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Old 04-30-03, 08:16 AM   #31 (permalink)
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I'm not a big fan of french toast... of course, I do have some very odd tastes...

Being Italian, however, I can make a mean Spaghetti..
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Old 04-30-03, 12:46 PM   #32 (permalink)
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Originally posted by Nanashi04

Being Italian, however, I can make a mean Spaghetti..
Mean spaghetti? Now I understand that comment Ann Landers used to make about "10 lashes with a wet noodle".

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Old 04-30-03, 12:51 PM   #33 (permalink)
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I use basically the same recipe that Tim and Julie use (with Vanilla Extract) but I had some sugar to the batter to sweeten it up. Some other variants that I use is adding orange peel to plain batter for a citrus taste, or a replace some of the milk with Irish Cream for a really good batter
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Old 04-30-03, 12:56 PM   #34 (permalink)
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OK now I am really hungry! Julie has been postining here. I can not cook. Hip I know this is a french toast thread but do you have any suggestions for Monte Cristos. They are similar to french toast. Mine always fall apart.- Tim
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Old 04-30-03, 06:40 PM   #35 (permalink)
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well a montie cristo is a whole different bird all by it's self tell me what you currently do when you make them and i will Impart what i do with them to help you out If I can.I forgot to mention I cooked when I was in school (had to pay the bills) So I can cook just about anything Learned from a very very good cook/chef Ramsies (I spell very bad) let me know!!!!!!!
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Old 04-30-03, 07:10 PM   #36 (permalink)
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Well like alot of you I make my french toast the old ways with just the main ingredients ,but if you want a killer workingmans golosh Im your cook LOL yes my spelling sux I know .It does sound great tho Hip ,Thanx AL
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Old 05-01-03, 10:26 AM   #37 (permalink)
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er, please excuse my ignorance, but what on earth is a montie cristo???
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Old 05-01-03, 10:41 AM   #38 (permalink)
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Ok Hip I don't cook that often (almost never) but I love Monte Cristos. I take a couple eggs and some milk. Mix them like french toast. Take the bread and dip it. Fry it one side flip it let it brown a little , build the sandwich and put it back in the pan. With the slightly cooked sides out. Flip it so each side is done and by this time all the insides are heated up. But mine always fall apart. The bread never stays together. I have never been showed how to do it so I am guessing. What am I doing wrong? I use anything I have at the time but what is supposed to be on them? Corned beef? Thanks Hip.
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Old 05-01-03, 10:44 AM   #39 (permalink)
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My mom makes French Toast, that is browned in a frying pan, and then baked in the oven, and the inside turns into custard. I don't know whats in it though.
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Old 05-01-03, 11:46 AM   #40 (permalink)
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Where is the vanilla extract in this recipe? I'm sorry but it's not french toast without vanilla. Sometimes I use anise extract instead, a very interesting and soothing flavor. Mmmm I'm hungry.
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Old 05-01-03, 03:45 PM   #41 (permalink)
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Ok Tim it is Hip to the rescue on the Montie's This Is what I do(lots of trial and error).I assume no libility for your lack of kitchen skills.First and formost are the eggs,you will use 4 eggs (3 yolks and 1 whole egg) add about 5 table spoons of real cream and beat with a wisk till mixed.I would recomend whatever seasoning that you like you should add at the mixing stage.Here is the trick take the bread you are going to use and toast it slightly (just starting to brown on both sides) this will make it much less prone to falling apart.Soak each side no longer than 30 seconds in the batter ( too much makes em fall apart)You need higher heat forMonties tham French Foast so do not use butter!!!! I recomend canola oil or olive oil(extra virgin).Place it in the pan and cook till that side is fully done (lift to check the browness this is a the more you do it the better you get at it skill).I use sliced black forest ham and either old chedder or swiss for filling (smoked turkey breast is awesome (any breast is awesome if you ask me lol)




Pre cook the ham or turkey or whatever you are using in a seperate pan before hand(removes a lot of moisture) Do not use processed cheese (lots of moisture content) shredd the cheese first so you use less (less milk fat reduces soggyness) I wuold also tell you to make sure the center piece of dipped bread is fully cooked before you build the Montie (thusly you only have to cook the two outside faces of it)Try using a very dense bread as well like bran or rye not only are they good for you they hold up better than plain old white bread (pumperkinckle is awesome with Montreal smoked meat in a montie)



So just reduce the moisture content of the sandwitch ingredents use denser breads less egg whites cook at higher heat be creative and enjoy.I just bet If you brought the wife one of those with coffee or tea and some fresh squeezed oj in bed on a Sunday mornin You could get to be King for a day (only one though you know!) I really do hope this helps.



Next up on cooking with Hip a special Chicken breast dish for summer.

Peace


Hip (please excuse the spelling errors)
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Old 05-01-03, 05:08 PM   #42 (permalink)
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Ok Hip you shared a recipe now I guess I will have to give up my beer potato recipe. Even I can't mess it up. Interested or do you already know this one? I'll check back. Being of the cooking persuasion I might not need to tell you.
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Old 05-01-03, 05:11 PM   #43 (permalink)
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Haha! That recipe is now on my desktop. I'll try it tomorrow night. I'll let you know the out come!LOL
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Old 05-02-03, 05:58 PM   #44 (permalink)
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anyone else got a recipie for french toast ? come on people help us breakfast types pot sorry I ment to say out not pot but o well





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“You know its funny I was thinking about what you said. The preeminent truth of our age is that you can not fight the system. But if as you say the truth is fluid that the truth is subjective then maybe you can fight the system. As long as just one person refuses to be broken refuses to bow down” “But can you win?” “Every time I say NO”
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Old 05-02-03, 06:27 PM   #45 (permalink)
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Quote:
Originally posted by Vic
I prefer marmite on my toast, never had french toast, is it big in Canada ?
I've never had marmite though I hear it's similar to vegimite... which tastes really really weird on toast that's been buttered.


I prefer pancakes (floor, suger, baking powder, salt, milk, butter and 1 egg plus other flavourings such as cinnimon) over french toast, though for breakfast you can't beat steak (rare) and eggs (Yolks runny, whites firm) along with a side of seasoned hash browns.... Ok I'm REALLY hungry now.
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