The Conservative Cave
The Bar => The Lounge => Topic started by: Chris on January 19, 2010, 05:49:59 PM
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Jackson, TN is nice. When is Chez Eupher open for business? :bday:
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Jackson, TN is nice. When is Chez Eupher open for business? :bday:
Mondays, Wednesdays & Thursdays for lunch and Fridays 7AM to 9AM for Breakfast and from 8 PM to 3 AM its a private drinking club, they do not open Saturdays and on Sundays they have AA meetings and prayer lunches.
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Mondays, Wednesdays & Thursdays for lunch and Fridays 7AM to 9AM for Breakfast and from 8 PM to 3 AM its a private drinking club, they do not open Saturdays and on Sundays they have AA meetings and prayer lunches.
:rotf: :lmao:
:cheersmate:
And touche!
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:rotf: :lmao:
:cheersmate:
And touche!
I thought that would get noticed sooner or later.
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I thought that would get noticed sooner or later.
I've often thought of opening a diner, but at my age, the work would kill me. :p
You can't get a good salad anymore. And breakfast shouldn't be characterized by some french-fried potato cubes with a couple of cold onion bits tossed in there smothered with a glob of sausage gravy that only hints of sausage.
Come to my place and you'll EAT. :yum: Dieting is not allowed.
Oh, drinking is okay too. Except before noon on Sundays. (The AA meeting gets out at 11 a.m., which gives us an hour to clean up the broken beer bottles and passed-out clients.)
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I've often thought of opening a diner, but at my age, the work would kill me. :p
You can't get a good salad anymore. And breakfast shouldn't be characterized by some french-fried potato cubes with a couple of cold onion bits tossed in there smothered with a glob of sausage gravy that only hints of sausage.
Come to my place and you'll EAT. :yum: Dieting is not allowed.
Oh, drinking is okay too. Except before noon on Sundays. (The AA meeting gets out at 11 a.m., which gives us an hour to clean up the broken beer bottles and passed-out clients.)
I once asked for a "table salad" from a pizza place and I got a bunch of lettuce with a slice of tomato on top. :censored:
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I once asked for a "table salad" from a pizza place and I got a bunch of lettuce with a slice of tomato on top. :censored:
Yup, happens all the time.
Now Debk is a far better cook than I am (she's certainly more nuanced), but if you're lookin' for diner food with a touch of common sense and richness, I've got some ideas. :hyper:
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Yup, happens all the time.
Now Debk is a far better cook than I am (she's certainly more nuanced), but if you're lookin' for diner food with a touch of common sense and richness, I've got some ideas. :hyper:
No, I'm not a better cook than you! :hammer:
I would love to open a diner! Between the two of us, we would have a kick-ass place!!
Ultimate comfort food with a bit a flair....no fancy plates with 2 bites of something on it.
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No, I'm not a better cook than you! :hammer:
I would love to open a diner! Between the two of us, we would have a kick-ass place!!
Ultimate comfort food with a bit a flair....no fancy plates with 2 bites of something on it.
Okay, it's settled. We split the difference and set up in Franklin, TN.
:-)
Oh, and I think you're a lot better cook than I am. I've had just enough training to be dangerous, but not lethal. And my back can't take the 12-hour standing anymore.
Maybe we hire a couple of grateful illegals to do the heavy work and we orchestrate from either end of the kitchen?
Just a thought........
:uhsure:
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Okay, it's settled. We split the difference and set up in Franklin, TN.
:-)
Oh, and I think you're a lot better cook than I am. I've had just enough training to be dangerous, but not lethal. And my back can't take the 12-hour standing anymore.
Maybe we hire a couple of grateful illegals to do the heavy work and we orchestrate from either end of the kitchen?
Just a thought........
:uhsure:
Excellent idea!!
And we can hire Chris too....he's right there already AND knows how to cook!
I see a plan coming together.... :cheersmate:
Oh yeah....did you see the recipe for Oatmeal Cake that I posted? It's easy and sooooo good. :drool:
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Excellent idea!!
And we can hire Chris too....he's right there already AND knows how to cook!
I see a plan coming together.... :cheersmate:
Oh yeah....did you see the recipe for Oatmeal Cake that I posted? It's easy and sooooo good. :drool:
It just occurred to me that I probably have had a hand in completely de-railing two of Schadie's threads in the past couple-three days.
Oops...... :shucks:
But now that the cat is out of the bag and that Chris is being recruited (hell, I vote we make Chris Head Chef), we can start to work up a business plan:
BUSINESS PLAN
1. Make money.
2. Make more money.
3. Retire
Anyway, I'm a morning guy so I can take the breakfast schtick. And I like classic breakfasts with a couple of twists:
1. Breakfast skillet. This is my specialty. A few Russetts, parboil 'em slightly, then set 'em aside. Dice up some bacon (I like those bacon ends & pieces that you can get in the store) and get your flat-top going. Pull your bacon when it's crisp then toss about 3 cups of taters in the bacon fat. Get those going till almost done, then add diced bell pepper and onion. Give it 3-4 minutes, re-add the bacon, then add shredded Monterey jack cheese and 3 eggs to order; then adorn with chopped chives. Voila!
2. Grilled sweet rolls, homemade. There is no reason on God's earth why a diner can't make its own cinnamon rolls.
3. I guess if you HAVE to have those nasty grits, a steam table will hold 'em hot. Oatmeal is done to order, but old-fashioned oatmeal only. I add a bit of cinnamon and nutmeg to mine and a tablespoon of real maple syrup.
4. Killer omelets with all kinds of add-ons. Best I ever saw were in Texas, where the eggs were whipped up in a blender. Came out light, delicate, and WOW.
5. Biscuits & gravy. I use a local ground pork sausage that's to die for, then brown it off in butter with onion and sage, add the flour to make a roux, then whole milk. Bring to a boil, then serve over homemade biscuits. With my biscuits, I use only lard for the fat, buttermilk for the liquid. (Flour helps, but that's reg'lar ol' all-purpose, with the stuff that make 'em poofy. Once the liquid is added, mix by hand for no more than 20 seconds to incorporate, then LEAVE 'EM THE HELL ALONE! Biscuits are usually handled too much.
6. My pancakes are homemade and I use all kinds of fresh fruit, but I put 'em inside the batter just before they go out on the grill.
6.a. We'll do crepes, but there'll be an upcharge for "French toast". Why? because of the word "French".
7. Breakfast meats - you order an order of bacon, you get a half pound. We're not messing around here. Sausage patties? You get 4 of them, 1/2 inch thick (before cooking). Ham? A big honkin' slice that's put on the grill to warm up.
8. OJ - fresh squeezed. (Gotta get an industrial-strength juicer.)
9. Coffee and tea - the stuff that wakes you up in the morning.
That's just breakfast. Let's talk lunch in another post. :naughty:
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You had me at bacon. :-)
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I happen to make quality caramel pecan sticky buns and cinnamon rolls.
My sausage gravy is similar to yours....but I don't add onion....until today... :-)
I do make a really good strata that can be done in individual casseroles.....big fat garlic/butter croutons, sausage, onions, mushrooms, variety of seasonings, eggs whipped with half and half and poured over - sits all night and bakes the next day served with a mushroom sauce....
Corned beef hash also has to be on the menu.
Waffles too.
Homemade fruit bread of the day. Banana, pumpkin, apple, peach, etc...
White, whole wheat, cinnamon, and RYE toasts....
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I happen to make quality caramel pecan sticky buns and cinnamon rolls.
My sausage gravy is similar to yours....but I don't add onion....until today... :-)
I do make a really good strata that can be done in individual casseroles.....big fat garlic/butter croutons, sausage, onions, mushrooms, variety of seasonings, eggs whipped with half and half and poured over - sits all night and bakes the next day served with a mushroom sauce....
Corned beef hash also has to be on the menu.
Waffles too.
Homemade fruit bread of the day. Banana, pumpkin, apple, peach, etc...
White, whole wheat, cinnamon, and RYE toasts....
Damned gut is rumbling. Yes! to all the above.
Chris? You okay with all this? :rotf:
I'd forgotten about corned beef hash. Gotta do the corned beef from scratch as well, which pretty much precludes a classic diner setup. We need a 100x100 kitchen to hold all the stuff we're gonna need. We'll need at least two walk-ins and a walk-in freezer. Stack ovens, saute station, salad station, and built-in fryers. Broilers, a bain marie, and a kickass grill. Flat-top is standard equipment.
Gimme a budget of $920K and I'll get a kitchen that even Emeril would love. :evillaugh:
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There's a restaurant in Key West that does all that we were talking about....in a kitchen that's maybe 350SF!
It's my favorite place for breakfast....and not a place that you want to look in the corners!
Pepe's.... for those who know KW
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Yeah, I realize there are some incredibly small kitchens that put out massive amounts of food. But, I'm the kinda cook who likes to spread out a little bit.
Besides, we gotta have a potato peeler. Can't do real spuds in quantity without a potato peeler. :cheersmate:
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Yeah, I realize there are some incredibly small kitchens that put out massive amounts of food. But, I'm the kinda cook who likes to spread out a little bit.
Besides, we gotta have a potato peeler. Can't do real spuds in quantity without a potato peeler. :cheersmate:
You're talking to someone who can trash the entire kitchen when I get on a cooking binge! :lmao:
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You're talking to someone who can trash the entire kitchen when I get on a cooking binge! :lmao:
You ain't alone in that, but only in an emergency. Ordinarily, I clean as I go. It's ingrained in me - I really can't stand trying to cook around a sink full of stuff, dirty knives and cutting boards, and MRS. E!!!!!!!
Honey, I love you dearly, but GTFO OF MY KITCHEN!
please?
:rotf:
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You ain't alone in that, but only in an emergency. Ordinarily, I clean as I go. It's ingrained in me - I really can't stand trying to cook around a sink full of stuff, dirty knives and cutting boards, and MRS. E!!!!!!!
Honey, I love you dearly, but GTFO OF MY KITCHEN!
please?
:rotf:
I have a rule.....no one is allowed on the cook side of the island when I'm doing intense cooking without my permission. Those who are frequent visitors know and obey. :-) Runnin' Buddy is one of the few, because she's usually making something too, or helping with something I am doing.
The bar is set up at the far end of the back counter and accessed from one side of the island....no one goes over the "invisible line".
It sounds harsh....but no one complains.
And I'm blessed with women friends who are more than willing to let me cook and more than willing to clean up my mess.
It's rare after a group have been here to eat, that I have anything other than minimal cleanup, when everyone is gone.
Which is a good thing...cause I hate cleaning up the messes I make. :shucks:
If I'm by myself doing a bunch of cooking....I clean between the different dishes.
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Feed me.
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^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Feed me.
Gotta check with Chris. He's been anointed as Head Chef.
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I'm more of a lunch/dinner person, but I got stuck working brunch for about six months at the last restaurant I worked for. Burned eggs smell like doo doo.
I'm hungry and now I want a plate of tostones con pollo.
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I'm more of a lunch/dinner person, but I got stuck working brunch for about six months at the last restaurant I worked for. Burned eggs smell like doo doo.
I'm hungry and now I want a plate of tostones con pollo.
Chris, you're impressing the hell out of me. I had to look up what "tostones" are.
The gig is yours if you want it. We'll still bring in the grateful illegals, but you definitely make the call which ones to hire.
:-)
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did i mention that fried malanga chips are ten times better than potato chips? I'm going to have to take another trip to the mercado internacional down the street and pick up a couple of ripe ones. Slice 'em and fry em' and toss in a little salt. yum :p
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did i mention that fried malanga chips are ten times better than potato chips? I'm going to have to take another trip to the mercado internacional down the street and pick up a couple of ripe ones. Slice 'em and fry em' and toss in a little salt. yum :p
Something tells me you and the illegals will get along just fine. :bow: :bow:
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did i mention that fried malanga chips are ten times better than potato chips? I'm going to have to take another trip to the mercado internacional down the street and pick up a couple of ripe ones. Slice 'em and fry em' and toss in a little salt. yum :p
are those bananas or plantains? if so...yuk.
if they are sweet potatoes..... :drool:
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Neither... it's a starchy root about the size of a football. Looks like a coconut on the outside and a turnip on the inside. In the US, they're mostly grown in Florida. The tostones are fried plantains covered in roasted chicken, peppers, onion, spices, and melted cheese. Sort of labor-intensive since you have to cook them twice and press them flat. It's a good way to mash a finger if you're not paying attention. :-)
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Thought I'd let Schade have her thread back. :tongue:
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Chez Eupher?
:bawl:
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:rofl:
Deb's Diner?
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:rofl:
Deb's Diner?
How about "Gut Rumblings B-Gone" ?
Maybe we can get BEG to design the color/decorating schemes.
I figure with, oh, about $2,496 and some gift cards from Bed, Bath & Beyond, we can make it happen. :hyper:
One thing I ask - no wallpaper. I hate wallpaper, especially with those dumbass borders up at the top. :banghead:
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Hmmm, we have an unused kitchen at the VFW here in my town. I've been thinking of finding someone to run it. The hours would work quite well except we'd need some evening hours, like 17:00-20:00. The bar opens at 16:00, but we COULD open earlier if we got the clientele.
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The VFW post in my old neighborhood was in a nice-looking building that would have made a good restaurant (minus the tank in the front yard).
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I can do some serious cooking, but my physical capabilities aren't up to restaurant style cooking. Even so, I've considered re-opening that kitchen at the local VFW to serve up some tasty treats. However, every time I consider it, something happens to remind me that I'm a gimpy MoFo..... :hammer: :hammer: :hammer:
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I hear you... I can't do that kind of work anymore because I can't see well enough to read the tickets. I'm making plans to have cataract surgery in a couple months. I'd like to have my eyesight back.
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I'm having a heart attack after reading Eupher's menu! Thanks, there goes my resolution to eat a salad for lunch. Now I can't think of anything but gravy and bacon.
:hyper:
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I'm having a heart attack after reading Eupher's menu! Thanks, there goes my resolution to eat a salad for lunch. Now I can't think of anything but gravy and bacon.
:hyper:
Biscuits, bacon, eggs, hash browns, & pan gravy..... :yum:
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The VFW post in my old neighborhood was in a nice-looking building that would have made a good restaurant (minus the tank in the front yard).
Gotta keep the tank!!
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Gotta keep the tank!!
While esthetically proper, those tanks have been de-Milled. It would be pretty tough to make them battle ready ever again.
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Gotta keep the tank!!
I agree. My kid would love it! It could be a theme restaurant. Call it "Meals, Ready to Eat."
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While esthetically proper, those tanks have been de-Milled. It would be pretty tough to make them battle ready ever again.
You'd have to stuff powder down the barrel and then pack it in and then push in a cannon ball, dang that'd be time consuming.
Forget Mideival Times, you guys could have Fort Munch! eeerrrrr... never mind, it'd turn into a hangout for butch lesbians.... not that there's anything wrong with that... lol
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There's another restaurant in that area that was built to look like a WWII French cottage. I don't remember if they have any military vehicles, but the food there was good when I worked there after high school. It was family-owned at the time but I haven't been back since they sold it and went through a series of crappy business owners/management.
They had good calamari.
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Hmmm, we have an unused kitchen at the VFW here in my town. I've been thinking of finding someone to run it. The hours would work quite well except we'd need some evening hours, like 17:00-20:00. The bar opens at 16:00, but we COULD open earlier if we got the clientele.
Denison, Texas does not Franklin, Tennessee make.
Unfortunately. Besides, you guys just had a flood in that place! :o
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What's wrong with a military-themed restaurant?
Everything is at least 5 years old, you use C-4 or MRE heaters to heat everything, and of course, the items on the menu should have creative and fun names, such as:
--Baboon's Ass (corned beef)
--Dreaded Breaded Vent Covers/Elephant Scabs ("meat" Parmesan)
--Cat turds (Beef Cordon Bleu)
and of course, who can forget such classics as:
SOS
Horsecock sandwiches
Bug juice
I'm tellin ya, it can't lose!
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Denison, Texas does not Franklin, Tennessee make.
Unfortunately. Besides, you guys just had a flood in that place! :o
LOL, the "flood" has been remedied. Have you ever been to Denison, TX?? It's not a bad place. Lake Texoma is nearby, as well as several camp grounds. Hunting isn't bad. Housing is fairly cheap. It DOES get hot in the summer, but that's what the lake is for (or a backyard pool). The worst part is having to put up with elderly & Oklahoma drivers. Of course, you might fit right in, Euphless......... :fuelfire:
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What's wrong with a military-themed restaurant?
Everything is at least 5 years old, you use C-4 or MRE heaters to heat everything, and of course, the items on the menu should have creative and fun names, such as:
--Baboon's Ass (corned beef) :offtopic: I had to laugh when I read this. Do you know what an anthurium flower is? I've always called them the "red butt monkey with a hard-on flower".... :shucks:(http://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Anthurium_Flower.JPG/90px-)
--Dreaded Breaded Vent Covers/Elephant Scabs ("meat" Parmesan)
--Cat turds (Beef Cordon Bleu)
and of course, who can forget such classics as:
SOS
Horsecock sandwiches
Bug juice
I'm tellin ya, it can't lose!
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What's wrong with a military-themed restaurant?
Everything is at least 5 years old, you use C-4 or MRE heaters to heat everything, and of course, the items on the menu should have creative and fun names, such as:
--Baboon's Ass (corned beef)
--Dreaded Breaded Vent Covers/Elephant Scabs ("meat" Parmesan)
--Cat turds (Beef Cordon Bleu)
and of course, who can forget such classics as:
SOS
Horsecock sandwiches
Bug juice
I'm tellin ya, it can't lose!
I dunno, Sparky. Reminds me too much of my days as a spoon. Besides, we're lookin' for all kindsa clientele, including both the truck drivers, nukes, construction workers, and illegals of course. And can't forget grandma. The after-church crowd is a huge moneymaker.
So to have "horsecock sandwiches" on the menu might prompt some questions from grandma that I ain't sure I wanna answer. :naughty:
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I hear you... I can't do that kind of work anymore because I can't see well enough to read the tickets. I'm making plans to have cataract surgery in a couple months. I'd like to have my eyesight back.
I'll getcha a pair of binoculars from the Army Navy surplus store. Either that, or we getcha your own dedicated illegal (who can read English, of course).
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I'll getcha a pair of binoculars from the Army Navy surplus store. Either that, or we getcha your own dedicated illegal (who can read English, of course).
I am a good hand in the kitchen. I can help! :pickme:
I was born in another country and EVERYTHING!
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I am a good hand in the kitchen. I can help! :pickme:
I was born in another country and EVERYTHING!
There ya go, Chris. This is a win-win situation all the way around.
Of course, Deb, you're gonna have to burn your green card. Illegals only. :uhsure:
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Yeah, hire the illegal so we all can get TB or some form of Hepatitis......... (or, Lord forbid, some NEW disease.....)
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Yeah, hire the illegal so we all can get TB or some form of Hepatitis......... (or, Lord forbid, some NEW disease.....)
One of our favorites on the menu (still under development) is "Lepers on the half shell"
You order up one of these and you get three illegals from Bangladesh, just off the boat. The idea is to have them sitting on one of those disks that you slide down the snowy hill.
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I'll getcha a pair of binoculars from the Army Navy surplus store. Either that, or we getcha your own dedicated illegal (who can read English, of course).
I had to work with a "chef" that may have been mostly illiterate. I didn't work with him directly, but my brother did. I think the only reason they hired him was his ability to carve ice. A very small, unimportant skill in the overall requirements of running a restaurant, we actually ran out of french fries and ice cream on a Friday night because of that jackass. We. Were. ****ed. More than half of the kitchen staff quit on him within a month of meeting him and these are people that had been there long before I showed up, when the place was still family-owned.
I have some other funny stories about "new" management. I might tell them later.
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I moonlighted as a cook in a Denny's in Leominster, Massachusetts, back in the mid-Seventies. One guy that worked the bar rush on a Saturday night by himself was amazing. He was a retired Army cook named Cal and he was a blur in the kitchen. He could remember and deal with 20 tickets at a time and I was simply stunned to watch him work.
Best thing I could do was stay out of his way. He was amazing. He'd put together a homemade pot of soup or something while I was still thinking about it.
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I moonlighted as a cook in a Denny's in Leominster, Massachusetts, back in the mid-Seventies. One guy that worked the bar rush on a Saturday night by himself was amazing. He was a retired Army cook named Cal and he was a blur in the kitchen. He could remember and deal with 20 tickets at a time and I was simply stunned to watch him work.
Best thing I could do was stay out of his way. He was amazing. He'd put together a homemade pot of soup or something while I was still thinking about it.
Have you ever been in a Waffle House? Those cooks are amazing!! Nothing is written down for them to look at...the servers actually shout the orders to them. I've never had to send anything back.
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Have you ever been in a Waffle House? Those cooks are amazing!! Nothing is written down for them to look at...the servers actually shout the orders to them. I've never had to send anything back.
Yes, I survived a Waffle House experience once. Never again.
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Yes, I survived a Waffle House experience once. Never again.
You didn't like The Awful House?!? :o
For shame.... :hammer:
You are going to have to rethink moving to Tennessee..... :uhsure:
Every once in a while....a visit to Awful House is mandatory. :-)
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Yes, I survived a Waffle House experience once. Never again.
Well.....if you ever drive down south, you'd better pack a lunch, cause there is one at every exit......and that is all there is......
Love their grits......
doc
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Well.....if you ever drive down south, you'd better pack a lunch, cause there is one at every exit......and that is all there is......
Love their grits......
doc
Yes...the grits are cooked the way they are supposed to be. I will eat them there.
Love the hashbrowns....onions, mushrooms, tomatoes and extra cheese..."scattered, covered and smothered"...
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I haven't been to a Waffle House in a LONG time. There's one in McKinney, TX. I think that a trip there might be in order. The best we have in my area is IHOP, and that ain't saying much.....
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You didn't like The Awful House?!? :o
For shame.... :hammer:
You are going to have to rethink moving to Tennessee..... :uhsure:
Every once in a while....a visit to Awful House is mandatory. :-)
Don't forget I LIVED in Tennessee for awhile. But the Awful House in Mentor, OH, was the absolute depths of restauranting. I haven't been in one since.
And in Jackson, there are plenty of breakfast places - Perkin's, Denny's, and a few more I've forgotten.....
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Well.....if you ever drive down south, you'd better pack a lunch, cause there is one at every exit......and that is all there is......
Love their grits......
doc
Grits? WTF are grits????
Never mind, I don't wanna know....... :-)
Sigh. Grits are one of those southern things that are ubiquitous, cannot be understood by northerners, but simply are.
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The Awful House near me completely lives up to its name. I tried it 3 or 4 times and just couldn't stomach it. Nasty is being kind.
Plus the corporation thinks they can overrule state laws and ban concealed carry just cuz they say so. Awful House sucks/
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Why the Waffel Haus hate? :-)
Have you ever been in a Waffle House? Those cooks are amazing!! Nothing is written down for them to look at...the servers actually shout the orders to them. I've never had to send anything back.
I worked with a GM that liked to do the no-ticket thing. It actually worked out pretty well. As soon as an order was called out, the plate was set up at the same time the food was prepared. x dish had x sauces or garnish, and you worked from there.... I've seen WH cooks do the same thing. It works if you have the room for all those plates.
20 tickets? When you run out of room on the ticket rail and have to start stacking them on top of each other, we'll talk. :tongue:
One thing I never did learn was grilling. I'm fine with a sautee range, frying, pretty much everything else. I worked at a Logan's steakhouse after high school with my brother (again). They had three full-sized grills running on a weekend. I tried it once... nope, I'll stick with my pans and plates.
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The Awful House near me completely lives up to its name. I tried it 3 or 4 times and just couldn't stomach it. Nasty is being kind.
Plus the corporation thinks they can overrule state laws and ban concealed carry just cuz they say so. Awful House sucks/
Lots of places do that. It's an insurance thing. I hate it and I usually won't do business with a place that bans legal carry. I don't know whether or not the Waffle House nearest me does that or not. If they do, they won't have my business. I don't respect any place that makes victims out of their customers.
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Grits? WTF are grits????
Boiled ground hominy corn. I've lived in the south 90% of my life and I've only had them once... I didn't care for them. Granted, they probably weren't done right, but they were tasteless and had the consistency of paste. I've been told they're supposed to be smooth and creamy and they're good with cheese, bacon, and lots of butter.
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Boiled ground hominy corn. I've lived in the south 90% of my life and I've only had them once... I didn't care for them. Granted, they probably weren't done right, but they were tasteless and had the consistency of paste. I've been told they're supposed to be smooth and creamy and they're good with cheese, bacon, and lots of butter.
I tried them at the New Orleans bus stop. With sausage and other breakfast stuff. Not my kind of thing.
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Y'all Southerners just ain't right..........
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My earliest exposure to grits was in school. They laid on the plate in a solid rubbery mass that you could lift up and the bottom was shiny smooth with a slight burned tinge to them.
Who knew they were supposed to be soupy??
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My earliest exposure to grits was in school. They laid on the plate in a solid rubbery mass that you could lift up and the bottom was shiny smooth with a slight burned tinge to them.
Who knew they were supposed to be soupy??
blech
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Why the Waffel Haus hate? :-)
I worked with a GM that liked to do the no-ticket thing. It actually worked out pretty well. As soon as an order was called out, the plate was set up at the same time the food was prepared. x dish had x sauces or garnish, and you worked from there.... I've seen WH cooks do the same thing. It works if you have the room for all those plates.
20 tickets? When you run out of room on the ticket rail and have to start stacking them on top of each other, we'll talk. :tongue:
One thing I never did learn was grilling. I'm fine with a sautee range, frying, pretty much everything else. I worked at a Logan's steakhouse after high school with my brother (again). They had three full-sized grills running on a weekend. I tried it once... nope, I'll stick with my pans and plates.
I'm tellin' ya, Chris, you got the Cal touch. :bow: :bow: :bow:
I've had both worlds, with the grill thing (assuming we're talking flattops). My first gig after high school was in an Elias Bros. "Big Boy" restaurant. That place wasn't much for creativity, but there was a decent-sized flat top on which to do some nice things when Arnold (da Boss) wasn't looking. The Army taught me some things I'd rather not talk about, then that stint in that Denny's got me closer to omelette making than I'd been before. The pans are a pain in the ass, but they make better product.
I think we'd need an 8-burner saute station. Thinking about that makes me think what the gas bill would be. :thatsright:
Those illegals are lookin' better and mo betta than ever before.
There's gotta be some room down there along I-65 we can look at......
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Lots of places do that. It's an insurance thing. I hate it and I usually won't do business with a place that bans legal carry. I don't know whether or not the Waffle House nearest me does that or not. If they do, they won't have my business. I don't respect any place that makes victims out of their customers.
Must be a local thing.....concealed carry is fine with the Waffle Houses here in MO.....
doc
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Grits? WTF are grits????
Never mind, I don't wanna know....... :-)
Sigh. Grits are one of those southern things that are ubiquitous, cannot be understood by northerners, but simply are.
Geez.....y'all haven't lived unless you've had country ham, grits, and red-eye gravy.........(with hush puppies of course). :-)
doc
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Meh--biscuits and gravy, with bacon, eggs, and O'Brien potatoes.
I'm kind of simple that way. Although my heart and blood pressure might argue that point. However, one thing I've learned since I've been up here is to appreciate Eggs Benedict (in various style, even as far as "Surf and Turf" Benedict) and GRILLED (yes, grilled) English Muffins.
In fact, if I'm hired as a cook, I'll insist on grilled English Muffins.
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Meh--biscuits and gravy, with bacon, eggs, and O'Brien potatoes.
I'm kind of simple that way. Although my heart and blood pressure might argue that point. However, one thing I've learned since I've been up here is to appreciate Eggs Benedict (in various style, even as far as "Surf and Turf" Benedict) and GRILLED (yes, grilled) English Muffins.
In fact, if I'm hired as a cook, I'll insist on grilled English Muffins.
Yep, I'm with you on the grilled English muffins. All that butter leakin' down into the nooks 'n crannies....
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Yep, I'm with you on the grilled English muffins. All that butter leakin' down into the nooks 'n crannies....
Actually, most places kind of press them down, not many nooks and crannies left when you get them, but oh, that buttery crust of goodness....
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Actually, most places kind of press them down, not many nooks and crannies left when you get them, but oh, that buttery crust of goodness....
I've probably grilled a few thousand of those in my day and all I've ever done is slap some butter on 'em and toss 'em on the grill. Nothing to press down - they get grilled just fine that way.
Anyway, there ain't nothin' like a good, grilled English muffin.
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Had blue cheese grits last night....normally they are delicious but these weren't cooked enough and so much cheese they were stiff... :bawl:
I prefer them with lots of butter, cheese, salt, pepper, garlic and Tobasco...all baked together.
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Had blue cheese grits last night....normally they are delicious but these weren't cooked enough and so much cheese they were stiff... :bawl:
I prefer them with lots of butter, cheese, salt, pepper, garlic and Tabasco...all baked together.
We make a breakfast casserole out of them by mixing the cooked grits with eggs, chopped onions, diced bacon (or ham), and cheddar cheese, and baking the whole thing......yummy.......
doc