Believe it or not, “diners” are held to the same health standards as any other restaurant. That “mildewy rag” is not “mildewy”. It’s kept in a bucket of water, to which has been added chlorine bleach or another sanitizing chemical.
There’s this fancy new thing called a “dishwashing machine” that gasp cleans and sterilizes the dishes!
You speak as if there’s some World Toast Authority that sets down rules. Clearly habits and preferences vary wildly on this subject. I’m actually no fan of stacking toast in a toast rack for all the reasons suggested, but obviously some people prefer it crispy or toast racks wouldn’t exist!
It is hot when it gets to the table, and I’ve never gone to butter it and had the toast be so cold that the butter didn’t melt. How long does it take you to eat breakfast? Oh wait… do you start with butter from the fridge? In the UK I’ve mostly encountered it cool but not freezing.
But again, crispiness is determined by how long it was toasted. The rack does absolutely bupkis toward that end. It only serves to make it cold faster.
'Murican here, and I love cold toast with cold butter. I would also love to have a toast rack, but have not yet been able to find an affordable one in my recent trips to London.
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Bizarre. Every diner I’ve ever been to (CA, NY, NJ, MD) served the toast on a side plate,
Why go all the way to London.
Well, I cook for a living, and have cooked in diners (as well as cooked breakfast in other types of restaurants) and so I typically butter the toast as soon as it pops out of the toaster, and do the same at home. Preferably with room-temperature butter or margarine.
The thrill of the hunt, of course
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And you think they’re actually using such a thing when they have a perfectly good bucket and rag? :rolleyes: