Buttering your toast. - Page 3

GraceKrispy · 06-29-2009, 02:42 PM

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.

Sparrow · 06-29-2009, 02:52 PM

Quote:

Originally Posted by GraceKrispy

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.

Do capers taste like olives? Olives aren't icky.

DixieGal · 06-29-2009, 02:56 PM

Capers are sort of pickled but bitter, very strong flavor. It's one of those things that you either love or hate, no in-between. It was an odd combo tossed with melon salad at the wedding, but my in-laws loved it once they found out it was supposed to taste like that.

ShortNCuddlyAm · 06-29-2009, 02:56 PM

Quote:

Originally Posted by mtravellerh

I love those belgian gaufres de Liège, ya know, warm, a little yeasty with a bit of butter. Eat it warm!!
Attachment 31364

Oh I love those!

Quote:

Originally Posted by Sparrow

Can anyone still get margarine?

They don't sell it any more in the UK.

I can still get marg in my bit of the UK, although they all seem to have rebranded themselves as "spread"

They're still made from various vegetable oils and no dairy, though...

rebarnmom · 06-29-2009, 02:58 PM

Quote:

Originally Posted by ShortNCuddlyAm

The fact that toast racks exist suggest that someone, somewhere thinks it should be eaten cold

What is a toast rack?

Quote:

Originally Posted by ruth1304

I also thought that toast racks were to prevent "spare" toast going soggy while it's waiting for you to eat it - if you leave it lying on a plate condensation develops underneath. I never considered putting my toast in one and waiting for it to cool down.

Thank you, but I've still never heard of or seen one to my knowledge.

Quote:

Originally Posted by Sparrow

Can anyone still get margarine?
They don't sell it any more in the UK.

Why? Just curious? I once heard that canola oil was banned in Canada as a toxic substance. Is that true or an urban legend?
I take my butter and whip it up with grapeseed oil, so it'll stay soft right from the fridge.

As for the poll, I like my toast warm with butter melting on it... soggy, shmoggy, yummy! My daughter likes toasted bagels with lots of air holes (not the hole in the middle), so the melted butter will fill up in the holes!

ruth1304 · 06-29-2009, 02:59 PM

Quote:

Originally Posted by mtravellerh

I love those belgian gaufres de Liège, ya know, warm, a little yeasty with a bit of butter. Eat it warm!!
Attachment 31364

I have to get some of these now, haven't had them for ages and love them.

ruth1304 · 06-29-2009, 03:02 PM

Quote:

Originally Posted by rebarnmom

What is a toast rack?

Does this help?

Verencat · 06-29-2009, 03:06 PM

Quote:

Originally Posted by rebarnmom

Why? Just curious? I once heard that canola oil was banned in Canada as a toxic substance. Is that true or an urban legend?

Urban legend. Definitely! Otherwise, I live in an illicit home!

DixieGal · 06-29-2009, 03:07 PM

Toast racks remind me of I Love Lucy. They always had them at the breakfast table and I thought it was so fancy! For me at the time, it was the 70's and toast popped up from the harvest gold toaster as needed, was dropped onto the paper plate, eaten, cleaned up, and out to catch the school bus.

rebarnmom · 06-29-2009, 03:11 PM

Quote:

Originally Posted by ruth1304

Does this help?

Immensely! And, no I've definitely never seen one before, so I appreciate the pic! It looks like something I'd put napkins in (for all of that wet, soggy, buttery toast!!)

VC, thanks for clearing up that canola oil issue for me! And I really trusted the source. That's why I switched to grapeseed oil!

GraceKrispy · 06-29-2009, 03:12 PM

Quote:

Originally Posted by ruth1304

Does this help?

That's just silly! Do you mean to say this is a fixed appliance (for lack of a better word) in homes all over the UK? I guess I just don't make enough toast at a time-- all toast goes immediately into someone's mouth, with a possible twin waiting - for seconds at most- on a plate to be consumed (the toast is to be consumed, not the plate, just for clarification).

(imagining other uses for that rack-- pop tart rack? don't know why though.... to let it cool perhaps....)

desertgrandma · 06-29-2009, 03:15 PM

Quote:

Originally Posted by rebarnmom

Immensely! And, no I've definitely never seen one before, so I appreciate the pic! It looks like something I'd put napkins in (for all of that wet, soggy, buttery toast!!)

VC, thanks for clearing up that canola oil issue for me! And I really trusted the source. That's why I switched to grapeseed oil!

http://www.snopes.com/medical/toxins/canola.asp

I had to laugh out loud when I read this.........

krisk · 06-29-2009, 03:23 PM

Quote:

Originally Posted by desertgrandma

http://www.snopes.com/medical/toxins/canola.asp

I had to laugh out loud when I read this.........

oh!
my!
stars!

desertgrandma · 06-29-2009, 03:23 PM

who believes these things?

GraceKrispy · 06-29-2009, 03:24 PM

Quote:

Originally Posted by desertgrandma

http://www.snopes.com/medical/toxins/canola.asp

I had to laugh out loud when I read this.........

I think I shall have to call you her Majesty, QUEEN of SNOPES from here on out.... (QOS for short)

View Poll Results: When do you butter your toast?
I butter it in sections, after its cooled.....	5	4.46%
I butter it while its still warm so the butter melts into the toast	86	76.79%
The blue German vegetarian Fish that lives in Portugal but eats meat.	15	13.39%
I butter my toast cool but not in sections	6	5.36%
Voters: 112. You may not vote on this poll

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06-29-2009, 02:56 PM	#33
DixieGal Hi There! Posts: 7,473 Karma: 2930523 Join Date: Feb 2008 Location: Ft Lauderdale Device: iPad	Capers are sort of pickled but bitter, very strong flavor. It's one of those things that you either love or hate, no in-between. It was an odd combo tossed with melon salad at the wedding, but my in-laws loved it once they found out it was supposed to taste like that.

06-29-2009, 03:07 PM	#39
DixieGal Hi There! Posts: 7,473 Karma: 2930523 Join Date: Feb 2008 Location: Ft Lauderdale Device: iPad	Toast racks remind me of I Love Lucy. They always had them at the breakfast table and I thought it was so fancy! For me at the time, it was the 70's and toast popped up from the harvest gold toaster as needed, was dropped onto the paper plate, eaten, cleaned up, and out to catch the school bus.

06-29-2009, 03:23 PM	#44
desertgrandma Enjoying the show.... Posts: 14,270 Karma: 10462843 Join Date: Jun 2008 Location: Arizona Device: A K1, Kindle Paperwhite, an Ipod, IPad2, Iphone, an Ipad Mini & macAir	who believes these things?

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