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Quick & Savoury Breakfast ideas needed – unconventional suggestions welcomed!

-In the summer I love to spread a piece of good bread with a little mayonnaise, top it with a big slice of tomato fresh from the garden, a sprinkle of salt and pepper, and a slice of cheddar cheese. Place in a toaster oven or under the broiler until the bread is slightly crunchy, the mayonnaise is saucy, and the cheddar has just started to brown.

-I'm a big fan of Tex-Mex style migas, which is an egg scramble containing bits of soft tortillas and savory ingredients like black beans, chorizo, queso, salsa, avocado, chiles etc. They are typically served with refried beans and tortillas to make tacos. Most of the ingredients can be bought pre-prepared, so you just toss it all in the skillet with some eggs and breakfast is served.

-Homemade pimento cheese (so much better than store bought) and fried green tomatoes served on a fried grit cake. Bread the tomatoes and make the grit cakes in advance and fry just before serving.

-On the healthier side- a vegan scramble of tofu, hash browns, tomatoes, spinach, zucchini, onions, mushrooms, carrots, garlic, nutritional yeast and spices. This freezes well and can be heated in the microwave when you're in a hurry.

-Liege waffles topped with basil, bacon, a drizzle of real maple syrup and melted havarti.

-This mushroom and fontina quiche is pretty easy to throw together and keeps well for several days in the fridge (use fresh, not dried mushrooms!) http://www.epicurious.com/recipes/foo...

-Eggs poached in wine (burgundy) on a croissant with caramelized onions, mushrooms, and maybe a little bacon. I like to serve with baked butternut squash and potato homefries on the side (freezes well.)

Jan 20, 2014
alloy1028 in Home Cooking

Best Tres Leches cake in Austin

I tried three different tres leches cakes today-

Zocalo: Moist poundcake-like cake in a small pool of milk topped with whipped cream, strawberries, and shredded coconut. It was pretty and had a great texture, but it was kind of bland.

Fiesta: Very flavorful, but it tasted more like a birthday cake soaked in milk and topped with sweet icing than it did a traditional tres leches. I think their version is something that kids would really like.

Mr. Natural: I had the vanilla non-vegan version at the the Cesar Chavez location and I thought it was absolutely disgusting. It had a weird flavor that was almost like cough syrup. I threw it in the trash.

The search continues...

Jan 28, 2013
alloy1028 in Austin

Best Pizza in Austin?

I love Chicago style, but when I tried the Savage pizza at Conan's, it was truly nasty. The crust tasted like dish soap.

Dec 14, 2012
alloy1028 in Austin

Red bell peppers and other ingredients that ruin a dish

Although I love every other pepper I've ever tried, I really can't stand bell peppers. I also hate it when people put lavender in baked goods.

Nov 17, 2012
alloy1028 in General Topics

I know it's been discussed before, but... Ramen?

Ramen has arrived, people! I haven't tried it yet, but I'm so exciiiited!!!

http://austin.eater.com/archives/2012...

Sep 05, 2012
alloy1028 in Austin

Do you call hazelnuts filberts?

My husband still calls them filberts, but he also calls a microwave a "radar range," flip flops "thongs," and the remote control a "channel changer" soooo....

Sep 05, 2012
alloy1028 in General Topics

Do you call hazelnuts filberts?

I grew up in West Virginia and we used the blanket term "hazelnut" there. I heard the word Filbert for the first time when I moved to Oregon a few years ago and had no idea what people were talking about. I discovered that they grow a lot of Filberts (Corylus maxima) in the Willamette Valley and that many people who live around there are careful to differentiate them from the Common Hazel or Cobnut (Corylus avellana.) They also do the same thing with Marionberries, a regionally grown blackberry variety. I've also heard of a third type of hazelnut called the Turkish Hazel (Corylus colurna.) Since I moved to Texas I've had a hard time finding hazelnuts in the store. Lo and behold they were in the bulk foods section of Whole Foods listed under "Filbert"- and I thought it was just a weird Oregon thing!

Sep 04, 2012
alloy1028 in General Topics