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)