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Things that are gross when you don't toast them.
- Thread starter Smiley Jo
- Start date
*SiLver*RoBoT*
TRIBE Member
Bagels. Toasting Bagels should be mandatory.
*over*and*out*
*SiLver*RoBoT*
*over*and*out*
*SiLver*RoBoT*
[- FuNKtiOn -]
TRIBE Member
true.
english muffins have a weird cumbly-doughyness to them.
but when toasted nicely, damn they are tastey and can be great for mini pizzas, too!
english muffins have a weird cumbly-doughyness to them.
but when toasted nicely, damn they are tastey and can be great for mini pizzas, too!
G
Guest
Guest
Poptarts!
Temper Tantrum
TRIBE Member
Poptarts are SO good untoasted! are you mad?
Eggo Waffles definetly. And english muffins are a must. they taste so chalboardy without them!
Speaking of which it's time to go get breakfast
~allie~
Eggo Waffles definetly. And english muffins are a must. they taste so chalboardy without them!
Speaking of which it's time to go get breakfast
~allie~
G
Guest
Guest
Pop Tarts are pastey when they're not toasted. Fucking disgusting.
And I'd like to add that just about every bread-based product tastes better when its toasted too. My scorched tongue told me so.
And I'd like to add that just about every bread-based product tastes better when its toasted too. My scorched tongue told me so.
[- FuNKtiOn -]
TRIBE Member
Originally posted by Cannabus
ummm... what's a crumpet
this is a crumpet.
when toasted they are quite tastey.
when untoasted, they feel like McDonald's hot cakes.
mutslaster
TRIBE Member
can we please go back to the crumpets for a sec?
how do they make crumpets?
how do they make those little holes where the tasty butter seeps in? mmmmm.... crumpets.
no, really though, i need to know. it's been bothering me for years and no one can provide a satisfactory answer.
how do they make crumpets?
how do they make those little holes where the tasty butter seeps in? mmmmm.... crumpets.
no, really though, i need to know. it's been bothering me for years and no one can provide a satisfactory answer.
English Crumpets
Yield: 4 servings
4 oz flour
4 oz bread flour
2 ts salt
1/4 oz fresh yeast
1 ts sugar
1/2 pt warm milk and water
1 tb vegetable oil
1/2 ts bicarbonate of soda
1/4 pt warm water
Sift the flours and salt into a warm bowl. Cream the yeast with
the sugar. Add the warmed milk and water, then the oil. Stir into
the flour to make a batter, and beat vigorously until smooth and
elastic. Cover the bowl, put in a warm place and leave it until
the mixture rises and the surface is full of bubbles (about 1 1/2
hours). Break it down by beating with a wooden spoon. Cover and
leave in a warm place to prove for another 30 minutes.
To cook the crumpets, heat and grease the bakestone lightly. Grease
5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put
them on the bakestone to heat. Cook as many crumpets as possible
at a time, as the batter will not stay bubbly for long. Put 1/2
inch deep of batter into each ring. Cook gently for 7 - 10 minutes,
or until the surface sets and is full of tiny bubbles. Using an
oven glove for protection, lift off the ring, and if the base of
the crumpet is pale gold, flip it over and cook for another 3
minutes until the other side is just colored.
If the crumpet batter is set but sticks slightly in the ring, push
it out gently with the back of a wooden spoon. Wipe, grease and
heat the rings for each batch of crumpets. If serving immediately,
wrap the crumpets in a cloth and keep warm between batches. Butter
generously and serve at once. If reheating, toast the crumpets
under the grill, cooking the smooth surface first and then the top
so that the butter will melt into the holes
Yield: 4 servings
4 oz flour
4 oz bread flour
2 ts salt
1/4 oz fresh yeast
1 ts sugar
1/2 pt warm milk and water
1 tb vegetable oil
1/2 ts bicarbonate of soda
1/4 pt warm water
Sift the flours and salt into a warm bowl. Cream the yeast with
the sugar. Add the warmed milk and water, then the oil. Stir into
the flour to make a batter, and beat vigorously until smooth and
elastic. Cover the bowl, put in a warm place and leave it until
the mixture rises and the surface is full of bubbles (about 1 1/2
hours). Break it down by beating with a wooden spoon. Cover and
leave in a warm place to prove for another 30 minutes.
To cook the crumpets, heat and grease the bakestone lightly. Grease
5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put
them on the bakestone to heat. Cook as many crumpets as possible
at a time, as the batter will not stay bubbly for long. Put 1/2
inch deep of batter into each ring. Cook gently for 7 - 10 minutes,
or until the surface sets and is full of tiny bubbles. Using an
oven glove for protection, lift off the ring, and if the base of
the crumpet is pale gold, flip it over and cook for another 3
minutes until the other side is just colored.
If the crumpet batter is set but sticks slightly in the ring, push
it out gently with the back of a wooden spoon. Wipe, grease and
heat the rings for each batch of crumpets. If serving immediately,
wrap the crumpets in a cloth and keep warm between batches. Butter
generously and serve at once. If reheating, toast the crumpets
under the grill, cooking the smooth surface first and then the top
so that the butter will melt into the holes
JayIsBored
TRIBE Member
labrat said champagne. try and be more original asshat.
hon l'ironee
Its Pooched
TRIBE Member
Women, a tan will go a long way sometimes