phil--c wrote on Wed, 04 Mar 2009 19:13:02 +0900:

> Damsel in dis Dress wrote:
>> On Mon, 23 Feb 2009 17:54:44 GMT, notbob > wrote:
>>
>>> 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.
>>
>> Okay, I noticed that I hadn't been reading this thread,
>> except during a couple periods when I was reading everything,
>> right in a row. So here we go ... probably repeating what
>> everyone else has already said.
>>
>> I love Swiss cheese on rye. And give me two or three Land O'
>> Lakes American cheese, sliced from a block, on white, with a little
>> ketchup for dipping, and I'm in heaven. Those are my favorites.
>>
>> Carol
>>
> What!! Tomato sauce on Cheese ?

If the British can eat sweet and sour Branston Pickle with cheddar (and
it's good!) what's wrong with ketchup?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not