And burning flames just makes them more valuable!
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If you can’t trust a thrice married, real estate developer/casino owner, who can you trust?
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Who managed to run a bunch of casinos (practically the most easily profitable businesses ever) into the ground.
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Just like the Bushists who bought French wine and poured it down the drain to protest against France’s opposition to invading Iraq.
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Actually it sounds like a great name for a band, altho there is that Flaming Lips thing…
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If only that was a website for people to report PETUS’s many dodgy dealings to the authorities.
@GagHalfrunt, “Freedom Fries” made me howl with laughter. As if the French were going to get offended by American’s changing the name of deep-fried reconstituted extruded potato starch snacks.
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In France, frites are considered to be a Belgian invention anyway. And “French toast” has nothing to do with France.
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Maybe not even shirt.
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“Yuy, Ah jess sarnd urp fer the booke-burnin’ an’ thur Jew baitin’; burt thiz sheet jess gut real!”
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You beat me to it.
The type of person who buys a MAGA hat is the type who burns his MAGA hat.
The type of person who burns a MAGA hat is the type of person who buys another MAGA hat.
That way, idiocy symmetry is preserved (it’s a principle of redneck particle physics).
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Over here, you can buy a MAGA hat for £1 in Poundland; it’s apparently “perfect for Halloween”.
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Frites aren’t “considered” to be a Belgian invention in France. They’re known to be a Belgian invention everywhere.
As for French Toast. In French its called pain perdu (lost bread). The UK and Ireland tend to call it eggy bread. Though its got a bunch of different names. So far as I’m aware the US calls it French Toast because what we make is generally derived from the French approach. Which involves sweetening the egg mixture, cutting it with milk or cream, vanilla extract and generally treating it like a custard base. Where as the UK and Irish method more traditionally involved just beaten egg. So its definitely got something to do with France. But the dish more generally is just an incredibly common way of dealing with stale bread.
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I’ve never heard it called anything other than French Toast, in Ireland or the UK. I always made it with egg, drop of milk, and cinnamon, served with strawberry jam usually. Was the first thing I ever learned to cook as a kid.
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Everyone I know from over there seems to call it eggy bread. Particularly the older folks. French toast seems to have more currency now. Particularly with younger folks, and anytime its cooked in the fairly standard now way with milk or cream and flavorings.
Also the description of just beaten egg isn’t neccisarily the way its usually made there or anywhere at the moment, but supposedly the traditional recipe in the British isles. As in if you look at old recipe books or even historic recipes. My grandfather leaned to make it that way growing up in the 20’s and 30’s in Ireland.
Larger point being we apparently call it french toast (wherever we call it french toast) because the particular recipe used, with sugar, milk and flavorings. Is apparently French and/or introduced to the US and British isles via France.
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Just to add to the confusion, my family recipe for ‘French toast’ from the 1970s involves egg, milk, salt and pepper.
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My family used paprika as well. Sadly it was not always reasonably fresh.
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Arizona. It’s already got a bunch of wack-a-do Fundamental LDS towns; a few more Libertarian/Totalitarian/Authoritarian utopias won’t even be noticed.
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Blimey, that sounds… interesting. I’ve only ever called it “Eggy Bread” and eaten it as a savory dish. I’m from the Midlands, so I guess it has regional differences; like Devon and Cornish Cream Tea.
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“The range was created ahead of his UK visit, but given this is not happening now, we reckon the only way to sell the products is to encourage shoppers to come up with unusual ways to use it.”
Oh dear…
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I bet were seeing more of a rapid shift in language and food culture. Now that Caze has me thinking on the subject. Most of my younger family from Ireland routinely refer to French toast and most of them cook it the usual French way, sweet rather than savory.
but we’ll take a particular cousin from Dublin as an example. Her first trip to the US as an 8 year old she had my grandfather cook her French toast of the sweet variety for breakfast every day. Complained that at home they only had eggy bread. Except or two restaurants that were far away, And when she could get her dad to make it. Flash forward to her post college years and she was managing a cafe that’s apparently known for its French toast made on brioche with an insanely rich sweet custard base, cream added egg yolks sugar etc. She now refers to the dish as “French toast” universally regardless of how or where it’s made.
There’s been a really fast development of Irish food culture concurrent with the whole Celtic tiger thing. And hiberno-english has rabidly evolved and moved further from British English over the last 20 years. There have been similar shifts over in the UK, food wise.
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