What did you cook/eat today (December 2019)?
- Thread starter Morning Glory
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Can you call out your own order? Mine is always...
"Pull one sausage... drop one hash browns, scattered... order triple scramble."
For the uninitiated, your food is cooked in front of you. The servers give your order to the cooks by verbally using the Waffle House "slang" to communicate. The cooks never see a paper order. It's all verbal.
CD
Usually, I either get just a waffle, or just scrambled eggs with cheese, bacon, and hash browns scattered and with cheese (covered, I think that is), but on Christmas, I get both.
rascal
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Fries garlic bread and burgers, then cheesecake and /or crepes. Last family birthday dinner until February. Then it's my treat for myself,lol.
Russ
Russ
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Same again as last night which is just as well as I've been confined to bed all day with my asthma playing up badly due to the poor air quality as a result of a change in wind direction blowing the smoke from the fires this way instead of out to sea.
So just the cold fresh tomato soup with sworn sauce and chili and red pepper fava beans as croutons. Same again for tomorrow but I'll be making some pickled beetroot eggs tomorrow...
So just the cold fresh tomato soup with sworn sauce and chili and red pepper fava beans as croutons. Same again for tomorrow but I'll be making some pickled beetroot eggs tomorrow...
MypinchofItaly
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Mountain Cat
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No Waffle Houses near me, but I did have breakfast at one down in Maryland the morning of my Uncle's 90th birthday party last spring. I think I had an omelet of some sort, can't remember. I think it was the first time I ever ate at one, actually.
Mountain Cat
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Today: two home-grown fried eggs, sunny side up, along with a slew of thin asparagus, fried in a curry-infused olive oil, with a bit of ground pepper added.
I am hoping lunch is good - I am testing out a sous vide bottom round roast, that I've cut into steaks. This is a TOUGH meat. I'm running the gizmo for 24 hours, but will retain the second bag in there for another 24 (total 48 hours). I'll serve it with more asparagus, and some cabbage when I reverse sear the portions I eat today.
I am hoping lunch is good - I am testing out a sous vide bottom round roast, that I've cut into steaks. This is a TOUGH meat. I'm running the gizmo for 24 hours, but will retain the second bag in there for another 24 (total 48 hours). I'll serve it with more asparagus, and some cabbage when I reverse sear the portions I eat today.
I'll be interested to here how it goes. I'm not sure what a bottom round roast is in UK terms...?
From CooksInfo.com:
"In the UK, Ireland, Australia and New Zealand this cut is called “Silverside.” It is often salted and used for boiled or corned beef."
Ah - got it. Thanks.
I'm now wondering what the connection is between eggplant & pumpkin. They are very different species. Do you get the same reaction from both?
medtran49
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Itchy rash with both, plus some other GI effects with eggplant.
rascal
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Cup of tea and 4 Kingstons biscuits.
Russ
Russ