Archived posting to the Leica Users Group, 2007/09/23

[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]

Subject: [Leica] New Yorker fact checkers
From: glehrer at san.rr.com (Jerry Lehrer)
Date: Sun Sep 23 18:55:27 2007
References: <9F326CDE-3248-4B26-A5FB-BE20FCFDD51E@pandora.be> <C31C49CF.6BF94%mark@rabinergroup.com> <a3f189160709231402r14558857n1ce171651a05c288@mail.gmail.com>

Phil,

In Lancashire it is called Eggy Bread.  USians call it French Toast.  
Best made with stale brioche bread.

Jerry


sonny Carter wrote:
> The term Lost refers to the bread that would be unusable as table bread as
> it has gotten hard and dry.  That very thing is what make it good for Pain
> perdu, (lost bread)
>
> Sonny
>
> On 9/23/07, Mark Rabiner <mark@rabinergroup.com> wrote:
>   
>>> Over here it's what we call 'lost bread':
>>> old white bread dipped in egg, milk and some sugar (all mixed
>>> together), thrown in a pan with some butter. Flip over when it gets
>>> the pancake colour, sprinkle with some white sugar.
>>>
>>> Delicious.
>>> And 60 web pages of definitions from that guy.
>>>
>>> Philippe
>>>
>>>       
>> Yes well your French perhaps maybe you can tell me.
>> What do the French in this case mean when they say "lost".
>>
>>
>> Seems like it could mean a lot more than we think over here.
>>
>> Mark William Rabiner
>> rabinergroup.com
>>
>>
>>
>>     
>


In reply to: Message from philippe.orlent at pandora.be (Philippe Orlent) ([Leica] New Yorker fact checkers)
Message from mark at rabinergroup.com (Mark Rabiner) ([Leica] New Yorker fact checkers)
Message from sonc.hegr at gmail.com (Sonny Carter) ([Leica] New Yorker fact checkers)