This is the worst batch of french toast i’ve ever made.
Why would you do this? I would just get a marker and label each one with an “S” so you don’t make this same mistake in the future.
I would do a cool S.
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First thing i did, while my mouth was still salty from the first bite, is go get my sharpie.
Never again
This is also why it’s required for restaurants to label all containers.
A clear jar of what is assumed vinegar could be bleach, and those tiny mix ups could be deadly.
I don’t think anybody keeps cleaning agents and food ingredients in the same place, I definitely don’t, don’t know anybody who does, so it’s logical to assume it should be the same in restaurants
This is probably why it is usually a good idea to label your bottles or containers with names like salt, sugar, baking soda, flour, etc.
But that’s boring. Just close your eyes, grab any packet or bottle at random and apply with gusto. This way you will always be surprised at new and fresh taste combinations!
I’ve heard cooking and baking referred to as art and science, interchangeablely depending on who you talk to. I’ve never seen someone try to turn it into alchemy.
Prepare to have your mind blown: https://alchemist.dk/
FAFO
One time I got a coffee to go, only to find they’d put salt instead of sugar.
And it takes your brain a moment to figure out what the hell is happening…like a complete out of body experience first thing in the morning
“We’ve replaced Che_Donkey’s normal morning sugar with crystalline LSD. Let’s see if he notices!”
Salt in coffee is actually a thing. I think it decreases the perception of the bitter taste or something? I don’t remember. I just remember trying it and not caring for it, because I like the taste of coffee.
(It’s a very small amount of salt though. Like a pinch in a cup is more than enough.)
I actually do make my French Toast with salt and pepper. No sugar, except in the maple syrup. It’s far superior.
