On Monday, June 6, 2016 at 4:48:31 PM UTC-4, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 6/6/2016 10:25 AM, Ophelia wrote:
> >>
> >>
> >> "dsi1" > wrote in message
> >> ...
> >>
> >>>> You could give the old way another shot, just for old times sake?
> >>>> ))))
> >>>>
> >>>> You might even feel enthused to do it again ...
> >>>>
> >>>
> >>> A trip down memory lane, eh? It could happen. OTOH, the idea of a
> >>> greasy sandwich doesn't light up my brain.
> >>
> >> I must say we do seem to be on the same wavelength)
> >>
> >>> Try it with butter/mayo on one side only - my guess is that you'll
> >>> enjoy it and as an extra bonus, you get to taste some real American
> >>> cuisine. For extra authenticity, use yellow processed cheese
> >>> material/foodstuff/substance. Good eating to you!
> >>
> >> Oh no!!! I could never manage processed cheese!!!! Oh dear, how shall
> >> I ever experience the real American cuisine ...
> >>
> >>
> >>
> >
> > Most grilled cheese sandwiches made in the states are made with American
> > cheese i.e., process cheese. It's been that way since the 1920's.
>
> Ahhh!!!! It seems I am never to have the benefit of that experience ... woe
> is me ....
>

I haven't made a grilled or toasted cheese sandwich with American cheese
in decades. You're not missing anything.

Mind you, I use ordinary mass-market "cheddar" that's aged for about
90 seconds, rather than a good artisanal cheese. So I'm only about
one step up from "American cheese". Since I don't much like cheese
anyway, the milder the better for me.

Cindy Hamilton