AaronS Posted January 2 Share Posted January 2 the evil twin location in dumbo has the original great northern sign on the wall. Quote Link to post Share on other sites
small h Posted January 2 Share Posted January 2 Good to know, in case I need a room. 1 Quote Link to post Share on other sites
mitchells Posted January 6 Share Posted January 6 Mixing nduja in with the avocado for avocado toast with a fried egg is a positive move. Quote Link to post Share on other sites
StephanieL Posted January 6 Share Posted January 6 Leftover sweet potato cornbread and a scrambled egg. 1 Quote Link to post Share on other sites
Diancecht Posted January 10 Share Posted January 10 omelette with white truffles i think i prefer black after having tasted them and not because of the cost. just that i find black truffles more intense and not as subtle. 1 Quote Link to post Share on other sites
StephanieL Posted January 14 Share Posted January 14 Sour cherry & chocolate bread from Toscano Brothers bakery in North Beach. I regularly get my bagels from them too. Quote Link to post Share on other sites
small h Posted January 22 Share Posted January 22 Chilaquiles. First time I made this at home. It's kind of a pain in the ass! I'm still gonna make it again, though. Quote Link to post Share on other sites
StephanieL Posted January 22 Share Posted January 22 Grits topped with a poached egg and finished with truffle salt. Quote Link to post Share on other sites
rozrapp Posted January 22 Share Posted January 22 We usually have eggs for breakfast on Sunday. I had bought sliced Hebrew National salami for other purposes and had some left. So I made something I hadn’t made in ages: salami and eggs. Served with home fries and toasted rye bread. 1 Quote Link to post Share on other sites
Wilfrid Posted January 23 Share Posted January 23 I often have salami and eggs for Sunday breakfast. I use Dominican salami (preferred brand Induveca) that I can slice thick and get well caramelized. Eggs sunny side up or over easy. Quote Link to post Share on other sites
joethefoodie Posted January 23 Share Posted January 23 18 hours ago, rozrapp said: Hebrew National salami for other purposes and had some left. So I made something I hadn’t made in ages: salami and eggs. This was one of my dad's (RIP) favorite breakfast things. Quote Link to post Share on other sites
Wilfrid Posted January 23 Share Posted January 23 Improvisation this morning. I froze the headcheeses I bought yesterday in portions of like two or three slices each. I left a slice of an especially pretty one out to try, but never got around to it yesterday. Ate it for breakfast this morning, topped with a little omelette made from the eggs left over from dipping my schnitzel before breading. Quote Link to post Share on other sites
Sneakeater Posted January 23 Share Posted January 23 Let's face it, guys: Domincan salami is A LOT better than Hebrew National. Quote Link to post Share on other sites
Wilfrid Posted January 23 Share Posted January 23 Two enduring gifts from embedding myself with the Dominican community of New York: Bustelo coffee and Induveca salami. I was checking out at a local food store when the Latina cashier picked up the Induveca looking puzzled and said "Wait, is this yours?" Quote Link to post Share on other sites
Diancecht Posted January 23 Share Posted January 23 hubby is really into japanese food so i have started to teach myself how to make it miso soup with wakame and poached egg wakame and mixed vegetable salad (asparagus, chinese cabbage, celery, daikon, grated ginger) Quote Link to post Share on other sites
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