| For something really radical - Toast :19:
Posted: 10/22/2009 4:18:29 PM | This is TOAST Season for me.
Ohhhhhh, I sooooo love Toast. 
Toast is the ultimate comfort food for me. Since bread is something I eat in a limited amount and in spring and summer rarely enters my home, toast is a real treat. I mostly eat it in the autumn.
I have very particular kinds and types for certain moods and times. Do you?
White bread, dotted with butter and broiled - for fried eggs; with jam, preserves, or a small amount of syrup; and for avocado sandwiches.
Thin, dry toasted in a toaster with a small very thin spread of butter - for scrambled eggs; and with tomato juice with lemon, which is my preferred early meeting breakfast.
Cinnamon Toast, white bread, evenly spread with butter, an even dusting of sugar and a heavy sprinkling of cinnamon, then broiled - evening meal with hot tea or warm flavored milk. The ultimate toast. I only eat this when I know I have had enough protein for the day. In cooler autumn months I rarely want a real dinner, but always want a full lunch.
Ciabatta bread dry toasted - I LOVE this for some sandwiches. It is crunchy, chewy and full flavored. I love all of the holes. I have never tried making this bread from scratch. I think I will make it a winter goal.
Sourdough, dry toasted or grilled - this is also a great sandwich bread for some sandwiches, like runny fried egg and crisp thick bacon with mesclun and beefsteak tomato. I also prefer this for red meat burgers, rather than a bun.
Rye toast, dry or buttered and broiled - I will use this in place of all others except cinnamon. It is great with anything at anytime. It makes a great grilled cheese. It is my multi-purpose toast.
Multi-grain English Muffin, dry toasted, then lightly buttered - Like the rye, it is a multi-purpose toast for me and I will use it for anything except cinnamon toast.
Garlic Toast, must be white, must be a whole Italian loaf - slice, but not all the way through, fan out slices, pour over melted butter with fresh garlic slices, parsley, basil, oregano, romano cheese, bake until hot and toasty. It is also really nice with an anchovy filet between each slice amd maybe some hot, fresh, not pickled, chile peppers, or just red pepper flakes.
Full grain raisin toast - I use this for grilled cheese & apple sandwiches, or with a nut butter, preferrably almond. Try it with a spicy hot sausage pattie or slices and some strong stinky cheese melted over, open-face and then sprinkle with some hot sliced green onion, hot as in grown hot in flavor, not temperature. The sweetness off-sets the spicy strong flavors beautifully.
Even though I make bread from every grain and all kinds, I admit to preferring old fashioned good quality white from about any culture. I rarely ever eat any multigrain bread untoasted. I do not eat fluffy, squishy, flavorless white though, it must have some substance. I do not really care for potato bread, or sweet breads.
MMMMMM I so love toast.
Do you love toast?
Is it your comfort food or one of your comfort foods?
Do you love it like I do?
Do you crave it with gravy?
What are your ways of making it?
SS
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| For something really radical - Toast :19:
Posted: 10/22/2009 6:15:22 PM | Now I need toast. 
Sourdough challah. Yes, weird I know. with a good slathering of home made schmaltz, and a sprinkle of garlic. Can you feel the arteries clogging yet?????
Or buttermilk bread, toasted over a campfire. For that matter almost ANY bread toasted over a campfire.
Rye toast, a little extra done. Lightly buttered then torn into bits and sopping up a couple of poached eggs in a bowl.
But I absolutely would love some french toast...
4 medium eggs
1/4 cup whipping cream
about 1 tsp Orange zest
about 1/2 tsp fresh grated ginger
about 1/2 tsp nutmeg
about 1/2 tsp cinnamon
Dump everything on the list into a mixing bowl and mix well until blended, but not so much the cream starts to become stiff. Drown your favorite bread in the mix and place on a hot skillet. Flip after 2-3 minutes or golden brown. Make lots, feed the neighbors. Serve with a little powdered sugar, real maple syrup, and a healthy serving of....
French toast butter:
1 stick (1/4 lb) unsalted butter softened cut into chunks
1/4 tsp grated ginger
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp olive oil
Dump it all into a blender or processor and whip into a frenzied mass. Get LOTS of air in there. Scrape it out and put it into a serving bowl. Cover and refrigerate.
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| For something really radical - Toast :19:
Posted: 10/22/2009 8:22:34 PM | mmmmm mmmmmm
nutella french toast!
make a nutella sandwich and dip in egg batter,pan fry like you would a regular french toast
top with whipping cream for a fanciful treat
i've served mine with fresh strawberries
note; when refridgerated and eaten another time... tastes like a yummy doughnut | |
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| For something really radical - Toast :19:
Posted: 10/22/2009 10:07:02 PM | I know! Doesn't it?
I hope Charon and Tigress know how bad they are for me. If I come back to this thread I just kmow I will end up making some elaborate French toast then feel guilty about it, not to mention feel tired from all the carbs.
Dang, I feel the stomach burn now.
See the radical power of toast to comfort??
SS | |
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| For something really radical - Toast :19:
Posted: 10/23/2009 12:47:47 AM | | now now folks.............if you want REALLY good french toast.....use pumpkin or zuccinni bread..........if you can find duck eggs.even better....cream or good condensed milk mixed with the eggs..along with a few shakes of cinnimon and a few grateings of fresh nutmeg.........................top with cream cheese and sliced strawberries........a few slices of good pepper bacon.........mug of lapsang-sauchung tea with a small dollop of honey.............only thing better is the love of a good woman or the laughter of a child | |
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| For something really radical - Toast :19:
Posted: 10/23/2009 1:33:29 AM | French toast... FRENCH toast..... French TOASSSSSSSSSSSST...... eggy nutmeggy fruity deliciousness. Where is the droooooooooool icon when you need it!
I love fire toast (a delicacy from my youth) A good white bread, with plenty of body, cut waaaaaaaay too thick. Slip onto a toasting fork and hold close to naked dancing fire flames (NB please be sure to read that correctly- naked flames not people!!) . Toast to desired brown-ness then turn. Slather in real honest to goodness butter and enjoy. Repeat once a decade or when cholesterol levels return to safe levels.
I am now frustrated. I have no good bread, no toasting fork and no fire  | |
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| For something really radical - Toast :19:
Posted: 10/23/2009 5:15:48 AM | I'm not a big fan of toast from the broiler or toast from one of those toaster ovens. Making toast that way generally drys the bread out too much as far as I'm concerned. With the dry comment I know this might sound weird but I generally burn the toast in my fancy smancy 4 slice Cuisinart. Most modern day toasters are not toast burners because of the heat safety sensor. For me to get burnt toast I have to constantly slam the lever down. Can't even hold it down because of safety features. The Cuisinart is a toaster burner and I love it 
Enough about toast but one I have it black and a thick layer of carbon, I lay down the butter and put a very thin layer of grape jelly on top. Not too thick  | |
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| For something really radical - Toast :19:
Posted: 10/23/2009 7:58:47 AM | bread...mmmm!
I love it all kinds of ways!
I remember being fed italian bread
crusts dunked in fruity olive oil
I've been hooked ever since.
makes this Italians' *ss ....well lets just say Italian!
Great thread! | |
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| For something really radical - Toast :19:
Posted: 10/24/2009 3:21:50 PM | Everyones idea of toast and french toast here sounds really good, even the burned toast. I never minded it burned, but I wouldn't do it on purpose either.
I finally let myself have a dinner of toast yesterday. I couldn't hold out any longer. Two buttered, then broiled pieces with hot tea. One with a very small amount of maple syrup on it. I was soooo happy!
SS | |
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| For something really radical - Toast :19:
Posted: 10/24/2009 4:01:45 PM | Yummm....Cinnamon & sugar on toast from the broiler - I grew up on it! Now it's a sin...Sigh.
For dinner - toast smothered in leftover Thanksgiving turkey and gravy, with a bit of cranberry sauce on the side! The best!
Most recently had wheat toast with orange marmalade with eggs, at a cool breakfast spot.
A toast to toast! | |
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| For something really radical - Toast :19:
Posted: 10/25/2009 5:35:31 PM | | I love asparagus on toast!! just toast some favorite bread,slather with butter, top it off with asparagus, fold and eat.....deeeeeeeeeelicious.....and i must add......to die for!!! | |
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| For something really radical - Toast :19:
Posted: 10/25/2009 7:08:50 PM | | For me its Cheese Toast. Thinly sliced sharp cheddar cheese on top of white or wheat bread, placed either in a toaster oven or a broiler until the cheese is melted and bubbly. Something my Momma passed down. | |
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| For something really radical - Toast :19:
Posted: 10/25/2009 7:23:25 PM | IIdie4, WOW, that sounds good, but it sounds even better with some Hollandaise sauce over the toast.
jlc, that is very close to a very old dish. I just wanted you to know that it has deep and OLD roots.
False Hassenpfeffer
or
Welsh Rarebit
Hassenpfeffer and Welsh Rabbit are both very, very old time European rabbit stews, but in times when even rabbit was scarce, cheese was substituted. They are really nothing more than cheese melted/or a thick cheese sauce, over toast. With the rabbit they are very thick stewed rabbit over toast, fairly plain stuff.
SS | |
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| For something really radical - Toast :19:
Posted: 10/25/2009 8:57:42 PM | Toasted Cheeze Whiz
Most any kink of bread put everything from a thick to a thin layer of Cheeze Whiz spread on the bread. Under the broiler until the cheeze whiz boils and bubbles and then turns black. Take out let settle break bubbles and savour. | |
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| For something really radical - Toast :19:
Posted: 10/25/2009 9:13:20 PM | I have to confess ~ I love cheese whiz too! Thick sliced, toasted sourdough bread with bacon and cheese whiz, broiled to melt the cheese all over the bacon and a glass of cold milk, one of my secret sins...
Cinnamon toast was what my Dad would make me for breakfast,, it's comfort food for me now.
tb | |
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| For something really radical - Toast :19:
Posted: 10/25/2009 10:55:05 PM | I agree with both of you 42 and TB...
Cinnamon toast is the ultimate comfort food
I also love Cheese Whiz. Just something so tasty about it. My personal favorite way to use it though, over steamed or stir-fry broccoli. The taste of that with BBQ cannot be dulpicated with any other cheese.
TB, your bacon and cheese whiz sandwich sounds GOOD!
SS | |
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| For something really radical - Toast :19:
Posted: 10/26/2009 3:19:27 AM | | I don't know if it counts as toast, but I'm addicted to Naan bread. I love it for breakfast just toast lightly in a pan with butter and scrambled eggs, bacon and cheese. MMMM. Also love rye toast and toasted sourdough. Both with lots of butter. I rarely buy bread, but love these. | |
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| For something really radical - Toast :19:
Posted: 10/26/2009 6:35:15 PM | I can barely tolerate bread ... especially hamburger buns ... they taste like polyester looks ... all fluff and no flavour ...
but I LOVE toast! and burnt is good, too! how odd that we like something that most people consider ruined ... my Grandpa Obert (who died just after my 4th birthday) had an electric toaster that sat on the table ... it was shaped like a tent with coils in the center and racks to hold the slices of bread off the coils ... only Grandpa could operate the toaster ... and Grandpa's toast was almost ALWAYS burnt ... and I think that's why I still enjoy burnt toast sometimes ...
I hadn't thot of that old toaster in a very long time ... what a happy memory you-all have given me! | |
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