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After last Monday’s sardine success, yesterday’s using up of the Saturday cob was cheese. Boring! I hear you say. Well, half was made with Double Gloucester, the other with Cornish Cheddar, strength 7. Half had tomato slices and a sprinkle of French herbs, the other a dash of Hendersons Relish.
Now both were a success. Another success is using sardine and tomato paste like pate. I.e. toast, butter then a layer of the potted slurry. All good.
Has anyone got any other good ideas for toast, beyond obviously beans, bacon, tomatoes etc?
Lidl do tinned mackerel in spicy tomato sauce so you don't have to add your own chilli flakes. If you like spicy things, adding some extra chilli to it doesn't do any harm.
Delicious lunch for the working from home days. My wife complains when she comes home from work as she says she can still smell the tin, even when I've washed it up and put it in the recycling.
The dripping idea sounds interesting. Very old skool. I take it you can buy it.
In Malaysia I had curry and baked beans for brekkers and a slice of toast alongside and I often zazz up the bumble b bean with chilli powder and pepper and have that on toast. I guess curry on toast is an idea?
The tinned tomatoes is a good one. My mum used to do that.
Best if you get dripping after cooking but I always forget to do it.
I had a real craving the other day and specifically drove to Tesco to see if I could buy dripping.
The nearest I could get was goose fat and what was labelled as Beef Dripping but was in effect almost plain lard - although with a bit of salt it was passable.
“Hello, I'm your MP. Actually I'm not. I'm your candidate. Gosh.”
Boris Johnson canvassing in Henley, 2005.
Best if you get dripping after cooking but I always forget to do it.
I had a real craving the other day and specifically drove to Tesco to see if I could buy dripping.
The nearest I could get was goose fat and what was labelled as Beef Dripping but was in effect almost plain lard - although with a bit of salt it was passable.
The mess on the work top!! It looks like something from men behaving badly.. anyway tuna mashed up with vinegar, on tiger bread with extra mature cheddar grated on top, and slightly over toasted under the grill.
Best if you get dripping after cooking but I always forget to do it.
I had a real craving the other day and specifically drove to Tesco to see if I could buy dripping.
The nearest I could get was goose fat and what was labelled as Beef Dripping but was in effect almost plain lard - although with a bit of salt it was passable.
The mess on the work top!! It looks like something from men behaving badly.. anyway tuna mashed up with vinegar, on tiger bread with extra mature cheddar grated on top, and slightly over toasted under the grill.
That sounds awful.
What mess by the way? The board is clean as a whistle aside from a few toast crumbs.
“Hello, I'm your MP. Actually I'm not. I'm your candidate. Gosh.”
Boris Johnson canvassing in Henley, 2005.
As it happens I would have preferred plain white with dripping so it keeps the dripping on top, anything but plain white and the dripping will melt into the toast.
“Hello, I'm your MP. Actually I'm not. I'm your candidate. Gosh.”
Boris Johnson canvassing in Henley, 2005.
As it happens I would have preferred plain white with dripping so it keeps the dripping on top, anything but plain white and the dripping will melt into the toast.
I just meant the prep area.. looks like you had a few Stella’s and then decided to make the toast, no offence intended.
As it happens I would have preferred plain white with dripping so it keeps the dripping on top, anything but plain white and the dripping will melt into the toast.
Absolutely!! It’s a bit like after a good roast beef dinner when you need a slice to mop up the gravy. You can’t do it with chaff bread.
Talking of that, I’m sure what the purpose of bread mixed with the scrapings from the bottom of a budgie cage adds to anything other than a potential for an unscheduled visit to the dentist.
Absolutely!! It’s a bit like after a good roast beef dinner when you need a slice to mop up the gravy. You can’t do it with chaff bread.
Talking of that, I’m sure what the purpose of bread mixed with the scrapings from the bottom of a budgie cage adds to anything other than a potential for an unscheduled visit to the dentist.
I don't eat a lot of seeded bread although Aldi do a nice sliced one.
I do also like unsliced sourdough and also that tiger stuff.
I'm a bit OCD when it comes to things on toast, depending on whats going on top of it. Marmite for example I would butter the toast as soon as it comes out of the toaster so it melts, ditto if dripping......
.....other things though, beans for example - I would wait until the toast has cooled so that the butter acts as an additional floating spread, the beans would also be cooked so that most of the juice has gone.
Ditto plain toast - cool the toast and then add the butter - and then salt the toast.
I knew a weirdo once who put sugar on toast.
“Hello, I'm your MP. Actually I'm not. I'm your candidate. Gosh.”
Boris Johnson canvassing in Henley, 2005.
I don't eat a lot of seeded bread although Aldi do a nice sliced one.
I do also like unsliced sourdough and also that tiger stuff.
I'm a bit OCD when it comes to things on toast, depending on whats going on top of it. Marmite for example I would butter the toast as soon as it comes out of the toaster so it melts, ditto if dripping......
.....other things though, beans for example - I would wait until the toast has cooled so that the butter acts as an additional floating spread, the beans would also be cooked so that most of the juice has gone.
Ditto plain toast - cool the toast and then add the butter - and then salt the toast.
I knew a weirdo once who put sugar on toast.
Sourdough is fine. Tiger bread? Ok but a bit salty. The birdseed and chaff bread: iv3 just had a crown fitted so no way would I eat that anyway.
Butter application is crucial as you suggest. Firstly you need proper butter. Not that spreadable rubbish. The chemicals and engine oil used to stop whatever it is hardening destroys the structure of the bread unless you apply it stone cold. Tastes of grease anyway.
For toppings, melted in is good, but for other things like marmalade or pre toast and butter, leave 42 seconds before butter application and the job’s a good un. The toast itself needs to be browned not carbonised.
Beans? Yep cook the until the sauce thickens. Reheated beans are glorious too.
How much time do you all have for lunch during the week??
I think I need to revaluate my work life balance. Which currently is what can I slap together and consume in 15mins?
As much as I want, when I want these days.
When I was working it was 15 or 20 minutes, sometimes at the desk, sometimes not. Where I worked for the last 12 years had its own restaurant and a place that made up sandwiches, tea etc and for speed I’d use one of those. If meetings got in the way or I had to be somewhere else I’d just not bother.
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