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Old 01-16-2011, 08:00 PM   #21
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Stop that! I knew you'd laugh .

You don't know til you've tried it

.
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Old 01-16-2011, 08:11 PM   #22
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I recently tried the refrigerator method. I was doing a cassarole and did a lot of research as to the benefits of refrigeration. Apparently if you refrigerate just the egg and milk part it helps it to get creamer, and develops a custard-like way. When I did the cassarole, the bread soaked up the egg mixture and came out fluffy and moist. I was sure it would be wet and gluey but it was wonderful. I think it all depends on how much time you want to put into it, how much egg you want absorbed, and if you refrigerate just the egg mix, you can strain it to get all the junky stringy bits out. Check out food tv Alton Brown does a really good job about explaining french toast and refrigeration.
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Old 01-16-2011, 08:12 PM   #23
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Quote:
Originally Posted by mollyanne View Post
Stop that! I knew you'd laugh .

You don't know til you've tried it

.
It sounds delicious...heck, as soon as I can find good lemons (in Montana, in January?) I'm making Alix's Lemon Cake with Lemon Rosemary Icing.

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Old 01-16-2011, 08:23 PM   #24
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betterthanabox...that makes sense really. I'm going to give that a try. Now if i can just be alert enough at night to remember to do it.

princess...alix's recipe sounds delicious. I have a recipe for a Meyer Lemon Buttermilk Pudding Cake served with a Blueberry Mint Compote and Creme Anglaise that is to die for...do I feel another throw-down coming on? lol
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Old 01-16-2011, 08:26 PM   #25
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Quote:
I recently tried the refrigerator method. I was doing a cassarole and did a lot of research as to the benefits of refrigeration. Apparently if you refrigerate just the egg and milk part it helps it to get creamer, and develops a custard-like way. When I did the cassarole, the bread soaked up the egg mixture and came out fluffy and moist. I was sure it would be wet and gluey but it was wonderful.
Exactly what I found too, Box.......fluffy and moist and custard-like. Didn't turn out that way when I made, and cooked the casserole two hrs later.
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Old 01-16-2011, 08:49 PM   #26
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princess...alix's recipe sounds delicious. I have a recipe for a Meyer Lemon Buttermilk Pudding Cake served with a Blueberry Mint Compote and Creme Anglaise that is to die for...do I feel another throw-down coming on? lol
You know, I've never had Meyer Lemons...same problem, they don't migrate that often to Montana. How about making me one and I'll let you know.
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Old 01-16-2011, 10:58 PM   #27
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OMG Mollyanne.........give it up right now!!
Quote:
I have a recipe for a Meyer Lemon Buttermilk Pudding Cake served with a Blueberry Mint Compote and Creme Anglaise that is to die for.
My Meyer lemon tree is about to give me at least a dozen ripe lemons!! I gotta have that recipe!!!!!!!! Please don't torture me!!

PF, they are just wonderful. Give me your addy by pm and I'll mail you some. I think that's legal.
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Old 01-16-2011, 11:32 PM   #28
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OMG Mollyanne.........give it up right now!!My Meyer lemon tree is about to give me at least a dozen ripe lemons!! I gotta have that recipe!!!!!!!! Please don't torture me!!

PF, they are just wonderful. Give me your addy by pm and I'll mail you some. I think that's legal.
Pm'ing now! Thank you!
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Old 01-17-2011, 06:59 AM   #29
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OMG Mollyanne.........give it up right now!!My Meyer lemon tree is about to give me at least a dozen ripe lemons!! I gotta have that recipe!!!!!!!! Please don't torture me!!
Okay, okay . I think I get the message.
I'll post it straight away in the desserts-cakes category.
Just give me a sec...phew, glad I saw this in time. Hold on.

I think that's the first time you used my whole name. You really must mean business!

I'm so jealous. A meyer lemon tree...oh I wish.
Our Trader Joe's has them right now but I don't
know how long that will last.
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Old 01-17-2011, 07:34 AM   #30
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Originally Posted by betterthanabox View Post
Check out food tv Alton Brown does a really good job about explaining french toast and refrigeration.
FYI - the episode is called Toast Modern.
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