UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: Bobling on November 22, 2009, 09:12:58 pm
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A classic that everyone can do, no? So why start a thread? Because I am sure everyone has their own little tricks and refinements. So here's my top two recipes:
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.
Cheese on Toast Marinara (or whatever they call seafood pizzas) - Needs a tin of John West mackarel in mustard sauce. Toast bread and then butter and add a layer of mackarel in mustard which has been whipped up with a fork. Cheddar on top then under the grill till cheese melts. Very rich, especially with mayo on the side.
So what are your secrets? Where do you stand on the grating/slicing cheddar debate?
OK so I'm bored and dancing is back on the telly, and much as I will her not to Ola Jordan is keeping her clothes on.
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no marg.
get sheff centric and splash the hendersons... use very mature cheddar.. not grated. sliced.. dont over cook the cheese. just get it to the point.
like most simple but hard to get perfect plates.. attention to simple detail pays dividends..
I agree. toast the bread first
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much as I will her not to Ola Jordan is keeping her clothes on.
Keep trying - there's not much clothes there to start with.
I like to toast the bread on one side; with the cheese going on the un-toasted tide. I only butter the margin/crust of the top/un-toasted/cheese side to stop it burning while the cheese gets that nice brown, crispy finish.
Stilton is a favourite. Usualy slice cheese, but occasionally use grated cheese mixed with strawberry jam. Brown sauce for dipping extra strong cheddar toast in.
simples
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Toast one side until just right. Golden brown. Turn and lightly toast the other side until just turning. Add 4mm-ish thick sliced mature cheddar to the lightly toasted side. Add a few good splashs of Hendersons relish and freshly milled black pepper then toast until the cheese has started melting and the hendersons has fused with the cheese.
Spicey version swop Hendersons for Encona Hot Pepper sauce.
*drool*
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I like to toast the bread on one side; with the cheese going on the un-toasted tide.
That's it, that's all you need to know for cheese on toast. Anything else is personal preferences and tastes, but that is the cast iron golden rule, fuck with it at your peril.
Those of you who just shove the bread in the toaster pre-cheese-ing should be ashamed.
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Those of you who just shove the bread in the toaster pre-cheese-ing should be ashamed.
People actually do this? I don't believe it. Certainly nobody on this forum, Shirley.
I hear that Jens has a comparison chart for pre-toasted bread compared to grill-up efforts
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I can hardly believe anyone actually eats Henderson's, I can't stand the stuff.
Spreading tomato puree and basil on the untoasted side before the cheese adds a nice twist.
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[/quote]
but occasionally use grated cheese mixed with strawberry jam.
[/quote]
What is this madness? May have to try this one out.
I also confess to bunging the toast in the toaster first, so hey, I've learnt two new things about cheese on toast on this thread :thumbsup:
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Mayo under the cheese.
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Toast one side, as per the new ukb rules. Always ensure that there is hummus under the cheese.
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I used to enjoy some thinly sliced apple under the cheese, something crisp like a Cox - kind of hot ploughman's thing
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(http://blog.oregonlive.com/news_impact/2009/03/large_homer.drool.jpg)
I like scrape of marmite on the bread under the cheese.
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but occasionally use grated cheese mixed with strawberry jam.
What is this madness? May have to try this one out.
Try untoasted cheddar with strawb jam first, it tastes good
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no one seems to have suggested the egg angle yet which is my favourite.
mix grated cheese with an egg, mustard and s & p then spread onto bread toasted on both sides and back under the grill. add lots of lea and perrins on the top just before it goes brown.
i am currently waiting for my landlord to fix our grill so it is quite painful writing this. i've not had cheese on toast for weeks...
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[/quote]
Try untoasted cheddar with strawb jam first, it tastes good
[/quote]
This is absolutely true as are all statement of taste and aesthetics by Lagers'. Weird, but true.
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Hummus? Apple? Amazing, knew I started this thread for a reason ;D
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Mayo under the cheese.
Ketchup under the cheese....
ALWAYS toast first. Shirley if you dont it would be cheese on half toast??
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Are we counting rarebits as cheese on toast? If yes, fry your onion in butter in a small sauce pan over a low heat until it begins to brown. Add a good glug of black sheep and bring to the simmer then add Caerphilly, add it carefully (the recipe is good, the wit...) and stir. What you're looking for is a gloopy, stringy consistency like a fondue gone wrong. slather over toast and grill until bubbly and brown toped. Wocester sauce, marmite etc additions all work.
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Are we counting rarebits as cheese on toast?
Good question - I think shurt stepped over the line with the egg inclusion. But hey we're a broad church, I say rarebits are in.
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Careful now. Next thing you know we'll be discussing French bread pizza recipes.
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Just thought of trying cheese-on-french-toast. anyone tried it?
Don't like it with 1 side untoasted - its feels wrong to me.
Branston pickle under the cheese is always good but try not to burn your tongue
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I like scrape of marmite on the bread under the cheese.
I prefer to attempt to spread marmite on top of the already melted cheese - the spreading doesn't work too well so you end up with inconsistency in the coverage and hence the taste is different for every mouthful.
Ditto with my mum's homemade plum chutney. Currently just finishing off a jar of her 2002 vintage, very nice.
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Just thought of trying cheese-on-french-toast. anyone tried it?
Don't like it with 1 side untoasted - its feels wrong to me.
I tend to do that by toasting the rounded side for a bit, until crisp, then spreading the flat (cut) surface with tomato puree then cheese, but any topping will do. It's a good variation on the original classic.
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ham is also good in there
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Not convinced that apple is a safe option though. Does it carry the same risk as a carelessly utilised tomato, in a bite-pull-getslapped on the chin by a piece of superheated fruit kind of way?
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bite-pull-getslapped on the chin by a piece of superheated fruit
5mm of manly stubble is enough to protect one from even the worst thermally dense toasted sandwich* ingredients
* includes "open" sandwiches
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Seeing as its been opened up to any toasted bread/topping combo...
Bacon, banana and cheese melt (on french bread)... trust me, it works...
twas my favourite breakfast when working in Oz once...
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ham is also good in there
Yeah I was going to throw that one in there, but you have to rip it up small to avoid pulling slabs of melted cheese off, leaving you with a piece of merely soggy toast.
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(http://blog.oregonlive.com/news_impact/2009/03/large_homer.drool.jpg)
This. Food of the Gods!
Also, who the flaming smegma only toasts one side of the bread?? Are you mad?? Do you really want to eat an oddball combination of toast, cheese, and sputumy slime in between?? It's called cheese ON TOAST not cheese on half-toasted bread :rtfm: :spank: :wall:
P.S. Mature cheddar with a dash of lemon and pepper, stilton, or Y Fenni. NO egg and NO fruit.
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Over here we have the perfect tool for making toasted cheese sandwiches:
http://www.sunbeam.com.au/Pages/Browse/ProductDetail.aspx?pid=1192 (http://www.sunbeam.com.au/Pages/Browse/ProductDetail.aspx?pid=1192)
Honestly, the end result is just about perfect.
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I feel a line must be drawn here. I cannot allow this thread to digress into toasted sandwiches, which I feel are a totally different subsection of bread based cullinary delights. I feel uni-slice only for this thread?
Bi-slice needs to go elsewhere (and that thing looks like a George Formby :) Grill anyway).
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who the flaming smegma only toasts one side of the bread
I like my cheese to be just about browned. In order to do this using toasted bread, you need to either:
1. Turn any exposed bread to charcoal rendering the whole thing rather horrid
2. Coat all the bread (toast) with cheese. This results in the protection of the underlying bread (toast) but means the cheese runs over the sides as it melts, and collects in the grill pan. When my wife finds it the week after it's all gone nasty, so this is a poor solution.
By not toasting the cheese side, I can brown the cheese and lightly toast any exposed bread. NO cheese drippage, no charcoal.
Mad? Insane? I think not.
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Also, who the flaming smegma only toasts one side of the bread??
I do
Are you mad??
Possibly, but we don't use the M word around here
Do you really want to eat an oddball combination of toast, cheese, and sputumy slime in between??
Sounds like you are inviting me to share a Quarter Pounder With Cheese :-\
Luckily for you I am not about to stoop to slinging Maccy D insults about....
Have a Burger king insult instead
(http://img205.imageshack.us/img205/9230/burgerkingsmall.jpg)
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By not toasting the cheese side, I can brown the cheese and lightly toast any exposed bread. NO cheese drippage, no charcoal.
Mad? Insane? I think not.
But if you only toast one side, when you put the cheese on the bread the bread has no shape to it, so it droops down. This is of course that you heathens are using super fat, fluffy white bread. I use bread from a bread maker, and use slices which are about 2cm thick.
Does anyone else make a checkerboard pattern between Cheddar and Red Leicester?
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By not toasting the cheese side, I can brown the cheese and lightly toast any exposed bread. NO cheese drippage, no charcoal.
Mad? Insane? I think not.
But if you only toast one side, when you put the cheese on the bread the bread has no shape to it, so it droops down. This is of course that you heathens are using super fat, fluffy white bread. I use bread from a bread maker, and use slices which are about 2cm thick.
Does anyone else make a checkerboard pattern between Cheddar and Red Leicester?
Yup - those 'one side toasters' :furious: leave the bread under the cheese soggy and clammy. :rtfm: its cheese ON toast.. not toasted cheese on bread...
GCW - ever thought of placing a sheet of foil under the grill rack to catch the falling bits of molten cheese? :-*
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5mm of manly stubble is enough to protect one from even the worst thermally dense toasted sandwich* ingredients
Well, that limits me to only eating any thermally dense ingredient based sandwiches after Wednesday. Assuming I shave on a Monday.
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I am not totally against a bit of toasting on the cheese side if the fluffyness of the bread demands it, but generally prefer it untoasted.
The charcoal edge problem can be reduced by buttering the edges (and even the sides/crust on thick bread). This works well with thick cut fluffy white bread that needs a bit of toasting to stop it sagging.
It is important not to use reduced fat cheese. This gets a nasty film/skin on it and can ooze watery stuff onto the baked substrate; rendering even a toasted surface to the soggy consistency of Jasper's skin (shudder)
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GCW, you need to taper the cheese density down to the edges so that it adequately protects the edges from incineration (I also find slowly toasting the bread helps, to get it firm without being too brown) but without oozing off the sides.
Sheesh, n00bs....
Red Leicester is also a good choice, it generally needs something to perk it up tho.
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Some of you are doing this really wrong. :'(
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I feel a line must be drawn here. I cannot allow this thread to digress into toasted sandwiches, which I feel are a totally different subsection of bread based cullinary delights. I feel uni-slice only for this thread?
Bi-slice needs to go elsewhere (and that thing looks like a George Formby :) Grill anyway).
Here here, what the single slice fascist says. Tho' the sandwich press does look really good
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Not of the fascistii, just a concerned citizen.
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i can see how the banning of a toasted sandwich is valid but how can you be banning eggs in a discussion about cheese on toast...
the opening post had a recipe involving fish - at least an egg is keeping it dairy.
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I don't think anyone mentioned banning eggs. :-\
Good thread. Another vote for the spreading of tomato puree under the cheese. Amazing.
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A late entry, but I don't think it's been in yet. Cajun Seasoning sprinkled on prior to grilling works nicely.
Another vote for the single sided toasting too.
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By not toasting the cheese side, I can brown the cheese and lightly toast any exposed bread. NO cheese drippage, no charcoal.
Mad? Insane? I think not.
But if you only toast one side, when you put the cheese on the bread the bread has no shape to it, so it droops down. This is of course that you heathens are using super fat, fluffy white bread. I use bread from a bread maker, and use slices which are about 2cm thick.
Does anyone else make a checkerboard pattern between Cheddar and Red Leicester?
Yup - those 'one side toasters' :furious: leave the bread under the cheese soggy and clammy. :rtfm: its cheese ON toast.. not toasted cheese on bread...
GCW - ever thought of placing a sheet of foil under the grill rack to catch the falling bits of molten cheese? :-*
this one side toasting is inappropriate and deeply offensive to the bread in question. get enough cheese on the toast to stop edge burning, the grill needs to be foil protected, but hey...
The only additions that should be considered to the mature cheese and butter are those of a savoury nature.
if I may raise the spectre of the microwave.....
anyone using this to *melt* the cheese gets shot. sniper rifle, .50 round, through the head.
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(http://2.bp.blogspot.com/_XWb8ai68gAE/SnAzqr2ZrNI/AAAAAAAAAbU/AaBmZojiG6Q/s320/oj-simpson-guilty+face.jpg)
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Jaysuz I leave the thread this morning in a spirit of peace and love and come home to the Cheese on Toast ethnic cleansing.
i can see how the banning of a toasted sandwich is valid but how can you be banning eggs in a discussion about cheese on toast...
the opening post had a recipe involving fish - at least an egg is keeping it dairy.
My brain may be frazzled but is an egg really dairy?
I am disappointed that we have not had a contribution from that noted gourmand and bon viveur Sloper though :'(
The wife also wants to know if where you can get Hendersons when you live in Brizzle.
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Shhhhhh- don't mention H***erson's :o
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The wife also wants to know if where you can get Hendersons when you live in Brizzle.
[/quote]
http://www.hendersonsrelish.com/onlineform.htm (http://www.hendersonsrelish.com/onlineform.htm)
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Right.....
Half toast the bread in the toaster, then stick under the grill and toast one side properly.
Spread less toasted side with tomato purée and sprinkle with oregano and bits of ripped up sliced ham (or bacon).
put grated cheese in a bowl with plenty of Worcester sauce and blast in the microwave until just melting (it requires more cheese than you think).
spread melted cheese generously over toast and grill until the cheese is nicely bubbling.
If you are feeling particularly greedy......put another slice of toast (with tomato and oregano) on top to make a toasted cheese sandwich.
:great:
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I feel a line must be drawn here. I cannot allow this thread to digress into toasted sandwiches, which I feel are a totally different subsection of bread based cullinary delights. I feel uni-slice only for this thread?
Bi-slice needs to go elsewhere (and that thing looks like a George Formby :) Grill anyway).
That picture of toast in the top corner is wrong, it is a flat bed sandwich toaster/grill. You can actually do single slice cheese on toast with it as well, you just keep the top press up clear of the cheese and it melts it very nicely.
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i can see how the banning of a toasted sandwich is valid but how can you be banning eggs in a discussion about cheese on toast...
the opening post had a recipe involving fish - at least an egg is keeping it dairy.
My brain may be frazzled but is an egg really dairy?
erm i don't really know what i was on about a chicken is not a milk producing beast nor is an egg a foodstuff produced from milk. probably still reeling from the suggestion that including eggs was a no goer.
just for the record i used to toast one side but since toasting both i've never gone back...
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Big Cheese on toast (http://news.bbc.co.uk/1/hi/4034787.stm)
My experiments so far indicate that the best cheese on toast is the one having the most fun
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I've gone in search of SCIENCE (http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article549552.ece)
Please note that I have not entered the worcestershire sauce argument
:lol:
I'm interested to see that he uses a hot oven rather than a grill
more on the Egg Issue (http://charlieandrorysfood.blogspot.com/2009/05/old-ladys-innovative-cheese-on-toast.html)
There was a National Cheese On Toast Day on 27th November 2006. Are we having one this year? Seems like a good time for the factions to call a truce and get toasting :thumbsup:
found an old school recipe for Cheese Sauce on Toast (http://www.nancyskitchen.com/old-fashion-recipes/cheese-sauce-on-toast.html). Pushing things too far in the rarebit direction though...
************
edit
National Cheese On Toast Day might be in April not November
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if I may raise the spectre of the microwave.....
anyone using this to *melt* the cheese gets shot. sniper rifle, .50 round, through the head.
Obviously the speed of their dispatch is to be applauded. But, perhaps every 5th microwave cheese-on-toaster caught should be flayed, or somesuch, y'know, as an example.
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Shhhhhh- don't mention H***erson's :o
Yes, it should here-on be referred to - Macbeth-style - as The Sheffield Relish, lest one's Cheese on Toast is a disaster.
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Tried it with thin apple slices under the cheese (cheese sliced not grated). Apple was good, tasted quite sweet in comparison to the cheese but stopped the dish being over-rich. Slicing cheese good too, I do know that but always forget. I should have taken a photo but that would be sad, neh?
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Nice variation is grilled cheese (US style)
lightly toast the bread on one or both sides, depending on how anal you are! Slice cheese and French's mustard in between slices. Butter outside of sandwich (both sides) and fry in a hot, dry pan for a few minutes. Amazing.
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Nice variation is grilled cheese (US style)
lightly toast the bread on one or both sides, depending on how anal you are! Slice cheese and French's mustard in between slices.
Sounding good...
Butter outside of sandwich (both sides)
What the deuce?
and fry in a hot, dry pan for a few minutes.
Bleurgh!
Ah OK, just read your post again, I thought you were saying it should be deep-fat fried :-[.
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Ugh no...it just goes crispy and golden brown, not greasy. It's never going to beat cheese on toast but as a drunk meal it's amazing!
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What's the feelings on mozarella? I sometimes have a bit leftover from making pizza and it's great if toasted to right crunchiness and has some tasty stuff to go with it, as it is pretty bland on its own.
And how about haloumi?
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What's the feelings on mozarella? I sometimes have a bit leftover from making pizza and it's great if toasted to right crunchiness and has some tasty stuff to go with it, as it is pretty bland on its own.
And how about haloumi?
Mozarella/Chedar mix is OK.. Haloumi is too dry... works nicely on top of roasted peppers though..
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Haloumi needs well seasoned and fried, then it's good, if you can get over the squeak. Mozzarella is good if there is enough other stuff to liven it up and, as Chris says, it is well crisped up around the edges by the grilling process.
This thread makes me really hungry. :'(
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Haloumi needs well seasoned and fried, then it's good, if you can get over the squeak.
I thought I was the only person who thought Haloumi squeaks! excellent, I am 1. not alone and 2. not mental (on that account anyway!)
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Haloumi needs well seasoned and fried, then it's good, if you can get over the squeak.
I thought I was the only person who thought Haloumi squeaks! excellent, I am 1. not alone and 2. not mental (on that account anyway!)
Unfortunately you base your not being mental on that count, on coroboration by Mags; this may not be as sound a basis for your conclusion as you think ;)
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>:(
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Nice variation is grilled cheese (US style)
lightly toast the bread on one or both sides, depending on how anal you are! Slice cheese and French's mustard in between slices. Butter outside of sandwich (both sides) and fry in a hot, dry pan for a few minutes. Amazing.
Am I an idiot or is the there absolutely no grilling involved in preparing 'grilled cheese'?!
wtf is wrong with the Americans?
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I too think Haloumi is squeaky. However I fear I may provide the same level of evidence of sanity as Maggers.
Anyway, to prevent the sidetracking of this important debate, I feel I need to come clean. I am firmly of the opinion that one side of the bread should be toasted and then the other sided cheesed and grilled. However of late that has not been an option available to me due to a lack of a suitable grilling device. As such recent cheese on toasts have been made in the style of Heston, that is to say in the oven. I still firmly believe that the mono-grill-flip-cheese-grill option yields the superior cheese on toast however the oven option provides a perfectly palatable dining experience and remains streets ahead of the "bung it in the toaster first" efforts.
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Yup Haloumi squeeks. But it doesn't melt does it? Surely one of the most important properties of cheese on toast is melted cheese. :rtfm:
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Nice variation is grilled cheese (US style)
lightly toast the bread on one or both sides, depending on how anal you are! Slice cheese and French's mustard in between slices. Butter outside of sandwich (both sides) and fry in a hot, dry pan for a few minutes. Amazing.
Am I an idiot or is the there absolutely no grilling involved in preparing 'grilled cheese'?!
wtf is wrong with the Americans?
There is no dog in a hotdog either! Or ham in a hamburger, The scoundrels!!
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I'm with lagers, nik etc on the one side, flip, cheese, grill method.
Apart from anything else the fact that Fiend is vehemently backing the toast both sides campaign mean that it's already a dead duck.
It's the culinary equivalent of getting Ian Huntley to front a child safety campaign.
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A light grilling of the cheese side then adding cheese and back under the grill is my stance on this. It doesn't have to be so black and white.
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Fence sitter. ;)
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Ian Huntley only toasts his bread on one side :P
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Yup Haloumi squeeks. But it doesn't melt does it? Surely one of the most important properties of cheese on toast is melted cheese. :rtfm:
It doesn't melt in so far as its state alters from solid to liquid, but it does get soft and gooey and does brown nicely and go a bit crunchy. I don't think melting is a prerequisite.
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I wouldn't put haloumi on toast, it needs frying.
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It's ace grilled. Got a great recipe for grilled veg which gets covered in a layer of haloumi and grilled more before eating.
But I digress.
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Nice variation is grilled cheese (US style)
lightly toast the bread on one or both sides, depending on how anal you are! Slice cheese and French's mustard in between slices. Butter outside of sandwich (both sides) and fry in a hot, dry pan for a few minutes. Amazing.
Am I an idiot or is the there absolutely no grilling involved in preparing 'grilled cheese'?!
wtf is wrong with the Americans?
I have this argument with my wife. Frequently!
To them -
grilling = broiling
pan frying = grilling
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I just made some cheese on toast. The RIGHT way. And none of you heretic half-toasting fuckers are getting anyway.
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I just made some cheese on toast. The RIGHT way. And none of you heretic half-toasting fuckers are getting anyway.
Fine, but did you try out some new exciting refinement gleaned from this thread? If not shame on you - there must have been something that you read which made you think "Mmm, sounds good will try that one out". I refer you to my apple-experimentation last night. :thumbsup:
Oh and photos!
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My refinement was back to basics - no fruit, no paste, no fancy shit, no seasoning, no butter. Just granary bread and grated mature cheddar. Old skool!
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:bow:
you did both sides... you da mannn..
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No half-grilled bread here :rtfm: :furious:
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My refinement was back to basics - no fruit, no paste, no fancy shit, no seasoning, no butter. Just granary bread and grated mature cheddar. Old skool!
Your simple faith is still welcome here my child.
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we need a poll to settle this toast on one side or two controversy...
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A simple poll? I vote croissant.
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Fiend is clearly right, none of this half-toasted nonce-sense. Slice of toast, butter (though i prefer a bit of mayonaise meself) and some decent cheddar. Grill until cheese is just short of browning and boom, jobs done. Fruit and tomatoes? Whats wrong with you people! :P
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My refinement was back to basics - no fruit, no paste, no fancy shit, no seasoning, no butter. Just granary bread and grated mature cheddar. Old skool!
i thought genuine old school cheese on toast was a kraft cheese slice on a slice of white sliced sunblessed.
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My refinement was back to basics - no fruit, no paste, no fancy shit, no seasoning, no butter. Just granary bread and grated mature cheddar. Old skool!
Grated?!
Sliced surely... using a cheese slicer, not a knife.
Mexican CoT:
Half-toasted bread (Of course)
Refried beans
Salsa
Jalepenos
Cheese
Win.
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I've always wondered about refried beans - who fries them in the first place? Ir is frying just an americanism for "cooking".
Plus they are pretty minging.
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My refinement was back to basics - no fruit, no paste, no fancy shit, no seasoning, no butter. Just granary bread and grated mature cheddar. Old skool!
i thought genuine old school cheese on toast was a kraft cheese slice on a slice of white sliced sunblessed.
Jesus Christ that's practically puntering territory. If I thought you meant it for one second it would be :jaw:
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Mexican CoT:
Half-toasted bread (Of course)
Refried beans
Salsa
Jalepenos
Cheese
Win.
Good job, thats what we need on this thread, none of this recidivist basics nonsense.
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I propose an Anshluss between the two toasting factions.
My scientific research clearly shows that an agreement can be gained.
take two slices of bread
(http://img526.imageshack.us/img526/1897/dscf2718.jpg)
toast one side
(http://jknujknu.googlepages.com/DSCF2719.jpg)
cut a square of foil a bit bigger than each slice
(http://jknujknu.googlepages.com/DSCF2720.jpg)
with the untoasted side down, fold the edges of the foil over
(http://jknujknu.googlepages.com/DSCF2721.jpg)
turn half toast and foil over and cut out about 1.5cm in from the edge
(http://jknujknu.googlepages.com/DSCF2722.jpg)
should look like this
(http://jknujknu.googlepages.com/DSCF2723.jpg)
use the template to toast one piece on its untoasted side, then do the other piece
(http://jknujknu.googlepages.com/DSCF2724.jpg)
admire your work
(http://jknujknu.googlepages.com/DSCF2725.jpg)
save the template for future work
(http://jknujknu.googlepages.com/DSCF2726.jpg)
butter the untoasted edges to stop them burning (let the toast cool first)
(http://jknujknu.googlepages.com/DSCF2727.jpg)
slice good cheese with a knife
(http://jknujknu.googlepages.com/DSCF2729.jpg)
stack cheese on prepared toast
(http://jknujknu.googlepages.com/DSCF2730.jpg)
grill to perfection - if you're not in Cheese Club, I can't tell you what the Cheese Thermometer is for
(http://jknujknu.googlepages.com/DSCF2735.jpg)
(http://jknujknu.googlepages.com/DSCF2734.jpg)
:thumbsup: :thumbsup: :thumbsup: :thumbsup:
(http://jknujknu.googlepages.com/DSCF2736.jpg)
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:jaw:
Awesome. The gaviscon on the last one is genius.
:bow: :bow: :bow: :bow: :bow: :bow: :bow: :bow:
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you over cooked the cheese..
and gaviscon is for gays..
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you over cooked the cheese..
and gaviscon is for gays..
:agree:
I was distracted by a phone call
but that is Gaviscon Advance, for advanced gays
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I like my cheese just brown, so it's OK (if not a little under cooked). Depends on cheese type though.
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Lagers, that is a work of genius, you are forgiven for your previous COT sins.
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My refinement was back to basics - no fruit, no paste, no fancy shit, no seasoning, no butter. Just granary bread and grated mature cheddar. Old skool!
i thought genuine old school cheese on toast was a kraft cheese slice on a slice of white sliced sunblessed.
Jesus Christ that's practically puntering territory. If I thought you meant it for one second it would be :jaw:
its all part of a late 1950s early 60s childhood when processed food was new and exciting. :lol:
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: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. Shirely a few dashes on some good quality cheddar (bread toasted both sides, one lighter than other) is beautiful simplicity, or with the hot pepper sauce, maybe just some on the side for dipping into.
A real mans cheese on toast that.
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: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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: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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: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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I applaud the amount of cheese Lagers managed to get on there, no scrimping on the good stuff. :thumbsup:
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The ultimate cheese on toast? (http://uk.lifestyle.yahoo.com/perfect-cheese-on-toast-scientific-formula-130220755.html)
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That's bollocks that is. They forgot the mustard and the marmite. :no:
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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
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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.
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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.
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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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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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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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(http://us.123rf.com/400wm/400/400/vipdesignusa/vipdesignusa1104/vipdesignusa110400002/9201773-a-toasted-slice-of-white-bread-with-a-skull-and-bones-symbol-isolated-on-a-white-background.jpg)
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I'm for the most ferocious available cheese too.
Stronger the better, should hurt your face when you eat it.
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+1 for strong cheese! The stronger the better ;D
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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.
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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
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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.
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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...)
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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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Has to be brown for me... white bread? nothing to it.
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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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Damn this thread. Saw it this morning and have been jonesing cheese on toast all day... Not any more! Delicious...
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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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Surely the best cheese for cheese on toast is the one you have in the fridge? :shrug:
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Surely the best cheese for cheese on toast is the one you have in the fridge? :shrug:
the best cheese is cheese that someone else has in their fridge ;)
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Jim, the cheese-on-toast police are gonna have to confiscate your power vests :P
I'm a fan of granary bread, white is a good second. Brown is not quite right.
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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.
No, i buy quality medium cheddar just for this purpose ;D
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Sounds like a happy medium
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I hate you all. I'm now going to the shop to spend a fuckton of money I don't have on cheese I don't 'need', but definitely need... :dance1:
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Went to the West Dean Chili Fiesta last weekend.
Picked up some "Scorcher" cheddar.
http://www.themixingbowlpreserves.com/#/shop/4559024179/Scorcher-Cheddar/715734 (http://www.themixingbowlpreserves.com/#/shop/4559024179/Scorcher-Cheddar/715734)
:2thumbsup:
Cheesey, spicy and delicious. And cheap-ish.
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Sainsbury's "Mexicana" cheese is pretty great on toast.
Tried mustard (wholegrain on one slice, english on the second) under the cheese the other day. Can't believe I hadn't before. Superb.
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which was the best tho?
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Hard to say but if pressed I'd go for the wholegrain.
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Tried mustard (wholegrain on one slice, english on the second) under the cheese the other day. Can't believe I hadn't before. Superb.
:agree:
I prefer wholegrain if I can get it, but I generally can't over here.
A bit of marmite under the mustard and you're fully sorted.
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Cut out the middle man and go for Welsh Y Fenni cheese!
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My German companions in a hut in Wales last week - already fascinated by the novel concept of a gas grill for doing our morning bacon - were even more fascinated when I used said gas grill to produce cheese on toast, and immediately set about copying my every action. Good lads.
I had no success getting them to graduate from bacon to kippers for breakfast though, and tbh supermarket microwave kippers were crap anyway. Any recommendations for a source of decent kippers in the Greater LLanberis area?
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On the day it was suggested my long running thread on a popular Saturday night TV programme gets logpiled, I find that this thread has enjoyed a revival. Yin and yang.
FWIW my CoT tendencies these days are to have a splut of salsa under the cheese, and perhaps a round or two of chevre log on top of the cheddar.
Also a cheddar tip for anyone who shops at evil Tesco - the Tesco own mature cheddar is cheaper and just as nice if not nicer than many of the slightly more upmarket cheddars, beats that anodyne goo Cathedral City hands down, god that name annoys me.
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I've got to stop looking at this thread after a couple of drinks... Its all I want to eat now...
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from Sheffield's premier meat free veteran athlete
https://twitter.com/padsheff/status/865542654817206273
Cheese=brilliant. Toast=brilliant. Cheese on toast=double brilliant. (Quietly awaits call from top university to be professor of maths)
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MARMITE...
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Ketchup - underneath the cheese.
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Nup. No place for ketchup / Tommy K / Tomato Sauce
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Ketchup.
>:( :o :spank: :thumbsdown:
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Ketchup - underneath the cheese.
:o
Introducing a weak layer risking a slab avalanche!
Worcestershire sauce, a light sprinkle on top.
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I think you mean Hendo's.
http://hendersonsrelish.com/ (http://hendersonsrelish.com/)
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Ketchup - underneath the cheese.
Try it non believers!!
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Ketchup - underneath the cheese.
:o
Introducing a weak layer risking a slab avalanche!
Worcestershire sauce, a light sprinkle on top.
:agree: amen to that!
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Ketchup under the cheese and Worcester on top grill then serve with brown sauce on the side
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:o
Maniac!
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We've not mentioned Tabasco yet.... though I normally save that to have with eggs...
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We've not mentioned Tabasco yet.... though I normally save that to have with eggs...
If you need Tabasco your mustard isn't good enough. Not as bad as ketchup though.
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MUSTARD!!! near COT??? Now that's strange...
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did a bit of a test
Hendos on one, brown sauce for dipping with the other
(https://pbs.twimg.com/media/DAN5bK7XkAIg9y9.jpg)
conclusion - both were better than double brilliant
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MUSTARD!!! near COT??? Now that's strange...
the Welsh and their rarebit would disagree - I love a bit of strong mustard with cheese on toast (cheese sandwiches too).