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Author Topic: Cheese  (Read 134601 times)
Ginginho

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« Reply #180 on: Wednesday, April 30, 2014, 20:44:58 »

Went to Bath today, picked up some more Snowdonia Black Bomber cheddar from Guildhall market. It really is the best cheddar ever.
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pauld
Aaron Aardvark

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« Reply #181 on: Thursday, May 1, 2014, 11:26:17 »

You should get together with Bob's Orange, he's just got a new toaster. You could make cheese on toast together. It's a match made in heaven!
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Talk Talk

« Reply #182 on: Thursday, May 1, 2014, 11:43:09 »

You should get together with Bob's Orange, he's just got a new toaster. You could make cheese on toast together. It's a match made in heaven!

If I ever find out that you are using quality cheddar to make cheese on toast Mr Davis, I will be round to rectify your judgement with a pack of Asda cheese slices. Be warned.
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pauld
Aaron Aardvark

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« Reply #183 on: Thursday, May 1, 2014, 11:53:57 »

If I ever find out that you are using quality cheddar to make cheese on toast Mr Davis, I will be round to rectify your judgement with a pack of Asda cheese slices. Be warned.
Lawks! I'm not sure I want to be rectified with a pack of Asda cheese slices! Lesson duly noted ....
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Honkytonk

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« Reply #184 on: Thursday, May 1, 2014, 17:42:26 »

What?!? That's the same logic as not using nice wine to cook with. It's only going to make your shit better.

I wouldn't make cheese on toast with shit cheese. That's just appalling.
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Peter Venkman
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« Reply #185 on: Thursday, May 1, 2014, 17:44:56 »

What?!? That's the same logic as not using nice wine to cook with. It's only going to make your shit better.

I wouldn't make cheese on toast with shit cheese. That's just appalling.
I am with you, I have to use good strong cheese for cooking with, whether just cheese on toast or something more substantial, I wouldn't actually have shit cheese in the house to use it in cooking.
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Arriba

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« Reply #186 on: Thursday, May 1, 2014, 17:48:21 »

Cheese on toast has to be extra mature cheddar.
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Peter Venkman
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« Reply #187 on: Thursday, May 1, 2014, 17:51:03 »

Cheese on toast has to be extra mature cheddar.
I like it with as strong an extra mature I can get with a little blue cheese like dolcelatte to add a little extra to it.
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Arriba

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« Reply #188 on: Thursday, May 1, 2014, 18:01:06 »

I like it with as strong an extra mature I can get with a little blue cheese like dolcelatte to add a little extra to it.
I draw the limit at extra mature. Blue cheese a big no for me. Vile stuff
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Honkytonk

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« Reply #189 on: Thursday, May 1, 2014, 18:02:12 »

Can't do blue either. Not my thing.

Extra mature cheddar is the nuts. The only reason I'd have shit cheese in my house is for topping burgers with. For some reason that plastic stuff is just right for them.
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Arriba

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« Reply #190 on: Thursday, May 1, 2014, 18:04:09 »

I love those cheese slices for burgers, but only on burgers or hot dogs.
Gouda in burgers is the best though. Gooey goodness
« Last Edit: Thursday, May 1, 2014, 18:06:45 by arriba » Logged
Abrahammer

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« Reply #191 on: Thursday, May 1, 2014, 18:07:53 »

Worcestershire sauce is the key ingredient to cheese on toast
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Flashheart

« Reply #192 on: Thursday, May 1, 2014, 18:09:28 »

Crap cheese is the ONLY cheese for burgers. Anything else just doesn't work.
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Samdy Gray
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« Reply #193 on: Thursday, May 1, 2014, 18:28:32 »

Blue cheese a big no for me. Vile stuff

You have no place in this thread.

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Honkytonk

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« Reply #194 on: Thursday, May 1, 2014, 18:44:53 »

Worcestershire sauce is the key ingredient to cheese on toast

Do you melt the cheese before application though? I do. I tried chucking it on straight away and it's just not right.

Perfect Cheese on Toast the Honkytonk way is: lightly toasted bread, carefully apply your layer of sliced extra mature cheddar, melt under grill until slightly bubbling, then whisk out and apply worcestershire sauce quickly, then place back under grill until the cheese is slightly golden brown. Or the toast starts burning. Either or.

Then devour like it's your last meal on planet earth.
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