Big Top by Rob Harrell

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  1. MayKitten

    MayKitten GoComics PRO Member said, about 23 hours ago

    ATTENTION CHOW HOUNDS!
    HELP!! HELP! HELP!


    .
    Some of my customers have been asking for “Creamed Chipped Beef on Toast” to appear on the breakfast menu. Enough requests that I made it a table card special.
    .
    In my version I thinly slice yesterday’s roast beef, and revive it in rethermalized Au Jus before coarsely chopping it and tossing it into a peppered white sauce gravy with a touch of finely grated onion. (¼ cup per 6 quart batch.)
    .
    Now some of my customers that order it are complaining that my version is not authentic enough. Many of my customers, that were not in the group that requested it, say it is great. To the point I went from a six quart batch, to ten quart batches, to fifteen quart batches in just over a week’s time.
    .
    A couple of other restaurants in town that make versions that my requestors want use a semi-dried thinly sliced “beef product” that doesn’t chew or taste right to me; but I think I could come close with two tablespoons of beef bratwurst seasoning and three tablespoons of beef jerky seasoning per ten quart batch.
    .
    INPUT PLEASE” What are your thoughts?

  2. dukedoug

    dukedoug said, about 21 hours ago

    @MayKitten

    I have no beef with any of that …


    HOWEVER, this is not a menu item with which we are familiar in Australia …

  3. Citizen GROG!

    Citizen GROG! GoComics PRO Member said, about 18 hours ago

    @MayKitten

    That is also something I am not familiar with.


    Now I can hear someone saying to me “And you call yourself a foodie.”

  4. Citizen GROG!

    Citizen GROG! GoComics PRO Member said, about 18 hours ago

    Oh, um about the strip, that was way too easy.

  5. Citizen GROG!

    Citizen GROG! GoComics PRO Member said, about 18 hours ago

    Sojo’s Breakfast Menu:


    Biscuits and Gravy
    Waffles or Pancakes with Honey or Syrup
    Assorted Omlettes
    Hash Browns or Potato Cakes
    Sausage Patties or Links, Bacon or Hamburgers or Hot Dogs
    Steaks Cooked to Order
    French Fries or Potato Cakes
    Vegetable Platter
    Cheese Platter
    Salad Platter
    ♠Lonewolf’s♠ Huevos Rancheros
    Grog’s Eggs (any way) with Sausage or Bacon
    Lewreader’s Pheasant Egg Omelet
    Digital Frog’s Cold Pizza (any toppings)
    Sojo’s Chocolate Pancake Pie
    ♥Mrs. Ladywolf♥’s Chicken Fried Steak with Mashed Potatoes and Gravy
    Ooops! Berry Delicious Breakfast Smoothie
    Kitty and Katrina’s Breakfast platter
    Doc’s World Famous Nuclear Coffee
    Starbright’s Divine Cocoa Mocha
    Plain Milk or Chocolate milk
    Hot Fudge Brownies with M&Ms
    German Chocolate Cake
    Assorted Ice Cream and Sundays.

  6. Knightman

    Knightman GoComics PRO Member said, about 17 hours ago

    @MayKitten

    In the Military it’s called “Shit on a Shingle” True story Maykitten

  7. Knightman

    Knightman GoComics PRO Member said, about 17 hours ago

    Good Morning TRIBE! Every thing is great on the Menu for me GROG! Thank You!

  8. Dry

    Dry GoComics PRO Member said, about 15 hours ago

    HEY DOC! Check out yesterday’s Raising Duncan! :-D

  9. Dry

    Dry GoComics PRO Member said, about 15 hours ago

    @MayKitten

    You went from a 6 quart batch to a 15 quart batch in just over a week? I think you have your answer. ;-)

  10. mightaswellbe

    mightaswellbe said, about 13 hours ago

    @MayKitten

    Yumm, I’d eat it on toast or bisquites. Around here we also use crumbled pork sausage for the meat part as an alternate.

    Military nomenclature is SOS no matter what meat is used in the gravey.

  11. MayKitten

    MayKitten GoComics PRO Member said, about 13 hours ago

    @Knightman

    I know, but I will let you in on a secret, in the Navy it wasn’t served in the officers’ country mess.

  12. katzenbooks45!

    katzenbooks45! said, about 13 hours ago

    The original chipped beef involves a salt-cured sliced beef product that has to be soaked to remove the excess salt and then combined with a standard white cream gravy. That’s probable what the folks craving the “authentic” taste. I grew up eating it, and it’s definitely different than using roast beef or ground beef. As a matter of taste and health, though, I would much prefer your current recipe.

  13. MayKitten

    MayKitten GoComics PRO Member said, about 12 hours ago

    Being within three blocks of two big office buildings, a hospital and a hotel, we normally have had a BIG breakfast around 325 – 340 patrons weekdays. But today. 461 guests between 06:00 and 10:30 this morning, because a drive time DJ gave us four big plugs on our new menu item.
    .
    I went through a 15 quart batch and ran out of two more six quart batches by 10:15. WHEW! I also went through eleven Pullman loaves that had been baked for lunch.

    A BIG thanks for all your comments. I value your thoughts and I am still listening.

  14. louieglutz

    louieglutz said, about 11 hours ago

    can you even find chipped beef anymore?

  15. MayKitten

    MayKitten GoComics PRO Member said, about 9 hours ago

    @louieglutz

    I looked in the American Restaurateur Source Book and there are several companies that make it : Armour, Bob Evans, Budding, Dunn Foods, Esskay, Frenches Foods, Griffin Beef Products, Lady Baltimore, Krauss, Old Smoke House, Skye Foods, World Purveyers, and Zorba Genuine Greek LTD.

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