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New England. Maple syrup is the only allowed condiment for pancakes & waffles and I use it as a sweetener in a lot of things.
My absolute favorite breakfast is a sliced baguette baked at the boulangerie that morning with butter and strawberry preserves and cafe au lait. Only in France. Croissant? Pain au chocolate? Nope. I just want a sliced baguette.
I do Nutella and peanut butter on toasted English muffins. Easy on the Nutella or it makes a mess. I like strawberry preserve. I like wild blueberry preserve.
A good sesame bagel with cream cheese. St Viateur in Montreal hot out of the oven tops the charts. I toss a cutting board and bread knife in the car.
New England. Maple syrup is the only allowed condiment for pancakes & waffles and I use it as a sweetener in a lot of things.
My absolute favorite breakfast is a sliced baguette baked at the boulangerie that morning with butter and strawberry preserves and cafe au lait. Only in France. Croissant? Pain au chocolate? Nope. I just want a sliced baguette.
I do Nutella and peanut butter on toasted English muffins. Easy on the Nutella or it makes a mess. I like strawberry preserve. I like wild blueberry preserve.
A good sesame bagel with cream cheese. St Viateur in Montreal hot out of the oven tops the charts. I toss a cutting board and bread knife in the car.
Vegemite and Marmite can go die in a fire.
For us in south Louisiana, real maple syrup is expensive compared to locally produced cane syrup. Imitation maple syrup is the affordable option even though it’s basically flavored high fructose corn syrup.
I only put butter on bread when it's been toasted. For bread that hasn't been toasted I do use mayo or mustard depending on the sandwich I'm making. It honestly never even dawned on me to put butter on a ham and cheese sandwich. I didn't know that people did that. You learn something new every day.
Toast: Any jam, marmalade, honey. butter.
White toast: peanut butter
white untoasted: peanut butter and honey
biscuits: butter and honey or Lyon's or Rogers Syrup. (My Dad had a friend who would bring it from Canada).
Bagel: cream cheese
French baguette or croissant: must be butter and strawberry jam
Bagels, biscuits, scones, English muffins, pancakes, toasted bread, etc. What is a topping you use some may not have considered outside of your area or culture?
I’m in south Louisiana and so for biscuits or pancakes we use Steen’s Cane Syrup. It’s made from sugar cane and has a hint of a molasses flavor. For jam I enjoy blackberry jam.
ooooo I can still taste these from my trip to The Netherlands back in 1977.....
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