um surprisingly tender tender all around the world the french are known for their
incredible and tasty dishes however here are 10 french foods no one eats in france no no no
no no spit that out right now french toast what do you want for breakfast this dessert and breakfast
item has been around for at least 1500 years and is a sweet cousin of bread pudding the romans
termed it alitera dolce in the 4th century and the french nicknamed it pon purdue or lost bread
since it uses stale bread in a similar way to how we prepare in the americas stale white bread was
used in roman recipes to absorb as much of an egg as possible without breaking apart the term french
toast was initially used in england in the 17th century early immigrants introduced the recipe and
the name to america once in america french toast was cooked with egg batter particular spirits and
powdered sugar and has been served as a morning meal in new orleans kitchens for the last century
french toast is still referred to as pond perdue by both the french and the cajuns
because the daily baguette is a fixture in many if not all french households a portion of it
frequently becomes stale so you can rescue the lost bread by bathing it in egg and milk
makes it crunchier though you like your french toast crunchy don't you frying it in butter
and dusting it with powdered sugar instead of tossing it away pond purdue isn't something you'll
see on a restaurant menu very often and it's more of a dessert than a breakfast meal because the
original recipe dates back to the 4th century rome the french termed it pan alla romaine roman bread
before naming it pan perdue french vanilla what's the vanilla saying the phrase french vanilla
refers to a specific type of custard used to make vanilla ice cream a strong vanilla
flavor and odor as well as a rich golden hue and little specks of vanilla beans are all linked with
this creamy delicacy as a result marketers may occasionally promote candles and body lotions
as having this aroma banking on the originality of all things french as well as being associated with
luxury while this is a typical marketing use it is very prevalent egg yolks milk and sugar are cooked
together with mashed vanilla pods and vanilla extract to make this custard the outcome is a rich
yellow custard dish with microscopic black specks from the crushed vanilla pods due to the egg yolks
it has a creamy thick texture with a strong flavor and scent a french vanilla foundation is utilizing
some of the greatest vanilla ice cream strawberry and then vanilla with sprinkles and this custard
could also be used in other custard delicacies whether you're piling scoops of french vanilla
ice cream on a cone or pouring some delectable french vanilla syrup into your coffee the flavor
you'll be tasting isn't french in origin and it doesn't seem right to a french person to
hear it referred to as such the only areas where vanilla beans are grown are madagascar
mexico tahiti and reunion however the use of the term french before vanilla is purely for marketing
purposes especially for vanilla ice cream with a faint yellow tint due to the inclusion of egg
yolks in the preparation quiche mini quiche quiche has a long and illustrious history with dishes
dating back to the 12th century despite the fact that it had a separate name at the time quiche
it turns out is said to have begun in germany in the medieval german monarchy of lothar india
which comprised france germany luxembourg belgium and the netherlands the savory morning meal was
developed the region where the dish is thought to have originated was known as lothringen in
german when it was a german monarchy but it was eventually acquired by france and renamed lorraine
this territory is mine the term quiche comes from the german word which translates to cake an
open pastry with a filling consisting of eggs and creamy custard with smoked bacon as the original
quiche lorraine was termed the addition of cheese to the quiche lorraine came later the breakfast
pie has a long history in france but it gained popularity in the united states throughout the
1980s and 1990s as a method to prepare breakfast ahead of schedule it was traditionally produced in
a more delicate format comparable to a tart but we are most familiar with it as a brunch dish
and pie shape it can be described as a set it and forget it dish that is easy to put together
and cook beautifully it stays in the fridge for a long time and may be flavored whichever you choose
and if you are offering breakfast it'll be a popular choice with both your guests and the cuck
french crawler respect the crawler and paint the donut with apologies to all pastry connoisseurs
the french crawler is anything but french it's a dutch delight or at least one inspired by the
dutch crueler but according to research the cruella you'll buy in america doesn't even
match the original dutch pastry all that well when you order a french crawler from your local dunkin
you're just getting a twisty shaped donut at this point a cruller is a deep-fried pastry similar to
a donut that is popular in the united states and canada it is often constructed from a square of
dough with a cut in the center that allows it to be stretched over and through itself resulting in
twists in the edges i'd say this wraps things up other crawler forms use a denser dough
similar to that of a cake doughnut and are shaped into a tiny low for stick shape but are not
usually twisted powdered sugar often combined with cinnamon or icing can be used to decorate crawlers
crawlers may be found in canada new england the mid-atlantic and north-central america
although they can also be found in california because of their german and dutch origins
classic crawlers are more common in the midwest in which many german immigrants
lived they are still known as cruelers in some family-owned bakeries baguettes
symphony of crackers yes the iconic emblem of french cuisine the item that is as synonymous with
french cuisine as the bread is with french fashion is not french the baguette comes originally from
austria it's not as insulting culturally as if it were german but it's close the current baguette
is said to be a descendant upon venois an austrian bread that was imported to france in the 1800s and
while there are minor disagreements over whether the pan benoit or the kaiser role gave birth to
today's baguette one thing is certain the french owe austrians a debt of gratitude for one of their
most beloved delicacies a baguette is a long thin loaf of bread that is now closely associated with
france and specifically paris merci the bread has been popular in that country since the 1800s
but it wasn't until the early 1900s that it truly took off baguettes are commonly available in
bakeries and supermarkets outside of france because they make great sandwich and picnic
bread they're best when they're fresh like other homemade breads and they'll get stale quickly the
word comes from the latin word baculum which means rod or stick because it is long and thin
a traditional baguette looks very much like a rod wider loaves are called as flutes in french and
they are also quite popular because this type of bride bakes quickly it is often the first item on
the morning menu at bakery's french mustard i'll tell you exactly what happened mustard has a long
history of usage and cosmetics and pharmaceuticals not to mention its potential to mask the taste of
less than fresh meals for ages the french have loved mustard which was most likely brought
by the romans the french government imposed restrictions for the production of mustard in 1390
stating that it must contain only excellent seed and adequate vinegar pope john the 22nd of avignon
was such a mustard fan that he invented a new vatican job gran muttadir dupont pope's mustard
maker and swiftly filled it with his nephew who was by all accounts a bumbling fool according to
alexander dumas the renowned french novelist louis xi kept a pot of mustard with him at all times
so that he would be prepared when visiting acquaintances monks from beau a city outside
of paris were hired by charlemagne to harvest and crush mustard seeds for him indeed the massive
round grinding stones necessary for this purpose were frequently carved out of quarries near mo
resulting in the city becoming a mustard making center now when shopping in your local grocery
store today you'll find a type of mustard labeled as french mustard excuse me i meant to buy normal
mustard when i got home i realized about honey mustard is cool if i just go swap it to be clear
we're not talking about the brand french's mustard here it's a specific mccormick brand and no that
famous bright yellow stuff isn't a french cuisine at all the more general french mustard on the
other hand is a british condiment with a moderate flavor and a light brown hue now what about dijon
mustard that fiery yellow condiment that is actually a french creation and it's fantastic
french onion dab you put chips on the sides and dip in the middle in 1954 two years after
lipton's dry soup mix was introduced someone whose identity is unknown came up with the onion soup
and sour cream combo it was assumed it was a hit in california because it was dubbed california dip
so frequently in its early days however lipton's was not the first california dip cream cheese and
rogue fruit were blended with california sauterne wine mayo salt worcestershire sauce cayenne pepper
and garlic salt in previous recipes the 1954 recipe however was four times easier than
its cheesy version because it only required two ingredients in the post-war euphoria of the 1950s
convenience won out over identity theft the new california dip was a crowd favorite a party staple
and a status symbol served on a silver tray the news of the new dip spread like a canyon fire
throughout los angeles newspapers published the recipe onion soup mixed sales sword
and lipton executives in new jersey thousands of miles away were ecstatic california dip was
the star of a big commercial effort by lipton they funded arthur godfrey's radio and television show
talon scouts which featured newcomers like tony bennett and patsy cline the show's mc
godfrey took part in the advertisements producing noteworthy performances of his own oh you handsome
the product was so popular that news organizations called it the arthur godfrey deb
aside from television and radio the business sponsor colorful features in newspapers and
magazines issued handing cards to merchants published cookbooks and starting in 1958 they
placed the recipe on every box alongside the second and third most popular dishes
french press coffee i said coffee coffee the french press device is a brilliant invention
it's inexpensive simple to operate and produces excellent coffee the history of the french press
stretches back many years however there is considerable debate about who designed the
carafe and plunger mechanism that most versions today are based on in 1929 a guy called attilio
calimani received the first patent for a coffee making equipment that resembled the contemporary
french press the problem is that kalimani was an italian from milan not a frenchman so what is
the origin of the name french press that's where the question of the brewer's origins arises many
people believe that the french press was invented by a french guy who fitted a fine screen to his
coffee maker so that he wouldn't get grinds in his cup when he poured in the 1800s this man's
contraption was in vogue in france and knowledge of his invention soon spread to other nations here
we go with the fake news again when it arrived in italy kalimani fine-tuned the apparatus which
italians named a cafeteria and came up with the idea to patent it kalimoni received eight patents
relating to beverage production including the name french press fast forward to 1958 when another
guy called valero bondini invented a superior version of the french press with a better filter
and a greater ability to keep grounds out of the poured coffee when he was seeking for a business
to distribute his invention he chose bonum of denmark yes the same bottom that so many people
have come to recognize and trust when it comes to purchasing french presses french roast coffee
coffee coffee when it comes to coffee the french roast that can be found in any coffee shop in the
u.s simply refers to a dark roast even this kind of roast according to coffee experts would be
too light for coffee lovers in france and much of europe really bad coffee this roasting technique
is also known as turkish roasting the term french roast likewise has no meaning in terms of quality
french roasting may be done on any type of bean so again it all comes down to the magic and white
lies of marketing what a surprise french dip sandwich it's sort of wet but it's still good in
many american restaurants a french dip a sandwich composed of thin slices of roast beef on a french
bread and served as you with its own juice is a staple menu item the origins of the french dip
has been one of modern history's longest-running culinary controversies it is the topic of a
protracted argument between advocates of different claimants philippe and coles both of which debuted
in los angeles in 1908 have been suggested as the genesis of the french dip each claims to
be the first restaurant to serve the french dip sandwich now me no me me and they have different
stories about how it came to be the legend surrounding philippe has two main variations
one claims that a server or chef dropped a dry roast beef sandwich in a pan of beef drippings by
accident while the other claims that restaurant founder philippe frenchy matthieu purposefully
submerged the sandwich in meat juice to appease a customer who made a complaint about a stale roll
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