French Toast

I must confess to a strong liking for French Toast. It's not something I eat very often. Eggs went off my diet when I was diagnosed with diabetes a number of years ago. However a couple of years ago cardiologists and dietitians decided that eating eggs was beneficial to cholesterol levels after all, as eggs contain much omega-3.

It's something I haven't eaten very much in recent years. I have very fond memories of the French Toast made by my late mother.

I did half heartedly attempt to cook French Toast on a couple of occasions last winter, as a form of second course, during my evening meal. Fueled by drinking two or three scotches and the accompanying increase in appetite I dutifully whipped up a couple of eggs, plonked them in a baking pan along with a few slices of bread, (and a few frozen chips....must have been the scotch LoL), sprinkled with a mixture of seasoning and herbs, and placed in the oven. The result was a mess, but very tasty, nonetheless. Even the chips were tasty. Though I don't exactly recommend adding potatoes to French Toast LOL. (Why was I drinking scotch during winter?.... well medical reasons, actually, but that's another story - I'm an infrequent drinker in latter years). I must say the experience of watching Life on Mars was all the more enjoyable, while eating this. (Little indulgences such as this made the Big C in winter, much more tolerable).

Over the Christmas/New Year holiday period I managed to catch up with my sister and her husband and we had a coffee in the Coffee Club over at Cleveland. I decided to order French Toast to eat with it. They, of course, served it with Maple syrup. The sweetness of the syrup totally destroyed the taste IMHO. Looking at recipes, on-line for French Toast today, nearly all of them feature Maple syrup. Who's responsible for destroying the taste of such a nice meal? Is it an American thing? I prefer it with seasoning and maybe a touch of black pepper.

Anyway for lunch today I decided to have French Toast prepared according to an on-line recipe, minus the Maple syrup, of course. It was still a mess. Perhaps too much milk I would say? But it tasted great and that's the whole point of cooking food. Though I now have to clean the mess out the pan. Perhaps next time it will look as nice as it tastes? Unfortunately no pics to show as my camera battery is flat.

When looking at failed culinary experiments and messes on one's plate, I am frequently reminded of TV chefs (who get it right... well most of the time anyway). Gordon Ramsay most likely would proffer an expletive, were he to witness one of my efforts.

BTW on the subject of Gordon Ramsay I had a glance at his website and a wiki article today and was surprised to read that he was actually Scottish and from Johnstone of all places (where I'm originally from... well almost.... actually on the cusp of Johnstone & Elderslie). At first glance, reading the Wiki article, Gordon's life is a tale of remarkable success. From nothing to £67m is truly amazing.

I don't know if I'll waste any eggs tomorrow.... perhaps a collapsing omlette? ;) I do enjoy my food though, all the same. (One just has to look at me.... LOL)

Until the next time...

cheers

Rob

PS: This is my first post for 2008.... a belated Happy New Year to those that stumble by!!!