What is "continental breakfast"?

mgeost said:

"jmcquown" <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

I've been investigating some hotels for a trip I'm contemplating. Some have full breakfast
buffets (my choice!) or offer a full breakfast menu. Others say "continental breakfast provided".
What is that? Coffee, fruit and toast? Which continent are they talking about?

Jill

Unrelated, but if you ever have the chance while traveling abroad, order the "British Breakfast".
Bacon as thick as a 2 dollar stack of quarters, eggs cooked just like the people of Pompeii were
and, my personal breakfast favorite, baked beans (sorta' sets the mood for the rest of the day).

Happy Travels!

Don't forget the fried bread and sausages (essential) and black pudding (optional, but important).
And perhaps some grilled sliced tomatoes. Wash the grease down with a steaming hot cup of real
british tea with milk (essential).
--
Tim.

If the human brain were simple enough that we could understand it, we would be so simple that
we couldn't.

jmcquown said:

I've been investigating some hotels for a trip I'm contemplating. Some have full breakfast buffets
(my choice!) or offer a full breakfast menu. Others say "continental breakfast provided". What is
that? Coffee, fruit and toast? Which continent are they talking about?

Jill

As you have read, it can vary!

At the relatively inexpensive hotel I stayed at, I had the least:

A croissant, jam, coffee.

The croissant was a real one, not like the ones here in the USA, and the coffee was real cafe au
lait. This was a delicious breakfast!!!

Other places had larger breakfasts. Most had table service, a few had a buffet.

In article <[email hidden]>,

lea b said:

mgeost said:

Unrelated, but if you ever have the chance while traveling abroad, order the "British
Breakfast". Bacon as thick as a 2 dollar stack of quarters, eggs cooked just like the people of
Pompeii were and, my personal breakfast favorite, baked beans (sorta' sets the mood for the rest
of the day).

I really enjoyed the haggis & BP for brekky on the Scottish leg of my recent European hol'. 😉

Oh my goodness, thick slices of pan-fried haggis for breakfast! Heaven!

Miche

--
If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant"

Miche said:

lea b said:

mgeost said:

Unrelated, but if you ever have the chance while traveling abroad, order the "British
Breakfast". Bacon as thick as a 2 dollar stack of quarters, eggs cooked just like the people of
Pompeii were and, my personal breakfast favorite, baked beans (sorta' sets the mood for the rest
of the day).

I really enjoyed the haggis & BP for brekky on the Scottish leg of my recent European hol'. 😉

Oh my goodness, thick slices of pan-fried haggis for breakfast! Heaven!

🙂
Mine was the crumbly kind, minus casing, served up witha spoon. Rather like the tasty innards of a
meat pie without the gravy. Delic with my runny eggs.

But by God I love my BP 🙂

<Alan [email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The croissant was a real one, not like the ones here in the USA,

Really? There will be a lot of people surprised to hear this.

Charlie

Charles Gifford said:

<Alan [email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

The croissant was a real one, not like the ones here in the USA,

Really? There will be a lot of people surprised to hear this.

Charlie

Well the ones I buy at the bakery in the grocery store are the kind which full and 'bready' inside
-- they're OK to slice for sandwiches, but they aren't "real".

Grocery stores tend to carry that type.

I can go across town to a Vietnamese bakery and get real croissants which are almost hollow in the
center with the perfect crispy outside. Those are REAL croissants!

Haven't made a canvass of all the stores and bakeries around here, but, for the last ten years, at
least, any time anyone has brought "croissants" to work, they're those dense ones. Unreal.

So, I think that *most* places, and most people think those are croissants, instead of some American
Factory Version of the real thing!

Alan [email hidden] wrote in news:8nmi30lc55dn76anmb7na7nkjpnbe14g5a@
4ax.com:

Quoted message said:

Charles Gifford said:

<Alan [email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

The croissant was a real one, not like the ones here in the USA,

Really? There will be a lot of people surprised to hear this.

Charlie

Well the ones I buy at the bakery in the grocery store are the kind which full and 'bready' inside
-- they're OK to slice for sandwiches, but they aren't "real".

Grocery stores tend to carry that type.

I can go across town to a Vietnamese bakery and get real croissants which are almost hollow in the
center with the perfect crispy outside. Those are REAL croissants!

Haven't made a canvass of all the stores and bakeries around here, but, for the last ten years, at
least, any time anyone has brought "croissants" to work, they're those dense ones. Unreal.

So, I think that *most* places, and most people think those are croissants, instead of some
American Factory Version of the real thing!

Exactly...and those American "croissants" are really just an ordinary bread in croissant
configuration and not all that good either, as they are usually dry. The first time I tasted one I
spat out the first bite. I couldn't believe what I had bitten into. As far as I'm concerned, if I
want bread I'll buy or bake really good quality bread. When I can find a genuine croissant, it's a
little piece of heaven and I savor every bite. Those fake ones aren't worth the salt that goes
into them.

Wayne

On Sun, 22 Feb 2004 19:47:14 -0600, Alan [email hidden]

Quoted message said:

I can go across town to a Vietnamese bakery and get real croissants which are almost hollow in
the center with the perfect crispy outside. Those are REAL croissants!

In my town, Koreans are the bakers who make all the best stuff... come to think of it - my "40 year"
roof was put on by a Korean contractor.

The Vietnamese around here have all the good nail shops "nailed up".

Practice safe eating - always use condiments

Alan said:

Well the ones I buy at the bakery in the grocery store are the kind which full and 'bready' inside
-- they're OK to slice for sandwiches, but they aren't "real".

Grocery stores tend to carry that type.

I can go across town to a Vietnamese bakery and get real croissants which are almost hollow in the
center with the perfect crispy outside. Those are REAL croissants!

Haven't made a canvass of all the stores and bakeries around here, but, for the last ten years, at
least, any time anyone has brought "croissants" to work, they're those dense ones. Unreal.

So, I think that *most* places, and most people think those are croissants, instead of some
American Factory Version of the real thing!

That's very odd. I've NEVER had a croissant which was "full and bready", and I buy supermarket
croissants at my local Safeway all the time. I've even bought frozen croissants (I think they were
from Sara Lee) and baked them; they were also crisp on the outside with the inside being kind of
webby/flaky rolled layers, i.e., REAL croissants.

The only thing I can think of that would meet the description you gave are those Pillsbury "crescent
rolls" which come in a tube, but those don't make any pretense of being croissants; they are what
they are. Is that what you're talking about?

Bob

<Alan [email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Well the ones I buy at the bakery in the grocery store are the kind which full and 'bready' inside
-- they're OK to slice for sandwiches, but they aren't "real".

Grocery stores tend to carry that type.

I can go across town to a Vietnamese bakery and get real croissants which are almost hollow in the
center with the perfect crispy outside. Those are REAL croissants!

Haven't made a canvass of all the stores and bakeries around here, but, for the last ten years, at
least, any time anyone has brought "croissants" to work, they're those dense ones. Unreal.

So, I think that *most* places, and most people think those are croissants, instead of some
American Factory Version of the real thing!

Yes, they may be rare, but the are available in the US. ;-)

Charlie

<Alan [email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Well the ones I buy at the bakery in the grocery store are the kind which full and 'bready' inside
-- they're OK to slice for sandwiches, but they aren't "real".

Grocery stores tend to carry that type.

I can go across town to a Vietnamese bakery and get real croissants which are almost hollow in the
center with the perfect crispy outside. Those are REAL croissants!

Many of the Vietnamese bakeries I know of do not use real butter in their croissants. To me, that
takes them off the real croissant list, even if they are almost hollow in the center and have a
perfectly crispy outside (like the ones I bought in MSP).

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Bob said:

Alan said:

Well the ones I buy at the bakery in the grocery store are the kind which full and 'bready'
inside -- they're OK to slice for sandwiches, but they aren't "real".

Grocery stores tend to carry that type.

I can go across town to a Vietnamese bakery and get real croissants which are almost hollow in
the center with the perfect crispy outside. Those are REAL croissants!

Haven't made a canvass of all the stores and bakeries around here, but, for the last ten years,
at least, any time anyone has brought "croissants" to work, they're those dense ones. Unreal.

So, I think that *most* places, and most people think those are croissants, instead of some
American Factory Version of the real thing!

That's very odd. I've NEVER had a croissant which was "full and bready", and I buy supermarket
croissants at my local Safeway all the time. I've even bought frozen croissants (I think they were
from Sara Lee) and baked them; they were also crisp on the outside with the inside being kind of
webby/flaky rolled layers, i.e., REAL croissants.

The only thing I can think of that would meet the description you gave are those Pillsbury
"crescent rolls" which come in a tube, but those don't make any pretense of being croissants; they
are what they are. Is that what you're talking about?

Bob

Nope.

The bakery department at my upscale grocery store is one of those places that has those 'bready'
croissants. When I suggested that they call them "sandwich croissants" instead of just croissants
because they weren't real croissants, they said: "That's a good idea!"

But they never did anything about it.