I eat toast many times every day and am never, ever bored of it. The best way to enjoy a life punctuated by perfect toast moments is to be willing to embrace the world of toast’s extremes. Toast is best when it’s lightly and evenly browned, as opposed to charred to within an inch of its life. Use the appropriate timer settings on the toaster if required, or just allow one’s toast instincts—honed by years of practice—to dictate. In the unfortunate event of burning toast, chunk it in the bin immediately.
After popping up from the toaster, each slice of toast should be buttered immediately to ensure an optimum temperature for the dairy fat to melt in a satisfactory fashion. Then, quickly cut the slices of toast into halves and place them—pointy side up—in a toast rack to retain the crunchiness. There should be no scrimping on the amount of butter used, which should always be salted and produced by
Lurpak.
The lashings of butter taste good on toast, but so too does a flamboyant spreading of any of the following: Marmite, peanut butter, cheese, jam, marmalade, honey, hummus, bacon, beans, poached, fried or scrambled eggs, guacamole, sliced tomatoes, sliced strawberry, sliced banana, a slice or two of turkey, sardines, tuna mayonnaise, prawn mayonnaise, and so on. Toast’s inherent versatility means it can be adapted to any specific meal time of the day, and that many of the toppings can be combined. Marmite or jam make a good savoury or sweet partner to peanut butter, for instance.
Toast does not discriminate. It is, potentially, the ultimate democratic food—available and affordable to almost all and sundry. So anyone who leaves toast off life’s menu is—rather like people who don’t like animals—to be viewed with the utmost suspicion. Hence, when I hear the words “wheat alllergy,” I reach for my loaf. I am a toast addict.
Keywords:
Hedonism, toasting, slicing, buttering, munching,
DualitNext:
Investigate a popping up moment of my toaster