Speakeasy: On actual boxes of the product
- 10/9/09 7:46 AM
On actual boxes of the product
by Angeline Booher - 10/9/09 7:46 AM
(No link, so check your local freezer section)
"New York (brand) Texas Toast".
Angeline
Speakeasy Moderator
[url=mailto:semods4@yahoo.com]click here to email
semods4@yaho
and it's tasty, too!
by Richard Jones - 10/9/09 9:20 AM
In reply to: On actual boxes of the product by Angeline Booher
Hi Angeline!
Have you tried it? It's actually pretty good for a frozen product. Just a few mins in a toaster oven and it's ready.
Rick
Nope.
by Angeline Booher - 10/9/09 11:20 AM
In reply to: and it's tasty, too! by Richard Jones
Dietary reasons.
It just struck me as funny.
But then, there's Philadelphia Cream Cheese, but I haven't checked to see where it's made. However, if is Cincinnati, at least they don't put that in big letters. 
Angeline
Speakeasy Moderator
[url=mailto:semods4@yahoo.com]click here to email
semods4@yaho
that's right
by Richard Jones - 10/9/09 1:57 PM
In reply to: Nope. by Angeline Booher
Wikipedia has an interesting article on cream cheese(s) - the "modern" philly was made in New York, coincidentally (!), but goes further back other places - though they don't really know if it would be the same thing.
Here in Texas we've got a few claims to culinary fame, one fairly hotly contested one being that fajitas were invented here - though some insist they were transplanted from over the border by Mexican/Texican range cooks. They are verra popular here in Houston, enough so that other non-traditional cuts are used for them, branded as "meat for fajitas" - usually inferior but not always. Years ago in Tex-Mex restaurants they seemed to be generally better than nowadays, but could just be my memory going wonky.
The best I've ever had were home-made by a guy I used to know who had a "secret recipe" marinade, then grilled 'em on a BBQ. Dang were they good, and he never did reveal the secret. The next best thing is Mesquite wood smoked/grilled.
Anyhow, too bad ya can't have the T-toast - but fajitas are pretty lean as red meat goes, so you maybe could have them?
Rick
How about chicken fajitas?
by Coryphaeus - 10/11/09 7:03 PM In reply to: that's right by Richard Jones
At my site http://www.wayne2.net/chickentacos.htm
yes indeedy,
by Richard Jones - 10/12/09 11:38 AM
In reply to: How about chicken fajitas? by Coryphaeus
though supposedly pear/apple/what have you fruit woods are optimal for "white" meats. I've only once had access to a small amount of pear wood for the smoking of chicken and it came out great, your mileage may vary - a little goes a long way with pear wood - my sister advised me somewhat while we did it as her sense of smell wasn't as out of whack as mine was by that time. From the briquets/etc earlier. Anyhoo, here's one she learned somewhere: for shrimp on a skewer on an 'Old Smokey' (which is what I had) -
Marinate the crustaceans in butter, space with lemons, fold in pierced aluminium foil, cook approx. 2mins, flip, one more minute and they be ready to eat! This is on a fairly low fire - end of session "trick" - and makes a heavenly party favor/appetizer. I don't normally like shrimp too dang much, but occasionally, this way, is delish. 
Rick
Texas Toast....
by Josh K - 10/12/09 11:43 AM In reply to: Nope. by Angeline Booher
...is basically garlic bread but on a different kind of bread. The "New York" brand really is pretty good.
More amusing (to me) down here are restaurants advertising "New York-style pizza." Most aren't even close.
Around here it used to be
by Angeline Booher - 10/12/09 12:04 PM
In reply to: Texas Toast.... by Josh K
.... "Chicago - style pizza", but the chains now make such good products that at least one can find their favorite, now it's just debating which is the best.
(I'm a Poppa John's fan.)
But a few days ago I saw an ad for a place that sells pizzas they put together as you watch, then take it home to bake it yourself.
Another smile here.... the brand is Poppa Murphy's.
Angeline
Speakeasy Moderator
click here to email
semods4@yahoo.com
If you ever go to New York City....
by Josh K - 10/13/09 11:43 AM In reply to: Around here it used to be by Angeline Booher
....and have the pizza there, you'll never again be able to stomach that swill from Papa John's or any of the pizza chains.
At least we can agree on that.
by EdHannigan - 10/13/09 1:57 PM In reply to: If you ever go to New York City.... by Josh KI've heard that Chicago pizza is good too.
I've heard that too
by Josh K - 10/13/09 2:17 PM In reply to: At least we can agree on that. by EdHanniganI used to go to Pizzeria Uno when I lived in NJ, and thought it was good deep-dish pizza. Then I met someone from Chicago and asked what they thought of it. I got a reaction similar to the one I just had to Angeline's post. Next time I go to Chicago I'll have to try some.
OK, let's end this . . .
by Coryphaeus - 10/12/09 11:51 AM In reply to: On actual boxes of the product by Angeline Booher
Texas Toast is not frozen, flavored, marinated, or whatever. Texas Toast is thick sliced white bread.
and when the thick sliced white bread.
by jonah jones - 10/12/09 11:58 AM
In reply to: OK, let's end this . . . by Coryphaeus
is dipped in a freshly whisked egg and fried?
is it Texas Freedom toast?
,.
It's called . . .
by Coryphaeus - 10/12/09 2:27 PM In reply to: and when the thick sliced white bread. by jonah jones
French Toast.
| Forum legend: | |
 |
Locked thread |
 |
Moderator |
 |
CNET staff |
 |
Samsung staff |
 |
Norton Authorized Support team |
 |
AVG staff |
 |
Windows Outreach team |
 |
Dell staff |
 |
Intel staff |
