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Found 354 results

  1. My wife an I will -unless something urgent comes up- be in Dallas on the 24th for the Dallas e-gullet get together. We plan to have a nice dinner that evening and a breakfast/Brunch Sunday. I pretty much have my dinner places scouted out thanks to an earlier thread about the Dallas restaurant scene. However, I would appreciate a good breakfast or brunch spot. So far a friend suggested a place called "Bread Winners". Thanks Elie EDIT: to fix the name of the place
  2. 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!
  3. On the Chinese food forum we began discussing foods named after places - that are unknown in the eponymous* places. You know them - "French fries", "Greek salad", "Singapore noodles". Sometimes, these names are for real. When they are not, where did they come from? Are some of them "semi-real"? Let's make a list. BB * - $64 word loved by food mags.
  4. Growing up in L.A., there's this fantastic breakfast (though all meals are served there) called the Pantry, at 9th & Figueroa downtown. The place's been open 24/7 since like the '20s. Your breakfast includes perfectly crunchy exterior semi-soft interior screaming hot homefries and thick grilled sourdough slab-like slices, not to mention the endless coffee.... The bisquits & gravy from scratch.... mmmmm.... I'm seeking such a place on the Eastside or Renton. Any suggestions?
  5. i like pancakes. recently i got into the whole wheat & buckwheat ones. what does everyone else like? and if you don't eat typical breakfast food for breakfast, please share what you do eat.
  6. Hi, I've been a lurker for a while and this is my first post! I hail from sunny Malaysia and was just wondering....what do people eat for breakfast? Or is there a similar thread around somewhere already? I had a wholemeal steamed roll (called 'pau') filled with raisins and chinese wolfberries! Yummy!
  7. Has anyone had the brunch buffet at Fleuri? Their Sunday buffet price is 41 dollars this month. How is their Chocoholic buffet? Any other buffets you'd recommend? (Like Griffin's? Cafe Pacifica?) Just looking to stuff myself with huge amounts of food this holiday season. TIA.
  8. 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?
  9. 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
  10. I'm always looking for cool dishes and I've had some tasty breakfast items in Latin America. I'm not sure I liked breakfast until I ate it in Latin America. Interested in anything from your favorite pan dulces to chilaquiles to cachapas. Whatever. If you want to include a recipe, that's cool. But if you just want to give a brief description I'll try to find a recipe that matches. Thanks.
  11. I heard that Sunday brunches are becoming more popular now in Paris. We'll be there for a Sunday in Jan. Any somptuous or interesting Sunday brunch suggestions from recent visitors? I am guessing they'll be hotels mostly. Thanks.
  12. Hi all, I will be in Medford next week for a day or two and was trying to find some micro brewpub type place with great beer and great food, bar food stuff ok. Need great local breakfast too. The big 3 egg omelette with homemade bread and real maple syrup kind of place. Ashland to Talent ok I have a car. TIA D
  13. 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?
  14. During the week I always skip breakfast. I just dont have the appetite for it and am not hungry, at all. On the weekends, however, I am hungry for breakfast... Is breakfast still the most imortant meal of the day or this a myth?
  15. I've been reading for a while, but here's my first post. Hooray! This is my problem. My lovely wife started working evenings at a fine local eatery, and I would still like to take her out. We have a "Ste-Patate-24hr-grease-joint" on the corner, but somehow that just doesn't seem appropriate, and besides, I doubt they have good coffee. I've seen lots of posts about recommended Mexican, Thai, Sushi, One-day-in-Montreal places, so I hope people can help me out. I remember passing by a place on Mont-Royal just east of St-Hubert once, but the lineup looked hours long. Can anyone remind me what this place is called, and whether it is worth the wait? Are there other choices? Also, what are the approximate costs for a good breakfast? We probably wouldn't be having wine... Thanks!
  16. Okay, this July we are driving from Chicago to Cape Cod. We plan on leaving at 4AM which means that we will be hitting the Ohio border around 7AM. I think we will want a good breakfast at that point. Any suggestions for quaint, local breakfast spots just off the interstate in eastern Ohio? Thanks!
  17. Hi there, I've been thinking it would be fun to make a full on Irish/English/Scottish breakfast. In particular black and white pudding. also fried egg fried tomato rasher bacon Black pudding white pudding beans Bangers Am I missing anything? What do you drink? Is there anything the equivalent of Bloody Mary/Mimosa served? I found this site that sells all sorts of puddings/bacon etc. But I really want to make the pudding myself. http://www.foodireland.com/Merchant2/merch..._Code=breakfast Would love to hear about any breakfasts you had that you liked, recipes and in particular seasonings that you could taste that you thought put the breakfast or pudding over the top. I had a black pudding recently that had a distinct allspice flavor that was great. Also, anyone know how they prepare the tomatoes? I'm assuming just fried in a pan with a little butter. Thanks Grace
  18. I've been reading this topic on brunch over in Restaurant Life, and I keep wondering: what the hell is brunch, anyway? I surely don't have a good definition for it, and the bad definitions follow unpleasant paths (brunch is that which you have not yet sold by Sunday morning, e.g.). Googling "brunch" doesn't help, either. My favorite response is the first: Call me Amireaux and sign me up. What is this meal called brunch that you people eat?
  19. Fugu

    Brunch

    One of my apprentices, way back 18 years ago, now an exceutive chef, called me and we got to talking about among other things, buffet brunches served at her hotel. Does any of you still serve buffet brunch at your establishment? What is the current trend, if there is such a thing? Are the classical wellingtons and coulibiacs still being served? Any suggestions on how to make an exciting, cost effective buffet brunch that's uptodate with the younger crowd?
  20. I'm having my annual Not Holiday brunch on Sunday--people just drop in and visit--we have mimosas to drink. I have to keep it do ahead because once people start arriving I can't be cooking--so I just put out a buffet table. I'm serving a ham this year and I usually make overnight French toast-- I call it Cuban French toast because the recipe is from my friend Nieves, who's Cuban--but i don't know if it actually is Cuban--but i wanted to do something different. I found this recipe in Epicurious http://www.epicurious.com/recipes/food/views/238006 haven't really looked at it yet, but the flavor combo sounds good. Or I could possibly so some sort of strata--not the traditional one, but i've seen fancier recipes for this--or maybe a fritatta or two...or a grits casserole.... I'll make a fruit platter, have some cheeses and salamis, some muffins and tea breads--but if you have anything that you make that works for you, I'm all ears! Zoe
  21. We do brunch on the weekends a lot. Depending on who is in town, the spot changes. For casual brunch, Pancake House, Stella's, Cora's (about once a year) and dim sum. For a not-so-casual brunch, Tavern in the Park or Fort Garry. Are we missing out on any other good spots? I'd like to have a few more options.
  22. Four of us are going to Vegas next weekend. Is the Sterling brunch worth the money? My friend and I have good appetites, though neither one of us are caviar people. He and his wife are champagne lovers, and I wouldn't mind a couple of glasses. My wife is not a big drinker, and her interest would be in good solid breakfast foods, and pastries. Or is our $240+ better off at a casino buffet or a la carte elsewhere?
  23. This morning we made pancakes. Last night, I decided to review all the eG Forums literature on pancakes. Unfortunately, because of dead links, print references and a lot of assumed knowledge, the old topics weren't as useful as they could have been. So, I thought we'd start fresh and try to do it right this time. I propose the following guidelines for this, the pancake topic to end all pancake topics: 1 - State your pancake formula up front. Saying "I use the recipe in Cookbook X" isn't helpful to people who don't have that cookbook. Likewise, links to recipes elsewhere are, as history demonstrates, likely to go dead at some point. So, while it's good to give credit where credit is due (a link, the name of a book), we also need to know the actual formula. We're talking about pancake recipes, so they're not complex or lengthy. Just list your ingredients and amounts. 2 - Don't assume too much knowledge. Saying "I add buttermilk," without more, isn't as useful a piece of advice as laying out your formula and specifying how much buttermilk you use, and why. 3 - Be as specific as possible about techniques, equipment and other elements of pancake cookery. For example, if you use an electric griddle, let us know which one you use, what setting you use and any other tips and tricks. 4 - Embrace the diversity of pancake styles. The pancake topic to end all pancake topics need to be ecumenical on questions of thin v. thick, wheat v. buckwheat, etc. What we should do is try to lay out the ways to do each, not argue about which is better. Make sense? Let me start with a confession: we often use Bisquick. For those of you who don't live in Bisquick nations, Bisquick is mixture of flour, leavening agents, salt and shortening -- basically all the dry ingredients for pancakes (or biscuits, or a million other things). You just add eggs and milk and you have pancake batter. I know it's not cool to use Bisquick, but, well, I'm sorry. Anyway, the formula on the Bisquick box is: 2 cups Bisquick 1 cup milk 2 eggs I've made two modifications to the recipe. First, because I have various objections to volume measures for dry ingredients, I use a scale for pretty much everything these days -- including liquid ingredients. I've also been switching over to the metric system, so my recipe card is in grams. Second, I think the pancakes come out better if you use a little more liquid than the recipe specifies. Interestingly, the simplest shorthand conversion actually makes this happen. I also am guessing that the test-kitchen recipe assumes large eggs whereas the eggs in my refrigerator are almost always extra large or jumbo. (I prefer to weigh eggs for large recipes, but for small recipes I give in to the convenience of whole-egg units.) So, when I do it, it looks like this: 250 g Bisquick 250 g milk 2 extra-large eggs This gives a slightly thinner batter than the official recipe, and the 250/250 system is really simple. Put the bowl on the scale. Tare. Add Bisquick up to 250 g. Add milk up to 500 g (or tare and go to 250). Add 2 eggs. You never even have to use a measuring cup (or two), so in the end the scale method winds up being a little bit quicker (if you always have a scale out on your counter anyway). We don't always use Bisquick. When we don't use Bisquick, however, we use the same formula but just add baking powder, salt and either oil or melted butter. In other words, 250 g of all-purpose flour, 250 g of milk, 2 extra-large eggs, plus 15 g of baking powder, 5 g of salt and 30 g of either oil or melted butter. The liquid balance of the recipe remains pretty much the same if you do it this way. Stir with a wooden spoon until most of the visible lumps are out, though it's fine if a few remain. Resting the batter for about half an hour after making it improves the pancakes in various ways. It seems to resolve any powdery spots, and they come out a little bit fluffier. But even a ten-minute rest is helpful. I know you're supposed to do this in the refrigerator, presumably for food-safety reasons, but I do it on the countertop. In terms of cooking pancakes, I don't have an electric griddle or even a stovetop griddle. I use a 12" nonstick skillet, which accommodates four pancakes made with what I would guess is 50 ml of batter each. I'm saying 50 ml because I use a 1/4 cup plastic measuring cup (which would be about 60 ml) and don't fill it quite to the top, plus because the batter is sticky some of it remains behind in the cup. I heat the skillet until drops of water dance pretty rapidly over its surface. I really should measure it with an infrared thermometer, but I don't have one. I put a pat of butter in, swirl it around, then wipe most of it out with a bunched up paper towel. This leaves enough of a film of butter to give a little flavor and help with browning, but not enough to make a mess of things. I've never been able to judge doneness by the bubbles. They help a little, but ultimately I have to life one pancake a little bit to see the color of the underside (which will eventually be the top presentation side). When it's the right golden brown, that's when I flip the pancakes. The second side cooks for much less time. My preference is to serve pancakes with a mixture of warm maple syrup and melted butter, which basically means putting maple syrup and butter in a Pyrex cup and microwaving it a little (not too much -- maple syrup will bubble over if you're not careful). Next?
  24. I'm picking up a friend at Newark Airport 6 a.m. on Memorial Day and driving to the Dream hotel, which I believe is on West 55th. We'll be spending the day in the city catching up on almost 20 years. What breakfast, lunch and dinner recommendations do you have? I'm sure we wouldn't mind taking a cab or subway someplace, but walking distance of a mile or two is fine. Nothing fancy and I'll probably be leaving before 5 p.m. to Philly, so dinner may not happen. Thanks!
  25. We are planning a trip to NVA in a couple of weekends are are hoping to go to my sister's for breakfast on the Sunday. I'd like to find something besides WF where I can get some really good breakfast pastries to take to contribute. I know that every time I go home I spot a dozen bakeries that look interesting, but I can't remember one now! Thanks for the help!
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