Episode Sixty-Nine. Nice: Eggo French Toaster Sticks (Ep 69)

This episode is nice. Or maybe it’s about Nice. You know, in France. Either way, the Bros are having breakfast in bread with a Frawnch dish—Eggo French Toaster Sticks. Flexible and pull-apart, dippable and sticky, and surprisingly versatile.

Before the sticks: a new way to make Bibigo dumplings, frozen crushed ginger, and stocking up on ice cream bars and grocery rewards points. In the news: an Igloo Trailmate cooler that looks like it could take off a limb—or maybe just deliver icy drinks like a Boston Dynamics dog. We want one.

Then: the history of French toast and why it's called French toast even though France didn't invent it. And the Bros go wild with versatility dreams—these French toaster sticks could be part of breakfast sandwiches, lunches, and even desserts.

In the closing segment: 15 trivia questions that seem to have a running theme. Almost. And Max almost gets them all right. Darren will walk you through the necessary math.

FROST BITES

A little French dress(ing). Max remembered it fondly from childhood—that orange, creamy flavor he can still taste. But here's the thing: French dressing is an American creation made from oil, vinegar, sugar, and tomato, often with paprika and other seasonings. It was invented in 1925 as Kraft's very first pourable dressing flavor and comes from Pittsburgh, not France. Until January 2022, the FDA regulated what could be called French dressing, but now it could be anything. The important question though: how does it freeze?

The Devil’s what?! Darren hates mayonnaise. The smell, the texture, the taste. It makes him gag. It's mostly eggs and oil, which explains why Eggo started with mayonnaise back in 1932. Max will eat it in tuna salad or mixed in with foods, but on it’s own? Not these Bros. The important question though: how does it freeze?

Mom, I sauced myself. It's been a long time since the Bros have discussed the five mother sauces on the podcast. These five French sauces are béchamel (butter, flour, milk), velouté (stock, roux, aromatics), espagnole (brown stock, tomatoes, roux), hollandaise (butter, egg yolks, lemon), and tomaté. Every other sauce in classical French cuisine is built from one of these five. The important question though: how do they freeze?

Does this Count as a sandwich? Max mentioned making a grilled ham and cheese sandwich with French toast, which is basically a Monte Cristo. To be honest, we don’t know if it’s named after Alexandre Dumas's novel The Count of Monte Cristo. We do know that it’s a variation of the French Croque Monsieur, originally served in 1910 in a Paris café with Gruyère cheese and ham between crustless bread and fried in butter. The Monte Cristo is a 1950s southern California invention that Disneyland popularized it in the 1960s. The important question though: when does it get its own Disneyland ride?

YOUR COLD CUTS

Has anyone actually made a Monte Cristo sandwich at home? How else have you used French toast?

Do you eat mayonnaise by the spoonful? Seriously?

Do you have loyalty points sitting in a grocery store account you forgot about? Check now. You might be rich. And more importantly though: how do they freeze?

Hit us up on the Let's Chill page and let us know!

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