Welsh rarebit sounds a bit precious to me, but what do I know?

flambes continued

We always called it "rarebit" but that was probably to distinguish it from rabbit, which we also ate regularly back in the day.

I am wondering how you list of 100 Baltimore foodie experiences is proceeding? At the Southern Food and Beverage Museum we are building a Maryland exhibit, and I would really like to know how this list is developing. I want to have representative information in our exhibit. Perhaps even provide the list in the exhibit.

Does this mean we can have the "is Baltimore in the south?" argument now? Although, since we are south of the Waffle House line, I guess that has been sorted.

All snark aside, I must say I love the idea of a food and beverage museum. Especially the gift shop.

Mmmmm...........Waffle House. I just might have to make an excuse to travel to Edgewood this morning as there is the closest Waffle House to Baltimore.
1806 Edgewood Road, Edgewood - (410) 676-6005
And my Captcha says it all....................defection Burger (How did it Know?)

Pronouncing "rarebit" as "rabbit" is typically English. When we lived in London, our street, Sydenham Hill was pronounced 'Sidnam,' which wasn't quite as extreme as 'Leicester Square' (pronounced Lester) or the name, Cholmondly (pronounced 'Chumley.') Then again, if you want to meet a British visitor at a restaurant on Thames Street, you'd better skip the Baltimore version and tell him it's on "Tems."

I lived in Wales and we'd give the children Welsh Rarebit for tea, but we'd call it Welsh Rabbit.

I thought you called it rarebit so you didn't know what you were eating. No one likes to think they are eating the Easter Bunny. Kind of like calling organ meat, sweet meats, or is that the brain of the animal? I get confused,

Patty,

From Wikipedia:

Sweetbreads are the thymus (throat sweetbread) and the pancreas (heart or stomach sweetbread), especially of the calf and lamb (although beef and pork sweetbreads are also eaten).

All my life, I have known it spelled as "rarebit" and pronounced as "rabbit."

(are we selling bombs here, or gaining holiday pounds? Kilotons representative)

I remember a restaurant in West Baltimore, where the chef would send the novice waiter to the bar to order
" a beer for the rabbit !'

Stouffer's makes a frozen variety and calls it "welsh rarebit." However they probably cannot call it rabbit since there isn't any (rabbit) in it.

Pawing around in the recipe file today came on this old magazine recipe for
Oyster Rarebit
1/2 tsp butter
1/2 lb. sharp Cheddar cheese grated
1/2 cup flat ale or beer
1/2 tsp salt
3 drops Tabasco
1/2 tsp. dry mustard
8 oysters barely heated in their own liquor
Melt butter in saucepan over low heat. Add the cheese and stir, allowing cheese to melt slowly. Add the beer, salt, Tabasco and mustard and continue to stir until evenly thickened.
To serve, place an oyster on a small piece of tosted white bread and pour the rarebit gently over both.

The salt, butter, and cheese are giveaways as to the recipe's age/era.

swanker Congress (my Washington lobbyist name)