The Great Breakfast photo thread (Vol. 2)

[Dibble]

Facon and eggs on oven bottom muffins, with black coffee for me. Slight fail with yolk number two.

[anonymous-user]

Dibble said:

Facon

Does it taste better it looks, old boot leather?

[IT Geek]

My old boots are offended by that remark!

[craigjm]

smack said:

craigjm said:

Before Covid my team would be booking 15000 nights a year with the Hilton and we are all life diamond members. You tend to get listened to

I'm just a lowly 6 year Diamond member, but my experience is UK Hiton's breakfast offerings are just ok at best, with the standard buffet/FEB offering. I haven't experienced a post Covid UK breakfast as my last UK stay was March 20, but did spend 3 weeks in Mexico and the US in November, Mexico was mostly as normal (all order off menu), but once I got to the US, of the 4 hotels I stayed at, only one was serving breakfast (pick one of 4 menu offerings, and I think I had the breakfast burrito) , the rest hadn't brought back their catering staff.

The US is very hit and miss, I find the tourist area hotels offerings are a letdown (often have to an uplift for hot food), and the business focused hotels more dependable, but not many have lounges which booze is free, unlike UK/Europe/Asia. An exception is Embassy Suites, with with their evening drinks of the cheapest alcohol they can get away with offering! You are better off staying in a cheaper hotel and guying nicer booze for yourself imho if evening drinks are you priority, but it appeals to those who are there for business and are limited what they can expense.

The best Hilton breakfasts have been SE Asia, the KL Hilton buffet was one of the best I have had (Grand Hyatt HK I have let to surpass), and with things like local curries offered for breakfast, and fresh juices I can forgive them for not serving bacon! Conrad Seoul was a stand out, better than the Japanese Conrad's I have stayed at.

Agree with that. the further east you go, generally the better the breakfast becomes. Although I have to say the strangest standard breakfast items ive ever seen on a Hilton breakfast was in Leeds where they had a roast pork joint, yorkshire puddings and tomato gravy!

[Dibble]

The Spruce Goose said:

Dibble said:

Facon

Does it taste better it looks, old boot leather?

It’s (obviously) not as good as actual bacon, but in with other stuff, it’s tolerable. GF is a vegetarian (well, pescatarian, to be pedantic about it), so it’s easier to eat the facon rather than do two lots of stuff. It’s ok if it’s crisped up a bit, but there’s a fine line between crispy and edible and a cardboard/leather hybrid.

I balanced it out by eating several (ok, a dozen) pork chipolatas for dinner. Only because I had to use up the remaining oven bottom muffins, you understand…

[CharlesdeGaulle]

The Spruce Goose said:

Dibble said:

Facon

Does it taste better it looks, old boot leather?

Ah, fake-on. I assumed it was a typo but it appears to be an attempt to make artificial food somehow acceptable.

I've no problem with selective diets and, apart from breakfasts, am largely a fish-eater myself, but showing that st here without comment or shame puts it into the swinnerton category for me.

[Dibble]

CharlesdeGaulle said:

The Spruce Goose said:

Dibble said:

Facon

Does it taste better it looks, old boot leather?

Ah, fake-on. I assumed it was a typo but it appears to be an attempt to make artificial food somehow acceptable.

I've no problem with selective diets and, apart from breakfasts, am largely a fish-eater myself, but showing that st here without comment or shame puts it into the swinnerton category for me.

Harsh.








…but fair.

[anonymous-user]

Dibble said:

It’s (obviously) not as good as actual bacon, but in with other stuff, it’s tolerable. GF is a vegetarian (well, pescatarian, to be pedantic about it), so it’s easier to eat the facon rather than do two lots of stuff. It’s ok if it’s crisped up a bit, but there’s a fine line between crispy and edible and a cardboard/leather hybrid.

I balanced it out by eating several (ok, a dozen) pork chipolatas for dinner. Only because I had to use up the remaining oven bottom muffins, you understand…

Yes things you do for love.

I've tried a bacon alternative and nothing has ever come close to the real stuff..

[Bear-n]

CharlesdeGaulle said:

The Spruce Goose said:

Dibble said:

Facon

Does it taste better it looks, old boot leather?

Ah, fake-on. I assumed it was a typo but it appears to be an attempt to make artificial food somehow acceptable.

I've no problem with selective diets and, apart from breakfasts, am largely a fish-eater myself, but showing that st here without comment or shame puts it into the swinnerton category for me.

I still chuckle at the fact that poor old swinnerton, with his mere few posts of joyless gruel (with an air of possible sarcasm), has now become a lasting measurement of breakfast grimness.

I almost feel sorry for him.

[C70R]

Dibble said:

The Spruce Goose said:

Dibble said:

Facon

Does it taste better it looks, old boot leather?

It’s (obviously) not as good as actual bacon, but in with other stuff, it’s tolerable. GF is a vegetarian (well, pescatarian, to be pedantic about it), so it’s easier to eat the facon rather than do two lots of stuff. It’s ok if it’s crisped up a bit, but there’s a fine line between crispy and edible and a cardboard/leather hybrid.

I balanced it out by eating several (ok, a dozen) pork chipolatas for dinner. Only because I had to use up the remaining oven bottom muffins, you understand…

Couldn't agree more about the fine line. I went 'full noise' the first time I cooked it, and ended up with something I could have patched my wellies with.

Slightly gentler cooking (with added butter) the second time produced much better results.

[Dibble]

Bear-n said:

CharlesdeGaulle said:

The Spruce Goose said:

Dibble said:

Facon

Does it taste better it looks, old boot leather?

Ah, fake-on. I assumed it was a typo but it appears to be an attempt to make artificial food somehow acceptable.

I've no problem with selective diets and, apart from breakfasts, am largely a fish-eater myself, but showing that st here without comment or shame puts it into the swinnerton category for me.

I still chuckle at the fact that poor old swinnerton, with his mere few posts of joyless gruel (with an air of possible sarcasm), has now become a lasting measurement of breakfast grimness.

I almost feel sorry for him.

It wasn't the breakfasts swinnerton posted that I found tiresome, it was, as you say, the sanctimonious attitude that grated. What we would describe at work as a "mood Hoover", able to suck the joy out of any gathering or event, just by his mere presence. I'm rather partial to a Scandi-style yoghurt/fruit/muesli combo for breakfast, with a bit of salmon etc to follow up - what could reasonably be described as "healthy".

[Dapster]

seyre1972 said:

I lay the blame with Masterchef/Great British Menu on BBC for this upturn in Chefey b@llox. Square plate/food server on planks, beans in a sauce boat .... where will this madness end (don't get me started on Great British Menu where Chef tries to convey a story .... absolute w@nk)

Rant over .... resume posting breakfast for critique/360 feedback

This is for you...

https://www.youtube.com/watch?v=cX4KuEAYIYY

[seyre1972]

Cotty said:

seyre1972 said:

I lay the blame with Masterchef/Great British Menu on BBC for this upturn in Chefey b@llox. Square plate/food server on planks, beans in a sauce boat .... where will this madness end (don't get me started on Great British Menu where Chef tries to convey a story .... absolute w@nk)

Rant over .... resume posting breakfast for critique/360 feedback

I think beans should always be in a seperate recepticle. Just give the customer the choice of pouring them on or not having them in the first place.

Surely if you want, or do not want beans - you know when you order ? Removes any ambiguity about taking up plate real estate/swap for other items off of a set breakfast for example ?

[HM-2]

seyre1972 said:

Cotty said:

seyre1972 said:

I lay the blame with Masterchef/Great British Menu on BBC for this upturn in Chefey b@llox. Square plate/food server on planks, beans in a sauce boat .... where will this madness end (don't get me started on Great British Menu where Chef tries to convey a story .... absolute w@nk)

Rant over .... resume posting breakfast for critique/360 feedback

I think beans should always be in a seperate recepticle. Just give the customer the choice of pouring them on or not having them in the first place.

Surely if you want, or do not want beans - you know when you order ? Removes any ambiguity about taking up plate real estate/swap for other items off of a set breakfast for example ?

I'm actually an advocate of beans in receptacle. As I have no visibility or control over where various elements of my FEB end up on the plate when ordering out, I would rather minimise the amount of liquid spilling around to reduce the likelihood of damp-induced toast disintegration before my plate makes it to me.

[seyre1972]

HM-2 said:

seyre1972 said:

Cotty said:

seyre1972 said:

I lay the blame with Masterchef/Great British Menu on BBC for this upturn in Chefey b@llox. Square plate/food server on planks, beans in a sauce boat .... where will this madness end (don't get me started on Great British Menu where Chef tries to convey a story .... absolute w@nk)

Rant over .... resume posting breakfast for critique/360 feedback

I think beans should always be in a seperate recepticle. Just give the customer the choice of pouring them on or not having them in the first place.

Surely if you want, or do not want beans - you know when you order ? Removes any ambiguity about taking up plate real estate/swap for other items off of a set breakfast for example ?

I'm actually an advocate of beans in receptacle. As I have no visibility or control over where various elements of my FEB end up on the plate when ordering out, I would rather minimise the amount of liquid spilling around to reduce the likelihood of damp-induced toast disintegration before my plate makes it to me.

Fair point for those whom don't like cross contamination/sogginess etc

A while back - place I was working in the on-site restaurant did fantastic breakfasts. Sometimes on a Friday to help soak up the Thursday nights recess - 2 x fried slice. Beans on one tinned tomatoes on the other .... (just enough wet to soften the deep fried goodness) with a poached egg on top of each

[CharlesdeGaulle]

seyre1972 said:

... Beans on one tinned tomatoes on the other .... (just enough wet to soften the deep fried goodness) with a poached egg on top of each

I'm generally pretty relaxed about plate and product-layout, but the image of tinned tomatoes with poached eggs has made me shiver involuntarily. It's one of the few combos on a plate that is just wrong.

[craigjm]

Is this thread advocating prison style eating plates with a separate area for each item that doesn’t mix

[seyre1972]

CharlesdeGaulle said:

seyre1972 said:

... Beans on one tinned tomatoes on the other .... (just enough wet to soften the deep fried goodness) with a poached egg on top of each

I'm generally pretty relaxed about plate and product-layout, but the image of tinned tomatoes with poached eggs has made me shiver involuntarily. It's one of the few combos on a plate that is just wrong.

Was more or less just the juice/sauce from the tomatoes rather than the tinned tomatoes themselves if that helps (not a fan of tomatoes per se - but like them in sauces/kethup etc - just not on their own/sliced/diced (salsa the exception)

As a 16 year old student (christ 32 years ago)- I worked at Waddington Games (Monopoly/Cluedo/Top Trumps and Subutteo factory) They had a 0930 hrs breakfast break - where you could get the lid of your bacon/sausage/egg bap half dipped into the sauce from the tomatoes - made it a real mess to eat - but bloody lovely)

[sean ie3]

I love seyre1972, but on a healthy note, sourdough, mashed avocado, hot smoked salmon topped off with a poached egg. tasty

[CharlesdeGaulle]

sean ie3 said:

I love seyre1972...

We're a friendly bunch here but that seems a little, well, forward even so!