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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.
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.
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...
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.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 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.
Rubbish, cheese on top of beans, grated, it will melt v quickly. And use better toast!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.
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.Hmm.... toast.
We can all agree on toast?
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.
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.
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.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 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 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.
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.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.
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.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.
I sometimes use chutney instead of puree for the base, but only for special occassions / dinner parties.
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 b
ks that went on before it, the amount of red sauce on it, the gooeyness, a perfect storm of culinary greatness.Gassing Station | Speed, Plod & the Law | Top of Page | What's New | My Stuff