1. How is this a novelty people have been putting avocado on toast for years and years
2. Why did it become a Thing, I don't understand how restaurants can charge a human ten dollars for avocado on fucking toast*
*unless you're in Singapore, where avocados do occasionally cost like four dollars per.
Hipsters
I dunno if it's hipsters. Or if it hipsters, we're all hipsters. There's been a surge of restaurants "classing up" classic American foods for years now. Burgers. Mac and cheese. Pizza. Poutine (in Canada). It's not hipsters ordering those crazy gold flake, black truffle, wagyu burgers.
The difference is that avocado toast is more regional, so it could be used as a proxy to air out class culture grievances in a way fancy expensive burgers or pizza cannot.
I'd say that hipsters answer both questions up there. the Instagram hipster food culture movement is was made it a novelty, and that novelty is what drove the price sky high.
You guys. What is a good breakfast protein I can have regularly (so not bacon) if I hate eggs?
no law says you have to limit yourself to 'breakfast' food either, feel free to eat cheese and fruit or what have you
This was revelatory for my mom - she hates most 'healthy' breakfast food but wanted to eat better. Finally it was like, "Wait, I'm making breakfast for myself, why do I have to eat 'breakfast' dishes just because it's morning?"
She does a lot of chicken wraps or salad or veggie stir-fries now.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
my breakfast today was bittersweet chocolate chip cookies so not exactly health food but yeah, I tend more towards leftovers for breakfast a lot of the time
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knitdanIn ur baseKillin ur guysRegistered Userregular
It took me way too long to realize bottomless champagne brunch refers to unlimited drinks
“I was quick when I came in here, I’m twice as quick now”
-Indiana Solo, runner of blades
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited August 2017
It's actually an artesian spring tapped from the legendary Billecart-Salmon aquifer.
E: just shove your face under and guzzle
don't do that with champagne,
what's wrong with you
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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knitdanIn ur baseKillin ur guysRegistered Userregular
I feel like if you did that it would go from champagne to real pain
“I was quick when I came in here, I’m twice as quick now”
-Indiana Solo, runner of blades
+8
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
My coworker at work who's like 27 or something but technically my superior since he's been made 2IC has been eating avocado toast the last two days for breakfast.
It's hard to not giggle at him.
Protein for breakfast that's not bacon! I mean, you can do pretty much anything you like, nobody says breakfast has to be just breakfast food. If you want fried chicken or chunks of steak, then you can do that. But if you want actual breakfast food, I'd say the greek yogurt is a good way to go. Hell, I'd even say see if you can find some of that Carnation instant breakfast stuff. Although aren't you slightly lactose intolerant as well? or is that bowen I'm thinking of?
Beans! Bakes beans are a part of a traditional english breakfast and are a common staple breakfast down under as well. Heck, make yourself a big batch of rice n beans and make some breakfast wraps or something. Ham can replace bacon, if you are missing the salt hit.
Johnny Cash warned America off beans for breakfast in no uncertain terms. Because if there's one thing we trust, it's Johnny Cash's expertise on signs of depression, corvid-based paranoia, and pill-fueled arson.
No but for real if it weren't for brunch buffets, I never would have discovered the belgian waffle ham sandwich that I used to make when I was a kid at the Benjamin's in Seattle when my mom would drag me to brunch. Everyone thought I was a disgusting little goblin, but I showed them!
That may be true. Bottomless champagne brunch has ruined me for all others.
In its defense, brunch in the U.S. doesn't always cost twenty dollars a plate looking at you Sydney
It is not just Sydney.
Yeah these overpriced places are fucking everywhere now.
It's annoying when friends want to meet up somewhere to eat and they pick a place that's $$$$ when I have a $$ budget. Especially so when the $$$$ place is serving basically the exact same food as the $$ place, but they have upcycled vintage light fittings and tables with a distressed finish so they double their prices.
Some places here only do brunch on weekends, for example.
I know, just joshing.
Restaurant wise I've always been disappointed with brunch stuff.
I would be too, if I lived in America.
america is at the forefront of incredible cuisine. I submit that here in america (the land of the free), you can get your hashbrowns both smothered AND covered if you wish. The choice is yours
1. How is this a novelty people have been putting avocado on toast for years and years
2. Why did it become a Thing, I don't understand how restaurants can charge a human ten dollars for avocado on fucking toast*
*unless you're in Singapore, where avocados do occasionally cost like four dollars per.
Same way that cupcakes became A THING for awhile. Food tends to trend up and down. This too shall pass.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I made such a good chicken tonight.
Cut up three carrots, three ribs of celery, one onion and pace them in bottom of roasting dish. Mix with oil and top with salt, pepper and herbs. Tonight we had fresh thyme, rosemary, and sage.
Take chicken and dry the skin of juices. Into chicken cavity, place 1 lemon, cut into wedges, 2 cloves of garlic, and more fresh herbs, same as before but also including mint!
Rub chicken with light oil, season with salt, pepper, and chicken seasoning blend.
Place chicken on aromatic veggies.
Chop up some floury potatoes like Russets or Agria. Chop up some mushrooms. Coat lightly in oil and some roast veggie seasoning. Surround chicken with potatoes and mushrooms.
Roast at 350/180 for 30 minutes/500g.
Remove chicken from oven and set aside to rest. Put veggies back in while Chicken is resting to get a bit more crispy on potatoes.
Some places here only do brunch on weekends, for example.
I know, just joshing.
Restaurant wise I've always been disappointed with brunch stuff.
I would be too, if I lived in America.
america is at the forefront of incredible cuisine. I submit that here in america (the land of the free), you can get your hashbrowns both smothered AND covered if you wish. The choice is yours
there's a place in my town where you can get your hashbrowns stuffed with sour cream and cheddar and smothered in gravy
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
Amish Baked Oatmeal
2 eggs
1/2 cup brown sugar
1.5 TSP baking powder
1 tsp cinnamon
1.5 TSP vanilla
1/4 TSP salt
1.25 cups milk
1/4 cup melted butter
3 cup oats
Oven 350
8*8 pan, buttered
Whisk eggs, add sugar, BP, cinnamon, vanilla, salt. No lumps
Stir in milk and butter, mix in oats.
Pour into tray, bake 30-40 minutes
I added in diced prunes, apricot, and cranberries.
Need some flavour tinkering, but I can see this being a good breakfast.
webguy20I spend too much time on the InternetRegistered Userregular
Oh my gerd. Just finished up smoking up a couple racks of baby back ribs, roasted some multicolored baby carrots along with some baked beans and biscuits. I hurt, and am currently sipping on a glass of milk.
UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
Verdict on the pork: marinade/sauce was very tasty, meat is a little dry. That's probably on me though, the grocery store didn't have pork butt, but it had loin roasts on sale so I went with that.
Verdict on the pork: marinade/sauce was very tasty, meat is a little dry. That's probably on me though, the grocery store didn't have pork butt, but it had loin roasts on sale so I went with that.
Glad it was good! But yeah, loin is very lean compared to shoulder/Boston butt. I've never understood why more people don't cook shoulder, you can season it with nearly anything, wack it in a Dutch oven with some kinda liquid and braise for 3-6hrs and it's always good. BBQ rubs work, roasting veg and tomatoes/wine/stock work, Asian braises work, a curry would feel wrong but would probably work.
Other pro tip is to let it rest in whatever you cooked it in. The meat is a little dead and dry when it comes out, it needs to relax and sponge up some sauce.
I'm from NC, we have feelings about pork shoulder.
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Tonight I made socca, sweet chili salmon, spicy cauliflower rice, and (a packet of) red miso soup.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited August 2017
If you're into microhistories, I can highly recommend Paper: Paging Through History by Mark Kurlansky. It turns out paper is one of those materials whose manufacture and use generates some really interesting stories over the last seventeen hundred years or so. You get ancient China, Japanese houses, the printing revolution, early breech-loading firearms, Renaissance Italy shenanigans, industrial espionage, and the death of newsprint. Get the hardback version if you can, because it is appropriately printed on some of the highest-quality archival paper I've seen in a mass-market publication, and it's a pleasure to leaf through.
Jedoc on
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
I made coq au vin for dinner! Pretty good. The leftover juice broth stuff will make a rad base for a French onion soup I think.
the chickens I chopped into thin strips and sauteed in salted butter, garlic, and black pepper and I'll put them in soup, omelettes, or just grab a few like chips
the black trumpets I'll be adding into a simple cream sauce tonight to toss with fettuccine
Posts
avocado toast has been a thing for me for decades so vOv
no law says you have to limit yourself to 'breakfast' food either, feel free to eat cheese and fruit or what have you
I'd say that hipsters answer both questions up there. the Instagram hipster food culture movement is was made it a novelty, and that novelty is what drove the price sky high.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
This was revelatory for my mom - she hates most 'healthy' breakfast food but wanted to eat better. Finally it was like, "Wait, I'm making breakfast for myself, why do I have to eat 'breakfast' dishes just because it's morning?"
She does a lot of chicken wraps or salad or veggie stir-fries now.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
-Indiana Solo, runner of blades
E: just shove your face under and guzzle
what's wrong with you
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
-Indiana Solo, runner of blades
It is not just Sydney.
Satans..... hints.....
Johnny Cash warned America off beans for breakfast in no uncertain terms. Because if there's one thing we trust, it's Johnny Cash's expertise on signs of depression, corvid-based paranoia, and pill-fueled arson.
I think the last couple of generations have decided it's best not to risk it.
So, you liked The Avocadoes before they were cool?
whoa whoa whoa
let's not say things that are wrong
Some places here only do brunch on weekends, for example.
No but for real if it weren't for brunch buffets, I never would have discovered the belgian waffle ham sandwich that I used to make when I was a kid at the Benjamin's in Seattle when my mom would drag me to brunch. Everyone thought I was a disgusting little goblin, but I showed them!
For I have evolved into a disgusting ogre.
I know, just joshing.
Restaurant wise I've always been disappointed with brunch stuff.
Yeah these overpriced places are fucking everywhere now.
It's annoying when friends want to meet up somewhere to eat and they pick a place that's $$$$ when I have a $$ budget. Especially so when the $$$$ place is serving basically the exact same food as the $$ place, but they have upcycled vintage light fittings and tables with a distressed finish so they double their prices.
I would be too, if I lived in America.
america is at the forefront of incredible cuisine. I submit that here in america (the land of the free), you can get your hashbrowns both smothered AND covered if you wish. The choice is yours
how could you do this to me tynic
Same way that cupcakes became A THING for awhile. Food tends to trend up and down. This too shall pass.
Cut up three carrots, three ribs of celery, one onion and pace them in bottom of roasting dish. Mix with oil and top with salt, pepper and herbs. Tonight we had fresh thyme, rosemary, and sage.
Take chicken and dry the skin of juices. Into chicken cavity, place 1 lemon, cut into wedges, 2 cloves of garlic, and more fresh herbs, same as before but also including mint!
Rub chicken with light oil, season with salt, pepper, and chicken seasoning blend.
Place chicken on aromatic veggies.
Chop up some floury potatoes like Russets or Agria. Chop up some mushrooms. Coat lightly in oil and some roast veggie seasoning. Surround chicken with potatoes and mushrooms.
Roast at 350/180 for 30 minutes/500g.
Remove chicken from oven and set aside to rest. Put veggies back in while Chicken is resting to get a bit more crispy on potatoes.
Feast!
Democrats Abroad! || Vote From Abroad
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Now I've got that and the leftover chicken simmering on the stove, ready for me to Bill up some udon.
We've got severe thunderstorms coming through, so this is gonna be good.
Also made some baked oatmeal this arvo, in hopes of making breakfast a little faster for us all.
It tastes pretty good, with just the cinnamon, but I can't wait to try and play with the flavour combinations as we go.
Democrats Abroad! || Vote From Abroad
there's a place in my town where you can get your hashbrowns stuffed with sour cream and cheddar and smothered in gravy
2 eggs
1/2 cup brown sugar
1.5 TSP baking powder
1 tsp cinnamon
1.5 TSP vanilla
1/4 TSP salt
1.25 cups milk
1/4 cup melted butter
3 cup oats
Oven 350
8*8 pan, buttered
Whisk eggs, add sugar, BP, cinnamon, vanilla, salt. No lumps
Stir in milk and butter, mix in oats.
Pour into tray, bake 30-40 minutes
I added in diced prunes, apricot, and cranberries.
Need some flavour tinkering, but I can see this being a good breakfast.
Now to just get the rest of the family eating it.
Democrats Abroad! || Vote From Abroad
Will report back in four hours
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Glad it was good! But yeah, loin is very lean compared to shoulder/Boston butt. I've never understood why more people don't cook shoulder, you can season it with nearly anything, wack it in a Dutch oven with some kinda liquid and braise for 3-6hrs and it's always good. BBQ rubs work, roasting veg and tomatoes/wine/stock work, Asian braises work, a curry would feel wrong but would probably work.
Other pro tip is to let it rest in whatever you cooked it in. The meat is a little dead and dry when it comes out, it needs to relax and sponge up some sauce.
I'm from NC, we have feelings about pork shoulder.
Pretty happy with the results!
Got about a pound of chicken of the woods
about a half ounce of black trumpets
the chickens I chopped into thin strips and sauteed in salted butter, garlic, and black pepper and I'll put them in soup, omelettes, or just grab a few like chips
the black trumpets I'll be adding into a simple cream sauce tonight to toss with fettuccine
I love finding wild mushrooms
1.2oz I left about 3oz in the woods so I can come back later in the year or next year.
cream, milk, butter, a shallot, a glug of white wine, and the mushrooms. the sauce was too heavy, but I thinned it out after I took this picture.
I am fat and happy