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Breakfast

elizabethbraddock said:
I don't think a good number of us even know of a time when microwave ovens didn't exist. lol
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elizabethbraddock:

Well, you're probably younger than me, but believe me, things were different then! (No microwaves; computers were bulky; only men got tattoos; not many men wore earrings; all sorts of things were very different!)
 
We have chickens so eggs are a biggie... I agree with you, Jeff, about farm fresh eggs... Boughten eggs just aren't the same. They taste and look anemic. Blech!

I have to have a slice of toast with my egg... and if there is some Jimmy Dean sausage around that's always good too.

or I like a granola bar and a banana with a glass of milk.

Often I'll eat leftover's for breakfast. I especially like cold pizza. One of the treats of life that many in the microwave generation miss is cold pizza. Pizza reheated in a microwave is rubbery and pizza reheated in an oven is dry. Cold pizza rocks!
 
farouk said:
questdriven:

Can you remember the days before microwave ovens? it's amazing how they have changed people's lives and saved such a lot of time! (Not sure that I use the microwave so much for breakfast, though.)
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I don't remember for certain when microwave ovens were invented, but I'm pretty sure it was before my time.:)
It is pretty amazing what technology has done. I remember when we still had a corded phone. Now nobody has corded phones.
 
Ha, I remember making popcorn on the stove! Anyone remember when they got their first hot air popcorn popper! This was well before the microwave!
 
:wave I still have - and use - my hot air popcorn popper... prefer it to microwave popcorn

Special breakfasts in my home included homemade cinnamon rolls... but homemade Belgian waffles with bacon & scrambled eggs have always been favourites as well

Of course... there's always a box of Alphabet Cereal on hand
 
AirDancer said:
:wave I still have - and use - my hot air popcorn popper... prefer it to microwave popcorn

Special breakfasts in my home included homemade cinnamon rolls... but homemade Belgian waffles with bacon & scrambled eggs have always been favourites as well

Of course... there's always a box of Alphabet Cereal on hand
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That sounds so good. I had oatmeal this morning. I'd like some of that, please. :D
 
Most people like coffee in the morning. :shame I prefer green tea or just water with a banana or muffin. Then I hit D&D on the way to work for the 'other' stuff... coffee and a Boston Cream or Apple Crumb donut. :D

The weekend usually means pancakes (or French Toast) with strawberries or blueberries & bananas with maple syrup if I have it on hand and maybe an egg w/ some Canadian bacon... but not until I have my water first. :lol
 
Oh I got a great recipe for French Toast: (courtesy of America's Test Kitchen)

Why this recipe works:

When it comes to French toast, the results are rarely worth the trouble. The bread is soggy, too eggy, or just plain bland. We wanted to come up with French toast that’s crisp on the outside and soft and puffy on the inside, with rich, custard-like flavor every time.

We first focused on determining which type of bread fared best in a typical batter made with milk and eggs. Tasters eliminated French and Italian breads for being chewy. We then turned to white sandwich bread, which comes in two kinds: regular and hearty. Regular bread was gloppy both inside and out. Hearty bread crisped up nicely on the outside, but still had mushiness.

Drying out the bread in a low oven, however, produced French toast that was crisp on the outside and velvety on the inside.

As for flavor, tasters thought the French toast tasted overly eggy. We recalled a recipe that required bread dipped in milk mixed with just yolks, versus whole eggs. The yolks-only soaking liquid made a huge difference, turning the taste rich and custard-like. Research revealed that most of the flavor in eggs comes not from the yolk but from the sulfur compounds in the whites, so problem solved.

For flavorings, we settled on cinnamon, vanilla, and brown sugar. For nutty butter flavor, we incorporated melted butter into the soaking liquid, warming the milk first to prevent the butter from solidifying. A final bonus—the recipe works just as well with challah (pronounced "hallah").
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I add:

Poke the bread with a fork a few times to allow better absorption of the milk/egg yolk mixture. Soak each piece for at least 10 sec., each side.

If you can get some challah, go for it. It works great and if you're going to do french toast on Sabbath morning, why not a good Jewish bread? :D

The Test Kitchen actually used a electric griddle at 350* and it worked out great. I'm a throwback and prefer my 12" cast iron pan. :thumbsup
 
Vic, I'm not sure if one can find it back east, but out West here we have bread called "Texas Toast"... it's sliced wider than most sliced bread, just about double the size. Anyway, when French Toast is on the menu, I buy a loaf of Texas toast, and let it get a little stale...either by waiting a few days before making it, or drying it out in a low oven as your article suggested.

For our French Toast, I use eggs, milk, vanilla and cinnamon. I've never used just yolks... I wonder if their testers were beating the eggs enough... when it comes to French Toast I beat the eggs until the milk and eggs are uniform and frothy... then I add some vanilla and cinnamon. I've never thought that it was "too eggy"...

Another good thing to make with Texas Toast is fried bread. My family loves fried bread... just melt some butter in the frying pan and throw the bread in, let it fry until crisp on both sides. Whenever I make chili relleno casserole for breakfast, I have to serve fried bread with it.

Wow, haven't had breakfast yet and we haven't any Texas Toast on hand... I'm putting it on the list!
 
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