Cheese on toast

stylustrouble · Post by **stylustrouble** » Wed Mar 29, 2006 8:54 pm

Melted under the grill with a bit of black pepper.

Is this the finest snacky food known to man or what?

Mmmmmm

Funky Dung · Post by **Funky Dung** » Wed Mar 29, 2006 9:03 pm

Spooky... I've just scoffed a big plate of cheese on toast. Didn't bother with the pepper though, just a huge blob of ketchup for dunking. I feel a bit sick now though.

stylustrouble · Post by **stylustrouble** » Wed Mar 29, 2006 9:14 pm

Black pepper,it's the antidote to sicky feelings.

usernick · Post by **usernick** » Wed Mar 29, 2006 11:38 pm

Or Marmite (for those that like the stuff - I do)!

legspin · Post by **legspin** » Thu Mar 30, 2006 12:27 am

Has to be Lea and Perrins Worcestershire Sauce for me. Put on before you toast the cheese. Best with a very mature cheddar and a scraping of either applewood or smoked emmenthal.

Hmm, I'm hungry all of a sudden

memly · Post by **memly** » Thu Mar 30, 2006 7:26 am

Mature Cheddar with some onions and possibly a green pepper if it fits on the bread, normally mine fall off and end up in that bit of the oven that you cant reach.

Willsy · Post by **Willsy** » Thu Mar 30, 2006 8:22 am

legspin wrote:Has to be Lea and Perrins Worcestershire Sauce for me. Put on before you toast the cheese. Best with a very mature cheddar and a scraping of either applewood or smoked emmenthal.

Hmm, I'm hungry all of a sudden

Oh yes....a good splosh of Lea and Perrins is a must for Cheese on Toast .

I also like mine from time to time with a generous smear of pickle on the bread before adding the cheese, so the cheese smothers the pickle when melted!

tcb2000 · Post by **tcb2000** » Thu Mar 30, 2006 10:36 am

1. Grate a medium cheddar finely into a bowl (a spot of grated parmesan or pecorino also goes well in it)
2. Add a dash of Worcestercestershire sauce
3. Grind a bit of pepper in.
4. Toast a big chunk of bread on one side.
5. Butter on the untoasted side.
6. Spread the cheese on the untoasted side of the bread
7. Grill for 4 minutes under a high grill.
Yum!
Rich

Dog · Post by **Dog** » Thu Mar 30, 2006 11:54 am

tcb2000 wrote:1. Grate a medium cheddar finely into a bowl (a spot of grated parmesan or pecorino also goes well in it)
2. Add a dash of Worcestercestershire sauce
3. Grind a bit of pepper in.
4. Toast a big chunk of bread on one side.
5. Butter on the untoasted side.
6. Spread the cheese on the untoasted side of the bread
7. Grill for 4 minutes under a high grill.
Yum!
Rich

There speaks Delia!!!

davemacfrombath · Post by **davemacfrombath** » Thu Mar 30, 2006 1:27 pm

legspin wrote:Best with a very mature cheddar and a scraping of either applewood or smoked emmenthal.

Ya perfumed ponce ya!

Mucus · Post by **Mucus** » Thu Mar 30, 2006 1:45 pm

CHEESE ON TOAST!!!!! It's bad enough that I know him - let alone imagining him in edible form! Rach, you have my sympathies.

custard99 · Post by **custard99** » Thu Mar 30, 2006 5:17 pm

uhhhhhhhh any cheese on toast is great ..esp after a nice snog

Pooka · Post by **Pooka** » Thu Mar 30, 2006 9:52 pm

I'd be wanting more than cheese on toast after a snog.

hippy dave · Post by **hippy dave** » Thu Mar 30, 2006 10:31 pm

Pooka wrote:I'd be wanting more than cheese on toast after a snog.

milk & cookies too?

legspin · Post by **legspin** » Thu Mar 30, 2006 11:35 pm

davemacfrombath wrote:
legspin wrote:Best with a very mature cheddar and a scraping of either applewood or smoked emmenthal.
Ya perfumed ponce ya!

I take my coagulated milk protein products very seriously.

BTW what is the difference between ordinary cheese on toast and Welsh Rarebit?