Toast

Let's talk about toast. When you eat out, do you have another preferance for toast, other than White, wheat, or rye? I have eaten in some places that offer Italian bread (Gem Diner, Syracuse, NY). Also when I lived in CA, you were offered sourdough, and even tortillas instead of toast. (Joe's, Redondo Beach, CA).
How about at home? Do you try new breads to see how they toast? I have found an excellent Boule' bread made with cranberries and golden raisens that makes a great toast. There is also a series of toasting breads from Pepperridge Farm. My favorite is the corn toasting bread.
Mike

Some places in the east have marble rye... I love when they offer me a bagel as a substitute such as at Johnnie's Luncheonette in Newton, Mass.

I adore raisin toast, Sunmaid is the best. Sourdough toast when I am back in CA too, Columbo's sliced makes awesome toast. Some of the "gourmet" breads there make great toast too, like potato rosemary.

All this year I have been eating British bread (sliced supermarket stuff's way better than it's American "equal").. I get the malted & seeded loaf and have it the British way with both butter AND peanut butter. Yummy!

About the onbly thing I might do with toast is use it as a pusher. I'll take biscuits every time.

Aaaahhh Michael Hoffman, you must live in the south - or in an area where they serve biscuits! [Not a normal thing in Mass., nor in Calif., my two locations...]

I adore biscuits & gravy though.

I have to agree with Mr.Hoffman-toast at breakfast is used as a dunker or pusher, otherwise I like biscuits or an english muffin.

I personally prefer a dark toast with a lightly salted butter with orange marlelade with some Mello Joy coffee for breakfast.

Paul E. Smith
Knoxville, TN

Our local Price Chopper sells store-baked "artisan" bread of various types. Irrespective of whether it is seeded rye, 7 grain, cracked wheat or whatever, it makes GREAT toast. Of course my wife says it is too expensive to buy for "everyday" use.

wally

quote:

Originally posted by ceciflinn

Aaaahhh Michael Hoffman, you must live in the south - or in an area where they serve biscuits! [Not a normal thing in Mass., nor in Calif., my two locations...]

I adore biscuits & gravy though.

I live in Ohio, and toast is the norm. I just don't eat it.

I am not too fussy about toast as long as it is toasted. I will usually opt for the white bread toast that comes with eggs in most diners. The problem is, it is not usually toasted. They seem to wave the bread over the toaster briefly and call it toast. Most of the time it is not even warmed let alone toasted. For runny eggs which I like, solid toast is needed.

I believe most diners do not pay any attention at all to the toast, it is amazing they even wave the bread over the toaster. I predict they will not even do that in the near future. Why not go to a toy store and buy a Harry Potter magic wand and pass that over the bread? The result would be the same.

My favorite is crusty English muffins as they mate perfectly with runny eggs. Of course English muffins are unknown in England and in America they charge extra for them. I guess you can't win either way.

Although I think the only reason for toast's existence is to serve as a bed for toasted cheese, I like almost any kind of bread for toast. But the best is homemade preferably from a recipe that indicates "makes very good toast." The worst kind of toast comes from plain store white bread that gets slightly toasted on the outside but still remains soft and squishy on the inside. For me, toast is all about the crunch factor. It pairs especially well with warm scrambled eggs and grits swimming in butter. But if supplies are low, a breakfast of coffee, toast and jam will get you going. I don't do toast and butter and jam - I do toast with one or the other topping, but not both.

Homemade creamed chipped beef on toast is an occasional treat. Sausage gravy goes on biscuits, but creamed chipped beef must go on toast - cut into triangles, please.

Teresa - who considers cheese toast the most important of the food groups

quote:

Originally posted by Greyghost


My favorite is crusty English muffins as they mate perfectly with runny eggs. Of course English muffins are unknown in England and in America they charge extra for them. I guess you can't win either way.

Heehee Greyghost, the moment I read your post [here in Oxford, England] I ran into the kitchen with my camera to photo my last muffin!!! Of course they don't call 'em "English" muffins here, but that's where they came from & how they got the name. Not surprisingly the puffy, usually sweet things we Americans call muffins are often called "American muffins" here.

I tell you what though, I don't remember having under-toasted toast in the U.S. (I'm picky where I eat breakfast though) yet in England that happens to me a lot more! LOL!

Give me biscuits or give me death!

;-)

I don't usually pay a lot of attention to the bread that comes with breakfast. Unless I order eggs over lightly or biscuits and gravy and I do enjoy bagels; sometimes, sometimes English muffins, but those I prefer when I do the "cooking."

English muffin- toasted well, great with a poached egg, some bacon, a splash of hollandaise, and maybe some spinach- oh, wait that's not toast, that's eggs benedict or eggs florentine!
have you ever tried a grilled (not toasted in toaster) hard roll? with butter and your favorite jam? Diners in upstate NY use to serve those on request- awesome. Since there are no diners, to speak of, here in Dallas- I do these at home once in a while, using Kaiser rolls- since thy don't even come close to making a "hard" roll here. Must say the result is very close to what I remember from "back in the day".

Oh Adjudicator, that's just mean!!!!
I can't get biscuits & gravy like that here, and now I'm craving 'em!!!

I love toast but I stay away from white bread unless it's homemade or an english muffin. And it must be toasted well and crispy-- as others have said, there's nothing sadder than limp toast! I love any bread that's really grainy and substantial-- with seeds, nuts, and a lot of fiber. At home, I often have that kind of toast with peanut butter when I need a little more protein with my bowl of Cheerios.

There are two places we usuallly go for breakfast in our area and one has a delicious 12-grain bread that they toast perfectly, and the other place has what they call "black bread" that I always order. It doesn't taste quite like pumpernickel although it looks like it, but it's always toasted well and tastes good with butter and strawberry jam, and stands up well to the poached eggs I always order.

Um cinnamon raisin bread toasted well with "real" butter

LL

When I get "Toasted" I usully take a cab home

I love Italian bread with sesame seeds, toasted well...it's great if it has blackened edges...a good bit of cold butter on it, of which most does not melt away. Fantastic!
(John Lennon always ordered his toast this way: "toast...brown toast"!") I should learn from him and say the same as diners around here don't seem to understand what TOASTed is!

Today's toast, malted & seeded "farmhouse" bread with butter (hidden) and peanut butter.
Mmmmmm. And my Peet's coffee (sent from home).
And the on-deck [untoasted] slice.

In one of her books Anne Lamott talks about when she was trying to get on her feet and doing interviews for some local Bay area news outlet, she would have these 'Cavalcade of Toast' happenings, where she would bring the toaster oven and jellies, jams, other toppings and bread, and these would be her sober parties, so she started doing it with her interview subjects. Toast may not be the first thing you vote for for breakfast, but it sure ain't bad either.

Let us not forget Larry "Bud" Melman's toast on a stick, the simple, natural snack. http://soundboard.com/sb/Larry_Bud_Melman_audio.aspx

I like wheat toast, but as another poster has said it has to actually be toasted.

I always make it a point to ask for my toast to be xtra crispy, but with any kind of breakfast gravy, such as S.O.S. or sausage gravy, or chipped beef gotta have biscuits.

Best toast in a restaurant has to be at the Sunbreak in Puyallup, WA--their rye toast is about an inch thick and swirled and delicious.

My favorite breakfast bread is something I had back in the 60's in France and Germany - hard rolls with unsalted butter. Something about the taste of the crust and COLD unsalted butter!!!

Hi Lynndunham, I know what you mean. I had the same rolls in Germany many times for breakfast while traveling for the military. Combined with the cold unsalted butter they were wonderful. I will never forget them. I also won't forget the cold cuts, Nutella, jam, geez I could go on and on.

HI,
BISCUITS!!!!
BUT I AGREE HERE IN CALIFORNIA, BISCUITS ARE NOT ALWAYS OFFERD, SO FRUIT BREAD OR SOURDOUGH.MY FAMILY IS FROM THE SOUTH! HERITAGE PREVAILS LOL,

Toast with lightly salted butter is great after a evening of a little excess libation.

Paul E. Smith
Knoxville, TN

Italian bread toasted like at Allegro Cafe on Franklin Ave in Hartford, CT. Last time I was there the cook's helper walked in with a dozen freshly baked loaves from the bakery up the street. A side of locally made Italian sausage and I'm happy.