Toast

Day 23 of Blogvember. A full list of prompts for the month is available.

John Siracusa built an empire talking about toasters, but what about the toast?

I like a slice of toast that is crispy on the outer but remains soft under that toasted exoskeleton. The bread should be a golden brown. I don’t want no black bits.

Onto that toast, slather some butter. It really should be butter. Margarine is a substitute that allows sufficient oiliness to support the subsequent spread of a condiment but in itself doesn’t taste good. A nice piece of toast is one that has butter - and only butter - lathered across it. This toast can be eaten as so and should bring some sweet joy to your morning.

You don’t want two pieces of buttered toast though. That buttered slice is the entree to the second more flavoursome slice. Here you can go two ways. If you want something sweet, run with peanut butter. I think it needs to be crunchy peanut butter and I want it spread on thick. Remember, it still needs butter first. Then get the peanut butter thick and gooey. If you’re going to have it go hard, or go home.

If you don’t fancy the sweet option, then the umami of Vegemite is what you need. The slightly salty, bitter taste of Vegemite is great. Vegemite has had its problems of late, but they do seemed to have reverted back to a better quality more recently. It’s not what it once was, but it is showing improvement.

You need to be careful not to spread Vegemite too thick. This is the mistake visiting Americans always make. Vegemite is the anti-peanut butter. Spread it thin.

Those two slices of toast, prepared that way, will get you off to a great start in the morning.

Now I’m hungry.

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