KUTradition wrote: ↑Thu Nov 28, 2024 8:40 am I like my pancakes thin…
lol
On the contrary, I don't like crepes.
I think, in addition to having an undesirable texture, subconsciously, they threaten my masculinity.
lol
waffles are nostalgic for me (mom used to have this giant square waffle-maker). Santa brought me one a few years ago, and waffles have been pretty much a bi-weekly thing since
if i’m making breakfast, you’re likely getting waffles, french toast, or eggs-in-a-basket…and bacon over all other meats
Re: Diners Dive-Ins and Drives
Posted: Thu Nov 28, 2024 8:59 am
by BiggDick
you're a crepe, you're a weirdo...more like, weird dough!
KUTradition wrote: ↑Thu Nov 28, 2024 8:40 am I like my pancakes thin…
lol
On the contrary, I don't like crepes.
I think, in addition to having an undesirable texture, subconsciously, they threaten my masculinity.
lol
waffles are nostalgic for me (mom used to have this giant square waffle-maker). Santa brought me one a few years ago, and waffles have been pretty much a bi-weekly thing since
if i’m making breakfast, you’re likely getting waffles, french toast, or eggs-in-a-basket…and bacon over all other meats
Waffles are nostalgic for me, too. As a child growing up, my mother had a huge, heavy, old, electric waffle iron. I can still smell the waffles cooking on it-the essence of "seasoning".
That sounds like a great breakfast. I love having something sweet like the maple syrup of a waffle, French toast, or pancake, to balance the other flavors.
That being said, I want a separate plate for my waffle/pancake, because I don't want something as sweet as maple syrup overwhelming the other items.
Also, if I'm having Biscuits & Gravy, I'm much less likely to have something else starchy and bread-like as a pancake, waffle, or toast.
I think, in addition to having an undesirable texture, subconsciously, they threaten my masculinity.
lol
waffles are nostalgic for me (mom used to have this giant square waffle-maker). Santa brought me one a few years ago, and waffles have been pretty much a bi-weekly thing since
if i’m making breakfast, you’re likely getting waffles, french toast, or eggs-in-a-basket…and bacon over all other meats
Waffles are nostalgic for me, too. As a child growing up, my mother had a huge, heavy, old, electric waffle iron. I can still smell the waffles cooking on it-the essence of "seasoning".
That sounds like a great breakfast. I love having something sweet like the maple syrup of a waffle, French toast, or pancake, to balance the other flavors.
That being said, I want a separate plate for my waffle/pancake, because I don't want something as sweet as maple syrup overwhelming the other items.
Also, if I'm having Biscuits & Gravy, I'm much less likely to have something else starchy and bread-like as a pancake, waffle, or toast.
I could be wrong...
there’s one thing i don’t cook, and that’s biscuits and gravy
that’s one my wife’s favorites to cook. she does the sausage gravy up right
and yes, nothing to go with it (it’s usually so heavy on its own)
Re: Diners Dive-Ins and Drives
Posted: Thu Nov 28, 2024 8:45 pm
by TDub
waffles are nostalgic for me too, not only the electric waffle iron, but my grandfather's "fastest waffle cutter in the west" schtick
although, if I'm making breakfast you're getting a scramble.
bacon, sausage, cubed potatoes, onions, garlic, green peppers, red peppers, jalapeños, and some sort of cheese...usually a green chile infused soft white cheese or similar melted into it all. With a fluffy (i struggle with this part) scrambled egg on top thay gets squished down into each bite.
although, if I'm making breakfast you're getting a scramble.
bacon, sausage, cubed potatoes, onions, garlic, green peppers, red peppers, jalapeños, and some sort of cheese...usually a green chile infused soft white cheese or similar melted into it all. With a fluffy (i struggle with this part) scrambled egg on top thay gets squished down into each bite.
although, if I'm making breakfast you're getting a scramble.
bacon, sausage, cubed potatoes, onions, garlic, green peppers, red peppers, jalapeños, and some sort of cheese...usually a green chile infused soft white cheese or similar melted into it all. With a fluffy (i struggle with this part) scrambled egg on top thay gets squished down into each bite.
I'd eat that.
^^^
Re: Diners Dive-Ins and Drives
Posted: Thu Nov 28, 2024 9:30 pm
by jhawks99
TDub wrote: ↑Thu Nov 28, 2024 8:45 pm
waffles are nostalgic for me too, not only the electric waffle iron, but my grandfather's "fastest waffle cutter in the west" schtick
although, if I'm making breakfast you're getting a scramble.
bacon, sausage, cubed potatoes, onions, garlic, green peppers, red peppers, jalapeños, and some sort of cheese...usually a green chile infused soft white cheese or similar melted into it all. With a fluffy (i struggle with this part) scrambled egg on top thay gets squished down into each bite.
Good stuff.
For waffles, I use an overnight yeasted waffles recipe. And some Minnesota maple syrup.
TDub wrote: ↑Thu Nov 28, 2024 8:45 pm
waffles are nostalgic for me too, not only the electric waffle iron, but my grandfather's "fastest waffle cutter in the west" schtick
although, if I'm making breakfast you're getting a scramble.
bacon, sausage, cubed potatoes, onions, garlic, green peppers, red peppers, jalapeños, and some sort of cheese...usually a green chile infused soft white cheese or similar melted into it all. With a fluffy (i struggle with this part) scrambled egg on top thay gets squished down into each bite.
Good stuff.
For waffles, I use an overnight yeasted waffles recipe. And some Minnesota maple syrup.
whats the secret to nice tall, super fluffy scrambled eggs? I don't like eggs really, but the fluffy ones mixed in a scramble are good. I suck at making fluffy eggs though because I rarely cook them and almost never eat them
Re: Diners Dive-Ins and Drives
Posted: Thu Nov 28, 2024 10:46 pm
by jhawks99
Beat the eggs in a bowl, add a few drops of water if you want.
I use a non stick pan. Heat it dry, until it's hot. Add oil or butter and the eggs.
Shake and use a rubber spatula to stir quickly. Do not overcook.
KUTradition wrote: ↑Fri Nov 29, 2024 7:19 am
i almost always add a bit of milk to my scrambled eggs
Yup.
This can help for sure.
^^^
And, don't overbeat your eggs, because it makes them rubbery.
Generative AI, dammit:
This statement is true; overbeating your eggs, especially when scrambling, can lead to a rubbery texture because it denatures the proteins too much, causing them to form strong bonds and squeeze out moisture, resulting in a tough, chewy consistency.
Key points about overbeating eggs:
Protein structure:
Eggs contain proteins that unfold and bind together when exposed to heat or agitation; overbeating causes excessive protein bonding, leading to a rubbery texture.
Air incorporation:
While whisking incorporates air for fluffiness in some recipes like meringues, overbeating can lead to too much air, causing the egg mixture to become unstable and watery.
Best practice:
For most scrambled egg recipes, gently whisk the eggs just until combined, using a fork rather than a whisk for a lighter texture.
Re: Diners Dive-Ins and Drives
Posted: Fri Nov 29, 2024 11:39 am
by jhawks99
It's an omelet but no one does it better than Ludo
Re: Diners Dive-Ins and Drives
Posted: Fri Nov 29, 2024 11:43 am
by Back2Lawrence
For scrambled eggs: Butter infinity X > Milk.
Re: Diners Dive-Ins and Drives
Posted: Fri Nov 29, 2024 11:43 am
by Back2Lawrence
I haven't put milk in my scrambled eggs since I learned to actually cook scrambled eggs.
Re: Diners Dive-Ins and Drives
Posted: Fri Nov 29, 2024 11:46 am
by Back2Lawrence
Let pan get warm enough (not past 4 on most stoves), put butter in, crack eggs right on top, a touch of salt and pepper (or whatever you want, but remember eggs are basically a bland canvas and take on flavors quite deeply), then continuously gently 'flip' them until they are done. Best things ever.
Re: Diners Dive-Ins and Drives
Posted: Fri Nov 29, 2024 1:07 pm
by Overlander
jhawks99 wrote: ↑Thu Nov 28, 2024 10:46 pm
Eggs are fairly inexpensive.
I was led to believe that eggs are, in fact, $125/doz
