I have never been pleased with my French toast. Blame my pan, blame
my stovetop, blame my mad cooking skills, the toast comes out soggy in
spots and brown in spots.

Frustrated and curious, I threw two test slices on my George Foreman
grill. They turned out evenly golden brown. The grill marks make
handy knife guides if your children prefer French toast sticks.

Tara

On Thu, 21 Jul 2011 16:08:40 -0700, Ranee at Arabian Knits
> wrote:

>In article >,
> Tara > wrote:
>
>> Frustrated and curious, I threw two test slices on my George Foreman
>> grill. They turned out evenly golden brown. The grill marks make
>> handy knife guides if your children prefer French toast sticks.
>
> I don't have one of those, but it sounds like a great use of it.
>

You can make French toast on a waffle iron, too.

Tara

On 2011-07-21, Tara > wrote:

> You can make French toast on a waffle iron, too.

I can make French toast on a clothes iron, too.

Jes gotta be smarter than the food.

nb

On 7/21/2011 12:56 PM, Tara wrote:
> I have never been pleased with my French toast. Blame my pan, blame
> my stovetop, blame my mad cooking skills, the toast comes out soggy in
> spots and brown in spots.
>
> Frustrated and curious, I threw two test slices on my George Foreman
> grill. They turned out evenly golden brown. The grill marks make
> handy knife guides if your children prefer French toast sticks.
>
> Tara

Using a George Foreman grill sounds like a great idea. You could also
bake the French toast in an oven. Whatever you do, make sure you add
some cinnamon and a little sugar to the eggs. :-) If you want to make
sure the eggs are cooked through, set the oven at around 375, otherwise
use a 400 to 450 oven. French toast prepared this way looks pretty good.
You can also sprinkle a little sugar on the top and finish it off with
the broiler.

You can also coat the FT in cornflake crumbs after dipping in the eggs
and then bake it. This, in my awesome opinion, is the best way to make
French toast. :-)

On 22 Jul 2011 00:13:55 GMT, notbob > wrote:

> On 2011-07-21, Tara > wrote:
>
> > You can make French toast on a waffle iron, too.
>
> I can make French toast on a clothes iron, too.
>
> Jes gotta be smarter than the food.
>
On an iron? I don't call that being smart.


--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 21 Jul 2011 14:29:14 -1000, dsi1 > wrote:

>On 7/21/2011 12:56 PM, Tara wrote:
>> I have never been pleased with my French toast. Blame my pan, blame
>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>> spots and brown in spots.
>>
>> Frustrated and curious, I threw two test slices on my George Foreman
>> grill. They turned out evenly golden brown. The grill marks make
>> handy knife guides if your children prefer French toast sticks.
>>
>> Tara
>
>Using a George Foreman grill sounds like a great idea. You could also
>bake the French toast in an oven. Whatever you do, make sure you add
>some cinnamon and a little sugar to the eggs. :-)

I use a couple drops of vanilla but no sugar.


Lou

On 21/07/2011 9:04 PM, Lou Decruss wrote:
> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>
>> On 7/21/2011 12:56 PM, Tara wrote:
>>> I have never been pleased with my French toast. Blame my pan, blame
>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>> spots and brown in spots.
>>>
>>> Frustrated and curious, I threw two test slices on my George Foreman
>>> grill. They turned out evenly golden brown. The grill marks make
>>> handy knife guides if your children prefer French toast sticks.
>>>
>>> Tara
>>
>> Using a George Foreman grill sounds like a great idea. You could also
>> bake the French toast in an oven. Whatever you do, make sure you add
>> some cinnamon and a little sugar to the eggs. :-)
>
> I use a couple drops of vanilla but no sugar.
>

no no. use a bit of sugar. Trust me. It's better that way.

On 21/07/2011 8:58 PM, sf wrote:
> On 22 Jul 2011 00:13:55 GMT, > wrote:
>
>> On 2011-07-21, > wrote:
>>
>>> You can make French toast on a waffle iron, too.
>>
>> I can make French toast on a clothes iron, too.
>>
>> Jes gotta be smarter than the food.
>>
> On an iron? I don't call that being smart.
>
>

Why not? It can be cleaned.
Stupid, I learned, it using your wife's iron to wax your cross country
skis. Been there, done that, got the scolding. Now she has a new iron
and I have an iron I can use for waxing skis.

Dave Smith > wrote:
> On 21/07/2011 9:04 PM, Lou Decruss wrote:
>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>>
>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>>> spots and brown in spots.
>>>>
>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>> grill. They turned out evenly golden brown. The grill marks make
>>>> handy knife guides if your children prefer French toast sticks.
>>>>
>>>> Tara
>>>
>>> Using a George Foreman grill sounds like a great idea. You could also
>>> bake the French toast in an oven. Whatever you do, make sure you add
>>> some cinnamon and a little sugar to the eggs. :-)
>>
>> I use a couple drops of vanilla but no sugar.
>>
>
> no no. use a bit of sugar. Trust me. It's better that way.

I rarely add sugar to the mix. For a change once in a great while I have
added a small amount of brown sugar to the mix Or powdered sugar sprinkled
on after it is done?

What is wrong with a griddle?

I have on occasion slightly toasted the bread in the toaster to stiffen the
bread over using day old bread set out overnight.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Thu, 21 Jul 2011 21:20:44 -0400, Dave Smith
> wrote:

>On 21/07/2011 9:04 PM, Lou Decruss wrote:
>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>>
>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>>> spots and brown in spots.
>>>>
>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>> grill. They turned out evenly golden brown. The grill marks make
>>>> handy knife guides if your children prefer French toast sticks.
>>>>
>>>> Tara
>>>
>>> Using a George Foreman grill sounds like a great idea. You could also
>>> bake the French toast in an oven. Whatever you do, make sure you add
>>> some cinnamon and a little sugar to the eggs. :-)
>>
>> I use a couple drops of vanilla but no sugar.
>>
>
>no no. use a bit of sugar. Trust me. It's better that way.

I don't have much of a sweet tooth.

Lou

On 21/07/2011 10:17 PM, Lou Decruss wrote:
e a couple drops of vanilla but no sugar.
>>>
>>
>> no no. use a bit of sugar. Trust me. It's better that way.
>
> I don't have much of a sweet tooth.
>

Drench toast is basically a vehicle for the syrup. A little bit of sugar
with the cinnamon is a drop in the bucket next to the syrup.

On 7/21/2011 7:20 PM, Dave Smith wrote:
> On 21/07/2011 9:04 PM, Lou Decruss wrote:
>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>
>>>
>>> Using a George Foreman grill sounds like a great idea. You could also
>>> bake the French toast in an oven. Whatever you do, make sure you add
>>> some cinnamon and a little sugar to the eggs. :-)
>>
>> I use a couple drops of vanilla but no sugar.
>>
>
> no no. use a bit of sugar. Trust me. It's better that way.


Sugar aids in browning French toast.

gloria p

On 7/21/2011 7:22 PM, Dave Smith wrote:

> Stupid, I learned, it using your wife's iron to wax your cross country
> skis. Been there, done that, got the scolding. Now she has a new iron
> and I have an iron I can use for waxing skis.
>


That's why they sell irons in thrift shops, for waxing and P-texing skis
and snowboards. Gotta be careful you don't melt the surface, however.
When he was in high school my son and his friends could often be found
in our basement Friday afternoons, waxing their boards.

gloria p

"gloria.p" > wrote:
> On 7/21/2011 7:20 PM, Dave Smith wrote:
>> On 21/07/2011 9:04 PM, Lou Decruss wrote:
>>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>>
>>>>
>>>> Using a George Foreman grill sounds like a great idea. You could also
>>>> bake the French toast in an oven. Whatever you do, make sure you add
>>>> some cinnamon and a little sugar to the eggs. :-)
>>>
>>> I use a couple drops of vanilla but no sugar.
>>>
>>
>> no no. use a bit of sugar. Trust me. It's better that way.
>
>
> Sugar aids in browning French toast.
>
> gloria p

Is that just for color and will not cinnamon also cause that browning
color?

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Thu, 21 Jul 2011 21:23:31 -0600, "gloria.p" >
wrote:

>On 7/21/2011 7:22 PM, Dave Smith wrote:
>
>> Stupid, I learned, it using your wife's iron to wax your cross country
>> skis. Been there, done that, got the scolding. Now she has a new iron
>> and I have an iron I can use for waxing skis.
>>
>
>
>That's why they sell irons in thrift shops, for waxing and P-texing skis
>and snowboards. Gotta be careful you don't melt the surface, however.
>When he was in high school my son and his friends could often be found
>in our basement Friday afternoons, waxing their boards.

ROFLMAO! Did they have skin flicks running too?

Lou

Lou wrote about French toast:

>>> I use a couple drops of vanilla but no sugar.
>>
>> no no. use a bit of sugar. Trust me. It's better that way.
>
> I don't have much of a sweet tooth.

The sugar is for more than sweetness. It gives the custard a more tender
texture and it aids in browning prettily.

Bob

On Jul 21, 8:29*pm, dsi1 > wrote:
> On 7/21/2011 12:56 PM, Tara wrote:
>
> > I have never been pleased with my French toast. * Blame my pan, blame
> > my stovetop, blame my mad cooking skills, the toast comes out soggy in
> > spots and brown in spots.
>
> > Frustrated and curious, I threw two test slices on my George Foreman
> > grill. * They turned out evenly golden brown. *The grill marks make
> > handy knife guides if your children prefer French toast sticks.
>
> > Tara
>
> Using a George Foreman grill sounds like a great idea. You could also
> bake the French toast in an oven. Whatever you do, make sure you add
> some cinnamon and a little sugar to the eggs. :-) If you want to make
> sure the eggs are cooked through, set the oven at around 375, otherwise
> use a 400 to 450 oven. French toast prepared this way looks pretty good.
> You can also sprinkle a little sugar on the top and finish it off with
> the broiler.
>
> You can also coat the FT in cornflake crumbs after dipping in the eggs
> and then bake it. This, in my awesome opinion, is the best way to make
> French toast. :-)

I've also made it rolling it in shredder coconut and then cut into
strips.
I also like it with real maple syrup on it.

Lucille

On Thu, 21 Jul 2011 20:29:15 -0700, "Bob Terwilliger"
> wrote:

>Lou wrote about French toast:
>
>>>> I use a couple drops of vanilla but no sugar.
>>>
>>> no no. use a bit of sugar. Trust me. It's better that way.
>>
>> I don't have much of a sweet tooth.
>
>The sugar is for more than sweetness. It gives the custard a more tender
>texture and it aids in browning prettily.

OK fine....I'll try it.

Lou

On Thu, 21 Jul 2011 20:35:52 -0700 (PDT), Lucille
> wrote:

> I've also made it rolling it in shredder coconut and then cut into
> strips.

That sounds 100 times better than corn flakes!

> I also like it with real maple syrup on it.

Give me a head's up when you're doing that again, and I'll be right
over.



--

Today's mighty oak is just yesterday's nut that held its ground.

"dsi1" > wrote in message ...
> On 7/21/2011 12:56 PM, Tara wrote:
>> I have never been pleased with my French toast. Blame my pan, blame
>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>> spots and brown in spots.
>>
>> Frustrated and curious, I threw two test slices on my George Foreman
>> grill. They turned out evenly golden brown. The grill marks make
>> handy knife guides if your children prefer French toast sticks.
>>
>> Tara
>
> Using a George Foreman grill sounds like a great idea. You could also bake
> the French toast in an oven. Whatever you do, make sure you add some
> cinnamon and a little sugar to the eggs. :-) If you want to make sure the
> eggs are cooked through, set the oven at around 375, otherwise use a 400
> to 450 oven. French toast prepared this way looks pretty good. You can
> also sprinkle a little sugar on the top and finish it off with the
> broiler.
>
> You can also coat the FT in cornflake crumbs after dipping in the eggs and
> then bake it. This, in my awesome opinion, is the best way to make French
> toast. :-)

Yeah, that's something I posted about 15 years ago. The cornflake crumb
thing. And you could also add a little orange juice to the egg wash.

Jill

On 7/21/2011 3:04 PM, Lou Decruss wrote:
> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>
>> On 7/21/2011 12:56 PM, Tara wrote:
>>> I have never been pleased with my French toast. Blame my pan, blame
>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>> spots and brown in spots.
>>>
>>> Frustrated and curious, I threw two test slices on my George Foreman
>>> grill. They turned out evenly golden brown. The grill marks make
>>> handy knife guides if your children prefer French toast sticks.
>>>
>>> Tara
>>
>> Using a George Foreman grill sounds like a great idea. You could also
>> bake the French toast in an oven. Whatever you do, make sure you add
>> some cinnamon and a little sugar to the eggs. :-)
>
> I use a couple drops of vanilla but no sugar.
>
>
> Lou

I've done that - good idea! Sometimes, I add a lot of sugar which works
out better because you don't need to add any syrup. I often eat it
without syrup anyway. Heck, sometimes I'll add syrup to the egg mix.
I've also tried adding egg nog, non-dairy coffee creamer, and
buttermilk. I'll try anything. :-)

could you give me a ride? Lee
"sf" > wrote in message
...
> On Thu, 21 Jul 2011 20:35:52 -0700 (PDT), Lucille
> > wrote:
>
>> I've also made it rolling it in shredder coconut and then cut into
>> strips.
>
> That sounds 100 times better than corn flakes!
>
>> I also like it with real maple syrup on it.
>
> Give me a head's up when you're doing that again, and I'll be right
> over.
>
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On 7/21/2011 5:35 PM, Lucille wrote:
> On Jul 21, 8:29 pm, > wrote:
>> On 7/21/2011 12:56 PM, Tara wrote:
>>
>>> I have never been pleased with my French toast. Blame my pan, blame
>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>> spots and brown in spots.
>>
>>> Frustrated and curious, I threw two test slices on my George Foreman
>>> grill. They turned out evenly golden brown. The grill marks make
>>> handy knife guides if your children prefer French toast sticks.
>>
>>> Tara
>>
>> Using a George Foreman grill sounds like a great idea. You could also
>> bake the French toast in an oven. Whatever you do, make sure you add
>> some cinnamon and a little sugar to the eggs. :-) If you want to make
>> sure the eggs are cooked through, set the oven at around 375, otherwise
>> use a 400 to 450 oven. French toast prepared this way looks pretty good.
>> You can also sprinkle a little sugar on the top and finish it off with
>> the broiler.
>>
>> You can also coat the FT in cornflake crumbs after dipping in the eggs
>> and then bake it. This, in my awesome opinion, is the best way to make
>> French toast. :-)
>
> I've also made it rolling it in shredder coconut and then cut into
> strips.
> I also like it with real maple syrup on it.
>
> Lucille

That's an interesting idea. I'll have to try it. I bought a big round
loaf of Portuguese sweet bread recently. Using think slices to make
French toast is a popular way of making it in Hawaii. I was going to
make French toast the other day but I seem to have misplaced the loaf.
I'll have to investigate who swiped/hid my bread cause I plan on French
toasting tomorrow. I will look to see if there's any coconut too.

On 7/21/2011 6:40 PM, jmcquown wrote:
>
> "dsi1" > wrote in message
> ...
>> On 7/21/2011 12:56 PM, Tara wrote:
>>> I have never been pleased with my French toast. Blame my pan, blame
>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>> spots and brown in spots.
>>>
>>> Frustrated and curious, I threw two test slices on my George Foreman
>>> grill. They turned out evenly golden brown. The grill marks make
>>> handy knife guides if your children prefer French toast sticks.
>>>
>>> Tara
>>
>> Using a George Foreman grill sounds like a great idea. You could also
>> bake the French toast in an oven. Whatever you do, make sure you add
>> some cinnamon and a little sugar to the eggs. :-) If you want to make
>> sure the eggs are cooked through, set the oven at around 375,
>> otherwise use a 400 to 450 oven. French toast prepared this way looks
>> pretty good. You can also sprinkle a little sugar on the top and
>> finish it off with the broiler.
>>
>> You can also coat the FT in cornflake crumbs after dipping in the eggs
>> and then bake it. This, in my awesome opinion, is the best way to make
>> French toast. :-)
>
> Yeah, that's something I posted about 15 years ago. The cornflake crumb
> thing. And you could also add a little orange juice to the egg wash.
>
> Jill

Guess I must have missed that one - I got this idea from the box of
crumbs. It's a good move on Kellogg's part - that FT really picks a lot
of crumbs.

On Thu, 21 Jul 2011 18:59:46 -1000, dsi1 > wrote:

> That's pretty damn unhealthy alright. The great thing about picking
> people up at the Honolulu airport is that we use that as an excuse to go
> to Byron's Drive-in near there. We went there a couple of night ago and
> my son got a deep-fried peanut butter, guava jelly, and banana sandwich.
> Shades of Elvis! The only thing missing was the bacon but we're trying
> to eat lighter these days... :-)

That was a big LOL!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 21, 11:25*pm, Nad R > wrote:
> "gloria.p" > wrote:
> > On 7/21/2011 7:20 PM, Dave Smith wrote:
> >> On 21/07/2011 9:04 PM, Lou Decruss wrote:
> >>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>
> >>>> Using a George Foreman grill sounds like a great idea. You could also
> >>>> bake the French toast in an oven. Whatever you do, make sure you add
> >>>> some cinnamon and a little sugar to the eggs. :-)
>
> >>> I use a couple drops of vanilla but no sugar.
>
> >> no no. use a bit of sugar. Trust me. It's better that way.
>
> > Sugar aids in browning French toast.
>
> > gloria p
>
> Is that just for color and will not cinnamon also cause that browning
> color?

Not the same. Sugar caramelizing promotes browning. That's the primary
reason for sugar curing bacon, according to a chef I know. The
cinnamon is just a pigment. (Or is that a pigment of my imagination?)

Jerry
--
Engineering is the art of making what you want from things you can get.

"dsi1" > wrote in message
...
> On 7/21/2011 6:40 PM, jmcquown wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>>> spots and brown in spots.
>>>>
>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>> grill. They turned out evenly golden brown. The grill marks make
>>>> handy knife guides if your children prefer French toast sticks.
>>>>
>>>> Tara
>>>
>>> Using a George Foreman grill sounds like a great idea. You could also
>>> bake the French toast in an oven. Whatever you do, make sure you add
>>> some cinnamon and a little sugar to the eggs. :-) If you want to make
>>> sure the eggs are cooked through, set the oven at around 375,
>>> otherwise use a 400 to 450 oven. French toast prepared this way looks
>>> pretty good. You can also sprinkle a little sugar on the top and
>>> finish it off with the broiler.
>>>
>>> You can also coat the FT in cornflake crumbs after dipping in the eggs
>>> and then bake it. This, in my awesome opinion, is the best way to make
>>> French toast. :-)
>>
>> Yeah, that's something I posted about 15 years ago. The cornflake crumb
>> thing. And you could also add a little orange juice to the egg wash.
>>
>> Jill
>
> Guess I must have missed that one - I got this idea from the box of
> crumbs. It's a good move on Kellogg's part - that FT really picks a lot of
> crumbs.


The thing about boxed cornflake crumbs is they're very expensive. I'm all
about frugal. You can buy a box of cornflakes for much less. Then just
crush them with a rolling pin between two sheets of waxed paper and put them
in a ziplock bag. Store them in the freezer.

Jill

On Jul 21, 9:40*pm, "jmcquown" > wrote:

>
> > You can also coat the FT in cornflake crumbs after dipping in the eggs and
> > then bake it. This, in my awesome opinion, is the best way to make French
> > toast. :-)
>
> Yeah, that's something I posted about 15 years ago. *The cornflake crumb
> thing. *And you could also add a little orange juice to the egg wash.


Crunchy French toast is yummy. You can make it with
cornflakes...or....pulse some Fiber One or
any other favorite sweet cereal and dredge the French toast before
frying or baking. It's really good an
a nice change of pace.

Kids would love it dredged in sugar pops or some other kid cereal.

"dsi1" > wrote in message
...
> On 7/21/2011 6:40 PM, jmcquown wrote:
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>>> spots and brown in spots.
>>>>
>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>> grill. They turned out evenly golden brown. The grill marks make
>>>> handy knife guides if your children prefer French toast sticks.
>>>>
>>>> Tara
>>>
>>> Using a George Foreman grill sounds like a great idea. You could also
>>> bake the French toast in an oven. Whatever you do, make sure you add
>>> some cinnamon and a little sugar to the eggs. :-) If you want to make
>>> sure the eggs are cooked through, set the oven at around 375,
>>> otherwise use a 400 to 450 oven. French toast prepared this way looks
>>> pretty good. You can also sprinkle a little sugar on the top and
>>> finish it off with the broiler.
>>>
>>> You can also coat the FT in cornflake crumbs after dipping in the eggs
>>> and then bake it. This, in my awesome opinion, is the best way to make
>>> French toast. :-)
>>
>> Yeah, that's something I posted about 15 years ago. The cornflake crumb
>> thing. And you could also add a little orange juice to the egg wash.
>>
>> Jill
>
> Guess I must have missed that one - I got this idea from the box of
> crumbs. It's a good move on Kellogg's part - that FT really picks a lot of
> crumbs.

Here's the recipe (posted, as I recalled, in 1999):

4 1-inch slices day old French bread
1/4 c. milk (I use skim) [These days they call it non-fat milk]
1-1/2 Tbs. butter
2 eggs
1/4 c. orange juice
1 Tbs. honey
1/2 c. cornflake crumbs

Arrange bread slices in shallow dish. In small bowl, beat together eggs,
milk, juice and honey. Pour over bread. Turn each slice to coat well.
Cover and refrigerate several hours or overnight. Heat oven to 475 degrees.
Melt margarine in 8X8 inch baking dish. Remove bread from egg mixture,
draining well. Dip in crushed cornflake crumbs to coat. Arrange in pan in
hot butter. Bake about 8 minutes each side, turning once, until golden
brown. Drizzle with honey and serve with fresh fruit. Serves 2.

Jill

On 7/22/2011 4:38 AM, jmcquown wrote:
>
> The thing about boxed cornflake crumbs is they're very expensive. I'm
> all about frugal. You can buy a box of cornflakes for much less. Then
> just crush them with a rolling pin between two sheets of waxed paper and
> put them in a ziplock bag. Store them in the freezer.
>
> Jill

Kelloggs Cornflake Crumbs are pretty expensive for what's essentially a
by-product of making cornflakes. It's a lot cheaper to make it yourself
- even thought my results come out kind of uneven and nasty looking.
OTOH, sometimes I like to live a little and splurge on a box. I've never
regretted it.

On 7/21/2011 7:56 PM, sf wrote:
> On Thu, 21 Jul 2011 18:59:46 -1000, > wrote:
>
>> That's pretty damn unhealthy alright. The great thing about picking
>> people up at the Honolulu airport is that we use that as an excuse to go
>> to Byron's Drive-in near there. We went there a couple of night ago and
>> my son got a deep-fried peanut butter, guava jelly, and banana sandwich.
>> Shades of Elvis! The only thing missing was the bacon but we're trying
>> to eat lighter these days... :-)
>
> That was a big LOL!
>

They also deep-fry Twinkies and Snickers. Just thinking about that makes
my teeth hurt!

On 7/22/2011 5:25 AM, jmcquown wrote:
>
> "dsi1" > wrote in message
> ...
>> On 7/21/2011 6:40 PM, jmcquown wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>>>> spots and brown in spots.
>>>>>
>>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>>> grill. They turned out evenly golden brown. The grill marks make
>>>>> handy knife guides if your children prefer French toast sticks.
>>>>>
>>>>> Tara
>>>>
>>>> Using a George Foreman grill sounds like a great idea. You could also
>>>> bake the French toast in an oven. Whatever you do, make sure you add
>>>> some cinnamon and a little sugar to the eggs. :-) If you want to make
>>>> sure the eggs are cooked through, set the oven at around 375,
>>>> otherwise use a 400 to 450 oven. French toast prepared this way looks
>>>> pretty good. You can also sprinkle a little sugar on the top and
>>>> finish it off with the broiler.
>>>>
>>>> You can also coat the FT in cornflake crumbs after dipping in the eggs
>>>> and then bake it. This, in my awesome opinion, is the best way to make
>>>> French toast. :-)
>>>
>>> Yeah, that's something I posted about 15 years ago. The cornflake crumb
>>> thing. And you could also add a little orange juice to the egg wash.
>>>
>>> Jill
>>
>> Guess I must have missed that one - I got this idea from the box of
>> crumbs. It's a good move on Kellogg's part - that FT really picks a
>> lot of crumbs.
>
> Here's the recipe (posted, as I recalled, in 1999):
>
> 4 1-inch slices day old French bread
> 1/4 c. milk (I use skim) [These days they call it non-fat milk]
> 1-1/2 Tbs. butter
> 2 eggs
> 1/4 c. orange juice
> 1 Tbs. honey
> 1/2 c. cornflake crumbs
>
> Arrange bread slices in shallow dish. In small bowl, beat together eggs,
> milk, juice and honey. Pour over bread. Turn each slice to coat well.
> Cover and refrigerate several hours or overnight. Heat oven to 475 degrees.
> Melt margarine in 8X8 inch baking dish. Remove bread from egg mixture,
> draining well. Dip in crushed cornflake crumbs to coat. Arrange in pan in
> hot butter. Bake about 8 minutes each side, turning once, until golden
> brown. Drizzle with honey and serve with fresh fruit. Serves 2.
>
> Jill

I'll try some OJ the next time I make it. My guess is that orange zest
would be good too. The pancake house down the street makes a great syrup
that has a lot of orange peel in it. It looks like they got an orange
and pulsed it in a blender. I like it a lot because of it's apparent
simplicity and it's really tasty. Pancakes there are served with maple,
coconut, and orange syrup. We always use the orange and coconut syrups
first. Most times, we never touch the maple.

> >Using a George Foreman grill sounds like a great idea. You could also
> >bake the French toast in an oven. Whatever you do, make sure you add
> >some cinnamon and a little sugar to the eggs. :-)
>
> I use a couple drops of vanilla but no sugar.
>

I also use a dash of vanilla and no sugar. The trick to French toast
is to use thick toast, like Texas toast, as opposed to regular bread.
I've made it with English Muffins instead of bread before and that
turned out great. I think it would work with waffles also, if you
make the waffles beforehand and let them sit out overnight and get
hard and dunk them and cook them up.

Michael OConnor > wrote:
>>> Using a George Foreman grill sounds like a great idea. You could also
>>> bake the French toast in an oven. Whatever you do, make sure you add
>>> some cinnamon and a little sugar to the eggs. :-)
>>
>> I use a couple drops of vanilla but no sugar.
>>
>
> I also use a dash of vanilla and no sugar. The trick to French toast
> is to use thick toast, like Texas toast, as opposed to regular bread.
> I've made it with English Muffins instead of bread before and that
> turned out great. I think it would work with waffles also, if you
> make the waffles beforehand and let them sit out overnight and get
> hard and dunk them and cook them up.

If you make your own bread you can slice it any way you want. I tend to cut
the top of the loaves and square the bread for sandwiches. I then sliced up
the tops and used them as French toast sticks.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

On Jul 21, 9:20*pm, Dave Smith > wrote:
> On 21/07/2011 9:04 PM, Lou Decruss wrote:
>
>
>
>
>
> > On Thu, 21 Jul 2011 14:29:14 -1000, > *wrote:
>
> >> On 7/21/2011 12:56 PM, Tara wrote:
> >>> I have never been pleased with my French toast. * Blame my pan, blame
> >>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
> >>> spots and brown in spots.
>
> >>> Frustrated and curious, I threw two test slices on my George Foreman
> >>> grill. * They turned out evenly golden brown. *The grill marks make
> >>> handy knife guides if your children prefer French toast sticks.
>
> >>> Tara
>
> >> Using a George Foreman grill sounds like a great idea. You could also
> >> bake the French toast in an oven. Whatever you do, make sure you add
> >> some cinnamon and a little sugar to the eggs. :-)
>
> > I use a couple drops of vanilla but no sugar.
>
> no no. use a bit of sugar. Trust me. It's better that way.- Hide quoted text -
>
> - Show quoted text -

I use 1 level Tbl spoon of sugar for each egg. If the center is soggy
maybe
the heat is too high and you don't give it time for the center to
cook.
I use low heat for the center to cook and not burn the outside.

Lucille

On 9/6/2011 12:10 PM, Lucille wrote:
> On Jul 21, 9:20 pm, Dave > wrote:
>> On 21/07/2011 9:04 PM, Lou Decruss wrote:
>>
>>
>>
>>
>>
>>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>>
>>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
>>>>> spots and brown in spots.
>>
>>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>>> grill. They turned out evenly golden brown. The grill marks make
>>>>> handy knife guides if your children prefer French toast sticks.
>>
>>>>> Tara
>>
>>>> Using a George Foreman grill sounds like a great idea. You could also
>>>> bake the French toast in an oven. Whatever you do, make sure you add
>>>> some cinnamon and a little sugar to the eggs. :-)
>>
>>> I use a couple drops of vanilla but no sugar.
>>
>> no no. use a bit of sugar. Trust me. It's better that way.- Hide quoted text -
>>
>> - Show quoted text -
>
> I use 1 level Tbl spoon of sugar for each egg. If the center is soggy
> maybe
> the heat is too high and you don't give it time for the center to
> cook.
> I use low heat for the center to cook and not burn the outside.
>

I'll have to try my Forman grill but I definitely do not put sugar,
cinnamon or vanilla in the mix since I like ketchup on French Toast.
When you get down to it, ketchup is perhaps a bit more sour but is
almost as sweet as preserves.


--


James Silverton, Potomac

I'm *not*

"James Silverton" > wrote in message
...
> On 9/6/2011 12:10 PM, Lucille wrote:
>> On Jul 21, 9:20 pm, Dave > wrote:
>>> On 21/07/2011 9:04 PM, Lou Decruss wrote:
>>>
>>>
>>>
>>>
>>>
>>>> On Thu, 21 Jul 2011 14:29:14 -1000, > wrote:
>>>
>>>>> On 7/21/2011 12:56 PM, Tara wrote:
>>>>>> I have never been pleased with my French toast. Blame my pan, blame
>>>>>> my stovetop, blame my mad cooking skills, the toast comes out soggy
>>>>>> in
>>>>>> spots and brown in spots.
>>>
>>>>>> Frustrated and curious, I threw two test slices on my George Foreman
>>>>>> grill. They turned out evenly golden brown. The grill marks make
>>>>>> handy knife guides if your children prefer French toast sticks.
>>>
>>>>>> Tara
>>>
>>>>> Using a George Foreman grill sounds like a great idea. You could also
>>>>> bake the French toast in an oven. Whatever you do, make sure you add
>>>>> some cinnamon and a little sugar to the eggs. :-)
>>>
>>>> I use a couple drops of vanilla but no sugar.
>>>
>>> no no. use a bit of sugar. Trust me. It's better that way.- Hide quoted
>>> text -
>>>
>>> - Show quoted text -
>>
>> I use 1 level Tbl spoon of sugar for each egg. If the center is soggy
>> maybe
>> the heat is too high and you don't give it time for the center to
>> cook.
>> I use low heat for the center to cook and not burn the outside.
>>
>
> I'll have to try my Forman grill but I definitely do not put sugar,
> cinnamon or vanilla in the mix since I like ketchup on French Toast. When
> you get down to it, ketchup is perhaps a bit more sour but is almost as
> sweet as preserves.
>
>
> --
>
>
> James Silverton, Potomac
>
> I'm *not*

I just add two shots of rum.