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/ck/ - Food & Cooking

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File: 59 KB, 540x360, 360_F_341066133_Jvb1tUBj1mgbDxkC80wrx94VpKQD5SuE.jpg [View same] [iqdb] [saucenao] [google]
17715322 No.17715322 [Reply] [Original]

plain buttered toast is the best there is.

>> No.17715336
File: 157 KB, 1200x1800, french toast.jpg [View same] [iqdb] [saucenao] [google]
17715336

as always, the French win.

>> No.17715348

>>17715336
that's amer*can lol

fuck off kys

>> No.17715354

>>17715322
Missing a sprinkle of salt.

>> No.17715358

>>17715322
Most restaurants carry mixed berry jelly instead of grape and strawberry because everyone used strawberry and grape.
Strawberry is the master race jelly and it’s not even close. Grape is 2nd. You will not make me think otherwise with your replies and the same principle applies to pb&j.

Orange marmalade can get FUCKED

>> No.17715380

my favorite piece of toast was probably 20 years ago. it involved getting it medium, spreading a little too much butter (not to the edge though) and having it be the last piece already soggy. which is missing the point of toast, but it still was crispy

>> No.17715385

>>17715322
I like a heavy rye toast with preserves.

>> No.17715386
File: 88 KB, 860x745, 371-3715832_amerimutt-face-hd-png-download.png [View same] [iqdb] [saucenao] [google]
17715386

>>17715348
>let me tell you which cuisine is from where

>> No.17715409
File: 53 KB, 403x403, 1646059350142.jpg [View same] [iqdb] [saucenao] [google]
17715409

for me it's orange & apricot marmalade and cheese. plain buttered is good too

>> No.17715421

>>17715322
Buttered with some local honey is best

>> No.17715431

Over here we do this, pic related. Just spread buter on the toast and then spread some marmalade/jam. Next I'll post some spanish hipstered recipe that is also really good.

>> No.17715434
File: 146 KB, 1200x857, Tostadas-y-mermelada[1].jpg [View same] [iqdb] [saucenao] [google]
17715434

>>17715431
>pic

>> No.17715442
File: 141 KB, 745x745, torrija-brioche-m[1].jpg [View same] [iqdb] [saucenao] [google]
17715442

>> No.17715446
File: 39 KB, 680x680, vegemite-toast-1-FP.jpg [View same] [iqdb] [saucenao] [google]
17715446

>>17715434
A CHALLENGER APPEARS

>> No.17715450

>>17715442
brioche torrija, ridiculously good
>>17715446
what does vegemite taste like? I don't think I could get that easily over here

>> No.17715466

>>17715450
Vegemite is really savory and salty, sort of a cross between really dark rye pumpernickel bread and soy sauce. I actually buy the reduced salt version because I can put more of it on the toast before the salt overpowers the savory flavor. Obviously the toast has butter on it too, the butter and vegemite mix together into a melty sauce of deliciousness.

>> No.17715477

>>17715466
interesting, if I ever see it I'll get it just to try it

>> No.17716127
File: 806 KB, 2000x1800, roman.png [View same] [iqdb] [saucenao] [google]
17716127

>>17715348
French toast dates back to the ancient Romans in the Apicius, and once again is not the work of provincials. No unwashed Frenchman could come up with such a dish. Romechads stay winning.

>> No.17717850

no