2000 AD Online Forum

What strange combinations do you like to spread on your toast?
I'm partial to:
Bovril and Honey,
and
Strawberry Jam and Cheese.

I'm a purest me - just butter

Although when faced with the two types of butter in the local garage supermarket, I chose the Danish variety because the packaging reminded me of your icon UKD.

Are 2K messageboard icons a good way of deciding on food produce?

a low fat marg for me

Mature cheddar and panut butter.

JK.

French toast with golden syrup and ketchup.

VERY NICE.

really.

Just try it.

Are 2K messageboard icons a good way of deciding on food produce?

Cheese (on toast).

Obviously :)

Heh...
Yeah, I'm partial to a bit of Danepak too.

On the whole, I wouldn't recommend purchasing food based on icons... there's an awful lot of grey matter out there, and canabalism isn't well thought of!

I let it go cold before I butter it, then put on either jam, marmalade or marmite which mixes with the unmelted butter. Yum.


"Bread - the staff of life. Toast - a decadent capitalist luxury."

For me

dairylea on toast grilled till the top gets a plastic type skin

peanut butter & golden syrup or honey.

I vote for Dairylea! Yum!

- Trout

Well, it means that David Sneddon's been knocked off the top... and it's cracking. It really is! Hurrah!

peanut butter and honey's a killer.
as is cheese and marmite.

hellman's mayo and *tons* of black pepper

(mmmmm, fattening...)

I tried toast with Jam and strong cheese recently against my better judgement and was amazed at how well they went together. It was my french sister in laws' suggestion and I would recommend it to anyone.

Not quite toast, but try toasting some malt loaf (it goes really gooey) then butter it and put a slice of cheese on top. Lovely!!!

Basically, if it goes in the Breville and the lid won't shut, it's not worth toasting.

I once made a pastie toastie in a brevel when I was in a bit of a state, I remember it being nice but choddy...

When not afflicted with the munchies however I favour cheese and marmite.


mat

ps did anyone else see a thing called marmitemania briefly in supermarkets a year or two back? It was premixed marmite and cheesspread-Ace!

Fake pizza's always a good one, for the adventurous & energetic.
Ketchup & tommy puree, melted cheese, chopped pepper & onions, splash of tabasco, and anything else you can hack up & cram on.

Tried Marmite and cheese this morning... not bad.
Another favourite which I forgot, pigs liver pate and Bovril- the salt and meat extract from the bovril combine very well with the pate.

Cheese, sometimes with a few small grated pieces of apple on top, unusual, but not unheard of.

and good old Mushrooms!

Nice

Ed

a new low in trivia ?

butter, on thick bread, haven't had toast for years though

im into KAYA.
a local coconut based spread and my boy is into salad cream.when his mothers not around of course.

Yummmmmm......

Mushrooms sliced and fried in butter on toast....


Now your talking.

M.

Peanut Butter & Jam... mmm, carbs

Peanut Butter & Marmite... mmm, carbs

The increasingly large J-Bo-1

 Cheese and Soy Sauce.

Cheese melted and toasted, then a spoon of decent chutney.

The food of the good though is thick cut granary bread lightly toasted then smothered in sliced mushrooms fried in butter and red wine... mmmmmmm

I keep expecting this thread to turn into a heated discussion about Pat Mills.

or Burnt Toast, Jam and Wire for that Stray Toasters moment

The Trout re-enters with a wild card that may confuse a few culturally bereft boarders -

LEMON CURD!

- Trout

A decent slathering of pure 100% butter followed by a generous drenching of cinnamon sugar.

Mmmmm....cinnamon sugar.

ooooh! Lemon curd! (drools)

Just to prove there's nothing you can't find on the internet, here's a site all about toast:

Link: Dr Toast's world of toast!

Lemon curd *is* a worthy toast topper, but if I'm feeling particularly decadent, I'll hunt down a jar of orange or lemon cheese.

Nice site, Pete...but...

DAMN YOU DOCTOR TOAST!

He stole my goddamn cinnamon toast recipe...calls it 'Baked Cinnamon Toast' or some-such thing.

He'll be hearing from my legal advisor.  Surely some sort of royalty should be forth-coming.

This was a fave post of mine, back in 2003, and I've decided to necro-bump it, as a lot of board members have come....
.... and gone.

I've since reduced the amount of Bovril and Liver pate that I eat, but I still can't get enough Jam and Cheese.

So it's handy that I now work for a Jam manufacturer. Anyone know Streamline Jams? (Netto and Morrisons are the best outlets). That's MY jam, that is!

I love that reduced sugar jam, it's nice and sharp. Does this mean it now has your filthy fingerprints in it?

Ahh, who am I kidding, I'd still buy it. (And can happily say I've licked another boarder's jam.)

Feta and strawberry jam.

I can't claim to be fond of any odd mixtures. But as an alternative to grilled cheese on toast, the salad variety is quicker: hot toast, sliced cheese, and cucumber. Eat it before the toast cools.

Spread Tomato Puree liberally, add strong cheese, sprinkle with Oregano.

MMMMMMMMMMMMMMMMmmmmmmmmm

I'm not in production, but I am responsible for shipping it to Streamline, so if you see it missing from your shelves, just let me know ;-)

i am 100% with MIKE COLLINS making sure of course only 1 side of the slice is pre toasted and of course adding worster source
a) because it goes wicked with cheese
b) any veggies wont try to scave a bite as its got fish in it
*chomp*

looks awfully burnt at the edges!

My missus like cheese, marmite AND pickle - which is just wrong. Me I like to dunk cheese sandwiches in my coffee.

Reading this revived thread, I'll now be having copious amounts of Stunt Pizza for my tea. :)

Some alternatives to Mike's method are the introduction of onion, mushroom (placed underneath the cheese, they'll actually cook) or fresh tomato instead of the puree (although this can lead to loss of palette if not careful). Oregano or the mixed 'Italian seasoning' you can get always finishes any combination off nicely.

Peanut butter!

And as for bizarre sandwiches: yer can't get yummier than peanut butter and cucumber.

Hah, you all lose. Here's my recipie for Ultimate Cholesterol Toast Monsters:

When you finish a loaf, you'll undoubtedly have a pair of crusty ends left over that you're unsure what to do with. Drop 'em in the toaster on a low setting.

While you're doing that, chop an onion and fry to your taste. Stick two (or four, if you're feeling adventurous) rashers of bacon under the grill. I'd reccomend a George Foreman, though it'll work with a regular one.

The toast should have popped up by now, ever so slightly brown and starting to cool. Butter the bready side. Butter it liberally.

Place fried onions in the dip in the bread caused by toasting. Take the bacon, and divide between your bits of toast.

Here's the important bit. Put your toast on/under the grill, but don't apply heat yet. Instead, throw all the grated cheese in the world over it. Seriously, tons. You shouldn't even be able to see what's underneath it.

Close the grill.

Wait until you can see the cheese dripping liberally down on to the gunk tray (if you're using a George) or you could just look with a regular grill. It needs be deliciously brown.

Eat.

Apologise to your arteries.

Spend half the day cleaning a million tons of crap off your precious George Foreman.