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[food] Making breakfast, Austin style - Lakeshore — LiveJournal
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Jay Lake
Date: 2010-07-18 07:30
Subject: [food] Making breakfast, Austin style
Security: Public
Tags:cancer, food, health, personal
I'm still just getting back into cooking, post-chemo, especially when I am alone and have to do my own dishes. (Peripheral neuropathy and wet plates are bad a combination. Just sayin'.) But this morning I made one of my favorite breakfast meals.
  • Four slices of bacon cooked crispy

  • Two eggs scrambled in a splash of bacon grease, with a bit of milk, some garlic salt and black pepper, and dash of chili powder and a small squirt of Sriracha sauce

  • Shredded cheese (Mexican four-flavor mix)

  • Corn tortillas warmed in a dry frying pan

  • Salsa verde, mild (I'm not up to the good stuff yet)

Mmm, breakfast tacos. Mmm mmm mmm. Almost like being back in Texas. I sure do miss Austin's food.

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Milady
User: ladyjaneinlace
Date: 2010-07-18 14:51 (UTC)
Subject: (no subject)
*sends you a virtual plateful of breakfast goodies from Enchiladas Y Mas*

If I were less lazy this morning, I'd actually get up and head over there myself!
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Misty Marshall
User: mistymarshall
Date: 2010-07-18 15:32 (UTC)
Subject: (no subject)
Do you happen to have a good biscuit recipe? I am on the hunt for bread things to make it seems.
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Jay Lake
User: jaylake
Date: 2010-07-18 15:39 (UTC)
Subject: (no subject)
Yes, I do, which I will dig out and send to you later. However, having experimented extensively with biscuits a year or two ago, I'll comment that the ingredients are key. Real buttermilk with all the fat in it, cake flour instead of all-purpose flour, and cream of tartar will get you through a lot of recipes with a superior product. I've also tried using bacon grease as either half or all the cooking fat in the biscuits, which can be mighty yummy.
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Misty Marshall
User: mistymarshall
Date: 2010-07-18 15:48 (UTC)
Subject: (no subject)
excellent...I must track some ingredients down but I can't wait to try it.
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User: jess_ka
Date: 2010-07-18 15:57 (UTC)
Subject: (no subject)
Sounds num.

It's not the same as peripheral neuropathy, but ever since my fingers have thickened, stiffened, and gotten fingertip sores, all thanks to the scleroderma, I drop things all the time. Also can no longer snap my fingers, or open even easy to open jars, since the altered skin has little grip. I use my dishwasher a lot more than I used to.
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e_bourne
User: e_bourne
Date: 2010-07-18 16:00 (UTC)
Subject: (no subject)
Geri Jeter once recommended to me using a splash of water instead of milk (which I had always used) because the milk proteins and the egg proteins do something together which ends up making the eggs a little tough, a little rubbery. I don't know, It was all chemistry to me. But I took her recommendation and, weirdly enough, water does make scrambled eggs more tender. So now I use water always instead of milk. You may prefer the milk method. That there could be a difference surprised me. Chemistry. Who knew?
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Jay Lake: food-ribs
User: jaylake
Date: 2010-07-18 17:55 (UTC)
Subject: (no subject)
Keyword:food-ribs
I'll have to try that the next time I'm cooking eggs. Be curious to see how it plays out.
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auriaephiala
User: auriaephiala
Date: 2010-07-18 20:43 (UTC)
Subject: (no subject)
I use a splash of water, too, and it really does make them more fluffy.
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karistan: cupcakes
User: karistan
Date: 2010-07-18 16:11 (UTC)
Subject: (no subject)
Keyword:cupcakes
Sounds delicious! I've been missing my local taqueria for ages. I think I've got the makings for breakfast tacos in there...
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kellymccullough
User: kellymccullough
Date: 2010-07-18 18:13 (UTC)
Subject: (no subject)
I tend to go for whole wheat tortillas and a tomato salsa and skip the Sriracha, but other than that... Nom.
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barry_king: My Brother
User: barry_king
Date: 2010-07-18 19:55 (UTC)
Subject: (no subject)
Keyword:My Brother
Glad to see you're getting back your appetite. Yoghurt and sauerkraut/kimchi are my faves for recovering GI normalcy. So is buttermilk—though I feel compelled to point out that buttermilk is by its nature fat-free, since it is traditionally the whey left behind by buttermaking, even though nowadays it's really just thin yoghurt.
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