I’ve got everything right here, really, including the 2-½-pound 13″ oval plates, but that’s been the case for years. Nothing new.
When I do visit diners, my litmus test is this morning’s breakfast above, corned beef hash and poached eggs (I don’t expect marmalade and blackberry jam to be available). Some fail, most commonly for lack of a crust on the hash, a minor flaw, and/or refusing to poach eggs outright or poaching them as if they don’t know how, both full-stop errors that require head-shaking and tut-tutting.
Years ago, meatloaf would be another test of a diner’s goodness for me, but I forever gave that up when I started with the Manhattan-based Comfort Diner’s already excellent softer-textured meatloaf recipe (its secret: oatmeal instead of bread crumbs), ran with it, and made it really excellent – my enhanced version at the link. I guarantee without a second thought that all other meatloaf pales in comparison, so there’s no point to me trying some random diner’s meatloaf. I mean, c’mon: