Category Archives: Breakfast
So as you probably know, this entire blog went silent after its last post published on February 10th. Why? Several reasons.
First of all, I got fat and lazy, literally. Shortly after Christmas I went from 135 pounds back up to 180, and it literally took less than 4 months. I know this because I was recording my weight near the end of March, and I was exactly 167.2 on the 19th of March and 179.6 on the 6th of April. This was after I had went from 210 to 140 within a year and couldn’t maintain my weight as I kept dropping all the way to 135 in 3 months. You can call it metabolic damage, but I’m honestly not too sure what happened… One day, the same day I took the test to become a certified food handler, I started to feel incredibly shaky, and at the time I was speculating that I was developing diabetes since I exhibited a lot of the symptoms. Along with the shakiness, I felt hunger. Insatiable hunger. I have never experienced a hunger so fierce before in my life. I was strongly compelled to shovel every nearby calorie source I could find into my mouth and keep eating until I was ready to explode. I ate lunch at 3 different restaurants that day, and I couldn’t even taste the food at the first two. I had to drown my pho noodles in some weird sauce I found on the table before I could even begin to taste anything. It was unreal, I was out of control, and I couldn’t figure out why I was doing what I was doing. Also my mother came back with lots of sweets from Hungary and some pastries that my grandmother baked on that day as well, and I ate pretty much all of that stuff too. Ever since this bizarre day I’ve been stuffing myself until I couldn’t even move, and one time I actually did end up vomiting. I also went vegan some time in April, but that didn’t stop me from eating bread. My sudden change in weight brought on depression, insecurities, apathy, and my energy levels also completely dropped putting me in no mood to cook, let alone take pictures and write a recipe that no one would ever use.
Second of all, I got a job at a restaurant on the 19th of February. I’m now a full-time Chef de Partie and working my way up. This blog never made me any money, all it did for me was give me something to do besides playing video games and watching Star Trek. I had passion, and I was ready to throw some money at this site, but that passion is 100% GONE. I have better things to do with my life than be a fucking food-blogger. I get paid to cook now, this site is a waste of time, and it finally started feeling like a waste of time.
Thirdly, as stated earlier, I have adopted a vegan diet. I was tired of pretending that I was okay with animals having to die so we can eat their cooked corpses especially if it doesn’t benefit us in any logical way besides satiating our cravings to eat dead animals. Our culture is absolutely fucking disgusting. What about eggs? You mean hen’s periods marketed by an industry that grinds up the male chicks alive because they are of no use to the industry? No, this is not okay. It is FUCKED UP. And dairy? As much as I love sour cream, butter and cheese, what I don’t love is an industry that takes newborn calves away from their mothers (who are literally being milked dry by the way) and sending them off to the veal industry. I’d rather leave the sour cream off of my mushroom paprikash than give my money to these psychopaths.
And lastly, it dawned on me that nobody really cares. Nobody’s really interested in authenticity when it comes to another culture’s cuisine besides the people who belong to said culture. I am fed up with the push to remain true to a culture’s roots rather than experimenting and seeing what works better; it goes against our instinctual nature to evolve and better ourselves, and I don’t want to be part of the group that holds humanity back. This is another one of the reasons I’ve adopted a vegan diet; it seems most vegans nowadays are thriving, significantly more so than health-conscious meat eaters. Humans have the potential to be so much more than stationary obese fatties who on the inside know it’s wrong to kill and eat animals for pure pleasure but still do because they think it’s funny to die a pre-mature gluttonous death of cancer or a heart attack in their 70s. Vegans have a much lower risk of all-cause mortality, and the amount of energy high-carb vegans seem to have is incredible. I have admittedly struggled in my own transition, but I know it’s the right then to do and I’m going to keep doing my best to stay on track. I really don’t care if meat would help me lose weight, I cannot bring myself to eat another animal ever again.
Look at you. You probably follow a bunch of blogs, leave nice comments such as “Wow these look amazing! I plan to try them!” but do you ever actually try them? Of course you don’t. You’re not helping anybody. Your kindness means nothing to me. I don’t care about compliments, all I care about are results, and this website did not provide me with results.
I may start some other projects in the future, but this site is done, and my passion for cooking has reached an end. I will continue to work as a chef until I find my new calling. I’ve always had a thing for marine biology…
Also, go vegan. I don’t want to hear SHIT about how you “need” your meat. There is NO reason to have meat in your mouth unless you’re gay. Just shut the fuck up and carb the fuck up.
(Note: I don’t really like releasing individual oatmeal recipes because of how redundant and easy they are, so I decided I just wanted to compile all my oatmeal knowledge into one post and call it a day. The only exceptions are my apple cinnamon porridge and my steel-cut apple risotto. If I ever make another exception in the future, it’d have to be absolutely amazing.)
I won’t lie, I used to be a health nut. So after reading that cereal is just empty calories and that I should be eating a healthier breakfast, I learnt about porridge, particularly the porridge known as oatmeal. Porridge basically refers to any kind of grainy starch (e.g. rice, quinoa, buckwheat, barley, etc) cooked in water or milk. At the time I didn’t know about the varieties of oats, all I knew was that I didn’t want those shitty microwavable Quaker packets that I always hated as a kid. So I instinctively bought a bag of small rolled porridge oats labeled “quick-oats” and a porridge mix which included whole flaxseeds, both of which were a bad idea. First of all, don’t get a porridge mix, get just the oats and mix them with your own stuff (you can’t even digest whole flaxseeds unless you grind them… what were they thinking when they made that mix?) Second of all, don’t get quick oats. More on that later.
I’ve been avoiding attempting a Scotch/American pancake recipe for awhile because most pictures always present it as a huge portion that could probably feed a family of 6, and I tend to avoid not only promoting but also eating big portions especially for breakfast, but seeing as pancake day is just around the corner I figured I’d come up with and share my own pancake recipe, albeit with a more reasonable portion size. Now don’t get me wrong, I LOVE pancakes, I just don’t like how you have to make so many at once!
Tejberizs… milchreis… Arroz con leche… Riz au lait… Rice pudding…?
In case you didn’t catch that; pretty much every language names this dish “Rice & Milk”, or something along those lines, except English, where for some reason it’s a pudding. I guess that’s because pudding is not really considered breakfast food in the western world, but dessert rather. However in many European countries, what English calls “rice pudding” is actually a porridge/cereal-like dish, served warm and is very commonly eaten for breakfast, especially by children. I know I used to eat it a lot when I was baby. (´･ω･`)
Tejbegríz, semolina porridge, semolina pudding, Grießkoch, Grießbrei, griesmeelpap, mannagrynsgröt, and sometimes “Cream of Wheat”, this is a porridge dish commonly eaten for breakfast in Europe, especially by children, and sometimes as a dessert in both Europe and outside of Europe.
All these different names and regional variations are confusing… I actually used to think this was a Hungarian dish because my mother used to make it for me for breakfast when I was a kid, and so I grew up thinking it came from Hungary because it was called tejbegríz and we never called it anything else. Turns out it’s a type of porridge; very similar to grits or polenta, except it uses semolina instead of cornmeal. In fact, outside of the US, grits is referred to as semolina with no distinction between the type of grain unless explicitly specified. This is way too confusing and so I’ll stop talking about it. Let’s keep things simple… A rose by any other name, this dish is made from semolina; the coarse, purified wheat middlings of durum wheat used to make Italian pasta, commonly enriched and packaged as a hot breakfast cereal in North America under the name “Cream of Wheat”. (´･ω･`)
Yeah I know this recipe is probably nothing too fancy, but I figured I needed a breakfast recipe that includes fried eggs served with… well, something other than toast. (´･ω･`)
I mean don’t get me wrong, fried eggs served on toast is a decent breakfast, but there’s no way in hell I’ll be putting up a recipe that goes:
“INGREDIENTS PER SERVING
1. FRY EGGS
2. TOAST TOAST
3. SERVE EGGS ON TOAST
Soooo… hash browns? Hash browns. (◕‿◕✿)
My mother’s favourite weekend breakfast! I’ve been adding sour cream and scallions to my scrambled eggs for months now, but recently I’ve started experimenting with sourdough bread and tomatoes (before I’d use a generic grocery store omega-3 flaxbread of sorts…) The sourdough bread really does make a difference! And the tomatoes satisfy another part of the palate and really compliment the rest of the dish, so if you’ve never had tomatoes with your eggs for breakfast before, I highly recommend it!
Wait… this is my first time serving tomatoes with my eggs. I’m that much closer to doing a full English. Oh boy…
This is another case of me having a recipe that I was no longer happy with, improving it, and feeling the need to reupload it.
So here we go… Rántotta, Hungarian for scrambled eggs, the Hungarian way. (´･ω･`)
So this is one of the first things I learnt how to cook and I already uploaded a recipe for it. However, I have since changed the technique and recipe so I feel the need to reupload it.
First off, the ingredients.
Eggs: Free-range organic is the way to go. Omega-3 enriched is second best (they feed the chickens that poop these eggs flax, I believe). Anything below this is for the cheapskates.
Cheese: A good quality sharp cheddar. Don’t know what good quality is? Well in North America, good quality cheese is the cheese you won’t find in the standard grocery isle. You have to go to the part of the grocery store that specializes in cheeses that has cheese-experts you can talk to about good quality cheese. Ask them what their most expensive cheese is, and if they say cheddar and point to a very orange cheddar or even suggest that the very orange cheddar is good quality, switch grocery stores immediately, and boycott that one for as long as you live in the area. (This actually happened to me once. Full story below.*) Read the rest of this entry
Semi-inspired by the specialty giant omelettes served by a restaurant in France known as La Mère Poulard, semi-inspired by the mini soufflé omelette featured in Shokugeki no Soma, and semi-inspired by this guy, this is my super-special fluffy omelette recipe. (´･ω･`)
Seriously though, I’m not sure who came up with the idea of pan-frying beaten egg whites like an omelette, but it is absolutely ingenious.