How to eat toast and jam.

[kayb]

Toast. And butter. And jam.

 

Bread is gluten free. Jam is homemade blackberry, which might better be described as homemade blackberry preserves, given the finished product has lumps of partial or whole berries in it.

 

[gfweb]

The article fails to address the most glaring flaw in toast handling. The vertical cooling rack.

 

Must've been invented by people who like cold toast.

 

 

[Margaret Pilgrim]

5 hours ago, kayb said:

Toast. And butter. And jam.

 

 

No, no, no...I don't do jam.   For me, Toast.   And butter.   And more butter.

[weinoo]

14 hours ago, kayb said:

Toast. And butter. And jam.

 

Bread is gluten free. Jam is homemade blackberry, which might better be described as homemade blackberry preserves, given the finished product has lumps of partial or whole berries in it.

 

 

So my guess is that there is so much of the preserves because the bread is not something you really are interesting in tasting?

[Norm Matthews]

When I was 9 or 10 and we were visiting my aunt and uncle in West Plains, Mo, my uncle saw me spread my toast with butter then some jam.  He commented disapprovingly, I think it was something about excess.  Even now, I always remembered that, but it never stopped me from doing it.

Edited March 7, 2021 by Norm Matthews (log)

[rotuts]

I do both B & J most of the time

 

but no seeds in the Jam is best.

[BeeZee]

I used to like toast lightly buttered, then a little orange marmalade spread on top. Now, I'm more apt to do a very thin layer of cream cheese and top with apricot or raspberry preserves or jam. I like the way the cream cheese tones down the sweetness. And I'll always use a knife for spreading the first layer, and a clean spoon to dispense the preserves/jam from the jar. Don't want to see crumb leftovers in spreads.

[lemniscate]

In this thread I learned there is such a thing as "toast guilt".  

[TicTac]

So jam is a less chunky preserve?  Why is marmalade not considered orange preserves then?  Who dubbed it special that it got its own designation!?  😛

 

Curious to hear everyone's top 5 Jams/Preserves...

 

In no particular order

 

- Fig

- Seville Orange (titles be damned!)

- Raspberry

- Cherry

- Wild strawberry

 

 

[chromedome]

13 minutes ago, TicTac said:

So jam is a less chunky preserve?  Why is marmalade not considered orange preserves then?  Who dubbed it special that it got its own designation!?  😛

 

It's from the Portuguese marmelo, meaning quince. That was originally the main ingredient, before citrus spread from the Moorish-conquered areas of the peninsula.

[heidih]

1 hour ago, TicTac said:

 

yone's top 5 Jams/Preserves...

 

In no particular order

 

- Fig

- Seville Orange (titles be damned!)

- Raspberry

- Cherry

- Wild strawberry

 

 

content lost

Edited March 7, 2021 by heidih (log)

[Kim Shook]

On 3/6/2021 at 2:18 PM, Anna N said:

Of course. This is just a lighthearted take on the food and how we choose to eat it. The writing is extraordinarily good and the food knowledge is deep. I am enjoying every single column and do wish they had been assembled into a book!

 

Here for those who are interested.
 

“How to eat

How to Eat is our attempt to settle on the ideal form of classic dishes. The aim is not to establish rules, but to identify an informal code of good gastronomic conduct and have some fun while we're doing it.”

Oh, I love them.  Great essays.  

[kayb]

8 hours ago, weinoo said:

 

So my guess is that there is so much of the preserves because the bread is not something you really are interesting in tasting?

 

It's gluten free bread. Not much taste to it.

 

1 hour ago, TicTac said:

So jam is a less chunky preserve?  Why is marmalade not considered orange preserves then?  Who dubbed it special that it got its own designation!?  😛

 

Curious to hear everyone's top 5 Jams/Preserves...

 

In no particular order

 

- Fig

- Seville Orange (titles be damned!)

- Raspberry

- Cherry

- Wild strawberry

 

 

 

I'm not really sure what constitutes a preserve as opposed to a jam. I just know I make blackberry jam and pear preserves. Both have sizeable chunks of fruit in them. My fig jam is smoother, but has seeds. And I make apple butter and peach butter, and have even made pear butter one year when I had a bumper crop of pears.

 

Favorites: blackberry, fig, apple butter, peach butter, pear preserves.

[Anna N]

6 hours ago, BeeZee said:

I used to like toast lightly buttered, then a little orange marmalade spread on top. Now, I'm more apt to do a very thin layer of cream cheese and top with apricot or raspberry preserves or jam. I like the way the cream cheese tones down the sweetness. And I'll always use a knife for spreading the first layer, and a clean spoon to dispense the preserves/jam from the jar. Don't want to see crumb leftovers in spreads.

I agree that the cream cheese as a change from butter can be quite tasty. Not something I do often but I do enjoy it. 

[Anna N]

2 hours ago, Kim Shook said:

Oh, I love them.  Great essays.  

I was sure they would be right up your alley. 

[donk79]

All I know is that between opening this thread and finishing reading it, I suddenly had to wrap up my improvised dinner with PB&J!

[Katie Meadow]

10 hours ago, Kim Shook said:

Oh, I love them.  Great essays.  

And I should take advice from the people who invented the toast rack, a way to make sure that toast is stone cold before anything spreadable ever gets near it?

[blue_dolphin]

6 hours ago, Katie Meadow said:

And I should take advice

 

Advice?  I prefer the description, "1,500 words of painfully verbose, serio-comic riffing" offered in an earlier entry covering mushrooms on toast. 

[rotuts]

i think some people like fresh toast but at room temp.

 

soft butter , corner to corner , so the butter does not melt.

 

not bad 

[TicTac]

5 minutes ago, rotuts said:

i think some people like fresh toast but at room temp.

 

soft butter , corner to corner , so the butter does not melt.

 

not bad 

Hello Oxymoron!

 

Fresh toast .... at room temp!?  Unfathomable!

 

 

[rotuts]

excuse me :  very recently toasted , and cooled.

 

the rooms were so cold it was easy to do.

 

In England and of course , the coolest place ever , Scotland.

 

its nice if the bread has good crumb   and the butter is spreadable.

[TicTac]

I was just giving you a hard time rotuts!  Typed with a smile on my face! 😏

[rotuts]

I knew that.

 

RoomTemp toast can be quite interesting 

 

my only point.

[Katie Meadow]

After watching two hours of the ex-royals last night I've had enough cold toast. I hope Harry and Meghan have a good toaster within walking distance in their new digs in warm sunny southern CA. 

[Tri2Cook]

Toast plus as much butter as it will accept without leaving unmelted butter and I agree with the article on a minimalist amount of jelly or jam. Just enough for a touch of sweet and flavor. I have zero issues with toast but given a choice, English muffins over toast every time. They maximize the melted butter holding capacity. 😁

Edited March 8, 2021 by Tri2Cook (log)