On 3/29/2015 1:02 PM, Cindy Hamilton wrote:
> On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
>
>> The mayo is easier than butter
>> and works well. I'll be using it int he future.
>
> Do you keep your butter refrigerated? I've been keeping butter in the
> fridge since starting my weight-loss regimen last October. Keeps me out
> of trouble; if it's too much effort to whip up buttered toast for a snack,
> I'm much more likely just to have a bit of string cheese or something.
>
> Although a proper grilled cheese is awesome, I generally am satisfied
> with melting cheese onto bread in the toaster oven, if I can top it
> with a slice of tomato, thinly sliced onion, and a little fresh jalapeno.
>
> Cindy Hamilton
>

We do keep it in the fridge and generally take it out for a while before
it is needed. We like it firmer than room temperature. The mayo can be
spread very thin and no pre-thought required.

I can't take credit for it. I read that some fancy sandwich place uses
it. Same wiht grating the cheese forst. I saw that done and it helps
to blend the two cheesed to get the best properties of both.