Oh, how I LOVE food!
Quote:
Originally Posted by GeoffC
OK, I like it cooled with the butter not melting, so the golden treacle can mix sensuously in with the butter to create that really wonderful flavour.....
|
Quote:
Originally Posted by Peverel
I like to have my toast thin and only lightly toasted. Then allow it to cool a little but butter all of it not in sections. If you time it just right you get a slight melt into the bread but still have visible yellow butter.
sorry am quite particular about my toast lol
|
SO I chose butter while hot, but actually, it depends on whether I plan to add another topping. Since we just have sticks of butter, and it's hard to spread (we ceased using margarine years ago, I don't know why?) I tend to just hold the stick with my hand (paper-covered side) and rub the butter end on the toast. If I'm eating toast with butter alone, I do is ASAP to make for a lovely melt. Not too much butter, as I really don't like the taste of butter, per se. I do love its meltiness though. However, if I'm going to add peanut butter (really, that's the only thing I add to toast), I will time it just as Peverel indicates so that I can get a nice mixing of butter with peanut butter. MMM... SO good those two together! I'm hungry... it's just about breakfast time here!
Quote:
Originally Posted by HarryT
How you use a knife and fork certainly is a difference - and is one of those things which really surprised me when I noticed. Americans generally cut up their food, then put down the knife, and eat using only the fork. British people (and other Europeans too) hold the knife and fork at all times.
|
I am lazy. Therefore, I always cut with my right hand and fork with my left. I'm told that's European, but I think it's laziness. I put the knife down between cuts, but I keep shoveling food in with a fork. Why put it down when you just have to pick it up again??
Quote:
Originally Posted by DixieGal
At a wedding the other evening, I had to explain to my table mates (in-laws) about capers. So then they tried them, and went back for little saucers of them (and large plates of shrimp). They thought that capers were just some sort of raisins and had pushed them aside on their plates because raisins aren't supposed to taste like that!
|
Ewwwww capers are disgusting. I remember the first time I saw capers on my salmon. I dug in, thinking it was some exotically wonderful taste I was about to encounter. I almost threw it up instead. Now, if I see capers, I brush them off to the side in a hurry. Small balls should be full of wonderful flavor (blueberries, gumballs, uh, those little ball mints...)! Not nasty icky taste.