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Started By
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Buttering toast
Posted on 6/9/13 at 6:26 am
Posted on 6/9/13 at 6:26 am
Serious question: what is the smartest, most delicious way to butter toast? Melt it and use a brush? F all that cutting cold arse butter and trying to spread it. Help me out. I'm too old not to do this right
8
Posted on 6/9/13 at 6:32 am to baybeefeetz
I like to place butter on warm toast as opposed to broiling bread with butter on it.
This is what we use
This is what we use
Posted on 6/9/13 at 6:32 am to baybeefeetz
One way is to cut it and put on bread, broil bread until toasted. Did this growing up since we never had a toaster
Posted on 6/9/13 at 6:44 am to baybeefeetz
Get a Butter Crock. Keeps "Butter" room temperature, fresh, and spreadable, for days.
Posted on 6/9/13 at 7:54 am to Blind Boy Grunt
Country crock or any similar tub butter spreads easily on toasted bread. Spread it on asap after it pops from the toaster.
Posted on 6/9/13 at 8:00 am to Jibbajabba
I only use "Real Butter". None of the "Chemical Stuff".
Posted on 6/9/13 at 8:10 am to baybeefeetz
Anyone who doesn't keep their butter churner in the kitchen for direct application is a savage.
Posted on 6/9/13 at 8:37 am to baybeefeetz
Warm skillet on low or medium, place desired amount of butter in hot pan and then place a piece of Texas toast or your bread of choice. Cook until golden brown and lift out of pan. Put more butter in the pan, flip and repeat process.
Also works great with iron skillet ribeye drippings in place of butter.
Also works great with iron skillet ribeye drippings in place of butter.
Posted on 6/9/13 at 8:38 am to Patrick O Rly
quote:sums up the f&d board pretty accurately. I hate that this OT mentality has infiltrated.
Anyone who doesn't keep their butter churner in the kitchen for direct application is a savage.
Posted on 6/9/13 at 8:46 am to Coater
quote:
Coater
Good stuff - I like the one with strawberries already mixed in
Posted on 6/9/13 at 8:46 am to baybeefeetz
Keep a covered butter dish out on the counter so you'll have softened butter. Spread on warm toast from the toaster.
Alternatively, butter the bread after one side has gone under the broiler. Flip, butter, broil.
If you've used sweet butter, sprinkle a little kosher salt over the finished product. Delish!
Alternatively, butter the bread after one side has gone under the broiler. Flip, butter, broil.
If you've used sweet butter, sprinkle a little kosher salt over the finished product. Delish!
Posted on 6/9/13 at 9:02 am to Darla Hood
quote:
Keep a covered butter dish out on the counter so you'll have softened butter.
butter can be kept out for a good 3 or 4 days I reckon. I like to leave it out until it's room temperature, then sprinkle coarse sea salt in it, mix it in well with the butter then put it in a covered bowl. Getting a nice hit of crunchy salt every once in a while when eating buttered toast is great.
Posted on 6/9/13 at 10:07 am to Patrick O Rly
quote:
Anyone who doesn't keep their butter churner in the kitchen for direct application is a savage.
You know what pisses me off? When people turn the knob on their faucet to get water instead of burning the hydrogen themselves.
fricking savages.
Posted on 6/9/13 at 10:13 am to baybeefeetz
My wife eats butter more than I do. She cuts a piece of room temp cornbread. Carefully slices it like a sammich. Puts about 4 pats of cold butter in between. Then microwaves to melt butter and heat cornbread. I've tried it. Tastes great.
Posted on 6/9/13 at 11:04 am to baybeefeetz
get one of these.
Posted on 6/9/13 at 11:26 am to ruzil
Hmmm, this thread has been anchored. Must be too controversial.
Posted on 6/9/13 at 12:09 pm to TigerstuckinMS
quote:
You know what pisses me off? When people turn the knob on their faucet to get water instead of burning the hydrogen themselves.
THANK YOU!
Posted on 6/9/13 at 12:16 pm to TigerstuckinMS
Posted on 6/9/13 at 12:40 pm to Dale Murphy
Spread it at room temperature.
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