Re: OT: Germanic Food (was: Expressing "that's how")
|Date:||Friday, March 25, 2005, 13:05|
--- In firstname.lastname@example.org, "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.
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
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.