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The only non-Asian breakfast I’m truly passionate about is a ham and cheese quiche
This American grocery quiche I got was made with oil instead of butter. So it didn’t taste as good as a proper quiche.
But at least it was a quiche. I think most American food can be improved with much more butter.
I go to a French place for Parisian sandwiches in SF coz it’s the only place that will give me a sandwich with a two inch slab of butter as the lord intended.
I deeply disagree with the dietary fatphobia and preference for sugar here
I remember when I first moved here I was shocked to see that there were shelves and shelves of low or no fat milk but maybe only 1 terrible whole fat milk.
That is opposite to what I am used to.
You can get tubs of yogurt with eye watering amounts of sugar but it’s not as easy to get a plain whole fat one. I do not like this.
@skinnylatte my “Americanized” breakfast I love is donuts
I'm with you. The sugar is the problem not the fat
@skinnylatte yeah the 80s and 90s diet culture did a real number on our food
A good jambon beurre is proof that God loves us and wants us to be happy.
@skinnylatte I feel like Strauss whole milk is pretty good, in the glass bottles
@philnelson yeah that’s what I started getting then I switched to Alexandre grass fed 6% fed. That’s much closer to the taste of milk I like.
Also the only two brands that don’t make me sick. I’m not lactose intolerant anywhere else but there is something about most other American milk that makes me sick.
@skinnylatte @philnelson Just popping in to say thank you for this - had no idea there was 6% milk out there! So good and creamy, what a nice treat - got a bottle last week and we've really been enjoying it. Thanks for the heads-up!
@skinnylatte my wife tells me that the first time her immigrant family tried skim milk they thought it had gone bad. I think they bought it because that's what all the other families they new in America used. I think my mom still buys skim milk, and margarine instead of real butter. The margarine kills me because she loves baking dinner rolls and they're really good but margarine is so bad. 
@tedmielczarek haha do they also react badly to a lot of American milk? Many of my immigrant friends (and myself) aren’t lactose intolerant anywhere else but most US milk makes us sick. I’ve narrowed it down to the type of cow / protein or maybe violent rejection of hormones, so as long as I stick with those specific brands im fine
@skinnylatte she has also described that phenomenon! The next time we are in SF we'll have to meet up so you two can chat. I feel like I'm constantly telling her about things you post, I think you two would really get along. That might have something to do with her also being a queer autistic Asian immigrant…
@tedmielczarek yessssssss
Come to the aquarium too!
@skinnylatte @tedmielczarek I've found that I can usually tolerate non-homogenized milk, perhaps that's the difference?
@skinnylatte whole milk is making a comeback I feel
@skinnylatte it is SO HARD to find plain whole milk yogurt at a regular grocery store!
@skinnylatte this victory of the sugar lobby in the late 1960s to blame obesity on fats rather than sugars might be one of the biggest public health scandals ever actually... https://www.npr.org/sections/thetwo-way/2016/09/13/493739074/50-years-ago-sugar-industry-quietly-paid-scientists-to-point-blame-at-fat
Nothin beats full fat 10% yoghurt, Bulgarian, Greek or Turkish style!
OK, creme double, may be…
@coastgnu those and then Devonshire clotted cream.
@skinnylatte
, on Scones, with Strawberry Jam!
Yummie!!
@skinnylatte Gotta sell that corn syrup.
I’ve a friend who grew up on skim milk, and when they discovered the real thing was pretty pissed that they’d never been allowed it before. Never go back.
@skinnylatte
When I did a lot of yoghurt making I found out even full fat milk didn't set as well as Jersey Milk, which has more fat and is a different kind of milk protein (A2 vs A1). What makes the difference in yoghurt I am not sure about but I suspect the fat content.
https://en.m.wikipedia.org/wiki/A2_milk
https://hollandjersey.com/en/faq-items/hebben-jullie-ook-a2-melk-wat-is-a2-melk/
@skinnylatte my mom bakes beautiful pies but for some reason she only uses crisco in her crust–no butter–so the crusts are wonderfully flaky but flavorless. Until I was fully an adult I thought I didn't like pie crust. Turns out I just don't like *bland* pie crust.
@skinnylatte I will always remember the sandwich my French "mother" made when I was on a school exchange in high school (age 15): a huge swath of butter on a baguette, then meat and cheese (etc.). Best sando ever.
The thought of oil instead of butter in the quiche makes me twitch. Fat is not the enemy: imo portion size is (and sugar/sweeteners). I lost a bunch of weight in the past 8 months eating (healthy) full fat foods, but weighing portions.
@LeslieBurns oooh yes. Sounds amazing. I’ve been able to get more such sandwiches where I live so that makes me happy.
@skinnylatte @LeslieBurns i know at least one language whose word for sandwich is literally "butter bread", бутерброд
it was so weird moving to the west and seeing dry ass, uncondimented sandwiches and the almost complete absence of open-face sandwiches.
@skinnylatte everything can be improved with a little more butter ;)
there’s a danish saying (which i can’t quite remember in danish, and may be something insular to extended family) - but when something is good and you tell someone, they reply (with with a cheeky expression) “it’s the butter that does it”
@skinnylatte In my opinion it’s not even a sandwich if it doesn’t have butter (or, at a pinch, margarine). The first time I had a dry, nasty American “sandwich-like food object” I went back to complain and they looked at me like I had 2 heads.
@pmonks I’ve had a lot of objection to butter in sandwiches which I truly do not understand.
I also don’t really want to eat a sandwich the size of my head, so I guess I should start thinking about American sandwiches as a different type of food
@skinnylatte 100%. Like a “ham sandwich” should be bread, butter, and ham, not an entire deli case of other meats and cheeses, topped off with an entire salad bar!!
@pmonks hahaha perfect description
It drives me crazy too when people say only saigon sandwich is a legit good banh mi in the tenderloin. It’s fine but I think most Americans like it because it is 4x larger than it should be. If you’re ever in the area, Bo&Beurre has an excellent smaller banh mi with top shelf quality ingredients.
@skinnylatte We’ve been enjoying Tanglad banh mi recently, and they’re very reasonably sized (i.e. normal).
@pmonks tanglad is pretty good for the Castro hehe. One of the few decent places to eat other than Tacos el Tucan
@skinnylatte All of my favorite recipes start with "melt a stick of butter in a pan" 
@Wyatt_H_Knott mine too!
My brother was a sous-chef in an Michelin rated restaurant in Hamburg and he once told me there are three basements of french cousine, 'First it's butter, than more butter and as last butter!'
@skinnylatte I also disagree with fatophobia and articulate sweeteners.
@skinnylatte It's all due to marketing and the sugar industry trying to divert blame for obesity and disease from sugar onto fat. It means a lot of American foods are too sweet and have that oily feel in your mouth that comes from using hydrolyzed oil instead of butter. What even is the point of a croissant that's not made with butter? One nice thing about Montreal is how many great French bakers we have who either immigrated here or trained in France.
@teajaygrey people like Tartine coz it was the first popular ‘good bread’ in SF. I find it overpriced and mediocre, but I am used to better bread. They’re also anti union and I can’t stand the guy. Their fans like em a lot.
I don’t think they use enough butter (I go to a French place for this beautiful smell)
@skinnylatte I now want to make a ham and cheese omelette.
@winterknight1337 also a fave
@skinnylatte temporarily embarrassed steamed egg?
@atsuzaki @secretasianman oh is that why I like it? Probably
@secretasianman @skinnylatte anyways i am an ardent enjoyer of specifically little T bakery's daily special quiche
@skinnylatte How do you feel about broccoli & cheese? (I've also had broccoli rabe and cheese, and that was amazing but it's much harder to find)
@SRLevine I like those if they’re super grilled to the point of charred
@skinnylatte Like grill before you put it in the quiche?
@SRLevine oh, I mean broccoli on its own I prefer it grilled to the point of charred. I haven’t tried it in a quiche so I’m not sure how I might do that. I do vastly prefer ham quiches over say, spinach ones tho, but maybe broccoli has the extra crunch.