I think that would be really up your street.
I'd quite like to run my own cafe, not own it or anything, but run it. I find it disheartening all these people who open up cafe/resturants/sandwich-bars (etc) and then they fill it with the cheapest ingredients that have really horrible flavours and textures, like out-of-a-tub corination chicken. And then employe people who can only put a sandwich together and fry some bacon/eggs, rather than make up something fresh (fresh as in, at least made on the day, if not to order).

I'm going to learn how to make Rarebit this week, that's my Food To Learn This Week thing.
( G/PP 💩💩💩💩💩&#128, Tue 16 Aug 2011, 13:38, 2 replies, latest was 14 years ago)

isn't it just cheese on toast?
Even I can do cheese on toast
( Citizen Cavy Admires your passion for conformity, Tue 16 Aug 2011, 13:42, Reply)

Not just cheese on toast
It's got beer and other stuff in it too. Shouldn't you know this, being Welsh? :P
( tangledupinblue hairy badge with moving eyes, Tue 16 Aug 2011, 13:47, Reply)

zomg
i had it at quaglino's the other day, on tiny squares of garlic foc and the rarebit was made with stilton.

i nearly creamed myself.
( rachelswipe with a fork, Tue 16 Aug 2011, 13:50, Reply)

not beer
it's got mustard and a splash of milk or cream, and some spice
( Vipros. clever got me this far, then tricky got me in, Tue 16 Aug 2011, 13:52, Reply)

There are many recipes, using a variety of different ingredients
but beer is definitely a common ingredient.
( tangledupinblue hairy badge with moving eyes, Tue 16 Aug 2011, 13:55, Reply)

not in any of the recipes that I've read

( Vipros. clever got me this far, then tricky got me in, Tue 16 Aug 2011, 13:57, Reply)

I'm not saying you have to include it.
I'm sure your personal recipe is perfectly adequate for your needs.
Most of the top results here seem to include it though: www.google.co.uk/search?hl=en&xhr=t&q=rarebit&cp=6&safe=off&qscrl=1&nord=1&rlz=1T4GGHP_en-GBGB442GB442&bav=on.2,or.r_gc.r_pw.&biw=1280&bih=845&ion=1&wrapid=tljp131349982707702&um=1&ie=UTF-8&sa=N&tab=iw
( tangledupinblue hairy badge with moving eyes, Tue 16 Aug 2011, 14:06, Reply)

that's weird
I'm sure I looked on at least two of those sites when I was finding a recipe for it
( Vipros. clever got me this far, then tricky got me in, Tue 16 Aug 2011, 14:11, Reply)

ingredient accompaniment
( Citizen Cavy Admires your passion for conformity, Tue 16 Aug 2011, 14:01, Reply)

I used to think it was, it really isn't, it's so much more.
It's like toast with a cheesy bechimal.
( G/PP 💩💩💩💩💩&#128, Tue 16 Aug 2011, 13:52, Reply)

serve it with some crispy bacon and a poached egg
buck rarebit. nom
( Vipros. clever got me this far, then tricky got me in, Tue 16 Aug 2011, 13:55, Reply)

I liked your b3tan Come Dine With Me idea
except without all the bitching in the cab afterwards. I believe that the kind of café you're on about does have a place; sometimes you need a quick grab-n-go and you don't really care about flavour or texture as long as it's quick and cheap. But that's not the kind of place I would want to run.
I'm making tagine this week. Om nom nom.
(berk, Tue 16 Aug 2011, 13:42, Reply)

Yeah', exacto, there are way to many of them where I live. Or there are cafes that charge like £8 for a big bowl of salad who think way above their station and charge accordingly.
There is a place in Brighton called The Mock Turtle, which I believe to be the perfect cafe, which is the sort of idea you're talking about.

Oh nice, what kind of tagine?
( G/PP 💩💩💩💩💩&#128, Tue 16 Aug 2011, 13:53, Reply)

Lamb, apricot and sweet potato
with GIANT couscous which I found in Waitrose, and was so amused by the idea that I had to buy it.
(berk, Tue 16 Aug 2011, 14:02, Reply)

nice
I got a tagine from my mum for christmas and have yet to use it.
( Vipros. clever got me this far, then tricky got me in, Tue 16 Aug 2011, 14:03, Reply)