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Tuaca and A&W rootbeer is really good.

and fun, to boot!

This is really a late answer... forgive me as I just joined today.

Here is a crowd pleaser breakfast that we make all the time. It's perfect for a large group, camping or even just at home for your family. I will usually make some sort of a potato dish and a fruit salad to go along with it.

The best part of this breakfast is that everyone participates and it turns into a social get-together and it allows everyone to sit down and eat together at the same time.

At home, our biggest pot allows about 5/6 baggies at a time to cook. If you have a turkey fryer setup, you can do this outside using the big turkey pot and can cook 10-15 baggies at a time.

Do this part the night before, or have people help:
Chop/slice/shred up omelet "fixins" such as green onion, cheese, mushrooms, precooked bacon or sausage, crab, shrimp, anything that you like in an omelet. Have each item in a bowl or on a plate laid out in an "assembly" line.

Have each person write on a QUART-SIZE ziplock FREEZER baggie their name with a "sharpie pen". Funny names/nicknames allowed!

Take two eggs, scramble in a bowl and pour into each baggie. For large appetites, use three eggs.

Have people go down the "assembly line" of omelet fixins that you put out and ask them to add into the baggie any type of fixins that they may want in their omelet.

Gently squeeze the baggie so the eggs and omelet fixins blend together.

While keeping the baggie upright, zip the baggie closed most of the way, push as much air that you can from the baggie and zip it closed the rest of the way.

Gently drop the baggie into boiling water for 12 minutes.
For 3 eggs, boil a minute or two longer.

Don't let any part of the baggie hang outside the pot. It will melt and make a mess on your pot.

Watch the baggies, sometimes the egg mixture will collect to one side of the baggie resulting in a very wierd shaped omelet. You might have to move the baggies around abit so they stay "level" in the pot.

Remove the baggie from the boiling water, unzip and slide it out onto a plate. Have salsa, sour cream for those who like to add that.

It is the most flavorful omelet you'll ever eat.

I lived in Italy for a few years, but never ran into Tuaca. Will have to give it a try

There's a good article on Tuaco from the Washington post in April...

http://www.washingtonpost.com/wp-dyn/content/article/2008/04/15/AR2008041500703_pf.html

I might have to try that Hot Flash!

Paris for macarons at Ladurée
London for high tea at the Ritz
New York for bellinis at Cipriani's on Fifth

I would go to Italy, China, and France. I love the food.

Ireland, Scotland and England (my heritage)

China - family heritage - My father lived there for several years
Ireland - fell in love with the foods in college during a seminar on Ireland
Italy - I'd like to experience more of the variety of Italy than you can get here.

Italy - land of my paternal heritage

England - America's cousins have an ever improving gastronomy - I can't wait to go there some day

South Korea - I ate and learned much in my 18 months there, but there is so much more . . .

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I would go to Mexico for the entree then head to Paris for dessert.

Malaysia - for the street food - great noodles, rice, seafood and you can get Malay, Chinese, Indian. It's a wonderful cultural mix. Not to mention picking up rambutan for dessert while you're at the night market.

Egypt - for the "salads" - baba ganoush, humus, pickled eggplant, tahini salad, and on and on. And then either some little date cookies or, if feeling more decadent, kanefa, for dessert with tea.

Paris - mmm, what's not to like? Omelets cooked to perfection, croissants, artisan bread of any sort, a variety of cheeses, and chocolate confections that are superb. Sure they cook good to in France, but I find it hard to pass up the markets/bakeries and just graze all day.