Croutons have entered the chat
You may be interested in the German name for a type of rusk, “Zwieback”, which literally means “baked twice” (though with archaic, fossilised grammar)
I like toast but I don’t like MAKING toast.
I would like to buy a loaf of toast. Then I could just warm it up in the microwave.
There is toasters that toast in seconds, toasters that rehydrate while toasting to keep the bread perfect and toasters that let you midway pile on the toppings and make a filling toasted sandwhich.
None of this can be done in a microwave XD
I have good news!
Industrially dried, flour product. It is less like toast and more like big cracker.
You know the best part about this, you can put so much on toast. SOOOO much.
Butter, syrups, jams, nut butters, or even just go plain and dunk it in something tasty (Hot Tomato soup in a mug, to dunk your lightly buttered toast is amazing).you know the best part above all else, you can toast nearly anywhere in 2026. There is USB powered toasters, as DC buck-converters easily take USB-PD and warm up some coils!
That photo looks more like a pancake than toast
It’s remarkable how England and English colonies have a whole variety of thick slabs of batter that they consider ’food’.
Yeah it does look a bit thin
Some sailor that was like for the love of God can I please have ateast one. Biscuit that isn’t cooked 7 times. Just cook it once please!
No. Biscuit literally means “twice baked”.
So if you only bake it once is it a uniscuit, or just a scuit?
Answer: people said the crust was the best part of the bread. How can we get crust on more of the bread? Slice the bread and bake it again.
And then you have those people who cut the crust off bread.
That proves my point. Do they toast their bread? Do they cut the crust off their toast?
The answer is yes. My kids cut the crust off their toast
I get wanting less crust on your bread, but less crust on your crust?
I think this might be correlated with the type of bread. When you have the really sweet highly processed white bread, the crust tastes very bitter in contrast. With higher quality breads, the crust is just a little dryer, but not too different from the rest of the slice. I never liked bread crust as a kid, nor did my partner. But my kid never complained about crust and this is my hypothesis as to why.
The crust is not just drier, it’s crunchy, it’s crackling. It’s got roasted aromas and all the flavours of the bread heightened 10 times.
Toast was all about finding ways to use stale bread again. It also kills mold.
I’m fascinated by the existence of so many foods. Who decided to boil tree sap for 3 weeks to make maple syrup? Who agitated cows milk vigorously for 20 minutes to discover butter? Who saw cheese for the first time and decided to still eat moldy milk?
I thank those nameless humans for their service to society.
Thus this custom of firing houses continued, till in process of time, says my manuscript, a sage arose, like our Locke, who made a discovery, that the flesh of swine, or indeed of any other animal, might be cooked… without the necessity of consuming a whole house to dress it.
From the 1888 A Dissertation Upon Roast Pig
Unfortunately the rest of it is pretty trash.
For every person that managed to make maple syrup there must be several that made a stew from danger-mushrooms.
I think there’s a lot of “dare you to eat that” in food history.
There’s also a lot of " Tom didn’t make it" in food history.
I think a lot of it boils down to, “we either eat it or starve.”
And sometimes both.
Oregano trail wasn’t wrong when it made dysentery a near death experience.
Oregano trail
Butter was discovered by accident when humans were still nomadic tribes. Milk was transported in animal skin bags and the agitation from travel turned it into butter. Probably being chased by something or running very fast.
They clearly had good cardio if they were agitating it that vigorously for long enough to make butter! Forget fitness watches, maybe I should wear a sack of milk at the gym to see if I’m working hard enough.
Humans literally used to hunt by jogging animals to death. Our ability to sweat was a game changer.
It’s proposed that cheese was discovered the same way, when the rennet in sheep stomach sacks used to transport milk curdled the milk into curds and whey.
The question remains - how hungry must they have been to still eat that?
As the old saying goes: " 'twas a brave man who first ate an oyster." (Pretty sure this is an Oscar Wilde quote)
A man’s gotta eat
Randy, are you prostituting yourself out for sheep stomach cheese again?
Who though to stab a tree and collect the juice? I want that mf knighted
Right? And trees that leak, like pines, have sap that tastes like absolute ass. You’d think they’d avoid tasting tree sap at all costs
Birch juice though mmmm
Yogurt is also very interesting, as its bacteria originates from ants. Who would think “hmm ants have infested my milk container but hey let me taste what they did to milk anyways”
You can just leave milk out at room temperature for a few days and you’ll get yogurt. There’s tons of lactobacilli floating around in the air and on every surface. You might need ants for a specific strain, but you don’t need them if you just want any yogurt.
blue cheese was discovered from a guy eating lunch in a cave, and leaving it unfinished to go talk to a pretty girl. when he came back months later the cheese had molded into blue cheese and he ate it and it was good
months later
the cheese had molded
he ate itWhat a moron.
Just wanna mention, you don’t need to boil maple sap for anywhere near that long to make syrup. It can be done in an afternoon unless you’re trying to make gallons.
The first one would have been obvious by the time Europeans reached the Americas because reducing things to increase the intensity of flavours by removing water would have been a known cooking technique for a long time by then (and I’m guessing would have been figured out soon after the invention of pots). Then, it would have been a matter of someone who was aware of that technique tasting raw sap, realizing it was sweet, then trying to extract the sugar through reduction, then discovering it’s still pretty good as a syrup rather than dry sugar.
And extracting sap from trees goes way back, as that’s what frankincense and myr were (and disappointing to find out these “precious substances” just smell like church).
Just wait until you try doubled fried french fries. It’s the only way i eat then now.
Every potato should be cooked twice. It’s the correct way
The best way I’ve found to make fries in the oven is to bake them on normal mode for 20-30 minutes, then hit them with convection mode for another 10.
Are triple cooked chips not common knowledge outside of the UK?
What’s your go-to toast topping though? Because if it’s just butter we’re basically soulmates, but if it’s something cursed like Marmite or ketchup we might need to have a serious conversation 😂
Butter is king. I like a bit of honey with it from tie to time, but plain buttered toast is the dog’s bollocks.
Even better if it’s butter made from peanuts.
So Butter is it.
I feel compelled to say “Yeah TOAST!”
I learned the other day that British have a delicacy called the toast sandwich which consists of a slice of toasted white bread between two slices of untoasted white bread with optional butter in between.
As a Brit I’ve never heard of such a thing. Sounds awful like putting a pie on a muffin (bread roll, barm cake) 🤮
That actually sounds kind’a dynamite.
It’s actually an ok snack. I made one after seeing it mentioned i line a while back. The combination of textures is nice.
Delicacy is maybe not the word I’d use, but it certainly exists
The brits really do be eatin like the kaiser is still bangin down their door.
I’ve not heard of anyone else making such a thing, but not surprised it does exist. However, I can 1-up that with my childhood creation - the triple fold sandwich. One slice of buttered bread, one slice of buttered toast & one slice of butter fried bread. Fold each one in half, overlapping half of the adjacent piece. You get a mix of three different bready textures & flavours in each bite. I haven’t made it in a few decades so I may not enjoy it so much now, but it was good at the time!
Sweden: hold my sandwich cake!
Smörgås tårta.
It is true and this is a real thing. https://en.wikipedia.org/wiki/Toast_sandwich?wprov=sfla1
An 1861 recipe says to add salt and pepper to taste.
Woah, slow down there Guy Fieri.
Is this a struggle meal that beats all struggle meals?
Cost one side of the middle slice in butter, the other side in honey.
Now youre there.
Well now I have a delicacy called the toast sandwich.
Atleast the toast is on mute.
Accents like that and the shit cropping are becoming the sort of artifacts that authenticate a human touch. Like using dogs to weed out Terminators.
Until T2000 comes melting and oozing outta the side of your flat screen. Then we’ll all be muted toast.
Imperfection is often the defining feature of art.
Dat Maillard reaction tho…
