breakfast

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bbq egg


Ah yes mag is away (huzzah!) so now for a bit of egg related rock stuff to make up for EoMEoTE that’ve been neglecting baby.

Here is a egg. It was cooked on a barbecue and it is as close to eggy perfection as is humanly possible. Ponder that. Don’t argue. It lives on a pile of the corpses of a million odd shaped, burnt bummed, hard yolked, flipped over, greasy cold barbecue eggs.

A quick recap – Breakfast Barbecue order is this
- cook the tomatoes in the oven, they’re a messy pain in the arse on a hot plate.
- cook the bacon to softness and then put it into the oven to crisp up. On some toast if you like toast soaked in pig fat, and you do.
- cook the sausages
- remove sausages and cover with foil (don’t go anywhere near the bbq unless you have a roll of foil and a plate to put the cooked stuff on).

Now for the eggs. Make sure the plate is hot, add a bit of oil to the bbq and then crack away. Let them fry for a minute. They will start to get a slight crust on them which will make them easier to get off. Turn the heat off, close the lid of the BBQ and leave until the yolk are how you want them, which is runny. Sunny. Serve. That’s it. Easy. Perfection. All else is fluff. Enjoy with cold Coopers Ale and Vodka, Watermelon, Banana and Mint Smoothies.

Thanks to Kate and Jon for brekky.

The eggs were much needed aminoes for the Big Day Out. A yearly rock festival that makes its way to Perth and it is a good thing. A very good thing. This year the feature act was the more or less reformed (usage advisedly) Stooges. A quick summary of 60′s rock:
The Beatles – dull
The Rolling Stones – dull
The Doors – dull
The Who – good (although I think that had to do with me being heavily impressed by Paul Smith)
The Beach Boys – dull
Bob Dylan – dull
Herman’s Hermits – dull
The Stooges – in a vision of the universe compressing to a singularity and then exploding again, the Stooges are that singularity. All else is fluff, distraction, and waffle. I do them a disservice by talking about them, they should be listened to loudly. And, if you can, and I did, live.

Iggy A round of applause for the underappreciated Ron Asheton Iggy


I’d rewrite an Iggy poem but I will simply quote:

Now look out
I took a record of pretty music
I went down and baby you can tell
I took a record of pretty music
Now I’m putting it to you straight from hell
I’ll stick it deep inside
I’ll stick it deep inside
Cause I’m loose
I feel fine to be dancin’, baby
I feel fine, I’m a shakin’ leaf
I feel fine to be dancin’, baby
Cause it’s love, yeah I do believe
I’ll stick it deep inside
I’ll stick it deep inside
Cause I’m loose
And I’ll stick it deep inside
And I’ll stick it hey
Well I’m loose, well I’m loose
Well I’m loose

Not to be touched.
However:
Egg egg me do
You know I love you
Ohh pleeeeease please please
Egg me do

See. Crap. More than it deserves.

Sexy Tex Perkins and the Beasts of Bourbon and the White Stripes had a bit of the magic too, when they kept the fack away from the marimba.

Tex Perkins Jack and Meg White Jack and Meg White


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eomeote4eggswine

I remembered my monthly eggy cycle not with the stomach but with the brain when Chris Sheil gave post-modernism CPR after the beating it received from angry villagers, accusing it of pinching apples and looking funny. I was just there to defend scrambled eggs, I’m a simple man¹.

I was going to go for the perfect poached egg but a slight victory hangover called for fried. Not very inspired I know, but chance favours the prepared mind and a 1/4 full bottle of last night’s shiraz was at hand. Too late go through the elaborate procedure of Bacon and Eggs Poached in Red Wine I just poured a glass in the frypan once the whites had set and placed a lid on. A quick dash outside to get a twig of rosemary from the garden to add. Simmered until the yolks were cooked. A tasty sunny side up finish to the eggs and an instant jus to be soaked up by the bread. The bread was New Norcia sourdough and was joined by fried roma tomatoes, bacon, and hash browns.

eomeote4baconeggs

If you’d like to know more or be a part of EoMEoTE²#4 please speak with our lovely host of the month and founding member Jeanne. The round-up will be in a week or so.

¹But I do know what I like. I woke up one morning to the guest “post-modernist” chef on Good Morning America telling us about his [gasp!]edible menu and [swoon!] hot/cold soup. The former dismissed by the Flinstone writers long ago in favour of the “bringing the table tennis table to the French restaurant” gag, and the latter showing he’s never used a microwave. He would have been covering himself with mud for a performance piece twenty years ago and choking on Gitanes Sans Filtre, forty. Stick to carny son.

²EoMEoTE is a global iniative to promote accessible engagement with simple food and shared experiences. All are welcome to partcipate. Spiceblog uses and encourages the use of free-range eggs.

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bacontomatoavacado

QED

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EoMEoTE, favoured food event for the half assed, has moved from its humble mediterranean, olive oil rubbed home to be hosted in the centre of modern civilisation Cook sister!. I have great hopes for it. I dream that one day we may have a spaceship descend at the end and congratulate us on it and its efforts in promoting global peace.

frenchtoastbaconbananas

1, 2 and 3. A french toast combo of bacon and bananas I nicked from gained inspirition of via the Walk Street Cafe in Subiaco.

Hooray for french toast and its use of old bread and eggs past their optimum poaching date (had I been so organised). Thick chunky slices triumph over slimmer eggy bread imitations and provide for delightful multi-variable pan temperature, slighty browned, medium rare interior calculations. Soaked for a good half hour in 3 free-range eggs, a cup of milk, and a dash of vanilla essence. The greater the proportion of milk, the longer the cooking time. Cooked with butter as were the slices of banana. The bacon was allowed with cook in the pan first and then relegated to the oven where it would crisp while the others were cooking. Pile toast, bacon, and bananas, with a brush of butter for photo glossiness, and garnish with maple syrup. Had with the fresh apple, beetroot, carrot, grapefruit and ginger juice seen pictured.

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