PERFECT TOAST

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  • patkins
    V.I.P. Member
    • Oct 2009
    • 3662

    #1

    PERFECT TOAST

    Butter the four slices of bread. Uncork the champagne (please note: should the champagne have a cap then use the workmans glove to help prevent welts while trying to unscrew cap) Alternatively , you can use a certain tonic wine in which case you`ll need the glove.Pour the (corked) champagne into the glasses and think of some occasion to celebrate chanting `For he`s a jolly good etc, or substituting `She` where appropiate. When you`re finished,as agood will gesture, throw the 4 slices of bread out for the birds. HEALTH AND SAFETY NOTE; Remember to put all glasses,cutlery etc. into the sink or dishwasher to be forgotten about. ENJOY.
  • boothuk
    Senior Member
    • May 2009
    • 251

    #2
    I'm sure this recipe was for toast, reads like making buttered bread to me, no instructions for toasting!

    Comment

    • patkins
      V.I.P. Member
      • Oct 2009
      • 3662

      #3
      Thanks for the interest boothuk. Iwas reading through this forum and further down is a post on HOW TO MAKE TEA so I thought I`d have a go as well. It`s a play on words substituting browning bread for raising a glass.

      Comment

      • MetMan
        V.I.P. Member
        • Jun 2008
        • 1091

        #4
        Originally posted by pat kinsella
        Thanks for the interest boothuk. Iwas reading through this forum and further down is a post on HOW TO MAKE TEA so I thought I`d have a go as well. It`s a play on words substituting browning bread for raising a glass.
        not for drinking champagne and making a toast?

        Comment

        • boothuk
          Senior Member
          • May 2009
          • 251

          #5
          Whoops, right over my head there, my apologies.

          Comment

          • chalky 4
            DK Veteran
            • Dec 2008
            • 288

            #6
            Why do you need a corkscrew to open champagne?

            Comment

            • patkins
              V.I.P. Member
              • Oct 2009
              • 3662

              #7
              Originally posted by chalky 4
              Why do you need a corkscrew to open champagne?
              Some of the dearer stuff has a cork in it.

              Comment

              • chalky 4
                DK Veteran
                • Dec 2008
                • 288

                #8
                Is that the Chinese champagne ? I shall ask my butlers opinion on this matter when he returns from the annual haggis shoot.

                Comment

                • patkins
                  V.I.P. Member
                  • Oct 2009
                  • 3662

                  #9
                  Originally posted by chalky 4
                  Is that the Chinese champagne ? I shall ask my butlers opinion on this matter when he returns from the annual haggis shoot.
                  Yes, Chalky, it`s the Chinese champagne, and he`ll not miss it until the Chinese new year comes round next year. Mums the word. LOL

                  Comment

                  • kermitthefrog
                    Member
                    • Apr 2010
                    • 95

                    #10
                    hows this sound get a bottle of strong wine and 6 free range eggs

                    drink all the wine in 1 go

                    get the 6 eggs and throw direct at a local police community officer

                    ITS DAM BETTER THAN MAKING TOAST !

                    Comment

                    • patkins
                      V.I.P. Member
                      • Oct 2009
                      • 3662

                      #11
                      Or you could add in a can of gloss paint to compliment the eggs, Kermit.

                      Comment

                      • satseeker
                        Newbie
                        • Apr 2010
                        • 5

                        #12
                        I'd eat the toast and leave the champagne in the bird bowl - it's the RSPB recipe for be kind to bird week

                        Comment

                        • maclemming
                          Newbie
                          • Apr 2010
                          • 1

                          #13
                          ...you guyz!!! ;-)

                          Comment

                          • patkins
                            V.I.P. Member
                            • Oct 2009
                            • 3662

                            #14
                            Hi maclemming and welcome to DK. Fond of food then?

                            Comment

                            • kermitthefrog
                              Member
                              • Apr 2010
                              • 95

                              #15
                              Originally posted by pat kinsella
                              Or you could add in a can of gloss paint to compliment the eggs, Kermit.
                              ID PREFER MATT GLOSS IS MUCH TOO STRONG FOR EGGS GLOSS IS BETTER FOR CUSTARD !

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