That sounds great! I like savory over sweet usually, but when I make french toast it’s usually with nisu (Finnish sweet cardamom bread, braided loaf) because my mom brings it when she comes to visit specifically so I will make her french toast. Then I get to use the remainder for toasting at breakfast, and it’s maybe the world’s greatest toasting bread.
I’ve never made nisu because it’s widely available in parts of the UP and gets pushed on me regularly, but this recipe looks close to what we have up here if anyone is interested:
Very interesting! I’m sure I’ve had it before up in the UP, and probably as French toast in Grand Marais. It’s just been so long since I’ve been up there I don’t really remember details.
(I say “up” but I’m at about the same latitude here in Oregon, oddly enough.)
Cardamom is an underappreciated breakfast pasty flavor. There’s a bakery in Bend, Oregon called Sparrow that makes a cardamom cinnamon roll they call the ocean roll. People line up outside to make sure they get one before they run out.
how do they compare to the more ubiquitous Persian lime, or key lime?
we have a Persian lime tree, and i use limes everday (happy hour G&Ts are a thing down here).
i also had a bunch of key limes that i did not want to waste (or take the time to juice and freeze), so i am putting them up as preserved, salted limes, as you would do for preserved lemons.
so, do tell about bears limes, please (and where did you find them?) very late edit: duh, i see you have already said you got them frim your neighbor!
Don’t know if you’ve made it or tried it but seeing you talk about Persian limes reminded me of black limes, which is a common Middle Eastern and African ingredient and spice.
Hmmm… intriguing. I would love to try preserving some of my backyard container citrus that way, but I suspect the humidity of North Alabama isn’t conducive to sun drying anything, even if well brined.
I wonder if one of those diy solar dehydrators could work for you. We used them at the college garden in Berea, Kentucky, so probably similar humidity to what you deal with.
It’s essentially a shallow box with a screen to set food on fit into a slot in the box, a solid backing often painted black, a clear top, I think, and screened openings top and bottom. You set it at a tilt so air is constantly passing through like a convection oven. Set in indirect sun, or really anywhere on a warm day. Worked for herbs (really fast!) and tomatoes.
we did ours on two, uneven, sawhorse stands. got it up higher, yet still angled to the breeze.
my main concern was mold given our super high humidity. nope. they dried without pestilence or fungus!
It was a fortuitous typo
