wolf's Kitchen Adventures

[Juniper]

I'm sorry, wolf. I didn't mean to be so flip about it. Yes, I did miss the thread, and again I apologize.

Still, you could try the trick we played on DH's dad -- put some tape on the inside of the salt shaker so he thinks he's salting his food (he will add salt even before tasting) but isn't.

[wolf]

Double whammy ... French bread-like substance to make French toast.

Stupidly simple, though.

Eggs, milk (if you want even more fat, go right to the half and half or cream option), vanilla, buncha cinnamon, hair of nutmeg, dollop of maple syrup (real deal, no Log Cabin, please!). Whisk vigorously. Then cut a bunch of croissants in half and soak in the egg mixture.

Heat griddle and throw as much on at a time as you can. Top with whatever you prefer on your French toast. I come from a butter and syrup family, but I have had friends who go in for the dusting of powdered sugar.

I used "petite" croissants, which makes you think you're doing better for yourself because they are smaller pieces, but go on ahead and eat a lot more than you think you should. It's that good.

[jinx]

Originally Posted by Juniper

Still, you could try the trick we played on DH's dad -- put some tape on the inside of the salt shaker so he thinks he's salting his food (he will add salt even before tasting) but isn't.

What about potassium? Is that still used as a salt substitute?