Who came up with the great idea of making a sandwich look bigger by making the bread two to three times as thick? The bread is supposed to be there to transport the goods, but nowadays what you get is a mouthful of bread that has the faint hint of whatever those two mattress-thick slabs of baked dough supposedly had between them. When actually used as toast, if you can gag down those two buttered bread bricks you’re too full to eat the breakfast you ordered. There must be a demand for this stuff…but why?
Some people love hearty toast. Don’t be so cranky. LOL
Maybe you could point out a particular sandwich but in general, fried buttery bread is awesome.
Yup. Send me all of the Texas toast you don’t want.
I use it for French toast. There’s probably someone out there that is offended by that, but I like my [del]French[/del] Freedom Toast!
I keep seeing a commercial for Sonic’s(?) Texas toast, steak burger. The closeup of the burnt, gristly steak fragments and whatever cheese horror makes the bread look like the best thing about it.
I’ve never had Tt in a sandwich- it seems like it might be too much for me - but I do love some garlic bread and I’ll happily eat Czarcasm’s unwanted pieces with my pasta.
Right there is the problem. Texas Toast is a side dish, not an ingredient.
It genuinely does make their food better, though. It seems that any place that does toast of any kind has that bread be better than their buns.
I’m not big on judging food by looks, and found the taste of the sandwich to be fine back when they still had them around here. Still, I have to admit, if you make the food look unappetizing on TV, you’re doing something wrong. I would worry that the real thing was much worse.
I can live with there being an option for Texas toast, not that I want the stuff.
The real southern invasion that demands an immediate response is the phenomenon of “sweet tea” creeping north over the Mason-Dixon line, to the point where it’s become the default in some restaurants. :smack:
“Sweet” tea makes me want to projectile vomit, and I hate Texas Toast. I like toast qua toast, but Texas Toast is so thick it’s hard to get it sufficiently toasted. It ends up too “bready” for my tastes. No biggy, though. I just hate it when it’s the only toast option.
Can’t make a decent patty melt sans Texas Toast.
But Texas Toast is better on the side as someone up thread pointed out.
Especially when being served with a dish that has white gravy. Like Chicken Fried Steak or Chicken fingers.
Dip the toast in the gravy for an absolutely divine experience.
Love my sweet tea. And I’m quite fond of Texas toast.
Garlic Texas toast, so long as its made with real butter and charred on a grill.
Great with steak and eggs, or a big bowl of chili. Yum-O! :o
TT was standard fare in the ‘Sizzler’ type restuarants. Around these parts Sonic is the only place I’ve seen it lately. But, yeah, I’m not grabbing it up if it’s served. I’d rather have a good yeast roll.
I’ve never seen it in NYC. But I would not turn down thick buttered toast alongside my regular diner breakfast order of cheese omelette, home fries, side o’ sausages, and large tomato juice with lemon.
Just eat as much as you need to.
(“Regular” as in, maybe I treat myself to this 5-6 times a year)
Garlic bread, French toast, this bread is perfect for both.
Texas Toast isn’t intended for use as sandwich bread, the way thinner-sliced breads are. It’s meant to be used for French toast, or with lots of butter as a side dish.
No way should a patty melt be made with Texas toast! You have to have a good rye bread for a perfect patty melt.
I find the TT to be too greasy in general though.
Bam, perfect explanation.
And don’t forget the garlic and cheese. 