DISMANTLE WHARF

It came to mind because the crunchy salad descriptions got me thinking how crunchy can you make a salad before it stops being a salad. Is Chex mix a salad?

[mention]joni[/mention] has been trying to get me to make something called "pancake cereal" that he saw online. Basically you put pancake batter in a squirt bottle and use that to squirt little dime-sized pancake-ettes onto the griddle, which you eat with syrup and a spoon. Now I'm thinking...is that salad?

I’d eat that.

Once upon a time I was a breakfast line cook at Doug Fir Lounge in Portland and they would let me run specials and one day it was “your name written in pancake” and I would use a squeeze bottle to write people’s names in a big cursive pancake. I think maybe only staff ordered it? Now that I think about it, it’s possible they weren’t actually telling their tables about it.

I definitely would have ordered this

"your-name-in-pancake salad"

I absolutely would order pancake name or pancake salad. I'm eating a blueberry pancake right now!

This thing is going around the internet right now: pancake cereal. Basically just teeny tiny pancakes in a bowl, which I would also eat despite it being stupid.

I apologize for bringing up Belgium so much, but this is a thing here! They are called Poffertjes and there is a special pan for cooking then called a poffertjes pan.

alex wrote: ↑Sun May 10, 2020 10:00 am M o l l y please report back with ingredients used and experience experienced

I ate savory oats for b-fast! They exceeded every expectation of goodness. And I Did expect goodness. I added: spinach, peas, green onion, sauerkraut, soy sauce, a blip'a toasty sesame oil and a bloop of sriracha. I think that's it. IT IS SOOOOO GOOD. I usually have to push myself to finish my little bowl of breakfast but I DOWNED this big boy. Thank you [mention]alex[/mention]! This would be great so many ways! bi bim bap oats, egg and hot sauce on oats, even just a pile of sauteed mushrooms... YUM.

it is so great for a person who doesn't love a sweet breakfast. Why are so many b-fast options sweet? They're either sweet, or they're eggs and/or sausage. What if you want a savory that isn't egg/meat based?? Your option is mainly just toast, or a bagel, which is also toast. In steps savory oats to the rescue!

pizza for breakfast is also a good savory breakfast option

cheeseburger for breakfast

minestrone soup for breakfast

baked potato with all the fixins and a nice merlot

Louisiana crawfish boil with bib.

japanese hotel breakfast is a pretty good S.B.

I don't know this breakfast! Tell me more

Yes, Evan, tell us everything.

I had okayu (Japanese congee) for savory breakfast last week and it was goooooood. I always make this one recipe because I love the results so much, but it's a very flexible recipe so feel free to mix it up.

1 C Japanese short-grain rice
4 C water
2-3 rounded tablespoons white miso
6 oz silken tofu, crumbled into small chunks
1 C spinach, sliced into 1/4" strips
1 C napa cabbage, sliced into 1/4" strips
1-2 large umeboshi, seeded and cut into pieces
splash sake or mirin

Stir rice and water well; transfer to pot. Bring to boil over high heat. Add miso and stir until it dissolves. Add tofu, spinach, cabbage, umeboshi, and sake. Bring back to a boil, cover, and simmer on low for 30 minutes, stirring occasionally. Serve with grated daikon, grated fresh ginger, lemon juice, and soy sauce.

If you have a fancy "fuzzy logic" rice cooker, you can just dump all of this in, set it on "porridge" mode, and walk away.

Extra good on a cold morning when you need to hunch over a bowl of something warm and filling!

wow!!!!! adding this to the list

My rice cooker has PORRIDGE MODE! I’ve never used it. Thrilled to try this

It's kind of like a "deconstructed" version of that okayu recipe! Just like a rice, a soup, and then tons of little pickly/oceanic things to put on top as you see fit

and then probably a sad toast / jam / pb set up as a concession to the international crowd

[mention]freddy[/mention] does the silken tofu totally dissolve?

[mention]m o l l y[/mention] excellent. Glad you had a good experience, and we welcome a fellow explorer on the savory oats trip.

[mention]alex[/mention] no, the tofu doesn’t dissolve. You might think it would since you cook the crap out of it, but somehow it doesn’t…

Evan.V.N.S.J. wrote: ↑Fri May 15, 2020 11:00 am It's kind of like a "deconstructed" version of that okayu recipe! Just like a rice, a soup, and then tons of little pickly/oceanic things to put on top as you see fit

This sounds like that green tea broth with rice and salmon zub from that Japanese diner in little tokyo. That would make a killer breakfast.

Some day I will eat one of those Cajun seafood boils spread out all over a table and covered in spices and butter and parsley, I will eat it with a huge ladle, cher!!

And half-ears of corn tossed around! Some day!!

Big plastic bib covered in butter

Plastic bib printed with image of cartoon lobster wearing bib eating lobster giving thumbs up

LOL!

Update: I boiled potatoes in trash water before roasting them and they were GOOD! Now time to make more trash water! Spoiler alert: this batch will be DILLY!

y'all are getting crazy with the spices and the ginger, I never do stuff like that, I'm impressed!

Last night I was late starting dinner and I was trying to whip up a stir fry in a hurry and I realized dang no trash water, but guess what, I had trash water in the freezer, so I simply stuck it in a bowl of hot water and by the time I needed my stir fry juice 'twas thawed and bob's your uncle

hot neighborhood/recipe combo scoop, with some "what are your parents emailing you about"-adjacent content!!!

I wanted to clean out the freezer in preparation for the oncoming summer's bounty, and so I finally decided to do something with all these cherries I froze last summer. I made muffins that not only used up the cherries (or anyway SOME of them--these fucking cherries are never-ending) but also used up all the yogurt I made last week to preserve the milk that was going sour. So I made "sour milk cake with recycled yogurt and old-ass cherries from last summer" muffins. I didn't want to eat any of them because I am sick of my sour milk cake (I've made three at this point, trying to get through the yogurt before it too goes bad) and I don't love cherries in baked goods. So I took muffins around to the neighbors. As I think I have mentioned, we are surrounded by Competent Old Retired New Englanders (CORNE (cron!!)) who give us advice and loan us gardening and snow-management tools and do things like remark "aw look at that, it's gonna be a warm winter" when they see a certain kind of striped woolly caterpillar with stripes of a certain thickness during a given autumn.

Our across-the-street neighbors specifically are this CORNE couple the wife of whom writes the gardening column in the local paper. I brought the muffins over and they told me that she (the gardener) is suffering from GOUT (!!) and that cherries are good for gout, so the muffins came at a good time. I was amazed by this info because I guess I was unaware that people still got gout, I associate it with, like, medieval kings. I still had a bag of the damn cherries in the freezer, so I went and got it and gave them to the gout-sufferer in addition to the muffins. Then they took me on a socially-distanced tour of their garden, which was, as you can imagine, spectacular. They also gave me a pair of Birkenstocks someone had left at their house months ago and they don't remember who it was. So all in all it was a good transaction I would say: I got rid of bad yogurt and all my cherries, and in return I got some hot broken-in birks.

Today I received this email:

"Clearly you put me on the route to toe health. My toe is not completely itself, but those delicious cherry muffins, got me started, then there was cherry juice (in my gingerale) and for dessert tonight we are having cherry crisp. THANK YOU. The magic of cherries. At least it is good to have a healthier toe."

Kindness for kindness! What a damn delight. I wish she'd said, "my kingdom for a healthier toe."

What a win! "My toe is not completely itself" is a very funny description. Her toe experiences ennui.

Alt acronym, Competent Retired Old New Englander = CRONE

Log Lady, but make it a toe.

Tonight I am going to make my first frittata! Are these in your repertoires at all? A food I only eat at potluck brunches but I have many vegetable dregs and a bunch of eggs, soo...

When I make that, I call it tortilla.

i made The Good Potatoes tonight, and they were indeed good!

Used five spice seasoning plus garlic and ginger infused oil which I believe was a good call

I made them, home fries-style, for breakfast! They’re indeed good. Five spice seasoning is a sick call! Sichuan peppercorns would be good too

I love the potatoes magic traveling the world! I made them again too and they were even better this time. I can not BELIEVE how crisp they get--it is truly wild how many years I spent eating soggy potatoes and just being like, I guess this is just how potatoes are when you cook them at home (?? why did I think that)

Who out there has a go-to shrub recipe? I think a shrub would be up my alley. I've never had a shrub. At least I don't think I have!

what is a shrub??

Old timey vinegar fruit syrupy combo thing I believe you’d mix with water for a little treat? Right? I tried making one out of damson plums but it turned out gross. I also don’t know the difference between shrub and switchel and would love to know if anyone has the answer

Never heard of switchel! Looks like it could be classified as a subsection of shrub? A shrub looks like a sort of, yeah, concentrated sweetened vinegar and fruit zub that you add to a cocktail or to selter? After watching my new friend Brad Leone make tepache, I might do that instead!

Tepache is THE BEST & very easy!
Just make sure you get an organic pineapple!

if I recall correctly, the beautiful and talented [mention]freddy[/mention] knows a thing or two about producing fine shrubs.

1 part fresh tomato juice
1 part lemon juice
Wallop with bitters,
Pour over ice and finish with lemon seltzer.

The perfect..... Virgin Maryland.

I love tomato juice! Always get a tomato juice on an airplane because the way I see it...free soup

Excellent vegan biscuit recipe from friend-of-Dismantle Jenny Lee:

2 c flour
1 tbs baking powder
1 t salt
1 t sugar
3/4 c oat milk
5 t earth balance

Heat oven to 425

Combine dry stuff with butter until butter is in small pieces, then add milk.

Flatten the dough to 1” thick and fold over itself. Flatten again and cut out biscuits.

Bake for 10-12 min

I also get tomato juice on airplanes, but never buy it or even crave it anywhere else, except maybe one bloody mary a year. I heard something onetime about how airplanes mess up our something-something and tomato sounds appealing as a result of that. Like salt levels or something?

[mention]RCH[/mention] You are right! I love to make shrubs. This NYT recipe for raspberry shrub is great, and I use it for most soft fruit: https://www.nytimes.com/2010/08/01/maga ... t-000.html. For quinces, I just make quince vinegar (cut up quinces; macerate in vinegar for weeks; strain; keep in fridge), then add the sugar right when I make the drink. I like shrubs best with fizzy water, but they're also real fancy and nice with cava.

yourfriendclaire wrote: ↑Thu May 21, 2020 10:58 am I love tomato juice! Always get a tomato juice on an airplane because the way I see it...free soup

"free soup" = my exact thoughts when *I* get tomato juice on an airplane!!

LOL

I also like it when it rains in Los Angeles because "free carwash"