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pani perridu (fuid Re: "Madam"/"Madame" Chair/man/person)

From:Adam Walker <carrajena@...>
Date:Friday, October 31, 2003, 23:11
Well, all this talk of french toast/ pain perdu has
got me thinking.  I now realize this is a favorite
breafast food in Carraja and goes by the name _pani
perridu_ a litteral translation of the French.  The
C-a version is a bit different from either the French
original or the American version.  I decided that the
Carrajenans will make this treat the same way my
brother does -- 1 part milk to 2 parts egg. Soak bread
until slightly soggy. Fry in butter.  I don't want to
know the calorie count, but it sure is good.


--- "Mark J. Reed" <markjreed@...> wrote:
> On Fri, Oct 31, 2003 at 11:08:30PM +0100, Christophe > Grandsire wrote: > > 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. > > Ah! That makes sense. > > > 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. > > Yup, that's French toast, all right. Although we > make it out of any old > kind of bread - you'd be surprised what will survive > soaking. We tend > to top it with maple syrup, fruit compote, or > powdered sugar over here, > although I also like it plain. :) > > -Mark
===== Il prori ul pa&#38621;veju fi dji atexindu mutu madji fached. -- Carrajena proverb


Adam Walker <carrajena@...>pani perrid (fuid Re: "Madam"/"Madame" Chair/man/person)