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New York Magazine has an article in the newest magazine titled "Toast is Burning." Catchy title. Even catchier is the deck: "The greatest thing since sliced bread? Sliced bread." It details all the creative things done on toast. Note irritation. (iStockphoto)

Staple Food Gourmet

by Peter Granitz
Mar 3, 2011

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Peter Granitz

Toast is the new cupcake. Toast. Bread thrown in a toaster and instantly made stale is the new cupcake, or juice bar, or frozen yogurt.

Or so says a piece in New York Magazine titled "Toast is Burning." Now I'm not going to make judgments here about bread lines forming in Tripoli. You can do that on your own. But enough is enough with fancifying the staples. Before you know it, we'll be drinking flavored water.

The article expands the definition of toast, of course. It includes images of and places to get such extravagant toasts as roasted kabocha-squash toast with fresh ricotta and apple cider vinegar. Now that does sound mighty tasty. But you know what? It's nothing new: It's a sandwich. You'd think you'd see an ad from the American Toast Association in the magazine.

Alas, the photos are bright and colorful and perhaps even inspiring. Maybe you've already thought of some of these sandwiches before but didn't have the brilliance to toast your bread. Now you know.

PETER'S GOURMET TOAST RECIPE

1) Place wheat bread in toaster

2) Pull out, spread peanut butter

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