Watcha cookin'?

[m2711c]

green eggs and ham sam i am…

[abraham]

Tell me more.

[Fofo]

Work day doing chores around the house, so I just put together a quick meal, a base of tomato sauce (tomatoes, onion and garlic blended), then adding sliced mushrooms, chopped grilled bratwurst and a pack of gnocchi. Ready in about half an hour and so good!

But now I ate too much and don't feel like going back to keep working.

[skaredshtles]

The base is savory pecorino oatmeal.

Pecorino oatmeal, you say??

[nickwm21]

I need to try this savory oatmeal game…. A friend of mine was praising oatmeal with soy sauce the other day….


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[abraham]

Since I unfortunately have no cheese at the moment lunch was a bowl of oatmeal cooked with xo sauce, miso, chives and green onions.

[Dantheman]

Tell me more.

1 cup rolled oats, preferably toasted
1 cup water
1 tbs gelatin powder
1/2 cup finely grated pecorino

Add gelatin to water in a medium saucepan and bring to a simmer over med-low heat. Add oats and cook until almost all the liquid is gone. Add cheese and stir to combine. I usually salt to taste at the end since pecorino is salty.

Should work with parm, aged white cheddar, etc. 1:1 oats to water keeps the oats a bit al dente and not blown out. If you like risotto you'll love it.

[irul&ublo]

What does the gelatin do?

[Dantheman]

Gives it some extra body and helps stabilize the melted cheese emulsion. It's optional but recommended.

[nickwm21]

Huevos


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[criscam]

Crab cakes benny w bacon, roasted potatoes and a bloody for mama.



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[Supermoon]

No hollandaise?

[criscam]

No hollandaise?

I made it too soon then it hardened. Fucked that up but the effort was there.


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[Supermoon]

I made it too soon then it hardened. Fucked that up but the effort was there.


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Oh dang. I always think the timing of the poached eggs/hollandaise for eggs benny is one of the hardest brunch things to pull off.

[Dantheman]

Focaccia club sandos for mothers day. Roasted garlic aoli really put an exclamation point on it.

[MakersTeleMark]

Oh dang. I always think the timing of the poached eggs/hollandaise for eggs benny is one of the hardest brunch things to pull off.

https://docs.google.com/spreadsheets...#gid=403223600

[nickwm21]

https://docs.google.com/spreadsheets...#gid=403223600

Did you do a backwards pass on that CPM to define the free float?


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[OJ]

I made it too soon then it hardened. Fucked that up but the effort was there.


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Thermos

[billyk]

https://docs.google.com/spreadsheets...#gid=403223600

Or,

[plugboots]

JHC, I love hash browns.

[Dantheman]

Glorious.

[criscam]

Poor man burnt ends



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[MagnificentUnicorn]

JHC, I love hash browns.

That’s begging for melted raclette on top


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[shroom]

some onion gravy and a snausage

[leroy jenkins]

Eggs benny is a lot easier to nail if you separate the whites from the yolks and just poach the whites, then add the yolks when you plate it. Separating and keeping the yolks whole is a little tricky but if you fuck it up you just use another egg because it happens at the start and not right when you're finsihed and ready to eat.

That way you can focus on nailing the timing of the hollandaise.



Also, leftover chicken pot pie with eggs and bacon and maybe hollandaise (on the side) is fucking awesome for breakfast. Add a small filet oscar and some roasted potatoes and its just fucking heaven.