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The Hunt for Dark Breakfast

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Re: The Hunt for Dark Breakfast

#171

Post by deinonychus »

noduerme wrote: post #34
kfarr wrote: post #20

Earlier quoted context omitted.

Yeah meat is another dimension, as is potato. So we're up to 4 dimensional breakfast latent space. I hate to think what's in the dark breakfast black hole of that 4 dimensional latent space...

I feel like there's a lot of unexplored area in the carb-soaked-in-egg category that French Toast fits into. The major analogues being chiliqiles and matzoh brie. I recently did something like french toast bites where I cubed some sourdough bread, soaked it with egg and fried it up with small pieces of bacon mixed in. But what if you did that with a glazed donut? Or a waffle? [edit] just also why this post touched my…

you can just french toast anything you have laying around in your fridge or kitchen. they can't stop you.

https://www.youtube.com/watch?v=hB42iztkzVQ

i've done the french toast pizza and it wasn't bad. not sure if it was worth the effort. maybe there's an ideal type of pizza or combo of toppings that makes this spectacular. either way it's worth trying once just to say you did.

Re: The Hunt for Dark Breakfast

#172

Post by dfxm12 »

An omelet wrapped in a paratha with a caffe latte to drink looks like the obvious answer... You can also play with the crust to filling ratio of a quiche...

How about doughnut with just the right amount of custard filling? Or perhaps a brioche with the right amount of French vanilla ice cream/gelato? A classic egg and cheese sandwich in your desired proportions?

Re: The Hunt for Dark Breakfast

#173

Post by getnormality »

ccppurcell wrote: post #51

Someone else may have said this but strictly speaking breakfast is something like a cone in a vector space, unless you want to explain to me how to eat negative eggs.

The vectors containing the weights of each ingredient live in the positive orthant (x >= 0).

When you divide by x by sum(x), the resulting vector p has p >= 0 and sum(p) = 1. That new sum constraint is how you get the simplex.

Re: The Hunt for Dark Breakfast

#175

Post by lemonberry »

psini wrote: post #66
bathtub365 wrote: post #43

Earlier quoted context omitted.

There is prior art in the grilled cheese and eggs area: Denny’s Moons Over My Hammy.

For a continental vibe see the french "Croque Madame"

Is that different than a "Croque Monsieur"? For whatever reason I've been watching Jacques Pépin videos recently. The crust on his "Croque Monsieur" is incredible.

https://youtu.be/2ZTOUyUBCz4

Re: The Hunt for Dark Breakfast

#176

Post by fc417fc802 »

randallsquared wrote: post #135
JackFr wrote: post #18

This article doesn't do it justice, but the Womelette at the short-lived Royal Canadian Pancake House in NYC lived in the dark abyss. https://www.eater.com/2015/1/26/7860903/amanda-cohen-royal-c... It wasn't just an omelette on top of a waffle (and both of them the size of a medium pizza). As you strayed from the edges toward the center it became difficult to see where the waffle ended and the omelette began. Such a…

The article you linked claims "any type of omelette", but the vast majority of omelettes[*] are semicircles, not circular, right? You'd have to cook the top and bottom separately or mostly separately to get a circular one. Hm. [*] of course, here I mean proper omelettes, which are an egg shell around ingredients, not scrambled eggs with ingredients mixed in.

In my experience if they're semicircular it's because they're folded over on themselves. Not sure what that has to do with cooking (or not) both sides.

Your ingredient mixing distinction doesn't reflect what I've encountered. That seems to have more to do with the nature of a given ingredient or alternatively with presentation or other concerns specific to a given recipe.

Yeah if you wanted "cooked separately and also circular" you'd need to make a two omelette sandwich. I've yet to encounter that at a restaurant.

Re: The Hunt for Dark Breakfast

#177

Post by meatmanek »

SideburnsOfDoom wrote: post #141
vanderZwan wrote: post #93

Is the "Dutch Baby" in the pancake group some alternative name for "flensjes" that I'm not familiar with? It's a thin dessert variation of Dutch pancakes that has relatively high egg and milk ratios compared to flour.

No (1). I believe that it's "Dutch" in the same sense as "Pennsylvania Dutch" (2) - i.e. an American version of "Deutsch", actually German. 1) https://en.wikipedia.org/wiki/Dutch_baby_pancake 2) https://en.wikipedia.org/wiki/Pennsylvania_Dutch

obligatory CGP Grey https://youtu.be/eE_IUPInEuc?t=74

> Confusion continues because: People who live in the Hollands are called Hollanders, but all citizens of the Netherlands are called Dutch as is their language.

> But in Dutch they say: "Nederlands sprekende Nederlanders in Nederland" which sounds like they'd rather we call them Netherlanders speaking Netherlandish.

> Meanwhile, next door in Germany, they're "Deutsche sprechen Deutsch in Deutschland". Which sounds like they'd rather be called Dutch.

Re: The Hunt for Dark Breakfast

#178

Post by hammock »

moultano wrote: post #113
haritha-j wrote: post #67

Please allow me to introuce you to the sri lankan egg hopper ( https://www.lavenderandlovage.com/2016/05/sri-lankan-egg-hop... ) which lives squarely in the aforementioned dark abyss.

Wow! Great suggestion. Whether to count coconut milk as milk is a decision I had not yet had to make. My thinking at the moment is that I probably would not. It seems like further research would reveal a whole new region in the upper left, clustering with Dan Bing, of "asian milkless crepes."

Something like a Dutch baby (German pancake) qualifies as dark breakfast (4 eggs 1/2c flour 1/2 c milk
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