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Found 7 results

  1. "Exquisitely awful!" "Astonishingly ill-chosen!" "Really bit the big one!" "There... That wasn't so good now, was it?" ** Our so-far fruitless quest for a TkPk/SS breakfast joint led us to to the egg place with the incredibly horrid name in downtown Silver Spring: Eggspectation. The menu is lengthy, and chock-full of the most eggregious (sorry) puns. Scott ordered the "Eggsuberant" breakfast which included "two eggs, pancakes, grilled potatoes, choice of sausages, ham, Canadian bacon or bacon, served with grilled tomatoes and chef’s fruit garnish." Sounded ok on paper, but he left half of it - a very unusual occurrence. The eggs benedict was Holiday Inn-quality, with whites underdone enough to make me gag. (it normally includes gruyère cheese, which would have really made me gag). We ordered bacon for the kids to go with their child portions of french toast, and were brought two adult-sized orders - far more than we wanted. We would have appreciated knowing that there was no kid-sized order. It was cold, greasy, about 1mm thick, and definitely not worth $8. $53 with two average coffees, three juices, tax and tip. I think Canada deserves a little retaliation for foisting this chain on the unsuspecting American public. "Stunningly bad!" "Couldn't be worse!" We won't be back. ** I'll buy a drink at the next dr.com happy hour for the first person to get the reference.
  2. Call me crazy, but ... fried, scrambled ... eggs cooked runny, and not in a pre-formed shape, make all the difference in the world. I first noticed this with McDonald's Egg McMuffins perhaps twenty-years ago, and it turned me against them.
  3. Although I can do this at home somewhat, I have never had a professionally prepared 3 egg french omelette. The kind that is creamy in the inside, not dry. I don't really need any fillings, just something to compare to make sure I'm getting the texture right. Not really looking for a neighborhood western omelette place (have enjoyed lots of those already), just a beautiful classic omelette. Many thanks for your suggestions.
  4. I am surprised there isn't a forum solely dedicated to the incredible, edible Egg. Someone brought up what Tom Seisetma thinks about adding ketchup to eggs? Thoughts? Horrified? Genius? I want to know what everyone’s favorite preparation of eggs. On and by the way, I am back in full force. I will be chiming in much more often. My goal for 2018 is to make the leaderboard. Can it be done? Ambitious, kat
  5. ... because it deserves its own thread... also Eggslut’s Alvin Cailan Tries Healthy Indulgence at Paper Planes, by Ligaya Mishan, August 28, 2017, on nytimes.com.
  6. I'm reading a book right now which takes place in a Shandong village, and one food item mentioned that I've never heard of is referred to as "Fistcakes." These are flatbreads, stuffed with eggs and green onions, then rolled up and eaten with both fists - hence, the name "Fistcakes." I don't even know if these are real food items, since the book is a work of fiction, but still, they sound wonderful. gnatharobed, or anyone else familiar with regional Chinese peasant cuisine, do you have any familiarity with these?
  7. Arg, forgot to get definite answer about cherries this afternoon. I'll check with my usual source of when things will appear at market this evening. New Morning Farm's market at the Sheridan School (36th & Alton) had their first Tuesday market of the summer today They had the regular suspects, beautiful sweet peas, asparagus, lettuce, strawberries. The exciting find du jour was heirloom tomatoes! The also had regular hot house ones but as far as I am concerned between the strawberries and heirlooms summer has arrived. Fresh strawberries on a Tuesday may just get me through this week.
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