Entries tagged with 'breakfast sandwiches'
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You asked, we ate. I grabbed one of Dunkin' Donuts' new Waffle Breakfast Sandwiches and then a McDonald's McGriddle joint—DD's obvious inspiration—for comparison. First impression while placing both unwrapped sandwiches side by side: Looks like we're getting a bigger sandwich from Dunkin', I thought. But then we unwrapped them, after the jump....
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Yesterday, Starbucks launched a new "breakfast sandwich" called the "piadini," inspired by the Italian flatbread-like "piandina" usually filled with meat and/or cheese and eaten at lunch or snack time. Starbucks' piadina introduction was basically screaming for a comparison, and once we got real Italians involved, the taste test results weren't pretty. Initial reaction from Giancarlo Quadalti and Maurizio DeRosa: skepticism. A call up to chef Giancarlo Quadalti of New York's Teodora, Celeste, Bianca, and Fiore—he is from Ravenna, Italy, the home of the piadina—inspired a serious chuckle on the other line. He was equal parts intrigued and frightened. Starbucks is really attempting what sweet, hunched-over Italian women make at streetside kiosks? When we brought him and his good friend,...
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Dunkin' breakfast sandwiches all lined up, waiting for you to eat them. Don't. Usually I am a Dunkin' cheerleader. I like the big iced coffees. I like the cotton candy pink icing on the donuts, even if I don't order them. I like the reliable service for working Americans everywhere. Overall, I like that America Runs on Dunkin'. But America should not run on their Egg White Flatbread breakfast sandwiches. They should run away. There are two flavors, both on flatbread: Veggie (with peppers, onions, mushrooms, reduced fat cheddar) and Turkey Sausage (with spinach and mozzarella). Maybe I'm just English muffin nostalgic, but the flatbread was the first mistake. It's sweet. And gross. Inside, the egg white patties have...
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Another change at Starbucks in light of recent underperformance? The reheated breakfast sandwiches—yeah, they're making them smell less. While the McMuffin lookalikes received poor marks on taste from us, customers still found them perfectly appetizing. It was the smell that irked them. Meaty, eggy aromas were infiltrating the undertones of Kona Blend and Caffè Verona in the air. "While relatively popular, the smell interfered with the coffee aroma, and therefore the store experience," according to Ad Age. The article noted that products have been reformulated to eliminate this "smell" problem. Back in January, CEO Howard Schultz said the breakfast sandwiches were on the way out, but we swear we've spotted them behind glass counters at multiple branches. A trip to...
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Photograph courtesy of thewx4.com Despite being subjected to the familiar "don't play with your food" parental instruction throughout my childhood, as an adult I can't help but succumb to a little makeshift breakfast sandwich action. The most popular (and easiest to assemble), has got to be the irresistible pancake-bacon combo, or you can get a little more serious, as in the case of the waffle sandwich I posted about here last September. It's always fun to create your own monstrosity, but I have a tremendous amount of respect for the chef who saves you (and by that I mean my wife) from the embarrassment of a self-made sandwich at the table. Such is the case with the seared smoked...
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It's with sadness that I write this post, as it's to inform you that the man who invented the Egg McMuffin has died. Herb Peterson, age 89, passed away Tuesday in Santa Barbara, California, where he operated six McDonald's. The inspiration for Peterson's 1972 creation was the dish eggs Benedict, which he was very partial to, a company spokesman said. Interestingly enough, the now ubiquitous breakfast sandwich was first served open faced on a buttered English muffin....
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Or, 'It's the Espresso, Stupid! Whether you loved or hated the Starbucksian take on the McMuffin, it will officially be yanked, according to today's New York Times. After making some calls to Washington, D.C., locations, it appears that Monday is the national D-Day, which leaves just three days of devouring the pre-assembled shrink-wrapped sandwiches. A Brief Starbucks History Pre-Breakfast Sandwiches In 1971, they sell just roasted beans and brewing equipment. In 1982, they add live-made coffee and espresso drinks, all the while fearing that a foray into the beverage world will distract them from bean-roasting. Along came pastries and banana breads... some ambiguous time in between... Post-Breakfast Sandwiches In 2006, they have jealousy issues with McDonald's and create six warm...
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When it comes to tiny sandwiches, my devotion is huge. I love tea sandwiches in all forms. I'm totally in favor of the slider trend that's been rolling across the country the last couple of years. Heck, I even started a burger blog pretty much as an excuse to talk about White Castle and its awesome sliders. So when I saw the Chick-n-Minis at Chick-Fil-A while visiting my parents last week in suburban Kansas City, I was all over them....
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"Eggs cooked in one place and shipped to another to be served are doomed..."
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A few weeks ago in the New York Times Arts and Leisure section there was a great piece by Susan Dominus on the Starbucks aesthetic embodied in the CDs and DVDs it sells. That aesthetic, according to both Starbucks executives and customers quoted in the story, is built around the notions of community, inspiration, discovery, and, of course, quality. I'm not ashamed to admit that I buy into this aesthetic. I think the CDs on sale at Starbucks are usually good and interestingly chosen. And I am a music freak. In fact, I wrote about music for ten years before I started writing about food, and I have 2,000 CDs in my collection. But can you apply these aesthetic...
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