[Sca-cooks] OOP: Cheez Sammichez

[Phil Troy / G. Tacitus Adamantius]

On Dec 18, 2005, at 12:08 PM, Nick Sasso wrote:

> The variants of adding the butter to the skillet or apply to the  
> bread are a
> surprising difference to me for some reason.  So many Americans  
> here do use
> butter-fried bread, just vary how they apply the fat to the dish.

I put butter on bread pretty infrequently, so it makes sense for me  
not to keep a dedicated, soft butter supply. Usually I'm taking it  
out of the fridge or even the freezer, so adding it to the pan works  
for me.

And speaking of Irish foodways (well, I was, earlier), fried bread  
instead of toast is a common breakfast and teatime item, and among  
the poorer classes, was apparently an evening meal staple (as in, the  
main course) for "supper", as recently as the 1940's and 50's, if one  
believes Frank McCourt.

I like a good piece of fried bread once in a while (olive oil's just  
as good as butter, if not better), with eggs and such...

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04