“It works great, and doesn’t burn like butter.”Īnother “must” for Medina is Texas toast - a bit thicker than standard breads - with sliced cheese in the center. “I use mayonnaise on the bread instead of butter,” he says, referring to the grilling agent used for bread’s outer side. John Medina, Doherty’s Pub & Pins, has his own secret toastie tip. “We use American cheese,” Coffman says of the standard, “but you can get Swiss or pepper jack.” Although her customers love to add pickles to their toasties, her favorite addition is peanut butter - on the side. Tammy Coffman, manager of Jan’s East End Grill, says keys to a great toastie are fresh bread, not too much butter, and two slices of cheese. Crusts generally remain intact, lest you lose some of the melted goodness from the inside. This works especially well for the trifecta, a triple-decker variety. Home kitchens tend to be more flexible with the shape – ranging from triangles, squares, or not cut at all. This geometric shape might be most attractive to the “dippers,” who enjoy dunking in ketchup or soup, or even hot sauce. While generally cut diagonally when served in restaurants, the answer to “why triangles?” remains elusive. But locals believe there are as many toastie variations as there are unique Decatur personalities. The standard version contains cheese, bread, and a smear of butter spread evenly on the outside for that perfectly grilled finish. Many local restaurants list these favorites as grilled cheese sandwiches, but don’t be surprised to see the occasional “cheese toastie,” or “Toasty,” as it’s known at the Beach House, on the menu. While wait staff outside our area may discern you mean a grilled cheese, “cheese toastie” generally requires an explanation or, at a minimum, earns a chuckle. “(I guess) it’s only called a cheese toastie in Decatur.” The wifies at the ither fermtoons wir fair delightit wi Brockit an mony a wee piece an bowl o milk wis gaen till him.īut aa gweed things hae tae come tae an end an Brockit's wee holiday feenisht fan the postie drappit him back at his ain fermtoon.īrockit hid enjoyed his wee holiday, but a nae sae saft tap on his neb fae his mither's paa remindit him that wee bairns shouldna gyang aff gallivantin withoot first tellin thir mithers far thir gyan an fit they'll be up till.Decatur resident Jim Friesner recalls ordering a cheese toastie when visiting Chicago a few years back. He sat like a wee laird bein drivin roon the countryside. The postie hid his roon tae feenish so he pit Brockit on the seat aside him while he gaed tae the rest o the ferms deliverin his parcels an letters.Īn gie prood Brockit wis ence he settled doon. The postie lookit, an sure enuff, he saw a gie feart Brockit starin up at him. The postie wis at the next ferm afore a few gie lood miaows made the postie stop an see fat wis adee. Bumpity, shoogle and shak-shak gaed the van an the postie wis singin awa tae himsel, like as if he wis in ower his bath, an hearin nithin fan Brockit finally found his voice. The postie cam oot o the hoose an, afore Brockit could miaow, the van wis awa an skelpin on like a miser efter his siller.įan the van took aff Brockit wis that surprised that he wis struck dumb. Brockit hid niver bin inside ony kine o a vehicle afore! Brockit hid niver bin inside a van afore. "That'll be the claith I sent aff for," said the ferm-wife, "l thocht it wid be due this wik".įile the postie cairret the parcel intae the hoose, Brockit loupit aff the postie's van. "There's a gie big parcel for ye the day, mistress," says the postie tae the ferm-wife. The postie's reid van cam deistin doon the cairt road tae the fermtoon an Brockit, sittin on the tap o an auld cheese-press, watched it comin.įit wid the postie be bringin the day? The postie got oot, left the van door open an wint roon tae the doors at the back. Infohub Opening Hours Mon - Thu 09:00 - 17:00 Fri 10:00 - 17:00 Sat - Sun Closed.
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