Comic Discussion > QUESTIONABLE CONTENT
WCDT: 2801-2805 (29th September - 3rd October) Weekly Comic Discussion Thread
BobaTee:
Been reading QC for 6 years now, finally made an account here just to join the collective SQUEE-ing.
SQUEEEEEEEEEEEEEEEE
(Sorry if you've seen too many of these type of posts the last few days)
ysth:
Welcome, BobaTee.
Note that this is last week's thread that we are wrapping up a few things in (and also trying to bump the page count just a bit more). Most people have moved on to the 2806-2810 thread.
Thrudd:
--- Quote from: Aziraphale on 06 Oct 2014, 14:38 ---Regarding French toast: the trick, I've found, is to very lightly toast it first. Not enough that the bread starts to brown, necessarily, but enough that it dries out. Soaks up more of the egg mixture, and gives the end result a fluffier texture.
Chest freezers... on one hand, wish I had the room. On the other, having helped my dad clean one out after a power outage (a cleanup that was compounded by the fact that he was away for a few days while the power was out), I'm not 100% sure I'd miss it. I've never smelled a dead body, but I think that freezer would've given it a run for its money.
--- End quote ---
I have used the "toast lightly" trick if the bread is too fresh and moist as well.
My sis reminded me about the Kaiser Roll version since a horizontally sliced bun results in two disks that perfectly fit the egg pan resulting in the french toast version of an Egg Muffin or Everyone's favourite coffee shop "Breakfast Sandwich".
[plus two thin toast-able crusts perfect for marmalade]
As for the freezer chest issue. Space if you have plenty of it or get creative and make space by hiding it somewhere since it is not something you go to every day.
I know the horrors of dealing with thawing food archives thanks to that power outage that lasted 4 days and covered a large chunk of real estate a decade or so back.
I invested in a portable Generator and my version of a transfer switch [its an electrical patch panel really] that either runs the fridge and freezer in the summer or powers the gas furnace in the winter.
It is high maintenance and requires an intelligent warm body to look after it when it is in use but came in handy after the ice storm.
One of these days I am going to get a real transfer switch and a natural gas generator as part of the furnace upgrade / replacement
Storel:
--- Quote from: Thrudd on 09 Oct 2014, 08:36 ---
--- Quote from: Aziraphale on 06 Oct 2014, 14:38 ---Regarding French toast: the trick, I've found, is to very lightly toast it first. Not enough that the bread starts to brown, necessarily, but enough that it dries out. Soaks up more of the egg mixture, and gives the end result a fluffier texture.
--- End quote ---
I have used the "toast lightly" trick if the bread is too fresh and moist as well.
My sis reminded me about the Kaiser Roll version since a horizontally sliced bun results in two disks that perfectly fit the egg pan resulting in the french toast version of an Egg Muffin or Everyone's favourite coffee shop "Breakfast Sandwich".
[plus two thin toast-able crusts perfect for marmalade]
--- End quote ---
ISTR a long time ago people used to recommend making french toast with stale bread, presumably to ensure that the bread was not "too fresh and moist".
Nowadays, though, there are far too many preservatives in storebought bread for it to really go stale. For me, at least, it starts getting moldy well before it goes stale, which shows the downside of bread staying moist for too long! :roll:
Thrudd:
There is store bought and then there is store bought.
One is mass produced and designed for longevity of look, feel and presentation on a store shelf and is shipped in weekly.
The other is either made in-store or brought in from a number of local bakeries on a daily basis.
Here day old really is day old or where I shop 2 days old and starting to dry out since those artisan bags are designed to breath and let out the excess moisture from being packed fresh from the oven.
Oh, as an aside, in a different life I was QC in a small company that made a playdoh equivalent and made the discovery that the pine flour used as the base had some bags marked for a well know white bread manufacturer. The flour is listed as "enriched white flour" so consumers assume it means wheat when it actually is pine coming straight from the paper mills. The cellulose fibres are too short to use for paper are ground down further to a consistent particle size.
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