Top questions to establish:
Is it culinary sacriledge to toast a fresh loaf of bread?
Should you butter the toast when it's hot, leaving it for a moment, so the butter melts into the toast? Or should you butter the toast when it's cold, having recovered from the strains of the toaster in a toast rack?
Should you keep your bread in a bread bin, or in the fridge, or in the freezer?
Do you slice bread thick or thin? Do you slice it differently when you're slicing it for toast?
How far are you allowed to toast bread? Should it still be soft in the middle, or crunchy all the way?
Are you allowed to toast a "continental, crusty" loaf?
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1 comment:
Hmmm... it is such questions that the great philosophers have debated for thousands of years.
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