Making toast

Photomike wrote:
Reading this thread I remembered a few years ago I was out camping and picked up a loaf of bread. I ate a couple slices and then put the rest of the loaf in the oven for storage. A month later I was packing for another trip and found the forgotten loaf. There was no mold on the bread and it was still soft. Makes me a little concerned for what is in our bread these days!

That's some good bread.

Most of the time my bread is a raging green ball of penicillin about 2 days after the best by date.

Mockturtle, Add some onion and green pepper to those tortilla shells and some mexican cheese, you will have a good breakfast . We also put a bit of sweet pepper relish on them. Eat too many of them when having for breakfast

Reading this thread I remembered a few years ago I was out camping and picked up a loaf of bread. I ate a couple slices and then put the rest of the loaf in the oven for storage. A month later I was packing for another trip and found the forgotten loaf. There was no mold on the bread and it was still soft. Makes me a little concerned for what is in our bread these days!

I mostly dry camp and have largely substituted tortillas for bread and don't even carry a toaster. Scrambled eggs and sausage rolled up in a warm tortilla is a delight! However, bread grilled with butter or even French toast are alternative ways of making toast when dry camping.

Dirtpig wrote:

Great toaster.....

Turn on a burner of a propane range as low as possible, lay the bread on the burner, flip the bread over and toast the second side. With a little practice, you will learn how long to toast the bread on each side. The bread toasts quickly.

Toast, something we seldom do, but any of the methods mentioned work. Butter or margarine, now there's a commentary. FYI, friend who's a Dr. once did a test with both. Put margarine in one spot on green growing grass and REAL butter on another spot next to it, left there a few days, watered both shots the same. Long story short, the margarine grass died (cure for invasive stuff?) And REAL butter grass just grew like crazy and stayed green. And we eat that stuff? Not anymore. Land O Lakes whipped butter with only cream, some salt. Each to their own poison I guess.

Sometimes, some people really tickle me.

I guess I will throw this in the mix, white bread, brown bread, raisin bread, wheat bread, sour dough bread, thin slice or thick slice, or?

I am fortunate. I like them all, and for the most part the more butter or margarine the better. In the TC, I usually brown one side in the skillet then after its brown, load the other side with butter (or margarine) and brown/warm it.

Sometimes I put the bread in the oven, after one side browns, I load the other side with butter or margarine then toast it in the oven. Occasionally I will put sugar on the butter, dust with cinnamon then brown till the sugar caramels. If the butter ain't dripping it ain't right.

I climb on my roof when necessary (not often).

Wayne

This is what we have used since the 80's. A little slow and you have to rotate on both sides to get a even toasting. My pop use have a coffee can with both end open and wire crisscrossed on one to set the bread on. One piece at a time but faster.

sdianel wrote:
look for a camp stove toaster. Sits on the gas burner and toasts up to 4 slices at a time. Camping World $2.93 on internet sale.

X2

Walmart has them in stock. Coleman Camp Stove Toaster $2.83.

Toasts 4 pieces using your propane stove. Easy peasy.



Also fits on top of the coleman propane one burner stove.