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Found 354 results

  1. 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
  2. We spent two hours on the waitlist for Sabrina's this morning and I wanted to see what other options ppl can suggest for lowkey breakfast/brunchiness, other than the places I already know about (MoGlo (same wait thing as Sabrina's but less managed and a smaller menu), Carmen's (bad for >4ppl or in winter), 10th St Pourhouse (love it), Reading Terminal (mm, apple dumpling), Rx, Lacroix, the Ants Pants Cafe, Fitzwater Cafe, Ten Stone, Standard Tap (other ppl like the baked eggs, but I don't like egg yolk), Blue in Green). Places I would like to hear about along with any other suggestions: Cafe Lift, whether or not the Salt & Pepper byo ever started doing brunch, Cafe Sud, the Butcher's Cafe that catches a lot of overflow from Sabrina's (we wonder if it's any good but we're always either going to Sabrina's or coming from Sarcone's pizza (today they had a rosemary white pizza)) Today's special french toast at Sabrina's was a rocky road w/ creamcheese, chocolate, nuts, maybe marshmallows? eck, but the pancakes involved pears, ginger, brown sugar, some kind of nuts... I had a half order of the caramelized banana stuffed french toast+home fries, fabulous.
  3. I remember many cold mornings of my youth. The only schoolday breakfast variable was exactly which hot cereal we'd get. There was oatmeal, and farina, and Malt-O-Meal, and Cream of Wheat.... And along with it, how much of the 'good stuff' -- butter, sugar (or its variations of syrup, honey, brown sugar, etc.) we could either wheedle out of Mom, or add when she wasn't looking. I'd push the hot cereal up into a big ball in my bowl. And then dig a hole in the middle for the butter and sugar. The cold milk was poured around like a moat. It looked like a mini-science-project-volcano, with a sugar and butter center. I'd eat around the volcano, making occasional forays into the sweet spot, until finally the whole thing collapsed. Sound familiar? Anyone else out there remember hot cereals as part of their mornings? Are they still popular, or have they gone the way of dial telephones and other quaint notions? Which hot cereals did your mother force you to eat?
  4. i miss all the options for brunch in the city!! are there any good brunch places (besides brix)??
  5. I just noticed a recipe for Apple Pancakes in the current W-S catalogue, and realized I have not done any in a while. Perhaps pancake boredom has set in. One of my favorites has been Banana Pancakes with maple syrup. What are your favorites? Any special touches to your technique? Unusual, non-intuitive combinations?
  6. I had read the following information on Orange Orange has a sister location at 75 W Harrison St, which is where I had breakfast a couple weeks ago. It opens at 8am, phone: (312) 447-1000. This particular morning had the French Toast Kebabs, unfortunately very poor breakfast. There was no hint of the coconut milk, french toast was baked until dry, so not good at all. The best part were the strawberries on the kebabs that due to the baking almost became packets of warm strawberry essence. A wide variety of fresh juices were offered which I really liked. Service was great. I'll go back and try the Frushi sometime. Another special they had which almost caught my eye were their jelly filled buttermilk pancakes, jelly changes weekly.
  7. Hi All, Will be in AC for the weekend and looking for a great breakfast spot. Used to frequent the AC diner until our last trip we found it was closed. Any and all recomendations are welcome (both in and outside of hotels). Thanks!
  8. Gail CDM

    Easter Brunch

    This event will be fancy, but not too "over the top" I'm tired of doing everyday ham, mashed pots and a vegetable. Any good ham recipe would be greatly appreciated.. My well has run dry on ideas. Also, need a different potato recipe as well. Veggies, we can shake it up with a blend, or a sauce...not too worried about that. Help please!
  9. Pancakes (yeast) Serves 2 as Main Dish. I used to always do chemically-risen pancakes, sometimes adding soda water for extra gas... but these are way better, and don't take very much longer. The texture is bouncy and moist (as opposed to fluffy), the way I like it. 1 large egg 1-1/2 c warm milk 1/4 c sugar 1/2 tsp salt 1 tsp vanilla extract 3 T melted butter 2 c all-purpose flour 5 g instant dry yeast Whisk the egg and milk well. Add the sugar, salt, vanilla, and butter, and whisk well. Add the flour and yeast and vigorously whisk about 15 seconds, until the batter is completely smooth. Unlike chemically-risen pancakes, you aren't trying to avoid developing gluten here, so go crazy. Let the batter proof for about an hour, until it's very bubbly. Cook over medium heat in a buttered pan. Keywords: Easy, Vegetarian, Breakfast ( RG1866 )
  10. my son got straight a's and wants to celebrate with chicken n waffles and ican t find them>>>pls help...live in boca raton and will travel up to an hour...west palm. miami..west ??? thanks...and he doesn't want me to make them
  11. Breakfast Strata This course is from the Cooking with/for Disabilities course in the eCGI. 8 slices cooked, crumbled bacon or 3/4-1 cup chopped ham (again, chop as finely as needed, depending on oral motor skills) or 3/3-1 cup crumbled cooked breakfast sausage 1/2 c butter Additional softened butter 1/4 c finely chopped shallots 10 slices bread 2-1/2 c shredded cheese 9 eggs, lightly beaten 3 c milk 2 T dijon mustard 1 tsp dried thyme salt and pepper to taste Butter a 9 x 13 baking dish or shallow casserole. Cut bread into 1" cubes. Place in ziplock bag with shallots and butter; toss to combine. In a very large mixing bowl, combine the eggs, milk, mustard, thyme, salt and pepper. Add bread cubes; cheese; and bacon, ham or sausage. Mix well and pour into baking dish. Cover with foil, greasing the side that will face the mixture. Refridgerate overnight. In the morning, remove from the refrigerator and preheat oven to 350. Bake covered for 30 minutes. Uncover and bake an additional 30 minutes or until set in the center Keywords: Main Dish, Breakfast, Healthy Choices, eGCI ( RG1005 )
  12. Crisp & Light Belgian Waffles 3 c Bisquick ™ 1 c milk (or substitute 1-1/4 cups buttermilk) 2/3 c espresso or strong coffee (or substitute 2/3 cup milk) 1 c sour cream 1/2 c (1 stick) butter, melted 2 eggs, separated. 1 tsp vanilla In large mixing bowl, combine Bisquick ™, milk, coffee, sour cream and egg yolks. Whisk until smooth. Whisk in butter and let stand for 20 minutes. While waffle maker is heating, beat egg whites until firm and fold into batter. Bake. Keywords: Breakfast, Waffle Iron ( RG579 )
  13. vengroff

    Pancakes

    Pancakes Serves 2. The classic Sunday morning treat. The pancakes 5 oz all purpose flour 1 tsp salt 1-1/4 tsp baking powder 1 c milk 1 large egg 1 T butter, melted The toppings butter, preferably at room temperature, so it melts on the warm pancakes warm maple syrup your favorite fruit preserves or jam (optional) Preheat a griddle. Sift together the flour, salt, and baking powder. Mix the egg and milk together and add to the dry ingredients. Stir gently, just until it's combined and large lumps are gone. Stir in melted butter. Pour 1/4 to 1/3 cup of batter at a time onto the hot griddle. Flip the pancakes when the bubbles on top have burst. Serve hot with butter and maple syrup. Some people also like preserves. Keywords: Breakfast, American, Easy, Vegetarian, Brunch ( RG102 )
  14. Any recommendations on a $15 per person Sunday Brunch spot in Midtown that is compatible for children before going to the Zoo? Continental Cuisine preferred.
  15. My kids are just like me. We'd rather have leftover curry, enchiladas, etc. for breakfast. Something savory, preferably spicy. Cold cereal (the stuff in the boxes) is advertised as breakfast food. We prefer it late at night, instead of dessert (brownies, pie, cake, etc.). Should it be topped with ice cream instead of milk, that's just fine. We, unless it's a chocolate variety like Coco Puffs, prefer an unsweetened cereal, with no added sugar. Perhaps some dried fruit, but again, sugar need not apply. Are we alone in that 10:00 pm cereal craving?
  16. 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?
  17. 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?
  18. First of all, this is my first post here, so hi, everyone. I'm Johan, a university student from Sweden. I'm in my first year of the Bachelor's programme in molecular biology at Lund University. I try to eat as healthy as possible, so I avoid using a lot of sugar, butter and stuff in my recipes. Well, that's that, I guess. Anyway, I'd like to try some new and interesting ways to season pancakes. This is my basic pancake recipe (makes two 7-inch diameter pancakes): • 1 dL (0.4 cup) graham flour • 1 dL (0.4 cup) oat milk (I'm lactose intolerant) • 1 whole egg • 1 tsp baking powder So far, I've tried adding curry, blueberries, and gingerbread spices (cardamom, cinnamon, cloves, and ginger). The gingerbread ones are the best so far, but I'm eager to try other variants. If you have any nice ideas, please share!
  19. the article from NYT You eating more cereal now? Know anyone who is? Is this a possible carb-backlash to Atkinsing? Ah, 'noshtalgia' once again! the desire to return to the womb ... I don't wanna grow up, Wendy!
  20. Thanks for all your suggestions on dinners...i am sure i will find what i need from what you have suggested. Now...Christmas morning it would be lovely to have a nice early breakfast ..somewhere we can sit and chat and maybe look at the sound....or watch whatever people are out and about.... Downtown might be nice....or are there any nice hotels with lovely places to have breakfast? I know this is asking alot at this time of the year....but if anyone can help on this i would be most appreciative. There is always the hope that someone might know of some nice little warm inviting place. Thanks again for all your suggestions.
  21. 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.
  22. I grew up, in San Antonio, on a steady diet of great breakfast tacos after swim practice every morning...Abundio's, Las Palapas, etc. Even at TCU in Fort Worth, I managed to find some great breakfast tacos after practice...or with a Big Red to cure a hangover. Since I've graduated and moved to Houston (for work, not by choice....but it's growing on me quickly), I can't find any place that compares to the breakfast tacos of my youth. They just ain't the same. Any tips on where to go?
  23. I am going home to Memphis and bringing the fiance--any good breakfast joints anymore? Used to go to the old Buntyn's and also the Arcade...I really want something good, no junk!
  24. My wife has found her new favorite place, the Breakfast Klub. She had the chicken and waffles, I had an omelette with grits and a side of biscuits and gravy. The Breakfast Klub is the best example of Southern cooking I have experienced in quite a while. (Atlanta eat your heart out.) Fried chicken wings wre crisp and clean. It was obvious they changed grease frequently. Grits were good. My observation is there is no such thing as great grits, just well prepared grits, which is rare, and badly prepared grits, which is typical. These were well prepared. The gravy and biscuits were outstanding. As good as my grandmother's. Real southern gravy with pepper, not liquid glue with no flavor or body. On Saturday's, the Breakfast Klub opens at 8:00 a.m. There was line at the door when we got there at 7:45. It moved fairly quickly. The line helped because it gave us time to decide what to order. Service was very helpful and friendly. Several people came by to see how the meal was. We never felt rushed. There is plenty of room and tables.
  25. I spent Memorial day wekend at my girlfriend's parents house in Decatur, Alabama, my first trip to the state. Being from Manhattan, but loving Southern food, I have long been deprived. My girlfriend's mother did not disapoint. Each morning she made scrambeled eggs, bacon, sausage patties, homemade buttermilk biscuts and gravy. Everything was cooked in her beautifuly seasond cast iron skillets (I counted about eight in her collection). While I have had eggs, sausage patties and bacon many times before, there is a discernable difference when they are fresh out of a cast iron skillet, the bacon was crisp and the patties developed a nice crust without being overcooked. The homemade biscuts and gravy were a first and is something I will truly miss. The biscuts, made with White Lilly flour and buttermilk were rolled out and cut with a glass and topped with a large pat of butter while they were still hot . Soft, warm, buttery, with the tang from the buttermilk, they were ethereal. Particularly when topped with the fantastic gravy made from mixing milk, flour, salt and pepper into the bacon dripings that remained in one of the cast iron skillets. I also drank about a gallon of half and half, half ice tea and half lemonade, which I never had before and became addicted to. Perhaps it was the warm Southern air, the view of magnolia blossoms or the laid back Southern attitude, but the breakfasts I had this past weekend in Alabama were the best I have ever had.
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