h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

If the only coffee available is a chickory blend, I drink tea. To each his own.

I'm with you there, Hyp. Same goes for instant coffee.

Chicory 'coffee' used to be served in youth hostels and was commonly called: Muckefuck. That's probably a derivation from 'mocca faux', meaning false mocha.

There was a coffee shortage during the 70s, which meant there was a rush on Camp coffee. Amazing how quickly one adapts to the taste

Shortly after that we had a sugar shortage

That sounds as if it wasn#t the ersatz coffee you tasted, but the sugar. Did you out it in by the pounds?

Hah!


We had a lovely grocer. Each week he would keep a bag of sugar for me under the counter, as VV was still on formula milk and it needed sugar in those days.

Very funny...
Strange what is viewed as "American" over your way..
If authentic, there should have been flapjacks or french toast,along with a good rasher of bacon or sausage!!!

Too bad about the ..when done right our breakfast beverage is as good as any round the .

What are flapjacks? And what do I have to imagine under French toast?

Griddle Cakes=Flapjacks
Eggy Bread=French Toast

Both usually enjoyed with good maple syrup and butter(to taste,of course.)

We also have our own style of waffles..made from buttermilk batter.
Really tasty!!!!

Thanks for explaining.
I like eggs for breakfast - be they boiled (the normal variant here for breakfast), fried or scrambled. But to add maple syrup? Why, that would completely ruin them.

I shan't try to change your mind...

But French Toast is considered a delicacy here....

My sister learned a recipe in junior high...my dad and I were always happy to have her make it....

Omlettes??? Far different matter...she was on those!!!!

Oh, French toast sounds delicious - I just can't imagine thyt syrup with it.

Well...

No worries...you could perhaps sprinkle a good bit of confectioners sugar..or use your favorite marmalade or jam...

we had coffee substitute made out of chickory during the occupation of denmark (1940-1945). some here got so addicted to the taste they kept drinking it even after 1940. haven't tasted it meself, though

The first Texas city we moved to all those moons ago was in the southeast near the Louisiana border. Cajun country. Coffee blended with chickory was common there. I tried it often enough to know that I don't like it.

As to my regular breakfast fare, I avoid a lot of carbs at breakfast. A meat and eggs breakfast keeps me from being hungry all day, keeps my blood sugar level and just tastes better to me. If I have juice, it is tomato juice, never fruit juice. I add things like bell peppers, onions and mushrooms to omlettes and top it with a bit of salsa and cheese. In this region, eating a pork chop with eggs is a common breakfast. And we eat bacon and sausages, naturally. Or country ham. Buttermilk biscuits topped with sausage gravy is a common breakfast here. That's something I love that I can't have anymore because of the wheat flour. If I'm traveling and the only thing available is full of flour and sugar, I just have coffee.

That's a great breakfast, Hypatia.

I don't often have breakfast (except for coffee), and if I do, it's usually muesli. And then my next meal is in the evening, when cook something (or my son does, if I'm lucky).
A good breakfast will bring you through the day.
I very rarely have jam for breakfast. Funny, because that was what we had as children. Never cold cuts or cheese for breakfast. Those were for supper.

So many breakfast foods are made with wheat flour. It makes it hard for those people who can't eat wheat. Fortunately I like eggs and breakfast meats.

Having a gluten allergy makes it difficult to eat - especially if you go somewhere else. I know Dmitri is continually having trouble in restaurants, when being told that - they're just bread crumbs - and such. Through my experience in my former job I know quite a bit about this topic.

I eat really well at home, but eating out is very difficult, like you said. Sandwiches, pastries, pizza, pastas, all the things easy to find are off limits for us. Then we have to worry about them sneaking flour into things you wouldn't expect. Like salad dressings, sauces, etc. They even dust the potatoes in flour before they cook them.

You should come to America to have a real, authentic American breakfast.

A customer onve pointed out to me that among the array of soy sauces there was just one which was gluten free. I would never have thought that there is wheat in soy sauce.

Nice idea, jzzyprin93, but I don't see that ever happen.