Julie Bove wrote:

> ... if you are using cheddar in such a sandwich it
> is better to use finely shredded cheese because it melts better.

If you slice it thinly, it's just not all that different than using
shredded cheese in your gcs, and it really does work just fine according
to everyone in my house.

-S-

"notbob" > wrote in message
...
> On 2012-03-01, jmcquown > wrote:
>
>> Sorry, it looks like a branding iron to me. I wouldn't find it could
>> take
>> the place of a toaster oven.
>
> What do you think ol' Southern cooks in the genteel Antebellum South
> used in their elaborate kitchens when they made toasted cheese for The
> Colonel in one of these?:
>
> http://www.wakefieldscearce.com/cheese-dishes
>
> It wasn't an electric toaster oven, ferchrysakes!
>
> nb
>
LOL Probably in a cast iron skillet over a wood fire in the (separate from
the house) kitchen. Those "ol' Southern cooks" were slaves, BTW. I have no
proof they were making grilled cheese sandwiches for the massah I
apologize for missing the branding-iron looking gizmo in my google search.
I wouldn't have any use for one of those since I don't cook over a wood
fire, but it's an interesting artifact

Jill

George M. Middius > writes:

> David Dyer-Bennet wrote:
>
>>Good cheddar, I find, doesn't melt well at all, and is nothing like what
>>I want in a grilled cheese sandwich.
>
> You must have a strange daffynishion of "good cheddar".

Well-aged sharp cheddar; a widely available quite decent example is the
Canadian Black Diamond.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

Sqwertz > writes:

> On Thu, 01 Mar 2012 18:39:19 -0500, George M. Middius wrote:
>
>> S Viemeister wrote:
>>
>>>> What you need is a cheese plane It cuts uniform slices across a slab
>>>> of cheddar (or swiss or monterey jack). Works great for grilled cheese
>>>> sandwiches and for slicing cheese for burgers.
>>>>
>>>Or a cheese wire.
>>
>> Or just buy it sliced.
>>
>> http://tinyurl.com/7yyoanw
>
> SLICED cheese?!?! When did they invent THAT, Captain Obvious?

Greatest thing since sliced bread!

(Which I also consider overrated.)
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

David Dyer-Bennet wrote:

>>>Good cheddar, I find, doesn't melt well at all, and is nothing like what
>>>I want in a grilled cheese sandwich.
>>
>> You must have a strange daffynishion of "good cheddar".
>
>Well-aged sharp cheddar; a widely available quite decent example is the
>Canadian Black Diamond.

I haven't tried melting that one, but several others melt well.
Cabot's Super-Sharp and a sort-of generic one I got at HT (from ANCO
in N.J.) are two examples. But I melt it on a sandwich in a hot oven
(not broiler) or like somebody else suggested, on the griddle with
steam under a lid.

Your paradigm for grilled cheese probably entails a gooiness that no
cheddar can attain.

David Dyer-Bennet wrote:

>>> Or just buy it sliced.
>>>
>>> http://tinyurl.com/7yyoanw
>>
>> SLICED cheese?!?! When did they invent THAT, Captain Obvious?
>
>Greatest thing since sliced bread!
>(Which I also consider overrated.)

squishy is having another breakdown.

spamtrap1888 wrote:
> "l, not -l" > wrote:
>
>> It is much better than Velveeta if you buy a decent brand; Hoffman and
>> Hautly are two makers of quality American cheese. *Most Kraft and Kraft-like
>> American cheese products are mediocre to poor and pale in comparison to the
>> previously mentioned brands. *Last week, I tried Land 'o Lakes Yellow Sharp
>> American cheese and like it too.

It makes sense that the Kraft branded process cheese is worse than the
other brands. Kraft makes Velveeta so they would wnat to push the
envelope on process cheese in that direction as well. I do prefer
brands other than Kraft when I see them in stores.

> Tillamook is good, too. Pinconning in Michigan.

Tillamook makes process cheese? I love their cheddars. If you're
touring the Pacific coast of Oregon be sure to take the Tillamook
factory tour. They are near where US-20 meets the Pacific shoreline.

zxcvbob wrote:
>
> That government cheese was actually good. Back in the 80's they
> (Reagan?) released a bunch of it -- cost too much to store it IIRC --
> and the county commissioner gave every family a 5 pounds block of it.

I remember the 5 pound block of cheese from Grandma. If I saw the stuff
in stores I'd buy it. Slice it and freeze it in small bags.

On Mar 2, 8:54*am, Doug Freyburger > wrote:
> spamtrap1888 wrote:
> > "l, not -l" > wrote:
>
> >> It is much better than Velveeta if you buy a decent brand; Hoffman and
> >> Hautly are two makers of quality American cheese. *Most Kraft and Kraft-like
> >> American cheese products are mediocre to poor and pale in comparison to the
> >> previously mentioned brands. *Last week, I tried Land 'o Lakes Yellow Sharp
> >> American cheese and like it too.
>
> It makes sense that the Kraft branded process cheese is worse than the
> other brands. *Kraft makes Velveeta so they would wnat to push the
> envelope on process cheese in that direction as well. *I do prefer
> brands other than Kraft when I see them in stores.
>
> > Tillamook is good, too. Pinconning in Michigan.
>
> Tillamook makes process cheese? *I love their cheddars. *If you're
> touring the Pacific coast of Oregon be sure to take the Tillamook
> factory tour. *They are near where US-20 meets the Pacific shoreline.

For the 1000th time: according to Federal law, American cheese is real
cheese, one of four distinct types of cheese recognized as American
cheese (each having an additional subtype: cheese for manufacturing,
in which pasteurized milk is not required). Legally, process cheese
cannot be called simply cheese. But if the cheese mixture includes
only types recognized as American cheese (whether by themselves or
blended with each other) the ingredients can be listed simply as
"American cheese," rather than cheddar, colby, etc. The resulting
product would be "Pasteurized process American cheese." Every word of
that label conveys meaning, and none may be omitted.

WIKIPEDIA IS WRONG ON THIS.

http://cfr.vlex.com/vid/133-169-past...heese-19704976

On Mar 2, 8:56*am, Doug Freyburger > wrote:
> zxcvbob wrote:
>
> > That government cheese was actually good. *Back in the 80's they
> > (Reagan?) released a bunch of it -- cost too much to store it IIRC --
> > and the county commissioner gave every family a 5 pounds block of it.
>
> I remember the 5 pound block of cheese from Grandma. *If I saw the stuff
> in stores I'd buy it. *Slice it and freeze it in small bags.

Actually, government cheese was pasteurized process American cheese.

http://www.fsa.usda.gov/Internet/FSA_File/pcd5.pdf

jmcquown wrote:
>
<snip>
> I wouldn't have any use for one of those since I don't cook over a wood
> fire, but it's an interesting artifact
>
> Jill

Just a random comment for you and everyone regarding cooking over a wood
fire. Try cooking a good steak on a stick held over a wood campfire
sometime. So good and you'll never forget the great taste.

Gary

Gary wrote:
>jmcquown wrote:
>>
>> I wouldn't have any use for one of those since I don't cook over a wood
>> fire, but it's an interesting artifact
>
>Just a random comment for you and everyone regarding cooking over a wood
>fire. Try cooking a good steak on a stick held over a wood campfire
>sometime. So good and you'll never forget the great taste.

Why would anyone want to eat a chared stick?

Brooklyn1 wrote:
>
> Gary wrote:
> >jmcquown wrote:
> >>
> >> I wouldn't have any use for one of those since I don't cook over a wood
> >> fire, but it's an interesting artifact
> >
> >Just a random comment for you and everyone regarding cooking over a wood
> >fire. Try cooking a good steak on a stick held over a wood campfire
> >sometime. So good and you'll never forget the great taste.
>
> Why would anyone want to eat a chared stick?

It compliments the steak very well

"l, not -l" wrote:
>
> On 2-Mar-2012, Brooklyn1 <Gravesend1> wrote:
>
> > Gary wrote:
> > >jmcquown wrote:
> > >>
> > >> I wouldn't have any use for one of those since I don't cook over a wood
> > >> fire, but it's an interesting artifact
> > >
> > >Just a random comment for you and everyone regarding cooking over a wood
> > >fire. Try cooking a good steak on a stick held over a wood campfire
> > >sometime. So good and you'll never forget the great taste.
> >
> > Why would anyone want to eat a chared stick?
>
> Maybe it absorbed some of the great tasting fat before the steak fell into
> the fire and was ruined? 8-)

HA! Steak falls in fire (had that happen once)....you dig it out and eat it
ashes and all. No worries.

Gary

On Fri, 02 Mar 2012 18:06:25 -0500, Gary > wrote:

>"l, not -l" wrote:
>>
>> On 2-Mar-2012, Brooklyn1 <Gravesend1> wrote:
>>
>> > Gary wrote:
>> > >jmcquown wrote:
>> > >>
>> > >> I wouldn't have any use for one of those since I don't cook over a wood
>> > >> fire, but it's an interesting artifact
>> > >
>> > >Just a random comment for you and everyone regarding cooking over a wood
>> > >fire. Try cooking a good steak on a stick held over a wood campfire
>> > >sometime. So good and you'll never forget the great taste.
>> >
>> > Why would anyone want to eat a chared stick?
>>
>> Maybe it absorbed some of the great tasting fat before the steak fell into
>> the fire and was ruined? 8-)
>
>HA! Steak falls in fire (had that happen once)....you dig it out and eat it
>ashes and all. No worries.

Tube steak... just give it a quick wash.

"l, not -l" wrote:
>
> On 2-Mar-2012, Gary > wrote:
>
> > > >
> > > > Why would anyone want to eat a chared stick?
> > >
> > > Maybe it absorbed some of the great tasting fat before the steak fell
> > > into
> > > the fire and was ruined? 8-)
> >
> > HA! Steak falls in fire (had that happen once)....you dig it out and eat
> > it
> > ashes and all. No worries.
> >
> > Gary
>
> But then youi have a burned hand/arm and a steak that tastes like a charred
> stick 8-)
> --

LOL! I give up, people. heheh Steak over a campfire has a better taste
than cooked on the grill. I suppose that depends on what wood I used
though, eh?

On Fri, 2 Mar 2012 10:38:07 -0800 (PST), spamtrap1888
> wrote:

>On Mar 2, 8:56*am, Doug Freyburger > wrote:
>> zxcvbob wrote:
>>
>> > That government cheese was actually good. *Back in the 80's they
>> > (Reagan?) released a bunch of it -- cost too much to store it IIRC --
>> > and the county commissioner gave every family a 5 pounds block of it.
>>
>> I remember the 5 pound block of cheese from Grandma. *If I saw the stuff
>> in stores I'd buy it. *Slice it and freeze it in small bags.
>
>Actually, government cheese was pasteurized process American cheese.
>
>http://www.fsa.usda.gov/Internet/FSA_File/pcd5.pdf

I varied though. Some was just as plain as any, but my MIL gave me a
chunk that was damned good. Closer to the better aged cheddar cheese
than the processed. Maybe it was just in the warehouse longer, but it
was good stuff.

On Fri, 02 Mar 2012 22:51:17 -0500, Ed Pawlowski > wrote:

> my MIL gave me a
> chunk that was damned good. Closer to the better aged cheddar cheese
> than the processed. Maybe it was just in the warehouse longer, but it
> was good stuff.

I once was given a taste of some government issued cheese that the
person told me was American/Velveeta that I thought was darned good
too. I don't have any idea why it was different either, but it was
very tasty. If all it needs is some aging in a warehouse to taste so
good, I wonder why they don't do it?

--
Food is an important part of a balanced diet.

sf wrote:

>I once was given a taste of some government issued cheese that the
>person told me was American/Velveeta that I thought was darned good
>too. I don't have any idea why it was different either, but it was
>very tasty. If all it needs is some aging in a warehouse to taste so
>good, I wonder why they don't do it?

"Accidentally aged to improve flavor!"

Great marketing tagline.