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

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

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

brooklyn1 wrote:

> "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


She might as well pile on some 'shrooms while she's at it, lol...


--
Best
Greg

"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

On 2009-02-24, Christine Dabney > wrote:

> Perhaps you are thinking of a tuna melt?

DOH!

(I wuz suffering brain melt)

nb

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

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?!!

Best,

Andy

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

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.

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

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

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

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

"Omelet" > wrote in message
news
> 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/

brooklyn1 said...

>
> "Omelet" > wrote in message
> news
>> 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!!!

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

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

In article >, Andy > wrote:

> brooklyn1 said...
>
> >
> > "Omelet" > wrote in message
> > news
> >> 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

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

"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

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.

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.

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

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

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

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

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.

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.

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

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

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.

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.

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

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

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

"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. : )

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 señior, 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.

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

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.