Text 39210, 75 rader
Skriven 2010-06-20 13:08:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: HOT LS 293 00620
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> An Australian accent is an advantage??
 JW> 
 JW> Canadians and Australians get treated well world wide so long as
 JW> they are not mistaken for Americans or Brits. [g]

Particularly in Greece. The Americans for their past foreign policies,
and the Brits because they won't give back the Elgin Marbles.  Every
Greek family has an uncle or cousin living in Australia.

 JW> But Americans get treated nicer than English speaking Canadians in
 JW> Quebec!

Of course the Americans are foreigners who don't know any better, but
the Anglo-Canuks should know how to speak French in Canada.

 JW> "Let's drive all night and have breakfast in Ontario; there are no
 JW> French people there." - Lexi, coming home from Newfoundland

Tell her not to be so racist.  She may have French relatives.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Toast
 Categories: Cia, Ffbb, Breakfast, Grain
      Yield: 1 1/4 quarts
 
      1 qt Milk
      8 ea Eggs
      2 oz Sugar, as needed
      1 pn Cinnamon, ground (optional)
      1 pn Nutmeg, ground (optional)
      1 pn Salt
      3 ea Bread, slices, day-old:
           -wheat, French, challah, or
           -other
 
  (* 1 1/4 quarts (1.1 liters) is enough for approximately 20 slices of
  bread *)
  
  1.  Combine the milk, eggs, sugar, cinnamon, nutmeg, and salt and mix
  them into a smooth batter.  Keep this batter refrigerated until
  needed.
  
  2.  Heat a skillet (use a nonstick pan or lubricate the skillet with a
  small amount of vegetable oil or butter to prevent sticking) over
  moderate heat.
  
  3.  Dip the bread into the batter, coating the slices evenly.  Fry the
  slices on one side until evenly browned; then turn them and brown the
  other side.
  
  4.  Serve the French toast at once.
  
  Note: Dust the French toast with powdered sugar if desired.
  Traditional accompaniments are syrup or honey and butter. Add toasted
  chopped nuts to the syrup, or substitute a warm fruit compote or a
  fruit compound butter for the syrup. A flat top may be sued for high
  volume service. The amount of bread this will coat will depend on the
  size of the slice and freshness of bread.  Generally day-old bread
  works best.
  
  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)