I'm back to being weirded out when I write the names. I think I took too long a break from it. Hm, possibly. It is a little tricky to keep in mind that these are different people. Practice makes perfect, I would guess. ;)
I feel like I'm going to be dragged in to watching it eventually, but I'm trying to hold back for now. Oh you should definitely check it out. It's only three episodes, though to be fair each episode is ninety minutes long. But nonetheless, it's totally worth a look.
I think there's also the fact that every bread has a different absorption rate, so it's hard to tell when it's soaked up too much. I'm sure that's true. Isn't there, like, french toast bread you can buy? Maybe I'm thinking of Texas toast, that has thicker bread. Anyway, I think if I halve the milk/egg recipe and just kind of dunk the slices, I could do a better job. It's weird, though- when you toast bread on the stove it gets stiffer and therefore easier to flip, with french toast it stays all soft and wobbly. Very frustrating.
And then I would try and microwave it, which turned out...interestingly. Oh no, what you should do is put it in a bowl or tupperware full of hot water. That defrosts most things in around half an hour. Although, that's what I did with the ground beef, and I think I must have left it in for too long because when I went down to check on it it wasn't pink anymore. So, you know, keep an eye on whatever you're defrosting.
I like them with banana and nutella. There's a recipe like that in the Student cookbook for sweet crepes. I justfelt more like strawberries. They also talk about savory crepes. I put sugar in this batch of batter so any more I make will have to be sweet, but if I can get a good filling I'll definitely try a savory crepe.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2010-08-09 04:36 pm (UTC)Hm, possibly. It is a little tricky to keep in mind that these are different people. Practice makes perfect, I would guess. ;)
I feel like I'm going to be dragged in to watching it eventually, but I'm trying to hold back for now.
Oh you should definitely check it out. It's only three episodes, though to be fair each episode is ninety minutes long. But nonetheless, it's totally worth a look.
I think there's also the fact that every bread has a different absorption rate, so it's hard to tell when it's soaked up too much.
I'm sure that's true. Isn't there, like, french toast bread you can buy? Maybe I'm thinking of Texas toast, that has thicker bread. Anyway, I think if I halve the milk/egg recipe and just kind of dunk the slices, I could do a better job. It's weird, though- when you toast bread on the stove it gets stiffer and therefore easier to flip, with french toast it stays all soft and wobbly. Very frustrating.
And then I would try and microwave it, which turned out...interestingly.
Oh no, what you should do is put it in a bowl or tupperware full of hot water. That defrosts most things in around half an hour. Although, that's what I did with the ground beef, and I think I must have left it in for too long because when I went down to check on it it wasn't pink anymore. So, you know, keep an eye on whatever you're defrosting.
I like them with banana and nutella.
There's a recipe like that in the Student cookbook for sweet crepes. I justfelt more like strawberries. They also talk about savory crepes. I put sugar in this batch of batter so any more I make will have to be sweet, but if I can get a good filling I'll definitely try a savory crepe.