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Geniuswaitress  (Level: 52.1 - Posts: 381)
Tue, 28th Aug '07 7:30 AM


Anybody got one for a Welsh Rarebit sauce? And I don't mean one you copied from somewhere; there are a hundred million recipes on the net I can try.

I want one that has been tried, tested, used, loved, and certified good by a real person. Oh, and with good beer in it.

Kaufman  (Level: 257.2 - Posts: 3936)
Tue, 28th Aug '07 9:36 AM

Good beer? On those occasions when we've done the rarebit, we always hit it with the pea-swatter, and saved the good beer for drinking?

Rowlanda  (Level: 70.0 - Posts: 2856)
Tue, 28th Aug '07 12:24 PM

I've always thought the sauce was the CHEESE.
Are you saying there's another sauce????
Saucy Lady!!!!

Geniuswaitress  (Level: 52.1 - Posts: 381)
Tue, 28th Aug '07 1:16 PM

The sauce is usually a blend of cheese, mustard, beer, sometimes some other stuff. I'm on the lookout for a good recipe that gives me good proportions and is authentic.

Geniuswaitress  (Level: 52.1 - Posts: 381)
Tue, 28th Aug '07 4:12 PM

BTW, what the crap is a pea-swatter? Why would you want to swat a pea?

Geniuswaitress  (Level: 52.1 - Posts: 381)
Wed, 29th Aug '07 8:59 PM

Okay, the "pea-swatter" has been explained.

Seriously, nobody has a recipe? Is our UK representation lower than I thought?

Please Sploofus, don'tlet me down! I'm using the frozen American kind, for cripe's sake.

Allena  (Level: 256.0 - Posts: 1393)
Wed, 29th Aug '07 9:17 PM

I have given Surreyman a wake-up call. He is scratching his eyes and wondering which of his Welsh friends won't kill him if he calls them before dawn.

73boo  (Level: 12.1 - Posts: 14)
Wed, 29th Aug '07 9:37 PM

I want to know what "pea-swatter" is too! Could ya share with the rest of the class, please and thank you?

Kaufman  (Level: 257.2 - Posts: 3936)
Wed, 29th Aug '07 11:03 PM

It's bad-tasting beer, of course. Sound it out a few hundred times, and you'll be enlightened

Geophile  (Level: 159.5 - Posts: 1521)
Thu, 30th Aug '07 1:29 AM

First, you have to get a rabbit.

Surreyman  (Level: 261.2 - Posts: 2770)
Thu, 30th Aug '07 4:36 AM

Sorry, have only just surfaced (8.30 a.m. here so don't expect too much sense from me yet!).

I don't need to phone my Welsh friends, being half-Welsh myself Allena, but well done for your call over on normal email!

Geniuswaitress - I love Welsh Rarebit in its many forms - and, outside of the very basic recipe, the different versions are all contrived for personal tastes. So just take the basic recipe - which you probably know - and do whatever you wish thereafter!

But here are my personal touches:

Previously, shred plenty of cheese to have ready at hand. I prefer a very strong cheese since the cooking 'dilutes' the taste a lot. But a 'solid' cheese, not one that crumbles - e.g. not Caerphilly Welsh cheese, even - hate to say that, though, it's my home town! And I prefer thin 'ribbons' of cheese from a slicer - say half the length and width of the toast each, and laid across each other as a lattice, and a lot of it, piled well on each piece of toast - maybe 20 slices per toast piece.

Use a fairly 'solid' bread that cuts into squarish slices, not a 'loose' bread - in the UK, just use common-garden supermarket white rubbish sliced bread - maybe not the type you'd normally eat! I prefer medium- or thick-sliced to thin.

Toast one side of the bread normally.

Toast the second side 'half-way' - like very lightly toasted toast - it's better for the cheese etc. juices to be able still to soak in while cooking, whereas 'black' toast will be harder and all will just stay on top.

Lay the cheese over and put under the grill again, toasting until the cheese is all bubbling well and brown patches start appearing here & there.

Salt/pepper to taste and eat immediately while very hot - that's critical.

(In actual fact, I like also to let it go cold. This does 'something' to the cheese, making it very strong-tasting, which I like but others hate - up to you!).

That's the basic recipe which, even by itself, is still very tasty for such a simple dish.

My own additions can include any or all of:
A poached egg on top.
A layer of (strong English, not French etc.) mustard spread below the cheese - be generous, the cooking 'dilutes' the mustard.
Worcester Sauce sprinkled into the cheese when it's half-cooked.
Well grilled small pieces of ham or bacon set into half-molten cheese during cooking - doesn't matter at all if the meat slightly 'burns'.
The best beer version I use is to melt all the cheese into a paste beforehand, mix in the beer (as much as you can while still keeping a paste, not liquid!) and to spread the cheese/beer paste over the toast, as you use the cheese in the basic recipe.


Bigbird  (Level: 239.8 - Posts: 3302)
Thu, 30th Aug '07 5:15 AM

Wondering what ever happened to the Sploofus cookbook????

Geniuswaitress  (Level: 52.1 - Posts: 381)
Thu, 30th Aug '07 1:14 PM

Wow. Thanks, Alan. Ask and you shall receive. So what's your favorite cheese?

Geophile  (Level: 159.5 - Posts: 1521)
Thu, 30th Aug '07 1:35 PM

You STILL need a rabbit.

Surreyman  (Level: 261.2 - Posts: 2770)
Fri, 31st Aug '07 6:12 AM

It depends what you have available there?
You don't need to use 'good' cheeses, any delicacy of taste goes with the grilling.
It must be 'solid', e.g. not crumbly.
In the UK I use the strongest Cheddars.

Rowlanda  (Level: 70.0 - Posts: 2856)
Sat, 1st Sep '07 9:59 AM

Tuzilla is donating his rabbit!!!!

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