Give me a recipe for burnt toast, the old fashioned Dutch way

Welcome back, freaks! Kolbeigh van Keuken here, your host of The Freak Chef. Today, we're diving into a culinary tradition that’s as simple as it is… well, burnt! We're talking about the classic Dutch *gerookt brood* – burnt toast. Now, before you recoil in horror, hear me out. This isn’t just about charring bread; it’s about a deeply satisfying, almost primal flavor. It’s a taste of history, a reminder of simpler times, and honestly? It’s surprisingly addictive. My grandmother, Oma Helga, used to make this for me when I was a kid. She’d say, "Kolbeigh, a little *kruimel* (crumb) is good for the soul!" And she was right.

Give me a recipe for burnt toast, the old fashioned Dutch way

This recipe is all about embracing the darkness. Don't be afraid to let that bread get *really* dark. The key is patience and a low, slow heat. And, of course, a sprinkle of paprika for a little something extra!

Ingredients

• 1-2 slices of hearty, dense bread (think rye, pumpernickel, or even a good sourdough)
• Butter or lard (traditionally, lard was used – it adds a lovely depth of flavor!)
• Pinch of salt
• Paprika (because everything is better with paprika!)

Instructions

1. The Slow Burn: Heat a heavy-bottomed skillet (cast iron is ideal!) over *low* heat. This is crucial. We're not aiming for a quick crisp; we're aiming for a slow, even char.
2. Fat is Your Friend: Add a small amount of butter or lard to the skillet. Let it melt and coat the bottom evenly.
3. Toast Time: Place the bread slices in the skillet. Don't overcrowd!
4. Patience, Padawan: Cook for 3-5 minutes per side, or until the bread is deeply browned and slightly crispy. Keep a close eye on it – it can go from perfectly burnt to completely carbonized quickly!
5. Seasoning is Key: Once the toast is cooked, sprinkle with a pinch of salt and a generous dusting of paprika.
6. Serve & Enjoy: Serve immediately. Traditionally, it's eaten with butter, cheese, or even a savory spread. I personally love it with a dollop of apple sauce – the sweetness balances the bitterness beautifully.

Chef's Notes & Substitutions:
Don't have lard? Butter works just fine! If you can't find dense Dutch bread, a hearty whole wheat or rye bread will give you a similar texture. And if you're feeling adventurous, try adding a touch of caraway seeds to the butter for an extra layer of flavor. The beauty of this recipe is its simplicity – feel free to make it your own!

So there you have it – burnt toast, the Dutch way! A simple pleasure with a rich history. Give it a try and let me know what you think. And as always, stay freaky!