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**DaveD** · December 1, 2024, 08:05 AM

Yesterday I made us some simple bacon and cheesy scrambled eggs for a brunchy meal. Cooked the Smithfield thick-sliced bacon in the oven, slices on a rack in a foil-lined sheet pan, 350/175 for a little over half an hour. Came out perfectly.

Second shot has a fill-flash engaged since the lighting was super contrasty what with the sun coming in the windows...

**Elton's BBQ** · December 8, 2024, 03:39 AM

Mackerel in tomato sauce.. with mayo on top..

**barelfly** · December 8, 2024, 10:51 AM

Chilequiles

**SheilaAnn** · December 8, 2024, 02:08 PM

Breakfast/leftovers
CFS and eggs, found a biscuit in the freezer. Duck eggs got a little overdone while the biscuit warmed up.

**Mosca** · December 20, 2024, 07:26 AM

It’s been a while since I put up something… not that I haven’t been eating breakfast. And certainly not that I haven’t been eating tacos for breakfast; I have tacos almost every morning. But there’s only so many taco pictures that are different.

So I found this Hispanic grocery store, that I probably should have known about for a few years now but it’s off the mountain and in town, and I just don’t get down that way much. But Bravo Market kicks out the grocery jams. Big time. As in, if you want to make cochinita pibil you don’t have to mix orange juice and lime juice together:

If you do a lot of Hispanic cooking, you know that finding these is sort of a big deal.

But this isn’t about cochinita pibil. This is about finding The World Of Chorizo wall:

Which I am now dedicated to working my way through, one sausage link at a time. And today started with Argentine chorizo!

Most of these are already cooked. That’s fine. I cut a link into discs, and fried it up with some leftover onions/poblano/cherry tomatoes.

Scrambled in an egg,

Melted some cheese onto a couple tortillas,

And discovered that if you put the egg and chorizo mixture on the cheesed up tortillas, and cover with some habanero salsa and a drizzle of crema, you wind up with a damn good pair of breakfast tacos.

I got 5 more links of Argentine chorizo to go, then I’ll probably try Ecuadorean, or Brazilian. I’ll work my way north, through Central America (Honduran, Guatemalan), and finish with Dominican.

**texastweeter** · December 22, 2024, 10:34 AM

Buttermilk biscuits, venison sausage gravy, topped with a fried egg.

Attached Files

**Elton's BBQ** · December 27, 2024, 04:43 AM

Homemade rib press-sylte..A Norwegian classic christmas deli..

**hoovarmin** · December 28, 2024, 07:10 AM

Left over rib roast seared in butter with some horseradish sauce to start the day right

**Mosca** · January 4, 2025, 09:02 AM

Too cold for the cookers. I’m okay with cold and no snow, or cold and lots of snow. But somehow this light rime just makes it seem so much colder, especially at daybreak. The Weather Channel says 19°.

I was thinking about this omelet last night, before turning in. I hate wasting leftovers, even if it’s 15¢ worth of broccoli and noodles. It’s not the money, though. That sh-… er, that stuff tasted good! Why toss it when it can taste good again?

So I chopped up the buds of some left over broccoli, and a strip of bacon…

And warmed up some left over mac & cheese…

And kinda did what comes naturally when stuff like that happens. I just can’t help myself.

I didn’t have any idea what this would look like, I think I expected it to be eggier looking. But this is kinda cool.

And it tasted really good! I would highly recommend mac & cheese omelets for the texture; you get that big umami hit from the eggs, and then the smooth bite of the cheesy macaroni. In this case the flavor is from the broccoli and bacon, but it could have just as easily been chorizo and salsa verde, or mushrooms and onions. You can make it your own.