Re: OT: Germanic Food (was: Expressing "that's how")

--- In conlang@yahoogroups.com, "B. Garcia" <madyaas@g...> wrote:

>French toast in the US at least is made with beaten eggs, milk (to
>thin out the eggs), sugar, and some people like to add cinnamon or
>flavoring to the batter. Stale bread is usually used (a good quality
>brioche is nice.. or any type of bread that tends toward the sweet
>side and has a fine but firm structure). However, a lot of people who
>aren't into food will just use any plain white bread they have laying
>around, even commercial stuff.  It's eaten a lot like pancakes are --
>doused with syrup.

When I was a child I was introduced to a variation on this theme by
my great-aunt on Long Island.  She made cheese sandwiches as if
making grilled cheese sandwiches, then soaked them in the egg/milk
mixture and fried them like French toast.  Then came the syrup.  Man,
were those good!  I like to add bacon strips in mine nowadays.

It is very important to soak the bread thoroughly.  Otherwise one
gets a piece of French toast with a hard core of bread instead of the
bread being "custardy" all with way through.  I find this to be a
major fault of breakfast buffets.

In Senyecan:
méélßon = milk  ß = dz)
sérdïon = cheese  ï indicates palatalization
óóyon = egg
meelßóóyon = custard

In Seyecan there are two words for egg.  In the animate -en category,
óóyen means a fertilized egg for hatching.  In the inanimate -on
category, óóyon means an unfertilized egg for eating.  Of course,
an óóyen can be eaten, but as soon as it is cracked, it becomes an
óóyon.

I still haven't figured out how to say "sandwich."  The borrowed
word, sàndëµíçon, would be pronounced /san%d@m_0i"ts)on/ but I don't
like that.  I'd like a more native name.


Charlie
http://wiki.frath.net/user:caeruleancentaur

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