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Old 12-08-2016, 10:52 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, 11:03 AM   #2
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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, 11:36 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, 11:51 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, 12:29 PM   #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, 12:31 PM   #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, 12:34 PM   #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, 12:36 PM   #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, 12:38 PM   #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, 12:53 PM   #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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Old 12-08-2016, 02:01 PM   #11
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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, 02:32 PM   #12
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Originally Posted by J Mac View Post
Nothing tops French Toast quite like Canadian Maple Syrup from Quebec.


Louisiana Cane Syrup works well also.
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Old 12-08-2016, 03:04 PM   #13
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Originally Posted by J Mac View Post
Nothing tops French Toast quite like Canadian Maple Syrup from Quebec.


Louisiana Cane Syrup works well also.
Lots of syrups "work well". It's just that...Canadian Maple Syrup from Quebec "tastes best".
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Old 12-08-2016, 03:09 PM   #14
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I grew up in Pennsylvania (till I was 10) and loved Shoo Fly Pie.
My dad had English parents and what we loved on our French toast was ketchup. Must have been the English influence. I remember one time when we drove to Alaska I was 10 or 11 and we stopped in at a restaurant and the waitress brought our French toast out with syrup and powdered sugar and us kids started bawling cause they ruined our breakfast. I don't remember if they took it back or not.
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Old 12-08-2016, 03:16 PM   #15
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Egads. Can't imagine ketchup on French Toast. Haven't seen it in the UK either. But, to each their own.
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Old 12-08-2016, 03:19 PM   #16
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[QUOTE=cpaharley2008;171655] . . . Crunchy on the outside and soft n chewy on the inside . . . /QUOTE]

From frozen Vancouver Island -- -7C at noon today -- its not supposed to get this cold in Canada's Bahamas
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Old 12-08-2016, 03:20 PM   #17
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It tastes just like ketchup on eggs, don't tell me you haven't had ketchup on eggs. Mmmm a fried egg sandwich with mayonnaise on one side and ketchup on the other. I'm getting hungry.
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Old 12-08-2016, 04:06 PM   #18
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It tastes just like ketchup on eggs, don't tell me you haven't had ketchup on eggs. Mmmm a fried egg sandwich with mayonnaise on one side and ketchup on the other. I'm getting hungry.
Hi: AKCamper... I always remember Archie Bunker, when pressed about Ketchup... Meathead: "You'd eat ketchup on a doughnut". Archie's reply... "If it needed it"!!!
Me... I like HP Sauce on fried eggs. Alf
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Old 12-08-2016, 04:28 PM   #19
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It tastes just like ketchup on eggs, don't tell me you haven't had ketchup on eggs. Mmmm a fried egg sandwich with mayonnaise on one side and ketchup on the other. I'm getting hungry.
Were you in the Navy. My Dad used to do that and he always said it was from his Navy days. Use to say it was the only way to make the shipboard eggs edible.
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Old 12-08-2016, 04:56 PM   #20
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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.
Gosh Jim...that does look good ...... but is that even legitimate - Portuguese Bread for french toast ? We were at a Christmas market last weekend and bought some " Birch " syrup , had never heard of it . It is really good - actually has a less woody taste than the maple . Comes from Manitoba .
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