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Coming home

It’s been quite a long journey but we have arrived. Awarding ourselves with a day of sheer laziness I finally have the opportunity to post an update. Twenty straight hours of travel is a lot to ask from anybody but especially a three-year-old. I have returned to my home with the wife and son for my brother’s wedding in Ohio. From Manila we flew to Tokyo, then to Chicago and finally Columbus.

Flying All Nippon Airlines and then connecting to a United fight it really showcases the embarrassment that our American-based airlines have become. The Asian airlines have surprisingly decent food and many have improved their amenities like WiFi and chargers for your gadgets (Philippine Airlines notwithstanding). Unlike the flying gulag that is United Airlines, the flight crew even treats you with a small measure of dignity.

On the left, United rounds out this dining experience with flimsy plastic cutlery and a wobbly tray. Japan Airlines on the right, stolen from my friend Charles.

The good news is there is good ramen to be had in Narita in Tokyo. I’ve taken a number of flight connecting in Narita since becoming a slave to Star Alliance frequent flyer miles and have risked missing a flight to fill my belly with good ramen before boarding a hellish United flight.

Dan Dan Noodles, yumm..

About eight hours into our flight we were awakened with this meal to warm our souls.

I can see your wiener

You can see why I needed to redeem my soul with a good all-American artery-clogging jet lag breakfast the morning after we finally arrived. Living in Asia I often feel a little bit potato-deprived.

4 a.m. jet lag breakfast

I love cast iron cookware a whole lot. This Dutch oven I used is a beautifully utilitarian piece of cookware once it achieves its height of proper seasoning. It was really simple to make with whatever I found in the fridge, but for the benefit of those who might want to recreate it here the recipe.

For the home fries:

4-6 russet potatoes, small dice

1 medium onion, diced

3 cloves garlic, minced

dried thyme

For the toppings:

1/2 pound bulk breakfast sausage

1/4 lb shredded cheddar

5 slices tomato

5 eggs

oil

salt and pepper

Preheat oven to 375 degrees fahrenheit.

Start by cooking your bulk sausage in the pan on medium high heat until it’s browned. Remove the meat, leaving the fat in the pan and reserve the meat for later. Now throw in your potatoes and fry on high heat stirring or tossing continuously until the potatoes begin to brown. Season with salt and pepper. Next add the onions, garlic and dried thyme.  Next add onions, garlic and dried thyme and lower heat. Cook until onions are translucent.

Then you will form a nice thick bed to layer the rest of your toppings. First add the sausage and top with shredded cheese followed by the tomato slices. Season the tomatoes with salt and pepper. Shape your base so that it creates a nest for the raw eggs to rest in without spilling out. Add the eggs all the way around and pop it in the oven. Finally season your eggs and bake until the egg whites are cooked.

 

 

 

 

 

 

 

Comments

  1. This is the first time I’ve been to your site. Thanks for sharing more information.

  2. N says:

    backreading like no one’s business. thoroughly enjoyed reading your blog. would you happen to have a good recipe for breakfast sausage?

    Cheers!

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