- Aug 10, 2003
- 26,239
- 19,640
i prefer scrambled but dont mind the runny eggs either especially on a burger... too each their own though... i usually have scrambled eggs but on a burger or eating with rice i prefer runny eggs...
- Jul 22, 2012
- 37,348
- 32,230
I've come to the realization that I don't like eating eggs in the morning. I mean, if it's there, I'll eat it. But I really can only eat one egg the most. Then I get tired of the taste.
|A-Man|
formerly atgd7154xbbxmz
- Jan 5, 2011
- 17,340
- 2,011
Of all things why would it be jelly?
|A-Man|
formerly atgd7154xbbxmz
- Jan 5, 2011
- 17,340
- 2,011
- Apr 15, 2004
- 44,372
- 74,069
I've only had it twice on a burger.
I always eat eggs in the morning
Over easy.
It's the one thing I've never got tired of eating every day
I always eat eggs in the morning
Over easy.
It's the one thing I've never got tired of eating every day
- Oct 13, 2001
- 160,920
- 142,845
I go through phases. I JUST got back to eating them after about a year of not eating them.
Had 3 boiled eggs + 15 Bean Soup for breakfast this morning
mike awesome
formerly evilrage19
- Aug 14, 2003
- 879
- 1,347
Craving some fried chicken so Bonchon it was
- Sep 10, 2011
- 27,788
- 12,457
Bonchon 
The one near me don't give you free kimchi coleslaw tho
The one near me don't give you free kimchi coleslaw tho
- Apr 2, 2007
- 28,566
- 54,269
- Jan 30, 2010
- 25,847
- 46,797
I do a hard boiled egg for breakfast...gets me thru the morning 
akajae
formerly akajaedeuce
- Sep 2, 2005
- 19,217
- 28,704
@alchemist iq
next time you throw that scrambled egg (omelette) and avacado in a bolillo bread...
add chorizo or a fried piece of ham, some jalapeno rajas, queso fresco and some mayo (i prefer some casique crema).
moms used to hook these up for breakfast.
next time you throw that scrambled egg (omelette) and avacado in a bolillo bread...
add chorizo or a fried piece of ham, some jalapeno rajas, queso fresco and some mayo (i prefer some casique crema).
moms used to hook these up for breakfast.
- Apr 15, 2004
- 44,372
- 74,069
Do y'all remember the first time you fell in love with food? When you're a kid it's just a thing but there is a point when you appreciate it and I guess become a "foodie" for lack of a better term.
I read Anthony bourdains book , kitchen confidential, and this is the one thing I always remember
"There was, I recall, still about two feet of water left to go before the hull of the boat settled on dry ground and we could walk about the parc. We'd already polished off the Brie and baguettes, but I was still hungry, and characteristically said so.
Monsieur Saint-Jour, on hearing this - as if challenging his American passengers - inquired in his thick Girondais accent if any of us would care to try an oyster.
My parents hesitated. I doubt they'd realised they might have actually to eat one of the raw, slimy things we were currently floating over. My little brother recoiled in horror.
But I, in the proudest moment of my young life, stood up smartly, grinning with defiance, and volunteered to be the first.
And in that unforgettably sweet moment, that one moment still more alive for me than so many of the other "firsts" that followed - first sex, first joint, first day in high school, first published book - I attained glory. Monsieur Saint-Jour beckoned me over to the gunwale, where he leaned over, reached down until his head nearly disappeared underwater, and emerged holding a single silt-encrusted oyster, huge and irregularly shaped, in his rough, clawlike fist. With a snubby, rust-covered oyster knife, he popped the thing open and handed it to me, everyone watching now, my little brother shrinking away from this glistening, vaguely sexual-looking object, still dripping and nearly alive.
I took it in my hand, tilted the shell back into my mouth as instructed by the by now beaming Monsieur Saint-Jour, and with one bite and a slurp wolfed it down. It tasted of seawater . . . of brine and flesh . . . and, somehow . . . of the future.
Everything was different now. Everything.
I'd not only survived - I'd enjoyed .
This, I knew, was the magic I had until now been only dimly and spitefully aware of. I was hooked. My parents' shudders, my little brother's expression of unrestrained revulsion and amazement only reinforced the sense that I had, somehow, become a man. I had had an adventure , tasted forbidden fruit, and everything that followed in my life - the food, the long and often stupid and self-destructive chase for the next thing , whether it was drugs or sex or some other new sensation - would all stem from this moment.
I'd learned something. Viscerally, instinctively, spiritually - even in some small, precursive way, sexually - and there was no turning back. The genie was out of the bottle. My life as a cook, and as a chef, had begun."
I read Anthony bourdains book , kitchen confidential, and this is the one thing I always remember
"There was, I recall, still about two feet of water left to go before the hull of the boat settled on dry ground and we could walk about the parc. We'd already polished off the Brie and baguettes, but I was still hungry, and characteristically said so.
Monsieur Saint-Jour, on hearing this - as if challenging his American passengers - inquired in his thick Girondais accent if any of us would care to try an oyster.
My parents hesitated. I doubt they'd realised they might have actually to eat one of the raw, slimy things we were currently floating over. My little brother recoiled in horror.
But I, in the proudest moment of my young life, stood up smartly, grinning with defiance, and volunteered to be the first.
And in that unforgettably sweet moment, that one moment still more alive for me than so many of the other "firsts" that followed - first sex, first joint, first day in high school, first published book - I attained glory. Monsieur Saint-Jour beckoned me over to the gunwale, where he leaned over, reached down until his head nearly disappeared underwater, and emerged holding a single silt-encrusted oyster, huge and irregularly shaped, in his rough, clawlike fist. With a snubby, rust-covered oyster knife, he popped the thing open and handed it to me, everyone watching now, my little brother shrinking away from this glistening, vaguely sexual-looking object, still dripping and nearly alive.
I took it in my hand, tilted the shell back into my mouth as instructed by the by now beaming Monsieur Saint-Jour, and with one bite and a slurp wolfed it down. It tasted of seawater . . . of brine and flesh . . . and, somehow . . . of the future.
Everything was different now. Everything.
I'd not only survived - I'd enjoyed .
This, I knew, was the magic I had until now been only dimly and spitefully aware of. I was hooked. My parents' shudders, my little brother's expression of unrestrained revulsion and amazement only reinforced the sense that I had, somehow, become a man. I had had an adventure , tasted forbidden fruit, and everything that followed in my life - the food, the long and often stupid and self-destructive chase for the next thing , whether it was drugs or sex or some other new sensation - would all stem from this moment.
I'd learned something. Viscerally, instinctively, spiritually - even in some small, precursive way, sexually - and there was no turning back. The genie was out of the bottle. My life as a cook, and as a chef, had begun."
- Sep 21, 2008
- 49,029
- 61,330
I don't even care for sweets but damn those cookies look good
- Mar 6, 2004
- 8,818
- 4,296
Sopa de pollo.
- Nov 24, 2009
- 53,514
- 21,104
Of all things why would it be jelly?
People put peanut butter on burgers. I can’t remember for sure but I think i’ve seen some put jelly or some kind of jelly ketchup also.
- Jul 30, 2011
- 25,831
- 15,061
Like Popeyes, Bonchon can be hit or miss. I've been to one in a area called Canton here in Baltimore which is a very trendy area 3 times& each time it was very meh.
I've heard the other locations in the area are good though...
I'm cool with the spot near where I work called Jazz Soju...
I've heard the other locations in the area are good though...
I'm cool with the spot near where I work called Jazz Soju...
- Oct 13, 2001
- 160,920
- 142,845
That is like 100 calories.......I do a hard boiled egg for breakfast...gets me thru the morning
|A-Man|
formerly atgd7154xbbxmz
- Jan 5, 2011
- 17,340
- 2,011
That's wild disgusting
- Oct 13, 2001
- 160,920
- 142,845
Because folks were trollinOf all things why would it be jelly?
- Mar 31, 2011
- 73,004
- 117,255
I live right down the street from that one. It sucks.
The one in Ellicott City by my office is great though.
- Oct 13, 2001
- 160,920
- 142,845
I have had Bon Chon 3 times, never left there thinking it was anything more than OK.
Too much breading for my tastes.
Too much breading for my tastes.
- Apr 30, 2010
- 69,690
- 106,341
Bonchon doesn't even have breading.
- Oct 13, 2001
- 160,920
- 142,845
Might want to sit this one out man.
Korean fried chicken usually uses cornstarch and flour.
- Apr 30, 2010
- 69,690
- 106,341
Actually you might want to sit it out. Korean fried chicken is typically done with at most a light dusting. I don't see how it could ever be too much breading.
- Oct 13, 2001
- 160,920
- 142,845
It went from not having breading to now a light dust. Cool.
As I said, Bon Chon has too much breading for me. You don't have to agree or co-sign
As I said, Bon Chon has too much breading for me. You don't have to agree or co-sign
