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(Deadspin)   How To Make French Toast: a guide for people who are not insane   (deadspin.com) divider line 99
    More: Spiffy, making excuses, Pat Sajak, nutmeg, hot stove  
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10212 clicks; posted to Main » on 13 Oct 2012 at 2:55 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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vpb [TotalFark]
2012-10-13 12:44:02 PM
I thought it was supposed to be Freedom Toast now!
 
2012-10-13 12:56:37 PM
My granddad used to make the best french toast every.. With a hint of fried egg flavor and molasses. Damn I miss him..
 
2012-10-13 01:28:40 PM
You need to use a baguette, cut about an inch and a half thick and soak them for a long time.

Mmmmmmmmm. Here's one using a waffle iron
 
2012-10-13 01:44:23 PM
I've made French toast the Alton Brown way a few times--let the bread dry out overnight, whip up the egg mixture and let it set in the fridge like a custard, soak the bread in the egg mixture for a certain amount of time and then let them rest on racks before frying them out. It's very tasty, but it takes so much time, and I don't really have that much space in my kitchen.

I've also made it like my mom used to--just throw the ingredients together, put it on a pan, and hope for the best--and it comes out fine.
 
2012-10-13 02:22:12 PM
 
2012-10-13 02:56:49 PM
No cheese curds & gravy? Bleh, that's not french toast, merely european toast.
 
2012-10-13 03:00:54 PM
you can put ... whatever stupid goddamn thing you want on it

Thanks for the sage advice.
 
2012-10-13 03:02:53 PM
Just use the America's Test Kitchen/Cook's Illustrated recipe.
 
2012-10-13 03:03:47 PM
I've made French toast out of pumpkin cranberry bread, and with banana bread, both of which were excellent. Once on a whim, when making "standard" French toast, I added a little extra sugar to the egg mix, along with a spoonful of flour before dipping the bread slices and tossing them in the deep-fryer until golden-brown, puffy and crispy.. I swear that may have been the best French toast I ever ate.
 
2012-10-13 03:04:47 PM
So, this French toast makes you insane?
 
2012-10-13 03:05:38 PM
My recipe:

Crack 1-1/2 eggs per person. Round up if necessary. Lightly scramble.
Estimate the volume of the eggs, divide by 2, and add that much milk.
Whisk in a little real vanilla extract, not that crappy vanilla flavor shiat they sell at the grocery store.
Squirt a tablespoon or two of honey into a bowl. Microwave a few seconds so it's runny. Whisk it in.

I'll add a little cinnamon to the batter, but it usually all floats to the top no matter how much you mix, so I keep the shaker on the side and sprinkle a little more into the bread after I put them on the griddle.

Dip, cook, and serve!
 
2012-10-13 03:05:42 PM
had FT at my sisters house this morning. 3 pieces, buttered, with a dusting of confectionery sugar and a little syrup. quite delicious.

i have two sisters. they are both most excellent people, nothing like me. i love them dearly and i'm thankful they are in my life.
 
2012-10-13 03:05:56 PM
 
2012-10-13 03:06:12 PM
Step 1: Go to IHOP
 
Step 2: Order French Toast
 
Step 3: Smother in syrup and enjoy
 
2012-10-13 03:08:51 PM

BumpInTheNight: No cheese curds & gravy? Bleh, that's not french toast, merely european toast.


Presumably you're from Quebec. Sounds like the sort of thing they'd eat. I can't imagine the French doing so.

The recipe describes perfectly cromulent French toast.
It could be improved by substituting Brioche for bread, by the way.
 
2012-10-13 03:09:13 PM
delicious-cooks.com
 
IHOP french toast.
 
2012-10-13 03:09:33 PM
I've used pretty much any bread imaginable. Sliced pound cake for a special treat.
 
2012-10-13 03:11:25 PM

xynix: My granddad used to make the best french toast every.. With a hint of fried egg flavor and molasses. Damn I miss him..


My great grandma made them with thin toast and light on the egg in cast iron with butter so they ended up crispy in some parts and soft in others. Ive never been able to reproduce them.
 
2012-10-13 03:12:31 PM
Step 1. Beat eggs and milk together
Step 2. Dip bread in.
Step 3. Fry bread.

This doesn't require a 15 paragraph article.
 
2012-10-13 03:13:22 PM
tl;dr

My god, that appears to be a 2000-word essay to say, "Dunk bread slices in a beaten egg/milk/cinnamon mixture, then cook them on a hot pan." Who the fark wrote this, Alton Brown?
 
2012-10-13 03:15:02 PM
Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.
 
2012-10-13 03:22:08 PM
I've got some Pepperidge Farm pumpkin swirl cinnamon bread lying around that needs to get eaten before it goes bad. I think I know what breakfast is gonna be tomorrow.

/Somehow I always forget that French toast is an option for breakfast, probably because I almost never have any eggs.
 
2012-10-13 03:24:54 PM
Do it the alton brown way. You wont ever want it another way.
 
2012-10-13 03:26:51 PM
Simpler recipe:

Make a milk-egg mixture in the following proportion: 1 egg to 2/3 cup whole milk

Add to it: a small dash of vanilla extract and a pinch of salt AND NOTHING ELSE COMMA DAMMIT

Whip with lightly a fork; we're not making a creme sauce here.

Immerse bread until saturated (careful since now it will tear and fall apart).

Place a small pat of real, heart-killing delicious butter on a hot griddle and when flipping it over, add another pat of butter.

Properly done, the bread will puff up slightly as it cooks and is moist (not raw) in the center.

Any bread dipped in batter and fried is NOT French Toast but French Merde.
 
2012-10-13 03:28:14 PM
This is supposed to be pretty great:

Santa Fe (Railroad) French Toast

Prep Time: 15 minsTotal Time: 25 minsServings: 4-6
About This Recipe

"People have been making fun of the railroad for years, but no one jokes about their legendary French Toast. The train might have run late, but when indulging in a breakfast like this, who cared? I realize the cream adds calories, but suggest that you resist the temptation to use milk! It's worth the extra time on the treadmill! NOTE: Besure to use stale bread otherwise you're french toast may be soggy!"
Ingredients

6 slices firm white bread (day old), 3/4 inch slices cut in half diagonally
1 cup heavy cream
4 large eggs, lightly beaten
1/4 teaspoon salt
vegetable oil ( for frying)
Garnish
confectioners' sugar
warm maple syrup
Directions
Preheat oven to 400 degrees. Position rack in middle of the oven.
Arrange bread in a single layer in a baking dish.
Whisk together cream, eggs and salt and pour over the bread.
Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
With a slotted spatula, carefully transfer soaked bread to tray.
Heat 1/2 inch oil in a heavy skillet over moderate heat until registers 325 degrees.
Fry bread 3 or 4 pieces at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325 degrees.
Transfer to paper towel to drain briefly then arrange in a single lager on baking sheet.
Once all bread is fried, bake toast until puffed, about 4 minutes.
Dust with confectioners sugar and serve with syrup or honey.

I saw this on a railroad documentary on PBS, and apparently this recipe was one of the highlights for passengers riding the Santa Fe.
 
2012-10-13 03:29:14 PM
Buy (or make) a good loaf of peasant bread, slice it into 1/2" slices, and let it dry overnight.
Soak it in your egg mixture for a few minutes before frying in clarified butter.
Sprinkle with cinnamon/powdered sugar and serve.

It's Alton's method and it is the BEST. Take care with the bread though--if it's super dense, cut it thin or you won't be able to eat it.
 
2012-10-13 03:29:15 PM
www.recipegirl.com

Recipe 

/Hot and Sticky
 
2012-10-13 03:30:18 PM

TheOriginalEd: Do it the alton brown way. You wont ever want it another way.


Does the Alton Brown way involve building some kind of complicated bread dehydrating device (out of flower pots, dry ice, duct work, half a Weber grill, and a handfull of bicycle spokes) and then explaining why an egg beater is bad because it's a "unitasker"? And does it need to be begun the night before, and involve some kind of laser interferometry to measure the heat of the pan, and end with a metric buttload of kosher salt being dumped on it and then served with something gross like eggplant-avocado puree?
 
2012-10-13 03:30:54 PM
Keep it simple. Good crusty bread, eggs, a tad of sugar, a tad of vanilla extract, break out the cast iron skillet, cook in little bit of hot melted butter. Top it with more butter, powdered sugar (optional) and your favorite syrup.
 
2012-10-13 03:30:57 PM
Wow, I really thought that article was going to be in contrast to this. I am disappoint.

Link
 
2012-10-13 03:31:59 PM

SuperSeriousMan: Step 1: Go to IHOP
 
Step 2: Order French Toast
 
Step 3: Smother in syrup and enjoy


IHOP doesn't serve real syrup. You can get various flavored of high-fructose corn syrup there, but they all suck.

/#realmapleordeath
 
2012-10-13 03:32:55 PM

Winterlight:  
IHOP french toast.


That's disgusting. When did breakfast become dessert?
 
2012-10-13 03:32:58 PM
However you make it, one small but KEY ingredient is a little salt in the custard. Really makes it pop.

// eggs, milk, sugar, cinnamon, vanilla, and a pinch of salt
/// fry in butter
 
2012-10-13 03:35:12 PM

vpb: I thought it was supposed to be Freedom Toast now!


2002 called. They want their indignant jingoism back.
 
2012-10-13 03:35:20 PM
Just say no to bread. Make "french toast" with sourdough english muffins.
 
2012-10-13 03:37:54 PM

mbillips: Winterlight:  
IHOP french toast.

That's disgusting. When did breakfast become dessert?


Ugh...Just looking at IHOP's French toast makes me want to barf...stuffed with cream cheese, Mexican stoplight candy, Hostess fruit pie, bubblegum, pudding and topped with Twinkie filling, gumdrops, maple-flavored corn syrup and one cup of brown sugar.
 
2012-10-13 03:38:04 PM

BullBearMS: [www.recipegirl.com image 600x667]

Recipe 

/Hot and Sticky


A metal spatula on a non-stick surface is the stuff of which fail is made.

/interesting othewise
 
2012-10-13 03:38:39 PM

Rufus Lee King: But what if I am insane?


Obviously, that's not French toast, then. It would appear to be the body of your ex-wife. You'll have to come along now, sir.
 
2012-10-13 03:39:09 PM
The boyfriend makes the most amazing French toast I've ever eaten. He uses challah bread, sometimes raisin challah, which is twice is good. He whips eggs, cream, cinnamon, vanilla, and a little bit of sugar, dunks the bread in and lets it soak up, then cooks them on a griddle. I grew up spreading jam on my French toast rather than syrup, so while they're still really hot, I put a little blackberry or raspberry jam on it, and I am good to go.

He also makes a great Monte Cristo sandwich, too. No raisin challah for that, but still. I love that I love a man who can cook.
 
2012-10-13 03:39:38 PM

Rufus Lee King: But what if I am insane?


Then, I'm afraid to say, this guide is not for you.
 
2012-10-13 03:42:18 PM
Four pieces of HWheat bread + two eggs + one n' a half count'a milk + three taps o' cinnamon on each side = heaven.

/Apply peanut butter and syrup as necessary.
 
2012-10-13 03:44:49 PM

Rufus Lee King: Hector Remarkable: Rufus Lee King: But what if I am insane?

Obviously, that's not French toast, then. It would appear to be the body of your ex-wife. You'll have to come along now, sir.

All right, then, I'll admit it. I battered and ate her.


Another case solved.
 
2012-10-13 03:45:14 PM
Came here for a Larry Crowne reference.

/ I am disappoint.
//Toaster Waffles
 
2012-10-13 03:45:23 PM
That was a great read.

/french toast enthusiast
 
2012-10-13 03:47:45 PM
www.kitchencollection.com

I'd rather have Belgian waffles. Since the iron cooks both sides at once, it's also faster.
 
2012-10-13 03:47:51 PM
Fry it in butter. The only way. Real, salted butter. And Trader Joe's uncured bacon. And real maple syrup. Just had this last Thursday. Maybe tomorrow.
 
2012-10-13 03:49:34 PM
This thread is making me hungry. French toast for breakfast tomorrow!
 
2012-10-13 03:57:31 PM
We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?
 
2012-10-13 04:04:02 PM
French toast is my favorite, followed closely by Belgian waffled and eggs Benedict. Traditionally when our extended family gets together we make a peaches and cream version that's perplex the night before and baked in the oven. Sprinkled with a bits of brown sugar and....

Shiat now I need French toast.
 
2012-10-13 04:06:44 PM
Step 1: Slice french bread
Step 2: Place slices in toaster, and push down lever.
Step 3: When it pops up, FRENCH TOAST!!
 
2012-10-13 04:16:45 PM

teeny: French toast is my favorite, followed closely by Belgian waffled and eggs Benedict. Traditionally when our extended family gets together we make a peaches and cream version that's perplex the night before and baked in the oven. Sprinkled with a bits of brown sugar and....

Shiat now I need French toast.


Win.
 
2012-10-13 04:17:08 PM

Rufus Lee King: Puffwamcdooey: We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?

Naw, to each his own. What do you make powdered milk out of, though?


When I say we aren't dairy people I just mean we don't use fresh dairy that much and thus don't usually have it "in stock" to make yummy French bread. Powdered milk works in a pinch if the recipe isn't dependent on the milk (cornbread?). The more simple the recipe, the more likely it is to matter to not sub ingredients. We have stale bread and eggs, but if the milk is key we shall be French-toastless tommorow.
 
2012-10-13 04:22:22 PM
real maple syrup makes for the best freedom toast.
 
2012-10-13 04:26:03 PM
Step 1: Put on German uniform.
Step 2: Invade France
Step 3 They surrender all their French Toast
Done.
 
2012-10-13 04:26:05 PM

hogans: [www.kitchencollection.com image 300x375]

I'd rather have Belgian waffles. Since the iron cooks both sides at once, it's also faster.


Prosciutto hash waffles, kale, egg
 
2012-10-13 04:26:49 PM

Puffwamcdooey: Rufus Lee King: Puffwamcdooey: We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?

Naw, to each his own. What do you make powdered milk out of, though?

When I say we aren't dairy people I just mean we don't use fresh dairy that much and thus don't usually have it "in stock" to make yummy French bread. Powdered milk works in a pinch if the recipe isn't dependent on the milk (cornbread?). The more simple the recipe, the more likely it is to matter to not sub ingredients. We have stale bread and eggs, but if the milk is key we shall be French-toastless tommorow.


If you can use skim milk, you might as well substitute powdered milk. Although, yogurt might be a better substitute since it has the creamy texture...that actually sounds pretty good...the problem would be how much it soaks into the bread, might need to be thinned with some re-hydrated powdered milk anyway, just hopefully not too much.
 
2012-10-13 04:28:43 PM
I use croissants instead of toast. Just slice 'em in half, toss them in custard, and pan fry in butter. Add maple syrup and lots of bacon.
 
2012-10-13 04:43:42 PM
One word: Cointreau

Yum!
 
2012-10-13 04:54:48 PM

MoronLessOff: teeny: French toast is my favorite, followed closely by Belgian waffled and eggs Benedict. Traditionally when our extended family gets together we make a peaches and cream version that's perplex the night before and baked in the oven. Sprinkled with a bits of brown sugar and....

Shiat now I need French toast.

Win.


Goddamn it. I hate typing on a tablet.
 
2012-10-13 05:01:52 PM

teeny: MoronLessOff: teeny: French toast is my favorite, followed closely by Belgian waffled and eggs Benedict. Traditionally when our extended family gets together we make a peaches and cream version that's perplex the night before and baked in the oven. Sprinkled with a bits of brown sugar and....

Shiat now I need French toast.

Win.

Goddamn it. I hate typing on a tablet.


But it worked out so well!
 
2012-10-13 05:13:14 PM

Coco LaFemme: The boyfriend makes the most amazing French toast I've ever eaten. He uses challah bread, sometimes raisin challah, which is twice is good. He whips eggs, cream, cinnamon, vanilla, and a little bit of sugar, dunks the bread in and lets it soak up, then cooks them on a griddle. I grew up spreading jam on my French toast rather than syrup, so while they're still really hot, I put a little blackberry or raspberry jam on it, and I am good to go.

He also makes a great Monte Cristo sandwich, too. No raisin challah for that, but still. I love that I love a man who can cook.


Panettone bread also makes for the yummy
 
2012-10-13 05:13:48 PM
This article is bad and you should feel bad for submitting it.

If anyone doesn't know how to make French toast, then they need to stay the f♥ck out of a kitchen. Adding really strained, trying-too-hard jokes doesn't make this simple task any more entertaining to read about.

Ugh. At least I can credit subby for pointing out a blog I should avoid in the future.
 
2012-10-13 05:17:44 PM

mbillips: IHOP doesn't serve real syrup. You can get various flavored of high-fructose corn syrup there, but they all suck.


Why I refuse to eat there.
 
2012-10-13 05:25:43 PM
I'm probably going to sound like an uncultured heathen for this, but...

Bread, eggs, milk, butter, fried. It shouldn't be sweet at all, add salt. That's always been how I eat mine, and how my both my mother and grandmother make it. They've always called it French toast.
 
2012-10-13 05:29:15 PM
Use Bavarian rye bread or marble rye bread.
Real maple syrup or sorghum.
Fresh eggs from the chicken house makes all the difference.
 
2012-10-13 05:34:00 PM
cdn.styleforum.net

I aint making breakfast. I just go to Princes house, shoot some hoops and he makes everybody pancakes.
 
2012-10-13 05:34:00 PM

Puffwamcdooey: We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?


Irish cream.
 
2012-10-13 05:34:55 PM
My little brother adds a small spoonful of vanilla frosting to the egg mixture in his french toast. It sounds terrible, but it's delicious.

I also have a friend who went through a "french toast everything!" phase. Through her I made the dangerous discovery that french toasted PBJ sandwiches are awesome!...also french toast made with pumpkin bread
 
2012-10-13 06:19:03 PM
Any restaurant that puts that little registered trademark symbol, whatever it's called, on the menu next to the french toast needs a good Molotov cocktail after closing time.
 
2012-10-13 06:32:27 PM
Ugh! Sugar, frosting, honey, syrup?!?!?

My nan's french bread which as kids we ate every Sunday was best, simply egg and milk, dip the bread, fry in butter, and serve with tomato or plum sauce (ketchup to the americans).
 
2012-10-13 06:33:36 PM
Puffwamcdooey: We are not dairy people. At most we might have plain yogurt or powdered milk. Is it a failure in the making to try to find a sub for milk?

Powdered Milk + water = Skim Milk

My dad used Mocha Mix - non-dairy, slightly thicker than milk and sweeter. Turned out fine. I wonder how soy or almond milk would be...
 
2012-10-13 06:33:43 PM
I generally prefer French baguette or Italian bread, but, King's Hawaiian bread, or potato bread, I find is a real treat done up as French Toast. It tends to burn easier, though, so watch it. I have mine plain, with some thin sliced coins of polish kielbasa instead of bacon. I start the bacon or sausage in the pan before making the batter and slicing the bread, so the pan is ready to go as soon as I am ready to dip the slices, and if using the bacon or sausage, I skip the butter.
 
2012-10-13 07:10:18 PM
Growing up in Canada I came home from high school every day during the winter and made French toast. Mom's recipe- egg, milk, sugar, salt, vanilla, mix, dip, griddle fry, real maple syrup. Kept me warm and happy all winter.
 
2012-10-13 07:18:05 PM
MadameX: I wonder how soy or almond milk would be...

Soy milk is an acceptable substitute for milk in any recipe.

/ymmv
 
2012-10-13 07:35:21 PM
Somebody, please tell me that all that text wasn't about French toast.
 
2012-10-13 07:49:35 PM

Prank Call of Cthulhu: tl;dr

My god, that appears to be a 2000-word essay to say, "Dunk bread slices in a beaten egg/milk/cinnamon mixture, then cook them on a hot pan." Who the fark wrote this, Alton Brown?


fark you! Don't you ever dare insult Alton Brown

/them's fightin' words
 
2012-10-13 07:50:22 PM
I always add in a little orange juice or cranberry juice to the batter. Extra cinnamon and sugar sprinkled on top for flavor and texture. Cinnamon raisin bread or jazzed up fruity bread from Wegmans or Great Harvest are awesome!
 
2012-10-13 08:03:44 PM

bighairyguy: I always add in a little orange juice or cranberry juice to the batter. Extra cinnamon and sugar sprinkled on top for flavor and texture. Cinnamon raisin bread or jazzed up fruity bread from Wegmans or Great Harvest are awesome!


+1 on the orange, but I use a little orange zest instead, and nutmeg instead of cinnamon. And I miss Wegmans.
 
2012-10-13 08:03:53 PM
I still haven't gotten around to making this French Toast Pizza concept I have floating around in my head. I'm pretty sure it could work and that it would be delicious.
 
2012-10-13 08:10:43 PM
How I make French Toast:

1. Wake up.
2. Get coffee.
3. Wake up wife.
4. Tell her I want French Toast.
5. Sit and drink coffee until...
6. French Toast!

You are all doing it wrong.
 
2012-10-13 08:30:49 PM

Foxxinnia: I still haven't gotten around to making this French Toast Pizza concept I have floating around in my head. I'm pretty sure it could work and that it would be delicious.


Ooh. With brie, preserves, and sausage.
 
2012-10-13 09:38:21 PM

BullBearMS: [www.recipegirl.com image 600x667]

Recipe 

/Hot and Sticky


Saved. I think I'll have to give those a try one of these days.

My quick, easy and mighty tasty method for French Toast:
Mix the eggs, milk and cinnamon then I dunk chunky cinnamon bread and fry. Yummy!
 
2012-10-13 10:12:46 PM
Bailey's also gives a real nice flavor to the bread.
 
2012-10-13 10:34:02 PM

Prank Call of Cthulhu: TheOriginalEd: Do it the alton brown way. You wont ever want it another way.

Does the Alton Brown way involve building some kind of complicated bread dehydrating device (out of flower pots, dry ice, duct work, half a Weber grill, and a handfull of bicycle spokes) and then explaining why an egg beater is bad because it's a "unitasker"? And does it need to be begun the night before, and involve some kind of laser interferometry to measure the heat of the pan, and end with a metric buttload of kosher salt being dumped on it and then served with something gross like eggplant-avocado puree?


Alton Brown presents a lot of fascinating crap about food, the scientific stuff, etc. But this is why I can't (and won't) put up with or emulate his technique.
 
2012-10-13 10:54:42 PM

crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.


I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.
 
2012-10-13 11:09:02 PM

snarketyfarker: crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.

I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.


I am going to be in Seattle in a couple weeks, where do I go for the bacon whipped cream? drool...
 
2012-10-13 11:10:37 PM

rico567: Alton Brown presents a lot of fascinating crap about food, the scientific stuff, etc. But this is why I can't (and won't) put up with or emulate his technique.


Same here. I find that 50% of his recipes are nauseating, but his tips and techniques are very helpful.
 
2012-10-13 11:52:29 PM
snarketyfarker: (feel free to shoot me any questions about the bacon whipped cream, but yes it works).

Chem/biochem/physiology background, so know how emulsions work. Thanx for the idea, have a home for it. Stuck you on fav list - you sound like someone who cooks the way I do: recipes are just suggestions and ideas, somewhere to start the fun.
 
2012-10-13 11:58:14 PM

Dazrin: snarketyfarker: crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.

I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.

I am going to be in Seattle in a couple weeks, where do I go for the bacon whipped cream? drool...


Okay, so here goes. Antonie's Bacon Fat Whipped Cream.

You'll need:

A *frozen* mixing bowl and whisk (make sure both are absolutely clean and dry)
Chilled heavy cream (maybe a half cup or so)
Clarified bacon fat (strain it through a coffee filter or cheesecloth in a small hand strainer, then allow to cool to where it 's still warm, but *not* solidified) (1-2 tablespoons)

Okay, so on your flat kitchen surface, place a slightly damp kitchen towel followed by your absolutely clean and dry frozen mixing bowl. Carefully (so as to not splash it about) pour the chilled heavy cream into the mixing bowl. Using your frozen whisk, beat the whipped cream to the soft peaks stage. The slightly damp kitchen towel will help your mixing bowl not move around so much, so you can then continue beating the whipped cream while you slowly emulsify the cooled but still liquid bacon fat into the whipped cream. Stop beating the whipped cream when you reach the firm peaks stage. And voila, bacon fat whipped cream.

I take no responsibility for your cardiac health!
 
2012-10-14 12:04:30 AM

crabsno termites: snarketyfarker: (feel free to shoot me any questions about the bacon whipped cream, but yes it works).

Chem/biochem/physiology background, so know how emulsions work. Thanx for the idea, have a home for it. Stuck you on fav list - you sound like someone who cooks the way I do: recipes are just suggestions and ideas, somewhere to start the fun.


Indeed, cheers! Let me know how it went!
 
2012-10-14 01:21:29 AM
Can you make french toast with cornbread?
 
2012-10-14 02:40:02 AM
If you use Oroweat, Sara Lee, or Earthgrains bread, it should called Bimbo Toast. They are now all owned by Bimbo. Bimbo is a Mexican company that owns the above brands along with most of the major brands of packaged bakery products sold in America. They are in effect, a bakery monopoly.

Does Bimbo have any connection with the Mexican Drug Cartels? I have no idea but I would like to find out as it seems to me it would be an excellent resource to launder money through a "legitimate" business or an avenue to ship through illegal cargo.
 
2012-10-14 06:01:30 AM
The author just makes scrambled eggs on a piece of toast. The trick is to actually make a vanilla custard (smooth pudding textured) inside the spaces of the bread, caramelized on the outside.
 
2012-10-14 11:52:29 AM

Winterlight: [delicious-cooks.com image 610x458]
 
IHOP french toast.


My nephew personally witnessed people peeing the batter when he worked there. I thought it was an isolated incident until I heard the same story from a co-worker who worked there in college.
 
2012-10-14 12:36:49 PM
I made French Toast today, mix egg with half n half with cinnamon and coconut.
 
2012-10-14 01:39:15 PM

ShannonKW: Somebody, please tell me that all that text wasn't about French toast.


There's now a 102-comment thread on FARK discussing how to make soggy bread.

/erm, 103 comment
/it's okay food, but it's still soggy bread
 
2012-10-14 09:44:14 PM

Jefferson Biatchmagnet: BullBearMS: [www.recipegirl.com image 600x667]

Recipe 

/Hot and Sticky

A metal spatula on a non-stick surface is the stuff of which fail is made.

/interesting othewise


My father-in-law once destroyed a non-stick saucepan with a metal potato masher, then proceded to chastize me for how my pan was leaving black stuff in his potatoes.
 
2012-10-15 10:29:11 PM

snarketyfarker: Dazrin: snarketyfarker: crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.

I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.

I am going to be in Seattle in a couple weeks, where do I go for the bacon whipped cream? drool...

Okay, so here goes. Antonie's Bacon Fat Whipped Cream.

You'll need:

A *frozen* mixing bowl and whisk (make sure both are absolutely clean and dry)
Chilled heavy cream (maybe a half cup or so)
Clarified bacon fat (strain it through a coffee filter or cheesecloth in a small hand strainer, then allow to cool to where it 's still warm, but *not* solidified) (1-2 tablespoons)

Okay, so on your flat kitchen surface, place a slightly damp kitchen towel followed by your absolutely clean and dry frozen mixing bowl. Carefully (so as to not splash it about) pour the chilled heavy cream into the mixing bowl. Using your frozen whisk, beat the whipped cream to the soft peaks stage. The slightly damp kitchen towel will help your mixing bowl not move around so much, so you can then continue beating the whipped cream while you slowly emulsify the cooled but still liquid bacon fat into the whipped cream. Stop beating the whipped cream when you reach the firm peaks stage. And voila, bacon fat whipped cream.

I take no responsibility for your cardiac health!


Thanks! I mentioned this to my wife; she was not impressed. So I guess I should wait until she goes to see her sister and then make it. Can't wait.
 
2012-10-16 06:19:33 AM

Dazrin: snarketyfarker: Dazrin: snarketyfarker: crabsno termites: Sometimes make savory french toast for dinner: milk, eggs in whatever proportions suit you, savory spices (yes, even Savory), dunk bread, cook in lightly buttered pan. Enjoy.

I also make savory french toast. If you want to make a fancy dinner out of it relatively simply, serve the savory french toast over a bed of oven roasted root vegetables and winter squash and top it with some mushroom gravy and bacon fat whipped cream (feel free to shoot me any questions about the bacon whipped cream, but yes it works).


/cook for a living
//made bacon fat whipped cream one day because it was slow at work and i was bored
///we're all going to die. Die happy.

I am going to be in Seattle in a couple weeks, where do I go for the bacon whipped cream? drool...

Okay, so here goes. Antonie's Bacon Fat Whipped Cream.

You'll need:

A *frozen* mixing bowl and whisk (make sure both are absolutely clean and dry)
Chilled heavy cream (maybe a half cup or so)
Clarified bacon fat (strain it through a coffee filter or cheesecloth in a small hand strainer, then allow to cool to where it 's still warm, but *not* solidified) (1-2 tablespoons)

Okay, so on your flat kitchen surface, place a slightly damp kitchen towel followed by your absolutely clean and dry frozen mixing bowl. Carefully (so as to not splash it about) pour the chilled heavy cream into the mixing bowl. Using your frozen whisk, beat the whipped cream to the soft peaks stage. The slightly damp kitchen towel will help your mixing bowl not move around so much, so you can then continue beating the whipped cream while you slowly emulsify the cooled but still liquid bacon fat into the whipped cream. Stop beating the whipped cream when you reach the firm peaks stage. And voila, bacon fat whipped cream.

I take no responsibility for your cardiac health!

Thanks! I mentioned this to my wife; she was not impressed. So I guess I should wait until she goes to see her sis ...


Well, it's whipped cream that tastes like bacon, and is utterly , absolutely horrible for you while tasting amazing. If you really want to get crazy, go buy some pork belly and some spices and curing salt, make your own bacon, then smoke it over a mix of maple and apple woods, THEN make the whipped cream. Like I said, CRAZY. Like I also said earlier, die HAPPY.

/Work in a kitchen where experimentation is good
//Work with a short german woman who I am friends with
///She makes desserts you would let somebody poke you in the butt for.
////No, I haven't.
 
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