nitnyleo Posted March 31, 2009 Author #51 Share Posted March 31, 2009 beans for breakfast . . . mashed peas for supper . . . perhaps, I should look into booking with the French line, n'est-ce pas? Link to comment Share on other sites More sharing options...
Lurker1 Posted March 31, 2009 #52 Share Posted March 31, 2009 beans for breakfast . . . mashed peas for supper . . . perhaps, I should look into booking with the French line, n'est-ce pas? Can't you get a good fry-up for Breakfast? Or do they call that "A full English breakfast" (as compared to the Continental you'd get on a French line). Link to comment Share on other sites More sharing options...
garigoun Posted March 31, 2009 #53 Share Posted March 31, 2009 Can't you get a good fry-up for Breakfast? Or do they call that "A full English breakfast" (as compared to the Continental you'd get on a French line). We Brits pride ourselves on our 'Full English/Scottish/Welsh/Manx (insert name of choice) Breakfast but they are as nought compared to the full Cholesterol engorged cornucopia you find on the menu of any NYC diner . Just walking past on the opposite side of the street causes your arteries to shrink in terror. I can't wait. Pancakes with butter, syrup, blueberry jam,a fried egg (or two) and crispy bacon, plus 1/2 gallon of coffee. I may take my very own cardiologist. Gari Link to comment Share on other sites More sharing options...
somewheresoon Posted March 31, 2009 #54 Share Posted March 31, 2009 Mmmmmmmmmm. To die for. Link to comment Share on other sites More sharing options...
garigoun Posted March 31, 2009 #55 Share Posted March 31, 2009 Mmmmmmmmmm. To die for. Precisely!!!!!!!! Gari Link to comment Share on other sites More sharing options...
Lurker1 Posted March 31, 2009 #56 Share Posted March 31, 2009 We Brits pride ourselves on our 'Full English/Scottish/Welsh/Manx (insert name of choice) Breakfast but they are as nought compared to the full Cholesterol engorged cornucopia you find on the menu of any NYC diner . Just walking past on the opposite side of the street causes your arteries to shrink in terror. I can't wait. Pancakes with butter, syrup, blueberry jam,a fried egg (or two) and crispy bacon, plus 1/2 gallon of coffee.I may take my very own cardiologist. Gari And for an after, you can always buy one of those large pretzels from a street vendor. Link to comment Share on other sites More sharing options...
somewheresoon Posted March 31, 2009 #57 Share Posted March 31, 2009 I think we should design the ideal Cunard breakfast. First course: Flaked ears of prime Kansas corn exquisitely combined avec lait du vache Belgique et le sucre GRAND du Grenade. Une oeuf extra-ordinaire du les foothills de Ma Baker's chicken emporium avec les soldat du l'armee Napoleon imperial. Pain toastee avec la marmalade citrus. Or, where it's actually cooked, 4 floors down in Britannia: Cornflakes. Biled eeg. Toste. Sssssshhhhh. Don't tell them. Link to comment Share on other sites More sharing options...
No534 Posted March 31, 2009 #58 Share Posted March 31, 2009 I think we should design the ideal Cunard breakfast. First course: Flaked ears of prime Kansas corn exquisitely combined avec lait du vache Belgique et le sucre GRAND du Grenade. Une oeuf extra-ordinaire du les foothills de Ma Baker's chicken emporium avec les soldat du l'armee Napoleon imperial. Pain toastee avec la marmalade citrus. Or, where it's actually cooked, 4 floors down in Britannia: Cornflakes. Biled eeg. Toste. Sssssshhhhh. Don't tell them. For me, I don't think you can't beat the mushy peas served tableside, "a la minute" in Alan Bennett" Class... ;) True White Star service! :D Link to comment Share on other sites More sharing options...
nitnyleo Posted April 1, 2009 Author #59 Share Posted April 1, 2009 We Brits pride ourselves on our 'Full English/Scottish/Welsh/Manx (insert name of choice) Breakfast but they are as nought compared to the full Cholesterol engorged cornucopia you find on the menu of any NYC diner . Just walking past on the opposite side of the street causes your arteries to shrink in terror. I can't wait. Pancakes with butter, syrup, blueberry jam,a fried egg (or two) and crispy bacon, plus 1/2 gallon of coffee.I may take my very own cardiologist. Gari Come to Philadelphia and we'll also include some nicely browned scrapple . . . Link to comment Share on other sites More sharing options...
Vic The Parrot Posted April 1, 2009 #60 Share Posted April 1, 2009 Come to Philadelphia and we'll also include some nicely browned scrapple . . . Ewww .... I'd rather eat a pair of my old sneakers ... :D Link to comment Share on other sites More sharing options...
Lurker1 Posted April 1, 2009 #61 Share Posted April 1, 2009 Come to Philadelphia and we'll also include some nicely browned scrapple . . . Or come to Boston, and we'll have Baked Beans and Fenway Franks. Wonder if they would serve that on Cunard? Link to comment Share on other sites More sharing options...
capnpugwash Posted April 1, 2009 #62 Share Posted April 1, 2009 Come to Philadelphia and we'll also include some nicely browned scrapple . . . I haven't had Scrapple for 20 years, it is hard to find even in Philly. I would like to try it again. Link to comment Share on other sites More sharing options...
heywood Posted April 1, 2009 #63 Share Posted April 1, 2009 Or come to Boston, and we'll have Baked Beans and Fenway Franks. Wonder if they would serve that on Cunard? Reminds me of the time we were visiting my cousin in RI and I said how delicious the beans were. "How do you make them like this?" "Open the tin and warm them!" (They were nothing like Heinz!) :D Link to comment Share on other sites More sharing options...
GCurry Posted April 1, 2009 #64 Share Posted April 1, 2009 You still doing the bangers & mash with the occasional pickled herring? That stuff might even make Mexican Menudo look good. We'll take a good ole Texas Chile & Cheese omelet with a side of hashbrowns, the heartburn alone will last you most of the day!! Link to comment Share on other sites More sharing options...
Lurker1 Posted April 2, 2009 #65 Share Posted April 2, 2009 Reminds me of the time we were visiting my cousin in RI and I said how delicious the beans were. "How do you make them like this?" "Open the tin and warm them!" (They were nothing like Heinz!) :D So did you try the chowdah? There are 3 types of Clam Chowder that I know of, and RI is one of those types. I think they use Quahogs . . . Link to comment Share on other sites More sharing options...
garigoun Posted April 2, 2009 #66 Share Posted April 2, 2009 What, in the name of all things culinary, are 'Scrapple' and 'Quahogs'? I hope they don't taste as weird as they sound. Gari Link to comment Share on other sites More sharing options...
capnpugwash Posted April 2, 2009 #67 Share Posted April 2, 2009 What, in the name of all things culinary, are 'Scrapple' and 'Quahogs'?I hope they don't taste as weird as they sound. Gari Well Gari, I am shocked that with your passion for black pudding you talk of weird food. Never heard of quahogs but Scrapple is a chopped meat that is fried rather like corned beef hash, you can only get it in Philly as far as I know. I haven't had it for 20 years but I remember it quite fondly. (I think) Link to comment Share on other sites More sharing options...
Lurker1 Posted April 2, 2009 #68 Share Posted April 2, 2009 Well Gari, I am shocked that with your passion for black pudding you talk of weird food. Never heard of quahogs but Scrapple is a chopped meat that is fried rather like corned beef hash, you can only get it in Philly as far as I know. I haven't had it for 20 years but I remember it quite fondly. (I think) Quahogs are a hard shell clam used in clam chowders, and are found from Prince Edward Island to the Yucatan Peninsula, but are most common along the North-East US seaboard. The name is from a Narraganset word. It's also the official shellfish of Rhode Island. Isn't travel educational? ;) Link to comment Share on other sites More sharing options...
QM2traveler Posted April 2, 2009 #69 Share Posted April 2, 2009 scrapple is a type of cornmeal mush and whole wheat flour mixed with pre-cooked, shredded meat(pork usually) and formed into a loaf. It is then sliced and fried in your choice lard, bacon grease or other preferred cooking oil to a crisp outside texture with a mealy, mostly cornmeal flavored inside. (personally not one of my favorites) Link to comment Share on other sites More sharing options...
Titanorac9370 Posted April 2, 2009 #70 Share Posted April 2, 2009 The official shellfish of Rhode Island? The mind boggles!!!! Link to comment Share on other sites More sharing options...
Lurker1 Posted April 2, 2009 #71 Share Posted April 2, 2009 The official shellfish of Rhode Island? The mind boggles!!!! Well, being the smallest state in the USA by area, (about the size of one of your counties :D) . . . they do things to get noticed. Link to comment Share on other sites More sharing options...
nitnyleo Posted April 2, 2009 Author #72 Share Posted April 2, 2009 scrapple is a type of cornmeal mush and whole wheat flour mixed with pre-cooked, shredded meat(pork usually) and formed into a loaf. It is then sliced and fried in your choice lard, bacon grease or other preferred cooking oil to a crisp outside texture with a mealy, mostly cornmeal flavored inside. (personally not one of my favorites) almost, but not quite . . . the pork component is all those parts of the pig that are leftover after butchering . . . usually, they just boil the whole head until everything has been rendered and then add the other offal. Delicious served with a quarter-block of butter and a cup of maple syrup. Link to comment Share on other sites More sharing options...
GCurry Posted April 2, 2009 #73 Share Posted April 2, 2009 almost, but not quite . . . the pork component is all those parts of the pig that are leftover after butchering . . . usually, they just boil the whole head until everything has been rendered and then add the other offal.Delicious served with a quarter-block of butter and a cup of maple syrup. Much like Oatmeal sausage is in our German communities. The pork head meat we save for Head Cheese (Souse) a congealed lunch meat. Or the Mexicans serve beef head meat as Barbacoa a shredded breakfast entrée. I've never seen a Quahog along the Texas Coast, which doesn't mean they don't live here, but we have to make-do with oysters. Link to comment Share on other sites More sharing options...
nitnyleo Posted April 2, 2009 Author #74 Share Posted April 2, 2009 Much like Oatmeal sausage is in our German communities. The pork head meat we save for Head Cheese (Souse) a congealed lunch meat.. I'm here in the middle of Amish country, and the Amish "invented" scrapple. I guess they made due with what we have plenty of - corn. And the head cheese is everywhere here, also. Link to comment Share on other sites More sharing options...
somewheresoon Posted April 2, 2009 #75 Share Posted April 2, 2009 Good God. Is there any part of anything you people don't eat? This is starting to make haggis sound good.......... Link to comment Share on other sites More sharing options...
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