Breakfast anyone?
Do you like french toast? Of course you do, only some sort of sadomasochist monster wouldn't like french toast. Well today I bring to you the simple, yet elegant recipe for the most fantastic french toast you'll ever eat.
For best results make the custard (the mixture is technically an uncooked custard) a night in advance and refrigerate it over night. This allows the custard to mature and all the flavors to meld, giving the custard a fuller and more complex flavor. Also if a more tangy flavor is to your liking, you could switch out 1/4th cup of milk with an equal amount of butter milk.
Now I know this is a programming forum, but I think it's time we all shared our favorite recipe's! And those among us who can't cook feel free to tell us about your favorite dish.
Ingredients: * 3 eggs * 3/4 cup to 1 1/2 cup of whole milk * Nutmeg (freshly grated if you're able) * 1 Table spoon of sugar * 1 stick of unsalted butter (you may or may not use all of it) * 1 pinch of salt. Procedure: 1) Crack open one of the eggs and whisk it in a bowl until it the yolk and the whites are completely combined. 2) Add about 1/3 of the milk you plan on using whisking it in until it is thoroughly integrated. I suggest you plan on 1 cup max. 3) Repeat steps 1 and 2 until all the eggs are integrated. If the mixture looks too thick, add some more milk. Though you shouldn't to go past 1 1/2 cups. 4) Slowly sprinkle in the sugar, whisking constantly as you add it. Keep this up until the whole table spoon's worth is in and scraping the bottom of your bowl with your whisk doesn't feel gritty. 5) Grate the nutmeg into the mixture to taste... I personally don't think you can over do it, but I LOVE nutmeg. 6) Add a pinch of salt and set the bowl aside. 7) Heat up a pan or skillet until it's hot enough to begin melting the butter upon contact, and then grease the pan/skillet with the butter. I personally like a lot of butter, but the amount you use is up to you. 8) Coat a slice of bread on both sides with the mixture and cook to desired done-ness. |
For best results make the custard (the mixture is technically an uncooked custard) a night in advance and refrigerate it over night. This allows the custard to mature and all the flavors to meld, giving the custard a fuller and more complex flavor. Also if a more tangy flavor is to your liking, you could switch out 1/4th cup of milk with an equal amount of butter milk.
Now I know this is a programming forum, but I think it's time we all shared our favorite recipe's! And those among us who can't cook feel free to tell us about your favorite dish.
closed account (z05DSL3A)
How to make the perfect cafetiere coffee.
No one can understand the truth until he drinks of coffee's frothy goodness.”
~Sheik Abd-al-Kadir
No one can understand the truth until he drinks of coffee's frothy goodness.”
~Sheik Abd-al-Kadir
First start with fresh water. Discard any water already in the kettle and use fresh drawn or filtered water, then boil the kettle. You don't want to use boiling water so letting the kettle cool for a bit is not a bad thing.
While the kettle is heating the water, clean the cafetiere and prepare your coffee.. Make sure you get rid of any old grounds in the mesh filter or just the gathered dust of under use. Coffee tastes best when freshly ground, beans should be ground on a course setting for a cafetiere (around the size of gains of sand). Use about 2 heaped teaspoons of beans per cup (approx. 8 grams per cup.) Once ground, add them to the cafetiere. (1 mug = 2 cups)
When the kettle is 'off the boil', around 90 degrees C, pour just enough water into the cafetiere to cover the coffee grounds. Give it a quick stir to let the Crema form (create a foam) and add the rest of the water. Now let the coffee stand for three to four minutes. Any longer and the bitter elements of the bean start to dominate the taste.
After the coffee has stood, give it another stir and press the plunger slowly down. Pour into your cup (adding milk and sugar if you have to) and allow the cup to sit for a while to allow any sediment to settle.
Tip: If you want to change the strength of your coffee, either use more or less coffee or a different roast, never let it stand longer.
Tip: If you do stew the coffee in the cafetiere, add a pinch of salt. This will take away most of the bitterness and give it a sweeter taste.
@chrisname, Well you could add some cinnamon along with the nutmeg, but I've always had cinnamon sugar as a topping for my french toast. I never gave any thought to putting it in the custard.
@Grey Wolf, that does sound pretty good O: It also reminds me a lot of an episode of good eats :P (the best cooking show to have ever existed)
@Grey Wolf, that does sound pretty good O: It also reminds me a lot of an episode of good eats :P (the best cooking show to have ever existed)
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Although tasty, that's far too much effort for early in the morning. A better recipe:
Put weetabix in bowl.
Add Milk.
Put weetabix in bowl.
Add Milk.
Onigiri:
Cook some rice (the kind that sticks actually)
Put on plastic wrap
Add salt and/or tuna and/or whatever you want really
Roll up
Eat
Cook some rice (the kind that sticks actually)
Put on plastic wrap
Add salt and/or tuna and/or whatever you want really
Roll up
Eat
That almost sounds delicious except for one thing, Nutmeg is some crazy stuff and I'll NEVER touch that again...
I usually replace the sugar you describe with a 1-1 or 1-2 blend of cinnimon and brown sugar and mix it into the milk and eggs until it's evenly suspended through out. I like mine served with yogurt over top of it but I understand that you guys over in Europe have more of a dessert like yogurt so YMMV.
- Start with a thin coating of Grape Seed oil in the pan, enough so that it will not all evaporate while you are cooking but not enough to suspend the egg in the oil (That would make a kind of poached egg I think). Warm it until it just starts to simmer in the pan.
- Crack the egg against the side of the pan, turn the egg about 90 degrees parallel to the crack and strike it against the pan again to prevent egg shells from falling into the yolk. Open the egg completley over the pan and let the contents fall in.
- Using a spatula, lightley spatter the egg with the oil from the pan while it cooks. Do this until the outside edge of the egg is a light brown and the yolk is still visible through the white scarring on top of the egg.
EDIT: I forgot to add soak any excess oil from the eggs by putting them on top of paper towels before serving.
I usually replace the sugar you describe with a 1-1 or 1-2 blend of cinnimon and brown sugar and mix it into the milk and eggs until it's evenly suspended through out. I like mine served with yogurt over top of it but I understand that you guys over in Europe have more of a dessert like yogurt so YMMV.
Easy Eggs Over Easy
- Start with a thin coating of Grape Seed oil in the pan, enough so that it will not all evaporate while you are cooking but not enough to suspend the egg in the oil (That would make a kind of poached egg I think). Warm it until it just starts to simmer in the pan.
- Crack the egg against the side of the pan, turn the egg about 90 degrees parallel to the crack and strike it against the pan again to prevent egg shells from falling into the yolk. Open the egg completley over the pan and let the contents fall in.
- Using a spatula, lightley spatter the egg with the oil from the pan while it cooks. Do this until the outside edge of the egg is a light brown and the yolk is still visible through the white scarring on top of the egg.
EDIT: I forgot to add soak any excess oil from the eggs by putting them on top of paper towels before serving.
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My normal breakfast:
1. Oats
2. Milk
3. Raisins, banana slices, any other fruit
4. Heat
5. Tiny bit of honey
6. ???
7. Profit
@firedraco,
Is that in chronological order? I can see it being difficult to add hings to the rice if its already wrapped in the plastic wrap...
1. Oats
2. Milk
3. Raisins, banana slices, any other fruit
4. Heat
5. Tiny bit of honey
6. ???
7. Profit
@firedraco,
Is that in chronological order? I can see it being difficult to add hings to the rice if its already wrapped in the plastic wrap...
Also for anyone who hasn't tried Grits before (boiled in water NOT oil) stir in some shredded chedder cheese and it is the instant breakfast of champions.
Of all the sites I go to, that this one would make me hungry...
Of all the sites I go to, that this one would make me hungry...
closed account (S6k9GNh0)
Hello World Souffle.
Ingredients.
72 g haricot beans
101 eggs
108 g lard
111 cups oil
32 zucchinis
119 ml water
114 g red salmon
100 g dijon mustard
33 potatoes
Method.
Put potatoes into the mixing bowl. Put dijon mustard into the mixing bowl. Put lard into the mixing bowl. Put red salmon into the mixing bowl. Put oil into the mixing bowl. Put water into the mixing bowl. Put zucchinis into the mixing bowl. Put oil into the mixing bowl. Put lard into the mixing bowl. Put lard into the mixing bowl. Put eggs into the mixing bowl. Put haricot beans into the mixing bowl. Liquefy contents of the mixing bowl. Pour contents of the mixing bowl into the baking dish.
Serves 1.
Ingredients.
72 g haricot beans
101 eggs
108 g lard
111 cups oil
32 zucchinis
119 ml water
114 g red salmon
100 g dijon mustard
33 potatoes
Method.
Put potatoes into the mixing bowl. Put dijon mustard into the mixing bowl. Put lard into the mixing bowl. Put red salmon into the mixing bowl. Put oil into the mixing bowl. Put water into the mixing bowl. Put zucchinis into the mixing bowl. Put oil into the mixing bowl. Put lard into the mixing bowl. Put lard into the mixing bowl. Put eggs into the mixing bowl. Put haricot beans into the mixing bowl. Liquefy contents of the mixing bowl. Pour contents of the mixing bowl into the baking dish.
Serves 1.
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closed account (3hM2Nwbp)
Twice Baked Potatoes
1) Bake Potato(es)
2) While baking blend sour-cream, onions, bacon, cheese, and anything else that comes to mind into bowl.
3) Cut the top off of the baked potato(es)
4) Scoop out the potato(es) into the bowl and blend the potato(es) with the mixture
5) Put the mixture back into the potato(es)
6) Put cheese on top
7) Pop back in the oven for 2-3 minutes
8) Eat
* Note - Eating with steak has been scientifically proven to enhance the eating experience.
1) Bake Potato(es)
2) While baking blend sour-cream, onions, bacon, cheese, and anything else that comes to mind into bowl.
3) Cut the top off of the baked potato(es)
4) Scoop out the potato(es) into the bowl and blend the potato(es) with the mixture
5) Put the mixture back into the potato(es)
6) Put cheese on top
7) Pop back in the oven for 2-3 minutes
8) Eat
* Note - Eating with steak has been scientifically proven to enhance the eating experience.
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closed account (z05DSL3A)
Ginger Biscuits
Ingredients75 g soft brown sugar, sieved
2 tablespoons golden syrup
1 tablespoon black treacle
1 tablespoon of water
1 level teaspoon cinnamon
1 level teaspoon ginger
1 pinch ground cloves
95 g butter
½ level teaspoon bicarbonate of soda
about 225 g plain flour
Pre-heat the oven to 180°C.
Method:
Put the sugar, syrup, treacle, water, and spices together in a large saucepan. Then bring them to boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter, cut into lumps, and the bicarbonate of soda. Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour, if you think it needs it.
Now leave the dough – covered – in a cool place to become firm, approximately 30 minutes. Now roll the dough out on a lightly floured surface to 1/8 inch (3 mm) thick and cut out the biscuits. Arrange them on the lightly greased baking sheets and bake for 10-15 minutes or until the biscuits feel firm when lightly pressed with a fingertip.
Leave the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack.
I read the word onigiri before reading the poster's name, and some how I knew it was firedraco.
You wouldn't happen to be from Japan would you?
edit: Also, Chilled onigiri made with honey and mint was my all time favorite snack during the summers of my first 3 years of highschool.
You wouldn't happen to be from Japan would you?
edit: Also, Chilled onigiri made with honey and mint was my all time favorite snack during the summers of my first 3 years of highschool.
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| You wouldn't happen to be from Japan would you? |
Obligatory: YEAAAH! USA ROCKS!!!
Nah, I just like Japanese food/Japan, heh.
I don't like French Toast, it's far too crunchy and not nearly as soft as I'd like. Unfortunately, I'm also not a 'sadomasochist monster' of any kind...what am I?
You're deprived. I'm willing to bet that you've never had good french toast. When made right it's got a lightly fried exterior with a bread pudding like interior texture. Mostly because it pretty much IS bread pudding...
edit: Firedraco, Ah... a weaboo. lol. I'm in the same boat with the liking of japanese food and japan.
edit: Firedraco, Ah... a weaboo. lol. I'm in the same boat with the liking of japanese food and japan.
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