An exploration of the good, the bad and the just plain damned in American cookery.
Saturday, June 7, 2008
Breakfast Cake
I expect to be able to post a little more in the coming weeks while I am on vacation from work. I have a lot of content wrangling to do, so for now here's a quick link to Breakfast Cake, which I don't think is specifically related to Meat Cake, though I don't know for sure.
2 comments:
Anonymous
said...
I suppose it could be good. I mean, it would be savory. It's not like they were putting actual frosting on it or anything.
On the other hand, I've always had an issue with country gravy.
I have seen recipes for things like this in community cookbooks, but it's usually just baked as a sheet cake and cut into squares.
I'd try it. But I would drain the sausage well and fry and drain both batches of bacon. I would also replace the sausage gravy with seasoned mashed potatoes thinned with chicken stock. I might replace the Italian sausage with ground turkey or very lean ground beef and adjust the seasoning, and/or use a biscuit recipe instead of Bisquick.
Find the good, the bad and the ugly in cookbooks at Powells.com:
Whither Salvation?
Resources for good food
Local eating, sustainable agriculture
Barbara Kingsolver and her family spent a year eating only locally grown, reared or caught food (well, almost entirely). The book’s companion site offers a wealth of resources on “locavore” eating, sustainable agriculture, community gardening, and political action, as well as recipes.
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Good cooking
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Find a wealth of cooking resources at Epicurious. Sponsored by Gourmet and Bon Appetit, Epicurious offers recipes, forums, videos, a food dictionary, and more.
Joining forces and taking action
The Slow Food Movement has two sites, the US site and the international site. Slow Food is about “living the slow life,” taking time to enjoy good food and a good life with family and friends. The site offers forums, resources, and access to local chapters (“convivia”).
Second Harvest is the nation’s food bank network, providing assistance to millions of Americans every year.
I live in Queens, New York, where I knit, cook, write, and do copy editing. Only one of these helps me pay the bills so far. I have a master's degree in English from Case Western Reserve University in Cleveland, Ohio, and a bachelor's degree in English from the University of Puget Sound in Tacoma, Washington.
2 comments:
I suppose it could be good. I mean, it would be savory. It's not like they were putting actual frosting on it or anything.
On the other hand, I've always had an issue with country gravy.
I have seen recipes for things like this in community cookbooks, but it's usually just baked as a sheet cake and cut into squares.
I'd try it. But I would drain the sausage well and fry and drain both batches of bacon. I would also replace the sausage gravy with seasoned mashed potatoes thinned with chicken stock. I might replace the Italian sausage with ground turkey or very lean ground beef and adjust the seasoning, and/or use a biscuit recipe instead of Bisquick.
Jenny Islander
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