Yeah, I'm eating that wood-chip stuff now too.... (How did I miss Sugar-Coated Sugar Cubes? )AjK wrote:aliantha wrote:No no, feel free to speak for me on this! Remember when Sugar Crisp was Sugar Crisp, and not We're-Trying-to-Hide-the-Sugar-Content-by-Renaming-It Crisp? Corn Pops were Sugar Pops, too, weren't they? Are Sugar Smacks still Sugar Smacks, or did they get renamed too?
I cannot speak authoritatively but I highly doubt that any cereal has kept the word sugar in its name. I believe that it was one of my favorite cereals from the 70's "Sugar Coated Sugar Cubes" that toppled the applecart (candied apples of course) and caused the change in trend. These days I confine myself to Special K or as I like to call them "Zero-Trans-Fat Low-Carb Sugar-Free Wood Chips".
What's for breakfast
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- aliantha
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- aliantha
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This morning, the girls and I did brunch at the Roanoker Restaurant. I had the Country Scrambled Canoe: two eggs scrambled with your choice of breakfast meat (I picked ham) and cheddar cheese, and two biscuits with sausage gravy. MmmmBOY. *Totally* worth undieting for. (The "canoe" is an oval-shaped dish that they serve the eggs on.)
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- stonemaybe
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- drew
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A toasted Everything bagel, with mayo, tomato, hedder cheese, a slice of ham, and one fried egg, cooked well enough so that the yolk would run all through the sandwich, but not enough to drip onto the plate.
-And a glass of GreensPlus
-And a glass of GreensPlus
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
- Vader
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Butter a toast and fry in pan until golden brown.
Bring water to the boil, add salt and vinegar. Forcefully stir to create a swirl and quickly crack an egg into it. Due to the rotation of the swirl the white will wrap around the yolk. Gently boil for a like 3 or 4 minutes. The white shoukld be compact but the yolk still runny.
Take out and place on toast. Cover with Sauce Hollandaise (or Bernaise) and put it under the hot grill until it gets golden on top.
Bring water to the boil, add salt and vinegar. Forcefully stir to create a swirl and quickly crack an egg into it. Due to the rotation of the swirl the white will wrap around the yolk. Gently boil for a like 3 or 4 minutes. The white shoukld be compact but the yolk still runny.
Take out and place on toast. Cover with Sauce Hollandaise (or Bernaise) and put it under the hot grill until it gets golden on top.
Functionless art is vandalism. I am the vandal.
- drew
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We just made Hollandaise right in a regular pot on the stove, no blender needed.
Three egg yolks, half a cup of melted butter three tablespoons of boiling water, and a tablespoon of cooking sherry.
Three egg yolks, half a cup of melted butter three tablespoons of boiling water, and a tablespoon of cooking sherry.
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
- Vader
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This is how I make hollandaise:
for ¾ liter/ 25oz sauce
· 1 shalott
· 4 black peppercorns
· 50 ml / 1.7oz dry white wine
· 125 ml / 4oz chicken stock
· 125 g butter
· 3 medium sized egg yolks
· salt
· 1 tsp fresh lemon juice
Peal the shalott and cut into small cubes. Put into a small pot together with the peppercorns, white wine and 5 Tbs chicken stock and let reduce almost completely. Add the remaining stock and strain through a sieve catching th eliquid in a bowl.
Let the butter melt and slightly foam. Whip eggyolk and the liquid from the wine/shallott reduction in a double boiler (bain-marie) until it gets foamy.
Take off the hrat and let the liquid butter run into it first drop by drop than in a small stream, constantly whipping it until it starts to thicken.
Flavour with salt and lemon juice. For Bearnaise just add freshly chopped tarragon.
for ¾ liter/ 25oz sauce
· 1 shalott
· 4 black peppercorns
· 50 ml / 1.7oz dry white wine
· 125 ml / 4oz chicken stock
· 125 g butter
· 3 medium sized egg yolks
· salt
· 1 tsp fresh lemon juice
Peal the shalott and cut into small cubes. Put into a small pot together with the peppercorns, white wine and 5 Tbs chicken stock and let reduce almost completely. Add the remaining stock and strain through a sieve catching th eliquid in a bowl.
Let the butter melt and slightly foam. Whip eggyolk and the liquid from the wine/shallott reduction in a double boiler (bain-marie) until it gets foamy.
Take off the hrat and let the liquid butter run into it first drop by drop than in a small stream, constantly whipping it until it starts to thicken.
Flavour with salt and lemon juice. For Bearnaise just add freshly chopped tarragon.
Functionless art is vandalism. I am the vandal.
- drew
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Ahhhh Eggs Benny.....
Melted egg yolks, mixed with melted butter, poured over more eggs and bacon.
Healthier to take a bullet in the stomach, but nuthin's better on a sunday morning. Add in about two potoato's worth of hash browns if you're hungover.
I always offer to do the dishes afterwards, and basically lick the pot clean.
Melted egg yolks, mixed with melted butter, poured over more eggs and bacon.
Healthier to take a bullet in the stomach, but nuthin's better on a sunday morning. Add in about two potoato's worth of hash browns if you're hungover.
I always offer to do the dishes afterwards, and basically lick the pot clean.
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
- aliantha
- blueberries on steroids
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- Joined: Tue Mar 05, 2002 7:50 pm
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This morning, I had Quaker Old Fashioned oatmeal with Nutella as a mix-in. It was like having warm chocolate chip oatmeal cookies for breakfast. Why have I never thought of this before?
(Well, okay, I *know* why. It's because of the 879 grams or so of sugar in two tablespoons of Nutella.... )
(Well, okay, I *know* why. It's because of the 879 grams or so of sugar in two tablespoons of Nutella.... )
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- stonemaybe
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- aliantha
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That sounds absolutely wonderful...rdhopeca wrote:This morning I had 1 of the most imaginative breakfasts ever... lobster benedict at a local diner restaurant... poached eggs and lobster over sourdough toast with hollandaise sauce... huge and delicious!
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Lately I almost always have fresh-squeezed orange juice mixed with plain yogurt to wash my vitamins down. Of course, that's after a couple of mugs of Nigerian coffee, which my husband buys off the farm and roasts himself.
Btw, I remember it being called "Super Sugar Crisp". I remember that hipster bear saying it on the commercials. When I was very young most cereals were not sweetened and we added sugar ourselves-- lots of it! My favorite was from the Calvin and Hobbs comic strip; "Chocolate Frosted Sugar Bombs".
Btw, I remember it being called "Super Sugar Crisp". I remember that hipster bear saying it on the commercials. When I was very young most cereals were not sweetened and we added sugar ourselves-- lots of it! My favorite was from the Calvin and Hobbs comic strip; "Chocolate Frosted Sugar Bombs".
Be kind, for everyone you meet is fighting a great battle. -Philo of Alexandria
ahhhh... if only all our creativity in wickedness could be fixed by "Corrupt a Wish." - Linna Heartlistener
ahhhh... if only all our creativity in wickedness could be fixed by "Corrupt a Wish." - Linna Heartlistener