Burned Toast

This morning I burned my toast, and the only bad part was that I set off the smoke alarm. Though I didn’t intend to have it that way, I like burned toast, not blackened, turned to carbon, bitter, burned toast, but I have no problems with some black edges. I especially like really well done English muffins, the worst is when you get one at a diner that’s only been through the toaster once, and is warm, but not crunchy and toasted. The problem with toast, burned or even crunchy, toasted is that is can wreak havoc on the roof of your mouth, but I have found a solution to that, and I eat my burned toast with impunity!

My grandmother, who raised me for a few years was a stickler for manners, especially table manners. Even after she moved out, my brother and I spent weekend with her, and our indoctrination continued. One of her big rules was that toast or bread of any type must be broken (never cut) before you could apply butter, jam, or you condiment of choice. Naturally this was pretty annoying to my brother and me, but we complied. I admit, her voice still echoes in my head when I’m having toast as a side to my breakfast, though I generally ignore it.

As much as I hate to admit it, I have come to understand the practicality of this formality. The idea is that you break your toast into a piece that will fit into your mouth easily; no crumbs landing in your lap (or on your belly or chest) no loud crunching at the table, and, it’s easier on the delicate roof of your mouth. You also end up using a lot more of whatever you’re putting on your bread. And it speaks to an era of more leisurely breakfasts than we have chez moi.

I rarely eat toast, but I do like my sandwiches on (well) toasted bread, and those are much harder to tear into bite-sized pieces. A few years ago I ordered a Cubano sandwich at Garces Trading Company here in Philadelphia and it was cut into long quarters that were so easy to eat, brilliant! I was an instant convert, and from that moment on I changed the way I cut my sandwiches, and can make my toast as well done as I like. How do you like you toast light, dark or a perfect, but elusive golden brown?