Posted on 08/15/2014 8:28:33 AM PDT by the scotsman
'Imagine an American breakfast and what comes to mind? Ham and eggs, with hash browns? Pancakes with maple syrup and bacon? The reality tends to be simpler. Cereal and fruit juice have been breakfast staples for generations - though that now seems to be changing.'
(Excerpt) Read more at bbc.co.uk ...
I agree with you. The great British fry-up, the breakfast that conquered the world.
They’ve been trying to tell us for the past thirty years that we ought to eat whole-wheat toast with no butter, or bagels, or “low fat” cereals with orange juice. Then everyone is surprised that the US and the UK have become obese from eating all those processed carbs. No, the traditional meal was better.
a grit, wiskey...
Wheaties and beer. (beer on the Wheaties) The breakfast of champions!
Up here in Idaho, I often have breakfast at G.W. Hunter’s in Post Falls. The Wild Skillet is great - hash browns, peppers, mushrooms, onions, cheddar cheese, two farm fresh eggs and elk sausage in a cast-iron skillet, served with a biscuit. YUM!
This is what I’m talking about, just hold the beans and that brown thing in the middle. I spent five years in England and LOVED the “fry up.” This may account for my undergoing my first triple bypass at age 40, and my second at age 65.
George Bernard Shaw said that one can eat well in the UK, as long as you have breakfast three times a day.
Haha...they serve that with Heinz Spotted Dick.
Breakfast for me Is 3 egg whites, filled with hummus. If I am on Atkins, the hummus is replaced with some pork product.
Could we have kippers for breakfast?
Eggs. Cold pizza. Leftover chinese food. Soup. Bagels with cream cheese and lox. Quiche. French toast. Hash. Tomatoes. Bacon. Fried ham...
I don’t know where you find those occasionally offensive, yet invariably appropriate, photos.....
I want IN :-)
images.google.com just got to know the right search words.
Danke!
Almost virtually 24/7 heavy heavy heavy rotation. Sheesh.
Hey, what did you expect? The DISCO ERA had just died...........................
The English tendency for fried kippers isn't here but I suspect that that is because smoked chubs (buckling style lake cisco) were cheap common fare eaten by the case for lunch until viral hemorrhagic septicemia (VHS) hit the Great Lakes causing availability to drop to nearly nonexistent and the price of the rare few to skyrocket.
In my travels around England I apparently never found the good white puddings. The mass produced "bangers" I was exposed to always had a smell and taste more like wet dog hair rather than the fried bratwurst I was expecting. Something was definitely lost in translation from butcher shop to factory.
"In historical literature from the early 1900s, "you've got these gigantic breakfasts with steak and eggs and oatmeal - so many calories - and it talks about that you must have this energy or you'll waste away, that you need to be able to be fuelled for your day," he says."
This change has had more to do with where people live and what we do for work than views changing on breakfast or anything else.
Dairy wife and the daughters were up at 3AM to have breakfast ready for farmer and the boys by 4 because the cows had to have their first milking for 5. Farmer and the boys had to eat that way because, depending on the time of year, they might not be able to stop working and return until 9PM. "Wasting away" was a very real threat for people doing that kind of manual labor through those kinds of hours.
It is unfortunate that these days a "full breakfast" only still appears here at deer/bear camp and then only if someone is lucky enough to have a camp cook (as though many of us can afford that).
Because you seem interested in breakfast and because Im telling stories about hunting camp, I would like to share something Ive only ever seen locally and only then at camp when everyone is in a hurry to get out. The old camp cooks would put a couple pounds of bulk pork sausage, a couple of pounds of chopped bacon, and some chopped onions into a pan and fry it up. They would then fish out all of the pork and put a couple dozen beaten eggs into that same giant pan and quickly scramble the eggs encapsulating most of the pork fat. Then they would set the eggs aside and make a giant pancake. The pork and eggs go back on top the pancake which is rolled up into a log. The log is sliced and served with your choice of maple syrup or ketchup. Whether it is due to the wood smoke or the lingering hunger from being out the day before I don't know but, it tastes better than it sounds.
Hmmmm, that sounds delicious!.
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