Southern Style Breakfast For My Little Okinawa Wife

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PacToy

PacToy

Walking The Line
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Feb 13, 2004
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Location
Tancha, Onna, Okinawa
Gals and Guys,

I keep missing the little stuff trying to cook a good southern breakfast for my wife. She likes it, but I mess it up just a little bit every time.

Cooking on propane:

-Eggs she likes them over well. Keep adding butter before start or am I missing something? Any help with eggs cooked on propane is very helpful for me.

-Bacon I can't seem to find the right temp for bacon to get what I want. Kinda of crispy chewing is what I am aiming for.

Ham- Southern salt curred. Just plop it in the propane pan fryer or is there a good technique for it?

Any ideas is greatly appreciated.



Randy
 
Put bacon in pan and cook it till it starts to firm up. Always pull it out of the pan before you think it's done. Next without draining pan throw in country ham. Thinner the better. Only 30 seconds per side. Without draining pan put eggs in.
 
Thanks Trollhole,

I knew it was more simple than I was making it.

Big THANKS! :beer:

I am going to go make Christmas breakfast for her now.
 
tcb said:
it is not a southern style breakfast without grits and SOS.
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I know, I know I love grits. Lots of people don't like them, though.

I like my grits mixed with egg yokes.

Crazy, I know, but I am silly like that.
 
You should add as possibilities red-eye gravy, biscuits, cornbread, white gravy, possibly fried chicken. Don't forget sorghum or cane syrup.
 
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rgsiii said:
Red-eye gravy, biscuits, cornbread
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Dude!

I want her to appreciate a good breakfast ( she is nurse). She has so far settled on one egg-over hard and burnt bacon. ( I'am a bad cook)

I just want to make sure I can do it right for her.

Red-eye gravy and cornbread, I am still working that issue, but you are making miss the southern States

I did Trollhole's recipe this morning and all was well....AND she liked it with a gleam in her eye!
 
There is something else that could be a breakfast food. :D

I never had it until a few years ago, shrimp and grits. It also had black-eyed peas and a sausage of some type (possibly andouille). Almost forgot about the cheese. Not a traditional dish,it sure has a lot of the things that I like.

It was something that I could have eaten all day.

I have to get out of New Mexico.
 
rgsiii said:
There is something else that could be a breakfast food. :D

I never had it until a few years ago, shrimp and grits. It also had black-eyed peas and a sausage of some type (possibly andouille). Almost forgot about the cheese. Not a traditional dish,it sure has a lot of the things that I like.

It was something that I could have eaten all day.

I have to get out of New Mexico.
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shrimp and grits is dinner, not breakfast.
 
What do you mean by propane? Like a stove top hooked up to a 35 lb propane tank. If so, I use this setup at my place in Central America and I find it very similar to cooking with NG.

tcb I was thinking about SOS the other day. It has been awhile since I have had it, yum yum.
 
You know, a gas stove. I think I got a good handle on the better process with making better bacon and ham. However, it seems as if I keep chasing the right temp for the eggs.

Sparky, you know the Japanese, so you know, they like to "wok-a-lot" for home cooking. The gas setting for this is stove "flame thrower" to " are you sure it is lit". No number settings.

The base just got some iron skillets at the PX. Maybe that will help with the keeping a constant temp.


sparkplug said:
What do you mean by propane? Like a stove top hooked up to a 35 lb propane tank. If so, I use this setup at my place in Central America and I find it very similar to cooking with NG.

tcb I was thinking about SOS the other day. It has been awhile since I have had it, yum yum.
Click to expand...
 
PacToy said:
You know, a gas stove. I think I got a good handle on the better process with making better bacon and ham. However, it seems as if I keep chasing the right temp for the eggs.

Sparky, you know the Japanese, so you know, they like to "wok-a-lot" for home cooking. The gas setting for this is stove "flame thrower" to " are you sure it is lit". No number settings.

The base just got some iron skillets at the PX. Maybe that will help with the keeping a constant temp.
Click to expand...

Give the bride a cookbook and tell her to chop chop. I can't wait to try the fried dog when I get there. I have had it a few places before and it has always tasted like s***. I here chow chow is the bomb.
 
sparkplug said:
Give the bride a cookbook and tell her to chop chop. I can't wait to try the fried dog when I get there. I have had it a few places before and it has always tasted like s***. I here chow chow is the bomb.
Click to expand...

Should I get that cookbook in English or Japanese?

Jebus, Sparky!

Southern food for my Asian wife.

Not

Asian food for her Southern husband. I get that daily.

We got to get a change in step going here, so help me!


I will get you a plate of dolphin (yes, Flipper) and sea urchins when you get here, okie dokie?
 
I really don't know how to help you cook breakfast but I can try.

Eggs.... does she like fried eggs but with a fully cooked yolk? If so, use bacon grease or butter. Medium heat and poor the grease/melted butter on top of the yolk with a spoon from the same skillet that you are cooking the eggs in. Keep drenching the yolk with hot grease from the skillet until it is cooked to whatever you prefer. This keeps the presentation very nice.

Bacon......I cook bacon in the microwave. A plate with 4 paper towels under the bacon and one on top so it doesn't trash the microwave. I cook 3 pieces on high for 3 minutes. Then I remove the bacon and throw it on a fresh plate with 2 layers of paper towels. If you want to cook it in the skillet, cook on medium heat for 3 minutes on each side. It will seem a little chewy and not very crispy but when you throw it on a plate with paper towels underneath it will dry slightly and crisp up very nicely.

Flipper.........I can't wait. Can we harpoon one too? Flipper liver is awesome!
 
I like to bake bacon. stretch it out on a sheet-pan, slide it into a cold oven, and then set it to 400F.
As the oven comes to temp, it gradually renders the fat from the bacon, resulting in crispy, yet still "moist" bacon.

What southern breakfast doesn't have biscuits and butter?
 
SOS

s*** on a shingle :confused:
 
tcb said:
yes. i think the term SOS has different meanings to different folks... basically white milk gravy with crumbled up sausage in it over toast or biscuits where I come from.
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Few things better than that.
One time a local diner I stopped by made their SOS with extra corned beef from their day's special hash. It was pretty amazing.
 
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