Subj : Re: Biscuits
To : Ruth Haffly
From : Dave Drum
Date : Tue Nov 29 2022 06:10:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> favourite is a thin crust with lots of toppings. Especially meaty
DD> toppings. My most non-traditional pizza was one had in St. Pie,
DD> Quebec.
DD> The place was run bu Greeks, so I was an American in a Greek
DD> restaurant dining on an Italian dish made with Gyros meat in a
DD> French-speaking part of Canadia.
RH> Sounds interesting but the problem with thin crust pizza is keeping all
RH> of the toppings on without the curst collapsing. No problem of that
RH> with a thicker crust. (G)
I'm pretty sure you have silverware available. And plates. Bv)=
DD> 8<----- XXXXX ----->B
DD> Certainly biscuirts are an "anytime" thing. But, you're changing
DD> direction on me. Biscuits & Gravy is most definitely a breakfast
DD> dish. Even if you're having it in the evening. Breakfast does *not*
DD> have to be at the crack of yawn.
RH> For me, breakfast is most often in the 8:30-9:30 range, when my eyes
RH> are open enough to see what I'm doing. I always start by brewing up a
RH> cuppa British Blend tea.
DD> I've an automatic coffee brewer which the timer activates @ 04:00 (my
DD> usual rising time) Breakfast generally follows the second cup of black
DD> and bitter.
RH> Since I'm self employed, I don't have to get up as early. Main project
RH> this week (besides routine work) is shortening a couple of pairs of
RH> trousers for a friend. That should be about one afternoon's work.
I'm up at 04:00 most days because that's when my body moves and my mind
switches on. Since I won't be able to go back to sleep I might as well
be up and doing. And sometimes for supper I'll have a nice bowl of (a
big latte cup, really) of oatmeal or bacon 'n eggs ... which most think
is breakfast fare.
DD> Made this in the big crockpot the other day for supper:
DD> Title: Welcome Home Pot
DD> Categories: Beef, Vegetables, Potatoes, Beans, Grains
DD> Yield: 4 servings
RH> Looks like it would have been a good stomach filler, esspecially on a
RH> cold, wet day.
It was tasty on any sort of day.
This is a breakfast favourite which can be done for any meal and for
one or two by adjusting the quantities. Doubles well for largers groups
if necessary.
1 lb Bulk chorizo
1 lg Onion; peeled, diced
1 lg Bell pepper; seeded, diced
8 lg Eggs; well beaten
1 lb Bag cubed potatoes for hash
- browns
Using an oven-proof skillet render the chorizo until done
to your liking. Reserve to the side, leaving the oil
behind in the pan.
Add the potatoes, diced onion and bell pepper and saute
in the chorizo grease until the potatoes are cooked to
your liking.
Beat the eggs well and add the chorizo and beaten eggs
to the potatoes and vegetables in the skillet. Pop into
a 350-|F/175-|C oven just until the eggs are set.
Garnish the top of the fritatta with shredded cheese if
desired. Serve with fresh salsa cruda or pico di gallo.
Serves 4 generously
An Uncle Dirty Dave Special
Uncle Dirty Dave's Kitchen
MMMMM
... It's not enough to bash in heads. You've got to bash in minds.
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