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My personal choice, I gotta go with alewive and beer. You take a mess of those alewives and smoke them. The smoking takes some of the curse out of the oiliness of the fish out of it. Spread some newspaper on the back of your pickup truck (or reasonable substitute) open a beer and get to work.

Alewives are a bit tricky to eat because they are so boney as well. Take your time, pick the bones out and the result is well worth it.


Another favorite breakfast of mine which is reserved to when it can happen is fresh caught trout done over a camp fire with hush puppies on the side. When the fish you are cooking and then eating was just swimming minutes ago it just don't get better.


But since neither of those options are readily available to me on a day to day (or even week to week) basis I love my "hungry man" breakfasts. Due to health reasons I keep this down to no more than twice a month but I love to have at one sitting:

  • Eggs over medium
  • Nicely done hash browns.
  • Sausage patties (not those damn frozen things either)
  • Real buttermilk pancakes
but that usually means that I'm not eating lunch or at least a very light lunch.


Another old standby of mine and ranks right up there as one of the best is biscuits and sausage gravy. Hard to find good sausage gravy unless you make it yourself though. Most restaurants seem to make a white gravy with the consistancy of wallpaper paste and through some minced up sausages in it and call that sausage gravy. As well I'm not talking about biscuits on a plate with the gravy in a tiny little bowl on the side either. There are a few places that have committed that sin against me.

I'm talking a big bowl with the biscuits opened up with some butter dropped in there with the gravy poured all over the top of that. Every mouthfull should have plenty of gravy in it and just be busting out with good flavor. As a Southern man once told me: " the difference between dunk and sop."


Another breakfast worth considering in the pantheon of good breakfasts is Grillades and Grits. This dish hailing from the back country and bayous of Louisiana starts off with a cut of meat that if you tried to fry it as a steak would have the chew ability of a piece of sole from your work boot.

First you take that piece of meat, lay it on your work surface and take a meat tenderizing hammer and pretend it is a LART. Then you imaging the last LUSER that pissed you off is laying there on the work surface and commence to reset their clue bit for them. Repeatedly. Often.

Once the meat has been properly tenderized you dredge it in a seasoned flour (well seasoned) and brown it and then add "The Holy Trniity®" to the pot (that's celery, onions and green pepper to the uninitiated) and start layering up some flavors and build a good gravy. Let that simmer a long while and start making your grits.

Now the grits are as important to this meal as the gravy and meat are. You don't get those insipid add boiling water instant things they call grits. Get the old fashioned kind that you have to actually cook for a while and make sure you don't burn them. Burnt grits are horrible.

Add cheese or not as your tastes dictate to the the grits.

Once the meat, gravy and grits are all done it is time to build this dish. It ain't rocket science, but there is a method to the madness.

First you put your grits one the plate (or large, wide bowl) and a lot of them. The gravy has to have someone to have as company. Then you put a piece of meat (or two) on there and ladle some gravy over the whole thing. Don't miss getting some of the Trinity on there.

If that don't fill you up repeat as necessary.


If you can't tell, I have a passion about breakfast. Even though health issues dictate that the normal daily breakfast for me consist of a single slice of toast (boring!) with peanut butter on it (oh well) and my usual cup of coffee. In fact I think I get more nutritional input from the pills I take in the morning than the rest of my meal put together. Once in a while I really go all out and indulge my passion. With breakfast there are no rules in my opinion.

I've eaten breakfast all over the world. In Korea, for example, I had kimchee with my breakfast that included some sort of soup with crab in it and rice. Other places I have visited had other traditions. In my opinion breakfast is the most important meal of the day because it sets the tone for the rest of the day. My son doesn't share that view with me and is more apt to skip breakfast altogether.


Peter L. Berghold -- Unix Professional
Peter -at- Berghold -dot- Net; AOL IM redcowdawg Yahoo IM: blue_cowdawg

In reply to Re: The breakfast of champions is... by blue_cowdawg
in thread The breakfast of champions is... by blue_cowdawg

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