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Grilled Cheese
Nancy2 wrote:
> Maytag Blue Cheese from Iowa - one of the very best, and used by great > chefs everywhere in the US. ;-) I wouldn't want it in a grilled cheese > sandwich, though - it is best in salad or even on a baked potato or on top > a grilled steak.... I recently had a dessert of candied apples and figs with Maytag blue and lavender-infused honey. The cheese was a lot stronger than I expected. Bob |
Grilled Cheese
On Sat, 16 Oct 2010 05:44:24 GMT, Wayne Boatwright
> wrote: > We're taking a road trip tomorrow, so breakfast will be en route at > an old farmhouse restaurant where everything is homemade. I'll > probably order their corned bedef hash...it's incredibly good. My mouth is watering at the thought! I LOVE home made corned beef hash with a couple of basted or poached eggs on top... and if the restaurant has eggs benedict on the menu, I'll ask them to top it off with some hollandaise. OMG it's soooo gooood! Corned beef hash is a treat, but corned beef hash with hollandaise is a REAL treat. I don't go whole hog with hollandaise when I make corned beef hash at home. Some things need to be kept as "special meal out" items. :) -- Never trust a dog to watch your food. |
Grilled Cheese
On Fri, 15 Oct 2010 06:34:54 -0700 (PDT), "Catmandy (Sheryl)"
> wrote: >On Oct 15, 9:10*am, Cindy Hamilton > >wrote: >> On Oct 14, 2:28*pm, Lou Decruss > wrote: >> >> > I've been pretty busy recently and haven't been around much so >> > hopefully this isn't a repeat. *I want the Nantucket. *Which one would >> > be your first choice? >> >> >http://grilledcheeseacademy.com/ >> >> > Lou >> >> Sorry, man, that site was too annoying. *Here's what I like: >> >> Kraft medium cheddar on white with thinly sliced onion, >> jalapeno, and tomato. *I do mine in the toaster oven >> so that I can justify putting on a little mayo. *Salt >> and pepper. >> >> If I really do grilled cheese, then it's Kraft medium cheddar >> on white. *Homemade tomato soup on the side. >> >> Cindy Hamilton > >I agree on both counts: site was annoying and grilled cheddar on white >with homemade tomato soup ROCKS! Makes three of us. Though I also can go for sharp cheddar on almost any kind of bread, along with a healthy glob of black raspberry preserves. -- Best -- Terry |
Grilled Cheese
On Sat, 16 Oct 2010 14:45:31 GMT, Wayne Boatwright
> wrote: > You'd love this place, sf. It's a large old farmhouse, probably > built in the 1920s. Apparently it used to be quite a large farm, but > now much of land has been sold off. However, they still grow herbs > and some of the veatables used in the restaurant. You'd be able to > get your hollandaise sauce, too. Everything they serve is made from > scratch on the premises, including all the breads, even the > soughdough and English muffims, cakes and pies, etc. They serve > breakfast, lunch and dinner, but they serve "farmer's hours". They > open at 5:00 a.m. and close at 8:00 p.m. What's the name of it (for anyone who might be in the area someday)? -- Never trust a dog to watch your food. |
Grilled Cheese
On Sun, 17 Oct 2010 01:15:45 +1000, atec77 > wrote:
> On 17/10/2010 12:36 AM, Stu wrote: > > On Sat, 16 Oct 2010 05:44:24 GMT, Wayne Boatwright > > Do you people understand why many of us top post ? > > the answer is because YOU don't snip Wild applause! -- Never trust a dog to watch your food. |
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