Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

... is my favorite meal.  Hands down.  I 'could' eat it three times a day and thrive.  

I've done it a thousand and one different ways, yet always settle back to the simple eggs, bacon or sausage, and toast.   I do eggs however it strikes me to do them... recently, though, i tried something new (to me), and I'm quite angry nobody has ever shared with me the key ingredients before.  It'll now be my go-to... 

freakin' cottage cheese.  a table spoon for each egg when scrambling.  add, of course, salt, pepper, whatever spices (i have a list of them i add), cheese (because i'm a cheese feign) and little strips of filo dough... butter a muffin pan and pour it in the cups leaving about a third exposed as these guys expand... toss in some already cooked ground up sausage or pieces of bacon..... holy mudd...... if there is a better way to do eggs, i'm all ears... this from a fella who 'usually' goes over easy and has been perfectly content with that.. until now... 

and... risen from the dead: 

buckwheat pancakes.. my grandmother used to make them for me, and nothing since has ever come close to them.  she used cottage cheese in them opposed to ricotta... that's all i remember about them... these guys were thin and more akin to crapes than pancakes, not only because they were thin but they had that elastic like quality.  they were, though, buckwheat- the only thing available to her and her family when she was growing up.  I thought they were long gone only living in memory, but as it turns out a family member (of which i have very few and still less that i talk to) found her recipe 'box'... and they're putting together a recipe book... I can't say yet that the recipe for these are in there, but... it's the best hope in 50 years i've had to ever taste those things again.  

glad to see y'all have read this far.  let's go a little further, and as posted down south of here: there is a argument here taking place, here, and i just don't have the time to deal with it.  if i had the time i don't know that i would.  the central argument is respect- and it is lacking.  it's lacking all around - yet with one person involved i've entrusted the keys to this place.  that person has the 'say so' here... period...  the folks involved know what i'm talking about.  for others, know this:  i'm on the rail about the future here.  it costs me a lot of money to maintain this place- around $4k a year on a dedicated exclusive server.  I run other websites on the same server, but if not for this place i could use a shared server for maybe $200 a year for all of them (of which there are four, total).  I give one of those sites to another member because it's just sitting there if someone isn't using it... it wouldn't take much to push me over the edge and just unplug the entire thing, and this arguing is one of those things. we're grown fucking men.  we're supposed to be, anyway.  have respect, give respect, expect respect.  anything else, expect what you contributed right back at you.

in the future... if a discussion about religion is taking place and you've got nothing to contribute to enhance the discussion except the same old BS we're all already very familiar with, just stay the hell out of it... likewise, if you have a scuff up with someone in one thread, either complete or continue it there or bury it- carrying it from one thread to another is BS.  

try the eggs when you get a chance.  if the recipe for the buckwheat pancakes in fact exists, i'll share it- the planet has gone too long without them already.  Please heed my comments about the forum.  y'all have a good day.... one best begun with a sound breakfast.  

From my maternal grandmother's recipe circa 1920's (I think she got it from her mother who was from Tallahatchee, Mississippi): 

• 1 cup buttermilk, 1 egg, 3 tablespoons butter, melted
• 6 tablespoons all-purpose flour, 6 tablespoons buckwheat flour
• 1 teaspoon white sugar, ½ teaspoon salt, 1 teaspoon baking soda
• 3 tablespoons butter

 

• In a medium bowl, whisk together buttermilk, egg, and melted butter.
• In another bowl, mix together white flour, buckwheat flour, sugar, salt, and baking soda. Pour dry ingredients into egg-mixture. Stir until the two mixtures are just incorporated.
• Heat a griddle or large frying pan to medium-high heat, and place 1 tablespoon of butter, margarine, or oil into it. Let butter melt before spooning batter into the frying pan, form 4-inch pancakes out of the batter. Once bubbles form on the top of pancakes, flip them over and cook them on the other side for about 3 minutes. Continue with this process until all batter has been made into pancakes.

 
Yield: 2 servings

Give it a try - I have had a hard time finding buckwheat flour, so I usually make my pancakes from Bisquick, lol.  

From my maternal grandmother's recipe circa 1920's (I think she got it from her mother who was from Tallahatchee, Mississippi):

• 1 cup buttermilk, 1 egg, 3 tablespoons butter, melted
• 6 tablespoons all-purpose flour, 6 tablespoons buckwheat flour
• 1 teaspoon white sugar, ½ teaspoon salt, 1 teaspoon baking soda
• 3 tablespoons butter

• In a medium bowl, whisk together buttermilk, egg, and melted butter.
• In another bowl, mix together white flour, buckwheat flour, sugar, salt, and baking soda. Pour dry ingredients into egg-mixture. Stir until the two mixtures are just incorporated.
• Heat a griddle or large frying pan to medium-high heat, and place 1 tablespoon of butter, margarine, or oil into it. Let butter melt before spooning batter into the frying pan, form 4-inch pancakes out of the batter. Once bubbles form on the top of pancakes, flip them over and cook them on the other side for about 3 minutes. Continue with this process until all batter has been made into pancakes.

Yield: 2 servings

Give it a try - I have had a hard time finding buckwheat flour, so I usually make my pancakes from Bisquick, lol. 

Finding buckwheat will present its own problems.  The real stuff, anyway.  Its not a wheat, at all. 

It doesn't rise like wheat does, explaining the crape like quality.  I recall plainly the cottage cheese in the buckwheat pancakes,  and her saying "nobody has the money for the fancy ricotta, and this is better anyway".  I wouldn't know as I've only had them her way. 

I tried some in a locally owned diner once, but they were absolutely nothing like hers.  They were far more like Bisquick (which i make regularly, too).  Its the earthy flavor I seek, not the texture so much but that was nice too...

Strangely, the only way I can explain it reasonably in my head is the difference between, say, a Belinda or Macanudo of Dominican origin (cigar) and a el ray demundo especial of Honduran... that earthy almost leathery texture translated through tastebuds of the el ray demundo is similar to that of real buckwheat. 

Bloody Mary and a beer back for me

When people ask "how do you like your eggs cooked?" they are only willing to accept a small range of answers. If you were to say "benedict" or whatever Drew's concoction is called, they'll look at you like you've lost your mind.