What the heck's a "buttered roll"....for breakfast? (floor, food)

[1nevets]

Originally Posted by NeilVA

You just needed to be closer to the Ft Lauderdale area. Walk in most areas and close your eyes it'll sound/smell just like NY.





Just wait. You'll eat those words. Just wait until you move to an area where warm food is considered a flavor followed by salt and then pepper. After nearly 20 yrs I still schedule one personal day to fly up to NY, have three meals and fly back south all in the same day. TG for JetBlue.

I guess grits and eggs is not your choice for breakfast.. I agree even the name turns me off.

[1nevets]

Originally Posted by NeilVA

You just needed to be closer to the Ft Lauderdale area. Walk in most areas and close your eyes it'll sound/smell just like NY.





Just wait. You'll eat those words. Just wait until you move to an area where warm food is considered a flavor followed by salt and then pepper. After nearly 20 yrs I still schedule one personal day to fly up to NY, have three meals and fly back south all in the same day. TG for JetBlue.

With the exception of grits, I thought Southern cuisine would be amazing. Probably a bit unhealthy but so are many New York treats. The only places where I would think the food would be bland and unappealing would be mid western states such as Iowa or the Dakotas. I would never live in an area where I couldn't get fresh Shellfish.

A big treat for me is lobster and eggs.

[Pruzhany]

grits and eggs

Grits are worse than farina. I prefer hushpuppies, eggs and an english muffin (a bialy would be nice, but they would consider it a defective bagel).

Want to make a Southerner freak out? Take them to Kings Plaza Diner. The menu alone will scare them.

A big treat for me is lobster and eggs.

Here its a bushel of steamed crabs and forget the eggs. Go further south then it becomes a load of crawdads.

[Walter Greenspan]

Originally Posted by 1nevets

I guess grits and eggs is not your choice for breakfast.. I agree even the name turns me off.

My maternal grandmother from Romania made a dish made from grits called Mămăligă.

[Walter Greenspan]

As for me, on a cold winter morning, I like a bowl of grits all by itself.

[Wes927]

Was the point of this post that buttered rolls are unknown outside of New York?

[Pruzhany]

Was the point of this post that buttered rolls are unknown outside of New York?

Us NYrs of the past brought it out to the new world outside of NY so others may take pleasure of NY ethnic food. Look how long it took for a bagel to make to the south.

Guess what I saw for the first time last week in Virginia. Almond Horns!!!! (thanks Whole foods)

[kajimenez]

Originally Posted by brucew

What is a glazed donut? How do they glaze it? Anyone have a picture?

My first job was at a bakery when I was a teen. We fried the donuts in a deep fryer(big one). We then dumped the hot donuts into a big bowl of h glaze(confectioners suger, water, maybe some other ingred.) and with our hands, lifted them out and placed them on a tray. Pretty messy job. However, there was nothing like a hot glazed donut when your a kid.

[1nevets]

Originally Posted by kajimenez

My first job was at a bakery when I was a teen. We fried the donuts in a deep fryer(big one). We then dumped the hot donuts into a big bowl of h glaze(confectioners suger, water, maybe some other ingred.) and with our hands, lifted them out and placed them on a tray. Pretty messy job. However, there was nothing like a hot glazed donut when your a kid.

I'm glad you had a good experience working in a bakery. My last summer job before I attended college upstate was working at a baking factory plant for Augie's bread. I think the company is out of business because in the 80's you saw their bread products in many delis throughout western Suffolk. They are closed for good reason. When I first started the job(stuffing heroes and rolls into boxes for 8 hours), I loved walking into the place, it had that great smell of fresh baked bread. By the end of that summer the smell of bread turned my stomach. That wasn't the worst part, it was the unsanitary conditions of the factory. I can give a long list of violation but I'll tell you the worse one. At the end of the day the heros, rolls and Italian loaves that weren't fit for packing was thrown into boxes on the floor between the conveyor machine. At the end of the night we gather these boxes and put the rejected bread into a machine to turn it into breadcrumbs. As we trurn these boxes over you often would see mice running out of them. I'm sure most of the mice escaped but I have no doubt some of those mice found their fate in that breadcrumb machine. This is probably why I have a rodent phobia today and it took me quite awhile to start eating bread products.

[SaucyAussie]

Originally Posted by kelsie

On my way to work in Atlantic City Casino, every day I would stop at WaWa for a buttered roll. It is all in the bread, that makes the roll and the "water" from NY that makes the bread. When we moved down to NC 7 yrs. ago these were some of the things we missed:

1. buttered rolls
2. pork roll, egg & cheese sandwich (Taylor PR in general)
3. authentic NY/NJ pizza--thin and well done
4. Celentano stuffed shells
5. Italian hot dogs
6. Carolina rice (Yep! can't get Carolina rice in No. Carolina)

7 yrs. later we can get:

1. Taylor pork roll
2. pizza dough imported frozen from NY/NJ & I make my own pizza at home
3. Celentano stuffed shells

When we visit family in NJ we get our buttered rolls, Italian hot dogs, and Carolina rice. I bring the rice back to NC and my friends always ask me "where do you get Carolina rice---my reply--"New Jerseyy".

In North Carolina, they don't call it "Carolina rice"...they call it "rice"

And it seems like any NY'er transplant that ever worked in a Pizza shop has opened up a "NY style" pizza restaurant down here...quality may vary!

Still no signs of buttered rolls though, that one may stay a Long Island delicacy!