[Food] Toast

[TheJasperCo]

There are some absolute nutters on here. Who in the holey hell cuts their toast into quarters. It's like taking a bar of chocolate, melting it, and then chilling it again in a fridge. A pointless faff!

And who in their right mind adds butter and salt separately?! You add salted butter - which costs the same as unsalted - thus saving money...and EVEN MORE time and effort.

You people, I swear you all need the football season to start again. It's not right. I'm so sorry for you.

 

[Wellesley]

I'm not fussy. I eat it however she prepares it for me.

 

[btnbelle]

It depends what shape I fancy on the day. All shapes and sizes.

I have found myself cutting it up and changing my mind but by then its too late. It's a first world problem eating toast thats the wrong shape but I do find I enjoy it less when i cut it up in the wrong shape.

 

[Bakero]

Toast with Marmite. No butter.

Butter is the big no no and your arteries will love you for it.

Butter is delicious.

 

[Notters]

Toast with Marmite. No butter.

Butter is the big no no and your arteries will love you for it.

https://www.independent.co.uk/life-...healthy-fats-saturated-fat-diet-a7470886.html

 

[skipper734]

Fireman Dan fan.

 

[Poyningsgull]

https://www.independent.co.uk/life-...healthy-fats-saturated-fat-diet-a7470886.html

You carry on then.

 

[studio150]

Hole if its on its own (with butter and jam)
In rectangles if cheese on toast or cheese and tomato on toast
In triangle halves if with a cooked English breakfast
For beans on toast, hole for the slice with the beans on, and triangle halves on the side

 

[CorgiRegisteredFriend]

I know it’s really bad for you but I like to very slightly burn the toast- preferably wholemeal. Can’t stand ‘hot bread”. Waste of time.

 

[BensGrandad]

Wife likes her toast barely brown like dried bread but I put mine back into the toaster again so that it is very brown, not burnt.

 

[AmexRuislip]

Wife likes her toast barely brown like dried bread but I put mine back into the toaster again so that it is very brown, not burnt.

I'm sure that if one is inclined, there's a euphemism in this post somwhere, BG!

 

[Wrong-Direction]

Buy a fresh loaf every other day, the packaged stuff is full of chemicals!

Sent from my SM-A310F using Tapatalk

 

[BrightonCottager]

Real Patisserie Chewy Brown (naturellement) - 1 slice with olive oil and marmite, the other with tahini and marmite, both cut in half. At the weekend I have a slice with butter and my father-in-law's killer orange marmalade.

 

[Icy Gull]

Only on NSC , 6 pages, really?

 

[wardy wonder land]

Toast Tax

when making toast for other people, i generally slice the top 15mm off once buttered - and eat it

this normally the least brown part that sticks out of the toaster

it also squares-up the the normally rectangle slice, thus making the the "posh" diagonal cut more consistent

 

[Easy 10]

Real Patisserie Chewy Brown (naturellement) - 1 slice with olive oil and marmite, the other with tahini and marmite, both cut in half.

Strewth. ONLY on a Brighton messageboard would you get this.

 

[The Clamp]

White bread. Toasted until golden brown. Cut into two triangles. Placed in a toast rack and allowed to cool. Add butter. Marmalade or a pinch of salt. Taken with Earl Gray tea and silence. I want to hear nothing at the breakfast table except the odd tut from behind Father's copy of The Times.

 

[Easy 10]

I don't get this idea of allowing the toast to cool. Personally I cram it down my gaping maw asap while its still warm. Who wants cold toast ?

 

[The Clamp]

I don't get this idea of allowing the toast to cool. Personally I cram it down my gaping maw asap while its still warm. Who wants cold toast ?

I like the slight chewy element it gives to it. I got used to it at boarding school and have enjoyed it ever since. Much like buggery.

 

[BrightonCottager]

Toast Tax

when making toast for other people, i generally slice the top 15mm off once buttered - and eat it

this normally the least brown part that sticks out of the toaster

it also squares-up the the normally rectangle slice, thus making the the "posh" diagonal cut more consistent

I like your style.