My 91yr old mum has a saying "some people grow old gracefully other wear lycra" I dont want to sound to prissy, and having had some of the same treatment when young, we have a growing problem in the uk with social probs,that have been linked with the fact that people no longer sit down to a family meal,I learnt my love of cooking from helping my mum to prepare the food,your comments, regards Steve ps I had to visit my doc for my annual yesterday, he said a min of 3 litres of water is the key it helps to flush the system,and the good news is that I now can have some booze, his commets on can I substitude booze for water are not printable
Hello dwayne up early again, it was meant to be a comment on the various things like hairy legs thongs etc call me an old fart but I still believe in what I was taught eating and talking at a table is a joy you learn from your elders etc, but yes I can ramble a bit, regards steve
quote:
Originally posted by IslandCruz: Steve, Did you mean to post all of that on this thread? Or did you mean some of it for another?
Anyway, I think it is great about your Mum. I would not get to carried away with the Doc's booze release though.
I gots the skillet heating up for the bacon and sausage to sizzle. I have a pot of grits just about fixin to be right. Taters and Onions are ready. Would you like scrambled or fried, or an omelette?
I got biscuits in the oven and toast, and some gravy just about right
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Posts: 5496 | Location: South Carolina | Registered: August 22, 2005
Get behind me satan, I can smell it, I can eat that but it has to be after 6 days of brown toast, branflakes, fruit, maybe porridge, and one expresso, and a couple of marlboro,
I noticed a few people in the dining room for breakfast and lunch with bathing suits on but the type that I wear that you see in my pictures...not bikini, more like a tank top and then with pants or a cover up...oddly enough I wasn't offended by it at all because I was getting tired of changing in and out of my suit just to eat myself...but ya know...
I liked the dining room for breakfast, although I will try the buffet once or twice just to evaluate it in my role as a cruise big-shot know-it-all.
One thing Carnival has to work on, at least to my tastes, is the cheesing of their omelets. I understand their having to fry the omelet to a dry state for health code reasons, but they always put the cheese on at the last moment before plating, figuring the heat from the omelet will melt it. But it never melts all of it. I always add my cheese early enough that it melts while still in the pan. I then plate the omelet.
Not a rant at all, if you like mushroom omelette, place your eggs in a plastic bag with a truffle leave for 24hrs eggs absorb flavours cook and add a very fine dice of any mushroom, cheats truffle omelette, you live to eat not eat to live, if it is for a woman you want to impress a few shavings of truffle complete the con regards steve
Ken bangers are good, we have improved in the last 15yrs so they are no longer filled with rubbish, we have a local butcher who uses the gloucester old spot pig, 95% meat 5% rusk the old breed has a higher fat content, fat means taste as you know, he has won the best banger award, once a month, to go with I make baked beans with navy beans etc,fantastic but rather explosive keep cooking steve
"Best Banger Award"! Lot's of possibilities with that one!
I do like breakfast sausages though - but I don't like them with too much sage. Some really over do it. I also like sausage gravy over hot biscuits. Ever been to a Bob Evans Restaurant? They have a very good sausage gravy. Actually their "big" breakfast is a gut buster that will stay with you for many hours. Eggs, bacon, hashbrowns, a bowl of that gravy with two biscuits....man, it is great.
I've had that at Bob Evans but I wish they would work their way up here. Bob Evans and Sonic would kick tail in Minnesota.
Actually I found a great "American" style banger, very meaty, light on the seasoning and 2 oz. a piece! But alas I believe it is only available through my foodservice provider, a John Morrel product.
Every Saturday am we sell pancakes and sausage at a local farmer's market. Today I flipped about 175 cakes on my 3 burner propane griddle and sold over 150 of those fat little porkers.
I like a decent sized sausage. I found some good locally made ones a while back - not quite 2 ounces but close. The usual breakfast links are too small and dry out easily while cooking. I usually steam them like the package says and then brown a little. So many people just toss them in the pan and let them fry to nothingness.
So, do you use your wholegrain pancake mix at the market? Maple syrup or the regular table syrup?
No Bob Evans around here either. The closest is in Nashville. I used to go to Indy every year and we stayed at a hotel that had a Bob Evans next door. A Steak 'n Shake too. What more does a race fan need? Oh, there was a nice little bar too!
We've had a Sonic for a while. I love their food. Takes me back to the good ol' days when my relatives ran a drive-in restaurant in upstate NY. "The Polar Bar". Soft-serve and "hard" ice cream, as well as burgers, fries, dogs, italian subs and their specialty....hot pepperoni sandwiches. It was gold mine.
None of you ? None of you loves honey or butter baked cookies plunging into a steaming milk bowl ?
That's my breakfast since I can remember. I still remember my first bowl: white, chipped, painted with little bears and bunnies playing saxophone and flute ... Lately I add a drink of fruit juice ... and have been told to eliminate sugar.
As they're on the ship my two kids, instead, switch immediately to US breakfast: they arrive at our buffet table - that's where we like have breakfast, and outside it's even better - with a trayful of salami, mortadella (worldwide AKA "bologna"), cheese, burgers, dogs and everything.
After a breakfast like that, is there enough room for lunch ?
