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New On Breakfast
As noted elsewhere, breakfast is a very important meal. Missing breakfast has a far more deleterious effect on my day than does missing, say, lunch.

Normally I try to have a couple of slices of toast with Frank Cooper's strong English marmalade, followed by a bowl of high-fibre cereal. I may substitute this for a nice bacon sandwich with HP sauce, but that's a naughty treat to be savoured infrequently.

If I'm staying in a suitably posh establishment, I'm really rather partial to the colonial breakfast dishes that originated in the Raj - dishes like kedgeree, devilled kidneys, and so on.

[link|http://www.bbc.co.uk/food/recipes/database/kedgeree_65962.shtml|http://www.bbc.co.uk...geree_65962.shtml]
This is a very good kedgeree recipe. As it's from one of the Two Fat Ladies, be prepared for it to be utterly delicious and about 10,000 calories. Per mouthful.

[link|http://www.bbc.co.uk/food/recipes/database/fullenglishbreakfast_71200.shtml|http://www.bbc.co.uk...kfast_71200.shtml]
This is NOT a good recipe for a full English breakfast. Full English breakfasts do NOT come with Greek yoghurt. They come with HP sauce.

For a sensible breakfast, see [link|http://en.wikipedia.org/wiki/Full_English_breakfast|http://en.wikipedia....English_breakfast]


Peter
[link|http://www.debian.org|Shill For Hire]
[link|http://www.kuro5hin.org|There is no K5 Cabal]
[link|http://guildenstern.dyndns.org|Home Page - Now with added Zing!]
New But isn't that kedgeree a corruption?
The [link|http://www.outlawcook.com/Page0217.html|original kedgeree] had only fresh seasonings but it became traditional to add curry powder (curry powder is an English invention). This lady is double corrupting it by using the Indian garum masala instead of English Madras curry powder.
[link|http://www.aaxnet.com|AAx]
New Indeedy.
But garam masala has a less overpowering flavour than regular British curry powder.


Peter
[link|http://www.debian.org|Shill For Hire]
[link|http://www.kuro5hin.org|There is no K5 Cabal]
[link|http://guildenstern.dyndns.org|Home Page - Now with added Zing!]
New Re: On Breakfast
- Cheerios and milk with a juice on the side
- Denny's "Grand Slam" breakfast
- last night's left over deep dish pizza
- Belgian waffles with Redi-Whip squirted from the can

lincoln

"Windows XP has so many holes in its security that any reasonable user will conclude it was designed by the same German officer who created the prison compound in "Hogan's Heroes." - Andy Ihnatko, Chicago Sun-Times
[link|mailto:bconnors@ev1.net|contact me]
New YAN breakfast freak - moi.
(Although my only ~diurnal clock may cause that to occur most anytime) Agree entirely re the merely pedestrian aspect of - Never 'running on Empty', as well. Skip anything, but not desayuner, Idiot!

Bangers! At least versions as interpreted in this US county: light-skinned as well as light hued, not over-spiced - thus a delightful complement to eggs to one's pref. I imagine there are n- recipes in the land of origin, about which nuance I am iggerant, but I never had an awful one in UK - so I guess that The Public keeps certain foods ~honest (?)

But for periodic indulgence, I'll go with Eggs Benedict, the traditional with 'Canadian' bacon (though the best such products I ever have eaten - came from or, while in Denmark).

No comparison of genuine Danish-raised and any other source I've encountered. Best-ever I recall: in a Bn'B in Harwich! before taking ferry, with car --> Esbjerg: ham from Dk, that is. Of course too, there are many ways to screw up mere Hollandaise - and the MBA-chefs of the world add thickeners so as to avoid the batch-to-order. We need not speak of the Bowdlerizers.

As to what 'bed' you choose for the above - far better than the 'English' muffin (which may be neither English nor a muffin).. are some less-dense confabulations whose composition I foolishly failed to seek out.

[set ambience]
Anyway.. a proper job of the above + Mimosa made with authentic Champagne in crystal -- all with suitable company from prior to that break-fast-ing: surely ranks right Up There with, say..

Winging a slavering Capitalist with a backpack full of extorted funds, in full chat.?. with your Weatherby Magnum - as he lopes across the moors with his swag.
[/set ambience]



Now, BOTH in the same morning -?!- local Nirvana.


MMmmmmmmmmoi
New egg mcmuffin n ham with orange soda and 20/20 is yer fav?
actually a hollandaise is extremely difficult to get right, I prefer my orange juice separate from my bubbly for breakfast. Danish ham is exquisite but hungarian canned bacon is the best for rashers. Havnt seen it anywhere outside of Alaska. Good choice for a balanced meal.
thanx,
bill
when I was young I envisioned myself as the embodiment of Trinity, Now I realize I have turned into the Bambino
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Meh. Breakfast food is my fav, but usually skip it.
Ironic but true. My first intake is usually a Power Bar about 10 AM.

I love breakfast foods, but they put me to sleep. Best time, therefore, is 10 PM. :)
New BASTARDS !!! Fried eggs and bacon!
Like Fu-Bob, I like the food, but not eating first thing in the morning (given the choice, I prefer to sleep those few minutes more, in stead). Except possibly on weekends, when you can turn it into a leisurely "brunch".

But now, you Breakfast freaks have made me so hungry I gotta go whip up a midnight snack; didn't I see most of that packet of bacon still in the fridge earlier tonight...?

See you in a while.


   [link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
You know you're doing good work when you get flamed by an idiot. -- [link|http://www.theregister.co.uk/content/35/34218.html|Andrew Wittbrodt]
New Semi-vegan alternative to sausage
I've found palatable the Morningstar Farms "sausage patties".. there are others with even 'cleaner' ingredients -- but I find their seasoning, texture acceptable -even welcome- subs for [gawd Knows what is in] sausage.

(They aren't cheaper than sausage, natch.)

moi
New Those are pretty good.
Even better are the Boca bratwurst and smoked sausage alternatives.
Regards,

-scott anderson

"Welcome to Rivendell, Mr. Anderson..."
New More Breakfast
I prefer a light breakfast. The only time I eat a conventional American breakfast (sausages, bacon, fried eggs) is when I'm on trips (seldom) and I don't appreciate the instant weight gain.

My current breakfast, [link|http://www.aaxnet.com/clove/recipes/bbr_chakchouka.html| Chakchouka], actually has sausage and egg, but a small amount of saussage and the egg is poached (much less grease). very tasty. The recipe in the link is my synthesis of a half dozen recipes from North Africa.

Let me know if my recipe format causes any problems with the browser you are using.
[link|http://www.aaxnet.com|AAx]
New s/",in=inch/", in=inch/ in Note 4
Very nicely done page!
Alex

"Don't let it end like this. Tell them I said something." -- last words of Pancho Villa (1877-1923)
New Looks beautiful on Mozilla Win32.
Very nicely done! It sounds like a nice recipe too.

One question though: Sometimes the ingredients are in CAPS, and sometimes in Caps and sometimes neither (e.g. Eggs in 6.). I think the Caps format looks best, but I'm not sure if I'm missing something about the format.

Cheers,
Scott.
New UPCASE vs. Capitalized
This is a convention I invented years ago for my own convenience. The first time an ingredient is handled it is in UPPER CASE. Subsequent handlings are Capitalized. This allows me to see at a glance whether I'm missing steps, since I'm often distracted by other things when following a recipe.
[link|http://www.aaxnet.com|AAx]
New Anything else in that directory?
You've talked enough about food I want to try some of your other recipes. (This one I'm probably going to try this weekend.) But the directory doesn't allow browsing. So ... anything else in it yet?
===

Implicitly condoning stupidity since 2001.
New Only other thing I have in html right now . .
. . is the vegetarian version of my sauerkraut soup. There will be other stuff pretty soon and I'll put a temp index up to allow access.

I'm pretty annoyed about the sauerkraut soup. My tradition is to make a couple gallons on the first weekend of the year with heavy and continuing rain. So far we haven't had such a weekend this year.
[link|http://www.aaxnet.com|AAx]
New Full English
He forgot the tomato and black pudding also.

Though mostly the tomato. Never quite developed the taste for black pudding.
If you push something hard enough, it will fall over. Fudd's First Law of Opposition

[link|mailto:bepatient@aol.com|BePatient]
New Everyone knows
that a proper full English breakfast is enjoyed at a greasy spoon and is served with a pint mug of proper strong tea with two sugars.

The whole costing no more than three pounds.


Peter
[link|http://www.debian.org|Shill For Hire]
[link|http://www.kuro5hin.org|There is no K5 Cabal]
[link|http://guildenstern.dyndns.org|Blog]
New True enough.
And the strong tea is probably my favorite part. Noone knows how to make proper tea outside of the UK. (sure, exceptions will be provided; but those exceptions were probably trained in the UK)
If you push something hard enough, it will fall over. Fudd's First Law of Opposition

[link|mailto:bepatient@aol.com|BePatient]
New What is this "black pudding" of which you speak?
Regards,

-scott anderson

"Welcome to Rivendell, Mr. Anderson..."
New Whenever that name has come up
I've found self prompted not to want to hear any details of the ingredients.

Someday, maybe.
New AKA blood pudding.


Peter
[link|http://www.debian.org|Shill For Hire]
[link|http://www.kuro5hin.org|There is no K5 Cabal]
[link|http://guildenstern.dyndns.org|Blog]
New not for you lad
[link|http://www.pastrywiz.com/archive/blackpi.htm|http://www.pastrywiz...chive/blackpi.htm]
1 lb Pig's liver
1 1/2 lb Unrendered lard, chopped
120 fl Pig's blood
2 lb Breadcrumbs
4 oz Oatmeal
1 Medium onion, chopped
1 ts Salt
1/2 ts Allspice
1 Beef casings
tasty stuff
thanx,
bill
"You're just like me streak. You never left the free-fire zone.You think aspirins and meetings and cold showers are going to clean out your head. What you want is God's permission to paint the trees with the bad guys. That wont happen big mon." Clete
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New Sounds nasty.
I wouldn't eat something like that even back when I was eating meat. :-P
Regards,

-scott anderson

"Welcome to Rivendell, Mr. Anderson..."
New It's not that bad, however...
...I ate a lot less of it once I knew what was in it :)

My Dad used to cook it up occasionally on a Sunday when I was a kiddie - he'd cook it in a frypan with slices of apple, and top it off with a light sprinkling of raw sugar.

I don't know if this is the done thing for black pudding, or just my Dad's idea. Either way, it worked - quite tasty, says my 20-odd-years-ago memory of it.
John. Busy lad.
New I'll take your word on it...
Anything with that much blood and lard in it isn't passing my lips voluntarily.
Regards,

-scott anderson

"Welcome to Rivendell, Mr. Anderson..."
New Thats the evening prep.
Breakfast prep is to just fry it up in the bacon drippings, iirc.
If you push something hard enough, it will fall over. Fudd's First Law of Opposition

[link|mailto:bepatient@aol.com|BePatient]
New Some people eat it twice a day? Oh boy.
John. Busy lad.
New Always must try new things.
That one just didn't catch.

Philly scrapple, however, is just as nasty on the ingredient list but I've kindof developed a taste for it. Its occasional, as I prefer pork roll now (another philly fave).
If you push something hard enough, it will fall over. Fudd's First Law of Opposition

[link|mailto:bepatient@aol.com|BePatient]
New Ah, "Who Stole the Kishka?"
Asins desas vairakas valodas:

Morcilla (lamb) is a classic Spanish
...morcillas - If you can't find the Spanish type the Italian biroldo or Portugese mourcilha (sp?) can be substituted.

Definition: Also known as blood pudding and as black pudding, or drisheen or blood sausage in English-speaking countries

Navajo Blood Sausage (sheep)
...uses the materials at hand, whether oatmeal, wheat, rice or barley. In the Southwest, it\ufffds cornmeal.

Creole Blood Sausage -Boudin Cr\ufffdole (pork)A French Carribean Christmas Recipe

in Holland,look for Bloedworst

Kiska or "Kiszka" blood sausage made with pork and barley, a Polish favorite (as in "Who Stole the Kishka?"- the famous Walt Solek tune)

A Chinese recipe calls for these ingredients:
Heilongjiang Dishes
White Meat, Blood Sausage

...add a paste made of salte, MSG, Sharen, cassia bark, qibiangui, zikou and cloves pour into the intestine, tie up the end, drop into boiling water, simmer ...
[link|http://www.latviansonline.com/forums/forum8/index.pl?read=1519|Link].

Good stuff!
Alex

"Don't let it end like this. Tell them I said something." -- last words of Pancho Villa (1877-1923)
New Re-read the forum title, please
This is Epicuria and Health, not Epicuria or Health.

Please tell me when my arteries can come out of hiding.

Cheers,
Ben
To deny the indirect purchaser, who in this case is the ultimate purchaser, the right to seek relief from unlawful conduct, would essentially remove the word consumer from the Consumer Protection Act
- [link|http://www.techworld.com/opsys/news/index.cfm?NewsID=1246&Page=1&pagePos=20|Nebraska Supreme Court]
New Arteries
Read an article the other day that mentioned recent medical testing shows walnuts as the most effective softner for arteries. Seems they have a unique blend of oils best suited to the job. Not sure just how much abuse they can counter, but I have increased my walnut consumption.
[link|http://www.aaxnet.com|AAx]
New Here is a version you can have
great stuff!!
[link|http://blackadder.eng.monash.edu.au/~pat/scripts/blackadder_series.2|http://blackadder.en...ackadder_series.2]
thanx,
bill
"You're just like me streak. You never left the free-fire zone.You think aspirins and meetings and cold showers are going to clean out your head. What you want is God's permission to paint the trees with the bad guys. That wont happen big mon." Clete
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
     On Breakfast - (pwhysall) - (32)
         But isn't that kedgeree a corruption? - (Andrew Grygus) - (1)
             Indeedy. - (pwhysall)
         Re: On Breakfast - (lincoln)
         YAN breakfast freak - moi. - (Ashton) - (1)
             egg mcmuffin n ham with orange soda and 20/20 is yer fav? - (boxley)
         Meh. Breakfast food is my fav, but usually skip it. - (FuManChu)
         BASTARDS !!! Fried eggs and bacon! - (CRConrad)
         Semi-vegan alternative to sausage - (Ashton) - (1)
             Those are pretty good. - (admin)
         More Breakfast - (Andrew Grygus) - (5)
             s/",in=inch/", in=inch/ in Note 4 - (a6l6e6x)
             Looks beautiful on Mozilla Win32. - (Another Scott) - (3)
                 UPCASE vs. Capitalized - (Andrew Grygus) - (2)
                     Anything else in that directory? - (drewk) - (1)
                         Only other thing I have in html right now . . - (Andrew Grygus)
         Full English - (bepatient) - (16)
             Everyone knows - (pwhysall) - (1)
                 True enough. - (bepatient)
             What is this "black pudding" of which you speak? -NT - (admin) - (13)
                 Whenever that name has come up - (Ashton)
                 AKA blood pudding. -NT - (pwhysall)
                 not for you lad - (boxley) - (9)
                     Sounds nasty. - (admin) - (5)
                         It's not that bad, however... - (Meerkat) - (3)
                             I'll take your word on it... - (admin)
                             Thats the evening prep. - (bepatient) - (1)
                                 Some people eat it twice a day? Oh boy. -NT - (Meerkat)
                         Always must try new things. - (bepatient)
                     Ah, "Who Stole the Kishka?" - (a6l6e6x)
                     Re-read the forum title, please - (ben_tilly) - (1)
                         Arteries - (Andrew Grygus)
                 Here is a version you can have - (boxley)

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