I learned the other day that British have a delicacy called the toast sandwich which consists of a slice of toasted white bread between two slices of untoasted white bread with optional butter in between.
It is true and this is a real thing. https://en.wikipedia.org/wiki/Toast_sandwich?wprov=sfla1
Well now I have a delicacy called the toast sandwich.
Sweden: hold my sandwich cake!
Smörgås tårta.
That actually sounds kind’a dynamite.
I’ve not heard of anyone else making such a thing, but not surprised it does exist. However, I can 1-up that with my childhood creation - the triple fold sandwich. One slice of buttered bread, one slice of buttered toast & one slice of butter fried bread. Fold each one in half, overlapping half of the adjacent piece. You get a mix of three different bready textures & flavours in each bite. I haven’t made it in a few decades so I may not enjoy it so much now, but it was good at the time!
As a Brit I’ve never heard of such a thing. Sounds awful like putting a pie on a muffin (bread roll, barm cake) 🤮
It’s actually an ok snack. I made one after seeing it mentioned i line a while back. The combination of textures is nice.
1
I’m fascinated by the existence of so many foods. Who decided to boil tree sap for 3 weeks to make maple syrup? Who agitated cows milk vigorously for 20 minutes to discover butter? Who saw cheese for the first time and decided to still eat moldy milk?
I thank those nameless humans for their service to society.
Butter was discovered by accident when humans were still nomadic tribes. Milk was transported in animal skin bags and the agitation from travel turned it into butter. Probably being chased by something or running very fast.
It’s proposed that cheese was discovered the same way, when the rennet in sheep stomach sacks used to transport milk curdled the milk into curds and whey.
The question remains - how hungry must they have been to still eat that?
They clearly had good cardio if they were agitating it that vigorously for long enough to make butter! Forget fitness watches, maybe I should wear a sack of milk at the gym to see if I’m working hard enough.
For every person that managed to make maple syrup there must be several that made a stew from danger-mushrooms.
Darwinian evolution is as much luck as it is skill
I think there’s a lot of “dare you to eat that” in food history.
Who though to stab a tree and collect the juice? I want that mf knighted
Right? And trees that leak, like pines, have sap that tastes like absolute ass. You’d think they’d avoid tasting tree sap at all costs
Birch juice though mmmm
blue cheese was discovered from a guy eating lunch in a cave, and leaving it unfinished to go talk to a pretty girl. when he came back months later the cheese had molded into blue cheese and he ate it and it was good
months later
the cheese had molded
he ate itWhat a moron.
Yogurt is also very interesting, as its bacteria originates from ants. Who would think “hmm ants have infested my milk container but hey let me taste what they did to milk anyways”
You can just leave milk out at room temperature for a few days and you’ll get yogurt. There’s tons of lactobacilli floating around in the air and on every surface. You might need ants for a specific strain, but you don’t need them if you just want any yogurt.
The first one would have been obvious by the time Europeans reached the Americas because reducing things to increase the intensity of flavours by removing water would have been a known cooking technique for a long time by then (and I’m guessing would have been figured out soon after the invention of pots). Then, it would have been a matter of someone who was aware of that technique tasting raw sap, realizing it was sweet, then trying to extract the sugar through reduction, then discovering it’s still pretty good as a syrup rather than dry sugar.
And extracting sap from trees goes way back, as that’s what frankincense and myr were (and disappointing to find out these “precious substances” just smell like church).
Thus this custom of firing houses continued, till in process of time, says my manuscript, a sage arose, like our Locke, who made a discovery, that the flesh of swine, or indeed of any other animal, might be cooked… without the necessity of consuming a whole house to dress it.
From the 1888 A Dissertation Upon Roast Pig
Unfortunately the rest of it is pretty trash.
Just wanna mention, you don’t need to boil maple sap for anywhere near that long to make syrup. It can be done in an afternoon unless you’re trying to make gallons.
I suppose you’re right - it could be done on a small scale. I’m so used to seeing massive vats at the sugar bush that I didn’t even think of a small volume in a pot
try making a loaf of bread with like 6-12 tbsp of chestnut honey, specifically chestnut. Eat some fresh but let it cool and toast it after. It goes with everything and it smells amazing. I eat it with ice cream for an unparalleled ice cream sandwich that make those store bought bricks look and taste like dirt in comparison.
It’s crazy because chestnut honey smells and tastes kinda not food like IMO. Like a mouthful of worn pantyhose that has done an office shift and then inhale through the nose. Not saying I’ve done that but that’s just the image I have in my head from trying chestnut honey on its own.
Get a load of this guy who has beehives in entire groves of chestnut trees.
I wish, except kinda not really because chestnuts are gross. Back when I worked in a grocery store chestnuts were a decidedly rare item to see people buying too.
I thought chestnuts were like almost extinct?
I freaked out and looked it up and it seems like its only american chestnut that is critically endangered and european chestnut, which is most likely the one the honey I have tried was made from, is least concern.
This is probably why I never heard of chestnut honey before going to europe and why even if you can find some here it’s imported.
those store bought bricks look and taste like dirt
Even without comparing them to anything, it’s an accurate description.
Answer: people said the crust was the best part of the bread. How can we get crust on more of the bread? Slice the bread and bake it again.
I like to buy Chewy Chips Ahoy!™ and then finish cooking them.
You’re gonna lose your mind when you find out about the original Chips Ahoy!™ in the blue package.
Available wherever cookies are sold!
Atleast the toast is on mute.
Accents like that and the shit cropping are becoming the sort of artifacts that authenticate a human touch. Like using dogs to weed out Terminators.
Imperfection is often the defining feature of art.
Until T2000 comes melting and oozing outta the side of your flat screen. Then we’ll all be muted toast.
Probably first did it to kill off mold
I feel compelled to say “Yeah TOAST!”
My friends and I performed this for our high school talent show. We didn’t have a toaster for the drums though.
Is toast technically biscotti then?
I’ll allow it.
AGAIN!
I’ll bet it was the french. Those motherfuckers LOVE maillard.
We should all love Maillard and the wonderful culinary reaction he invented! Can you imagine trying to enjoy food before we created caramelization? That had to be just awful, it’s no wonder they just ate everything raw.
Toast was all about finding ways to use stale bread again. It also kills mold.
It does kills fold.
What’s your go-to toast topping though? Because if it’s just butter we’re basically soulmates, but if it’s something cursed like Marmite or ketchup we might need to have a serious conversation 😂
Butter is king. I like a bit of honey with it from tie to time, but plain buttered toast is the dog’s bollocks.
Even better if it’s butter made from peanuts.
So Butter is it.
Some sailor that was like for the love of God can I please have ateast one. Biscuit that isn’t cooked 7 times. Just cook it once please!
No. Biscuit literally means “twice baked”.
Interesting. Didn’t know it meant that but I can see it now…
I’m taking about what a documentary said “hardtack biscuits” that was popular on the old wooden sailing ships.
They even went through a recipe and tried to recreate them. Holy jaw breakers batman
So if you only bake it once is it a uniscuit, or just a scuit?
In Italian we have both “biscotto” (double-cooked) for cookie and “ricotta” (re-cooked) which has no translation, both are also done cooking something twice
