Denver Post Food Critic

I want to share this very dramatic article by The Denver Post dining critic, Tucker Shaw about the Basic Breakfast at a Denver diner called Kyle’s Kitchen.

My favorite part is his colorful and over the top description.   You just have to read the whole article to appreciate it.  Might I also suggest reading it out loud like you were reading a book to pre-school aged kids…his words really work better if you do.

Here’s the excerpt:

“Two resplendent golden yolks sit in the center of the plate, each supple and taut and pregnant with primeval nutrition, each aching to burst forth with creamy yolk-manna and drown the silken bed of egg white underneath.

Just next to your eggs nestles an amber pile of crispy-buttery hash browns under four searing-hot strips of salty marbled bacon that have been draped decadently over the top, rippled and shiny with a sheen of still-sizzling fat.

A pair of white-toast triangles, buttered and hot and crunchy only at the edges, hover at the edge of the plate, begging to be dipped into the waiting yolks, which, by now, you’ve dotted with drops of Cholula hot sauce.

It’s a promising picture of potential, an Edward Hopper breakfast tableau, suspended, waiting, eager to explode from a thing of beauty into a thing of deliciousness.

Grant your toast triangles that final wish and dunk them into one yolk, then the next, coating the corners with the liquid gold before you swipe them over your tongue. You won’t be disappointed (as you would be at so, so many other breakfast specialists in Denver) by tough, rubbery yolks or worse, cold eggs; instead, you’ll be rewarded with the rich, protein-heavy, soul-satisfying flavor of egg.

Once pierced, the yolks slowly, agonizingly slowly, release their ooze onto the rest of the plate. It bleeds into your hash browns and glazes your bacon strips, transforming the once-perfect tableau into a messy, irresistible, totally alive plate of gobble-me-down breakfast.

And gobble it down you will.’

Eggs in Salsa

 NOTE:  This is just another of my pending posts that never got posted for one reason or another.

This is pretty much like Eggs Diablo without the heat. This is one of the dishes I made to use up odds and ends in my refriegrator in preparation for the Big Move. It was actually pretty good and made a substantial breakfast for Spouse and myself.

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Bretto’s Fine Meat & Deli Shop – Angeles, Pamapanga (Post 2)

Brats and potato salad.Yup, those are both bratwursts served with a Potato Salad. The lighter one is a veal brat and the darker one is pork. Both seemed to be deep-fried which made them split from their casings. Spouse said he never tasted a more authentic veal bratwurst since he lived in Germany. I thought that was an amazing statement considering that was a very, very long time ago. He’s had a few veal brats since then I can tell you. But to say that of a veal brat from a little place in Angeles City, Pampanga was definitely the most surprising of all. Their Potato Salad was good but I personally think it would have been better with a little less mayo.

Youngest Sister tried the Rissoles that was served with gravy and vegetables. It was surprisingly good for what was essentially meatballs in gravy. The serving was huge too!

When we were ordering Youngest Sister was asking me what they were and I had no idea at all. I never heard of nor had a rissole in my life. Apparently, this is another Australian dish. The rissoles at Bretto’s had some starch extenders that made it tender and luscious. I think the babies had a little of it too. They’re not usually meat-eaters but they were able to gobble (or whatever babies do) some of it down. Their mommy loved it too…and so did I as a matter of fact.

Bretto’s Fine Meat and Deli Shop – Angeles City, Pampanga (Post 1)

We found this pretty well-stocked little delicatessen along Fields Avenue some weeks back. There’s also a restaurant on the premises that serves Italian, Australian and some Filipino dishes. That Beef and Mushroom Pie pictured here is one of their specialties – absolutely delicious.They also have sangas – an Australian sub sandwich which we still have to try. The place is called Bretto’s and is located right on Fields Avenue, outside Clark. You can’t miss it, it’s sitting right next to a huge water tank with the inscription “Agua Tiempo” written on it.

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Post-Christmas Barbecue

There was a blizzard in Colorado Springs when we held this American-style barbecue for the family in Bulacan a few days after Christmas. It was surreal to be sitting in the sun and enjoying a summer barbecue while the place we just came from a month and a half ago was in the middle of a back-to-back winter blizzard.

Back to the subject of this post, I always wondered what my family in the Philippines would think of an American-style barbecue with grilled burgers, salads, boiled corn and barbecued beef ribs. It’s very different from the barbecues we are used to with Inihaw na Bangus, Inihaw na Liempo, Skewered Pork Barbecue, etc. I got to try it on them last month and am happy to report that they loved it. Fortunately, the weather cooperated too…cloudy and just a tad windy so it wasn’t too hot for an al fresco lunch. Continue reading “Post-Christmas Barbecue”