jmcquown wrote:
> On 6/18/2014 12:44 PM, sf wrote:
>> On Wed, 18 Jun 2014 15:49:25 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> When did every hotel between Seattle & Iowa add biscuits and gravy to the
>>> traditional Continental breakfast? Is this the Paula Deen effect?
>>>
>> It has been that way for a few years. No reason not to if it means
>> some variety from some form of sweet for breakfast. The biscuits
>> arrive with the other pastries and gravy comes in a can. All they
>> need to do is thin it and it tastes like home made.
>
> I agree, at a hotel "Continental" (heh) breakfast buffet I'd much rather
> have a biscuit with a little gravy than select from a tray full of sweet
> rolls. The better ones also offer trays of scrambled eggs & either
> bacon or sausage, if it's a large enough establishment. There's also
> usually a choice of dry cereals and sometimes waffle makers. They
> portion the batter into little cups.
>
> Jill

so far the b&g's have been the most appealing thing offered ... not that
that's saying much

I've tried those "eggs" enough times to know better