A place for gourmet aviators. Musicians are also welcome.

Moderator: Dave W

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By AerBabe
FLYER Club Member  FLYER Club Member
#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
FLYER Club Member  FLYER Club Member
#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
FLYER Club Member  FLYER Club Member
#1232370
Vegemite :D
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By AerBabe
FLYER Club Member  FLYER Club Member
#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
FLYER Club Member  FLYER Club Member
#1233314
Sounds amazing. Green Tabasco goes particularly well with egg and cheese dishes.

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