FabSwingers.com > Forums > The Lounge > cheese on toast
cheese on toast
Jump to: Newest in thread
at what slice do you think to yourself, maybe that was too many?
also, what do you have to keep the cheese company whilst under the grill?
to answer my own questions, slice 4.
1 plain
1 worcester sauce
1 black pepper
1 chilli sauce.
|
Reply privately, Reply in forum +quote
or View forums list | |
 |
By (user no longer on site)
over a year ago
|
"Post grilling plain cheese on toast must be accompanied by Heinz tomato soup. My god I've been single too long now."
This! It's my ultimate comfort food!  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Toast 1 side of the slice of bread.
spread mustard on the un-toasted side add grated mature cheddar
add white pepper
add caramelised onion pickle
Grill till all bubbling
Mmmmmmmmmm
 |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"3 slices maximum. Love it on a crisp crunchy baguette sliced in half."
I had 3 this morning, it no wonder I'm fat 
Oh well, at least it tastes nicer than porridge.  |
Reply privately, Reply in forum +quote
or View forums list | |
"at what slice do you think to yourself, maybe that was too many?
also, what do you have to keep the cheese company whilst under the grill?
to answer my own questions, slice 4.
1 plain
1 worcester sauce
1 black pepper
1 chilli sauce.
"
No chopped onion option...  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
two slices, with ham mushroom and tomato.
Im not eating bread anymore tho, due to the evil effect it has on my weight, so instead I have an omelette, cheese ham pepper mushroom tomato.... healthy pizza!  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"A bit of marmite on toast?
Actually I discovered something very decadent a few days ago - toast bread, make cheese and marmite sandwich, melt in microwave!!
O....M....G!!!!
 "
It is rather good |
Reply privately, Reply in forum +quote
or View forums list | |
2 is enough but I'd have a third anyway
If I'm being uber-cheese on toast then I'd be using gruyere and I wouldn't need anything to accompany it.
Regular Red Leicester and I'd have a drop or two if Worcester and few turns of the old percy pepper. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Its good an all but much prefer welsh rarebit.
Yummy!!
You know when soften a little chopped onion in some milk,while that's going soft on stove, toast some bread of your choice,grate quality cheese into the pan of warm milk and soft onion, wait till melts, put toast on plate and pour over the welsh rarebit. Crack some black pepper if u fancy on top. Beats regular cheese on toast any day |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"2 slices of toast with grated mature cheddar sprinkled with Worcester Sauce. "
Seems lot of you like rotten fish juice on your cheese on toast. I don't eat Worcester sauce as that's what it is. I don't drink bloody Marys as why anyone would want to drink vodka and rottern fish in a glass is beyond me
The sauce is made from anchovies fermented in vinegar, if that sounds disgusting......After around 18 months (yes, months) the anchovies should hopefully be fermented enough to be little more than a fishy purée. When they have the purée, they then throw in garlic, onions, chilli peppers, salt, sugar and a big ol’ pile of “natural flavourings“.
After they have this mixture, they either add water and bottle it, or ship off the concentrated fish paste mixture in big barrels so other people can add water to it.
So its not for me this rotten fish sauce you all seem to like so much |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Two slices with peanut butter and mature cheddar grilled mmmmmmm"
This sounds different and am quite interested in trying this combo, sounds quite nice.
Eat lot of peanut butter but mainly with celery, but gonna give your cheese on toast a go |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"at what slice do you think to yourself, maybe that was too many?
also, what do you have to keep the cheese company whilst under the grill?
to answer my own questions, slice 4.
1 plain
1 worcester sauce
1 black pepper
1 chilli sauce.
"
Why the one with the rotten fish sauce on it?
Seem you and others like fish with their cheese on toast |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"2 slices with a side of green leaves and caramelised red onion chutney, yummy "
Caramelised red onion chutney. That's lovely I know. I just bought a jar of Devon fire onion peppers and orange chutney thought give it ago as....like chutney. Side of green leaves how posh lol but your right though. I normally have some sprouts or rocket on plate with my c on t |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"2 slices of toast with grated mature cheddar sprinkled with Worcester Sauce.
Seems lot of you like rotten fish juice on your cheese on toast. I don't eat Worcester sauce as that's what it is. I don't drink bloody Marys as why anyone would want to drink vodka and rottern fish in a glass is beyond me
The sauce is made from anchovies fermented in vinegar, if that sounds disgusting......After around 18 months (yes, months) the anchovies should hopefully be fermented enough to be little more than a fishy purée. When they have the purée, they then throw in garlic, onions, chilli peppers, salt, sugar and a big ol’ pile of “natural flavourings“.
After they have this mixture, they either add water and bottle it, or ship off the concentrated fish paste mixture in big barrels so other people can add water to it.
So its not for me this rotten fish sauce you all seem to like so much"
i feel bereft - all my life ive loved worcester sauce - never really thought about what it was and now i feel bleugh |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"2 slices of toast with grated mature cheddar sprinkled with Worcester Sauce.
Seems lot of you like rotten fish juice on your cheese on toast. I don't eat Worcester sauce as that's what it is. I don't drink bloody Marys as why anyone would want to drink vodka and rottern fish in a glass is beyond me
The sauce is made from anchovies fermented in vinegar, if that sounds disgusting......After around 18 months (yes, months) the anchovies should hopefully be fermented enough to be little more than a fishy purée. When they have the purée, they then throw in garlic, onions, chilli peppers, salt, sugar and a big ol’ pile of “natural flavourings“.
After they have this mixture, they either add water and bottle it, or ship off the concentrated fish paste mixture in big barrels so other people can add water to it.
So its not for me this rotten fish sauce you all seem to like so much"
I take it the coagulated milk isn't an issue then? |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"2 slices of toast with grated mature cheddar sprinkled with Worcester Sauce.
Seems lot of you like rotten fish juice on your cheese on toast. I don't eat Worcester sauce as that's what it is. I don't drink bloody Marys as why anyone would want to drink vodka and rottern fish in a glass is beyond me
The sauce is made from anchovies fermented in vinegar, if that sounds disgusting......After around 18 months (yes, months) the anchovies should hopefully be fermented enough to be little more than a fishy purée. When they have the purée, they then throw in garlic, onions, chilli peppers, salt, sugar and a big ol’ pile of “natural flavourings“.
After they have this mixture, they either add water and bottle it, or ship off the concentrated fish paste mixture in big barrels so other people can add water to it.
So its not for me this rotten fish sauce you all seem to like so much"
Wuss |
Reply privately, Reply in forum +quote
or View forums list | |
"at what slice do you think to yourself, maybe that was too many?
also, what do you have to keep the cheese company whilst under the grill?
to answer my own questions, slice 4.
1 plain
1 worcester sauce
1 black pepper
1 chilli sauce.
"
3 slices of bread bbq sauce base and a pack of swedish meatballs sliced covered in mature cheese.
Or tuna and red onion with mature cheese. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"
I take it the coagulated milk isn't an issue then?"
Thought the knowledgeable would bring that one...up...having been vegi for 30 odd years. I don't really eat cheese unless its vegi stuff. However most of the real strong cheeses often ain't. Its true...are some lovely cheeses that I can't eat unless got dead animals stomach juice...cus correct me if I'm wrong? But in my understanding...they have to kill a calf to make the cheese?
Sure seeing you brought it up...you could explain it better?
Sure I read once that the rennet for vegi cheese is made using nettle enzimes and ivy? But likely wrong and should check, but know always plant based enzymes rather than dead animals |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"at what slice do you think to yourself, maybe that was too many?
also, what do you have to keep the cheese company whilst under the grill?
to answer my own questions, slice 4.
1 plain
1 worcester sauce
1 black pepper
1 chilli sauce.
"
1 is plenty if it's a standard size slice of bread or 2 on the miniature slices
And yes I watch, I like the bubbling |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"2 slices of toast, beans on top and then loads of grated cheese on the still piping hot beans
mmmmmm"
Same here for me please although i prefer the toast to be seperate |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Toast some bread on one side and mix some grated cheddar with a beaten egg,spread the cheese and egg on the bread and chuck under the grill.
The best cheese on toast you can have |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"
in my understanding...they have to kill a calf to make the cheese?
What freaky, bloodstained cheese have you been eating?!? They don't cut cows open to extract the milk!"
Not the milk.
The rennet. You need rennet to make cheese and unless its vegetarian cheese (use enzymes from ivy and other plants) its got dead animals in it. Well the rennet from calf's they have to kill to get it out. I love cheese but sadly lot of the quality ones only use animal rennet.
Check it out all true this. Not making it up |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"
in my understanding...they have to kill a calf to make the cheese?
What freaky, bloodstained cheese have you been eating?!? They don't cut cows open to extract the milk!"
How is it you think they turn the milk into cheese?
Hence the rennet. Without it all would have is butter if churned the mill. Without enzymes cheese ain't cheese |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Mine is toast buttered layer of mango chutney then your cheese under the grill yum "
Hmm mango the food of the gods.
That sounds lovely!!
Thanks for the idea |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"mmm with worcester sauce to make welsh raebit "
You don't use rottern fish in traditional welsh rarebit.
Another lover of rotten fish on your cheese and toast or your welsh rarebit for you...each to own but Worcester "rotten fish" sauce ain't for me |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"
in my understanding...they have to kill a calf to make the cheese?
What freaky, bloodstained cheese have you been eating?!? They don't cut cows open to extract the milk!
How is it you think they turn the milk into cheese?
Hence the rennet. Without it all would have is butter if churned the mill. Without enzymes cheese ain't cheese"
I wouldn't put myself into the knowlegable bracket. But you are correct about the rennet.
I now undestand your stance on Worcestershire Sauce. As a confirmed omnivore, I am afraid everything is fair game. Including anchovies. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I've not eaten cheese on toast since I discovered American style grilled cheese sandwiches. Toasted in a frying pan. With a lid on top to keep the steam in. Mozzarella and sun dried tomatoes is my favourite.
I also love croissants split with gruyere cheese, béchamel sauce and mushrooms. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"
I wouldn't put myself into the knowlegable bracket. But you are correct about the rennet.
I now undestand your stance on Worcestershire Sauce. As a confirmed omnivore, I am afraid everything is fair game. Including anchovies. "
Having read some of your posts and the poem ones if rember right you done a few
I'd put you in the knowledgeable bracket.
Least you agree about the rennet was sure would be someone who would know its what use t make cheese.
So you actually like anchovies? I've had few times in life been forced to eat fish or don't eat as some countries been too that's all really was. I've eaten anchovies before but the thought now makes me wanna puke
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"
I wouldn't put myself into the knowlegable bracket. But you are correct about the rennet.
I now undestand your stance on Worcestershire Sauce. As a confirmed omnivore, I am afraid everything is fair game. Including anchovies.
Having read some of your posts and the poem ones if rember right you done a few
I'd put you in the knowledgeable bracket.
Least you agree about the rennet was sure would be someone who would know its what use t make cheese.
So you actually like anchovies? I've had few times in life been forced to eat fish or don't eat as some countries been too that's all really was. I've eaten anchovies before but the thought now makes me wanna puke
"
They are little bundles of salty joy, the olive of the fish world
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"I've not eaten cheese on toast since I discovered American style grilled cheese sandwiches. Toasted in a frying pan. With a lid on top to keep the steam in. Mozzarella and sun dried tomatoes is my favourite.
I also love croissants split with gruyere cheese, béchamel sauce and mushrooms."
Wow, how's the diet going? |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"I've not eaten cheese on toast since I discovered American style grilled cheese sandwiches. Toasted in a frying pan. With a lid on top to keep the steam in. Mozzarella and sun dried tomatoes is my favourite.
I also love croissants split with gruyere cheese, béchamel sauce and mushrooms.
Wow, how's the diet going? "
;-)
Good job I'm training for a triathlon really because I just went out about bought croissants and cheese. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"
They are little bundles of salty joy, the olive of the fish world
"
Heard them called lots of things but that's not one of them.
You should be writing for a food may haha |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Mine is toast buttered layer of mango chutney then your cheese under the grill yum
"
Tried tor c&t tonight. Was bit different would imagine to yours....as didn't like the e numbers in the chutney at tesco. So just made my own using spices and a fresh mango. It was heaven your right |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
Its Amazing.. like Toast Pizza.. 
