Jan Vojáček Posted February 11, 2018 Share Posted February 11, 2018 What's the one everyday thing that you can't seem to master? For me it's buttering toast. Doesn't matter if it's butter or Flora stuff, toastie, plain or wholegrain bread, I just can't do it. Always end up with rips in the bread, and lumps of butter randomly scattered. Link to comment Share on other sites More sharing options...
Thistle_do_nicely Posted February 11, 2018 Share Posted February 11, 2018 I'm having deja vu (again, ha), certain this thread's been posted before with an almost identical original post? Anyway - never had any issues buttering toast tbh because the butter just kinda melts into it while its still warm, historically it's buttering cold bread for sandwiches etc. that I've ended up making a cack-handed mess of things, oftentimes ripping holes through the bread or getting a really uneven spread. Solved this by accident when I started getting the 'lighter' butters with low fat and the like, which seem to spread far, *far* easier than the full fat stuff even when its been kept really cold in a fridge for ages. Link to comment Share on other sites More sharing options...
heedthebaa Posted February 11, 2018 Share Posted February 11, 2018 12 minutes ago, Sonsteam of 08 said: What's the one everyday thing that you can't seem to master? For me it's buttering toast. Doesn't matter if it's butter or Flora stuff, toastie, plain or wholegrain bread, I just can't do it. Always end up with rips in the bread, and lumps of butter randomly scattered. If you’re ripping toast whilst buttering, try a knife instead of an axe Link to comment Share on other sites More sharing options...
Bobby Skidmarks Posted February 11, 2018 Share Posted February 11, 2018 If you keep your butter in the fridge like a psychopath then buttering bread and toast will always be an issue. Link to comment Share on other sites More sharing options...
Jan Vojáček Posted February 11, 2018 Author Share Posted February 11, 2018 Just now, Bobby Skidmarks said: If you keep your butter in the fridge like a psychopath then buttering bread and toast will always be an issue. It's ok Bobby, I'm not one of those weird fridge butter people. It lives beside the toaster. I'm just a total diddy who butters far too aggressively 4 minutes ago, Thistle_do_nicely said: I'm having deja vu (again, ha), certain this thread's been posted before with an almost identical original post? Anyway - never had any issues buttering toast tbh because the butter just kinda melts into it while its still warm, historically it's buttering cold bread for sandwiches etc. that I've ended up making a cack-handed mess of things, oftentimes ripping holes through the bread or getting a really uneven spread. Solved this by accident when I started getting the 'lighter' butters with low fat and the like, which seem to spread far, *far* easier than the full fat stuff even when its been kept really cold in a fridge for ages. Now you've given me the fear that I've already started this thread before. Link to comment Share on other sites More sharing options...
Miguel Sanchez Posted February 11, 2018 Share Posted February 11, 2018 If it's any consolation I've definitely seen this conversation before. Sweet Pete will be along to post a picture of Lurpak spreadable to Skidmarks any minute now. Link to comment Share on other sites More sharing options...
Bobby Skidmarks Posted February 11, 2018 Share Posted February 11, 2018 Sweet Pete knows f**k all about butter. Link to comment Share on other sites More sharing options...
welshbairn Posted February 11, 2018 Share Posted February 11, 2018 5 minutes ago, Miguel Sanchez said: If it's any consolation I've definitely seen this conversation before. Sweet Pete will be along to post a picture of Lurpak spreadable to Skidmarks any minute now. I probably posted this. Link to comment Share on other sites More sharing options...
Thistle_do_nicely Posted February 11, 2018 Share Posted February 11, 2018 12 minutes ago, Bobby Skidmarks said: If you keep your butter in the fridge like a psychopath then buttering bread and toast will always be an issue. it'll go off a lot quicker though, surely? edit: although thinking on it (and going back to my impressive C in Higher Biology here) the salt would maybe help keep it preserved, I suppose. Hm. Tempted to bring up how I store ketchup here, but I'm not sure I want to see this thread burn. Link to comment Share on other sites More sharing options...
throbber Posted February 11, 2018 Share Posted February 11, 2018 If you keep your butter in the fridge like a psychopath then buttering bread and toast will always be an issue. Utterly butterly is fine in the fridge. Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted February 11, 2018 Share Posted February 11, 2018 Why the f**k would you keep butter at 20 degrees Celsius? Link to comment Share on other sites More sharing options...
Bobby Skidmarks Posted February 11, 2018 Share Posted February 11, 2018 8 minutes ago, throbber said: Utterly butterly is fine in the fridge. That’s nice, throbber. It’s not butter though. Link to comment Share on other sites More sharing options...
Bert Raccoon Posted February 11, 2018 Share Posted February 11, 2018 15 minutes ago, Bobby Skidmarks said: Sweet Pete knows f**k all about butter. Aye but he knows a lot about Sean Connery. Link to comment Share on other sites More sharing options...
throbber Posted February 11, 2018 Share Posted February 11, 2018 That’s nice, throbber. It’s not butter though. Yes it is. Link to comment Share on other sites More sharing options...
bennett Posted February 11, 2018 Share Posted February 11, 2018 38 minutes ago, Sonsteam of 08 said: It's ok Bobby, I'm not one of those weird fridge butter people. It lives beside the toaster. I'm just a total diddy who butters far too aggressively Now you've given me the fear that I've already started this thread before. Keep it in the fridge ffs and don't listen to him. Link to comment Share on other sites More sharing options...
tongue_tied_danny Posted February 11, 2018 Share Posted February 11, 2018 26 minutes ago, Bert Raccoon said: Aye but he knows a lot about Sean Connery. That's hardly a substitute. Link to comment Share on other sites More sharing options...
supermik Posted February 11, 2018 Share Posted February 11, 2018 Can’t break eggs into a frying pan without breaking the yolk a lot of the time. Link to comment Share on other sites More sharing options...
WeWereThePeople Posted February 11, 2018 Share Posted February 11, 2018 Can't cook a nice well done steak. By the time its cooked through, I've tore the arse out the outside. Same with pork chops. I'm a shite cook in general, proven by the fact I made french toast taste like fried bread a few days ago. Cooking recipes read like Arabic to me. On the plus side, I can butter toast perfectly, but I'm a spreadable lurpack man. Real butter isn't worth the hassle. Link to comment Share on other sites More sharing options...
Crawford Bridge Posted February 11, 2018 Share Posted February 11, 2018 I can never judge the amount of pasta needed. Always end up with far too much. Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted February 11, 2018 Share Posted February 11, 2018 2 minutes ago, Crawford Bridge said: I can never judge the amount of pasta needed. Always end up with far too much. There is never too much food. Link to comment Share on other sites More sharing options...
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