Ask MetaFilter questions tagged with breakfast

Bruch dish with leftover roast beef?

bondcliff — Thu, 24 Dec 2009 07:30:43 -0800

I'm cooking an enormous standing rib roast for Christmas dinner. I expect to have a lot of leftovers. On Sunday I'm cooking a brunch. how can I use the leftover roast beef? Are there any good brunch dishes that use leftover roasts? Some sort of hash? An egg dish? Should I just serve slabs of cold roast?

Know a good B&B in the North Georgia Mountains?

shrimpsmalls — Sat, 19 Dec 2009 14:57:55 -0800

Recommendations for a bed and breakfast or similar lodging in North Georgia or Tennessee? I would like to gift a night or two getaway to my lovely parents for xmas. They live just north of Atlanta, so a b&b in Appalachian country would be an ideal place to send them. They regularly visit blue ridge and enjoy hiking there, but I'm still looking for a place that is more luxurious than it is "roughing it." Most b&b websites are pretty shoddy, so personal experiences or recommendations are greatly appreciated. Thank you!

Help me find some fabulous oatmeal!

bookmammal — Fri, 04 Dec 2009 06:43:56 -0800

Where can I find instant oatmeal packets in interesting flavors? As part of my Secret Santa office gift this year, I want to include several individual instant oatmeal packets in different flavors--but a step or two up from the usual Quaker Oats-type brands. The catch--I need to have them in hand by next Friday 12/11. Any ideas of actual stores that may carry these (I'm in suburban Chicago) or online sources?

No peanut, no milk filling breakfasts?

oinopaponton — Tue, 17 Nov 2009 06:53:13 -0800

I'm hungry! What can I eat for breakfast that is a) filling b) dairy-free and c) peanut-free? Breakfast is definitely my most important meal of the day. I need way more than a pastry/bowl of cereal, or I crash hard by 10. Protein, carbs, and a little fat are a must, a minimum of extraneous grease would be good, and I'm not too worried about fruits and veggies, since I eat lots of those later in the day. I'm not willing to devote more than 15 minutes of serious prep/cleanup time in the morning (more is okay if I don't have to stand there watching it cook), so eggs are probably out.

Complicating factors: I'm allergic to peanuts and I'm a little lactose intolerant (by which I mean that I'm usually okay with cheese and yogurt, but not first thing in the morning on an empty stomach). I've been having a bagel spread with some avocado lately, which is tasty, but the lack of variety's driving me crazy.

Brunch for 2 in Houston?

abdulf — Sat, 07 Nov 2009 20:42:18 -0800

Romantic brunch ideas in Houston? On a Sunday? I am thinking somewhere that offers a little more privacy than the local IHOP. Bonus if it's located near other interesting stuff (like shops, parks, etc). I realize things may be closed on Sunday morning.

Hey Limey! Your mum's gonna cook MY sausage!

SinisterPurpose — Wed, 28 Oct 2009 09:40:02 -0800

A question for my brethren in Britannia, how did your family prepare the full breakfast? I understand that there are several local variations on this delicacy of British cuisine, I'd like to hear about the individual variations that existed in your collective recollections. How do you remember the full fry up? And when typically was it served? (day of week, time of year, specific point in parental hangover) And any other details you feel like sharing.

What I don't want is links that point to sites telling me what a "typical" Great British Breakfast is or should be.

Thanks in advance to all.

Where is a good place to get breakfast near St. Paul's Cathedral in London?

Your Time Machine Sucks — Tue, 20 Oct 2009 05:47:42 -0800

Where is a good place to get breakfast near St. Paul's Cathedral in London? The hotel breakfast is extra and is priced nonsensically, and who knows if it's any good. Breakfast is a bit of a make-or-break thing for the day's mood while sightseeing and it's also something I like to get inside tips on, so I thought I'd ask if any locals or experienced visitors can steer me right.

I like English breakfasts/cooked breakfast with eggs, toast etc, she likes Continental breakfast, but this isn't a super-rigid thing. It doesn't have to be cheap although it definitely doesn't have to be in any way fancy, just good. Thanks!

Full English breakfast, hold the spam.

eschatfische — Fri, 18 Sep 2009 07:41:36 -0800

Where can I get a full English breakfast in San Francisco? To clarify, I'm not looking for an American breakfast that just comes with a side of beans -- I can make that at home. I'm looking for the full breakfast, with fried bread, tomato, the works. Thanks!

Vegas, Breakfast, Football... choose three.

toxic — Thu, 10 Sep 2009 17:01:00 -0800

Do you know a good place in Las Vegas to watch NFL football while being served a cloth-napkin breakfast/brunch? I'll be in Vegas this weekend, with three other people. We follow different teams, and enjoy going to a sports bar/book to watch multiple games at once. This week, there are a lot of 10:00 AM games that we're interested in. Now... where do we watch them?

Normally, somewhere like the ESPN Zone would be what we'd be looking for... they serve food, and don't mind if you linger to watch the games (as long as you continue to order drinks). However, we'd also like a solid eggs benedict/omelet/belgian waffle/sauvignon blanc -- not the Sysco-sourced things at ESPN or the typical sports bar.

Does such a place exist in Vegas?

Do I know the muffin man?

Phalene — Thu, 10 Sep 2009 07:57:10 -0800

Muffin Filter: I want a moist oatmeal muffin to start my morning with. Other muffin recipes gladly accepted too. I've got a craving for tender, fluffy but not too sweet oatmeal muffins that I can fill with walnuts and raisins and serve up in the morning to deserving overnight house guests.

And I really, really like muffins, so I'd love to work with metafilter's best non-oatmeal muffin versions as well, and ideas for other things that can be mixed into muffin batter for yummy results.

Who's got my onion rolls?

monospace — Wed, 02 Sep 2009 09:44:48 -0800

It used to be that pretty much any old deli in town had those classic NY onion rolls, but lately they seem to have become increasingly hard to find. Are there still places where I can get a nice toasted onion roll with butter for breakfast, especially in the Penn Station area?

How do you make Grape Nuts edible?

kensington314 — Wed, 19 Aug 2009 16:51:12 -0800

Sometimes I decide that I should buy Grape Nuts for breakfast because this cereal seems to be very healthy. Unfortunately, I always lose interest when I actually eat the cereal. Is there anybody out there who eats Grape Nuts daily and enjoys it? What do you do to it to make it edible?

Help me juice the juicer

uauage — Tue, 18 Aug 2009 04:28:04 -0800

I just bought a juice extractor. It's very nice but it takes a lot of space. Help me justify this space with ideas on how to exploit it better. Carrot juice oK. But how about recipes, desserts, sauces? What else could I use it for?

Breakfast and ice cream spots near Hotel Andra, Seattle?

DakotaPaul — Wed, 12 Aug 2009 15:38:23 -0800

I would like to have great breakfast and ice cream in Seattle. Can you help? Nearer to Hotel Andra the better. The family is taking a road trip to Seattle soon and we are looking for great breakfast and ice cream spots. We're staying at Hotel Andra, so walking/Monorail/short drive distance from there would be preferable. Bonus points if the breakfast place is 21-month-old-toddler-friendly. If you have a to-die-for breakfast recommendation we could hit on the way out of town we'd be up for it, too. Thank you!

Breakfast In Corvallis

metadave — Sat, 08 Aug 2009 10:38:26 -0800

Can anyone tell me of a good place to have breakfast in or around Corvallis, Oregon ? Some place quiet and warm with wood tables, maybe slightly on the natural foods side of dining but not extremely so. I'll be in Corvallis tomorrow morning and I have searched on the web some. So far I have found:

Darrell's
Melmac
Sunnyside Up

But iI can't get much of a feel online for any of these places and of course there may be others that I am missing out on.

I would really appreciate any suggestions that anyone has.
Thank you.

Lean and Mean

freddymetz — Fri, 31 Jul 2009 11:26:20 -0800

Help a skinny guy shape up! more after the jump! some facts:

i do some sports, used to jog almost every day (although in the past few weeks ive slacked off)

I eat a lot, but i dont eat healthily (i.e. no fruit and veg)
A typical week would see me eating meat pretty much every day with pasta or potatoes. Fast food (mcdonalds/burger king) is also consumed at least once a week . I drink a lot of unhealthy sugary drinks and fruit juices. Greasy meatloaf or full english for breakfast (ocasionally) .

I need a goal and results. Im pretty lazy, and slack off if i dont see results, but can get very motivated if it's a foolproof plan and i see results after a while.

Right now i want to put on some weight, yes also fat, because i look pretty skinny. I dont know if that's advisable, or if i should just look at starting with a tabula rasa and gaining muscle mass (which would probably be more difficult).

I have mild scoliosis, which affects my posture a bit and makes me slouch. I try to work actively against slouching by pushing my upper chest forward and my stomach in. is that the correct thing to do? I think gaining weight, especially muscle, would help my posture too, right?

I have a fast metabolism, i think, so what should i do guys?

For 75 bucks they'd better serve liquid gold

The Whelk — Sat, 25 Jul 2009 10:28:27 -0800

Post-ComicConFilter: Best Sunday brunch in San Diego that's not the Hotel Del Coranado? Near downtown a plus. Views or unusual atmosphere doubleplus.

Oh, the oatmeal and the Crockpot will be friends.....

otherwordlyglow — Wed, 17 Jun 2009 21:26:08 -0800

I have a 5-qt slow cooker and would like to make as much Steel-Cut Oatmeal as I can in it for a breakfast for a crowd. What are the correct ratios and amounts of water and oats? Also interesting mix-in ideas are welcome. I'm providing breakfast for about 30 adults and one of the dishes we're doing is Steel-Cut Oats with a variety of topping available. In the interest of efficiency, I'm thinking it makes sense to put the oats in my 5-qt crockpot the night before so they'll be ready in the morning but I have no clue as to correct water/oats ratios. I make oats on the stove all the time and usually do 1/4 cup oats to 1 cup water for single serving but does that scale up in the exact same proportions? Are there different ratios for slow cookers due to the longer cooking time? And how many servings do you think I can get in one batch?

Also, I usually just make the oats plain,maybe with a little cinnamon and vanilla but any ideas for interesting ingredients to cook with the oats or to have available as a topping would be helpful.

nomnomnomnom

chicago2penn — Tue, 16 Jun 2009 06:18:37 -0800

I want the best dam french toast recipe this side of the mississip'! the more original the better!

Breakfast in Boston

Tu13es — Sat, 02 May 2009 16:52:12 -0800

Where should we get breakfast in Boston tomorrow? I'm heading into Boston tomorrow (Sunday) with some friends for a day of various activities. We're parking at an Orange Line stop at taking the T into the city. We have a commitment out on the Silver Line at noon, so vicinity to there would be nice, but at least it needs to be within walking distance from a T stop.

As for breakfast, we're not very picky. Would be nice to not spend an hour or two waiting. Cheap is good too, but breakfast is pretty cheap in general.

Perfecting pancakes - perhaps pan problems?

bargex — Wed, 29 Apr 2009 01:53:21 -0800

Why is the first pancake I make the BEST of the batch? Over a few pancake breakfasts, I've found that the first pancake I make is the best of the batch; evenly light brown on both sides, a cut through the center shows the perfect core: fluffy but not too airy. Every pancake after the magical first comes out worse: unevenly colored (brown in the center, at the outer edge, and otherwise pale white) and thinner and denser - more like a crepe or a tortilla. Why is this happening? How do I improve my second, third, fourth, and fifth (on a hungry morning) pancakes?

Details about my preparation:
- I use a 10 inch steel pan (my largest) and cook one pancake at a time (~1/4 cup batter per pancake)
- I start heating then pan ~ 10-15 minutes before I put the first pancake on.
- I try to set the stove's temperature such that butter rubbed on the pan just barely starts to burn instead of melt
- My recipe is pretty basic - 2 cups milk w/ 1 tbsp lemon juice (buttermilk substitute), 2 cups unbleached flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 egg (separated), and 3 tbsp melted butter.
- I mix the dry and wet ingredients only barely - plenty of lumps in the batter

Do I need a cooking surface with a more consistent temperature? Should I let my pan rest & re-heat after removing the first pancake? Do I need more baking soda to puff up the batter that waits while the first pancake cooks?

Researching pancakes on the web, I read about the "dog's pancake," the first pancake of the batch, slandered as misshapen, simultaneously over and undercooked, ugly, and generally something only the dog would enjoy. My first is my best, and I want to bring that to the whole batch.

She's sweeet, but her cereal shouldn't be...

GJSchaller — Sat, 18 Apr 2009 14:38:45 -0800

Looking for a low-sugar (diabetic friendly) oat-based cereal with "mass" to it, preferably flakes of some sort. My S.O. is diabetic, and is constantly frustrated by a lack of breakfast cereals that are A) Diabetic friendly, B) Have some "mass" to them (preferably flakes of some sort), and C) are natural / organic. We've tried Whole Foods and Trader Joe's, but none of the flake-based cereals are safe - they all have sugar. The safe ones are all Cheerios clones, that she doesn't like the consistency of (They aren't filling for her).

Anyone have a brand they can recommend?

Streamline my French toast production!

zardoz — Sat, 11 Apr 2009 05:19:20 -0800

I loves me some French toast, but find it's kind of a pain to make. I don't need a recipe for French toast, I need a battle plan. Recipe is easy: eggs, milk, vanilla extract, cinnamon sugar. Mix, dip bread, fry. It's that "fry" part that drives me nuts. I have a frypan (no big griddle, unfortunately) in which I melt some butter, toss in my batter-laden bread and cook up.

Problem is the pan is only big enough for one, maybe one and a half pieces of FT. So I put the finished ones aside and the butter that I used originally is now a blackened, gunky mess. So I clean that off but have to let the red-hot pan cool down a bit doing so, and when I add more butter for the next batch the pan is waaaay too hot. Big sizzle! And I'll have immediately scorched butter unless the pan is cool. So I have to wait to cool the pan, then repeat. Meanwhile all my finished FT is cooling off to room temperature--no good.

If it were just me eating one slice of bread there'd be no problem. But it's at least my wife and sometimes others, so we're talking 5, 6 pieces of toast at the very least. My point is it's all very time consuming, so can you give me some pointers about how to have a streamlined French toast production plan? How do you feed an army French toast in record time? Am I overthinking this plate of French toast? BTW, I've recently tried cutting the toast in quarters for French toast sticks, thinking this is a good shortcut, but unfortunately not--doesn't make a difference.

can I skip breakfast while counting calories?

Foam Pants — Wed, 04 Mar 2009 15:31:36 -0800

Am I sabotaging my diet by not eating breakfast? I have never been much of a breakfast eater. I recently started a calorie counting regime. I have found that it is MUCH easier to keep at or below the number of calories I am allowed to eat if I skip breakfast. Not only does that save calories for later in the day but I don't feel hungry in the morning, nor do I get hungry until lunchtime. If I do eat breakfast, I feel hungry again around 10am and it is torture until I get to eat lunch. I mean, my body has to use calories no matter when I eat them, right?

No early morning breakfast for you!

santojulieta — Sun, 01 Mar 2009 16:18:27 -0800

Help me make quick and very satisfying breakfasts. I'd like to start eating breakfast, but I start work at 6am every day. I simply cannot get up any earlier than I already do on the days when I work. I'd also like this breakfast to be mobile so that I can take it in the car with me or to work, etc. And, finally, I want this to be a supremely satisfying breakfast. I'd like to eat it and not be starving thirty minutes later. And I'm hoping this can be done health-ily. What would you suggest?

Before you say oatmeal, I don't eat oatmeal. I have a hard time with the texture, so non-dry oatmeal is right out. Same with Cream O Wheat, Grits, etc.

I have a Magic Bullet mixer as well, so smoothies are not out of the question.