A Quote by Leigh Hunt
Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.
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I like peanut butter and jelly sandwiches. In a dream world, the bread is super soft, like the Wonder Bread of my childhood, and the sandwich will have crunchy peanut butter, strawberry jam, and a cup of cold milk to go with it.
Antiquity was perhaps created to provide professors with their bread and butter.
I don't know what you think of me. And you certainly would never picture us together. But probably peanut butter was just peanut butter for a long time, before someone ever thought of pairing it with jelly. And there was salt, but it started to taste better when there was pepper. And what's the point of butter without bread? (Why are all these examples of FOODS?!!?!?!?!?!?!) Anyway by myself I'm nothing special. But with you I could be.
Sometimes one sees people butter their slices of bread with long, slow, admiring strokes in the same way in which Tom Sawyer's friends whitewashed the fence. Never butter an entire slice of bread at one time.
Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?
Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.
I have a carbohydrate and protein-rich diet. For breakfast, I typically have two slices of bread with butter or jam, four to five eggs - boiled or fried - a few bananas and a glass of milk.
All well-regulated families set apart an hour every morning for tea and bread and butter
Bread without butter or coffee without milk is an awful calamity, as if everything before being put in our mouth must first be held under a cow.
You know how you put peanut butter on a piece of bread and the bread falls - it never falls on the bread side down, it always falls peanut butter side down. That's because of gravity.
Good olive oil, good butter, milk - they give food taste and depth and a richness that you cant reproduce with low-fat ingredients.
After eating the world's bread, we wake each morning to remember: We are still hungry. Seek a better loaf. Eat, and never die. Taste, savor, and be filled forever.
Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.
Day-old bread? Sadly, in America a lot of day-old bread just becomes nasty. Italian day-old bread, not having any preservatives in it, just becomes harder and it doesn't taste old. What I would warn people about is getting bread that's loaded with other things in it, because it starts to taste old.
In moments of considerable strain, I tend to take to bread-and-butter pudding. There is something about the blandness of soggy bread, the crispness of the golden outer crust and the unadulterated pleasure of a lightly set custard that makes the world seem a better place to live.
If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter.
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