Tinted Windows

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Vaud

52,033 posts

161 months

Monday 11th August 2014
quotequote all
Osinjak said:
Beans?! Heathens!
It's a valid option.

Cheese on toast
Beans on toast topped with cheese
Fancy cheese on toast (welsh rarebit)

I love my restaurant food, I love cooking at home, but few things beat any of the above for simple satisfaction.

SS2.

14,516 posts

244 months

Monday 11th August 2014
quotequote all
Vaud said:
It's a valid option.
For me, it's the standard late morning / pre-match brunch - perfect preparation for the couple of quiet ones supped in the 3 or 4 hours before we get to the game.

Mk3Spitfire

2,921 posts

134 months

Monday 11th August 2014
quotequote all
I fear this thread may have become derailed! I'm trying caerfilly not to slip any puns in.

civicduty

1,857 posts

209 months

Monday 11th August 2014
quotequote all
Yeah things are getting silly now I can hardly camembert it.

Osinjak

5,453 posts

127 months

Monday 11th August 2014
quotequote all
Vaud said:
Osinjak said:
Beans?! Heathens!
It's a valid option.

Cheese on toast
Beans on toast topped with cheese
Fancy cheese on toast (welsh rarebit)

I love my restaurant food, I love cooking at home, but few things beat any of the above for simple satisfaction.
Not convinced about the beans old chap but each to their culinary own. One thing I haven't had for many, many years is a fish finger sandwich in soft white bread with oodles of tomato ketchup. Oh man. More than mortal man deserves.

Vaud

52,033 posts

161 months

Monday 11th August 2014
quotequote all
Osinjak said:
Not convinced about the beans old chap but each to their culinary own. One thing I haven't had for many, many years is a fish finger sandwich in soft white bread with oodles of tomato ketchup. Oh man. More than mortal man deserves.
I was never a beans fan. Hated them as a kid. Discovered them as an adult.

So make a fish finger sandwich. A soft white floury bap works well. Bit more substance for more fish fingers and sauce.

EskimoArapaho

5,135 posts

141 months

Monday 11th August 2014
quotequote all
Osinjak said:
Not convinced about the beans old chap but each to their culinary own. One thing I haven't had for many, many years is a fish finger sandwich in soft white bread with oodles of tomato ketchup. Oh man. More than mortal man deserves.
OK, but are you doing it right? Because the only way to do that properly is to only put the ketchup on half of the fish fingers. (Left/right, up/down, that's up to you.) Then you eat the 'plain bit' first to get the good fishyness taste all on its own, and then just before you tire of that, you hit the ketchup part, and the whole culinary experience is ramped up another notch.

And on this particular subject, whatever happened to microwaveable fish fingers? I'm sure I heard about them, but no matter how insistently I write to TPTB@waitrose, there's no sign...

Vaud

52,033 posts

161 months

Monday 11th August 2014
quotequote all
EskimoArapaho said:
OK, but are you doing it right? Because the only way to do that properly is to only put the ketchup on half of the fish fingers. (Left/right, up/down, that's up to you.) Then you eat the 'plain bit' first to get the good fishyness taste all on its own, and then just before you tire of that, you hit the ketchup part, and the whole culinary experience is ramped up another notch.

And on this particular subject, whatever happened to microwaveable fish fingers? I'm sure I heard about them, but no matter how insistently I write to TPTB@waitrose, there's no sign...
Or alternate with some tartare sauce. Sweet tomato, zingy tartare. Taste explosion.

Roo

11,503 posts

213 months

Monday 11th August 2014
quotequote all
Vaud said:
walm said:
You goddam communist...

BEANS ON TOP OF THE CHEESE!!
Otherwise the toast is soggy before the cheese even starts to melt...

Of all the garbage I see trotted out on pistonheads this one really boils my piss/grinds my gears/rustles my jimmies.
Honestly, some people. wink
Rubbish, cheese on top of beans, grated, it will melt v quickly. And use better toast!
This. Got to be melted cheese on top of the beans. It's the only way.

Osinjak

5,453 posts

127 months

Monday 11th August 2014
quotequote all
Christ Almighty, I'm bloody starving now.

Interesting top tip about the fishy fingers and the tomato ketchup pause, I may have to try that tomorrow for my lunch. Genuinely excited.

Vaud

52,033 posts

161 months

Monday 11th August 2014
quotequote all
Rarely has an SP&L thread been so thoroughly derailed, nor created such interest in toast.

Hmm.... toast.

We can all agree on toast?

Roo

11,503 posts

213 months

Monday 11th August 2014
quotequote all
Vaud said:
Rarely has an SP&L thread been so thoroughly derailed, nor created such interest in toast.

Hmm.... toast.

We can all agree on toast?
Toast with melted butter and sugar on top.

Bread and dripping.

I'd just like to add that my ancestors were Northerners.

Which also means I like mushy peas, pease pudding, thick gravy and chicken and chips with gravy.

Osinjak

5,453 posts

127 months

Monday 11th August 2014
quotequote all
Toast. Doorstep home made bread with salted butter, nothing else. Waitrose sell some Brittany sea salt butter, it sounds poncey but basically it's got little crystals of sea salt in the butter that gives you a nice salty hit and crunch as you scoff your toast. It's also important to wait for the toast to cool a little so that you get some melted butter into the toast itself but still retaining some unmelted butter on the top. Very important.

Vaud

52,033 posts

161 months

Monday 11th August 2014
quotequote all
Roo said:
Toast with melted butter and sugar on top.

Bread and dripping.

I'd just like to add that my ancestors were Northerners.

Which also means I like mushy peas, pease pudding, thick gravy and chicken and chips with gravy.
Bread and dripping. With the toast cooked in front off the fire with a toasting fork. Mushy peas, yes, the other words were a bit too Northern.

Vaud

52,033 posts

161 months

Monday 11th August 2014
quotequote all
Osinjak said:
Toast. Doorstep home made bread with salted butter, nothing else. Waitrose sell some Brittany sea salt butter, it sounds poncey but basically it's got little crystals of sea salt in the butter that gives you a nice salty hit and crunch as you scoff your toast. It's also important to wait for the toast to cool a little so that you get some melted butter into the toast itself but still retaining some unmelted butter on the top. Very important.
Good skills. Nice butter. Agree completely.

juggsy

1,442 posts

136 months

Monday 11th August 2014
quotequote all
Toast bread, smother with tomato puree (or pesto for extra ponce), top with strong cheddar, worcestershire sauce, oregano, freshly ground pepper, grill. Delish.

Vaud

52,033 posts

161 months

Monday 11th August 2014
quotequote all
juggsy said:
Toast bread, smother with tomato puree (or pesto for extra ponce), top with strong cheddar, worcestershire sauce, oregano, freshly ground pepper, grill. Delish.
Hint... Put the herbs on top of the puree, then add cheese - then the herbs don't risk burning. Mixed Italian dried herbs.

Want variety? Add in a few splashes of Tabasco onto the tomato puree.

Feeling like you need even more salty goodness? Add an anchovy or two mid way through the grilling.

EskimoArapaho

5,135 posts

141 months

Monday 11th August 2014
quotequote all
Vaud said:
Hint... Put the herbs on top of the puree, then add cheese - then the herbs don't risk burning. Mixed Italian dried herbs.

Want variety? Add in a few splashes of Tabasco onto the tomato puree.

Feeling like you need even more salty goodness? Add an anchovy or two mid way through the grilling.
Woah, fellas. We're getting into serious effort here. You might as well make bruschetta. At least the Other Half will think it's a proper meal.

juggsy

1,442 posts

136 months

Monday 11th August 2014
quotequote all
Vaud said:
Hint... Put the herbs on top of the puree, then add cheese - then the herbs don't risk burning. Mixed Italian dried herbs.

Want variety? Add in a few splashes of Tabasco onto the tomato puree.

Feeling like you need even more salty goodness? Add an anchovy or two mid way through the grilling.
Fine suggestions...I'd also add torn up bits of ham on top of the cheese. Ends of the ham go slightly crisp, ends up like a pizza toast.

I sometimes use chutney instead of puree for the base, but only for special occassions / dinner parties.

Osinjak

5,453 posts

127 months

Monday 11th August 2014
quotequote all
juggsy said:
Toast bread, smother with tomato puree (or pesto for extra ponce), top with strong cheddar, worcestershire sauce, oregano, freshly ground pepper, grill. Delish.
As impressive as this is, this is not your run of the mill comfort scoff. Still, it's now on my list of things to try.

I'm surprised nobody has mentioned the hallowed egg banjo yet, beloved of squaddies on exercise. I don't eat fried eggs, never liked them but somebody made me one once without knowing that I didn't eat fried eggs but given the love and attention the slop jockey bestowed upon the monster I could hardly turn him down. I've never eaten one since but I tell you what, that thing hit the spot on so many levels, taste, the time of the day it was eaten and the bks that went on before it, the amount of red sauce on it, the gooeyness, a perfect storm of culinary greatness.