This belongs in your CV.
Yep I’d hire someone straight away
They peaked. It’s all downhill from here.
Sad but true
This is how my inferior toasts look like
- How it looks
- What it looks like
Ya gotta pick a lane, dude!
Nah, I got my non native speaker allowance with me officer
I’ve given up on this. Thank you for still having the energy to fight this fight.
This is how my upvote looks like.
Check a look at that person’s toast
Does it always include the watermark? I didn’t realize toasters were snobs for copyright but it makes sense.
This is good toast, too.
Eh, if your toast looks like that, whip up some eggs, milk, a bit of vanilla extract, a bit of sugar, a bit of ground cinammon, and optionally a bit of salt…
Place that toast in your mix bowl for a few seconds, flip it over, few more seconds, then remove…
And now you have some excellent French toast.
The bits of slightly burned parts juat give it a more complex mouthfeel.
You… toast it and then egg wash it, and then eat it without cooking the egg…?
I mean that sounds nasty af to me, but you do you :)
It can work that way, yes.
Its not as tasty or fluffy as egg washing the bread and then baking or cooking it, but if you … braise the toast lightly, or alter the proportions of your very well stirred mix for immersion… yeah, it can work, and at least some people I grew up with prefferred it that way.
You can also use a heavy cream in additiom to, or even instead of milk, again, gotta change the proportions of your mix to get the desired taste and viscosity from the mix.
That’s not a Toast, it’s a Zwieback!
Ja ! Genau !
Only if it comes from an Einback! Signed, an American with good German language knowledge and missing cultural knowledge who had a bunch of trouble getting toast initially in Germany. I was told in a restaurant to go to a bakery if I wanted toast, and was then very confused when I was given a loaf of untoasted white bread.
I get it now, but English words that mean different things in German just felt unfair at the beginning.
I’m not sure how to feel. Her username is a literal threat.
That warning… All recipes should have an expiration date similar to the food they create. I can support that cause.
if’n you don’t know, Adrian Chiles has the most hilariously tepid column of all time
It’s hilarious.
Toast or pan fry?
I don’t know why it’s so hard for toaster to toast evenly, but every toaster I’ve ever had is incapable of such even toasting.
I prefer a tad darker btw, little bit more caramelized.
I appreciate the sacrifice to show us this beautiful toast, knowing that to wait and take a photo would render it cold and therefore bad toast.
I’ve gotta be honest… slightly cold toast that doesn’t immediately absorb the butter is sort of right up my alley
That would just render it cold toast. Less pristine, but absolutely not bad
I love a cold and somewhat soggy butter garlic bread toast. You may crucify me.
What? How long does taking a photo take?
Since when has toast run on new car devaluation rates?
The color of clogged aorta 🫶
Honestly, that is an achievement. Don’t play it down. I couldn’t make such a toast.
What, no Jesus appeared? That’s only a 7/10 tost.
Pff… Je sais reconnaître une biscotte !
The secret is toaster oven. All best toast comes from them.
On sight of the immaculate toast, I would turn to stone as my animating vis acknowledges it has completed its purpose in this form and moves on.
Results like this are much more achievable with fried slice. Might get fat tho.
Ehh if it was good for uncle Dickie at 105, I’ll take the odds.
God I love fried bread. Don’t eat it cos it’s about 4000 calories of pure fat but god it tastes good
Totally unrelatedly, excited to use my leftover no-knead brioche to make french toast tomorrow…
What is fried slice?
Literally just a fried slice of bread. You know how good the bread gets in a cheese toastie? All crisp and buttery? You can do that even if cheese isn’t involved.
A peanut butter and strawberry conserve sandwich fried in butter is one of those delicacies you can only really eat a few times in your life without turning into an elephant, but it’s worth the risk.
