I remember when I learned that red wine doesn’t go with Thai food. I remember when I learned that a homemade dressing that was spectacular on a spinach salad did not even rise to insipid on any other kind of greens. But that was then; this is now. I was this many years old when I learned that light rye bread (sans caraway seeds) makes the right toast for marmalade, by 1.6094 country kilometres. Nay, the perfect toast.
You doubt me? Try your own taste test. Take a piece of any soft white bread, or a challah knot, or an English muffin. Toasted, they’re all perfect foils for honey. Pair any of them instead with a big dollop of marmalade and what do you get? A sad little overly sweet piece of nothing, that’s what.