What are you eating right now?

Discussion in 'Firkin Fun Bar' started by Misanthrope, Apr 2, 2009.

  1. Misanthrope

    Misanthrope Moderator Staff Member

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    Don't get me wrong, I'm all about a sweet breakfast when I'm traveling in the States and we're swinging by a diner. A stack of pancakes covered in berries and flavoured syrup is one of my favourite guilty pleasures.

    I'm with you on French Toast, though. I grew up with it as a savoury breakfast food that my brothers and I would dip in tomato sauce. I do like it as a sweet food (especially with some crispy bacon), but my American wife is horrified that we would eat it savoury.
     
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  2. horrie hastings

    horrie hastings Bench

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    Apart from sugar laden cereals back in the late 60s my fondest memories of breakfast were of French toast done savoury style and also black pudding. My ideal breakfast would be like some of the European countries with the breads meats and cheeses, I found I could travel around better on them than any thing sweet, having said that If I go any where in Australia and have a buffet breakfast if they have Coco Pops, I will always start out with them.
     
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  3. Misanthrope

    Misanthrope Moderator Staff Member

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    I quite like a good old Full English with black pudding on the side, but man are they heavy. After a week in the UK, it felt positively slimming to do espresso and pastry as my only breakfast in Italy.

    I think I miss Chinese breakfasts the most. I love a good jianbing (savoury pancake with various stuff inside). So good.
     
  4. horrie hastings

    horrie hastings Bench

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    It's like most buffet breakfast here in Australia, I am over them by the 2nd day because I don't get the chance to eat so much in one sitting . With the European breakfasts I like the meat cheese and bread because you can just graze on it, sometimes with hard boiled egg or two, do agree with you about a full on English breakfast ( or Irish or Scottish for that matter) it can be so heavy but I do love black pudding.
     
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  5. horrie hastings

    horrie hastings Bench

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    Just had roast chicken with roast potatoes, sweet potato, parsnip, carrot and peas with gravy , yummy.

    Before that had cheese with fig and mandarine chutney, artichoke , caper berries and baby onions and crackers
     
  6. horrie hastings

    horrie hastings Bench

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    If I could i would eat a yum cha style breakfast just about every second day. One of the most impressive breakfast buffets I have ever seen in the world was when I stayed in Sitges in Spain back in 2011, it had plenty of the usual breakfast staples but had other things like curries, amuse bouche, whole salmon and other whole fish and unlimited bloody Mary's and cava ( sparkling ) and it went till noon so it was very handy after a big night out. Booked again this year so it will be interesting if it is as good 9 years on.
     
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  7. Misanthrope

    Misanthrope Moderator Staff Member

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    Just ordered mac & cheese from a fancy local restaurant.

    Why do restaurants try to reinvent the wheel with comfort food? There are so many breadcrumbs in this thing that it feels like congealed cheesy tofu.
     
  8. horrie hastings

    horrie hastings Bench

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    Oysters, whiting, chips and salad at Salty Dog Cafe.
     
  9. Misanthrope

    Misanthrope Moderator Staff Member

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    Had a halfway decent ramen for dinner tonight, but the highlight of my day was finding an awesome fusion Mexican place that did tacos with an Asian/Caucasian twist. Their pork tacos with mango salsa were the bomb.
     
  10. horrie hastings

    horrie hastings Bench

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    Tomato and bacon rissole on a bun with lettuce and beetroot.
     
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  11. horrie hastings

    horrie hastings Bench

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    Moreton Bay bugs
     
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  12. Rhyno

    Rhyno First Grade

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    KFC tenders
     
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  13. MKEB...

    MKEB... Moderator Staff Member

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    Ox tongue, leeks and mashed spuds. Haven't had ox tongue since I was a lad. Better than corned silverside IMO
     
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  14. Misanthrope

    Misanthrope Moderator Staff Member

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    Had a pretty good Mexican rice for lunch. Basmati rice, ground beef, plenty of veggies, cheese, crumbled corn chips, and Mexican seasoning. Solid bite.
     
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  15. Scott Gourley's Lovechild

    Scott Gourley's Lovechild Referee

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  16. Rhyno

    Rhyno First Grade

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    BBQ Shapes
     
  17. Misanthrope

    Misanthrope Moderator Staff Member

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    Local restaurant does an amazing ricotta and mushroom tortellini, so the missus and I split that and some of their soy barbecue chicken wings for dinner tonight. Bloody mint.
     
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  18. SpaceMonkey

    SpaceMonkey Referee

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    f**k paying for restaurant Mac and cheese full stop. I’ve got a recipe for an epic three cheese baked version that doesn’t f**k with the basic idea of it and is super easy and cheap to make. It’s a pretty awesome comfort food.
     
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  19. Misanthrope

    Misanthrope Moderator Staff Member

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    You can't make bold claims like this and then not share the recipe.
     
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  20. SpaceMonkey

    SpaceMonkey Referee

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    Here ya go- all from memory so sorry if I got it wrong, haha

    Half pack macaroni
    2 cups milk
    Cup grated cheese (tasty/vintage whatever)
    1/3 a pack (4 slices) of orange plastic smoky flavoured processed cheese singles
    Half an onion chopped
    2 tbsp flour
    2 tbsp butter
    Half tsp mustard powder
    spoonful crushed garlic
    Half tsp black pepper
    Breadcrumbs
    Grated Parmesan
    Chopped bacon


    cook pasta as per normal
    Melt butter
    Fro onion in butter til clear, add mustard and pepper, then stir in flour
    Add milk slowly and stir until you get a slightly thickened white sauce (not too thick though)
    Add grated cheese and cheese singles, stir until melted and combined. Sauce should still be liquid, roughly the consistency of cream.
    Put cooked pasta in a baking dish, tip sauce over it, o should just cover the pasta. Sprinkle with breadcrumbs, grated Parmesan, a bit more grated cheddar and chopped bacon. Bake in oven til top is nice and crusty and brown.

    the trick is not to get the sauce too thick to start with as it’ll thicken a bit while baking. The processed cheese gives it a really good gooey consistency and flavour that’s just total redneck diner trash food in a good way if you get what I mean.
    When it cools in the fridge it will firm up up so that you can cut it into squares and it’s tasty af cold too.

    makes enough for 2-4 serves depending on your appetite, just double it all for a bigger batch
     
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