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Old 11-18-2017, 09:48 AM   #1
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Breakfast of champions

Had a Scottish egg and 1/2 croissant for breakfast today.
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Old 11-18-2017, 10:15 AM   #2
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And here I thought you were gonna talk about the book from my favorite author...
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Old 11-18-2017, 10:27 AM   #3
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Had a Scottish egg and 1/2 croissant for breakfast today.
Hi: cpaharley2008... What's the import duty on a "Scottish egg and a French croissant"? Alf
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Old 11-18-2017, 10:27 AM   #4
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Why Jimbo, that's bordering on healthy!
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Old 11-18-2017, 11:34 AM   #5
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Why Jimbo, that's bordering on healthy!
Yah, makes my grapefruit and bowl of porridge look like junk food.

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Old 11-18-2017, 12:41 PM   #6
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Bonus

Hi Jim
Emptied out my special travel bag last night. Found the remnants of a 750 jug of Templeton Rye and a can of regular Spam. It was like Christmas in November. Sunday breakfast is going to be good and tonight ought to be good too.
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Old 11-18-2017, 03:21 PM   #7
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Lisa often makes Scotch (not Scottish) eggs, sometimes with chicken eggs, but usually with quail eggs. I like to do do them when deep frying a turkey, just drop a couple dozen in the hot oil when the bird sets to rest. Always a fan favourite.

A bit of a bother to make, but certainly are yummy.

I first had them over 30 years ago when a Scottish coworker brought a bunch his wife made in, and immediately became a fan.
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Old 11-18-2017, 04:07 PM   #8
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These are hard boiled eggs, wrapped in sausage and then breaded and fried. I thought they were crab cakes at first sight.
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Old 11-18-2017, 04:11 PM   #9
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You use very soft boiled eggs, with the whites just firm enough to get the shells off and then wrapped in the sausage. This way they are still quite soft in the middle after deep frying. At least that is how we do it.
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Old 11-18-2017, 04:29 PM   #10
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Baked or fried, they're yummy.
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Old 11-18-2017, 04:31 PM   #11
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Hi Jim
Emptied out my special travel bag last night. Found the remnants of a 750 jug of Templeton Rye and a can of regular Spam. It was like Christmas in November. Sunday breakfast is going to be good and tonight ought to be good too.
Iowa Dave
Must have been cause Dad spent a lot of time in Korea after the war but I associate Spam with Kimchi. There are a lot of Korean recipes that have Spam and Kimchi in them.

He would make a breakfast of rice, Kimchi, Spam, eggs, green onions, garlic and fish sauce in a pan coated with sesame oil. Might sound weird but it was good!. I might have to make it one time for one of the rallies.

Of course Moms cheesy grits and spam ( or even better, ham!! ) with runny eggs folded in was good too.
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Old 11-18-2017, 05:04 PM   #12
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Must have been cause Dad spent a lot of time in Korea after the war but I associate Spam with Kimchi. There are a lot of Korean recipes that have Spam and Kimchi in them.
That's true. Spam found it's way into Korean food because it was part of the US Army rations. One of my favorites is the most common - Budae Jjigae (army stew).
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Old 11-18-2017, 05:30 PM   #13
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That's true. Spam found it's way into Korean food because it was part of the US Army rations. One of my favorites is the most common - Budae Jjigae (army stew).
We had that at times too. I'll have to see if mom ever wrote down the recipe since dad made it.
So, do you have bottles of fermented fish sauce and day old rice stored in your refrigerator? Since Kimchi was not common in Florida back in the early 60's we made our own. I still do once in awhile but since I can buy at it a couple Asian markets now we usually go the lazy route.
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Old 11-18-2017, 05:31 PM   #14
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He would make a breakfast of rice, Kimchi, Spam, eggs, green onions, garlic and fish sauce in a pan coated with sesame oil. Might sound weird but it was good!. I might have to make it one time for one of the rallies.
Sounds good Ken hope you make it at Green Eggs and Ham

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Old 11-18-2017, 06:53 PM   #15
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I guess that's a Scotch egg (without much breading), but the item beside it is not any fraction of a croissant ... it looks like some sort of bun. Whatever it is, it looks like a bread, rather than a pastry. Probably good anyway.
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Old 11-18-2017, 07:12 PM   #16
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I guess that's a Scotch egg (without much breading), but the item beside it is not any fraction of a croissant ... it looks like some sort of bun. Whatever it is, it looks like a bread, rather than a pastry. Probably good anyway.
I t does not look like a croissant because 1/2 was already eaten by Noelia, we shared the egg and pastry breakfast.
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Old 11-19-2017, 12:03 AM   #17
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It does not look like a croissant because 1/2 was already eaten by Noelia...
I get the "1/2" part. That just looks like bread, not flaky pastry. If you think that's pastry, you really need to find proper croissants and try them...
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Old 11-19-2017, 11:40 AM   #18
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I get the "1/2" part. That just looks like bread, not flaky pastry. If you think that's pastry, you really need to find proper croissants and try them...
Yup, can't help think what my French friends would say if they heard that being called a croissant. Their food standards are a little higher than ours. I remember a look of horror from some visiting French friends when my wife put on some ready made salad dressing. For them, some gunk poured from a bottle isn't real salad dressing. Of course for years, when I was young, I thought 1000 islands was what one automatically poured on salad.

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Old 11-19-2017, 12:03 PM   #19
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That 'croissant' pairs perfectly with American 'cheese'.
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