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Yuck-o, dibs! That stuff is awful! I am very disappointed in you.
Thanks for the tip Dave. I waste way too much money in restaurants and bagel stores when breakfast is so relatively easy to make at home. I really need to start cooking more. It’s the only way to really control how much sugar, salt, etc. is in your food.
DIBS = 100% artificial.
“Knorr makes a very good packaged (dry) mix. ”
This from the man that likes truffle oil and caviar on his Eggs Benedict?
Shocking! ; )
The Marquis de Sade? you need a ball-peen hammer to soften that stuff up!
Posted by: Legion at February 4, 2010 10:26 AM
That was a Soprano-worthy line. Sounds like something Uncle June would say.
Re: Hollandaise. If you want to be able to make this in a real hurry without worrying about having the eggs, butter & lemons, Knorr makes a very good packaged (dry) mix. You add milk & butter. there’s an interesting Knorr recipe for Orange Hollandaise where you substitute OJ for the milk.
Buy a few packs and keeep them handy.
My partner loooooves grits. The best he’s ever had was in New Orleans in some hole in the wall greasy spoon that a local took us to. Walking in that place I felt a time warp and I was in the 1950’s. The floral wallpaper was peeling off the walls from all the grease on it. The chairs where metal and vinly. The staff was over 90 years old.
It was a great place and the breakfast was superb.
Joe – Too much vinegar & not enough butter.
Any opinions on hollandaise sauce at diners vs. more expensive restaurants?