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ohsh1t2wksl8 · 4 years

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Food Survey (#1)

Breakfast It’s the most important meal of the day! Do you even eat breakfast? I do eat breakfast every day. But if I eat it too early, my stomach gets upset and angry with me. What time do you typically eat breakfast? Lately, it’s been sometime around 8:00 AM, but once I head back to work, it’s going to switch back to 6:00 AM-ish, so my stomach is not going to be very happy with me. Would you say that breakfast is typically your largest meal of the day or your smallest meal of the day? Usually it’s my smallest meal of the day, unless I’m going out over the weekend to some big breakfast or brunch place. Do you like going out for a sit-down breakfast? I don’t typically go out to eat for breakfast, but Denny’s is probably the most well-known breakfast place around here - either that, or IHOP. Do you visit a coffee shop (ie: Tim Hortons, Starbucks, Dunkin’ Donuts) and place an order every morning? If so, what do you typically get? No, I’m too poor for that. I typically just eat or drink whatever it is that I have at home. How many different ways will you eat your eggs? I’ll eat them scrambled, hard-boiled, deviled, or over-medium. But I do need to take a Tums first, otherwise my stomach will get all messed up. How do you prefer your bacon to be cooked? I don’t want to still eat it raw, but I don’t want the extra-crispy version either. Have you ever had Canadian bacon before? Which do you like better? I prefer “American” regular bacon. Lol. Do you prefer sausage links or sausage patties? I’ll eat either. I’m not that picky. What do you prefer your sausage to be made out of? (chicken, pork, etc) Or do you not like sausage at all? I typically can’t tell the difference. Or maybe I can, but none of the ones that I’ve tried have tasted gross to me. Would you rather have a breakfast bowl, a breakfast sandwich, or a breakfast burrito, and why? These are all delicious options, I think it just depends on what I’m in the mood for. The two things I won’t eat are Breakfast Toaster Scramblers or Breakfast Hot Pockets, though. Blech. Do you prefer French toast, pancakes, or waffles, and why? Again, I’ll eat any of these three options, it really just all depends upon what I’m in the mood for at the time. Do you ever eat bagels for breakfast? If so, what type do you typically like, and what do you put on it? I’m boring and I only like butter on my bagels - I’m not a fan of cream cheese spreads. I either have plain or onion bagels. Do you ever make banana bread? With or without walnuts? How about pumpkin bread? With or without chocolate chips? I like making either of those, and I always throw in some chocolate chips. I don’t really like nuts in any of my foods, really. Do you prefer cereal bars or granola bars? Which flavors? I used to eat cereal bars all the time as a kid, but now I’m definitely all about the granola bars instead. I prefer them with peanut butter or chocolate chips. Do you ever eat cereal for breakfast? Or do you ever munch on it as a snack instead? What’s your favorite kind? I prefer French Toast Crunch or Waffle Crisp, but the latter doesn’t exist anymore, sadly. Do you put milk in your cereal, or do you eat it dry? If it’s a cereal like Cheerios or something, I’ll just eat it dry, since I have to take a Tums if I’m putting straight milk into my system without it being baked into something. Have you ever had biscuits and gravy? How about chicken and waffles? No, I’ve never tried either of those before, to be honest. Do you ever have steak or chicken fried steak with your eggs? No, I’ve had chicken-fried steak with mashed potatoes and broccoli before, and I’ve had steak with roasted potatoes, but neither of those meats with breakfast before. Do you ever eat cinnamon buns for breakfast? Yes, I’ve had some with regular icing, and I’ve had some with pumpkin spice icing before. Do you enjoy eating coffee cake for breakfast? It’s not one of my go-to breakfasts, but I have had it for this meal before. Do you like doughnuts? What is your favorite kind to eat? I like a lot of the cream-filled ones, for sure. Or those that are glazed. I hate the red jelly in my doughnuts, though. Blech. Have you ever had a crepe before? I do like crepes with strawberries, chocolate syrup and whipped cream. Yum. Would you rather have a croissant or a scone, and why? I think I’d rather have a flaky croissant. It would make a bigger mess, but scones have always seemed hard to me, and I’m not about that life. Do you have a preferred flavor of muffin to eat? I enjoy chocolate chip, blueberry, peach, and pumpkin muffins. Also double-chocolate muffins as well. When’s the last time that you had a toaster strudel? Which kind would you prefer? It’s been quite some time now. I do enjoy strawberry or raspberry ones. When’s the last time you had a Pop-Tart? Do you have any particular favorite flavors? It’s been a long time since I’ve had one of these as well. There are a few flavors that I can handle, such as S’mores, Hot Fudge Sundae, Wild Berry, and Cookie Dough, to name a few. Has anyone ever made Eggs Benedict for you before? Did you enjoy it? No, but it doesn’t look that appealing to me, so that’s okay. Have you ever been served breakfast in bed? What was the special occasion? No, but I used to do it as a kid for my mother for Mother’s Day. That much, I remember. When’s the last time you had an English muffin? Would you rather have this or a bagel instead? It’s probably been about a month. The only thing that I put on it for breakfast is butter. Otherwise I’ve done pizza bagels as well as pizza English muffins before. Do you ever have fruit salads for breakfast? What do you prefer to put in them? I’ve made them before - one I usually do is strawberries, green grapes, and mango chunks. The other one is raspberries, strawberries, and blueberries. Would you rather have hash browns or home fries, and why? Probably home fries or a hash brown patty, because it’s hard to get all those little pieces onto your fork in a civilized manner. Lol. What would you put into your omelette? I wouldn’t put anything in there. I think it’s a texture thing. I feel like I’m chewing on a sponge. Have you ever had a quiche for breakfast before? Yes, I love quiches! How do you like your toast, and what do you put on it? I like it lightly toasted, with butter and jelly or jam. Do you like to eat oatmeal? Do you prefer it to be warm or cold? What flavors do you enjoy? I don’t like to eat oatmeal at all. The smell itself is so off-putting that I’ve never actually tried to consume it before. Have you ever had a popover before? Do you like them? I’ve never had a popover before, so I can’t give an accurate answer about this. Do you know anyone who puts peanut butter on their toast? How about avocado? I’ve put peanut butter on my toast before, but I’ve never tried avocado on there before. It just doesn’t look appetizing to me. Do you have a favorite-flavored danish that you like to eat? No, I’m not a fan of those types of pastries, really. Do you ever eat yogurt for breakfast? Do you prefer it plain, or flavored? Yes or no to the fruit chunks? How about granola or chocolate flakes/candies in there? I can do flavored yogurts, with our without fruit chunks. I don’t like plain/vanilla yogurt. I don’t like granola in my yogurt, but I have had M&M’s or chocolate flakes in certain flavors before. Do you ever eat anything for breakfast that isn’t typically classified as a “breakfast food”? No, I always eat something breakfast-related for breakfast. What do you typically drink with your breakfast in the morning? (coffee, tea, juice, milk) I typically drink some mixed fruit juices that have been created by the Dole brand. Sometimes during the wintertime, I’ll have some hot chocolate. Very rarely will I have a specialized iced coffee drink, usually on a seasonal basis. I only drink hot tea when I’m feeling sick. [a-zebra-is-a-striped-horse]

#survey

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bucetur-blog · 5 years

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Best Bottle Toaster

You probably haven't seen on a toaster before

Best for Bagels: Cuisinart Countdown 4-Slice Toaster at Walmart

Extra-wide slots with a host of high-tech features

Best Toaster Oven: Breville BOV845BSS Smart Oven a

“Toasts six pieces of bread and can also bake cakes and cookies.”

Best Budget Toaster Oven: Hamilton Beach Toaster Oven

Long toast slots along with a toaster oven, so you can make traditional toast or reheat your pizza for lunch.

Best Overall, Four-Slice: KRUPS 4-Slot Toaster

This four-slice toaster will have breakfast ready much faster. The extra large, self-centering slots hold thin slices or thick bagels snugly for even toasting. Each pair of slots has its own toasting control, so mom can have her favorite nearly burned toast while dad opts for golden brown. Or you can toast bagels at the same time you’re making toast.

There are six levels of browning and five buttons for functions including toasting, defrosting, reheating, properly toasting bagels, and canceling the process. A high-lift lever brings short English muffins or other pastries high enough to grab them without burning your fingers.

Best Overall, Two-Slice: Hamilton Beach 22811 Keep Warm 2-Slice Toaster

For two-slice toasters nothing beats the speed, quality, consistency, and ease of use of this Hamilton Beach model. A top seller on Amazon, this appliance is the standard for smaller households that only need to make two pieces of toast at a time. The easy-to-operate, illuminated buttons let you choose between regular toasting, a bagel setting, and defrosting, and a numbered dial allows you to choose just how crispy you want your toast to turn out.

You’ll also see a “Keep Warm” button that's one of the best features of this model. If you need a little extra time to finish making your coffee or frying some eggs, simply press the button, and the toaster will maintain the perfect temperature for your toast for up to three minutes.

Best Design: KitchenAid 4-Slice Long Slot Toaster with High Lift Lever

If you like to start your mornings with a toasted bagel and cream cheese, then you’ll want a toaster that can handle more than just sliced sandwich bread. The Cuisinart CPT-440 is your best bet: sliced bagels won’t get stuck in the extra-wide slots, and reviewers love that the “enhanced bagel toasting” feature delivers a perfectly toasted sliced side and a lightly warmed outside, ready for all your favorite spreads. Not to mention the CPT-440 comes with a host of other high-tech features that make this little appliance a true asset to your kitchen.

The CPT-440’s four-slice design is perfect for busy households and caters to everyone’s toasting preferences with independent controls on each side. Just select your shade setting on the easy-to-read digital displays, which also act as a countdown timer once toasting starts. You can also choose from the buttons to enable specialized settings, including “Bagel,” “Defrost,” and “Reheat.” The CPT-440 is also lever-less and designed with a motorized bread

Best Toaster Oven: Breville BOV845BSS Smart Oven

If you’ve been thinking about upgrading to a toaster oven, now is a great time to do so thanks to the improved technology in the last few years, and the Breville Smart Oven is a perfect pick. The large capacity countertop oven not only toasts six pieces of bread at one time, but it can also bake cakes and cookies as well as your regular oven.

It has two types of heating elements and 10 different preset cooking functions to make it easy to select the right cooking mode. It also uses convection cooking to make sure everything heats evenly. The appliance comes with three baking pans specifically designed to fit inside, but it can also hold up to a 3 ½-quart Dutch oven.

Best Budget Toaster Oven: Hamilton Beach Toastation Toaster Oven

This toaster is a two-fer with toast slots along with a toaster oven, so you can make traditional toast or you can reheat your pizza for lunch. The top slot is extra wide to handle your thickest breads and is long enough to handle two slices of bread, a long slice of artisan bread, or a pair of English muffin halves. There is a toast shade selector so your toast is always perfectly browned and a bread lifter lever makes sure you can retrieve small slices easily.

It’s simple to switch from toaster to oven, with a simple lever. A signal lets you know when time is up, and an automatic shutoff turns the toaster off if you step away – no more burned pizza!

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fearfilledvirgil · 6 years

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Early Saturday: part one

Summary: Early Saturday afternoon, Patton is making breakfast when Virgil comes down into the kitchen much earlier then normal. He knows something is wrong with the other side right away, but he doesn’t know what or how to help.

Warnings: Mentions of foregoing sleep, implied insomnia, food mentions (eggs, cheese, bacon, and english muffins), brief non-descriptive mentions of intrusive thoughts

Word Count: 1338

Pairings: Platonic LAMP/CALM, Platonic/Parental Moxiety

A/N: Based on the prompt “With my short existence, I can make a difference.”

part two, part three, part four

~•~

Patton was in the kitchen awake before anyone else, as per usual. He was making homemade breakfast sandwiches- eggs, cheese, and bacon on a toasted English muffin- for his famILY. Most of the lights were currently off as to not wake up the others quite yet; only the overhead light in the kitchen and one in the hallway were lit. It was a Saturday, which meant that everyone slept in later than usual. The rule was a relatively new one, made originally after Roman kept foregoing sleep to try to think of some idea ‘better’ and ‘original’ then his others for Thomas. Later it applied to Logan too, after he overworked himself and barely slept for a week. Patton thought that both of the sides were crazy; they were amazing and needed in order for Thomas to have wonder and success in his life. They didn’t have to try and be better than they already were, as they were amazing just the way they are.

Virgil, on the other hand, never seemed to come down to the commons until noon, just as the others finished up their food. He would do the dishes- something Patton was always grateful for- then grab a granola bar and retreat to his room. There were the rarer days that the anxious side spent the morning with them and joined movie marathons, but Patton always wished the kiddo would stay more and for longer.

The moral side pushed around the bacon that he was cooking. The clock before him read 9:12, meaning Logan would be down shortly. Patton slid on his socks to the other pan on the stove, pouring in the already-beat eggs inside with a shimmy. He spun around happily, skipping over to the toaster and placing an English muffin inside. He loved to cook, especially when he put some fun into it.

“Nice moves.” A groggy voice announced, making Patton’s head turn to the new voice.

He was met with a very tired looking Virgil, who was wearing his old black hoodie and no foundation. It looked like he had eyeshadow on, but it was much lighter than usual. Patton gave a smile, slightly laced with worry.

“Hey kiddo. Whatcha doing up this early?” Patton asked with his spatula still in one hand. He went back to folding the eggs, head still turned toward the other side.

“Nothing,” Virgil said after a moment, hesitant. There was a pause. “What are you making?”

“Breakfast sandwiches! Do you want one?” Patton set down the egg spatula and went back for the tongs to turn over the bacon.

“Uh..” He gestured his head slightly to the pan of bacon, eyebrow raising. “Is there even enough bacon for that?”

“Yes, of course! I always make extra for Roman to have on the side, but he can live without an extra piece or two,” The toaster popped out the muffin, making Virgil flinch. “Could you get that for me and put another one in?” Patton asked gently while giving Anxiety a small form of puppy dog eyes. He complied, turning and putting the toasted muffin on the plate near the toaster. As Virgil put a new one in, Patton grabbed a few paper towels and laid them down to place bacon on later. He returned to the eggs.

Although Patton did like to be in the kitchen alone with Virgil, he was worried. The younger side’s movements were slow, sluggish, and Morality was still caught on the fact that Virgil was wearing his old hoodie. They all had their ‘costume changes’ a while ago, so why was the anxious side reverting to the hoodie he wore while they basically saw him as the villain?

“Hey, Virge, I know it’s probably nothing but-“ Patton began, only to be interrupted by another voice. Had it really already been three minutes?

“Good morning, Virgil. It’s nice to see you this early. Patton, good morning. Everything’s smelling amazing as usual.” Logan greeted the two in the kitchen, placing a hand on Patton’s shoulder as he walked past him to grab his favorite cup. He poured himself some freshly brewed coffee and sat down at the dinner table nearby. To keep himself busy, he opened the book that had most recently caught his interest.

“As I was saying-“ Patton tried again, but was interrupted by speaking to the wide-eyed side once again as Roman entered the room.

“Good morning my fair friends- oh, why hello my chemically imbalanced romance, why are you awake this early?” Roman entered with a dramatic flair, questioning when he saw Virgil.

“You used that one already.” Was all Virgil said to greet Roman before exiting the kitchen into the living room.

“My goodness, I have used that one already. Am I running low?” The creative side began to fret, but was silenced when a cup was handed to him.

“You haven’t had your morning tea yet, Princey. I’m sure you’re just tired.” Patton smiled reassuringly, leaving Roman to get his tea from the instant hot water spout and the cup of tea bags next to it. He turned off the burner for the bacon just as the next muffin popped from the toaster. Patton did a loop, getting the English muffin and replacing it, then taking the bacon from the pan in a swift movement. Working in the kitchen was an art, a dance, to Patton.

Roman, once he got his tea, sat down next to Logan and struck up a conversation. Patton finished up the eggs and began to construct the first breakfast sandwich. Usually the first would go to Logan, as he was the first who arrived, but Patton decided to give the first to Virgil this time.

“Virgil, kiddo, your sandwich is ready! Come sit with us!” The moral side called out into the living room, setting the plate win the sandwich in front of one of the two empty spots at the table. Afterward, he grabbed Virgil’s favorite cup and poured nice and plain coffee into it for his dark, strange son.

Logan was surprised he didn’t get the first sandwich, as that was part of the routine, but was shortly presented with his own. Roman continued to tell about the dream he had in which he fought off a Unicorn Zombie to save a prince from harm. Virgil was surprised as well, cautiously reentering the kitchen and sitting down. He was never served first. A small smile crept upon Virgil’s face as he saw the coffee as well.

Roman was served with his breakfast sandwich third, immediately thanking Patton. The moral side finally sat down with his own breakfast sammy and smiled around to his family. The chatter slowed as everyone began eating, but it was still there. Light flowed into the kitchen brighter as Roman got happier whilst talking to Patton about an idea he had, and Virgil was content to watch.

But Patton was watching as well. He wasn’t watching himself, Logan, and Roman as Virgil was, but Virgil himself. He was worried about the other worrier. The parental-like side noticed the bags under the anxious one’s eyes, the small movements of uncomfort, the mini yawns, and the tiny moments of inattentiveness like he was listening to something no one else could hear. Patton pass the jacket the other two seemed to miss off as just a comfort item, but the mannerisms that Virgil expressed made Patton’s stomach uneasy.

Patton may not have had as big as a purpose as logic, imagination, or the fight or flight response, but he made it his business to look after all of them. Not just Thomas, and not just Roman and Logan, but Virgil too. His job was to see right from wrong, and he was seeing too much wrong in the way Virgil moved and talked uncomfortably that morning. Patton decided then that he would use his short existence to make a difference for Virgil, and not even the darkest and meanest Dark Side can make him say otherwise.

next part

#cade’s writing #patton sanders #virgil sanders #logan sanders #roman sanders #sanders sides #early saturday #tw food mention #tw implied insomnia #tw insomnia

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jmarjanah838 · 3 years

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Ham & Egg English Muffin. Перевод слова ham, американское и британское произношение, транскрипция, словосочетания, однокоренные слова, примеры использования. ham [hæm]Существительное. ham / hams. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.

Add ham to one of your lists below, or create a new one. (Translation of ham from the Cambridge English-Russian Dictionary © Cambridge University Press). Examples of ham in a Sentence. Someone who enjoys the attention of others and will do crazy things to get it. You can cook Ham & Egg English Muffin using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Ham & Egg English Muffin

Prepare of English muffins.

It's of Eggs.

Prepare of Cucumber.

Prepare of Tomato.

It's of Ham slices.

You need of Milk.

You need of Honey.

Prepare of Mayonnaise.

You need of Butter / Mayonnaise *for scrambled eggs.

Aj acts like a total ham when someone pulls out their camera. He is so bad his friends call him sham the ham ihtisham. Define ham. ham synonyms, ham pronunciation, ham translation, English dictionary definition of ham. The thigh of the hind leg of.

Ham & Egg English Muffin instructions

Slice a muffin into two and toast both sides. If you do not want to mess up your toaster with corn grits, toast with a pan!.

Add milk & honey in beaten eggs and mix well..

Put butter or mayonnaise in a pan and make scrambled eggs..

Slice cucumber, tomato and ham..

Place scrambled eggs, cucumber and tomato on a muffin slice..

Put mayonnaise, ham and then top it with another slice of a muffin..

To keep muffins dry, place cucumber & tomato between scrambled eggs & ham!.

Also good! "Vegetable Ham Egg Sandwiches" Recipe ID : 13387914.

Ham is the thigh and rump of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Ham is a compact source of animal protein and an excellent source of calcium, iron, niacin, phosphorus, riboflavin, and thiamine. Ham definition: Ham is meat from the top of the back leg of a pig, specially treated so that it can be. Unprocessed meat is referred to as fresh ham, but most ham goes through a curing process after which is it referred to as cured ham. The meat can be dry cured (salting the surface); sweet-pickle cured.

#recipesfood

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thuthu220100 · 3 years

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For many of us, toast is part of our daily routine. We wake up, brew a pot of coffee and pop a few slices of bread in the toaster for an easy breakfast. If you’ve got a good toaster on your hands, you’ll have a perfectly golden slice ready to top with homemade jam or a few slices of avocado. But if your toaster isn’t so hot, well, that toast can be burnt, unevenly toasted or downright disappointing.

So what’s really the best toaster to keep on your kitchen counter? Our Test Kitchen had to find out so your morning routine can be satisfying and delicious.

How We Found the Best Toaster Brands

To find the best toaster for your kitchens at home, our pros grabbed seven brands—some high-tech, some basic and some that landed in between. Each toaster was put through its paces crisping up the following: white bread, multigrain bread, oat bran bread, Italian bread, sourdough, bagels and frozen waffles.

Our testers paid attention to how long each slice took to toast, how evenly the toast looked and how crisp. We also kept these criteria in mind as we slathered slice after slice with butter.

Even browning: Are items browned evenly? Do you achieve consistent results every time you toast?

Toast time: How long does it take to reach the ideal medium brown toast?

Slots: Are the toaster slots wide enough to accommodate all kinds of bread like bakery-style bagels and larger slices of artisan bread?

Crumb removal: Does the toaster have a crumb tray? Is it easy to remove? Is it messy to empty?

Price: Are the features, functionality and appearance worth the cost?

Our Test Kitchen-Preferred Toasters

Our Test Kitchen went through a few loaves of bread and a couple of boxes of frozen waffles for this test. In the end, four brands popped.

For Impatient Toast-Lovers: Breville Die-Cast 2-Slice Smart Toaster

There are two kinds of breakfast-makers out there: People that push down the level on the toaster and let it go and people that have to peek at their bread every 30 seconds. If you’re one of the latter, this Breville Die-Cast Smart Toaster is the best toaster for you.

This toaster has a wealth of features ideal for the impatient among us, first of which is a progress bar. You can see how long you’ve got left on your toast giving you time to make a quick cafe-style drink or wash up a few dishes. Breville’s toaster also includes a “Lift and Look” button so you can peek on the status of your toast without having to cancel the cycle.

As far as this toaster’s performance, our Test Kitchen had no issues. Every bread and waffle we popped into the large slots turned out a nice even brown color—no obvious streaks and no burning.

Capacity: Two slices; you can also get the same toaster in a four-slice model

Settings: Toast, bagel and defrost

Additional features: Progress bar, Smart Toasting technology that adjusts the time and temperature for your selections, “A Bit More” button for a touch more toasting, “Lift and Look” function, removable crumb tray

Price: $130

Shop Now

Best Splurge: Wolf Gourmet 2-Slice Toaster

Serious cooks know that Wolf is one of the big names in premier appliances. (Raise your hand if you’ve ever ogled a Wolf range at the appliance store!) Rest assured that the company also produces great small appliances, like this Wolf Gourmet Toaster.

This toaster was one of our Test Kitchen’s favorites for many reasons, including the generously sized slots. At more than six inches long, you can easily toast long slices of ciabatta and sourdough without having any bread peeking out of the top untoasted. As for those slices of artisan bread, it came out perfectly toasted every time—no burnt toast here! The Wolf toaster did take a bit more time to toast up our bread and waffles, but our Test Kitchen thought the flawless performance was worth the extra 15 seconds of time.

One last notable characteristic of this toaster: It is heavy-duty. Our testing crew noted time and time again that you could feel the strength and quality of the materials used in making this toaster. Everything from the carriage that carries the toast to the knob felt like it would last for ages. This durability and performance make it worth the price.

Capacity: Two slices, also available as a four-slice toaster

Settings: Toast, bagel and defrost

Additional features: Keep warm option, removable crumb tray

Price: $300

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Best Basic Model: GE 2-Slice Stainless Steel Toaster

Not all of us want or need the fanciest appliance out there. If you’re looking for a basic model that crisps up bread just right, opt for a GE 2-Slice Stainless Steel Toaster. This sleek toaster is compact and does the job well—not to mention it’s a great bargain from a notable brand.

The slots, while smaller than some brands we tested, were still large enough to accommodate generously sized bagels. As for toasting, this GE appliance crisped up bread evenly, though our testers noticed that what would be considered “medium” on this appliance was a bit lighter than what most would consider a medium-hued toast. No worries though—just crank up the dial a bit to compensate.

Capacity: Two slices, though a four-slice model is also available

Settings: Toast, bagel and defrost

Additional features: Removable crumb tray

Price: $49

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For Smart Kitchens: Revolution Toaster

If you love techie kitchen gadgets and have a home full of smart appliances, you’ll want to check out the Revolution Toaster. This touchscreen toaster is the first of its kind. You make all your selections on the full-color screen by swiping and tapping, which our testers thought was pretty darn nifty (and even kind of fun!).

Besides being very cool, this toaster was speedy! Slices of oat bran bread popped up golden brown after just 90 seconds with an “enjoy” message on the screen. If you prefer your toast on the darker side, this might not be the best option for you. Well done toast came up a bit uneven.

One last thing: When it’s time to empty the crumb tray on this model, the toaster will tell you “it’s time!” That’s pretty nifty since many of us can’t remember the last time (if ever) we cleaned out our crumb trays.

Capacity: Two slices

Settings: Toast, bagels, toaster pastry, English muffin, waffle and defrost

Additional features: Touchscreen, smart sensors and removable crumb tray

Price: $300

Shop Now

Make the Most of Your Toast

When it comes to making use of the best toaster options, don’t limit yourself to just breakfast. Use that toaster to crisp up bread for every sandwich you make, use it to heat up frozen waffles for all kinds of treats like ice cream waffle-wiches or quick Monte Cristos.

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Rainbow Fruit Toast

Nothing will brighten up your morning more than one of these colorful and tasty toasts. —Shannon Roum, Taste of Home Food Stylist Get Recipe

Egg-Topped Avocado Toast

We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California

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Italian Joes on Texas Toast

This is ideal for a weeknight on the go. If you double the tomatoes, tomato paste, meat and wine, you'll have enough sauce to freeze. —Ashley Armstrong, Kingsland, Georgia

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Butternut Squash Panzanella Salad

This colorful salad is easy to make—and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California

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Mozzarella Mushrooms with Garlic Toast

I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota

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Princess Toast

I made these sparkly treats for my daughter's brownie troop and they're great for princess parties. Sometimes I use lemon curd in place of the jam. —Marina Castle Kelley, Canyon Country, California

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Herbed Tuna Sandwiches

A delightful combination of herbs and reduced-fat cheese makes this simple tuna sandwich a standout. —Marie Connor, Virginia Beach, Virginia

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Bacon, Egg & Avocado Sandwiches

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas

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Salsa Steak Garlic Toasts

These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. —Arlene Erlbach, Morton Grove, Illinois

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Garden Bounty Panzanella Salad

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts

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Steak Crostini with Carrot-Horseradish Marmalade

I've been making little tweaks to this family favorite for years. Prep everything ahead, then layer up the crostini right before party time. —Greg Fontenot, The Woodlands, Texas

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Loaded Avocado BLT

My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. —Lori Grant, Kingsport, Tennessee

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Open-Faced Turkey Sandwich

It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. —Carol Hull, Hermiston, Oregon

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Southern Fried BLT

I’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia

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Pomegranate Pistachio Crostini

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah

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Marinated Mozzarella & Tomato Appetizers

Inspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours—the longer the better. —Mary Ann Lee, Clifton Park, New York

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Peach Bruschetta

As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California

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The Ultimate Grilled Cheese

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois

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Brie Appetizers with Bacon-Plum Jam

Among my friends, I'm known as the Pork Master because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York

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Reuben Eggs Benedict

When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, Ohio

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Feta Bruschetta

You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. —Stacey Rinehart, Eugene, Oregon

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Turkey Sandwich with Raspberry-Mustard Spread

My hearty sandwich has different yet complementary flavors and textures. It is filled with flavor and nutrients, without all the unhealthy fats, sodium and added sugar many other sandwiches have. And it’s absolutely delicious! —Sarah Savage, Buena Vista, Virginia

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Open-Faced Frico Egg Sandwich

The layer of melted and crisped cheese—the frico—is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. —Julie Solis, Congers, New York

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Peanut Butter, Honey & Pear Open-Faced Sandwiches

I work a 12-hour night shift at a hospital, and when I come home in the morning, I don't want to cook a big breakfast. I love these sandwiches because they're versatile; sometimes I use apples instead of pears and different cheeses, such as Brie or grated Parmesan. —L.J.Washington, Carpinteria, California

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Make-Ahead Eggs Benedict Toast Cups

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia

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Lemon-Herb Salmon Toasts

Quick, light and tasty, my salmon toasts make irresistible finger food. —Christie Wells, Lake Villa, Illinois

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Sweet Potato Crostini

For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. — Steve Westphal, Wind Lake, Wisconsin

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Hot Bacon Cheese Dip

I've tried assorted appetizers before, but this one is a surefire people-pleaser. The thick bacon cheese dip has lots of flavor and keeps my guests happily munching as long as it lasts. I serve it with tortilla chips or sliced French bread. —Suzanne Whitaker, Knoxville, Tennessee

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Zucchini Panzanella Salad

I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

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Sicilian Nachos

Crispy bread replaces the classic tortilla chips and savory meat sauce tops things off. This hearty appetizer easily doubles as a main dish. Add a salad and you have dinner. —Sonya Labbe, West Hollywood, California

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Southwestern Pulled Pork Crostini

As a different take on crostini, these apps are great for tailgating and casual parties. —Randy Cartwright, Linden, Wisconsin

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So-Easy-Yet-Delicious Onion Soup

Topped with a slice of cheesy toast hot from the broiler, homemade onion soup is guaranteed to please. Add a green side salad for a complete meal. —Hildy Schlegel, Addison, New York

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Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida

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Italian Eggs Benedict with Pesto Hollandaise

My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California

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Mushroom Pear Melts

I really like mushrooms with cheese. Add pears, broil away, and you have got a scrumptious open-faced sandwich. Serve with a salad and fruity tea. —Marla Hyatt, St. Paul, MN

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Beef Stroganoff Sandwiches

For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. —Alison Garcia, Beatrice, Nebraska

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Bruschetta Melts

I made this awesome bruschetta for my daughter’s baby shower, but I should've planned for more. We ran out right away! —Coleen McCrea Katz, Havertown, Pennsylvania

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Scrambled Egg Bread

We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California

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Chipotle Turkey Club Sandwich

We’re crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. —Pamela Shank, Parkersburg, West Virginia

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Mushroom-Avocado Eggs on Toast

Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska

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Derby Hot Browns

This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. —Taste of Home Test Kitchen

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Chiles Rellenos Sandwiches

Even since my early days of cooking, one thing hasn’t changed: I still love to make these zippy grilled chile relleno sandwiches. —Gladys Hill, Qulin, Missouri

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Croque-Madame

My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada

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Southwestern Eggs Benedict with Avocado Sauce

I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas

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Garlic Toast Pizzas

Between working full-time, going to school and raising three children, finding time-saving recipes that my family likes is one of my biggest challenges. These quick pizzas pack a huge amount of flavor. —Amy Grim, Chillicothe, Ohio

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Panzanella Pasta

We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario

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Tuna Ciabatta Melts

Use any good crusty bread when compiling this tuna spread sandwich. Top with slices of crunchy cucumber or luscious tomato for extra freshness. —Barb Templin, Norwood, Minnesota

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Open-Faced Egg Sandwiches

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri

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Portobello Bruschetta with Rosemary Aioli

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. —Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

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Smoked Gouda Veggie Melt

After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. —Charlie Herzog, West Brookfield, Vermont

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Grilled Nectarine & Cheese Crostini

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

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The post The Best Toaster for Your Kitchen, According to the Pros appeared first on Taste of Home.

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firstchinesebbq · 3 years

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Best Toaster America’s Test Kitchen of 2021

In our fast-paced world, the toaster is one of the favorite kitchen appliances to help make ready-to-eat breakfast: toast, English muffins, bagels, waffles. However, there isn’t a one-size-fits-all toast; there are actually a huge variety of options and upgrades to choose from: metal or plastic, 2- or 4-slice toaster, and short or long toast.

Thus, it’s understandable if you feel overwhelmed when pinning down the right model for you. Fortunately, we’ve scoured the web and expertly handpicked the top 9 best toasters designed to do more than just toast plain slices of bread.

Best Toaster America’s Test Kitchen

1. Cuisinart CPT-142P1 4-Slice Compact Plastic Toaster

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Our top pick is a Cuisinart CPT-142P1 4-Slice Compact Plastic Toaster with a perfect blend of modern and classic style. This model is a treat to eyes from any angle and delivers excellent performance with incredible performance.

This humble kitchen gadget comes with several toasting functions: Reheat, Cancel, Defrost, Bagel, and Toast. The Cuisinart CPT-142P1 4-Slice Compact Plastic Toaster is equipped with a high lift lever to pop the toast out for easy and safe removal.

Further, this model rocks 1.5-inch toaster slots that are wide enough to toast your sliced bread, bagels, frozen pancakes, toaster pastries, and thin and thick french toast. More so, it has a wide range of shade control settings for a perfect browning result.

Even better, it offers two separate control panels allowing users to toast two sets of toast with different settings. More importantly, it comes with a removable crumb tray for easy cleanup. Plus, users can wrap the cord underneath the unit for a clumsy-free experience.

Pros:

Extra-wide slots

Dual Independent Toasting Controls

High lever lift for easy toast removal

Wide range of shade settings

Cons:

The adjustment dial could be better.

2. KRUPS KH734D Breakfast Set 4-Slot Toaster

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The KRUPS KH734D Breakfast Set 4-Slot Toaster is a 4-slice toaster designed to toast up to four bread slices to crispy perfection. Thanks to its dual independent control panel, users can toast two sets of toast at specific browning levels at the same time.

What’s more? It rocks an extra-large, self-centering slot to accommodate an array of bread, including English muffins, buns, bagels, and many more. The KRUPS KH734D Breakfast Set 4-Slot Toaster comes with six browning settings to allow users to achieve the perfect browning level.

In addition, this kitchen gadget features four push-button functions: Defrost to toast frozen bread with consistent results, Reheat for warming your cold toast without altering the brownness, Bagel to toast the inside and warm the outside of the toasts and Cancel to stop all toasting functions instantly.

It is also equipped with a high lift lever to pop up smaller pieces of bread for easy and safe retrieval. Similarly, it features a user-friendly modern design and includes a removable crumb tray for an easy cleaning experience.

Pros:

Two-year worldwide warranty

Handy cord storage

User-friendly modern design

Reliable crumb tray

Cons:

Not very consistent

3. Hamilton Beach Keep Warm 2 Slice Toaster

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The Hamilton Beach Keep Warm 2 Slice Toaster is an accommodating appliance designed to allow you to fit your foods without having to cram or smash them. This model comes with extra-wide slots, making it suitable for toasting bagels and thick-sliced slices of bread.

This model features an optional keep warm setting and notify users when the toast is finished but keep the toast warm for up to 3 minutes without over-toasting. This appliance comes with special buttons for Defrost and Bagels.

Here’s more: this unit features a cool-wall, stainless steel exterior to ensure this appliance stays cool on the outsides and easy food retrieval. Hamilton Beach Keep Warm 2 Slice Toaster sport a special design to deliver the extra boost needed to lift your food higher for hassle-free removal.

Pros:

Attractive stainless steel appearance

Clutter-free storage

3-minute auto-shutoff

Cool-wall, stainless steel sides

Cons:

Toast slightly unevenly

4. IKICH Toaster 2 Long Slot, Toaster 4 Slice Stainless Steel

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This is another decent choice for people looking to purchase one of the best 4-slice toasters. This model is ideal for toasting four slices of Pullman load, muffins, sandwich bread, etc., or two pieces of larger and longer bread like sourdough bread, artisan bread.

IKICH Toaster 2 Long Slot, Toaster 4 Slice Stainless Steel offer more flavor choice, thanks to its 6-install toasting gears for different browning levels. This unit is big and compact enough to squeeze into any countertop space without looking odd.

This model comes with three smart functions included Defrost, Reheat, and Cancel, to cater to your daily toast needs. Also, it has a warming rack that pops up easily as you push down the lift lever at the back for reheating heat croissants, heat rolls, and pastry hassle-free.

Pros:

Three smart functions

Easy to clean

Six browning control for perfect toast

Built-in warming rack

Cons:

Pops up toast with too much force

5. Cuisinart Touch to Toast Leverless Toaster

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This model features a seamless blend of state-of-the-art design and digital technology, making the Cuisinart Touch to Toast Leverless Toaster a versatile and intuitive kitchen gadget. This model helps complement your kitchen decor while delivering outstanding performance with powerful features like a countdown timer, leverless lift, and digital interface.

It comes with a digital shade control for a huge variety of browning options and a countdown timer to notify uses when the toast is ready. Even better, this model features a removable crumb tray that makes it easy to clean.

Pros:

Multiple toasting function

Features countdown timer and digital toast shade settings

Easy to clean

Sleek design

Cons:

Durability issues

6. Breville BTA830XL Die-Cast Smart Toaster 4-Slice Long Slot Toaster

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This model features a modern, sleek design and die-cast steel construction to deliver excellent and reliable performance. With its elegant one-touch automation, Breville BTA830XL Die-Cast Smart Toaster 4-Slice Long Slot Toaster is ahead of the game.

What’s more? This unit comes with ‘Lift and Look’ functionality to check out your toast and decide if it needs to toast a little more using the ‘A Bit More’ function. Besides, this kitchen gadget features dual independent toast control to provide you with different levels of brownness.

Pros:

Equipped with lots of function

Has a Toasting Progress LED Indicator

Intelligent one-touch auto lowering

Dual independent toast controls

Cons:

Uneven toasting after a year

7. Breville BTA840XL Die-Cast 4-Slice Smart Toaster

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The Breville BTA840XL Die-Cast 4-Slice Smart Toaster is engineered to deliver perfect toast every time. This model allows you to toast with two different levels of browning at once. It has extra-wide slots to accommodate your pastry, Bagel, or artisanal bread.

Additionally, it delivers incredible performance with its Dual Independent Toast Controls for customized toast levels. More so, it features a toasting progress LED indicator to monitor your food for the perfect brownness level.

This model comes with five settings, including Bagel, Defrost, Lift & Look, and A Bit More. Breville BTA840XL Die-Cast 4-Slice Smart Toaster comes with four extra-wide slots to accommodate all types of bread.

Pros:

Intelligent One-Touch auto lowering

Features lots of settings

Push-button controls for a convenient mode of operation

1-year limited

Cons:

The lowering/lifting mechanism is not very reliable

8. Smeg TSF01RDUS 50’s Retro Style Aesthetic 2 Slice Toaster

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The Smeg TSF01RDUS 50’s Retro Style Aesthetic 2 Slice Toaster is another excellent device built to add style to any kitchen. This model features a powdered-coated steel body for a sturdy feel and a polished chrome base for aesthetics.

Other interesting things about this toaster is its backlit chrome knob and stainless steel ball level knob to offer incredible functionality and improve your kitchen style. The Smeg TSF01RDUS 50’s Retro Style Aesthetic 2 Slice Toaster is available in several color options to match your taste.

However, it offers six different browning levels and three preset programs: Bagel, Defrost and Reheat. This appliance rocks anti-slip feet and automatic slice pop up for easy removal.

Pros:

Three preset programs

Automatic slice pop up

Several color options

Removable stainless steel crumb tray

Cons:

On the pricey side

9. Revolution Cooking R180 High-Speed 2-Slice Stainless Steel Smart Toaster

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Revolution Cooking R180 High-Speed 2-Slice Smart Toaster is equipped with a proprietary InstaGlo heating system featuring a wide color touchscreen control to ensure you toast evenly, fast, and consistently.

This model is a solution to burnt toast and slow toast. It’s designed to deliver crispy results on the outsides with the perfect toast shade setting. This toaster allows you to toast two slices of pastries, frozen waffles, English muffins, bagels, and bread.

Pros:

Five food settings

Three preset modes

Seven browning levels

Large screen

Cons:

Not ideal for Rye bread

How to Choose the Best Toaster

When purchasing a new toaster, you must consider a couple of things to consider before parting with your money.

1. Finish & Design

Determine whether you want an appliance to be the centerpiece on your countertop or you simply want the gadget to blend in. It would also help if you considered whether you want to keep the appliance out on your worktop always or somewhere else in your cabinet.

Thus, compare the appliance’s dimension and your available space in your kitchen before making a choice. The latest models are available in different finishes, ensuring you find the perfect one for your kitchen style.

2. Slot Size

If you intend to make breakfast for the whole family, you should consider purchasing the 4-slot toaster to make many servings fast. However, these models are not compact and will take up space on your worktop. Also, toasters with extra-wide slots can accommodate artisan loaves or thicker bread.

3. Extra Benefits

A toaster featuring the Reheat pr defrost function will help you make breakfast faster and easier since you can warm or defrost it without any hassle.

Conclusion

We’ve reviewed the top 9 best toasters out there. Now, it’s your turn to make a choice, considering the factors discussed in the buying guide section for a smart decision.

The post Best Toaster America’s Test Kitchen of 2021 appeared first on First Chinese BBQ.

source https://www.firstchinesebbq.com/best-toaster/

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lovemesomesurveys · 4 years

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Food Survey (#1) Breakfast

It’s the most important meal of the day! Do you even eat breakfast? Not usually. Well, unless you want to get technical, in which case I do since breakfast is the first meal you eat after you break fast. I’m guessing that’s not what you mean, however, so my original answer stands.

What time do you typically eat breakfast? If I do eat breakfast, it’s more like a late lunch or dinner cause I don’t even get up until like 3-330PM, sometimes 4.

Would you say that breakfast is typically your largest meal of the day or your smallest meal of the day? My breakfast generally just consists of some scrambled or a couple sunny side up eggs.

Do you like going out for a sit-down breakfast? Yeah, once in awhile. Haven’t been able to do that in awhile, though.

Do you visit a coffee shop (ie: Tim Hortons, Starbucks, Dunkin’ Donuts) and place an order every morning? If so, what do you typically get? I kinda wish I could get my coffee from somewhere everyday, ideally handed to me when I get up everyday haha, but no I generally just have my coffee at home from my Keurig that I drag myself outta bed to make myself. Sigh. haha. When I do get coffee from somewhere I usually get a regular coffee with cream and sugar or sometimes a flavored mocha or latte, depending on where I go.

How many different ways will you eat your eggs? Scrambled, sunny side up, over-easy, hard boiled, deviled, or an egg sandwich.

How do you prefer your bacon to be cooked? I don’t like bacon.

Have you ever had Canadian bacon before? Which do you like better? Blechhhh, yes. I don’t like the taste, but it’s the texture that really makes me gag.

Do you prefer sausage links or sausage patties? I don’t like sausage either. I’m weird.

What do you prefer your sausage to be made out of? (chicken, pork, etc) Or do you not like sausage at all? Like I said, not a fan.

Would you rather have a breakfast bowl, a breakfast sandwich, or a breakfast burrito, and why? I loveee breakfast burritos.

Do you prefer French toast, pancakes, or waffles, and why? I’d eat either one, but french toast and waffles are the best. I haven’t had any of those in a long time, though.

Do you ever eat bagels for breakfast? If so, what type do you typically like, and what do you put on it? I haven’t had a bagel in years, but I do like them. I prefer regular or strawberry cream cheese.

Do you ever make banana bread? With or without walnuts? How about pumpkin bread? With or without chocolate chips? I’ve never made either one, but I do loveeee banana bread with no nuts. I’ve never had it with chocolate chips. I don’t like pumpkin flavored anything.

Do you prefer cereal bars or granola bars? Which flavors? I like both, I used to have them all the time. My favorite cereal bars were Fruity Pebbles, Trix, Lucky Charms, and Honey Nut Cheerios. My favorite granola bars were the Quaker Oats ones like chocolate chip, peanut butter, and s’mores or this other brand, Sunbelt, that made delicious oat and honey granola bars. I don’t know how people like Nature’s Valley granola bars, they’re hard as rocks. Ooh, I like those Nutri-grain bars, too.

Do you ever eat cereal for breakfast? Or do you ever munch on it as a snack instead? What’s your favorite kind? I’ve had it for breakfast and as a snack. Cereal always hit different late at night. I liked snacking on certain ones by itself without milk, too. My favorite cereals are basically all the sugary ones like Fruity Pebbles, Cinnamon Toast Crunch, French Toast Crunch, Waffle Crisp, Lucky Charms, Trix, Life, Cap’n Crunch Berries, Frosted Flakes, Honey Nut Cheerios, Frosted Cheerios... you get the idea.

Do you put milk in your cereal, or do you eat it dry? I like it both ways.

Have you ever had biscuits and gravy? How about chicken and waffles? Biscuits and gravy are delicious. I’ve never tried chicken and waffles.

Do you ever have steak or chicken fried steak with your eggs? I don’t like either one.

Do you ever eat cinnamon buns for breakfast? I tend to eat those for dessert, but yeah I have had them as a breakfast side to enjoy with my coffee.

Do you enjoy eating coffee cake for breakfast? I’ve been obsessed with Hostess’ coffee cakes for the past few months, they’re so good. I have one everyday with my coffee. I’ve had coffee cake from Starbucks and Panera Bread, and honestly I much prefer the Hostess’ ones.

Do you like doughnuts? What is your favorite kind to eat? Yesss. I like a good ol’ fashioned glazed donut, maple, and a frosted one now and then. I really like Hostess’ glazed, powdered, and chocolate donuts, too, as well as Entenmmen’s.

Have you ever had a crepe before? I’ve had the dessert kind, which are delicious. I had one with bananas and chocolate--yum.

Would you rather have a croissant or a scone, and why? Croissants are delicious.

Do you have a preferred flavor of muffin to eat? Banana without the nut, lemon poppyseed, and blueberry are my favorites.

When’s the last time that you had a toaster strudel? Which kind would you prefer? Wow, it’s been a really long time. Like, possibly not since my late teens or early 20s. Anyway, I’ve had strawberry, cream cheese and strawberry, and raspberry. My only complaint about those are that the little icing packets they provide are not enough icing.

When’s the last time you had a Pop-Tart? Do you have any particular favorite flavors? It’s been a few years, but I used to have ‘em all the time. My favorites are the frosted strawberry and frosted brown sugar cinnamon.

Has anyone ever made Eggs Benedict for you before? Did you enjoy it? Blech, it has Canadian Bacon.

Have you ever been served breakfast in bed? What was the special occasion? Yeah. There were times it was because I was sick or bed ridden (like after having surgery) in which case all my meals were brought to me in bed, or because my mom made/bought me food just because.

When’s the last time you had an English muffin? Would you rather have this or a bagel instead? Uhhh. Not sure exactly, but it’s been a long time. I like both, just depends what I was in the mood for.

Do you ever have fruit salads for breakfast? What do you prefer to put in them? I don’t have fruit salads ever.

Would you rather have hash browns or home fries, and why? Mmm, hash browns.

What would you put into your omelette? Cheese, spinach, and green onion. Back in the day I would have added spicy stuff, but I can’t have that anymore :(

Have you ever had a quiche for breakfast before? Not for breakfast, but I’ve had quiche before.

How do you like your toast, and what do you put on it? I don’t want it burnt, but I want it to be browned with lots of butter. Toast and sunny side up eggs together are really good, too.

Do you like to eat oatmeal? Do you prefer it to be warm or cold? What flavors do you enjoy? Yeah. Most definitely hot. I just have it with condensed milk, brown sugar, and cinnamon sprinkled on top.

Have you ever had a popover before? Do you like them? I have not.

Do you know anyone who puts peanut butter on their toast? How about avocado? I put peanut butter sometimes, it’s good. When I was a kid I used to put peanut butter and sprinkled some sugar on top--don’t knock it ‘til ya try it. I’ve actually never had the infamous avocado toast, but I’m sure I’d like it.

Do you have a favorite-flavored danish that you like to eat? Cheese danish.

Do you ever eat yogurt for breakfast? Do you prefer it plain, or flavored? Yes or no to the fruit chunks? How about granola or chocolate flakes/candies in there? Not a yogurt fan. Although, when I was a kid I used to eat Gogurts and Trix yogurt lol.

Do you ever eat anything for breakfast that isn’t typically classified as a “breakfast food”? Hmm. I think when I have breakfast it’s typical breakfast foods.

What do you typically drink with your breakfast in the morning? (coffee, tea, juice, milk) I drink coffee everyday regardless.

[a-zebra-is-a-striped-horse]

#personal #text #survey #surveys #food survey #breakfast

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asfeedin · 4 years

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“Let the Hate Flow Through You”: Cooking Tasks That Fill Us With Dread

[Photographs: Vicky Wasik unless otherwise noted]

It should come as no surprise to any of our readers that everyone on the Serious Eats staff loves to cook. Many of us are even die-hard defenders of the proposition that anything homemade is preferable to store-bought, from English muffins and cake (bye, Betty Crocker!) to even condiments like mayonnaise and chili crisp, where the store-bought versions are totally fine to use.

That doesn’t mean we all love everything about cooking! Some kitchen tasks are incredibly annoying. Washing spinach? Picking thyme leaves? Touching corn starch? Yup, all of those are bad. Usually, we’d say about such tasks, “Life’s too short. No one has time for that.” And yet, now, for all of us, everywhere, cooking more of our meals at home, we all do, in fact, have time for even the most-time-consuming kitchen chores. But that doesn’t mean we have to like them any better than in the time before coronavirus.

We asked our staff to identify one thing they hate to do in the kitchen above all others, and their answers are included below, from peeling garlic and deveining shrimp to “baking” (nice one, Niki!). We found talking about the cooking activities we hate to be cathartic, so if you’d like to take a minute out of your day and gripe about anything kitchen-related—for fun, for your mental health, or just because making chicken cutlets really does blow chunks—say it loud and say it proud in the comments.

So Much Hand-Washing

Cooking and baking are inherently messy activities that require thoughtful cleaning and prepping to mitigate the risks of cross contamination and food-borne illnesses. Now that hand-washing is finally getting the attention it deserves inside and outside of the kitchen, I feel some shame in admitting that it is not my favorite task. Please don’t report me to the CDC! I still practice it carefully as needed! You can still come over for dinner when social distancing is over! I just have painful eczema on my hands, which is exacerbated by soap and hot water.

I try to obsessively plan out my kitchen tasks to reduce hand washing. That means prepping in order from the cleanest to dirtiest ingredient, dry to wet, water-based to oil-based. There is a special type of dread that comes when both of my hands are greasy, sticky, and unusable. My personal purgatory would involve dredging fried chicken while the oven timer goes off, my phone with the recipe on it goes to sleep, and the doorbell rings at the same time. —Maggie Lee, designer

Bones to Pick

The only two single-use tools I own are a cherry pitter and fish tweezers, for deboning fish. Pitting cherries is a tedious task, but at least you get to eat cherries as you work. Deboning fish is grunt work. When I can’t get my fishmonger to do it, I have to dig through my utensil drawer to find the oddly shaped tweezers. Though plucking each pin bone out of fish fillets offers some gratification, not unlike plucking an errant eyebrow hair, it’s an annoying layer of prep work that gets in the way of cooking. It’s not satisfying like chopping or dicing, it’s not a skill that I seem to get better or faster at, and it’s something that, if you forget to do it, markedly decreases the enjoyment of the meal. I hate it! —Daniela Galarza, features editor

Garlic Prep

This most mundane of tasks is the one I can’t stand the most. Not because it’s particularly difficult, but because it’s a daily nuisance. There’s hardly a recipe that doesn’t require fiddling with garlic’s papery skins, and of course garlic is wonderful so I’m never willing to skip it, which just…pisses me off! Look, I know every trick in the book, from smashing the garlic with a knife and rattling the cloves around in metal mixing bowls to giving each clove a gentle twist between my fingers to pry the skins loose, but none of them work well enough or consistently enough to ease my mind of the inevitable dread whenever it’s time to peel yet more garlic.

There is a flip side to this, though, which is the deep appreciation I feel when a fresh crop of garlic rolls into the market and for a few months I get to enjoy those easy-to-peel skins before they dry out and become so damned annoying again. —Daniel Gritzer, managing culinary director

Minty Fresh Aggravation

[Photograph: Max Falkowitz]

Whenever I have the energy, I like to add tons of fresh herbs to almost anything I’m cooking, and I especially love the summery freshness of mint. But the prep is such a fussy nightmare! First you have to carefully wash, then dry the whole plants, and then painstakingly pick off leaves one at a time. With things like parsley and cilantro I tend to just chop everything up, but mint stalks are so woody and fibrous there’s really no getting around individually picking off the leaves.” —Daniel Dyssegaard Kallick, developer

A Tough Nut to Crack

No matter what I do or whatever method I use (toaster oven, small sauté pan), the nuts I am attempting to toast always burn. It drives me nuts and burns me up. Burnt nuts aren’t really usable for anything. I am awaiting the development of the single-use nut toaster that automatically turns off when the nuts are a nice toasty golden brown. Until then I’ll continue to suffer, though no longer in silence. —Ed Levine, overlord

Berry Annoyed

When it comes to washing produce, my laziness knows no bounds. This is especially true with washing berries. They’re delicate, so I don’t want to mush them up; they’re more absorbent than anything with peels or a skin; and they require a careful picking through to take out any unwanted debris. I’ve begrudgingly come around to washing most fruits and veggies that come through my kitchen (as one should), but berries still get to me. —Jina Stanfill, social media editor

I Like My Fingers, Thanks

It’s time to get hyper-specific: I was hired because of my abilities to cut footage, not produce, so my chopping skills leave a lot to be desired. My mandoline has helped hide that fact whenever I’m prepping a dish that requires razor-thin shavings of anything. I’ve had no issues with anything I’ve sliced except shallots. I’m not sure if it’s the tear-inducing onion fumes or their slick layers that makes shallots super-slippery, but thinly sliced shallots are my arch nemesis. The only silver lining is that if I ever need fried shallots to snack on while going on the lam without fingerprints, I’ve got the perfect solution. —Joel Russo, video producer

Grating Cheese Really Grates

I am a perfectionist in the kitchen and prefer to do everything myself, but if there’s one task I delegate it’s grating cheese, an awkward motion that seems designed to induce repetitive stress injury. My great-grandfather had no rotational function in his forearm owing to a war injury, and so, I’m told, he built his own cheese-grating system operated by foot pedal. I am looking into a similar solution. —John Mattia, video editor

Golden Fried No-Thank-You

Like most people, I appreciate a perfect piece of fried food—from donuts and chicken to deep-fried pickles. However, despite how much I enjoy fried food, I absolutely dislike deep frying anything at home. I basically avoid it at this point. From having to make sure I have oil on hand (I never do, and I never have the right oil, to boot), to checking that the oil is hot enough and maintaining its temperature (which is a guessing game for me, even with a thermometer), and then to cleaning up the mess and the oil itself (which, to be honest, I’ve sometimes left for my husband to deal with), is just a recipe for more work than I’m willing to put in. On top of that, the fry smell permeates everything in my apartment for at least a week. I’ll leave the business of fried food to places that have commercial deep fryers and will continue to frequent them whenever I’m craving fried food perfection. —Kristina Razon, operations manager

Sharpen My Knife? Yeah, Right

As I look at this list of the cooking tasks my work colleagues dread, I’m pretty surprised. A lot of these tasks I actually really enjoy. Peeling garlic, picking mint leaves…those are things I relish and even find relaxing. You can’t mess up peeling garlic or picking leaves. But you can absolutely mess up sharpening a knife. Despite the fact that we have a really useful guide to knife sharpening, I can’t get myself to do it. I’m terrified I’m going to cut myself or mess up my blades. What looks like a really cool, meditative process on video just fills me with fear. And I know that dull knives can also be very dangerous! So the lesser of two evils is to use an electric sharpener. Don’t tell my colleagues! I don’t want them to be disappointed. —Ariel Kanter, director of commerce and content marketing

Baking

Look, I’m not a complete monster—I love to eat baked goods (though I’d argue that cake is seriously overrated). But with rare exceptions, like these insanely easy ricotta-brown butter cookies, this damn fine cherry pie, and these truly phenomenal lemon bars, I’ll go to great lengths to avoid making them from scratch. I’d say my resistance is a 70-30 ratio of “fear of discovering at the very end that I’ve messed up the dessert/bread and all my hard, finicky work was for naught and everyone will be disappointed and I will be judged” and “unpleasant mess.” But really, it’s so, so many reasons. Allow me to elaborate:

Too many bowls: It’s just too many bowls, period. Do I even have that many bowls? What if they’re reactive? And then after I’ve made the damn dessert I also need to clean them all?? Hard pass.

Whisking dry ingredients together: This is a task I thought I had under control until I found out Stella recommends doing it for AT LEAST ONE MINUTE—which might as well be a year.

Sifting: Sometimes the recipe asks you to sift stuff. The sheer amount of powder that winds up on my work surfaces, clothing, and floor is unacceptable. Especially when it’s cocoa powder that gets damp and is suddenly chocolate.

Using a stand mixer: I love my stand mixer for making fresh pasta. But when I have to actually use the bowl, it’s infuriating. Scraping the sides of your mixing bowl is just an endless game of turning the machine on and off, sticking your arm in at weird angles only to almost always miss a spot.

Too many leftovers: When I take on a baking project, I’m faced with indivisible recipes that yield far greater than two servings. Yes, you can freeze pie or cookie dough, but my freezer is incredibly small. Because I have zero self-control, this almost always results in a severe stomachache. For this reason, I almost only bake for company, which leads me to perhaps my greatest pet peeve…

Not being able to taste as you go! The idea that my baked good could look amazing on the outside, but I won’t know if I messed up until I serve and slice into the thing, is profoundly disincentivizing. As the EIC of a prominent food site, I put a lot of pressure on myself when cooking for company, and while I never second guess the quality of a Stella recipe, that doesn’t mean I can’t introduce untold human errors into the process.

The only way to get better at baking is to keep…doing it. Enough said.

Finally, to anyone thinking, so your real issue is being tidy, organized, patient, and detail-oriented…I guess you’re right. Shame on me! Thankfully, those traits don’t present in every area of my life. —Niki Achitoff-Gray, editor-in-chief

Sticky Cilantro

I love cilantro (sorry if it tastes like soap to you), so I don’t actively shy away from this task, but I loathe the seemingly special ability it has to stick to anything and everything once chopped—the cutting board, the knife, my hands, whatever you use to try and scrap the knife clean. —Paul Cline, president

Cutlets!

I hate making breaded chicken cutlets. I hate everything about it. It is, for me, the manifestation of cooking hell on Earth. Why does something so delicious have to be such a pain in the neck to make? Because that’s really the rub; there’s a lot of cooking tasks I dislike—washing fresh spinach 10 million times only to discover there’s still grit in the washing water; crumbling up cold leftover rice with my hands; touching powdered plant starch of any kind—but there’s only one that I dislike and yet feel compelled to regularly repeat, since I don’t know if life is worth living if you can’t eat good chicken cutlets at least once every two weeks.

Part of it is the mess, sure. But a lot of cooking tasks are messy. Any and all baking projects make me make a mess of my kitchen. And even if making cutlets means I have to clean a cutting board, a meat mallet, at least two half sheet pans (one for the breaded cutlets to rest, another for cooling), a cooling rack, a quarter sheet pan (for breading), and two 1/8 sheet pans (for the flour and egg wash dredging), a skillet, the stovetop (of oil splatters), the counter (for spills), the floor (for random flour and bits of panko), and my hands 10 billion times to prevent immediate food poisoning and belated food poisoning via cross-contamination, that isn’t the whole picture of my hate for these stupidly delicious things.

Part of it is you can’t do anything else while cooking them. They’re quick to cook, sure, but you can only cook a few at a time in even a 12-inch skillet, and you need to watch them, tend the temperature of the oil as you would a baby’s first toddling steps, and you need to salt each one right out of the fryer otherwise they’re crap, and then you have to cook like six more because who, really, makes just two freaking cutlets at a time except for heathens and (some very diligent) line cooks? That’s a solid block of kitchen time spent just frying things; you can’t clean as you go, you can’t prep other food, you’re just cooking cutlets for however long it takes to cook them all.

Another part of it is: No one likes a badly cooked cutlet, and cooking 10 cutlets, say, requires you pay careful attention to cooking the cutlets for a sustained period of time. It’s outrageous! And then, inevitably, when my attention flags, or I have to do literally anything else that might be necessary, like talking to my child, or paying attention to my wife, or thinking even for a moment, “man, I absolutely hate making chicken cutlets,” a cutlet will burn or get unevenly colored or overcooked because I haven’t been swirling the oil, or checking on its underside crust, or maybe I’m just at the end of the process and rather than “wasting” more cooking oil and topping off the fat in the pan, I try (for the 100 billionth time) to make do with less oil than is obviously necessary and all the burning bits of panko from the other 16 cutlets I’ve made start sticking to the crust of the final three, mottling their appearance and generally messing them up.

The only way I’ve found to deal with cutlet madness is to make them at least an hour before I have to eat them, because otherwise I find any flaw in any cutlet an indictment not just of my skills as a cook but of the entire cutlet-making operation.

But, of course, even the badly cooked cutlets taste really good, even when eaten as a cold leftover, provided you salted them properly and salt them again out of the fridge, and so the process will begin again solely on the strength of how good the things are to eat, any time of day, prepared in any stupid way.—Sho Spaeth, editor and writer and lover of cutlets

Cleaning Shrimp

There were a lot of time-consuming prep tasks that I used to dread when I cooked in restaurants. The combination of the sheer volume of prep required to get through service (picking a full pint of thyme leaves or thinly slicing a quart of chives to dole out to all the cooks on the line is a major pain in the ass when you also need to get purées cooked and blended, whole fish broken down, lobster meat picked, and so on), and the constant breakneck push and anxiety to get the endless list of tasks done by the time the first wave of guests are sat in a dining room can take the joy out of menial kitchen tasks. But these days, I don’t dread having to clean a big haul of produce that I picked up from the farmers market—in fact, I find the process very enjoyable and soothing.

That doesn’t mean that I suddenly enjoy every prep project under the sun, though. There’s one that I will always despise, and it’s peeling and deveining shrimp.

There is nothing enjoyable about the process—it’s tedious, time-consuming, not very appetizing, and over the years I’ve come to realize that the irritation I feel when handling raw shrimp is physical as well as mental (my hands get super-itchy when shelling shrimp without gloves). But when I want shrimp for dinner, like for a recent riff on aglio e olio pasta, I can’t bring myself to purchase already peeled and deveined ones. Shrimp shells are packed with so much flavor, it’d be a shame to miss out on that potential.

So, I begrudgingly set up a shrimp processing station instead, and get to work excising those giant digestive tracts, cursing myself the whole time for not just making shell-on salt and pepper shrimp instead. However, that would involve deep-frying, another cooking project that I don’t love tackling at home. —Sasha Marx, senior culinary editor

Dirty, Dirty Greens

It’s a running joke in the Serious Eats office that my refrigerator is usually a barren wasteland. I just don’t tend to keep a lot of food around; it inevitably goes bad because I’m so full from snacking all day at work in the test kitchen that I rarely feel like cooking when I get home. But once in a while you’ll find a pie plate in there with my favorite recipe on the site: spanakopita. The one thing I’ve learned from the dozen or so times I’ve made this recipe is that washing and drying leafy greens and herbs SUCKS. It is just the absolute worst, especially when you have a smaller salad spinner. —Vicky Wasik, visual director

Rice, Rice, Baby

I’m well aware that making rice is one of the simpler tasks to take on in the kitchen, and I’m slightly fearful of the backlash I might receive when my colleagues read this. It’s hard for me to pinpoint just what it is about making rice that I don’t like. Maybe it’s the pesky grains that try to escape when you wash them (I’ve only recently invested in a fine-mesh strainer, which has made me hate the process just a little less); or maybe it’s the water-to-rice ratio that, without fail, I always have to look up to make sure I’m getting just right. Whatever it is, I dread it. So whenever I’m cooking and I need to serve a dish with rice, I just nominate whoever is around me to do it instead. —Yasmine Maggio, social media intern

So now you know our dirty secrets. What tasks do you dread these days?

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benjamingarden · 4 years

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Yogurt + Flour = The BEST English Muffins You've Ever Had!

These muffins are one of the easiest things to make that I've ever made, use only 2 ingredients, and are ready in less then an hour. What can be better then that???? While I don't know that I can actually call them "English muffins" because there is definitely a difference in ingredients, they look like them but they taste sooooo much better. I stumbled upon a recipe that wasn't in English but looked intriguing. I figured out the measurements and made it. While it was definitely very good, I knew it could be even better. I adjusted the ingredients just slightly, made them a bit bigger, and ta-da! It resulted in some superb little muffins.

I thought this recipe may be especially important right now, while much of the country is quarantined and trying to make do with the food they have in their house. There is no kneading, no complicated instructions, and no experience making bread required. Honestly, anyone can make these. If you want to make more than 8 of these muffins, I don't think I would double the recipe because it could get difficult to work with since it's quite sticky. Instead, I would make 2 separate batches.

What You'll Need:

self-rising flour (I never keep this on hand, so don't sweat it if you don't either. Instead, I make it by adding baking powder and salt to all-purpose flour - amounts listed below)

yogurt (I used non-dairy coconut milk yogurt so any type you have on hand will do. If you only have Greek yogurt on hand I would guess you may need to add a couple tablespoons of milk or water to it to thin it out, but I've not tried it so I'm not positive.)

a large mixing bowl

a sifter (I used a mesh strainer. I have not made it without sifting but I believe it could probably be done with good results - it would likely make it a more dense crumb.)

a wooden spoon or rubber spatula

a skillet (I used non-stick but you don't have to. If you're using anything else you would want to brush a tiny amount of oil on the skillet before putting the muffins in.)

a lid that fits the skillet

a sharp knife

a spatula

oil (only if not using a non-stick skillet)

a silicone brush, piece of cloth, or a paper towel (only if not using a non-stick skillet)

wire cooling rack (if you don't have one you can use an oven rack, a toaster oven rack, or a roasting pan rack in a pinch)

How To Eat

They are their absolute best the day you make them. If you eat one shortly after making them you may not be left with any leftovers.... That being said, what we've discovered is that once they are a day or more old they are a bit more dense (no yeast = no air pockets) making them hold up beautifully for breakfast sandwiches, breakfast pizza or mini pizzas. Toast or grill them first and then top and enjoy! Some ideas to use them include:

Toast them - If they happen to last longer than once you remove them from the skillet, you can cut them in half and toast them just like an English muffin.

Sliced and any topping added - jam, nut butter, nutella, cinnamon & sugar, butter, whatever your heart desires.

Sandwich - They would be perfect for making a breakfast sandwich out of.

Breakfast Pizza - almost like an open faced breakfast sandwich with scrambled eggs, chunks of cooked ham or sausage, and topped with cheese put under the broiler until the cheese is melted.

Eggs Benedict - they would be the perfect bread to add the poached egg, Canadian bacon, and bechamel sauce to.

Mini Lunch Pizza - a little tomato sauce, a few pizza toppings and topped with cheese put under the broiler until the cheese is melted.

On to the recipe!

2 Ingredient Homemade English Muffins

Makes 8 muffins

3 cups self-rising flour (alternatively, use 3 cups all-purpose flour + 4 1/2 teaspoons baking powder + 1 teaspoon salt and whisk together)

2 cups yogurt (as mentioned above, dairy or non-dairy regular yogurt)

2 Tablespoons oil (only needed if not using a non-stick skillet)

Add the yogurt to a microwave-safe mixing bowl. Microwave 35-50 seconds, or until warm. Stir with a spoon or spatula.

Sift the flour (or flour mixture) into the yogurt. With a wooden spoon or rubber spatula, carefully stir the flour in, working the outside of the bowl to the inside of the bowl. The dough will look shaggy and be sticky. Once the flour is almost completely incorporated, using your hand, turn the dough a couple of times in the bowl and then dump out onto a lightly floured counter. Mold and turn a couple of times just until you can mold it into a fairly smooth log about 11 inches long.

Using a sharp knife, cut the log in half. Cut each half in half and then again, cut each of those in half so you have a total of 8 pieces. (the dough is very forgiving - if you accidentally make some too large you can remoe a piece and add it to a smaller one to create uniform pieces) Gently roll each piece into a little ball, using a little flour if needed, but don't add too much. Lay the ball on the counter and press it down lightly, creating flat sides on the top and bottom (see photo below). Repeat with each piece. Allow to rest for 15 minutes.

Pre-heat an uncovered skillet over low-heat for 4-5 minutes. Once it's ready, brush with a teaspoon of oil if not using a non-stick skillet (use a silicone brush or even a cloth or piece of paper towel). If you are using a non-stick pan, oil is not necessary. Add as many muffins as will fit in the pan without touching. They do rise a little and need some space to do so. Cover and cook for 12 minutes.

Remove the lid, with a spatula flip the muffins, cover and cook an additional 12 minutes. Once the 12 minutes is up remove the muffins to a wire rack to cool. Continue with the remaining muffins. **there may be a little moisture in the pan from the steam that builds up, it's fine. it will not affect the muffins.**

Allow to cool at least 10 minutes before eating. If you cut them open too soon they may be a bit doughy. (not a bad thing....)

To store, once cool place in a Ziploc bag or covered container and leave on the counter for up to 5 days or freeze in a freezer safe bag or container for up to a month.

the dough is a little shaggy once mixed

create an 11-inch long log from the dough

slice the dough into 8 pieces and gently roll each piece into a ball, flatten slightly

flip the muffins after 12 minutes

Yogurt + Flour = The BEST English Muffins You've Ever Had! was originally posted by My Favorite Chicken Blogs(benjamingardening)

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redmondusa · 5 years

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A Family 4 Slice Pop-up Toaster Will Result as Big Time Saver

Toasts are one of the easiest yet gratifying breakfast options that would come to your mind on busy weekdays. Especially the families where there are kids who go to schools and adults who go for work, need to have a quick breakfast option that saves time. If you are looking for a delicious breakfast option that gets ready in just a few minutes, you must think about investing in a good bread toaster. Redmond brings you the best 4-slice pop-up toasters that could be a perfect choice for your busy mornings.

Here’s how it can save your time:

Toasts more slices of bread at the same time.

A 4-slice pop-up toaster takes half the time a 2-slice pop-up toaster would take to toast 4 slices of bread. This device is easy to use and also saves electricity.

Independent control panels make it multi-functional.

The Redmond ST009 4 slots toaster and ST006 4 slots stainless steel toaster have a feature wherein you can control two slots differently at the same time and toast slices of different thicknesses. This allows you to toast different items in one go. For example, you can toast two waffle slices and two sandwich bread slices at the same time. With c you can easily toast bagels. This two in one feature allows you to prepare a variety of items to feed all your family members in less time. Isn’t this a real time-saving device?

Removable crumb tray helps in quick cleaning.

A large portion of time and effort is spent on cleaning the mess after cooking any dish. The worry ends with Redmond ST009 and ST006 4 slots toasters, as they have two crumb trays each, that slide out from the bottom. This makes the cleaning process much easier and faster.

‘Defrost’ and ‘Reheat’ buttons are an added advantage.

You can now directly toast the frozen bread slices without wasting any time or burning them. The Redmond toasters have ‘defrost’ buttons which makes your busy mornings easier. It also has a ‘reheat’ button which helps you reheat the toasts. You do not have to worry about burning those slices while reheating.

Big slots are suitable for various sizes of bread slices.

A 4-slot toaster can save even more time if it has wide and long slots. It saves the time and effort that you would spend on trimming the slice to fit into a smaller slot. Redmond’s 12.5” 4 slice long slot toaster can be used for toasting a wide variety of items like sandwich bread, toasts, waffles, etc.

The high-lift lever helps in removing the toasted slices.

The high-lift lever feature ensures that the toast is neatly lifted up so that you can easily pull it out of the toaster. This saves a lot of time as you do not have to struggle to pick up the bread jammed in the slots.

All in all, a 4 slice pop-up toaster helps you save half the breakfast preparation time, is easy and quick to clean up, and also gives you multiple quick breakfast options toasts, sandwiches, bagels, English muffins, etc. The above mentioned time-saving features will help you choose the best 4 slice toaster as per your requirements

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purplesurveys · 4 years

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925

Food Survey (#1)

Breakfast

It’s the most important meal of the day! Do you even eat breakfast? I mostly skip it. I rarely ate breakfast when I was in college (because I had to drive out early to make it to class on time) and I’ve been skipping breakfasts again lately because I’ve been a ball of anxiety and panic and un-hungry-ness.

What time do you typically eat breakfast? When my family has breakfast together on weekends we eat at around 10-11 AM. Late risers, haha.

Would you say that breakfast is typically your largest meal of the day or your smallest meal of the day? It’s in the middle. My ‘smallest’ is lunch but that’s because I’ve always skipped it altogether.

Do you like going out for a sit-down breakfast? No, I don’t like the idea of waking up super early just to go out to eat breakfast lol, especially when nothing beats a homemade breakfast. I do like breakfast-themed restaurants, but I flock to them at non-breakfast hours.

Do you visit a coffee shop (ie: Tim Hortons, Starbucks, Dunkin’ Donuts) and place an order every morning? If so, what do you typically get? Nah because I’m always in a hurry to get to my destination and I don’t drink coffee in the morning. I prefer going to coffee shops in the middle or at the end of my day.

How many different ways will you eat your eggs? Any and all ways. Love eggs; they’re so simple lol

How do you prefer your bacon to be cooked? I like it soft and soggy. I won’t avoid crunchy bacon, but I just like its texture less.

Have you ever had Canadian bacon before? Which do you like better? I am honestly not sure. I’m not aware of the different kinds of bacon so I wouldn’t have been aware if what I’ve tried is ~Canadian bacon or not.

Do you prefer sausage links or sausage patties? I don’t like sausages, oops. Filipinos prefer their hotdogs lol.

What do you prefer your sausage to be made out of? (chicken, pork, etc) Or do you not like sausage at all? See above.

Would you rather have a breakfast bowl, a breakfast sandwich, or a breakfast burrito, and why? Tbh, none. We like our breakfast with fried rice on this side of the planet; it’s pretty much a non-negotiable. Breakfast sandwiches are viewed as being kinda fancy here so I’ll only get those on days when I want to treat myself haha. I’ve never had a breakfast bowl and breakfast burritos sound messy to me.

Do you prefer French toast, pancakes, or waffles, and why? Pancakes. They make me feel like a kid, and it’s simply a no-fail dish.

Do you ever eat bagels for breakfast? If so, what type do you typically like, and what do you put on it? Nopes, not a common meal here. Only boujee people who can afford to stop by Starbucks every morning and get a coffee and pastry have bagels.

Do you ever make banana bread? With or without walnuts? How about pumpkin bread? With or without chocolate chips? Seeing as I don’t enjoy fruits or fruits being incorporated in dishes much, nope.

Do you prefer cereal bars or granola bars? Which flavors? I have neither. I find them very dry and I’ve never liked the texture.

Do you ever eat cereal for breakfast? Or do you ever munch on it as a snack instead? What’s your favorite kind? Cookie Crisp is my favorite cereal brand, but because I can’t have cereal regularly, I eat it – and other cereal brands – as a snack.

Do you put milk in your cereal, or do you eat it dry? Only if I’m in a hotel and they provide cereal and milk in their breakfast buffet. And again, even then, I take my cereal with only very little milk.

Have you ever had biscuits and gravy? How about chicken and waffles? Fuck yes, fried chicken and waffles. Best comfort food.

Do you ever have steak or chicken fried steak with your eggs? No, because we have our own steak equivalent – tapa. I have a love-hate relationship with it though and it’s always a hit or miss when I taste tapa from different restaurants.

Do you ever eat cinnamon buns for breakfast? Ooh no, sounds way too sweet for breakfast. I view cinnamon buns as snacks and would consume them throughout the day, rather than solely for breakfast.

Do you enjoy eating coffee cake for breakfast? Nope. I generally avoid sweet dishes for breakfast as I find it too jarring for my tastebuds so early in the day lol. I prefer meals that are more well-rounded as it makes for a better eating experience, like tapsilog which has the saltiness of eggs and the sweetness of tapa. Filipino cuisine is just sooooooo *chef’s kiss*

Do you like doughnuts? What is your favorite kind to eat? Not for breakfast, but I LOVE doughnuts, yes. I love glazed and frosted ones, especially if they’re chocolate-flavored :)

Have you ever had a crepe before? No, they don’t sound appetizing to me. My sister loves crepes, though. Will always get one if she sees them on a menu.

Would you rather have a croissant or a scone, and why? Croissant. I love how buttery it tastes, and also I’ve never had a scone ha.

Do you have a preferred flavor of muffin to eat? Just chocolate chip. I was always a cupcake girl.

When’s the last time that you had a toaster strudel? Which kind would you prefer? I’ve never had it and don’t even know what it is. The only reason I know what a strudel is is The Rock lmao.

When’s the last time you had a Pop-Tart? Do you have any particular favorite flavors? I rewarded myself with a box of Pop-Tarts when I finished my internship last year. Now that I think about it, holy shit it’s been that long since I had a Pop-Tart? Damn...anyway, we only get like 5 flavors in this part of the world. I’ve tried all of them and my favorite is chocolate fudge. My next favorite would be s’mores, then brown sugar cinnamon, then cookies and cream, then strawberry.

Has anyone ever made Eggs Benedict for you before? Did you enjoy it? No one has made it for me but I’ve ordered an Eggs Benedict at a restaurant before. I looooove it. I wish it wasn’t so damn expensive so I can order it more often lmao, but I guess it’s viewed as a fancy dish so even though it’s literally just poached eggs on a muffin they’re able to jack up the prices for it.

Have you ever been served breakfast in bed? What was the special occasion? No. I wouldn’t count on my girlfriend to do so either as she’s deathly afraid of the kitchen lolol

When’s the last time you had an English muffin? Would you rather have this or a bagel instead? I don’t know if I’ve ever had it. If that’s the case, it would be a very long time ago since it’s not readily available where I live I’m guessing it’s the sort of thing that’s only available in 5-star hotels where there would usually be foreign guests.

Do you ever have fruit salads for breakfast? What do you prefer to put in them? Offfffffffff course not, ha.

Would you rather have hash browns or home fries, and why? For breakfast, hashbrowns. They feel more breakfast-y to me. But French fries will always be better for me overall.

What would you put into your omelette? Everything. Cheese, tomatoes, bell peppers, ham, mushrooms...whatever goes with eggs can go in my omelette.

Have you ever had a quiche for breakfast before? Nope. Again, not very common here and even considered too fancy. I’ve only seen quiches served at parties.

How do you like your toast, and what do you put on it? I don’t have toast often. If I was ever served one, butter would be enough.

Do you like to eat oatmeal? Do you prefer it to be warm or cold? What flavors do you enjoy? I wouldn’t hate oatmeal so much if I wasn’t fed it for breakfast every single day for my kindergarten years and half of my grade school years. But it happened, so I can’t stand the sight, smell, and texture of it now. I just find it so bland and bleh.

Have you ever had a popover before? Do you like them? I have genuinely never heard of that, ever. This is brand new to me. As someone who has heard it for the first time it definitely makes me think that this is some variation of popcorn, but I could be wrong haha.

Do you know anyone who puts peanut butter on their toast? How about avocado? I know people who do either. Peanut butter is a common bread filling here, whereas avocado toast is usually consumed by just the elite since avocado can be expensive and it’s simply not Asian fare.

Do you have a favorite-flavored Danish that you like to eat? No, I don’t have those either. Ugh I still have a lot of breakfast foods to try.

Do you ever eat yogurt for breakfast? Do you prefer it plain, or flavored? Yes or no to the fruit chunks? How about granola or chocolate flakes/candies in there? Noooooooo omg I hate yogurt, I think it tastes so weird :( Whenever Gab and I go to fro-yo stalls I always just want to order the toppings (since they look so appetizing) and none of the yogurt lol. Do you ever eat anything for breakfast that isn’t typically classified as a “breakfast food”? I’m sure some of the dishes I eat for breakfast could be considered unconventional but completely normal in Filipino cuisine, like dried fish and hotdogs.

What do you typically drink with your breakfast in the morning? (coffee, tea, juice, milk) Water. I feel that other drinks mess with the way I taste my food, so I refrain from getting those.

[a-zebra-is-a-striped-horse]

#survey #surveys #food surveys my favoriteeeeee

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hellozealousconnoisseurblog · 6 years

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Beginnings

"I had been on the line for 15 minutes, I kid you not, this hell went on for the next 3-4 hours. Welcome to working in a kitchen!"

Beginnings: Avalon, New Jersey, circa 1976. My first stint in a professional kitchen I was 16, I was a dishwasher, actually one of three dishwashers me, Sluggo and Buck. We cleaned everything that came our way, full pans, hotel pans, half pans, 1/3 pans, dishes, cups, 1/8 pans, plates, forks of all sizes, knives, glasses, pots, rondeaus, sheet trays and buffalo choppers, you name it, if you used it to cook or eat with, we cleaned it, the stream of dirty shit was relentless. As soon as I would be finishing up one mountain of greasy, dirty, burned up pots pans, the cooks would dump another on me, (usually with the promise of an ice cold beer at the end of my shift). That was all the motivation I needed, hell I was just 16 where else was I gonna get a beer?..... It always made my bike ride home that much more interesting.

Then one day my boss Todd came to me and asked if I wanted to learn how to cook, I said without hesitation, absolutely!....I hated washing dishes, I would do anything to get out of washing dishes! So I got a promotion of sorts. I would be working on the line finally!....well kinda. I manned a bank of six industrial sized toasters, for the breakfast shift at the Windrift restaurant in Avalon, New Jersey. So, five days a week at 6:00 a.m. during my summer vacation, me and my partner in crime Sluggo cranked out toast, English muffins and toasted cinnamon buns for the throngs of hungry "Shoobies". It wasn't much but I wasn't washing dishes anymore.

Yep, to this day I can hear Chef bark out (on my first day)...Toast guys"worka, worka" I need 3 white, 1 no butter, 3 wheat, 2 dry English muffins, 2 TCB'S (toasted cinnamon buns), 1 wheat bagel with extra cream cheese, 5 more white, burn one and another TCB!!! WTF?? I thought this was gonna be fun?! Is he serious? Really? When am I gonna learn how to cook?? How long is this gonna go on? I'm not enjoying this at all! By now I'm really starting to sweat and just as I come up for air the next wave of checks hits and I hear the Chef call out again....wait a minute what did he say? What was the third thing he called out? Wait, I don't remember what he said! Shit, shit, shit...I'm gonna get fired, I know it! So, at this point I'm panicking, I'm really in the "weeds" so, I make a decision and just start toasting everything in sight, it didn't matter if it was called or not. As I look down the line to catch my breath all I can see is everyone moving, swearing and doing the dance that line cooks do. It was something really to behold, unfortunately for me, it was only the beginning, I had only been on the line for 15 minutes, I kid you not this hell went on for the next 3-4 hours. Welcome to woking in the kitchen.

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benjamingarden · 4 years

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Yogurt + Flour = The BEST English Muffins You've Ever Had!

What You'll Need:

self-rising flour (I never keep this on hand, so don't sweat it if you don't either. Instead, I make it by adding baking powder and salt to all-purpose flour - amounts listed below)

a large mixing bowl

a sifter (I used a mesh strainer. I have not made it without sifting but I believe it could probably be done with good results - it would likely make it a more dense crumb.)

a wooden spoon or rubber spatula

a skillet (I used non-stick but you don't have to. If you're using anything else you would want to brush a tiny amount of oil on the skillet before putting the muffins in.)

a lid that fits the skillet

a sharp knife

a spatula

oil (only if not using a non-stick skillet)

a silicone brush, piece of cloth, or a paper towel (only if not using a non-stick skillet)

wire cooling rack (if you don't have one you can use an oven rack, a toaster oven rack, or a roasting pan rack in a pinch)

How To Eat

Toast them - If they happen to last longer than once you remove them from the skillet, you can cut them in half and toast them just like an English muffin.

Sliced and any topping added - jam, nut butter, nutella, cinnamon & sugar, butter, whatever your heart desires.

Sandwich - They would be perfect for making a breakfast sandwich out of.

Breakfast Pizza - almost like an open faced breakfast sandwich with scrambled eggs, chunks of cooked ham or sausage, and topped with cheese put under the broiler until the cheese is melted.

Eggs Benedict - they would be the perfect bread to add the poached egg, Canadian bacon, and bechamel sauce to.

Mini Lunch Pizza - a little tomato sauce, a few pizza toppings and topped with cheese put under the broiler until the cheese is melted.

On to the recipe!

2 Ingredient Homemade English Muffins

Makes 8 muffins

3 cups self-rising flour (alternatively, use 3 cups all-purpose flour + 4 1/2 teaspoons baking powder + 1 teaspoon salt and whisk together)

2 cups yogurt (as mentioned above, dairy or non-dairy regular yogurt)

2 Tablespoons oil (only needed if not using a non-stick skillet)

Add the yogurt to a microwave-safe mixing bowl. Microwave 35-50 seconds, or until warm. Stir with a spoon or spatula.

Allow to cool at least 10 minutes before eating. If you cut them open too soon they may be a bit doughy. (not a bad thing....)

To store, once cool place in a Ziploc bag or covered container and leave on the counter for up to 5 days or freeze in a freezer safe bag or container for up to a month.

the dough is a little shaggy once mixed

create an 11-inch long log from the dough

slice the dough into 8 pieces and gently roll each piece into a ball, flatten slightly

flip the muffins after 12 minutes

Yogurt + Flour = The BEST English Muffins You've Ever Had! was originally posted by My Favorite Chicken Blogs(benjamingardening)

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