On Wednesday, June 18, 2014 4:35:38 PM UTC-7, 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.
>

I used to stay at a motel in Roseville, CA, that had an omelette station
in the morning. There were four or five possibilities, all cooked to order,
all part of the room charge, which was quite reasonable. That was heaven.

Then I stayed at a motel in deepest Iowa, with a breakfast buffet which
included scrambled eggs the thickness and texture of bicycle innertubes.
Only bright yellow.

Independent West Coast joints seem to have bought all their breakfast
supplies at Costco -- the loaves of Kirkland bread are the tipoffs.