Good morning!
It is a good one. More wonderful Cracker/Armored fic from visiblemarket- those boys, it's so interesting to see how they differ from "other" characters, I can only imagine what a challenge it is to write. I watched the latest episode of Sherlock, which was great ( *claps hand over mouth* mrrff mmm mrf fmnrrf mmn mrf )
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Heh, yes, yes it is. I'm back to being weirded out when I write the names. I think I took too long a break from it.
You know, there's so much love for Sherlock going around right now, and I feel like I'm going to be dragged in to watching it eventually, but I'm trying to hold back for now.
French Toast is annoying; I always either make too much egg/milk stuff or too little (probably because I'm not working off an actual recipe and am really, really bad at eyeballing measurements) and then I have to use more bread, or make more egg/milk stuff, and eventually I just end up with a ton of French toast that no one eats. 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 had a small adventure defrosting the ground beef that I won't get into since (again) I don't seem to have poisoned myself.LOL. That reminds me of one I'd be ( ... )
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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 ( ... )
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I think another problem is that in their respective canons they're not actually called Jake or David much, so I'm not used to thinking of them that way. While I could've used Eckehart, Bilborough is just too difficult a name to use repeatedly.
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.
Maybe I'll give it a shot tomorrow instead of Rookie Blue.
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.
Heh, really? I don't think I've ever had that problem.
So, you know, keep an eye on whatever you're defrosting.I think that really is the problem with me when I cook these days. I'm so distracted by computer time or tv time or whatever else I'm doing that I'm not supposed to be ( ... )
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Eh, Eckehart's such an ugly name (sorry, Jake), I would avoid using it as much as possible. And anyway it wouldn't make much sense for them to address each other by their last names, since they've already established a way more casual relationship.
Oh please do, especially besides Rookie Blue.
Well, maybe it was a sympton of my over-soaking. We'll just have to see.
Set a timer that you know you'll hear. Or if you're on the computer, bring it into the kitchen.
Heh, you know, the crepes I've had have been great, and I'm totally going to make more myself... but I have to admit I'm not crazy about their texture.
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As for the French toast... I'm going to say it's also possible that one of two things happened: 1) Your bread was too soft. Which would mean that it soaked up way too much of the eggs and became too runny as a result; and 2) You didn't let enough of the egg mixture run off before putting it in the pan. If you have too much on the outside of the bread still then you end up with basically scrambled eggs attached to bread.
And with the beef... did the recipe have any liquid in it? If not, that was probably the fat cooking off the meat. So depending on the recipe, you might want to drain it at some point during the browning. Or get a leaner mix of meat.
Crepes: Nutella and banana OMG! Seriously, when I was in France I ate so many of those. *laughs* Crepe Suzette is also delicious. You can also try to expand to some hearty crepes by using eggs, cheeses, and meats.
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The instructions said to let the bread soak up most of the mixture, but I think there was way too much of it for the bread I was using to handle. I'll be more sparing with it next time, and probably halve the recipe.
I drained the liquid off the meat, it was just the five cups of water the recipe told me to add. I scratched that out and wrote in four in the book for next time.
"Chocolate and banana" is the "sweet crepe" recipe in the book. Crepe Suzette sounds awesome, but I don't think I'm up to flambeing anything yet (if ever). Once I get some ingredients I want to use, I'll try a hearty crepe (the book calls them savory).
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The bread was probably too soft for the recipe. As odd as it sounds, the best bread for French toast is slightly stale. Because then you don't have that soaking problem as much. If you're using store bought bread, like Pepperidge Farm, the bread is never going to get stale. It's just going to get moldy. So I'd suggest either getting fresh bread from the bakery section of your grocery store or not letting the bread you're currently using soak as long.
Ha, I knew hearty wasn't the right word. But I was too lazy to care. You can always google crepe shops and look at their menus. They have a mix of sweet and savory and you can try to replicate one that sounds good.
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Well, maybe once I'm not living on my savings anymore I can afford to get bakery-fresh bread. As of now, I'll focus on limiting the soak time.
Yeah, I will definitely look up some savory crepes online and see what I find.
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