Welcome back to Alternative Cereal Mediums week. Man, you guys and gals aren’t much for the football commentary, are you? Bummer. Well, believe it or not I actually did not eat breakfast cereal today, although I more than think Wednesday night’s alternative medium experiment made up for that.
The internet has been going berserk about Paula Deen’s diabetes announcement last week, but it also got me to thinking about the Southern Queen’s favorite ingredient: butter. I never buttered anything growing up and aside from baking my family doesn’t use butter for much (we’re olive oil people), but even I can’t deny the appeal of its richness.
Richness, huh? It’s a word that I’ve long used to describe what lacks in any given cereal, and given the shelf-stability of the product I choose to make my number one carb of choice, it’s not hard to figure why. But if it’s richness cereal is lacking, and milk isn’t doing it for me to eat my cereal in, wouldn’t it just figure to pour some hot butter over my cereal?
Taking a bowl of Frosted Toast Crunch, I decided to test out the idea by melting half a tablespoon of butter in a nonstick skillet, and then adding my bowl of FTC to toast it up ANOTHER NOTCH. Yes, the pictures suck, but such is unavoidable during a mad kitchen experiment at midnight. Deal with it.
I gave the final product a few minutes to cool, but I was a little disappointed in the texture. Not hard and toasty and rich, but slightly burnt tasting and malleable, albeit with an addictive marshmallow treat flavor of sugar and butter. I was looking for something that would taste like French Toast Crunch but instead I got a weird hybrid of Frosted Flakes and Rice Rice Krispies treats. Definetly yummy, but probably not an every night treat, and after the first few bites of novel excess, it does get slightly boring.