Darryl - swazies
TVWBB Diamond Member
It’s not as awesome as the title sounds……
Something new for breakfast, used 1lb of fatty enough ground pork.
Tried to turn them into breakfast sausages……I don’t make my own sausage like the awesomeness I see around here sometimes.
So patties it was, now the pics look like I added tons of flavour but it honestly could have went for more.
I put salt in there too, but I would recommend salt on top while it is frying.
ground pork, salt, pepper, red chili flakes, thyme, paprika, brown sugar, garlic and I had no sage ( not a huge fan of sage ) so I used an epicure spice the MRS had. I think it’s for pork anyways, it is an apple and sage blend, lots of flavour in it…..got lots of spice in and still the sausage was only mildly spicy….like not hot but in flavour.
To keep it looking like fast food type breakfast type of meal we had fried dippy eggs, toast with peanut butter and hash brown pancakes.
Do not forget about the Tabasco….it is the real deal.
Anyways cooking all day, lunch is soon. Just a board of cured meats, those koshers I made and some great cheese.
Keep it light, not so much in calories but in volume.
We have a nice 14 year old hunk of cheddar, it’s the outside piece of the cheese with all the crystals on it. Also a hunk of 10 year old….and a few more selections between 2 and 6 years old. When your cheese says 2009 on it you know it’s going to be tasty and basically just fall apart.
Some cured Hungarian meats and some summer sausage, and Hungarian hot.
I plan on sipping a nice flavourful Sierra Nevada with these nice old cheddars.
The MRS is making the board up here soon…..pics of breakfast and pics of lunch snacks to follow.
Dinner is going to be carne asada with some guacamole and maybe some beans and corn.
Going to marinate it shortly but it has lime in it so I on want it in the marinade for about 3 hours.
Also this is the one that gets tequila it.
Hope everyone is enjoying this Sunday, it’s one of the few times I don’t have to do a ton of work.
Also great tunes on the record player today.
Breakfast below.
Something new for breakfast, used 1lb of fatty enough ground pork.
Tried to turn them into breakfast sausages……I don’t make my own sausage like the awesomeness I see around here sometimes.
So patties it was, now the pics look like I added tons of flavour but it honestly could have went for more.
I put salt in there too, but I would recommend salt on top while it is frying.
ground pork, salt, pepper, red chili flakes, thyme, paprika, brown sugar, garlic and I had no sage ( not a huge fan of sage ) so I used an epicure spice the MRS had. I think it’s for pork anyways, it is an apple and sage blend, lots of flavour in it…..got lots of spice in and still the sausage was only mildly spicy….like not hot but in flavour.
To keep it looking like fast food type breakfast type of meal we had fried dippy eggs, toast with peanut butter and hash brown pancakes.
Do not forget about the Tabasco….it is the real deal.
Anyways cooking all day, lunch is soon. Just a board of cured meats, those koshers I made and some great cheese.
Keep it light, not so much in calories but in volume.
We have a nice 14 year old hunk of cheddar, it’s the outside piece of the cheese with all the crystals on it. Also a hunk of 10 year old….and a few more selections between 2 and 6 years old. When your cheese says 2009 on it you know it’s going to be tasty and basically just fall apart.
Some cured Hungarian meats and some summer sausage, and Hungarian hot.
I plan on sipping a nice flavourful Sierra Nevada with these nice old cheddars.
The MRS is making the board up here soon…..pics of breakfast and pics of lunch snacks to follow.
Dinner is going to be carne asada with some guacamole and maybe some beans and corn.
Going to marinate it shortly but it has lime in it so I on want it in the marinade for about 3 hours.
Also this is the one that gets tequila it.
Hope everyone is enjoying this Sunday, it’s one of the few times I don’t have to do a ton of work.
Also great tunes on the record player today.
Breakfast below.
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I completely get the cooking to taste -- the taste for that time. I wonder if ayone ever said "Variety is the spice of life." Shall we emphasize "spice"?