Path: ...!weretis.net!feeder9.news.weretis.net!news.nk.ca!rocksolid2!i2pn2.org!.POSTED!not-for-mail
From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Breakfast for six days
Date: Sat, 7 Dec 2024 00:46:43 +0000
Organization: Rocksolid Light
Message-ID: <1258edbed00fd822c722f7268305322f@www.novabbs.org>
References: <ving40$7bu2$2@dont-email.me> <vio5ri$e74p$1@dont-email.me> <slrnvl4376.23kgr.fos@ma.sdf.org> <vit3pl$1r5jp$1@dont-email.me> <5c582be8-37c6-6f05-6d20-49f7170ee293@example.net> <84ffa9b13406f6c3516e24eba48ae35f@www.novabbs.org> <49f06db9-cff8-86af-e4a1-d6158894f3d6@example.net> <84badd2faa6558ed0817346133ad584b@www.novabbs.org> <vivv7f$2k3ia$1@dont-email.me>
MIME-Version: 1.0
Content-Type: text/plain; charset=utf-8; format=flowed
Content-Transfer-Encoding: 8bit
Injection-Info: i2pn2.org;
	logging-data="1629967"; mail-complaints-to="usenet@i2pn2.org";
	posting-account="fvfMHpfyYaD/vlBz5lqYkjt6mNUTPbft/wBbWy6Ff1w";
User-Agent: Rocksolid Light
X-Rslight-Posting-User: 3a41f635759bc15db100ab3d5cacd588ab964edd
X-Rslight-Site: $2y$10$lMnE6eemcKa4YHxcydFysOa6t7RvGT6ptAdND6QO1yQqr9/S9J/nS
X-Spam-Checker-Version: SpamAssassin 4.0.0
Bytes: 7305
Lines: 156

On Fri, 6 Dec 2024 22:52:32 +0000, clams casino wrote:

> On 12/6/2024 2:23 PM, dsi1 wrote:
>> On Fri, 6 Dec 2024 20:47:52 +0000, D wrote:
>>
>>>
>>>
>>> On Fri, 6 Dec 2024, dsi1 wrote:
>>>
>>>> On Fri, 6 Dec 2024 9:19:08 +0000, D wrote:
>>>>
>>>>>
>>>>>
>>>>> On Thu, 5 Dec 2024, Carol wrote:
>>>>>
>>>>>> fos@sdf.org wrote:
>>>>>>
>>>>>>> On 2024-12-03, Carol <cshenk@virginia-beach.com> wrote:
>>>>>>>> Ed P wrote:
>>>>>>>
>>>>>>>>> This morning I made another dozen breakfast sliders.  My friend
>>>>>>> made >> then when I stayed with her a couple of years ago and now I
>>>>>>> make them >> a few times a year.
>>>>>>>
>>>>>>>>> The pan I use is 7 x 11 so it fits perfect on one side, just a bit
>>>>>>>>> over on the length.
>>>>>>>
>>>>>>>>> Start with a package of the Hawaiian buns.  I butter the pan, then
>>>>>>>>> cut the tops off the buns.  Set the top aside, put the bottoms in
>>>>>>> the >> pan.
>>>>>>>
>>>>>>>>> Build with:
>>>>>>>>> a layer of bacon
>>>>>>>>> layer of sliced ham luncheon meat
>>>>>>>>> spinach, raw or sauteed
>>>>>>>
>>>>>>>>> Beat six eggs and pour over the layers and let the surplus rin into
>>>>>>>>> the end of the pan
>>>>>>>
>>>>>>>>> Shred about 3/4 cup of cheddar cheese and spread on the top
>>>>>>>>> Place the bun tops in place
>>>>>>>
>>>>>>>>> Melt a bit of butter and brush the but tops.  Sprinkle with either
>>>>>>>>> sesame seeds, course salt, or similar.
>>>>>>>
>>>>>>>>> 350 degree oven, about 15 minutes for the egg to set.
>>>>>>>
>>>>>>>>> I had two this morning but then I wrap groups of two together and
>>>>>>>>> freeze some for the next couple of weeks.  Just nuke them 30
>>>>>>> seconds.
>>>>>>>
>>>>>>>> Sounds good Ed!
>>>>>>>
>>>>>>>> I make a sort of breakfast biscuit for Don and me at times.  I'll
>>>>>>>> bake an 8pack 'pop-n-fresh sort' (store brand).  I mix up 8 eggs
>>>>>>>> then bake them with butter split to 2 frypans (easier to handle 4
>>>>>>>> in a pan).  Once firm on one side, flip then finish off.  Cut in 4
>>>>>>>> pieces.  Then top with ham (or another deli meat or bacon).  spread
>>>>>>>> with Spicy russian dressing (tomato based, not mayo) and munch
>>>>>>>> away.  put the remaining ones 2 to a baggie and eat next day (30
>>>>>>>> decond nuke).  Sometimes I add cheese.
>>>>>>>
>>>>>>> i used a tube of pillsbury crescent rolls leftover from
>>>>>>> thanksgiving to make breakfast pizza.
>>>>>>>
>>>>>>> grease 14" iron skillet
>>>>>>> unroll and spread dough evenly on bottom
>>>>>>> put in 5 eggs scrambled
>>>>>>> add ham and chopped cooked bacon
>>>>>>> cover with 3/4 cup ish of shredded cheese
>>>>>>> bake at 375F until eggs set and crust is golden, about a half hour
>>>>>>> remove from oven and remove from pan
>>>>>>> let rest for 5-10 minutes
>>>>>>> slice like a pie and enjoy
>>>>>>
>>>>>> Reminds me, I haven't made a pizza in a while.  Yes, I got some
>>>>>> crescent rolls planning some sort of mayhem in the kitchen (grin).
>>>>>>
>>>>>
>>>>> So what type of pizza do you do? Deep dish, or thin and crispy or
>>>>> something in between? Did you ever try "white pizza"?
>>>>
>>>> I like most any kind of pizza. Here's a Chicago style. It's a deep dish
>>>> pizza with the toppings inverted i.e., the sauce is on the top. You
>>>> can't get that on this rock - you're just going to have to make it
>>>> yourself. I've only made it one time. I think that'll do it.
>>>>
>>>> https://photos.app.goo.gl/n8QxwuG6KSWz6bQz9
>>>>
>>>
>>> I tried it once in Chicago, but was never a fan. It was many decades
>>> ago,
>>> so I would definitely be up for trying it again to see if my impressions
>>> have changed.
>>>
>>> Did you try the turkish version of pizza?
>>
>> No but if it's a thin crust with toppings, I'd probably like it -
>> especially if it has some cumin in it.
>>
>> https://www.themediterraneandish.com/easy-turkish-lahmacun-recipe/
>
> Never seen that pie before, very creative!
>
> This is in kind of the same vein, but with an American Dole "Filipino"
> sauce,
>
> https://youtu.be/OjT2PgA37dc?t=170
>
> ....which is now out of stock at Amazon, so...time to substitute our old
> favorite Jufran:
>
> https://www.hmart.com/jufran
>
> Oh my, so why is it not available at Amazon either?
>
> https://abc7news.com/post/popular-filipino-banana-ketchup-sauce-banned-fda-causing-bay-area-shortages/15536186/
>
> SAN FRANCISCO (KGO) -- "A popular Filipino condiment has been missing
> from store shelves because of an import ban by the FDA.
>
> Banana sauce, also known as banana ketchup has been a beloved staple in
> Filipino cuisine since the 1940s. It's often used as a sauce, marinade
> or even in spaghetti.
>
> However, last month the FDA issued an alert for certain food additives.
> A number of popular banana ketchup brands, such as JUFRAN and UFC,
> contain "potassium iodate." Some shipments from the Philippines, where
> they're manufactured, have been halted.
>
> ABC7 News called a number of Asian grocery stores across the Bay Area
> that were sold out. At Pacific Supermarket in South San Francisco, we
> found some bottles still on the shelves. But there was a four-per-person
> limit."
>
> Vectoring over to a cleaner replacement:
>
> https://www.amazon.com/dp/B0B1W2ZT7L/ref=sspa_dk_hqp_detail_aax_0?psc=1&sp_csd=d2lkZ2V0TmFtZT1zcF9ocXBfc2hhcmVk
>
> Fila Manila Banana Ketchup – Filipino Sauce & Condiment – 12 oz jar,
> Mild, Vegan, No MSG, No Sugar Added, Gluten Free, Dairy Free, Made in
> the USA, Banana Ketchup
>
> And anytime there is Longanisa on top, I'm in.
>
> As a sheet pan pizza it treads lightly on deep dish, more a Detroit
> style pie with a Filipino flare.
>
> 😃

I could make a Filipino pizza. Filipino spaghetti sauce, pineapple,
longanisa, cheese, and anchovies. One of these days, I'll make one.

Here's a pesto, cheese, and goat cheese, pizza. Maybe there's some dried
tomatoes on it too.

https://photos.app.goo.gl/DmAj7YskFG3LYqHq6