Cheese on toast with a twist!

missbiggles1

honeythewitch wrote: »

I dont know if I have just been unlucky, but every time I have bought dry mustard it comes in a ridiculously large jar that only a hot dog salesman could get through before it goes stale.

I've only ever see dry mustard in those little tins, I've never seen it in a big jar. Is it Colmans?

[Deleted User]

I have had my Colemans mustard since the turn of the century and its still fine .Colmans of course in a yellow tin.I also like the flavored mustards in a small jar and french mustard is great on a salt beef sarnie,long time since I had one though as not many places stock decent salt beef.I used to buy mine in a shop near Aldgate and it was gorgeous.

I did once make the mistake of asking someone on the counter at MrT's once and the girl said 'can't you just have ordinary beef sliced with extra salt on top' !!!!! where do they find these people from ??

I have never ever though to look at the BBF date on a tin of mustard powder :):) its just always there and when the tins empty you buy another one Hate that ready made squeezy stuff in a tube (looks like something the cat's thrown up) yuk.

Had some lovely wholegrain stuff at DD's tonight with my dinner asI don't like mint sauce so she gets me something different, we had roast leg of lamb and all the trimmings and it was delicious

honeythewitch

missbiggles1 wrote: »

I've only ever see dry mustard in those little tins, I've never seen it in a big jar. Is it Colmans?

No, its called East end, I think. I have never had any problems with Colmans, so it is probably the packaging that is the issue.
The last one I bought came in a bag and is doing fine in a clip jar.

Feral_Moon

Murphybear wrote: »

Sounds like Welsh Rarebit. There's dozens recipes, I make mine with a roux (flour and butter) and tons of cheese, whatever I've got, and loads of mustard, dash of Wircestershire sauce. Spread on toast and put under grill until it Browns, yum. I've tried adding egg yolk, it makes it thicker but doesn't affect the taste

honeythewitch wrote: »

That sounds similar to mine. My family is from North Wales.

I know what Welsh rarebit is, had it many times. Trust me, this is NOT Welsh rarebit.

honeythewitch

Feral_Moon wrote: »

I know what Welsh rarebit is, had it many times. Trust me, this is NOT Welsh rarebit.

I didnt once say it was a Welsh rabbit. We were just wondering if it was a regional thing.

chirpycheap

My mum used to make something similar with runny cheese on toast but I can't remember how she did it.
We also used to love something called 'Egg in a Nest'.
To make it the eggs were separated and the egg white whipped into a meringue. The meringue was then piled onto some toast and a little hole made in the middle and the yolk dropped into it. This was baked in the oven for a couple of minutes until he meringue is cooked.
Not sure nowadays whether it would meet health and safety rules with uncooked eggs etc!

dave76

Feral_Moon wrote: »

Basically, it's Cheshire cheese crumbled into milk and heated in a saucepan until it forms a thick gloop which is served on a thick slice of toasted white bread and seasoned with pepper.

This was imaginatively called "cheese in the pan" in our house! I remember my dad and sister making it when I was small, mum used to hate the mess it made in the pan

mamashaz

I'm from Derbyshire and we call it cheesey milk (using Cheddar) - yummy!

VfM4meplse

Cheese on toast is a real treat for me, but having to wash a pan up takes the shine off it somewhat.

NewShadow

Feral_Moon wrote: »

I know what Welsh rarebit is, had it many times. Trust me, this is NOT Welsh rarebit.

If anything (if we're thinking about the same thing) it's more like a fondue consistency - but poured over, not dipped.

Fairly sure I would have noticed nan glugging wine into it though