![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Jan. 31st, 2011
Ultimate Breakfast Pizza
Jan. 31st, 2011 06:27 pmFood idea I had a little while ago in a friend's comments that I want to jot down so I remember to try making it:
There's an Israeli breakfast pizza-like-casserole thing with eggs, sambrougha (?? spelling from Hebrew to English gets hard) and an Arabic all-day pizza thing (not even ATTEMPTING this transliteration) baked in massive clay ovens, very popular in E. Jerusalem--either of these would lend themselves well inspiring something like the Ultimate Breakfast Pizza (and I often thought, as I ate the horribly shitty cucumber and tomato mash that comprises your typical Israeli breakfast, that breakfast innovation was desperately needed here).
I might start with:
* the arabic pizza's thick, warm, puffy, herb-y bread, top it with
* the thick tomato base from the Israeli thing (possibly with the egg too, but they tend to get REALLY rubbery there, and that's Not To Be Desired), then top it with
* veggies from a Southern American breakfast hash (red onions, bell peppers, mushrooms, hot peppers to taste), and finally add
* spanish chorizo (oily and lovely like pepperoni, but more breakfasty), Southern breakfast sausage (greasy and crumbly like jummy dean?) and bacon (streaky? canadian? BOTH?!) and
* CHEESE--mozzarella for the melt, parm for the flake and cheddar for the breakfasty taste and the sturdy structural integrity, resulting in:
The Real Ultimate Breakfast Pizza Experience!!
And now that I've thought about it I REALLY want to try it.
Random Food Advice from Friends:
vonquixote on November 1st, 2010 06:27 pm (UTC)
Pumpkin innards make for an absolutely fantastic risotto. Fry 'em up in butter for about two minutes to soften the blighters, chuck in some spring onions, about a pint of vegetable stock, some prawns or bacon or some other salty meat product, and a modest glass of alcohol (anything that makes vinegar is fine - I used strong Cornish cider) and fry for a few more minutes, then bung a big handful of rice in and simmer on a high heat for about quarter of an hour, until it starts becoming not!runny.
Science.
gritsinmisery on December 14th, 2010 12:17 pm (UTC)
*nods* I wondered about the Velveeta after I hit "post". I once saw something on a "how to make the perfect cheeseburger" show about all the different stuff that goes into American singles, but I don't remember it all, much less have any idea about how to go about imitating Velveeta. You can get the ingredient list online, but of course it doesn't say exactly what sorts of cheese they start with (if any; this is Kraft.) The important thing to note is that it is less than 50% cheese.
A quicker version, should you be able to get Cheez Whiz in a jar, is the old Cheez Whiz and salsa (adding cooked mince or sausage as you wish.)
I dunno; they have Brit shops here in the States; do they have Yank shops in London? Look around Addlestone down in Surrey; there's a big enclave of Yank oil companies in that area. Try this site for ideas, too.
Boozy Bow-Wows are Li'l Smokies Crock-potted in a mixture of BBQ sauce and whisky (note Yank spelling *g*) and Beagle Dicks are Li'l Smokies wrapped in Yank bacon, coated in brown sugar, and baked. Yes, the latter is a Sweet Potato Queens special, as is Pig Candy (bacon coated in brown sugar and baked.) Not kosher by anyone's definition.
There's an Israeli breakfast pizza-like-casserole thing with eggs, sambrougha (?? spelling from Hebrew to English gets hard) and an Arabic all-day pizza thing (not even ATTEMPTING this transliteration) baked in massive clay ovens, very popular in E. Jerusalem--either of these would lend themselves well inspiring something like the Ultimate Breakfast Pizza (and I often thought, as I ate the horribly shitty cucumber and tomato mash that comprises your typical Israeli breakfast, that breakfast innovation was desperately needed here).
I might start with:
* the arabic pizza's thick, warm, puffy, herb-y bread, top it with
* the thick tomato base from the Israeli thing (possibly with the egg too, but they tend to get REALLY rubbery there, and that's Not To Be Desired), then top it with
* veggies from a Southern American breakfast hash (red onions, bell peppers, mushrooms, hot peppers to taste), and finally add
* spanish chorizo (oily and lovely like pepperoni, but more breakfasty), Southern breakfast sausage (greasy and crumbly like jummy dean?) and bacon (streaky? canadian? BOTH?!) and
* CHEESE--mozzarella for the melt, parm for the flake and cheddar for the breakfasty taste and the sturdy structural integrity, resulting in:
The Real Ultimate Breakfast Pizza Experience!!
And now that I've thought about it I REALLY want to try it.
Random Food Advice from Friends:
vonquixote on November 1st, 2010 06:27 pm (UTC)
Pumpkin innards make for an absolutely fantastic risotto. Fry 'em up in butter for about two minutes to soften the blighters, chuck in some spring onions, about a pint of vegetable stock, some prawns or bacon or some other salty meat product, and a modest glass of alcohol (anything that makes vinegar is fine - I used strong Cornish cider) and fry for a few more minutes, then bung a big handful of rice in and simmer on a high heat for about quarter of an hour, until it starts becoming not!runny.
Science.
gritsinmisery on December 14th, 2010 12:17 pm (UTC)
*nods* I wondered about the Velveeta after I hit "post". I once saw something on a "how to make the perfect cheeseburger" show about all the different stuff that goes into American singles, but I don't remember it all, much less have any idea about how to go about imitating Velveeta. You can get the ingredient list online, but of course it doesn't say exactly what sorts of cheese they start with (if any; this is Kraft.) The important thing to note is that it is less than 50% cheese.
A quicker version, should you be able to get Cheez Whiz in a jar, is the old Cheez Whiz and salsa (adding cooked mince or sausage as you wish.)
I dunno; they have Brit shops here in the States; do they have Yank shops in London? Look around Addlestone down in Surrey; there's a big enclave of Yank oil companies in that area. Try this site for ideas, too.
Boozy Bow-Wows are Li'l Smokies Crock-potted in a mixture of BBQ sauce and whisky (note Yank spelling *g*) and Beagle Dicks are Li'l Smokies wrapped in Yank bacon, coated in brown sugar, and baked. Yes, the latter is a Sweet Potato Queens special, as is Pig Candy (bacon coated in brown sugar and baked.) Not kosher by anyone's definition.