Hijacked Food thread...

[Ezzy]

Ok, so the savory French toast made me hungry and as I cooked a little cheese on toast, (out of eggs what can I say? When I looked 2 days ago there were 16 in the fridge), and the condiment question brought to mind, what I was about to add to my Sharp Cheddercheese toast...

















The good old standard of ketchup is the start but the other that makes friends cringe is French's Yellow mustard. The ketchup and the mustard mixed together and covering the cheese melted over the top of the toast, if you can get to it quick enough once the toast comes from under the broiler, the ketchup / mustard mix combines with the melted cheese and makes a savory yummy snack, it looks like sh1t but tastes great as a 3 AM snack.

Do you have any family recipes that have the unusua in them or on them?

 

[SweetErika]

Well, it's probably not too unusual, but in regards to the eggs on toast, I put a very thin layer of mayo on the toast instead of butter or something. It's a comfort food, and my dad always made it that way, though he used far more mayo than I care for.

When I'm making anything that involves cheddar and a nonstick frying pan, I'll spread a layer of thinly sliced or grated sharp cheddar in the pan after plating the food. I cook that on medium for a few minutes until the cheese sort of adheres to itself and the pan, and I drain off all of the fat. What I'm left with is a chewy-crispy cheese thing that's delicious on it's own, though you might find it more delightful with your ketchup-mustard combo, Ezzy.

 

[Ezzy]

Well, it's probably not too unusual, but in regards to the eggs on toast, I put a very thin layer of mayo on the toast instead of butter or something. It's a comfort food, and my dad always made it that way, though he used far more mayo than I care for.

When I'm making anything that involves cheddar and a nonstick frying pan, I'll spread a layer of thinly sliced or grated sharp cheddar in the pan after plating the food. I cook that on medium for a few minutes until the cheese sort of adheres to itself and the pan, and I drain off all of the fat. What I'm left with is a chewy-crispy cheese thing that's delicious on it's own, though you might find it more delightful with your ketchup-mustard combo, Ezzy.

Thanks I'ill give the nonstick cheese a try, and your mayo info reminds me that as kids we used to eat mayo and salt sprinkled sandwiches in the summer, the extra salt used to give the mayo (and us kids) a little pep. It also helped with re-hydration on hot summers days as the salt would help to make you retain the water you drank with the sandwich.

The other chedder topper that I reccommend is for uncooked chedder in sandwiches, look for Marmite (or Vegimite), add a thin layer to the buttered bread in a sandwich, thin is the important word here as a thick layer may but a newbie Marmite eater off for life, Marmite is a by-product of the brewing industry and is a yeast extract, and is very savory, (I love it thick as well, sick as I am) it is good on its own thin on toast, but it accentuates the chedder in a sandwich.

 

[SweetErika]

Thanks I'ill give the nonstick cheese a try, and your mayo info reminds me that as kids we used to eat mayo and salt sprinkled sandwiches in the summer, the extra salt used to give the mayo (and us kids) a little pep. It also helped with re-hydration on hot summers days as the salt would help to make you retain the water you drank with the sandwich.

The other chedder topper that I reccommend is for uncooked chedder in sandwiches, look for Marmite (or Vegimite), add a thin layer to the buttered bread in a sandwich, thin is the important word here as a thick layer may but a newbie Marmite eater off for life, Marmite is a by-product of the brewing industry and is a yeast extract, and is very savory, (I love it thick as well, sick as I am) it is good on its own thin on toast, but it accentuates the chedder in a sandwich.

Oh yes, I'm familiar with Vegimite alright. I'll probably take your word on this one, Ezzy, though perhaps I'll feel adventurous one day. After all, I don't suppose cheddar can make that vile stuff any worse!