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Greetings, all! I have a brunch to attend next Sunday, it's potluck, my fellow attendees are food appreciative, if not "gourmets" - I'd like to bring something different that won't scare off the "meat and potatoes" crowd, to serve about 10 adults. It needs to be something that travels well and can sit in my car during church (it's about 20 below zero Celcius here these days...no worries about it not staying cold!) This may be a witless question in this forum, but forgive me...I'm a newbie here at egullet, and occasionally feel I'm in over my head! glad to be here, though...and curious to see what folks can suggest!

Apparently, everyone has a secret to making good pancakes. One of my friends uses light beer to make them fluffy, another uses lime juice. What are your tips/tricks/special ingredients?

We want to treat our kids and grandchildren to lunch in the Baltimore city/county area. We do not want brunch. We do not care about the decor, but want an affordable, good meal of any ethnicity for 10 people. If possible we would like a restaurant where the 3-8 year olds can get up from the table & run around from time to time.

I'm meeting my parents for breakfast tomorrow morning and the plan is to meet half way between my home (Seattle) and their home (Stanwood). They have suggested the IHOP in Lynnwood but have indicated they are open to other suggestions. The only place that I can think of so far is Patty's Eggnest. Please, please, please help me think of someplace else.......... I should add that my father is a very picky eater. Strictly meat and potatoes for him. Nothing ethnic, fancy or complicated will suit him. Aren't I lucky? I would say anything between Shoreline and North Everett would work.

I love fruit in breakfast bread, but have a difficult time finding recipes without nuts in the loaf as well. Is there a "bread science" reason for the nuts or can I just forge ahead with extra fruit in lieu thereof? Also... what is your favorite sweet/fruit/breakfast bread? Thank you!

how a nation continued to perpetuate its existence by contributing to the gene pool after consuming a breakfast with fried eggs, fried bacon, blood pudding, smoked kippers(does anyone else remember the smoked kipper episode in fawlty towers?) AND devilled kidneys is beyond me. apparently, its great after a particularly indulgent evening at the bar. this was demonstrated by a very puzzled french chef at school. the full english breakfast, that is.. i mention this to a friend of mine whom i assumed was english(apparently not. "i am SCOTTISH", he objected)...and i found out that there is such a thing as a 'full scottish' which includes haggis. *cough* then i get thumped on the back and he casually mentions..or just a "bowl of porridge with salt". pause. "splash of scotch, optional" what do the english *really* have for breakfast?

Having enjoyed reading about what people's dinner creations at Dinner! Topic, I thought we could do the same for breakfast !! So, feel free to post what you made for this important meal of the day !! Cheers Percy

Greetings I'm looking for a pancake recipe that inspires fluffiness, that is nice thick pancakes, but not heavy. Thin will simply not do. Flavor is not of quite as much importance. This recipe is for a contest that is graded on flavor, presentation, and fluffiness. Also, does anyone know of any exciting ways to present pancakes? Thanks a heap!

I will be staying this weekend in Bayhead at the Gables bed and breakfast. Would like suggestions on a brunch place not to far away. Grenville isn't an option my niece works there and i don;t like the stories i hear on food prep. The Old Mill Inn i understand has been done over and is good. Any thoughts on that one?

My wife, Godzilla, and I spent our holiday in London this Spring for our first time in England. We stayed in a three star hotel and could not believe the prices for food. A continental breakfast, featuring bologna, bread, dry cereal, cheese, some fruit, cofee and tea was $18.00. If you also wanted eggs and ham/sausage the price was $23.00 per person. Why?

Brunch seems to be an odd meal in the restaurant world. I don't eat it out much anymore, because I can cook brunch-y food just as well at home using fresh foods from the Takoma farm market around the corner. I've seen way too many restaurants where brunch is just an afterthought; I used to live in Dupont Circle and at that time this was just about the only type of brunch available there. Just the same, sometimes it's nice to head downtown and enjoy a lazy late-morning meal with friends. Where do you like to go for brunch in and around DC? Who does a great job? We've talked about the dim sum brunch at Cafe Atlantico in detail before. I've had brunch at Cashion's Eat Place a few times. I believe this is the only Cashion's menu that doesn't change week-to-week, and it includes a nice trout with beurre blanc and hot house-made croissants along with the usual egg type dishes. I also liked brunch at Tabard Inn, where I shared homemade donuts with my friend and enjoyed a properly made omelet. I've always wanted to check out breakfast at Melrose; I asked Chef Brian McBride about his breakfast offerings when he did a demo at L'academie and his obvious pride in what he described as "the best breakfast in the city" piqued my interest. But is Sunday morning a good time to go there, or should I try for a slower Wednesday or Thursday morning? I see from searching OpenTable that Bistro Bis, 15 ria, Firefly and New Heights, among others, are open during brunch hours. (I'm assuming here that they offer a brunch menu to tables at 11am on Sundays.) I'm supposed to have brunch with a friend downtown next week, and these look like interesting options. Anybody tried them in the morning? Anything else I oughta check out?

And as the South serves the best breakfasts in the U.S. and quite possibly the world, I'm talking the best breakfasts, period. I can't decide between Skinhead's in Paduccah KY where the aroma of country ham acookin' fills the parking lot and the Loveless Cafe, where the country ham is just as good and the biscuits come by the dozen to be sopped in Red Eye gravy and topped with homemade preserves. Any other contenders out there?

I have lived in NDG for many years and I feel you can't get a decent breakfast/brunch. Just came back from a disatrous breakfast. It was the third time I have been there and sadly my last. Any suggestions?

Hi everyone, I stumbled upon Egullet.com last weekend when running a search for a local restaurant, and I am so ecstatic! This board is so much better than any other I've come across in terms of discussing the merits of food & restaurants. Anyways, I'll skip the babble & get straight to the point.... where can I find good breakfast in Northern NJ?? Please don't include diners.. I'm looking for breakfast joints that deviate from the norm.. eclectic, fresh ingredients preferred. I've lived in NJ for 3 years now, and to this day I have not found one place that serves what I call a "gourmet breakfast". For example, a fave breakfast joint of mine in Burlington, VT.. Smokejacks, serves a brown sugar, pecan & cream cheese stuffed sweet potato french toast with fresh whipped cream on top. The Garden Room Cafe in Grand Rapids, MI serves "Garden Blossoms", which are Phyllo Cups filled with Smoked Ham, Chives & Parmesan, topped with Poached Eggs & Hollandaise. I could go on & on, but I think you get the drift of what I'm looking for. I've been searching high & low for 3 years now, and I still find myself needing to drive into the city anytime I want a good, eclectic breakfast. Can anybody help?? Nice to meet you all!

We are weekend breakfast junkies, but we are looking for somewhere new to us. We have gone to Fatzos most recently (good breaky, bad coffee) and avoid places like the Sunshine Diner, Sophie's, Cafe Zen because of the ridiculous line ups. Any thoughts? We will willingly embrace diners and are looking for something reasonably priced! Cheers

It's Sunday morning. You were up far too late last night, drinking far too much. You're hungry and groggy, your head probably hurts a bit and your stomach is a bit tender. You need comfort food. You need Desolation Brunch. In my four years in Seattle I've not yet really found anywhere satisfactory for this yet. The *big* caveat is that I've not had a car very long so I haven't explored much outside of Cap Hill and am looking for suggestions on places to go. I've been to Glo's and while it's tasty it doesn't quite do it for me. Coastal Kitchen has very tasty food though their omelettes always have a bit of a strange consistency. They do have fantastic hash browns though. I've been to Hattie's Hat ages ago and I recall it being good but not earth-shattering. I guess that for me Desolation Brunch is about comfort food - dairy, carbohydrates and maybe some protein, everything fresh, everything tasty. It should settle a stomach that's recovering from tying a few too many on and leave me contented. To give you an idea of what I'm looking for, when I lived in Brooklyn my favorite spot were the following: Theresa's (Montague St., Brooklyn Heights) - This was our favorite spot for Desolation Brunch -- I'd usually get an order of peppery potato pierogen, a plum butter blintz (light and crispy on the outside and divinely rich on the inside), a bottomless cup of coffee and a tall grlass of incredibly-fresh orange juice. They opened up a branch in Manhattan on 2nd Ave. & 6th St. but we felt it was never quite as good as the Brooklyn one. Le Gamin (Front St in DUMBO very briefly but the more established branch was on... 6th or 7th ave and 13th St or so, though my memory may be off). Fantastically good crepes, big *bowls* fo cafe au lait and some of the worst service I've ever encountered (what sort of French creperie runs out of goat cheese during brunch on sunday?) but so worth it. Greek diners (usually the one right at the exit from the Brookyn Bridge but really any would do) - Some sort of egg or pancake dish and usually disco fries (or at least gravy fries. Nothing was ever excellent but the menus were huge and pretty much everything was pretty decent. So, where do you go for recovery of body and soul? [edited for spelling]

Hey Rosie! Do you think it would be a good time to reprise the brunch that we did at Xaviers in the last century? I know that it is a NY establishment, but since you helped organize the last one I figure you might be able to figure a way to get the ball rolling. Maybe we could incite the NY board to host it? As it is an all inclusive deal with endless fabulous food and champagne it seems cut out to be a perfect venue for an eGullet event. Whacha say? Rosie, my Bro Rich and I at Xaviers brunch with food writer John Mariani in Spring 1994.

This subject must have been covered before my eGullet time, but I don't know where it is so, here goes: french toast is a major fav with our family for weekend breakfasts. Thanks to a griddle built into our stove and a very large pan, I can cook about twelve to fourteen slices at the same time, so no one has to wait. My method is to mix a batter of lots of eggs, some half and half (about 1/2 cup), a splash of vanilla, pinch of salt and soak 1" thick slices of challah through and through. I use more eggs than I need, but want to make sure there's enough to really soak the bread. These are then dusted with cinammon and put on a buttered griddle, drizzled with maple syrup, cooked until golden on both sides. I usually put a pat of butter on top of each sclice before removing from griddle to melt into the slice. Serve with maple syrup and good preserves, thick sliced bacon and yum. Anybody have another tried and true method? I've read the brioche makes great french toast. Does it?

At breakfast at Country Pancake House in Ridgewood yesterday. Food very good and prices reasonable. Wait can be very long if you go during prime time which seems to be from 9am to noon. What are other good breakfast places or diners around?

Supreme Bagel on Park Ave in Rutherford just took over the adjacent space and opened up a small but very nice dining area. The bagels have always been good but the owner, who is of Colombian extraction, is now offering excellent beef empanadas during the morning hours. Not sure how long they last or whether they make multiple batches but they are worth checking out at $1 each - two makes for a good breakfast. They also have small containers of that tasty homemade salsa type condiment (perhaps it is salsa?) that is sometimes offered with Mexican breakfast sandwiches. It's got finely diced onion and some hot pepper with a heavy dose of cilantro. Mmmmmm....

Where are the best places to go for a nice weekend brunch or a really good breakfast in a nice non-diner setting? looking for places within 25 minutes of Hackensack/River Edge area

A friend of mine has the rather utopian plan of starting a regular monthly Sunday brunch meeting for a large and presumably changing group (to catch up, discuss literature, swap witticisms ... you can imagine the kind of thing). He's looking for somewhere in Central London (which to me means W1/WC/EC/some of SE1). I assume atmosphere and tolerance of large, potentially many-hour groups are as important as the food; certainly nowhere too formal or vastly expensive would be appropriate. Having thought about this for a while, I don't really have any ideas; can anyone here help? thanks

the "breakfast" thread started getting some entries for "hangover" breakfast. it seems that those who have see the bottom of many bottles the night before tend to approach breakfast in a completely different manner than they would had they not been tipping. for me, the hangover needs orange gatorade and an egg sandwich with pork fat and cheese. any other cures out there? help me out, 'cause it's prom night (thursday) at 8.30 PM, and i'm already getting the feeling tomorrow isn't going to be a picnic.

I had to get into the office early this morning, so I scarfed down a quick bowl of raisin bran. As I was eating, I started to wonder whether any breakfast cereals could be used in cooking high-end meals. Now I'm not talking about corn flake crusted fried chicken or rice krispie treats. I'm wondering, how Grant Achatz would used puffed rice or shredded wheat?? Could Steve Klc make something interesting with Cap'n Crunch or Apple Jacks? There's got to be tons of possibilities out there (perhaps none of them worthwhile), but if chefs can do something creative with the concept of caramel corn, why not with Honey Nut Cheerios??

Where can one go for really tasty breakfast,( not buffet brunch) on the westside of L.A.? Any style of food, just delicious.