On a scale of 1 to Chong, how high are you?
Cheech
Fuck that snitch.
if’n you don’t know, Adrian Chiles has the most hilariously tepid column of all time
It’s hilarious.
That warning… All recipes should have an expiration date similar to the food they create. I can support that cause.
Fake news. That’s sprayed tan. Can’t deceive me!
So you’re the next who needs the reminder that not everything is a meme…
Imagine gatekeeping memes
Don’t cut yourself on that edge.
Surely you can see yourself as the edge lord here, right? You’re just doing a bit of trolling?
Toast
This belongs in your CV.
Yep I’d hire someone straight away
This is how my inferior toasts look like
- How it looks
- What it looks like
Ya gotta pick a lane, dude!
Check a look at that person’s toast
I’ve given up on this. Thank you for still having the energy to fight this fight.
This is how my upvote looks like.
Nah, I got my non native speaker allowance with me officer
This is good toast, too.
Does it always include the watermark? I didn’t realize toasters were snobs for copyright but it makes sense.
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.
Honestly, that is an achievement. Don’t play it down. I couldn’t make such a toast.
Results like this are much more achievable with fried slice. Might get fat tho.
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.
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…
They peaked. It’s all downhill from here.
Sad but true
The secret is toaster oven. All best toast comes from them.
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.
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.
I’ve gotta be honest… slightly cold toast that doesn’t immediately absorb the butter is sort of right up my alley
What? How long does taking a photo take?
Since when has toast run on new car devaluation rates?
Pff… Je sais reconnaître une biscotte !
i prefer mine a bit lighter that is one admirable piece of toast
I’m not sure how to feel. Her username is a literal threat.
The color of clogged aorta 🫶
