Path: nwrddc01.gnilink.net!cyclone1.gnilink.net!spamfinder.gnilink.net!nwrddc01.gnilink.net.POSTED!53ab2750!not-for-mail From: Brian Connors Newsgroups: rec.food.cooking Subject: breakfast a little off center User-Agent: MT-NewsWatcher/3.2 (PPC Mac OS X) Message-ID: Lines: 62 Date: Wed, 26 Jun 2002 02:47:55 GMT NNTP-Posting-Host: 141.157.161.226 X-Complaints-To: abuse@verizon.net X-Trace: nwrddc01.gnilink.net 1025059675 141.157.161.226 (Tue, 25 Jun 2002 22:47:55 EDT) NNTP-Posting-Date: Tue, 25 Jun 2002 22:47:55 EDT Xref: cyclone1.gnilink.net rec.food.cooking:129782 X-Received-Date: Tue, 25 Jun 2002 22:47:56 EDT (nwrddc01.gnilink.net) The idea: breakfast such as might be normal to someone else, but that you usually don't eat. As such, it's just a sort of exercise to try for yourself what other people like for breakfast that is a little different from what you grew up on. I throw out a couple of recipes for you all. I'm sorry I didn't metricize them, for those of you who might care; particularly in the case of the fried dough I've yet to convert my bread measurements to weight (in g of course). Jonnycakes A good, quick, low-complexity breakfast from colonial America (and probably quite a few other places as well). Serve with butter, maple syrup, fruit preserves, or just some more brown sugar. 1 c white or yellow corn meal 1.5 c boiling water 1/2 tsp kosher salt 1.5 tsp brown or organic sugar butter Mix cornmeal, salt, and sugar and add boiling water, stirring as you add it to avoid lumps. Set aside for 10 minutes to allow cornmeal to pick up water and gelatinize slightly. In a non-stick frying pan on medium to medium-high heat, melt a tablespoon or so of butter. Drop the batter into the pan to make cakes about two to three inches wide; cook 3-5 minutes on a side, turning once. Fried Dough I don't make this anymore because my father can't eat much fried food, but it was a family favorite for years in my house, and was handed down to my father by his grandmother. It's a lot better -- almost cakey -- than the usual fairground fare; you can make it (as my dad did for most of my life) with store-bought bread or pizza dough, but a nice white bread dough like the following makes for a far nicer product. Serve with butter, a selection of fruit preserves and a shaker of cinnamon sugar. Note that this is a bread machine recipe, but you can knead it yourself or use a stand mixer if you like. 1.5 c milk 1.5 tsp salt 2 tbsp butter, melted 4 c bread flour 1 tbsp sugar (organic preferred) 1 pkg active dry yeast (or use 2 tsp if you're measuring) In a bread machine, add the ingredients according to the machine directions (in the order listed above if it doesn't specify). Run for one rise on a dough cycle, then leave for a second rise (we did it overnight, usually). Shape dough into a flat loaf, then cut up into triangles (or whatever other shape you'd like). Heat oil to 375F and deep fry; drain on paper towels and serve. Note: balls of dough have an annoying tendency to flip around and avoid cooking evenly. A trick my dad taught me is to crease one side of the piece of dough when it goes into the oil (use a metal spatula or the edge of a skimmer) to create a sort of keel on the dough so it stays on the side you put it when you flip it. -----------------------------17515310515627 Content-Disposition: form-data; name="userfile"; filename="" Content-Type: application/octet-stream