[Sca-cooks] Weird American food?

S CLEMENGER sclemenger at msn.com
Sat Jul 19 09:20:27 PDT 2008

I think it's the thickness of the bread slices that makes it "texas toast," 
not the frying....
We used to have a restaurant in town that served a seasonal french toast 
made with slices of texas toast bread....they'd carefully slice open one of 
the edges, to form a pocket in the slice, and fill the pocket with a mixture 
of cream cheese and fairly bitter marmalade.  The slices were then dipped in 
some sort of egg batter and fried, as one normally does french toast. 
Serverd with fresh strawberries on top....<swoons>

----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, July 19, 2008 5:26 AM
Subject: Re: [Sca-cooks] Weird American food?

> On Jul 18, 2008, at 10:57 PM, Stefan li Rous wrote:
> >
> > There is a thickly sliced bread, with each slice about an inch
> > thick, which is referred to here as "Texas Toast". It is often
> > browned and buttered and served with Chicken-fried steak or with
> > breakfast dishes.
> >
> > Is it called that elsewhere?
> I've heard that called "Texas Toast", but it sounds to me like what
> the Irish call fried bread... of course the bread may be different.
> Adamantius

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