Do you love toast?
Do you love toast?
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Post #31 - August 18th, 2012, 12:53 amI have to admit that now I'm curious
I'm pretty sure I saw some of those blue/green Hienz cans at the Jewel so I may just have to give it try.
Do you just dump the can into a pot to heat it up and then plop it on plain toast?
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Post #32 - August 18th, 2012, 6:41 amzoid wrote:I have to admit that now I'm curious
I'm pretty sure I saw some of those blue/green Hienz cans at the Jewel so I may just have to give it try.
Do you just dump the can into a pot to heat it up and then plop it on plain toast?
Not exactly, the toast really should be buttered, though you can omit that it you prefer. It does make a big difference though.
A popular way to gussy the beans up is to fry a rasher or two of bacon, chopped into small pieces, & then add the beans, heat them up & pour into the buttered toast.
Loved sardines on toast growing up, canned pilchards too.
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Post #33 - August 18th, 2012, 6:43 amIts easy to find good "red" jams for toast, but not so easy to find good flavorful apricot jams. I'd like to try some but some of the ones I have purchased have been tasteless.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #34 - August 18th, 2012, 7:42 amI really like the Ezekiel bread you can find in the freezer section for toast. I especially like it toasted and spread with a couple of teaspoons of tahini followed by a drizzle of molasses. Magical combo.
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Post #35 - August 18th, 2012, 4:03 pmWell my no knead bread turned out fantastic. More fodder for toast. I am using butter but tomorrow I may also put some nice jam on it. I got some cherry jam that I think comes from some place like croatia or something in a fat little round jar and its really good. I got it at whole foods. they also have fig jam i think made by the same concern.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #36 - August 19th, 2012, 3:45 pmMusical toast:
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Post #37 - August 26th, 2012, 11:59 amI prefer French toast.
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Post #38 - August 28th, 2012, 7:57 pmWeep with me, toast now upsets my stomach.
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Post #39 - September 1st, 2012, 12:50 pmOf course i love french toast too but the beauty of regular toast is that it is quick and easy to make. French toast is a little more time consuming than popping something in the toaster.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #40 - September 1st, 2012, 5:50 pmJust watched this quirky, interesting film today on Netflix...called 'Toast'. From IMDB:
"The film, Toast, is based upon the autobiographical book, Toast: The Story of a Boy's Hunger, written by English food writer, journalist and broadcaster, Nigel Slater. It is a memoir of Slater's early years and his memories of his mother who died when he was just 9 years old."
http://www.imdb.com/title/tt1658851/
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Post #41 - September 1st, 2012, 7:38 pmI forgot about the book Toast. I'm a fan of Nigel Slater and especially his book, The Kitchen Diaries, which I consult month by month for seasonal recipe ideas. I got his memoir, Toast, out of the library. It's a touching and well-told story. Didn't know there was a film version."Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #42 - September 3rd, 2012, 12:55 pmBeans on toast was just a cheap wartime/postwar austerity dish (food rationing lingered on in Britain until 1954). As time went by it became a childhood nostalgia icon, but it was never intended or thought of as some sort of pinnacle of deliciousness.
"Hot toast" was something of a specialty item at many British restaurants at least as late as the 1980s. The default style was room temp, on a rack.fine words butter no parsnips
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Post #43 - September 4th, 2012, 11:07 amRoger Ramjet wrote:
"Hot toast" was something of a specialty item at many British restaurants at least as late as the 1980s. The default style was room temp, on a rack.
"Was?" Your mileage may vary but, spending close to a year in England eating anywhere from quality London hotels to almost Fawlty Tower inns, I never saw any melted butter on toast. I paid attention because - a personal quirk - I am fine with unmelted butter on bread, rolls, etc. but for some reason on toast it jkust turns me off. No idea why that is.Coming to you from Leiper's Fork, TN where we prefer forking to spooning.
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Post #44 - September 4th, 2012, 12:26 pmAre you saying they eat dry toast in the UK? Or they put pats of butter on it? I never put melted butter on toast as the toast if its hot, melts the butter anyway.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #45 - September 4th, 2012, 1:32 pmtoria wrote:Are you saying they eat dry toast in the UK? Or they put pats of butter on it? I never put melted butter on toast as the toast if its hot, melts the butter anyway.
A butter crock solves all of these issues. In fact, who needs cold butter except for pastry-making?Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland
Horto In Urbs- Falling in love with Urban Vegetable Gardening
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Post #46 - September 4th, 2012, 1:38 pmYou can just leave butter out that way? For how long?
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Post #47 - September 4th, 2012, 1:46 pmI've left it for weeks (I'm guessing about three) in a butter bell/crock without any issues. Hell, even in a simple butter dish, I've left it out for as long as a week with no problems. I should add that this is unsalted butter, so salted butter should last at least as long, if not longer. Just keep out as much butter as you think you'll go through in a week in a butter dish, refrigerate the rest, and you'll be fine. Butter does not spoil as fast as some seem to think it does, as long as your room temp is 75F or cooler.
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Post #48 - September 4th, 2012, 1:54 pmAh. Perhaps in winter I'll test this out. Right now we're at about 79-81, according to the thermostat.
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Post #49 - September 4th, 2012, 1:58 pmPie Lady wrote:Ah. Perhaps in winter I'll test this out. Right now we're at about 79-81, according to the thermostat.
In a crock you should be fine. By that, I mean one of those "butter bell" things where you fill it up with water. The 75F comment was just referring to butter in a butter dish, but I'd bet it would be able to survive a week even in 80F temps. You can always just try it. Rancid butter is pretty obvious.
And to add some more solid citations to this, read here:According to FDA spokesperson Tamara Ward, butter will last up to 10 days at room temperature before turning rancid. Rancid means that enzymes that are naturally present in milk begin to digest the fats in the butter, causing a sour flavor and aroma. The butter isn’t unsafe at that point, it just tastes bad.
Be sure to keep your butter well wrapped or covered in a butter dish, however, and safe from cross-contamination from dirty knives or hands. Butter, whether it's on the counter or in the fridge, will pick up strong smells if exposed to the air.
“Butter, and every other lipid, acts like a solvent—like acetone or hexane,” says Dr. Scott Rankin, the chair of the food science department at the University of Wisconsin-Madison. Lipids will absorb volatile aroma compounds from the air. So don’t leave butter unwrapped next to onions or garlic, unless you want those flavors on your morning toast.
As I said, with a crock I've gone at least three weeks without any sorts of issues.
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Post #50 - September 4th, 2012, 2:14 pmBinko wrote:Pie Lady wrote:Ah. Perhaps in winter I'll test this out. Right now we're at about 79-81, according to the thermostat.
In a crock you should be fine. By that, I mean one of those "butter bell" things where you fill it up with water.
I had to look this up to know what you meant. Neat!
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Post #51 - September 4th, 2012, 3:14 pmToast dipped in egg yolk would have to be my favorite. But toast with good butter is always comforting.
Not sure if this counts but I've always been fond of a (toasted) bagel with cream cheese, sliced tomato and a thin slice of onion with salt and pepper for breakfast or a snack.
In restaurants if I'm served cold individual pats of butter, I'll hold them up against my coffee cup for a minute or two to get the butter into a spreadable consistency.
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Post #52 - September 4th, 2012, 6:57 pmRick T. wrote:Roger Ramjet wrote:
"Hot toast" was something of a specialty item at many British restaurants at least as late as the 1980s. The default style was room temp, on a rack.
"Was?" Your mileage may vary but, spending close to a year in England eating anywhere from quality London hotels to almost Fawlty Tower inns, I never saw any melted butter on toast. I paid attention because - a personal quirk - I am fine with unmelted butter on bread, rolls, etc. but for some reason on toast it jkust turns me off. No idea why that is.
I just didn't want to vouch for anything I hadn't personally witnessed (haven't been back since Brian Clough's heyday).
So - can you get a decent Waldorf salad there yet?fine words butter no parsnips
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Post #53 - September 5th, 2012, 10:59 amBinko wrote:In a crock you should be fine. By that, I mean one of those "butter bell" things where you fill it up with water. The 75F comment was just referring to butter in a butter dish, but I'd bet it would be able to survive a week even in 80F temps. You can always just try it. Rancid butter is pretty obvious.
And to add some more solid citations to this, read here:
As I said, with a crock I've gone at least three weeks without any sorts of issues.
I've been using a butter bell for years. As long as you change the water every 3 days it will last up to a month.
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Post #54 - September 6th, 2012, 4:15 amToast, as art:
http://www.odditycentral.com/pics/toasted-celebrity-portraits-by-henry-hargreaves.html
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Post #55 - September 6th, 2012, 10:04 amBinko wrote:Butter does not spoil as fast as some seem to think it does, as long as your room temp is 75F or cooler.
It depends on how sensitive your palate is to butyric acid. My husband claims he can taste it in butter left out for even a day or two. So when I want soft butter, I either hide a private stash or microwave it briefly.
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Post #56 - October 24th, 2012, 6:56 amI recently bought a loaf of bread at Whole foods bakery and had it sliced. It did not make good toast as the bread did not get brown and toasty it just stayed white in the toaster. Hmmm. Beware. To make good toast, you need good toasting bread and this did not fit the bill. Its hard to see ahead of time what will actually make good toasting bread. Post on your favorites. Challah I think might be a good one.Toria
"I like this place and willingly could waste my time in it" - As You Like It,
W. Shakespeare
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Post #57 - October 24th, 2012, 7:28 amIMHO the best toast comes from BrownBerry Natural Wheat Bread.
I LOVE this stuff.
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Post #58 - October 24th, 2012, 10:56 amI made two grilled ham and cheese sandwiches last week and both were very disappointing. I wanted my mommy.
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Post #59 - October 24th, 2012, 10:58 amForgive me if this has been discussed here already, but what are people's takes on pre-buttered toast in diners? Thoughtful or presumptuous?
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Post #60 - October 24th, 2012, 11:17 amPie Lady wrote:Forgive me if this has been discussed here already, but what are people's takes on pre-buttered toast in diners? Thoughtful or presumptuous?
Required.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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