posted
The last time I ate French toast in a diner was on the Southwest Chief a few years ago. Unfortunately, it was just "regular" French toast, and not the unique good-quality kind that Santa Fe used to serve on the Super Chief. For a while in the 1980-90's, Amtrak's french toast was at least similar to Santa Fe's.
I have two questions: 1. What kind of French toast does Amtrak prepare in their diner's presently?
2. This question is more complicated. Does anyone know of a good recipe to make Santa Fe French toast? I found this one:
This recipe does not indicate the length of time to soak the bread. I have a DVD on the history of the Super Chief that indicates it is important to soak the bread for a long time, and most places cut corners and do not soak the bread long enough. How long is "a long time" ?
All of you younger folks missed out on some really good French toast during the Super Chief days. I hope I can eat more soon.
posted
In the last couple of years Amtrak has been serving "Railroad French Toast" which is thicker and fluffier and tastier than the thin grocery store type bread that was served in previous years. Having never traveled on the Santa Fe (except with our tiny Pooh Bear under the Christmas tree) I can't tell you how it compares.
posted
The best French toast I ever had was for breakfast at La Fonda, the one-time rail hotel in Santa Fe, so perhaps this was Santa Fe French toast? I cannot remember what they called it on the menu. I do remember it came with real maple syrup, which of course is de rigeuer for topnotch French toast.
On Amtrak, I have found that compared to the other breakfasts, French toast is generally the best choice. Though I believe it is now reheated in a microwave--which means it can sometimes be overheated and dry--it usually seems to be done right and quite tasty. Its tastiest with a little butter added while reheating it, which the better chefs who remain on Amtrak (in frustration, I'm sure!) sometimes do.
There is a restaurant in Chicago that is supposed to have very good chocolate French toast.
Posts: 2642 | From: upstate New York | Registered: Mar 2004
| IP: Logged |
quote:Originally posted by Mr. Toy: Having never traveled on the Santa Fe, I can't tell you how it compares.
Having had "the real deal" aboard Santa Fe on various occasions (first time; "Super" during 1962), be assured Santa Fe French Toast was quite a Dining experience.
Also of note, I give "Second Place' to that the IC served aboard the Panama Limited.
Posts: 9975 | From: Clarendon Hills, IL USA (BNSF Chicago Sub MP 18.71) | Registered: Apr 2002
| IP: Logged |
posted
Mr Norman and I have each enjoyed the Santa Fe (Fred Harvey) Frenc Toast several times. Following are the ingredients: 1 cup half & half, 4 eggs, 3 slices of bread cut 1/4 inch thick, 1/4 teaspoon salt, confectioners sugar, vegatable oil
Trim crusts and cut bread into triangles, combine beaten eggs, cream and salt, dip bread into the mixture allowing it to absorb as much custard as possible. Fry in about 1/2 inch of vegatable oil preheated to 325 degrees. When one side is a golden brown turn and brown the other side. Turn only once. Place on a shallow backing pan and allow to puff in a 400 degree oven for three to five minutes. Drain on paper toweling to absorb excess fat. Sprinkle with sugar and serve immediately.
Posts: 467 | From: Prescott, AZ USA | Registered: Mar 2002
| IP: Logged |
posted
Well, the Fonda Inn is a former Harvey hotel, so I imagine the recipe must be the same!!!
Posts: 2642 | From: upstate New York | Registered: Mar 2004
| IP: Logged |
posted
(An aside to the rest of you: The University of Illinois and Northwestern University are fight-to-the-death sports rivals. Knocking off the Illini in women's volleyball, just to mention one sport, results in small-scale rioting in Evanston. And now back to Amtrak.)
Posts: 2236 | From: Evanston, Ill. and Ontonagon, Mich. | Registered: Feb 2007
| IP: Logged |
posted
University of Minnesota grad here ('69). I was a Boy Scout usher for the football season in the early '60s when a national championship and the exalted trip to Pasadena came our way. Oh, those outdoor games when the windchill was below zero and you forgot it was cold! It was truly an experience.
Back then you could take an overnight train round trip MSP-Chicago and catch a Big Ten road game.(See how I made this train-related, tee hee).
Posts: 1572 | From: St. Paul, MN | Registered: Dec 2002
| IP: Logged |
posted
I've had the ATSF french toast, even after Amtrak. The diner crews of both 3/4 and 19/20 cooked the Santa Fe variant.
I am especially fond of the UP variant.
Of course, since my son will be in Marching Mizzou the next four years, I'll be listening to this: Marching Mizzou in actionPosts: 1404 | Registered: Oct 2001
| IP: Logged |
posted
I think the french toast currently tastes like cardboard. While I have been away on a cruise it looks like you all have been discussing a change to real cooking on the LD trains. Is this really happening? Now?
As for the Rose Bowl - I went to UCLA so I agree, it is a premier venue and used to be the most important one. But in my era at UCLA basketball was king. That is a broad enough time that my age is hidden except for TwinStar and Gil who have seen the evidence in person.
-------------------- Vicki in usually sunny Southern California Posts: 951 | From: Redondo Beach, CA | Registered: Aug 2006
| IP: Logged |
-------------------- The City of Saint Louis (UP, 1967) is still my standard for passenger operations Posts: 1404 | Registered: Oct 2001
| IP: Logged |
posted
Pullman, spent a few social evenings with Mike Warren. All the B Ball players stayed in my dorm. Lew Alcindor was one of those. Oops, gives away my age quite clearly doesn't it?
-------------------- Vicki in usually sunny Southern California Posts: 951 | From: Redondo Beach, CA | Registered: Aug 2006
| IP: Logged |
posted
Mr. Norman, As an Ohio State U fan and alumnus (74,77,78), I was thoroughly shocked by your Illini this year. Our only loss came at the hands of those guys. But since I am also an acquaintance of Ron Zook. (He grew up just a few miles down the road and I once taught his brother and sister in high school), I am rooting for your Illini to whoop those Trojans. But unfortunately our Buckeyes and Illini may face the same truth in our bowl games. As for the French toast, I enjoyed the RR French toast on the Empire Builder (excellent) and the CZ, (fair). Looking forward to trying out the SWC toast in a week or so. Go Bucks! Go Illini! Railroad Bill
Posts: 87 | From: Ohio | Registered: Apr 2007
| IP: Logged |
posted
Back on topic. The recipe submitted by Mr RRCHINA of Prescott, AZ, is most likely the "official" Santa Fe version, and is featured in "The Harvey House Cookbook," published in 1992 by the Longstreet Press of Marietta, GA. The recipe is on page 154 of this wonderful compilation of Fred Harvey/Santa Fe recipes from Harvey history, including many of their hotels. This particular recipe is credited to Hans Mayr, Research Chef, Chicago. (What is a "Research Chef?")
Posts: 87 | From: Snowmass, CO USA | Registered: Jun 2003
| IP: Logged |
posted
That recipe is pretty much the same as the one I have for "Railroad French Toast" that was published in the L.A. Times years ago. The last step is critical since the short time in the oven is what makes the French Toast "puff" up. I always add a little vanilla extract when I make it.
Frank in Sunny SBA
Posts: 2160 | From: Santa Barbara, CA, USA | Registered: Oct 2003
| IP: Logged |
posted
The thing that surprises me about the recipe is the use of oil, rather than butter. But yum to the vanilla extract. I would include a dash or two of cinnamon too. And don't forget: real maple syrup!
Posts: 2642 | From: upstate New York | Registered: Mar 2004
| IP: Logged |
Secondly Volks; has this topic become "Where did you go to School?"
That's worthy of it's own thread Mr. Norman.
May I please?
-------------------- David Pressley
Advocating for passenger trains since 1973!
Climbing toward 5,000 posts like the Southwest Chief ascending Raton Pass. Cautiously, not nearly as fast as in the old days, and hoping to avoid premature reroutes. Posts: 4203 | From: Western North Carolina | Registered: Feb 2004
| IP: Logged |
quote:Originally posted by gibg: This particular recipe is credited to Hans Mayr, Research Chef, Chicago. (What is a "Research Chef?")
Be assured Mr Gardner, Mickey D has a cadre of such within five miles of my home.
Posts: 9975 | From: Clarendon Hills, IL USA (BNSF Chicago Sub MP 18.71) | Registered: Apr 2002
| IP: Logged |
posted
I believe the first McDonald's test kitchen was over the hill from us in Santa Ynez. Ray Croc may have had a ranch there. Herb Petersen, the local franchisee, came up with the idea for the Egg McMuffin and it was first served at his outlet on Milpas Street here in Santa Barbara. And that's fairly near the tracks to keep this on target for the forum!
Frank in Sunny SBA
Posts: 2160 | From: Santa Barbara, CA, USA | Registered: Oct 2003
| IP: Logged |
posted
Went to my first McDonald's when I was a junior in high school! But I first ate "railroad french toast" on the SAL "Silver Meteor", and always wondered how they got it to puff up like that. Thanks for the recipe.
I'll ride the Amtrak trains to Florida when they bring back grits and fresh-baked bran and corn muffins. I won't even insist on railroad french toast, much less the pompano stuffed with tiny shrimp and cooked in a parchment bag that I had for dinner on the "Florida Special" in 1970...
Posts: 614 | From: Merchantville, NJ. USA | Registered: Aug 2000
| IP: Logged |
Printer-friendly view of this topic
![[Wink]](wink.gif)
