After how many decades should I expect this “occasional phase” to end?
Peanut butter and jam is an amazing combo.
Instead of putting it on toast, make a grilled PB&J. Butter it and cook it in a skillet just like a grilled cheese.
Buttered toast with some garlic powder was one of my go-to “I’m broke as hell, but at least this is tasty” foods.
Hmm… I wonder how onion powder would be. Onion is my favorite bagel.
It would be different, but you’d probably still like it. Not as oniony with a powder.
TF I’m in my 40s and when I make bread with dinner it’s basically the same thing with some kind of fancy bread. Olive loaf is calling my name.
Fancy bread is for when you’re not broke as hell.
Sounds like a “it’s 2am and I’m stoned” thing. So sometimes, yes.
Come to France and try toasted baguette with salted butter, it won’t be a phase.
i used to work next door to a bakery. the owner/baker grew up (and learned to bake) in belgium. she imported her flour. probably still does. it was my first job and i still miss that summer sometimes. Tina and I still do coffee once a month.
I remember fresh bread and butter. Yum.
Not anymore though because my body decided it makes sense to attack itself when I eat the tiniest particle of gluten. Celiac disease. Ugh.
Potatoes and butter.
I’d probably pick bread as my favorite food, but at one point doc had me try going gluten free to rule out some possibilities. No gluten issue, but it really made me value a nice potato! Potato is just underground bread.
Yes but don’t forget the salt there.
Syracuse, New York is nicknamed Salt City, as it was a huge commercial salt producer for many years. There is a dish called Syracuse Salt Potatoes which boils the potatoes in a very saturated brine, as salt was in no short supply.
The skin on the small potatoes keeps too much of the salt from being absorbed, and the centers get such a creamy texture while as the water evaporated off the skins from residual heat, it leaves a beautiful powdered salt coating all over the outside. Then cover or dip (I like to dip so the salt doesn’t run off) in melted butter and enjoy! Must be tasted to be believed.
I love potatoes. I used to talk down on them too. Not anymore. Meat and potatoes, or beans and potatoes whatever you want.
You probably know this stuff better than me since you’re coeliac, but just in case you don’t: try the Loopy Whisk’s bread recipes. I have a couple of coeliac family members and these are by far the best results I’ve gotten for making gluten free bread for them
As someone who was diagnosed at 43, I relate so much to this comment. Most things, buttered toast included, aren’t worth the weeks of pain. Although, I have seriously considered a Dick’s Deluxe burger on a couple of occasions.
OP probably high when writing the post
No need to be high, hot buttered toast is, in fact, amongst, if not the, tastiest creation on the planet. It’s got carbs and it’s got fat, a combination which is almost as temoting as sugar and fat.
You also sprinkle some stuff on it for variety, cinnamon, curry, cumin, sprinkles, sugar, etc.
Have you heard of garlic?
Yes, raw garlic needs to be cooked and the powdered salt just isn’t the same. Now it’s no longer “just sprinkling” something on if you need to manipulate it first. Even if you need to chop it.
garlic only needs to be cooked for babies :P, but it can be part of the toasting process too.
I melt the butter in a pan, put the garlic in with it. Then use the bread and soak up the butter/garlic mix, before sprinkling paprika on top and throwing it in the oven.
Fairy bread.
I went through a butter toast phase when i was about 10. It started as just 1 slice after school. Then, it was 2. Then, 3. Then 1-2 every hour before bed until my mom finally put a stop to it. You could smell that the downstairs neighbors were crack heads, but i dont think i ever had a contact high to trigger the butter toast phase. I just liked toast for the toast of it.
Carb loading
My daughter has just discovered the joys of fresh baguette with butter. It’s all she wants all day long
Yes, but with real bread.
It’s super delicious and I feel fulfilled after 2 or 3 slices.
Not only real bead, the kicker is good yeast, there is a yeast that gives this Great Taste of bread, it’s hard to find. But some yeast is vastly superior to others.
Yep, i sometimes bake bread and using different sourdoughs (which is wild yeast) changes the taste considerably. And using only industrial yeast is immediately noticeable.
Wait, we’re supposed to restrain ourselves??
What is restraint?
Me not telling you what I really think about you.
(just kidding, though) <3
<3
That all depends on if I smoke weed or not.
When I lived at my dad’s a long time ago now he got furious at me for eating straight slices of bread with butter on them instead of making a sandwich.
I loved that shit and I’m sure I still would but that experience kinda killed it for me.
I’m french, I call that breakfast.
Im going to go make some toast right now
Butter that toast. Make super rich hot chocolate. Use some half & half in it, even. Dip that buttery toast in the hot chocolate.
that sounds wonderful but coffee instead of cocoa (i eat chocolate twice a year and it must be the fanciest. i am not high maintenance)
I’m thinking a dark roast in a Moka pot. Just some strong, good, bitter coffee. It reminds me of dark chocolate. Normally, I would just drink it black. But thinking of dipping buttered toast in it, I think maybe a sweet cream might be nice in it.
I have never tried it with coffee. I bet of it were a sweeter bread, it would be fantastic. But we are slowly circling back to dipping donuts in coffee.
