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

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

I like simple Quesadillas.

Melted cheese with corn tortillas.

Many MANY variations on that, my favorite being shrimp.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Feb 23, 9:54*am, 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've also tried
> variations, including swiss or other cheeses with sriracha chili sauce or horse
> radish, or some really hot mustards. *

Yesterday's was Tillamook sharp cheddar slices on sourdough bread.
Since I happened to have a chunk of the Black Forest ham that TJ sells
I cut a thin slice of that, too. And I had half a tomato, so a couple
slices of that. Served with a mug of TJ's tomato and roasted pepper
soup. -aem

On Feb 23, 12:54*pm, 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

Try a slice of mild onion with a sharpish cheddar.

notbob said...

> 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


nb,

I'm all in favor of grilled cheese!

I don't know how the mix of grilled cheese and coffee go together.

Nowadays I do a lowfat grilled cheese, one-side toasting the bread then
cheesing it on the stove.

I'm OK with cheap-o Kraft American cheese, just gimme that wgww bread.
Monterey Jack cheese is good too!

nb, you might suggest (I saw this on TV), adding a peanut butter sandwich
menu. A restaurant in NYC makes nothing but pb&js of every variety and it's
a big hit, according to the patrons they put on camera.

I'd also recommend the freebie 85% cocoa dark chocolate bits in a basket by
the cash register. Don't forget the toothpicks for germs sake. Warm the
toothpicks up in the nuker and they'll slip right into the chocolate then
cool and stick.

Do I have to run this biz all by myself???

Best,

Andy

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.

I like them with sliced tomato and a bit of Spanish onion cooked inside
them.

On Mon, 23 Feb 2009 17:54:44 GMT, 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?

Always different. Sometimes just velveta hits the spot for a
midnight snack. But if I'm having a meal some possibilities would
include:

Ham
bacon
turkey (only for Louise)
tomato
onion
roasted red pepper
cheddar
mozzarella
a bit of blue mixed in with another cheese
I never use any mustard or sauce.

I also brown the inside first before I assemble the rest. I like them
a but more crunchy.

Lou

On Mon 23 Feb 2009 10:54:44a, notbob told us...

> 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
>

Most times I prefer the traditional white bread with Kraft American or
Kraft Cheddar sliced cheese, buttered on the outside. On occasion I will
add cooked bacon or a thin slice of tomato inside. I generally don't put
condiments inside the sandwich, although I might dip the outside edge of
the sandwich in mustard as I eat it.

My favorite combination is a grilled cheese sandwich (as above) with a bowl
of cream of tomato soup.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

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

l, wrote on Mon, 23 Feb 2009 18:50:21 GMT:

>> 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.
>>
> I like my grilled cheese as you do; except, without the mustard.
> Instead, I
>like a good 1000 Island dressing, either spread on the inside of one
>slice
>or on-the-side for dipping the tips of sandwich halved on the diagonal.

I once liked grilled cheese on toast made with real sharp cheddar but I
found that it irritated the roof of my mouth. A great pity for me.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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

Suggest they add tomato soup as a side option. Grilled cheese and tomato
soup is a very good combo, especially in cold weather.

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.

nb

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

"notbob" > wrote in message
...
>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?

I use the sharpest cheddar I can find, the tangiest sourdough and Dijon
mustard. Maybe some sliced tomatoes if its good and ripe.

Paul

"Omelet" > wrote in message
news
> 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

"notbob" > wrote in message
...
>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?
>
>
Grilled cheese freedom toast... w/slice of Spam 50¢ extra.

"notbob" > wrote in message
...
>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

Is a patty melt considered to be in the grilled cheese family?

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

I'm pretty much a traditionalist myself. Basic grilled cheese, sometimes
with ham or bacon. I find I can make a nice diagonal cut with a pizza cutter.
My wife might add all kinds of tomato, onion, and probably liverwurst
slices to hers, but I want it plain. Don't like tomato soup, give me
cream of mushroom.

Bill Ranck
Blacksburg, Va.

Anthony said...

> Is a patty melt considered to be in the grilled cheese family?


In a *******ized sense.

Andy

Wayne Boatwright wrote:

>
> My favorite combination is a grilled cheese sandwich (as above) with a bowl
> of cream of tomato soup.
>

Yes!

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.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Mon 23 Feb 2009 12:21:19p, notbob told us...

> 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.
>
>
> nb

Along the sandwich line, I should have added that I like to make a grilled
cheese with seeded rye and either Swiss, Gruyere, or Emanthaler, grilled in
the same fashion. Good served with dark German mustard.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

It's one of my basic comfort foods - buttered on the outside, good old
Cheddar cheese in the middle. Other comforters are soft-boiled eggs, as
well as beef stew. Shades of my childhood.

Dora

On Feb 23, 11:54*am, 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

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.

Wayne Boatwright wrote:


> My favorite combination is a grilled cheese sandwich (as above) with a bowl
> of cream of tomato soup.
>
When I think back to my childhood lunches, grilled cheese sandwiches
with tomato soup stands out. I can no longer stomach Campbells soups,
but a nice tomato or cream of tomato might still be in order.

"notbob" > ha scritto nel messaggio
...
>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

I flour the smoked cheese &scamorza); then put it in an oiled fry pan. When
soft and lightly brown I put over fresh slices of raw Ham. I LOve!!!!!

--
Cheers
Pandora

On Mon, 23 Feb 2009 21:24:46 GMT, "l, not -l" > wrote:

>
>On 23-Feb-2009, Andy > wrote:
>
>> Anthony said...
>>
>> > Is a patty melt considered to be in the grilled cheese family?
>>
>>
>> In a *******ized sense.
>>
>> Andy
>
>Then Welsh rarebit must be a favored stepson.

What relation would a Monte Cristo be?

Lou

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

On Feb 23, 3:09*pm, Dave Smith > wrote:
> Wayne Boatwright wrote:
> > My favorite combination is a grilled cheese sandwich (as above) with a bowl
> > of cream of tomato soup.
>
> When I think back to my childhood lunches, grilled cheese sandwiches
> with tomato soup stands out. *I can no longer stomach Campbells soups,
> but a nice tomato or cream of tomato might still be in order.

Campbell's Tomato Bisque made with whole milk or half & half is really
very nice. Especially with a sprinkle of basil.
Lynn in Fargo

On Feb 23, 4:14*pm, Lou Decruss > wrote:
> On Mon, 23 Feb 2009 21:24:46 GMT, "l, not -l" > wrote:
>
> >On 23-Feb-2009, Andy > wrote:
>
> >> Anthony said...
>
> >> > Is a patty melt considered to be in the grilled cheese family?
>
> >> In a *******ized sense.
>
> >> Andy
>
> >Then Welsh rarebit must be a favored stepson.
>
> What relation would a Monte Cristo be?
>
> Lou

Slightly effeminate elder cousin?
Lynn in Fargo

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Feb 23, 3:09 pm, Dave Smith > wrote:
> Wayne Boatwright wrote:
> > My favorite combination is a grilled cheese sandwich (as above) with a
> > bowl
> > of cream of tomato soup.
>
> When I think back to my childhood lunches, grilled cheese sandwiches
> with tomato soup stands out. I can no longer stomach Campbells soups,
> but a nice tomato or cream of tomato might still be in order.

Campbell's Tomato Bisque made with whole milk or half & half is really
very nice. Especially with a sprinkle of basil.
Lynn in Fargo
>
I don't like cream-of soups...tomato eggdrop.

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

On Mon, 23 Feb 2009 21:18:44 GMT, "l, not -l" > wrote:

>
>On 23-Feb-2009, Wayne Boatwright > wrote:
>
>> 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.
>
>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.
>Then, puree the tomatoes, add a small can of tomato paste and heavy cream to
>thicken.
>
>Might be pretty tasty with a grilled cheese; but, a heartier cheese than
>American, perhaps sharp cheddar, would probably be needed to go with the
>smokey tomato.


What is the restaurant? We are not too far from Charlotte and when we
get there again I may try it.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

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


My favorite is your basic with Gulden's brown mustard. It's also good
with some crisp bacon and a slice of tomato inside, too. Or a thin
slice of ham.

FWIW when we were in college there was a chocolatier a block away who
also made homemade ice cream with seasonal fruit. My favorite was
coffee ice cream with big chunks of great leftover dark dipping
chocolate. They did a thriving business.

gloria p

Andy wrote:

> nb, you might suggest (I saw this on TV), adding a peanut butter sandwich
> menu. A restaurant in NYC makes nothing but pb&js of every variety and it's
> a big hit, according to the patrons they put on camera.
>



Andy:

A restaurant called something like "PB&J" opened a few years ago when a
very popular new shopping center opened. It lasted less than a year
even though it was next to the mega movie theater that is frequented by
teens.

It may have been a case of location, location, location, but it's gone.

gloria p

On Mon 23 Feb 2009 05:22:30p, Gloria P told us...

> Andy wrote:
>
>> nb, you might suggest (I saw this on TV), adding a peanut butter
>> sandwich menu. A restaurant in NYC makes nothing but pb&js of every
>> variety and it's a big hit, according to the patrons they put on
>> camera.
>>
>
>
>
> Andy:
>
> A restaurant called something like "PB&J" opened a few years ago when a
> very popular new shopping center opened. It lasted less than a year
> even though it was next to the mega movie theater that is frequented by
> teens.
>
> It may have been a case of location, location, location, but it's gone.
>
> gloria p
>
>

I believe PB&J and Manhattan is still thriving, but I'm sure they also get
a lot of tourist trade for the novelty of it. The same venue might not
play so well in a local setting. My impression, too, is that teens are
still mostly burger people, especially after a movie.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

l, not -l wrote:


> It was either Capital Grille or Bistro 100; those were my two most
> frequented restaurants when in Charlotte. The most memorable dishes were
> the Smokey Tomato soup and the Braised Beef Cheeks (those were definitely at
> Bistro 100). I've not found a source for beef cheeks here (STL) to try my
> hand at making that dish.
>
> Of course, the last time I was there was Octover 2004; in the restraurant
> business, that could be a lifetime. The menus could be totally different or
> the restaurants gone; given Charlotte's economy being so heavily dependent
> on banking, I'm sure expense-account and bonus-pay dining has declined.

Capital Grille is a fairly large and well respected chain and they still
have a restaurant in Charlotte. I didn't see your Smokey Tomato soup on
their posted menu (doesn't mean they don't or won't serve it) but it
sure sounds like a recipe I'd want to try.

Doing mussels tonight in a rich broth -- it's one of those "soupy" days
here.

--Lin

On 2009-02-23, l, not -l > wrote:
>
> On 23-Feb-2009, Andy > wrote:
>
>> Anthony said...
>>
>> > Is a patty melt considered to be in the grilled cheese family?
>>
>>
>> In a *******ized sense.
>>
>> Andy
>
> Then Welsh rarebit must be a favored stepson.

NO, NO, NO!

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

We had a seasonal ice cream stand in town that closed each year for the
winter. One year they decided to remain open and offered grilled cheese
sandwiches, home made soup and a really great hot chocolate through the
winter months. They made their grilled cheese sandwiches with a hearty
white bread, cheddar cheese and smeared with real butter before
grilling. They were great, especially coupled with their homemade
tomato basil soup. I stopped quite often on the way home from work.

They didn't make a go of the winter business though. They make a
killing on their soft serve ice cream in the summer, not my favorite,
but they make a great frappe. I asked them to make the grilled cheese
sandwiches in the summer, but they said no, just tacos and hot dogs.

At home I make grilled cheese sandwiches differently almost every time.
I love onion/dill bread, swiss and brown mustard. I like rye bread with
Velveeta. Any bread, any cheese, not fussy. A couple of days ago I
made a pita wrap grilled cheese with cheddar and pesto. I also like
mixing crabmeat with a cheese spread on English muffins, grilled, or
mozzarella on french toast grilled, kinda like a monte cristo, but no
meat.

If I have bread and cheese in the house I can always make something
good, sometimes on a regular flat grill, sometimes on a George Forman
grill, like a panini.

Denise

On Feb 23, 12:54*pm, 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

Multigrain bread (the denser the better, a nice german dense bread),a
very nutty swiss/emmenthaler/gruyere type cheese, with thin slices of
either a crisp apple or a green, crisp pear nestled between the two
layers of cheese. Butter on the outside, grill until golden and toasty
and the cheese is melted. Its the perfect sandwich. Buttery. Chewy,
salty, sweet. Warm, gooey cheese next to cool, tart, crisp fruit. It's
a study in contrasts. The perfect sandwich.