On Wed, 26 Oct 2011 22:39:34 +0100, Tim Watts wrote:
I've often meant to try Paul Hogan's method (from the show) of hanging
the bread on a nail and running a blowtorch over it.

Toast ideally needs to be made with a very hot grill for a short time to
avoid drying out too much.

When I was a kid, I used to often stick slices on a fork and hold them
over the 'leccy hob element on the cooker. The fork handle would get
rather hot to the touch, and the bread needed rotating often to stop it
from curling (failure to do so would inevitably lead to contact with the
element, and flames) - but the taste was fantastic.

I think you're right - the "trick" is cooking the outsides nicely without
drying them out all the way through.

cheers

Jules