frozen butter toast is sad

11 Comments!

  1. Alan outback bacon czar
    Posted February 3, 2013 at 11:39 am |

    Nuke it for 6 seconds.

  2. kinlaw
    Posted February 3, 2013 at 11:43 am |

    I have to leave my butter out of the fridge for this very reason.

    When summer heat arrives, I fridge it overnight but take it out of the fridge 1st thing after I start the coffee.

  3. SondraK, Queen of my domain
    Posted February 3, 2013 at 11:50 am |

    We can’t keep food out or in fridge up here at the beach…we’re not here often enough and we lose power a lot.

  4. Jess
    Posted February 3, 2013 at 11:56 am |

    Keep an old stainless knife around, heat it on a burner and use it to finish spreading the butter. That way, your toast is still crispy and the butter is all melted.

  5. bocopro
    Posted February 3, 2013 at 12:09 pm |

    Can’t ‘member the last time I ate a piece of buttered white bread. Prob’ly when I was aboard ship and nothin else was available for a meal that called for bread ‘n’ butter with it, like po’k & beans or eggs ‘n’ bacon.

    Onliest bread I’ll eat today is peasant bread types, heavy and dark with odd aromas and unidentifiable seeds ‘n’ hulls ‘n’ stuff in it.

    No, I lie — lemme modify that: I do like various types of focaccia, especially with tomato slices, olives, and fried garlic on it while it’s in the oven, and I make my garlic toast with white bread, usually a type of saloio the local Navy Commissary bakes.

    For butter bread, tho, I gotta go with a Portuguese crusty roll, or maybe a pan de sal made with the whole grain flour . . . or cornbread, of course, for hamhocks ‘n’ beans.

  6. mech
    Posted February 3, 2013 at 12:42 pm |

    Shave the butter in thin layers so it will melt quicker.

    and don’t leave the toast in the freezer

    *ducks*

  7. Paul Moore
    Posted February 3, 2013 at 1:02 pm |

    Make my own bread, with sunflower seeds and honey in the whole wheat, molasses and caraway in the rye.
    The missus taught me well.
    Back when we had a cow, we made butter in the blender.

  8. shrubber
    Posted February 3, 2013 at 3:21 pm |

    http://www.butterbell.com

    best thing ever.
    you are all welcome……

  9. Buzz
    Posted February 3, 2013 at 9:34 pm |

    I’m a firm believer in pure butter, but Smart Balance with olive oil makes for easy spreading.
    It’s the closest we ever get to margarine in this house.

  10. Posted February 3, 2013 at 9:48 pm |

    Toast, biscuits and fresh-baked rolls are B.D.S.: Butter Delivery Systems, along with oh-so-many other kitchen delights. Consider this one rule for butter and/or bacon: the more, the merrier!

  11. Posted February 3, 2013 at 11:14 pm |

    Take regular 110v AC cord, strip back the wiring about 3″ and wrap that real good around a 16d nail. Same for the other side Now take electricians tape and wrup it real good so you don’t have to hold it anywhere near the nail, in case you forgot. Now stick the nails into the ends of the frozen cube — making sure they’re kept well apart from each other. Put it on a plate and NOW plug it in.

    You can also do this with a dill pickle. In the dark. It’s fascinating.