Texas Toast

[Laurence Horn]

At 3:15 AM -0500 2/8/01, Bapopik at AOL.COM wrote:
>_Texas toast._  Toast that is cut about one inch in thickness, so
>called because of the popular mythology that everything in Texas is
>bigger than anywhere else.  It may be spread with a cheese topping
>and baked in the oven.
>--John Mariani's ENCYCLOPEDIA OF AMERICAN FOOD & DRINK
>
>PEPPERIDGE FARM
>NEW!
>    Texas Toast
>Mozzarella & Monterey Jack
>REAL CHEESE!
>READY IN 5 MINUTES!
>--box sitting next to NYC lexicographer.
>
>    Even the Food Emporium has its "Texas Style Garlic Bread."
>    "Texas Toast" could be like "Mississippi Mud"--a food fad brought
>on by a nice combination of letters.  I doubt if those DARE surveys
>turned up many "Texas toast" responses in the 1960s.  If so, I
>wouldn't expect a much earlier dating.
>    An internet check shows that "Texas Toast" was an early offering
>by Sizzler--a "steakhouse" restaurant chain that began in California
>in 1958.  Sizzler does not have a web site to verify this.  Any
>thoughts?
>    Verdict on the P.F. T.T.--two OK signs out of four.

What we've been getting for awhile is not the Pepperidge Fahm
variety, but a product representing the only line of its company:

NEW YORK BRAND TEXAS TOAST with garlic (made in Ohio)

It's not bad, even if it a bit geographically incorrect.

larry