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The OFFICIAL Unofficial Achewood Message Board  |  Trivial Pursuits  |  Sports & Leisure (Moderators: CortJstr, wombat)  |  Topic: Hey Bobby have you Seen This One? 0 Members and 1 Guest are viewing this topic. « previous next »
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Author Topic: Hey Bobby have you Seen This One?  (Read 13047 times)
pmcd9
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« Reply #180 on: February 25, 2010, 05:34:45 PM »
Quote from: CortJstr on February 25, 2010, 05:32:40 PM
What is Texas toast, anyway?

It's grilled toast, just bigger is all.

Quote from: jaydub on February 25, 2010, 05:33:17 PM
Perhaps she's aware, but her www.gypsymermaid.com address seems to be broken

I'll let her know.
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jay-ell
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« Reply #181 on: February 25, 2010, 05:36:36 PM »
Quote from: CortJstr on February 25, 2010, 05:32:40 PM
What is Texas toast, anyway?

Paul, correct me if I'm wrong, but Texas toast is thick-sliced bread, buttered and oven-toasted 'til crispy. It can be topped with garlic and/or cheese, but they key feature is that it is sliced an inch thick or more.

Mmmmmmmmm, toasty.
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JorgeFabregas
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« Reply #182 on: February 25, 2010, 06:00:59 PM »
Quote from: pmcd9 on February 25, 2010, 05:19:01 PM
I have a Canadian living in my driveway
Is that an LLV?
« Last Edit: February 25, 2010, 06:19:15 PM by JorgeFabregas » Logged
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« Reply #183 on: February 25, 2010, 06:03:34 PM »
Quote from: jay-ell on February 25, 2010, 05:36:36 PM
Paul, correct me if I'm wrong, but Texas toast is thick-sliced bread, buttered and oven-toasted 'til crispy. It can be topped with garlic and/or cheese, but they key feature is that it is sliced an inch thick or more.

Mmmmmmmmm, toasty.

So it's garlic bread that sometimes has no garlic on it? The hell?
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« Reply #184 on: February 25, 2010, 06:19:24 PM »
Quote from: JorgeFabregas on February 25, 2010, 06:00:59 PM
Is that an LLV?
No, you goober. As much as you like LLVs, it is a FedEx truck. Why do you care, anyway?
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« Reply #185 on: February 25, 2010, 06:25:21 PM »
Quote from: CortJstr on February 25, 2010, 06:03:34 PM
So it's garlic bread that sometimes has no garlic on it? The hell?

there are more things in heaven and earth, cortjstr, than are dreamt of in your philosophy
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pmcd9
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« Reply #186 on: February 25, 2010, 10:35:40 PM »
Quote from: jay-ell on February 25, 2010, 05:36:36 PM
Paul, correct me if I'm wrong, but Texas toast is thick-sliced bread, buttered and oven-toasted 'til crispy. It can be topped with garlic and/or cheese, but they key feature is that it is sliced an inch thick or more.

Texas Toast is thick sliced white bread like you say and you can toast it in the oven if you like and put toppings on it; it's just bread so it's versatile and you can do anything with it, but that's not typical in my experience.  It's butter toasted on a griddle or in a skillet and served as an accompaniment to a steak or chicken fried steak typically. 


I just read the wiki and it agrees with you about the oven toasting.  First time I've found Wikipedia to be wrong.  This article  about the origins of Texas Toast agree with me about the griddle toasting.  Oddly enough that article references the Wikipedia which disagrees with it.
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pmcd9
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« Reply #187 on: February 25, 2010, 10:44:22 PM »
Quote from: JorgeFabregas on February 25, 2010, 06:00:59 PM
Is that an LLV?

It's a postal truck she says, but I don't know if it's an LLV, possibly.

Quote from: JorgeFabregas on February 25, 2010, 06:19:24 PM
No, you goober. As much as you like LLVs, it is a FedEx truck. Why do you care, anyway?

Could be.

She's not home right now or I'd ask her.

I checked out the markings on it and all I could find was on the front it said "Klubmaster" and "Supervan."

Anyway, Here's another view of it.
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« Reply #188 on: February 26, 2010, 12:16:35 AM »
Texas toast makes a fine base for French Toast.  That'd probably get me tarred and feathered in some parts.
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« Reply #189 on: February 26, 2010, 01:15:51 AM »
I don't know about tarred and feathered, but in my opinion the best bread for french toast in fresh challah.
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« Reply #190 on: February 26, 2010, 03:58:19 AM »
a stale baguette, split lengthwise, soaked for an hour in eggs and milk
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« Reply #191 on: February 26, 2010, 04:43:24 AM »
Quote from: jaydub on February 26, 2010, 12:16:35 AM
Texas toast makes a fine base for French Toast.  That'd probably get me tarred and feathered in some parts.

Or battered and fried.
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Bobby Isosceles
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« Reply #192 on: March 30, 2010, 06:51:33 PM »
http://www.everydaynodaysoff.com/2010/03/26/cooking-some-bacon-the-machine-gun-method/
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Asherdan
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« Reply #193 on: March 30, 2010, 07:22:30 PM »
About 250 rounds, huh? His dusting of lead particle and powder nitrates flavouring his bacon should have given it a sweet taste.

ALSO: if he didn't get busy with the Break-Free CLP on that barrel, well, double-dummy on him.
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Bobby Isosceles
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« Reply #194 on: April 13, 2010, 12:07:53 PM »


BACON AT-AT
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The OFFICIAL Unofficial Achewood Message Board  |  Trivial Pursuits  |  Sports & Leisure (Moderators: CortJstr, wombat)  |  Topic: Hey Bobby have you Seen This One? « previous next »
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