Regional breakfasts

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wanderingjew
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RE: Regional breakfasts - Fri, 03/28/08 3:44 PM
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quote:
Originally posted by Al-The Mayor-Bowen

WJ
What or Who is That?


It's a MULLET which according to NYNM is commonly served for breakfast in Florida~!

Sundancer7
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RE: Regional breakfasts - Fri, 03/28/08 3:59 PM
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WJ: You lost me on that one???

Paul E. Smith
Knoxville, TN

wanderingjew
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RE: Regional breakfasts - Fri, 03/28/08 4:04 PM
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quote:
Originally posted by Sundancer7

WJ: You lost me on that one???

Paul E. Smith
Knoxville, TN


http://en.wikipedia.org/wiki/Mullet_(haircut)

Sundancer7
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RE: Regional breakfasts - Fri, 03/28/08 4:11 PM
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I understand now. I had never heard that that type of haircut was referred to as a mullet.

Paul E. Smith
Knoxville, TN

ann peeples
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RE: Regional breakfasts - Fri, 03/28/08 4:27 PM
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LOL,WJ!!

Baah Ben
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RE: Regional breakfasts - Fri, 03/28/08 4:35 PM
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MiamiDon - As you head into Coral Gables and on same side of the street as the former Latin American Cafeteria (what a incredible business they use to have in the 80's - I think at one time it was an Arby's), was another small Cuban place that makes great Cuban Sandwiches, really breakfasts, had that coffee, cane sugar drink, etc. I doubt that one is gone, too. I use to love watching them get the Cuban sandwiches ready for the lunch rush. they'd cook off roast porks, hams, etc.

Incidently, have you ever been to the Greek Restaurant on Coral Way...Not bad. It is white building with blue signage..I forget the name. Maybe Mykinos? Not sure.

joerogo
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RE: Regional breakfasts - Fri, 03/28/08 4:36 PM
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In N.E. Pa. you go to Tony's Restaurant in Kingston, Pa. Order the "Fat Bastard Breakfast".

Meatballs, sausage, onions, sweet and hot peppers and cheese omelet with a spoon of sauce over the top and a sprinkle of pecorino. It comes with a side of sausage with cheese, onions, peppers and sauce on top. And of course, Italian toast.

You can also order the Calabrese potatoes. The best home fries you ever tasted with onions and peppers.

Now don't make any funny faces until you tried it. This breakfast is addicting.

fabulousoyster
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RE: Regional breakfasts - Fri, 03/28/08 4:44 PM
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joerogo
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RE: Regional breakfasts - Fri, 03/28/08 5:07 PM
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Now Now.

How about the "Eggs Benedict Italiano".

Two slices of sicilian toast with Capacola, cheese, eggs, onions, sweet and hot peppers and sauce on top.

I like the Pizza Fries with this. Home fries with onions, sweet and hot peppers then topped with cheese and sauce.

billyboy
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RE: Regional breakfasts - Sat, 03/29/08 1:19 AM
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WJ, classic, man. Just classic.

Here, Ted is modeling the ever popular "Mullet" style of hair care

On display across the nation and it goes by many names such as:

Camaro Crash Helmet
Canadian Passport
Shorty Longback
and, my personal favorite,
"Business in front, party in the back, dude!"

Sorry, I couldn't resist!

bb




quote:
Originally posted by wanderingjew

quote:
Originally posted by NYNM

Just read that a favorite breakfast in Southern Florida for local "Crackers" is mullet & grits..




??

GenB
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RE: Regional breakfasts - Sat, 03/29/08 5:32 PM
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quote:
Originally posted by Davydd

I read somewhere that the "caramel roll" is somewhat unique to Minnesota.

Tobies in Hinckley, MN halfway between the Twin Cities and Duluth plays up the caramel roll but I don't think they are unique to Minnesota. Of course you knew I would have a picture.



Looks like Heaven on a plate. My grandmother in western Wisconsin used to make identical "pecan rolls".
Where I grew up in Virginia, link sausage or country ham, served with hot biscuits, were mandatory for breakfast.
In south-central Pennsylvania, nothing beats scrapple. Don't ask what's in it--just enjoy it.

buffetbuster
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RE: Regional breakfasts - Sat, 03/29/08 5:40 PM
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WanderingJew-
Good stuff! Just which Roadfooder is that in the photo?

Unfortunately, mullets are all but the official hairstyle of the men here in Pittsburgh. It is like the 80's never left!

buffetbuster
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RE: Regional breakfasts - Sat, 03/29/08 5:45 PM
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Oh, as for regional breakfasts, how about slingers in St. Louis?

BhamBabe
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RE: Regional breakfasts - Sat, 03/29/08 7:08 PM
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Seeing as how I'm still an Alabama girl, no matter where I lay my head, I prefer salmon patties, creamed corn, bicuits and sorghum syrup with butter. I do however make a meal out of tomato gravy and biscuits when I'm missing home badly.

Tomato gravy is nothing more than reg ol milk gravy with stewed tomatoes in it. Y'all are making it difficult and the beauty of it is, it's not Oil (pref bacon grease), flour, milk, chopped up stewed tomatoes. You can add a little bit of the juice but don't go whole hog, it will thin the gravy too much. Add a lot of pepper and a bit of salt.

Came back to add, you can use store bought canned stewed tomatoes if you don't have homemade.

iqdiva
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RE: Regional breakfasts - Sat, 03/29/08 7:17 PM
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Bhambabe,you go girl ! As one Alabama girl to another, you know what's good !

BhamBabe
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RE: Regional breakfasts - Sat, 03/29/08 10:39 PM
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Okay iqdiva, why do we eat salmon patties for breakfast? Seems to be such a regional thing but I can't figure it out.

I know my mamaw made them a bunch because they were cheap and she had a ton of folks to feed, plus they were easy to put in a lunch pail with the extra biscuits, but why salmon? Tuna or other fish surely don't sound so good for breakfast.

Gonna go research that lol

iqdiva
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RE: Regional breakfasts - Sat, 03/29/08 10:47 PM
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I'll tell you why Miss BhamBabe.....'Cause they're so goooood darling ! Mama made patties out of canned mackeral and home-canned mullet that Daddy caught in Appalachicola,as well .....She even made a tomato gravy with the drippings in the pan from the cooking of the patties...I sure miss Mama and Daddy !

JT1
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RE: Regional breakfasts - Sun, 03/30/08 8:46 AM
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Yeah, that is a "hair-don't" and I used to have one!!

In Central Maine, we used to get finnish coffee bread, made and sold by the Finnish farmers. Man, that was good!! Toasted with butter. Yow.

MiamiDon
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RE: Regional breakfasts - Sun, 03/30/08 9:30 AM
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quote:
Originally posted by Baah Ben

MiamiDon - As you head into Coral Gables and on same side of the street as the former Latin American Cafeteria (what a incredible business they use to have in the 80's - I think at one time it was an Arby's), was another small Cuban place that makes great Cuban Sandwiches, really breakfasts, had that coffee, cane sugar drink, etc. I doubt that one is gone, too. I use to love watching them get the Cuban sandwiches ready for the lunch rush. they'd cook off roast porks, hams, etc.

Incidently, have you ever been to the Greek Restaurant on Coral Way...Not bad. It is white building with blue signage..I forget the name. Maybe Mykinos? Not sure.


Yes, I have been there, though not recently. It is Mykonos, btw. That used to be sort of a Greek neighborhood, back in the day, and there are/were two or three Greek restaurants in the area.

I'm not sure if I remember the other Cuban cafeteria/sandwich shop. The sugar cane juice beverage is guarapo.

Ort. Carlton.
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RE: Regional breakfasts - Mon, 03/31/08 12:41 AM
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quote:
Originally posted by MellowRoast
I'm not familiar with livermush. Guess I'll have to search for it. Have I missed out on something good?


MellowRoast,
It depends on whether or not you like visceral things to eat. It's similar to scrapple and goetta, but more livery. It's made from pork liver and corn meal.
Seriously, I love the stuff, and sometimes eat it right off the loaf (it's already been cooked when you buy it). My favorite way, though, is cut thick and maybe browned just a tad, then put on plain old white bread (locally I would use Luna Bakery's sourdough) with a smear of mayo (Miracle Whip or other "salad-dressingy" products are too sweet and overwhelm (yea, drown out) the livery flavor. It doesn't need such furniture as lettuce or tomato, although Hillbilly and I will probably differ on this one.
If you're sincerely amused enough to try it, let me recommend going to Neese Sausage's website: they're out of Greensboro, North Carolina. They may be able to cold-freight you some liver pudding, liver mush, and/or souse overnight. They also make an extra-sage sausage that sounds like it would be mighty tasty.
Oh -- I almost forgot -- the most familiar way to eat livermush is for breakfast, skillet-browned, with eggs.
Mushlessly, Ort. Carlton in Chillydrizzly Athens, Georgia.

Ort. Carlton.
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RE: Regional breakfasts - Mon, 03/31/08 12:45 AM
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quote:
Originally posted by NYNM
Just read that a favorite breakfast in Southern Florida for local "Crackers" is mullet & grits..


NYNM,
Absolutely positively! Cousin Jack's wife Mae Frank never served me that, but she did know how to put together a mullet feast on short notice... as well as a plethora of other goodies, such as swamp cabbage and homegrown rice with tomato gravy.
Nostalgically, Ort. Carlton in Too Cool For Spring Athens, Georgia.

Ort. Carlton.
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RE: Regional breakfasts - Mon, 03/31/08 12:50 AM
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quote:
Originally posted by joerogo
In N.E. Pa. you go to Tony's Restaurant in Kingston, Pa. Order the "Fat Bastard Breakfast".
Now don't make any funny faces until you tried it. This breakfast is addicting.


Joerogo,
And gloriously fattening. Whee-dogies! You making me hongry!!
Wishing I Could Be There And Wash It All Down With A Cold Stegmaier, Ort. Carlton in Amazing Athens, Georgia (where Stegmaier used to be sold!).

Big Ugly Mich
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RE: Regional breakfasts - Tue, 04/1/08 1:50 PM
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quote:
I've seen that on the east coast. They call it a sticky bun. In Idaho, a sticky bun is like Cinnabon serves, with the cream cheese frosting and the cinnamon and it's rolled up.

dbear
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RE: Regional breakfasts - Tue, 04/1/08 2:08 PM
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Breakfast taco's at La Reyna on S. First in Austin. This is a memory. I was in Austin last fall and it appears La Reyna has moved into the pleasant memories category. My fave was always eggs and cicharon (sp?)(like pork rinds except fresh). In the day, huevos rancheros tacos were $.50; we used to order 4 or 5 with sweet tea for breakfast.

db

rjb
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RE: Regional breakfasts - Tue, 04/1/08 2:27 PM
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Broiled kippers, finnan haddie and kedgeree in England and Scotland. Also often found in places like the Union League Club.

All are fish dishes, BTW

mikez629
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RE: Regional breakfasts - Tue, 04/1/08 2:30 PM
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Cheesesteak egg and cheese.Yes a cheesteak with eggs mixed in.(Peppers,Onions)-its sooo good!--Oh and I get in Philly.

jimsock9
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RE: Regional breakfasts - Tue, 04/1/08 2:34 PM
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quote:
Originally posted by rjb

Broiled kippers, finnan haddie and kedgeree in England and Scotland. Also often found in places like the Union League Club.

All are fish dishes, BTW


Oh aye! And the bloody good stench the kippers filled the house with was something to behold and cherish for the rest of yer bleedin' life, lads!

ghcornwell
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RE: Regional breakfasts - Wed, 04/2/08 1:21 PM
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i've been getting a lot of fried whiting and eggs, or grilled bluefish and eggs around the VA/DC/MD area lately. not sure if its regionally specific, but it hits the spot.

also big around the chesapeake is eggs benedict with crab cakes instead of the ham/canadian bacon.

magcentric
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RE: Regional breakfasts - Wed, 04/2/08 1:29 PM
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In South Central Wisconsin: Cinnamon rolls the size of a kitten are very common.

cecif
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RE: Regional breakfasts - Thu, 04/3/08 10:04 PM
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Two best regional breakfasts I ever had:

1. A sort of heuvos rancheros on fry bread in South Dakota. Fantastic. Best breakfast of my life.

2. A breakfast pretzel outside Philly - egg, cheese & bacon wrapped and baked in a hunk of pretzel at an Amish stand in a (permanent) farmer's market. Delicious!

MellowRoast
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RE: Regional breakfasts - Fri, 04/4/08 1:50 PM
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With regard to tomato gravy, fresh tomatoes in a blender is the way to go, but I'll gladly take canned tomatoes from a blender. Smooth consistency is where it's at!

Ort. Carlton, I'll check on the livermush! Thanks!

SeamusD
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RE: Regional breakfasts - Fri, 04/4/08 2:47 PM
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quote:
Originally posted by billyboy

WJ, classic, man. Just classic.

Here, Ted is modeling the ever popular "Mullet" style of hair care

On display across the nation and it goes by many names such as:

Camaro Crash Helmet
Canadian Passport
Shorty Longback
and, my personal favorite,
"Business in front, party in the back, dude!"

Sorry, I couldn't resist!

bb

Also:
Kentucky Waterfall
Tennesee Mudflap
The Yes-No
Beaver Paddle
Long Island Iced Tease

Back on topic, that tomato gravy sounds awesome... I've never heard of it before, that's worth trying to make myself.
I usually end up with biscuits and gravy when I eat breakfast out, I have an allergic sensitivity to eggs... they're ok in limited quantities mixed into other foods, but a whole egg would put me over the edge, so no omelettes or scrambled eggs. So, it's biscuits and gravy (or pancakes), homefries, bacon or sausage, toast, oj, and tea. Pretty standard.

SPACE_CITY_RYAN
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RE: Regional breakfasts - Fri, 04/4/08 4:33 PM
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In Houston, breakfast tacos are EVERYWHERE! It is not uncommon to see 2-3 taco carts in a one-mile radius. Some of the most common combinations are potato & egg, chorizo & egg, barbacoa & egg, and carne guisada & egg. A taqueria is not considered authentic unless the tortillas and salsa are made from scratch. On the weekends, most of these places make manudo, which is a soup made with tripe and hominy. Supposedly it helps with hangovers, but I've yet to try it.

Big Ugly Mich
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RE: Regional breakfasts - Mon, 04/7/08 12:05 PM
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quote:
Originally posted by SPACE_CITY_RYANOn the weekends, most of these places make manudo, which is a soup made with tripe and hominy.
And Puerto Rican. It's also spelled m-E-n-u-d-o.

elderberry
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RE: Regional breakfasts - Sun, 04/13/08 4:42 PM
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I have one word: Chilaquiles. No better breakfast anywhere....fried strips of tortilla topped with green or red chile sauce, shredded chicken (sometimes beef), crumbled queso fresco and drizzled with crema. And then a fried egg is placed on top. This is a very common breakfast in Mexico, where my mother hails from. She used to make this for us as kids all the time.

bassrocker4u2
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RE: Regional breakfasts - Sat, 05/3/08 9:46 PM
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[img][/img]
www.mycrystalcafe.com

No Talent
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RE: Regional breakfasts - Sun, 05/4/08 12:54 AM
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We don't have any regional specialtys except Chicken & Waffles , but that came from the American Southeast by way of Los Angeles so it doesn't really count.

How about Fresh Fruit and Cream with Nuts atop Granola OR fresh carrot/apple/wheat grass juice followed by a run through the park.

My favorite meal is Eggs Blackstone which is just Eggs Benedict with the ham removed and crisp bacon and fresh tomato slices added. And it must have home made hollendaise.
I would love to know who started this.
And before someone fires away the rapidly becoming a turn-off "use the search feature", I did;
"No Matches Found"

I didn't notice a post by sizz who has recently wrote proudly of his community in San Jose, Ca
which is where I saw Huevos a la Mexicana on several menus and loved it. It was much more to my liking than Huevos Rancheros. I think of it as a city version of the ranch or country egg dish.

joerogo
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RE: Regional breakfasts - Tue, 06/17/08 12:17 PM
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quote:
Originally posted by joerogo

In N.E. Pa. you go to Tony's Restaurant in Kingston, Pa. Order the "Fat Bastard Breakfast".

Meatballs, sausage, onions, sweet and hot peppers and cheese omelet with a spoon of sauce over the top and a sprinkle of pecorino. It comes with a side of sausage with cheese, onions, peppers and sauce on top. And of course, Italian toast.

You can also order the Calabrese potatoes. The best home fries you ever tasted with onions and peppers.

Now don't make any funny faces until you tried it. This breakfast is addicting.


The Fat Bastard!!!!! What a breakfast.

[img]

Where's my Tums?[/img]


luscious
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RE: Regional breakfasts - Thu, 06/19/08 9:36 PM
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When I was living in Scotland, local breakfast blew my mind. Fried eggs, beans in tomato sauce, blood pudding and toast. Have you ever even tried looking at baked beans when you're hungover?! Particularly baked beans mixed up with soft cooked eggs?! Praise be to Scottish stamina.
I also got yelled at for putting syrup on my french toast. "Who the heck puts syrup on their eggy bread! Everybody knows you need ketchup!"

Here on Vancouver Island we're pretty benny obsessed. Just about every combo you can come up with gets done here. During the week breakfast is a good cup of coffee and some sort of baked good, then the weekend is for real breakfast, as the giant line ups out the doors of the restaurants will attest.

Big_Ted
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RE: Regional breakfasts - Sun, 06/22/08 6:57 AM
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I don't think I could be more dissappointed in breakfast in Northern Illinois. I actually avoid going out for breakfast in this area just because it has degenerated into a terrible mess.

In Macomb, Illinois, we used to eat Harolds, at hardee's. A Harold is drunk food by definition. Biscuits, hashrounds, eggs all smothered in sausage gravy. We used to get extrememly drunk and go eat one.

drummagick
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RE: Regional breakfasts - Mon, 06/23/08 2:15 PM
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quote:
Originally posted by Ort. Carlton.

quote:
Originally posted by Jim in NC
Nearly vanished from commercial establishments in this area: Brains'n'eggs.


Jim,
I am told that this is ubiquitous on mom-and-pop restaurant menus around Jefferson City, Missouri. There's also an eatery there that specializes in brain sandwiches.
One serving of brains and I've received a month's supply of cholestrol! I'd rather enjoy killing myself and eat livermush.
Feeling Mush Better Now, Ort. Carlton in Ever-Effervescent Athens, Georgia.



My Texas grandmother served me brains and eggs one morning for breakfast when I was about 5 yrs old and visiting her in Amarillo with my mother.

And I really thought she loved me, up until that morning :(


One of the best breakfasts I've ever had was in Ensenada, Mexico. Real machaca- sauteed shredded air dried beef, scrambled eggs, onions and peppers. Oh my.



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