On Monday, March 30, 2015 at 6:37:49 PM UTC-5, wrote:
> On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
> > Growing up, grilled cheese was Velveeta on white bread. For years, I
> > never did much else but eventually went to sharp cheese. The evolution
> > continues
> >
> > We had grilled cheese for dinner last night.
> >
> > For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
> > and then mixed together. You get a better melt that way.
> >
> > For the bread: Sourdough
> >
> > For the process: We have an old Dominion brand combo waffler iron and
> > flat faced grill. I'd guess it is 35 to 40 years old.
> >
> > Lay ot one slice of bread, spread with the cheese mix. Put the other
> > slice on top and instead of butter, I spread a light coat of mayo on it.
> > Flipped it ont he grill, did the other side and closed it. A few
> > minutes later, a nicely toasted bread with gooey melted cheese.
> >
> > I offered variations with ham on it too. The mayo is easier than butter
> > and works well. I'll be using it int he future.
>
>
> I think canola oil stinks when heated and so do a lot of other people.

I think that it must be genetic. I also find Canola oil nasty, but some
folks can't taste it at all.

--Bryan