tag:blogger.com,1999:blog-8486674.post9113718968326260145..comments2024-03-07T02:31:23.791-05:00Comments on Jay's Strange Blog: Breakfast In Bedonocoffeehttp://www.blogger.com/profile/11781160488678845826noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8486674.post-60491564187036651062008-02-29T09:20:00.000-05:002008-02-29T09:20:00.000-05:00hey jay,I like it, but cbf making it though.hey jay,<BR/><BR/>I like it, but cbf making it though.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8486674.post-17507160777760165022008-02-29T08:32:00.000-05:002008-02-29T08:32:00.000-05:00I'd suggest leaving the #1 Canadian on the table f...I'd suggest leaving the #1 Canadian on the table for the leftover french toast and using a smaller amount of Vermont C or Canadian #2 or #3. I think that it would give more punch but less cloying sweetness, and the bass notes will match up better with the espresso.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8486674.post-25018151493068130172008-02-29T01:42:00.000-05:002008-02-29T01:42:00.000-05:00As one of your judges, I'll stand by my comments o...As one of your judges, I'll stand by my comments on the espresso. But as I mentioned to you - it should be an easy fix with a change in instructions. One spoonful of the bacon/toffee foam, then stir vigourosly and drink. That'll bring the espresso into it. Worked on our version, which was a significant cheat on yours (we skipped the toffee altogether and made the whipped cream from the actualPaniniGuyhttps://www.blogger.com/profile/04317169614818051935noreply@blogger.com