Tausi Insider

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...

Photo : Allie Chanthorn Reinmann Midway through my efforts to turn savory stuffing into French toast bread, I imagine what the person creating the first Scotch egg must have thought. “This is crazy, but it just might be fantastic, ” I bet they whispered to themselves in a lilting brogue. Well, they were right, and I’m right this time, too: Reforming the heavily seasoned side-dish staple back into a plank of savory French toast works surprisingly well— and provides the perfect vehicle for the rest of your Thanksgiving leftovers . To make it, a ll you need is a couple loosely packed cups of stuffing and a fridge full of half-eaten side-dishes. That’s right, my stalwart Thanksgiving-leftover-sandwich-lovers, it’s time to take up the frying pan and forge new bread out of dried, crumbled, rehydrated, and French toastified old bread. A good piece of sandwich bread needs to be sturdy enough to keep from falling apart, but soft enough to bite. Between these two extremes , it wa s t...

The other day, I got to introduce my father to babka, a delight he had never experienced before. “I like that pretty well,” he kept saying, which sounds like faint praise but—for him—is actually rather enthusiastic. The babka loaves (one chocolate and one cinnamon) were sent by a friend as an “I hope your bones heal” gift after I recently broke my ankle, but the whole family benefited. We inhaled it all , but I wish we had saved a piece or two for French toast. What is babka? If, like my father, you are unfamiliar with babka, you should get familiar with it real quick. The yeasted Jewish bread was traditionally made with an oil-based challah dough to keep things pareve (dairy- and meat-free), and swirled with fillings, most commonly chocolate or cinnamon. Most modern babka recipes are made with enriched doughs that include dairy ingredients, and you can find babka swirled with fruit, nuts, and even cheese. A simple slice of cinnamon babka with a cup of coffee is, to me, an id...

Toast, a women's collective and talent organization, was started by Canadian tech workers Marissa McNeelands, left and April Hicke, shown in this undated handout photo HO/The Canadian Press When Marissa McNeelands was hiring a senior artificial intelligence product manager last year, she asked recruiters to suggest an equal number of male and female candidates. They didn’t put forward any women, but she knew there had to be some who were more than qualified for the job. “Really it was going into my network, talking to people, pushing people to apply,” McNeelands, a Toronto artificial intelligence worker, recalled. “I find with so many women they just need that extra little push to be like ‘yeah, you are qualified, go for it, ask for more money.’” That experience and others like it are why McNeelands thinks Canada needs Toast, a women’s collective and talent organization, she and April Hicke, a digital product director in Calgary, dreamed up at Mont Tremblant’s spa in Quebec last ...

Photo : Allie Chanthorn Reinmann We’ve all been there. It’s one of the two weekend mornings, and you decided to pick up a dozen everything bagels, only to return with a lesser seeded variety because they were sold out. Or worse, they only have plains. (In those moments, I’ve reconsidered even buying bagels.) Instead of resigning yourself to eating bagels you don’t love, turn plain bagels into any seeded variety you want, in five minutes. I have a very expressive face, and the bagel shop staff must have seen my anguish play across it the last time they informed me they were out of the everythings. “Give me two minutes and I’ll make it for you,” said a kind bagel angel. As a baking professional who’s made many a bagel in my time, this sounded bananas to me, so obviously I said yes, and he did it! He walked into the kitchen with two plain bagels, and walked out with two everythings. And so can you. Photo : Allie Chanthorn Reinmann Unless the dough is flavored, all seeded bagels start ...

Photo : Allie Chanthorn Reinmann I’ve been dealing with a surplus of French toast recently, but such is the life of a recipe tester. I ate what I could, but the remaining slices either went in the fridge or the freezer for future snacks or breakfasts. Luckily for me, today is the future, and I’ve decided to forgo the syrup in favor of meats and cheeses. It’s the most phenomenal thing I’ve ever fried up (according to my goldfish memory) . I’m sure you know what French toast is, but just in case you don’t: It’s a glorious creation made with dry bread that’s soaked in a rich, slightly sweetened custard. It’s gently fried in a pan with a slick of melted butter until it’s well toasted, and the custard within has cooked through. The soft and spongy inside can only be reached by cracking through the crisp, caramelized crust with your fork . Normally topped with syrup, or anything sweet, it’s the brunch of fantasies. For this application, any French toast recipe that you subscribe to...