Texas toast

Last updated
Texas toast
Cheese Toasts free creative commons (4269663447).jpg
Texas toast made with Mozzarella and Monterey Jack cheese.
Place of origin United States
Region or state Texas

Texas toast is a toasted bread that is typically made from sliced bread that has been sliced at double the usual thickness of packaged bread. Texas toast is prepared by spreading butter on both sides of the bread and broiling or grilling it until it is a light golden brown. Commonly, garlic is added to the butter, yielding a form of garlic bread. The toast may include cheese on one or both sides, similar to an open-faced grilled cheese sandwich.

Contents

Popular in Texas and its bordering states, Texas toast is often served as a side with southern-style dishes, such as chicken fried steak, fried catfish, [1] or barbecue. [2] [3]

A loaf of thick-sliced white bread for making Texas toast, with a slice on top Texas toast.jpg
A loaf of thick-sliced white bread for making Texas toast, with a slice on top

Thick-sliced bread sold for making Texas toast can be used in the same manner as ordinary bread slices, such as in sandwiches, and it is especially useful for dishes involving liquids or where extra thickness could improve the product, such as French toast. While most varieties sold for Texas toast are white bread, whole wheat varieties also exist.

Frozen Texas toast brands are also popular, with best sellers including the New York Brand of the T. Marzetti Company, Pepperidge Farm, and Coles. [4]

History

One claimant to the invention of Texas toast is Kirby's Pig Stand. The once-thriving chain, whose heyday in the 1940s saw over 100 locations across the United States, also claims to be the originator of the onion ring. [5] Texas toast may have been first created in 1946 at the Pig Stand in Denton, Texas, after a bakery order for thicker slices of bread resulted in slices too thick for the toaster and a cook, Wiley W. W. Cross, suggested buttering and grilling them as a solution. Another Pig Stand cook in Beaumont, Texas, claimed he created the idea of grilling the bread. W.W.W. Cross is also credited for combining the Texas toast with chicken fried steak to create Kirby's Pig Stand's famous Chicken Fried Steak Sandwich. [6]

See also

Related Research Articles

<span class="mw-page-title-main">Cuisine of the Midwestern United States</span> Regional cuisine of the United States

The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

<span class="mw-page-title-main">Hamburger</span> Food consisting of a beef patty between rounded buns

A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing, and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Under some definitions, a burger is considered a sandwich.

<span class="mw-page-title-main">Open sandwich</span> Single slice of bread with food items on top

An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich.

<span class="mw-page-title-main">Grilled cheese</span> Type of hot melted cheese sandwich

The grilled cheese is a hot cheese sandwich typically prepared by heating slices of cheese between slices of bread with a cooking fat such as butter or mayonnaise on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts.

<span class="mw-page-title-main">Schnitzel</span> Breaded, fried flat piece of meat

Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.

<span class="mw-page-title-main">Bulgarian cuisine</span> Culinary traditions of Bulgaria

Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.

<span class="mw-page-title-main">Czech cuisine</span> Culinary traditions of the Czech Republic

Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.

<span class="mw-page-title-main">Uruguayan cuisine</span> Culinary traditions of Uruguay

Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.

<span class="mw-page-title-main">Regional street food</span>

Regional street food is street food that has commonalities within a region or culture.

<span class="mw-page-title-main">Texan cuisine</span> Food and drinks from Texas

Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.

<span class="mw-page-title-main">Breaded cutlet</span> Meat in breading or batter

Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.

<span class="mw-page-title-main">Cuisine of St. Louis</span> Culinary culture of the Greater St. Louis area of Missouri, U.S.

The cuisine of St. Louis is largely influenced by the city’s German, Irish, Italian, Mexican, Chinese, and Vietnamese immigrant population and African Americans who migrated from the Southern United States.

<span class="mw-page-title-main">Indo cuisine</span> Fusion of Indonesian and European cuisine

Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.

Breakfast, the first meal of the day eaten after waking from the night's sleep, varies in composition and tradition across the world.

References

  1. R - Bar B Que
  2. Gil's Thrilling Web Site
  3. RibCrib BBQ and Grill Archived 2007-10-18 at the Wayback Machine
  4. "Frozen and Dairy Buyer Report on Frozen Bread sales". Frozen & Dairy Buyer. August 2011. p. 38. Archived from the original on 29 April 2012. Retrieved 4 June 2012.
  5. Alan C. Elliott. "Oak Cliff Trivia (The first Pig Stand)". oakcliff.com. Alan C. Elliott. Retrieved 4 June 2012.
  6. Articles compiled by Barry Popik (27 July 2006). "The History of Texas Toast". The Big Apple. Barry Popik. Retrieved 4 June 2012.