Show me your breakfast

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Tomato, ham, and cheese omelette, with bacon and toast. MrsT had spinach, mushroom, and cheese:
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flyinglentris said:
TastyReuben, I was wondering why you brought this up with regard to Jimmy Dean and did a google, to find that JD starred as the Howard Hughes clone Willard Whyte in "Diamonds are Forever." I didn't know that. Thanks.
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Exactly! You're welcome! It's one of only two Bond films I've ever seen.
 
medtran49 said:
Corned beef hash. Finally got really, really close to the CBH recipe Craig loves at a place we would go to pre COVID. Need to write the recipe down now.
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That looks nearly identical to the hash I make for my husband, only he makes me "burn" his potatoes...he likes them really, really crispy. I use a variety of meats, it depends on what I have in the frig. I have used corned beef, chopped deli turkey, ham, and bacon. Sometimes I will add a few diced mushrooms. I always put that runny egg on top (1 for me, 3 for him). Delicious!
 
It's been so long now that we've been there that I had to ask Craig how crispy they let the potatoes get, he said just GBD and crispy here and there. He only likes it with corned beef for some reason, not even roast beef will do. He also gets 2 or 3 eggs depending on how hungry.
 
medtran49 said:
It's been so long now that we've been there that I had to ask Craig how crispy they let the potatoes get, he said just GBD and crispy here and there. He only likes it with corned beef for some reason, not even roast beef will do. He also gets 2 or 3 eggs depending on how hungry.
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It must be a conditional thing. I am not sure Brian ever had it in a restaurant or growing up, it's just something I make and he loves it. I make homemade saurkraut balls and I generally use corned beef. One time I chopped up some of those in the hash and he loved it. I think the vinegar in the saurkraut gave it that extra tang. I think you mentioned that they use dill pickle juice or something in the CBH that Craig likes? I guess that would have a similar pucker factor.
 
JAS_OH1 said:
. I think you mentioned that they use dill pickle juice or something in the CBH that Craig likes? I guess that would have a similar pucker factor.
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Yes, juice and actual chopped up pickle, full sour deli pickle.

What's a sauerkraut ball? Especially since I'll have some in a week or so.
 
TastyReuben said:
Nobody Does It Better.

I haven't seen that one, but I know (and like) that song.
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I love Carly Simon.

I probably saw quite a few Bond movies, all on TV of course as I was too young (and not interested) when they came to the theaters. I have a brother who is 3 years older than I am and he got to dictate what we watched on the television when no one else was home.
 
medtran49 said:
Yes, juice and actual chopped up pickle, full sour deli pickle.

What's a sauerkraut ball? Especially since I'll have some in a week or so.
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I might have to give that a whirl. I have a brisket in the freezer I have been thinking about cooking but I have some ham in the frig that I need to use up first. And Brian hasn't been conditioned to one type of meat in his hash so I have some liberty here.
 
medtran49 said:
Yes, juice and actual chopped up pickle, full sour deli pickle.

What's a sauerkraut ball? Especially since I'll have some in a week or so.
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I make mine with corned beef, cream cheese, sauerkraut, and dry ranch dressing for seasoning. I mix all that together and then bread them with a mix of plain breadcrumbs and Panko for extra crunch, then deep fry. Sometimes I just partially deep fry to a light brown so I can freeze some. Those I will reheat in the oven. People have different methods of making these, a lot of people use ham or other pork product. It is mostly a regional thing particular to the NE Ohio area, though it has migrated a little here and there. There are a lot of German descendants up here who love pork and sauerkraut. A lot of people make a dipping sauce. Brian used to get them at restaurants and request cocktail sauce, but sriracha mayo makes a nice dip. With mine, with the cream cheese and ranch seasoning, Brian decided they are so flavorful he doesn't like dipping sauce. And I don't like the ones I have eaten in most of the restaurants around here but I like mine.

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JAS_OH1 said:
I might have to give that a whirl. I have a brisket in the freezer I have been thinking about cooking but I have some ham in the frig that I need to use up first. And Brian hasn't been conditioned to one type of meat in his hash so I have some liberty here.
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I used about a third of a large deli pickle and 4-5 Tbsp of juice. I put the juice in after the onion and bell pepper had cooked a bit so the water in it would have time to evaporate and not interfere with browning after I added the potatoes. Oh, I had 2-1/2 to 3 cups of potatoes. Added the pickles when I stirred in the CB.

Thanks for the sauerkraut ball explanation. I'll tell Craig about them and see if his grandmother ever made them.
 
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