Er... and also substituting the oats. If you want oats that haven't been processed/contaminated with wheat, you have to order them specially online. And even then there's still debate over whether the protein in oats is sufficiently similar to gluten to cause problems anyway. Somewhere around half of celiac sufferers say they suffer pain from even the purest certified gluten-free oats.

But you could use quinoa!

Clod, have you tasted Quinoa ? Is it good tasting ?

One of my G-kids seems to have a mild aversion to breads, but does eat oatmeal.
He talks about wanting to find some other kind of cereal.

What's for breakfast? I'm thinking venison tenderloin, scrambled eggs, and grits. W/wheat toast.

Lamp - I love quinoa.
Similar to couscous, but more... meaty? chewy? crunchy?
It's just a nicer mouthful with more texture. You feel you're really eating something.

SG, thx, I'll tell the G-kid about it, maybe even try it myself

peanutbutter toast.

:spam1:We had spam, eggs, and biskits.

Lamp, Sundae's right, quinoa is fairly bland by itself, and the texture is like a bulkier couscous. You can also get quinoa "flakes," and that texture is more like instant oatmeal (very similar to rice cereal, if you've been around baby food anytime recently.)

breakfast was toast in the car. both days of the weekend. I'm due something really yummy and seriously unhealthy tomorrow morning.

Eggnog brioche french toast!

Really? So not something I would entertain the thought of -even as a dessert. Horses for courses, though, at least it wasn't boring!

I met a celiac person's wife the other day and she told me that if you stirred regular pasta in the cooking water with the same spoon as his GF pasta, he would violently hurl almost immediately.

I'd say you'd pretty much have to buy your oats from the farmer and thresh them yourself. There is so much cross contamination and if you're anything as sensitive as this guy, I'd pretty much only eat vegetables.

Quinoa is pretty good and its flavor is immeasurably improved by lightly toasting in a cast iron pan first.

Minifobette's not that sensitive, but Minifob is. Except instead of hurling, he screams, spins in circles, and refuses to make eye contact with you. And then has explosive diarrhea.

I've never heard of toasting the quinoa--are you supposed to do that before or after you boil it?

Before. A lot of grains develop much more complex and nutty flavors when you pre toast them. I think it is more of the Maillard reaction, caramelizing the sugars creating new flavor compounds, etc.

Supposedly this is true of chocolate, but not pre-toasting. I think you are supposed to pour boiling water over the cocoa powder and it intensifies the chocolate flavor.

Some nuts are also more flavorful when toasted, hazelnuts for example.

Toasted bagel with strawberry cream cheese.

The kids will have Toaster Scrambles. That's those square-shaped creations in the freezer with egg, bacon and cheese stuffed inside. Except they never can wait for the toaster oven to make them right so they cook them in the microwave so they're kind of mushy and gross.

Oh, wait, you say MOM is supposed to cook breakfast for her children before school? ::yawn:: Dang. Six is just too early for that crap. :)

I trained my older stepson to eat the leftovers from the night before. :D

*snicker*

Isn't there a Grimm Brothers fairy tale about you?:sniff:

LOL...actually he loved it. It was quick, easy and filling. This is a kid that would eat everything whether he liked it or not. His younger brother is another story. Getting him to eat breakfast at all is challenging. He barely gets up early enough to catch the bus.

My kid makes his own breakfast a lot. Sometimes it is peanut butter pickle sandwiches.

I'd had that very thing out for brunch yesterday morning, and leftovers for breakfast today. Believe it or not, it wasn't as sickeningly sweet at it sounds...but definitely srsly yummy.

Scottish Oatmeal, with Pop Tarts for afters. And coffee.

This morning it was yoplait thick and creamy yogurt (banana and strawberry) with rice krispies mixed in. And Turkish tea.

SG, My G-son got some... now how to cook it ?
Do you (or anyone else) have a easy recipe to start with ?

toast it lightly in a cast iron pan. cook it like rice. You can add butter if that's your thing, or cook it in stock if you are into that, or just water with a pinch of salt.
ratio of quinoa to liquid is appx 1:1.5

you can dice veggies into it, for breakfast, you can mince some ham or crumble bacon into it (to help offset the purported cardiovascular benefits of Quinoa) and then scramble an egg and mix the bacon, scrambled egg, and cooked quinoa together, season.

We had a work breakfast meeting, at a place called The Golden Nugget. I thought it might be like The Golden Corral (really, anything golden gives me pause) but it was really nice. The director picked up all our checks!

I had bacon and eggs over medium and (I'm so ashamed) PANCAKES. And lots of coffee.

:yum:

Whats wrong with the Golden Corral!! They have great food and all is fine as long as you wear blinders (At least in my town).

Wheat Bagel, half plain hummus, half Mennonite Honey Roasted Peanut Butter, coffee.

I haven't been there in many many years. The whole "Corral" thing kind of fits, with what I saw there. You take the word "golden" and add "corral" to it, it doesn't say "good" to me. :lol:

Ours hasn't had the best rep. I don't even know for sure if it's still in the neighboring town.

We used to have Dale's Smorgasbord. Dale's Golden Rule: Take all you want, but eat all you take. :p:

My brother and his high school football buddies LOVED that place.

"All you can eat, doesn't mean you should" was a funny observation by some forgettable comic

Yep, thats why we wear blinders when we go - we call it the trough because of how the majority of its patrons fill their plates to heaping and (from the looks of them) have done it several plates too many. (This is middle hoosierland, ya know)

Ours does pretty good...the food seems really fresh - not canned or frozen.

or sneezed upon?

Sneeze guards are nothing to sneeze at!

:yelsick: I try not to think about that.

Face it, if we really thought about ANY of our food, we'd never have an appetite. Best to keep it in the golden light.

I figured I would resurrect this thread because I really loved my breakfast this morning :D

I made egg salad with 1.5 eggs, 1/2 tbsp mayo, salt, pepper and paprika on a piece of toast and 1 cup of milk. I am going to have the same thing tomorrow, but I think I will have some ham with it, too.

Hamburger Casserole made w/ground venison instead of hamburger.

I know, I know...casserole for breakfast? But, breakfast will be served at like 2:30pm. -ish.

Casserole may become supper. Egg salad sounds pretty damn good right about now.

Bagel, Blueberry, Toasted.

Half Philadelphia Cream Cheese

Half Mennonite Store Bulk Honey Roasted Peanut Butter
(I get it in three pound tubs)

hey bbro

serious question. did you really make an egg salad with 1.5 eggs? why not two eggs? tomorrow will you use the remaining half egg and another whole egg for the encore meal? I'm not trying to be a smartass, I have been cooking a LONG time, I'm a pretty good cook, but one area I have trouble with is portion control. Egg salad seems like one of those things I just can't make ONE portion of, like making one serving of spaghetti or something. Is that the key, ratios that include dividing eggs? that seems like a lot of trouble. I would (I'm sure this is the root of the problem I just described) just make it with three eggs and save half if I knew it was needed for tomorrow's breakfast. Actually I'd have probably eaten the whole thing, leading to other, weightier problems, but that is a related but different story.

I was wondering about the 1-1/2 egg thing too ... my standard egg salad sandwich is 2 eggs.

BigV/Wolf - Yes - that is exactly what I plan on doing tomorrow morning for breakfast. As for why 1.5? Two seemed too many and one didn't seem like enough.

I don't know if splitting the eggs first is the key to portion control, but it is definitely helpful. It is easier to figure out a single portion if everything from the beginning is only for one portion than trying to make multiple servings and splitting it. With things like pasta, I weigh out the dry portion first, then cook. If I am making multiple servings, I weigh them all out, then when it is cooked, I know exactly how many servings I have and separate them immediately. That helps, too

Don't get me wrong - I have issues with portion control, too. Weight watchers helped and now I am doing SparkPeople, so I still have to track every bit that goes in my mouth. The tracking helps a lot. You don't want to have to go back and scratch out your healthy single serving and add to it.

Just my opinion, though ;) Hope that all makes sense :)

Raspberries! But first I gotta go out to the backyard to pick 'em... :)

Yesterday morning we all had a Traditional Breakfast at the Reedcutter's Restaurant which was the main eatery on the caravan site we've been staying on.
We had to be out of our caravan at 10.00, so we were up at 07.00 and ready to leave by 08.30.

Would have been even earlier, but Mum & Dad - well, Mum - told me off about the racket I was making, opening and closing doors. "Just not fair" at that time of the morning. Oddly, Mum said, "It's ten to eight now, we don't need to worry about being quiet." I only include that because the timing is bizarre, and in fact tells me that Mum was fed up with creeping about and sod the neighbours. Please note, there was room to park two cars (one and a half?) between each caravan.

It was payday, so brekkers was my treat. Two rashers of bacon, sausage, fried egg, beans, hash brown and fried bread. I had toast instead of fried bread - I do love a place that understand substitution.

No pics, I've reigned myself in on those.
Just a bit of feedback.

Well shoot, Sundae I think a lot of us appreciate your pictures...especially the food ones. Who would give feedback otherwise?

how much is a rasher?

as to egg salad - just make a mess of it and tupperware it for later. sheesh! all that work for one lousy breakfast? ya gotta hard boil the eggs, mash 'em up, etc. same with spaghetti. LEFTOVERS people! LEFTOVERS!

peanut butter on toast with a coffee.

I googled because I wondered too.
Its only a silly single slice.

Aye - a rasher of bacon is a slice.

But if you're offered a truckle of cheese - take it. Unless you're allergic to dairy products I mean. They vary in size, but let's put it this way, you won't get it all in one sandwich.

I'm still working on a round of toast or a round of sandwiches.
It's baffled me since 1991, when I first encountered it.

Are you suggesting that "a round of sandwiches" is an Americanism?

coffee. a cup. Well, a cup at a time.

Same as yesterday. Added some ham in this time.

Not at all. I never considered it foreign, unless I meant "foreign to me".
I just don't get it.

I worked out that a round of sandwiches was effectively a sandwich. Which seemed a con. Two slices of bread is a SANDWICH - no other words need to be introduced.
But then we have a round of toast. Which surely has to mean two slices of toast, right? No. Not always.

And then I grew out of the chip on my shoulder which said anything I didn't undertsand was my fault and I was stupid for asking. "A round of sandwiches [toast]? What is that exactly?" And you know what? I'm still not sure.

Slightly OT, but when people asked for a wine spritzer I also had to ask whether they meant wine with sparkling water or lemonade. Pretty much everyone looked at me as if I was thicker than a whale omelette. But the truth is they were probably split 60/40 as to what comprises a spritzer, and I did not appreciate taking the wrong drink out of my wages at the end of the night. Yeah okay, I drinked it, but only when I was offered a drink by a customer, and if it was a wine/ lemonade mix it was yukky.

A round of sandwiches is just one sandwich. A round of toast is just one slice of toast, unless you're going to make two slices of toast into a sandwich I guess.

My mum used to use that phrase quite often, and that was always the context.

If there were a few kids over and Mum was making sandwiches for us, she'd say, "I'll just make a few rounds of sandwiches.", meaning more than one sandwich.

I don't know for a fact, but I suspect the term is quite old and from the days prior to bread tins when most loaves were rounder rather than square.

Oh, and a wine spritzer over here is usually half half of wine and soda water.

And it was.

How American of you!

Thought you lot were all about Vegemite. That's what the song says anyway ...

re: rounds ...

The only things that come in rounds over here are drinks and merries.

There is no special collective word for toast. It's just toast, although the conventional restaurant serving is two slices. Most home servings are two slcies as well, as toasters come with even numbers of slots, and it's silly to warm them both up for just one piece of bread.

Perhaps we could use a special collective word for toast.

A horde of toast.

A brace of toast.

A stack of toast. No. Pancakes have that one sewn up.

A barrage of toast.

A pop of toast.

An assemblage of toast.

I need some help.

And some sleep, apparently.

Plenty of PB gets eaten over here. My boys go through half a kg a week sometimes. And of course, I eat it sometimes too.

I'm not that fond of vegemite, although it's nice on toast when you're feeling a bit seedy. I think it's all the vit B.

Breakfast will be explanations to the kids about the theft of my bike and the effect of that on our biking vacation to Yellowstone. Like hey, guess what, we can't go yet

todays breakfast was coffee , croissant and butter
yesterdays breakfast was coffee, croissant and butter
tomorrows breakfast will be coffee, croissant and butter

I do get tired of this country some days... would someone like to come over and open an IHOP near me?

http://www.bostonsbestcoffee.com/_im..._croissant.jpg