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Post by Moose on Jun 6, 2017 18:51:05 GMT
Personally, I avoid the soggy or leathery toast problem by simply eating it as soon as it comes out of the toaster
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Post by JoeP on Jun 6, 2017 20:09:12 GMT
by simply eating it as soon as it comes out of the toaster You shouldn't do that. You should butter it and spread marmalade on and then eat it.
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Post by Kye on Jun 6, 2017 20:32:30 GMT
Why anyone would ruin perfectly good toast with marmalade is beyond me...
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Post by JoeP on Jun 6, 2017 20:56:02 GMT
I have to assume you haven't had proper thick-cut, dark marmalade.
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Post by Kye on Jun 6, 2017 21:00:49 GMT
Sounds terrible.
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Post by Moose on Jun 6, 2017 21:43:28 GMT
I'm on team Kye
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Post by whollygoats on Jun 7, 2017 0:52:20 GMT
Likewise. I detest marmalade. Why waste perfectly good toast by smearing that...stuff...on it?
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Post by Miisa on Jun 7, 2017 5:34:16 GMT
I had mango marmelade toast just now. Amazing. If you are eating plain toast without marmalade or even egg or beans, you might as well just have crispbread.
But yes, a certain proportion of Brits seem to favour cold toast. That is just odd.
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Post by whollygoats on Jun 7, 2017 7:09:06 GMT
I usually butter my toast and eat it with my eggs. Should I have toast remaining after the eggs are gone, I might well resort to jam (strawberry, raspberry, or apricot). To smear bitter, nasty orange marmalade on my toast is an anathema. Besides, it is damned rare in the states, and usually reserved for extremely Anglophilic types, probably Tory sympathizers.
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Post by Miisa on Jun 7, 2017 7:30:51 GMT
Most "marmelades" are actually just posher jam; sweet and not lumpy. My favourite toast jam though is raspberry with the seeds. Why any company would want to actually advertise their jam as being seedless I could never understand. Then it us just raspberry-flavoured sugar paste.
A bit like almonds. Without the brown skin they are almost tasteless, but unpeeled they are amazingly good.
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Post by tangent on Jun 7, 2017 8:22:41 GMT
I like sweet jam on toast for breakfast just as much as I like a spoonful of sugar on my eggs and bacon - not one bit. But I love marmalade, especially if it has thick bits in it.
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Post by raspberrybullets on Jun 7, 2017 8:55:21 GMT
I'd never heard of soggy toast until this thread. Doesn't it get soft once you put butter on it anyway?
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Post by raspberrybullets on Jun 7, 2017 8:58:01 GMT
Also, I love marmalade when it's mixed with a sweet fruit like apricot or quondong. Then you get this lovely sweet and slightly bitter taste - not too bitter though.
And I agree with Miisa 100% on the almonds!
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Post by whollygoats on Jun 7, 2017 13:02:05 GMT
Berry jams without pulp and seeds are called 'jelly' in the US. Blergh... We also have various 'grades' of fruit spreads, jam having some pulp and a gelatin, while 'preserves' have LOTS of pulp. Only jelly has the seeds filtered out. The best, of course, is somebody's lovingly home made berry jam.
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Post by raspberrybullets on Jun 7, 2017 13:05:54 GMT
You know what they call a sad raspberry? A blueberry. So if I"m sad you can all call me blue for the day.
I've come to the conclusion that Americans and Brits both have strage cultures.
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Post by Alvamiga on Jun 7, 2017 14:28:45 GMT
I am a fan of marmalade. Pineapple is great!
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Deleted
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So, Kelly
Jun 7, 2017 14:40:02 GMT
via mobile
Post by Deleted on Jun 7, 2017 14:40:02 GMT
I hate all kinds of sweet things on my toast; no jam, no marmalade, no honey; just margarine melted into the warm toast topped with cheese and tomato slices!
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Post by Miisa on Jun 7, 2017 17:02:09 GMT
I am not a fan of the blueberry, but I love the very similar-looking smaller bilberry.
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Post by juju on Jun 7, 2017 17:26:56 GMT
Anyway, Kelly, changing the subject from food - you've been in the UK during a general election. Thoughts?
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Post by Moose on Jun 7, 2017 21:23:51 GMT
*pops in to point out to Nazz that marg is an abomination*
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Post by whollygoats on Jun 8, 2017 2:45:03 GMT
Elections? There are elections?
I have looked for commentary, but aside from EFers, had only one, in the apple pie in Ambleside. I don't overhear much in the pubs. I think you warned me to expect such.
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Post by Deleted on Jun 8, 2017 3:14:46 GMT
*pops in to point out to Nazz that marg is an abomination* I've not got time to wait for the butter brick to melt a little. It's top quality margerine; none of your cheap stuff
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Post by juju on Jun 8, 2017 4:08:36 GMT
Elections? There are elections? I have looked for commentary, but aside from EFers, had only one, in the apple pie in Ambleside. I don't overhear much in the pubs. I think you warned me to expect such. Heh - Facebook is full of it, but we don't do it in real life. At least not with people whose political views we don't know. There's the cliché of the ranting taxi driver, but I think most Brits don't discuss politics in public. Lots on the news and in newspapers, though. Does it differ much from a US election run-up?
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Post by raspberrybullets on Jun 8, 2017 10:37:06 GMT
*pops in to point out to Nazz that marg is an abomination* I've not got time to wait for the butter brick to melt a little. It's top quality margerine; none of your cheap stuff There ain't no such thing as quality margerine. You can buy a butter crock and keep your butter spreadable. Or use a microwave or put in under the grill like I do at the moment because we don't have a microwave.
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Deleted
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So, Kelly
Jun 8, 2017 12:00:13 GMT
via mobile
Post by Deleted on Jun 8, 2017 12:00:13 GMT
What's a butter crock? Hardly anybody uses butter so I guess it's unlikely I'd find one in the shops.
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Post by raspberrybullets on Jun 8, 2017 12:11:28 GMT
Yes, I'm having trouble finding just a normal butter dish. But apparently butter is coming back into fashion a little bit, so we may see it more. That's how I found out about butter crocks, when I was looking online for butter dishes. So apparently, you keep some water around the outside and it keeps the butter all room temperatur on the inside. But it does require a change of the water every few days. Apparently originates in France. Here is some explanation - with diagrams - of how it works www.thekitchn.com/good-question-d-2-14288
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Post by raspberrybullets on Jun 8, 2017 12:16:58 GMT
I do wonder if I could just keep my butter out of the fridge now while it's quiet cool. The kitchen isn't that warm. And in summer, well it takes moments to soften up the butter in the Aussie sun.
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Post by JoeP on Jun 8, 2017 13:15:24 GMT
Elections? There are elections? I have looked for commentary, but aside from EFers, had only one, in the apple pie in Ambleside. I don't overhear much in the pubs. I think you warned me to expect such. Heh - Facebook is full of it, but we don't do it in real life. At least not with people whose political views we don't know. There's the cliché of the ranting taxi driver, but I think most Brits don't discuss politics in public. Even less when people suspect there may be a foreigner in the pub. Even someone from the next village is regarded with suspicion.
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Post by Miisa on Jun 8, 2017 15:53:13 GMT
I get a butter-margarine mix that is just enough margarine to keep it spreadable from the fridge, but is majority butter to keep it yummy.
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Post by tangent on Jun 8, 2017 16:13:59 GMT
Me too, we use Lurpak spreadable straight from the fridge.
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