4d ago

How do you make your dinner toast?

I start with French bread, a stick of butter, onion and garlic powder, crushed red peepers and sharp cheddar cheese.

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Cook red lentils with collard greens, mustard greens, or kale, seasoned how you like. Grill sourdough on one side in butter on the cast iron; pour lentil stew over the bread on the untoasted side, eat with all the utensils, knife, spoon, and fork or chopsticks. Yum yum.
Or simple cheese toast if not feeling like cooking. Toast bread, add cheese, broil till melted.

I'm not even sure what dinner toast is. How does OP combine all those? Is he making a quiche?

I raise my wine glass and say "to OP, for making a post with an ambiguous title."

Do you clean and debone the peepers first or just put them on whole, eyeballs, bones, and all?

Cheesygarlicbread

Cut bread
Toast in oven
Spread good butter (Tipperary salted)
Grate (real) parmesan cheese, generous amount
It's peak

I have toast for breakfast

Not a fan of garlic powder but love fresh clove of garlic on toasted bread. Toast that over an open flame, drizzle on a little olive oil, rub on garlic, then the same with fresh tomato, a pinch of salt and pepper. Learned that one in Barcelona - Pa Amb Tomàquet. Add thin slices of dried cheese, uber umami flavor. Manchego in Spain but this could very well be done in other similar regions with Parmesan or the like.
- How do you cut the garlic or do you put the whole clove as is?
  I personally like to add pressed garlic with melted butter onto bread then add Italian seasoning and parmesan cheese.
  
  You rub the garlic on. The toast acts like a grater.
  
  Cut off just the hard end of the garlic clove that makes contact with the ground, just a few mm thick. Lay the blade flat on remaining clove and give it a smack. This will release the clove from the skin. Rub on toast directly. If it's split open a bit, rather than completely whole, it will release the essential (read in Jacques Pepin accent) oils more effectively as will rubbing the inside of the clove rather than the outside of the clove. Dubyakay's description of the toast acting like a grater is perfect.
  If you melt that garlic in the butter it will extract the flavor really well. Eating raw garlic directly can be a bit much. One cheat is to press like you say and add to the butter and just zap it in a microwave for 30 seconds or whatever works for the quantity you need. This makes a great dipping sauce which is also perfect with steamed crab. Another simple sauce for that is just wine, vinegar, and chopped shallots, onions, or the like. Fresh ground black pepper is great on either of those pairings.

Get some bread, jam it in the toaster until done.
Spread butter
Spread Vegemite
Done

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