Stu wrote:
> On Mon, 01 Mar 2010 12:19:07 -0500, "Jean B." > wrote:
>
>> Janet Bostwick wrote:
>>> Don't forget grilled tomato or tomato and cheese sandwiches. Or grilled ham
>>> and cheese with or without tomato.
>>> Janet
>>>
>> My new way of doing grilled cheese, especially if one doesn't have
>> time to let the cheese come to room temperatu place cheese
>> (etc.) on two slices of bread and broil until it is almost melted.
>> Slap them together and grill.... One can even (very
>> judiciously) use the microwave for the first step. Yeah, the
>> bread gets moist, but that matters little after you grill the
>> sandwich.
>
> Hmm I've ham, tomato, cheese and thick sliced Italian bread...all the
> fixins, it is close to lunch isn't it?
>
> ;o)

Prolly harder w all of that, since you'd want some "glue" aka
cheese holding all of it together. This approach stems from my
realization that things go better if the cheese is not at
refrigerator temperature, which is more likely to result in the
grilled bread getting overcooked while the cheese gets adequately
melted.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

Stu wrote:
> On Mon, 01 Mar 2010 12:54:29 -0500, "Jean B." > wrote:
>
>> Stu wrote:
>>> On Mon, 01 Mar 2010 12:19:07 -0500, "Jean B." > wrote:
>>>
>>>> Janet Bostwick wrote:
>>>>> Don't forget grilled tomato or tomato and cheese sandwiches. Or grilled ham
>>>>> and cheese with or without tomato.
>>>>> Janet
>>>>>
>>>> My new way of doing grilled cheese, especially if one doesn't have
>>>> time to let the cheese come to room temperatu place cheese
>>>> (etc.) on two slices of bread and broil until it is almost melted.
>>>> Slap them together and grill.... One can even (very
>>>> judiciously) use the microwave for the first step. Yeah, the
>>>> bread gets moist, but that matters little after you grill the
>>>> sandwich.
>>> Hmm I've ham, tomato, cheese and thick sliced Italian bread...all the
>>> fixins, it is close to lunch isn't it?
>>>
>>> ;o)
>> Prolly harder w all of that, since you'd want some "glue" aka
>> cheese holding all of it together. This approach stems from my
>> realization that things go better if the cheese is not at
>> refrigerator temperature, which is more likely to result in the
>> grilled bread getting overcooked while the cheese gets adequately
>> melted.
>
> I use my panini press to make the grilled cheese, throw all the fixins
> in the bread, close the machine and three or four minutes later, lunch
> time.

Ah. Well, that is a gadget I don't have.

--
Jean B.

Stu wrote:
> On Mon, 01 Mar 2010 13:11:05 -0500, "Jean B." > wrote:
>
>> Stu wrote:
>>> On Mon, 01 Mar 2010 12:54:29 -0500, "Jean B." > wrote:
>>>
>>>> Stu wrote:
>>>>> On Mon, 01 Mar 2010 12:19:07 -0500, "Jean B." > wrote:
>>>>>
>>>>>> Janet Bostwick wrote:
>>>>>>> Don't forget grilled tomato or tomato and cheese sandwiches. Or grilled ham
>>>>>>> and cheese with or without tomato.
>>>>>>> Janet
>>>>>>>
>>>>>> My new way of doing grilled cheese, especially if one doesn't have
>>>>>> time to let the cheese come to room temperatu place cheese
>>>>>> (etc.) on two slices of bread and broil until it is almost melted.
>>>>>> Slap them together and grill.... One can even (very
>>>>>> judiciously) use the microwave for the first step. Yeah, the
>>>>>> bread gets moist, but that matters little after you grill the
>>>>>> sandwich.
>>>>> Hmm I've ham, tomato, cheese and thick sliced Italian bread...all the
>>>>> fixins, it is close to lunch isn't it?
>>>>>
>>>>> ;o)
>>>> Prolly harder w all of that, since you'd want some "glue" aka
>>>> cheese holding all of it together. This approach stems from my
>>>> realization that things go better if the cheese is not at
>>>> refrigerator temperature, which is more likely to result in the
>>>> grilled bread getting overcooked while the cheese gets adequately
>>>> melted.
>>> I use my panini press to make the grilled cheese, throw all the fixins
>>> in the bread, close the machine and three or four minutes later, lunch
>>> time.
>> Ah. Well, that is a gadget I don't have.
>
> They're cheap Jean, I've seen them at $49, and can you make alot of
> things in it. I've even done a steak sandwich in it.

Yabbut... You have to have space for it. I will see how much
space I have after I move. I don't want my new kitchen to be
ultra-cluttered.

--
Jean B.

"Jean B." > wrote in message
...
> Stu wrote:
>> On Mon, 01 Mar 2010 12:19:07 -0500, "Jean B." > wrote:
>>
>>> Janet Bostwick wrote:
>>>> Don't forget grilled tomato or tomato and cheese sandwiches. Or
>>>> grilled ham and cheese with or without tomato.
>>>> Janet
>>> My new way of doing grilled cheese, especially if one doesn't have time
>>> to let the cheese come to room temperatu place cheese (etc.) on two
>>> slices of bread and broil until it is almost melted. Slap them together
>>> and grill.... One can even (very judiciously) use the microwave for the
>>> first step. Yeah, the bread gets moist, but that matters little after
>>> you grill the sandwich.
>>
>> Hmm I've ham, tomato, cheese and thick sliced Italian bread...all the
>> fixins, it is close to lunch isn't it? ;o)
>
> Prolly harder w all of that, since you'd want some "glue" aka cheese
> holding all of it together. This approach stems from my realization that
> things go better if the cheese is not at refrigerator temperature, which
> is more likely to result in the grilled bread getting overcooked while the
> cheese gets adequately melted.
>
> --
> Jean B.
You just put some cheese on both sides, that melts/sticks it all together.
Janet

"Jean B." > wrote in message
...
> Stu wrote:
>> On Mon, 01 Mar 2010 12:54:29 -0500, "Jean B." > wrote:
>>
>>> Stu wrote:
>>>> On Mon, 01 Mar 2010 12:19:07 -0500, "Jean B." > wrote:
>>>>
>>>>> Janet Bostwick wrote:
>>>>>> Don't forget grilled tomato or tomato and cheese sandwiches. Or
>>>>>> grilled ham and cheese with or without tomato.
>>>>>> Janet
>>>>> My new way of doing grilled cheese, especially if one doesn't have
>>>>> time to let the cheese come to room temperatu place cheese (etc.)
>>>>> on two slices of bread and broil until it is almost melted. Slap them
>>>>> together and grill.... One can even (very judiciously) use the
>>>>> microwave for the first step. Yeah, the bread gets moist, but that
>>>>> matters little after you grill the sandwich.
>>>> Hmm I've ham, tomato, cheese and thick sliced Italian bread...all the
>>>> fixins, it is close to lunch isn't it?
>>>> ;o)
>>> Prolly harder w all of that, since you'd want some "glue" aka cheese
>>> holding all of it together. This approach stems from my realization
>>> that things go better if the cheese is not at refrigerator temperature,
>>> which is more likely to result in the grilled bread getting overcooked
>>> while the cheese gets adequately melted.
>>
>> I use my panini press to make the grilled cheese, throw all the fixins
>> in the bread, close the machine and three or four minutes later, lunch
>> time.
>
> Ah. Well, that is a gadget I don't have.
>
> --
> Jean B.
so, you pre-heat a medium sized cast iron skillet. Put your sandwich in one
pan and the heated skillet on top of the sandwich. Voila! Panini press!!
Janet

On Mon, 01 Mar 2010 14:45:08 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
> sf wrote:
> > On Sun, 28 Feb 2010 02:57:01 -0800, "Mr. Joseph Littleshoes Esq."
> > > wrote:
> >
> >
> >>You know...the Asian shopping area and Italian Deli, to say nothing of
> >>the 50+ year old tamale place and taylors sausages & etc. and I are not
> >>far from the 12th street bart station.
> >
> >
> > I really *do* want to get to Taylor's... all of the others will be a
> > bonus.
>
> Its a good source for in house, ready made products, especially sausages
> of various sorts.

Didn't you tell me they carry house made sausages too? I'm looking
forward to it.

>If you are lucky, "Jack" of Jack's meats might have
> some big capons in the next stall over in Housewives market.

Every time you mention capon... I want one, this is my chance!

> He also carries a lot of African cooking ingredients, various ground beans and
> other more obscure and esoteric ingredients.

Oh, that's great! You haven't mentioned that part before. I should
go with an ingredient list to some African recipes.

> Plus Housewives is just
> across the street from Rattos and/or the Pacific Coast Brewing Company
> where you can get a nice bit of soup and a glass of raspberry ale

I definitely do want to go to Ratto's too. The pump is primed and I'm
ready (in a couple of months)!
>
> The new Belgian beer bar (The Trappist) keeps odd hours but i can find
> out what they are and let you know.

Goody! An added perk. Do they have a bar menu too? Maybe we can
have a light lunch there if we don't settle somewhere else.




--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 1 Mar 2010 12:34:17 -0700, "Janet Bostwick"
> wrote:

> so, you pre-heat a medium sized cast iron skillet. Put your sandwich in one
> pan and the heated skillet on top of the sandwich. Voila! Panini press!!
> Janet

But Janet, you won't get grill marks!

--
I love cooking with wine.
Sometimes I even put it in the food.

In article > ,
"Janet Bostwick" > wrote:

> "Ranée at Arabian Knits" > wrote in message
> ...
> > In article >,
> > Leonard Blaisdell > wrote:
> >
> >> In article
> >> >,
> >> Ranée at Arabian Knits > wrote:
> >>
> >> > I can't seem to make myself like tuna and cheese. The children
> >> > would
> >> > probably eat it just fine, though.
> >>
> >> I want to thank you for letting me in on grilled tuna sandwiches. We had
> >> them last night. They are now our favorite tuna sandwich. I've had the
> >> filling down forever. It never dawned on me to grill them.
> >
> > You are very welcome. :-) I never knew that such a simple thing
> > would bring someone else such pleasure. It was always kind of our
> > shameful little treat.
> >
> > Regards,
> > Ranee @ Arabian Knits
> Don't forget grilled tomato or tomato and cheese sandwiches. Or grilled ham
> and cheese with or without tomato.
> Janet

I'd like to thank Renee also. I've not thought about trying them with
the new toaster oven, but wheat bread makes me so sick. I'm planning on
trying to make rice based bread but have been too occupied to try it yet.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Janet Bostwick wrote:
> so, you pre-heat a medium sized cast iron skillet. Put your sandwich in one
> pan and the heated skillet on top of the sandwich. Voila! Panini press!!
> Janet
>
>

Sure. I have seen that approach, and it requires no extra gadget.

--
Jean B.

On Mon, 01 Mar 2010 16:03:39 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
> sf wrote:
> "Mr. Joseph Littleshoes Esq." wrote:
> >
> >>
> >>sf wrote:
> >>
> "Mr. Joseph Littleshoes Esq." wrote:
> >>>
> >>>
> >>>
> >>>>You know...the Asian shopping area and Italian Deli, to say nothing of
> >>>>the 50+ year old tamale place and taylors sausages & etc. and I are not
> >>>>far from the 12th street bart station.
> >>>
> >>>
> >>>I really *do* want to get to Taylor's... all of the others will be a
> >>>bonus.
> >>
> >>Its a good source for in house, ready made products, especially sausages
> >>of various sorts.
> >
> > Didn't you tell me they carry house made sausages too? I'm looking
> > forward to it.
>
> Taylor's makes, 'in house' a dozen or more sausages of various meats &
> types and kinds as well as selling some few commercial versions the
> owners like, they have a sausage loaf that is very good, but at near
> $7.00 a pound a bit pricey imo.

At $7 a pound is certainly not cheap - but it's not too expensive
either. I'm willing to pay that much if I like the quality.
>
> And all that as well as all the roasts, chops, ground meats, leaf lard,
> blood, hooves (great big things), trip, hearts, ears or other cuts of
> meat you might want.

Leaf lard? Be still my heart!... well, it *could* stop my heart. LOL
>
> I can get as good a ground pork in china town for half the price but i
> get a lot of Taylors sausages.
>
> >
> >
> >>If you are lucky, "Jack" of Jack's meats might have
> >>some big capons in the next stall over in Housewives market.
> >
> >
> > Every time you mention capon... I want one, this is my chance!
>
> He has had them less recently but still available, we will just watch
> the timing carefully.
>
> I can usually get a 6 - 8 pounder there for around $10.00.
>
Oh, man. You're really giving me reasons to shop there!
> >
> >>He also carries a lot of African cooking ingredients, various ground beans and
> >>other more obscure and esoteric ingredients.
> >
> >
> > Oh, that's great! You haven't mentioned that part before. I should
> > go with an ingredient list to some African recipes.
>
> I will make some notes, im not very familiar with the African products
> but Jack is Chinese/American with a primarily African/American
> clientele. So a lot of ethnic African food products there. Various
> flours and oils stick in my memory. However there are several African
> markets in the area also, one of which is highly stocked with imported
> food products.

I have to see them now.
> >
> >>Plus Housewives is just
> >>across the street from Rattos and/or the Pacific Coast Brewing Company
> >>where you can get a nice bit of soup and a glass of raspberry ale
> >
> >
> > I definitely do want to go to Ratto's too. The pump is primed and I'm
> > ready (in a couple of months)!
>
> Bring a herb and spice list and be prepared for a large selections of
> wines, cheeses, and various imported European foods, i get some very
> nice Italian pastas there. Last spring they had Italian white truffles,
> only $3,000.00 per pound
>
> Actually i buy my French bread, baguettes or rolls at a Vietnamese
> grocery store in china town

I can buy Vietnamese bread (baguette)? Great! I'll have an excuse to
make Ban Mi then.
>
> >
> >>The new Belgian beer bar (The Trappist) keeps odd hours but i can find
> >>out what they are and let you know.
> >
> >
> > Goody! An added perk. Do they have a bar menu too? Maybe we can
> > have a light lunch there if we don't settle somewhere else.
>
> They do but its rather pricey and more than a bit pretentious. There is
> a Buddhist vegetarian "Chinese Restaurant" next door and a Japanese
> "bento box" place just up the street.
>
> I wish i could have taken you to the Dol House, it was a favorite Korean
> restaurant but they closed a few years ago.

I remember that name, but I don't remember it being associated with
Viet.... oh, yeah - I'm thinking of Gingerbread House, which also is
out of business.

> Unfortunately the Cat Fish
> place i have mentioned occasionally, recently went out of business, but
> the Oakland Grill is a lot more accessible price wise since the
> recession began, they have lowered there prices and simplified the menu
> considerably, you can get a nice, one person pizza there for $5.00 now.

Too many choices, too little time to eat.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 01 Mar 2010 18:06:03 -0600, Omelet >
wrote:

> I'd like to thank Renee also. I've not thought about trying them with
> the new toaster oven, but wheat bread makes me so sick. I'm planning on
> trying to make rice based bread but have been too occupied to try it yet.

Contact Becca, she has a gluten free mix you might be interested in
trying.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Mon, 01 Mar 2010 18:06:03 -0600, Omelet >
> wrote:
>
> > I'd like to thank Renee also. I've not thought about trying them with
> > the new toaster oven, but wheat bread makes me so sick. I'm planning on
> > trying to make rice based bread but have been too occupied to try it yet.
>
> Contact Becca, she has a gluten free mix you might be interested in
> trying.

Iirc, she has posted it? Contains potato starch which tends not to
agree with me also, but thanks anyway. The nightshade family of foods
(potato, tomato, peppers) is another issue. :-( Life sucks sometimes.
I keep Rolaids on hand so I can eat tomatoes and stuff. The
sensitivity is less vicious than wheat for me.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"sf" > wrote in message
...
> On Mon, 1 Mar 2010 12:34:17 -0700, "Janet Bostwick"
> > wrote:
>
>> so, you pre-heat a medium sized cast iron skillet. Put your sandwich in
>> one
>> pan and the heated skillet on top of the sandwich. Voila! Panini
>> press!!
>> Janet
>
> But Janet, you won't get grill marks!
>
You're right, that's the bad news. The good news at my house is the
sandwich doesn't see daylight long enough to be graded on lack of grill
marks. Grilled cheese is a favorite.
Janet

On Tue, 02 Mar 2010 02:36:40 -0600, Omelet >
wrote:

> Iirc, she has posted it?

Yes, it was buried in a thread.

> Contains potato starch which tends not to agree with me also,

Is that her mix that you're talking about or a commercial mix? I
don't remember potato starch in hers.

>but thanks anyway. The nightshade family of foods (potato, tomato,
>peppers) is another issue. :-( Life sucks sometimes. I keep Rolaids
>on hand so I can eat tomatoes and stuff. The sensitivity is less
>vicious than wheat for me.


--
I love cooking with wine.
Sometimes I even put it in the food.