A decent breakfast- the English one

**nivek** · 14th-June-2011

Quote from chevalier

Coursly ground Hominey that is boiled.

ah, so its a bit like porridge i suppose

**chevalier** · 14th-June-2011

Yes but not as finely ground. Hence Grits are gritty.

**Kim** · 14th-June-2011

Well, I was going to describe my favorite breakfast but I'm still feeling a bit nauseous, having investigated the makings of blood pudding.

@Chev

I've never had (or even seen) grits....not being southern like y'all.

**chevalier** · 14th-June-2011

lol. Grits are good with plenty of Milk,Sugar and and some butter. But If I am going to eat grain for breakfast I prefer Oatmeal with brown sugar and a little milk.

**nivek** · 14th-June-2011

Quote from Kim

Well, I was going to describe my favorite breakfast but I'm still feeling a bit nauseous, having investigated the makings of blood pudding.

lol, it does sound gross and to be honest it don't look great .......... but it is a taste sensation

**Yan Yan** · 14th-June-2011

Full English breakfast (wot! No baked beans?) is great in England but just too stodgy in the tropics. I'd have to go back to bed!

We usually have a little corned beef hash with diced potatoes, garlic rice and a boiled egg. Served with atsara (shredded unripe papaya, pickled in spicy nipa (palm resin) vinegar.

Plain water to drink - chilled mango or guyabano juice if you're posh.

**nivek** · 14th-June-2011

YanYan: (wot! No baked beans?)

Yeah gotta have the beans, smothered in brown sauce, I'm an HP man myself but Daddies is good too

**LeighSabio** · 14th-June-2011

I'm having two eggs, morningstar farms sausage links, and an orange.

**Lady Catherine** · 14th-June-2011

Quote from MikeT

Catherine,
I understand that the "biscuits" you mention are like scones in the UK and the like, the gravy is like a white sauce?

It's sausage gravy, like here's a recipe:

1/2 teaspoon pepper
1/4 cup all-purpose flour
2 1/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces pork sausage

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Whisk flour into hot drippings until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk, and cook, whisking constantly, 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper.

It is very, very, good. People who deny themselves the orgasm of flavor that is sausage gravy need to see a shrink.