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Grilled cheese
On Mon, 23 Feb 2009 18:37:12 -0700, Christine Dabney
> wrote: >On Tue, 24 Feb 2009 00:51:19 GMT, notbob > wrote: > > >>Grilled cheese is CHEESE! A patty melt is a variation of a tunafish salad >>sandwich. Welsh rarebit is a whole new level of food, IMO. I guess one >>could make the connection, but to me it's like the difference between >>Schilling's biscuit gravy mix and real Hollandaise. Same food type, but >>different dimension. >> >>nb > >A patty melt a variation of a tuna sandwich? Since when? A patty >melt is ground beef...with grilled onions on rye bread, if I am not >mistaken. > >Perhaps you are thinking of a tuna melt? > I bet - and I think it would be another good addition to the winter menu. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
Grilled cheese
A good grilled cheese sandwich--one of life's great foods!
Do you like one slice of cheese or are you like me and use a couple of big slices and as you take your first and subsequent bites, the melted cheese oozes out of the sandwich? I like to put a little garlic powder on both sides of the bread prior to cooking. That is quite tasty. Sometimes I will add a slice of bologna or thin tomatoes. And I like it with tomato soup or cream of mushroom. Both very good. Mark |
Grilled cheese
notbob wrote:
> I have a friend (hard to believe, I know!) who opened a combo coffee > cafe and chocolate shop. He's anal about coffee and his wife is the > chocolatier. As with most new businesses, it's hard to build a rep > and get started. Fortunately, he's hit upon a niche food that seem > to be attracting the otherwise non-attracted student population > (college town), the lowly grilled cheese sandwich. He's so surprised > by the success of this simple food offering, he muses he'd have been > better off opening a grilled cheese sandwich shop. > > Anyway, howzabout we explore ....one more time!.... the subtleties of > this classic American invention. I've discovered I love the basic > grilled cheese of Kraft American cheese on two slices of multigrain > bread, buttered on the outside and some kinda mustard on one > interiour slice. I've also tried variations, including swiss or > other cheeses with sriracha chili sauce or horse radish, or some > really hot mustards. > > You? Sharp cheddar with basil, on two slices of decently dense bread. -- Dan Goodman "I have always depended on the kindness of stranglers." Tennessee Williams, A Streetcar Named Expire Journal http://dsgood.livejournal.com Futures http://clerkfuturist.wordpress.com Mirror Journal http://dsgood.insanejournal.com Mirror 2 http://dsgood.wordpress.com Links http://del.icio.us/dsgood |
Grilled cheese
brooklyn1 wrote: > "Omelet" > wrote in message > ... > > In article >, > > notbob > wrote: > > > >> I have a friend (hard to believe, I know!) who opened a combo coffee cafe > >> and chocolate shop. He's anal about coffee and his wife is the > >> chocolatier. > >> As with most new businesses, it's hard to build a rep and get started. > >> Fortunately, he's hit upon a niche food that seem to be attracting the > >> otherwise non-attracted student population (college town), the lowly > >> grilled > >> cheese sandwich. He's so surprised by the success of this simple food > >> offering, he muses he'd have been better off opening a grilled cheese > >> sandwich shop. > >> > >> Anyway, howzabout we explore ....one more time!.... the subtleties of > >> this > >> classic American invention. I've discovered I love the basic grilled > >> cheese > >> of Kraft American cheese on two slices of multigrain bread, buttered on > >> the > >> outside and some kinda mustard on one interiour slice. I've also tried > >> variations, including swiss or other cheeses with sriracha chili sauce or > >> horse > >> radish, or some really hot mustards. > >> > >> You? > >> > >> nb > > > > > > Many MANY variations on that, my favorite being shrimp. > > -- > > > TIAD She might as well pile on some 'shrooms while she's at it, lol... -- Best Greg |
Grilled cheese
"Victor Sack" > ha scritto nel messaggio . .. > notbob > wrote: > >> Anyway, howzabout we explore ....one more time!.... the subtleties of >> this >> classic American invention. > > Like the subtleties of the oft-mentioned croque-monsieur or > croque-madame? :-) > > Victor Croque monsieur is bread whit cheese over. A sort of italian crostini. To make "crostini" : slices of bread (of the day before) wet in milk. Slices of mozzarella. Butter and anchovies for the sauce. Put in the oven and brown. Very good. -- Cheers Pandora |
Grilled cheese
On 2009-02-24, Christine Dabney > wrote:
> Perhaps you are thinking of a tuna melt? DOH! (I wuz suffering brain melt) ;) nb |
Grilled cheese
On 2009-02-24, Christine Dabney > wrote:
> I take issue with you saying this is a classic American invention. > Other countries and cultures have their own versions... > Mexico has the quesadilla, France has the Croque Monsieur. Well, shut my mouf' wide open and slap me silly! Seems I'm all kindsa wrong on this post. I'm pretty sure my name is not bob. ;) nb |
Grilled cheese
notbob said...
> On 2009-02-24, Christine Dabney > wrote: > >> Perhaps you are thinking of a tuna melt? > > DOH! > > (I wuz suffering brain melt) ;) > > nb nb, See what happens when you take too many vitamins?!! :D Best, Andy |
Grilled cheese
notbob wrote:
> Anyway, howzabout we explore ....one more time!.... the subtleties of this > classic American invention. I've discovered I love the basic grilled cheese > of Kraft American cheese on two slices of multigrain bread, buttered on the > outside and some kinda mustard on one interiour slice. I don't do the mustard (might try it some time), but I prefer American or Havarti on a grilled-cheese sandwich, and sometimes I put thin-sliced tomato and onion in there, as well. I used to like it with Campbell's tomato soup, but that stuff's gotten so sweet I can't stand it, so now I just make tomato soup or use a premium store-bought tomato soup. Serene -- 42 Magazine, celebrating life with meaning. Inaugural issue March '09! http://42magazine.com "I am an agnostic only to the extent that I am agnostic about fairies at the bottom of the garden." -- Richard Dawkins |
Grilled cheese
FTV had a program on a restaurant/diner which specialized in grilled cheese in any combo you could think up, and some you couldn't. Was it one of Fieri's DD & Ds? I can't recall, but some of the creations looked fantastic. N. ================================================== Bobby Flay had a "Throwdown" with a shop that specialized in Grilled Cheeses. Bobby's was a goat cheese and brie with fried green tomatoes. I made one at home and it was pretty tasty. |
Grilled cheese
In article >, Andy > wrote:
> Pull apart a just grilled cheese sandwich and fill it with avocado slices and > close it back up. > > Cut diagonally for show, serve and enjoy! > > The BEST!!! > > Andy Ok, you just made me hungry. But it's not the weekend so no bread. ;-( -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Grilled cheese
In article 7>,
Wayne Boatwright > wrote: > On Mon 23 Feb 2009 12:29:48p, Lou Decruss told us... > > > On Mon, 23 Feb 2009 19:21:19 GMT, notbob > wrote: > > > >>On 2009-02-23, Wayne Boatwright > wrote: > >> > >>> My favorite combination is a grilled cheese sandwich (as above) with a > >>> bowl of cream of tomato soup. > >> > >>A classic combination. Maybe we can explore homemade tomato soup, next. > >> ;) > > > > I'll sure pay attention to that in lurker mode !! > > > > Lou > > > > Lou, this isn't homemade, but I like to take a can of stewed tomatoes and > puree in the food processor, then stir in half-and-half or heavy cream and > heat to serving temperature. I most often cheat and use tomato paste... -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Grilled cheese
In article >,
Mr. Bill > wrote: > On Mon, 23 Feb 2009 10:18:38 -0800 (PST), Brian Huntley > > wrote: > > >> radish, or some really hot mustards. * > >> > >> You? > > Wasn't it about two months ago that we discussed this hotly contested > sandwich? > > http://i42.tinypic.com/2e3ws9w.jpg And we discuss corn on the cob every season too. Your point? -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Grilled cheese
Omelet said...
> In article >, Andy > wrote: > >> Pull apart a just grilled cheese sandwich and fill it with avocado >> slices and close it back up. >> >> Cut diagonally for show, serve and enjoy! >> >> The BEST!!! >> >> Andy > > Ok, you just made me hungry. But it's not the weekend so no bread. ;-( Om, We can always tortilla, willya? <smootch> Andy |
Grilled cheese
"Omelet" > wrote in message ... > In article >, Andy > wrote: > >> Pull apart a just grilled cheese sandwich and fill it with avocado slices >> and >> close it back up. >> >> Cut diagonally for show, serve and enjoy! >> >> The BEST!!! >> >> Andy > > Ok, you just made me hungry. But it's not the weekend so no bread. ;-( > -- Western Cheese Om with Buddig. http://www.buddig.com/ |
Grilled cheese
brooklyn1 said...
> > "Omelet" > wrote in message > ... >> In article >, Andy > wrote: >> >>> Pull apart a just grilled cheese sandwich and fill it with avocado >>> slices and >>> close it back up. >>> >>> Cut diagonally for show, serve and enjoy! >>> >>> The BEST!!! >>> >>> Andy >> >> Ok, you just made me hungry. But it's not the weekend so no bread. ;-( >> -- > > Western Cheese Om with Buddig. > > http://www.buddig.com/ FAKE FOOD!!! FAKE FOOD!!! ICK!!! |
Grilled cheese
In article >, Andy > wrote:
> Omelet said... > > > In article >, Andy > wrote: > > > >> Pull apart a just grilled cheese sandwich and fill it with avocado > >> slices and close it back up. > >> > >> Cut diagonally for show, serve and enjoy! > >> > >> The BEST!!! > >> > >> Andy > > > > Ok, you just made me hungry. But it's not the weekend so no bread. ;-( > > > Om, > > We can always tortilla, willya? > > <smootch> > > Andy Corn tortilla. <g> or a low carb one. And only ONE!!! <hugs> -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Grilled cheese
On Mon, 23 Feb 2009 21:18:44 GMT, l, not -l wrote:
> > Before reitiring in '04, I spent 10 years in a job that required 40-50% of > my workdays on the road, to only a handful of cities. One of them was > Charlotte NC, where I often ate at a restaurant that had the most delicious > tomato soup I have ever had, Smokey Tomato. Since I no longer have the > occasion to travel to Charlotte, I have resorted to trying to make my own; > after several attempts, I have come close to duplicating the taste I > remember. > > I halve and hickory smoke Roma tomatoes in my Cameron StoveTop Smoker; after > they cool enough to handle, I slip the skins off and remove the seeds. i'd be interesting in hearing what other uses you put the stove-top smoker to, l. your pal, blake |
Grilled cheese
In article >, Andy > wrote:
> brooklyn1 said... > > > > > "Omelet" > wrote in message > > ... > >> In article >, Andy > wrote: > >> > >>> Pull apart a just grilled cheese sandwich and fill it with avocado > >>> slices and > >>> close it back up. > >>> > >>> Cut diagonally for show, serve and enjoy! > >>> > >>> The BEST!!! > >>> > >>> Andy > >> > >> Ok, you just made me hungry. But it's not the weekend so no bread. ;-( > >> -- > > > > Western Cheese Om with Buddig. > > > > http://www.buddig.com/ > > > FAKE FOOD!!! > > FAKE FOOD!!! > > ICK!!! I'm surprised it's AHA approved. Most luncheon meats are loaded with sodium. I almost can't stand them anymore. Tastes like I'm eating a damned salt shaker. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
Grilled cheese
On Feb 24, 3:19*am, "Pandora" > wrote:
> "Victor Sack" > ha scritto nel messaggionews:1ivm6a2..1ev55c81t9n4kkN%azazello@ko roviev.de... > > > notbob > wrote: > > >> Anyway, howzabout we explore ....one more time!.... the subtleties of > >> this > >> classic American invention. > > > Like the subtleties of the oft-mentioned croque-monsieur or > > croque-madame? *:-) > > > Victor > > Croque monsieur is bread whit cheese over. A sort of italian crostini. > To make "crostini" : *slices of bread (of the day before) wet in milk. > Slices of mozzarella. Butter and anchovies for the sauce. Put in the oven > and brown. > Very good. > > -- > Cheers > Pandora Croque Monsieur is French. See - http://en.wikipedia.org/wiki/Croque-monsieur |
Grilled cheese
"notbob" > wrote in message
... > Anyway, howzabout we explore ....one more time!.... the subtleties of this > classic American invention. I've discovered I love the basic grilled > cheese > of Kraft American cheese on two slices of multigrain bread, buttered on > the > outside and some kinda mustard on one interiour slice. I've also tried > variations, including swiss or other cheeses with sriracha chili sauce or > horse > radish, or some really hot mustards. > > You? > > nb There's a million variations. A million different breads, different cheeses, different meats. Look at sub-shop menus then think "grilled" or "broiled". They pretty much all do it all. Look at the paninis; hot stuff for a while. Now they're sold frozen by the folks who make 'Hot Pockets'. I'm sorry, but I don't think your friends are going to make a go of grilled cheese sandwich place. It's simply not that unique. Jill |
Grilled cheese
brooklyn1 wrote:
> > Western Cheese Om with Buddig. > > http://www.buddig.com/ Have to agree there. When I was a student, I used to eat a lot of those type of sliced formed meats, and Buddig was the best. A favorite breakfast was a two-egg scrambled omelette, layer of shredded cheese as it starts to set up, layer of julienned Buddig meat, then fold half of the omelette over the other half. Platter as soon as it's firm enough to move out of the pan. If I catch it just right, the egg is still creamy runny and the cheese is melted but not cooked. Haven't made one of those in about 30 years. It would probably give me gout now, unless I prepared by not eating any meat for a day and washed it down with lots of Old Milwaukee non-alcoholic beer. |
Grilled cheese
l, not -l wrote:
>> >> Before reitiring in '04, I spent 10 years in a job that required 40-50% >> of >> my workdays on the road, to only a handful of cities. One of them was >> Charlotte NC, where I often ate at a restaurant that had the most >> delicious >> tomato soup I have ever had, Smokey Tomato. Since I no longer have the >> occasion to travel to Charlotte, I have resorted to trying to make my >> own; >> after several attempts, I have come close to duplicating the taste I >> remember. >> >> I halve and hickory smoke Roma tomatoes in my Cameron StoveTop Smoker; >> after >> they cool enough to handle, I slip the skins off and remove the seeds. > > A lot of effort for nothing... no restaurant is gonna be smoking, peeling, and seeding... that's ye olde southern greezy spoon recipe, slowly simmer each #10 tin of tomato soup with a couple tube steak. |
Grilled cheese
On Tue, 24 Feb 2009 20:12:20 GMT, "l, not -l" > wrote:
> >On 24-Feb-2009, blake murphy > wrote: > >> i'd be interesting in hearing what other uses you put the stove-top smoker >> to, l. >> >> your pal, >> blake > >Just about anything that will fit in it, and a few things that don't fit >well; I am cooking for two, so don't need large quantities. Over the past >few months, I have used it with a slab of St. Louis style ribs (hickory), >small pork shoulder (mesquite) for carnitas, Boston Butt sliced into steaks >(hickory), flank steak (mesquite) for fajitas, brisket (hickory), boneless >country-style pork ribs (applewood). I have done chicken quarter before, >quite a long time ago, as well as spatchcocked Cornish hens. > >For items requiring long cooking times, I do the initial smoking on the >stovetop (20-30 minutes), then move the whole smoker into the oven and >finish cooking for however long is necessary. How much smoke/smell gets into the room air? Lou |
Grilled cheese
Pandora > wrote:
> Croque monsieur is bread whit cheese over. It is rather more than that. Here is a nice, illustrated recipe, in Italian: <http://www.giallozafferano.it/ricetta/Croque-monsieur>. > A sort of italian crostini. Nope. Crostini are simpler and different. Croque-monsieur and its permutations are better compared to the Italian toast/tost (coppia di fette di pane tostate con formaggio e prosciutto), panini caldi a base di formaggio e prosciutto, or, as they are called at some places, pierini con formaggio e prosciutto caldi. And here is a nice "cheesy" article (in English): <http://www.independent.co.uk/arts-entertainment/eating-happiness-is-a-cheesy-toasty-thing-1073911.html>. Victor |
Grilled cheese
On Tue, 24 Feb 2009 22:34:45 GMT, l, not -l wrote:
> On 24-Feb-2009, Lou Decruss > wrote: > >>>> i'd be interesting in hearing what other uses you put the stove-top >>>> smoker >>>> to, l. >>>> >>>> your pal, >>>> blake >>> >>>Just about anything that will fit in it, and a few things that don't fit >>>well; I am cooking for two, so don't need large quantities. Over the >>>past >>>few months, I have used it with a slab of St. Louis style ribs (hickory), >>>small pork shoulder (mesquite) for carnitas, Boston Butt sliced into >>>steaks >>>(hickory), flank steak (mesquite) for fajitas, brisket (hickory), >>>boneless >>>country-style pork ribs (applewood). I have done chicken quarter >>>before, >>>quite a long time ago, as well as spatchcocked Cornish hens. >>> >>>For items requiring long cooking times, I do the initial smoking on the >>>stovetop (20-30 minutes), then move the whole smoker into the oven and >>>finish cooking for however long is necessary. >> >> How much smoke/smell gets into the room air? >> >> Lou > > I get a very mild smell of the smoke pretty much throughout the house > (1400sft); but, not enough to be unpleasant, about the level of intensity a > baking cake would give off. There is a smoke detector in the room adjacent > to the kitchen that has never gone off while the smoker is in use, though it > always goes off when something spills-over in the oven. > > I would liken it to the same smell I get when a neighbor fires up a smoker > in their yard in spring, when I have windows open. i was wondering about the smoke detector thing, too. thanks for this and your other response, l. your pal, blake |
Grilled cheese
On Tue, 24 Feb 2009 22:34:45 GMT, "l, not -l" > wrote:
> >On 24-Feb-2009, Lou Decruss > wrote: >> How much smoke/smell gets into the room air? >> >> Lou > >I get a very mild smell of the smoke pretty much throughout the house >(1400sft); but, not enough to be unpleasant, about the level of intensity a >baking cake would give off. There is a smoke detector in the room adjacent >to the kitchen that has never gone off while the smoker is in use, though it >always goes off when something spills-over in the oven. > >I would liken it to the same smell I get when a neighbor fires up a smoker >in their yard in spring, when I have windows open. Thanks for the info. I was just curious. I have a smoker and sometime for smaller items I use the weber kettle and my clothes always stink big time when I'm using them. I'll change clothes before I eat if possible. The stove top smokers always sounded odd but it doesn't sound that bad I guess. Lou |
Grilled cheese
Mark Thorson wrote:
>> http://www.buddig.com/ > > Have to agree there. When I was a student, > I used to eat a lot of those type of sliced > formed meats, and Buddig was the best. > > A favorite breakfast was a two-egg scrambled > omelette, layer of shredded cheese as it starts > to set up, layer of julienned Buddig meat, > then fold half of the omelette over the other > half. Platter as soon as it's firm enough > to move out of the pan. If I catch it just > right, the egg is still creamy runny and > the cheese is melted but not cooked. > > Haven't made one of those in about 30 years. > It would probably give me gout now, unless > I prepared by not eating any meat for a day > and washed it down with lots of Old Milwaukee > non-alcoholic beer. My parents were quite fond of Buddig meats. I am thinking they are cured. I have not eaten them for decades. -- Jean B. |
Grilled cheese
Gloria P wrote:
> notbob wrote: [snip] >> Anyway, howzabout we explore ....one more time!.... the subtleties of >> this >> classic American invention. I've discovered I love the basic grilled >> cheese >> of Kraft American cheese on two slices of multigrain bread, buttered >> on the >> outside and some kinda mustard on one interiour slice.[snip] >> nb > > > My favorite is your basic with Gulden's brown mustard. [snip] > gloria p That's my basic style too, dating back to my childhood. -- Jean B. |
Grilled cheese
Jean B. said...
> Gloria P wrote: >> notbob wrote: > [snip] >>> Anyway, howzabout we explore ....one more time!.... the subtleties of >>> this >>> classic American invention. I've discovered I love the basic grilled >>> cheese >>> of Kraft American cheese on two slices of multigrain bread, buttered >>> on the >>> outside and some kinda mustard on one interiour slice.[snip] >>> nb >> >> >> My favorite is your basic with Gulden's brown mustard. > [snip] > > gloria p > > > That's my basic style too, dating back to my childhood. Forgive me for being behind the times (I thought I was hip!) but I never heard of mustard on a grilled cheese sandwich. Which planet are you all from? Andy Earth |
Grilled cheese
Christine Dabney said...
> On Fri, 27 Feb 2009 08:14:45 -0600, Andy > wrote: > > >>Forgive me for being behind the times (I thought I was hip!) but I never >>heard of mustard on a grilled cheese sandwich. >> >>Which planet are you all from? >> >>Andy >>Earth > > Are you crazy? > > Here, any grilled cheese sandwich ALWAYS had mustard...always.... > > I can't imagine a better combo... > > Christine Christine, OK! OK! OK!... I'll give it a try!!! I'm taking a dangerously giant leap of faith! ;) Best, Andy Bread and Butter |
Grilled cheese
Andy wrote:
> Jean B. said... > >> Gloria P wrote: >>> notbob wrote: >> [snip] >>>> Anyway, howzabout we explore ....one more time!.... the subtleties of >>>> this >>>> classic American invention. I've discovered I love the basic grilled >>>> cheese >>>> of Kraft American cheese on two slices of multigrain bread, buttered >>>> on the >>>> outside and some kinda mustard on one interiour slice.[snip] >>>> nb >>> >>> My favorite is your basic with Gulden's brown mustard. >> [snip] >>> gloria p >> >> That's my basic style too, dating back to my childhood. > > > Forgive me for being behind the times (I thought I was hip!) but I never > heard of mustard on a grilled cheese sandwich. > > Which planet are you all from? > > Andy > Earth I was wondering what the common element was here. My mom was from the mid-west.... I suspect that the idea may have been in a Gulden's booklet, but my booklets are so disorganized that I can't check that now--or for a few months. Maybe the next time this topic comes up. -- Jean B. |
Grilled cheese
Christine Dabney wrote:
> On Fri, 27 Feb 2009 08:14:45 -0600, Andy > wrote: > > >> Forgive me for being behind the times (I thought I was hip!) but I never >> heard of mustard on a grilled cheese sandwich. >> >> Which planet are you all from? >> >> Andy >> Earth > > Are you crazy? > > Here, any grilled cheese sandwich ALWAYS had mustard...always.... > > I can't imagine a better combo... > > Christine heh. You see why that is my standby, even though I do dabble with other versions.... Drat! I need some LC bread.... -- Jean B. |
Grilled cheese
On 2009-02-27, Andy > wrote:
> Christine, > > OK! OK! OK!... I'll give it a try!!! > > I'm taking a dangerously giant leap of faith! You'll probably be quite surprised. When I was a kid and made my own grilled cheese, I also never added mustard. Many years later I learned about the mustard and was stunned to realize this was the missing flavor component I never realized I was missing. Now, I try all brands and varieties of mustard on my grilled cheese and would never think of making one without it. NOTE: whatever mustard you use, spread it lightly/thin. You want a background hint of mustard, not an overpowering presence. nb |
Grilled cheese
notbob said...
> On 2009-02-27, Andy > wrote: > >> Christine, >> >> OK! OK! OK!... I'll give it a try!!! >> >> I'm taking a dangerously giant leap of faith! > > You'll probably be quite surprised. When I was a kid and made my own > grilled cheese, I also never added mustard. Many years later I learned > about the mustard and was stunned to realize this was the missing flavor > component I never realized I was missing. Now, I try all brands and > varieties of mustard on my grilled cheese and would never think of > making one without it. NOTE: whatever mustard you use, spread it > lightly/thin. You want a background hint of mustard, not an overpowering > presence. > > nb nb, Part of my problem was that I didn't eat cheese OR mustard OR much else until after college. Best, Andy Bread and Butter |
Grilled cheese
On 2009-02-27, Andy > wrote:
> Part of my problem was that I didn't eat cheese OR mustard OR much else > until after college. You musta been one skinny sumbitch! ;) nb |
Grilled cheese
"Andy" > wrote in message ... > > Forgive me for being behind the times (I thought I was hip!) but I never > heard of mustard on a grilled cheese sandwich. > > Which planet are you all from? > > Andy > Earth The person who taught me to make grilled cheese sandwiches was a friend and she put mayonnaise on the bread, then cheese. I thought that was the proper way until my daughter in law set me straight. : ) |
Grilled cheese
Phyllis Stone wrote:
> "Andy" > wrote in message ... >> Forgive me for being behind the times (I thought I was hip!) but I never >> heard of mustard on a grilled cheese sandwich. >> >> Which planet are you all from? >> >> Andy >> Earth > > > > > The person who taught me to make grilled cheese sandwiches was a friend and > she put mayonnaise on the bread, then cheese. I thought that was the proper > way until my daughter in law set me straight. : ) > > Dijon mustard on grilled Swiss with thin-sliced ham is excellent. I can't deal with mustard and yellow American cheese. I make what I call a croque seņior, which is basically a quesadilla with jack cheese and thin-sliced ham. I fry the sandwich in butter. I love flour tortillas fried in butter. They get so flaky. |
Grilled cheese
Janet Wilder said...
> Dijon mustard on grilled Swiss with thin-sliced ham is excellent. I > can't deal with mustard and yellow American cheese. I'll never forget my first months in Philadelphia. I was so taken by surprise with the white American cheese. Kalifornia was always orange. I never knew otherwise. For awhile I constantly tripped myself up and asked for white American cheese on my hoagies. I got the dumbest looks!!! Andy |
Grilled cheese
notbob wrote:
> On 2009-02-27, Andy > wrote: > >> Christine, >> >> OK! OK! OK!... I'll give it a try!!! >> >> I'm taking a dangerously giant leap of faith! > > You'll probably be quite surprised. When I was a kid and made my own > grilled cheese, I also never added mustard. Many years later I learned > about the mustard and was stunned to realize this was the missing flavor > component I never realized I was missing. Now, I try all brands and > varieties of mustard on my grilled cheese and would never think of making > one without it. NOTE: whatever mustard you use, spread it lightly/thin. You > want a background hint of mustard, not an overpowering presence. > > nb Oh, I forgot to add that *I* now use Gulden's plus a bit of whole-seed mustard.... Even better. -- Jean B. |
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