"It IS all about the TASTE"
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  • Meatless Monday – Breakfast Fry

    It’s coolish/ warminsh / coldish / hotish, in short mid spring, I am quite busy, and have a yen for some comfort food. The original comfort food was the potato, crisp on the outside, creamy on the inside. But I want a bit more flavor and texture…

    Maybe I’ll par-boil some potatoes, slice or quarter them, and fry them up in my heavy cast iron skillet, maybe adding some cheese and a Jalapeño, along with some spices to kick up the flavor a notch.

    Home fries, house fries, or cottage fries are a type of basic potato dish made by pan or skillet frying diced, chunked, wedged or sliced potatoes (sometimes unpeeled) that have been par-cooked by boiling, baking, steaming, or microwaving.

    While it is possible to make “home fries” without par-cooking the potatoes, these are technically raw fries. The texture will be more chewy, and the longer cooking time increases the likelihood of burning the potato pieces. Home fries are also made, as the name suggests, as a simple homemade potato dish and can be prepared even by people with modest cooking skills as a meal or a snack.

    The frying is typically done in vegetable oil or butter. Other ingredients may be added. If chopped onions and bell peppers are added to diced potatoes it creates a dish referred to as Potatoes O’Brien. If sliced potatoes and sliced onions are sautéed together with seasonings it can create a dish referred to as Lyonnaise potatoes.

    The consistency depends on the type of potato used. Although various types of white potatoes are the most popular base, sometimes waxy (usually red-skinned) or sweet potatoes are used.

    In the United States, home fries are popular as a breakfast dish and are sometimes served in place of hash browns. Home fries may be served with a condiment such as ketchup or maple syrup.

    Patatas bravas or papas bravas is a dish of the cuisine of Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into 2 centimeter irregular shapes and then fried in oil and served warm with a spicy tomato sauce. This dish is commonly served in restaurants and bars throughout Spain, where it is traditionally accompanied by a shot of orujo or a glass of wine.

    The potatoes are boiled in brine for several minutes to tenderize them. They are then rubbed dry and fried in oil in a manner similar to the preparation of potato chips.

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  • Sausage Cheese Biscuits

    As I prep for the annual holiday dinner, I need to feed myself, but it has to be quick, and hearty, and a memory from long, long, ago and far, far, away, popped into my mind. An old friend who was into various alternate cultures, and may have been to role model for the “urban pioneer”, used to make these to match long conversations at the fire, along with the various wines.

    (As I said, long, long, ago and far, far, away …)

    Sausage, baking mix and cheese are mixed with a bit of beer to make a very tasty, and somewhat filling snack. Quick, Cheap, and plentiful, all the things that youths on their own for the first time look for.

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  • Breakfast Bake

    Breakfast time and looking in the fridge I find some eggs, biscuits and bacon that need to be cooked. Now I can make the standard bacon, eggs, biscuits and bacon / milk gravy, but I really want something a bit easier and something that will act as a glue to help clean out the fridge as Easter Dinner will be starting soon.

    Perhaps line a pan with biscuit dough, add cooked bacon, eggs, cheese and veggies… Better yet, a kind of pull apart, breakfast bake.

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  • Banana Nut Muffins

    I have a whole bunch of banana’s that are just too ripe for anything but Banana Bread or banana malts. But let’s try to do this with a bit of style. Walnuts, raisins, maybe some grated carrot, and a tot of good bourbon..


    Banana bread (also called Banana nut bread) is a type of bread that contains mashed yellow bananas. Banana bread is usually a quick bread, a sweet, cake-like bread which typically uses baking soda as the leavening agent instead of yeast; however there are some banana bread recipes that are traditional style yeast breads.

    Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. The origin of the first banana bread recipe is unknown. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity. The cookbooks of the 1960s added to its popularity because they commonly listed multiple variations of bread that added fruits and nuts.

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  • Country Gravy


    One of Madam Bad Wolf’s favorite breakfasts, Country gravy, (usually made with bacon drippings), Biscuits, and tomatoes.

    This is also an integral part of a Chicken Fried Steak, or Fried Chicken dinner as well


    Biscuits and gravy is a traditional Southern breakfast dish. A roux is formed with flour and butter or other fat residual from cooking a meat product. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, ingredients such as cayenne pepper or a spicy sausage are used to make a more spicy gravy.

    Country gravy is traditionally served over Buttermilk Biscuits, and accompanied by other typical Southern breakfast items such as fried eggs.

    Then again it is a wonder why I’ve not died of cholesterol poisoning…

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  • Quick Quiche

    It has been a week. Not one I really will remember fondly. At least the pager has stopped it’s serial buzzing, and I can concentrate on something other than not throwing it through the closest concrete wall. Time for food, but given the recent set of medical stupidity one must go a bit lighter. So maybe eggs, but sunny-side up, over easy, scrambled, just is NOT going to do it for me.

    I WANT TASTE!. I WANT TEXTURE! I WANT SAVORY…. So a quiche, but one with real bacon, real veggies, and lots of cheese and eggs..

    Now as per quiches, they have a reputation as a fancy French entree, and for being rather persnickety to prepare, but quiches are actually very easy to make. With a little science, some good chemistry, a proper ratio and a bit of technique, quiches can be a very good selection for breakfast, lunch, dinner, or a late night snack.

    There are some things key to good quichery :

    1. Flaky Crust
    2. First of all, the pie crust must be tender and flaky. A good tart crust, works well.

    3. A tasty Filling
    4. The filling must have some kind of structure so the pie will hold together when sliced. As the eggs cook, they set, forming a custard. A basic quiche recipe using the proportions of one cup of dairy with 3-4 eggs will work. Any other add ins, (bacon, sausage, mushrooms, onions, etc) need to be fully cooked and cooled, BEFORE adding to the filling.

    5. Proper Baking
    6. Following baking times and temperatures are KEY to a quiche that is cooked but not rubbery. I.E. The center is set and the outside edge is golden brown.

    You can fill your quiches with just about anything; they’re wonderful refrigerator Velcro. Leftover bacon, cooked chicken, ham, cooked vegetables, bits of cheese transform into a “slice of heaven”

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