0_Wizard
I love to make breakfast. It's the most important meal of the day.
While breakfast is commonly referred to as "the most important meal of the day", particularly for children, some epidemiological research indicates that having breakfast high in rapidly available carbohydrates increases the risk of metabolic syndrome.
chosen_Breakfast_0
Breakfast
chosen_topic_0_Breakfast
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
History of breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century. It was not until the 15th century that “breakfast” came into use in written English to describe a morning meal, which literally means to break the fasting period of the prior night; in Old English the term was "morgenmete" meaning "morning meal." From archeological evidence at Neolithic sites we know that there was an early reliance on cereal grains once agriculture had begun.
Meal
A meal is an eating occasion that takes place at a certain time and includes prepared food, or the food eaten on that occasion. The names used for specific meals in English vary greatly, depending on the speaker's culture, the time of day, or the size of the meal. Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays. A meal is different from a snack in that meals are generally larger, more varied, and more filling than snacks.
School meal
A school meal or school lunch (also known as hot lunch, a school dinner, or school breakfast) is a meal provided to students at school, typically in the middle or beginning of the school day. Countries all over the world have various kinds of school meal programs. Millions of children from all standards and grades get their meals at their respective schools every day. School meals provide high-energy food with high nutritional values either free, or at economical rates. The benefits of school meals vary from country to country. While in developed countries the school meal is a source of nutritious meals, in developing countries it is an incentive to send children to school and continue their education.
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Italian meal structure
Italian meal structure is similar to most other European ones, consisting of breakfast, lunch, and supper. Late-morning and mid-afternoon snacks, called "merenda" (plural "merende"), are also often included in this meal structure. Italians also commonly divide a celebratory meal into several different courses. Italian breakfast ("prima colazione") consists of "caffè latte" (hot coffee with milk) or coffee with bread or rolls, butter and jam. A cookie-like rusk hard bread, called "fette biscottate", and cookies are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
1_Apprentice
Me too! My favorite to make is french toast. What is your favorite?
0_Wizard
I really like to make avocado toast. So creamy and yummy!
Avocado toast is a type of open sandwich made with mashed avocado and salt, pepper, and citrus juice on toast.
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Avocado toast
partner_4_Avocado_toast
Avocado toast
Avocado toast is a type of open sandwich made with mashed avocado and salt, pepper, and citrus juice on toast. Many other ingredients may be used, such as poached eggs, salmon, strawberries, garlic, tomatoes, capers, onions and feta. In areas where avocados are abundant such as Mexico, Chile, and Australia, people have eaten avocado with corn tortillas or toast for many years. In the San Francisco Bay Area, people have been eating avocado toast since at least 1885. In 1915, the California Avocado Association described serving small squares of avocado toast as a hors d'oeuvre. According to "The Washington Post", it was believed that chef Bill Granger - based in Sydney, Australia - may have been the first person to put avocado toast on his café menu in 1993.
Avocado
The avocado ("Persea americana") is a tree, long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae. Recent archaeological research produced evidence that the avocado was present in Peru as long as 8,000 to 15,000 years ago. Avocado (also alligator pear) refers to the tree's fruit, which is botanically a large berry containing a single large seed. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical.
List of Kamen Rider OOO characters
This is a list of characters of the 2010-2011 Japanese tokusatsu series "Kamen Rider OOO". is a young man desire to helps others while traveling. When he falls asleep during his part-time job at the museum, Eiji unwittingly becomes entangled in the chain of events that occurred after the Greeed were released and gains the ability to become to fight them. Eiji Hino is portrayed by . is the bird-type Greeed, a dishonest wildcard who sees people for their flaws and is at odds with the other Greeed. Ankh also believes that he has the right to get whatever he wants and detests having to give something away.
Yummy Fur (comics)
Yummy Fur (1983–1994) was a comic book by Canadian cartoonist Chester Brown. It contained a number of different comics stories which dealt with a wide variety of subjects. Its often-controversial content led to one printer and one distributor refusing to handle it. Some of Brown's best-known comics were first published in "Yummy Fur", including the surreal, taboo-breaking "Ed the Happy Clown" and the comics from his autobiographical period, which included the graphic novels "The Playboy" and "I Never Liked You". Also notable were the eccentric gospel adaptations that ran in most issues. The series and its collected volumes have won a number of awards, and have had a lasting influence on the world of alternative comics.
Ed the Happy Clown
Ed the Happy Clown is a graphic novel by Canadian cartoonist Chester Brown. Its title character is a large-headed, childlike children's clown who undergoes one horrifying affliction after another. The story is a dark, humorous mix of genres and features scatological humour, sex, body horror, extreme graphic violence, and blasphemous religious imagery. Central to the plot are a man who cannot stop defecating; the head of a miniature, other-dimensional Ronald Reagan attached to the head of Ed's penis; and a female vampire who seeks revenge on her adulterous lover who had murdered her to escape his sins.
Florida Lime &amp; Avocado Growers, Inc. v. Paul
Florida Lime & Avocado Growers, Inc. v. Paul, 373 U.S. 132 (1963), was a 1963 decision of the United States Supreme Court in which the Court declined to invalidate a California law that imposed minimum fat content standards on avocados sold in the state, including those imported from other states. The law prohibited the sale of avocados that did not contain at least 8% oil by weight. Florida, a major avocado producer, employed, for wholesale marketing purposes, a federal standard unrelated to oil content. Most Florida avocados that were marketable at home failed to meet the California standard, because they were a different variety from those sold in California, with a lower fat content.
Avocado cake
Avocado cake is a cake prepared using avocado as a primary ingredient, together with other typical cake ingredients. The avocados can be mashed, and may be used as an ingredient in cake batter, in cake toppings and alone atop a cake. Cake variations include raw avocado cake, avocado brownies and avocado cheesecake. Raw, uncooked versions of avocado cake can be high in vitamin E and essential fatty acids, which are derived from avocado. Avocado-based cake toppings include avocado fool and avocado crazy. Avocado is a main ingredient in avocado cake, along with other typical cake ingredients. Various varieties of avocados can be used.
1_Apprentice
That's sooo good. I can eat avocado on many things
0_Wizard
I really like it with a poached egg on top!
Many other ingredients may be used, such as poached eggs, salmon, strawberries, garlic, tomatoes, capers, onions and feta.
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Avocado toast
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Poached egg
A poached egg is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid. This method of preparation is favored for delicate foods that could be damaged by cooking at higher temperatures such as the boiling point of water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining. Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.
List of Atomic Betty characters
This is a list of characters from the animated television series "Atomic Betty". Betty Barrett (Tajja Isen) is the main protagonist of the series. On Earth, to most of her friends and family, she is a twelve-year-old typical middle school student who is highly athletic and loves almost every sport she tries. She also enjoys visiting her grandmother, daydreaming about living in the galaxy, singing in her band, goofing off, and hanging out with her friends. She is not afraid to speak her mind, either, and dislikes any form of bullying, snobbery, and injustice. However, when there is trouble in deep space, she captains her own star-cruiser as Atomic Betty, a famously powerful and beautiful female Galactic Guardian and defender of the cosmos.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Morris Minor
The Morris Minor is a British car that debuted at the Earls Court Motor Show, London, on 20 September 1948. Designed under the leadership of Alec Issigonis, more than 1.3 million were manufactured between 1948 and 1972 in three series: the MM (1948 to 1953), the Series II (1952 to 1956) and finally the 1000 series (1956 to 1971). Initially available as a two-door saloon and tourer (convertible), the range was expanded to include a four-door saloon in 1950, a wood-framed estate (the Traveller) from October 1953 and panel van and pick-up truck variants from May 1953. It was the first British car to sell over one million units and is considered a classic example of automotive design, as well as typifying "Englishness".
Poole's Cavern
Poole's Cavern or Poole's Hole is a two-million-year-old natural limestone cave on the edge of Buxton in the Peak District, in the county of Derbyshire, England. Pooles Cavern forms part of the Wye system, and has been designated a Site of Special Scientific Interest. The name derives from an outlaw, Poole, who reputedly used the cave as a lair and a base to rob travellers in the fifteenth century. Archeological explorations in 1981 and 1983 have suggested that the cave was occupied from the Bronze Age. Some of the finds have been interpreted as suggesting that one of the chambers was used for religious purposes by Romano-Britons; an alternative explanation is that the cave was a metal-workers' workshop.
Limnanthes douglasii
Limnanthes douglasii is a species of annual flowering plant in the family Limnanthaceae (meadowfoam) commonly known as Douglas' meadowfoam or poached egg plant. It is native to California and Oregon, where it grows in wet, grassy habitat, such as vernal pools and spring meadows. It can grow in poorly drained clay soils. The plant was collected by the Scottish explorer and botanist David Douglas, who worked on the west coast of America in the 1820s. The plant usually bears white flowers with yellow centers, hence the name "poached egg plant", but flower color can vary across subspecies. It is a popular ornamental plant.
I Really Like You
"I Really Like You" is a song recorded by Canadian singer Carly Rae Jepsen for her third studio album, "Emotion" (2015). It was written by Jepsen, Jacob Kasher Hindlin, Peter Svensson, Steve DaMar, and produced by Svensson. The song was released as the album's lead single on 2 March 2015. "I Really Like You" peaked at number fourteen on the Canadian Hot 100. Internationally, the song peaked within the top ten of the charts in Czech Republic, Denmark, Finland, Japan, the Republic of Ireland, South Africa and the United Kingdom, while peaking within the top twenty of the charts in Austria, Germany, Slovakia, and Switzerland.
1_Apprentice
That sound amazing. I really want an egg poacher, I'm not great at doing it myself
0_Wizard
You've just got to practice gently sliding the raw egg into the water. Also you need to stir the water.
The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius and cooked until the egg white has mostly solidified, but the yolk remains soft.
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Poached egg
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Steak tartare
Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. Although less common than the completely raw variety, there is a version served in France of steak tartare called "tartare aller-retour". It is a mound of mostly raw steak tartare that is lightly seared on one side of the patty. The name is a shortening of the original ""à la tartare"" or "served with tartar sauce", a dish popular in the 19th and early 20th centuries.
Tamago kake gohan
, or Tamago gohan for short (also abbreviated as the Latin letters TKG) is a popular Japanese breakfast food consisting of cooked rice topped or mixed with raw egg and soy sauce. Tamago kake gohan, popularly abbreviated TKG, is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. Beaten eggs are sometimes used, as are non-beaten. Sometimes only the yolk of the egg is used. The dish is known in Japan as "tamago kake gohan" (gohan means rice or food and kake means "splashed" or "dashed"), "tamago kake meshi" (meshi means rice or food), "tamago gohan", or simply "tamago kake".
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Thai cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Helen Parsons
Helen Tracy Parsons (March 26, 1886 – December 30, 1977) was an American biochemist and nutritionist chiefly known for her early work in vitamin B. Parsons developed an interest in biochemistry and nutrition at the University of Wisconsin-Madision, where she was a graduate student under Elmer McCollum. Parsons spent most of her own scientific career at the University of Wisconsin-Madison in their Home Economics department. After her retirement, she was named a fellow of the American Institute of Nutrition (AIN) in 1959, one of only three women to be so honored. Parsons is well known for her early work on eggs, which was critical to the discovery of biotin and avidin in 1940.