Topic: ONE GRECIAN URN (Read 76215 times)

Ron Pulliam · « **Reply #60 on:** January 07, 2007, 02:51:19 AM »

Mister Sand Man...
Send Me a Dream...
Make it a pint of vanilla ice cream...

Ron Pulliam · « **Reply #61 on:** January 07, 2007, 02:51:35 AM »

Danged if we didn't start another page.

JoseSPiano · « **Reply #62 on:** January 07, 2007, 02:52:47 AM »

...from The Waffle House that is. (re: hash browns).

And a little known fact... A friend of mine who actually went to Waffle House University told me that, technically, a waiter could not call out an order - and all orders are called out - for hash browns "with everything"/"all the way". He/she is to stand on the "order line" and say, "hash brown, scattered, smothered, covered..." -And I've actually been in some Waffle House locations where that protocol is followed and enforced.

JoseSPiano · « **Reply #63 on:** January 07, 2007, 02:53:42 AM »

Quote from: Ron Pulliam on January 07, 2007, 02:50:11 AM

With onions?

with onions = Smothered

Ron Pulliam · « **Reply #64 on:** January 07, 2007, 02:53:50 AM »

Quote from: JoseSPiano on January 07, 2007, 02:52:47 AM

...from The Waffle House that is. (re: hash browns).

And a little known fact... A friend of mine who actually went to Waffle House University told me that, technically, a waiter could not call out an order - and all orders are called out - for hash browns "with everything"/"all the way". He/she is to stand on the "order line" and say, "hash brown, scattered, smothered, covered..." -And I've actually been in some Waffle House locations where that protocol is followed and enforced.

I don't believe I've ever eatne any Waffle House hash browns.

Are they crispy on the outside and tender on the inside?

JoseSPiano · « **Reply #65 on:** January 07, 2007, 02:54:28 AM »

Quote from: Ron Pulliam on January 07, 2007, 02:51:19 AM

Mister Sand Man...
Send Me a Dream...
Make it a pint of vanilla ice cream...

Hmm.. So you'd rather have a pint of vanilla ice cream than someone with "wavy hair"?

Ron Pulliam · « **Reply #66 on:** January 07, 2007, 02:54:30 AM »

I'm thinkin' that when BK wakes up and logs on, he's gonna think he slept much later than his clock tells him he did....what with all the postings he'll find.

JoseSPiano · « **Reply #67 on:** January 07, 2007, 02:55:16 AM »

Quote from: Ron Pulliam on January 07, 2007, 02:53:50 AM

I don't believe I've ever eatne any Waffle House hash browns.

Are they crispy on the outside and tender on the inside?

If they're cooked properly. *I usually ask for them extra-crisp, that does the trick.

Ron Pulliam · « **Reply #68 on:** January 07, 2007, 02:55:23 AM »

Quote from: JoseSPiano on January 07, 2007, 02:54:28 AM

Hmm.. So you'd rather have a pint of vanilla ice cream than someone with "wavy hair"?

At this moment, absolutely. I'm hungry.

I'd rather have some hash browns, though.

I may have to go microwave a few slices of bacon.

Ron Pulliam · « **Reply #69 on:** January 07, 2007, 02:55:56 AM »

Quote from: JoseSPiano on January 07, 2007, 02:55:16 AM

If they're cooked properly. *I usually ask for them extra-crisp, that does the trick.

Have you ever had any with onions cooked in them?

Ron Pulliam · « **Reply #70 on:** January 07, 2007, 02:57:14 AM »

I might even fry an egg. Or make an omelet.

Ron Pulliam · « **Reply #71 on:** January 07, 2007, 02:57:34 AM »

Oh, this will not do.

This will not do AT ALL!

Ron Pulliam · « **Reply #72 on:** January 07, 2007, 02:58:29 AM »

All I can think about is extra-crisp hash browns.

JoseSPiano · « **Reply #73 on:** January 07, 2007, 02:59:17 AM »

And just FYI:

Scattered = spread out on the grill
Smothered = with onions
Covered = with cheese (usually a slice of American cheese)
Chunked = with diced ham
Topped = with chili
Diced = with diced tomatoes
Peppered = with jalapeno peppers
Capped = with mushrooms - I believe this is a semi-recent addition to the toppings possibilities.

And, apparently, according to the menu, there are thousands of ways to have your hash browns.

-Or maybe just hundreds.

Ron Pulliam · « **Reply #74 on:** January 07, 2007, 03:00:01 AM »

No. I will summon my will power and simply crawl into bed.

Unfed.

No tantalizing morsels of bacon on my mouth.

No lingering aroma of bacon wafting from the kitchen.

JoseSPiano · « **Reply #75 on:** January 07, 2007, 03:00:07 AM »

Quote from: Ron Pulliam on January 07, 2007, 02:55:56 AM

Have you ever had any with onions cooked in them?

Yes, that's how I usually make mine when I make them.

Ron Pulliam · « **Reply #76 on:** January 07, 2007, 03:01:09 AM »

Quote from: JoseSPiano on January 07, 2007, 02:59:17 AM

And just FYI:

Scattered = spread out on the grill
Smothered = with onions
Covered = with cheese (usually a slice of American cheese)
Chunked = with diced ham
Topped = with chili
Diced = with diced tomatoes
Peppered = with jalapeno peppers
Capped = with mushrooms - I believe this is a semi-recent addition to the toppings possibilities.

And, apparently, according to the menu, there are thousands of ways to have your hash browns. -Or maybe just hundreds.

AUGHGHGHGHGHGHGHGH!

Curses!

Ron Pulliam · « **Reply #77 on:** January 07, 2007, 03:01:59 AM »

Do you like sausage, too?

Got any sausage stories to torture me with?

JoseSPiano · « **Reply #78 on:** January 07, 2007, 03:02:33 AM »

And I have to say it's been a good while, a year maybe two, since I've eaten at a Waffle House - or it's sister restaurants Omelet House and Pancake House. But when I was on the road... You always knew what you were getting when you stepped into a Waffle House.

And, strangely enough, I don't believe I've ever had a waffle at a Waffle House. Go figure.

JoseSPiano · « **Reply #79 on:** January 07, 2007, 03:03:05 AM »

Quote from: Ron Pulliam on January 07, 2007, 03:01:09 AM

AUGHGHGHGHGHGHGHGH!

Curses!

LOL!

And, yes, I know I am to blame.

Ron Pulliam · « **Reply #80 on:** January 07, 2007, 03:03:54 AM »

Quote from: JoseSPiano on January 07, 2007, 03:02:33 AM

And I have to say it's been a good while, a year maybe two, since I've eaten at a Waffle House - or it's sister restaurants Omelet House and Pancake House. But when I was on the road... You always knew what you were getting when you stepped into a Waffle House.

And, strangely enough, I don't believe I've ever had a waffle at a Waffle House. Go figure.

They make damned fine waffles at Waffle House.

On the other hand, I've never eaten pancakes at an IHOP!

Chew on that!

Ron Pulliam · « **Reply #81 on:** January 07, 2007, 03:04:33 AM »

Jose....

DR Jose.....

I needs must go....

Ron Pulliam · « **Reply #82 on:** January 07, 2007, 03:05:15 AM »

I can barely keep my left eye open.

I can't make any excuses for the right eye. It has a mind of its own.

But my left eye...it wants to sleep.

JoseSPiano · « **Reply #83 on:** January 07, 2007, 03:06:46 AM »

Quote from: Ron Pulliam on January 07, 2007, 03:01:59 AM

Do you like sausage, too?

Got any sausage stories to torture me with?

Well... I was thinking, in a few hours I would...

Brown up some Bob Evans sausage in a pan. Then set aside the sausage, and drain off all but two tablespoons of the drippings/fat. Add two tablespoons of flour to the pan. Cook that over medium heat until well combined and "cooked". Then add about three cups of milk to the pan. Cook that until thickened. Season with a couple of generous grinds of black pepper. -No salt since there's usually enough in the sausage. Add the crumbled sausage to the gravy. Simmer for a bit. Then serve that over biscuits.

Is that a good story?

Ron Pulliam · « **Reply #84 on:** January 07, 2007, 03:07:24 AM »

Good night....

........Good night......

...............xkwqzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz zzzzzzzzz

Ron Pulliam · « **Reply #85 on:** January 07, 2007, 03:08:51 AM »

Quote from: JoseSPiano on January 07, 2007, 03:06:46 AM

Well... I was thinking, in a few hours I would...

Brown up some Bob Evans sausage in a pan. Then set aside the sausage, and drain off all but two tablespoons of the drippings/fat. Add two tablespoons of flour to the pan. Cook that over medium heat until well combined and "cooked". Then add about three cups of milk to the pan. Cook that until thickened. Season with a couple of generous grinds of black pepper. -No salt since there's usually enough in the sausage. Add the crumbled sausage to the gravy. Simmer for a bit. Then serve that over biscuits.

Is that a good story?

There's a line at the end of "The Planet of the Apes" that I shall paraphrase here!

"Damn you! (fist pounding on my desk top)

"Damn you all to hell! (dropping to my knees and ripping tufts of carpet up with my fingernails).

Ron Pulliam · « **Reply #86 on:** January 07, 2007, 03:09:15 AM »

Bye Bye.

JoseSPiano · « **Reply #87 on:** January 07, 2007, 03:13:06 AM »

Or how about this story...

Slice a day old baguette into one-inch thick slices. Lightly butter both sides of the slices, and place them snugly in a 9x13 baking dish. Then in a separate bowl, combine three eggs, two cups of milk and a teaspoon of vanilla. Pour that mixture over the bread. Cover the dish with plastic wrap, and set it in the fridge overnight. In the morning, take the baking dish out of the fridge and allow some of the chill to "come off". Preheat the oven to 375. Sprinkle the bread liberally with cinnamon-sugar. Place baking dish in oven for about 30-40 minutes. During the last 5-10 minutes of baking, sprinkle the bread with pecans and/or blueberries. Once bread is golden brown, remove from the oven and serve. With maple syrup, of course.

JoseSPiano · « **Reply #88 on:** January 07, 2007, 03:15:07 AM »

And for the perfect accompaniment to that pain perdu...

Sprinkle slices of thick-cut bacon with a mixture of brown sugar and cayenne - about 1/2 teaspoon of cayenne to a 1/2 cup of brown sugar - or to taste. Arrange slices on a wire rack. Cook in the oven at 450 until done.

Bon Appetit!

6:23am EST - *Be sure to check Page Four for the actual recipe.

JoseSPiano · « **Reply #89 on:** January 07, 2007, 03:16:06 AM »

Well.. Since we're almost there...

-And, man, is that phrase fraught with all sorts of connotations at this point and time...

News:

Author Topic: ONE GRECIAN URN (Read 76215 times)