Lets talk about toast

Seriously 43 posts about toast?

:cuckoo:

Not the heathiest but white toasted over embers of a log / coal fire and soft proper cows salted butter (none of this "I can't believe it's not!" crap - I can!)
 
mmmmmmmm nicely golden proper white toast with dripping and marmite :love:

.....hungry now!

Heather
 
Bend The Light said:
I also agree with whoever said "loads of Lurpak on borderline burnt toast". In fact, loads of lurpak can seriously RECUE burnt toast and make it edible. All adds to the flavour!
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Absobloodyexactly!!

Also the end bits of the loaf make the best toast!
 
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Has to be cheap processed bread, and extra thick chit, lightly toasted with lurpak spreadable, or if I want something else on it Nutella or raspberry jam. Yum yum. Oh and a massive mug of tea.
 
Everyone seems to live lurpack. Get some decent local butter! Much much better!
 
Thick door wedges of toast. Butter. Crunchy peanut butter or Marmite.

Tea

Perfect, anytime!
 
I like Kerrygold butter, too.

and a "Sea Salted" Jersey butter i get in my local supermarket is superb, especially on crumpets of muffins. Gotta have the salt! :)
 
wibbly said:
Thick door wedges of toast. Butter. Crunchy peanut butter or Marmite.

Tea

Perfect, anytime!
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superb....until I got to marmite :gag:


golden brown on both sides for me, but I have to let it sit for a minute before the marge/butter hits it. I prefer some crunchy texture to my toast and not a soggy pulp!
 
Used to use the gas fire and a toasting fork when I was a lass :lol:
 
Jez2011 said:
What's the best way to make toast - toaster or grill?
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most def toaster.

Theres a real science to how a toaster works, it has to get to a certain heat quickly so that it toasts the sides but leaves the middle to be a certain consistency.

Theres an equation for the perfect piece of toast

H represents thickness, Cp the specific heat, P density, T the initial temperature of the toast, w the weight, and subscript a and b toast and butter respectively.

_39542830_equat203indexbody.jpg
 
Medium Sliced. White. Toasted mid to dark brown but not black.

Left to cool until it reaches the optimum temperature for buttering.
Not so hot that the butter all melts in and it loses its crunch but not cold either.

And it has to be with lashings of real butter.
 
joescrivens said:
most def toaster.

Theres a real science to how a toaster works, it has to get to a certain heat quickly so that it toasts the sides but leaves the middle to be a certain consistency.

Theres an equation for the perfect piece of toast

H represents thickness, Cp the specific heat, P density, T the initial temperature of the toast, w the weight, and subscript a and b toast and butter respectively.

_39542830_equat203indexbody.jpg
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Good to know, pick up my new toaster tomorrow, after years of grilled toast.

Toast-tastic.
 
Any one got one of those toasters that your bread sticks out the top so far you have a thick un toasted strip accross the top:razz:
 
pepi1967 said:
Any one got one of those toasters that your bread sticks out the top so far you have a thick un toasted strip accross the top:razz:
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depends how big the bread is! :lol:

the only bread ours does that with is Warburtons white (in the paper wrapper) as they are freaky tall slices. Cant get around it by putting them in the toaster sideways either, wont fit!
 
antihero said:
depends how big the bread is! :lol:

the only bread ours does that with is Warburtons white (in the paper wrapper) as they are freaky tall slices. Cant get around it by putting them in the toaster sideways either, wont fit!
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I toast it twice, both ways. :)
 
Wholemeal thick sliced, toasted golden and with either butter or honey. Yum in my tum :)
 
Nice and dark with butter (fully salted) raspberry jam and cheese ...."
 
Cheese cake? cheeeeeese cake? a cake made from cheese? Cant get my head round this new fangled food :lol:
 
Thick crust of white bread toasted both sides on an open fire until nearly burnt, then cover liberally in haslet dripping with a little added salt and eat while piping hot.
 
thick crusty loaf.. cut by hand (well, with a decent bread knife but you know what i mean - before mr scrivens jumps in) into decent chunky slices (around the 20mm mark) :D I normally eat the little nob end of the loaf with a bit of butter on it while the bread is toasting :naughty:

toasted on no.6 setting on my toaster.. perfect mid to dark brown... buttered evenly (lurpak salted) to all corners and then cut down the centre into rectangles. My missus prefers diagonal cuts to make triangles the weirdo :nuts:
 
wibbly said:
I used to like cheese and jam sandwiches :thumbs:

I like cheese on toast with beans, with marmite, with HP sauce :cool:
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cheese and jam butties rock....but it has to be the creamiest, crumbliest Lancashire cheese and blackcurrant jam, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
 
antihero said:
cheese and jam butties rock....but it has to be the creamiest, crumbliest Lancashire cheese and blackcurrant jam, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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:gag::cuckoo::lol:
 
Oh no... Toast overload!!

They had it right on Red Dwarf... Where did I put that 14lb lump hammer?
 
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