jesus. RIP ken
Posts: 2696 | From: my desk (if I can find the keyboard under this mess) | Registered: May 2001
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