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Cat Forum / Cat Anecdotes / December 2006Breakfast for Lunch
Early this morning I baked an entire 12 oz. package of bacon on the rack over my broiler pan. 400F, 10-15 minutes, watch it closely after 10 minutes. No, I'm not planning to eat all that bacon at once! much as I love bacon :) I didn't make it to have for breakfast. A short while ago I made a batch of biscuits - yes, I'll admit, using Bisquick because my biscuits just don't come out nice and light anymore. Meanwhile I heated up a little of the bacon grease from the broiler pan and scrambled a couple of eggs (these eggs were on the small side) seasoned lightly with a little pepper and some of Penzey's Parisienne Bonnes Herbs. When the eggs were almost set but still fluffy-ish (I believe that's a technical cooking term LOL) I removed the pan from the heat, continuing to stir the eggs for a minute off the heat. I'd removed the biscuits from the oven about 5 minutes earlier; they were still nice and hot. I sliced open two of the biscuits and placed a couple of slices of bacon, folded over, on each biscuit base. I spooned the hot set eggs on top of the bacon and added a half a slice of American cheese (the real deal, not "cheese-food") on top. Put the tops back on the biscuits. Voila! Two breakfast biscuit sandwiches for lunch :) Jill Urmmmm, I intended to post this to rec.food.cooking! Oh well, enjoy! :) Jill > Early this morning I baked an entire 12 oz. package of bacon on the > rack over my broiler pan. 400F, 10-15 minutes, watch it closely [quoted text clipped - 21 lines] > > Jill Still sounds good. I seem to do better with bisquick for biscuits too. The main thing is still not overworking them. Jo > Urmmmm, I intended to post this to rec.food.cooking! Oh well, enjoy! :) > [quoted text clipped - 25 lines] >> >> Jill > Still sounds good. I seem to do better with bisquick for biscuits > too. The main thing is still not overworking them. > > Jo I used to have a magic touch with biscuits from scratch. They came out light, fluffy and very moist. Don't know what happened. I always use fresh baking powder and buttermilk. I don't overwork the dough. But they come out like hockey pucks. So now I just use Bisquick :) Jill >> Urmmmm, I intended to post this to rec.food.cooking! Oh well, >> enjoy! :) [quoted text clipped - 27 lines] >>> >>> Jill > Still sounds good. I seem to do better with bisquick for biscuits too. The > main thing is still not overworking them. > > Jo Can someone explain to me what an American biscuit is like, please? Here in the UK a biscuit is what you call cookies. Curious minds wish to know :-) Deb.  Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > Can someone explain to me what an American biscuit is like, please? Here > in the UK a biscuit is what you call cookies. Curious minds wish to know [quoted text clipped - 6 lines] > "He looked a fierce and quarrelsome cat, but claw he never would; > He only bit the ones he loved, because they tasted good." S. Greenfield I'm not American, but as far as I understand it American "biscuits" are more like what we would call scones - a savoury mixture of flour, salt, rising agent and butter / lard / cream (although I suspect the rising agent might be optional). Tish >> Can someone explain to me what an American biscuit is like, please? >> Here in the UK a biscuit is what you call cookies. Curious minds [quoted text clipped - 8 lines] > > Tish Yes, a scone is the closest equivalent. The rising agent (baking powder) in biscuits is not optional. Oh, and you must also add milk or buttermilk. Jill > > I'm not American, but as far as I understand it American "biscuits" > > are more like what we would call scones - a savoury mixture of flour, [quoted text clipped - 5 lines] > Yes, a scone is the closest equivalent. The rising agent (baking powder) in > biscuits is not optional. Oh, and you must also add milk or buttermilk. Oh OK - thanks Tish and Jill, yes they do sound exactly like scones! Yum :-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > I'm not American, but as far as I understand it American "biscuits" > are more like what we would call scones - a savoury mixture of flour, > salt, rising agent and butter / lard / cream (although I suspect the > rising agent might be optional). > > Tish Yes, a scone is the closest equivalent. The rising agent (baking powder) in biscuits is not optional. Oh, and you must also add milk or buttermilk. Jill =========================================== Biscuits are lighter and I think buttermilk plus baking soda is best. I love bicuits and country (milk+sausage bits) gravy. Suz&Spicey-licking our chops >> I'm not American, but as far as I understand it American "biscuits" >> are more like what we would call scones - a savoury mixture of flour, [quoted text clipped - 14 lines] > I love bicuits and country (milk+sausage bits) gravy. > Suz&Spicey-licking our chops Exactly what I have planned tomorrow for a couple of the leftover biscuits, Suz! I have a bit of ground pork sausage, what we call "breakfast sausage" for those of you in the U.K.; it's bulk pork (not in casings) ground with a little pork fat, lightly spiced with sage and black pepper. Brown the sausage it in a fry pan, using a fork to break up the sausage like mince. Here the methods vary; I remove the browned sausage with a slotted spoon and set it aside. Drain off all but about 2 Tbs. of the sausage fat then stir in 2 Tbs. of flour with salt & pepper and stir well to make a light ("blonde") roux. Stir in 1 cup of milk and cook until the gravy has started thickening, stirring frequently. Add back the crumbled cooked sausage and heat through, stirring until the milk gravy has thickened. Remove from heat. Spoon this mixture over hot split biscuits (or toasted bread). YUM! Jill > Biscuits are lighter and I think buttermilk plus baking soda is best. > I love bicuits and country (milk+sausage bits) gravy. > Suz&Spicey-licking our chops mmmm... graaaavyyyy.... I made Irish soda bread for the first a few days ago which also uses buttermilk and baking soda - really delicious! It went well with both sweet and savoury things. Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield >> Can someone explain to me what an American biscuit is like, please? Here >> in the UK a biscuit is what you call cookies. Curious minds wish to know [quoted text clipped - 13 lines] > > Tish There are a lot of variations on what we call biscuits in the states, but they are mostly like a scone. Usually they are lighter in texture and contain less fat than a scone. Particularly in the southern states, splitting a biscuit open and filling it with bacon or ham or sausage and or egg is a popular breakfast. My parents used to go out for breakfast to a place that served "steak biscuits". A biscuit sized portion of chicken fried steak on a biscuit. A real cardiologists nightmare. Jo > There are a lot of variations on what we call biscuits in the states, but > they are mostly like a scone. Usually they are lighter in texture and > contain less fat than a scone. Particularly in the southern states, > splitting a biscuit open and filling it with bacon or ham or sausage and or > egg is a popular breakfast. It would be quite a 'heavy' meal to have on a scone-type thing, yes. Would be delicious on a lighter version! > My parents used to go out for breakfast to a place that served "steak > biscuits". A biscuit sized portion of chicken fried steak on a biscuit. A > real cardiologists nightmare. LOL, but yummy :-) Deb. Signaturehttp://www.scientific-art.com "He looked a fierce and quarrelsome cat, but claw he never would; He only bit the ones he loved, because they tasted good." S. Greenfield > Urmmmm, I intended to post this to rec.food.cooking! Oh well, enjoy! :) Enjoy? ENJOY??? If I ate even one meal like you described, I think my gall bladder would just up and explode.... I've been sick ever since eating a simple Thanksgiving dinner that Dain brought over - turkey, stuffing, green beans, baked squash, gravy. Serious headache, nausea, gut pain, revolted by the sight of food. I can't handle the fat. Have had zero bacon since I was pre-adolescent and have probably consumed less than a pound of bacon and less than a quart of cow milk (hidden in baked goods, probably) in my entire life. >> Urmmmm, I intended to post this to rec.food.cooking! Oh well, >> enjoy! :) > > Enjoy? ENJOY??? If I ate even one meal like you described, I think my > gall bladder would just up and explode.... It was said tongue in cheek since I posted it to the wrong newsgroup, Pat. I'm sorry that you can't enjoy it. I don't have gall bladder problems (btw, the gall bladder is not an essential organ). I don't have problems with cooking with occasional fat such as bacon grease (which I don't do very often at all). I'm not lactose intolerant; I can enjoy milk and cheese, whether they are in baked goods or not. So, it wasn't aimed at you to tell you to ENJOY. Just a mistaken post to the wrong newsgroup. You don't have to eat this and I wasn't suggesting that you do. Jill > Pat wrote: >> [quoted text clipped - 16 lines] > have > to eat this and I wasn't suggesting that you do. I knew that. But just reading the menu made me feel quite ill :( >> Pat wrote: >>> [quoted text clipped - 19 lines] > > I knew that. But just reading the menu made me feel quite ill :( Again, I'm sorry :( > Early this morning I baked an entire 12 oz. package of bacon on the rack > over my broiler pan. 400F, 10-15 minutes, watch it closely after 10 [quoted text clipped - 24 lines] > > Jill Sounds yummy! Joy What no honey on the biscuits , no hominy, no mushrooms in the eggs , no hash brown cooked to a golden brown crunchiness and no OJ. I got a lot to teach you ;-) American cheese no way has to be deli style aged Swiss >> Early this morning I baked an entire 12 oz. package of bacon on the rack >> over my broiler pan. 400F, 10-15 minutes, watch it closely after 10 [quoted text clipped - 30 lines] > > Joy > What no honey on the biscuits , no hominy, no mushrooms in the eggs , > no hash brown cooked to a golden brown crunchiness and no OJ. I got > a lot to teach you ;-) > > American cheese no way has to be deli style aged Swiss LOL I love Swiss on burgers and corned beef sandwiches but not on a Southern-style Biscuit Sandwich! I don't like sweets so absolutely no honey on the biscuits, dear. I only use honey in hot tea :) Don't care much for mushrooms although I do like sauteed mushrooms on that aforementioned burger. I love hash browns (or home-fries, two different animals) but two biscuit sandwiches was almost more than I could eat. Besides, I didn't have any potatoes. No orange juice in the house, but I prefer grapefruit juice anyway :) My all-time favourite "breakfast" is a 3 egg omelette filled with bacon, spinach and swiss cheese, although brie makes it more like heaven!! Jill >>> Early this morning I baked an entire 12 oz. package of bacon on the >>> rack over my broiler pan. 400F, 10-15 minutes, watch it closely [quoted text clipped - 31 lines] >> >> Joy WHAT NO HOMINY How can you live ;-) >> What no honey on the biscuits , no hominy, no mushrooms in the eggs , >> no hash brown cooked to a golden brown crunchiness and no OJ. I got [quoted text clipped - 54 lines] >>> >>> Joy > WHAT NO HOMINY > How can you live ;-) Sweetie, I love hominy but I don't eat it for breakfast. Perhaps you're thinking of "hominy grits"? We just call 'em grits here. Whole hominy is a different thing and is often a side dish with dinner :) >>> What no honey on the biscuits , no hominy, no mushrooms in the eggs >>> , no hash brown cooked to a golden brown crunchiness and no OJ. I [quoted text clipped - 55 lines] >>>> >>>> Joy >> WHAT NO HOMINY >> How can you live ;-) [quoted text clipped - 3 lines] > a > different thing and is often a side dish with dinner :) I know what grits are girl remember :-) I live in the Florida want ta be redneck country . Ain't know southern country boy that don't know what them little white dots are that you need a whole lot of butter and cheese along with salt and pepper to have any taste ;-) Don't take that the wrong way I am playing not be sarcastic ;-D But seriously hominy is served as a breakfast item from where I am originally. But different strokes for different folks. The world is nothing but a melting pot to enjoy. But nothing fills your stomach up on a cold morning as some good old golden hominy ( Bush's ) better than dang oatmeal. >>>> What no honey on the biscuits , no hominy, no mushrooms in the eggs >>>> , no hash brown cooked to a golden brown crunchiness and no OJ. I [quoted text clipped - 55 lines] >>>>> >>>>> Joy >>> WHAT NO HOMINY >>> How can you live ;-) [quoted text clipped - 15 lines] > a cold morning as some good old golden hominy ( Bush's ) better than dang > oatmeal. I love the golden hominy. If only because one of Charlie's favorite dinners is pork steak cooked with sauerkraut, potatoes, and hominy. At least the golden hominy adds a little color to the meal. Jo >>>> WHAT NO HOMINY >>>> How can you live ;-) [quoted text clipped - 15 lines] > > Jo Golden hominy by itself with butter & salt & pepper sort of tastes a bit like popcorn, doesn't it? White hominy isn't nearly as interesting. Jill > Golden hominy by itself with butter & salt & pepper sort of tastes a bit > like popcorn, doesn't it? White hominy isn't nearly as interesting. > > Jill My turn to ask a culinary question - does hominy = polenta / cornmeal / mealiemeal in other parts of the globe? Tish >> Golden hominy by itself with butter & salt & pepper sort of tastes a >> bit like popcorn, doesn't it? White hominy isn't nearly as [quoted text clipped - 6 lines] > > Tish From the Cooks Thesaurus (with some snippage so as not confuse things further): polenta = mush Pronunciation: puh-LEN-tah Notes: This Italian specialty is made of cornmeal that's been cooked into a thick mush. The mush is either served hot, much as Americans would serve mashed potatoes, or it's cooled, sliced, and then fried, grilled, or baked. [My note: in the Italian tradition the sliced fried polenta is often topped with a tomato-basil gravy.] hominy = posole = pozole Pronunciation: HAHM-uh-nee These are hulled corn kernels that have been stripped of their bran and germ. Southern cooks usually boil hominy until it's tender, and then they serve it in much the same way that Northern cooks would serve potatoes. Varieties include lye hominy, which is made by soaking corn kernels in a weak lye bath. White hominy is made from white corn kernels, and the sweeter yellow hominy is made from yellow corn. hominy grits = grits = corn grits This Southern staple is made from hominy or plain corn that's been ground until it has the consistency of coarse sand. It's used as a side dish, a breakfast cereal, or as an ingredient in baked goods. Varieties include quick-cooking grits and instant grits. Now, did I just confuse you further? Jill >> My turn to ask a culinary question - does hominy = polenta / cornmeal >> / mealiemeal in other parts of the globe? [quoted text clipped - 10 lines] >Italian tradition the sliced fried polenta is often topped with a >tomato-basil gravy.] When I was a child in Texas many years ago, we frequently ate cornmeal mush with sugar and milk. The next day leftover mush was sliced and fried in bacon grease and served with molasses. Delicious! And we did not call it polenta either! We were of Celtic stock not Italian! ;-) -- CATherine >>> My turn to ask a culinary question - does hominy = polenta / >>> cornmeal / mealiemeal in other parts of the globe? [quoted text clipped - 15 lines] > fried in bacon grease and served with molasses. Delicious! And we did > not call it polenta either! We were of Celtic stock not Italian! ;-) We didn't call it polenta, either :) It was simply fried cornmeal mush. I make some good "johnny cakes" using cornmeal, too. They are small cornmeal pancakes. Might have to mix some up for tomorrow's breakfast. Matthew can have honey or syrup on his; I like mine just plain buttered. :D Jill >>> My turn to ask a culinary question - does hominy = polenta / cornmeal >>> / mealiemeal in other parts of the globe? [quoted text clipped - 16 lines] > fried in bacon grease and served with molasses. Delicious! And we did > not call it polenta either! We were of Celtic stock not Italian! ;-) Mom was from Paw Paw WVa and we all looked forward to the cold winter days when she made corm meal mush after school. I was amazed as an adult to see how popular polenta has become. I still can't believe they sell plastic tubes of the stuff in the grocery store. Just how hard is it to throw a handful of cornmeal into some cold water and cook it? The corn meal they sell for polenta is a bit more coarsely ground than the stuff you use for cornbread though. Mom was shocked when polenta got popular too. I mean when we were kids she was a little concerned that the neighbors might get the idea we were poor because we ate things like that. She also lived from when baking your own bread was a necessity to when it was a status thing. That was cool. Jo >>>> My turn to ask a culinary question - does hominy = polenta / >>>> cornmeal / mealiemeal in other parts of the globe? [quoted text clipped - 24 lines] > hard is it to throw a handful of cornmeal into some cold water and > cook it? And have you seen the price of it?! But then again, we're talking about a society where you can buy frozen hot dogs already in a bun. Lazy society. > The corn meal they sell for polenta is a bit more coarsely ground > than the stuff you use for cornbread though. Not by much, though. Regular cornmeal works for polenta just as well. > Mom was shocked when polenta got popular too. I mean when we were > kids she was a little concerned that the neighbors might get the idea [quoted text clipped - 4 lines] > > Jo My grandma Mac baked 7 (why 7? I don't know) loaves of bread every Tuesday. Years after her kids were grown and gone she continued to do so. She'd always take a loaf next door to my maternal grandparents and then give the other loaves away to various neighbors, keeping one for herself. That was some goooooood bread! No KitchenAid mixer with dough hooks, no bread machine. She was almost 75 when she died but she continued baking real hand-made bread until she was at least 70. Jill >>>Jo > [quoted text clipped - 7 lines] > >Jill Nothing beats homemade bread the old-fashioned way. There are many factors to consider that a bread machine can't do. The hands-on way of kneading bread is best. That is how you decide how much flour is necessary for kneading according to the humidity and temperature. A humid day really needs more flour for kneading. And the amount of kneading can vary; and only your experienced hands can tell you when it is enough. Rising depends on temperature of the day. And high altitude has more adjustments. I made my own bread for many years. Where i live is 6300 feet high. I learned to let the dough "rest" for 15 minutes before kneading. And then I punched down and kneaded three times before baking. And it was good. I know, because every one told me so! ;-) -- CATherine Ask and you shall be answered http://en.wikipedia.org/wiki/Polenta >> Golden hominy by itself with butter & salt & pepper sort of tastes a bit >> like popcorn, doesn't it? White hominy isn't nearly as interesting. [quoted text clipped - 5 lines] > > Tish > Ask and you shall be answered http://en.wikipedia.org/wiki/Polenta It sounds as though hominy grits and modern polenta are much the same thing, although the lye process with hominy produces a slight (?) difference in taste. I've had mielie meal many times whilst living in South Africa and it did nothing for me, so have generally avoided cornmeal mush in all its forms since then, although I freely acknowledge that anything can be rendered delicious if combined with sufficient fat / oil (i.e. fried) and either salt or sugar. Having said that, I make a pretty good loaf of bread using polenta and molasses - makes fantastic toast. Tish > >> Golden hominy by itself with butter & salt & pepper sort of tastes a bit > >> like popcorn, doesn't it? White hominy isn't nearly as interesting. [quoted text clipped - 5 lines] > > > > Tish > My turn to ask a culinary question - does hominy = polenta / cornmeal / > mealiemeal in other parts of the globe? Nope, hominy is corn that has been cooked with lye. Very different from all other forms of plain corn meal, like polenta and grits. SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > Nope, hominy is corn that has been cooked with lye. Very different from > all other forms of plain corn meal, like polenta and grits. Well, it seems grits are made from ground hominy: http://en.wikipedia.org/wiki/Hominy SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com >> My turn to ask a culinary question - does hominy = polenta / cornmeal / >> mealiemeal in other parts of the globe? > >Nope, hominy is corn that has been cooked with lye. Very different from >all other forms of plain corn meal, like polenta and grits. I've always wondered about lye as a cooking ingredient. Which brings us to . . . lutefisk. ;) Theresa Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh Make Levees, Not War >>>>> WHAT NO HOMINY >>>>> How can you live ;-) [quoted text clipped - 20 lines] > >Jill I like golden hominy cooked up with bell peppers and onions. I also like to drain it and saute it a bit and then cook scrambled eggs with it. -- CATherine >>> WHAT NO HOMINY >>> How can you live ;-) [quoted text clipped - 15 lines] > up on a cold morning as some good old golden hominy ( Bush's ) better > than dang oatmeal. I'll try golden hominy with breakfast sometime :) As a side dish I like to drain it, put it in a small casserole dish, season lightly with salt & pepper, dot it with a little butter and then sprinkle shredded cheddar or cheddar-jack (even better!) cheese on top. Pop it in a moderate oven for about 10 minutes. It's almost but not quite like cheese grits :) Much more "oomph" to hominy! Jill >>>>> What no honey on the biscuits , no hominy, no mushrooms in the >>>>> eggs , no hash brown cooked to a golden brown crunchiness and no [quoted text clipped - 55 lines] >>>>>> >>>>>> Joy >>>> WHAT NO HOMINY >>>> How can you live ;-) [quoted text clipped - 26 lines] > > Jill YOU FORGOT THE BACON BITS ;-) >>>>>> What no honey on the biscuits , no hominy, no mushrooms in the >>>>>> eggs , no hash brown cooked to a golden brown crunchiness and no [quoted text clipped - 55 lines] >>>>>>> >>>>>>> Joy Now I am hungry > Now I am hungry Sorry, I seem to do that to you without intending to! I really didn't mean to start a breakfast thread here, it was an OOOPS to the wrong ng! But I know you folks enjoy food, too, not just kibble LOL Dang, now I have to go check my pantry and make sure I have hominy. If I don't, I'll run out and buy some. It's dirt cheap, 2 cans for a dollar, and I really like it. Jill >> Now I am hungry > [quoted text clipped - 9 lines] > > Jill He He He Bush's golden hominy has the lowest calories and IMO has a better taste >>> WHAT NO HOMINY >>> How can you live ;-) [quoted text clipped - 75 lines] >>>>>> >>>>>> Joy Old memory: When I was about 10 years old, my mother MADE me eat some hominy -- and then I threw it up. MLB >>>> WHAT NO HOMINY >>>> How can you live ;-) [quoted text clipped - 82 lines] > Old memory: When I was about 10 years old, my mother MADE me eat some > hominy -- and then I threw it up. MLB That was because your mother made you do it. Same thing happened when I was forced to eat certain foods made me sick and I did not eat them for years as an adult. Then I tried them many years ago some I will never touch again just not me like cauliflower can't stand the stuff but other I now enjoy > "mlbriggs" <mlbriggs@nospam.com> wrote in message >> Old memory: When I was about 10 years old, my mother MADE me eat [quoted text clipped - 5 lines] > will never touch again just not me like cauliflower can't stand the > stuff but other I now enjoy Heh... my mother used to serve canned peas. Canned peas are (IMO) nothing but nasty round green mushy things. To add insult to injury, my father insisted on her buying canned creamed peas. (Do they even still sell those?) Oh GROSS. When I was in my 30's I was invited out to dinner by a friend, his treat, and the vegetable that was served with the meal was fresh green peas. I didn't want to offend the person who took me to dinner, so I took a bite of the peas. Was I ever floored! Wow, peas can taste this good?! LOL After that I bought and tried some frozen peas. Hey, these are good! The problem was with the canned, mushy peas. Now I even make split pea soup from dried peas and I love it :) Jill You're a cruel woman Jill, talking about food like this on a morning where the only thing I have worth eating is baked beans on toast ;o). Dewi. > Early this morning I baked an entire 12 oz. package of bacon on the rack > over my broiler pan. 400F, 10-15 minutes, watch it closely after 10 [quoted text clipped - 20 lines] > > Jill > You're a cruel woman Jill, talking about food like this on a morning > where the only thing I have worth eating is baked beans on toast ;o). > > Dewi. LOL I understand that's a fairly common thing in the northern U.S. I may be wrong. Jill >> Early this morning I baked an entire 12 oz. package of bacon on the >> rack over my broiler pan. 400F, 10-15 minutes, watch it closely [quoted text clipped - 22 lines] >> >> Jill > > You're a cruel woman Jill, talking about food like this on a morning > > where the only thing I have worth eating is baked beans on toast ;o). [quoted text clipped - 5 lines] > > Jill I'm not sure if it's common in the northern US. It's certainly common in Australia. Don't you have baked beans? Dewi. >> > You're a cruel woman Jill, talking about food like this on a morning >> > where the only thing I have worth eating is baked beans on toast ;o). [quoted text clipped - 10 lines] > >Dewi. We sure do, but beans on toast is not a staple like it is in the UK and Oz. The beans are more of a side dish, and people tend not to put them on toast. My Aussie ex ate beans on toast regularly, but noted that the beans here didn't taste like home. We found an English grocery store that stocked Heinz Vegetarian beans in the green can, and Tim Tams <g>, and would stock up from time to time. He's been living in California for more several years now, but I don't know if he broke the beans on toast habit. Theresa Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh Make Levees, Not War >>> You're a cruel woman Jill, talking about food like this on a morning >>> where the only thing I have worth eating is baked beans on toast [quoted text clipped - 11 lines] > > Dewi. Of course we have baked beans. It seems baked beans on toast is common in the northern part of the U.S., up around Boston LOL (aka Boston Baked Beans) Jill >>>> You're a cruel woman Jill, talking about food like this on a morning >>>> where the only thing I have worth eating is baked beans on toast [quoted text clipped - 14 lines] >Of course we have baked beans. It seems baked beans on toast is common in >the northern part of the U.S., up around Boston LOL (aka Boston Baked Beans) From what I have read, baked beans on toast is a popular breakfast dish in Britain. SignatureJohn F. Eldredge -- john@jfeldredge.com PGP key available from http://pgp.mit.edu "Reserve your right to think, for even to think wrongly is better than not to think at all." -- Hypatia of Alexandria >> > You're a cruel woman Jill, talking about food like this on a morning >> > where the only thing I have worth eating is baked beans on toast ;o). [quoted text clipped - 8 lines] >I'm not sure if it's common in the northern US. It's certainly common >in Australia. Don't you have baked beans? Boston is still Beantown. The beans in the New England recipes are baked with molasses. Search recipe sites for "Boston Baked Beans". A hundred years ago in poor Boston neighborhoods, where the people couldn't afford cook stoves, the bean wagon would pick up crocks of beans and a little money from the houses, take the crocks to a central kitchen for baking, and send them back to the houses. Honest. Heinz is a US company. They sell plenty of baked beans in the US as well as Australia. Bud SignatureThe night is just the shadow of the Earth. >> > You're a cruel woman Jill, talking about food like this on a morning >> > where the only thing I have worth eating is baked beans on toast ;o). [quoted text clipped - 11 lines] > > Dewi. I had forgotten all about baked beans on toast. I haven't eaten them for years, but we often did when I was a youngster -- usually for lunch, and with something else on the "menu," such as eggs. I *liked* that combination, too! MaryL >>>> You're a cruel woman Jill, talking about food like this on a morning >>>> where the only thing I have worth eating is baked beans on toast ;o). [quoted text clipped - 5 lines] > and with something else on the "menu," such as eggs. I *liked* that > combination, too! I grew up in Britain in the Fifties and NZ in the Sixties, and our family almost always had baked beans on toast as our Sunday night meal. I never thought of us as being unusual. ============== j-c ====== @ ====== purr . demon . co . uk ============== Jack Campin: 11 Third St, Newtongrange EH22 4PU, Scotland | tel 0131 660 4760 <http://www.purr.demon.co.uk/jack/> for CD-ROMs and free | fax 0870 0554 975 stuff: Scottish music, food intolerance, & Mac logic fonts | mob 07800 739 557 |
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