13
Aug
The Perfect Slice Of Toast
- Take 2 slices of fresh white, or brown bread, approximately 1/2-3/4 inch thick.
- Toast until golden brown. If the toaster pops too early, discard. Too late (and ‘golden black’ is not an option Mother), discard.
- Quickly take one slice from the toaster, leaving the other slice in to keep warm. Cover evenly with butter. That means the middle too, Mother.
- Butter does not ‘evaporate’, that bit is still dry - add more butter.
- Remove other slice and place on buttered piece, so that the heat begins to melt the butter. Cover second slice with butter in accordance with ‘3′ and’4′.
- Swap slices over, so that residual heat in slice 1, melts butter on slice 2.
- If any butter is left un-melted, discard and start at ‘1′.
Is that so hard?
Anyone else with food foibles, or is it just me then?
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August 14th, 2007 at 1:58 am
I was with you up ’til number 6. That’s just weird, man.
August 14th, 2007 at 9:12 am
ummmm… OCD much?
Although I do admit to understanding how you feel about the butter. having a butter-free “frame” around the edges of the toast is also unacceptable
August 14th, 2007 at 12:01 pm
No! No.6 is the essential step, without it the toast just stays too crunchy!
Rav’N, I was scarred by upbringing:
“This toast is dry in the middle”
“No, it’s just melted….”