…and soggy French toast is not.
Like fried rice, French toast is a dish that the SigFig and I both enjoy. We had a lot of eggs that we needed to use up, so I told him I’d make a batch. He asked me if I knew how. I made French toast once or twice back in college.
So of course I said yes.
The result was an unmitigated disaster.
The lesson to be learned here is that good food, like good science, must be repeatable. You can’t run an experiment once, get the results you want, and say that you’re done. You also can’t run an experiment several times, get drastically different results every time, and cherry-pick which data you draw your conclusions from. A scientific experiment has to be run several times, producing consistent results, in order for those results to be valid. The fact that I’ve made successful French toast once or twice does not, in fact, mean that I “know” how to make it. I’ll have to try again a few times- and succeed in all of those attempts- before I can reasonably make that claim.
All that being said, I’d still like to think that the results had less to do with my (lack of) culinary ability and more to do with the fact that the bread wasn’t thick enough.