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The Hunt for Dark Breakfast

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Re: The Hunt for Dark Breakfast

#111

Post by ekidd »

noduerme wrote: post #12

Haha. I'd suggest that what's missing in the um "latent space" here, is that the triangle should be a pentagon involving some form of bacon/sausage, and some form of potato. This cracked me up, because I had a fantastic dream the other night where I had a tour through a donut factory. But the best thing I had (in the dream) was something I'd never tried before, never seen, and which I intend to make at the earliest o…

> It was slightly salty french fries, buttered and coated in sugar and cinnamon, like cinnamon toast. Bang on. Makes a lot of sense too, if you think about it.

The closest existing food I know to this are churros, which can be truly excellent when made well. In places like Barcelona, they dip them in chocolate sauce.

I support your experiments in potato-based churro analogs!

Re: The Hunt for Dark Breakfast

#113

Post by moultano »

haritha-j wrote: post #67

Please allow me to introuce you to the sri lankan egg hopper ( https://www.lavenderandlovage.com/2016/05/sri-lankan-egg-hop... ) which lives squarely in the aforementioned dark abyss.

Wow! Great suggestion. Whether to count coconut milk as milk is a decision I had not yet had to make.

My thinking at the moment is that I probably would not. It seems like further research would reveal a whole new region in the upper left, clustering with Dan Bing, of "asian milkless crepes."

Re: The Hunt for Dark Breakfast

#114

Post by ErroneousBosh »

khafra wrote: post #84
JackFr wrote: post #18

This article doesn't do it justice, but the Womelette at the short-lived Royal Canadian Pancake House in NYC lived in the dark abyss. https://www.eater.com/2015/1/26/7860903/amanda-cohen-royal-c... It wasn't just an omelette on top of a waffle (and both of them the size of a medium pizza). As you strayed from the edges toward the center it became difficult to see where the waffle ended and the omelette began. Such a…

Blending an omelette and a waffle should be totally doable; I've made waffle frittatas before and they turned out great.

It sounds like you're kind of a little up and to the right of the Ugandan Rolex[1]. This sounds like some hideous method of gangland killing, but is in fact a tomato omelette rolled up in a big fresh chapati. Nothing to stop you using any other variety of omelette and indeed I've had excellent results with cheese ones.

[1] https://www.theregister.com/2015/08/23/post_pub_nosh_ugandan...

Re: The Hunt for Dark Breakfast

#115

Post by graemep »

Quarrel wrote: post #91
haritha-j wrote: post #67

Please allow me to introuce you to the sri lankan egg hopper ( https://www.lavenderandlovage.com/2016/05/sri-lankan-egg-hop... ) which lives squarely in the aforementioned dark abyss.

These look great, squarely in my breakfast wheelhouse, definitely eggy, but with - well, I guess what I now know as a hint of darkness. Thanks for sharing. I've been meaning to go to Sri Lanka..

Going to share my advice to people going to Sri Lanka (other than what food to try and where) is to not focus on beaches (which are mostly pretty average) and go to the mountains and ancient cities which are unique and amazing.

Hoppers are not only Sri Lankan - also found in parts of South India and I think in some places in SE Asia.

Re: The Hunt for Dark Breakfast

#116

Post by tbyehl »

"IHOP Transgression" cracked me up. There's a restaurant in my town that does the same thing and I hate them for that reason. And like IHOP, what they call an omelette is actually a frittata.

Re: The Hunt for Dark Breakfast

#117

Post by DoneWithAllThat »

While a delightfully funny article it also touches on something I’ve thought about many times before: just how uniform basically 99% of all (American) restaurant breakfast menus are. It’s really quite extraordinary in some ways how these menus are nearly entirely interchangeable from on to another. They might have very small tweaks and of course the ingredient specifics aren’t exact (specific butter brands, slight proportion differences)but by and large you could predict with almost perfect accuracy every single item that a typical breakfast menu in the US might have.

And I feel like that’s really a missed opportunity? Like even recognizing that of all meals breakfast is the most “comforting” and the one most likely for customers to want familiar, at the same time there are so many unexplored variants using the same ingredients (as this article shows!) that almost no restaurants will ever experiment with or offer. Lunch and dinner menus have massive variation in comparison!

Re: The Hunt for Dark Breakfast

#119

Post by batisteo »

moultano wrote: post #113
haritha-j wrote: post #67

Please allow me to introuce you to the sri lankan egg hopper ( https://www.lavenderandlovage.com/2016/05/sri-lankan-egg-hop... ) which lives squarely in the aforementioned dark abyss.

Wow! Great suggestion. Whether to count coconut milk as milk is a decision I had not yet had to make. My thinking at the moment is that I probably would not. It seems like further research would reveal a whole new region in the upper left, clustering with Dan Bing, of "asian milkless crepes."

What dimension would you add to make a tetrahedron?
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