OT: Toasted Cheese etc. (LONG)
ira at rempt.xs4all.nl
Thu Feb 3 17:48:17 EST 2000
On Thu, 3 Feb 2000 Philip.Belben at powertech.co.uk wrote:
> I'll try and pull the Toasted cheese threads together - these messages are
> multiplying rather fast...
I'll chip in - no pun intended:
> > When we make these sandwiches, we use our electric griddle. Butter two
> > slices of bread, place a slice of cheese between, flip over when the first
> > slice of bread is nicely browned. This way, you toast the bread and melt
> > the cheese in a single step. Real butter is essential. It's also a good
> I will admit that I long ago gave up keeping butter in the house - an attempt to
> control my girth (far more worrying than my weight!). The ingredients are
> bread, cheese. What could be simpler?
Oh no, we use butter, never margarine, on bread; marge is only for
the pancakes (they tend to get very limp when we use butter for
those, and I don't hold with non-stick pans or oil in the batter). I
weighed 68 kilos before I had any kids and about 70 kilos after 3
kids (though I seem to have expanded two whole sizes) - nothing to
worry about. Yet :-)
> A griddle that will take eight sandwiches? That is definitely bigger than
> anything I've seen over here.
> Besides, even if I could fit more than 2 slices under the grill (I think at a
> pinch it could do three, and two half-slices, but they'd be very close together)
> they'd go soggy before I could eat them, so I'm happy with my small, British
> cooker, thank you!
We have a grill in the oven that takes 9 sandwiches if they're square
(that is, if we use the casino bread that we buy especially to make
grilled cheese sandwiches). This is *exactly* enough for the family -
the grown-ups have two and a half, the six-year-old has two and the
four-year-olds one each. When they're older we'll either have to make
two batches or use the little electric griddle as well (which takes 2
sandwiches with some judicious positioning - i.e. squeezing).
> > I'd recommend a jaffle iron. It squishes the bread together like a toasted
> > sandwich maker and has a big long handle, becuase it is meant to be put in
> > the flames (a gas burner or wood). We used one camping last month and it
> > made some delicious sandwiches. A bit black, but that's part of the fun!
> Sounds great fun!
My parents used to have one, but the sandwiches always got soggy and
squishy and horrible. I didn't take it with me when clearing out my
parents' house last year (oops, that was 1998, but only a bit more
than one year ago :-) but put it with the things to give to charity.
> > And for under the grill I love cheese on toast with bacon. But only with
> > the secret ingredient! Which is just a touch of Vegemite on the bread.
> I will have to try that. Bread, Marmite, cheese, bacon. (Mental shopping list)
I'll try the Marmite. We prefer ham, or occasionally salami, to
bacon, and make cheese-and-olive sandwiches when there's reason to
eat vegetarian food (for instance in Lent or on a Friday, or out of
courtesy when there are vegetarian guests).
> > For more traditional cheese sandwiched done in a frying pan, my Mum taught
> > me to butter the bread - but on the outside of the sandwich - stops it
> > sticking.
> I use that in the sandwich toaster, but...
> Frying pan? I don't have one of those in my house! Anything that might be
> fried is grilled instead...
Yes, but with butter on the outside anyway :-)
> (Not tried grilling eggs, though)
Have you tried grilling pancakes? :-)
> Those we do have, but we generally call them "chocolate brownies" rather than
> (as I understand the US term to be) "fudge brownies", since fudge doesn't imply
> chocolate in the UK to the same extent it does in the US
Fudge? I thought that was some kind of caramel or toffee. Hmm, toffee
> Another local name that might catch people out: what is a "cob"?
AFAIK a rather small (size of half a normal loaf) round loaf of bread
baked on a baking sheet, not in a tin.
> For that
> matter, what is a "bap"?
A roundish soft white bread roll. (At least that's what the baker
called those when I was living in Salisbury, Wiltshire, in the late
> Answer: Both are bread rolls. Cob, in central England, seems to mean any loaf
> cooked on a flat sheet not in a tin, and by extension, any bread roll. Bap, in
> southern England, seems to mean a bread roll, especially one that is an
> ellipsoid of rotation about the minor axis. Um, I mean one that is round but
> not very tall, rather than one that is long and thin.
Ah, yes, I was right :-)
> England (and I expect in US as well) "Pepperoni" as a pizza ingredient means a
> sort of peppery Italian saussage, thinly sliced. In Germany, it seems to meen a
> sort of very hot green pepper...
That caught me out in Canada, the other way around, when I suggested
sharing a pepperoni pizza with someone (wanting hot peppers). He
protested that he was a vegetarian (being Canadian and knowing that
the sausage was meant)...
Varsinen an laynynay, saraz no arlet rastynay.
irina at rempt.xs4all.nl (myself) - http://valdyas.conlang.org (Valdyas)
To unsubscribe, email dwj-request at suberic.net with the body "unsubscribe".
Visit the archives at http://suberic.net/dwj/list/
More information about the Dwj