Favorite ethnic breakfast
Jul 27, 2012, 10:35 am
#61
Join Date: May 2005
Location: NYC
Posts: 1,755
South Indian Breakfast - Masala Dosa, Ootappams, Vadai, Idly!
can get all of them at http://www.saravanabhavan.com/
can get all of them at http://www.saravanabhavan.com/
Jul 27, 2012, 6:36 pm
#62
Join Date: Feb 2010
Location: ORD
Programs: US Air, UA BA LH AI DELTA MARRIOTT CHOICE SGP
Posts: 9,883
Alas, none in ORD.
There are a few South Indian dishes in Chicago, but no one is open for b/Fast. Besides somehow all named dishes are a la carte and will run up a tab over $ 25 PP.
In ORD area, try the Dosa nite (all you can eat dosas of all varities) thursdays at Sankalp in Mount Prospect and Priya in Scaumberg.
There are a few South Indian dishes in Chicago, but no one is open for b/Fast. Besides somehow all named dishes are a la carte and will run up a tab over $ 25 PP.
In ORD area, try the Dosa nite (all you can eat dosas of all varities) thursdays at Sankalp in Mount Prospect and Priya in Scaumberg.
Jul 28, 2012, 3:36 am
#63
Join Date: Jul 2008
Location: K+K
Programs: *G
Posts: 4,871
anything asian... warm savoury soups and broths and noodles e.g. aforementioned pho and congee
im an adventurous eater but when it comes to breakfast none of the rest of the options interest me whatsoever... breads, jams, jellies, pastries, cheeses, nasty cured meats (proper salami and prosciutto are exception), pickles, yogurts, etc
in most western or continental hotels i skip the entire cold "spread" and head for the oatmeal if available. maybe a bit of sauteed mushrooms and grilled tomatoes too. failing that, then pancakes
im an adventurous eater but when it comes to breakfast none of the rest of the options interest me whatsoever... breads, jams, jellies, pastries, cheeses, nasty cured meats (proper salami and prosciutto are exception), pickles, yogurts, etc
in most western or continental hotels i skip the entire cold "spread" and head for the oatmeal if available. maybe a bit of sauteed mushrooms and grilled tomatoes too. failing that, then pancakes
Jul 28, 2012, 7:43 pm
#65
Join Date: Aug 2002
Location: YYZ
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Posts: 5,992
Jul 28, 2012, 11:48 pm
#66
Join Date: Jun 2012
Location: MEL, PER, PBO, occasionally ships, oil rigs and other places that no sane human being should ever find themselves
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Heuvos Rancheros.
I also don't mind a REAL continental breakfast. Not a danish and a cup of coffee but a German or French style one with good rolls, real cheeses, cold cuts, etc.
I also don't mind a REAL continental breakfast. Not a danish and a cup of coffee but a German or French style one with good rolls, real cheeses, cold cuts, etc.
Jul 29, 2012, 12:46 am
#67
Join Date: Feb 2000
Location: Northern California
Programs: UA Premier Gold, 1.5 Million Mile Flyer
Posts: 3,547
Jul 29, 2012, 11:22 am
#68
Join Date: Jul 2009
Location: San Jose, CA U.S.A.
Posts: 103
My favorite breakfast would have to be spicy chicken Johnny Cakes and fresh squeezed orange juice (12 oz) at Ruby's Cafe in San Pedro on Ambergris Caye, Belize. All for under $5US. Hurry though, they sell out by about 8:00am in the morning!
Jul 29, 2012, 5:01 pm
#69
Join Date: Jun 2012
Location: MEL, PER, PBO, occasionally ships, oil rigs and other places that no sane human being should ever find themselves
Programs: IHG RA, PC Plat, QF Plat/LTS
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Yep, quite often when I'm traveling through Europe (as I will be next month through October 
) I will often ask the hotel if I can take a bit extra at breakfast (IE make a couple of sandwiches or whatever) to eat as a snack or lunch while driving or at a rest stop. I'm happy to pay extra if they want or if they refuse I'll stop at a deli somewhere.
) I will often ask the hotel if I can take a bit extra at breakfast (IE make a couple of sandwiches or whatever) to eat as a snack or lunch while driving or at a rest stop. I'm happy to pay extra if they want or if they refuse I'll stop at a deli somewhere.
Jul 30, 2012, 10:27 am
#70
Join Date: Oct 2002
Location: SFO
Programs: AY Plat, LH FTL
Posts: 7,374
Silogs are great anytime. The hard part is choosing - tosilog, tapsilog, pusitsilog, etc.
http://sinugba.webs.com/
Sinugba is my Bay Area favorite.
http://sinugba.webs.com/
Sinugba is my Bay Area favorite.
Jul 30, 2012, 10:45 am
#71
Join Date: Dec 2004
Location: SEA
Programs: Million Miles achieved | 2017 Delta Platinum, United NADA, Global Entry, PreCheck, NEXUS
Posts: 1,295
In Taiwan fried eggs inside a sesame covered envelope of bread an spicy sauce. I think it's called Sau Bing?
In Shanghai a similar egg inside of crep-like thing with green onions and spicy sauce. I think called Dan Bing.
In Shanghai a similar egg inside of crep-like thing with green onions and spicy sauce. I think called Dan Bing.
Aug 1, 2012, 12:07 pm
#73
Join Date: Feb 2003
Location: Reston, Virginia, USA
Posts: 653
Huevos Rancheros as made by my wild Irish bride.
Ripe or over-ripe tomatoes, fried in bacon grease. With bread or hash browns to sop up the mess. My mother-in-law invented this dish as a maid in Ireland. Her employer gave her over-ripe tomatoes they couldn't sell, and wouldn't eat themselves. It is now a family treat.
Blinis with caviar and sour cream. Only in Baku Azerbaijan.
Ripe or over-ripe tomatoes, fried in bacon grease. With bread or hash browns to sop up the mess. My mother-in-law invented this dish as a maid in Ireland. Her employer gave her over-ripe tomatoes they couldn't sell, and wouldn't eat themselves. It is now a family treat.
Blinis with caviar and sour cream. Only in Baku Azerbaijan.
Aug 5, 2012, 3:31 pm
#74
Join Date: Nov 2006
Location: Times Square
Programs: SPG Gold, AAdvantage
Posts: 1,397
I had no idea french toast was a sweet breakfast item until I came across it in the dining halls in undergrad.
That's because we always ate it savory at home, the way my parents knew it from the motherland (India). Onions, cilantro, and chilies are chopped and tossed in with the egg. They called it french toast and we ate it for breakfast on the weekends. Recently I went home and my mom randomly made a plate of these. As much as I'm trying to be "low-carb egg-whites only" to get skinny, I just couldn't say no and had 2 servings. Once I helped my mother-in-law make this for breakfast and I was intrigued as I wanted to try hers. I never got the chance - my husband and his cousin devoured the whole plate in 5 minutes and gave no consideration to the fact that there was a house full of people who got none.
I never order the sweet kind when out at brunch. My palate gets confused.
That's because we always ate it savory at home, the way my parents knew it from the motherland (India). Onions, cilantro, and chilies are chopped and tossed in with the egg. They called it french toast and we ate it for breakfast on the weekends. Recently I went home and my mom randomly made a plate of these. As much as I'm trying to be "low-carb egg-whites only" to get skinny, I just couldn't say no and had 2 servings. Once I helped my mother-in-law make this for breakfast and I was intrigued as I wanted to try hers. I never got the chance - my husband and his cousin devoured the whole plate in 5 minutes and gave no consideration to the fact that there was a house full of people who got none.
I never order the sweet kind when out at brunch. My palate gets confused.
Last edited by sent; Aug 6, 2012 at 6:53 am