Tagged With breakfast

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In the world of food media, Samin Nosrat is a palate cleanser. Though she is a fount of cooking knowledge and wisdom, neither her award winning book nor her Netflix show ever feel prescriptive.

Instead, she invites the reader or viewer to learn about, eat and enjoy food, all while radiating joy and warmth. Keeping in that spirit of generosity, she was kind enough to tell us how she takes her coffee, her favourite Trader Joe’s meal, and why eating boiled vegetables can sometimes feel like a vacation. (She also let us look inside her fridge.)

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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.)

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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.

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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.

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Aussies are very good at breakfast and brunch, but a 'Full English' has no peer. Beyond fried bread — which is way better than toast — the incorporation of umami-rich mushrooms and sweet, incidentally good-for-you tomatoes make it a meal to be reckoned with. Here's how to make your own.

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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.

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Crisp bacon and its byproduct, bacon grease, are both very good, and when cooking the strips of fatty pork, you want to make sure you maximise your potential for both. The best way to do this is to start cooking bacon in a cold pan.

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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.

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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.

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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?

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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.

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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.

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Most bread is good, but not all bread is good breakfast bread. Though toast is the standard — and biscuits and English muffins are both exemplary — fried bread might be the best bread for breakfasting, particularly hungover breakfasting, both in terms of taste and ease.

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Bacon grease and butter are glorious cooking fats. They're reasonable priced (one comes free with bacon), deeply flavorful, and both promote a good amount of browning. Rather than choose between these two earthly delights, you should combine them to create a fantastic compound butter.

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While there are many quick breakfasts - buttered toast, granola bar, banana - cereal reigns supreme. But a new contender has climbed the ranks: Soylent, the nutrient slurry marketed to busy Millennials. Both are convenient, but neither is very natural. Which is a better option on a rushed morning?

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Poached eggs are the super stars of brunch and the heroes of salads that eat like a meal, but many a home cook is put off by the process of cooking one. If you are skittish about dropping a raw egg into simmering water, relax, it's not as hard as it's cracked up to be.

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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.