Ah, Special Toast. You are not for every day. Some might argue you are not for any day, but I don’t want to hear from those curmudgeons, who are also probably lunch time tooth brushers.
When I was a kid, Dad would occasionally have responsibility for breakfast coverage, and when the stars aligned, and time and moods were perfectly in synch, we would make Special Toast. This pretty much blew our minds, because we were allowed to put ANYTHING WE WANTED THAT WE COULD FIND IN THE KITCHEN on slices of bread, broil them, and eat them. Lumps of brown sugar? Sure! Cheerios? Go ahead! It was delicious, delicious anarchy.
Every once in a while in these parts, when we experience a similar convergence of an open weekend morning, good moods and parental serenity, we pull out the stops and do the same.
Bill Denneen made bacon like this when I visited his family in December of 2014, and I was highly skeptical, but subsequently impressed. It really comes out crisp, and all of the oil stays in the paper towels, so the bacon isn’t as greasy, and the cleanup is incredibly easy. Your house will still smell like bacon, but there won’t be splatters everywhere, nor will you burn yourself with popping oil.Read more →
When I’m finished making pancakes, I usually want about one. And I have about a hundred left over. As tempting it is to just get rid of them or let them dry out in the fridge, take a minute to do this and you’ll have tasty toaster breakfasts for days!Read more →