![]() But of course, with a modern twist – like adding mozzarella cheese (which was very scarce when I was in college). In Korean, this is called Gilgeori Toast (길거리 토스트), this filling and flavorful breakfast sandwich has mostly disappeared for the last 20 some years and have now become popular again. I probably missed a lot of yummy street food because of my shyness. And even if I had the courage to buy it, how would I eat it on the street? lol.Īlso, it didn’t help that I was a very shy girl (I’m still shy and is the reason why I don’t like to show my face on pictures or videos) back then and I just couldn’t get myself to go near the street cart to buy the sandwich. I guess the sandwich was too hearty for dainty girls. I didn’t get to have it too many times though because, for some reason, this was not a food that many girls ate on the street. The possibilities are endless.This Korean Street Toast was most popular when I was in college, it was a hearty and filling toast that people will get it from the street vendors on their way to work or school. Try: a slice of untoasted ciabatta between two slices of toasted Poilâne sourdough a slice of toasted rye between two slices of spelt bread a slice of untoasted walnut and raisin bread between two slices of brioche a slice of pizza bianca between two slices of paratha. Or why not a smear of mustard, tomato ketchup or brown sauce from one of those little sachets that you collected from that pub and never used? Or mix them all together and give yourself a real treat.īut if it's just the bread that appeals, there is still scope to vary your diet a bit. Clearly the members of the Royal Society of Chemistry don't get out much, because there's plenty of food for free – leaves, berries, roots, hawthorn, chestnut, nettle, sea buckthorn to name a few – to be found in the parks of our major cities and countryside even at this time of year.Īnd there's a fine pot of dripping in my fridge, the by-product of various Sunday lunches over the year, whose unit price, plus salt and pepper, I would hazard, is less than the cost of a slice of bread. ![]() It's not too difficult to build a rather more interesting sandwich with basic ingredients at minimal cost. Still, thank heavens for the salt and pepper once again. In addition it develops more flavour, sweetish, malty and slightly yeasty. It has double the crunch for a start, and the unappealing texture of the untoasted slice is minimised. One untoasted slice between two toasted slices, plus salt & pepperĪ far superior version. The toasted slice has an agreeable crunch to it, but the salt and pepper are by far the most potent flavourings in each mouthful. The outside slices have the soft, claggy texture of cotton wool dampened by a very lightly sweet solution. The quality of the salt and pepper is critical to the acceptability of this as a sandwich. One toasted slice between two untoasted slices, plus salt & pepper (Incidentally, though the Royal Society of Chemistry insists that it found a value loaf around 20p from a major supermarket, and picked up butter for around £1, my sandwiches have cost 19.5p, with the cheapest white loaf from my local corner shop.) And there's the version with the untoasted slice between two toasted slices on the outside, plus salt and pepper. There's the single toasted slice between two untoasted slices, plus salt and pepper. There are two potential models, both of which cost the same to produce (assuming it costs no more to toast two slices in a double-slice toaster than to toast one). However, assuming your supplies have been reduced to the barest minimum, let's see how the toast sarnie (as opposed to the toasted sarnie) shapes up. It doesn't sound appealing, no matter how straitened the circumstances. According to that centre of gastronomic excellence, the Royal Society of Chemistry, we owe the invention of the "country's most economical lunch" to none other than Mrs Isabella Beeton, the woman who gave us Collared Pig's Face and Aunt Nelly's Pudding.
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