Entries tagged with 'breakfast'
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Just Another Basket on the Donut Wall Dunkin' Donuts Cinnamon Twists, advertised and actual. When building out their menus, fast-food chains are better off sticking to what they know. Domino’s Pizza doing pasta? A little scary. McDonald’s making pizza? Kind of a joke. But when Dunkin’ Donuts starts promoting a new breakfast pastry, it’s probably a safer bet. For a limited time, many DDs are offering icing-topped Cinnamon Twists ($1.39), which can be served toasted. It's slightly funny timing with spring heating up (and iced coffee weather creeping in) but cinnamon never really goes out of season. About six inches long, the Cinnamon Twist looks like four little cinnamon rolls melded together, sparingly drizzled with sweet icing. If you like...
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It has a bit of an angelic glow, eh? Photograph from jasonlam on Flickr Jason Lam of Me So Hungry makes a Egg McMuffin-esque breakfast sandwich out of a plump Chinese steamed bun, slice of ham, melted cheese, and a fried egg. Note to self: I need to make more sandwiches out of bao....
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yesbutnobutyes.com I don't think the interweb at large is ever going to get tired of looking back at breakfast cereals of the past. Once you've seen a gallery or two of vintage cereal boxes, you've pretty much seen them all. We're certainly guilty of such retrogazing, and Yes But No But Yes is just the latest blog to pour a big bowl of nostalgia. But what I'm doing so awkwardly here at this hazy early morning hour is using their post as a jumping off point to ask dbcurrie a question that's been bugging me—and probably a few serious eaters as well: Did you ever figure out what the heck cereal it was that you asked about here?...
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The Paupered Chef Every time I've eaten a form of pan fried egg-coated bread, it's been sweetened—that is, your basic French toast. It never occurred to me that a unsweetened version could be just as tasty until I read about Blake Royer's discovery of eggy bread on The Paupered Chef. Although his British friend manning the stove acted as though eggy bread were the most natural thing in the world, Royer seemed to be just as unaware of the simple savory French toast as I was. We're not the only ones, are we?...
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Photograph from Yummy Pancake on Flickr Denise Ferguson has many cute food-related crocheted plushies (known as amigurumi) under her belt, but her bacon and egg jellyfish is one of the best/weirdest food plushies I've ever seen. Her other breakfast mutants include toast with bacon arms and Uber Creepy Breakfast Monster. You can buy her creations at Etsy. [via Found Shit and Knithacker]...
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In an era of downsizing rather than super-sizing, Burger King has spun much of its menu into miniature form—Burger Shots, Cini-Minis, and now the limited-time “Breakfast Shots.” These tiny egg sandwiches come in packs of two ($1.49) or six ($4.39), topped with your choice of bacon, ham, or sausage, and slathered in a smoky cheese sauce. Truth be told, I wasn’t expecting much of these slider-sized morsels. Dividing one breakfast sandwich into many can be a sly way of cutting back the eggy, cheesy surface area, passing off hunks of bread with minimal goodies as bite-sized sandwiches. But if anything, BK’s Breakfast Shots had the opposite problem—too little bread to contain everything else going on. Bite-sized sandwiches should be...
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This might be a nice weekend project. If you start today, you could have fresh, homemade bagels for breakfast tomorrow. The blog Salty, Savory, Sweet finds that malted barley flour seems to work well as a substitute for the malt syrup called for in many bagel recipes. If you've ever made your own bagels, you know that even a not-top-notch batch boiled and baked at home is better than most subpar versions you get in stores these days....
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Sara of I'm a Food Blog has been on a muffin kick lately. They're great to make ahead, freeze, and have on hand. Adapted from a recipe by Dorie Greenspan, these lemon poppy seed muffins are a bright start to your day. Take the time to enjoy them with a cup of tea at home or at work. Related Baking with Dorie: Ricotta-Berry Muffins Pumpkin Muffins with Pecan Streusel Topping Morning-After Cranberry Sauce Muffins...
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"The American genius for breakfast is our country’s gastronomic jazz..." —Alexander Lobrano...
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Photograph from foodbeam In her latest post, French blogger Fanny of the sweets and pastry-centric blog foodbeam explains how to make perfect croissants accompanied by photographs that tortuously accentuate every golden, buttery layer. Although I've never thought of seriously making my own croissants considering that the most advanced thing I can bake is a cupcake, Fanny's instructions almost make me believe I have the power to do so. "Making croissant can seem pretty daunting at first," she gently begins, "but once you’ll really pay attention to the different steps, you’ll realise it’s as easy as making pâte feuilletée." Oh yes, it's as easy as that...wait, I've never made pâte feuilletée before. (Of course, Fanny has clearly illustrated instructions for making...
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