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
Is this a struggle meal that beats all struggle meals?
Cost one side of the middle slice in butter, the other side in honey.
Now youre there.
Well now I have a delicacy called the toast sandwich.
Delicacy is maybe not the word I'd use, but it certainly exists
That actually sounds kind’a dynamite.
Has anyone tried cooking it again? Projections show an incredible increase in flavor!
.
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Update: my house burned down
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?
As the old saying goes: " 'twas a brave man who first ate an oyster." (Pretty sure this is an Oscar Wilde quote)
A man's gotta eat
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.
For every person that managed to make maple syrup there must be several that made a stew from danger-mushrooms.
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.
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).
That photo looks more like a pancake than toast
Dat Maillard reaction tho....
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.
Until T2000 comes melting and oozing outta the side of your flat screen. Then we'll all be muted toast.
Imperfection is often the defining feature of art.
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.
In Germany we call bland white bread "toast bread" because it can only taste good when toasted.
You know the best part about this, you can put so much on toast. SOOOO much.
Butter, syrups, jams, nut butters, or even just go plain and dunk it in something tasty (Hot Tomato soup in a mug, to dunk your lightly buttered toast is amazing).
you know the best part above all else, you can toast nearly anywhere in 2026. There is USB powered toasters, as DC buck-converters easily take USB-PD and warm up some coils!
You may be interested in the German name for a type of rusk, “Zwieback”, which literally means “baked twice” (though with archaic, fossilised grammar)
Toast was all about finding ways to use stale bread again. It also kills mold.
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.
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 😂
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
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