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Fire up the Melitta

[Linked Image]

Heat up a No. 3, add butter and leftover home fries

[Linked Image]

Crack an egg in the middle, season, two eggs all the better, before doing so can also add cheese, crumbled bacon or sausage, or ham

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Cover and cook egg until desired doneness, for me barely set, low fire for 3-4 min

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Meanwhile, slather toast copiously with margarine, cube, put on plate

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Slide potatoes and egg on top of toast

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Last edited by sse; 07/07/19.

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this enlarged pic makes my mouth water... wink

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Looks damn good👍

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You lost me at “margarine”.

Other than that, very nice!


If you take the time it takes, it takes less time.
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Originally Posted by ironbender
You lost me at “margarine”.

Other than that, very nice!

you could substitute bear grease for that


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Originally Posted by sse
Originally Posted by ironbender
You lost me at “margarine”.

Other than that, very nice!

you could substitute bear grease for that

👍👍


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I'll have to give that a try but I'll probably omit the toast.

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Toast on side for me and add in some diced sausage, ham, bacon etc. Maybe a little gravy over top and a dash or two of hot sauce before serving,


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One egg. Two pieces of bacon and a piece of dry bread. Toast hurts my mouth.

Glass of milk and you have breakfast.

Aint nobody got time for that other schit!


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Originally Posted by Jim_Conrad
One egg. Two pieces of bacon and a piece of dry bread. Toast hurts my mouth.

Glass of milk and you have breakfast.

Aint nobody got time for that other schit!



One egg, A couple pieces of bacon, and a biscuit for me.

Two cups of coffee and that's my idea of breakfast.

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newsflash, there's lots of ways to make breakfast guys...don't be boring


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that does look purty good.

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Originally Posted by sse
newsflash, there's lots of ways to make breakfast guys...don't be boring


Nope.
You are doing it wrong.


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Jim brush more it'll toughen up your gums.


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Originally Posted by FatCity67
Jim brush more it'll toughen up your gums.

LOL


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Originally Posted by Jim_Conrad
Originally Posted by sse
newsflash, there's lots of ways to make breakfast guys...don't be boring


Nope.
You are doing it wrong.

them home fries are crunchy, too, i'll run 'em through sieve for ya


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It aint my gums ya jackwagons.



I have the best teeth and gums on the 'fire.


Crunchy is a lame texture.


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What is it with you fly over folks and any food you can't gum to death.


"Maybe we're all happy."

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I could chew a whale in half......I just dont want to.

A toasted whale even.


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Actually, about the only place my hearing is any good is inside my melon.


When I eat crunchy foods.....all I can hear is crunching.


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I try to not indulge in this often, but it's my idea on the subject.

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that looks good


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One egg and a couple of pieces of bacon? Really? That's pretty lightweight.

If I go to the trouble it's going to be at least two eggs, four slices of thick cut bacon, two pieces of toast with butter, OJ and two cups of coffee.

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I have the metabolism of a geriatric sloth.


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Originally Posted by Jim_Conrad
I have the metabolism of a geriatric sloth.



i hope yer not a freak of nature


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Freakishly awesome.


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think i'll leave that right there


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[Linked Image]

[Linked Image]

[Linked Image]


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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breakfast...?


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Yup.


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Ok what is in the top picture???


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#1 Sliced pork tamale pan fried in butter until hot and crispy Jim Brown.

#2 Over easy eggs in butter with salsa verde ontop after flip.

#3 Combined with a dollop of Daisy SC.


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i suspected the top was tamale, did not recognize the eggs, thought those were tortilla


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Originally Posted by FatCity67
[Linked Image]

[Linked Image]

[Linked Image]

p.s. i'm jealous!


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Meh, you could make that.

Im just spoiled by a bounty of resources.

Originally Posted by sse
Originally Posted by FatCity67
[Linked Image]

[Linked Image]

[Linked Image]

p.s. i'm jealous!


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Margarine sucks.


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Originally Posted by Craigster
Margarine sucks.


“I Can’t Believe It’s Not Butter” is not too bad if your out of butter and already cooking and got to drive 22 miles to town to go get some more. 😬


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Originally Posted by chlinstructor
Originally Posted by Craigster
Margarine sucks.


“I Can’t Believe It’s Not Butter” is not too bad if your out of butter and already cooking and got to drive 22 miles to town to go get some more. 😬


True indeed. Kinda like bad coffee is better than no coffee.


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Originally Posted by chlinstructor
Originally Posted by Craigster
Margarine sucks.

“I Can’t Believe It’s Not Butter” is not too bad if your out of butter and already cooking and got to drive 22 miles to town to go get some more. 😬

“Out of butter”?

What does that mean? 🙄


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trolls


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Originally Posted by chlinstructor
Originally Posted by Craigster
Margarine sucks.


“I Can’t Believe It’s Not Butter” is not too bad if your out of butter and already cooking and got to drive 22 miles to town to go get some more. 😬


If I was going to use "I can't believe its Not Butter" that would mean I'd have to drive to the store to get it. Might as well just buy butter when I'm there, right?

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Originally Posted by Cheesy
Originally Posted by chlinstructor
Originally Posted by Craigster
Margarine sucks.


“I Can’t Believe It’s Not Butter” is not too bad if your out of butter and already cooking and got to drive 22 miles to town to go get some more. 😬


If I was going to use "I can't believe its Not Butter" that would mean I'd have to drive to the store to get it. Might as well just buy butter when I'm there, right?


Same here......I always have a tub of lard around should such an emergency arise.

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Smart Balance spread is excellent. Incredibly tasty.

At least it is on fresh hot banana bread up at my folks house.

Coffee tastes good up there too.


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Originally Posted by FieldGrade
Same here......I always have a tub of lard around should an emergency arise.


Lard is great for an emergency burn ointment and maybe wheel bearings.

Beyond that ,....... ??

Last edited by 284LUVR; 07/12/19.

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Dam Yankee's........they don't chit from shoe polish.

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Do ya eat lard on toast?


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No......I don't like toast.

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Lardonnaise

Gag


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Originally Posted by FieldGrade
No......I don't like toast.

Neither does J Con, self-professed freak of nature.


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made granola last night

[Linked Image]


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Made another batch of granola, d*mn i love this stuff...roasting nuts is tricky

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Damn look at them mad plating and picture skills.

I do love me some roasted nuts.


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when they are roasted just right the flavor and crunch are indescribable, but they are also easy to ruin

Last edited by sse; 08/08/19.

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from the pic, on top of luxurious 5% milkfat yogurt, honey, fruit...


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You ol’ nut roaster.


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Originally Posted by ironbender
You ol’ nut roaster.

and just like that the long knives are out again... cool


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And you even used parchment paper. You must be a Yankee. grin


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I make the piss out of granola in the fall during hunting and backpack season. My binder is honey...


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mine is for loafin around doin nuthin season

for hunting, i usually get the little dollar bags of peanuts, trail mix...sold at every gas station up north

Last edited by sse; 08/08/19.

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the mix shown consists of larger nuts, while there is honey in the mix to sweeten you can see it doesn't clump up at all


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Now that it's 'mater season, my favorite summer light breakfast is a Buzzed Tomato...

Cut a deep well in the stem end of a large tomato. S&P to taste.
Add minced fresh sweet basil. (Dried is okay, or any Italian spice mix)
Add a generous amount of your favorite cheese (Cheddar, fontina, gorganzola, bleu, or my fave asiago)
Nestle the tomato on a slice of toast.
Drizzle well with good olive oil.

Buzz in the m'wave for 60 seconds or until cheese is bubbly and the tomato is hot. Enjoy!

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Originally Posted by RockyRaab
Now that it's 'mater season, my favorite summer light breakfast is a Buzzed Tomato...

Cut a deep well in the stem end of a large tomato. S&P to taste.
Add minced fresh sweet basil. (Dried is okay, or any Italian spice mix)
Add a generous amount of your favorite cheese (Cheddar, fontina, gorganzola, bleu, or my fave asiago)
Nestle the tomato on a slice of toast.
Drizzle well with good olive oil.

Buzz in the m'wave for 60 seconds or until cheese is bubbly and the tomato is hot. Enjoy!

[Linked Image]

nice grub...indeed

fresh sweet basil. (Dried is okay

not really

Last edited by sse; 08/09/19.

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Originally Posted by FatCity67
And you even used parchment paper. You must be a Yankee. grin

dunno if you have the hillbillie cred to call me that


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Originally Posted by RockyRaab
Now that it's 'mater season, my favorite summer light breakfast is a Buzzed Tomato...

Cut a deep well in the stem end of a large tomato. S&P to taste.
Add minced fresh sweet basil. (Dried is okay, or any Italian spice mix)
Add a generous amount of your favorite cheese (Cheddar, fontina, gorganzola, bleu, or my fave asiago)
Nestle the tomato on a slice of toast.
Drizzle well with good olive oil.

Buzz in the m'wave for 60 seconds or until cheese is bubbly and the tomato is hot. Enjoy!

[Linked Image]

Put an egg in the middle and you’d really have something.


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just have a couple fried eggs on the side

Last edited by sse; 08/11/19.

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good breakfast this morning.

navy beans with cooked bacon, 2 over medium eggs on top and some home grown tomatoes and black coffee


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Near a Full English!


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Good grief...the Brits and their idea of breakfast. Ever hear of Alamite? It's what they butter their toast with. It came into being (vogue?) during the war when all they had to eat was the scrapings from beer barrels. Oh, it tastes like effing asphalt.

Now the Germans...THEY know how to make breakfast (Frühstuck).


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Nothing wrong with a full "Britfast" - even the Marmite. Eggs, sausage, baked beans, tomato, black pudding, mushroom...and a thin smear of Marmite on toast.


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The true devotees eat Marmite on toast with honey.


Black and Tan.......yuk!


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In what Universe do they "cube toast" ?

And then sit there and try and stab it with the fork?

Insanity.

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Originally Posted by Kenneth
In what Universe do they "cube toast" ?

And then sit there and try and stab it with the fork?

Insanity.

i'm insane


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BOOM!

After the morning constitutional i got a little hungry. Wife had some Frijoles de olla in the fridge so I whipped up some jalapeño onion refried beans and coffee. Wife decided that wasn't good enough and smashed out Huevos Rancheros.

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]


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Originally Posted by FatCity67
BOOM!

After the morning constitutional i got a little hungry. Wife had some Frijoles de olla in the fridge so I whipped up some jalapeño onion refried beans and coffee. Wife decided that wasn't good enough and smashed out Huevos Rancheros.

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

looks great...

look out for another visit to the constitution


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Gawd....they are gonna love you in a few hours!


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Hence the "Boom"


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thought i felt the ground shake


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Liver pudding for breakfast is the best breakfast you can ever have.

If you're too far north to like liver pudding, you're just too dam' far north! grin

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Carolina liver mush ?????


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Originally Posted by Leanwolf
Liver pudding for breakfast is the best breakfast you can ever have.

If you're too far north to like liver pudding, you're just too dam' far north! grin

L.W.

i'm so far north i'm south


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DUDE !!

I'd smash that !


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Creamed Eggs (Egg Gravy) and Biscuits.

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Egg gravy? WTF? Hells yes! Had to look that one up.

WITH BISCUITS?!?

Slamm that with lots o'hot sauce and you got whiteboy huevos rancheros grin laugh cool

DAMN!!!!!!!!!

Slap me a Jimmy Dean sausage patty under that as well.


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Most folks serve it on toast but you know me...

I also spiced it up with a little Cayenne.

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Fight the Power!


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My mom used to make it for dinner....on toast of course......

Good thing nobody told me it was poor folks' food because I loved it and still do to this day

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Originally Posted by FieldGrade
Creamed Eggs (Egg Gravy) and Biscuits.

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no fleas on that dog


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Thats a spicy meataball...


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si, si


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On mothers day I make poached eggs on spaghetti with toast.


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Originally Posted by chlinstructor
Originally Posted by Craigster
Margarine sucks.


“I Can’t Believe It’s Not Butter” is not too bad if your out of butter and already cooking and got to drive 22 miles to town to go get some more. 😬


But why would you have it in your house ?


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Originally Posted by ironbender
Originally Posted by chlinstructor
Originally Posted by Craigster
Margarine sucks.

“I Can’t Believe It’s Not Butter” is not too bad if your out of butter and already cooking and got to drive 22 miles to town to go get some more. 😬

“Out of butter”?

What does that mean? 🙄


RIGHT !!!!!

wink


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Originally Posted by Cheesy
Originally Posted by chlinstructor
Originally Posted by Craigster
Margarine sucks.


“I Can’t Believe It’s Not Butter” is not too bad if your out of butter and already cooking and got to drive 22 miles to town to go get some more. 😬


If I was going to use "I can't believe its Not Butter" that would mean I'd have to drive to the store to get it. Might as well just buy butter when I'm there, right?


Perzactly !!

You get it.


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[Linked Image]

[Linked Image]
[Linked Image]

[Linked Image]

Well [bleep] links not working still..

Last edited by rosco1; 10/31/19.
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Rosco1's Original Dukes Monte Cristos.

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[Linked Image from i540.photobucket.com]

[Linked Image from i540.photobucket.com]





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I like those.......a lot


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Thanks fats . What was I missing in the links?

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Could be one of many things Rosco. Shoot me a message if you want and we can see if we can solve it.


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Originally Posted by rosco1
[Linked Image from i540.photobucket.com]

[Linked Image from i540.photobucket.com]
[Linked Image from i540.photobucket.com]

[Linked Image from i540.photobucket.com]

Well [bleep] links not working still..


Rosco,

In this case, your links are missing the "s" for secure from the https: addresses


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[Linked Image from i.imgur.com]


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Originally Posted by New_2_99s


Rosco,

In this case, your links are missing the "s" for secure from the https: addresses


Thanks !

A #3 size Dutch baby

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nice DB...you've been doing your homework


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Yeah I can even season a skillet now lol. A lot of bad info out there on that one.

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Eyedeehoe.

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Ed, where did you ever find that old wood burner, it's in fantastic shape! When I was a young rooster growing up that's all my mother had, ours had a water heater on the side but it wasn't as nice as yours. We had no plumbing in the house.

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Oh my Ed, that's a thing of beauty !!


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Originally Posted by EdM
Eyedeehoe.

[Linked Image from hosting.photobucket.com]

evey time i've tried cooking on top of a wood burner the pan never got hot enough unless one of those discs was removed to expose the bottom of the pan directly to the heat. is that the only way it works?


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I wish I had a spot to put in a stove like that. Most of my cookware was made for one lol

Nuthin fancy for breakfast today

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Been a long, long time since I've seen one of those hinged, double covered waffle makers. Clear back in my military days in Texas 50 years, awesome!

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Originally Posted by Idaho1945
Been a long, long time since I've seen one of those hinged, double covered waffle makers. Clear back in my military days in Texas 50 years, awesome!

Dick


They’re time tested, even works on the camp stove when the power is out! Plus they’re like a functional piece of artwork.

The quality they made things with back then is incredible and worth preserving.

Vintage cast is getting harder to find at a decent price, looks like cast is getting trendy again.. Look in antique stores for an old waffle iron like that, I really like mine.

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Bacon, Onion and Brie egg pie.

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Nice!


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Originally Posted by FatCity67
Bacon, Onion and Brie egg pie.

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that looks good


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Originally Posted by rosco1
Originally Posted by New_2_99s


Rosco,

In this case, your links are missing the "s" for secure from the https: addresses


Thanks !

A #3 size Dutch baby

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i like mine a bit dark and crispy

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I have got to make me one of those Dutch babys.


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Originally Posted by FatCity67
I have got to make me one of those Dutch babys.

#8 - 3 eggs, 1/2 cup milk, 1/2 cup flour
#5 - 2 eggs, 1/3 cup milk, 1/3 cup flour
#3 - 1 egg, 1/5 cup milk, 1/5 cup flour

Sugar, vanilla, nutmeg to taste


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Originally Posted by sse
Originally Posted by FatCity67
I have got to make me one of those Dutch babys.

#8 - 3 eggs, 1/2 cup milk, 1/2 cup flour
#5 - 2 eggs, 1/3 cup milk, 1/3 cup flour
#3 - 1 egg, 1/5 cup milk, 1/5 cup flour

Sugar, vanilla, nutmeg to taste


Am I right in assuming the " #8 #5 #3 " refer to skillet size?

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Yes Charlie


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Thanks Paul.......gonna try my hand in the next day or two..

If it works out I'll post a pic.

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CI skillet # equals bottom diameter in inches?

Rule of thumb to add ~2” for top diameter?


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#3 - 1 egg, 1/5 .165 cup milk, 1/5 .165 cup flour

The above are the actual volume amounts, based on reducing them from the 3 egg version. I just eye-ball it using a 1/4 cup measure.

But, if you want to get fancy, you could weigh the contents of 1/3 cup flour using a digital kitchen scale, multiply that by .50 to get the weight of .165 volume of flour. Might try it just for the heck of it. Then, put that in the 1/4 cup measure to see how far down from the rim it looks, for future reference.

A serious baker does most stuff by weight.


Last edited by sse; 11/05/19.

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Originally Posted by sse
[Linked Image from i.imgur.com]

Handy chart. Do you have a link to it’s location?


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Originally Posted by sse
#3 - 1 egg, 1/5 .165 cup milk, 1/5 .165 cup flour

The above are the actual volume amounts, based on reducing them from the 3 egg version. I just eye-ball it using a 1/4 cup measure.

But, if you want to get fancy, you could weigh the contents of 1/3 cup flour using a digital kitchen scale, multiply that by .50 to get the weight of .165 volume of flour. Might try it just for the heck of it. Then, put that in the 1/4 cup measure to see how far down from the rim it looks, for future reference.

A serious baker does most stuff by weight.


Can you convert that to metric?

Asking for the hosers.


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no i just did a search, but i've seen it at a variety of sites over the years


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Quote
Can you convert that to metric?

I can because my scale converts between the two, but i'm not gonna

(commie socialist crap)

Last edited by sse; 11/05/19.

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Originally Posted by sse
Quote
Can you convert that to metric?

I can because my scale converts between the two, but i'm not gonna

(commie socialist crap)


Left jab by iron bender!

Don’t let these commie cookware users ruin your day sse 😜

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Good old Idaho breakfast, bacon, scrambled eggs, hash browns with homemade country gravy & a tall glass of cold milk.
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Dick

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Originally Posted by rosco1
Originally Posted by sse
Quote
Can you convert that to metric?

I can because my scale converts between the two, but i'm not gonna

(commie socialist crap)


Left jab by iron bender!

Don’t let these commie cookware users ruin your day sse 😜

he can see russia from his back door, probly a spy


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Originally Posted by Idaho1945
Good old Idaho breakfast, bacon, scrambled eggs, hash browns with homemade country gravy & a tall glass of cold milk.
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Dick

good eatin


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Cheesey taco meat egg scramble burritos togo w/coffee.


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Homemade multigrain bread with butter & vegemite !


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Originally Posted by sse
Originally Posted by rosco1
Originally Posted by sse
Quote
Can you convert that to metric?

I can because my scale converts between the two, but i'm not gonna
(commie socialist crap)

Left jab by iron bender!

Don’t let these commie cookware users ruin your day sse 😜

he can see russia from his back door, probly a spy

Settle down, Kaitlyn.


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Originally Posted by ironbender
Originally Posted by sse
Originally Posted by rosco1
Originally Posted by sse
Quote
Can you convert that to metric?

I can because my scale converts between the two, but i'm not gonna
(commie socialist crap)

Left jab by iron bender!

Don’t let these commie cookware users ruin your day sse 😜

he can see russia from his back door, probly a spy

Settle down, Kaitlyn.

OK, Mrs. Palin


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smile ya got me.


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Originally Posted by ironbender
smile ya got me.



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Hey BOYS situp, shutup and finish your food. grin

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apple cinnamon...nice touch


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that looks nice


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Weekend, huntin breakfasts !

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when in doubt, wrap...I always say


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Not a very photogenic dish, &/or my not so good photography, but his just rolls my eyes back in my head.

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Garlic & cheddar cheese grits, 2 over easy eggs poked open to stop them from cooking & a link of pork Boudin.

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Dutch Baby With Cranberry-Maple Compote

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LIKE !!!!


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For me the better question in, how to make my pants fit again.


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well that pancake was made with just two eggs, third cup flour, third cup milk...the cranberry-maple mixture was 'sugar-free'...LOL


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grilled western, classic American omelete...would love to hear how others do this...

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[Linked Image from i.imgur.com]

Last edited by sse; 03/22/20.

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Doesn't look too bad.


I learned quite recently the proper way to make one.


Used to cook the eggs first and then put the filling in the middle....then a flip.



Apparently thats not right.


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i don't think there's wrong way, and won't accuse you of finding it (not now anyway...LOL)

i fry the onions and ham for a bit first, add the egg mixture, cook for a bit, then in goes the tomato and cheese, fold however it works

Last edited by sse; 03/22/20.

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Yep. That was the way I saw it done on the You Tube.


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Looks good except for the yucky fennel.

I also like roasted bell peppers and or jalapeño peppers in my Western Omelet.

Like my omelets soft but not runny.


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great guess FC67, but that's not fennel, was wondering if someone would notice. my mother's secret ingredient, caraway seed, great flavor, along with Lawry's and black pepper

she would also slice in some green pepper, not red, and never scallions

you know this, but the american is never soft/runny, always well cooked, browned on the outside. french omelete per JP is soft, shiny and a bit custardy inside, not actually what you'd call runny he calls it 'loose'...I love it and can make it like that, but i don't often get the shape just right like he does

P.S. Ma never made one with just three eggs!

Last edited by sse; 03/22/20.

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I knew that was caraway!


I couldn't think of it......



Remsen made me buy some when he gave me his cabbage recipe.


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cool cool cool


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Well then.

Yes, Im always shooting for the perfect consistency. To the point now that the wife won't make mine if shes cooking them.

I never liked the way Mom made them and Dad liked his eggs over petrified. So I learned how to make omelette watching the Galloping gourmet.

Carryon.😁


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Originally Posted by FatCity67
Well then.

Yes, Im always shooting for the perfect consistency. To the point now that the wife won't make mine if shes cooking them.

I never liked the way Mom made them and Dad liked his eggs over petrified. So I learned how to make omelette watching the Galloping gourmet.

Carryon.😁


Played with water or milk or other crazy stuff to get that texture or consistency you want Fats? I suspect you have x 10 but figured I'd get your thoughts. I love omelettes and have played with them a bit...


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All we ate was omelettes in Home Ec class.


Went down at all times of day and made them.

Seems like we added a little water back then.


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Originally Posted by GregW
Originally Posted by FatCity67
Well then.

Yes, Im always shooting for the perfect consistency. To the point now that the wife won't make mine if shes cooking them.

I never liked the way Mom made them and Dad liked his eggs over petrified. So I learned how to make omelette watching the Galloping gourmet.

Carryon.😁


Played with water or milk or other crazy stuff to get that texture or consistency you want Fats? I suspect you have x 10 but figured I'd get your thoughts. I love omelettes and have played with them a bit...


Half n half and I kinda wing it depending on size of eggs. Im a big fan of carryover cooking and leave the omelette a little on the undercooked side take off heat and cover for a few minutes to firm up before removing from pan. Its a game though that my wife hates.


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Originally Posted by FatCity67
Originally Posted by GregW
Originally Posted by FatCity67
Well then.

Yes, Im always shooting for the perfect consistency. To the point now that the wife won't make mine if shes cooking them.

I never liked the way Mom made them and Dad liked his eggs over petrified. So I learned how to make omelette watching the Galloping gourmet.

Carryon.😁


Played with water or milk or other crazy stuff to get that texture or consistency you want Fats? I suspect you have x 10 but figured I'd get your thoughts. I love omelettes and have played with them a bit...


Half n half and I kinda wing it depending on size of eggs. Im a big fan of carryover cooking and leave the omelette a little on the undercooked side take off heat and cover for a few minutes to firm up before removing from pan. Its a game though that my wife hates.


Copy that. I do the same carry over...


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Water = flatter
Dairy products = puffier


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Originally Posted by 5sdad

Water = flatter
Dairy products = puffier

tha's why i add a bit of whole milk to an American style, not to a French style


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Originally Posted by sse

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Fennel seeds ?


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Originally Posted by sse
great guess FC67, but that's not fennel, was wondering if someone would notice. my mother's secret ingredient, caraway seed, great flavor, along with Lawry's and black pepper


Nice !!


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Originally Posted by FatCity67
Originally Posted by GregW
Originally Posted by FatCity67
Well then.

Yes, Im always shooting for the perfect consistency. To the point now that the wife won't make mine if shes cooking them.

I never liked the way Mom made them and Dad liked his eggs over petrified. So I learned how to make omelette watching the Galloping gourmet.

Carryon.😁


Played with water or milk or other crazy stuff to get that texture or consistency you want Fats? I suspect you have x 10 but figured I'd get your thoughts. I love omelettes and have played with them a bit...


Half n half and I kinda wing it depending on size of eggs. Im a big fan of carryover cooking and leave the omelette a little on the undercooked side take off heat and cover for a few minutes to firm up before removing from pan. Its a game though that my wife hates.


I generally add 1 Tbl spoon of liquid, per egg !


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I like an omelette to be done. What I really don't like is if the eggs were not completely beaten and while the majority of the egg is done, there is a pocket of unmixed white that is still snot.


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not itsnot


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Originally Posted by New_2_99s
Originally Posted by sse

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Fennel seeds ?


Caraway.


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Toasted buttered bun, fried egg, bacon, and melted hoop cheese with Duke's mayonnaise.

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You could find hoop cheese at every butcher/deli and larger Mom n Pop stores when i was kid. Haven't had it in decades. Must be mostly regional now.


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i bet that's good...don't know what hoop cheese is


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I guess hoop cheese is basically a very young cheddar. It is soft. mild and kind of rubbery. Like FC said it is generally found in smaller local stores. I generally like very sharp cheddars and other strong flavored cheeses but like hoop cheese too.


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Originally Posted by CWT
I guess hoop cheese is basically a very young cheddar. It is soft. mild and kind of rubbery. Like FC said it is generally found in smaller local stores. I generally like very sharp cheddars and other strong flavored cheeses but like hoop cheese too.


+1


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Hoop cheese is made from the milk of the vicious and highly maneuverable hoop snake. It is a rare delicacy in that the milk must be collected while the snake is rolling, a task difficult in itself, but made more difficult by the danger involved should the snake deviate from its path of pursuit of the targeted individual to attack the milker instead.


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LOL


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The threat is real.



Made a "proper" omlette yesterday.


It was good.


Even used some sysco American cheese. Cause this is America.


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Pffht, sysco, the costco of the food industry !


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Its a weakness.............



I love that big assed block of American cheese.


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k now i get it, govt cheese


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Its in my DNA to be drawn to GOVT cheese.


In fact.....its hard to drive by the Commodity store on the rez.


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LOL


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My grandfathers "camp omelette", basically start like scrambled egg, set bottom of pan & under the broiler till browned up.

Scramble had onion, bacon & heavy cream.

[Linked Image from i.imgur.com]

Serve big portion, 2 pieces of winnipeg rye toast n jam of choice.

Mmmm good.


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Originally Posted by New_2_99s
My grandfathers "camp omelette", basically start like scrambled egg, set bottom of pan & under the broiler till browned up.

Scramble had onion, bacon & heavy cream.

[Linked Image from i.imgur.com]

Serve big portion, 2 pieces of winnipeg rye toast n jam of choice.

Mmmm good.

nice


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ugly pics are not allowed in this thread, those are relegated to what i had for dinner thread...thank you for your cooperation


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Originally Posted by New_2_99s
My grandfathers "camp omelette", basically start like scrambled egg, set bottom of pan & under the broiler till browned up.

Scramble had onion, bacon & heavy cream.

[Linked Image from i.imgur.com]

Serve big portion, 2 pieces of winnipeg rye toast n jam of choice.

Mmmm good.

What's Winnipeg rye? Does it resemble pumpernickel?


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No, it's a light rye bread.

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Brunch ?

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Sausage biscuits

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Originally Posted by CWT
Sausage biscuits

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those look fantastic


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Originally Posted by New_2_99s
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Brunch ?

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add sugar to my diet...let me count the ways

i would be lettin out a notch or two on the belt


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Nah, stayin trim ... ish !

Big Jim says I've got worms, from all the under cooked meat, I eat !

grin


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Actually, just had a slice of that Banana bread, loaded with butter !

wink

Damn, it's good.


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Blueberry pancakes, grade A dark amber, sausage with extra sage.

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love that


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"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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