The Toast-N-Serve Magic Bag

[tommy]

You know, now that I can see the pictures, the bread doesn't look overdone to me.  Nice and toasty.

Thank You.

the number of egullet members who like burnt bread is currently at 2.

i'm keeping score.

[Louisa Chu]

I'm loving these toaster bag things! I had that same toaster by the way - used it in our hotel room during a long ski trip - had I only had toaster bags! With no stove here in Paris those bags could change my life - my own homemade croque monsieurs, reheated jambon fromage crepes - who needs the ADPA Molteni?! And yeah, southwestern French cafes usually have toasters on every table - love that. And count me in as someone who likes their toast bien cuit.

[torakris]

You know, now that I can see the pictures, the bread doesn't look overdone to me.  Nice and toasty.

Thank You.

the number of egullet members who like burnt bread is currently at 2.

i'm keeping score.

make that 3!

[hjshorter]

You know, now that I can see the pictures, the bread doesn't look overdone to me.  Nice and toasty.

Thank You.

the number of egullet members who like burnt bread is currently at 2.

i'm keeping score.

make that 3!

Make that 4.

[snowangel]

You know, now that I can see the pictures, the bread doesn't look overdone to me.  Nice and toasty.

Thank You.

the number of egullet members who like burnt bread is currently at 2.

i'm keeping score.

make that 3!

Make that 5 (Diana and me).

[Jinmyo]

You know, now that I can see the pictures, the bread doesn't look overdone to me.  Nice and toasty.

Thank You.

the number of egullet members who like burnt bread is currently at 2.

i'm keeping score.

make that 3!

Make that 5 (Diana and me).

Toast that isn't toasted is not toast.

[elyse]

(picaman @ Nov 9 2003, 03:53 AM)

Maybe there's a business opportunity here.  Toasters at every table.  It's the new fondue. 

(scrat68 Posted: Nov 9 2003, 05:02 PM)

We actually went to a restaurant in Paris this fall where there were toasters at every table. The house specialty was foie gras and they provided broiche for you to toast tableside to your own liking.

For our purposes, there could be a buffet / bar of sorts set up with different types of breads and fillings for the sandwiches. We could call it the Sandwich Garden.

How about calling it Lawsuit Waiting to Happen?

Edited November 10, 2003 by elyse (log)

[elyse]

So tommy, you were saying?

[Bux]

Okay, no body liked my grilled cheese vending machine, or maybe you've all seen one in the states, but I'm full of admiration for depth of Jason's experiments, which I'm sure have only begun. It's not hard to imagine a restaurant about the size of the Tasting Room here in NY, with less kitchen than they have. I see a bank of four or five $7.00 toasters and a stack of teflon bags. All of the hot food is prepared in those toasters, but it's a full service restaurant with a professional chef, I mean toast person.

I am surprised at the loyalty people have towards the desired degree of toast. Beer drinkers all too often have a favorite beer they always order. One of the reasons I'm more sympathetic to the wine mentality is that wine drinkers perfer a variety of wines at different times and with different food. Even with the same food, they usually acknowledge a variety of wines as the spice of life. I guess I'm some sort of toast doneness slut. I like some breads just warmed and others toasted to a crisp, but it often depends on the time of day and my mood.

[tommy]

So tommy, you were saying?

caramelized is sweet. burnt is bitter. but all y'all are sweet enough already.

Edited November 10, 2003 by tommy (log)

[elyse]

Can I just point out that my second to last post makes a tad more sense now. Other than my inability to fix the quote thing.

[Squeat Mungry]

You know, now that I can see the pictures, the bread doesn't look overdone to me.  Nice and toasty.

Thank You.

the number of egullet members who like burnt bread is currently at 2.

i'm keeping score.

Looks yummy to me. Make that 3.

Squeat "Make Mine Burnt!" Mungry

[elyse]

You're seventh in line.

[Jason Perlow]

I'm loving these toaster bag things! I had that same toaster by the way - used it in our hotel room during a long ski trip - had I only had toaster bags! With no stove here in Paris those bags could change my life - my own homemade croque monsieurs, reheated jambon fromage crepes - who needs the ADPA Molteni?! And yeah, southwestern French cafes usually have toasters on every table - love that. And count me in as someone who likes their toast bien cuit.

I'm sure Warner could be persuaded to send some to France if you'd like some. Surely, an assistant pastry chef at ADPA can do much better with these things than I can.

[Louisa Chu]

I'm sure Warner could be persuaded to send some to France if you'd like some. Surely, an assistant pastry chef at ADPA can do much better with these things than I can.

Jason, then can I persuade you to persuade away? These could be too perfect - one of the regular chef/sous-chef lunch requests is in fact croque-monsieurs! Oh and it wouldn't be just the pastry guys - they all go nuts for my American gadgets. But I really don't know that they can beat the Elvis special!

[maggiethecat]

Toast that isn't toasted is not toast.

Word.

The woman is a Goddess.

[Jason Perlow]

I'm sure Warner could be persuaded to send some to France if you'd like some. Surely, an assistant pastry chef at ADPA can do much better with these things than I can.

Jason, then can I persuade you to persuade away? These could be too perfect - one of the regular chef/sous-chef lunch requests is in fact croque-monsieurs! Oh and it wouldn't be just the pastry guys - they all go nuts for my American gadgets. But I really don't know that they can beat the Elvis special!

Would you be willing to take some photographs of your experiments?

[Jason Perlow]

Cubano a la Toastmaster, Attempt 1.

Assembly: Bottom layer of mayonnaise, baked ham, lechon cubano (roasted pork loin), swiss cheese, pickle slices, top bread layer with french maille mustard on the inside.

Finished product. I didnt lubricate the outside of these toast slices with butter, which was probably a mistake and I also let it run in 3/4 dark. Next time I will lubricate with garlic olive oil or butter, and do 2 passes at half dark. But still, a very tasty result even if the toast got somewhat singed.

I endeavor to learn from my mistakes.

[snowangel]

Finished product. I didnt lubricate the outside of these toast slices with butter, which was probably a mistake and I also let it run in 3/4 dark. Next time I will lubricate with garlic olive oil or butter, and do 2 passes at half dark. But still, a very tasty result even if the toast got somewhat singed.

I endeavor to learn from my mistakes.

For those of us who are awaiting our bags and will be trotting off to Target in the next couple of days to purchase cheap toasters, please go into a little bit of the technique involved in selecting a darkness setting. Let us learn from your mistakes.

[Squeat Mungry]

Finished product. I didnt lubricate the outside of these toast slices with butter, which was probably a mistake and I also let it run in 3/4 dark. Next time I will lubricate with garlic olive oil or butter, and do 2 passes at half dark. But still, a very tasty result even if the toast got somewhat singed.

I endeavor to learn from my mistakes.

For those of us who are awaiting our bags and will be trotting off to Target in the next couple of days to purchase cheap toasters, please go into a little bit of the technique involved in selecting a darkness setting. Let us learn from your mistakes.

Word.

This (the Cubano), along with the enticing possibility of a Croque Monsieur is what is interesting me most strangely about these fantastic pockets!

I understand that Cubanos are pressed sandwiches, but couldn't you possibly grab the teflon baggie, throw it down and smash it with a plate?

Cheers,

Squeat

Edited to spell my own name correctly. Please see my food blog for information on Scotch consumption!

Edited November 10, 2003 by Squeat Mungry (log)

[hjshorter]

OK, the Cubano was the last straw. Where do I order these things?

[Rachel Perlow]

There's a website, look at the first page.

About the burnt thing... That has as much to do with the thickness of the sandwich as with the darkness setting. If you toast some bread at maximum darkness, it will just be nicely browned, maybe a little black on the edges depending on the type of bread. If you overstuff the sandwich the bag is very close to the heating elements and therefore the bread is more likely to get burned. Also, if you overstuff, the fillings don't get as heated. All these variations are really cool, but the best sandwich I've made so far was the simple ham & cheese. This consisted of a slice of swiss next to each slice of bread and just two slices of ham in between. Everything got all warm & meltly. Mmm.

And yes, if I felt a sandwich was too thick, I've smooshed it down with my hands (while it is in the bag) before toasting. but sometimes you just can't compensate enough for over-stuffed.

[wawairis]

Hokie smokies! That's a damn fine looking sandwich! I could stand one of those puppies right now!

[Ruth]

I don't have a $7 Target Toaster.

Can I use them in my $200 Cuisinart convection toaster oven?

Don't do it! The plastic on that thing cracks all over if you heat it to anything above luke warm! I returned one and the same thing happened with the replacement.

[tommy]

Toast that isn't toasted is not toast.

Word.

The woman is a Goddess.

who suggested otherwise?

'fused, again.