Tea and Toast
WTF is the point of unsalted butter!?
So I can taste the butter as opposed to salt. The bread’s salty enough; the butter’s just about getting the requisite amount of fat in. Mmmmmmmmmm, fat…
why not good old white sliced loaf and margarine????
Sliced white, I’ll give you, but margarine?If I start to explain the wrongness of that, I might never stop.Posted 4 years ago
You need Welsh butter. Anything else tastes plain and dull now.
Perfect toast, for me, is Hovis best of both* with loads of welsh butter so it stays liquid on top, then spread about half as much nutella on thoroughly so thewarm butter gets mixed with the warm nutella. If you get the ratios right and mixed well the result is incredible, very different and vastly better than nutella on toast any old way.
* not the best bread of course but you need something dense so the butter doesn’t sink in too much. White sliced or best of both is needed for this critical procedurePosted 4 years agotoxicsoksMember
Kryton57 – Member
Why/how does tea and toast in hotels have a particular taste and consistency that can’t be replicated at home?
Yet to find a hotel that can better the tea and toast at home, even the, alleged, quality establishments. The toast is usually warm, at best and inevitably dry, to some extent. You also need Yorkshire water/tea to make a decent brew….. 😉Posted 4 years ago
Toast has to be buttered IMMEDIATELY it comes out of the toaster. I even put the second slice back in whilst buttering the first, so it stays hot. A hotel kitchen cannot get the toast to you quickly enough.
Also in hotels they give you hot water to make your own tea with, which is clearly wrong as the water needs to be boiling.Posted 4 years agoHounsMember
Agree with Molly, toast has to be buttered immediately and the next slice kept in the toaster to retain warmth.
Whoever likes cold toast ain’t right
Now, important question how do you like your toast done? Me? Pretty much hot bread, just as it starts to crisp then it’s done for mePosted 4 years ago
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