"Cindy Hamilton" > wrote in message
...
> 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.

I do like a sharp cheddar especially too cook, but otherwise the variety of
fresh cheeses are lovely. I tried processed once ...
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