# French Toast toppings... **URL:** \ **Category:** In My Humble Opinion\ **Created:** [April 13, 1999, 4:03pm UTC](https://boards.straightdope.com/t/french-toast-toppings/1997 "1999-04-13T16:03:00Z")\ **Posts on this page:** 9\ **Page:** 6
**Author:** ![system](https://global.discourse-cdn.com/straightdope/original/2X/e/e489c3b7d8fce19c4b355dd4fc3f88cc39c34b87.png) [@system](https://boards.straightdope.com/u/system)\ **Post date:** [July 16, 1999, 3:39am UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/101 "1999-07-16T03:39:00Z")
French fries dipped in Frosty. A friend of mine does that too. Haven’t tried it myself though. Regarding French toast, I grew up eating it with butter and maple(ish) syrup, but during a year abroad in Germany there was no maple syrup to be found. I ate a lot of French toast, with either honey and cinnamon or homemade applesauce on top. Obviously, my cuisine mostly consisted of uses for almost-expired food. BTW, if you want to impress somebody, make 'em French toast. It’s so easy to do, yet every time I’ve made it the recipients were positively thrilled, like it was a gourmet treat or something. ## Oh, and for the record, I like peanut butter and bacon, my dad likes peanut butter and pickles (ick!), and my sister drinks Kool-Aid with virtually no sugar (mega-ick!). Etwas was ist wunderbar ist ein’ Kuh mit Pferdehaar. Und haette sie kein Pferdehaar, dann ist sie nicht wunderbar. ---
**Author:** ![system](https://global.discourse-cdn.com/straightdope/original/2X/e/e489c3b7d8fce19c4b355dd4fc3f88cc39c34b87.png) [@system](https://boards.straightdope.com/u/system)\ **Post date:** [July 17, 1999, 2:23am UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/102 "1999-07-17T02:23:00Z")
I spent a week at my sister’s house in Texas along with most of the rest of my family for our parents’ 50th Anniversary party. One morning, I fixed myself a toad-in-the-hole (that’s a grilled egg sandwich for those not familiar with the term). My sister seemed quite impressed with this. Note to someone who wants to try their to make their own toad-in-the-hole: make a hole in at least one of the bread slices, this is for the yolk. Unless you want a runny yolk, keep the heat very low or the bread will get done first. * * * “Age is mind over matter; if you don’t mind, it don’t matter.” -Leroy “Satchel” Paige ---
**Author:** ![Rodd\_Hill](https://avatars.discourse-cdn.com/v4/letter/r/3ab097/32.png) [@Rodd\_Hill](https://boards.straightdope.com/u/Rodd_Hill)\ **Post date:** [July 24, 2000, 4:31pm UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/103 "2000-07-24T16:31:19Z")
In the throes of nostalgia, I looked up the first thread I started (almost exactly a year ago!). As I read, it occurred to me that we now seem to have a larger number of UK/European posters than a year ago, and that important scientific data, (vital to the West to avoid a Breakfast Entree Gap between us and the Russian Federation) could be gleaned from bumping this puppy to the top of the forum. Or perhaps not. (I wonder how long before this gets punted to GD as it degenerates into a green vs. red ketchup slanging match?) ---
**Author:** ![manhattan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/manhattan/32/7_2.png) [@manhattan](https://boards.straightdope.com/u/manhattan)\ **Post date:** [July 24, 2000, 7:21pm UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/104 "2000-07-24T19:21:42Z")
Whoa. This thread is _old_. It predates forums! Well, at any rate, we have a forum for it now, called **In My Humble Opinion**. And IMHO deserves to have a classic thread or two in it. So off this one goes. ---
**Author:** ![Annie-Xmas](https://avatars.discourse-cdn.com/v4/letter/a/ecc23a/32.png) [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)\ **Post date:** [July 24, 2000, 7:43pm UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/105 "2000-07-24T19:43:06Z")
My sister-in-law makes vanilla ice cream with cream corn in it. She loves corn in anything. Any flavor yoghurt with cereal is good. I like pineapple on French toast. The worst dish I have ever heard about is Scottish haggis: sheep’s liver, heart and oatmeal mixed together and boiled in the stomache. Makes me heave thinking of it. And chicken fried steak is one thing I really miss since going veggie. ---
**Author:** ![Rodd\_Hill](https://avatars.discourse-cdn.com/v4/letter/r/3ab097/32.png) [@Rodd\_Hill](https://boards.straightdope.com/u/Rodd_Hill)\ **Post date:** [July 24, 2000, 8:19pm UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/106 "2000-07-24T20:19:13Z")
A good haggis is a joy forever. As well as being well and truly **sonsie, warm, and reekin’** , it is the “great chieftain o’ the pudden race.” It has been the victim of spiteful, jealous and downright offensive slanders for years by the fearful and ignorant. Anyway, if it’s good enough for [Duke Ellington](http://www.scottishhaggis.co.uk/mckean_news_clip_the_duke_orig_WEB.gif), who are the Teeming Millions to kvetch? Really, it is like a slightly spicy pate, and nowadays is often just oatmeal, onion and spices, with chopped liver. As for being encased in a sheep gut for cooking purposes, it’s no worse than sausage which used to (and sometimes still does) come encased in pig intestines. It’s only a container, anyway; I’ve never seen anyone eat the stomach. I enjoy a haggis meal four or five times a year, including Burns Night, of course. I always bring one into work, with crackers, and most of the rest of the staff dig in greedily. Name o’ the Wee Man, there’s even [vegetarian haggis](http://www.scottishhaggis.co.uk/jessies.htm), in an artificial casing, so you have no excuse not to try one, **Annie-Xmas!** To relate to the OP, I have not tried haggis on French Toast, although there is a “French Connection” to haggis: the word, like many in Scots, comes from the French “hachis”, in the sense of “chopped fine.” ---
**Author:** ![Annie-Xmas](https://avatars.discourse-cdn.com/v4/letter/a/ecc23a/32.png) [@Annie-Xmas](https://boards.straightdope.com/u/Annie-Xmas)\ **Post date:** [July 24, 2000, 9:07pm UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/107 "2000-07-24T21:07:18Z")
Rodd: Gee, I’m forever in your debt. The British have a sweet pudding with raisins in it. They call it spotted dick. The weirdest named food, but I love asking British men Ever eat spotted dick? And knock me up sometime. ---
**Author:** ![Modian](https://avatars.discourse-cdn.com/v4/letter/m/8e8cbc/32.png) [@Modian](https://boards.straightdope.com/u/Modian)\ **Post date:** [July 25, 2000, 4:40pm UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/108 "2000-07-25T16:40:35Z")
> [@](#): > > I can’t remember what this was called (I’ll look it up and get back to you), but it probably had something to do with fire. Cinnamon schnapps…and tabasco. I am not making this up. This was probably answered (Considering it’s a 3 month quote, hehe), but it’s called a Fireball. Love the damn things. They only call for 5 drops of tabasco, but I take the bottle and pour it in. One time I couldn’t wait for the drink, so I drank the Tabasco straight from the bottle. Damn, that was good. 🙂 And still never had a hangover… ---
**Author:** ![Modian](https://avatars.discourse-cdn.com/v4/letter/m/8e8cbc/32.png) [@Modian](https://boards.straightdope.com/u/Modian)\ **Post date:** [July 25, 2000, 4:54pm UTC](https://boards.straightdope.com/t/french-toast-toppings/1997/109 "2000-07-25T16:54:01Z")
oops, make that a year and 3 months. Holy crap. [Previous page](https://boards.straightdope.com/t/french-toast-toppings/1997.md?page=5)