RAREBIT, n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad-in-a-hole is really not a toad, and that riz-de-veau a la financiere is not the smile of a calf prepared after the recipe of a she banker.
2010 Update: Melted cheese on toast. A rare name for common food.
I tried making it, but it made a real mess in my toaster.
Welsh rabbit: Does anyone have a recipe? It sounds good. If we use no fat cheese it might be good dieting food, better tasting than the most.
BTW, Adi has rarely bitten anyone. In fact just me. When she was really young, didn't know better yet, and I was teasing her. Just once she bit me.
That's my rule for humans too, JUST ONCE! Even when I teasing. Nibbles do not count as bites.
toast and cheese?
Once upon a time, early this morning, as a matter of fact, I made a DREADFUL mistake. I confess to the world at large: I was besotted, blitzed, blotto,
boiled-as-an-owl! In my befuddled state, I found hot-ass hostess humor to be hilarious!!
Grinching Tip: When money's tight in hardship's dark hour, raise a cheese toast to the blog host~
"Here's to 1502. May it be remembered as the greatest blog post of all time"
Rarebit: Well this is a cheesy word now isn't it LOL
Rarebit: an under-cooked small piece of bunny.
I missed yesterday, so Congratulations on your blogging so long and so very, very well.
oh wait... it's not the first of the month?
Be careful, Ariel, it's kind of the unicum of cornish cuisine.
That never stopped me, Icy. The fact that it has a recipe stopped me.
Jim, Adi is an ascetic beagle.
Thank you, Karen. A sobering toast, which is my favorite kind.
It is that, Thom.
Actonbell, that's my recollection, too. Cheese and beer on toast, no less.
TLP, that sounds kinda good. And thank you.
Sauerkraut, I should have saved this word for first, shouldn't I have?
2 tbsp unsalted butter
3 egg yolks
1 tsp. Dijon mustard
1/2 tsp. beef bouillon powder
1 tsp. soy sauce
dash of hot pepper sauce
pinch of ground allspice
1/4 cup light beer
10 oz. sharp Cheddar cheese, grated (about 2 1/2 cups)
1 tbsp. heavy cream or whipping cream
1 tsp. Scotch whiskey
4 slices hot toast, buttered
1. Melt the butter in the top of a double boiler.
2. Beat the egg yolks in a large bowl with the mustard, bouillon powder, soy sauce, and allspice. Stir in the beer, and add the mixture to the melted butter. Stir over simmering water until hot, 5 to 6 minutes.
3. Add the grated cheese, 1/4 cup at a time, stirring constantly in one direction with a wooden spoon until the mixture is smooth.
4. Stir in the cream and the whisky. Do not let the mixture stand more than 5 minutes before serving it over hot buttered toast
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