According to your definition, neither broccoli or cauliflower would be vegetables either. Anyone with any sense considers both of them vegetables.
In case you haven’t ever actually grown your own, they’re both essentially masses of un-bloomed flowers. Like a day before they bloom. If you leave them just a day too long, you end up with a mass of tiny yellow flowers.
Thank you for the information, I will investigate duck eggs. I must admit I am a little afraid to try a challenge because of the severity of the symptoms.
I believe what you’re referring to is the food we know as Smoked Salmon. It is indeed an excellent breakfast food. 
In a food thread, the nitpickery about botanical definitions is a big load of bollocks. Never mind the fact that there *isn’t * a formal definition of ‘vegetable’ in the same sense there is one for ‘fruit’.
In a culinary context, lots of ‘vegetables’ are actually the fruiting body of a plant (or indeed the fruiting body of something that isn’t even closely related to plants - mushrooms). Maybe half, or more than half, of the things in the veg section of the supermarket.
And there are one or two things used as ‘fruit’ (that is, served in a sweet/dessert context) that are not the fruiting body of a plant - for example, Rhubarb, Jicama, Lotus root, Mint.
Huh, I saw that one and thought “hey, it looks like migas, made with egg”*. According to the articles, it pretty much is that. Cool, I always find it interesting when different cultures come up with very similar foods.
Oh yeah, fitfit, that’s right. Ethiopian fitfit is a most excellent breakfast. It’s leftover *injera *shredded and then fried in nit’er kibbe (spiced clarified butter) and seasoned with plenty of berbere spice blend. Then served with a great big scoop of yogurt in the middle of it and extra berbere. It will blow your mind how delicious it is. I gotta make some more. The only thing is injera is such a pain to make. If you don’t have *injera *and you’re jonesing for fitfit, you can make some very simple unleavened flatbread (kitcha) and use that. But *injera *is far better for fitfit.
It is interesting when that happens. I think a lot of the time, it’s creativity driven by scarcity or poverty. Migas seems like a dish conceived to feed a family with something satisfying, meaty, and high-energy, but starting with a small amount of fatty meat, and a lot of leftover bread.
Yeah, the versions that come up in that link mostly involve meat, but I’ve also seen versions where the complement was red grapes, or chopped up oranges, or vegetables… and their full name when the complement is meat is migas de pastor, shepherd’s crumbs. The name explains the origin.
I first encountered it in a little restaurant in Albarracin - it was dressed with grapes, but had bits of chorizo and crisp-fried fatty pork belly in it (the fat rendered out of both of these was presumably the basis for frying the crumbs) - I’m guessing this was probably a bit richer than the peasant origins of the dish. I really enjoyed it.
Me, never heard the cross-language verb, but I’ve never had a shochet as an Uncle.
And as usual I’m honestly impressed with Chronos’s knowledge of halacha and liturgical customs.
Can’t tell if serious.
But on the offchance, would that be a nitpick that it’s not a vegetable like a carrot is a vegetable?
Because if so, we might as well acknowledge that a potato isn’t the same kind of anatomical structure as a carrot; carrots are roots; potatoes are stem tubers.
Canadians eat perogies for breakfast?
huh, here in Texas, migas is eggs scrambled with tortilla chips, with onion, jalapeno, and tomato, topped with cheese and salsa.
Rice porridge cooked with leafy greens (sometimes with a bit of dried beef if you want to get fancy) is a common breakfast food in Madagascar. Indian flatbreads, often eaten for breakfast, not uncommonly incorporate a bit of leafy greens in the dough.
I don’t think that the Indian specifically “breakfast” foods are typically heavy on vegetables (they of course aren’t heavy on meats either), but as noted in a lot of cultures the division between breakfast food and non-breakfast food isn’t as sharp as it is in American and English cultures.
Leo Bloom, I may be more knowledgeable than most about Jewish customs, but that wasn’t knowledge; that was a guess that turned out to be correct. Mostly because I couldn’t imagine what else a Jew would need to learn to do to chickens. Google Translate wasn’t much help, because it apparently thinks that “shekt” is already English, and so translated it as “shekt”.
A carrot isn’t technically a vegetable, either. It’s actually a root.
(and at this point you should be able to determine exactly how serious I am)
What’d he ever do to you?
Those are fenugreek leaves. It’s called methi paratha. You can stuff parathas with all kinds of things. I make 'em with garlic. If you use green onions, it becomes a Chinese congyoubing.
Tricky, eh?
There is nothing wrong with fish for breakfast.
Stuff like broccoli and brussels sprouts on a breakfast plate is just…wrong. If you want to sneak a little into my omelet (as long as there’s meat in there too), well alright then.
I think I’ve eaten sprouts for breakfast on Boxing Day once, mostly for comedy value.