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

"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

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

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.

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

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

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

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.

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.

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

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.

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

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)

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

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.

Wayne Boatwright wrote:

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

Yes!

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.

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

"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.

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

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

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

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

"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:

> 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

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.

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.

On Feb 23, 10:58*am, 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

I like mine on sourdough with sharp chedder cheese and sliced
pepperocini's. On occasion I've used jaleopeno's (however it's
spelled).

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.

"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

"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?

Anthony said...

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


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

Andy