Marmalade on toast, the PH way
Discussion
Inspired by some of the comments on other theads I have decided to share my gateway to the perfect breakfast.
Now, marmalade on toast isn’t hard to do, but for a little extra work your day can start off so much better!
First off ditch the sliced white supermarket loaf.
90% of this meal is bread, so why compromise?
If you don’t have your own wheat field then you can at a push find a good local small scale miller who can hit you up with some good organic eight grain.
Make this into dough and use a tin to bake.
I wouldn’t use a bread maker & prefer an oak fired stone oven but each to their own.
Once finished slice with your homemade knife, believe me cutting bread you have made with a knife you forged and finished yourself is worth it. I can’t imagine being one of those guys who cuts store bought bread with a kitchen devil (aptly named as it steals the soul from your kitchen).
Toast over a fire, never in a toaster.
Butter should be organic from a good friend with a dairy farm. You know I’m right!
Once this is done you can reach into your cupboard and select the most appropriate marmalade.
I prefer the stuff we make from the orange grove at our holiday home.
We were lucky enough to have inherited a sugar plantation in the Caribbean but you could use bagged sugar if you must.
The beauty of this is you can make superior marmalade to your taste.
And voila!
Why would you not do this?!
Now, marmalade on toast isn’t hard to do, but for a little extra work your day can start off so much better!
First off ditch the sliced white supermarket loaf.
90% of this meal is bread, so why compromise?
If you don’t have your own wheat field then you can at a push find a good local small scale miller who can hit you up with some good organic eight grain.
Make this into dough and use a tin to bake.
I wouldn’t use a bread maker & prefer an oak fired stone oven but each to their own.
Once finished slice with your homemade knife, believe me cutting bread you have made with a knife you forged and finished yourself is worth it. I can’t imagine being one of those guys who cuts store bought bread with a kitchen devil (aptly named as it steals the soul from your kitchen).
Toast over a fire, never in a toaster.
Butter should be organic from a good friend with a dairy farm. You know I’m right!
Once this is done you can reach into your cupboard and select the most appropriate marmalade.
I prefer the stuff we make from the orange grove at our holiday home.
We were lucky enough to have inherited a sugar plantation in the Caribbean but you could use bagged sugar if you must.
The beauty of this is you can make superior marmalade to your taste.
And voila!
Why would you not do this?!
Short Grain said:
Got to admit, I love marmalade and butter on toast, taste even better! 
Got to be butter though, not some tasteless spread.
Those on the breakfast thread will know my take on toast ….. left to go cold, and chewy - before applying butter thick enough to leave teeth marks in, and then a good dollop of marmalade to dress.Got to be butter though, not some tasteless spread.
seyre1972 said:
Those on the breakfast thread will know my take on toast ….. left to go cold, and chewy - before applying butter thick enough to leave teeth marks in, and then a good dollop of marmalade to dress.
Who eats toast with a knife and fork? I think this breakfast is closer to the truth for the majority PHers, before they donn their favourite blue suit and drive to the call centre in their leased Audi.
Edited by anonymous-user on Wednesday 10th August 16:16
wormus said:
seyre1972 said:
Those on the breakfast thread will know my take on toast ….. left to go cold, and chewy - before applying butter thick enough to leave teeth marks in, and then a good dollop of marmalade to dress.
Who eats toast with a knife and fork? I think this breakfast is closer to the truth for the majority PHers, before they donn their favourite blue suit and drive to the call centre in their leased Audi.
Edited by wormus on Wednesday 10th August 16:16
Each photo was from a different sitting (note different Marmalades/Conserve)
Stick Legs said:
Inspired by some of the comments on other theads I have decided to share my gateway to the perfect breakfast.
Now, marmalade on toast isn’t hard to do, but for a little extra work your day can start off so much better!
And voila!
Why would you not do this?!
Firstly, that's my wheat field and if I ever catch you on my land I'll have you shot and stick your legs in your anus.Now, marmalade on toast isn’t hard to do, but for a little extra work your day can start off so much better!
And voila!
Why would you not do this?!
Secondly, now that you've robbed some of my wheat I'm apoplectic that you've had the temerity to produce those cheap looking slices of bread from crops my staff have toiled to produce, wages below the minimum wage don't come cheap you know. Where's your respect?
I know your family well, your Caribbean sugar plantation and orange grove in Seville are envied throughout the marmalade world but the bread is a complete travesty. This has brought great dishonour to my family, a bounty (milk or plain, your choice) has been put on your head for such outrageous disrespect to the bread community. I am affronted.
Anyway your marmalade is s
te we all know everybody prefers Rose's lemon and lime. special offer on at the moment, lemons and limes.wormus said:
Who eats toast with a knife and fork?
I think this breakfast is closer to the truth for the majority PHers, before they donn their favourite blue suit and drive to the call centre in their leased Audi.
I do actually, cut it into small mouthfuls means I don't get whatever is on it all over me beard.... You know it makes senseI think this breakfast is closer to the truth for the majority PHers, before they donn their favourite blue suit and drive to the call centre in their leased Audi.
Edited by wormus on Wednesday 10th August 16:16
Love the thread, albeit disappointed OP doesn’t hand blow the glass for his marmalade jar. Makes all the difference IMHO.
On a more serious note, anything paler than polished amber isn’t mature enough for me. I like my marmalade as dark as caramel with peel chunks the size of chips in it.
On a more serious note, anything paler than polished amber isn’t mature enough for me. I like my marmalade as dark as caramel with peel chunks the size of chips in it.
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