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From: clams casino <cc@invalid.cc>
Newsgroups: rec.food.cooking
Subject: Re: Breakfast for six days
Date: Sat, 7 Dec 2024 10:05:22 -0700
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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!

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