Breakfast

[baboon]

What brand of waffle maker is that ,
They are hard to find

Estate sales are your friend. I think it’s a GE. The plates reverse to flat good for doing 2 pan cakes at once, or grill pressing a sammich like a Rueben.

 

[baboon]

Eggo waffles and bacon this morning,

Never did like Eggo Waffles. Never like freezing waffles. A batch of batter makes 2 whole waffles and a dog waffle. I’d eat a cold waffle if it ain’t hard.

 

[innominate]

To much flour add more milk. Your biscuits look good, they scratch?

Yeah, I added more milk. Maybe in reality I didn't add too much flour. It was just thicker initially that I thought it would be. The biscuits are the Pillsbury Grand frozen. They are decent. I didn't want to tackle too much with my first attempt at biscuits and gravy.

 

[Axxe55]

Yeah, I added more milk. Maybe in reality I didn't add too much flour. It was just thicker initially that I thought it would be. The biscuits are the Pillsbury Grand frozen. They are decent. I didn't want to tackle too much with my first attempt at biscuits and gravy.

Looked like a good effort for your first time.

 

[baboon]

Yeah, I added more milk. Maybe in reality I didn't add too much flour. It was just thicker initially that I thought it would be. The biscuits are the Pillsbury Grand frozen. They are decent. I didn't want to tackle too much with my first attempt at biscuits and gravy.

I like to cook my gravy at least 30 before serving it. With the new house came an electric stovetop. Electric takes lots of memorizing where about you set it for what. I pretty much have eggs dialed in. I do have one large element that can run away if it turned up to high.

Sausage gravy
1# roll sausage
about 1/3 cup flour
milk as needed
pepper
Shortly after the meat hits the pan I start adding flour & working it in. I think it helps if breaking the sausage down to finer pieces.I also want to cook the flour not to get that raw flour taste. If it browns on the bottom of the pan it just needs to be worked free with cooking with the milk.

I like heavy cream in my white russians, coffee & cream soups, and I like half & half in coffee & soups + a few other things. SOS & sausage gravy needs milk or canned milk. I always have some canned milk on hand for just in case.

 

[bbbass]

Wifey made bacon & eggs this morning. She's discovered the best way to cook bacon is on the broiler pan and her bacon cooking has gotten a lot better. Don't tell her I said that

Bacon. BAcon! BACON!!!!!

But bacon is more $$/lb than steak!

I'm making Potato/leek soup and it calls for bacon bits... fortunately I have some Costco real bacon crumbles in the freezer. My DIL gets them for us.

I din't know you can cook bacon wrong. I like mine crispy, not limp (that's what SHE said). But frying on the stove is such a PITA, so I do it up in the micro. Lots of paper towels to soak up the grease, easy cleanup, no stove or hot splatter.

 

[bbbass]

I had some leftover pizza and coffee for breakfast.

You almost got it right...


Leftover pizza and your fav ice cold beer = Breakfast of Champions!!

 

[bbbass]

I do enjoy a bacon grease basted eggs. Brown butter eggs are my preference. I like eggs just about any way except raw. In my old age I don’t mind slightly running whites.

Raw egg, OJ, milk or cream, and a hit of vanilla. Stir up briskly or use blender.

 

[baboon]

Raw egg, OJ, milk or cream, and a hit of vanilla. Stir up briskly or use blender.

I wouldn't dirty the blender for that.

 

[innominate]

Looked like a good effort for your first time.

I was happy with it for being the first try. I was a little heavy handed with salt but it wasn't bad.

I like to cook my gravy at least 30 before serving it. With the new house came an electric stovetop. Electric takes lots of memorizing where about you set it for what. I pretty much have eggs dialed in. I do have one large element that can run away if it turned up to high.

Sausage gravy
1# roll sausage
about 1/3 cup flour
milk as needed
pepper
Shortly after the meat hits the pan I start adding flour & working it in. I think it helps if breaking the sausage down to finer pieces.I also want to cook the flour not to get that raw flour taste. If it browns on the bottom of the pan it just needs to be worked free with cooking with the milk.

I like heavy cream in my white russians, coffee & cream soups, and I like half & half in coffee & soups + a few other things. SOS & sausage gravy needs milk or canned milk. I always have some canned milk on hand for just in case.

Since it was just me I used half a roll and started with sprinkling a table spoon of flour once the sausage was done. I've made a roux before so in my head I was thinking I would see the start of a gravy once I mixed in the flour. When that didn't happen I added more flour. That's when I realized the flour was sticking to the sausage because there wasn't enough liquid. So I started adding milk. I added to it till it didn't have that floury look. It didn't taste floury. I would liked to have gotten it a little browner. But I think that is just the dark roux demon in my head talking to me


ETA. The white Russian reminds my of one of my best friends. He can be a little high maintenance. He liked white russians. Nothing wrong with that. But trying to sneak all that in for an LSU game in the early 90's was not easy. One of my other buddies was going to the concession stand and asked if anyone needed anything. Don't know if you've every been to Tiger stadium but it can be loud. I don't know why but as my friend was standing and yelling "get me some milk!" a hush came over the crowd. Everyone within ear shot looked his way. For the rest of the game anytime someone walked down the steps they would turn around and ask if anyone needed anything. Then you'd hear calls for milk all across the section. Lol