Can you keep it going AGAIN asking ONLY QUESTIONS?

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Replies

  • AdahPotatah2024
    AdahPotatah2024 Posts: 3,752 Member

    What sort of French toast is that!?:D Shouldn't it be milk, egg, vanilla, and sugar whisked together?

  • cmsienk
    cmsienk Posts: 20,851 Member

    While I've never added flour to my french toast "batter", don't I always add milk?

  • nossmf
    nossmf Posts: 15,432 Member

    Ooh, sugar…why haven't I thought of adding that?

  • frankwbrown
    frankwbrown Posts: 14,736 Member

    Vanilla and cinnamon I get... but why haven't I thought of adding ginger?

    Do you use dry bread? How well does the bread soak up the egg only batter?

  • nossmf
    nossmf Posts: 15,432 Member

    I always assumed bread goes straight from the package, into the eggs, and onto the skillet…is there an interim step I'm missing? As far as soaking up the batter, I usually get 3 slices per 2 eggs mixed…how about you?

    Does adding the milk and flour make your batter become thicker, compared to my eggs-only which is more liquidy? Also, do you crack eggs from a shell, or use pre-scrambled liquid eggs like me?

  • cmsienk
    cmsienk Posts: 20,851 Member
    edited September 4

    Isn't that a lot of questions about the making of French toast? Do you see me raising my hand for cracking real eggs? Doesn't my go-to recipe include cinnamon and vanilla? And aren't I also wondering why I've never thought to add ginger?

    Do you know that if you add a tablespoon of sugar to your pancake batter they'll be lighter and fluffier?

  • frankwbrown
    frankwbrown Posts: 14,736 Member

    adding sugar is the secret to lighter and fluffier pancakes? Why am I only learning that now? While I've never felt the need to add sugar to make pancakes sweeter, isn't making them lighter and fluffier reason enough to start? 🙂

  • frankwbrown
    frankwbrown Posts: 14,736 Member
    edited September 5

    As an example of "necessity is the mother of invention", wasn't French toast created as one way to make use of dry/stale bread? Doesn't adding milk (though not flour) actually make the egg mixture thinner (or is that only because I use 1%-2% milk)? While using fresh bread certainly reduces the need for the bread to soak up some of the batter, does the fact that you use liquid eggs affect in any way how easily the batter could be absorbed by dry bread?

    Isn't it true that the process of whipping eggs causes the protein molecules to unfold from a jumbled up bundle to a less dense state, incorporating air in the process? So aren't I wondering if liquid eggs are whipped/whisked more thoroughly than I normally whisk fresh eggs? Should I try making French toast with liquid eggs, and see if it makes a difference?

  • AdahPotatah2024
    AdahPotatah2024 Posts: 3,752 Member

    Would it make a difference whisking eggs and sugar together before adding milk or cream?

  • nossmf
    nossmf Posts: 15,432 Member

    Shall we conduct a grand experiment soon where we each attempt at least one of the other person's methods and report back with the results?

  • AdahPotatah2024
    AdahPotatah2024 Posts: 3,752 Member

    Would it count if I use my method but add ginger?:)

  • srazamora
    srazamora Posts: 4,707 Member

    What happened here?!?! Did we all get so wrapped up in getting the best recipe for French toast and pancakes that we’ve abandoned this thread for two whole days?!

  • nossmf
    nossmf Posts: 15,432 Member

    Wasn't there something far more important going on, called NFL opening weekend?

  • AdahPotatah2024
    AdahPotatah2024 Posts: 3,752 Member

    Isn't that just like your opinion, man!?

  • nossmf
    nossmf Posts: 15,432 Member

    Did anybody else offer a potential rebuttal for her assertion that we temporarily abandoned the thread?

  • cmsienk
    cmsienk Posts: 20,851 Member

    Do you think she was right and everyone was off sampling different French toast recipes?

  • cmsienk
    cmsienk Posts: 20,851 Member

    If not, what's the possibility that most of us were on a coffee break?

  • AdahPotatah2024
    AdahPotatah2024 Posts: 3,752 Member

    Isn't that very likely true especially now that pumpkin spice is back?

  • srazamora
    srazamora Posts: 4,707 Member
    https://community.myfitnesspal.com/en/discussion/comment/48756765#Comment_48756765

    Why watch NFL when there’s college football??

  • srazamora
    srazamora Posts: 4,707 Member
    https://community.myfitnesspal.com/en/discussion/comment/48758356#Comment_48758356

    Do you regular take multi-day coffee breaks, @cmsienk ? Wouldn’t that be more like a coffee sabbatical?

  • cmsienk
    cmsienk Posts: 20,851 Member
    https://community.myfitnesspal.com/en/discussion/comment/48758779#Comment_48758779

    Would you be surprised to learn that I have quite recently changed my coffee-drinking habits? Whereas I used to drink coffee throughout the day - usually stopping somewhere between 3 and 4pm - aren't I now limiting myself to just two cups a day - both in the morning?

  • nossmf
    nossmf Posts: 15,432 Member

    How are you handling the caffeine-withdrawal headaches?

  • cmsienk
    cmsienk Posts: 20,851 Member
    edited September 10

    Are you as pleased as I am to find out that I have had zero headaches?

  • nossmf
    nossmf Posts: 15,432 Member

    Do you drink decaf?

  • cmsienk
    cmsienk Posts: 20,851 Member

    What's that? 😉

  • AdahPotatah2024
    AdahPotatah2024 Posts: 3,752 Member

    IIsn't it difficult to find good decaf? Wouldn't you rather reduce the amount of regular coffee, as well? Or would a "half caff" cup be better?

  • frankwbrown
    frankwbrown Posts: 14,736 Member

    Isn't drinking decaf coffee like eating white chocolate? I mean, what's the point? 😉

  • nossmf
    nossmf Posts: 15,432 Member

    Just like caffeine-free diet sodas, right?

  • AdahPotatah2024
    AdahPotatah2024 Posts: 3,752 Member

    Isn't that medicine for stomachache? Or is that ginger ale?

  • nossmf
    nossmf Posts: 15,432 Member

    Changing subjects, last night I had breakfast for dinner, including French toast made with the addition of milk and sugar per suggestions from this thread…do you know I didn't really notice any significant difference? For the milk, I only used a small splash…how much should I have used? And for the sugar, isn't it likely the difference got drowned out by my use of powdered sugar on my plate?

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