[Isa]

I think I pass on Humprey Nancy. I prefer a more traditional hamburger. For some reason fried pickles doesn't appeal to me.

[Nick.Shu]

i understand what you are saying compassrose. It just seems somewhat unusual for someone to eat that much protein (it absolutely screams bodybuilder to me).

Also, in the mix of scrambled egg that i use, it would probably be in the region of about 5:1 egg to dairy mix. Anyway, it is the requests that are out of the norm that stand out.

I would like to think that requests that are legitimate (i.e. medical etc) are the ones i generally follow without question, rather than personal idiosyncratic demands that arent usually explained to me and neither make sense.

[CompassRose]

Well, ya know, even bodybuilders do, occasionally, unbend enough to eat out!

(drat that code!)

[chefboy2160]

I remember in Albequerque New Nexico this old guy coming in the restaurant every morning and having the same thing for breakfast every day. This old guy dined on buttermilk pancakes smothered with green chili sauce . He told me he had been eating this for breakfast for over 40 years and he said this breakfast is what kept him healthy for all that time .Go figure ......

[EMTCHEF]

fried pickles is a southern delacacy in U.S. and goes with bbq pork sandwiches.

I tought they were completely nuts when i saw people eating this. But I will try pretty much anything...and what doya know it was good
The sweet of the bbq sauce and the tart of the pickle combined nicely.

unless you have a medical condition, I think all chefs should be willing to try any kind of food no matter how unappealing it may seem to be.

Sweetbreads are another acquired taste, but I like 'em!!!

Never used to eat inards but after cooking a while, your taste buds develop in ways you would have never thought.

I am currently starting a brunch menu at work and I think i'll try the whole carmelized fruit and cheese combinations. It sounds very interesting.

I am constantly trying to find foods that are not current trends like trying to revitalize old trends and homecooking away from home.

Bring familiar food to the tables rather than something that looks to good to eat and is probably too expensive.

Over-and-out

[Rue]

Many years ago I worked in a small diner where one could and did about everything. Usually I was on the grill but on this particular evening I was the waitress. My request was for Chicken Fried Steak, and make it white meat. As an aside this was also from the regular customer that regularly pocketed the silverware as well.

Rue

[kuan]

How about a grilled cheese sandwich with two slices of white bread DIPPED IN WHIRL or some other butter substitute! (you know what I'm talking about) This person definitely had a craving for that school lunch cafeteria grilled cheese sandwich!

Kuan

[Pastachef]

I have a girl at our sorority who puts Frank's hot sauce on EVERYTHING! I don't know how she can distinguish the flavors of anything that I cook. And she's got everyone at the sorority doing it! Oh well, she's also my pet She really keeps that place jumping. She graduates in december, and it is very depressing for me. I depend on her to get the girls to try new things.

[EMTCHEF]

I put a caramelized Banana omelet of sorts on our brunch menu. Its kinda like a shirred egg but.....
Well it's really hard to explain...
i caramelized the bananas and added rum to it then added two eggs and anounce of cream in the egg(scrambled) kinda like a liason then put into a creme brulee dish and baked it at 450 for 4-5 mins. I put caramle on the plate and inverted the dish onto it. looks and tastes really good..

And not to steal your apple omelet( but i did) i baked sliced green apples with a little butter and sugar, and brie in a brulee or escoffier dish, baked it for 6 mins to soften the apples, then put the same liason over it and served it, after baking again, right side up on a plate with caramel hollandaise....

well, needless to say it didnt take very long to make and its cheap and really good. I was surprised to find out how the egg cooked and how light and unegglike it tasted. It was kinda like a really moist sponge cake with out crumbs.

thank you sooo much for the idea. This is one of the best things i have made in a while.

DJ

[W.DeBord]

EMTCHEF how do you make carmel hollandaise??? As in sugared??

[EMTCHEF]

Its just a regular hollandaise with caramel added to it.

you know when you cook your eggs?? Add a touch of rum to them tastes real good.

make your caramel with butter sugar and cream then cool it add add it to the finished hollandaise.

[chrose]

Okay my turn, some weird, some just a little off. Mostly when I was in Alaska.
One guy with too much money and champagne wants a burger made with beef tenderloin. Guess he figured it was the most expensive cut, it must make the best burger. Hard as **** to keep together, tasted pretty worthless to me. Got a **** nice tip out of it though!
One person ordered NY Strip "Pittsburgh Style" and make it medium well done! I told the waiter if the customer didn't know what the **** they were ordering I wasn't going to make it! (I did of course, but that was in my young, uppity chef days!) FYI "Pittsburgh style" is BURNED on the outside and RAW on the inside! AKA Black and Blue.
This was a very expensive high class restaurant. I received a call that a couple were going to come in for their 10th Anniversary. He proposed at this restaurant and they wanted to come in for a special dinner. I of course was chomping at the bit at the opportunity to spread my creative wings and give them the dinner of their lives! They told me they wanted what they had 10 years ago; Chicken Fried Steak !!! I wanted to cry. I took that night off
I had a chef that created this special one night. Filet Mignon with Oysters, Smoked Gouda and Adobo sauce, I get sick even thinking about it now!
Ahh, a guy I worked with who put Tabasco on EVERYTHING! The last straw for me was when I saw him put it on a bagel with cream cheese
I know there's more, but I'm going to go cry now

[chefjohnpaul]

Braised lamb shank, medium rare..... or........ rare prime rib,"and I want it HOT in the middle!"

[Rachel]

I have a friend in Barcelona who deals with a lot of visiting Americans from his company headquarters. He takes them all to a normal, not very interesting restaurant. If they order a coke or a diet coke to drink, he doesn't take them anywhere else If they order water, wine or even a beer he shows them the best and most interesting places. Coke is someting that over12s drink only when there's vodka or something else added in Spain. Either that or severe thirst or a raging hangover.

[CityChef]

- A plate of all white food please, anything as long as it is white
-Burger, half well-done, half medium-rare
-Scrambled eggs on a croissant, smothered in hollandaise, egg whites only, please