HOME > Chowhound > General Topics >

I Love Dark Burned Toast. How about You?

treb Oct 26, 2013 09:17 AM

One of my favorite ways to make toast is to burn them up, I love the flavor darkness brings. Since I was a kid, I've always enjoyed the smell of burning toast in the morning.

English Muffins, got to look like hockey pucks.
Bagels, dark please!
Dark breads, even better to have a dark base them toast to a deep dark brown.
Thick Italian bread, a real favorite and yes burn it please!

Also, I like to slather them with cold butter and let it melt in. Sometimes I'll use jam but, most time just a good quality butter.

How about you? Are you a light toast person or a dark toast lover? What breads do you like to toast most? Do you enjoy butter only or adorn with jams etc?

  1. Click to Upload a photo (10 MB limit)
  1. j
    JOHN45 RE: treb Oct 26, 2013 09:29 AM

    ANything my mother burnt went to my best friends house. They happened to be Irish, are you?

    2 Replies
    1. re: JOHN45
      pinehurst RE: JOHN45 Oct 26, 2013 09:56 AM

      Hmm. Infiltrating to say H's family is from Ireland and all of them (including himself, when he would eat six slices for his "side" dish at breakfast) like their toast/bagels/English muffins very dark.

      1. re: JOHN45
        treb RE: JOHN45 Oct 26, 2013 01:05 PM

        I'm not Irish but, I'll accept all burnt offerings!

      2. LA Buckeye Fan RE: treb Oct 26, 2013 09:30 AM

        I must have crisp, but not burnt. Good bread needs only butter or butter and cherry jam.

        5 Replies
        1. re: LA Buckeye Fan
          treb RE: LA Buckeye Fan Oct 26, 2013 01:06 PM

          Cherry jam, nice touch. What type of breads do you like?

          1. re: treb
            LA Buckeye Fan RE: treb Oct 26, 2013 03:30 PM

            Sourdough is my favorite , but really anything ,

            1. re: LA Buckeye Fan
              treb RE: LA Buckeye Fan Oct 26, 2013 07:39 PM

              2nd sour dough, I like the tang.

              1. re: LA Buckeye Fan
                Kholvaitar RE: LA Buckeye Fan Nov 15, 2013 05:51 AM

                Another lover of dark burned Sourdough here, broken up in spicy spinach soup.

                1. re: Kholvaitar
                  treb RE: Kholvaitar Nov 15, 2013 08:37 AM

                  I like to dunk it in tomato soup.

          2. Karl S RE: treb Oct 26, 2013 09:42 AM

            Dark toast, definitely. Very.

            All sorts of raised rye breads are tops.

            Butter of course. Jam, it depends. More on english muffins or white breads than other breads.

            1. Chemicalkinetics RE: treb Oct 26, 2013 09:43 AM

              Light toast to medium toast. Not dark toast, not me.

              2 Replies
              1. re: Chemicalkinetics
                Chemicalkinetics RE: Chemicalkinetics Oct 26, 2013 08:01 PM

                Opps. Forgot to add. For toast bread, I think I like any bread. However, I really like to add butter to white toast bread. Adding butter to say toasted whole wheat bread does not work for me.

                Oh yes, I actually love English muffin, but you may not count it as bread -- not sure.

                1. re: Chemicalkinetics
                  treb RE: Chemicalkinetics Oct 27, 2013 07:06 AM

                  When I was a kid white bread was all we had, I liked that the inside stayed soft with the outer crust dark and crisp.

              2. Njchicaa RE: treb Oct 26, 2013 09:54 AM

                The darker the better in my book! My husband is horrified at the double-toasting I give English muffins and rye toast.

                3 Replies
                1. re: Njchicaa
                  treb RE: Njchicaa Oct 26, 2013 01:07 PM

                  My English Muffins have to be dark and crunchy. I like all the nooks that can hold lots of butter.

                  1. re: treb
                    RedTop RE: treb Oct 26, 2013 01:23 PM

                    And the only nooks I've found on English Muffins are those baked by Bays. Fork split of course.

                    1. re: RedTop
                      treb RE: RedTop Oct 26, 2013 07:36 PM

                      Definitely fork split, they got to be craggy.

                2. r
                  RedTop RE: treb Oct 26, 2013 10:10 AM

                  Dark, but not burned. Rye works well for me.

                  As pinehurst mentions up thread, just may be in the Celtic gene.

                  1. h
                    Harters RE: treb Oct 26, 2013 10:11 AM

                    Very light.

                    With marmalade. Or as a bacon or sausage sandwich.

                    I'm common as muck when it comes to the breakfast bread - just bog standard supermarket sliced toast bread.

                    1 Reply
                    1. re: Harters
                      treb RE: Harters Oct 26, 2013 01:10 PM

                      You like that white soft sliced bread. When I was a kid and toasted them real dark, I like that the center of the slice stayed soft, must be all that moisture in the bread.

                    2. pikawicca RE: treb Oct 26, 2013 10:23 AM

                      Absolutely! A taste I picked up dorm my dad.

                      1 Reply
                      1. re: pikawicca
                        treb RE: pikawicca Oct 26, 2013 07:43 PM

                        What are your favorite adornments?

                      2. EWSflash RE: treb Oct 26, 2013 10:39 AM

                        I like 'em all, mostly. Except bagels, I don't like them toasted at all if they're good. The texture of a good bagel is too wonderful to toast.

                        4 Replies
                        1. re: EWSflash
                          Karl S RE: EWSflash Oct 26, 2013 11:01 AM

                          Yea, I am of the fresh (still warm) bagel should never be toasted school. That's of the *real* type that goes stale quickly (like baguettes and hard rolls).

                          1. re: Karl S
                            treb RE: Karl S Oct 26, 2013 01:03 PM

                            yah, if they're warm out of the oven, I'll eat them plain, nothing on them. If they're a day old, toasted, burned please!

                          2. re: EWSflash
                            suzigirl RE: EWSflash Oct 27, 2013 03:20 PM

                            Another fan of the untoasted bagel

                            1. re: EWSflash
                              PandaCat RE: EWSflash Oct 30, 2013 10:58 PM

                              I could not agree more- good bagels don't deserve torture by toaster. Just good cream cheese. Yum...

                            2. FoodWacky RE: treb Oct 26, 2013 12:47 PM

                              Me too!!!

                              1. a
                                autumm RE: treb Oct 26, 2013 01:26 PM

                                The opposite here. Just enough so the edges crunch and warm enough so the butter melts

                                1. fldhkybnva RE: treb Oct 26, 2013 03:52 PM

                                  I like it just browned with a slight crisp but still some chew, same as bacon. Keep the jam away, I dislike both jam and jellies.

                                  1. Meowzerz RE: treb Oct 26, 2013 03:54 PM

                                    Love dark/burnt. It astounds me what some folks consider 'burnt' as far as toast goes- it'll barely have any color on it and folks will be like OOO throw it out!

                                    3 Replies
                                    1. re: Meowzerz
                                      treb RE: Meowzerz Oct 26, 2013 07:37 PM

                                      Throw it out, that would be terrible. A toast tragedy! Oh, and never scrap off the burnt char.

                                      1. re: treb
                                        Meowzerz RE: treb Oct 26, 2013 10:40 PM

                                        Except when serving (accidentally) burnt toast to others... then I'll scrape off the char -)

                                        1. re: treb
                                          suzigirl RE: treb Oct 27, 2013 03:24 PM

                                          That is what my mom did. I can still hear the scrape, scrape sound of the butterknife on the burnt bits and thinking how sad it was that she was scraping off the best part.

                                      2. t
                                        treb RE: treb Oct 26, 2013 07:44 PM

                                        Almost forgot, I like Italian toast with fresh ricotta on top.

                                        1. ipsedixit RE: treb Oct 26, 2013 07:52 PM

                                          A friend once told me she quit smoking by eating burnt toast. Who would've thunk it.

                                          As for me, I prefer my toast light-to-medium. Dry.

                                          1. s
                                            sandylc RE: treb Oct 26, 2013 08:14 PM

                                            I like my toasted things nicely medium. I do have two individuals in my family who want theirs only slightly dried out, like it's stale or something. They don't want ANY color; I don't see the point of dragging the toaster out for them!

                                            1. Beach Chick RE: treb Oct 26, 2013 08:20 PM

                                              I play a Doctor on TV. .
                                              Have you been checked for Pica or Carbon defiency?
                                              I like my toast golden like my tan.

                                              10 Replies
                                              1. re: Beach Chick
                                                treb RE: Beach Chick Oct 27, 2013 07:04 AM

                                                I must agree on the carbon deficiency thing. Tan like you, now how did I miss that!

                                                1. re: treb
                                                  Beach Chick RE: treb Oct 27, 2013 09:56 AM

                                                  'Carbon (the builder)
                                                  Indications of carbon deficiencies are lack of feeling, negativity, emaciation, criticism, melancholy. When carbon is lacking, vitality, vim, power, flesh, and looks suffer. Carbon is the basic element of cell birth and cell life. Principal food sources of carbon are fruits, grains, cheeses.'

                                                  Remember, I'm Swedish/Italian and I have dark olive complexion..hence, the 'golden one' hee hee

                                                  1. re: Beach Chick
                                                    treb RE: Beach Chick Oct 27, 2013 03:16 PM

                                                    Sounds like carbon could replace the 'blue pill' for some gents! Glad to hear the Italian was dominant on your complexion.

                                                    1. re: treb
                                                      Beach Chick RE: treb Oct 28, 2013 08:55 AM

                                                      So sledge, let's review your love for 'burnt' toast.

                                                      Do you like the toast so burned and blackened that the fire alarm goes off...do you have to move the toaster away from the sprinkler system?
                                                      Do you toast just before the smoke starts billowing out like a chimney..is that considered perfect?
                                                      Does your home smell like burnt toast?
                                                      Do you have your toaster outside?
                                                      Do you unplug the toaster before you stick the fork in to get the charcoal shreds of toast out so you don't get electrocuted?

                                                      I'm intrigued..

                                                      1. re: Beach Chick
                                                        treb RE: Beach Chick Oct 28, 2013 09:19 AM

                                                        Yes, my experience has taught me to close all the doors and cover the fire alarms.
                                                        I toast till I see a generous wisp of smoke wafting up from the red hot toaster. Check for degree of burntness and make necessary adjustments. Makes for perfect toast!
                                                        Love me the smell of burnt toast home and in restaurants.
                                                        Only a grill outside where bread and buns have been vigorously toasted, yes very dark!
                                                        Never unplug the toaster, too much effort. I'm living proof!

                                                        How did I score on my test?

                                                        1. re: treb
                                                          Beach Chick RE: treb Oct 28, 2013 10:00 AM

                                                          If you were my husband, I would have you build a little area outside of the home to your 'burnt toaster' shrine..
                                                          You wouldn't be having all the windows closed and stinking up the house with that carcinogenic polycylic aromatic hydrocarbons waifing thru the house...no friggin' way!

                                                          There are theories about the psychology of burnt toast..
                                                          You would probably make a good mediator or counselor.

                                                          I don't get it but if it makes you happy, then I am happy for you!

                                                          ; ^)

                                                          1. re: Beach Chick
                                                            treb RE: Beach Chick Oct 28, 2013 10:55 AM

                                                            Oh yah, a Burnt Toaster Shrine. what a manly idea! Did you build one for your DH?

                                                            1. re: treb
                                                              Beach Chick RE: treb Oct 28, 2013 11:13 AM

                                                              Per our CC&R's, there is only one shrine allowed per home and it would get in the way to the towering one I built in honor to my DH.

                                                              1. re: Beach Chick
                                                                treb RE: Beach Chick Oct 28, 2013 11:58 AM

                                                                Doe it resemble a toaster?

                                                                1. re: treb
                                                                  Beach Chick RE: treb Oct 29, 2013 08:12 PM

                                                                  LOL. .
                                                                  Hope your DW has built you the towering shrine, dedicated to you..
                                                                  You deserve it!
                                                                  Guy that cooks and is funny too...priceless!

                                              2. o
                                                OhioHound RE: treb Oct 26, 2013 11:15 PM

                                                Grandpa likes his toast BURNT. Grandma likes hers barely tanned. She always claims she's right, and picks on my grandpa for "doing it wrong". It's not a joke either.. she actually yells at him when he burns his toast, even after he repeatedly tells her "I'm not wasting bread; I actually like it that way!"
                                                She just doesn't get it.

                                                Me? I like it somewhere in-between, but more on the well done side. I, too, really enjoy the smell of burnt toast!

                                                2 Replies
                                                1. re: OhioHound
                                                  suzigirl RE: OhioHound Oct 27, 2013 03:27 PM

                                                  Burnt toast smell is like puppy bresth. You either love it or hate the smell. I love both personally

                                                  1. re: suzigirl
                                                    mariacarmen RE: suzigirl Nov 1, 2013 04:02 PM

                                                    i love both.
                                                    but i like my toast medium to dark.
                                                    butter - and a good amount of it - so much so that it's ok if it squirts at me when i bite into it - is all it needs, though if there was some bitter orange marmalade on hand, i'd not shun it.

                                                2. k
                                                  kseiverd RE: treb Oct 27, 2013 06:21 AM

                                                  Like toast & English muffins kinda medium. I'm like a VULTURE at the toaster with butter ON a spreader to grab toast as soon as it pops... has to be spread when toast/muffin is HOT!!

                                                  I'm VERY generous with the butter!! Maybe overly?? Late mil (I miss ya Ruthie) used to put little slits in top of toast so butter could REALLY get in.

                                                  Plain, LIBERALLY buttered to go with "dippy" over-easy eggs. If honey/jam... a little dab will do me.

                                                  3 Replies
                                                  1. re: kseiverd
                                                    treb RE: kseiverd Oct 27, 2013 07:02 AM

                                                    Oh Yes, must butter when those babies are hot. I like the butter to melt in as well.

                                                    1. re: kseiverd
                                                      sandylc RE: kseiverd Oct 27, 2013 11:09 AM

                                                      Uh-oh, let's see if anyone from the UK chimes in here...their toast must be crisp, not soaking in melted butter!

                                                      1. re: sandylc
                                                        treb RE: sandylc Oct 27, 2013 03:17 PM

                                                        But coddled in butter?

                                                    2. h
                                                      HillJ RE: treb Oct 27, 2013 07:58 AM

                                                      On the overcooked thread, dark toast was my favorite. And to this thread I'll add a very crisp pizza crust, roasted veggies with a nice char the dark bits on pork...but, enjoying dark toast, crisp with burnt ends is absolutely my favorite.

                                                      1 Reply
                                                      1. re: HillJ
                                                        treb RE: HillJ Oct 27, 2013 03:12 PM

                                                        Oh yah, my pizza crust has to be well done. i.e. crisp!

                                                      2. c
                                                        charmedgirl RE: treb Oct 27, 2013 08:58 AM

                                                        I used to include in my online dating profile that I like my toast burnt. That endeavor was a colossal failure ... but I do not attribute it to my toast preferences.

                                                        1 Reply
                                                        1. re: charmedgirl
                                                          treb RE: charmedgirl Oct 27, 2013 03:13 PM

                                                          You may get more compatible hits on this thread!

                                                        2. Caroline1 RE: treb Oct 27, 2013 09:24 AM

                                                          I despise burnt toast! My mother burned toast every morning at breakfast when I was a kid. For her self, she would scrape off the char over the sink, slather it with butter and set it on the side of her breakfast plate. For me, she just buttered the burn and the black ash would turn the butter into a black salve for burns! Poor toast! Poor me! But I ate the damned stuff because she promised it would make my hair turn curly... Did my hair EVER actually turn curly? Not until I bought a curly wig when I was 25!!! Have I ever mentioned that I suspect my mother may have secretly hated me????? (very big sigh)

                                                          1 Reply
                                                          1. re: Caroline1
                                                            sandylc RE: Caroline1 Oct 27, 2013 11:12 AM

                                                            Caroline1, you have my sympathy - I think our mothers were cut from the same cloth! I DO happen to have curly hair, thank goodness, or she would consider me to be even MORE inferior than she already does!

                                                          2. Peg RE: treb Oct 27, 2013 11:18 AM

                                                            Burnt thin white toast from a crusty loaf, butter, lime marmalade. Food of the gods!

                                                            1 Reply
                                                            1. re: Peg
                                                              treb RE: Peg Oct 27, 2013 03:11 PM

                                                              Lime marmalade sounds great, homemade?

                                                            2. suzigirl RE: treb Oct 27, 2013 03:17 PM

                                                              Love burnt toast with lots of butter and sometimes pepper jelly. Or dipped in a nice runny yolk. Heaven

                                                              1. t
                                                                treb RE: treb Oct 27, 2013 03:22 PM

                                                                This is great, where have you all been? We should have a burnt toast flash mob!

                                                                1. Gastronomos RE: treb Oct 27, 2013 06:25 PM

                                                                  I don't care for ruining fresh bread by toasting it or even warming it. Stale bread is great for toasting and it is only good (to me) if well toasted. Not quite black thru and thru, but good and dark. Otherwise what's the point?

                                                                  1 Reply
                                                                  1. re: Gastronomos
                                                                    treb RE: Gastronomos Oct 28, 2013 08:27 AM

                                                                    Exactly, dark is quite flavorful.

                                                                  2. SaraAshley RE: treb Oct 27, 2013 06:38 PM

                                                                    Brown to dark brown? Yes. Black? No. I'm not a fan of "lightly" toasted, though.

                                                                    2 Replies
                                                                    1. re: SaraAshley
                                                                      treb RE: SaraAshley Oct 28, 2013 08:28 AM

                                                                      To me light toast is just a waste of good electricity.

                                                                      1. re: treb
                                                                        SaraAshley RE: treb Oct 28, 2013 10:55 AM

                                                                        True that!

                                                                    2. Kajikit RE: treb Oct 28, 2013 10:03 AM

                                                                      Browned yes, burnt no... I like my toast crispy, not flabby. But if it IS burnt I'll just scrape with the knife and it's good as new.

                                                                      1. i
                                                                        INDIANRIVERFL RE: treb Oct 28, 2013 12:03 PM

                                                                        I find burnt toast perfect for straining the cheapest vodka. I then put it in a decanter and tell folks not to touch it as it is a special smoked vodka from Estonia that is insanely expensive.

                                                                        And my bottle of Absolute stays untouched. While they sneak from the decanter.

                                                                        That is the only use I have ever found for blackened toast.

                                                                        1 Reply
                                                                        1. re: INDIANRIVERFL
                                                                          treb RE: INDIANRIVERFL Oct 28, 2013 03:26 PM

                                                                          You mean you don't partake in that saturated 80 proof goodness? Could make an interesting drunk'n burned bread pudding.

                                                                        2. f
                                                                          Florida Hound RE: treb Oct 30, 2013 06:07 PM

                                                                          My Dunkin Donuts burnt bagel to order goes like this:
                                                                          Poppyseed bagel, only, burned pretty dark,
                                                                          cream cheese.
                                                                          (And the price with a medium coffee is a "special" combo price)

                                                                          When I go to a Dunkin Donuts where they don't know what "burnt" is, they are very shy about putting the bagel through their circular toaster again and again. But it would be hard to "over-do" the process, for my taste. My wife says, though, that most Dunkin Donuts stores probably don't want their whole place smoked up and smelling like burnt bagels- not good for business.

                                                                          I try not to be a pain to the counter people at Dunkin Donuts, but about 1/2 the time with all this, I have to return the bagel that is someone's version (not mine) of kind of dark,and get them to do another one that is burnt.

                                                                          4 Replies
                                                                          1. re: Florida Hound
                                                                            treb RE: Florida Hound Oct 31, 2013 02:52 AM

                                                                            I think DD smells great when a bagel is getting it's just do. And yes, you'd have better luck in asking for a raw donut rather than getting the DD crew to burn something.

                                                                            1. re: Florida Hound
                                                                              sandylc RE: Florida Hound Nov 2, 2013 08:33 PM

                                                                              Dunkin' Donuts has bagels???? Are they good ones?

                                                                              1. re: sandylc
                                                                                Karl S RE: sandylc Nov 3, 2013 02:57 AM


                                                                                1. re: Karl S
                                                                                  Florida Hound RE: Karl S May 26, 2014 05:34 PM

                                                                                  The bagels I occasionally buy at Publix Supermarket deli/ bakery, or Einsteins Bagels, for example, are no better. They're fine. When Dunkin Donuts get the cream cheese and "burnt" to my liking, they are absolutely great by me. I bet somewhere on Chowhound there have been threads on 'the best bagels in the country' or something. But if someone was looking for a good bagel, I would put them on to Dunkin. Could do a lot worse.

                                                                            2. p
                                                                              PandaCat RE: treb Oct 30, 2013 10:54 PM

                                                                              I love toast with burned black spots- especially Ezekiel bread. When I was a kid we didn't have a toaster so Mom made toast using the broiler in the oven. However, Mom was also making eggs, etc. and our lunches so the toast suffered the consequences. I've always loved it burned because that's how I always ate for 12-13 years. Mom's official cooking advice was always "oh, just scrape off the burned bit". Now she lives with me- she's disabled- and howls with laughter while I burn my toast 'cause that's how it's supposed to be!

                                                                              8 Replies
                                                                              1. re: PandaCat
                                                                                treb RE: PandaCat Oct 31, 2013 02:50 AM

                                                                                What a perfect story. A child well taught.

                                                                                1. re: PandaCat
                                                                                  suzigirl RE: PandaCat Oct 31, 2013 02:04 PM

                                                                                  That is exactly why I like burnt toast. Mom toast.

                                                                                  1. re: suzigirl
                                                                                    PandaCat RE: suzigirl Oct 31, 2013 06:47 PM

                                                                                    I like that "Mom toast". Can I borrow your phrase?

                                                                                    1. re: PandaCat
                                                                                      suzigirl RE: PandaCat Nov 1, 2013 01:53 PM

                                                                                      Of course you can. :-)

                                                                                    2. re: suzigirl
                                                                                      treb RE: suzigirl Nov 1, 2013 05:08 AM

                                                                                      I always liked burnt toast to dip my egg yolks as well, tastes really good, gives the eggs character!

                                                                                      1. re: treb
                                                                                        suzigirl RE: treb Nov 1, 2013 01:54 PM

                                                                                        Me too. Love it.

                                                                                    3. re: PandaCat
                                                                                      Florida Hound RE: PandaCat Nov 1, 2013 07:30 PM

                                                                                      My brother used to tell a carrot story (still may be a tie-in here). He and spouse were newly married and he was very critical of how she made carrots. She tried and tried to make just simple cooked carrots, and my brother would advise, "but they're not like Mom makes them." One day, my sister-in-law accidentally burned the carrots and the brother was finally able to say, "Yeah! How did you learn to make them the way Mom made them? These are terrific!" (BTW, I was never a big fan of Mom's burned carrots.)

                                                                                      1. re: Florida Hound
                                                                                        treb RE: Florida Hound Nov 2, 2013 07:27 AM

                                                                                        Great story, Mom's are memorable aren't they.

                                                                                    4. MrsPatmore RE: treb Nov 1, 2013 02:44 PM

                                                                                      I love burned toast so much that I don't even use a toaster (it never gets dark enough for me and I get tired of constantly pushing the bread back down, stamping foot, waiting impatiently). I use a little square wire doohickey that I bought at a Daiso store in California. It's apparently called a "barbecue net" - http://www.daisojapan.com/p-18235-bar...

                                                                                      Anyhow, I put this "barbecue net" directly on the front burner of my gas range (25k) and it's ready in about 30 seconds per side. Perfect!!! Totally burned on the outside but the inside is still soft.

                                                                                      My preferred bread is multigrain or sourdough and when it's nicely burned on the outside, I add butter, then peanut butter, then coarse sea salt. If I'm really hungry, I add a sliced banana before the sea salt. However, the banana must be sliced the long way. I cannot stand chasing little circles of banana around my toast (where it is sliding around on the melted butter and peanut butter).

                                                                                      This is a separate topic, I suppose, but coarse salt on ripe bananas is awesome.

                                                                                      17 Replies
                                                                                      1. re: MrsPatmore
                                                                                        suzigirl RE: MrsPatmore Nov 1, 2013 03:54 PM

                                                                                        Love your toasting method. I bet it is good with the soft bread middle.

                                                                                        1. re: suzigirl
                                                                                          MrsPatmore RE: suzigirl Nov 1, 2013 06:46 PM

                                                                                          My method is really just a rejuvenation of a very old method where slices of bread would be held before an open flame to become toasted (see this tool, for example, on eBay: http://www.ebay.com/itm/like/22100154...


                                                                                          I grew up in a 1780 farmhouse and we found quite a few weird things from prior occupants including a toast-holder that looked very similar to the eBay item. We made the best fireplace toast with it. Sadly, that was a long time ago, so I don't know what happened to the device. And, of course, now I live in FL with no beehive oven in the kitchen.

                                                                                          But the Daiso barbecue net laid on top of a gas cooktop produces generally the same type of effect (minus the smell of woodsmoke). And it's great for roasting peppers and all sorts of things that you want to char, e.g. super-duper charred globe eggplant, (dumped into foodprocessor with olive oil, salt and garlic makes an unbelievable dip); roasted red peppers; tomatoes, summer veg for salad, etc.

                                                                                          1. re: MrsPatmore
                                                                                            suzigirl RE: MrsPatmore Nov 2, 2013 03:03 PM

                                                                                            I need one of those. I have several fireplace sandwich presses. Now I want to collect these.

                                                                                            1. re: suzigirl
                                                                                              MrsPatmore RE: suzigirl Nov 2, 2013 04:48 PM

                                                                                              I'm going to let the Welcome Wagon folks at Colaflorizona know that this item should be included in the welcome basket!! Anything else that should be included? Oh, btw, we decided to buy a house in Colaflorizona as soon as we heard that between meal snacking was not only encouraged - it was mandatory! LOL ('cause you know that one of my favorite threads on CH is the "snacking" thread started by mamachef: http://chowhound.chow.com/topics/919862)

                                                                                              1. re: MrsPatmore
                                                                                                suzigirl RE: MrsPatmore Nov 2, 2013 05:33 PM

                                                                                                Yes. I love that thread. I am sure that you noticed that alliegator and i are frequent flyers on that thread. I love the toast fork being in the Welcome Wagon basket. And any good food related items in the basket would always be appreciated. Now to secure myself a property in Colaflorizona before the good ones are gone. And there is talk that Trader Joe's will be buying a place there.

                                                                                                1. re: suzigirl
                                                                                                  MrsPatmore RE: suzigirl Nov 2, 2013 06:02 PM

                                                                                                  Suzigirl, you have brought up an EXCELLENT point. If Colaflorizona is a food utopia, will retailers (like TJ's, Wegman's, Penzey's, etc.) be allowed to conduct business in our food utopia? Or will we exclude them in favor of local farms and farmers, or kitchen gardens and backyard coops? Perhaps this needs to be a separate thread.

                                                                                                  1. re: MrsPatmore
                                                                                                    suzigirl RE: MrsPatmore Nov 2, 2013 07:22 PM

                                                                                                    I think I would prefer local. And I already backyard garden and trade when i have extra or need things I don't grow( think tomatoes, herbs or pickles for lettuces and purple hull beans). But the decision should be up to miss alliegator. She is mayor of Colaflorizona.

                                                                                          2. re: suzigirl
                                                                                            Karl S RE: suzigirl Nov 2, 2013 08:57 AM

                                                                                            Soft middles: This is an area of division among toast fanciers. The older school of thought places great emphasis on the proper hot-drying out of the bread before browning. Especially if the toast is used with soft eggs or other semi-liquid things (drying out greatly enhances the absorbing powers of the toast).

                                                                                            1. re: Karl S
                                                                                              treb RE: Karl S Nov 2, 2013 09:22 AM

                                                                                              I often dry out bread overnight for making French toast as it does absorb the egg better. When I'm toasting Italian bread, it's mostly dried out as it's always a day old.

                                                                                              1. re: treb
                                                                                                Karl S RE: treb Nov 2, 2013 09:34 AM

                                                                                                It will be even more absorbent if, rather than staling it that way (where the water doesn't leave the bread so much as help the bread crumb to crystallized), you slowly dehydrate it in a slow-moderate oven (like 275F) for about a half hour.

                                                                                              2. re: Karl S
                                                                                                MrsPatmore RE: Karl S Nov 2, 2013 04:34 PM

                                                                                                That would explain why the butter and the peanut butter melt and form a swimming pool for my sliced banana, rather than sinking into the bread! Never made this connection, but now that you mention it, of course it makes perfect sense. Thank you!

                                                                                            2. re: MrsPatmore
                                                                                              mariacarmen RE: MrsPatmore Nov 1, 2013 04:10 PM

                                                                                              whoa... i have daiso a couple blocks away from my office - i'm going to check this out, because even if i don't burn my toast, i still get impatient.

                                                                                              1. re: mariacarmen
                                                                                                MrsPatmore RE: mariacarmen Nov 1, 2013 06:33 PM

                                                                                                Oh dear, Mariacarmen, what I would give to have a Daiso store nearby. My last trip to CA, I actually missed my flight back east due to staying too long at first Daiso and then the 99 Ranch. I hope this is not against CH rules to mention here since I'm now completely off topic, but if they have the tsukemono pickle press, by all means get one. I think I paid $5 or less at Daiso and it is identical to the ones sold online for $40+ (http://www.righttoolusa.com/p/Tsukemo...). Love me some quick pickles! And a great time of year to pick up a pickle press, too!!

                                                                                                BTW, not only does it make great quick pickles but also is the best tofu press that I've ever found! I use it for pickles or tofu at least 2-3x per week for several years now, and it's still like brand new.

                                                                                                1. re: MrsPatmore
                                                                                                  mariacarmen RE: MrsPatmore Nov 3, 2013 10:53 PM

                                                                                                  the one near me is an abbreviated version of the big one in Japantown - but it still has great things!

                                                                                              2. re: MrsPatmore
                                                                                                treb RE: MrsPatmore Nov 2, 2013 07:31 AM

                                                                                                I like your approach, sometimes it takes many cycles in the toaster to get the results I like. I also have a good technique for an open faced broiled cheese that you make like. I take a slice of my favorite bread and lay a slice of cheese on top, stick under the broiler and wait till the bread gets burnt of the edges and the cheese puffs up real high to form a nice dark brown crust, yum. My uncle taught me that trick.

                                                                                                1. re: treb
                                                                                                  MrsPatmore RE: treb Nov 3, 2013 07:14 AM

                                                                                                  This is exactly how my mother made grilled cheese for her six children many, many years ago. I was the youngest. I didn't know that our oven was broken (only the broiler worked). With six kids running around, more often that not everything that came out was burned to a crisp. I thought that was the way that everyone made grilled cheese! I still like grilled cheese created with this method, but whereas my mother used white bread and "American" cheese, I prefer a hearty whole grain bread and either Swiss, Havarti, or Fontina cheese, although I will use Cheddar if that's all I have in the house. Sometimes a tiny smear of whole grain mustard under the cheese.

                                                                                                  1. re: MrsPatmore
                                                                                                    treb RE: MrsPatmore Nov 3, 2013 11:00 AM

                                                                                                    Same here, my uncle originally used white bread and American, yellow, cheese.

                                                                                              3. i
                                                                                                itallgrowsback RE: treb Nov 3, 2013 03:20 AM

                                                                                                I worked for a gastro doctor that swore anything burnt was great for your gastro system! Your ahead of the game! Bravo.

                                                                                                1 Reply
                                                                                                1. re: itallgrowsback
                                                                                                  treb RE: itallgrowsback Nov 3, 2013 05:09 AM

                                                                                                  That explains it, I just knew!

                                                                                                2. r
                                                                                                  Rick RE: treb Nov 3, 2013 03:39 AM

                                                                                                  I like my toast dark brown, but definetly not black and burned.

                                                                                                  1. Gastronomos RE: treb Nov 12, 2013 05:44 AM

                                                                                                    too dark

                                                                                                    2 Replies
                                                                                                    1. re: Gastronomos
                                                                                                      suzigirl RE: Gastronomos Nov 12, 2013 02:32 PM

                                                                                                      Pass me the butter. Yum

                                                                                                      1. re: Gastronomos
                                                                                                        treb RE: Gastronomos Nov 15, 2013 08:38 AM

                                                                                                        What a thing of beauty, why the frown?

                                                                                                      2. l
                                                                                                        laliz RE: treb Nov 12, 2013 04:16 PM

                                                                                                        I like it dark, but not black. I almost always return toast in restaurants to get it "toasted"
                                                                                                        I think they just walk by the toaster with the bread and call it done. No.

                                                                                                        1. j
                                                                                                          Jgabriel RE: treb Nov 15, 2013 02:28 PM

                                                                                                          Well,not truly burnt ash black,but VERY darkly toasted seeded rye bread,with salted butter...and once in a great while,schmaltz. Some of you will know what I'm kvell,er,ah,talking about.

                                                                                                          Show Hidden Posts