Pythonpappy
10-29-2011, 06:50 PM
At the risk of letting my 'feminine' side take control of my thinking, I wanted to share a little something with you ...
I don't know when this started (after getting sober), but it has become routine for me to cook breakfast on Saturday mornings and my wife to cook breakfast on Sunday mornings ... I usually make 'French Toast' and the little woman usually does the 'Bacon, eggs, hash browns or grits, and biscuits' ... (Don't say it, I know, mine is quicker and easier to clean-up after) ... Anyway, if you haven't had 'French Toast' in a while, it's pretty easy and it's delicious ... (we have 'sugar-free' syrup for my diabetic son when he's here) ... and a sliced banana on the side is a nice touch ...
OK here's how I make it:
Using a shallow bowl, I mix about a cup of milk, an egg, good dash of vanilla extract, small dash of maple extract, and 1/2 teaspoon of cinnimon ... using mixer on 'medium-to medium high', mix for a few seconds ... With griddle already 'hot' (about 400 degrees), I use 'Texas toast' size bread and dip flat side down for about a 'half' second ... then I flip and dip again for about a 'half' second ... NOTE: The 1/2 second is crucial to good 'French Toast' ... Too long and your toast turns out soggy, and too little soak time and it turns out dry ...
When properly browned on the 1st side, I flip the toast and sprinkle 'powdered sugar' on them ... after they're done on the second side, I serve with butter and maple syrup ...
Ok, I know it's fattening but hey, it's only once a week ...
This'll make your kitchen smell nice too ... Oh, I want to repeat the 'dipping time' issue as being critical for good Toast ... It took a lot of practice for me to get the hang of it ... (now it's 2nd nature)
Love Ya and happy cooking,:42:
Pappy
I don't know when this started (after getting sober), but it has become routine for me to cook breakfast on Saturday mornings and my wife to cook breakfast on Sunday mornings ... I usually make 'French Toast' and the little woman usually does the 'Bacon, eggs, hash browns or grits, and biscuits' ... (Don't say it, I know, mine is quicker and easier to clean-up after) ... Anyway, if you haven't had 'French Toast' in a while, it's pretty easy and it's delicious ... (we have 'sugar-free' syrup for my diabetic son when he's here) ... and a sliced banana on the side is a nice touch ...
OK here's how I make it:
Using a shallow bowl, I mix about a cup of milk, an egg, good dash of vanilla extract, small dash of maple extract, and 1/2 teaspoon of cinnimon ... using mixer on 'medium-to medium high', mix for a few seconds ... With griddle already 'hot' (about 400 degrees), I use 'Texas toast' size bread and dip flat side down for about a 'half' second ... then I flip and dip again for about a 'half' second ... NOTE: The 1/2 second is crucial to good 'French Toast' ... Too long and your toast turns out soggy, and too little soak time and it turns out dry ...
When properly browned on the 1st side, I flip the toast and sprinkle 'powdered sugar' on them ... after they're done on the second side, I serve with butter and maple syrup ...
Ok, I know it's fattening but hey, it's only once a week ...
This'll make your kitchen smell nice too ... Oh, I want to repeat the 'dipping time' issue as being critical for good Toast ... It took a lot of practice for me to get the hang of it ... (now it's 2nd nature)
Love Ya and happy cooking,:42:
Pappy