Cheese on Toast - Grated or sliced?
- Thread starter Ian
- Start date
danthecoasterman
Mega Poster
Slice, I can't grate cheese to save my life :lol:
danthecoasterman
Mega Poster
^ I end up with blood in the cheese :roll:
I tried both methods this evening and I can conclude that it tastes better when it's sliced, however the L&P does not settle correctly. Sliced cheese also melts evenly, leaving no gaps, whereas grated cheese seems to make more of a mess and is uneven.
Sliced cheese is the superior when not using L&P, grated with.
Sliced cheese is the superior when not using L&P, grated with.
robbeal
Hyper Poster
Should've waited til thursday Ian, its National Cheese on Toast Day on thursday, allegedly, according to my mum...
Sliced for me though. The cheese needs to be nice and thick, yes still soft. Its got to be done perfectly until the cheese is happily bubbling away and just going golden brown. Oh yeah, and it needs mixed ground pepper in there too.
Sliced for me though. The cheese needs to be nice and thick, yes still soft. Its got to be done perfectly until the cheese is happily bubbling away and just going golden brown. Oh yeah, and it needs mixed ground pepper in there too.
LiveForTheLaunch
CF Legend
Uh, Ian should ban himself, really.
But no, on the odd occassion when I do have grilled cheese or something, I'll just rip the cheese slice in half and put one half on one piece of toast and the other half on the other piece of toast.
Yes, I'm that lazy.
But no, on the odd occassion when I do have grilled cheese or something, I'll just rip the cheese slice in half and put one half on one piece of toast and the other half on the other piece of toast.
Yes, I'm that lazy.
Sliced cheese is almost the laziest form of making cheese on toast (obviously ripping cheese flavoured plastic slices off other cheese flavoured plastic slices is the laziest (and most vile) ).
The slice issue is riddled with problems:
1. The cheese tends to be too thick, and needs extra melting, which often causes "Burnt Edge" syndrome.
2. L&P issue noted above.
3. No left over grated cheese! The biggest advantage to grating cheese, is grating too much and then grabbing handfuls of one of the best snacks ever. I don't know what chemical transformation cheese goes through when it's grated, but it goes from great to sublime!
4. You lose the adventurous surface of a grated cheese on toast landscape. Your pallet climbing the mountains, and tongue down the troughs of grated cheesiness is an oral fantasy come true... Or something. Grated cheese on toast is rolling Alton Towers, to a sliced, flat Flamingoland!
Where are the Welsh members anyway in this topic??? Come on, this is your national dish! You've got to have some say in the matter!
Oh, and for those of you struggling with grated fingers, I've provided a quick reference to grating:
The slice issue is riddled with problems:
1. The cheese tends to be too thick, and needs extra melting, which often causes "Burnt Edge" syndrome.
2. L&P issue noted above.
3. No left over grated cheese! The biggest advantage to grating cheese, is grating too much and then grabbing handfuls of one of the best snacks ever. I don't know what chemical transformation cheese goes through when it's grated, but it goes from great to sublime!
4. You lose the adventurous surface of a grated cheese on toast landscape. Your pallet climbing the mountains, and tongue down the troughs of grated cheesiness is an oral fantasy come true... Or something. Grated cheese on toast is rolling Alton Towers, to a sliced, flat Flamingoland!
Where are the Welsh members anyway in this topic??? Come on, this is your national dish! You've got to have some say in the matter!
Oh, and for those of you struggling with grated fingers, I've provided a quick reference to grating:
Yeah but wtf is a roux? :S
Why cant TV chefs make the recipies simple:
1. Cover bread with thick SLICES of cheese. (cut directly from the slab)
2. Whack it under the grill until melted.
3. Sprinkle with lashings of Pepper.
4. Eat!
I just had 2 slices of toast and cheese as above......yummy... go me for a fat bastard!
Why cant TV chefs make the recipies simple:
1. Cover bread with thick SLICES of cheese. (cut directly from the slab)
2. Whack it under the grill until melted.
3. Sprinkle with lashings of Pepper.
4. Eat!
I just had 2 slices of toast and cheese as above......yummy... go me for a fat bastard!