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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Breakfast for six days
Date: Sat, 7 Dec 2024 18:53:21 +0000
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On Sat, 7 Dec 2024 17:05:22 +0000, clams casino wrote:

> On 12/6/2024 5:46 PM, dsi1 wrote:
>> 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.
>
> The pineapple all locally sourced, yep.
>
> 🍍*⁠.⁠✧
>
>> Here's a pesto, cheese, and goat cheese, pizza. Maybe there's some dried
>> tomatoes on it too.
>>
>> https://photos.app.goo.gl/DmAj7YskFG3LYqHq6
>
> Handsome pie!
>
> I salute the use of parchment paper too - over a baking stone or steel?

It was a steel pan. The pie was cooked in a Ninja Air Fryer. It performs
well for pizza because the elements are so close together. It's been
replaced with a bigger one though.
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