Waaaaaayyy OT: Toast

Toast is so much better in a toaster oven. Crunchy on the outside, soft on the inside. I haven't used a pop up toaster in over 20 years.

Plus, it doesn't matter how crooked I cut the homemade bread, I don't have to worry about it getting stuck.

This is not the place for economy. I could get a toaster for less than $10 if I had to.

We are talking about my morning routine and it's not working.

Cindy

Hunting and gathering! LOL Cindy

Darn it, Debra. Now I want broiled toast with cinnamon and sugar.

Cindy

I've never tried buttering the bread first - unless its a toasted sandwich. Then I've got a toasted sandwich maker that seals the insides inside (hopefully - the cheese usually escapes!)

You can also get special bags that you can put your sandwich in and then put in a pop-up. I had some but never used them (little point when I've got the ts maker) so don't know if they work.

Old fashioned gas cookers used to have a grill way up above the saucepan rings. Don't know about modern ones - most of the people I know either have an all electric set up or gas hob and electric oven. I was brought up all electric and every time I use gas I burn things and am just not confident with it.

Sally at the Seaside ~~~~~~~~~~ (uk)

Debra wrote:

Your experience with a toaster oven is certainly different from mine -- or you like your toast a lot different. I had a B&D toaster oven 20+ years ago, but much preferred toast from a pop-up toaster. Now our condo kitchen has such limited counter space that there'd be no room for a toaster oven. Our toaster does have wide slots, though, so there is room for some pretty thick slices of homemade bread.

Julia > Ok, I'll admit it. I'm a big toast fan. In fact, I'm kind of a fanatic

You can have your toast both ways:

Mickie

I SAW that today at Walmart!

I don't know if you can actually make toast in the oven part though. I think you have to use the toaster part for toast.

Cindy

Why oh why did you have to mention cinnamon toast.

Obviously you know the only proper way to make it is in a broiler/oven with butter on it first. I'll never forget the day I made the mistake of ordering it in a restaurant. They made dry toast, sprinkled a teensy bit of cinnamon on it and served it with butter and a packet of sugar on the side. There was no way to make it edible since the toast was cold before it was served. Someone really should have warned me. The average 6 year old has no clue that the giant kitchen in the restaurant has no broiler. Debra in VA See my quilts at

Many, many , many years ago when I worked in a big hotel they had a sort of Feris Wheel contraption to make lots and lots of toast. We always used to have toast with lashings of butter with our mid morning coffee.

Our calorie input must have been enormous!

Sally at the Seaside ~~~~~~~~~~ (uk)

Debra wrote:

So presume you butter the bread, sprinkle on cinnamon, top with sugar (demerara?) and then toast - I'll use the grill in the top oven.

Sally at the Seaside ~~~~~~~~~~ (uk)

Debra wrote:

Just had a thought (you can tell I'm fascinated by toaster ovens) I presume they just have a grid that gets red like a grill (broiler) in the top. They aren't just convection are they?

Sally at the Seaside ~~~~~~~~~~ (uk)

teleflora wrote:

>

Hey, I remember the Farris Wheel type toasters! They had one at the Walgreen's food counter and I would always sit in front of it and order a toasted sandwich so I could watch the machine toast the bread. I must have been in 1st grade way back then! Barbara in FL

No. I have a whole production. I mix the sugar (plain white loose grains) and cinnamon together in a container, usually a shaker, first, so I can get what I consider the perfect ratio of cinnamon to sugar. Place bread on pan and slip it into the broiler to toast. Remove from broiler and flip bread over. Butter the bread, stick it under the broiler just to melt the butter a bit , remove from broiler and smooth out the now warm butter a bit (I keep my butter in the fridge so skip that if you keep yours at room temp.), sprinkle on the cinnamon sugar, sprinkle a little more for good measure ;-) , return the pan to the broiler and check often for the perfect level of caramelization to happen. I love it when the cinnamon sugar melts and bubbles so that when it cools forms a very thin sheet of sweet crunchiness. If you forget to toast the one side first, no big deal, it's still tasty as can be, just not as crisp. Debra in VA See my quilts at

Oh, yeah. And if you happen to have a loaf of homemade bread, that won't hurt either!

Cindy

Wait! You mean not everyone has always had a Tupperware shaker with cinnamon and sugar perfectly mixed for a cinnamon toast emergency???

Cindy

Nope, they have a coil on the top AND the bottom. So the toast browns on both sides at the same time.

You can usually bake in them (just the bottom coil), you can broil in them (just the top coil) or you can toast!

See?

Cindy

>>

Thanks - will try tomorrow. Sally at the Seaside ~~~~~~~~~~ (uk)

Debra wrote:

*Raises hand* It's not in Tupperware, but it is the perfect cinnamon and sugar mix ready for any cinnamon toast emergency.

Love in Stitches,

Coleen

Mine's in a quart canning jar (handy for shaking it to keep it nicely mixed up)- but it's mostly used for when I make cinnamon rolls. YUM!

Leslie, Missy & The Furbabies in MO.