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FLGirl
1,034 posts
61 months
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Karyn said:  Is anyone else as pernickity, fickle yet changeable like the wind as me when it comes to toast? I like my toast in a myriad of different ways... dependent on my mood! Type 1. Favourite type. Barely warm, just starting to go brown round the crust and in the centre. Crunchy to a light touch, but still soft under the "crunch" when pressed more firmly. Lurpak only on this. Toast must be straight from the toaster, warm enough to melt most of the butter but still leave little unmelted islands. Type 2. Second favourite type, yet eaten more often than Type 1 because I love jam lots. Slightly more well-cooked toast - an even golden brown all over. A sturdy feel to it even when touched quite firmly. Again, eaten straight from toaster, waiting only enough time to thickly spread some plum jam(tiptree) or lemon/lime or lime marmalade (roses). Type 3. Even more well-cooked toast - brown colour all over. Eaten when cooled slightly. Butter and jam on this - usually strawberry. This is reserved for toast with bread that isn't pappy white bread (usually at someone's house, someone who doesn't know that pappy white bread makes the best toast). This toast type is used for poncy bread that people buy "because it tastes delicious", rather than the awesome pappy white stuff that people buy so that they have something to put their sandwich filling in, or to put in the toaster. Also have beans on toast and cheese on toast. I'm mental about the way they're made, too. Yes me! But I only realised when I read your post  It is also bread dependent too. Type 1: Absolute fave! The butter 'islands' are the perfect description and I adore them. This is reserved for the fresh crusty white bloomers from the local bakery. I can basically eat at least half a loaf if I get my hands on this. If the bread is still warm, I run home and don't toast it. Type 2: For any nice white bread, or when the bakery stuff is less fresh. My neighbour makes me jam which is out-of-this-world-delish. My preference is apricot. Type 3: This works really well with granary bread, butter and honey for me. The butter must be much less melty. Brie (when the bread is hot enough to melt it) plus honey is amazing on this as well. Like MC and bint, I was also the only "brown sandwich" kid at school (and sushi, got some weird looks for that but, Japanese mum >sigh< ). The first white bread I tried, no doubt cheapo stuff, was a revelation and I buy nothing else now. That packed one designed thick cut for toast is amazing. The granary + honey as above I discovered whilst still at home, I guess it was my rebellion, though very occasionally I'll have it now (mum had palpitations when I added the brie) 
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Dunclane
1,009 posts
39 months
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Fried mushrooms on toast! Mmmmm!
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LordGrover
18,819 posts
82 months
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Whoever mentioned pâté - how could I forget. What toast is made for.
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Fishtigua
3,087 posts
65 months
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Tinned whole plum tomatoes in juice on thick buttered bloomer slabs, dash of Worcs sauce and a grind of black pepper.
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Sprouts
813 posts
59 months
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as we speak, tehina and red pepper. Toast is great
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redtwin
5,989 posts
52 months
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Proper salted butter, slathered on while the toast is hot. I know I have enough on when it soaks through, goes soggy and I need to use two hands to pick it up. Oh, and it has to be this bread. 
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Dunclane
1,009 posts
39 months
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^^^^^ totally agree! Softest bread known to man
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Dr G
9,387 posts
112 months
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Marmite. Applied with a spade.
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Genelec
525 posts
17 months
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LordGrover said: Whoever mentioned pâté - how could I forget. What toast is made for. Oh yesh, little thin bits of toast. 
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Marf
22,907 posts
111 months
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PJ S
9,214 posts
97 months
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Duerr's Single Malt Whisky Marmalade has recently been discovered..... Previous to that, Bonne Maman Blueberry Conserve....... Duerr's Moss Farm Rhubarb and Ginger jam is quite nice too, as is Tesco's Finest Strawberry Conserve.
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Gretchen
11,943 posts
86 months
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Heavily seeded bread with Marmite AND my hens freshly laid (then) poached eggs. Have this around 3 times a week, and in fact this very afternoon (2 hens eggs and 2 quails eggs today). Lovely.
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fausTVR
305 posts
20 months
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I'm on a health kick, so granery bread with olive spread and fried black pudding slices with a smattering of tomato ketchup, in fact it's suppertime, I'm off.
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Gwagon111
3,467 posts
31 months
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Foie gras with truffles. Oh Lordy that's the good stuff.
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MonkeyBusiness
2,426 posts
57 months
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Cheese & something from www.thechillijamman.co.ukStruggling this morning however after knocking up a mega toastie when I landed from the pub.
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Gretchen
11,943 posts
86 months
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Gwagon111 said: Foie gras with truffles. Oh Lordy that's the good stuff. And a Crunchie.
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ClaphamGT3
3,461 posts
113 months
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Brown un sliced bread, anchor butter and Gentleman's Relish
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Bonefish Blues
4,237 posts
93 months
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Fried sliced chestnut mushrooms and a poached egg, typically.
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Justin Cyder
6,542 posts
19 months
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Tastes like peanuts really.
Marmite for the win. For a snack, unbuttered toast, sardines drenched in vinegar & black pepper. My god that really is lush on toast.
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Marf
22,907 posts
111 months
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Justin Cyder said: For a snack, unbuttered toast, sardines drenched in vinegar & black pepper. 
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