CHAT: French toast
|From:||John Cowan <jcowan@...>|
|Date:||Friday, October 31, 2003, 23:18|
Christophe Grandsire scripsit:
> I don't think John was insulting French Toast.
> He was just implying that
> French Toast was just pain perdu with a different name.
Well, a close relative.
> That's the literal translation. It's due to the fact that it's made out of
> old bread that has gone so hard it would normally be lost for consumption.
> Just soak it in sugared milk (*really* soak it, like 15 minutes), paint
> each side with some egg, and bake it. Yummy! I suppose French Toast is the
> same thing.
The chief differences are that we soak slices in an egg-milk mixture rather
than painting just the outside with egg, that we saute with a touch of
butter rather than bake, and that we typically add cinnamon (and perhaps
nutmeg as well). Most people then coat it (or drown it) with syrup,
but I don't.
> Note that it works well only with French bread, and only when the bread has
> gone really hard, otherwise it doesn't survive the soaking part :))) .
I wish more Americans grasped this point. Of course Italian bread
and sourdough work too.
"If Americans were really materialists, they wouldn't eat so much of that
stuff they call 'white bread'".
--I forget who
Real FORTRAN programmers can program FORTRAN John Cowan
in any language. --Allen Brown email@example.com