Toast

Culinary definition of toast:  To brown bread or breadcrumbs by placing in a toaster, or very near to or over another source of high heat.

C@H FOOD FOR THOUGHT
Countertop toasters work more-or-less perfectly so we don't have much to add, except be sure to keep the crumb tray cleaned out, and be sure to unplug the toaster before sticking that fork in to dislodge jammed toast.  Also, when making toast in the oven, on a grill, or over a campfire, be sure to flip it at least once - it won't brown evenly otherwise.  

Toasting nuts and spices is another story entirely.  Regardless of what the recipe suggests, allways toast nuts in a dry pan over medium (not hot) heat and watch the pan like your life (or dinner, at least) depends on it.  Nuts and spices scorch/burn in a flash, rendering tiny wee bundles of flavour potential to acrid awfulness.  We're not fans of toasting spices until they smoke slightly - far too risky -  rather we pull the pan off the heat at the toasty golden brown stage.

✭ ✭ ✭ Tastes awful but it works!  Speaking of toast (the noun, not the verb), there are two kinds of people - those who covet Marmite (infamous English spread made from yeast extract, salt, carrot, onion and spices) and those who hate it.   To be sure, Marmite presents a very strong, acquired  taste. However .... a mere 1/4 of a teaspoon (<2 ml) of Marmite spread over a well-buttered slice of toast, finished with a half teaspoon of gorgeous sweet creamed or liquid honey, creates a heavenly, shockingly harmonious sensory experience.  Really!

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