Breakfast

Jill said:

2 large eggs, over easy (or basted). 4 strips of crispy bacon. Cheese
toast.

I like to use french bread, fairly thick slices, for the cheese toast.
Top with whatever cheese you like. (Monterey Jack or Pepper Jack is
nice.) Slide it under the broiler until the cheese is bubbly and the toast
is crispy.

Top each slice with 2 pieces of bacon, criss crossed (broken in half if
you need to) and then carefully top each slice with an egg. Season with
salt & pepper. Hot sauce, etc. available if desired. Voila! A nice
fattening, uh, I meant filling! breakfast for two 🙂

Sounds good! Here's what I had:

About a sixth of a ham steak, cut into chunks and cooked with butter in a
frying pan until the chunks just started to change color. The ham chunks
came out of the pan and three eggs mixed with some buttermilk, salt, and
pepper went in and got scrambled. (This was all over medium-high heat in a
nonstick pan.) Toward the end, I sprinkled on some queso fresco. Served with
three toasted honey-wheat English muffins, peach-ginger jam, and a
"tropical" salsa I bought last night: pineapple, mango, onion, red
jalapeño pepper, cilantro, and lime juice are the ingredients. I had
orange juice and Blue Mountain coffee with milk to drink.

Bob

Dog3 said:

This morning I'm having beefamato juice and a southwestern omelet made with
egg beaters along with 1/2 english muffin slathered with benecol. Low fat,
low carb and very tasty. A diabetic's (with heart problems) dream.

Same as yesterday, day before, day before that...... a bowl o oatmeal porridge
and a latte. This morning I had some toast with strawberry jam, English style,
make the toast and let it sit in the toaster after it was ready so t gets nice
and crisp.

jmcquown said:

(Not this early in the morning, of course!)

2 large eggs, over easy (or basted). 4 strips of crispy bacon. Cheese
toast.

I like to use french bread, fairly thick slices, for the cheese toast. Top
with whatever cheese you like. (Monterey Jack or Pepper Jack is nice.)
Slide it under the broiler until the cheese is bubbly and the toast is
crispy.

Top each slice with 2 pieces of bacon, criss crossed (broken in half if you
need to) and then carefully top each slice with an egg. Season with salt &
pepper. Hot sauce, etc. available if desired. Voila! A nice fattening,
uh, I meant filling! breakfast for two 🙂

This sounds like just my cup of tea! I like the idea of
using french toast. I think I'll give this a try soon.
Yum.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Dog3 uhoh@ajfl;ajklsd;ajlds.nutz said:

This morning I'm having beefamato juice and a southwestern omelet made with
egg beaters along with 1/2 english muffin slathered with benecol. Low fat,
low carb and very tasty. A diabetic's (with heart problems) dream.

Michael

--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb

You know something, Dog? I'm worried about you, and I don't even know
ya. I hope you don't mind that I keep you in my prayers every night.
You may not believe in God, but I do - and I figure anything that can
possibly help is better than nothing <G>.

jmcquown said:

(Not this early in the morning, of course!)
[snip]

Minced onion and bell pepper, small dice ham, 2 eggs, several dashes
Frank's hot sauce. Is that a "western" omelet? Whatever, that's this
morning's, with an English muffin and strong black coffee. Fresh
squeezed oj typically comes mid-morning. -aem

jmcquown said:

(Not this early in the morning, of course!)

2 large eggs, over easy (or basted). 4 strips of crispy bacon. Cheese
toast.

I like to use french bread, fairly thick slices, for the cheese toast.

Top

Quoted message said:

with whatever cheese you like. (Monterey Jack or Pepper Jack is nice.)
Slide it under the broiler until the cheese is bubbly and the toast is
crispy.

Top each slice with 2 pieces of bacon, criss crossed (broken in half if

you

Quoted message said:

need to) and then carefully top each slice with an egg. Season with salt

&

Quoted message said:

pepper. Hot sauce, etc. available if desired. Voila! A nice fattening,
uh, I meant filling! breakfast for two 🙂

my breakfast this morning was two eggs over easy, a couple of slabs of
crispy fried livermush and a nice sized piece of hot buttered corn bread. w
/ coffee. mmmmmm

On Wed 13 Apr 2005 08:54:31a, A.C. wrote in rec.food.cooking:

Quoted message said:

my breakfast this morning was two eggs over easy, a couple of slabs of
crispy fried livermush and a nice sized piece of hot buttered corn bread. w
/ coffee. mmmmmm

Hmmm... Livermush. That makes me think of what my grandmother called "liver
pudding". Hers was made with pork liver and a bit of ground pork, simmered
with onion in water to just barely to cover. When the meat was done I think
she removed the onion, then ground the meat, seasoned it with salt, black
pepper, red pepper flakes, and sage. The mixture was moistened with the
cooking liquid enough so that it could be packed into a loaf pan and chilled
'til firm. It would be eaten sliced, either cold or fried.

Is this anything at all like what you mentioned?

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Michael said:

I've never put buttermilk in eggs to scramble. What
does buttermilk do for the eggs? It sounds interesting.

I cook scrambled eggs over fairly high heat; the buttermilk keeps them from
drying out too quickly. It also provides a little bit of a tangy flavor.

Hmmmm....maybe tomorrow I'll try scrambled eggs with buttermilk, smoked
salmon, and dill...

Bob

My favorite breakfast and my last meal request. It's not good for the
body, but it's good for the soul:

scrambled eggs, bacon, biscuits, gravy, sliced tomatoes, orange juice,
coffee with cream.

Tara

Tara said:

My favorite breakfast and my last meal request. It's not good for the
body, but it's good for the soul:

scrambled eggs, bacon, biscuits, gravy, sliced tomatoes, orange juice,
coffee with cream.

I forgot the grits!

Tara

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 13 Apr 2005 08:54:31a, A.C. wrote in rec.food.cooking:

Quoted message said:

my breakfast this morning was two eggs over easy, a couple of slabs of
crispy fried livermush and a nice sized piece of hot buttered corn

bread. w

Quoted message said:

Quoted message said:

/ coffee. mmmmmm

Hmmm... Livermush. That makes me think of what my grandmother called

"liver

Quoted message said:

pudding". Hers was made with pork liver and a bit of ground pork,

simmered

Quoted message said:

with onion in water to just barely to cover. When the meat was done I

think

Quoted message said:

she removed the onion, then ground the meat, seasoned it with salt, black
pepper, red pepper flakes, and sage. The mixture was moistened with the
cooking liquid enough so that it could be packed into a loaf pan and

chilled

Quoted message said:

'til firm. It would be eaten sliced, either cold or fried.

Is this anything at all like what you mentioned?

wayne, that's exactly what i'm talking about. liver mush/pudding are
essentially the same thing.

http://www.neesesausage.com/products/default.htm

On Thu 14 Apr 2005 07:01:18a, A.C. wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 13 Apr 2005 08:54:31a, A.C. wrote in rec.food.cooking:

Quoted message said:

my breakfast this morning was two eggs over easy, a couple of slabs
of crispy fried livermush and a nice sized piece of hot buttered corn
bread. w / coffee. mmmmmm

Hmmm... Livermush. That makes me think of what my grandmother called
"liver pudding". Hers was made with pork liver and a bit of ground
pork, simmered with onion in water to just barely to cover. When the
meat was done I think she removed the onion, then ground the meat,
seasoned it with salt, black pepper, red pepper flakes, and sage. The
mixture was moistened with the cooking liquid enough so that it could
be packed into a loaf pan and chilled 'til firm. It would be eaten
sliced, either cold or fried.

Is this anything at all like what you mentioned?

wayne, that's exactly what i'm talking about. liver mush/pudding are
essentially the same thing.

http://www.neesesausage.com/products/default.htm

Wow, I can't believe that I finally found someone who actually knows what
liver pudding is. When I tell people about it, they look at me like they
think I'm crazy. Or they'll say, "Oh, you mean liver paté," whereupon I
reply that I do not. My grandmother lived in NE Mississippi, and quite a
few folks there make it at home.

I've never seen liver pudding or liver mush for sale, in fact, I always
thought they were just homemade products. I rather doubt that Neese's
would ship a small order all the way to Arizona, but I've sent them an
email to find out. I'd like to try most of their products. BTW, have you
tried their C-Loaf? What exactly is it? They don't give a very good
description of it.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Thu 14 Apr 2005 07:01:18a, A.C. wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 13 Apr 2005 08:54:31a, A.C. wrote in rec.food.cooking:

> my breakfast this morning was two eggs over easy, a couple of slabs
> of crispy fried livermush and a nice sized piece of hot buttered corn
> bread. w / coffee. mmmmmm
>

Hmmm... Livermush. That makes me think of what my grandmother called
"liver pudding". Hers was made with pork liver and a bit of ground
pork, simmered with onion in water to just barely to cover. When the
meat was done I think she removed the onion, then ground the meat,
seasoned it with salt, black pepper, red pepper flakes, and sage. The
mixture was moistened with the cooking liquid enough so that it could
be packed into a loaf pan and chilled 'til firm. It would be eaten
sliced, either cold or fried.

Is this anything at all like what you mentioned?

wayne, that's exactly what i'm talking about. liver mush/pudding are
essentially the same thing.

http://www.neesesausage.com/products/default.htm

Wow, I can't believe that I finally found someone who actually knows what
liver pudding is. When I tell people about it, they look at me like they
think I'm crazy. Or they'll say, "Oh, you mean liver paté," whereupon I
reply that I do not. My grandmother lived in NE Mississippi, and quite a
few folks there make it at home.

I've never seen liver pudding or liver mush for sale, in fact, I always
thought they were just homemade products. I rather doubt that Neese's
would ship a small order all the way to Arizona, but I've sent them an
email to find out. I'd like to try most of their products. BTW, have you
tried their C-Loaf? What exactly is it? They don't give a very good
description of it.

i've never tried the c-loaf wayne. i haven't even seen it in the stores around
here. a lot of those products are highly micro-regional. the product i buy is
indeed liver pudding. i've always called it liver mush and there is a
micro-regional variation called liver mush, but growing up, we always called it
liver mush. if i run across some c-loaf, i'll be sure to snag some, eat it and
give you a full report. 🙂

On Thu 14 Apr 2005 10:57:48a, A.C. wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 14 Apr 2005 07:01:18a, A.C. wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Wed 13 Apr 2005 08:54:31a, A.C. wrote in rec.food.cooking:
>
> > my breakfast this morning was two eggs over easy, a couple of
> > slabs of crispy fried livermush and a nice sized piece of hot
> > buttered corn bread. w / coffee. mmmmmm
> >
>
> Hmmm... Livermush. That makes me think of what my grandmother
> called "liver pudding". Hers was made with pork liver and a bit of
> ground pork, simmered with onion in water to just barely to cover.
> When the meat was done I think she removed the onion, then ground
> the meat, seasoned it with salt, black pepper, red pepper flakes,
> and sage. The mixture was moistened with the cooking liquid enough
> so that it could be packed into a loaf pan and chilled 'til firm.
> It would be eaten sliced, either cold or fried.
>
> Is this anything at all like what you mentioned?
>

wayne, that's exactly what i'm talking about. liver mush/pudding are
essentially the same thing.

http://www.neesesausage.com/products/default.htm

Wow, I can't believe that I finally found someone who actually knows
what liver pudding is. When I tell people about it, they look at me
like they think I'm crazy. Or they'll say, "Oh, you mean liver paté,"
whereupon I reply that I do not. My grandmother lived in NE
Mississippi, and quite a few folks there make it at home.

I've never seen liver pudding or liver mush for sale, in fact, I always
thought they were just homemade products. I rather doubt that Neese's
would ship a small order all the way to Arizona, but I've sent them an
email to find out. I'd like to try most of their products. BTW, have
you tried their C-Loaf? What exactly is it? They don't give a very
good description of it.

i've never tried the c-loaf wayne. i haven't even seen it in the stores
around here. a lot of those products are highly micro-regional. the
product i buy is indeed liver pudding. i've always called it liver mush
and there is a micro-regional variation called liver mush, but growing
up, we always called it liver mush. if i run across some c-loaf, i'll be
sure to snag some, eat it and give you a full report. 🙂

Thanks, A.C.

Catch ya later.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Dog3 said:

"Bob" <virtualgoth@die_spammer.biz> wrote in
news:[email hidden]:

Quoted message said:

Jill said:

2 large eggs, over easy (or basted). 4 strips of crispy bacon.
Cheese toast.

I like to use french bread, fairly thick slices, for the cheese
toast. Top with whatever cheese you like. (Monterey Jack or Pepper
Jack is nice.) Slide it under the broiler until the cheese is bubbly
and the toast is crispy.

Top each slice with 2 pieces of bacon, criss crossed (broken in half
if you need to) and then carefully top each slice with an egg.
Season with salt & pepper. Hot sauce, etc. available if desired.
Voila! A nice fattening, uh, I meant filling! breakfast for two 🙂

Sounds good! Here's what I had:

About a sixth of a ham steak, cut into chunks and cooked with butter
in a frying pan until the chunks just started to change color. The ham
chunks came out of the pan and three eggs mixed with some buttermilk,
salt, and pepper went in and got scrambled. (This was all over
medium-high heat in a nonstick pan.) Toward the end, I sprinkled on
some queso fresco. Served with three toasted honey-wheat English
muffins, peach-ginger jam, and a "tropical" salsa I bought last
night: pineapple, mango, onion, red jalapeño pepper, cilantro, and
lime juice are the ingredients. I had orange juice and Blue Mountain
coffee with milk to drink.

Bob

Sounds really good. I've never put buttermilk in eggs to scramble. What
does buttermilk do for the eggs? It sounds interesting.

May give them a slight (very slight, mayhaps imperceptible) tang.
Other than that bout the same as milk or cream. A little richer
than milk. I do it a lot. I use whatever milk-like products
may be in my fridge whenever I'm making eggs - milk, cream,
buttermilk, sour cream, yogurt, etc.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 14 Apr 2005 10:57:48a, A.C. wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 14 Apr 2005 07:01:18a, A.C. wrote in rec.food.cooking:

>
> "Wayne Boatwright" <[email hidden]> wrote in message
> news:[email hidden]...
>> On Wed 13 Apr 2005 08:54:31a, A.C. wrote in rec.food.cooking:
>>
>> > my breakfast this morning was two eggs over easy, a couple of
>> > slabs of crispy fried livermush and a nice sized piece of hot
>> > buttered corn bread. w / coffee. mmmmmm
>> >
>>
>> Hmmm... Livermush. That makes me think of what my grandmother
>> called "liver pudding". Hers was made with pork liver and a bit of
>> ground pork, simmered with onion in water to just barely to cover.
>> When the meat was done I think she removed the onion, then ground
>> the meat, seasoned it with salt, black pepper, red pepper flakes,
>> and sage. The mixture was moistened with the cooking liquid enough
>> so that it could be packed into a loaf pan and chilled 'til firm.
>> It would be eaten sliced, either cold or fried.
>>
>> Is this anything at all like what you mentioned?
>>
>
> wayne, that's exactly what i'm talking about. liver mush/pudding are
> essentially the same thing.
>
> http://www.neesesausage.com/products/default.htm

Wow, I can't believe that I finally found someone who actually knows
what liver pudding is. When I tell people about it, they look at me
like they think I'm crazy. Or they'll say, "Oh, you mean liver paté,"
whereupon I reply that I do not. My grandmother lived in NE
Mississippi, and quite a few folks there make it at home.

I've never seen liver pudding or liver mush for sale, in fact, I always
thought they were just homemade products. I rather doubt that Neese's
would ship a small order all the way to Arizona, but I've sent them an
email to find out. I'd like to try most of their products. BTW, have
you tried their C-Loaf? What exactly is it? They don't give a very
good description of it.

i've never tried the c-loaf wayne. i haven't even seen it in the stores
around here. a lot of those products are highly micro-regional. the
product i buy is indeed liver pudding. i've always called it liver mush
and there is a micro-regional variation called liver mush, but growing
up, we always called it liver mush. if i run across some c-loaf, i'll be
sure to snag some, eat it and give you a full report. 🙂

Thanks, A.C.

Catch ya later.

--

wayne, quick update on the c-loaf. i was driving to town today and i drove by
this old country store that carries a full line of neese's sausage and they had
c-loaf. it's basically pig stomach sausage with spices and some filler. they guy
told me it was the same thing as liver pudding except instead of the pigs liver,
the stomach is used. i didn't get any but i'm certainly not above trying it. one
of these days that report will come

On Thu 14 Apr 2005 01:26:42p, A.C. wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 14 Apr 2005 10:57:48a, A.C. wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:

> On Thu 14 Apr 2005 07:01:18a, A.C. wrote in rec.food.cooking:
>
> >
> > "Wayne Boatwright" <[email hidden]> wrote in message
> > news:[email hidden]...
> >> On Wed 13 Apr 2005 08:54:31a, A.C. wrote in rec.food.cooking:
> >>
> >> > my breakfast this morning was two eggs over easy, a couple of
> >> > slabs of crispy fried livermush and a nice sized piece of hot
> >> > buttered corn bread. w / coffee. mmmmmm
> >> >
> >>
> >> Hmmm... Livermush. That makes me think of what my grandmother
> >> called "liver pudding". Hers was made with pork liver and a bit
> >> of ground pork, simmered with onion in water to just barely to
> >> cover. When the meat was done I think she removed the onion, then
> >> ground the meat, seasoned it with salt, black pepper, red pepper
> >> flakes, and sage. The mixture was moistened with the cooking
> >> liquid enough so that it could be packed into a loaf pan and
> >> chilled 'til firm. It would be eaten sliced, either cold or
> >> fried.
> >>
> >> Is this anything at all like what you mentioned?
> >>
> >
> > wayne, that's exactly what i'm talking about. liver mush/pudding
> > are essentially the same thing.
> >
> > http://www.neesesausage.com/products/default.htm
>
> Wow, I can't believe that I finally found someone who actually knows
> what liver pudding is. When I tell people about it, they look at me
> like they think I'm crazy. Or they'll say, "Oh, you mean liver
> paté," whereupon I reply that I do not. My grandmother lived in NE
> Mississippi, and quite a few folks there make it at home.
>
> I've never seen liver pudding or liver mush for sale, in fact, I
> always thought they were just homemade products. I rather doubt
> that Neese's would ship a small order all the way to Arizona, but
> I've sent them an email to find out. I'd like to try most of their
> products. BTW, have you tried their C-Loaf? What exactly is it?
> They don't give a very good description of it.

i've never tried the c-loaf wayne. i haven't even seen it in the
stores around here. a lot of those products are highly
micro-regional. the product i buy is indeed liver pudding. i've
always called it liver mush and there is a micro-regional variation
called liver mush, but growing up, we always called it liver mush. if
i run across some c-loaf, i'll be sure to snag some, eat it and give
you a full report. 🙂

Thanks, A.C.

Catch ya later.

--

wayne, quick update on the c-loaf. i was driving to town today and i
drove by this old country store that carries a full line of neese's
sausage and they had c-loaf. it's basically pig stomach sausage with
spices and some filler. they guy told me it was the same thing as liver
pudding except instead of the pigs liver, the stomach is used. i didn't
get any but i'm certainly not above trying it. one of these days that
report will come

Hmmm... That's interesting. I'd be willing to try it. Ldt me know what
you think if you try it. Sure wish they had wider distribution.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

My husband loves scrapple--and around here we have something called
puddin'
I wonder if it's the same thing--puddin' that is....
Stephanie in PA

On Thu 14 Apr 2005 03:24:41p, [email hidden] wrote in rec.food.cooking:

Quoted message said:

My husband loves scrapple--and around here we have something called
puddin'
I wonder if it's the same thing--puddin' that is....
Stephanie in PA

Is it made with liver?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974