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A new addition to our Toas-Tite family brings an extra surprise

September 28, 2009

Well, Boy and I have had another addition to our Toas-Tite family.  We have yet to catalog all our Toas-Tites and write up a little piece about where they came from (although most came from eBay), but that will follow shortly.

We got our ninth Toas-Tite two weeks ago.  (Really, it was number 10 but number 8 went to Boy’s sister for a belated birthday present.)

An exciting surprise with this new Toas-Tite was a photocopy of the original Toas-Tite instruction manual.  It’s got quite a bit of information on it – some we guessed at from our personal Toas-Tite use, but there is some other stuff that surprised us!  For example, Bar-B-Buns actually does recommend pre-heating the Toas-Tite.  I might not do it…just because I get nervous about Toas-Tited finger tips…but they say you can!

In any case, there are folks who charge for just a photocopy of this Toas-Tite booklet because it’s “rare” but our kind eBay seller included it in the package.  And so now…for your viewing pleasure, we’d like to share it with all of you.

Toas-Tite Original Instruction Booklet (Side 1)

Toas-Tite Original Instruction Booklet (Side 2)

For the full text-only transcript, check out our new page dedicated to the Toas-Tite Original Instruction Booklet.

by Girl

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Porking Out On Leftover BBQ Pork Toas-Tites

September 12, 2009

leftover-ribs-toastitesSome of the original literature for the Toas-Tite says it can turn leftovers into a delicious new meal.  Boy and I hadn’t done leftover Toas-Tites before, but the other night we decided to pick up some barbeque ribs, a pulled pork sandwich, coleslaw, and baked beans for dinner.  Needless to say, our eyes were way bigger than our stomachs.

So the next day, we decided to throw the rest of the barbeque feast into some Toas-Tites.

Here’s what we came out with…

BBQ Pork Ribs and Coleslaw Toas-Tite

Ingredients

  • 2 slices of sourdough bread
  • Butter to cover one side of each bread
  • 1/4 c. barbeque pork ribs
  • 1/8 c. coleslaw

Pulled Pork and Baked Beans Toas-Tite

pork_beans_toas_titeIngredients

  • 2 slices of sourdough bread
  • Butter to cover one side of each bread
  • 1/4 c. pulled pork
  • 1/8 c. baked beans

Directions

  1. Pick all your pork off the bone (if there are any bones) and cut it up into bite sized pieces
  2. Butter one side of each of your pieces of bread and place one piece of bread buttered side down
  3. Place your pork/beans or pork/coleslaw in the center of the Toas-Tite depression
  4. Place the other piece of bread on top of your filling, buttered side up
  5. Clamp the Toas-Tite and cut off the excess bread
  6. Toast away!

Notes

pork_coleslaw_toas_titeBoy and I started with cold filling ingredients, so to warm up all the pork deliciousness through, we toasted over medium low heat (to avoid over Toas-Titing the whole thing).  Each Toas-Tite took about 10 minutes to get crispy and brown on the outside and hot on the inside.

Beware of using excessively saucy pork.  It can soak through your bread and make a bit of a mess.

Conclusion

The sourdough bread (which is actually the only bread option we had at the time) went really nicely with both types of pork.  It crisped up really nicely and sealed well in the Toas-Tite.

The coleslaw stayed surprisingly not wilted or squishy.  It actually maintained a nice bit of crunch with added to some uniqueness for the Toas-Tite.

bbq_pork_toas-titesBut on the whole, we both liked the BBQ pork rib and coleslaw Toas-Tite better than the pulled pork and baked beans Toas-Tite.  I think in large part that had to do with the fact that the BBQ pork ribs were quite a bit tastier and more flavorful than the pulled pork we had but it also seemed that the pulled pork simply got more dried out than the ribs.  Either way, they were both really tasty and now any time we have ribs, I have a feeling Boy and I will both want to get extra so we can make Toas-Tites for lunch the next day.

by Girl

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A Vintage Advertisement…Toas-Tite Style

August 15, 2009

So of course…advertisements and literature and a part of history.  And of course, Toas-Tite advertisements and literature are a part of Toas-Tite history!  We were lucky enough to get our very first ToasTiteRecipes.com comment from Larry Morris.  He came across an ad a while back and emailed us a picture.  Without further ado….here is a fantastic vintage Toas-Tite ad:

toastite_pudgy_pie_advertisement

The text is a little on the small side but Boy and I did our best trying to decipher it.  Here’s what we think it (more or less) says:

Toas-Tite Pudgy Pies – Toast in a jiffy

Another thing you’ll like about pudgy pies is that they’re so easy to make, and there are no pots, pans and dishes to clean up afterwards. Make them anywhere, over any kind of fire. Dad can show off his skill on his out door fireplace. The youngsters will go for pudgies made over the picnic fire.

For the real cook of the family, pudgie pies are first aid in stretching the food budget. They make appetizing use of leftovers that might otherwise be wasted. A spoonful of cold stew, or a dab of creamed chicken or fish is transformed into savory “chef’s specials” for the children’s lunch. If there isn’t enough of one kind to go around, serve everyone a different pudgy pie surprise!

Directions

  • Open your Toas Tite and cover one side with a slice of bread, well exposed and slightly over the edge, all around.
  • [something something] with a bit of the surplus edge, so the filling won’t leak through and [something something]
  • [another something something]
  • Toast each side about half a minute over the fire.  Toasting time depends on how….

The directions are where things get a little fuzzy.  Can anyone else make out what they say?  They definitely don’t say “something something.”

by Boy and Girl

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Caprese Toas-Tite: a toasty taste of Italy

June 1, 2009

Yesterday, Boy and I made a couple of really fun Toas-Tites.  I have a pretty big weakness for caprese salad.  Well…really, I have a weakness for fresh mozzarella…and tomatos…and basil.  In any case, I’ve been wanting to experiment with those ingredients in Toas-Tite form for a while.

So Boy and I each gave it a go with a slight variation on each of ours.

capresetoastiteingredientsIngredients

  • Sourdough bread (sliced)
  • Softened butter (unsalted or salted is up to you)
  • Fresh mozzarella
  • Your favorite tomatoes, diced (cherry or grape tomatoes cut out some of the necessary chopping)
  • Fresh basil (chopped) or pesto
  • Salt and pepper to taste

Directions

Slice up all your ingredients (mozzarella, basil, and tomatoes) into Toas-Tite sized pieces.  In our case, Boy and I used an imersion blender to slice up the fresh basil into fine pieces (closer to a pesto consistency).  We also used grape tomatoes and cut each one into 4-6 pieces.

capresetoastiteButter one side of each piece of sourdough bread.  Place one of these pieces, butter side down (of course) onto the Toas-Tite.  On top of this piece of bread, add your filling, somewhat alternating the layers of basil, tomato, and mozzarella.  Here you can consider adding the option/variation ingredients listed below.  Sprinkle in salt and/or pepper to taste.

Cover your filling with the other slice of bread, buttered side up.  Close your Toas-Tite and trim off the excess bread.  Toast it up!

Before you bite into your delicious caprese Toas-Tite, let it cool off a bit.  The juice from the tomatoes plus the melty mozzarella can be very hot.

Variations

  • Add a drizzle of balsamic vinegar and olive oil to your filling or on to one side of the bread
  • Add in a few small pieces of sundried tomatoes to give it some punch

Notes

capresetoastitefinalBoy and I each tried a different variation of the caprese Toas-Tite.  I added a few bits of sundried tomato bruschetta throughout the Toas-Tite to give it a bit more tomatoey kick.  Boy added a drizzle of olive oil and balsamic vinegar on top of the filling.  It soaked through a bit to one side of the bread (thanks very much, Mr. Gravity); but next time, we’re going to try mixing up the other ingredients with the balsamic/olive oil prior to adding it into the Toas-Tite.

Amazingly, the sourdough bread we used was actually larger than the Toas-Tite so we could orient both slices of bread the same way.  I think it’s the first bread we’ve seen that’s big enough.  When you’re choosing your bread, keep in mind the holey-ness of the bread.  It would be a shame to lose any of your filling to holey bread.

In terms of the fresh mozzarella, to help it get distributed evenly but not too thickly, we used pearls so we could sprinkle them throughout the Toas-Tite.  If those are not available, cutting up your mozzarella into 1/8 or 1/4 inch cubes (1/8 is closer to pearl size but 1/4 would probably be just fine too).

On the ingredients list, you’ll note we list fresh basil or pesto.  If you try pesto, just pay attention to how oily it is – of course, the more oil in it, the more it will soak into the bread while you’re toasting.

Conclusion

Whether you use it as an hors d’ouevre Toas-Tite or a sandwichy Toas-Tite, a caprese Toas-Tite is a winner in my book (and Boy’s book too).  If you’re in the mood for something a little fancier, give either variation a try.  They’re both equally wonderful.  Just in different ways.

by Girl

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Toas-Tite 60th Anniversary: a bit of history

May 30, 2009

Today, if you google “Toas Tite” (or toastite, or toas-tite), you’ll get a random smattering of blog posts reminiscing about the grilled cheese flying saucer of yesteryear.  It becomes pretty clear all at once that the Toas-Tite is no longer being produced.  But where did it come from?  Who made them?

Researching something made in the 1940s or 1950s has its challenges.  But with a little digging, we found out that the Toas-Tite was produced by a company called Bar-B-Buns based in Cincinnati, Ohio.

toas-tite-strietelmeier-patentNow, there are some Toas-Tites you’ll find that say on the front “Patent Pending.”  Luckily, there are others that were made after the patent was granted.  And luckily…Boy and I have one of those (actually, we have a few others that were made pre-patent as well).  On the front of our black handled Toas-Tite, it says “Reg. U.S.  Pat. Off.  Pat. No. 2463439.”

Patent 2463439 for a “Sandwich Grill” was filed on October 12, 1945 and granted on March 1, 1949.  The inventor was John E. Strietelmeier of Cincinnati, Ohio (deceased, according to the patent) – his administrator, Lucille Strietelmeier was executing his estate.

It starts out like this:

“The present invention relates to improvements in sandwich toasting grills and is particularly directed to a hinged, sectional unit for making a toasted sandwich under heat and pressure from two pieces of a baked dough product and a filling material therebetween.  An object of the invention is to provide in a unit for toasting and interiorly heating a filled sandwich made from two baked dough pieces a means for locating said filling in the center of the sandwich and for joining and sealing the marginal edges of the pieces by heat and presusre to preclude the escape of the filling from the finished product.”

Now the curious part.  This patent has been referenced by 13 other patents, ranging from a knock-off Toas-Tite pan patented in the 1990s to a dumpling or ravioli maker.  One of these patents, No. 2582692, is for another sandwich grill invented by Lawrence J. Funke, of Cincinnati, Ohio, assignor to Bar-B-Buns, Inc., also of Cincinnati, Ohio.  This second patent was filed October 23rd, 1950 and granted January 15th, 1952.  Interestingly enough, Funke’s sandwich grill was designed to improve upon sandwich grills of the past (presumably Strietelmeier’s).  His patent says:

“The present invention is directed to improvements in grills of the type described and particularly to certain structural improvements which increase greatly the efficiency of their operation….A rather annoying characteristic of prior grills of this general type is that the hinge structures employed were such that when the mold plates closed upon two slices of bread, portions of the crust edge were caught between the two parts of the hinge and unless removed by a knife or other instrument, burned during the toasting of the sandwich.”

Funke had a point there.  The desgin of the Toas-Tite does lock in a small piece of bread near the hinge area.

funke-toas-titeAnother interesting thing was that on this same patent, Funke had illustrations and descriptions of a Toas-Tite like device which subdivided the sandwich into four pieces.  And according to Toaster.org, it was indeed produced.  Funke said, “In a modified form of the improved grill, the mold plates are divided into sectors.  An important feature of this modification is that the toasted sandwich may be broken apart very easily into small sections which are themselves sealed marginally in the manner of sandwiches made in the preferred embodiment of the invention.”

So while the Toas-Tite (in its original form, rather than Funke’s sectioned version) was indeed invented by John E. Strietelmeier, it was produced by Bar-B-Buns with his original patent.  So what was the relationship between Strietelmeier and Bar-B-Buns?

A little more digging surfaced two more patents filed by one John E. Strietelmeier and Robert G. Brown.  But these two were filed in 1919 for inventions related to phonograph repeaters; one was filed in Elyria, Ohio and the other was in Cincinnati, Ohio.

A tad more digging, and we found yet another two patents, filed in 1937 and 1938 and granted in 1939.  These two, patent numbers 2168005 and 2168006, are for bun pans.  And at the top of the patents, it says, “John E. Strietelmeier, Cincinnati, Ohio, assignor to Bar-B-Buns, Inc., Cincinnati, Ohio, a corporation of Ohio.”

And now all of this is to say…John E. Strietelmeier perhaps began his career as an inventor with phonograph repeaters.  Later in his life (unless that first one was a different John E. Strietelmeier), he moved on to Bar-B-Buns where he invented two bun pans.  Then, sometime in the 1940s, he invented the Toas-Tite sandwich grill.  Unfortunately, it seems he passed away sometime between when his bun pans were patented in 1939 and when the Toas-Tite was patented in 1949.  But…his legacy is the Toas-Tite.  And for that, we are very, very grateful.

So on that note, happy 60th (patent) anniversary, Toas-Tite!

by Girl

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Nutella and Strawberries Toas-Tite: it’s like Valentine’s Day in your mouth

May 19, 2009

So for our first Toas-Tite recipe, we’re going to dive right into the sweets with a good ol’ Nutella and strawberries Toas-Tite.  Sure, you’ve had it in a crepe.  And maybe you’ve even had chocolate covered strawberries.  But a Nutella and strawberries Toas-Tite?  It’s a great one for breakfast (if you like a sweet breakfast), dessert, or…whenever you’d eat a Nutella and strawberries crepe…

Ingredients

  • Sweet/unsalted butter (enough to cover both pieces of bread)
  • Two pieces of white bread
  • Two big strawberriesnutellastrawberriestoastite
  • Nutella

Directions

Gather up your ingredients.  If your butter came right out of the fridge, you’ll want to soften it up a bit (but not melted).  Butter your two pieces of bread.  Your buttering should be…generous?  Well, not too terribly generous.  Too much butter will make your bread a little too soggy and it will take a long time to toast up making your Toas-Tite a) very, very hot and b) gush overly-cooked strawberries.  Cut up your strawberries into medium sized pieces (roughly 8 pieces per strawberry).

Place one of your pieces of bread on your Toas-Tite with the buttered side down.  We’ll get in to tips and tricks later but if your bread is a little bit smaller than your Toas-Tite, turn one (with the longer side) horizontally and the other vertically.

126_5407Spread Nutella onto both pieces of bread.  On one piece, try somewhere between 1/16th and 1/8th of an inch thick – this is really a personal preference depending on what you want as your Nutella to strawberry ratio.  On the other side, just put a very light layer.  This will give your Toas-Tite a nice sandwich of Nutella but it won’t completely overpower the strawberries.  When it comes to Nutella, a little goes a pretty long way.

126_5416Layer in your cut-up strawberries into the center of one of the pieces of bread on top of the Nutella.  You can make a nice little mountain of strawberries.  The more you can get in, the better (or at least that’s what I think).

Carefully place the other piece of bread on top of your strawberries in the opposite orientation (as mentioned above).  Close the Toas-Tite, remove the extra bread, and latch away!

126_5414Toast up your Toas-Tite as usual (depending on your toastiness preference).  Boy and I definitely prefer ours distinctly toasted…otherwise you just end up with a slightly warmed, panini-like pocket, rather than a Toas-Tite.

Once you’re done, take it out and let it cool off a bit.  The inside will be plenty hot…and nobody likes a burnt tongue.  But then…enjoy!!

Notes

Boy and I actually tried our Nutella and strawberries Toas-Tite twice…once with rather finely chopped strawberries (think 16 pieces per strawberry) and once with chunkier strawberries.  Truth be told, it didn’t really make that much of a difference either way.  The strawberries retain just a bit more of their…strawberriness (it’s not exactly crunchy as your strawberries are good and cooked, but they’re a little less jam-like).

The Nutella and strawberries Toas-Tite isn’t really one that’s meant for cutting in half…the Nutella gets pretty saucy with the juice from the strawberries.  So be warned that it’s easier to just dive right in when you’re eating.  Otherwise, you might want to eat over a plate or the sink.

It helps to have at least a bit of a layer on each piece of bread to coat the strawberries.  But again…a lot of it really depends on your own personal preference for the Nutella:strawberry ratio.

Conclusion

This was our first experiment with a sweet Toas-Tite.  And other than being a little on the messy side, it was delicious and definitely one to be repeated.  If you’re a fan of the Nutella and strawberries combination, and a fan of the Toas-Tite, I think you’ll dig it.

by Girl

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Toas-Tites to come…

May 5, 2009

So we’re off and running!!! We’ll be updating this section with new recipes and new recipe ideas as they come to us. And feel free to send us your Toas-Tite recipes as we’d love to have guest recipes!!!

checking-a-toas-titeHere are recipes to come…some we’ve tried, some are yet untested, but we’ll write about them all.

  • Apple pie
  • BLT
  • Broccoli and cheese
  • Cheese burger (with the optional bacon)
  • Corned beef and hash
  • Egg and cheese (again, optional bacon)
  • Grilled cheese
  • Ham and cheese (with optional croissant crust)
  • Huevos Rancheros
  • Macaroni and cheese
  • Mozzarella basil tomato
  • Nutella and strawberries
  • Pumpkin Pie
  • Peach Cobbler
  • Reuben
  • Tuna melt

We’ll be experimenting with different cheeses, breads, and of course, lots of other stuff.

by Boy and Girl