Freeforester
Well-Known Member
Not too observant, eh?
Toast - buttered hot or cold
- Thread starter User00056
- Start date
Bad day for me today.
An early start in the workshop and also having somewhere to be en route meant that I had to skip breakfast at home. Around 10am I thought 'I know', I'll nip out and get a breakfast sarnie, sausage and egg with black pepper being my go to.
About a 10-minute walk, 2 or 3 minute drive from the workshop is a sandwich shop that I have never tried, looks nice though, nicely presented exterior, always plenty of folk in there. The problem is that the 10-minute walk is too much, and your sandwich is cold when you get back. With the driving alternative, there is literally nowhere to legally park (without getting totally robbed) around said shop.
Today was the day, though. Drove around, parked on the yellow lines, went in, car in eyeball distance.
Ordered, paid my £6.50
, waited, car safe, waited, car still safe, sandwich arrived, left in a hurry, no ticket, back to the workshop, happy days.
I opened it up, I instantly knew that during the ordering process, my eye had clearly been off the ball with the parking situation, and she didn't ask either way, 'would you or wouldn't you like it?'
It was lathered in the wretched stuff.
I tried a couple of workshop neighbours, but nobody was around.
Into the bin it went!
An early start in the workshop and also having somewhere to be en route meant that I had to skip breakfast at home. Around 10am I thought 'I know', I'll nip out and get a breakfast sarnie, sausage and egg with black pepper being my go to.
About a 10-minute walk, 2 or 3 minute drive from the workshop is a sandwich shop that I have never tried, looks nice though, nicely presented exterior, always plenty of folk in there. The problem is that the 10-minute walk is too much, and your sandwich is cold when you get back. With the driving alternative, there is literally nowhere to legally park (without getting totally robbed) around said shop.
Today was the day, though. Drove around, parked on the yellow lines, went in, car in eyeball distance.
Ordered, paid my £6.50
, waited, car safe, waited, car still safe, sandwich arrived, left in a hurry, no ticket, back to the workshop, happy days.I opened it up, I instantly knew that during the ordering process, my eye had clearly been off the ball with the parking situation, and she didn't ask either way, 'would you or wouldn't you like it?'
It was lathered in the wretched stuff.
I tried a couple of workshop neighbours, but nobody was around.
Into the bin it went!
I'll grant you mercy on this point! I won't take any 'spread' on a takeaway roll. I'm not usually a fussy arse, but a childhood with a mother who used Stork margarine to make buttercream icing has left me with a deep, lasting mistrust of anyone else's decision as to what constitutes an acceptable dairy product.
Hi.
Have you a Morrisons nearby? See if they have the Longley Farm Jersey Cream. Our Morrisons in Yorkshire sell it.
When it comes to toast, hot or cold, it depends what's on it. Just butter and it has to be hot out of the toaster.
Marmalade, toast is warm as to allow butter not to completely melt.
Both the above on really good quality bread, be it white, wholemeal or granary.
I love Marmite on toast. Toast is cold and has to be Warburtons medium white. I know, i know, heresy.
Butter is Lurpak, i even go Lurpak spreadable in cold weather.
Any suggestions on really good butter welcomed. Ideally something available in supermarkets and not too artisan that is not easy to find.
Marmalade, toast is warm as to allow butter not to completely melt.
Both the above on really good quality bread, be it white, wholemeal or granary.
I love Marmite on toast. Toast is cold and has to be Warburtons medium white. I know, i know, heresy.
Butter is Lurpak, i even go Lurpak spreadable in cold weather.
Any suggestions on really good butter welcomed. Ideally something available in supermarkets and not too artisan that is not easy to find.
Best of luck, I have a 682 gold myself (not the newer E version, the proper one) awesome guns
Too right
Buy a litre of good double cream and try making your own? It's honestly really easy, and you can tweak the salt level to suit yourself. You can buy a small butter churn for only a few pounds, or a food processor will work. Just remember to wash the butter really well or the retained buttermilk will turn it rancid after only a couple of days
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Freeforester
Well-Known Member
Try Kerrygold against Lurpak, or any other supermarket brand. It’s all subjective of course, but it’s good butter, golden and not too watery nor salty.
Some great artisan butters around for sure, but usually 3X more expensive.
Keep the butter covered so light can’t get to it, warmth isn’t the problem - you can park the butter dish/es (having two is better than only one) near or in the airing cupboard so that it’s aye spreadable.
When one is near finished, fill the clean one from the fridge and park it where it can soften to make it spreadable.
The thing I don’t appreciate is shrinkflation — they’re all down 20% in size, from 250g to 200g packs - there’s near mair wrapping paper than butter nowadays!
I once visited the Schou Foundation HQ in East Jylland; Schou invented and gets a royalty off every kilogramme of margarine manufactured over the planet.
Still prefer real butter!
This has been a message from the Grampian ‘butter mountain’ assault team…
TringSaint
Well-Known Member
??? Bread and butter, 2 eggs and a wooden spoon plus a load of imaginary things!
TringSaint
Well-Known Member
When do you salt it? When it’s cream or work it in once it’s butter?
i feel your pain. i had a Saturday morning NHS breakfast the other day. £7.00 for utter shite. i was the only one in there.Bad day for me today.
An early start in the workshop and also having somewhere to be en route meant that I had to skip breakfast at home. Around 10am I thought 'I know', I'll nip out and get a breakfast sarnie, sausage and egg with black pepper being my go to.
About a 10-minute walk, 2 or 3 minute drive from the workshop is a sandwich shop that I have never tried, looks nice though, nicely presented exterior, always plenty of folk in there. The problem is that the 10-minute walk is too much, and your sandwich is cold when you get back. With the driving alternative, there is literally nowhere to legally park (without getting totally robbed) around said shop.
Today was the day, though. Drove around, parked on the yellow lines, went in, car in eyeball distance.
Ordered, paid my £6.50
I opened it up, I instantly knew that during the ordering process, my eye had clearly been off the ball with the parking situation, and she didn't ask either way, 'would you or wouldn't you like it?'
It was lathered in the wretched stuff.
I tried a couple of workshop neighbours, but nobody was around.
Into the bin it went!
It needs to be kneaded and washed to make sure all the buttermilk is out, and salting is the final stage before patting it into a block
Hi Dickie.
Reminds me off being a kid. We had a Rayburn in the small farm i grew up on. It was fueled by coke. When the power cuts came, either from bad weather or 70s industrial action, we would toast bread and crumpets in front of the fire. Somehow that toast always seemed to taste better.
Marmite butter sounds a winner to me.
Toasted to a nice brown colour
Let it sit in toaster for 20secs to crisp a little but not go cold
Butter ideally with butter that's been out of the fridge some time so spreads easily that leaves a little to mix in when I add Bovril
Ps the salted butter from lidl is ace on toast
Let it sit in toaster for 20secs to crisp a little but not go cold
Butter ideally with butter that's been out of the fridge some time so spreads easily that leaves a little to mix in when I add Bovril
Ps the salted butter from lidl is ace on toast
Freeforester
Well-Known Member
Salt- a little herbamare shown ( zoom in!)
on the soldier it sticks to, both butter and yolk,
An egg without salt? - that’s some kind of joke!
They’ll be telling me next to use copper instead,
Because it tastes better when shot without lead!
And of course, the wooden spoon is yours, but bone is the type shown and used in most knowing households.
TringSaint
Well-Known Member
I bet you are a real hoot at a party!!View attachment 448805
Salt- a little herbamare shown ( zoom in!)
on the soldier it sticks to, both butter and yolk,
An egg without salt? - that’s some kind of joke!
They’ll be telling me next to use copper instead,
Because it tastes better when shot without lead!
And of course, the wooden spoon is yours, but bone is the type shown and used in most knowing households.
Ok - so given the highly pedantic nature of your post, let me retort.
You clearly don’t read - I made no reference to the bone spoon nor the brown salt, because they were supplementary to the point that if you have a soft boiled egg (I’m assuming that’s what they are) and you dip buttered toast into it then the butter will prevent the yolk from adhering to said toast, thus not giving an equal covering.
It was a bit of a joke that clearly flew so far over your head that you missed it, which is surprising given that the entire thread is a bit of a jokey one.
Lighten up a bit - you never know, it might be a nice day!
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