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Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
Coffee in England is just toasted milk.
St. Louis has a lot of weird food customs that you don't see other places - and a lot of great ethnic neighborhoods. There's a German neighborhood. A great old school Italian neighborhood, with toasted ravioli, which seems to be a St. Louis tradition. And they love provolone cheese in St. Louis.
My breakfast consists of two cappuccinos and maybe a toasted English muffin, and that's pretty much it for me unless I decide to go a little more upscale, and then I'll have scrambled eggs.
I missed a tuna-fish sandwich with mayo on toasted wheat bread more than anything. Six months after I went vegan, I snuck into a deli and took one home. And, of course, it wasn't nearly as good as I fantasized. It tasted, well, fishy.
I cast my bread on the waters long ago. Now it's time for you to send it back to me - toasted and buttered on both sides.
We used to wash our hair in buckets and survive on toasted sandwiches, chocolates and soup.
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