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Mousetraps and Toasties? Tell me more!
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Cookin again
- Thread starter Dannyalcatraz
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Zardnaar
Legend
It's grilled cheese on toast.
Mousetraps 1 slice
Toastie sandwich.
Add whatever toppings to cheese and grill it. Pizza topping, sauces, tomato, onion, bacon, salami whatever.
We put the bread in the toaster for half a cycle.
Another NZ variant. Cheese rolls.
Southland Cheese Rolls recipe | Mainland
Nothing says comfort food like the combination of fresh white bread and warm, cheesy sauce made with our Mainland Tasty Cheese.
www.mainland.co.nz
Tonight, we’re doing a hot dog buffet. As in, I’m cooking the dogs & toasting (and maybe buttering) the buns, but putting out the chili, cheese, relishes and all other potential toppings & condiments out to let everyone make their own.
Zardnaar
Legend
Never really caught on here. Hotdogs are more similar to corn dogs.
Personally, I prefer other sausages, but a request was made and Dad brought home a 24 pack of Ballparks.
I did mine with brown mustard, BBQ sauce, American cheese, pickled jalapeños and sauerkraut. Made ‘em disappear like David Copperfield.
My dessert was a mix of maraschino cherries, pecans, orange-blossom honey and Greek yogurt.
Zardnaar
Legend
Sounds good. We had some basic ones in a gas station in the 90s for $1 or $2.
Mustard, sweet chilli, relish were the toppings.
Fundraisers here are often sausage sizzles. Slice of buttered bread, sausage, grilled onions and sauce. Maybe mustard.
Do Americans have saveloys? They're battered on a stick here that's a hot dog.
No saveloys as such in common distribution, but there’s all kinds of cuisines in the USA, so I would be surprised to find something like thrm. I mean, in the South, the corny dogs are pretty common. And state fairs- especially the one here in Texas- are infamous for culinary experiments.
Pigs in a blanket, kolaches, pepperoni rolls and other sausage-stuffed breads are common.
There’s a new cooking series on PBS called Somewhere South, and the first episode “American as hand pie” details all kinds of hand pies, including some of the ones I mentioned.
One topping I’ve found that works with almost any savory sausage is Lebanese garlic spread, At its simplest, it’s raw garlic emulsified in vegetable oil, with a bit of salt and/or pepper to taste. (I don’t season mine at all.). The creamy texture plus the bite of the garlic can be a revelation.
Yep!
