Question for you: when you pop bread into the toaster, at what point do you consider it “toasted”? And what constitutes “burnt”?
I ask because, to me, it’s pretty straightforward: burnt is black and toasted is golden brown.
To my husband, anything darker than the lightest yellow-gold color is burnt. He likes his “toast” warm, maybe a tad hardened, not-quite-golden. When I make grilled cheese and the bread turns brown in the pan, he says I’ve burned it.
Somewhat related, we’ve been on a pretzel-kick lately. It started in Charleston, were we visited many brewery-type places offering pretzels on the menu. My favorite in Charleston came from the Lagunitas Charleston Taproom & Beer Sanctuary (yes that really is the name of the restaurant. I’m sorry, “Beer Sanctuary”). The pretzel was dark brown, crunchy on the outside, steaming hot and chewy on the inside. Perfection. My husband was not impressed. He enjoyed the pretzels we ordered at the Gin Joint: the lightest shade of gold, soft and fluffy throughout.
Recently, we were in Rehoboth Beach, DW, at Dogfish Head Brewing & Eats when (of course) we ordered the pretzel bites. They came out golden to dark brown, a slightly hard coating with a hot, chewy center. The way a pretzel should be. My husband took one bite and said “Too bad they’re burnt.” I explained that pretzels aren’t meant to be like a buttered roll any more than toast is meant to be slightly warmed bread. This led to a discussion of the definitions of “burnt” and “toasted” and the fact that sometimes it depends on a person’s preferences and sometimes said person just doesn’t understand facts or cooking terminology or what makes a damn good pretzel.