Ages.

From St. John Bread & Wine ...

Fergus notes that experienced chefs develop a sixth sense for toast; that once slices are lain on a hot grill, you can busy yourself with other tasks and, at the exact moment that the toast acquires the ideal stripes of almost-but-not-quite-too-well-done, your senses prick from across the kitchen. It is ready.

Perhaps you tune in to the almost imperceptible waft of the perfect singe mingling with the other kitchen smells. Perhaps the slices of ages have given you a perfect internal timer. 

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