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User Name Thread Name Subject Posted
GUEST,diana french toast and syrup (125* d) RE: french toast and syrup 14 Jul 07

I think this thread should continue under a different title.

french toast and syrup and other breakfast goodies

Yes, Don. "Lick the plate!!" Apparently, in Canada, the only time it is considered appropriate to lick your plate is if its covered in maple syrup" At least thats what my daughter says.

Poppagator - My mom used to make us "maple syrup" by heating corn syrup and adding mapleline. If we didn't have corn syrup, she'd just cook some sugar water for awhile and then add the mapleline. Its not even close to the real stuff but its a pretty good imitation that you can make at home without much trouble.

Since you mentioned how to make vili, here's the modern version of Arab yogurt:

Make sure all utensils and bowls are very clean. Use stainless and/or glass. Rinse with boiling water.

Add 3C. boiling water to 1C. non-instant skim milk powder.

Let the milk cool to wrist temp. and add 1 clean tablespoon of the previous batch of yogurt. Stir thoroughly.

Wrap it in a blanket and put it to bed for about 6-8 hours.

Serve with canned blackberries or...

I want to know more about different ways of making and serving porridge. I have friends that eat theirs savory but I eat mine sweet. My friends add soy sauce, nutitional yeast and soy sauce. I like a pat of butter, maple syrup and cream. I also cook my oats with sunflower seeds and raisins. Its my comfort food. Its really good with toast and coffee.

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