On Tue, 31 Mar 2015 01:54:43 -0700 (PDT), dsi1 >
wrote:

>On Monday, March 30, 2015 at 1:37:49 PM UTC-10, 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 olive oil tastes like paint thinner. What's puzzling to me is that other people don't seem able to taste it.

Everyone's precise perceptive impression of flavors are slightly,
sometimes radically different.

John Kuthe...

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