Tag Archives: biscuits
I like Kentucky Fried Chicken. There, I said it. Of all the fast food chains I’ve eaten at growing up, KFC was the most welcomed by my parents because of the non sandwich/burger centric menu items. It was a nice break from my dad’s cooking and having actual American food. No over salted fried rice or spinach here, just oil and grease, thank you very much. Come to think of it, I can’t recall a single menu item that I truly hated. Fried chicken, good. Crispy strips, good. Mashed potatoes with gravy, good. Biscuits, good. Honey BBQ Wings, super duper good. The cole slaw is still the standard for all cole slaw in my book. The weaker items included corn on the cob that was watery and over cooked and the roasted chicken that was discontinued. See what happens when you don’t fry something, KFC?
Serious Eats recently had a fast food wing taste test in which KFC’s wings won 2 out of the 5 categories. Popeyes won one as well for their sauce-less wings. Last week while I was at home, I sneaked in a few wings for lunch and they still taste as good as I remembered. Sadly and luckily, I don’t really have access to KFC’s in either Boston or DC for liking KFC is my foodie sin that I will have to shamefully accept.
Honey BBQ Wings from Serious Eats’ Fast Food Wings Taste Test
What is the deal with women and brunch? I don’t not like brunch, I just don’t understand the obsession women have with brunch. What makes it so much better than breakfast, lunch and dinner? Is it the option of sweet and savory? Coffee with your meal? Alcoholic beverage in the first meal of your day? Symbolism of the weekend? Whatever the reason, I think it’s weird.
I like brunch because it’s a symbol of the weekend and starting the day with a meal out. The ability to get breakfast foods past noon also holds high appeal as I know there are others out there that have been screwed by the likes of McDonald’s when the breakfast sandwiches are no longer available a minute past 10 or 10:30. I’ll blame corporate America’s love of operational efficiencies over customer satisfaction on that one.
My whole rambling on brunch started when my friend had a change of heart the night before our lunch reservation at J&G Steakhouse for restaurant week. Her argument was the limited menu and pretty much paying for a pricey burger, both of which were legit. She suggested brunch and I immediately rolled my eyes, but luckily she was on the other side of a g-chat conversation. I knew I was going to be out late (slept at 4am) and needed to wake up at 9am to be first in line at brunch since we didn’t have reservations.
The brunch location was actually one of the first places I wanted to visit in DC when I moved here 2.5 years ago, but didn’t get to try it out until today. The restaurant is part of The Tabard Inn and is popular among locals for brunch. One of their specialties is fresh house made cinnamon sugar donuts with a vanilla whipped cream for $1.50 each or $9 for a half dozen. I’m not afraid to admit that if placed in a room alone with a fresh batch of those donuts, they’d be gone in under 15 minutes. I wouldn’t even feel bad about it. It would have been the right thing to do.
Choose Wisely. Mmmm Donuts.
In addition, the bread basket came with a few mini muffins, which we liked, and didn’t bother with the rest of the generic bread basket bread. I ordered the scrambled eggs with cream cheese and chives (it works) with home fries, a house made breakfast sausage and biscuit. The biscuit was probably my favorite piece of the ensemble, followed by the eggs, home fries and sausage, though I pretty much cleaned up. My friend ordered the fried oysters with cheesy grits and poached egg. We both agreed that it was a good dish, though I would have stuck with more breakfast items on the menu.
Muffins! Get That Other Junk Outta Here
Carbs, Protein and Fat.
Easy and Cheesy as Grits
The Tabard Inn Restaurant met my inflated expectations and gives brunch a good name, though I still think women over hype brunch. “There are people who like food, and there are people who like brunch.” -Some restaurateur or chef who doesn’t like brunch.