Hot or cold before you apply the butter?
Cold for me.
What? Hardy worth toasting it. Hot toast melting the butter. Anything else is - just - not northern!
[quote=Harry_the_Spider ]Hot or cold before you apply the butter?
Cold for me.
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Cold, if I'm applying Marmite after the butter. Hot if it's peanut butter or jam.
Cold. Can't be doing with soggy toast.
Hot or there's no point.
Cold. Can't be doing with soggy toast.
Kerrect.
Hot toast melting the butter. Anything else is - just - [s]not northern![/s]WRONGER THAN A WRONG THING! Almost as wrong as putting the jam on a scone first.
soggy toast.
Look I don't want to come over here as a fired bread fundamentalist but if it's soggy you're doing it wrong. IT should be CRISPY. Any bread that come out of the toaster more floppy than it went in needs to be thrown in the local pond.
Next thing you'll be putting your beer in the fridge. It's a slippery slope.
People eat cold toast? Just have a cracker and save the electricity.
Clickbait, surely?
Hot, obviously.
- that's well meaning but the thing with a cracker is at least it has some stability in the horizontal plane. Whereas cold toast is a) horrible and b) saggy. There's almost nothing to which those adjectives can be applied in a positive manner and toast certainly isn't one of them.Just have a cracker and save the electricity.
Toast - warm
Lager if that's your thing - cold
Beer - Warm
It's not hard and I cannot understand why anyone has a problem with it 😉
Toaster?
Has to be done under the grill for me.
Oh and butter applied asap.
Almost as wrong as putting the jam on a scone first.
And while I'm citing the Food Debrett's here, jam on an un-creamed scone is beyond an abomination. The jam needs to 'surf' on the cream. Next thing you'll be telling me you're rhyming scone with 'one'
Come the revolution comrades, names have been taken.
If you're going to have it cold why not just cut the bread and leave it to go hard for a day or so before applying the butter.
Indeed.And in the spirit of enquiry I just toasted a single slice, left it to cool then added butter. All I can say is it's a good job we have a labrador as they'll eat anything.
Clickbait, surely?
Quite obviously the work of Clem Fandango.
Has to be done under the grill for me.
What? This is STW man. Toasting fork and woodburner surely?
Well on the Scone thing I only have a cream tea when in Devon or Cornwall with local clotted cream, which is just one of the most delicious things. So the Clotted Cream is the star of the show with the Scone and Jam the supporting act. The first thing I want to taste and feel on my palette is the cream with the jam to come in afterward. Otherwise you don't get to taste the cream on it's own, it is contaminated with the Jam sitting on top right from the off.
Cold toast?
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Jam on top of the cream?
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You have to leave the toast to cool a bit, in the toaster, otherwise when you put it on your plate, you get a layer of condensation on the plate, thus making the bottom surface of the toast slightly damp.
On the scone thing, I have no particular affiliation either way. Rather, it's one of practicality. Spreading jam onto a scone is easy, as is then spreading cream onto a jammy scone. Trying to spread jam onto half an inch of cream is like biting into a a vanilla slice.
you get a layer of condensation on the plate, thus making the bottom surface of the toast slightly damp.
Warm the plate, you amateur.
I only have a cream tea when in Devon or Cornwall
Only one of these is right.
Apply your butter and topping of choice on a board before transferring to a plate. That way you're not having to butter and top your second slice on top of your first one. I'm literally catching the toast as it pops up, on the board, butter on and Marmite on and first bite within a matter of seconds. It's a finely honed drill like an F1 pitstop.
Warm the plate, you amateur.
If I do that, I may as well use the grill, thus wasting the toaster.
If using the grill is wasting the toaster, why do you have a toaster at all?
When the toast pops and you're buttering it, stick the plate on top of the still-warm toaster. Transfer buttered toast to plate, no condensation, no soggy bottoms. (Quiet at the back)
When the toast pops and you're buttering it, stick the plate on top of the still-warm toaster. Transfer buttered toast to plate, no condensation, no soggy bottoms. (Quiet at the back)
I bow before the master toast maker. I will try this at breakfast.
I'm literally catching the toast as it pops up, on the board, butter on and Marmite on and first bite within a matter of seconds. It's a finely honed drill like an F1 pitstop.
Brother from another mother!
Transfer buttered toast to plate
Where do you butter the toast if not on the plate?
You are Arthur "2 plates" Jackson and I claim my dead parrot
Mine goes in the microwave for 20 secs after toasting.
The problem with hot toast and marmite application is it makes it difficult to spread the black goo evenly, resulting in some areas that are eye-wateringly strong, and others that are barely skimmed. Allowing the toast to cool a little aids more even application and subsequently a more enjoyable toast experience.
I do love it when we discuss the more important things.
The cold toast served in B&Bs is all your lot's fault - clearly the only acceptable way to east toast is hot, otherwise you might as well get it out of a packet.
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Where do you butter the toast if not on the plate?
Chopping board, it's a poor heat conductor so the toast doesn't get cold.
The problem with hot toast and marmite application
The solution there is more Marmite. (-:
Cold toast with a plastering of hard salty butter FTW.
I ain't no deviant.
Cougar - ModeratorThe solution there is more Marmite. (-:
Cougar - you are a sick and twisted individual and should be stripped of your privileges here forthwith!
The solution there is more [s]Marmite[/s] [b]BOVRIL[/b]. (-:
Also cheese toast (unbelievably NSFW content).
Stoner has it with the toast.
I have deviant tendencies
Jam before cream you dullards, you can get more of both on the scone which sounds more like "one"
Cold toast with a plastering of hard salty butter FTW
Stoner has history here. He's gloriously wrong on what constitutes a pie, and here again he transgresses into the territory of the unhinged. That combination sounds like something you give a prisoner 🙂
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Cold toast? Eat it in your hair shirt? Crying? Cos mummy didn't love you enough to give you proper toast? You need help.
Cold toast with a plastering of hard salty butter FTW.
^This
With butter so thick you leave teeth marks when you bite into it.
[i]Where do you butter the toast if not on the plate?[/i]
Chopping board, it's a poor heat conductor so the toast doesn't get cold.
Quarter-sawn English Oak chopping board/deli board obvs.
cold is just wrong.
annoys me when B+B's/hotels give you toast on an airing rack designed specially to make it go cold asap.
always have the toast before the full english / full scottish.
more marmite is always an acceptable answer.
