The idle ramblings of a Jack of some trades, Master of none

Jul 28, 2011

Toasting Butter Toast

Sidin Vadukut waxes eloquently on the pleasures of toasted bread with butter. He had, he said, fallen out of the habit, until an all-nighter of antakshari at some friend's wedding rekindled his enthusiasm.
Half an hour later someone brought us a pot of tea and one of those small wicker baskets lined with foil and stacked with 8 slices of thick toasted sliced white bread generously buttered. I mean serious generosity. If the Bill and Melinda Gates Foundation decided to butter toast–and they should–this is how they would butter it. The chef had kept going with the fat till the toasted bread could absorb no more and the remaining fat just stayed on the surface. Yellow, soft and shiny. Before this I had only ever seen butter stay yellow on bread on Amul butter billboards.

This simply never happened in real life.

And the toast. Oh the toast. The toast was of the perfect temperature and consistency. It was not so hot that you could hardly ruminate–as you must–between the imminent delight of biting and the animal violence of chewing. It was not so cold that the butter was beginning to coagulate into grease. And the texture. Toasted stiff, but not so much that at each bite the corners of your mouth hurt from the crumbs. Yet the centre was tender, without getting soggy under the pressure of all that cholesterol.


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