notbob said...

> I have a friend (hard to believe, I know!) who opened a combo coffee
> cafe and chocolate shop. He's anal about coffee and his wife is the
> chocolatier. As with most new businesses, it's hard to build a rep and
> get started. Fortunately, he's hit upon a niche food that seem to be
> attracting the otherwise non-attracted student population (college
> town), the lowly grilled cheese sandwich. He's so surprised by the
> success of this simple food offering, he muses he'd have been better off
> opening a grilled cheese sandwich shop.
>
> Anyway, howzabout we explore ....one more time!.... the subtleties of
> this classic American invention. I've discovered I love the basic
> grilled cheese of Kraft American cheese on two slices of multigrain
> bread, buttered on the outside and some kinda mustard on one interiour
> slice. I've also tried variations, including swiss or other cheeses
> with sriracha chili sauce or horse radish, or some really hot mustards.
>
> You?
>
> nb


nb,

I'm all in favor of grilled cheese!

I don't know how the mix of grilled cheese and coffee go together.

Nowadays I do a lowfat grilled cheese, one-side toasting the bread then
cheesing it on the stove.

I'm OK with cheap-o Kraft American cheese, just gimme that wgww bread.
Monterey Jack cheese is good too!

nb, you might suggest (I saw this on TV), adding a peanut butter sandwich
menu. A restaurant in NYC makes nothing but pb&js of every variety and it's
a big hit, according to the patrons they put on camera.

I'd also recommend the freebie 85% cocoa dark chocolate bits in a basket by
the cash register. Don't forget the toothpicks for germs sake. Warm the
toothpicks up in the nuker and they'll slip right into the chocolate then
cool and stick.

Do I have to run this biz all by myself???

Best,

Andy