glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
CycleChat Investigates - Toast
- Thread starter Drago
- Start date
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Moon bunny
Judging your grammar.
- Location
- Basking in my own brilliance.
Itās better than some of the pre-toasted, crumbly dry gravel I have seen some people proudly turn out from their breadmakers.
"I toast therefore I am ..."
View: https://www.youtube.com/watch?v=LRq_SAuQDec&ab_channel=BBCStudios
View: https://www.youtube.com/watch?v=LRq_SAuQDec&ab_channel=BBCStudios
Cycleops
Legendary Member
- Location
- Accra, Ghana
Has to be cut diagonally into triangles just as Prince Charles likes. Harry no longer cuts his like that as itās just too traumatic for him.
MontyVeda
a short-tempered ill-controlled small-minded troll
- Location
- Lancaster... the little city.
well it all depends on whether I've got square bread or a bloomer loaf in... if it's just a slice of toast or two with butter, jam or whatever, I'll either not cut it, or do rectangles or triangles depending on unknown factors. (consistency is for control freaks).
Sometimes I like it lightly done and moderately yet soggily buttered when hot, other times I'll have it well done, cold and crispy with butter so thick you can see your teeth marks in. I guess it all depends on impatience, or lack of attention. (consistency is for people with toasters. I use the grill)
If I'm putting beans on it, then one full slice surrounded with four triangles (three slices in all).. unless its a bloomer, then it's two slices uncut. (consistency is the important thing here)
If I'm putting it in soup, one slice cut in to squares as floaters, the other slice in triangles for dipping.... but often it's just raw bread, mostly dipped but the corners dropped in and saved for later. (inconsistency is key for a rich and varied lifestyle).
Sometimes I like it lightly done and moderately yet soggily buttered when hot, other times I'll have it well done, cold and crispy with butter so thick you can see your teeth marks in. I guess it all depends on impatience, or lack of attention. (consistency is for people with toasters. I use the grill)
If I'm putting beans on it, then one full slice surrounded with four triangles (three slices in all).. unless its a bloomer, then it's two slices uncut. (consistency is the important thing here)
If I'm putting it in soup, one slice cut in to squares as floaters, the other slice in triangles for dipping.... but often it's just raw bread, mostly dipped but the corners dropped in and saved for later. (inconsistency is key for a rich and varied lifestyle).
twentysix by twentyfive
Clinging on tightly
- Location
- Over the Hill
Full slice. Hot when the butter is spread so it melts. Dump a big lump of homemade marmalade roughly spread and the job's a good un 
Sadly my toaster isn't wide enough for the proper doorstep. I blame Mrs 26's shopping skills
Sadly my toaster isn't wide enough for the proper doorstep. I blame Mrs 26's shopping skills
CanucksTraveller
Macho Business Donkey Wrestler
- Location
- Hertfordshire
Triangles, only very lightly done, and drenched in butter. I basically see toast as merely a vehicle for conveying more butter into my fat face.
Salty seadog
Space Cadet...(3rd Class...)
I think with your op you've taken it to far. Lightly toasted heavily buttered. Nobber.
Tenacious Sloth
Guru
- Location
- Huntingdon, UK
This is almost correct.
Initial toasting to light brown, then allowed to cool in the toaster ensuring that the bread remains deep within the slot while cooling, not sticking out.
Then a second toasting to take it to a deep, brown colour with a hint of charcoal - then allowed to fully cool within the toaster again.
Youāll know when itās done correctly as the slice would shatter into a billion pieces if not glued together by a generous layer of salted butter on top.
Whole slices obviously, as itās impossible to cut without shattering.
Hotel and B&B owners who toast the bread and then leave it on a plate lying on itās side so it goes limp should be flayed, followed by immediate expulsion to a rainforest where everything is damp and limp.
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Badger_Boom
Ćber Member
- Location
- York
Randomnerd
Bimbleur
- Location
- North Yorkshire
Toast can be traumatic.
Recall getting called out at some fancy dinner party for buttering the whole slice to eat with the meat paste (i know it was pate, but Iām being deliberately coarse), which I slathered on right from the pot (( I know itās a ramekin, but see previous notes). The ārightā way, I was told at a whisper by my chinless neighbour, is to butter a corner, then dab on a dot of meat paste, then tuck it into your little chops, and repeat - with the butter and meat paste decanted into little piles on your plate, to be plucked at with the knife.
F**k that.
My own bread toasts well - itās sourdough with a bit of rye. Needs a high heat, done as quickly as poss. Mine ought to be the same colour as my boots - a deep, orangey brown. No carbon, except if itās going a bit stale and is sliced too thinly, in which case it will easily go black and be fed to the stove.
No butter till the toast is cooled somewhat, standing upright on one crust edge on the bread board while the coffee brews, leaning in against its fellow (one must eat all toast slices in pairs - never odd numbers). All steam must leave the surface freely, to avoid The Sog. Butter, at room temperature, once professionally applied with one of a potful of wooden butter spreaders, must still resemble butter once the finishing coat is applied, be it cheese, jam, marmalade or whatever.
No slicing here. Tearing yes. But mostly stuffing of torn or whole slices, depending on size, into the face. And always standing. Yet to manage to hold off long enough to sit to eat any toast, ever.
Recall getting called out at some fancy dinner party for buttering the whole slice to eat with the meat paste (i know it was pate, but Iām being deliberately coarse), which I slathered on right from the pot (( I know itās a ramekin, but see previous notes). The ārightā way, I was told at a whisper by my chinless neighbour, is to butter a corner, then dab on a dot of meat paste, then tuck it into your little chops, and repeat - with the butter and meat paste decanted into little piles on your plate, to be plucked at with the knife.
F**k that.
My own bread toasts well - itās sourdough with a bit of rye. Needs a high heat, done as quickly as poss. Mine ought to be the same colour as my boots - a deep, orangey brown. No carbon, except if itās going a bit stale and is sliced too thinly, in which case it will easily go black and be fed to the stove.
No butter till the toast is cooled somewhat, standing upright on one crust edge on the bread board while the coffee brews, leaning in against its fellow (one must eat all toast slices in pairs - never odd numbers). All steam must leave the surface freely, to avoid The Sog. Butter, at room temperature, once professionally applied with one of a potful of wooden butter spreaders, must still resemble butter once the finishing coat is applied, be it cheese, jam, marmalade or whatever.
No slicing here. Tearing yes. But mostly stuffing of torn or whole slices, depending on size, into the face. And always standing. Yet to manage to hold off long enough to sit to eat any toast, ever.
