this post was submitted on 08 Jul 2024
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Its still weird to me how English breakfast is (that much of) a thing.
Like a couple of centuries ago for the difference in the sheer standard of living, sure, maybe at that point it was luxurious in terms of ingredients alone, ... but still?
It's because the alternative is "continental breakfast" which consists of a few slices of warm ham, tiny slices of bread and a bunch of fruit that's already on the turn.
That's why I'm sticking with alpine/Austrian breakfast: Real bread (Google "Schwarzbrot"), real cereals (a mix of oats, dried fruits and nuts, with hot milk) or Sterz (a breakfast made from ground maize, couldn't find a translation) with apples and raisins. Depends on how much time I have and what I'm doing on that day (before a long hike or a long day of skiing Sterz is the best).
I think Polenta is internationally more well known. Sterz is similar to Polenta.
Good point. They're the same, the difference lies in how you continue after cooking it.