Rating: .445 out of a possible 17.5
First impressions rang true at BJ’s. The outside was tattered and the 1960's paint job was peeling, but through that door we expected a breakfast experience like no other on this earth. With the optimism of a first grader we burst through that tattered door to find an "experience like no other on earth." The inside was like The Black Hole of Filth , all the filth from miles away was gathered in one room at least that is our hope (You couldn't see the kitchen) because we stayed to eat. The food was OK after your senses got past the smell, dried carpet dirt, discarded tooth picks on the floor, some strange food crumbs under the table and bathroom smells (located in the dining room), all the finest experiences of eating at your local dump, grease soaked walls, carpet, ceilings, smoke oders,and of course the filth, Who could ask for anything more?
If you got bored or wanted to spend more time abrorbing the flavor of this establishment, you could get a history lesson by reading the month old newpapers laying around.
The highlight of this eatery (DUMP) was leaving!
Sunday, June 22, 2008
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Home Fries
Who Invented Home Fries?
Country Ham
Note: This week I learned the proper way to cook Country Ham. Simmer the sliced ham in coffee, not to long though because it will become tough. Then Presto! You also have Red Eye Gravy. The Southerner I know says his grits are great with his red eye gravy...Thats why they lost the "War of Nothern Agression" (They are still fighting the Civil War) Who in their right mind would eat salty ham and then make a salty gravy to place over equally bad grits!
Country hams are salt- and nitrate-cured for about a month and may be hardwood (usually hickory and red oak) smoked, then aged for several months to a year. Smoking is not legally mandated for making country ham. Some types of country ham (such as the "salt-and-pepper ham" of North Carolina) are not smoked. The smoking process turns the meat a much redder color than other hams. They are usually sold in stores unrefrigerated as whole bone-in hams packaged in rough cotton bags, with identifying markings printed on the bags.
Country hams are salt- and nitrate-cured for about a month and may be hardwood (usually hickory and red oak) smoked, then aged for several months to a year. Smoking is not legally mandated for making country ham. Some types of country ham (such as the "salt-and-pepper ham" of North Carolina) are not smoked. The smoking process turns the meat a much redder color than other hams. They are usually sold in stores unrefrigerated as whole bone-in hams packaged in rough cotton bags, with identifying markings printed on the bags.
Sausage
Sausage is a logical outcome of efficient butchery. Sausage-makers put to use meat and animal parts that are edible and nutritious, but not particularly appealing, such as scraps, organ meats, blood, and fat, and that allow the preservation of meat that can not be consumed immediately. These were typically salted and stuffed into a tubular casing made from the cleaned intestine of the animal producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
Hash Browns
Who really eats this stuff?
Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation. In parts of the UK, hash browns can mean fried left over mashed potato. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or grill.
Toast
Toast is sliced bread which has been browned by exposure to dry heat ("toasted"). This browning reaction is a form of Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, and makes it crisp such that it holds toppings more securely. Toasting is also a common method of making stale bread palatable. Toast is often served with butter, cheese, marmalade, or any number of other toppings. Toast is a typical breakfast food.
Toast
We Like Rye Toast. Our toast should be dense & rounded in shape. Crispy but not dry!
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