What are you having for breakfast?

[Skinny Ethel]

Plate of fried spag bol with lashings of smelly cheese.

 

[rubbershoes]

Porridge with seeds and sultanas

 

[farmerbarleymow]

Fish pie with loads of tabasco.

 

[sojourner]

Homemade muesli, golden syrup (because the fucking Asda shop didn't have any maple syrup in it, despite them selling at least 3 different fucking kinds, the wankers).

 

[farmerbarleymow]

Homemade muesli, golden syrup (because the fucking Asda shop didn't have any maple syrup in it, despite them selling at least 3 different fucking kinds, the wankers).

Oh god, that reminds me of eating spoonfuls of treacle straight from the tin when I was a kid. Don't know how the hell I managed to do that and not vomit...

 

[Siouxsie]

Scrambled eggs and tomatoes on toast.
Large glass blood orange juice.

 

[farmerbarleymow]

Don't be shocked Siouxsie - I used to happily eat stuff straight from jars when I was a nipper. Peanut butter, mincemeat, etc. Saved on the washing up.

Though eating a large jar of mincemeat isn't really that nice if I recall...

 

[Siouxsie]

Don't be shocked Siouxsie - I used to happily eat stuff straight from jars when I was a nipper. Peanut butter, mincemeat, etc. Saved on the washing up.

Though eating a large jar of mincemeat isn't really that nice if I recall...

You really do need looking at!

 

[sojourner]

You really do need looking at!

He wants cleaning out more like.

 

[Siouxsie]

Full fat porridge with rhubarb, ginger and almond compote.
Large glass orange juice.

 

[danny la rouge]

Don't be shocked Siouxsie - I used to happily eat stuff straight from jars when I was a nipper. Peanut butter, mincemeat, etc. Saved on the washing up.

Though eating a large jar of mincemeat isn't really that nice if I recall...

Look, I don’t have anything to say really. I’m just quoting this in case I need it later. Like when you have the cheek to say my eating habits are weird.

 

[farmerbarleymow]

Look, I don’t have anything to say really. I’m just quoting this in case I need it later. Like when you have the cheek to say my eating habits are weird.

Yes, pilchard boy.

 

[farmerbarleymow]

A packet of Finnish sourdough crisp breads, washed down with a litre of water.

 

[Siouxsie]

Full fat porridge with flaked almonds, blueberries & dried apricots.
Large glass pineapple juice.

 

[farmerbarleymow]

Prawns, rice and edamame beans.

 

[bellaozzydog]

Cheesy omelette and 3/4 litre of black tea

 

[farmerbarleymow]

Half a pound of Stilton on sourdough rye and charcoal crackers

 

[May Kasahara]

Porridge, except my dad rang me as I was making it and I couldn't get him off the phone, so now it's congealing in the pan

 

[bellaozzydog]

“Surfers”

Scrambled eggs, avocado, coffee, orange juice, toast and honey. Some muesli stuff with fruit and yogurt

 

[polly]

Greek yogurt and fermented blueberries furluxor! Not sure about them yet tbh but I think you said the same thing.

 

[sojourner]

Overnight oats with blueberries, maple syrup, pumpkin and sunflower seeds and golden linseeds.

Think it's gonna be hot porridge tomorrow though, given the plunging temps!

 

[Siouxsie]

Greek yoghurt, toasted almonds, sliced banana, raspberries and honey drizzle.
Large glass of orange juice.

 

[sojourner]

Porridge! Tried a different method. did it the same as overnight oats, then just heated a portion in the microwave. Worked fine. Had strawbs, maple syrup and walnuts with it.

 

[furluxor]

Greek yogurt and fermented blueberries furluxor! Not sure about them yet tbh but I think you said the same thing.

Oh wow, did you ferment them yourself? I'm fully hooked on them by now, going through my second batch. Here's what helps:

• longer fermentation time if they're just salty and not sour/boozy, I like them really tangy
• if too salty, soak in water for 10-15min before eating
• some maple syrup (or other sweetener) mixed in - then you get that sweet/salty combination that's so moreish

 

[polly]

Oh wow, did you ferment them yourself? I'm fully hooked on them by now, going through my second batch. Here's what helps:

• longer fermentation time if they're just salty and not sour/boozy, I like them really tangy
• if too salty, soak in water for 10-15min before eating
• some maple syrup (or other sweetener) mixed in - then you get that sweet/salty combination that's so moreish

Yeah I did. I left them for a while because you recommended it and also because my kitchen is freezing. They aren't too salty but I did a really small batch so I wonder if there was even enough salt, you know how messing with recipes doesn't always work even if you keep the same ratio. How much do you ferment at once?

Had them again today and can see how moreish they might become after the initial weirdness! Might add a bit of honey tomorrow and see how that goes. Thanks!

 

[furluxor]

Yeah I did. I left them for a while because you recommended it and also because my kitchen is freezing. They aren't too salty but I did a really small batch so I wonder if there was even enough salt, you know how messing with recipes doesn't always work even if you keep the same ratio. How much do you ferment at once?

Had them again today and can see how moreish they might become after the initial weirdness! Might add a bit of honey tomorrow and see how that goes. Thanks!

I haven't tried fermenting myself, my partner does it. I'll ask him for the quantity / fruit-salt ratio and let you know. I can see that he uses a 1.4l fermentation jar but it's only half-full, the other half taken up by a scrunched up freezer bag + weights, to hold the berries under the liquid. Previously I liked them best after about 14 days, but this time it's taking a bit longer, probably because it got colder.

 

[polly]

I haven't tried fermenting myself, my partner does it. I'll ask him for the quantity / fruit-salt ratio and let you know. I can see that he uses a 1.4l fermentation jar but it's only half-full, the other half taken up by a scrunched up freezer bag + weights, to hold the berries under the liquid. Previously I liked them best after about 14 days, but this time it's taking a bit longer, probably because it got colder.

Ah thanks. He's probably using about twice what I do. I lost track of how long they were fermenting tbh Will be more attentive to detail.

 

[furluxor]

Ah thanks. He's probably using about twice what I do. I lost track of how long they were fermenting tbh Will be more attentive to detail.

I asked and he said salt should weigh as much as 2% of the blueberries, and that it could be dangerous using less as it wouldn't reliably kill other stuff that could start growing there That's from Noma Book of Fermentation. Good luck!

 

[polly]

I asked and he said salt should weigh as much as 2% of the blueberries, and that it could be dangerous using less as it wouldn't reliably kill other stuff that could start growing there That's from Noma Book of Fermentation. Good luck!

Yeah I figured as much, don't worry!

My son just found them and said with a pitying expression, 'are you trying to make wine?'

 

[farmerbarleymow]

Yeah I figured as much, don't worry!

My son just found them and said with a pitying expression, 'are you trying to make wine?'

Wine is a perfectly valid breakfast food though.