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Breakfast Part 3: Great American Breakfast

Great American BreakfastI wasn't planning on doing much cooking after Thanksgiving, but recently in a Discord server, where I've spent way too much time lately, started a contest. The theme is breakfast and, I'll quote, "The main focus of this competition is for you to learn new skills or recipes as well as get inspiration from others to improve yourself."

For this I decided to go with a simple concept, but to make use of my Cast Iron Skillet that usually never gets used and also a new Grilling Cast Iron Skillet that I really haven't used yet (with an added bonus of eye candy for the grill lines). So what is an American breakfast? I would have to say definitely fried eggs and toast with some sort of pork in there somewhere. I had bacon and smoked sausage, but the bacon didn't look as nice. For an extra touch, some grilled sliced tomatoes because I grew up with tomatoes and also a fancy caffeinated beverage! So if you're eager to make this, then just look at the picture and go for it, it's too simple for instructions, but if you read on I'll throw some tips at you. Oh, and what makes it great? Parsley of course.

 
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John's Cookoff Chili

John's Cookoff Chili A cook-off is happening at work so I need to step up to the plate and deliver something in a bowl. Chili is one of the items to compete with and to be honest it's not one of my normal menu items, so keep in mind, this is just an experiment! Measurements are estimates, or really I didn't measure anything more than what came in a can. That means ignore the measurements if you can eyeball it like I do. I'm going to cheat quite a lot here to keep the cost down and speed up the process. I almost used a brisket for the meat until I saw the price tag.

What makes a good chili? I really don't know, but what I grew up on was a southern (not western) style meat and tomato chili. Usually when I taste chili, all I get is chili sauce and that's just not what brings back memories for me. I'm all about meat and tomatoes (or does the phrase go, potatoes?).

Let's get started!

 

 

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Breakfast Part 2: Poached Eggs & Toast

thumb breakfast poached 15After eating scrambled eggs every morning it was time to do something radically different, but I'm not willing to give up on the eggs just yet. Poached eggs can be difficult to pull off, especially if you try to do it like a chef on TV that seems to do it easily and turn out a perfect poached egg every time. If you're not serving this little spherical white thing in a 3 star restaurant why should you do it like he does?

The typical method is to swirl your water around in a sauce pan once it's reached the perfect temperature and gently drop the egg in the center. After pulling it out you clean it up with paper towel, season and serve. Sounds easy doesn't it? Well, it never turns out that way for me. My eggs are just never fresh enough and more importantly more than one egg that way is not happening in less than 15 minutes.

Today I'm going to show you how to make simple poached eggs in less than 5 minutes! Yes, multiple eggs!

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Breakfast Part 1: Scrambled Eggs

thumb-breakfast-scrambledeggs-21Scrambled eggs for me, growing up, was always usually pretty bland. It was my least favorite breakfast and honestly I usually enjoyed the toast more than the eggs! Lets face it, I used to rarely (never) eat breakfast. Not only that, but waking up early in the morning to actually prepare something using the stove! Who does that anymore? Well, to achieve a more consistent lifestyle and make my days better, I started preparing breakfast every morning. Currently, scrambled eggs is my "goto" morning meal and what I've come up with is much more than what I grew up on. As soon as I get tired of this, we'll make something different, but until then ...

Today I'm going to show you how to make scrambled eggs awesome! Ultimately this is just going to be a base of whatever you want to change or add, because eggs are flexible. If you don't like an ingredient I use, then omit it; afterall you could just do eggs, butter, salt, pepper and nothing else.

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