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Cheese on Toast (Read 60014 times)

mini

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#100 Re: Cheese on Toast
November 29, 2009, 01:42:45 pm
:o Fuck me, 4 pages on a cheese on toast thread and no mention of 'Tabasco' or any hot pepper sauce, it's a disgrace.

Not quite Tabasco, but just had it with chilli jam with a few jalapeño peppers, tonguetinglingtastic :great:

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#101 Re: Cheese on Toast
November 29, 2009, 06:18:53 pm
:o Fuck me, 4 pages on a cheese on toast thread and no mention of 'Tabasco' or any hot pepper sauce, it's a disgrace.

From the 1st post in the thread: "House Special - Toast bread first, then spread with marg/butter and whole grain mustard.  Grated mature cheddar on top, into the grill till the cheddar melts.  Then stilton crumbled on top for a few minutes till the stilton melts and the cheddar starts to burn on top.  Out of the grill, dash of tabasco/worcester suace and eat."  :rtfm:

You can't just skim read a thread as important as this  :P

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#102 Re: Cheese on Toast
November 29, 2009, 07:10:37 pm
 :oFuck me, I can't believe I did that. I offer my most humble apologies.
As for spreading with marg/butter first, and letting the cheddar start to burn, you gotta be fucking joking...

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#103 Re: Cheese on Toast
November 30, 2009, 09:08:24 am
I applaud the amount of cheese Lagers managed to get on there, no scrimping on the good stuff.  :thumbsup:

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Muenchener

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#105 Re: Cheese on Toast
August 19, 2013, 10:11:28 pm
That's bollocks that is. They forgot the mustard and the marmite.  :no:

Jim

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#106 Re: Cheese on Toast
August 19, 2013, 10:15:22 pm
without reading all this thread again, has cheese strength been discussed?
A milder cheddar I find is much better (tastier) for grilling than the more mature types IMHO
I say this as a big fan of stronger cheeses

andybfreeman

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#107 Re: Cheese on Toast
August 20, 2013, 03:38:09 am
First up a suggestion from my childhood. Sultanas pressed into the melted cheese is amazing; the sweetness balance the tang of a good stroig cheddar beautifully. Same idea as the apple slices suggested earlier which I will now have to try!

At home marmite was a staple of mine but I have found vegemite works (almost) as well scraped on thinly before you add the cheese for a proper savoury treat...

I start by toasting both sides under the grill - the cheese side needs to be less toasted so no toaster but without any toasting it gets soggy IMHO.

Then add flavour; yeast extract of your choice, wholegrain mustard, sweet chilli sauce, gentleman's relish - whatever floats your boat.

Add lots of hand sliced cheese, then grill till melted, add worcestershire or tabasco pop back under the grill to allow to combine and get the cheese nicely browned.



Muenchener

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#108 Re: Cheese on Toast
August 20, 2013, 08:11:01 am
I'm with you on the ingredients Andy, but have always been a bread-only-on-one-side toaster and have never found sogginess to be a problem.

tomtom

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#109 Re: Cheese on Toast
August 20, 2013, 08:29:48 am
without reading all this thread again, has cheese strength been discussed?
A milder cheddar I find is much better (tastier) for grilling than the more mature types IMHO
I say this as a big fan of stronger cheeses

I agree - though I also wonder if with milder (often cheaper) cheeses they bump up the fat content - which may explain why they taste nicer..

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#110 Re: Cheese on Toast
August 20, 2013, 09:08:33 am
Gotta take a strong ethical standpoint against the use of milder cheeses. Too vapid and pizza-esque. Cheese on toast is a proper MAN's dish and should be honoured as such.

I had Isle Of Mull Cheddar (a seriously hardcore cheese) cheese on toast in a pub, it was truly amazing. So strong and tangy it was like welsh rarebit on it's own.

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#111 Re: Cheese on Toast
August 20, 2013, 03:35:45 pm
I'm for the most ferocious available cheese too. The whole concoction should sting the tongue, and not just from the heat/marmite either. Mature cheddar is the cheese of choice, of course, but it's rarely obtainable in my neck of the woods; there are some fairly fierce Austrian mountain cheeses that are acceptable substitutes.

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#112 Re: Cheese on Toast
August 20, 2013, 03:44:28 pm

SA Chris

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#113 Re: Cheese on Toast
August 20, 2013, 04:10:36 pm
I'm for the most ferocious available cheese too.

Stronger the better, should hurt your face when you eat it.

andybfreeman

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#114 Re: Cheese on Toast
August 21, 2013, 12:13:56 am
+1 for strong cheese! The stronger the better  ;D


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#115 Cheese on Toast
August 21, 2013, 12:40:48 pm
Rather fond of the Davidstow Extra mature.

Makes one's nose hairs frazzle...

The addition of a thin spread of tomato purée and a couple of strategically placed slices of Italian Salami (crisped when grilling), withe cheese taken to the very edge of burnt...

Hmm...

Excuse me.

Lunch calls.

Jim

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#116 Re: Cheese on Toast
August 21, 2013, 09:15:56 pm
I have to disagree, I find that the stronger cheeses lose there potentcey when grilled and tbh are a waste of good cheese, whereas the milder cheeses come into their own

underground

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#117 Re: Cheese on Toast
August 21, 2013, 10:53:36 pm
I think I agree Jim. Nothing but a water biscuit needed for a proper strong cheese, stuff like red leicester and double gloucester does for me... but not Brie or camembert or owt in that style, bloody horrible.
I used to make pizzas with nothing but extra mature cheddar stock cheese from Sainsburys, but since I started adding a ball of (probably Danish, from Aldi) mozarella and just a little bit of cheddar, it all comes together much better.

tomtom

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#118 Cheese on Toast
August 22, 2013, 07:03:03 am
What Underground said: >> For Pizza's - you need to use 80-90% mozarella (adds the lovely cream stringy part of a pizza taste) and the rest cheap cheddar (which makes the cheese brown - mozarella will never brown properly).

(I ran a pizza shop for 2-3 years...)

andybfreeman

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#119 Re: Cheese on Toast
August 22, 2013, 07:25:02 am
What are peoples' thoughts on choice of bread?

I went home all excited for cheese on toast yesterday but all I had in the house was Rye which just didn't cut it...

I'm thinking a return to a thicker sliced 'normal' bread must be the way to go but I am open to suggestions

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#120 Cheese on Toast
August 22, 2013, 08:28:08 am
Has to be brown for me... white bread? nothing to it.

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#121 Re: Cheese on Toast
August 22, 2013, 08:30:27 am
We live next door to a bakery, and I couldn't disagree more.

Going to be controversial; I think bread that is past its best works better that fresh.

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#122 Re: Cheese on Toast
August 22, 2013, 09:32:31 am
Damn this thread. Saw it this morning and have been jonesing cheese on toast all day... Not any more! Delicious...

SA Chris

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#123 Re: Cheese on Toast
August 22, 2013, 09:45:51 am
I have to disagree, I find that the stronger cheeses lose there potentcey when grilled and tbh are a waste of good cheese, whereas the milder cheeses come into their own

Would you bother buying crap mild cheese just for this purpose? Price difference is minor.

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#124 Re: Cheese on Toast
August 22, 2013, 09:47:27 am
Surely the best cheese for cheese on toast is the one you have in the fridge?  :shrug:

 

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