Wednesday, February 18, 2009

You're Welcome, Mark Bittman

After months of posting about the wonders of savory breakfasts, especially oatmeal, my contributions to the culinary world have finally been recognized by none other that Mark Bittman. In his latest Minimalist column, Bittman publicly thanks me in no uncertain terms. I quote:

"Here are a few more fast ideas for savory, mostly whole-grain breakfasts some of which come from readers of my blog, Bitten — for these I say a general “thanks”.

You're welcome, Mark.

True to form, today began with savory oats. Salt, barely cracked pepper -- more like quartered peppercorns -- and a seriously fried egg on top. In fact I don't think I've ever fried an egg as hard as I (accidentally) did this morning, yet the yolk remained soft to the point of spilling out over the oats. It was quite possibly the best oat and egg combo I've tried yet, and on the complete opposite end of the spectrum from whipping them together as I usually do.

Why don't I make oats and eggs like that every time? Because I'm stupid. Nothing else could explain it.

Let me know if you need any more pointers, Bitty.

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Maggie said...

This looks good but it's screaming for some greens and kim chee to make it even better.

Karen B said...

that does look good but I'm still stuck on sweet steel cut oats. right now I'm making some in the rice cooker with half water and half milk. I'll add the sugar afterwards...

Lee said...

I made steel cut oats with goat cheese and some spices today. it was pretty good. Gotta try some more combos out from the article.

Maureen Ogle said...

None of Bittman's ideas jumped off the page and yelled "TRY ME," -- but I love your oatmeal ideas.

Lately I've been eating a lot of porridge, using this recipe
from Culinate as the base.

I don't own a slow cooker, so I cooked it on the stove, setting the flame at "one."

And it definitely needs salt; indeed, not sure why the original recipe doesn't call for it.

The recipe makes about 15 servings, so I freeze it in portion-size containers, thaw, and then reheat with milk.

Ryan Rose said...

Haha, I thought the same thing. I like your photo better than the ones that accompanied his piece.

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