My aesthetic — both as it pertains to food and in general — can best be described as “horny raccoon”. Though I have been known to mess with a tasting menu, I am fully sincere in my love for processed delights such as burger cheese and devon, and will continue to champion chefs and food personalities with similar dispositions.
Tagged With breakfast
Cheese is good way to upgrade a mediocre scramble — heck, it’s a good way to upgrade a mediocre anything — but it can also be used to elevate, rather than obscure. The following luscious creamy cheeses work much like a good backup singer; they accentuate the eggs while only pulling focus at choice moments.
As a writer of food-things and lover of breakfast foods (at non-breakfast times), I have eaten many an egg. I don’t know that there is a preparation I don’t enjoy, but a sunny side up egg, fried in olive oil until the edges are crispy ranks very high on my list. I didn’t think there was much improving on the method, until I read about Melissa Clark frying herbs directly in the whites on Food52.
Of all the old-school parenting tricks I learned from my grandmother, who raised eight kids including me, one stands out as a lifesaver: Set the table before going to bed at night. This way, when anyone in your household wakes up, even if at staggered times, they'll have their place at the family table waiting for them — no need to crash around the kitchen opening every cabinet and drawer looking for a spoon, a mug or Grapenuts.
I am two things in the morning: angry and nauseated. I have always been this way, even as a youth, which made getting to physical chemistry at 7am all the more difficult.
Frying an egg for breakfast was simply not an option, but I’d be so hungry during lecture that I’d end up eating my lunch (usually a ham sandwich) for breakfast. Then it hit me: why didn’t I just make two ham sandwiches?
Potato chips are usually thought of as a lunchtime companion -- a crunchy side to your sandwich or wrap -- but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.
In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavour, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg dish, even scrambles.
For the most custardy, creamy, flavourful scramble — that comes together in mere minutes — you need to increase your yolk content.
If you're reading this in a bleary-eyed haze wondering where the morning went, there's a pretty good chance you need to rethink your waking up ritual. The way you spend the first 60 minutes of each morning can have a profound affect on the rest of the day -- especially on Mondays when any sane person would rather be in bed. Here are seven morning routines that will help you to start the day on the right foot.
Hello and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. This week we're taking a very British thing — the "fry up" or "full English" — and putting a spin on it by turning it into a casserole.
Mother's Day will be here very soon, and with it the expectation of some sort of brunch-y meal, lovingly prepared for the maternal figure(s) in your life. If you are the sort of offspring/partner who possesses a giant heart but no real kitchen skills, do not fret, you can still serve Mama an excellent morning meal in the comfort of your own home.
Disclaimer: This isn't so much a "tiny hack" -- a tag we at Lifehacker use for simple tricks -- so much as a "tiny pleasure." It's something that I do every day that makes me happy. It doesn't improve anything except the flavour of my mornings, and everyone should give it a shot. (That's an espresso pun right there.)
Let's be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing a touch of decadence to every meal.