...and don't panic! The Know brings you advice during housing
A true friend is always there for you, especially when you're drunk.
Miss Quit regresses to her childhood this week as the prospect of beginning the "University of Life" looms.
In 1994 Diana Duyser of Hollywood, Florida made a cheese toastie, and when she took a bite out of it, saw with shock what she proclaimed to be the Virgin Mary staring back. Mrs Duyser has since kept the exalted toastie in a plastic container padded with cotton wool, and even eBay-ed it with a starting price of a mere $3,000.
She said, a decade after its conception, that the fact it had not shown any sign of mould or crumbling was “a miracle” (not a by-product of the fact she had it stored in a hermetically sealed environment) and that she wanted to remind all bidders that the item was “not intended for consumption”.
But for us budget-enslaved students, we cannot afford the luxury of the purchase of foodstuffs that we do not intend to eat. So I endeavour not to explore any celestial properties it may or may not have, but to explore ways that you can make a snack that you can prepare in your lunch hour that little bit more... interesting.
Let's start simple, assuming that simple doesn't extend further than Best-of-Both and Somerfield cheddar (for the record, I don't particularly like, or condone, Best-of-Both). A simple sprinkling of something like black pepper (obvious, perhaps), basil, oregano or parsley can give a simple taste boost. A splash of Lea & Perrins Worcester sauce is again obvious - we've all seen the adverts - but try barbeque sauce as a 'baste' of sorts before you pop it under the grill.
Rock your foundations by changing the fundamental ingredients: try a more extravagant seeded batch loaf or something like mozzarella or a sprinkling of Parmesan on top. Furthermore, a top tip is to try several different cheeses at once. Seriously works well.
Now that we've considered the fundamentals, let's try some additions. A couple of slices of tomato or mushrooms not only contributes to your five-a-day but provide a bit more texture. For the definitive 'Welsh Rarebit', garnish with cherry tomatoes and parsley (who cares about preparing the correct kind of cheese sauce, and the proper oven-roasted vegetables?).
I've also been told that pickled beetroot works well. I'm dubious in this instance. To be honest, purple-stained cheese would not thrill me. Nevertheless, run with it. Even further, just raid whatever is in your (or your housemate's) cupboard. Mango chutney for a bit of zing? Gosh, if you've got a sweet tooth why not try peanut butter or chocolate spread? The world is your oyster. Oysters...?! I'm kidding.
Two more inspired ideas include lightly spreading tomato purée on the bread first before the cheese, to create an impromptu pizza, and, a personal favourite of mine, serving baked beans on top. If we're talking brands regarding baked beans, then I would only recommend Branston beans. They're not particularly mainstream, but Branston are veritable genii for adding that mystery ingredient that makes them taste so damn amazing.
I've also done my research for your inner upper-middle class housewife and some posher variants include somerset Brie or Camembert on rustic-style bread, or roasted onion and goats' cheese rolls. Both fairly self-explanatory and self-indulgent in equal measure.
At any rate, I hope that my suggestions have whetted your appetite, and proved that inside even the simplest of student of lunches is a wealth of opportunity. Give it a try, and, hell, you never know whose angelic face may end up staring back at you!
You must log in to submit a comment.
