A place for gourmet aviators. Musicians are also welcome.

Moderator: Dave W

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By AerBabe
#1228329
The formula for the perfect cheese on toast has been published.

What's doubly amusing is the fact it's from The Royal Society of Chemistry and the British Cheese Board. Imagine how many different types you could fit on one that big!
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By The Other Ian
#1228364
Being a cheese on toast aficionado rather than a chemist, I can see a flaw in the formula. The formula is supposedly to be used for all hard cheeses, but the experiment was only carried out using cheddar. Other hard cheeses have different melting rates. Red Leicester, for example, melts at a much faster rate than cheddar. Yet the formula shows the melting rate as a constant rather than a variable.

And there is no mention of Worcester sauce!
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By AerBabe
#1228375
I think we should write a joint letter of complaint. They haven't mentioned Boursin either. They should also measure the boiling temperature of tomato slices and the insulating properties of different cheeses.
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By Rotorboater
#1228675
I am hungry now - if I only had any cheese, or bread, or Worcestershire sauce :D
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By Flintstone
#1232370
Vegemite :D
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By AerBabe
#1232608
Never tried it...
Should I?
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By Keef
#1232717
Is that a sort of cross between Tabasco and tobacco?
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By AerBabe
#1233314
Sounds amazing. Green Tabasco goes particularly well with egg and cheese dishes.

Image
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By AerBabe
#1233378
It's kinda Christmassy in both name and colour...