If Joy of Toast had not already been taken by this food blog, I might have chosen it as the name for my own blog. I guess that attests to how much I like toast. (According to N.Y. magazine, fashion model Heather Marks is pretty fond of toast too.)No matter if it's white, sourdough or whole wheat, I really like toast — for making sandwiches, with jam for breakfast, or just with butter. And this is why I am increasingly distressed to see how much of the world is incapable of properly toasting a piece of bread.
In recent years, it has become more and more difficult to get a proper piece of toast at a restaurant or through hotel room-service. What they call "toast" appears to have been dropped in a toaster for all of 30 seconds and then removed. It has only the slightest brown hue to it.
Somewhere along the line, one of those "efficiency consultants" must have approached a restaurant or hotel chain and told them that they could save time (and bread) by simply under-toasting bread. But that's a travesty. I no longer order room-service breakfast, even if I have plenty of time to spare in the morning. I want real toast that has that golden-brown hue.
A good cup of coffee and a couple of pieces of buttered toast — that ensemble is one of life's simple pleasures. But if you want this with real toast, your best option seems to be making it yourself at home.
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