| Post By: member_263345 | Post Date: 2009-10-10 14:16:11 |
name: Simon
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Can we have an interesting topic please?
"The forum on this site just appears to be site and optimisation related. Why not have more interesting topics as well to reflect the diversity of site that use Link Referral? Such as cheese!" |
| | | Post By: member_178646 | Post Date: 2009-10-14 22:43:29 |
name: Mary
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Hey Simon, Just google "cheese forum" and many will come up. I just did and it's amazing...you'll really love it!! If you want to talk about cheese on LR, then do it under GENERAL/Miscellaneous. There you can talk about anything you want!!
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| | Post By: wysiwyg | Post Date: 2009-10-15 03:18:49 |
name: Peter
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So you're selling cheese? I like good cheese. Old Amsterdam is my favorite. Just goofin around;) I see your point but if you explore the forums you will find quite some interesting topics. Have fun.
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| | Post By: hunnisucklebeads | Post Date: 2009-10-15 10:10:19 |
name: debbie
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Think we need to clarify the topic that is under discussion. Is it actually cheese that goes so well with crackers or even grilled on top of toast - preferably a good english mature cheddar for the latter and possibly even with a couple of slices of tomato on the top. Plus do you toast one side first and then add the cheese when you flip it. Is there a requirement for butter before the cheese is added ? Or - do you mean cheese as in the music variety that seems so popular with certain wedding type dj's. If it is the latter then my earlier part of the post is irrelevant to this forum. If it is the latter then I appologise for bringing the music variety of cheese onto the discussion. All the best - Debbie ( off to make some cheese on toast now and just for the record I will be taosting one side and then adding a thin coating of butter before adding my mature cheddar, grated of course, and finishingoff with some tomato just before it's ready - starving hungry now just typing this ).
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| | Post By: member_178646 | Post Date: 2009-10-15 14:55:20 |
name: Mary
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| Quoted from: hunnisucklebeads on 2009-10-15 10:10:19 Think we need to clarify the topic that is under discussion. Is it actually cheese that goes so well with crackers or even grilled on top of toast - preferably a good english mature cheddar for the latter and possibly even with a couple of slices of tomato on the top. Plus do you toast one side first and then add the cheese when you flip it. Is there a requirement for butter before the cheese is added ? Or - do you mean cheese as in the music variety that seems so popular with certain wedding type dj's. If it is the latter then my earlier part of the post is irrelevant to this forum. If it is the latter then I appologise for bringing the music variety of cheese onto the discussion. All the best - Debbie ( off to make some cheese on toast now and just for the record I will be taosting one side and then adding a thin coating of butter before adding my mature cheddar, grated of course, and finishingoff with some tomato just before it's ready - starving hungry now just typing this ). |
Ok....it's lunchtime here and after reading your post I'm really hungry!! Off to make a grilled cheese sandwich (yup, with good ole Wisconsin cheese....YUM).
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| | | Post By: wysiwyg | Post Date: 2009-10-15 18:06:37 |
name: Peter
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| Quoted from: hunnisucklebeads on 2009-10-15 10:10:19 Think we need to clarify the topic that is under discussion. Is it actually cheese that goes so well with crackers or even grilled on top of toast - preferably a good english mature cheddar for the latter and possibly even with a couple of slices of tomato on the top. Plus do you toast one side first and then add the cheese when you flip it. Is there a requirement for butter before the cheese is added ? Or - do you mean cheese as in the music variety that seems so popular with certain wedding type dj's. If it is the latter then my earlier part of the post is irrelevant to this forum. If it is the latter then I appologise for bringing the music variety of cheese onto the discussion. All the best - Debbie ( off to make some cheese on toast now and just for the record I will be taosting one side and then adding a thin coating of butter before adding my mature cheddar, grated of course, and finishingoff with some tomato just before it's ready - starving hungry now just typing this ). |
" Plus do you toast one side first and then add the cheese when you flip it. Is there a requirement for butter before the cheese is added ?"I don't think butter is needed with this technique just add the cheese and let it melt. I like that pure taste so no tomato, only toast and cheese.
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| | | | Post By: member_178646 | Post Date: 2009-10-15 21:58:08 |
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| Quoted from: wysiwyg on 2009-10-15 18:06:37 " Plus do you toast one side first and then add the cheese when you flip it. Is there a requirement for butter before the cheese is added ?" I don't think butter is needed with this technique just add the cheese and let it melt. I like that pure taste so no tomato, only toast and cheese. |
Oh Peter, you absolutely have the right idea. Butter only the side that will get "grilled". No butter for the side that gets the cheese. Positively no tomato...just gooey melted cheese on the inside of two pieces of bread that are buttered and nicely browned.....YUMMY!!
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| | Post By: The_SEO_Guy | Post Date: 2009-10-15 22:22:05 |
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| Quoted from: member_178646 on 2009-10-15 14:55:20 Ok....it's lunchtime here and after reading your post I'm really hungry!! Off to make a grilled cheese sandwich (yup, with good ole Wisconsin cheese....YUM). |
Don't cha know!
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| | Post By: hunnisucklebeads | Post Date: 2009-10-16 08:46:40 |
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I wasn't saying that the butter was a necessary ingrediant of the cheese on toast, just putting some ideas into the mix. I didn't even mention the sprinkling of a few drops of Worceter Sauce for that extra bit of kick. Try it you will like it. I will probably get into trouble from the traditionalists on here who think that the only things that should be included are totasted bread and cheese for bringing yet another ingrediant into the topic buy hey ho. For the record my full recipe is :- Bread ( white - none of that brown or multigrain nonsense ) - toasted on one side then turned. Cheese - mature english cheddar ( grated of course ) Cook that until starting to bubble then add two thin slices of tomato and sprinkle with Worcester sauce. Finish cooking and enjoy :-) Off for something to eat now as I have made myself so hungry.
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| | Post By: member_178646 | Post Date: 2009-10-16 10:24:29 |
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| Quoted from: hunnisucklebeads on 2009-10-16 08:46:40 I wasn't saying that the butter was a necessary ingrediant of the cheese on toast, just putting some ideas into the mix. I didn't even mention the sprinkling of a few drops of Worceter Sauce for that extra bit of kick. Try it you will like it. I will probably get into trouble from the traditionalists on here who think that the only things that should be included are totasted bread and cheese for bringing yet another ingrediant into the topic buy hey ho. For the record my full recipe is :- Bread ( white - none of that brown or multigrain nonsense ) - toasted on one side then turned. Cheese - mature english cheddar ( grated of course ) Cook that until starting to bubble then add two thin slices of tomato and sprinkle with Worcester sauce. Finish cooking and enjoy :-) Off for something to eat now as I have made myself so hungry. |
STOP IT DEBBIE.....I'M STARVING...LOL!!! Wow, your recipe really sounds good (and a very nice change from traditional). I will absolutely try it. Thanks for sharing your recipe!! Mary :-)
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| | Post By: wysiwyg | Post Date: 2009-10-16 10:57:10 |
name: Peter
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| Quoted from: hunnisucklebeads on 2009-10-16 08:46:40 I wasn't saying that the butter was a necessary ingrediant of the cheese on toast, just putting some ideas into the mix. I didn't even mention the sprinkling of a few drops of Worceter Sauce for that extra bit of kick. Try it you will like it. I will probably get into trouble from the traditionalists on here who think that the only things that should be included are totasted bread and cheese for bringing yet another ingrediant into the topic buy hey ho. For the record my full recipe is :- Bread ( white - none of that brown or multigrain nonsense ) - toasted on one side then turned. Cheese - mature english cheddar ( grated of course ) Cook that until starting to bubble then add two thin slices of tomato and sprinkle with Worcester sauce. Finish cooking and enjoy :-) Off for something to eat now as I have made myself so hungry. |
When you add the tomato do you stop cooking right away or do you let it go a little bit so the tomato gets warm? Also is the sauce you use sweet or spicy? It's an interesting approach to the art of cheese on toast I must say. But being a cheese purist I can't allow other ingredients influence the taste. Traditionally it's impossible to use other than white bread so I don't, but I've been experimenting with white rounded bread instead of the usual square slices. It makes flipping some what harder to manage and the cheese tends to leak from the side but other than that it looks and taste great.
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| | | | | | Post By: member_178646 | Post Date: 2009-10-17 15:03:14 |
name: Mary
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| Quoted from: member_260156 on 2009-10-17 12:40:08 great topic ... you can get hungry first then disgusted at the same time |
Yeah....that's our Robert....we love him!!!
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