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Saturday, February 6, 2010
Men Who Sew: More Thoughts and Theories
So it's been with a lot of delight that many of us are taking notice of the funny and fabulous Peter, who recently started a blog on his garment-sewing adventures called Male Pattern Boldness. (If you don't already read it, become a follower now, please!) Peter wrote an excellent post this week called "Why Johnny Can't Sew."
Peter outlines the ways in which sewing has historically been marketed and targeted toward women. This will come as no surprise to us. But the thought that popped into my head as I was reading it was: This is why all men should be feminists. I don't think it's common for men to recognize the damage that a misogynistic culture does to BOTH genders. In no uncertain terms: it alienates half the population from skills and trades that might be useful and pleasurable to all of us.
Peter also mentions the lack of men's patterns, that we discussed here back in November. When Jeff asked me to make him his Urban Outfitters-inspired jacket I had to radically adapt a men's shirt pattern to make it happen. Peter is pretty adventurous with patterns - 70s caftans, flower-print trousers - so it will be interesting to see how he deals with this lack of patterns as he progresses in his sewing.
But I thought Peter really hit the nail on the head when he asked: "Finally, when we wonder why men don't sew, aren't we really talking about why straight men don't sew?" Bingo! Just take, oh, EVERY season of Project Runway ever televised. There's always that one straight dude who just has to assert his heterosexuality into every conversation. There is a rampant gay panic in our culture that keeps men from sewing, no doubt.
In any case, thanks to Peter for continuing this topic from a dude's point of view. Now I can't resist adding two of my favorite photos of garments he's made.
A corduroy coat for his dog Willy. Could this BE any cuter?
And an LBD for his glamorous "identical cousin" Cathy. She's a woman of mystery!
Check out more of Peter, Willy, and Cathy's adventures at Male Pattern Boldness.
42 comments:
- Replies
- TestosteroneJanuary 9, 2014 at 3:37 PM
It's later that same decade, and not only is Peter all that, and more - his adventure continues in deliciously unexpected ways. That said, it is through Peter's blog that I learned of many other creative forces of nature, of which you, K.Line, are one.
- AnonymousFebruary 6, 2010 at 5:24 PM
i have tried on cathy's LBD and it is amazing. i wanted it.
ReplyDelete - Kari NelsonFebruary 6, 2010 at 8:01 PM
My husband has always been interested whenever I break out the sewing machine, so finally I showed him how to make a pair of shorts out of pants. (He used to take them to a tailor to have it done.) He was so proud of himself and tells everyone that he "made" those shorts every time he wears them. Sadly, that was his last foray into sewing. I think that if I can become a better sewer and find some awesome shirt patterns (or learn to copy his threadbare '40's shirts) then I could teach him to sew. But, most likely I will hear, as always, "Can you make/fix this for me?" As I always ask "Can you change my oil for me?" Is it wrong? I don't know-I just know that I don't want to change my own oil!
ReplyDelete My husband sews... not that well, but he does and he enjoys fabrics and clothes.
Also a husband of a couple in a costume guild here makes all of his and his wives costumes, and he's pretty darn good! It's just not that popular I guess...
Maybe because a lot of guys simply aren't *that* interested in clothes.
Historically, and even now, tailoring is a predominately male occupation, but with suits not being the standard for guys these days it is becoming a lost art, unfortunately.I had a similar conversation with my partner just the other day, when he brought up the subject of female electrical apprentices at his work. 'Why would they WANT to do it?' he said. The culture is unaccepting, he said, and he couldn't see why they would want to even try because of that alone. The implication was that rather than the culture changing to accomodate women, the women should just realise that it's not going to work and give up.
The sewing community is, particularly in the lack of decent patterns for men, pretty similar. In order to encourage men to participate, the culture needs to open up, and make more of an effort to appeal to men. And by 'the culture' I mostly mean the pattern and fabric companies, and stores.I taught sewing to 12 year old boys. They have to take a 10 week course. Many of them are very good at it, enjoy it, and are proud of what they make. They just don't ever take a class by choice later on, probably because of the fear of being different, also possibly because most of the patterns out there aren't even stylish for adults, let alone teenagers.
My brother knits, and I taught a college roommate to knit socks for his girlfriend, but I don't think my husband would try sewing or knitting.My husband likes to quilt a little. After I piece it, baste it, mark the lines, select thread, set up the walking foot, and do a few rows of stitching. Then he likes to quilt. He has also expressed interest in the serger.
I think men tend to dominate because... well.. they're men. The same thing happens with chefing. Top chefs are men, but mostly the people bringing meals to the dinner table every night are women. I think it is false to look at this as some sort of slight against women or glass ceiling or whatever, rather I think men can't help themselves. They're hard wired to push the envelope, to build bridges and erect towers and generally over-do everything. As far as I can tell, they do it to impress us. ;)Hi there.
I sew and knit since I was a little girl. Last winter when my flatmate showed me mitts he liked and asked me, if knitting was difficult and if I could teach him, I was surprised.
Since then there is always something on his needles. And he is just a bit embarrassed when his sister is telling everyone that her brother made her hoodie ;)
Also when I am knitting in public it's mainly men who are fascinated and ask if it was difficult... perhaps there is something changing there. At least there are more men cooking day-to-day by now, too. And after all sewing and knitting is diy.- AnonymousFebruary 7, 2010 at 6:29 AM
I think the problem for men is not just a dearth of interesting garment patterns, but a dearth of interesting garment choices. Peter is very fortunate to have Cathy to sew for- I crave all her clothes- but don't you find that watching fashion shows of menswear is always either soporific or hilarious? Men's fashion really needs a revolution.
Mae You know, I actually have yet to meet, in person, a guy who sews. Even at the sewing conventions I've been to, it's always overwhelmingly female when geared towards the home sewist. I think with the industry geared to appeal to female home sewers, it just doesn't occur to many men to even try. Peter is really the exception, I've found! (Kudos to him for giving sewing a go!) I think unless a specific need comes up that can't be fulfilled in the shops or is too expensive, guys by default just don't think of it. I personally would love to see more guys start sewing as I think everyone would benefit not only from the other perspective and ideas, but also from the resources that would appear to cater to that. Maybe it's just a pie-in-the-sky dream, but who knows? ;)
ReplyDeletePeter said (somewhere on his blog) that he and Brian were the only men he knew on Pattern Review. It struck me how lonely that must be. Maybe that's implied in our culture's lack of acceptance of male sewists, female electrical engineers, and such…but it seems to be a more subtle aspect of trying to break down a barrier. Maybe you are prepared for, or at least aware that there are going to be, insults, incredulity, homophobia, and just plain meanness, but I think maybe the loneliness sneaks up on you.
A non-sewing male friend recently remarked that he thought fabric stores were clique-y, and that "the funny little women who work there don't really want to help a clueless-looking man." Of course not every fabric store or person is like that, but I have seen the almost exclusively female staff of my local Jo-Ann's warily eye any male who is unescorted by a lady. Of course, part of me feels it is the Victorian tables turning—instead of being shunned if I were unescorted by a gentleman in certain establishments, it's the other way around. But mostly I wondered why they alienated a customer instead of cultivating one, and if I had to face that attitude, I don't know how long I'd persevere in pursuing sewing.
I do have one male friend who sews. We just took a field trip to Denver Fabrics and I did notice that the staff pretty much let me rifle the bargain cuts without supervision, but kept their eyes on him a bit more. I don't think he looks like a shoplifter, and, anyway, if anyone could shoplift an entire bolt of silk charmeuse, I would be in awe of their skills. Once they realized he knew what he wanted, they seemed to be less…vigilant. Maybe they are wary of men because they think their (presumed) inexperience will take up more of their time with inane questions? Maybe that has to do, in part, with how high-end the shop is. Now that I think about it, we've been to Allyn's Bridal Fabrics (Denver) a couple of times, and they've always treated him exactly the same as they've treated me. Perhaps it's more of a customer service issue, at least in stores.
Also, as has been noted, menswear is really not that exciting. I just saw a book titled "One Hundred Years of Menswear" at the bookstore and asked, "How much difference could there be from the first year of that to the last?" Not much, as it turns out. How is that motivating?
Perhaps the answer is to start a revolution in menswear, although short of introducing skirts on men, I'm not sure what that would look like.I love Peter too. The things that man can do with a bedsheet.
Gertie said: "This is why all men should be feminists. I don't think it's common for men to recognize the damage that a misogynistic culture does to BOTH genders. In no uncertain terms: it alienates half the population from skills and trades that might be useful and pleasurable to all of us."
A gal at work confessed to me that her husband sews, but he has sworn her to secrecy because he is so embarrassed. Embarrassed!! Because apparently the ability to build something out of fabric instead of wood or metal is emasculating. Lovely. She's not allowed to tell any of their friends. Man, that bothered me. I don't know her very well so I didn't feel I could pry too far into how her husband came to develop a skill where whatever pride he may feel is apparently tempered with such self-loathing.Gertie,
The money quote: There's always that one straight dude who just has to assert his heterosexuality into every conversation. There is a rampant gay panic in our culture that keeps men from sewing, no doubt.
Uh, yep! In my middle school years, the girls took sewing and cooking and the boys took shop. My younger siblings, no matter what gender, all took shop. So, social practices changed but cooking and sewing were off the agenda. Today, children are offered cooking lessons as a part of life. The gender assignment of this role and job has dropped (or dropping).
I totally agree about the fear of a gay planet aspect of our culture. And, gender roles and assignment are part of the package. In fact, it's interesting that now that cooking can reap great salaries and celebrity, most of the chefs are male. It's now an activity that can reap great financial benefits and it does have to do with the number of males in the profession. And, the gay panic around culinary industry has dropped. But, in the home, cooking remains a major province of women.
Now, I'm not advocating for more male sewists so that men can attain dominance in an industry. I am advocating for us to take a close and hard look at gender roles and assignments. It's not a totally pretty picture.I really don't buy that we have "gender role assignments" in our society. For the love, a woman with a beard has been touted as the first man to give birth. (I know that's a can of worms in itself...) Those sort of barriers do not exist anymore. Sure, lots more women sew than men. Lots more men are electrical engineers than women. Maybe that's just a simple expression of interest, nothing more?
Maybe, just maybe, men and women are completely different on almost every level imaginable. Biologically, neurologically, psychologically. This does not mean that women are better than men or vice versa. Different and equal. Equality does not mean sameness. Also, I think men need space to be men and women need space to be women. This is often expressed through hobbies and interests.
By the same token, when a man comes into our shop he's usually well-taken care of and teased gently, like most other customers. I think a lot of perceived prejudices are actually the projection of an individual's insecurities onto another person.- Kate in BelgradeFebruary 8, 2010 at 3:40 AM
Where I went to school, in the seventh grade all the boys and girls learned to sew, and all the boys and girls learned to saw wood. Most boys just didn't like sewing. And as much as I can remember, very few female eyes lit up at the sight of the saw collection.
ReplyDelete - AnonymousFebruary 8, 2010 at 7:04 AM
Well, if gender roles were innate, they would be the same in every culture, and that clearly is not so, so I think that argument goes down the can. Hence even the different words "sex" and "gender", one to denote the physical aspect and one to denote the cultural aspect. It is clear that men and women are different, but the ways of marking that difference are quite variable.
I agree with Peter that Peter has got so much attention that I think we are fetishizing this "man who sews" and it's getting on my nerves a bit. I'm happy he can sew. So can lots of other people. Move on already. Just cause he's a guy doesn't mean I want him to be a celebrity.
Regarding other guys who sew, my brother once made himself a suit jacket as a teenager but doesn't sew any more as far as I know. His then girlfriend taught him. I think that for men the dangers of seeming "emasculated" are a lot more than the dangers for women of taking on male roles, like electrical work or woodshop (I do both, but no one has called me "unfeminine" as yet). For gay men those dangers have perhaps already been faced. You would think the presence of dangerous machinery and sharp objects would help with this problem, requiring strong and noble men with large chins, but apparently not so.
If you look through Western history, clothing the family has nearly ALWAYS been women's work and spinning and weaving have taken huge chunks of women's lives; sewing is a somewhat distant third in the fabric stakes. I believe firmly that most women also direct the buying of clothes for everyone in the household. Our methods have changed, but not our roles. When I watch Project Runway I always laugh at the one straight male designer, who constantly mentions how not gay he is. I think fear of "the gay" keeps a lot of men from trying different things. I'm a private piano and voice teacher by profession, and there is always a huge difference in the number of female vs male students I have. It always makes me sad to see a talented boy give up piano at puberty because he's being made fun of. Of course, it's no different for women who have traditionally "manly" hobbies. I'm the handy one in our family, and have done most of the work fixing up our old house. I am not treated with respect at hardware stores. I come from a knitting background, and there are quite a few men who knit, but not so many straight ones, again I think because of gender roles and fear of "the gay."
ReplyDelete- AnonymousFebruary 9, 2010 at 4:29 AM
Ah, but one comment is hardly blowback, surely. Enjoy your wallow, Peter.
ReplyDelete This is a great discussion! I guess I've never really thought much about it - when I was in design school there was a pretty 50/50 balance between men and women in my classes, and of course all the men could sew. Then again - it was fashion school - so yes, about 90% of the men in my classes were gay. But honestly, I've always known a few men who sew as "home sewers" for themselves or others. It's just another practical skill (very practical) that I think too many men are missing out on due to societal pressure to be "manly". So dumb! Then again - if you take a look at industrial stitchers, there are quite a few men who sew in factories to support their families... again, coming from an industry standpoint there isn't really a dearth of male stitchers. On the local homefront - check out my friend Jerry Lee - he makes custom western wear and is constantly exploring sewing equipment and processes. His girlfriend does not sew, from what I understand, and he makes her a lot of clothing. His blog is a bit bare, but check out his Etsy shop :)
ReplyDelete- AnonymousFebruary 9, 2010 at 1:43 PM
My father-in-law (a retired RAF radar engineer and college lecturer) used to sew my MILs gowns for Mess Dinners and other black tie events. He had never sewn a stitch in his life before he whipped up her first satin boned confection.
She was the envy of all the other wives and always won the "best dressed" competition.
It's good to see Peter keeping up the good work with his glamorous outfits, both for himself and 'Cathy'! Sewing machines are power tools, aren't they? ;-)
I read somewhere that Tom Silva, one of the contractors on "This Old House," used to sew clothing for his daughter before he got so busy being on PBS. He said that following a sewing pattern is really just like following building plans, anyway.I have a six-year-old, and it's my intention that he be able to cook AND sew before he grows up and leaves home. He's got quite an interest in costuming and cosplay (which admittedly is the majority of my sewing too), so we've got a good start there. Everyone should be able to do such basic things, and then follow through or not depending on interest - not gender.
ReplyDeleteI'm a 6'7", 235 lb. broad shouldered, deep voiced, straight guy, and I have absolutely no problem admitting that I sew.
When you point out that a sewing machine really is just a power tool, and that using it to make something out of fabric really is no different than using power tools to make something out of metal or wood, quite often I see a dawning realization come over other guys. You end up with something very useful in the end. There is just a profound satisfaction in creating something yourself, whether it's a piece of furniture or a garment.
You will find a lot of men who sew in the backpacking world. Tents, tarps, sleeping bags, hammocks, backpacks, rain gear, etc.
I know former British Royal Marine Commandos, German anti-terrorist cops, US Army Special Forces, Airborne riggers, Marine Scout Snipers, etc. that sew pouches, belts, armoured plate carriers, chest webbing, holsters, backpacks, ghillie suits, etc. I don't think anyone would mistake them as "effeminate."
I'm currently trying to learn more about sewing clothes (a whole other ball of wax), and I really wish there were more patterns out there for mens clothing. There is a profound lack of them. I need to learn more about patterns for the pants that I want to make, and all the books I have found deal with womens clothing. I will learn as much as I can from them, but it would be easier if there was more out there for men.
Oh and I have a T-shirt from DIYTactical.com with the slogan "Chicks Dig Guys That Sew" on the back. Well, that's what I like to tell myuself anyway. :-)I think sewing has a marketing problem. I am learning to sew, but I often refer to my new hobby as "textile hacking" when conversing with my technology-obsessed friends. I do it not because I am embarrassed or homophobic, but really just to generate interest. Guys are more likely to respond to that which involves technology, tools and innovation, and will typically yawn at all things "domestic" or "practical". I myself only became interested when rearranging some furniture opened up a 1950 15-91 Singer and discovered what an amazing machine it is.
ReplyDelete- AnonymousJune 26, 2011 at 2:11 PM
As an historical re-enactor and "costumist", I not only sew but tailor, and, yes, I am thoroughly hetrosexual.
I, too, decry, a lack of good sewing patterns (I make most of my own) for gentlemen, especially in the areas of dress trousers and coats. Sadly, most of what comes up on the market are horrible 1970s funky clothes or beach togs...useless!
I'll follow these associated blogs to learn more about my "peers" in the home rag trades. While I don't know any men who do sew, I have to say I have a couple of male muses. One is my husband who is an accomplished artist and writer. The other is another older gentleman who spent his life as a florist but who's family was active in the garment industry while he was growing up. He often has incredibly helpful suggestions. So thank you, Walt (husband) and thank you, Bert (friend).
ReplyDeleteWell I'm a guy and I sew. I got into it to make my son a SpongeBob costume because all of the ones out there looked cheap to me. I've hemmed pants for my wife. I am working on his costume right now for this year. I've never really tried to sew anything for myself. It may be fun, but as of now I'm 100% on costume making. I enjoy it and everyone at work can't believe I made something like that when I'm done. Yup the chicks dig it...lol I ended up having to buy (at least that's the excuse I'm using) an embroidery machine to assist with this years costume. I'm really enjoying using the software for it to do pretty much anything I can think up. Besides I can make money with doing embroidery on the side to offset the costs. It's amazing how much these costumes end up costing for a 3 y/o when you buy new toys for every costume. lol One of these days I might try making a shirt or something. Who knows, your only held back ny your imagination.
ReplyDeleteI have always sewn. when i was small my mother helped me sew sample patches on her Necchi BU. In junior high i altered my own trousers. the night before i was married i helped my with hemm her wedding dress. My mother inn law was blown away. raising a family i never had time but at sixty im planning my return. first a dress shirt and then?
I need my own sewing machine It bugs my wife when i start tearing hers apart because i dont like the way it is running. i really like the old cast iron machines but i'm not locked in. im considering a new one with a lexan frame. as far as changing oil my wife never does it but my daughters no how
chrisj- AnonymousJuly 12, 2012 at 3:35 PM
I wouldn't consider it homophobic for a straight man who sews to make a regular point of indicating his sexual orientation. By being outspoken like this it serves as an encouragement to other straight males that they are not as much the minority as they might think.
Conservative and professional sewing patterns for men would be a very exciting find. I'm starting in on my first sewing project, and it seems unless it's for historical reenactment there are just no quality patterns out there for a man to wear in public. Again, this might be due to me being completely new to sewing, but this article suggests I'm not too far off the mark. - AnonymousMarch 4, 2013 at 2:27 PM
My uncle Phil is now a retired police oficer. about twenty five years ago he married a woman with an eight year old daughter who was a competitive figure skater. Phil began taking sewing classes and designing ice skating outfits for Jamie. His S.W.A.T. team buddies were not only supportive, they held fund raisers for her skating club. Jamie is an adult now with children of her own, and Phil teaches traffic school and sews curtains and and custom sofa covers when he isn't at the range shooting things.
ReplyDelete Hi Everyone! I know this is an old post but I'm a television producer working on a new sewing competition series. We are looking for amateur sewers who would like to be on the show. We are specifically looking for men! If you know anyone who might be interested please feel free to get in touch at: firstname.lastname@example.com. Thanks so much!

subset: commoncrawl


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President Barack Obama faces a new urgent task now that he has a second term, working with a status-quo Congress to address an impending financial crisis that economists say could plunge the country into further recession if not resolved.
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From Massachusetts, Elizabeth Warren said on "CBS This Morning" that those who voted for her opponent, Republican Sen. Scott Brown, expressed a desire for lawmakers to work together. She says: "I heard that loud and clear."
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Obama won at least 303 electoral votes to 206 for Romney, with 270 needed for victory, and had a near-sweep of the nine most hotly contested states.
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Obama won even though exit polls showed that only about 4 in 10 voters thought the economy is getting better, just one-quarter thought they're better off financially than four years ago and a little more than half think the country is on the wrong track.
But even now, four years after George W. Bush left office, voters were more likely to blame Bush than Obama for the fix they're in.
Some Americans were hopeful for progress in Obama's second term.
"He may not have done a great job in my mind but I kinda trust him," Jerry Shul said Wednesday morning in Times Square. "And I feel like he's gonna keep trying and I feel like when people keep trying in you favor things work out. I have faith in him, I have faith he will get with the Republicans and get something done."
Elsewhere on the ballot, voters in Maine and Maryland became the first to approve same-sex marriage by popular vote while Washington state and Colorado legalized recreational use of marijuana.
The most expensive presidential campaign in history, at $2 billion plus, targeted people in the nine states that determined the outcome, and the two sides drenched voters there with more than a million ads, the overwhelming share of them negative.
Obama claimed at least seven of those states, most notably Ohio, seen as the big prize. He also prevailed in Iowa, New Hampshire, Colorado, Nevada, Virginia and Wisconsin. Romney got North Carolina.
Florida was too close to call Wednesday morning. The unofficial count had Obama with a 46,000-vote lead, but Florida historically has left as many as 5 percent of its votes uncounted until after Election Day.
Overall, Obama won 25 states and the District of Columbia. Romney won 24 states.
It was a more measured victory than four years ago, when Obama claimed 365 electoral votes to Arizona Sen. John McCain's 173, and won 53 percent of the popular vote.
Preliminary figures indicate fewer people participated this time. Associated Press figures showed that about 118 million people had voted in the White House race, but that number will rise as more votes are counted. In 2008, 131 million people voted, according to the Federal Election Commission.


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In an event that came down to a dramatic final run, American snowboarder Shaun White finished in fourth place in the men's halfpipe Tuesday, falling just short of the podium with a score of 90.25. White needed a score of better than 94.75 to take gold.
The margin was close – the top four men all finished with scores above 90. But Switzerland's Iouri Podladtchikov moved from third to first place on his second run, in the event in which only the best score is counted.
Japan's Ayumu Hirano, who had the best first run at 90.75, improved his score to 93.50 on the second run to secure silver. His countryman Taku Hiraoka bounced back from a first-run 45.50 to take bronze with a 92.25.
The top five finishers all pulled off their best runs in the second half of the competition – none more so than White, who stood in 11 th place after the first run with a score of 35. White crashed out in that run.
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text:
For airlines, it ain't easy making a buck. In fact, even a penny is out of reach.
Airlines for America, a trade association for major U.S. carriers, says the industry earned less than half a penny in profits for every $1 of revenue generated during 2011.
The poor financial performance wasn't a fluke. Over the past decade, airlines have lost a collective $50 billion.
On Tuesday, the trade group said something has got to change. Association CEO Nicholas Calio sat down with journalists to explain a new industry push for a "National Airline Policy."
He laid out a five-point plan that would: lower taxes; reduce regulations; remove limits on foreign investments; upgrade aviation infrastructure and reduce oil price speculation.
Now the hard part: getting Congress to act.
Calio said that over recent decades, Congress and the White House generally have had a policy amounting to "neglect" of airlines. As a result, "we have been, frankly, withering," he said.
The association already has presented a 59-page version of its 5-point agenda to the Department of Transportation, and is starting to work with key members of Congress to advance the legislation necessary to implement an aviation-revival plan.
In an election year, it may be especially difficult to get Congress' attention. But Calio said industry executives and workers know that. "It's a tough process, but it's got to be started now," he says.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


text:
Shipping & Returns FAQ
Hi there, here's our Return Policy:
- We only offer store credit. We cannot offer refunds.
- Items must be returned within 7 days of receiving your order.
- Items must have the tags on, be unworn, unwashed, and in the original condition.
- Discounted Sale items, as well as accessories including scarves, jewellery & leggings cannot be returned.
- As Store Credits are previously applied funds, the credit note amount is not eligible towards the $150 free shipping allowance. You will have to pay a $15 shipping rate ($25 rate for US orders) to re-ship items using your credit. We're a small store & cannot cover return/exchange shipping.
- Items purchased with Credit Notes are Final Sale.
Please click here to read our full shipping & return policy.
If you'd like more info on sizing & measurements, feel free to get in touch with us at firstname.lastname@example.com. We're happy to answer any questions!


text:
Module Summary
Inserting comments into abstract Erlang syntax trees
This module contains functions for inserting comments, described by position, indentation and text, as attachments on an abstract syntax tree, at the correct places.
- syntaxTree() = erl_syntax:syntaxTree()
An abstract syntax tree. See the erl_syntax module for details.
Like recomment_forms/2, but only inserts top-level comments. Comments within function definitions or declarations ("forms") are simply ignored.
Attaches comments to the syntax tree/trees representing a program. The given Forms should be a single syntax tree of type form_list, or a list of syntax trees representing "program forms". The syntax trees must contain valid position information (for details, see recomment_tree/2). The result is a corresponding syntax tree of type form_list in which all comments in the list Comments have been attached at the proper places.
Assuming Forms represents a program (or any sequence of "program forms"), any comments whose first lines are not directly associated with a specific program form will become standalone comments inserted between the neighbouring program forms. Furthermore, comments whose column position is less than or equal to one will not be attached to a program form that begins at a conflicting line number (this can happen with preprocessor-generated line-attributes).
If Forms is a syntax tree of some other type than form_list, the comments will be inserted directly using recomment_tree/2, and any comments left over from that process are added as postcomments on the result.
Entries in Comments represent multi-line comments. For each entry, Line is the line number and Column the left column of the comment (the column of the first comment-introducing "%" character). Indentation is the number of character positions between the last non-whitespace character before the comment (or the left margin) and the left column of the comment. Text is a list of strings representing the consecutive comment lines in top-down order, where each string contains all characters following (but not including) the comment-introducing "%" and up to (but not including) the terminating newline. (Cf. module erl_comment_scan.)
Evaluation exits with reason {bad_position, Pos} if the associated position information Pos of some subtree in the input does not have a recognizable format, or with reason {bad_tree, L, C} if insertion of a comment at line L, column C, fails because the tree structure is ill-formed.
See also: erl_comment_scan, quick_recomment_forms/2, recomment_tree/2.
Attaches comments to a syntax tree. The result is a pair {NewTree, Remainder} where NewTree is the given Tree where comments from the list Comments have been attached at the proper places. Remainder is the list of entries in Comments which have not been inserted, because their line numbers are greater than those of any node in the tree. The entries in Comments are inserted in order; if two comments become attached to the same node, they will appear in the same order in the program text.
The nodes of the syntax tree must contain valid position information. This can be single integers, assumed to represent a line number, or 2- or 3-tuples where the first or second element is an integer, in which case the leftmost integer element is assumed to represent the line number. Line numbers less than one are ignored (usually, the default line number for newly created nodes is zero).
For details on the Line, Column and Indentation fields, and the behaviour in case of errors, see recomment_forms/2.
See also: recomment_forms/2.


text:
JuMo 5x5x5 Fisher Cube Puzzle Tiled Stickerless
.Brand new JuMo 5x5x5 Fisher Cube Puzzle Tiled Stickerless
.Great for gift and collection
.Brand: JuMo
.Color: Stickerless
.Size: 100*100*100 mm
.Weight: 415g
Package Included:
.1 x JuMo 5x5x5 Fisher Cube Puzzle Tiled Stickerless
There are two key factors which will affect the time you receive your items.
1. Item processing time
After the receiving of your order, we need some time to test the product in order to ensure its quality. There are different kinds of processing time for different items. Average processing time is 2 working days; however, it varies from the item's stock status. As for the small quantity, the processing time is 1-2 days while as for the large quantity, it will be about 2-3 days.
2. Shipping methods
Cubezz.com accept PayPal, Wire transfer , Western Union as the payment methods.
1. PayPal.
The most convenient payment method in the world.
2. Wire transfer
For order which is more than $1500, please contact us at email@example.com
Note: please do email us your order number, the amount you pay, the exact date you do the wire transfer after you pay for it
3. Western union
Please contact us at: email@example.com for details.
Note: Please email us the following information after you pay the Western Union
1) The 10 digit control number.
2) Sender's name.
3) The exact amount you send.
4) Sender's address.
5) Your shipping address.


text:
The world of finance gave birth in 2001 to a new buzzword: BRIC. The word is an acronym for Brazil, Russia, India and China. Jim O'Neill, an economist with Goldman Sachs who's been credited with coining the term, saw those four countries as turbo-charged engines among emerging markets, ones that would give Western economies a run for their money.
O'Neill says when he dreamed up the acronym 13 years ago, people didn't really focus on the potential importance of some of these countries.
"It sort of transformed ... the way, I think, many people thought about the world," he says now.
For a stretch, the fast-growing BRIC economies lived up to the hype. The four countries formed their own economic and political alliance. In 2010, South Africa joined the group.
But O'Neill considered it an interloper, saying South Africa isn't at the same level as the others. The four original BRIC countries were his babies, but like many children, they can disappoint.
"China is the only one of the four that's growing by more than I ever assumed; the other three so far this decade have been disappointing," says O'Neill, particularly Brazil and Russia. "I have joked that if I had to dream the acronym up again today, I'd just call it 'C,' " he says.
While the BRIC engines may be misfiring, other economies have been gaining speed. O'Neill has now come up with a new group of promising emerging markets.
He's coined them M-I-N-T.
"It stands for Mexico, Indonesia, Nigeria and Turkey," he says.
Plenty Of Other Contenders
Not so fast, says Oliver Williams, an analyst for WealthInsight. He says there are many other emerging markets, and analysts are also weighing in with their choices.
"I think anyone wanting their fame in economics has come up with a grouping," he says.
There's MIST (Mexico, India, South Korea, Turkey). There's the Fragile Five, which stands for Indonesia, South Africa, Brazil, Turkey and India.
"Some optimists have named them the Fabulous Five," he laughs.
There's also PINE (Philippines, Indonesia, Nigeria and Ethiopia) and CIVETS (Colombia, Indonesia, Vietnam, Egypt, Turkey and South Africa).
There are the EAGLEs, which stands for Emerging and Growth Leading Economies and includes Brazil, China, Egypt, India, Indonesia, South Korea, Mexico, Russia, Taiwan and Turkey.
With the exception of MIKT (Mexico, Indonesia, South Korea and Turkey), the acronyms roll off the tongue, and incorporate emerging markets from all corners of the globe, says Williams.
Williams says he might start working on his own grouping, focusing on markets in Africa, particularly East Africa.
"You've got Kenya, you've got Ethiopia, Tanzania, Uganda," he says, which would give him KETU. However, they could be rearranged to come up with the catchier K-U-T-E.
Not An Investment Strategy
Andrew Feltus, a portfolio manager at Pioneer Investments, says many emerging markets bear strong similarities that include good fiscal policies and dynamic demographics.
But there are also differences in terms of how developed the countries are. Feltus says lumping four or five together under an acronym and forgetting the rest is an oversimplification.
"I'm kind of cynical on the whole idea. I think it's much more a marketing exercise than necessarily a true investment strategy," he says.
Then there are the so-called black swans — developments such as terrorism, sanctions, natural disasters, even elections, that can alter a country's fortunes.
Feltus points to Turkey, the final letter in the acronym MINT. It is a fast-growing economy, but the government has been battling corruption allegations and widespread street protests. Feltus says he would rework MINT.
"I don't even know if I would include the 'T' in it," he says. "Actually, that's going to be MINI," meaning Mexico, India Nigeria and Indonesia. But Feltus says he does not recommend that anyone build a strategy based on MINI or any other acronym.
However, O'Neill, the man behind BRIC, is sticking with MINT — even though he says people contact him all the time with suggestions.
"I don't need to make up any more acronyms myself; I can just have the world doing it for me," he adds.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


text:
Mark Viera at Levity Live Comedy Club
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Bronx native Mark Viera became fascinated with comedy very early on. While his mom spent countless hours as a social worker to provide for her family Mark and his older brother would pass the time watching the popular TV shows of the 70's and 80's. He became so engaged in the performances of his favorite comic personalities it didn't take long before he began to emulate the characters he came to love. On any given night he would entertain his family with remarkably accurate portrayals from shows like Carol Burnett "Sanford and Son" and "Three's Company."
As his career flourished Mark personalized his artistic passion and parlayed it into one of his greatest labors of love: A one-hour Showtime special aptly entitled "Tales of Nuyorican". The show an homage to his upbringing and hilarious life experiences became an instant classic. With the success of Nuyorican and a sold-out tour with singer Marc Anthony firmly establishing him as a force to be reckoned with Mark a devoted family man with an altruistic nature seized the opportunity to give back first by performing on a comedy special for American Family Insurance. "Stand Up For Family" which was hosted by good friend and fellow comic Bill Bellamy became a benchmark for family friendly entertainment. Shows for the "Make a Wish Foundation" and the "VIP Drug Rehabilitation Centers" in his native Bronx as well as several command performances for our U.S military overseas accent his philanthropic efforts.
Mark made his network television debut on NBC's Emmy award winning show "30 Rock" an opportunity that piqued the interest of the industry's most prominent executives. The comic and businessman recently sold a sitcom based on his compelling life to Warner Bros. and FOX. The much-anticipated project which is produced by comedy legend George Lopez is currently in development.
Mark is unfazed by his growing popularity and remains loyal to his New York roots. Known to his fans as the Latin Prince he performs regularly at top comedy clubs including Caroline's on Broadway and Gotham Comedy Club. He is also a regular at Improv's and FunnyBone Comedy Clubs nationwide. Mark was hand picked to perform on the "Leatherneck" tour for the U.S. Marine Corps which is now in its second year. His numerous television credits include performances on the critically acclaimed "Martin Lawrence Presents 1st Amendment Stand-Up" and Comedy Central's "Russell Simmons Presents Stand-Up at the El Rey." Mark's most recent television appearance was on AXS TV's "Gotham Comedy Live". A completely live stand up performance.
Whether he's talking about crazy marriage his growing kids his beloved grandparents doing one of his dead-on impressions or joking about his life growing up in the Bronx Mark Viera takes his audience on a hilarious heartfelt journey finding enjoyment in the absurdities of life.


text:
- metal: 14K White Gold
- finish type: Polished
- total carat weight (TCW): 1.03
- type: Moissanite
- # of stones: 1
- carat weight: 1
- shape: Round
- color: D-F
- clarity: VVS1
- hardness: 9.25
- type: Diamond
- # of stones: 2
- total carat: 0.03
- shape: Round
- color: G-H
- clarity: SI1
Customer Reviews
We offer our rings in ring sizes 3.5-9.5 US for women's and 6-12.5 US for men's, no extra charge.
For more rings size please contact us.
Don't know your finger size? please contact us and we'll send you a sizer kit to your home.
The Free Resize Policy remains valid for a duration of 180 days starting from the date of product receipt. Within this timeframe, customers are eligible for a single complimentary size replacement in the event of sizing issues with their purchased products.
Our professional jewelry designers will take your ideas, sketches and images and work together with you to create a design concept. As a custom jeweler, we allow you a much higher degree of freedom to craft a truly unique handmade piece. We welcome you to discuss design ideas, options, budget, with our jewelry consultant – your custom experience is starting now.
Yes. In an effort to make your purchase as easy as possible on your wallet we will do our best to assist you.
-1."Camellia's plan" will divide your purchase into 3 equal payments, interest-free. Once the item is paid in full, we will start producing your ring.
- For more options please contact us via Livechat or by email – email@example.com
At Camellia Jewelry, we hold our craftsmanship and jewelry quality in the highest regard. Each and every piece is meticulously inspected before shipment to ensure it meets our exacting standards. We are pleased to offer a lifetime warranty, underscoring our unwavering commitment to you, our valued customer. This warranty covers all our jewelry pieces against any manufacturing defects.
Should you discover any damage resulting from manufacturing, we encourage you to reach out to us promptly. Our dedicated team will carefully examine your piece to address any concerns. Please note that repairs not covered under the lifetime warranty will be subject to a price quote for your approval. It is of utmost importance to reiterate that any repair or service carried out by a jeweler other than Camellia Jewelry will void the warranty, unless Camellia Jewelry has expressly confirmed or offered it.
As much as we strive for lasting durability, our manufacturing warranty cannot extend to cover wear and tear, loss of gemstones, or damages resulting from accidental impacts. Additionally, extended or imprudent usage, including prolonged exposure to chlorine chemicals, household cleaners, and similar substances, may void the warranty due to resulting damages.
We are dedicated to ensuring your satisfaction with our jewelry and cherish the trust you place in us. For any inquiries or further assistance, please do not hesitate to Contact Us. Thank you for choosing Camellia Jewelry, where every piece exemplifies our commitment to exceptional craftsmanship and customer satisfaction.
*Lifetime policy is valid from August 23
We want our customers to be completely satisfied with their purchases. That's why we offer free returns
If for any reason you are not satisfied with your purchase, you may return it within 30 days of delivery for a full refund. To initiate a return, please contact us. We will provide you with a prepaid shipping label to send the item back to us.
Once we receive the item, we'll inspect it to ensure it's still in new condition.
We will issue a full refund to the original payment method.*We can't accept returns for Custom orders unless they arrive damaged or defective.
We will need 7-10 business days to produce most of our rings and make them ready for shipping, our rings are handmade to order. Custom orders, special Two-Tone Gold ring or changes are requiring more time to handle. For these items the handling time is 21-28 business days. If you need the ring sooner, please contact us BEFORE purchase about doing a rush order. The shipping is very fast and fully insured. We ship with via FedEx which makes the shipment very secure. The delivery time usually takes 1-3 business days to the USA and about 3-4 days to the rest of the world.
Yes, we do.
All diamonds we use, we purchase at Israel Diamond Exchange from the most trusted and certified suppliers only. We work with high quality and certified diamonds only and all of them are 100% legally imported, conflict free and labor friendly in a strict accordance with Kimberley Process.
Also all rings can be done with a moissanite or gemstone. Please contact us to get a quote for almost any gemstone.
For U.S Buyers:
According to the Trading Agreement between USA and Israel, there aren't any import taxes or other fees for U.S citizens unless you are from one of the following states:- Washington
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Any of these states above is collecting a Sales tax for any online purchase. You can get more info about this Sales Tax with your local FedEx facility.
For Non U.S Buyers:
According to our past experience, there are customs fees needed to be paid for jewelry being shipping other countries beside USA.
The responsibility for customs and taxes is on the buyer. It's important you will be aware of this tax so you don't be 'surprise' later on when the ring arrives. The amount of the fees is something we have no control on, you can get more info about its rate by calling your nearest Fedex facility. Local buyers from Israel are committed to pay %17 VAT for each purchase. -
Yes, we do.
We provide our In-House professional Certificate of Authenticity/Appraisal with every jewel we sell.
This report includes a full description of the jewel (stating the quality of the materials, grades etc.) including its picture and the retail replacement value for the insurance company. You will get it together with the ring inside the package. -
We totally understand your thoughts and concerns and of course when it comes to such an expensive item.
Camellia is a very strong and reliable brand in jewelry. We specialize in designing and selling unique engagement rings. All our designs are original and can not be found anywhere else. Camellia is characterized by its high accuracy and the ability to manufacture engagement rings of a special character and shade that have never been seen. All the rings are hand made by professionals of the highest quality and undergo quality control before they are sent for shipment.Let us give you a small friendly tip. The best way to check about an online seller is to read the customers reviews. If you know someone who's used the site before, and had a good experience, that's a promising sign. We invite you to read some of our recent shop reviews:
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text:
As a REALTOR, I am dedicated to selling your house or finding you the dream home you are searching for. Take your time to browse and find out how I work on your behalf to get you the results you hope for. Please call or send me a note I would love to hear your thoughts. Feel free to be in direct touch with me.
I am up-to-the minute on the current information and I am ready to guide you through Real Estate Market.


text:
Monday, September 17, 2007
French Toast - The Fancy Brunch Restaurant Style
The main difference is the bread is sliced thicker, it's soaked in a custard batter (really, really soaked), and then after being brown slightly in a pan, it's baked. That is the real secret. The baking cooks the custard inside the bread and gives it an unbelievable texture. The outside is crisp and golden, and the contrast between the two is magical. The problem with just pan-frying is by the time the inside is really cooked, the outside is too dark and bitter. You can use thinner bread, of course, but then you don't get the same creamy, custardy, almost bread pudding-like texture, as from the thicker slices. Give this a try. The one extra step of baking it is sooo worth it. When you bite into this, I'm sure you'll agree. Enjoy!
6 thick slice of French bread
2 eggs
1/2 cup milk
pinch of salt
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
butter for frying
maple syrup?
118 comments:
That syrup drizzle was torture! I'm starving! Looks great...
- September 17, 2007 at 5:01 PM
great minds think alike!
my batter is almost identical, including the cinnamon, allspice & vanilla. But i sure will try the oven thingee. - September 17, 2007 at 5:05 PM
SWEET!! My french toast has always turned out horrible at home, adn I never knew why. I can't believe I never ever thought of baking it.
Chef John, you ROCK! - September 17, 2007 at 8:56 PM
My friend has a beach house that we crash at for the weekend sometimes. Every time, one of our friends makes an awesome baked french toast with orange extract and pecans. It's such a great way to make french toast for all the reasons you mention in your post. Thanks for describing the process!
- September 17, 2007 at 10:27 PM
I need to quit visiting this site late at night, because now i just have to have French toast, and it's entirely too late for me to do anything about it. :(
- September 17, 2007 at 10:53 PM
strange i never, and I mean NEVER have or had french toast with milk!!! i am very serious, I always put a couple of eggs,some cinnamon, sugar, and a couple of other things. looks delicious! I can't stand it!!! >*<
Def. have to give it a try - September 17, 2007 at 11:12 PM
- ben wideman said...
Chef John, do I see a plastic "fake maple" syrup bottle? I thought you would be a stickler for the real stuff :) Delicious looking recipe! Thanks for posting.
- September 17, 2007 at 11:53 PM
- Chef John said...
Fake Maple syrup?? Never!! That's Camp brand real grade A Amber. And yes, it comes in a very handy plastic squeeze bottle. Actually there are several "real" brands that come in plastic now.
- September 18, 2007 at 12:36 AM
*Switches milk with eggnog and gets rid of the cinnamon*
Christmas French Toast! - September 18, 2007 at 12:53 AM
- Unknown said...
oh, man, memories of the French Toast of Doom at a place where i used to cook brunch - thick slices of baguette coated in amaretto custard, baked off (we only had a two-burner range reserved for frittate), then topped with amaretto creme anglaise, hot fudge, bruleed bananas (flamed in rum!), and powdered sugar. served with a fruit plate on the side so you can pretend you're being healthy ;)
by the way, i'm a culinary student and one of my chef instructors has mentioned that you're a friend of hers... - September 18, 2007 at 3:10 AM
- hkfreak said...
It's payback time! Now, where's the powdered sugar.....
- September 18, 2007 at 7:04 AM
- hkfreak said...
And...is your site now an open border anarchy? Because, I see nothing. Grayness.
- September 18, 2007 at 7:09 AM
- Chef John said...
sorry, i dont understand. you mean the graphics? everything looks ok to me.
- September 18, 2007 at 12:07 PM
Grade A maple syrup? Oh my goodness, NEVER!
It's a little-known fact that the higher the grade, the less maple flavor.
Grade B ROCKS! Buy it if you can find it! - September 18, 2007 at 12:14 PM
- Chef John said...
I've heard that before, but havent seen it in the store. I'll have to look.
- September 18, 2007 at 12:48 PM
Chef John, did you use the baking sheet because you started out with (what looks to be) a non-stick pan? I'm going to try this, but I was thinking of just using a stainless steel pan and inserting it into the oven after browning. Much Thanks.
- September 19, 2007 at 10:01 AM
- Chef John said...
I always find my non-stick works better for egg/milk coated things. Could stick badly in a SS pan. But, if it works for you then go for it and save a pan.
- September 19, 2007 at 11:38 AM
Chef John, wow that looks delicious! Do you have any alternate suggestions for bread? Like could you dry out your regular white bread (not toast it but dry it out) in an oven or should you stick to getting a day old loaf? thx!
- September 19, 2007 at 1:22 PM
- Chef John said...
white bread doesnt have the body for this. Use a nice french or italian loaf!
- September 19, 2007 at 1:57 PM
nice, will try soon
thanks - September 19, 2007 at 11:48 PM
I use a similar recipe but without the allspice and I always add a splash of maple syrup right into the custard. I like to use challah (sweet egg type) bread which I allow to stale to firm up a bit. If I'm feeling really decadant I substitute 1/2 and 1/2 for the milk portion.
- September 20, 2007 at 11:39 AM
I just went to a cooking class last night. They had leftovers from their "bacon" class. I was dubious, but tried my first ever bacon ice cream ... ummmmmm yummy.
I'm going to have to make some and put on top of the french toast you've shown us here! - September 20, 2007 at 6:45 PM
Thanks for posting this one. I love French toast so will give it a try.
- September 27, 2007 at 6:45 AM
Fabulous! And I didn't even have an ideal bread - I wanted to use up a rustic sourdough loaf.
I seldom did French toast at home because it was always disappointing... to get the center done it was burnt on the outside or raw on the inside.
The putting it in the oven tip is a real keeper. (And it makes sense when you say you allow it to souffle.) Now French Toast is on the menu. - September 27, 2007 at 12:49 PM
- Chef John said...
Special message to Marc, who's comments had to be rejected for homophobic insults and general stupidity. It's too bad I had to reject them, they were so dumb I think most of you would have had a good laugh.
Bitter Marc, I suggest reading the preceding comments. I think the 29,072 people that viewed it on Youtube, and the 207 people that favorited it would disagree with your criticism.
I enjoy opposing views and publish 99% of the comments I receive, so I don't moderate comments because of not wanting criticism. I moderate comments because of bigots like you. Thanks for watching. - September 30, 2007 at 11:47 PM
- Pancakes said...
Wow your awesome. Thanks so much for posting this method!
I make french toast sometimes, and normally just do the egg+milk, soak, throw in pan with butter method. I'll try this method tommorow. Looks awesine! - October 1, 2007 at 12:19 AM
Visiting your blog leaves me needing a napkin to sop up the drool from salivating so much.
It's a great feeling. :) - October 4, 2007 at 2:36 AM
I'm a beginner at cooking and after I've learned how to crack an egg with one hand, I will give it a go with this. Overall, thanks chef!
- October 5, 2007 at 11:54 AM
You are so right! what is up with the powdered suger!? UGH
- October 6, 2007 at 6:46 PM
- LifeLongLearner said...
At what temperature do you set the oven?
- October 7, 2007 at 9:26 AM
- Chef John said...
400F. I always have a shot of the oven with what temp to set it to in the video. You must have just missed it.
You're not just watching these once are you?? 3 times minimum to get all the info! - October 7, 2007 at 12:59 PM
- Unknown said...
I thought french toast was meant to taste like crud. I made it your way, and I'll never look back. Thanks ;)
- October 9, 2007 at 3:39 PM
- email@example.com said...
Chef John! I made Awesome French Toast with all thanks to you! My kids & husband smiled with yummy groans all through breakfast this morning.
I photographed & posted my experience on my blog www.SimpleDailyRecipes.com, and of course, gave you all the credit.
Thanks Chef John, you're the greatest! - October 26, 2007 at 12:53 PM
I just got done with this recipe, and let me tell you. IT WORKS! This recipe creates the perfect French toast. Great job Chef!
- November 24, 2007 at 1:18 PM
Can you use normal white bread with the oven technique? There's no thick or french or w/e bread around here.
- January 31, 2008 at 11:32 PM
- Chef John said...
white bread will just fall apart in the batter. You should bake a loaf of bread and then use the stale bread to make this. BTW, where do you live that white bread is the only option??
- February 1, 2008 at 1:19 AM
Ok so baking the bread simply hardens it up? Well I -can- get the thick bread, but it's hard to find. I live in a wee country called New Zealand, and at the time of this post it's 9:27pm Friday (the 1st) but once I post it it will say otherwise :P
- February 1, 2008 at 3:28 AM
- Chef John said...
no, sorry, I meant to bake your own loaf of bread first.
- February 1, 2008 at 12:16 PM
what about whole wheat bread? it's not very thick, but it's all i have at my house.
- March 15, 2008 at 10:07 AM
- Chef John said...
- March 15, 2008 at 12:00 PM
- Kevin said...
Just made this for the 4th time. I used a very thin, very soft (When I say soft I mean, crumble in your hand soft)brown bread. It actually turned out great. Probably not as great as using the bread mentioned, but it was
I ate it with some bannana slices and some syrap. - March 15, 2008 at 5:17 PM
- Leti said...
Saw this video last night on YouTube and made these this morning. So crispy, so gooey, so flavorful. So Perfect! Made with some light rye bread and a drizzle of Grade A medium Amber. (Only difference is that my bread was sliced a little thinner, but it was still beautiful!) Oh MAN. You were absolutely right about how to make this.
My mother has made French toast with whole grain sandwich loaf slices and scrambled eggs (not a custard like yours) for years. While it was a sugary treat, it in no way compares to the absolute divinity of this recipe.
I am your newest fan. I love these videos. So straight-forward. So helpful. So smart! The commentary is so perfect. Please don't change into those obnoxious TV chefs that blabber on about their "4th aunt-removed little sister's best friend who likes peanut butter but can't stand jelly and OMG my boyfriend...blahblahblah". Thank you, thank you, thank you for this blog! - March 16, 2008 at 10:57 AM
- Yokota Fritz said...
I discovered the baking technique completely by accident. I was making a big batch up for the whole family and put them in the oven after cooking them. When they came out -- perfection! That's the way I always make them now.
Fast order french toast is always disappointing to me -- I like my bread absolutely drippy soggy with the custard mixture. - April 15, 2008 at 4:48 PM
Would 5 spice work alright as well?
- May 3, 2008 at 3:12 PM
- Chef John said...
that contains pepper, which may not be the best idea.
- May 3, 2008 at 3:38 PM
Hi Chef,
My name's Ninie, I cook a lot and I'm French. Here in France we call this recipe "Pain perdu", which means "lost bread". My kids love it. Here we just use eggs, milk and butter for frying and once it's cooked we just add sugar, honey or jam. But I'll try your recipe I promise.
Sorry for my bad english. - June 10, 2008 at 8:12 AM
hi! i am your new fan. I am going to try this recipe tomorrow because it looks delicious!!! and i rarely hardly ever cook or touch a pan. wish me luck! haha
- June 25, 2008 at 9:28 PM
- Unknown said...
Hi, My name is Dax, I discovered your
Youtube account last night.
Like Ninie I'm french so I wanted to post to tell you how we do it in france. But I can see she already explained it. Where I'm from we use slated butter for the frying. with this method, no need to put the salt in the preparation. And we also don't use fresh bread. We use old one. This recipe is to cook bread too old for eating alone and it's a low cost recipe.
It's a recipe a lot of french people know (well I assume) because it's from our history and our culture. - June 26, 2008 at 10:20 AM
- Chef John said...
Hi Dax, since you are new I will give you a pass... I don't do too many authentic recipes. This is my version of French toast. Thanks for your comment, and I hope you stop by every day.
- June 26, 2008 at 10:23 AM
The only difference with the way I made the custard is with brown eggs...and my custard didn't turn yellowish like yours, it turned a chocolate milk brown. I don't know what I did wrong lol.
- June 27, 2008 at 12:27 PM
- Terry said...
Greeting Chef John, I have just been introduced to your site and after only 30 min. I am already addicted! You used a silicon mat for baking in a previous recipe. Would this work will for the French Toast?
Terry - June 29, 2008 at 5:17 PM
- Chef John said...
It will, but they don't get as crispy as on the metal surface.
- June 29, 2008 at 7:41 PM
Chef John,
I don't have french bread AHHHH will it still work with white? Please SAY YES! And if it wont work with white bread what WILL it work with besides french bread? Because im a french toast addict and i really want to try this! Ahhhh torture! - July 4, 2008 at 10:07 AM
- Chef John said...
It's time for some tough love!
NO, it won't work with white bread! Not like it is suppose too. Go to a store and buy a loaf of real bread and make this recipe. AND, you better use real syrup on it!
Now go. - July 4, 2008 at 12:33 PM
Hi Dad..
My name is Angel.. im lookin at ur blog every mins now.. can i just be your daughter? err.. where r u actually?do u have a teachin class in real?
Thank you! - August 5, 2008 at 12:59 PM
- Chef John said...
I'm in San Fran, but not adopting at this time. :) Thanks!
- August 5, 2008 at 1:05 PM
- TH3R4PY said...
Thanks man I hate paying for French Toast at restaurants cuz they only give you 2 slices for $10, but mine at home just never turned out right. Just like you said... My family and I owe you big time.
- October 29, 2008 at 2:01 PM
- Unknown said...
Hi Chef! This is my first post and certainly won't be the last! I came across your blog via Google/YouTube. This recipe is superb and simple! Your clip is easy to follow, you're not in the least way annoying to listen to (lol) and I look forward to trying some of your other recipes.
- November 12, 2008 at 12:04 PM
- Unknown said...
I am not a chef, but I can now make the best French Toast I have ever had. Thank you for this simple easy to follow video
- November 21, 2008 at 1:37 PM
- Unknown said...
Hi Chef,
How about Texas Toast? Can that be a substitute?
Thanx. - December 28, 2008 at 2:30 AM
- Chef John said...
well it's better than thin bread, but still doesn't have the crust and texture of french bread. Besides it's called french toast, not texas toast! ;)
- December 28, 2008 at 3:06 AM
Love your blog. I'm a cooking lover and even though I'm from Poland and sometimes it's hard to understand everything, I try to cook as it's showed. Best wishes from,
Magda - February 25, 2009 at 3:39 PM
- Unknown said...
I just made this and it turned out fantastic! I must say, these video recipes have helped me gain confidence in the kitchen. As a college student, the only sort of "cooking" that I was accustomed to was boiling water for pasta or making scrambled eggs. But now, I'm much more comfortable with cooking new things every week. Thanks Chef John!
- March 8, 2009 at 10:58 AM
Hey chef John can i use specialty breads like brioche or challah
I'm going to try your recipe!!! - April 3, 2009 at 8:22 PM
- Chef John said...
sure, go ahead, how am I going to stop you? Not as good as french bread IMHO
- April 3, 2009 at 8:44 PM
Thanks!! im going to try it with challah and brioche lol!
What french bread do you recommended? - April 4, 2009 at 3:59 PM
- Chef John said...
just basic crusty french bread. anything.
- April 4, 2009 at 6:11 PM
Thank you for this recipe and video! I'm a disaster in the kitchen and have had one French toast failure after another. But no more! I had pretty good success with this today! Next time I will use a nonstick pan -- I didn't pick up on that in the video, but did see the suggestion in the comments. You are a great resource. I will stop back often.
- May 2, 2009 at 10:45 AM
Oh Chef John...I cannot wait to try your french toast. The allspice suggestion. I am drool here, literally drooling!
- May 12, 2009 at 2:17 AM
- Unknown said...
First time here, was looking up french toast in google and came across your youtube video.
Great recipe! I tried it today and it turned out fantastic.
Look forward to checking out your website in the days to come :) - May 25, 2009 at 8:59 AM
Hey Chef john! Been looking at your site for awhile now, i just don't usually have the time to makes stuff... until now! Just curious, how would it turn out well if i put a little brown sugar on top before they finished cooking in the oven?
- June 18, 2009 at 1:10 AM
- Chef John said...
not sure, you tell me! ;-)
- June 18, 2009 at 1:47 AM
- Adriana A. said...
I've already tried these, and they are really expectacular. I stopped by to check the recipe again so that tomorrow I wont mess it up. I made some cinnamon and brown sugar syrup to go with the french toasts tomorrow, and i'm also going to make some scrambled eggs. I love breakfast :). Does it show?
- July 19, 2009 at 1:20 AM
- Pisaster said...
I tried the French toast, but served it with sauteed apples instead of the maple syrup. I think the batter needs to be sweetened if I'm not drizzling syrup over it. But it was pretty good nonetheless. Thanks.
- November 21, 2009 at 6:34 PM
- Unknown said...
What temperature do you use to bake the french toast? Also, about Grade B maple syrup, I see them at Trader Joes.
- December 19, 2009 at 2:24 PM
- Chef John said...
yes, that's where i get mine at TJs
check 1:50 of the video and it says 400 degrees. enjoy - December 19, 2009 at 4:16 PM
- Unknown said...
Many thanks for the recipe , just made some for myself , absolutely great !
- February 16, 2010 at 8:25 AM
- PukaDog said...
Out of the blue I had a hanker'n for French Toast, so I baked a loaf of frozen French Bread, sliced it thick and left it out on the counter overnight in anticipation of my first attempt at homemade French Toast, courtesy of Food Wishes. Man was it delicious! Will try it again soon--maybe Easter morning--experimenting with a two-sided dip in Panko break crumbs for extra crunch.
Question for Chef John: Could I prepare the batter the night before and let the day old bread soak inside the fridge overnight? If so, would I have to cover the top of the batter bowl with plastic wrap (or whatever), or could I just leave the bowl uncovered until morning? - March 17, 2010 at 1:35 PM
- Chef John said...
yes, you can leave covered over night no problem
- March 17, 2010 at 1:47 PM
- Claudia Mancilla said...
i made this for me and my brother this morning,and my brother actually liked it and he's the pickiest eater ever.
- July 17, 2010 at 6:23 AM
- Nikki (Pennies on a Platter) said...
Found your video on YouTube. Getting ready to make some Pumpkin French Toast and use your tips! Thank you!! :)
- September 24, 2010 at 9:52 AM
Merci Chef John ;)
- October 26, 2010 at 10:46 PM
Hi there!
I love French toast and I've been trying recently to make something I found in a cookbook called "French toast casserole". The batter is the same as yours, only I place everything in a baking dish *the night before* and bake it first thing in the morning. The only problem with this is after it's finished baking it's still a soggy mess in the middle! And that's after about 30-40 mins in the oven! It's a nice golden brown, crunchy top but too soggy inside. I've tried baking it longer but then the outside burns! :( *Do you have any tips on how to rescue this recipe?
In the meantime I will try your method here even though it's not as quick! The pan frying takes time and my two year old is always tugging on me to pick him up!:) Thanks again! - January 26, 2011 at 4:14 PM
- Chef John said...
Sorry, don't like those style of recipes for FT. Not sure how to fix! :-(
- January 26, 2011 at 4:22 PM
HOw much time on the oven ??
- February 11, 2011 at 12:56 PM
I tried this today and I LOVED it! Though instead of french bread I used some cinnimon-banana bread I made yesterday so I didn't put the spices in the batter. Also I heated my surup and put a little vanilla extract in it. I think this is my new favorite breakfast.
Thank you for sharing the recipe. - February 13, 2011 at 2:23 PM
i made these 10 mns ago and they taste great
thanks for the recipie , - February 18, 2011 at 1:11 AM
These look yummy. If i don't have maple syrup can i substitute with honey? Might be a bit sweeter right?
Also i dun have allspice, can it be omitted?
Btw, any thick spongy loaf of bread should work right? I kind of prefer the thick soft type of bread so would french bread/italian bread be most suitable? - February 19, 2011 at 12:30 AM
- Chef John said...
yes to all your question! works best with french or ital bread
- February 19, 2011 at 12:49 AM
Gonna try it tomorrow morning-wish me luck.
And could someone tell me what allspice is?
In all my 16 years of existance i've never heard of it. =S - April 13, 2011 at 3:16 AM
- Chef John said...
It's a spice, like nutmeg or mace. Google for derails.
- April 13, 2011 at 10:41 AM
- *Cielo~Morado* said...
Hey Chef John!
I was just wondering if replacing the milk with heavy whipping cream would work just as well, or if you had ever tried it.
This looks absolutely amazing! Can't wait to try it! : ) - April 26, 2011 at 12:52 AM
Chef John, What's the steel mixing container called? I notice you use that for whisking the eggs in many recipes. I have been trying to find one with no luck. I am in HK.
Btw, great recipes! - June 12, 2011 at 2:37 PM
- Chef John said...
It's just called a mixing bowl. :-)
- June 12, 2011 at 2:51 PM
- Lilian said...
Can i use half and half instead of just regular milk? Would it give it a creamier texture?
- June 20, 2011 at 6:35 PM
- Lilian said...
Oh btw, i am doing a huge batch for a brunch meeting so could i do these the day before and reheat in the oven? Wat temperature do u reckon to reheat the french toasts and how long for? Thanks.
- June 20, 2011 at 6:38 PM
- Natalie said...
So happy I stumbled on to this site. I love french toast, especially when its done right!
- October 3, 2011 at 12:26 AM
- dyosa said...
Was looking for a good French Toast recipe and I found your version. I'm not a big French Toast fan but after trying your recipe, I most probably can eat it every other day.
Thanks for sharing! - January 27, 2012 at 2:23 PM
- pickledseeds said...
This the ONLY french toast recipe I use, it's da-bomb! Thanks for sharing.
- February 12, 2012 at 8:07 PM
- nicholmikey said...
I have tried this 3 times and each time my toast is full of runny wet egg. I used basic store bread, only 2 pieces soak up the entire mixture. I increased the time in the oven to 20 minutes at 400, but still wet runny egg inside. Not sure how to get the egg fully cooked, must take an hour.
- February 28, 2012 at 12:08 PM
- nicholmikey said...
I have tried this 3 times and each time my toast is full of runny wet egg. I used basic store bread, only 2 pieces soak up the entire mixture. I increased the time in the oven to 20 minutes at 400, but still wet runny egg inside. Not sure how to get the egg fully cooked, must take an hour.
- February 28, 2012 at 12:08 PM
- nicholmikey said...
I have tried this 3 times and each time my toast is full of runny wet egg. I used basic store bread, only 2 pieces soak up the entire mixture. I increased the time in the oven to 20 minutes at 400, but still wet runny egg inside. Not sure how to get the egg fully cooked, must take an hour.
- February 28, 2012 at 12:08 PM
- nicholmikey said...
I have tried this 3 times and each time my toast is full of runny wet egg. I used basic store bread, only 2 pieces soak up the entire mixture. I increased the time in the oven to 20 minutes at 400, but still wet runny egg inside. Not sure how to get the egg fully cooked, must take an hour.
- February 28, 2012 at 12:09 PM
- RedRchl said...
Thanks for the great recipe! You are definitely my favorite place to go when looking for new recipes. I even featured this particular one on my blog this week. (http://blog.redrchl.com/?p=151) This one will definitely be a staple in my house.
RedRchl - March 19, 2012 at 1:58 AM
- filipino girl said...
Holy Moly... I gotta bookmark this!!! I am a french Toast addict so always looking for good recipes that make the best french toast, ill surely have this for breakfast tomorrow.. looking at picture got me drollin already! wohooo! :D
- July 13, 2012 at 6:46 PM
As i want to make this recipe, could i use non stick roasting tray instead of baking sheet?
- July 26, 2012 at 10:59 AM
Just made this last night!! (it was a breakfast for dinner kind of night) it was my first time making French toast on my own since I moved out of my moms house and it turned out so excellent my apartment smelled like cinnamon vanilla wonderland!!! your blog completes me :D
- September 2, 2012 at 2:47 PM
- anaileliana said...
How much sugar can be added to the custard batter so that it's not overly sweet but can be enjoyed with little or less syrup? Thanks!!!! AWESOME moist inside crusty outside just not much flavor couldn't taste the cinnamon or vanilla much... Is it ok to use half milk half buttermilk or just buttermilk? I would think I could skip the salt if I ur just buttermilk? THANKS so much for ALL that you do!!!
- September 30, 2012 at 1:37 AM
Lol this is joke the same dry soggy garbage everybody else makes... This is the wrong way... So chef boy or don't get off ur high horse cuz ur recipe sucks
- October 17, 2012 at 12:06 AM
- Unknown said...
Most people don't seem to understand that this recipe needs a specific type of bread. For the lazy people that don't want to get the proper ingredients just use your regular bread and simply lightly dip the bread and decrease the time in the oven a bit. It turns out wonderful.
- December 30, 2012 at 11:55 AM
- Unknown said...
Thank you chef John. I've always wondered what the good restaurants (and by no means is every restaurant good) were doing to get such awesome French Toast. Thanks to you, I know. . . now, off to the kitchen to make French Toast for my kids for breakfast!
- March 9, 2013 at 7:40 AM
- Unknown said...
Awesome recipe; I made my own version and credited your recipe on my food/DIY blog :)
http://cafecraftea.blogspot.com - April 3, 2013 at 8:01 PM
- chiajx said...
Hello! I love the french toast idea, and I have heard that baking gets the amazing texture, but I also would like to try to combine a stuffed version with this.
I don't think I could get away with putting the filling in AND THEN baking them. Would it be okay to make the filling then simply sandwich it between two baked slices of toast?
Thoughts? - December 13, 2013 at 9:46 PM
- Peggy Ugrich said...
I had prepared a favorable comment beforehand. Don't know what happened to it but will attempt to send another.
I am recently retired, a senior citizen and one who hadn't had a lot of confidence in my cooking skills. That is, until I found you and discovered the "Joy in Cooking". I've been spending HOURS enjoying how to go about food preparation/presentation. Thank you Chef John!! - February 15, 2015 at 12:12 AM
- Unknown said...
I have been looking for recipes for baked french toast for so long. Thanks for the share.
- October 28, 2015 at 12:47 AM
- Foxfire sue said...
Thanks for another great recipe Chef John! I hosted a "breakfast for dinner" party the other night and was looking for recipes I could finish in the oven do that I could free up the stove for frittatas, and came across this one. I used thick slices of challah bread that I dried in the oven for about 10 minutes at 200 degrees before dipping in the egg mixture. Other than that, I followed the recipe and method exactly. Both the flavor and texture were amazing. All my guests raved!
- September 3, 2016 at 2:05 PM
Delicious, we won't eat it any other way now! Thank you!!
- October 11, 2017 at 10:01 PM
- Jackie Patti said...
I seriously have to try this; I've apparently been making it wrong for 50 years! This sounds so good.
- October 16, 2018 at 3:35 PM


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text:
March 3, 2006 - 7:33 pm - That shit looks real serious, MAD TROPICAL.
March 5, 2006 - 6:46 am - Youz gettin to be a reg-u-lar photography man
It started and ended very quickly. I took a photography course my junior year at North Gwinnett High school. 2 weeks later I was kicked out, and thats what I thought would the end of my interest of photography. Anyhow, many years later I found myself embarking on my first tour out of the country to Europe with my band ,Most Precious Blood, and for the trip, my mother bought me my first digital camera.I wanted to document every part of the journey(little did i know that i would tour europe a total of five times in the coming years).
Its been almost 6 years since that tour. I have traveled all over the US more times than I can remember.I've been overseas to Brazil, New Zealand, South Africa, Australia, and all over Europe. Now I've dropped anchor after living in Brooklyn NY and doing the band full time, I bought a house with my lovely lady(and amazing tattooer) Danielle.We have two midget vegan pitbull puppies named Trainwreck and Justice. We just bought a beautiful home in East Atlanta Georgia. Life is really looking good these days.
I created this blog to show the kind of Photography that I have been doing recently, and also to have a platform to show what is going on in my life. I am available for hire when im not working with the best damn wedding photographers in Atlanta at OUR LABOR OF LOVE. Please get in touch or leave me a comment if you like what you see, or you want to set up a shoot.
matt- [email protected]
March 3, 2006 - 7:33 pm - That shit looks real serious, MAD TROPICAL.
March 5, 2006 - 6:46 am - Youz gettin to be a reg-u-lar photography man


text:
In yesterday's post, I referred to the weather in New York as "crappy." And of course, whenever New York cyclists complain about the weather, three things inevitably happen:
1) People in Wisconsin, Michigan, Minnesota, and other obscure states feel compelled to point out how much worse their own weather is and proceed to tell apocryphal tales of being forced to scrape the ice off their frozen Surly Pugsly drivetrains with their beards;
2) People in Florida, California, and other fantasy states feel compelled to point out how much more pleasant their weather is, which goes without saying because snowstorms cannot occur in cultural vacuums;
3) Vicious anti-tattoo rants will inexplicably appear.
Let it be known that I defer to the Wisconsinites', Michiganders', and Minnesotatives' ability to withstand both severe cold and crushing boredom; and rest assured I am also duly jealous of the Californians (though less so of the Floridians). Believe me, I'd move to California after lunch if I could. Sadly, I'm hopelessly mired in mundanities here. Also, I would hate to contaminate their fragile ecosystem with my toxicity.
So, as a token of my dissatisfaction, I am administering a quiz. As always, consider the question and click on your answer. If you're right, it will be obvious. If you're wrong, you will feel the wrath of the Evil Bike Messenger.
Many thanks as always for reading. If it's cold where you ride, stay warm. If it's warm where you ride, stay cool. And if you ride a recumbent, stay a safe distance from me. Also, please note I won't be posting on Monday the 19th in observance of MLK Day, but I will return on Tuesday the 20th with regular updates.
Ride safe,
1) This "Missed Connection" is probably fake because:
--Fixters never admit they can't stop their brakeless bikes
--Fixters never ride fast enough to have trouble stopping their brakeless bikes
--Ethiopian Yirgacheffe is sooo 2008. For '09 it's all about Sanka and No-Doz
--All of the above
2) What kind of hub comes on this Craigslist special?
3) According to the seller, this setup is:
--"The Cheese"
4) What is a "double flat situation"?
--Flatting twice on a single ride
--An out-and-back time trial on a perfectly flat road
--When a pair geese simultaneously knock out both engines of a passenger jet
--An off-key duet
5) This is my Ironic Orange Julius Bike:
6) The above images are:
--Examples of "more money than sense"
--From a website called "Hot Cars With Douchebikes"
--Stills from the new "Cannonball Run" remake
--Ironic because each bike has a sticker on it reading "One Less Smarm"
--Pink is the life's blood of the hipster
--Machines don't kill hipsters, maturity kills hipsters
--The current owner is alive
--All of the above
--Singlespeed 29er
--Street cred
--Rock Racing contract, signed by Michael Ball
--Lance Armstrong's old winter trainer
--The latest incarnation of my Scattante Empire State Courier
--About to get mailed to a Craigslist buyer
--A nice companion to the Finlandia Swiss Cheese bike


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