# "What Do They Call French Toast in France?" & Similar Questions
**URL:** https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300
**Category:** Miscellaneous and Personal Stuff I Must Share
**Created:** [June 1, 2007, 4:06am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300 "2007-06-01T04:06:52Z")
**Posts on this page:** 20
**Page:** 4
### Author:  [@Colibri](https://boards.straightdope.com/u/Colibri)
#### Post date: [June 1, 2007, 8:25pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/61 "2007-06-01T20:25:17Z")
In Panama, Panama hats are called Panama hats. However, the good ones are made in Ecuador. The locally made ones, which are much cruder and have black painted patterns, are usually called _sombreros pintados_ (painted hats).
[QUOTE=Slithy Tove]
I know there’s an English pudding called “dead baby.” In the US military, chipped beef on toast is called “shit on a shingle.” Are there any other revolting names for foods outside the US?
[/QUOTE]
A popular dish in Panama and the Caribbean is stewed shredded beef, onions, and other vegetables and called _ropa vieja_ (old clothes).
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### Author:  [@T\_SQUARE](https://boards.straightdope.com/u/T_SQUARE)
#### Post date: [June 1, 2007, 9:14pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/62 "2007-06-01T21:14:29Z")
Apparently, in Austria, and perhaps other parts of Europe, an “American Bar” was not a place that served cheese fries, frozen drinks, and had goofy trinkets on the wall as I would have guessed.
Rather, it referred to an architectural style of bar that is fairly skinny with the bar itself rather long and built along one of the side walls.
Or so said the guy who works at Loo’s American Bar in Vienna, which is probably the best bar I’ve ever been too.
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### Author:  [@sciguy](https://boards.straightdope.com/u/sciguy)
#### Post date: [June 1, 2007, 9:34pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/63 "2007-06-01T21:34:03Z")
Here’s one that hasn’t been mentioned yet (or I just missed it):
Belgian Waffles?
And just to contribute some minor tidbit: Denver omelettes are still called Denver omelettes in Denver. 🙂
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### Author:  [@Little\_Plastic\_Ninja](https://boards.straightdope.com/u/Little_Plastic_Ninja)
#### Post date: [June 1, 2007, 9:44pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/64 "2007-06-01T21:44:43Z")
Texas toast is not just really thick toast. :dubious:
Texas toast is what you get when you have a (thick, yes) piece of bread, cover it with butter, and fry it on a griddle. People put hamburgers on it when they want to die happy.
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### Author:  [@betenoir](https://boards.straightdope.com/u/betenoir)
#### Post date: [June 1, 2007, 10:22pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/65 "2007-06-01T22:22:33Z")
[QUOTE=Einmon]
Round donut type things are called “Berliner”, in Berlin they are called “Pfannkuchen”.
[/QUOTE]
😕 I thought they were long large thick eclair type things. Which is why it was called an Erroll Flynne in American. And why Kennedy went all the way to Germany just to brag.
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### Author:  [@betenoir](https://boards.straightdope.com/u/betenoir)
#### Post date: [June 1, 2007, 10:25pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/66 "2007-06-01T22:25:50Z")
Although I’m considering crying out “Pfannkuchen” in moments of passion.
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### Author:  [@Einmon](https://boards.straightdope.com/u/Einmon)
#### Post date: [June 1, 2007, 10:37pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/67 "2007-06-01T22:37:44Z")
**betenoir**. [this is what’s called a Berliner/Pfannkuchen](http://members.aon.at/rainerra/krapfen.jpg) (“Krapfen” in Bavaria, to make things totally confusing). It’s a yeast dough ball, fried in oil, and afterwards filled with marmalade, jam, nutella or similar sweet things.
[This thing here is also called Pfannkuchen](http://www.opree.com/modules/rezeptesections/cache/shots/pfannkuchen.jpg) (with no other names AFAIK), it’s a crepe type thing - it might be rolled and filled with stuff, sweet or savory. So maybe this is where the “long thick” part of your recollection comes in? It’s not really similar to an eclair, though.
…Great, now I’m picturing Kennedy in conjunction with the actual “Berliner” image. Gah!
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### Author:  [@OpalCat](https://boards.straightdope.com/u/OpalCat)
#### Post date: [June 1, 2007, 11:02pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/68 "2007-06-01T23:02:58Z")
[QUOTE=fetus]
You’re form Georgia and you don’t like biscuits and (white) gravy?
Surely well-meaning hosts foist them upon you regularly?
[/QUOTE]
Well first off, I’ve only lived in Georgia for 2 years–I’m not “from Georgia”. I grew up in Arizona for 25 years, then spent 8 years just outside DC. I self-identify as a Yankee since my parents are from New York and Connecticut.
Secondly, and most importantly, I’m a vegetarian.
Thirdly, it looks _exactly_ like vomit.
When I eat at someone else’s house I let them know ahead of time that I am a vegetarian, so no, that hasn’t come up.
You are welcome to mine.
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### Author:  [@LVgeogeek](https://boards.straightdope.com/u/LVgeogeek)
#### Post date: [June 1, 2007, 11:18pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/69 "2007-06-01T23:18:20Z")
Feast your eyes upon [American Cheese!](http://en.wikipedia.org/wiki/American_cheese)
> [@](#):
>
> It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. It has traditionally been made from a blend of cheeses, most often Colby and Cheddar. Today’s American cheese is generally no longer made from a blend of cheeses, but instead is manufactured from a set of ingredients which **meets the legal definition of cheese** and includes “whey protein concentrates” regularly imported from other countries.
Eewwww!
bolding/ underlining mine
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### Author:  [@Lisa\_Ann](https://boards.straightdope.com/u/Lisa_Ann)
#### Post date: [June 1, 2007, 11:30pm UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/70 "2007-06-01T23:30:05Z")
[QUOTE=Nava]
“Spanish omelette is _tortilla juliana_, but _tortilla española_ is potato omelette. _Juliana_ is chopped-up (green) veggies.”
[/QUOTE]
??? I thought that pappas is spanish (mexican?) for potatoes.
**Fetus** , you can have my share, too. 🙂
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### Author:  [@ouryL](https://boards.straightdope.com/u/ouryL)
#### Post date: [June 2, 2007, 12:43am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/71 "2007-06-02T00:43:20Z")
[QUOTE=Capatalist Lion Tamer]
Same thing, just different food coloring added. American cheese is processed cheese (Kraft or Velveeta, usually).
[/QUOTE]
VELVEETA AIN’T CHEESE!!! :mad:
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### Author:  [@OpalCat](https://boards.straightdope.com/u/OpalCat)
#### Post date: [June 2, 2007, 12:48am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/72 "2007-06-02T00:48:28Z")
But it’s cheesy!
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### Author:  [@Rooh\_Afza](https://boards.straightdope.com/u/Rooh_Afza)
#### Post date: [June 2, 2007, 2:58am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/73 "2007-06-02T02:58:58Z")
I’m really tired of this “biscuits are like scones but different and almost like crumpets but completely different from English muffin and utterly unlike focaccia but sort of like flatbread” argument that seems to appear each and every time citizens of the UK and America type away at each other on message boards. Don’t y’all ever get tired of it? I mean, seriously. They’re all just distinct variations of bread, just like angel food, devils food, pound, fruit, and basic sheet are variations of cake.
[Basic scone recipe](http://www.bbc.co.uk/food/recipes/database/buttermilkscones_71913.shtml).
[Basic biscuit recipe](http://scorpius.spaceports.com/~goodwine/biscuits.htm).
[Basic English muffin recipe](http://www.cooksrecipes.com/bread/english-muffins-recipe.html).
[Basic crumpet recipe](http://www.bbc.co.uk/food/recipes/database/homemadecrumpets_70053.shtml).
They are all essentially the same thing but, at the same time, essentially different. Please, for the love of god, stop comparing them to anything but bread.
[/voice in the wilderness]
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### Author:  [@OpalCat](https://boards.straightdope.com/u/OpalCat)
#### Post date: [June 2, 2007, 3:14am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/74 "2007-06-02T03:14:42Z")
People on this board like information and understanding things. If you don’t like hearing people discuss things they are interested in, _don’t read it_
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### Author:  [@TheLoadedDog](https://boards.straightdope.com/u/TheLoadedDog)
#### Post date: [June 2, 2007, 3:28am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/75 "2007-06-02T03:28:44Z")
[QUOTE=Rooh Afza]
I’m really tired of this “biscuits are like scones but different and almost like crumpets but completely different from English muffin and utterly unlike focaccia but sort of like flatbread” argument that seems to appear each and every time citizens of the UK and America type away at each other on message boards. Don’t y’all ever get tired of it? I mean, seriously. They’re all just distinct variations of bread, just like angel food, devils food, pound, fruit, and basic sheet are variations of cake.
[Basic scone recipe](http://www.bbc.co.uk/food/recipes/database/buttermilkscones_71913.shtml).
[Basic biscuit recipe](http://scorpius.spaceports.com/~goodwine/biscuits.htm).
[Basic English muffin recipe](http://www.cooksrecipes.com/bread/english-muffins-recipe.html).
[Basic crumpet recipe](http://www.bbc.co.uk/food/recipes/database/homemadecrumpets_70053.shtml).
They are all essentially the same thing but, at the same time, essentially different. Please, for the love of god, stop comparing them to anything but bread.
[/voice in the wilderness]
[/QUOTE]
If you’re in the wilderness, you’d probably best try cooking a damper on the campfire. Damper is made from a scone recipe, so it’s like scones but also different. 😃
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### Author:  [@NinetyWt](https://boards.straightdope.com/u/NinetyWt)
#### Post date: [June 2, 2007, 3:51am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/76 "2007-06-02T03:51:25Z")
[QUOTE=LVgeogeek]
Eewwww!
[/QUOTE]
Not all ‘American’ cheese is that sub-standard junk. If the label says “cheese” it is made from milk. If it says “cheese food” or “cheese product” it is not real cheese.
> [@Foodnotes](#):
>
> American cheese is smooth and light yellow or orange in color. It is usually sold in blocks or squares. More than half of all cheese consumed in the United States is processed cheese of this kind. American cheese is essentially young cheddar cheese, made of pasteurized cows’ milk, which then goes through a shredding and heating process.
> \
> Nutritional Highlights
> American cheese, 1 slice (1 oz.) (28g)
> Calories: 106
> Protein: 6.3g
> Carbohydrate: 0.45g
> Total Fat: 8.8g
> Fiber: 0.0g
> \*Excellent source of: Calcium (174mg)
[link](http://www.gianteagle.com/healthnotes/Food_Guide/American_Cheese.htm)
Also
> [@Chemical&Engineering News](#):
>
> Here are some of the other definitions:
>
> Pasteurized process cheese food is a variation of process cheese that may have dry milk, whey solids, or anhydrous milkfat added, which reduces the amount of cheese in the finished product. It must contain at least 51% of the cheese ingredient by weight, have a moisture content less than 44%, and have at least 23% milkfat.
>
> Pasteurized process cheese spread is a variation on cheese food that may contain a sweetener and a stabilizing agent, such as the polysaccharide xanthan gum or the Irish moss colloid carrageenan, to prevent separation of the ingredients. The cheese must be spreadable at 70 F, contain 44 to 60% moisture, and have at least 20% milkfat.
>
> Pasteurized process cheese product is process cheese that doesn’t meet the moisture and/or milkfat standards.
>
> Imitation cheese is made from vegetable oil; it is less expensive, but also has less flavor and doesn’t melt well.
>
> For the record, Velveeta is pasteurized process cheese spread…
[link](http://pubs.acs.org/cen/whatstuff/stuff/7806sci2.html)
Anyone who’s been eating the PseudoAmericanCheese has been greivously misled. The ‘real’ cheese is ok. 😉
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### Author:  [@movingfinger](https://boards.straightdope.com/u/movingfinger)
#### Post date: [June 2, 2007, 4:09am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/77 "2007-06-02T04:09:42Z")
My uncle used to refer to milktoast (buttered toast, placed in a bowl with warm milk poured over it) as “Graveyard Stew”.
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### Author:  [@Rooh\_Afza](https://boards.straightdope.com/u/Rooh_Afza)
#### Post date: [June 2, 2007, 4:32am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/78 "2007-06-02T04:32:08Z")
[QUOTE=OpalCat]
People on this board like information and understanding things. If you don’t like hearing people discuss things they are interested in, _don’t read it_
[/QUOTE]
I really don’t give a rat’s ass about a “discussion” that fails to import “information and understanding”. Like every other Anglo -v- American bread-product thread I’ve ever read on any other message board the only thing that’s been thrown around is “Oh, it’s SO not like THAT…but, wait, it’s ALMOST like that OTHER THING!”
I simply attempted to add some actual, like, y’know, facts and cites and recipes. Sorry if that offended your sensibilities.
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### Author:  [@OpalCat](https://boards.straightdope.com/u/OpalCat)
#### Post date: [June 2, 2007, 4:35am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/79 "2007-06-02T04:35:53Z")
[QUOTE=Rooh Afza]
I simply attempted to add some actual, like, y’know, facts and cites and recipes. Sorry if that offended your sensibilities.
[/QUOTE]
I don’t see how the discussion at hand wasn’t providing facts and information. Apparently your input is just so vastly superior, though. Mainly what I took offense to was your “exasperation” that we even dared to broach the topic in the first place.
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### Author:  [@David\_Simmons](https://boards.straightdope.com/u/David_Simmons)
#### Post date: [June 2, 2007, 4:38am UTC](https://boards.straightdope.com/t/what-do-they-call-french-toast-in-france-similar-questions/406300/80 "2007-06-02T04:38:53Z")
A Belgian Flemish couple I visited in Brussels said that what we call German Silver (copper-nickel alloy) they called American Silver.
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