I had to make my morning fritatta with no eggs in the house this morning.
I'd already started softening the chopped onion in the skillet when I discovered my one egg was cracked and unusable. So I added the cheese, broccoli and chile peppers anyway and buttered one side of a piece of bread. I put the bread in the skillet to toast the unbuttered side. When the cheese was browned and the bread toasty, I turned the bread butter side down, turned the cheese over on top of the toasted side, added crumbled bacon and garlic and toasted the butter side of the bread, letting the cheese melt everything to the bread.
I ate it with a small bowl of fruit. MAN that was good. :) A sort of open-face toasted cheese sandwich, I guess. If I hadn't toasted the unbuttered side of the bread first, it would have been a bit soggy but I did it right. :)
Hugs,
Erin
Comments
Would that make it a.....
...Fri Nada? Either way, sounds tasty!
Dio vi benedica tutti
Con grande amore e di affetto
Andrea Lena
Love, Andrea Lena
Ale and Worchestershire
Next time maybe add a splash or two of ale (or beer in a pinch) and some Worcestershire sauce. At least I would.
Ugh - might be getting close to a Lagomorph from an ancient Celtic principality. Ask Angharad if they allow crucifers in their grilled cheese. Anglicans may have rules about that.
Worcestershire would have been good!
Didn't think of that, would go good with shaved beef, in the mix, too! Have to get some and try that, the beef that is.
I can't figure out how to use the ale without opening a bottle I'm not going to drink at breakfast. I have port, rye whiskey and two buck chuck, though. Those all sound like they would be better with the egg than without, though. I have Scotch, too, but cooking with Scotch isn't my thing. :)
Hugs,
Erin
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
Don't do it!
[email protected] Scotch isn't made for cooking. It's purpose is entirely different!
Hugs,
Jonelle
[email protected]
Odd isn't it?
The only use of Scotch in the kitchen that I know of, besides pouring into the cook, is to add a dribble over the top of a haggis. :)
Hugs,
Erin
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
There's lots of great uses for scotch
for cooking. My favorites are Real Butterscotch where you add it to homemade caramel and then add butter then cream and reduce it to this evil, sexy amazing thing you can pour over a desert.
Or add it to Barley that's been toasted in butter to bring out the flavors when making a barley broth soup or lamb stew or even Irish stews.
It's good added into minced meat and browned onions and celery with granny smith apple chunks to make minced meat into a great chutney.
Another good one is a scotch brittle. Take pecans or walnuts or both and heat/roast them in the oven then toss in a shot or three of scotch and add salt then toss them until they soak up the flavors then pour in a browned sugar candy syrup where you melt the sugar in water until it threads. Just toss the works together and cool of a waxed paper sheet, great for x-mas.
A shot of it is great stirred into roasted pumpkin soup before serving.
A shot is great in a pecan pie.
A shot is great in homemade apple pie filling
A shot is great mixed with butter and a little cumin in ground turkey.
That's just a few things that this amazing water of life can be used for. it's a great flavor profile. The real Butter-Scotch is my favorite and I love it with Vanilla ice cream in a brandy glass and pour a little Irish cream liqueur over it then the Butterscotch and Just sit and be decadent.
Bailey Summers
Sounds complicated
For me, breakfast needs to quick and easy. That means a bowl of Jordan's unsweetened muesli followed by a slice of unbuttered wholemeal toast with homemade marmalade. Every morning ... boring huh? I suppose it dates from when I got up a 0605 and was on my bike cycling to work by 0630 LOL. Mind you, I'd go for the fruit.
btw I'm surprised you have Worcestor sauce in the USA. Is it Lee and Perrins? I wonder how you pronounce it :)
Robi
Lee and Perrins
L&P is what I have in the fridge and we pronounce it Lee'n'pearrins. :)
Hugs,
Erin
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
= Give everyone the benefit of the doubt because certainty is a fragile thing that can be shattered by one overlooked fact.
Woos-ter-sher
(or better, woo-s-ta-sheer is the way most North American pronounce the sauce and the place. Just because you don't bother to pronounce all your letters, doesn't mean those across the pond don't know you don't bother to pronounce all your letters.
BTW, there is a town, Worcester, in Massachusetts that is pronounced what you would consider correctly, however, there is a town in Ohio named Wooster but, alas, all the Rs dropped in England and New England drift up wind to fall on the Ohio valley, and the locals say the towns name, "Wor-steR." (Sorry didn't want to even try to print IPA for these pronunciations. You can probably get close just using your own interpretations.)
Erin, for years I had an old Foster's bottle, the ones with the stopper attached with wire, and would pour things into it to keep - worked for about a week or tow, but not forever - now I only use beer and ale in batches that call for whole bottles, which means seldom. Funny how I don't have this problem with wine - the part bottles of that always seem to just disappear.
My all time favorite toasted cheese thing (and along with mac-and-cheese, this is a whole cuisine that is grossly under appreciated) is croque-monsieur, but it is a very fiddly thing with a poached egg and a hole cut in the bread), and I usually wind up just putting the egg (over-medium) on top of the sandwich.
I'm getting hungry and I'm out of, not only eggs, but cheese too. (I need a doctor's slip to buy those now) aggg.
War Cess Stir, Bye Cess Stir, Glow Cess Stir
I do have to link to the classic film
http://www.screenonline.org.uk/film/id/476421/index.html
John Wheeley Lea and William Henry Perrins
(Well, had to come up with something different, didn't I?)
Yes, I enjoy their product, and can also claim proximity: I spent most of my life in Kidderminster, about 15 miles away from "The Faithful City" (as Worcester likes to dub itself1); and now I'm in Kenilworth, about 40 miles away. The sauce is still produced in the city, although the recipe used in the US is slightly different to the UK and Canada, but allegedly tastes almost identical.
One famous UK snack involving the product is Welsh rarebit (WP has an extensive discussion on the name - needless to say, no bunnies were harmed in the making of it!).
Then pronounciation:
Worcester --> wu stir
Worcestershire --> wu stir sheer
We have a habit of missing out half the letters when pronouncing some place names:
Leominster --> Lem stir
Towcester --> Tow stir (yes, pronounced the same as the gadget that grills bread on both sides simultaneously)
But confusingly, there's always an exception to the rule...
Cirencester --> Siren se stir
And there are also hamlets that get pronounced differently depending on where you live.
Malvern --> Mal vurn / Mol vurn
Shrewsbury --> Shrews bury / Shrows bury
Fancy a giggle? Head about 8 miles East of Worcester, and you encounter a village called Wyre Piddle.
There's also a Bell End elsewhere in the county, a Hollywood in Birmingham and a New Invention in Shropshire. Further afield, there's several Noman's lands, and both Orkney and Shetland have a Twatt. Still, as they're so remote, I doubt they get their signs borrowed by tourists as much as a certain village in Austria whose name I'd better not reproduce here... :)
Of course, head over the border into Wales, and you get "St. Mary's Church in the hollow of the white hazel near a rapid whirlpool and the church of St. Tysilio of the red cave." It was originally just Llanfairpwllgwyngyll (still a bit of a mouthful), but the rest (near a rapid whirlpool...) was coined by a cobbler when the railway arrived to boost tourism to the village. And boy was that a successful publicity stunt!
-oOo-
[1] A civil war reference2
[2] That is, the English civil war, in case you're geographically challenged. Worcester was a monarchist city, supporting Charles I, who lost something rather important... his head.
There are 10 kinds of people in the world - those who understand binary and those who don't...
As the right side of the brain controls the left side of the body, then only left-handers are in their right mind!
..and the rest
..gogerychwyrndrobwllllantysiliogogogoch. Known locally as "Llanfair P G".
I must make a point here. Please, nono of you USAnians, ever refer to Scotch as "whiskey", which is Irish. It is whisky.
Some years ago I went to Boulogne for the first time. I think the war had ended by then, so it was safe. I saw a place labelled, in big letters, "Welsh". Aha, says I, a sign from above. On entry, a little man in a white shirt, black waistcoat and florr-length apron explained the name to me. French for "cheese on toast". An entire restaurant specialising in melted dairy product and bread.
Cirencester
There are people in England who insist that Cirencester should be pronounced Siss-ister. They tend to be upper crust.
Gabi.
Gabi.
And have names like
...Cholmondeley-Featherstonehaugh
Oh, you mean…
…jolly old "Chumley-Fanshaw". I say, old gel, this is getting frightfully, frightfully P. G. Wodehouse.
Gabi.
Gabi.
I say,young lady
Are you by any remote chance acquainted with the Scottish C-F's of Milngavie,or perhaps the Northumberland branches of Bellingham and Ulgham?
Churchtown?
I heard once there was a village, Churchtown, which was pronounced chow-zen (It's near Cirencester. I heard this from someone who had lived near there, but it isn't on Wiki's list of counterintuitive pronunciations.
¿ou 'ɹÇuuÄ±Ê Çɯıʇ ×Ÿ×ŸÉ Çɥʇ Çq oʇ sÉÉ¥ 'sÇu-oq pÇÉ”unouoɹd 'ssÇuunoʇsÊoɹɹoq uÉɥʇ pÇÊo×Ÿ×ŸÉ ÇÉ¹É ÊŽÇɥʇ ɟı ʇnq ¿ʇɥbıɹ 'ÊŽÉÊÊŽuÉ ÊŽboןouoÉ¥d É¥sıןbuÇ uo pÇsÉq ʇ,uÇÉ¹É ÊŽÇɥʇ ¿ʇı ʇ,usı 'buıʇÉÇɥɔ sı sÇɯÉu ÇÉ”Éןd É¥sıʇʇoÉ”s puÉ É¥sןÇÊ buısn