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Crispy, near burnt or just warm bread?
Brown, white, granary?
Has that changed over the years?
This has changed from just warm, white, unsliced in my younger days.
Marmite has remained consistent, just a suggestion of it.
Forever and always.
Just lightly toasted, must still be soft in the middle. Not changed much but I'm less fussy about it now.
Granary, tiger and all your fancy types are just for eating. Supermarket sliced loaf for toasting.
either this lovely brown loaf from sainsburys they slice there or this really crusty big round white loaf
oh god so good
used to eat simple hovis white as a kid, find it so grim now, the more nuts and bits in a brown loaf the better
like a nice steak, you want it almost raw on the inside
Now its white and warm. Im regressing back to childhood
but if I do it must be golden brown, drowning in butter and still hot. Toppings are almost exclusively marmite for savoury or golden syrup for sweet. Would rather have an English muffin.
and buttering the other side heavily so it all soaks in and becomes a soft buttery bready mush on top of the crispy side.
Toast should under no circumstances be made with anything less than thick sliced bread. Medium sliced bread can get the hell out of my toaster.
You know nothing of toast.
which will do the same thing, but slower and worse
AND A FUCKING CHICKENS EGG, SMASHED INTO A FRIED MESS
sourdough, sliced thick
slightly blackened, swathes of butter.
thick or thin
burnt or warm bread
never really been that bothered when it comes to toast.
Hope this helps.
it paints quite the picture.
I have no problems with the seasonal timing of this thread
that Ive never heard of. There, Ive said it
but Tiger bread? Sourdough? wtf
sourdough is life changing.
is immaterial. Has to be very well done (dark brown, even a bit black in places) on the outside, but still a bit fluffy on the inside. Spread thickly with butter, let the butter soak into the crispy surface, then aggressively spread Marmite onto it so the surface gets all churned up. Breakfast heaven.
I like a bit of good quality pate on it as well, or raspberry jam if I'm in a sweet mood, but 9 times out of 10 it's Marmite. NOT Vegemite, which tastes like something they've scraped from behind Paul Hogan's ballsack.
hot floppy bread
Not too burnt. It must be good, thick white bread. I allow it to go cold, then butter with any crappy spread.
BUT IT'S NOT TOAST IS IT
1. Toast Fingers (Assorted Spreads, Prepared by Mum)
2. Vegemite Toast However It Comes
3. Burnt over an Open Fire / Undercooked and Undertopped, as Made by Friends / Stone Cold with Rock Hard Squares of Butter (An Away-from-Home Medley)
4. 12 Slices an Afternoon (Growing Pains)
1. Toast for Dinner (3 Days til Payday Blues)
2. Too Much Toast Not Enough Bacon
3. Muffin Weekend / Crumpet Weekend
4. Vegemite on Wholemeal, Golden-to-Medium Brown, Lashings of Butter, Everyday