wrote in message ...

On Mon, 17 Dec 2018 16:11:35 -0000, "Ophelia" >
wrote:

>
>
>"jmcquown" wrote in message ...
>
>On 12/17/2018 10:21 AM, wrote:
>> On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
>> wrote:
>>
>>> This past weekend a couple of my PBS stations featured cooking shows
>>> with brunch dishes. (Fortunately I get a couple of PBS channels which
>>> *aren't* engaged in the endless palaver of fundraising and bad
>>> programming.)
>>>
>>> French Toast figured largely in a number of different shows. It's been
>>> ages since I thought about French Toast.
>>>
>>> Most recipes were on the sweet side. There is often cinnamon and some
>>> form of sugar added to the egg/milk/cream mixture.
>>>
>>> Decades ago I made French Toast with a bit of orange juice added to the
>>> egg/milk/cream. The dipped bread was also rolled in crushed cornflake
>>> crumbs and allowed to set before pan frying in butter. I forget where I
>>> got the recipe. The end result was drizzled with honey. Delicious,
>>> but sweet.
>>>
>>> There was a vegan show featuring vegan baked French Toast. The bread
>>> was, of course, vegan, whatever the heck that means. It called for tofu
>>> and a sliced banana whirled in a blender as an egg substitute. I guess
>>> I'll never understand vegans. Are they trying to put hens out of work?
>>>
>>>
>>> One recipe (Nigella Lawson's?) was more up my alley. It contained very
>>> finely grated Parmesan cheese. No syrup or other sweet stuff was added
>>> or drizzled on top. Sounded good to me!
>>>
>>> So, let's talk about French Toast.
>>>
>>> Jill
>>
>> I haven't posted this in ages:
>> French Toast
>> Decrust a whole loaf of bread (eggy brioche is best),
>> and slice into 2" X 2" cubes.
>> Soak in egg, milk, vanilla, and sugar mixture until fully soaked
>> through.
>> Drain each piece with slotted spoon, and DEEP FRY until dark golden
>> brown.
>> Serve topped with berry sauce, and powdered sugar.
>> Properly done, it should be crusty, becoming slightly creamy/custardy
>> towards the center.
>>
>That sounds good! Too bad I haven't owned a deep fryer in the last
>three decades.
>
>Jill
>
>==
>
>I have one, but it is safely packed away and I use an Air fryer. Not
>exactly so good, but it does the job)

On the rare occasion I feel like deep frying I have sauce pan and SS
colender that fit the bill perfectly

==

Oh I have all the equipment I need, but atm the Air Fryer is what we prefer!
Not so good as real frying, but good enough for now

On Monday, December 17, 2018 at 2:36:52 PM UTC-6, Sheldon wrote:
> On Mon, 17 Dec 2018 10:45:33 -0500, jmcquown >
> wrote:
>
> >On 12/17/2018 10:21 AM, wrote:
> >> On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
> >> wrote:
> >>
> >>> This past weekend a couple of my PBS stations featured cooking shows
> >>> with brunch dishes. (Fortunately I get a couple of PBS channels which
> >>> *aren't* engaged in the endless palaver of fundraising and bad programming.)
> >>>
> >>> French Toast figured largely in a number of different shows. It's been
> >>> ages since I thought about French Toast.
> >>>
> >>> Most recipes were on the sweet side. There is often cinnamon and some
> >>> form of sugar added to the egg/milk/cream mixture.
> >>>
> >>> Decades ago I made French Toast with a bit of orange juice added to the
> >>> egg/milk/cream. The dipped bread was also rolled in crushed cornflake
> >>> crumbs and allowed to set before pan frying in butter. I forget where I
> >>> got the recipe. The end result was drizzled with honey. Delicious,
> >>> but sweet.
> >>>
> >>> There was a vegan show featuring vegan baked French Toast. The bread
> >>> was, of course, vegan, whatever the heck that means. It called for tofu
> >>> and a sliced banana whirled in a blender as an egg substitute. I guess
> >>> I'll never understand vegans. Are they trying to put hens out of work?
> >>>
> >>> One recipe (Nigella Lawson's?) was more up my alley. It contained very
> >>> finely grated Parmesan cheese. No syrup or other sweet stuff was added
> >>> or drizzled on top. Sounded good to me!
> >>>
> >>> So, let's talk about French Toast.
> >>>
> >>> Jill
> >>
> >> I haven't posted this in ages:
> >> French Toast
> >> Decrust a whole loaf of bread (eggy brioche is best),
> >> and slice into 2" X 2" cubes.
> >> Soak in egg, milk, vanilla, and sugar mixture until fully soaked
> >> through.
> >> Drain each piece with slotted spoon, and DEEP FRY until dark golden
> >> brown.
> >> Serve topped with berry sauce, and powdered sugar.
> >> Properly done, it should be crusty, becoming slightly creamy/custardy
> >> towards the center.
> >>
> >That sounds good! Too bad I haven't owned a deep fryer in the last
> >three decades.
> >
> >Jill
>
> A three qt sauce pan fitted with a french fry basket and a clip on
> thermometer is all you need. So long as you're not frying fish/meats
> you can save that oil in your fridge for a long time, many months.
> Naturally you're only going to fill that tall sauce pan with ~1 qt of
> oil. Get a narrow pan with a lid, a deep pan prevents
> spatter/bubbling over... the lid is just in case the oil ignites. To
> store used oil in the fridge after it's cooled transfer it to a glass
> jar with a metal screw cap. In the interim you can still use that oil
> for pan frying; stir frying veggies, fry eggs, meats, spoon out what
> you need. You likely have sauce pans w/lids, you just need the basket
> and thermometer:
> https://www.amazon.com/Scandicrafts-...tainless+steel

Don't TALK to me about Deep Fryers!

I made donuts for a living in the 1980's, six nights a WEEK!

John Kuthe...

On 12/17/2018 1:15 PM, wrote:
> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>
>> So, let's talk about French Toast.
>>
>> Jill
>>
> When I want French toast I will either go to a breakfast buffet that features
> this or buy a package in the frozen food aisle. Once a year or longer and
> I'm good.
>
I had no idea they sell French Toast in the frozen food aisle!

Jill

On 12/17/2018 2:50 PM, Dave Smith wrote:
> On 2018-12-17 1:15 p.m., wrote:
>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>
>>> So, let's talk about French Toast.
>>>
>>> Jill
>>>
>> When I want French toast I will either go to a breakfast buffet that
>> features
>> this or buy a package in the frozen food aisle.Â* Once a year or longer
>> and
>> I'm good.
>>
> They sell frozen French toast?? Maybe I should explore the freezer
> section and see what else they have.Â* Once in a while I get some day old
> sliced white bread at the bakery and I keep in the freezer to have on
> hand for stuffing a bird or maybe for French toast.Â* It's not the sort
> of meal that I find myself craving. It is more often a way to up a stale
> baguette.
>
>
With everything packed up to move, I did not have what I needed to make
pancakes. One day I really wanted pancakes so I bought a pack of frozen
ones. They were cheap in the scheme of life, but still a wast of money.
Terrible stiff.

On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
wrote:

>This past weekend a couple of my PBS stations featured cooking shows
>with brunch dishes. (Fortunately I get a couple of PBS channels which
>*aren't* engaged in the endless palaver of fundraising and bad programming.)
>
>French Toast figured largely in a number of different shows. It's been
>ages since I thought about French Toast.
>
>Most recipes were on the sweet side. There is often cinnamon and some
>form of sugar added to the egg/milk/cream mixture.
>
>Decades ago I made French Toast with a bit of orange juice added to the
>egg/milk/cream. The dipped bread was also rolled in crushed cornflake
>crumbs and allowed to set before pan frying in butter. I forget where I
>got the recipe. The end result was drizzled with honey. Delicious,
>but sweet.
>
>There was a vegan show featuring vegan baked French Toast. The bread
>was, of course, vegan, whatever the heck that means. It called for tofu
>and a sliced banana whirled in a blender as an egg substitute. I guess
>I'll never understand vegans. Are they trying to put hens out of work?
>
>One recipe (Nigella Lawson's?) was more up my alley. It contained very
>finely grated Parmesan cheese. No syrup or other sweet stuff was added
>or drizzled on top. Sounded good to me!
>
>So, let's talk about French Toast.

I saw that vegan French Toast, and I thought it looked disgusting.
She said it was nice and tender like "regular" French Toast, yet it
looked like she expended quite a bit of effort in order to saw through
it with a knife.

Doris

On 2018-12-17 4:30 p.m., jmcquown wrote:
> On 12/17/2018 1:15 PM, wrote:

>> When I want French toast I will either go to a breakfast buffet that
>> features
>> this or buy a package in the frozen food aisle.Â* Once a year or longer
>> and
>> I'm good.
>>
> I had no idea they sell French Toast in the frozen food aisle!
>

I can't even imagine why they would. I always thought of it as a dish to
use up old bread.

On Monday, December 17, 2018 at 3:30:49 PM UTC-6, Jill McQuown wrote:
>
> On 12/17/2018 1:15 PM, wrote:
> >>
> > When I want French toast I will either go to a breakfast buffet that features
> > this or buy a package in the frozen food aisle. Once a year or longer and
> > I'm good.
> >
> I had no idea they sell French Toast in the frozen food aisle!
>
> Jill
>
Look in the frozen breakfast foods aisle. Should be near the frozen waffles
and pancakes.

On Monday, December 17, 2018 at 3:52:22 PM UTC-6, Ed Pawlowski wrote:
>
> With everything packed up to move, I did not have what I needed to make
> pancakes. One day I really wanted pancakes so I bought a pack of frozen
> ones. They were cheap in the scheme of life, but still a waste of money.
> Terrible stiff.
>
I've never bought the frozen pancakes as I can make those but I've bought the
frozen waffles as I don't have a waffle maker. They used to go in the toaster
but I've found they brown and crisp up better in the toaster oven. A mere 2 or
3 minutes per side and I'm ready to chow down.

On 2018-12-17 6:03 p.m., wrote:
> On Monday, December 17, 2018 at 3:52:22 PM UTC-6, Ed Pawlowski wrote:
>>
>> With everything packed up to move, I did not have what I needed to make
>> pancakes. One day I really wanted pancakes so I bought a pack of frozen
>> ones. They were cheap in the scheme of life, but still a waste of money.
>> Terrible stiff.
>>
> I've never bought the frozen pancakes as I can make those but I've bought the
> frozen waffles as I don't have a waffle maker. They used to go in the toaster
> but I've found they brown and crisp up better in the toaster oven. A mere 2 or
> 3 minutes per side and I'm ready to chow down.
>

I think that my wife and I are among the few who still actually make
waffles. She loves them and would rather have them than pancakes, which
are much easier to make. I think waffle irons are one of those things
that you can easily find at a garage sale or second hand store.

On 12/17/2018 5:42 PM, Dave Smith wrote:
> On 2018-12-17 4:30 p.m., jmcquown wrote:
>> On 12/17/2018 1:15 PM, wrote:
>
>>> When I want French toast I will either go to a breakfast buffet that
>>> features
>>> this or buy a package in the frozen food aisle.Â* Once a year or
>>> longer and
>>> I'm good.
>>>
>> I had no idea they sell French Toast in the frozen food aisle!
>>
>
> I can't even imagine why they would. I always thought of it as a dish to
> use up old bread.
>
Yeah, day or a couple of days old French bread. Bordering on stale but
not quite.

Don't toss the bread to the birds. Make French Toast. I honestly don't
think about French Toast often. The PBS shows kept showing different
types of French Toast... at least it's about food.

Jill

On 12/17/2018 4:52 PM, Ed Pawlowski wrote:
> On 12/17/2018 2:50 PM, Dave Smith wrote:
>> On 2018-12-17 1:15 p.m., wrote:
>>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>>
>>>> So, let's talk about French Toast.
>>>>
>>>> Jill
>>>>
>>> When I want French toast I will either go to a breakfast buffet that
>>> features
>>> this or buy a package in the frozen food aisle.Â* Once a year or
>>> longer and
>>> I'm good.
>>>
>> They sell frozen French toast?? Maybe I should explore the freezer
>> section and see what else they have.Â* Once in a while I get some day
>> old sliced white bread at the bakery and I keep in the freezer to have
>> on hand for stuffing a bird or maybe for French toast.Â* It's not the
>> sort of meal that I find myself craving. It is more often a way to up
>> a stale baguette.
>>
>>
> With everything packed up to move, I did not have what I needed to make
> pancakes.Â* One day I really wanted pancakes so I bought a pack of frozen
> ones.Â* They were cheap in the scheme of life, but still a wast of money.
> Â*Terrible stiff.

Oh dear, Ed! Well, you tried and learned that there's no such thing as
good frozen pancakes. Or good frozen french toast, I can pretty much
assure you even though I've never ever tasted or heard of frozen french
toast.

Jill

On 12/17/2018 5:17 PM, Doris Night wrote:
> On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
> wrote:
>
>> This past weekend a couple of my PBS stations featured cooking shows
>> with brunch dishes. (Fortunately I get a couple of PBS channels which
>> *aren't* engaged in the endless palaver of fundraising and bad programming.)
>>
>> French Toast figured largely in a number of different shows. It's been
>> ages since I thought about French Toast.
>>
>> Most recipes were on the sweet side. There is often cinnamon and some
>> form of sugar added to the egg/milk/cream mixture.
>>
>> Decades ago I made French Toast with a bit of orange juice added to the
>> egg/milk/cream. The dipped bread was also rolled in crushed cornflake
>> crumbs and allowed to set before pan frying in butter. I forget where I
>> got the recipe. The end result was drizzled with honey. Delicious,
>> but sweet.
>>
>> There was a vegan show featuring vegan baked French Toast. The bread
>> was, of course, vegan, whatever the heck that means. It called for tofu
>> and a sliced banana whirled in a blender as an egg substitute. I guess
>> I'll never understand vegans. Are they trying to put hens out of work?
>>
>> One recipe (Nigella Lawson's?) was more up my alley. It contained very
>> finely grated Parmesan cheese. No syrup or other sweet stuff was added
>> or drizzled on top. Sounded good to me!
>>
>> So, let's talk about French Toast.
>
> I saw that vegan French Toast, and I thought it looked disgusting.
> She said it was nice and tender like "regular" French Toast, yet it
> looked like she expended quite a bit of effort in order to saw through
> it with a knife.
>
> Doris
>
LOL I didn't watch long enough to see her try to cut through it. I
can't figure out how tofu and a banana are an egg substitute. Good
thing I don't have to.

In that same episode she made a muffin sort of thing with broccoli and
tofu. I'm fine with making muffins with vegetables but please don't
pretend tofu is anything other than tofu. What the heck is wrong with
using flour?

She proceeded to add "vegan shredded cheddar". She did point out it's
not actually cheddar cheese. It's vegan. Uh. What the heck is this
vegan cheddar not cheese substitute? No thanks.

Jill

On 12/17/2018 5:17 PM, Doris Night wrote:
> On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
> wrote:
>
>> This past weekend a couple of my PBS stations featured cooking shows
>> with brunch dishes. (Fortunately I get a couple of PBS channels which
>> *aren't* engaged in the endless palaver of fundraising and bad programming.)
>>
>> French Toast figured largely in a number of different shows. It's been
>> ages since I thought about French Toast.
>>
>> Most recipes were on the sweet side. There is often cinnamon and some
>> form of sugar added to the egg/milk/cream mixture.
>>
>> Decades ago I made French Toast with a bit of orange juice added to the
>> egg/milk/cream. The dipped bread was also rolled in crushed cornflake
>> crumbs and allowed to set before pan frying in butter. I forget where I
>> got the recipe. The end result was drizzled with honey. Delicious,
>> but sweet.
>>
>> There was a vegan show featuring vegan baked French Toast. The bread
>> was, of course, vegan, whatever the heck that means. It called for tofu
>> and a sliced banana whirled in a blender as an egg substitute. I guess
>> I'll never understand vegans. Are they trying to put hens out of work?
>>
>> One recipe (Nigella Lawson's?) was more up my alley. It contained very
>> finely grated Parmesan cheese. No syrup or other sweet stuff was added
>> or drizzled on top. Sounded good to me!
>>
>> So, let's talk about French Toast.
>
> I saw that vegan French Toast, and I thought it looked disgusting.
> She said it was nice and tender like "regular" French Toast, yet it
> looked like she expended quite a bit of effort in order to saw through
> it with a knife.
>
> Doris
>
Doris, didn't the vegan baked French Toast look like it was spread with
marshmallow fluff? Wow. It really did not look like something anyone
want to eat. Completely unappetizing.

Jill

On 12/17/2018 6:32 PM, Dave Smith wrote:
> On 2018-12-17 6:03 p.m., wrote:
>> On Monday, December 17, 2018 at 3:52:22 PM UTC-6, Ed Pawlowski wrote:
>>>
>>> With everything packed up to move, I did not have what I needed to make
>>> pancakes.Â* One day I really wanted pancakes so I bought a pack of frozen
>>> ones.Â* They were cheap in the scheme of life, but still a waste of
>>> money.
>>> Â*Â* Terrible stiff.
>>>
>> I've never bought the frozen pancakes as I can make those but I've
>> bought the
>> frozen waffles as I don't have a waffle maker.Â* They used to go in the
>> toaster
>> but I've found they brown and crisp up better in the toaster oven.Â* A
>> mere 2 or
>> 3 minutes per side and I'm ready to chow down.
>>
>
> I think that my wife and I are among the few who still actually make
> waffles. She loves them and would rather have them than pancakes, which
> are much easier to make.Â* I think waffle irons are one of those things
> that you can easily find at a garage sale or second hand store.

My 1950's waffle iron doesn't give me a clue about when the waffles
might be done. So I gave up on making waffles. Pancakes are a
different thing and much more simple. Not that I make them often. I've
also made cornmeal pancakes from time to time. I don't think I'd buy
frozen pancakes or frozen French Toast. Just me.

Jill

I love F. Toast, but also only indulge about once a year. I also love the baked French bread
casserole (fixed the night before, and refrigerated).

I never add any sugar...sometimes vanilla, but usually a little nutmeg, which I love. I have it
with bacon or sausage links, butter and syrup.

N.

On Mon, 17 Dec 2018 16:30:43 -0500, jmcquown >
wrote:

>On 12/17/2018 1:15 PM, wrote:
>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>
>>> So, let's talk about French Toast.
>>>
>>> Jill
>>>
>> When I want French toast I will either go to a breakfast buffet that features
>> this or buy a package in the frozen food aisle. Once a year or longer and
>> I'm good.
>>
>I had no idea they sell French Toast in the frozen food aisle!
>
>Jill

Stupidmarkets have been selling frozen french toast for some forty
years, pan cakes and waffles too... probably the very first breakfast
items in the frozen foods... long long before frozen saw-seege.

On 2018-12-17 7:26 p.m., jmcquown wrote:
> On 12/17/2018 6:32 PM, Dave Smith wrote:

>> I think that my wife and I are among the few who still actually make
>> waffles. She loves them and would rather have them than pancakes,
>> which are much easier to make.Â* I think waffle irons are one of those
>> things that you can easily find at a garage sale or second hand store.
>
> My 1950's waffle iron doesn't give me a clue about when the waffles
> might be done.Â* So I gave up on making waffles.


Waffle irons don't really need a special indicator. Waffles give off
steam while they are cooking. When they stop releasing steam they are
done.

>Â* Pancakes are a
> different thing and much more simple.Â* Not that I make them often.Â* I've
> also made cornmeal pancakes from time to time.Â* I don't think I'd buy
> frozen pancakes or frozen French Toast.Â* Just me.

Pancakes are indeed easy. They are so easy I don't understand why people
buy mixes.

On Mon, 17 Dec 2018 20:25:17 -0500, Dave Smith
> wrote:

>On 2018-12-17 7:26 p.m., jmcquown wrote:
>> On 12/17/2018 6:32 PM, Dave Smith wrote:
>
>>> I think that my wife and I are among the few who still actually make
>>> waffles. She loves them and would rather have them than pancakes,
>>> which are much easier to make.* I think waffle irons are one of those
>>> things that you can easily find at a garage sale or second hand store.
>>
>> My 1950's waffle iron doesn't give me a clue about when the waffles
>> might be done.* So I gave up on making waffles.
>
>
>Waffle irons don't really need a special indicator. Waffles give off
>steam while they are cooking. When they stop releasing steam they are
>done.
>
> >* Pancakes are a
>> different thing and much more simple.* Not that I make them often.* I've
>> also made cornmeal pancakes from time to time.* I don't think I'd buy
>> frozen pancakes or frozen French Toast.* Just me.
>
>Pancakes are indeed easy. They are so easy I don't understand why people
>buy mixes.

It might be the only way to get xanthan gum in your pancakes.

On 12/17/2018 8:25 PM, Dave Smith wrote:

> >Â* Pancakes are a
>> different thing and much more simple.Â* Not that I make them often.
>> I've also made cornmeal pancakes from time to time.Â* I don't think I'd
>> buy frozen pancakes or frozen French Toast.Â* Just me.
>
> Pancakes are indeed easy. They are so easy I don't understand why people
> buy mixes.

Because they sell it. Many people just take the easy way out and never
bother checking out what they need. I know people that never have
exotic ingredients like baking soda and baking powder. Just add water!

"jmcquown" > wrote in message
...
> On 12/17/2018 1:15 PM, wrote:
>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>
>>> So, let's talk about French Toast.
>>>
>>> Jill
>>>
>> When I want French toast I will either go to a breakfast buffet that
>> features
>> this or buy a package in the frozen food aisle. Once a year or longer
>> and
>> I'm good.
>>
> I had no idea they sell French Toast in the frozen food aisle!
>
> Jill


It's always at the Dollar Tree with a sausage link.

Cheri

On Mon, 17 Dec 2018 18:50:27 -0500, jmcquown >
wrote:

>On 12/17/2018 5:17 PM, Doris Night wrote:
>> On Mon, 17 Dec 2018 09:01:54 -0500, jmcquown >
>> wrote:
>>
>>> This past weekend a couple of my PBS stations featured cooking shows
>>> with brunch dishes. (Fortunately I get a couple of PBS channels which
>>> *aren't* engaged in the endless palaver of fundraising and bad programming.)
>>>
>>> French Toast figured largely in a number of different shows. It's been
>>> ages since I thought about French Toast.
>>>
>>> Most recipes were on the sweet side. There is often cinnamon and some
>>> form of sugar added to the egg/milk/cream mixture.
>>>
>>> Decades ago I made French Toast with a bit of orange juice added to the
>>> egg/milk/cream. The dipped bread was also rolled in crushed cornflake
>>> crumbs and allowed to set before pan frying in butter. I forget where I
>>> got the recipe. The end result was drizzled with honey. Delicious,
>>> but sweet.
>>>
>>> There was a vegan show featuring vegan baked French Toast. The bread
>>> was, of course, vegan, whatever the heck that means. It called for tofu
>>> and a sliced banana whirled in a blender as an egg substitute. I guess
>>> I'll never understand vegans. Are they trying to put hens out of work?
>>>
>>> One recipe (Nigella Lawson's?) was more up my alley. It contained very
>>> finely grated Parmesan cheese. No syrup or other sweet stuff was added
>>> or drizzled on top. Sounded good to me!
>>>
>>> So, let's talk about French Toast.
>>
>> I saw that vegan French Toast, and I thought it looked disgusting.
>> She said it was nice and tender like "regular" French Toast, yet it
>> looked like she expended quite a bit of effort in order to saw through
>> it with a knife.
>>
>> Doris
>>
>Doris, didn't the vegan baked French Toast look like it was spread with
>marshmallow fluff? Wow. It really did not look like something anyone
>want to eat. Completely unappetizing.

Sorry, Jill. I don't remember quite what it looked like. I thought it
might have been vegan margarine that didn't have a chance to melt, but
I looked it up, and it's maple syrup or fruit preserves of some kind.

Here's the recipe. Read and weep.

https://www.jazzyvegetarian.com/wow_...unch_show_611/

Doris

On Monday, December 17, 2018 at 9:21:21 PM UTC-6, Doris Night wrote:
>
> Here's the recipe. Read and weep.
>
> https://www.jazzyvegetarian.com/wow_...unch_show_611/
>
> Doris
>
I went to her site, and oh heavens, every recipe, to me, simply sucks. I
am so glad my local PBS station does not buy her program.

"Ed Pawlowski" wrote in message ...

On 12/17/2018 2:50 PM, Dave Smith wrote:
> On 2018-12-17 1:15 p.m., wrote:
>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>
>>> So, let's talk about French Toast.
>>>
>>> Jill
>>>
>> When I want French toast I will either go to a breakfast buffet that
>> features
>> this or buy a package in the frozen food aisle. Once a year or longer
>> and
>> I'm good.
>>
> They sell frozen French toast?? Maybe I should explore the freezer
> section and see what else they have. Once in a while I get some day old
> sliced white bread at the bakery and I keep in the freezer to have on
> hand for stuffing a bird or maybe for French toast. It's not the sort
> of meal that I find myself craving. It is more often a way to up a stale
> baguette.
>
>
With everything packed up to move, I did not have what I needed to make
pancakes. One day I really wanted pancakes so I bought a pack of frozen
ones. They were cheap in the scheme of life, but still a wast of money.
Terrible stiff.

==

Never mind, at least it makes you appreciate your own more)

On Monday, December 17, 2018 at 5:41:30 PM UTC-5, Dave Smith wrote:
> On 2018-12-17 4:30 p.m., jmcquown wrote:
> > On 12/17/2018 1:15 PM, wrote:
>
> >> When I want French toast I will either go to a breakfast buffet that
> >> features
> >> this or buy a package in the frozen food aisle.Â* Once a year or longer
> >> and
> >> I'm good.
> >>
> > I had no idea they sell French Toast in the frozen food aisle!
> >
>
> I can't even imagine why they would. I always thought of it as a dish to
> use up old bread.

Not at all. Sometimes we just want French toast, and we buy bread
expressly to make it. Our usual bread is much too sturdy and doesn't
give the results we want.

Cindy Hamilton

On 12/18/2018 5:28 AM, Ophelia wrote:
>
>
> "Ed Pawlowski"Â* wrote in message ...
> On 12/17/2018 2:50 PM, Dave Smith wrote:
>> On 2018-12-17 1:15 p.m., wrote:
>>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>>
>>>> So, let's talk about French Toast.
>>>>
>>>> Jill
>>>>
>>> When I want French toast I will either go to a breakfast buffet that
>>> features
>>> this or buy a package in the frozen food aisle.Â* Once a year or
>>> longer and
>>> I'm good.
>>>
>> They sell frozen French toast?? Maybe I should explore the freezer
>> section and see what else they have.Â* Once in a while I get some day
>> old sliced white bread at the bakery and I keep in the freezer to have
>> on hand for stuffing a bird or maybe for French toast.Â* It's not the
>> sort of meal that I find myself craving. It is more often a way to up
>> a stale baguette.
>>
>>
> With everything packed up to move, I did not have what I needed to make
> pancakes.Â* One day I really wanted pancakes so I bought a pack of frozen
> ones.Â* They were cheap in the scheme of life, but still a waste of money.
> Â*Terrible stiff.
>
> ==
>
> Never mind, at least itÂ* makes you appreciate your own more)
>
That it does. I also noted a typo where I said terrible "stiff". It
actually does fit the texture of them.

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:
>> On 2018-12-17 4:30 p.m., jmcquown wrote:
>> > On 12/17/2018 1:15 PM, wrote:
>>
>> >> When I want French toast I will either go to a breakfast buffet that
>> >> features
>> >> this or buy a package in the frozen food aisle.* Once a year or longer
>> >> and
>> >> I'm good.
>> >>
>> > I had no idea they sell French Toast in the frozen food aisle!
>> >
>>
>> I can't even imagine why they would. I always thought of it as a dish to
>> use up old bread.
>
>Not at all. Sometimes we just want French toast, and we buy bread
>expressly to make it. 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

On Tuesday, December 18, 2018 at 10:04:59 AM UTC-5, 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:
> >> On 2018-12-17 4:30 p.m., jmcquown wrote:
> >> > On 12/17/2018 1:15 PM, wrote:
> >>
> >> >> When I want French toast I will either go to a breakfast buffet that
> >> >> features
> >> >> this or buy a package in the frozen food aisle.Â* Once a year or longer
> >> >> and
> >> >> I'm good.
> >> >>
> >> > I had no idea they sell French Toast in the frozen food aisle!
> >> >
> >>
> >> I can't even imagine why they would. I always thought of it as a dish to
> >> use up old bread.
> >
> >Not at all. Sometimes we just want French toast, and we buy bread
> >expressly to make it. 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

Everybody's different. We favor a chewy, Euro-style white
bread for everyday eating. For French toast we prefer something
considerably softer, so I might get a Pepperidge Farm
classic sandwich loaf. That's too sweet for everyday eating,
but it's fine for French toast. For stuffing, we use ultra-
cheap white bread from the day-old bread store.

My DH prefers egg noodles or rice with stew. I'll usually
sop up the gravy with our regular chewy white bread.

Cindy Hamilton

"Doris Night" > wrote in message

> 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


That is one of my favorite things as well, bread and gravy.

Cheri

On 2018-12-18 10:24 a.m., Cindy Hamilton wrote:

> Everybody's different. We favor a chewy, Euro-style white
> bread for everyday eating. For French toast we prefer something
> considerably softer, so I might get a Pepperidge Farm
> classic sandwich loaf. That's too sweet for everyday eating,
> but it's fine for French toast.

I love fresh baguettes for eating, but they don't keep long, and they
make great French toast.


>For stuffing, we use ultra-
> cheap white bread from the day-old bread store.

Cheap bread means cheap stuffing. Our local bakery makes wonderful
sliced white bread. I buy the day old stuff and keep it the freezer to
use for stuffing or for French toast.



>
> My DH prefers egg noodles or rice with stew. I'll usually
> sop up the gravy with our regular chewy white bread.

My wife blanches potatoes and finished them off in the stew. I like a
crusty dinner roll or toast on the side.

Cheri wrote:
>
> "Doris Night" > wrote in message
>
> > 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
>
> That is one of my favorite things as well, bread and gravy.

Yes! And the fresh white bread or roll buttered with semi-solid
butter. Soft enough not to tear but hard enough to clump a bit
here and there. Room temp of about 65F does it for me nicely.

Right now, I'm cooking a lunch of hash (potatoes, onions & some
chopped spam). I'll have a slice of buttered bread and a bit of
apple sauce with B/sugar.

note: the other day was the very first time I ever cooked spam.
Put it in this hash and it was delicious so a repeat today.

"Ed Pawlowski" wrote in message ...

On 12/18/2018 5:28 AM, Ophelia wrote:
>
>
> "Ed Pawlowski" wrote in message ...
> On 12/17/2018 2:50 PM, Dave Smith wrote:
>> On 2018-12-17 1:15 p.m., wrote:
>>> On Monday, December 17, 2018 at 8:01:59 AM UTC-6, Jill McQuown wrote:
>>>>
>>>> So, let's talk about French Toast.
>>>>
>>>> Jill
>>>>
>>> When I want French toast I will either go to a breakfast buffet that
>>> features
>>> this or buy a package in the frozen food aisle. Once a year or longer
>>> and
>>> I'm good.
>>>
>> They sell frozen French toast?? Maybe I should explore the freezer
>> section and see what else they have. Once in a while I get some day old
>> sliced white bread at the bakery and I keep in the freezer to have on
>> hand for stuffing a bird or maybe for French toast. It's not the sort of
>> meal that I find myself craving. It is more often a way to up a stale
>> baguette.
>>
>>
> With everything packed up to move, I did not have what I needed to make
> pancakes. One day I really wanted pancakes so I bought a pack of frozen
> ones. They were cheap in the scheme of life, but still a waste of money.
> Terrible stiff.
>
> ==
>
> Never mind, at least it makes you appreciate your own more)
>
That it does. I also noted a typo where I said terrible "stiff". It
actually does fit the texture of them.

==

LOL that bad eh?) Not something I've ever had. I suppose they would be on
sale here if you have them, but I rarely look in freezers other than for
meat or fish

"Gary" wrote in message ...

Cheri wrote:
>
> "Doris Night" > wrote in message
>
> > 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
>
> That is one of my favorite things as well, bread and gravy.

Yes! And the fresh white bread or roll buttered with semi-solid
butter. Soft enough not to tear but hard enough to clump a bit
here and there. Room temp of about 65F does it for me nicely.

Right now, I'm cooking a lunch of hash (potatoes, onions & some
chopped spam). I'll have a slice of buttered bread and a bit of
apple sauce with B/sugar.

note: the other day was the very first time I ever cooked spam.
Put it in this hash and it was delicious so a repeat today.

==

What kind of potatoes? Mashed, sliced?

On Tuesday, December 18, 2018 at 11:50:00 AM UTC-5, Dave Smith wrote:
> On 2018-12-18 10:24 a.m., Cindy Hamilton wrote:
>
> > Everybody's different. We favor a chewy, Euro-style white
> > bread for everyday eating. For French toast we prefer something
> > considerably softer, so I might get a Pepperidge Farm
> > classic sandwich loaf. That's too sweet for everyday eating,
> > but it's fine for French toast.
>
> I love fresh baguettes for eating, but they don't keep long, and they
> make great French toast.
>
>
> >For stuffing, we use ultra-
> > cheap white bread from the day-old bread store.
>
> Cheap bread means cheap stuffing. Our local bakery makes wonderful
> sliced white bread. I buy the day old stuff and keep it the freezer to
> use for stuffing or for French toast.

We simply prefer very soft bread for stuffing. We've tried
other breads, but we did not find them satisfactory. We don't
use stale or dried bread for stuffing or French toast.

Cindy Hamilton

On Tuesday, December 18, 2018 at 7:25:26 AM UTC-10, Gary wrote:
> Cheri wrote:
> >
> > "Doris Night" > wrote in message
> >
> > > 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
> >
> > That is one of my favorite things as well, bread and gravy.
>
> Yes! And the fresh white bread or roll buttered with semi-solid
> butter. Soft enough not to tear but hard enough to clump a bit
> here and there. Room temp of about 65F does it for me nicely.
>
> Right now, I'm cooking a lunch of hash (potatoes, onions & some
> chopped spam). I'll have a slice of buttered bread and a bit of
> apple sauce with B/sugar.
>
> note: the other day was the very first time I ever cooked spam.
> Put it in this hash and it was delicious so a repeat today.

Spam, eggs, and rice, at McDonald's is a popular breakfast over here. It's kind of a cheap, tasty, breakfast.

https://www.youtube.com/watch?v=ssTJ60qYzDo

On Tue, 18 Dec 2018 07:24:35 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 18, 2018 at 10:04:59 AM UTC-5, 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:
>> >> On 2018-12-17 4:30 p.m., jmcquown wrote:
>> >> > On 12/17/2018 1:15 PM, wrote:
>> >>
>> >> >> When I want French toast I will either go to a breakfast buffet that
>> >> >> features
>> >> >> this or buy a package in the frozen food aisle.* Once a year or longer
>> >> >> and
>> >> >> I'm good.
>> >> >>
>> >> > I had no idea they sell French Toast in the frozen food aisle!
>> >> >
>> >>
>> >> I can't even imagine why they would. I always thought of it as a dish to
>> >> use up old bread.
>> >
>> >Not at all. Sometimes we just want French toast, and we buy bread
>> >expressly to make it. 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
>
>Everybody's different. We favor a chewy, Euro-style white
>bread for everyday eating. For French toast we prefer something
>considerably softer, so I might get a Pepperidge Farm
>classic sandwich loaf. That's too sweet for everyday eating,
>but it's fine for French toast. For stuffing, we use ultra-
>cheap white bread from the day-old bread store.
>
>My DH prefers egg noodles or rice with stew. I'll usually
>sop up the gravy with our regular chewy white bread.

Regular chewy white bread would certainly be good. Our "regular"
everyday bread is light rye or multigrain. I can't quite picture using
either of them for french toast, stuffing, or gravy.

Doris

On Tue, 18 Dec 2018 08:22:13 -0800, "Cheri" >
wrote:

>"Doris Night" > wrote in message
>
>> 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
>
>
>That is one of my favorite things as well, bread and gravy.

Yes. It's a meal all by itself.

Doris

On 12/17/2018 8:25 PM, Dave Smith wrote:
> On 2018-12-17 7:26 p.m., jmcquown wrote:
>> On 12/17/2018 6:32 PM, Dave Smith wrote:
>
>>> I think that my wife and I are among the few who still actually make
>>> waffles. She loves them and would rather have them than pancakes,
>>> which are much easier to make.Â* I think waffle irons are one of those
>>> things that you can easily find at a garage sale or second hand store.
>>
>> My 1950's waffle iron doesn't give me a clue about when the waffles
>> might be done.Â* So I gave up on making waffles.
>
>
> Waffle irons don't really need a special indicator. Waffles give off
> steam while they are cooking.Â* When they stop releasing steam they are
> done.
>
Having never made waffles before, how was I to know? I did ask about it
here and learned about the puffs of steam and learned something. No big
deal since I rarely think about waffles. I do still have the waffle
iron, mainly because it's vintage and therefore rather kitschy.

> >Â* Pancakes are a
>> different thing and much more simple.Â* Not that I make them often.
>> I've also made cornmeal pancakes from time to time.Â* I don't think I'd
>> buy frozen pancakes or frozen French Toast.Â* Just me.
>
> Pancakes are indeed easy. They are so easy I don't understand why people
> buy mixes.

Pancakes are another thing I don't think about making very often. I had
a neighbor who bought the mix because she never had flour and levenings
on hand. I don't use a lot of flour but I do always have some in a
cannister and I have baking powder and baking soda, too.

Jill

On 12/17/2018 9:18 PM, Ed Pawlowski wrote:
> On 12/17/2018 8:25 PM, Dave Smith wrote:
>
>> Â*>Â* Pancakes are a
>>> different thing and much more simple.Â* Not that I make them often.
>>> I've also made cornmeal pancakes from time to time.Â* I don't think
>>> I'd buy frozen pancakes or frozen French Toast.Â* Just me.
>>
>> Pancakes are indeed easy. They are so easy I don't understand why
>> people buy mixes.
>
> Because they sell it.Â* Many people just take the easy way out and never
> bother checking out what they need.Â* I know people that never have
> exotic ingredients like baking soda and baking powder.Â* Just add water!

My neighbor was like that. Apparently she didn't need baking soda,
baking powder or flour for anything. (She isn't interested in cooking.)
The boxed mix worked for her.

Jill

On 12/18/2018 12:27 AM, wrote:
> On Monday, December 17, 2018 at 9:21:21 PM UTC-6, Doris Night wrote:
>>
>> Here's the recipe. Read and weep.
>>
>> https://www.jazzyvegetarian.com/wow_...unch_show_611/
>>
>> Doris
>>
> I went to her site, and oh heavens, every recipe, to me, simply sucks. I
> am so glad my local PBS station does not buy her program.
>
I had to watch because I am a little curious about what vegans think is
so much better than what us regular folks eat. Trust me, the next time
one of her shows aired I changed the channel.

Jill

On Tuesday, December 18, 2018 at 1:41:41 PM UTC-6, Jill McQuown wrote:
>
> On 12/18/2018 12:27 AM, wrote:
> >>
> > I went to her site, and oh heavens, every recipe, to me, simply sucks. I
> > am so glad my local PBS station does not buy her program.
> >
> I had to watch because I am a little curious about what vegans think is
> so much better than what us regular folks eat. Trust me, the next time
> one of her shows aired I changed the channel.
>
> Jill
>
I was either reading on her site or just the internet in general about her.
She does not drink milk or a-n-y dairy products nor eggs. She seems to think
an ALL plant based diet is best for herself but I find it funny they want that
full dairy, meat, eggs, etc. experience without consuming those products. It
makes me wonder how many vitamins and supplements she consumes daily in an
attempt to stay healthy?

She's a jazz singer, too. I can't say I impressed by her voice either.