“Breakfast is a vector space. You can place pancakes, crepes, and scrambled eggs on a simplex where the variables are the ratios between milk, eggs, and flour. We have explored too little of this manifold. More breakfasts can exist than we have known.”
https://moultano.wordpress.com/2026/02/22/the-hunt-for-dark-breakfast/
@mjd Recent examples:
1. Steel-cut oats cooked in water with seeds and berries and dried fruit
2. Whole legumes (bengal gram, white/black soya, horse gram) pressure-cooked and tempered with onions and some spices
3. Cracked whole wheat or roasted buckwheat, likewise
4. Sorghum flakes, cooked with onions and peas and curry leaves and stuff
5. Something conceptually (but not at all culturally) similar to (4), but made with tapioca pearls
6. Dosas of different kinds made with ground millets and lentils, some with onions/garlic/tomatoes/ginger/etc.
7. Upma made from semolina flour with vegetables
8. Steamed bananas of a specific variety from south India (nendrapazham)
9. Puttu-kadala, a steamed cylinder of coarse-ground substrate (traditionally rice, but we make it with other stuff) with coconut, served with a curry made with bengal gram
10. Pancakes made from besan (bengal gram flour) and water with chopped-up onions and chillies and vegetables
Some of these things sidle up close to the "flour" corner, I suppose.
Mark Dominus
Abhijit Menon-Sen