I’m caught up now. I was missing the first sentence when parsing the rest of the sentiment (because I don’t always read linearly)
Yes, we are planning several loaves of banana bread! And if some of it survives long enough to go stale, it shall become delicious French toast. At a restaurant in Dallas I once revelled in a ridiculously indulgent bananas foster French toast and I’m still thinking about it a decade later.
Bread pudding is wonderful stuff. For some reason I feel repugnance at the idea of French toast. I have no idea why; I don’t think I’ve tasted in in my entire adult life. I’ve told C that if we go somewhere where she can order French toast I’ll try one bite and see if it’s really as detestable as I imagine it being.
(For comparison, I once tried a bite of tiramisu that she offered me, not knowing that it was made with coffee, and I found it ghastly.)
Try them in oatmeal, with butter and cinnamon.
French toast is better when it’s made from fresh bread, stale is just a waste reduction method. I am not a fan of banananananna bread, and the idea of french toast bananananana bread fills me with a deep sense of ‘I’ll have the cereal’. But I can see why someone who likes bananananananananananana bread would find it worthwhile.
I usually make french toast from sour dough that has been bought for the sole purpose of making french toast. Fresh or day old is fine.
The drier the bread is, the more of the custard it will absorb. I actually usually just use egg, vanilla, and occasionally milk/cream, depending on the bread.
My sister and I make stock in large quantities (she has a 20-litre stockpot, I a 15-litre one) and freeze it in plastic takeway-food boxes for later. This morning I washed out the kitchen freezer and took stock of our stock.
We have on hand
chicken stock, 6 boxes (3.8 kg)
beef stock, 4 boxes (2.1 kg)
Peking duck stock, 3 boxes (1.7 kg)
lamb stock, 2 boxes (1.2 kg)
barbecued lamb stock, 2 boxes (1.1 kg)
ham stock, ½ box (0.25 kg)
The situation is serious but not yet urgent. I shall be making ham stock this weekend and beef early next week. We have commissioned a mule to collect Peking ducks from our dealer in Chatswood and to run them up the coast at the end of the month.
You don’t feel the same about bread pudding when you’ve seen it made in a bathtub by soldiers.
This aperçu courtesy of my late husband’s father.
Me, I like bread pudding well enough but what I truly crave, right now, is Lardy Bread. Which is a whole 'nother story and a Very Good Thing. And, luckily, inaccessible
I lost all interest in anything he has to say when he did an episode about knife sharpening, and said the only way to get sharp knives was to pay a professional, because otherwise you’d ruin your knives. the interval suggested implied either you don’t cook, or you use dull knives 95% of the time. It was not improved by the professional he took his knives to waved them at a belt sander freehand. (I’m sure he did a good job, but talk about an easy way to ruin a knife.) If your audience is people you think are too stupid to sharpen a knife, well, I’ll leave you to them, and go watch someone less condescending.
Same only add eczema. I once made a pot of pasta for family and it smelled really good so I ate 1 noodle. Next day I had a large pea sized blister.
I recently saw a recipe for waffles made with banana bread. I often use bananas instead of eggs when baking for my oldest.
Don’t eat them tho because bananas are gross. But I’ve realized a lot of food I don’t like are allergy triggers.
@Marx I’ve followed him for a long time. As of recent Alton left organized religion as his personal beliefs are more liberal.
Alton Brown Opens Up 2015 Divorce and His Religion | PEOPLE.com
I will agree he can come off condescending, though mixed with his dry humor can come harsher at times. From a long time facebook follower he had some personal issues. These he’s been much happier, more the Good Eats Alton, vs Cutthroat Kitchen persona.
Made stir fry tonight! Sadly crowded the pan do meat didn’tt get a good seat, but the sauce- which was bhoison based to use it up) was pretty tasty and went well with the zucchini
One of the greatest compliments I’ve received, when some friends were doing things in my kitchen: “Is this knife sharp?” “We’re at Roger’s place, what do you expect?”
My wife feels that slightly-stale bread is the best for making bread-and-butter putting.
I had the weirdest french toast at Wolfgang Puck’s in Disney Springs last summer. Beautiful baguette french toast but covered in a cornflake caramel. Did not finish it.
As we’re all showing pictures of our homemade sourdough and talking French toast, I feel like I should show the final stage of bread crusts in our house:
My breadcrumb supply is running perilously low, so much that I have to hide the last of each loaf or I won’t have any. My wife’s request for pizza topped with breaded, fried eggplant really put a dent in my stockpile last week. Combine that with both kids eating more bread now that we’re stuck home - lunch sandwiches on freshly sliced and toasted bread disappear more readily than ones that have been sitting in a cooler bag for hours - and I no longer have enough to toast in butter for topping pasta.
Pretty low on the list of pandemic-related frustrations, I know. But it’s strange to think that last year I’d use extra breadcrumbs when making soup dumplings because I had to use 'em somewhere.
That is one nice… mill? Grinder? you got there… is its original use to make breadcrumbs?
Doesn’t happen in here 
(yes it does, but we don’t have French toast equivalent local cuisine–we probably feed the stale bread to the chickens or pigs to be able to eat more meat?)
I don’t know who Warburtons is or what crumpets are but I made some today and they were quite delicious. However I have questions now!
Can someone please tell me how thick a crumpet should be? I hope this is not going to cause debates like whether vi is the best editor–which it totally is
What do you eat with crumpets? We opted for generous amounts of salted butter and for the final helping some chocolate spread.
Yeah and I forgot to take pictures, they were gone that fast.
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that thick, I’d say.
And loads of butter is definitely the way to eat them.
1-2 cm at most, otherwise they won’t cook through. You want to flip and brown off the tops just a little too.
Let them cool, then toast them for the best experience, the top should be nicely toasted, soft inside and hot throughout.
Butter is traditional (it seeps out and you get to mop it off the plate with bits of crumpet!) and I love them with peanut butter on.
Warburtons is a big national bakery chain, like Hovis etc, whose bread items you’ll find in any shop here.
The grinder belonged to my wife’s grandmother, and we’re not quite sure how old it is. Mid-20th-century, at least? It’s solid cast aluminum, and I suspect it’ll outlive me.
She used it to grind walnuts for kiffels, and I think that was it. She didn’t own a food processor until maybe 15 years ago, which supplanted the grinder. But when you find a sweet piece of well-made machinery, it’s such a delight to give it life again. It’s been a breadcrumb-only workhorse in this house for the last decade.
We still make her kiffel recipe every December. So. Much. Work. But so, so good.
Honey. Marmite. Jam. Smoked salmon. Basically “things you might have on a slice of bread”.
