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[Rolan7]

I assume some kind of fried ground-up potato, what we'd call hashbrowns.  Though the French one sorta looks like an oatmeal cookie, or especially thick blob of oatmeal.

[Elu]

I must ask, how do you manage to cook a fried breakfast every morning without getting out of the bed at 5:00?

It looks like you'll need to use at least two to three pans (one for bacon, sausage and eggs, one for beans, one for tomatoes and other veggies), not to mention the difficulty of timing everything's cooking so you end up with everything equally warm.

I usually go for what I call the "Student Breakfast": coffee, foamy milk, a couple cookies and maybe some rusks&jam.
When I try to make a somewhat more consistent breakfast with pancakes, eggs and what probably is not really bacon, I end up needing at least one hour just for that, so what is your british/american secret?

[martinuzz]

Careful, the EU might sue you for calling something a student breakfast that doesn't have at least 4% student in it.

[Sappho]

I must ask, how do you manage to cook a fried breakfast every morning without getting out of the bed at 5:00?

It looks like you'll need to use at least two to three pans (one for bacon, sausage and eggs, one for beans, one for tomatoes and other veggies), not to mention the difficulty of timing everything's cooking so you end up with everything equally warm.

I usually go for what I call the "Student Breakfast": coffee, foamy milk, a couple cookies and maybe some rusks&jam.
When I try to make a somewhat more consistent breakfast with pancakes, eggs and what probably is not really bacon, I end up needing at least one hour just for that, so what is your british/american secret?

..."More than one pan?"



To make a big breakfast like this, I throw in any meat/potatoes, then add veggies when they're close to done, then toss in the eggs last, beans at the same time, since both cook up quickly. I admit I use a separate pot for beans when I cook them, but the whole thing only takes about 15 minutes to prepare, really.

[martinuzz]

We Dutch have exquisitly boring breakfast and lunch. Just bread with toppings, with coffee / tea / milk / juice. Maybe some eggs or a tosti. Actual cooking is a dinner only thing over here for most people.
Breakfast cereals are popular too. Bad habit. Way too much sugar.

[Arx]

My version of a fried breakfast would be eggs, bacon, and maybe a tomato with toast, which is really easy - bacon in pan, cook, shuffle aside, egg in pan, possibly tomato in pan, cook, toss onto concurrently made toast, about fifteen minutes.

In practice I just eat a bowl of oats or protein cereal depending on the weather and my mood.

[birdy51]

Midwest breakfast usually involves eggs, potato hash browns, sausage and toast; usually with butter or a homemade jam. It works for me!

[Sirus]

I just grab a breakfast bar or something, because I have maybe ten minutes to get ready in the morning :/

[Avarice]

I eat nails for breakfast, without any milk.

[Akura]

Given how much added iron they put in "healthy" cereals, that might actually be a correct statement.

[Levi]

I must ask, how do you manage to cook a fried breakfast every morning without getting out of the bed at 5:00?

It looks like you'll need to use at least two to three pans (one for bacon, sausage and eggs, one for beans, one for tomatoes and other veggies), not to mention the difficulty of timing everything's cooking so you end up with everything equally warm.

I usually go for what I call the "Student Breakfast": coffee, foamy milk, a couple cookies and maybe some rusks&jam.
When I try to make a somewhat more consistent breakfast with pancakes, eggs and what probably is not really bacon, I end up needing at least one hour just for that, so what is your british/american secret?

..."More than one pan?"



To make a big breakfast like this, I throw in any meat/potatoes, then add veggies when they're close to done, then toss in the eggs last, beans at the same time, since both cook up quickly. I admit I use a separate pot for beans when I cook them, but the whole thing only takes about 15 minutes to prepare, really.

When I retire, I'm going to eat that for breakfast everyday. 

Except I'll pull the stems off the tomato first, because I'm not a savage.   

[Avarice]

You'll hate cleaning and constantly seasoning a cast iron pan. Fucking love those things for omelets though.
Looks like one would fry the items then put in the oven after.
The eggs are unevenly cooked too classic white people

[Trekkin]

I made gravlax for the first time today (or rather, it finished curing today) and while I didn't mess up as badly as I'd feared, it ended up slightly mangled from knives I had previously assumed were sharp. Any suggestions for good, reasonably inexpensive knives for thinly slicing fish would be very much appreciated.

[Rolan7]

I'm aware of some of the most infamous nordic fish-dishes, but I never heard of this one or why it would ruin knives.
Not that I'm judging, given what I was on the fence about sharing...

So there's a local company in my state which sells, mm, Southern... meats.  Despite my vegetarian inclinations, I'm a big fan of their "liver pudding".  It's local, it's something most people don't eat, it's healthy.
Heh.  Eco-logicial and eco-nomical at once.

So a week ago I tried something called C-Loaf.  I don't know where they got that name, but whatever.  It's...  basically pork stomachs.  Glued together with gelatin and gluten, with vinegar for... flavor.

The same company's liver pudding is basically a block of crumbly-dry organ meat that keeps pretty well.  When I get a protein craving, mm, it really does satisfy it.  It's kinda a wonderfood and I always have to stop myself from eating too much at once.  #AlmostVegetarianProblems

These jellied pork stomachs are not that.  Oh, they spice it up a little, though that's mostly the vinegar (lame sense of smell, still).  It helped with protein cravings, but didn't taste nearly as good.  I had to finish it today when my power went out, since it probably near end-of-life anyway.

Here's the thing:  It took me an entire weak to realize...  I was basically eating pickled hot dogs.
I thought I was sacrificing my resilient taste buds for a good cause, but people *do* eat pork stomachs.  Constantly!  Heh!
So yeah uh that's back off the menu.  Back to liver.  Maybe I'll try tripe, gross as it looks, assuming it does have protein.

[Trekkin]

I'm aware of some of the most infamous nordic fish-dishes, but I never heard of this one or why it would ruin knives.
Not that I'm judging, given what I was on the fence about sharing...

Gravlax is just salmon cured with a dry brine of salt and sugar (and wrapped in dill, or pine needles); it's not nearly as unusual as some of the fermented fish, but it is really delicate. Thus why my knives made a mess of it.