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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Nancy Young > wrote in
: > Wayne wrote: >> >> Nancy Young > wrote in > >> > notbob has already said he misspoke, he meant something else. > >> Sorry, but that post wasn't on my server when I posted. > > That's okay, I'm just sayin' ... I'm still not even sure what he > meant but he admits he did not mean french toast. > > nancy > I think his subsequent post (which I have now seen) said he meant French bread, then on with the process. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Nancy Young > wrote in
: > Wayne wrote: >> >> Nancy Young > wrote in > >> > notbob has already said he misspoke, he meant something else. > >> Sorry, but that post wasn't on my server when I posted. > > That's okay, I'm just sayin' ... I'm still not even sure what he > meant but he admits he did not mean french toast. > > nancy > I think his subsequent post (which I have now seen) said he meant French bread, then on with the process. -- Wayne in Phoenix unmunge as w-e-b *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On 2004-09-17, Charles Gifford > wrote:
> Ah, that is different. And after I went to the trouble of making a > comparison. <sigh> Your new example is a good one too, except you gotta add > a LOT more cheese! ----- and no garlic. Yeah, I've tried it a couple different ways with a couple different cheeses. But, this brings up another variation. I recall hearing Graham Kerr talk about one of his favorite dishes back in his good ol' fat laden early days. I didn't get the whole thing, but I recall it was some sort of toasted bread dish with a tomato. I can't recall if it included cheese or cream or both. Ring a bell? nb |
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On 2004-09-17, Charles Gifford > wrote:
> Ah, that is different. And after I went to the trouble of making a > comparison. <sigh> Your new example is a good one too, except you gotta add > a LOT more cheese! ----- and no garlic. Yeah, I've tried it a couple different ways with a couple different cheeses. But, this brings up another variation. I recall hearing Graham Kerr talk about one of his favorite dishes back in his good ol' fat laden early days. I didn't get the whole thing, but I recall it was some sort of toasted bread dish with a tomato. I can't recall if it included cheese or cream or both. Ring a bell? nb |
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Charles Gifford wrote: > <snippage> > > Toasted cheese as found in the O'Brian cannon are a direct relation to > cheese rabbits. While a cheese rabbit can't be closely related to a "toasted > cheese sandwich", a serving of toasted cheese might be. However, I think our > modern toasted cheese sandwich is a derivative of the traditional English > cheese and pickle sandwich with the method realized with the cultural memory > of toasted cheese. > > Charlie The only thing is that cheese and pickle sandwiches normally aren't toasted and never really generally have been. There's always someone who will put on in a sandwich toaster of course Hot toasted cheese is still common enough in England as a snack or late supper. No one would confuse it with a cheese and pickle sandwich or expect the one when the other had been requested. |
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Charles Gifford wrote: > <snippage> > > Toasted cheese as found in the O'Brian cannon are a direct relation to > cheese rabbits. While a cheese rabbit can't be closely related to a "toasted > cheese sandwich", a serving of toasted cheese might be. However, I think our > modern toasted cheese sandwich is a derivative of the traditional English > cheese and pickle sandwich with the method realized with the cultural memory > of toasted cheese. > > Charlie The only thing is that cheese and pickle sandwiches normally aren't toasted and never really generally have been. There's always someone who will put on in a sandwich toaster of course Hot toasted cheese is still common enough in England as a snack or late supper. No one would confuse it with a cheese and pickle sandwich or expect the one when the other had been requested. |
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"Arri London" > wrote in message ... > > > Charles Gifford wrote: > > <snippage> > > > > Toasted cheese as found in the O'Brian cannon are a direct relation to > > cheese rabbits. While a cheese rabbit can't be closely related to a "toasted > > cheese sandwich", a serving of toasted cheese might be. However, I think our > > modern toasted cheese sandwich is a derivative of the traditional English > > cheese and pickle sandwich with the method realized with the cultural memory > > of toasted cheese. > > > > Charlie > > The only thing is that cheese and pickle sandwiches normally aren't > toasted and never really generally have been. That is pretty much what I said. I suggested (with tounge firmly in cheek) that cheese and pickle sandwiches could be an ancestor of the toasted cheese sandwich. This by inspiration from the 18th and 19th century toasted cheese that we were originally discussing. > There's always someone who > will put on in a sandwich toaster of course > Hot toasted cheese is still common enough in England as a snack or late > supper. No one would confuse it with a cheese and pickle sandwich or > expect the one when the other had been requested. I imagine that *someone* would confuse it. Haven't you been paying attention when you read this news group? <g> To make it even more complicated, a toasted cheese/toasted cheese sandwich is delicious with pickles in it. Hee, hee! Charlie |
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"Arri London" > wrote in message ... > > > Charles Gifford wrote: > > <snippage> > > > > Toasted cheese as found in the O'Brian cannon are a direct relation to > > cheese rabbits. While a cheese rabbit can't be closely related to a "toasted > > cheese sandwich", a serving of toasted cheese might be. However, I think our > > modern toasted cheese sandwich is a derivative of the traditional English > > cheese and pickle sandwich with the method realized with the cultural memory > > of toasted cheese. > > > > Charlie > > The only thing is that cheese and pickle sandwiches normally aren't > toasted and never really generally have been. That is pretty much what I said. I suggested (with tounge firmly in cheek) that cheese and pickle sandwiches could be an ancestor of the toasted cheese sandwich. This by inspiration from the 18th and 19th century toasted cheese that we were originally discussing. > There's always someone who > will put on in a sandwich toaster of course > Hot toasted cheese is still common enough in England as a snack or late > supper. No one would confuse it with a cheese and pickle sandwich or > expect the one when the other had been requested. I imagine that *someone* would confuse it. Haven't you been paying attention when you read this news group? <g> To make it even more complicated, a toasted cheese/toasted cheese sandwich is delicious with pickles in it. Hee, hee! Charlie |
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"notbob" > wrote in message news:sxu2d.448041$%_6.23520@attbi_s01... > On 2004-09-17, Charles Gifford > wrote: > > > Ah, that is different. And after I went to the trouble of making a > > comparison. <sigh> Your new example is a good one too, except you gotta add > > a LOT more cheese! ----- and no garlic. > > Yeah, I've tried it a couple different ways with a couple different cheeses. > But, this brings up another variation. I recall hearing Graham Kerr talk > about one of his favorite dishes back in his good ol' fat laden early days. > I didn't get the whole thing, but I recall it was some sort of toasted bread > dish with a tomato. I can't recall if it included cheese or cream or both. > Ring a bell? > > nb It doesn't. I checked my copy of "The Graham Kerr Cookbook, The Galloping Gourmet" which is, I think, his earliest cookbook. Nothing in there that looks close. Here is one interesting recipe from this book: CHEESE AND ANCHOVY CROSTINI 8 thin white bread slices 32 oz anchovy fillets 1/2 lb. (240grams) mozzarella cheese 1/2 cup (4 oz./120grams) clarified butter a little oregano METHOD OF PREPARATION 1. Slice mozzarella cheese 2. Remove crusts from bread 3. Cut each slice into 4 fingers METHOD OF COOKERY 1. Place a thin slice of mozzarella cheese on each bread slice and top with anchovy fillet. Add a little oregano. Sandwich with another finger of bread. 2. Heat butter in a pan and fry sandwiches on both sides until golden brown. Serve warm SERVING Serve as appetizers with a white Italian Chianti (they are most thirst provoking!) |
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"notbob" > wrote in message news:sxu2d.448041$%_6.23520@attbi_s01... > On 2004-09-17, Charles Gifford > wrote: > > > Ah, that is different. And after I went to the trouble of making a > > comparison. <sigh> Your new example is a good one too, except you gotta add > > a LOT more cheese! ----- and no garlic. > > Yeah, I've tried it a couple different ways with a couple different cheeses. > But, this brings up another variation. I recall hearing Graham Kerr talk > about one of his favorite dishes back in his good ol' fat laden early days. > I didn't get the whole thing, but I recall it was some sort of toasted bread > dish with a tomato. I can't recall if it included cheese or cream or both. > Ring a bell? > > nb It doesn't. I checked my copy of "The Graham Kerr Cookbook, The Galloping Gourmet" which is, I think, his earliest cookbook. Nothing in there that looks close. Here is one interesting recipe from this book: CHEESE AND ANCHOVY CROSTINI 8 thin white bread slices 32 oz anchovy fillets 1/2 lb. (240grams) mozzarella cheese 1/2 cup (4 oz./120grams) clarified butter a little oregano METHOD OF PREPARATION 1. Slice mozzarella cheese 2. Remove crusts from bread 3. Cut each slice into 4 fingers METHOD OF COOKERY 1. Place a thin slice of mozzarella cheese on each bread slice and top with anchovy fillet. Add a little oregano. Sandwich with another finger of bread. 2. Heat butter in a pan and fry sandwiches on both sides until golden brown. Serve warm SERVING Serve as appetizers with a white Italian Chianti (they are most thirst provoking!) |
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"notbob" > wrote in message news:sxu2d.448041$%_6.23520@attbi_s01... > On 2004-09-17, Charles Gifford > wrote: > > > Ah, that is different. And after I went to the trouble of making a > > comparison. <sigh> Your new example is a good one too, except you gotta add > > a LOT more cheese! ----- and no garlic. > > Yeah, I've tried it a couple different ways with a couple different cheeses. > But, this brings up another variation. I recall hearing Graham Kerr talk > about one of his favorite dishes back in his good ol' fat laden early days. > I didn't get the whole thing, but I recall it was some sort of toasted bread > dish with a tomato. I can't recall if it included cheese or cream or both. > Ring a bell? > > nb It doesn't. I checked my copy of "The Graham Kerr Cookbook, The Galloping Gourmet" which is, I think, his earliest cookbook. Nothing in there that looks close. Here is one interesting recipe from this book: CHEESE AND ANCHOVY CROSTINI 8 thin white bread slices 32 oz anchovy fillets 1/2 lb. (240grams) mozzarella cheese 1/2 cup (4 oz./120grams) clarified butter a little oregano METHOD OF PREPARATION 1. Slice mozzarella cheese 2. Remove crusts from bread 3. Cut each slice into 4 fingers METHOD OF COOKERY 1. Place a thin slice of mozzarella cheese on each bread slice and top with anchovy fillet. Add a little oregano. Sandwich with another finger of bread. 2. Heat butter in a pan and fry sandwiches on both sides until golden brown. Serve warm SERVING Serve as appetizers with a white Italian Chianti (they are most thirst provoking!) |
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On 2004-09-18, Charles Gifford > wrote:
> CHEESE AND ANCHOVY CROSTINI Thanks for that, Charlie. Unfortunately, I have to avoid anchovies like the plague. I'm prone to gout and anchovies are public enemy number one. It kills me, too, as I absolutely love anchovies. Used to eat salt-packed anchovies straight ...no pizza assist! It was probably that which precipitated my first major gout attack. Screw that! The closest I get to anchovies these days is nam pla and Caesar dressing. Perhaps I'll try the recipe with a tapanade. nb |
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On 2004-09-18, Charles Gifford > wrote:
> CHEESE AND ANCHOVY CROSTINI Thanks for that, Charlie. Unfortunately, I have to avoid anchovies like the plague. I'm prone to gout and anchovies are public enemy number one. It kills me, too, as I absolutely love anchovies. Used to eat salt-packed anchovies straight ...no pizza assist! It was probably that which precipitated my first major gout attack. Screw that! The closest I get to anchovies these days is nam pla and Caesar dressing. Perhaps I'll try the recipe with a tapanade. nb |
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On 2004-09-18, Charles Gifford > wrote:
> CHEESE AND ANCHOVY CROSTINI Thanks for that, Charlie. Unfortunately, I have to avoid anchovies like the plague. I'm prone to gout and anchovies are public enemy number one. It kills me, too, as I absolutely love anchovies. Used to eat salt-packed anchovies straight ...no pizza assist! It was probably that which precipitated my first major gout attack. Screw that! The closest I get to anchovies these days is nam pla and Caesar dressing. Perhaps I'll try the recipe with a tapanade. nb |
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Charles Gifford wrote: > > "Arri London" > wrote in message > ... > > > > > > Charles Gifford wrote: > > > <snippage> > > > > > > Toasted cheese as found in the O'Brian cannon are a direct relation to > > > cheese rabbits. While a cheese rabbit can't be closely related to a > "toasted > > > cheese sandwich", a serving of toasted cheese might be. However, I think > our > > > modern toasted cheese sandwich is a derivative of the traditional > English > > > cheese and pickle sandwich with the method realized with the cultural > memory > > > of toasted cheese. > > > > > > Charlie > > > > The only thing is that cheese and pickle sandwiches normally aren't > > toasted and never really generally have been. > > That is pretty much what I said. I suggested (with tounge firmly in cheek) > that cheese and pickle sandwiches could be an ancestor of the toasted cheese > sandwich. This by inspiration from the 18th and 19th century toasted cheese > that we were originally discussing. LOL yes but I don't want any one to get the wrong idea that the one is the forerunner of the other. > > > There's always someone who > > will put on in a sandwich toaster of course > > Hot toasted cheese is still common enough in England as a snack or late > > supper. No one would confuse it with a cheese and pickle sandwich or > > expect the one when the other had been requested. > > I imagine that *someone* would confuse it. Haven't you been paying attention > when you read this news group? <g> To make it even more complicated, a > toasted cheese/toasted cheese sandwich is delicious with pickles in it. Hee, > hee! > > Charlie Are we talking English pickle, as in a sort of chunky chutney or cucumber pickles? The former might be acceptable in a hot sandwich...can't imagine the latter in one |
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Charles Gifford wrote: > > "Arri London" > wrote in message > ... > > > > > > Charles Gifford wrote: > > > <snippage> > > > > > > Toasted cheese as found in the O'Brian cannon are a direct relation to > > > cheese rabbits. While a cheese rabbit can't be closely related to a > "toasted > > > cheese sandwich", a serving of toasted cheese might be. However, I think > our > > > modern toasted cheese sandwich is a derivative of the traditional > English > > > cheese and pickle sandwich with the method realized with the cultural > memory > > > of toasted cheese. > > > > > > Charlie > > > > The only thing is that cheese and pickle sandwiches normally aren't > > toasted and never really generally have been. > > That is pretty much what I said. I suggested (with tounge firmly in cheek) > that cheese and pickle sandwiches could be an ancestor of the toasted cheese > sandwich. This by inspiration from the 18th and 19th century toasted cheese > that we were originally discussing. LOL yes but I don't want any one to get the wrong idea that the one is the forerunner of the other. > > > There's always someone who > > will put on in a sandwich toaster of course > > Hot toasted cheese is still common enough in England as a snack or late > > supper. No one would confuse it with a cheese and pickle sandwich or > > expect the one when the other had been requested. > > I imagine that *someone* would confuse it. Haven't you been paying attention > when you read this news group? <g> To make it even more complicated, a > toasted cheese/toasted cheese sandwich is delicious with pickles in it. Hee, > hee! > > Charlie Are we talking English pickle, as in a sort of chunky chutney or cucumber pickles? The former might be acceptable in a hot sandwich...can't imagine the latter in one |
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"Arri London" > wrote in message ... > > > Charles Gifford wrote: > > > > That is pretty much what I said. I suggested (with tounge firmly in cheek) > > that cheese and pickle sandwiches could be an ancestor of the toasted cheese > > sandwich. This by inspiration from the 18th and 19th century toasted cheese > > that we were originally discussing. > > LOL yes but I don't want any one to get the wrong idea that the one is > the forerunner of the other. Yep. I could have stated it a little *more* outrageously. Hee, hee! > > To make it even more complicated, a > > toasted cheese/toasted cheese sandwich is delicious with pickles in it. > Are we talking English pickle, as in a sort of chunky chutney or > cucumber pickles? The former might be acceptable in a hot > sandwich...can't imagine the latter in one In this case, I was talking about little cucumber pickles. Charlie |
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"Arri London" > wrote in message ... > > > Charles Gifford wrote: > > > > That is pretty much what I said. I suggested (with tounge firmly in cheek) > > that cheese and pickle sandwiches could be an ancestor of the toasted cheese > > sandwich. This by inspiration from the 18th and 19th century toasted cheese > > that we were originally discussing. > > LOL yes but I don't want any one to get the wrong idea that the one is > the forerunner of the other. Yep. I could have stated it a little *more* outrageously. Hee, hee! > > To make it even more complicated, a > > toasted cheese/toasted cheese sandwich is delicious with pickles in it. > Are we talking English pickle, as in a sort of chunky chutney or > cucumber pickles? The former might be acceptable in a hot > sandwich...can't imagine the latter in one In this case, I was talking about little cucumber pickles. Charlie |
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"notbob" > wrote in message news:0x33d.70656$D%.41604@attbi_s51... > On 2004-09-18, Charles Gifford > wrote: > > > CHEESE AND ANCHOVY CROSTINI > > Thanks for that, Charlie. Unfortunately, I have to avoid anchovies like the > plague. I'm prone to gout and anchovies are public enemy number one. It > kills me, too, as I absolutely love anchovies. Used to eat salt-packed > anchovies straight ...no pizza assist! It was probably that which > precipitated my first major gout attack. Screw that! The closest I get to > anchovies these days is nam pla and Caesar dressing. > > Perhaps I'll try the recipe with a tapanade. > > nb I'm sorry to hear about your anchovy problem. That's a PITA. I think the tapanade would be great. I may try that too. Charlie |
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"notbob" > wrote in message news:0x33d.70656$D%.41604@attbi_s51... > On 2004-09-18, Charles Gifford > wrote: > > > CHEESE AND ANCHOVY CROSTINI > > Thanks for that, Charlie. Unfortunately, I have to avoid anchovies like the > plague. I'm prone to gout and anchovies are public enemy number one. It > kills me, too, as I absolutely love anchovies. Used to eat salt-packed > anchovies straight ...no pizza assist! It was probably that which > precipitated my first major gout attack. Screw that! The closest I get to > anchovies these days is nam pla and Caesar dressing. > > Perhaps I'll try the recipe with a tapanade. > > nb I'm sorry to hear about your anchovy problem. That's a PITA. I think the tapanade would be great. I may try that too. Charlie |
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Charles Gifford wrote: > > "Arri London" > wrote in message > ... > > > > > > Charles Gifford wrote: > > > > > > That is pretty much what I said. I suggested (with tounge firmly in > cheek) > > > that cheese and pickle sandwiches could be an ancestor of the toasted > cheese > > > sandwich. This by inspiration from the 18th and 19th century toasted > cheese > > > that we were originally discussing. > > > > LOL yes but I don't want any one to get the wrong idea that the one is > > the forerunner of the other. > > Yep. I could have stated it a little *more* outrageously. Hee, hee! > > > > To make it even more complicated, a > > > toasted cheese/toasted cheese sandwich is delicious with pickles in it. > > > Are we talking English pickle, as in a sort of chunky chutney or > > cucumber pickles? The former might be acceptable in a hot > > sandwich...can't imagine the latter in one > > In this case, I was talking about little cucumber pickles. > > Charlie Hmmm might see my way to trying that, but it doesn't sound tempting. |
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Charles Gifford wrote: > > "Arri London" > wrote in message > ... > > > > > > Charles Gifford wrote: > > > > > > That is pretty much what I said. I suggested (with tounge firmly in > cheek) > > > that cheese and pickle sandwiches could be an ancestor of the toasted > cheese > > > sandwich. This by inspiration from the 18th and 19th century toasted > cheese > > > that we were originally discussing. > > > > LOL yes but I don't want any one to get the wrong idea that the one is > > the forerunner of the other. > > Yep. I could have stated it a little *more* outrageously. Hee, hee! > > > > To make it even more complicated, a > > > toasted cheese/toasted cheese sandwich is delicious with pickles in it. > > > Are we talking English pickle, as in a sort of chunky chutney or > > cucumber pickles? The former might be acceptable in a hot > > sandwich...can't imagine the latter in one > > In this case, I was talking about little cucumber pickles. > > Charlie Hmmm might see my way to trying that, but it doesn't sound tempting. |
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Charles Gifford wrote: > > "Arri London" > wrote in message > ... > > > > > > Charles Gifford wrote: > > > > > > That is pretty much what I said. I suggested (with tounge firmly in > cheek) > > > that cheese and pickle sandwiches could be an ancestor of the toasted > cheese > > > sandwich. This by inspiration from the 18th and 19th century toasted > cheese > > > that we were originally discussing. > > > > LOL yes but I don't want any one to get the wrong idea that the one is > > the forerunner of the other. > > Yep. I could have stated it a little *more* outrageously. Hee, hee! > > > > To make it even more complicated, a > > > toasted cheese/toasted cheese sandwich is delicious with pickles in it. > > > Are we talking English pickle, as in a sort of chunky chutney or > > cucumber pickles? The former might be acceptable in a hot > > sandwich...can't imagine the latter in one > > In this case, I was talking about little cucumber pickles. > > Charlie Hmmm might see my way to trying that, but it doesn't sound tempting. |
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"Arri London" > wrote in message ... > > > Charles Gifford wrote: > > > > "Arri London" > wrote in message > > ... > > > > > > > > > Charles Gifford wrote: > > > > > > > > That is pretty much what I said. I suggested (with tounge firmly in > > cheek) > > > > that cheese and pickle sandwiches could be an ancestor of the toasted > > cheese > > > > sandwich. This by inspiration from the 18th and 19th century toasted > > cheese > > > > that we were originally discussing. > > > > > > LOL yes but I don't want any one to get the wrong idea that the one is > > > the forerunner of the other. > > > > Yep. I could have stated it a little *more* outrageously. Hee, hee! > > > > > > To make it even more complicated, a > > > > toasted cheese/toasted cheese sandwich is delicious with pickles in it. > > > > > Are we talking English pickle, as in a sort of chunky chutney or > > > cucumber pickles? The former might be acceptable in a hot > > > sandwich...can't imagine the latter in one > > > > In this case, I was talking about little cucumber pickles. > > > > Charlie > > Hmmm might see my way to trying that, but it doesn't sound tempting. Gherkins, Charlie? Chopped up? My faves. I also crave farm fare - chunk of homemade bread, farm-churned butter, Cheddar cheese and pickled onions. Dora |
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"Arri London" > wrote in message ... > > > Charles Gifford wrote: > > > > "Arri London" > wrote in message > > ... > > > > > > > > > Charles Gifford wrote: > > > > > > > > That is pretty much what I said. I suggested (with tounge firmly in > > cheek) > > > > that cheese and pickle sandwiches could be an ancestor of the toasted > > cheese > > > > sandwich. This by inspiration from the 18th and 19th century toasted > > cheese > > > > that we were originally discussing. > > > > > > LOL yes but I don't want any one to get the wrong idea that the one is > > > the forerunner of the other. > > > > Yep. I could have stated it a little *more* outrageously. Hee, hee! > > > > > > To make it even more complicated, a > > > > toasted cheese/toasted cheese sandwich is delicious with pickles in it. > > > > > Are we talking English pickle, as in a sort of chunky chutney or > > > cucumber pickles? The former might be acceptable in a hot > > > sandwich...can't imagine the latter in one > > > > In this case, I was talking about little cucumber pickles. > > > > Charlie > > Hmmm might see my way to trying that, but it doesn't sound tempting. Gherkins, Charlie? Chopped up? My faves. I also crave farm fare - chunk of homemade bread, farm-churned butter, Cheddar cheese and pickled onions. Dora |
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"limey" > wrote in message ... > > > Gherkins, Charlie? Chopped up? My faves. I also crave farm fare - chunk > of homemade bread, farm-churned butter, Cheddar cheese and pickled onions. > > Dora Yep. Gherkins. I don't chop them though Dora. I slice them. I also approve of your idea of farm fare! Yummy! Cheddar is good for this kind of lunch but my favorite is farmhouse Wensledale and all washed down with a pint or two of Yorkshire bitter. Oh, and I'd like a big pile of Branston pickle too. Oh Lordy I'm hungry! Charlie |
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"Charles Gifford" wrote in message > > "limey" wrote in message > > > > > > Gherkins, Charlie? Chopped up? My faves. I also crave farm fare - chunk > > of homemade bread, farm-churned butter, Cheddar cheese and pickled onions. > > > > Dora > > Yep. Gherkins. I don't chop them though Dora. I slice them. I also approve > of your idea of farm fare! Yummy! Cheddar is good for this kind of lunch but > my favorite is farmhouse Wensledale and all washed down with a pint or two > of Yorkshire bitter. Oh, and I'd like a big pile of Branston pickle too. Oh > Lordy I'm hungry! > > Charlie Stop, stop, stop! Here it is, almost lunch time.;-( Dora |
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"Charles Gifford" wrote in message > > "limey" wrote in message > > > > > > Gherkins, Charlie? Chopped up? My faves. I also crave farm fare - chunk > > of homemade bread, farm-churned butter, Cheddar cheese and pickled onions. > > > > Dora > > Yep. Gherkins. I don't chop them though Dora. I slice them. I also approve > of your idea of farm fare! Yummy! Cheddar is good for this kind of lunch but > my favorite is farmhouse Wensledale and all washed down with a pint or two > of Yorkshire bitter. Oh, and I'd like a big pile of Branston pickle too. Oh > Lordy I'm hungry! > > Charlie Stop, stop, stop! Here it is, almost lunch time.;-( Dora |
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