Welcome back, JB!! Very well said about the savory tart.
I think it is more WHERE'S THE PORK? (at least in the South!)Joey Bloggs said:
If I put smoked salmon in anything they'd leave it on the plate in droves! You've all convinced me to never use the word 'quiche' again. It's egg pie or some such.You mean you TELL THEM you are serving quiche? What is the saying, Faux Pas or down unda would call it a blunda. Never tell them you are serving quiche, I would be one who ran away too. I am not a quiche eater...hm, that sounded like an insult in some odd remarkable way. I didn't mean it to be.
"An egg dish" would be my only reply if they asked. Do you know most people have never even eaten quiche? I mean when would you? If you went to a brunch would you order quiche? Probably not. Most men would not order quiche due to the distorted quiche reputation, or admit to liking it.
But alas, I digress...SHOW ME THE MEAT. Don't serve me meatless casseroles or meatless quiche. Sorry, but I am a carnivore through and through. (as I ramp up for a 4th of July big sloppy greasy burger tomorrow) Or show me the "smoked salmon" should that be a local/regional flavor..
We never put meat in any dish, it's always on the side. Too many non-meat eaters stay here. It's my market, you know. Vegetarians.
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Just come up with your own cute name for it. We have names for all our dishes - some that even guests have named for us. "Morticia's famous ____"Morticia said:
Sexism? It's called most men never have a woman cook for them either. Have you ever encountered the angry wife as the husband is enjoying his breakfast a little bit too much? Oh yeahhhhhhh happens often. She will look at his face and say "Don't expect this at home" tee hee giggle giggle. Then, don't be surprised if they no-show the next morning. She will find some way to "distract" him from breakfast. Pretty evil really.
Back to breakfast, I will say I had the worst of the worst dining out for breakfast. I am not sure what the heck they do to it, other than maybe cook bacon three days ahead or something? Nasty stuff. And listen, I am not looking for anything fancy, just a basic American slammed together breakfast, and it was mostly not edible.
Innkeepers, you serve terrific meals! You shine! You Rock! You are the best! Don't ever think it has anything to do with your food, I know you...you would not serve it without guests loving it. You go way way way beyond the call, you offer so much, and it is nothing that any chain serves up..
A bit off topic.....Joey Bloggs said:
We dumped the crust years ago because no one wanted it. They would turn down the whole thing to avoid the crust. Others would just eat around the crust. It has saved so much time not having crust!Welcome back, JB!! Very well said about the savory tart.
I am not a huge fan of quiche either....not because it's "quiche" but because I just don't care for the pie crust. Does that make sense? Again, not to offend any and all who serve quiche here. Just give me crustless eggs. ;-)
We had the vegetarian, pescetarians, no meat eaters here. I always served the breakfast meat of the South on the side here too for that reason.
We missed you, Joey!
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Same here. We got those ones that roll out. BUT, remember, we serve toast, too. It's too many carbs for some guests.
Quiche is on our regular rotation. Always gets eaten. Most often its vegetarian, green onion, mushrooms or zuchini, and either extra sharp cheddar or a mixture of mozzarella and parmesan. Crust is all purpose flour, enough to fit your quiche or pie plate, mix in 2 tsps salt. Add one third proportion shortening to flour (make about a third of the shortening butter), mix up with just enough cold water so that dough just forms a ball. Roll between two sheets of floured waxed paper. Line your pan or quiche tin. (I use a glass pie plate now). Add pre-sauted filling. top up with an egg/cream mixture. Bake at 400F 20 min to 35, depending on the volume of your tin or pie plate. Not for the calorie counters. Lots of wording here but its really quiick to make, and will hold for your entire breakfast period. (Let cool, then a quick zap in the microwave as needed.
I thought I recalled you doing that. But the thing is do the guests know it. You say 'quiche' and they may think crust. Call it something else and you may get lots of takers.We dumped the crust years ago because no one wanted it. They would turn down the whole thing to avoid the crust. Others would just eat around the crust. It has saved so much time not having crust!Welcome back, JB!! Very well said about the savory tart.
I am not a huge fan of quiche either....not because it's "quiche" but because I just don't care for the pie crust. Does that make sense? Again, not to offend any and all who serve quiche here. Just give me crustless eggs. ;-)
We had the vegetarian, pescetarians, no meat eaters here. I always served the breakfast meat of the South on the side here too for that reason.
We missed you, Joey!
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Yeah Baby,
I thought I recalled you doing that. But the thing is do the guests know it. You say 'quiche' and they may think crust. Call it something else and you may get lots of takers.We dumped the crust years ago because no one wanted it. They would turn down the whole thing to avoid the crust. Others would just eat around the crust. It has saved so much time not having crust!Welcome back, JB!! Very well said about the savory tart.
I am not a huge fan of quiche either....not because it's "quiche" but because I just don't care for the pie crust. Does that make sense? Again, not to offend any and all who serve quiche here. Just give me crustless eggs. ;-)
We had the vegetarian, pescetarians, no meat eaters here. I always served the breakfast meat of the South on the side here too for that reason.
We missed you, Joey!
.
.
Had 2 guests this weekend that said 'we don't eat bread'. But what did they do with my hashbrown casserole? - Poured jam on top! And then today, they both said we just may eat your biscuits today. (Maybe because everyone else was begging for more?)
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Ewwwwwww.copperhead said:
