Comments on: the REAL breakfast of champions http://www.fortheloveofgarlic.com/2009/07/the-real-breakfast-of-champions/ from our kitchen to yours Tue, 20 Dec 2011 00:26:32 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: erin_NJ http://www.fortheloveofgarlic.com/2009/07/the-real-breakfast-of-champions/comment-page-1/#comment-878 erin_NJ Tue, 21 Jul 2009 21:24:43 +0000 http://www.fortheloveofgarlic.com/?p=643#comment-878 Haha, I'll have to follow this to the letter next time I make migas...now that I know that I could be smited (smote?) by El Pato! Haha, I’ll have to follow this to the letter next time I make migas…now that I know that I could be smited (smote?) by El Pato!

]]> By: mike_NJ http://www.fortheloveofgarlic.com/2009/07/the-real-breakfast-of-champions/comment-page-1/#comment-868 mike_NJ Wed, 08 Jul 2009 11:26:17 +0000 http://www.fortheloveofgarlic.com/?p=643#comment-868 Ohhh yes.. Migas has been one of my favorite meals that Erin has introduced to me. Eggs and chips wrapped up in a tortilla with salsa.. how can you go wrong. Because of this post, I think i'm going to hit the corner Bodega for chips. Thanks! Ohhh yes.. Migas has been one of my favorite meals that Erin has introduced to me. Eggs and chips wrapped up in a tortilla with salsa.. how can you go wrong.

Because of this post, I think i’m going to hit the corner Bodega for chips. Thanks!

]]> By: Ryan http://www.fortheloveofgarlic.com/2009/07/the-real-breakfast-of-champions/comment-page-1/#comment-867 Ryan Tue, 07 Jul 2009 05:02:34 +0000 http://www.fortheloveofgarlic.com/?p=643#comment-867 I find that migas is a good way of using stale corn tortillas as well (that's usually the inspiration for the meal). When frying the tortillas, I'll saute some onions first, then remove them and crank up the heat for the frying for a little extra flavor. Then I'll mortar & pestle some salt (to make fine salt/pickling salt/popcorn salt) and toss it on the to fried squares, which makes all the difference. I'll have to try your cooking method -- to avoid the mush I always just cooked everything separately and combined to serve. I find that migas is a good way of using stale corn tortillas as well (that’s usually the inspiration for the meal). When frying the tortillas, I’ll saute some onions first, then remove them and crank up the heat for the frying for a little extra flavor. Then I’ll mortar & pestle some salt (to make fine salt/pickling salt/popcorn salt) and toss it on the to fried squares, which makes all the difference.

I’ll have to try your cooking method — to avoid the mush I always just cooked everything separately and combined to serve.

]]> By: Kathy Hook http://www.fortheloveofgarlic.com/2009/07/the-real-breakfast-of-champions/comment-page-1/#comment-865 Kathy Hook Mon, 06 Jul 2009 12:31:06 +0000 http://www.fortheloveofgarlic.com/?p=643#comment-865 Yummy photos and great directions! Can I request some for next weekend? Question; have you made these for Denverite's and do they like them? Yummy photos and great directions! Can I request some for next weekend? Question; have you made these for Denverite’s and do they like them?

]]> By: john_houston http://www.fortheloveofgarlic.com/2009/07/the-real-breakfast-of-champions/comment-page-1/#comment-863 john_houston Sun, 05 Jul 2009 19:45:29 +0000 http://www.fortheloveofgarlic.com/?p=643#comment-863 Very nice! I always try to improve migas by adding ingredients but in truth, its elegance is what makes the dish so remarkable. You're right about the timing of chip addition. To soon and you have revulsion instead of the desired textural contrast of smooth and crunch. Very nice! I always try to improve migas by adding ingredients but in truth, its elegance is what makes the dish so remarkable. You’re right about the timing of chip addition. To soon and you have revulsion instead of the desired textural contrast of smooth and crunch.

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