General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #161 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 36,804
Default French Toast

On 12/19/2018 9:44 PM, graham wrote:
> On 2018-12-19 7:11 p.m., jmcquown wrote:
>> On 12/18/2018 6:39 PM, graham wrote:
>>> On 2018-12-18 2:30 p.m., jmcquown wrote:
>>>> On 12/18/2018 3:45 PM, graham wrote:
>>>>> On 2018-12-18 1:21 p.m., Bruce wrote:
>>>>>> On Tue, 18 Dec 2018 12:18:24 -0800 (PST), Cindy Hamilton
>>>>>> > wrote:
>>>>>>
>>>>>>> On Tuesday, December 18, 2018 at 3:07:02 PM UTC-5, graham wrote:
>>>>>>>> On 2018-12-18 8:04 a.m., Doris Night wrote:
>>>>>>>>> On Tue, 18 Dec 2018 03:21:22 -0800 (PST), Cindy Hamilton
>>>>>>>>> > wrote:
>>>>>>>>>
>>>>>>>>>> On Monday, December 17, 2018 at 5:41:30 PM UTC-5, Dave Smith
>>>>>>>>>> wrote:
>>>>>>>>>>>
>>>>>>>>>>> I can't even imagine why they would. I always thought of it
>>>>>>>>>>> as a dish to
>>>>>>>>>>> use up old bread.
>>>>>>>>>>
>>>>>>>>>> Not at all.Â* Sometimes we just want French toast, and we buy
>>>>>>>>>> bread
>>>>>>>>>> expressly to make it.Â* Our usual bread is much too sturdy and
>>>>>>>>>> doesn't
>>>>>>>>>> give the results we want.
>>>>>>>>>
>>>>>>>>> I always keep a loaf of white bread around just for French
>>>>>>>>> toast or
>>>>>>>>> dressing. And if we're having gravy with anything (stew) DH likes
>>>>>>>>> white bread with gravy.
>>>>>>>>>
>>>>>>>>> Doris
>>>>>>>>>
>>>>>>>> It's the *only* bread for Summer Pudding.
>>>>>>>
>>>>>>> It may amuse you to know that millions of people don't make
>>>>>>> or eat Summer Pudding.
>>>>>>
>>>>>> I don't even know what it is. Something British?
>>>>>>
>>>>> Yes! A superb dessert made with raspberries, redcurrants and one or
>>>>> two other soft fruits.
>>>>
>>>> I saw something similar on a PBS cooking show featuring an Irish
>>>> chef. He used cubed bread to make a dessert pudding with
>>>> raspberries, sliced fresh ripe peaches (I think he said some other
>>>> fruit could be substituted for the peaches, didn't catch what).
>>>> Nothing I've ever had but it looked quite tasty.
>>>>
>>>> Jill
>>> This doesn't use cubed bread. You line a basin with bread slices and
>>> fill with soft fruit. Several recipes and illustrations he
>>> http://tiny.cc/xrpt1y
>>>
>>> It really is worth making!!

>>
>> Hmmm.Â* The fruit pudding I saw was baked.Â* All I can tell is from
>> those pics is it's not something I've ever seen or tasted.
>>
>> Jill

> It's not baked. You line a pudding basin with bread. Then gently heat
> the mix of raspberries, black and redcurrants with sugar until the juice
> starts to exude. Put the fruit in the lined basin (but keep a 1/4cup of
> the juice in reserve). Place a bread lid on the fruit followed by a
> saucer and a weight, such as a big can of tomatoes and put it in the
> fridge overnight. Next day unmold it and pour the reserved juice over
> it. Serve with cream or vanilla ice-cream.
> I use frozen but thawed fruits that release their juices easily
> therefore minimising the heating. One should never cook the fruit to
> maintain the fresh flavours.


What I saw on the cooking show was different from what you describe. It
was like a fruit based baked pudding. At least that's how the chef
described it. It looked very moist.

Jill
  #162 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,425
Default French Toast

On Wednesday, December 19, 2018 at 5:36:13 AM UTC-10, graham wrote:
> On 2018-12-19 2:15 a.m., Fruitiest of Fruitcakes wrote:
> > On 19 Dec 2018, Ophelia wrote
> > (in article >):
> >
> >>
> >> "Nancy2" wrote in message
> >> ...
> >>
> >> Gary, when I was a young married (1962), we would often have Spam slices,
> >> browned and crispy
> >> on one side, flipped, and browned on the other...but when I turned them
> >> over, I would spoon on a
> >> little drained crushed pineapple and a little bit of brown sugar. It was
> >> really good that way...making
> >> myself hungry for it, talking about it.
> >>
> >> OTOH, I had a 6th grade classmate (we were in Bowling Green, KY then) whose
> >> mom fixed her
> >> lunch every day, and it was always white sandwich bread with a slab of Spam
> >> for the filling. Cold,
> >> not even cooked, no spread...looked awful to me. I never tried that combo.
> >> ;-))
> >>
> >> N.
> >> ==
> >>
> >> I only learned here about frying spam) I always fry it in soy sauce till
> >> crispy
> >>
> >> I will certainly be trying it with crushed pineapple and brown sugar)
> >>
> >> Thanks.

> >
> > Spam isnt that bad eaten cold. I buy those big round wraps in packs
> > (because they can be frozen for a short time) and slice up spam into small
> > strips, add veg of my choice (cucumber, tomato, etc.) I have various sauces
> > that I brush on the wrap (ketchup, barbecue, garlic mayonnaise - one each
> > time, not mix them up) add the spam/veg filling, and just roll it up and cut
> > into two pieces.
> >
> > It makes for a varied lunch; and the grandchildren love them.
> >
> > However, I prefer it fried and occasionally fry it in batter to bring back
> > distant memories of school dinners.
> >
> >

> "Let me not to the contents of thy can"
>
> Let me not to the contents of thy can
> Add any condiments. Spam is not Spam
> When altered by unbalanced minds,
> Or flaked when the remover doth remove:
> O no; it is the ever-fixèd pork,
> Uncooked, ungarnished, and by Time undinted;
> It is like gold to every plundering fork,
> Whose worth's unknown, although its price be printed.
> Spams not uncool, though rosy-hued and cheap
> And from it oily trickles constant come;
> Spam alters not, doth neither wake nor sleep,
> Its worth cries out though it be deaf and dumb.
> If this be error, and such claims a sham,
> Neer have I writ, and neer man ate of Spam.


Thank you for finally bringing some needed class to this joint!
  #163 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 10,425
Default French Toast

On Wednesday, December 19, 2018 at 8:33:20 AM UTC-10, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "Gary" wrote:
> > I use red potatoes, par-cooked (in microwave), chopped into
> > little cubes then finished and browned in a large skillet along
> > with the chopped onions and spam.
> >
> > ==
> > Thanks

>
> You're quite welcome, ma'am. I'll bet your husband would like
> that. It's good on it's own or can be a side like for a breakfast
> - eggs, potatoes, sausage/bacon, toast.
>
> Sheldon makes this and stirs in some eggs at the end for a full
> meal. That would be good too.
>
> ===
>
> I already fry it in soy which he loves. I will be making yours soon
> Probably tomorrow
>
> I have a recipe for spam with pineapple rice but I haven't made it yet.
>
> ://www.spam.com/recipes/spam-pineapple-fried-rice.
>
> If you do fancy it and try it before I do, please report back?


Spam fried rice is pretty awesome. I probably won't be making it for a while but you can. Hee hee. In my case, I used to make it with kim chee but pineapple would probably work out better for you.

https://www.youtube.com/watch?v=7tkbcC2_3Pk
  #164 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,770
Default French Toast



"dsi1" wrote in message
...

On Wednesday, December 19, 2018 at 8:33:20 AM UTC-10, Ophelia wrote:
> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "Gary" wrote:
> > I use red potatoes, par-cooked (in microwave), chopped into
> > little cubes then finished and browned in a large skillet along
> > with the chopped onions and spam.
> >
> > ==
> > Thanks

>
> You're quite welcome, ma'am. I'll bet your husband would like
> that. It's good on it's own or can be a side like for a breakfast
> - eggs, potatoes, sausage/bacon, toast.
>
> Sheldon makes this and stirs in some eggs at the end for a full
> meal. That would be good too.
>
> ===
>
> I already fry it in soy which he loves. I will be making yours soon
> Probably tomorrow
>
> I have a recipe for spam with pineapple rice but I haven't made it yet.
>
> ://www.spam.com/recipes/spam-pineapple-fried-rice.
>
> If you do fancy it and try it before I do, please report back?


Spam fried rice is pretty awesome. I probably won't be making it for a while
but you can. Hee hee. In my case, I used to make it with kim chee but
pineapple would probably work out better for you.

https://www.youtube.com/watch?v=7tkbcC2_3Pk

====

He is going to like that)

  #165 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 14,590
Default French Toast

On Wednesday, December 19, 2018 at 8:46:05 PM UTC-5, graham wrote:
> On 2018-12-19 4:29 p.m., wrote:
> > On Tuesday, December 18, 2018 at 5:39:11 PM UTC-6, graham wrote:
> >>
> >> You line a basin with bread slices and
> >> fill with soft fruit. Several recipes and illustrations he
> >>
http://tiny.cc/xrpt1y
> >>
> >> It really is worth making!!
> >>

> > Ok, I've seen this before but had no idea what it was called. I could go
> > for the fruit, sans blackberries and the soggy bread.
> >

> I can assure you that if you make it, you will be won over. You don't
> have to include blackberries. The classic version is raspberries with
> smaller amounts of redcurrants and blackcurrants. Soggy bread? NAH!!!!!


I suppose I could check the farmer's market for redcurrants. Other than
that, I wouldn't know where to begin to find them.

Cindy Hamilton


  #166 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 14,590
Default French Toast

On Wednesday, December 19, 2018 at 9:44:37 PM UTC-5, graham wrote:
> On 2018-12-19 7:11 p.m., jmcquown wrote:
> > On 12/18/2018 6:39 PM, graham wrote:
> >> On 2018-12-18 2:30 p.m., jmcquown wrote:
> >>> On 12/18/2018 3:45 PM, graham wrote:
> >>>> On 2018-12-18 1:21 p.m., Bruce wrote:
> >>>>> On Tue, 18 Dec 2018 12:18:24 -0800 (PST), Cindy Hamilton
> >>>>> > wrote:
> >>>>>
> >>>>>> On Tuesday, December 18, 2018 at 3:07:02 PM UTC-5, graham wrote:
> >>>>>>> On 2018-12-18 8:04 a.m., Doris Night wrote:
> >>>>>>>> On Tue, 18 Dec 2018 03:21:22 -0800 (PST), Cindy Hamilton
> >>>>>>>> > wrote:
> >>>>>>>>
> >>>>>>>>> On Monday, December 17, 2018 at 5:41:30 PM UTC-5, Dave Smith
> >>>>>>>>> wrote:
> >>>>>>>>>>
> >>>>>>>>>> I can't even imagine why they would. I always thought of it as
> >>>>>>>>>> a dish to
> >>>>>>>>>> use up old bread.
> >>>>>>>>>
> >>>>>>>>> Not at all.Â* Sometimes we just want French toast, and we buy bread
> >>>>>>>>> expressly to make it.Â* Our usual bread is much too sturdy and
> >>>>>>>>> doesn't
> >>>>>>>>> give the results we want.
> >>>>>>>>
> >>>>>>>> I always keep a loaf of white bread around just for French toast or
> >>>>>>>> dressing. And if we're having gravy with anything (stew) DH likes
> >>>>>>>> white bread with gravy.
> >>>>>>>>
> >>>>>>>> Doris
> >>>>>>>>
> >>>>>>> It's the *only* bread for Summer Pudding.
> >>>>>>
> >>>>>> It may amuse you to know that millions of people don't make
> >>>>>> or eat Summer Pudding.
> >>>>>
> >>>>> I don't even know what it is. Something British?
> >>>>>
> >>>> Yes! A superb dessert made with raspberries, redcurrants and one or
> >>>> two other soft fruits.
> >>>
> >>> I saw something similar on a PBS cooking show featuring an Irish
> >>> chef. He used cubed bread to make a dessert pudding with raspberries,
> >>> sliced fresh ripe peaches (I think he said some other fruit could be
> >>> substituted for the peaches, didn't catch what).Â* Nothing I've ever
> >>> had but it looked quite tasty.
> >>>
> >>> Jill
> >> This doesn't use cubed bread. You line a basin with bread slices and
> >> fill with soft fruit. Several recipes and illustrations he
> >> http://tiny.cc/xrpt1y
> >>
> >> It really is worth making!!

> >
> > Hmmm.Â* The fruit pudding I saw was baked.Â* All I can tell is from those
> > pics is it's not something I've ever seen or tasted.
> >
> > Jill

> It's not baked. You line a pudding basin with bread.


Not everybody has a pudding basin. I suppose I could substitute any
suitably sized bowl.

Cindy Hamilton
  #167 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 6,607
Default French Toast

On Thu, 20 Dec 2018 03:21:58 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 19, 2018 at 8:46:05 PM UTC-5, graham wrote:
>> On 2018-12-19 4:29 p.m., wrote:
>> > On Tuesday, December 18, 2018 at 5:39:11 PM UTC-6, graham wrote:
>> >>
>> >> You line a basin with bread slices and
>> >> fill with soft fruit. Several recipes and illustrations he
>> >>
http://tiny.cc/xrpt1y
>> >>
>> >> It really is worth making!!
>> >>
>> > Ok, I've seen this before but had no idea what it was called. I could go
>> > for the fruit, sans blackberries and the soggy bread.
>> >

>> I can assure you that if you make it, you will be won over. You don't
>> have to include blackberries. The classic version is raspberries with
>> smaller amounts of redcurrants and blackcurrants. Soggy bread? NAH!!!!!

>
>I suppose I could check the farmer's market for redcurrants. Other than
>that, I wouldn't know where to begin to find them.
>
>Cindy Hamilton


Most supermarkets sell dried currants, usually near the raisins...
easy to rehydrate.
  #168 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,541
Default French Toast

On 2018-12-20 4:21 a.m., Cindy Hamilton wrote:
> On Wednesday, December 19, 2018 at 8:46:05 PM UTC-5, graham wrote:
>> On 2018-12-19 4:29 p.m., wrote:
>>> On Tuesday, December 18, 2018 at 5:39:11 PM UTC-6, graham wrote:
>>>>
>>>> You line a basin with bread slices and
>>>> fill with soft fruit. Several recipes and illustrations he
>>>>
http://tiny.cc/xrpt1y
>>>>
>>>> It really is worth making!!
>>>>
>>> Ok, I've seen this before but had no idea what it was called. I could go
>>> for the fruit, sans blackberries and the soggy bread.
>>>

>> I can assure you that if you make it, you will be won over. You don't
>> have to include blackberries. The classic version is raspberries with
>> smaller amounts of redcurrants and blackcurrants. Soggy bread? NAH!!!!!

>
> I suppose I could check the farmer's market for redcurrants. Other than
> that, I wouldn't know where to begin to find them.
>
> Cindy Hamilton
>

Well it is a Summer treat:-)

  #169 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,541
Default French Toast

On 2018-12-20 4:24 a.m., Cindy Hamilton wrote:
> On Wednesday, December 19, 2018 at 9:44:37 PM UTC-5, graham wrote:
>> On 2018-12-19 7:11 p.m., jmcquown wrote:
>>> On 12/18/2018 6:39 PM, graham wrote:
>>>> On 2018-12-18 2:30 p.m., jmcquown wrote:
>>>>> On 12/18/2018 3:45 PM, graham wrote:
>>>>>> On 2018-12-18 1:21 p.m., Bruce wrote:
>>>>>>> On Tue, 18 Dec 2018 12:18:24 -0800 (PST), Cindy Hamilton
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On Tuesday, December 18, 2018 at 3:07:02 PM UTC-5, graham wrote:
>>>>>>>>> On 2018-12-18 8:04 a.m., Doris Night wrote:
>>>>>>>>>> On Tue, 18 Dec 2018 03:21:22 -0800 (PST), Cindy Hamilton
>>>>>>>>>> > wrote:
>>>>>>>>>>
>>>>>>>>>>> On Monday, December 17, 2018 at 5:41:30 PM UTC-5, Dave Smith
>>>>>>>>>>> wrote:
>>>>>>>>>>>>
>>>>>>>>>>>> I can't even imagine why they would. I always thought of it as
>>>>>>>>>>>> a dish to
>>>>>>>>>>>> use up old bread.
>>>>>>>>>>>
>>>>>>>>>>> Not at all.Â* Sometimes we just want French toast, and we buy bread
>>>>>>>>>>> expressly to make it.Â* Our usual bread is much too sturdy and
>>>>>>>>>>> doesn't
>>>>>>>>>>> give the results we want.
>>>>>>>>>>
>>>>>>>>>> I always keep a loaf of white bread around just for French toast or
>>>>>>>>>> dressing. And if we're having gravy with anything (stew) DH likes
>>>>>>>>>> white bread with gravy.
>>>>>>>>>>
>>>>>>>>>> Doris
>>>>>>>>>>
>>>>>>>>> It's the *only* bread for Summer Pudding.
>>>>>>>>
>>>>>>>> It may amuse you to know that millions of people don't make
>>>>>>>> or eat Summer Pudding.
>>>>>>>
>>>>>>> I don't even know what it is. Something British?
>>>>>>>
>>>>>> Yes! A superb dessert made with raspberries, redcurrants and one or
>>>>>> two other soft fruits.
>>>>>
>>>>> I saw something similar on a PBS cooking show featuring an Irish
>>>>> chef. He used cubed bread to make a dessert pudding with raspberries,
>>>>> sliced fresh ripe peaches (I think he said some other fruit could be
>>>>> substituted for the peaches, didn't catch what).Â* Nothing I've ever
>>>>> had but it looked quite tasty.
>>>>>
>>>>> Jill
>>>> This doesn't use cubed bread. You line a basin with bread slices and
>>>> fill with soft fruit. Several recipes and illustrations he
>>>> http://tiny.cc/xrpt1y
>>>>
>>>> It really is worth making!!
>>>
>>> Hmmm.Â* The fruit pudding I saw was baked.Â* All I can tell is from those
>>> pics is it's not something I've ever seen or tasted.
>>>
>>> Jill

>> It's not baked. You line a pudding basin with bread.

>
> Not everybody has a pudding basin. I suppose I could substitute any
> suitably sized bowl.
>
> Cindy Hamilton
>

Or you could try it this way - but you needn't cuss:-)

https://www.youtube.com/watch?v=SyP6KC4XklA
  #170 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 14,590
Default French Toast

On Thursday, December 20, 2018 at 10:04:39 AM UTC-5, graham wrote:
> On 2018-12-20 4:21 a.m., Cindy Hamilton wrote:
> > On Wednesday, December 19, 2018 at 8:46:05 PM UTC-5, graham wrote:
> >> On 2018-12-19 4:29 p.m., wrote:
> >>> On Tuesday, December 18, 2018 at 5:39:11 PM UTC-6, graham wrote:
> >>>>
> >>>> You line a basin with bread slices and
> >>>> fill with soft fruit. Several recipes and illustrations he
> >>>>
http://tiny.cc/xrpt1y
> >>>>
> >>>> It really is worth making!!
> >>>>
> >>> Ok, I've seen this before but had no idea what it was called. I could go
> >>> for the fruit, sans blackberries and the soggy bread.
> >>>
> >> I can assure you that if you make it, you will be won over. You don't
> >> have to include blackberries. The classic version is raspberries with
> >> smaller amounts of redcurrants and blackcurrants. Soggy bread? NAH!!!!!

> >
> > I suppose I could check the farmer's market for redcurrants. Other than
> > that, I wouldn't know where to begin to find them.
> >
> > Cindy Hamilton
> >

> Well it is a Summer treat:-)


I wouldn't begin to know where to find them in the summer.
Currants are not very popular in most of the U.S.

Cindy Hamlton


  #171 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 36,804
Default French Toast

On 12/20/2018 6:24 AM, Cindy Hamilton wrote:
> On Wednesday, December 19, 2018 at 9:44:37 PM UTC-5, graham wrote:
>> On 2018-12-19 7:11 p.m., jmcquown wrote:
>>> On 12/18/2018 6:39 PM, graham wrote:
>>>> On 2018-12-18 2:30 p.m., jmcquown wrote:
>>>>> On 12/18/2018 3:45 PM, graham wrote:
>>>>>> On 2018-12-18 1:21 p.m., Bruce wrote:
>>>>>>> On Tue, 18 Dec 2018 12:18:24 -0800 (PST), Cindy Hamilton
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On Tuesday, December 18, 2018 at 3:07:02 PM UTC-5, graham wrote:
>>>>>>>>> On 2018-12-18 8:04 a.m., Doris Night wrote:
>>>>>>>>>> On Tue, 18 Dec 2018 03:21:22 -0800 (PST), Cindy Hamilton
>>>>>>>>>> > wrote:
>>>>>>>>>>
>>>>>>>>>>> On Monday, December 17, 2018 at 5:41:30 PM UTC-5, Dave Smith
>>>>>>>>>>> wrote:
>>>>>>>>>>>>
>>>>>>>>>>>> I can't even imagine why they would. I always thought of it as
>>>>>>>>>>>> a dish to
>>>>>>>>>>>> use up old bread.
>>>>>>>>>>>
>>>>>>>>>>> Not at all.Â* Sometimes we just want French toast, and we buy bread
>>>>>>>>>>> expressly to make it.Â* Our usual bread is much too sturdy and
>>>>>>>>>>> doesn't
>>>>>>>>>>> give the results we want.
>>>>>>>>>>
>>>>>>>>>> I always keep a loaf of white bread around just for French toast or
>>>>>>>>>> dressing. And if we're having gravy with anything (stew) DH likes
>>>>>>>>>> white bread with gravy.
>>>>>>>>>>
>>>>>>>>>> Doris
>>>>>>>>>>
>>>>>>>>> It's the *only* bread for Summer Pudding.
>>>>>>>>
>>>>>>>> It may amuse you to know that millions of people don't make
>>>>>>>> or eat Summer Pudding.
>>>>>>>
>>>>>>> I don't even know what it is. Something British?
>>>>>>>
>>>>>> Yes! A superb dessert made with raspberries, redcurrants and one or
>>>>>> two other soft fruits.
>>>>>
>>>>> I saw something similar on a PBS cooking show featuring an Irish
>>>>> chef. He used cubed bread to make a dessert pudding with raspberries,
>>>>> sliced fresh ripe peaches (I think he said some other fruit could be
>>>>> substituted for the peaches, didn't catch what).Â* Nothing I've ever
>>>>> had but it looked quite tasty.
>>>>>
>>>>> Jill
>>>> This doesn't use cubed bread. You line a basin with bread slices and
>>>> fill with soft fruit. Several recipes and illustrations he
>>>> http://tiny.cc/xrpt1y
>>>>
>>>> It really is worth making!!
>>>
>>> Hmmm.Â* The fruit pudding I saw was baked.Â* All I can tell is from those
>>> pics is it's not something I've ever seen or tasted.
>>>
>>> Jill

>> It's not baked. You line a pudding basin with bread.

>
> Not everybody has a pudding basin. I suppose I could substitute any
> suitably sized bowl.
>
> Cindy Hamilton
>

We're differing in our descriptions. What he calls Summer Pudding, I
didn'claim what I saw was Summer Pudding. What I saw on the cooking
show was made with sliced fresh peaches and raspberries and cubed bread,
then baked. In a loaf pan.

I definitely don't own a pudding basin.

Jill
  #172 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 35,884
Default French Toast

On 2018-12-20 6:21 a.m., Cindy Hamilton wrote:
> On Wednesday, December 19, 2018 at 8:46:05 PM UTC-5, graham wrote:



>> I can assure you that if you make it, you will be won over. You don't
>> have to include blackberries. The classic version is raspberries with
>> smaller amounts of redcurrants and blackcurrants. Soggy bread? NAH!!!!!

>
> I suppose I could check the farmer's market for redcurrants. Other than
> that, I wouldn't know where to begin to find them.


Red currants are hard to find even here in a fruit belt. I would skip
the blackberries until they come out with a seedless variety.



  #173 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 35,884
Default French Toast

On 2018-12-20 7:25 a.m., wrote:
> On Thu, 20 Dec 2018 03:21:58 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Wednesday, December 19, 2018 at 8:46:05 PM UTC-5, graham wrote:
>>> On 2018-12-19 4:29 p.m.,
wrote:
>>>> On Tuesday, December 18, 2018 at 5:39:11 PM UTC-6, graham wrote:
>>>>>
>>>>> You line a basin with bread slices and
>>>>> fill with soft fruit. Several recipes and illustrations he
>>>>>
http://tiny.cc/xrpt1y
>>>>>
>>>>> It really is worth making!!
>>>>>
>>>> Ok, I've seen this before but had no idea what it was called. I could go
>>>> for the fruit, sans blackberries and the soggy bread.
>>>>
>>> I can assure you that if you make it, you will be won over. You don't
>>> have to include blackberries. The classic version is raspberries with
>>> smaller amounts of redcurrants and blackcurrants. Soggy bread? NAH!!!!!

>>
>> I suppose I could check the farmer's market for redcurrants. Other than
>> that, I wouldn't know where to begin to find them.
>>
>> Cindy Hamilton

>
> Most supermarkets sell dried currants, usually near the raisins...
> easy to rehydrate.


Those are Zante currants, actually grapes. You won't get the vibrant
currant taste and colour from them.


  #174 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,541
Default French Toast

On 2018-12-20 10:49 a.m., l not -l wrote:
> On 20-Dec-2018, wrote:
>
>> On Thursday, December 20, 2018 at 10:04:39 AM UTC-5, graham wrote:
>>> On 2018-12-20 4:21 a.m., Cindy Hamilton wrote:
>>>> On Wednesday, December 19, 2018 at 8:46:05 PM UTC-5, graham wrote:
>>>>> On 2018-12-19 4:29 p.m., wrote:
>>>>>> On Tuesday, December 18, 2018 at 5:39:11 PM UTC-6, graham wrote:
>>>>>>>
>>>>>>> You line a basin with bread slices and
>>>>>>> fill with soft fruit. Several recipes and illustrations he
>>>>>>>
http://tiny.cc/xrpt1y
>>>>>>>
>>>>>>> It really is worth making!!
>>>>>>>
>>>>>> Ok, I've seen this before but had no idea what it was called. I
>>>>>> could go
>>>>>> for the fruit, sans blackberries and the soggy bread.
>>>>>>
>>>>> I can assure you that if you make it, you will be won over. You don't
>>>>> have to include blackberries. The classic version is raspberries with
>>>>> smaller amounts of redcurrants and blackcurrants. Soggy bread?
>>>>> NAH!!!!!
>>>>
>>>> I suppose I could check the farmer's market for redcurrants. Other
>>>> than
>>>> that, I wouldn't know where to begin to find them.
>>>>
>>>> Cindy Hamilton
>>>>
>>> Well it is a Summer treat:-)

>>
>> I wouldn't begin to know where to find them in the summer.
>> Currants are not very popular in most of the U.S.

> I noticed them in the supermarket produce department here (STL suburb) last
> week, near the prunes, apricots and other dried fruit. This is the only
> time of the year I see them in the regular supermarket; they are available
> all year at the international grocer.
>

But they are NOT black- or redcurrants! Their name is a corruption of
"Raisins de Corinthe", i.e., a dried, black grape.
  #175 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,514
Default French Toast

In article >, says...
>
> On 20-Dec-2018, wrote:
>
> > On Thursday, December 20, 2018 at 10:04:39 AM UTC-5, graham wrote:
> > > On 2018-12-20 4:21 a.m., Cindy Hamilton wrote:
> > > > On Wednesday, December 19, 2018 at 8:46:05 PM UTC-5, graham wrote:
> > > >> On 2018-12-19 4:29 p.m.,
wrote:
> > > >>> On Tuesday, December 18, 2018 at 5:39:11 PM UTC-6, graham wrote:
> > > >>>>
> > > >>>> You line a basin with bread slices and
> > > >>>> fill with soft fruit. Several recipes and illustrations he
> > > >>>>
http://tiny.cc/xrpt1y
> > > >>>>
> > > >>>> It really is worth making!!
> > > >>>>
> > > >>> Ok, I've seen this before but had no idea what it was called. I
> > > >>> could go
> > > >>> for the fruit, sans blackberries and the soggy bread.
> > > >>>
> > > >> I can assure you that if you make it, you will be won over. You don't
> > > >> have to include blackberries. The classic version is raspberries with
> > > >> smaller amounts of redcurrants and blackcurrants. Soggy bread?
> > > >> NAH!!!!!
> > > >
> > > > I suppose I could check the farmer's market for redcurrants. Other
> > > > than
> > > > that, I wouldn't know where to begin to find them.
> > > >
> > > > Cindy Hamilton
> > > >
> > > Well it is a Summer treat:-)

> >
> > I wouldn't begin to know where to find them in the summer.
> > Currants are not very popular in most of the U.S.

> I noticed them in the supermarket produce department here (STL suburb) last
> week, near the prunes, apricots and other dried fruit. This is the only
> time of the year I see them in the regular supermarket; they are available
> all year at the international grocer.


The redcurrants and blackcurrants used for summer pudding, are fresh
raw berries. Completely unrelated to raisins and the dried currants used
in baking.

Janet UK


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
How do you eat French Toast? Janet Bostwick General Cooking 42 06-02-2013 07:28 AM
French Toast James Silverton[_3_] General Cooking 11 28-02-2012 05:36 PM
French Toast [email protected] Recipes (moderated) 0 28-10-2008 01:54 AM
Do French people eat French Fries and French Toast ? Puester General Cooking 2 17-02-2005 06:22 AM


All times are GMT +1. The time now is 11:42 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"