# Be Amazed By My Culinary Discovery! **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [January 11, 2005, 7:45pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261 "2005-01-11T19:45:33Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Hal\_Briston](https://avatars.discourse-cdn.com/v4/letter/h/a9a28c/32.png) [@Hal\_Briston](https://boards.straightdope.com/u/Hal_Briston)\ **Post date:** [January 11, 2005, 7:45pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/1 "2005-01-11T19:45:33Z")
I was thinking of having a bowl of cereal for breakfast, but I decided to put some of my new non-smoking energy to work doing some actual cooking. Hmmm…some scrambled eggs and toast will do nicely! I place a few slices of bread near the toaster, and begin whipping up the eggs. Then, inspiration hits! “Hmm…”, I ponder, “I wonder what would happen if I soaked the bread in the whipped-up egg mixture, and cooked it in the pan”? I give it a shot, and come up with a bread/egg combo cooked to a delightful yellowish-brown. I tried a bite, and decided that while it was tasty, some butter may help. Hmmm, a little syrup too. Mmmm mmm mmm, good stuff, this brilliant invention of mine. Hmmm, maybe a little bit of cinnamon would… Then it hits me. I had just invented French Toast. :smack: I had always thought that French Toast was made by putting the bread in some sort of batter, not just dipping it in egg, but there it was. On the plus side, I now know that French Toast is much easier to make than I thought it was. Going to have to make this more often. Oh well…“Eggs Briston” probably wouldn’t have caught on as a name anyway. ---
**Author:** ![Wile\_E](https://avatars.discourse-cdn.com/v4/letter/w/c37758/32.png) [@Wile\_E](https://boards.straightdope.com/u/Wile_E)\ **Post date:** [January 11, 2005, 7:50pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/2 "2005-01-11T19:50:48Z")
> [@Hal Briston](#): > > … > > Then it hits me. I had just invented French Toast. :smack: > > I had always thought that French Toast was made by putting the bread in some sort of batter, not just dipping it in egg, but there it was. On the plus side, I now know that French Toast is much easier to make than I thought it was. Going to have to make this more often. > > Oh well…“Eggs Briston” probably wouldn’t have caught on as a name anyway. Well, the name “French toast” fell out of favor a while back so maybe you could get some people to use “Briston toast”. ---
**Author:** ![MysteryFellow63427](https://avatars.discourse-cdn.com/v4/letter/m/a88e4f/32.png) [@MysteryFellow63427](https://boards.straightdope.com/u/MysteryFellow63427)\ **Post date:** [January 11, 2005, 7:56pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/3 "2005-01-11T19:56:18Z")
That reminds me of the time I re-invented the wheel. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [January 11, 2005, 8:27pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/4 "2005-01-11T20:27:43Z")
> [@neuroman](#): > > That reminds me of the time I re-invented the wheel. You think that’s tough – try re-inventing yourself every couple of years. That’ll keep you on your toes. Also, I always mix a little milk in with the egg mixture for my french toast. Powder sugar on top is a nice variant. ---
**Author:** ![Bippy\_the\_Beardless](https://avatars.discourse-cdn.com/v4/letter/b/ac8455/32.png) [@Bippy\_the\_Beardless](https://boards.straightdope.com/u/Bippy_the_Beardless)\ **Post date:** [January 11, 2005, 8:42pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/5 "2005-01-11T20:42:15Z")
For another variant, this time savory. Do two slices of bread this way and make into a cheese sandwich before cooking. Cook on one side till the cheese melts, then flip other and cook the other side of the sandwich. Called a Cheese Dream where I come from. ---
**Author:** ![nocturnal\_tick](https://avatars.discourse-cdn.com/v4/letter/n/3d9bf3/32.png) [@nocturnal\_tick](https://boards.straightdope.com/u/nocturnal_tick)\ **Post date:** [January 11, 2005, 10:30pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/6 "2005-01-11T22:30:09Z")
Oh **Hal** …that’s just eggy bread. Pfft! :rolleyes: 😛 Make’s mental note to make Eggs Briston 😉 ---
**Author:** ![Flander](https://avatars.discourse-cdn.com/v4/letter/f/8c91f0/32.png) [@Flander](https://boards.straightdope.com/u/Flander)\ **Post date:** [January 11, 2005, 10:44pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/7 "2005-01-11T22:44:11Z")
> [@Hal Briston](#): > > Hmmm…some scrambled eggs and toast will do nicely! During my Sunday hangover, I had the same epiphany: “I want EGGS…SCRAMBLED EGGS! How many should I have? 2? 3?..” “7 will do nicely.” Topped the mess with 3 kinds of cheese, too!😃 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 11, 2005, 10:59pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/8 "2005-01-11T22:59:15Z")
Give it a shot of vanilla for an improvement on your recipe. ---
**Author:** ![keturah](https://avatars.discourse-cdn.com/v4/letter/k/e95f7d/32.png) [@keturah](https://boards.straightdope.com/u/keturah)\ **Post date:** [January 12, 2005, 1:27am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/9 "2005-01-12T01:27:08Z")
or, for a further improvement add a dash of Gran Marnier and some orange zest to the egg mixture. Delicious! ---
**Author:** ![duffer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/duffer/32/1026_2.png) [@duffer](https://boards.straightdope.com/u/duffer)\ **Post date:** [January 12, 2005, 1:56am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/10 "2005-01-12T01:56:02Z")
> [@Wile E](#): > > Well, the name “French toast” fell out of favor a while back so maybe you could get some people to use “Briston toast”. Yeah, I admit I’m still boycotting French product (except Drakkar Noir, it’s just too good). Briston Toast will sound so much better than Fried Egg-Toast. 😉 ---
**Author:** ![duffer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/duffer/32/1026_2.png) [@duffer](https://boards.straightdope.com/u/duffer)\ **Post date:** [January 12, 2005, 1:58am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/11 "2005-01-12T01:58:09Z")
> [@neuroman](#): > > That reminds me of the time I re-invented the wheel. There’s a regional show out of St Paul, MN that uses for one of it’s lead-ins: “His dreams are shattered. Everything he’s invented has been out there for years.” ---
**Author:** ![Casey1505](https://avatars.discourse-cdn.com/v4/letter/c/dc4da7/32.png) [@Casey1505](https://boards.straightdope.com/u/Casey1505)\ **Post date:** [January 12, 2005, 2:31am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/12 "2005-01-12T02:31:57Z")
I’m not impressed. If you dipped it in the batter and then put that in the toaster, then yeah, I begin carving the statue in your honor. Would you like the horse rearing back and your sword drawn, or should you just be pointing off into the distance? Until then, I’m stealing your toast, piling it high with turkey, ham and swiss cheese, sprinkling powdered sugar on it, and enjoying my Monte Casey. ---
**Author:** ![Tapioca\_Dextrin](https://avatars.discourse-cdn.com/v4/letter/t/3d9bf3/32.png) [@Tapioca\_Dextrin](https://boards.straightdope.com/u/Tapioca_Dextrin)\ **Post date:** [January 12, 2005, 2:35am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/13 "2005-01-12T02:35:10Z")
> [@keturah](#): > > a dash of Gran Marnier and some orange zest That’s my kind of breakfast 🙂 ---
**Author:** ![Tripler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripler/32/21807_2.png) [@Tripler](https://boards.straightdope.com/u/Tripler)\ **Post date:** [January 12, 2005, 2:44am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/14 "2005-01-12T02:44:55Z")
> [@Wile E](#): > > Well, the name “French toast” fell out of favor a while back so maybe you could get some people to use “Briston toast”. Combine the former with **duffer** ’ **s** philosophy, and I have to admit, I do enjoy _ **Freedom** _ Toast often on the weekends. Call me crazy. They’re still _ **Freedom** _ Fries around here. Tripler Really, I’m not making a political point. I’m just offering a pun. ---
**Author:** ![ShibbOleth](https://avatars.discourse-cdn.com/v4/letter/s/848f3c/32.png) [@ShibbOleth](https://boards.straightdope.com/u/ShibbOleth)\ **Post date:** [January 12, 2005, 3:12am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/15 "2005-01-12T03:12:06Z")
> [@Bippy the Beardless](#): > > For another variant, this time savory. > Do two slices of bread this way and make into a cheese sandwich before cooking. Cook on one side till the cheese melts, then flip other and cook the other side of the sandwich. Called a Cheese Dream where I come from. Sounds like a Monte Cristo without the meat. Some people add strawberry jam into the sandwich (and ham and turkey). There are a lot of variants on this theme. The cheese is usually some sort of swiss style. ---
**Author:** ![Odinoneeye](https://avatars.discourse-cdn.com/v4/letter/o/97f17d/32.png) [@Odinoneeye](https://boards.straightdope.com/u/Odinoneeye)\ **Post date:** [January 12, 2005, 4:08am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/16 "2005-01-12T04:08:05Z")
Similar story… Once I was going to make some rice and top it off with some canned tomatoes. Then I figured it would taste better to make the rice with the tomatoes and let the juice absorb into the rice. Then I figured a little browned hamburger and onion would go good in it. I realized I had just invented my mom’s spanish rice. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [January 12, 2005, 4:16am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/17 "2005-01-12T04:16:18Z")
Last year I invented the business concept for **eBay**. My explanation was so compelling no-one listening realised before it suddenly dawned on me. I had seen a TV show about a guy with a warehouse who just let people dump furniture and appliances there and he sold them for a cut. I extrapolated while talking about it that “if you used computers you wouldn’t even need the warehouse…” and then I came up with “bidding via the internet…” ---
**Author:** ![medstar](https://avatars.discourse-cdn.com/v4/letter/m/f07891/32.png) [@medstar](https://boards.straightdope.com/u/medstar)\ **Post date:** [January 15, 2005, 11:34pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/18 "2005-01-15T23:34:27Z")
An easy way to make the egg batter for your Eggs de Briston is to pour eggnog into a shallow pan,put in some cinnamon and fresh ground nutmeg, and whisk until mixed. Then proceed with your recipe. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 15, 2005, 11:46pm UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/19 "2005-01-15T23:46:07Z")
> [@Hal Briston](#): > > Oh well…“Eggs Briston” probably wouldn’t have caught on as a name anyway. Perhaps if you called it “Oeufs Breestahn au Pain Perdu”…? ---
**Author:** ![danceswithcats](https://avatars.discourse-cdn.com/v4/letter/d/9e8a1a/32.png) [@danceswithcats](https://boards.straightdope.com/u/danceswithcats)\ **Post date:** [January 16, 2005, 3:22am UTC](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261/20 "2005-01-16T03:22:00Z")
Wow. I opened this thread expecting **Hal Briston** to have make some brekky that featured the visage of the Blessed Virgin Mary or maybe Howard Cosell (they’re soo close) and he’d listed it on eBay for a gazillion dollars. 😉 [Next page](https://boards.straightdope.com/t/be-amazed-by-my-culinary-discovery/284261.md?page=2)