breakfast

[mortlock]

id do it if it looked like that, my version would not come remotely close unfortunately..

[RAGER]

I love fried rice for breakfast.

[mortlock]

that's the weed talking..eggs and bacon with hash browns and toast are way better..

[RAGER]

Savory steel cut oats with roasted red pepper, onion, brussels sprouts, fried egg, squash, sea salt , and dukkah

[RAGER]

Sometimes just  a plate of beans is enough

[RAGER]

But then you have a brunch board later

[Muffin Man]

Cast iron rice and eggs plain yogurt habanero

[RAGER]

Poached egg atop garlic dill yogurt with a little lemon juice. Nduja hippie toast with feta.  Urfa pepper butter drizzle. Accoutrements.

[renfield]

prosciutto fried rice

[RAGER]

Made a frittata from leftover onion rings and fries. Added a few other things too

[mortlock]

fuck that looks good.

[Lumpy]

Leftover onion rings? Hard to imagine.

[mortlock]

Not if rager is making it.

[RAGER]

I think he thinks there's no such thing as leftover onion rings. Right?

But they were huge and we already had burgers and fries too. There's some of them fries in that frittata.

[Lumpy]

Yup, like leftover crack.

[RAGER]

Breakfast board and a Westmalle Trappist. Edited Forgot the pic.

[mortlock]

is it weird that i have a food boner right now?

[RAGER]

Not all my boy. Not at all.

[RAGER]

Oh nuthin just mad some pho ga this morning before work for breakfast.

[mortlock]

i had a fried baloney egg and cheese with fried onions brek sandwich. i should have taken pics. next time i will for sure.

[RAGER]

Omelette quesadilla garden fresh maters with some Jacobsen sea salt

[Muffin Man]

Nice, luxurious. Those tomatos look gorgeous. Really appreciate your prep pics! (oops was looking at the pho ga prep)
Reminds me I'm almost out of my Jacobsen smoked salt, which I've always ground fine. When I restock I'll get a couple kinds and keep one for course, like your dish there.

[RAGER]

SE Asia breakfast soup. Yum.

[RAGER]

Super easy breakfast dish. Congee or baizhou or khao tom. Whatever you call it it's rice porridge. Long grain white, jasmine, sticky rice. Mainly you use leftover rice cooked down to a porridge in broth or stock. Add what you want to it. Top it how you see fit.

I added leftover chicken, roasted shallots, and shiitakes and cooked it down in chicken stock fortified with xo sauce. You could just add some soy sauce. Then topped with scallions, cilantro, fried shallots
Send some Chiu chow chili oil for some heat. Mmmmmm.

[Lumpy]

I think the Thais call congee Jok ("joke").  I think I've only congee maybe once. Yours looks good!