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The Kitchen & The Speakeasy
I love French Toast
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<blockquote data-quote="Zeno Marx" data-source="post: 561045" data-attributes="member: 1211"><p>I'm pretty forgiving when it comes to yogurt...and I'm frugal and usually use whatever I have on hand. I like the stuff. Plain and simple. I tend to buy Greek, but I do remember trying a Bulgarian that I liked quite a bit with french toast. Not really a fan of Swiss or the mixed, though I have tried both a vanilla and a lemon yogurt with the french toast soak that worked OK. You really are better off with plain yogurt and vanilla extract or zest or whatever. We have one store in particular that has nice, smartly curated ethnic sections, and it is really the only store in town that can have "unique" goods. They have the best cheese section in town, and that's where I found the Bulgarian yogurt on clearance...because as you could rightly assume, the only store with unique selection is also a store that can sit on said unique selection and then have to discount it to get rid of it vs trashing it. I'll have to pull out the recipe I use, because I think I only use 1/2 cup of yogurt.</p></blockquote><p></p>
[QUOTE="Zeno Marx, post: 561045, member: 1211"] I'm pretty forgiving when it comes to yogurt...and I'm frugal and usually use whatever I have on hand. I like the stuff. Plain and simple. I tend to buy Greek, but I do remember trying a Bulgarian that I liked quite a bit with french toast. Not really a fan of Swiss or the mixed, though I have tried both a vanilla and a lemon yogurt with the french toast soak that worked OK. You really are better off with plain yogurt and vanilla extract or zest or whatever. We have one store in particular that has nice, smartly curated ethnic sections, and it is really the only store in town that can have "unique" goods. They have the best cheese section in town, and that's where I found the Bulgarian yogurt on clearance...because as you could rightly assume, the only store with unique selection is also a store that can sit on said unique selection and then have to discount it to get rid of it vs trashing it. I'll have to pull out the recipe I use, because I think I only use 1/2 cup of yogurt. [/QUOTE]
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