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Old 12-08-2016, 09:52 AM   #1
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French toast

After making some outstanding waffles earlier this month, we obtained some Portuguese bread and I decided to make some french toast. I sliced the bread and let it sit out over night to make it crispy and dry as the middle is very moist. This morning I put together my ingredients and made an exceptional batch of french toast. Crunchy on the outside and soft n chewy on the inside. I have to get out of the house and go camping soon, otherwise I'll be as big as an house with this good food.
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Old 12-08-2016, 10:03 AM   #2
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Originally Posted by cpaharley2008 View Post
After making some outstanding waffles earlier this month, we obtained some Portuguese bread and I decided to make some french toast. I sliced the bread and let it sit out over night to make it crispy and dry as the middle is very moist. This morning I put together my ingredients and made an exceptional batch of french toast. Crunchy on the outside and soft n chewy on the inside. I have to get out of the house and go camping soon, otherwise I'll be as big as an house with this good food.
Nothing tops French Toast quite like Canadian Maple Syrup from Quebec.

(French Toast without Canadian Maple Syrum is really just wet fried bread.)

Canadian Maple Syrup - Bing images
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Old 12-08-2016, 10:36 AM   #3
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The problem this time of year is that we tend to move less and eat more. Loren
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Old 12-08-2016, 10:51 AM   #4
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The problem this time of year is that we tend to move less and eat more. Loren
Hi: Loren & Cathy... Pushing away from the table is a good move!!! I have made a lot of "Pain perdue" in my time and at the risk of being anti Canadian we now use 100% pure Ohio Maple Syrup from Ed& Marge Shook's maple bush in Madison. He always brings some over to the Bolerama rally in July. Alf
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Old 12-08-2016, 11:29 AM   #5
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Alf,
Between the Ohio maple syrup and Yuengling Light from Pennsylvania, you are slowly become a US resident, at least your insides are.....
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Old 12-08-2016, 11:31 AM   #6
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There is some great maple syrup made throughout the northern climes.
We make it here in Iowa where the primary sap sources are soft maple and boxelder.
On any tree tapped, cleanliness, timely collection, and handling and boil down by talented sapmen and women is paramount to a quality end product. I am fortunate to have a few friends who sugarbush each "spring". I've helped with the boiling at the nature center. In all night sessions. Or were they best described as bouts? Hard to beat on breakfast staples.
If you attend the Niagara Wine Escape your suare' to the wineries and Niagara on the lake will afford you with an excellent opportunity to restock your larder with some nice maple syrup products in gift quality packaging.
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Old 12-08-2016, 11:34 AM   #7
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I just want to taste some good poutine at the Niagara Festival.
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Old 12-08-2016, 11:36 AM   #8
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Hi Jim:
When we hit another rally we should have a "taste of home" tasting event with examples of
the best from home. Cedar Ridge Bourbon comes to mind. Smooooooth.
Dave
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Old 12-08-2016, 11:38 AM   #9
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All I have is beer, scrapple, and zippo lighters.....and Maple Donuts.
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Old 12-08-2016, 11:53 AM   #10
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All I have is beer, scrapple, and zippo lighters.....and Maple Donuts.
When I was in Pittsburgh we had access to plenty of Amish treats, not to mention the great Polish Pierogies made in the basement of the Catholic churches, and Primante bros sandwiches. Not sure if York is close enough to get to some Shoo Fly Pie or not.
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