okay, assume i don't know much about cooking. (i know for some of
you this won't be difficult.) how do you make your grilled cheese?
i've seen instructions about buttering the outside of the bread before
pan-frying, but how do you butter the second side? do you assemble
sandwich, butter one side, plop in the pan and remove top slice,
butter and replace? does what i'm saying make sense?

any other tips and lies also welcome.

your puzzled pal,
blake

On Mar 11, 12:07�pm, blake murphy > wrote:
> okay, assume i don't know much about cooking. * (i know for some of
> you this won't be difficult.) *how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? *do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? *does what i'm saying make sense?
>
> any other tips and lies also welcome.
>
> your puzzled pal,
> blake

Hi, Blake,
It's not so hard. Butter one side, put in pan. While it is warming up,
butter the top side. Turn when appropriate. There, see?
Nancree

kilikini wrote:
> family cook wrote:
>> On Mar 11, 12:07?pm, blake murphy > wrote:
>>> okay, assume i don't know much about cooking. (i know for some of
>>> you this won't be difficult.) how do you make your grilled cheese?
>>> i've seen instructions about buttering the outside of the bread
>>> before pan-frying, but how do you butter the second side? do you
>>> assemble sandwich, butter one side, plop in the pan and remove top
>>> slice, butter and replace? does what i'm saying make sense?
>>>
>>> any other tips and lies also welcome.
>>>
>>> your puzzled pal,
>>> blake
>> Hi, Blake,
>> It's not so hard. Butter one side, put in pan. While it is warming up,
>> butter the top side. Turn when appropriate. There, see?
>> Nancree
>
> That's exactly what I do!
>
> kili
>
>

My grandmother used to use mayo instead of butter occasionally...gave it
a bit of a tang...

blake murphy wrote:
> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?

Assuming this isn't a troll, here's how I do it. I butter one side
of each slice of bread, put the first slice butter-side-down in the
pan, put the cheese on that, then cover with the other slice of
bread, butter-side-up.

Serene

On Sun, 11 Mar 2007 14:19:22 -0600, "ms_peacock"
> wrote:

>You butter

Butter??? We use Kraft Mayo. Much better flavor!

Serene Serene Bo-Bean > wrote:

>blake murphy wrote:

>> okay, assume i don't know much about cooking. (i know for some of
>> you this won't be difficult.) how do you make your grilled cheese?
>> i've seen instructions about buttering the outside of the bread before
>> pan-frying, but how do you butter the second side? do you assemble
>> sandwich, butter one side, plop in the pan and remove top slice,
>> butter and replace? does what i'm saying make sense?

>Assuming this isn't a troll, here's how I do it. I butter one side
>of each slice of bread, put the first slice butter-side-down in the
>pan, put the cheese on that, then cover with the other slice of
>bread, butter-side-up.

I put olive oil in the (usually cast iron) pan, then once it
is hot, place the bread, cheese, and second slice of bread in
the pan in that order. When it comes time to flip it, I first
pour a little more olive oil in the pan, off to either side of
the sandwich. I then lift the sandwich out of the pan with
a pancake flipper, tilt the pan so that the olive oil I just
added it rolls evenly about the middle of the pan, and put the
flipped sandwich back in the pan.

Things to avoid: not having the oil hot enough before starting;
burning the sandwich; not melting the cheese. In some situations
it's necessary to turn down the heat, place a lid over the sandwhich,
and give it an extra minute in order to achieve cheese melt.

Steve

In article >,
blake murphy > wrote:

> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?
>
> any other tips and lies also welcome.
>
> your puzzled pal,
> blake

I butter one bread side, drop that on the grill, add the cheese then
butter the top of the other slice, lay it on top then close the grill.
Also works for pan fried grilled cheese but the contact grill is faster
and easier. May as well use it since I have it and it stays out all the
time. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"blake murphy" > wrote in message
...
> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?
>
> any other tips and lies also welcome.
>
> your puzzled pal,
> blake

You butter both slices before you put it together in the pan. Or do you
mean you want butter on both the inside and outside of the sandwich?


Ms P

family cook wrote:
> On Mar 11, 12:07?pm, blake murphy > wrote:
>> okay, assume i don't know much about cooking. (i know for some of
>> you this won't be difficult.) how do you make your grilled cheese?
>> i've seen instructions about buttering the outside of the bread
>> before pan-frying, but how do you butter the second side? do you
>> assemble sandwich, butter one side, plop in the pan and remove top
>> slice, butter and replace? does what i'm saying make sense?
>>
>> any other tips and lies also welcome.
>>
>> your puzzled pal,
>> blake
>
> Hi, Blake,
> It's not so hard. Butter one side, put in pan. While it is warming up,
> butter the top side. Turn when appropriate. There, see?
> Nancree

That's exactly what I do!

kili

On Sun, 11 Mar 2007 19:07:19 GMT, blake murphy >
wrote:

>okay, assume i don't know much about cooking. (i know for some of
>you this won't be difficult.) how do you make your grilled cheese?
>i've seen instructions about buttering the outside of the bread before
>pan-frying, but how do you butter the second side? do you assemble
>sandwich, butter one side, plop in the pan and remove top slice,
>butter and replace? does what i'm saying make sense?
>
>any other tips and lies also welcome.

I'm not quite sure what you mean. It's simple. Butter one side of two
slices of bread. Put one in the hot pan butter side down. Place cheese
in the middle (ham is also good) and top with the second slice of
bread, butter side UP instead of down. Buttering the bread makes it
come out golden and crispy rather than burnt and dry.

"blake murphy" > wrote in message
...
> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?
>
> any other tips and lies also welcome.
> your puzzled pal,
> blake

I assemble sandwich, butter top side, use turner to turn over on cutting
board, butter other side; use turner to transfer to pan, etc. Then lick
fingers if necessary.
Edrena, my secret is out.

Okay, am I the only person in the world who doesn't use
butter when making a grilled cheese sandwich??

Steve

blake murphy > wrote:

> any other tips and lies also welcome.

I've once posted this recipe from _The Food Lover's Guide to Paris_ by
Patricia Wells. It is for croque-monsieur, with instructions on how to
turn it into a croque-madame or a croque-Curnonsky.

Victor

Croque-Monsieur
Grilled Ham and Cheese Sandwich

3 tablespoons (1 1/2 oz; 45 g) unsalted butter
12 thin slices homemade _pain de mie_ (sandwich loaf VS)
7 ounces (200 g) or 6 thin slices best-quality ham, cut to fit bread
4 1/2 ounces (140 g) Gruyère cheese, grated

1. Preheat the broiler

2. Butter the slices of bread on one side. Place one slice of ham on 6
of the buttered sides, and cover with the remaining bread slices,
buttered side out.

3. Place the sandwiches under the broiler, and grill on the buttered
side until golden. Remove the sandwiches, turn, and cover each with
grated Gruyère. Return to the broiler and grill until the cheese is
bubbling and golden.

Yield: 6 sandwiches

Note: To transform a croque-monsieur into a croque-madame, grill a
croque-monsieur until it is almost bubbling and golden, then cut a small
round out of the top piece of cheese-covered bread, exposing the ham.
Reserve the round. Break a small egg into the hole and place under the
broiler for 2 or 3 more minutes. To serve, top the egg with the
cheese-covered round.

One French cookbook even offers a recipe for a sandwich named after the
food critic Curnonsky. To prepare a croque-Curnonsky, blend equal
amounts of butter and Roquefort cheese, spread on thin slices of pain de
mie, top with ham and another slice of bread, and grill on both sides.

"Joseph Littleshoes" > wrote in message
...
> blake murphy wrote:
>
>> okay, assume i don't know much about cooking. (i know for some of
>> you this won't be difficult.) how do you make your grilled cheese?
>> i've seen instructions about buttering the outside of the bread before
>> pan-frying, but how do you butter the second side? do you assemble
>> sandwich, butter one side, plop in the pan and remove top slice,
>> butter and replace? does what i'm saying make sense?
>>
>> any other tips and lies also welcome.
>>
>> your puzzled pal,
>> blake
>
Butter both sides of the bread, stick the cheese in between - heat butter in
the pan 'till hot, then fry.

Not saying it's perfect, but works for me. Sometimes I even add some polish
ham into the mix!

e.

(TammyM) wrote in
:

> On Sun, 11 Mar 2007 20:55:41 +0000 (UTC),
> (Steve Pope) wrote:
>
>>Okay, am I the only person in the world who doesn't use
>>butter when making a grilled cheese sandwich??
>
> Serene said she uses olive oil. A couple of people use mayo
> (!!!) Ranger probably uses Miracle Whip <VBG>
>
> What do you use? Butter works for me.
>
> TammyM

Butter.

Steve Pope wrote:
> Okay, am I the only person in the world who doesn't use
> butter when making a grilled cheese sandwich??

Maybe. :-) Nah, I use butter sometimes, and other things other
times. Hell, sometimes I make the thing in the toaster oven and use
no fat at all. But butter, margarine, oil, and mayonnaise have seen
their days here. Usually, it's butter or margarine.

Serene

On Sun, 11 Mar 2007 20:55:41 +0000 (UTC),
(Steve Pope) wrote:

>Okay, am I the only person in the world who doesn't use
>butter when making a grilled cheese sandwich??

Serene said she uses olive oil. A couple of people use mayo (!!!)
Ranger probably uses Miracle Whip <VBG>

What do you use? Butter works for me.

TammyM

blake murphy wrote:

> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?
>
> any other tips and lies also welcome.
>
> your puzzled pal,
> blake

I lightly toast garlic sourdough bread, butter only the insides, then
assemble the sandwich and pan fry, in butter of course.
--
JL

blake murphy wrote:

>okay, assume i don't know much about cooking. (i know for some of
>you this won't be difficult.) how do you make your grilled cheese?
>i've seen instructions about buttering the outside of the bread before
>pan-frying, but how do you butter the second side? do you assemble
>sandwich, butter one side, plop in the pan and remove top slice,
>butter and replace? does what i'm saying make sense?
>
>any other tips and lies also welcome.
>
Butter one side. Put it butter side up on a place. Butter one side
of second piece of bread. Put it butter side down on top of other
piece. Slice cheese and fit accordingly on top. Meanwhile, pan is
preheating. Pick up second piece of bread with cheese on it. Put
into pan. Add other piece of bread butter side up. This gives you
the best chance to ensure that the cheese actually melts before you
burn it.

I also have one of those cheapo sandwich makers. I've taken to using
those with no butter on the bread. Makes it a little more belt
friendly. ;-)

On Sun, 11 Mar 2007 22:10:10 +0100, (Victor Sack)
wrote:

>blake murphy > wrote:
>
>> any other tips and lies also welcome.
>
>I've once posted this recipe from _The Food Lover's Guide to Paris_ by
>Patricia Wells. It is for croque-monsieur, with instructions on how to
>turn it into a croque-madame or a croque-Curnonsky.
>
>Victor
>
> Croque-Monsieur
> Grilled Ham and Cheese Sandwich
<snip>
Oh my god. The last time I had a croque monsieur, I was in Bayeux on
my way to Paris. Like many Americans, I've dreamed of going to Paris
a great deal over the years. The croque nearly croaked ME, we tried
to go from our hotel in Paris to see the Eiffel Tower, but I was so
ill I spent much of the night with my arms wrapped around the toilet.
My companion ate Life Savers for dinner. In Paris. Fortunately, the
rest of the trip was as wonderful as I've always dreamed.

No croque for me, ever again.

TammyM

On Mar 11, 2:07 pm, blake murphy > wrote:
> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?
>
> any other tips and lies also welcome.
>
> your puzzled pal,
> blake

Hi Blake,

I butter one side of each of two slices of bread. Preheat toaster
oven to 400. One slice of bread goes butter-side-down on the oven
pan, then cheese, then other slice butter-side-up. Pan into oven.
When the top is done, the bottom is too, usually.

Does the use of a toaster oven make me an outcast? (Hope not. I prefer
the texture to pan-fried.)

Terry

family cook said...

> On Mar 11, 12:07�pm, blake murphy > wrote:
>> okay, assume i don't know much about cooking. * (i know for some of
>> you this won't be difficult.) *how do you make your grilled cheese?
>> i've seen instructions about buttering the outside of the bread before
>> pan-frying, but how do you butter the second side? *do you assemble
>> sandwich, butter one side, plop in the pan and remove top slice,
>> butter and replace? *does what i'm saying make sense?
>>
>> any other tips and lies also welcome.
>>
>> your puzzled pal,
>> blake
>
> Hi, Blake,
> It's not so hard. Butter one side, put in pan. While it is warming up,
> butter the top side. Turn when appropriate. There, see?
> Nancree


I make them that way too.

On occasion I'll make french toast/grilled cheese sandwiches. Basically
just a cheese only Monte Cristo. I'll finish it with a little butter on top
and eat it with a knife and fork.

Andy

TammyM > wrote:

> Oh my god. The last time I had a croque monsieur, I was in Bayeux on
> my way to Paris. Like many Americans, I've dreamed of going to Paris
> a great deal over the years. The croque nearly croaked ME, we tried
> to go from our hotel in Paris to see the Eiffel Tower, but I was so
> ill I spent much of the night with my arms wrapped around the toilet.
> My companion ate Life Savers for dinner. In Paris. Fortunately, the
> rest of the trip was as wonderful as I've always dreamed.
>
> No croque for me, ever again.

Hmm... sounds like it was caused by something other than
croque-monsieur, considering its ingredients...

Victor

In article >,
"elaine" > wrote:


> Butter both sides of the bread, stick the cheese in between - heat butter in
> the pan 'till hot, then fry.

From what I've read in the thread. Your method is closest to what I do.
If I make four grilled cheese sandwiches, I butter eight pieces of bread
on both sides.
And then, oh, horror of horrors, I add thin sliced Velveeta or perhaps a
slice of that hamburger ready American cheese atrocity. I prefer
Velveeta. At some point near the end of assembly, I start to heat a dry
eight inch black iron pan on about medium.
I cook the sandwiches till golden brown one at a time. The first one
takes longer to get golden than the rest.
Now if I'm going to add square ham slices from the package (see American
cheese atrocity above), I add cheese to half the sandwich, add the ham
and then add the other half of the cheese. That keeps the ham from
slipping on the sandwich since it becomes cheese glued to both pieces of
bread. It's certainly not elegant, but that's exactly how I do it.
Damn! I just lost my last tooth and tripped over the engine block in the
front room. Mama! Come gimme a hand!

leo

--
<http://web0.greatbasin.net/~leo/>

"Victor Sack" > wrote in message
.. .
> TammyM > wrote:
>
>> Oh my god. The last time I had a croque monsieur, I was in Bayeux on
>> my way to Paris. Like many Americans, I've dreamed of going to Paris
>> a great deal over the years. The croque nearly croaked ME, we tried
>> to go from our hotel in Paris to see the Eiffel Tower, but I was so
>> ill I spent much of the night with my arms wrapped around the toilet.
>> My companion ate Life Savers for dinner. In Paris. Fortunately, the
>> rest of the trip was as wonderful as I've always dreamed.
>>
>> No croque for me, ever again.
>
> Hmm... sounds like it was caused by something other than
> croque-monsieur, considering its ingredients...
>
> Victor

In pre-cholesterol days, I frequented a restaurant in Bedford Hills (NY)
that served a croque napped -- nay, smothered -- in hollandaise sauce. A
gilded lily if I ever ate one.

Felice

On Sun, 11 Mar 2007 23:53:37 +0100, (Victor Sack)
wrote:

>TammyM > wrote:
>
>> Oh my god. The last time I had a croque monsieur, I was in Bayeux on
>> my way to Paris. Like many Americans, I've dreamed of going to Paris
>> a great deal over the years. The croque nearly croaked ME, we tried
>> to go from our hotel in Paris to see the Eiffel Tower, but I was so
>> ill I spent much of the night with my arms wrapped around the toilet.
>> My companion ate Life Savers for dinner. In Paris. Fortunately, the
>> rest of the trip was as wonderful as I've always dreamed.
>>
>> No croque for me, ever again.
>
>Hmm... sounds like it was caused by something other than
>croque-monsieur, considering its ingredients...

I suspect so too. Lots of unusually rich food for several days,
constant worry and stress because of my travelling companion - my
mother who is a wonderful woman and friend but has never been known to
roll with the punches. Still. The association with crocque is very
strong. No croque monsieur (or madame, for that matter) for this
child!

Now ask me about the escargot crepes I had in Brittany.... YUM!

TammyM

In article >,
blake murphy > wrote:

> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?
>
> any other tips and lies also welcome.
>
> your puzzled pal,
> blake

A reasonable question. I make the sandwich (cheese between two slices
white bread), butter the top of it and put the buttered side into the
pan. If your butter is soft or even reasonably so, it's not difficult
to butter the second side while it's in the pan. That's what I do.
Capisce?

If I'm feeling frisky, I'll slip a couple slices of tomato into the
sammich (carefully lift the top piece of bread to do it) and then cut
it half for extra grilled cheese enjoyment.

OR, on a suitable tray or something, broil a hunk of bread -- so you've
browned one side to your liking. Remove it from the oven/broiler, put
a coupla slices of tomato on the unbrowned side, lay your slab of cheese
on top of the tomato and slip it back under the broiler to melt the
cheese.

OR put peanut butter in the sandwich instead of cheese and grill that.
It's good.

OR, screw the grilled cheese plan and dish a bowl of cottage cheese and
put a gob of applesauce in the middle of it and eat it.

HTH.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

blake murphy wrote:
>
> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?
>
> any other tips and lies also welcome.


It ain't rocket science. You butter one side, place the cheese on it,
preferably adding some sliced tomatoes and onions, or sliced pickles. You
butte another piece and place it on top.

On Sun, 11 Mar 2007 19:39:14 -0400, "Felice Friese"
> wrote:

>
>"Victor Sack" > wrote in message
. ..
>> TammyM > wrote:
>>
>>> Oh my god. The last time I had a croque monsieur, I was in Bayeux on
>>> my way to Paris. Like many Americans, I've dreamed of going to Paris
>>> a great deal over the years. The croque nearly croaked ME, we tried
>>> to go from our hotel in Paris to see the Eiffel Tower, but I was so
>>> ill I spent much of the night with my arms wrapped around the toilet.
>>> My companion ate Life Savers for dinner. In Paris. Fortunately, the
>>> rest of the trip was as wonderful as I've always dreamed.
>>>
>>> No croque for me, ever again.
>>
>> Hmm... sounds like it was caused by something other than
>> croque-monsieur, considering its ingredients...
>>
>> Victor
>
>In pre-cholesterol days, I frequented a restaurant in Bedford Hills (NY)
>that served a croque napped -- nay, smothered -- in hollandaise sauce. A
>gilded lily if I ever ate one.

Ew, gods. <retch> That's beyond gilding. Croque is rich enough as it
is....

TammyM

FuManchu wrote:

>Butter one side. Put it butter side up on a place.
D'oh. That should read PLATE. Argh, they're not even beside each
other on my keyboard. Damn keyboard gnomes!

Steve Pope > wrote in message
...
> Okay, am I the only person in the world who doesn't use
> butter when making a grilled cheese sandwich??
>
> Steve

I am going to try the olive oil next time. But my biggest problem is
finding a cheese that you can actually taste when you are through. I have
used chedder, both sharp and medium; American, monterey Jack, and still have
not found a "best" one for it.
Jackie

J. Davidson wrote:

>
>Steve Pope > wrote in message
...
>> Okay, am I the only person in the world who doesn't use
>> butter when making a grilled cheese sandwich??
>>
>> Steve
>
>I am going to try the olive oil next time. But my biggest problem is
>finding a cheese that you can actually taste when you are through. I have
>used chedder, both sharp and medium; American, monterey Jack, and still have
>not found a "best" one for it.
>Jackie
>
I've used olive oil on occasion. The toughest part is applying it
(sortof) evenly, since I don't have one of those handy spray gadgets.
A brush just doesn't do the same job.

In article >,
(Steve Pope) wrote:

> Okay, am I the only person in the world who doesn't use
> butter when making a grilled cheese sandwich??
>
> Steve

Probably! <lol>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"elaine" > wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > blake murphy wrote:
> >
> >> okay, assume i don't know much about cooking. (i know for some of
> >> you this won't be difficult.) how do you make your grilled cheese?
> >> i've seen instructions about buttering the outside of the bread before
> >> pan-frying, but how do you butter the second side? do you assemble
> >> sandwich, butter one side, plop in the pan and remove top slice,
> >> butter and replace? does what i'm saying make sense?
> >>
> >> any other tips and lies also welcome.
> >>
> >> your puzzled pal,
> >> blake
> >
> Butter both sides of the bread, stick the cheese in between - heat butter in
> the pan 'till hot, then fry.
>
> Not saying it's perfect, but works for me. Sometimes I even add some polish
> ham into the mix!
>
> e.

Shrimp.

And substitute flour tortillas for the bread.

Shrimp Quesadillas!

OH my gods........ ;-d

Don't forget a smidge' of garlic.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"J. Davidson" > wrote:

> Steve Pope > wrote in message
> ...
> > Okay, am I the only person in the world who doesn't use
> > butter when making a grilled cheese sandwich??
> >
> > Steve
>
> I am going to try the olive oil next time. But my biggest problem is
> finding a cheese that you can actually taste when you are through. I have
> used chedder, both sharp and medium; American, monterey Jack, and still have
> not found a "best" one for it.
> Jackie

Huh.

Try Muenster maybe?

It's not that strong but it is creamy...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

J. Davidson > wrote:

> I am going to try the olive oil next time. But my biggest
> problem is finding a cheese that you can actually taste when
> you are through. I have used chedder, both sharp and medium;
> American, monterey Jack, and still have not found a "best"
> one for it.

Boy, I'd think sharp cheddar (Tillamook or better) would work
splendidly. Assuming you've gotten it to melt and serve it
immediately.

One more tip, use cheese that has come up to room temperature
rather than straight out of the refrigerator.

Steve

blake murphy wrote:

> okay, assume i don't know much about cooking. (i know for some of
> you this won't be difficult.) how do you make your grilled cheese?
> i've seen instructions about buttering the outside of the bread before
> pan-frying, but how do you butter the second side? do you assemble
> sandwich, butter one side, plop in the pan and remove top slice,
> butter and replace? does what i'm saying make sense?

I don't use butter, or anything. Generally use a griddle rather than a
pan.

--
Dan Goodman
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.
Journal http://dsgood.livejournal.com
future http://dangoodman.livejournal.com
Links http://del.icio.us/dsgood

Steve Pope wrote:

> Okay, am I the only person in the world who doesn't use
> butter when making a grilled cheese sandwich??
>
That makes two of us, at least.



--
Dan Goodman
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.
Journal http://dsgood.livejournal.com
future http://dangoodman.livejournal.com
Links http://del.icio.us/dsgood

J. Davidson wrote:

> I am going to try the olive oil next time. But my biggest problem is
> finding a cheese that you can actually taste when you are through.
> I have used chedder, both sharp and medium; American, monterey Jack,
> and still have not found a "best" one for it.
> Jackie

Cheese from unpasturized milk has more taste.



--
Dan Goodman
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.
Journal http://dsgood.livejournal.com
future http://dangoodman.livejournal.com
Links http://del.icio.us/dsgood

"Dan Goodman" > wrote in news:45f4b1fd$0$276
:

> Steve Pope wrote:
>
>> Okay, am I the only person in the world who doesn't use
>> butter when making a grilled cheese sandwich??
>>
> That makes two of us, at least.
>
>
>

Make that three :-) but I don't use any fat on the outside of the sandwich
at all. I would call it a toasted cheese sandwich here rather than grilled
cheese. I make all my toasted sandwiches (ham, cheese and tomato is a
favourite or a vintage cheddar and chutney) using a sandwich press (one of
these - http://tinyurl.com/2voz2b). The plates are non-stick so there's no
need for fat, and I like the taste of them as is just fine.

--
Rhonda Anderson
Cranebrook, NSW, Australia