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  1. Hi everyone! Before I get to the point here, i just want to introduce myself. I'm Hillary, a suburban mom/veterinarian/person-who-eats, and former avid poster to the phl.food newsgroup. I know some of you around here "know" me from there (not to mention my former incarnation as a support person at a local ISP) (Hi Holly! Hi Sandy! Hi Andrew!). Anyway, I just joined egullet, and have been reading up a bit (I'm now suddenly DYING to go to the Sansom St Oyster House, and I actually poured myself a glass of limoncello before sitting down to write this, if you can believe that...), and I figured, well, I'm never one to wait around, I'll just dive right in. So. Maybe you kind folks can help me out with what's been a continuing problem...where to go on Sunday morning for an early breakfast with the kids (who are 5 mos, 2.5 yrs, and 4.5 yrs old!)?? For the past oh, 4.5 years, we've been going to Ruby's Diner in Ardmore, the 401 Diner in Conshohocken, or the Ardmore Station Cafe in Ardmore. Ruby's and ASC get extra points from my son, because he can see the trains from there. But I can not tell you how sick (and tired) I am of this food. Oy. I really really REALLY really really want to go somewhere else for a change on a Sunday morning. When we go out, it's usually early - like, 8, 8:30 early, although if we go farther afield from our Lafayette Hill home, we could certainly end up arriving later - and we usually go with my parents-in-law, making us a total of 7 people (well, 4 adults, 2 children, and 1 infant). So. Any ideas where we could try that is casual, would take a party this size, be kid-friendly and serve food that picky eaters will eat (pancakes, fruit, waffles, bagels, etc), while perhaps having something for the more adventurous to go for as well? I mean, my husband and I love Carman's, but the kids would just about die there. :)
  2. Original Pancake House Fort Lee Town Center 201-585-0905 also: 817 Bloomfield Ave. West Caldwell, New Jersey 07006 973-575-9161 831 Route 10 East Whippany, New Jersey 07981 973-515-8552 Some of you may remember that about four years ago, there was briefly an Original Pancake House in Paramus, which closed due to bad management. This was considered to be a tragedy by those of us who love the food at this chain, hoping that some day, we'd all be able to get our Eggs Micheal and Apple Pancakes again. Well, as it happens, that wish has come true -- the Rentzis family, who owns two other Original Pancake House locations (Whippany and West Caldwell) , and have been involved in the franchise for over 13 years, have now secured the rights to all the franchises in New Jersey and have opened a Fort Lee location in the Fort Lee Town Center, off Palisade Ave in the same strip mall as Borders. (EDIT: Thanks Hank.) The new location has been open about a month, and I'm happy to say the food is just as good as I remember -- here's a (bad) cell phone pic of their signature Apple Pancake: In addition to the Apple Pancake, Rachel had a grilled chicken crepe special (think chicken fajitas stuffed inside a crepe with cheese, topped with salsa) and I had the Eggs Michael, which is like an Eggs Benedict except that its a mushroom cream sauce, over sausage patties served with thin and crispy potato pancakes. I'm glad as hell they are back.
  3. Any suggestions for terrific pancakes-the kind where your fork cuts through them like butter, rather than the kind that you have to really saw through? I've long given up finding good ones in a restaurant (with one northern California exception) but with 4 weeks left on our kitchen remodel, I'm really dying for a 'cake.
  4. Lo-Lo's Fried Chicken and Waffles is the best fried chicken and waffles in Phoenix and some of the best that I have ever had. Larry White(Lo-Lo) is the grandson of the owner of Mrs. White's Golden Rule Cafe in Phoenix. Larry gets his food right-chicken, waffles, homefries, mac and cheese, catfish, grits, red velvet cake etc. Larry (Lo-Lo) White-Fried Chicken Maestro There are many options at Lo-Lo's, but this is the namesake. The waffles are delicious and the chicken is ......divine! A few squirts of hot sauce does not hurt either-depending where you put it The platter comes with 3 pieces of chicken, 2 sides and cornbread. pictured beans over rice and homefries Cheesy Grits-yum Mac and Cheese-please. Cheesy Eggs 10 West Yuma St. Phoenix, AZ 85003 (just 2 blks. south of Buckeye Rd. & west of Central Ave.) Catering & Delivery Available Still closed on Mondays Tuesday - Thursday 10arn to 7prn Fridays 10arn to 2arn Saturday 10arn to 7prn Sunday 10arn to 5prn 602-340-1304 I think the Fried Chicken at Horny Toad in Cave Creek is good, but Lo-Lo's wears the crown in town. I have brought many people to Lo-Lo's and always leave happy. . He is located at 10 west yuma which is 2 blocks south of Buckeye just off Central. Good Eating, Molto E
  5. Hello, people! Thanks to the detailed and heartfelt reviews of you Egulleters, my wife and I will be celebrating our anniversary this weekend at Perigee, Splendido, and Rodney's Oyster Bar. The one factor we've overlooked is where to head for our breakfasts! Any suggestions will be most appreciated. -Herbie PS Detailed reports with pictures will follow our adventures!
  6. I'm looking for somewhere great for breakfast in Paris. I don't mind where in the city it is - have metro, will travel - but I'd like a great breakfast that will see me through until at least a mid-morning snack. I'm not staying in Paris, I'm just there for the day and will be flying into CdG. I'm more interested in focusing on great croissant or similar, rather than a cooked breakfast (which I understand isn't very French anyway??) and somewhere where I can sit down, rather where I'm forced to take it away.
  7. I'm meeting a friend for brunch at noon this Sunday. I suggested the Tabard Inn - which makes their own doughnuts (!), but it turns out they're all booked up. Any suggestions on where to get a great breakfast for under $20/person? And that's not too crazed at that time on a weekend? There are a few places that do brunch but not sure how good they are: Old Ebbitt Grill - Downtown Cafe Deluxe - Cleveland Park The old standbys - I'd rather go someplace new: Teaism - Penn Quarter South Austin Grill - Old Town Alexandria Evening Star - Del Ray
  8. I know that there's already a thread on Breakfast Downtown; however, I'd like to broaden the scope of this question to include restaurants outside of the downtown core. What are your preferred venues for morning fare? Granted, this question can be answered on a number of different levels. Best place for muffins or cinnamon buns and coffee, best place for homestyle bacon and eggs or food of that ilk, best chi-chi gourmet breakfast... I'd like you to proffer them all. This question was prompted by the Mouse family's brunch today at Paul's Place on Granville Street. Having heard rave reviews about their omelettes, we decided to give them a try. End result? Meh. Okay, but certainly not great. Ian and I each had omelettes filled with smoked salmon, asparagus, brie and mushrooms. They seemed to lack a certain lightness of being; instead, they were greasy with the eggs being flat instead of light and fluffy. The pancake that came as part of Noah's breakfast was about the same consistency as the eggs: greasy and flat. I much prefer the omelettes served by Francois Godbout and crew at Seb's Market Cafe as sampled during breakfast on Friday with Vancouver Lee and Peppermint Tea. Imaginative fillings, simple and not overwrought. My favourite is the shiitake mushroom and roasted garlic omelette, followed closely by the strawberry and camembert cheese; next on my list to try is the bacon and caramelized apple. Ian's dish of choice is usually their banana-bread french toast, and Noah and I especially love their flavourful turkey sausages. Omelettes and most breakfasts are served with homestyle potatoes, toast made from house-baked bread, house-made preserves and a rather generous helping of fruit. Friday's fruit selection included starfruit, canteloupe, dragon fruit and strawberries. Good old-fashioned grease fest? The Tomahawk Restaurant in North Van. Yukon-style bacon. Need I say more? Haven't had a cinnamon bun in a long time, but I do love the peach crumble and blueberry cream cheese muffins at Prado. Chi-chi breakfast? Alder-smoked Salmon Benedict at Bacchus, seated in club chairs by the fireplace. Now, let's hear your picks. I'm always up for sampling a new breakfast place.
  9. I think today was possibly the first time I've ever made French toast. I don't think it came out all that well. Eggy, soggy, not flavorful. Can I get a quick tutorial on the basic method? I've searched older topics that cover French toast but they're generally a lot more ambitious than what I'm looking to learn right now. I just want the basics on how to make French toast that isn't lousy.
  10. I've started to try and work out a good recipe for my own breakfast sausage but so far I've had some problems. First, my sausage always seems to come out rubbery. I am achieving primary bind with a paddle in my KA. I am fanatical about keeping everything cold and generally follow the steps in Ruhlman's breakfast sausage. I understand the importance of this step in forming a cohesive sausage but it seems to run counter to the process for forming non-rubbery patties (i.e. minimal working to maintain space within the patty). Is this just a matter of finding the right balance in the primary bind step or are there other things I should do? Would finding a larger die so that I can chop the meat coarser help? Would adding more water during the primary bind step help promote tenderness? Secondly, I am finding that most breakfast sausages contain a lot of ingredients. Is there a better way to work through a lot of permutations than just making a lot of microbatches and changing one ingredient at a time? I was thinking maybe cooking up some completely unseasoned (except for salt) pork stock and then adding different ratios of ingredients until I found a good mix. If I found the right ratio between the ingredients, then it would just be a matter of finding the right ratio of ingredient mix to ground pork.
  11. So what's the difference? I have a couple of specimens of each here and mostly it just seems like the Irish breakfast is stronger. Is there an official position?
  12. Realized the other day while at breakfast that all pancake toppings are not created equal. Now i pose the question what do you put on your pancakes? Personaly i load up with butter and either fruit flavored syrup or jam.
  13. I just made my first cereal milk ice cream which tasted great, but the finished product was half of what I expected. Everything looked fine for quantity until I churned it and then there was half of what I normally would have. I'm wondering if anyone else has done this and had this happen and how to fix it. Do I make a batch of twice as much, which I would have to make the ice cream in two batches, or maybe reduce the cereal? Not sure about that because the flavor is there. Would it diminish the taste if I reduce the cereal? Churn more or less? I'm really at a loss on this since this is my first cereal ice cream. I've done other ice creams and never had this happen. Thanks.
  14. Hi - I was wondering if some people can help me out with the technique for this recipe. This recipe is from the founder of an amazing bakery in Brooklyn called Cousin John's. When I lived in Brooklyn, the waffles here used to be one of my favorite indulgences. They had a unique texture and for years I was trying to figure out the secret to making them. I always thought the secret was in separating and whipping the egg whites. However, a few weeks ago, through the magic of a Google search, I found that the person who came up with the actual recipe posted it onlien. The thing that makes this recipe unique is that it is basically an eclair batter, cooked in a waffle iron. I have never made a choux before but heard it was pretty easy. So, last week I tried making this and had mixed results. The waffle was very similar to the original, but was lacking the crispiness I was looking for. The part I wasn't sure about was when he says to take the flour/butter/milk mixture and put it in a stand mixer to release the steam, etc. When I did this, I noticed the dough starting to separate. There were small bits forming in the dough and I wasn' sure if it was normal or not. The dough actually started to get somewhat runny before I even put the eggs in. Does this mean I did something wrong? I also wasn't sure how to measure out 7/8 of a cup of flour. I found a converter online and converted it to weight, 111.13 grams. Is this right? Is it possible I mixed it too long? Should I let the batter rest for a while before baking it? Any expert opinions are welcome! I can't wait to try making this again. Here is the recipe: http://www.finecooki...an-waffles.aspx Thanks, ~WBC
  15. So, I'm a newly minted teacher and am now living in a very small town some 600km inland from Sydney, slowly getting into country town life and working out how to survive teenagers in the wild. At my new school (like at all the schools I've done professional experiences at) there is a weekly morning tea for teachers. Here it's hosted by a different faculty every Friday recess on a four week rotation and it's something we all look forward to. I would love to hear any ideas or suggestions you might have for things to bring. In the common room we have an oven and a microwave, so I can do some limited reheating, but i prefer to keep it fairly simple and not too messy, as forks and plates are at a premium! I also don't have a fully equipped kitchen here yet (most of it is still in Sydney), although I do have my kitchenaid and a mini-processor and most of my baking pans, including a brand new mini muffin tin. Some of the things I have seen here and elsewhere include sausage rolls and party pies, mini quiches, purchased biscuits/cookies and cakes, cut-up chicken, chips or crackers and dip, cut up fruit (there's been watermelon every Friday at the moment as it's grown here), cheese and a few simple cakes. And someone brought curried egg sandwiches last week which disappeared in a flash. I also have a faculty meeting every second Tuesday afternoon which I'd like to bring something too, as we are usually all starving by then! They are all interested in the fact I'm originally from Canada, so I'd especially like any suggestions that seem particularly Canadian or at least north American. Keep in mind that I can't get many north American products here (ie graham crackers, flavoured baking chips, jet-puff marshmallows) but I can usually find a substitute. Mind you, considering all roads east of us are closed due to flooding, I may not be able to get any products at all if the rain keeps up! On my list of potential candidates so far are: Buttertarts Nanaimo bars Brownies (already a hit in my staff room and at a pre-deluge BBQ) Blondies Chocolate chip cookies (I use Abra's recipe in recipe gullet) Devilled eggs Any good suggestions? Ideally I'd like to take two things along each turn, plus something on ocassional Tuesdays. In return I'm happy to let you know what does turn up on the menu (fairy bread, honey jumbles, etc).
  16. We'll be visiting the Ft Pierce area in February. Staying for a couple of weeks. We're looking for recommendations as to the best places to dine. We eat just about anything, but would be particularly interested in places that serve the best fish or steaks or Mexican or Cuban. Any suggestions greatly appreciated.
  17. I bought two containers of what I thought were kippers. However, I did not really know how to serve them. I've found them before labelled as such - years ago in Moab, Utah of all places. When I got them home they were sort of mistreated on tranit and I never really put them to use. I love English breakfasts and enjoyed them when I was in the UK (really had them more in Scotland). There were kippers and I seem to remember them warmed up and pretty tasty. When I do a search now, however what I find is that kipppers are a specific kind of smoked herring - split and smoked and pretty much ready to eat. What I bought were mostly skinned and sort of filleted (lots of little bones remain - so really they are just one side of the fish, without most of the skin). They are also extremely salty. They look like what are called "blind robins" when I do a search for images. I can't really imagine anyone eating them as a snack as is though. I can eat anchovies - canned ones in oil, not the ones packed in salt - so I know about eating salty fish. These are much more extreme. They also don't seem dry enough for this use. I soaked a few in milk, and they got soft and seem much more edible, though not just soaked in milk... I'm still wondering what to do next with them. Here are my questions: How to use these? I bought these in an Asian market. How would they be used in Asian cuisine (most of the clientèle are originally Laotian, Cambodian, or Vietnamese)? Can I get real Kippers (not kipper snacks) - in a small city in the US, not near any coast?
  18. Sous Vide Scrambled Eggs with Sourdough Toast. It's becoming a regular these days. Lovely texture from the eggs. I followed Mr.Myhrvold's recipe using 2 whole eggs and one yolk, with grated gruyere. (NOTE FROM MANAGEMENT: This discussion is a continuation of the original Breakfast! topic).
  19. This bowl of cinnamon Life is delicious -- for about three minutes, at which point it goes from crunchy to soggy with amazing speed. I love it for those three minutes, but some mornings I want something that lasts a bit longer. It seems to me that there are dozens of these sorts of rapidly soggifying breakfast cereals out there. But what are your go-to brands for long-lasting crunch?
  20. I'd really like to take my wife out for a nice breakfast on Valentines day. She loves pancakes and pattisseries and pork based based breakast options, but onlyif they're from free-range pigs (recent convert from veggie-dom). Does anyone have any good reccomendations?
  21. Whether it's oatmeal, 7 or 10-grain cereal or another hot cereal that I'm stovetop cooking for breakfast, I like to add in a few things while the cereal is cooking. Lately, I've been going with assorted dried fruits, cut up if needed (like apricots) or whole (like cherries, cranberries, raisins). Do you have any favorite add-ins when and if you make hot cereal?
  22. I have been placed on a liquid diet for the near future. I am consuming my weight in cream of name your vegetable soups, sorbet, Ensure, and other options during the day. I am running short on ideas for breakfast. The key rules are no chunks at all, no seeds of any kind (even berry seeds can be a trip to the ER), and must be liquid enough to drink from a cup. Smoothies are an option, but I want to hear other thoughts. Thanks! Dan ETA... yes, I have a vitamix and it be well used.
  23. I've begun appreciating the benefits of pickles at breakfast. In particular, I have been enjoying having a few pickled jalapeños with my scrambled eggs and English muffin in the morning; if there's a bit of monterey jack cheese around, I might toss that on, too. Breakfast here tends to be a pretty rich affair when it's savory, what with eggs, bacon, hash, and the like. A pickle cuts right through that as a tasty contrast. I know that the Japanese figured this pickle for breakfast thing out long ago; makes me wonder if keeping some oshinko around would be a good idea. Anyone else out there eating pickles for breakfast?
  24. We're throwing a small birthday party brunch for my wife's dad's 80th birthday. By small, I literally mean no more than 15 people - all family. I'm looking for some ideas to fill in the menu, which will center around all sorts of goodies from Russ & Daughters. I'm going to be serving: Smoked salmon - 2 or 3 kinds, and maybe even some belly lox ('cause that's what Sig Eater really loves), or gravalax. Pickled herring in cream sauce and plain pickled herring (hey, it's Russ & Daughters, remember?) Whitefish Salad - it's Russ & Daughters, remember? Maybe some smoked sable or sturgeon Bagels, bialys, various cream cheeses, sliced tomato, olives Pickles - because they're around the corner too. As for what I'm actually producing: Potato pancakes with creme fraiche, chives and salmon caviar Frittata of herbs and parmesan Fancy green salad Cucumber salad - you know, the pickled kind Fruit salad or just some nice sliced fruit - the strawberries from Florida and the blueberries from Chile I've been getting have actually been quite good. Now the cake...I've toyed with the idea of actually baking the cake, and it would be chocolate layer cake. My pastry and baking teacher was Nick Malgieri, and when I was in school, I was a pretty good baker. But, that was a long time ago, and the experiments I tried this past weekend led me to believe that it would be best to order the cake, which I will. The annoying thing is that I've spent about as much on baking apparatus and supplies as the darn cake will cost me - but now I'll be able to fool around with cakes for regular dinners and just for fun. I'll probably bake some cookies and was also toying with the idea of making some rugelach. Of course, there will be freshly brewed coffee and espresso, for those annoying enough to ask for it. Plenty of juices, too. So, what would you add?
  25. Hola Gulleteers, My wife and I are opening a breakfast restaurant in Rock Hill, SC in a few weeks. The place has been closed since August and looks like it. We have a lot of clean up to do before we open and wanted to share the hard work in photo. I would love to hear ya'lls suggestions fro decor, food, etc. My background is high end though I have worke breakfast as well. I love eggs and feel like they don't get much attention so.....Ladies and Gentlemen The Yolk Cafe "A Love Affair with eggs"!!!!!!
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