Pain Perdu - Historical French Toast - 18th Century Cooking
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- čas přidán 15. 07. 2012
- Did you know that this delectable dish we call French Toast has been around for over a thousand years? And it wasn't always breakfast fare, in fact, it likely started out as a dessert. Learn about Payn Perdue, what we call "French Toast". Check out our website townsends.us and our cooking blog at: savoringthepast.net #townsendsfrenchtoast
Pain Perdu - Historical French Toast - 18th Century Cooking S2E19
this guy was really ahead of his time with content and editing, hard to believe this is from 2012
So true. Pioneer of commercial CZcams, but without being obnoxious
Its 8 years ago dog it ain't that deep
A Trip To The Moon
Was this a Tv show or seriosuly just a youtube series?
True this looks like 2016
i like how john tried to hide the ones he burned
I just burnt mine. Surprisingly, it's still sweet and milky... Very edible!
haha
I scrolled to the comment section just to say the exact same thing!
😂😂
It's very easy to burn anything that has cream (or any dairy products) in it.
*puts food in mouth
*0.0001 second later
"That is EXCELLENT"
😂😂😂😂😂😂😂😂😂💯
Theres only a couple foods he hasn't liked, and one was a nasty stewed crab that turned to gloop
I'm thinking he tried it earlier, then tried it again for the camera
I've always thought that as well. But if you watch the outtakes after the credits it's clear that the take used for the vid was not the first time he took a bite. Lol. I'm assuming it's similar for the other vids as well. Still looks a bit strange though.
Well he is in the kitchen, and is getting all the delicious smells first hand. Much of taste is smell, so I can believe him liking in an instant.
This is an old family recipe (we are french) and i love to see it in here!
Same here....I'm also French.
Thanks for the toast!
😁❤️
We make this down in Louisiana
"Have you ever wondered where this comes from? .... I have." :-)
Thanks for the out takes, Jon.
That part was solid gold.
Beat me to the punch. Lol. Gotta love the out takes.
his tongue got lost in flavortown
Someone should open up an 18th century themed restaurant so Guy Fieri can take a trip to flavortown in a DeLorean
gorillaau I rewatched that one part several times, he’s so funny
This is without a doubt the comfiest youtube channel.
Thank you for making these videos
That is a perfect way to describe his channel. Comfie .
This one, and Mrs. Crocombe....perhaps the most wholesome YT channels ever!
Cannedbread17 it’s good, but i love English Heritage channel. It’s the Victorian way of cooking 🥘
@@hollygrail2964
Same, it's actually my favorite ! This is the one that I would call "comfy channel". 😌💗
Dont forget Mrs Crocombe from Victorean way
it's 3am, watching townsend make french toast
dammit now im REALLY hungry
Sounds like the time for IHOP.
@@OhioDan im australian, no IHOP here
That's unfortunate.
Time to get up and make some goodies.
Put strawberries on my plate please.
And pass the molasses.
Watching this in 2019. I just chanced upon this channel today. So surprised to see how old this channel is! The production value is remarkable, too. What a wonderful channel.
This show would be great on PBS.
I'm afraid PBS might ruin it. They demand all shows be politically-correct and friendly to their corporate sponsors.
Well they do try to avoid the....stupid.
Howard Wiggins pbs spacetime is good
Howard Wiggins there's no "might" about it. PBS would completely ruin it
Would be best to keep it on YT. It's available to everyone for free and everyone gets exposed to the good knowledge popularised here.
I like these videos. Alton Brown brought us the science of cooking and you bring us the history of cooking. Thank you.
Don't you miss good eats? Its the strangest thing but that was my favorite show as a kid and it was competing with some very flashy and eye catching cartoons.
that's a great way of putting it, i loved good eats
Randy Thomet check out his episode on toast. makes painpardu.
I dread whoever has to bring us the math of cooking.
Good thing good eats is back
My grandfather would make French toast for my brother and I. His recipe was fairly similar to this. He would use thick cut homemade bread, and coat it with a syrup and honey glaze with powdered sugar and a dollop of whip cream. It was heaven... thank you for that memory!
Look at how pure and happy he is when cooking, you can feel his enthusiasm. I love this channel and I don't even cook.
In the Island of Sardinia we have a savoury version. We dip the stale bread in milk, than we cover it with an eggs batter (made with eggs, a tiny bit of milk and a pinch of salt) and then we deep fry it in vegetable oil (although in old times they used pork fat). Then we would add a pinch of salt on top and eat it while still hot, alone or as an accompaniment to other food. I loved adding a slice of sheep cheese on top, and sometimes I even made a nice thick sandwich with it.
In brittany we did exactly the same than in Sardinia, exept we use butter, not oil
In turkey it's the same but we also put pepper or chili flakes to it.
We have something called a Monte Cristo sandwich, ham and cheese cooked between two slices of the egg/milk soaked bread. I have no idea where it originated and got its name, but it's delicious.
Tziu Ricky - I bet it's tastier and crispier fried in pork fat.
I always have my French toast as a savory item, I can't imagine sugar on eggs.
I use egg yolk, milk, pure vanilla extract, cinnamon & nutmeg add sugar and beat together. Add bread let rest then cook in skillet in butter. Top with butter and syrup or confectionery sugar and serve.
I'm coming to your house for breakfast.
BooRadleyTube You got try my banana nut pancakes then. For serving 5-6 put 3-4 bananas in the oven with the peel on 300 degrees for 25-30 minutes. Let them cool then peel & put in a blender with a whole cup of milk, 2-3 spoons of sugar, half a tea spoon out nutmeg & cinnamon, table spoon of pure vanilla extract and puree. I use walnuts that I finely chop to mix into to the pancake mix with the banana puree and then a well buttered skillet make the pancakes. If the batter is to thick add a little milk, don't make it to runny or the walnuts won't stay in place.
Yuuuuuum.
That sounds awesome. I must try that.
this is the most useful comment in my entire life, it moved me to tears man to tears
When I had my daughter, the hospital had a menu you could order from whenever you were hungry, and they made amazing, homemade French toast. I've had this from a lot of different places and cooks, and it was the best ever. It was a difficult birth, I was there several days, and I swear I lived on it, lol, nothing else sounded good. And it was an Army hospital! I've tried to figure out exactly what it was that made it so good, still don't know for sure, but it's one of my favorite memories of that time, it was just filling and comforting food during a stressful and painful time.
"Have you ever wondered where this comes from?.....................
I have" got me laughing
Blooper reels for the win!
+Nokomarie Yep!
I got way too excited watching this. lol. Why are these videos so awesome!
I love the flat cooking surface with raised pot stands, and the way he uses just a tiny coal pile underneath.
In Bulgaria we are using salt version called ("Parjeni Filiijki"- "fried slices") and I like them with Bulgarian white cheese ("Feta"). I will go any time for the salty version! The sweet option I will have with fig's jam or, jams of wild strawberries, or quinces...Some people eat them with Feta and Honey /mix/.
Feta aint Bulgarian bruh
Hey - that sounds good. i'm part Greek and love Feta - sheep's milk, obviously. Thanks:}
Yum!
Best production on youtube. HBO quality.
I would be inclined to agree heartily!
RodCornholio hbo? he should be on the history channel!
It's quite good, but not the best (there are some small issues (color balance, exposure etc) that bother me)... check out new episodes of *_Fully Charged_* here on *CZcams* if you want to see crazy good production value... the *2016 Christmas episode* is a good introduction, essentially a 'year in review', and best of all, it's hosted by *Kryton from Red Dwarf !!!!* (The marvelous actor *_Robert Llewellyn_* (not in Kryton makeup tho)).
@@ArcticGator History Channel don't do history anymore. Talking about Aliens doesn't count
orion khan Lol, no 💩
Love the blooper reel at the end. Keep up the great work.
MoviMakr =
@MoviMakr. Maybe unintentional, but your comment is very funny to me. Calling the bloopers part of the great work, haha. That's a great compliment wrap.
i don't know how i got here... but i like it
me trying to study on youtube:
yt algorithm suggestion: MMM WHO DOESN'T LIKE A NICE BIG PLATE OF 18th CENTURY FRESH TOAST
You should show more bloopers at the ends of your videos. its a funny side of you that we dont get to see much of. thanks so much for the awesome quality videos you have made and continue to make.
Eleven people apparently hate french toast. Great video John, I've watched pretty much everything you've produced since discovering your channel a few weeks ago and i just want to say that you're doing wonderful work with these series. I've purchased a couple items from your website and i can already give them great reviews. Fantastic quality of cast iron, and you have so many knickknacks that make perfect gifts, at least for my family. thank you for your passion, and thank you for these videos. There are so many things I learn from you that i never learned in culinary school. i really hope that you continue this as long as you can because not only is it good for your business; it gets people interested in reenacting and interested in their own past, along with the past of culinary art in general. All of this being said, do you think you could do a video on the setup of what a traditional 18th century kitchen would be? perhaps go over all of the items you would typically find therein, how they used said items and mention exactly what it might be like to be a cook from that time (if you haven't already?) i know this video is old and i don't expect you to reply to me, but i hope you will see this comment eventually. i look forward to every new video and i hope nothing but success for you, your company and your family.
Thank you for your support and the great suggestions! We will see what we can do.
Wait.. Wait WHAT!? At the current moment I'm typing this there are 17 dislikes?! For freaking 18th century french toast?
Dude, seriously, I've been a follower for only a day or two, and I had to halt all that I was doing, just to listen to this. the fact that someone dislikes anything such as this video or this channel disturbs me on a "what the heck is our culture doing with itself" kind of way.
No matter. you are a unique individual giving the world useful information even in the face of such disrespect. keep doing this friend, keep teaching so we can teach others.
Namaste. Or lord be with you if you are so inclined.
I also disliked.......they should be called "Freedom Toast".
Dude, there were people who disliked Jesus 2000 years ago.
Or as he and another guy once said: "There's no pleasing some people"
mrfushiante People probably disliked the video because he whisked the ingredients with twigs.
I don't get why Americans always remove the crust. I just saw a video on cream eggs and the cook did that on white bread, where the crust is not even crusty! When I do pain perdu, I only use milk if the bread is quite dry but often times, if it's still soft enough, I only use eggs... and I never remove the crust! This recipe was used to not let stale bread go to waste. Removing the crust is missing the point I think.
Speaking as an American, i don't remove the crust and you don't see the crust removed when you go out to eat. Plus this is a fancy 18th century version useing egg yolks and cream, so I'd guess this recipe called to remove the crust.
I was never very interested in the 18th century, history, etc., even in school. You bring history to life through food and stories! It's so much fun!
You don't have to remove the bread crusts. It doesn't hurt to cut them off, but French Toast/Pan Perdu works just as well with the crusts left on.
exactly. If you want to salvage stale bread, what good is it to cut bits off it first? Especially as it all soaks and gets soft anyway :)
Gary Cooper They may have used moldy bread for something like this. So removing the crust would have been needed.
I don't think it would have been moldy, Katherine, because it dried out and became stale before it could mold. But the crusts wouldn't soak up the liquid and that would affect the cooking.
I like it with the crusts on. Nice variation of textures the way (though the crust does mostly soften from the soaking.)
@@kimfleury It was, as Katherine indicated, done to remove traces of mold. Where no mold is present, crusts (depending on thickness) are often left on as it doesn't affect the cooking - simply adds a slight variance in texture.
WHERE HAVE YOU BEEN ALL MY LIFE?! I LOVE WATCHING THIS KIND OF COOKING!
Very interesting. I have cooked with Bocuse in France and we did cook "French Toast" on occasion. In 1 hotel, I cooked it for 3000 people. You will get a much better and more even texture if you dip each piece of bread in your egg wash mixture, them lay out on a pan and drizzle the rest of it over the slices. Place in the refrigerator for several hours, then continue.
Always remember, people eat with their eyes too.
I love watching your videos. It's a wholesome balm and antidote to other things on the internet. Thank you and your team for the great contribution you are making. And ending with a laugh is the best!
I love the bloopers reel SO MUCH! Been watching your videos all day and this really made me laugh out loud! Subscribed!
you totally love what your doing I can see it in your face.. big smiles
"So we're starting off with a nice, stale bread"
These videos are absolutely fantastic. You deserve to be on TV. Thanks a lot!!!
Been watching Townsends for a few years, and this is the youngest I've seen him. How time flies and yet not much has changed in the quality of the content. Thank you, dear Sir.
How is pain perdu an "early" version of french toasts ? In France, we still do it exactly this way to this day to use stale bread !
Want an interesting hint ? A salted version of this batter, with cheese and creme instead of milk, then used for a ham and grilled cheese sandwich is the very basis of the original croque-monsieur (adding bechamel is pretty recent)
Thanks for sharing that great twist!
^^ Au Québec, nous appelons ça du pain doré. :D Je crois bien que je vais essayer cette autre version avec du fromage et de la crème, ça doit être très délicieux!
Très facile Olivier, et ça prend 5 minutes, tu prépares une sorte d'appareil à quiche Lorraine, c'est à
dire oeuf, lait/crême fraiche, noix de muscade, sel, poivre, et gruyère rapé (très similaire à la vidéo).
Ensuite prépares deux tranches de pain (de mie ?) légèrement beurré,
avec une cuillère tu imbibes chaque tranche avec l'appareil (un peu plus d'une cuiller à café de liquide par tranche)
puis, une tranche de fromage, une tranche de jambon,
refermer le sandwich, remettre éventuellement un peu de liquide sur les faces extérieures du sandwich si ça n'a pas trop traversé lorsque tu as imbibé les faces intérieures,
et le faire cuire soit à la poêle, soit au four, ou, le top, si vous avez ça outre atlantique, dans des toasters à croque monsieur/moule à gauffre de ce type www.boulanger.com/ref/1054888
En général on en fait 2 par personne, avec une salade verte, pour le souper, c'est top.
When he is talking about "French Toast" he means the North American version of that. It's a bit different now with maple syrup used instead of the sauce. My wife just made it this morning with your typical american white bread soaked in eggs & spices, fried & topped off with maple syrup.
It's actually Belgian, like many American food items mislabeled as French.
The history of cooking is the best starting place! Love this channel! My husband is so happy I will be making the fried chicken recipe soon. One of my favorite channels at the moment. Thanks for your love of cooking simple.
Fantastic! Thank you!
According to Wikipedia, sack is a white fortified wine imported fron mainland Spain or the Canary Islands. But there were several different variations. Today a sweet sherry like a cheaper version ofmedium Oloroso sherry is probably very similar.
Thank you 🙂
Could brandy be used?
First of all you spelled sake wrong. Its from Japan and the ornamental people are older then anybody so they invented everything in Japan and Asia and China.
@@greenlawnfarm5827 first of all, Sack and sake are two completely different things, beginning with the fact that sack is a grape based wine and sake is rice based, so actually more of a beer.
Second, I believe the word you're shooting for is "oriental." While Japanese people are generally fairly attractive, I wouldn't call them ornamental; that doesn't give them credit for all the things they're useful for. Also, they may live to be quite old, but many Japanese people are very young; saying they're "older [than] anybody" is not just unfair, it's unkind.
Lastly, your grasp of geography is undeniably shaky. Get a good night's sleep and start over.
You know what i ment about them being old. They were living there before the indians came to USA from russia. And i dont know who the ornamental people are like from what country but they all look kind of chineese. I know they have difrent words and stuff but they are probubly all related. Like even people in Hawiaii look chineese but they are from japan or something. Theres alot of countries and i dont know where they all are.
"Look, I was trying to make a toasted raw egg sandwich" - the guy who invented french toast
I don’t think I’ve found a better CZcams channel since I’ve found Townsend’s
You sir, are very kind and generous. Thank you.
7:40..."This would be used as a dessert, not as a Brexit.." A historical cook making 18th Century meals foretold Europe's future back in 2012...Townstradamus
😂😂😂
wow really? I will have to watch for this... !
Townstradamus. you're a genius Henry Poon! Best comment ever, even after 2 years 😄 I was in Britain when they cooked Brexit for 3 years without consuming.
@@chefkef6273 Given a choice between leaving the EU and French Toast, I'd definitely rather have the latter. Not that I care about the EU, I'm just hungry.
M Chrysogelos This is the best!!!
Never thought of using just egg yolks, sounds delicious
Gosh darn it John. I can’t get enough of these videos!
Even the back catalogue is still excellent. One of my favorite channels!
You've got a nice voice its fun to listen to
looks sooooo good all u need is a cup of coffee to go with it
did you watch the Coffee episode?
Christopher Schroeder not yet
yasmine lewis I agree😊
Oh that coffee..I need some.
Coffee bacon and sausage and itd be perfect!
I absolutely love this channel! I love how you incorporate an old world whisk of straw. You're a genius, please keep these cooking videos coming! Thank you so much
You have the absolutely best historical facts and videos on the tube thanks keep them coming
Wine in French Toast I am all in!!
That's the way to have breakfast.
Really Jon is so much fun to watch. I've said it before and ho hum...I'll say it again: Mr. Personality Plus!
I love this channel! It’s really well made for a bunch of guys who learned on the fly! Y’all should be proud!
Love all of your videos - the bloopers at the end of this one were a surprise, the look on your face during the final blooper made my morning!
Why isn't this picked up by the Food Network or some similiar TV networks?
***** That makes sense
Not true, have you seen Cooks country on PBS and Primal Grill ? They all tout their own products and books, even Lydia's Kitchen sells books.
I love that isn't on regular TV
It's getting to where I don't even watch TV anymore because the internet has MUCH better content.
draco 100%
it disappoints me to see discovery channel and history channel turn into "blue collar" reality tv channels. Very few shows provide legitimate education, and I can't recall the last history documentary I've seen.
*uses a microplane before whisking his batter with some sticks
That's a nut grater. Basically tinplate with many holes punched through with something like an awl. That one was stiffened with a piece of wood.
My #1 favorite history cooking video, from this channel.
Those outtakes at the end were the real treat!
you just seem to be such a genuinely nice person. I love watching your videos!
OMG NOW I AM STARVING AND MUST HAVE FRENCH TOAST. THANKS GUYS 😉
I'm sooooooooo in love with these series keep upload more. If you could find from early days
In swedish - this dish is called ”poor knights”. Which could support the theory of using stale bread.
It is also known in Germany under the same name, "poor knights", or in the southern part, "rusty knights". There is an old saying about a man who spends his money in the taverns and leaves wife and children having to fry "poor knights" To my knowledge, this saying was recorded in the 13th century. So it might be even older. My mom used to make these as well, with a compote as side dish.
The compote side dish sounds wonderful, Isabella Bihy!
Isabella Bihy
In Holland we call them “wentelteefjes”, and it’s also made with stale bread.
HI
YES! In German, ' Arme Ritter!' I grew up on them in Berlin. Shalom to us only in Christ Yeshua.
where I am from we don't make them sweet. we take slices of yesterday's bread with crust and soak them in egg milk and salt and cook them in oil, when is done while still in pan we put slice of cheese to melt over it
This channel has always been amazing, and it still is!
Need more outtakes. That was the best video from this channel do to realness. Reality of the 18th century brought to present times. Great video!
“Perdu” means “lost” when translated from French- thus, “lost bread”.
In English, it would be wasted bread
I'm french and I can confirm that "wasted bread" is a more suitable translation
thanks - i thought it was a last name - now we know that Frank Purdue, the chicken guy, is really Frank Lost LOL
Love your historical information & cooking. Sure glad we have modern conveniences, but I do think cooking in clay pots gives food a better flavor, probably healthier than nonstick pans. Love your channel. Thank you.
I love these classic recipes! Thank you so much
Thanks for reflecting our past and making some pain perdue avec nous!
I am French and he kills me every time he says that pain perdu. But I Love You episode!
The Mr. Rogers of food!
I love the bloopers! So many great videos on your channel!
😄 thank you for the candid clips !
In the UK we call it eggy bread. It is usually eaten as a savoury dish with a bit of brown sauce such as HP.
Rachel Hudson sometimes with a bit of cheese, or bacon, and ketchup. I practically lived off eggy bread variations for a year but never tried it sweet.
Rachel Hudson I've also heard it called Gypsy Toast.
Ditto. I was amazed to find other people have this sweet. We always had it with smoked fish and peas with salt and vinegar. Oh yeah
What is HP? The geek in me only sees hitpoints. lol
Melissa Davis HP sauce is a brown sauce, vinegar based seasoned with dates and tamarind. For comparison it's similar to A1 steak sauce but probably a little sweeter. It's usually put on a bacon sandwich or part of a full english breakfast (so eaten with bacon a lot basically).
You guys should do bloopers in the new videos like you did with this one
nice avatar
The username is better lmao
Not sure why but I can't get enough of these videos.
His smile is heartwarming
The real name is "pain perdu"! ("lost bread") ☺️👏
Yes but in the 18th century some french words has funny orthograph. You can see many documents from the french revolution where "the king" is written "le roy" while it's "le roi" now, and "the french" is written "les francois" while it's "les français" now.
Actually We have the same version in China, just using a steam bun instead of a piece of bread!
Never heard of it. Desserts is not common in China.
@@spikebaltar5071 French toast is part of Chinese cuisine since ancient times!
I think each country has their own version of this dish or a similar one. We have in Germany Arme Ritter which translates to "poor knight"
Incredibly well researched. Thank you. Looks great!
Love the outtakes!
Is that two tined fork any better or worse than the kind we have today? Is there any additional benefit?
+traderjoes Generally forks were not used in the 18th century as we do today. Typically the food was brought up to the mouth with the knife or spoon and the fork was just there to keep things you were cutting in place. Sometimes I forget, and no one catches it. arrrg. Thanks for the comment!
+Jas. Townsend and Son, Inc.
If you interested i can tell you why it two tines instead of three. It goes back to Henry the VIII and England's dislike for anything Catholic. The fork was a Italian invention, and the British refused to use one like the Italian's. So they removed on tine. There is a video on CZcams where the cook food from Henry VIII's time and use the same kitchen. In that video the cover the use of eating utensils.
what video is that
I'm no expert but I've heard until the 19th century that two tine forks were the standard and that they mostly used like we use a large grill fork, for cutting and cooking but not for eating. It wasn't until the more refined eating styles of the late 1700's/early 1800's that three tine forks become a common eating utensil in western europe and north america.
18th century fork is better for stabbing people
When my partner was alive, she insisted on correcting me by calling these 'arme Ritter' (poor knights) every time I said French Toast. :)
Ah, that's what they're known as here in Sweden too! "Fattiga Riddare"
That's interesting. I love linguistics and their histories. So fascinating to find how languages connect. Especially when it involves food!
argh the sweds steeling our german Words again :)
condolences fam 😞
"Arme ritter"? .... Ah, it's German.
Thank you. You videos always include so much informative detail!
wow, even back then the quality was top-notch.
That better be good considering it was soaking in pure egg yolk and heavy cream. To think I just soak the bread in eggs and 2% milk now
I use eggs and whole milk normaly but I'll also use half and half or cream of I have some I need to use up.
Yup ! :} i think all the use of cream back then would have killed me stomach LOL
*N* *U* *T* *M* *E* *G*
LOL. You put in some bloopers at the end..... I had a really good laugh. Thanks for that! Love my french toast!
Thanks for the wholesome videos!
If you look at the ingredients on most maple syrup that you can buy from the store...It's pretty much all sugar water or corn syrup with artificial coloring and flavoring. There is also usually a top shelf item that is 100% maple syrup. But it's a lot more expensive (3x-4x the price where I'm at).
TheHelleri -- Maple syrup is actually maple syrup. You're thinking of "pancake syrup." I only use maple syrup even though it's so expensive -- but I've discovered that it's MUCH less expensive in actuality. First, it lasts longer because only a little flavors a whole stack of Pain Perdu or pancakes. Second, it provides trace minerals, making it more nutritious. Third, it's a natural unprocessed sugar which the body has to use energy to access, so it's not all stored as fat (and if you exercise after eating, even doing normal daily activities, your body will use it as the energy source and not store it as fat -- as opposed to processed sugars, which the body will immediately store as fat even if you exercise immediately after eating). The latter two qualities prevent diseases such as Type II diabetes and other conditions, so medical bills and time lost from work are avoided. When I've been unemployed and received food assistance, I got funny looks about buying a $20 quart of maple syrup, but that quart lasted a full year. I would have bought 6 bottles of pancake syrup in that same period of time, costing $18. So it compares favorably.
What is the liquid/drink he puts in the "syrup" ? I think it's called ... Sack?
It's a fortified white wine used in cooking, kind of like sherry.
Recently discovered the channel, I've been loving the videos!
If I were to buy a fortified white wine in the store, what should I look for to use with this recipe? Would a cooking sherry work?
what's it called?
It seems it is "sack": en.wikipedia.org/wiki/Sack_(wine)
I'd go for a sweet fortified wine, perhaps sherry or madeira, something with an amber colour or slightly darker. Make sure it's drinkable cos you're only going to use a splash in the recipe...
I love your show man. Real humble and informal.
His measurements are very precise. I like that.
Man, no one gets this excited when I put my sack on the bread
I always suspected french toast of being french.
Wow. You must be clairvoyant! 🤣🤣
I love the end with all the throw away takes. it is funny and endearing.
Satisfying seeing food cooked on here and also learning the history behind it
dont you have an 18th centuary grater for your nutmeg?
Sure: jas-townsend.com/nutmeg-pocket-grater-p-1526.html
fair play
well played.
considering that we are speaking of _french_ toast, the appropriate response should have been: touche'
Monroville What if we aren't frogs?