Growing up, grilled cheese was Velveeta on white bread. For years, I
never did much else but eventually went to sharp cheese. The evolution
continues

We had grilled cheese for dinner last night.

For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
and then mixed together. You get a better melt that way.

For the bread: Sourdough

For the process: We have an old Dominion brand combo waffler iron and
flat faced grill. I'd guess it is 35 to 40 years old.

Lay ot one slice of bread, spread with the cheese mix. Put the other
slice on top and instead of butter, I spread a light coat of mayo on it.
Flipped it ont he grill, did the other side and closed it. A few
minutes later, a nicely toasted bread with gooey melted cheese.

I offered variations with ham on it too. The mayo is easier than butter
and works well. I'll be using it int he future.

On Sun, 29 Mar 2015 11:36:07 -0400, Ed Pawlowski > wrote:

>Growing up, grilled cheese was Velveeta on white bread. For years, I
>never did much else but eventually went to sharp cheese. The evolution
>continues
>
>We had grilled cheese for dinner last night.
>
>For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
>and then mixed together. You get a better melt that way.
>
>For the bread: Sourdough
>
>For the process: We have an old Dominion brand combo waffler iron and
>flat faced grill. I'd guess it is 35 to 40 years old.
>
>Lay ot one slice of bread, spread with the cheese mix. Put the other
>slice on top and instead of butter, I spread a light coat of mayo on it.
> Flipped it ont he grill, did the other side and closed it. A few
>minutes later, a nicely toasted bread with gooey melted cheese.
>
>I offered variations with ham on it too. The mayo is easier than butter
>and works well. I'll be using it int he future.

I must say I have never had the pleasure of tasting a Grilled Cheese
Sandwich designed with such creativity.

William

On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:

> The mayo is easier than butter
> and works well. I'll be using it int he future.

Do you keep your butter refrigerated? I've been keeping butter in the
fridge since starting my weight-loss regimen last October. Keeps me out
of trouble; if it's too much effort to whip up buttered toast for a snack,
I'm much more likely just to have a bit of string cheese or something.

Although a proper grilled cheese is awesome, I generally am satisfied
with melting cheese onto bread in the toaster oven, if I can top it
with a slice of tomato, thinly sliced onion, and a little fresh jalapeno.

Cindy Hamilton

On 3/29/2015 1:02 PM, Cindy Hamilton wrote:
> On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
>
>> The mayo is easier than butter
>> and works well. I'll be using it int he future.
>
> Do you keep your butter refrigerated? I've been keeping butter in the
> fridge since starting my weight-loss regimen last October. Keeps me out
> of trouble; if it's too much effort to whip up buttered toast for a snack,
> I'm much more likely just to have a bit of string cheese or something.
>
> Although a proper grilled cheese is awesome, I generally am satisfied
> with melting cheese onto bread in the toaster oven, if I can top it
> with a slice of tomato, thinly sliced onion, and a little fresh jalapeno.
>
> Cindy Hamilton
>

We do keep it in the fridge and generally take it out for a while before
it is needed. We like it firmer than room temperature. The mayo can be
spread very thin and no pre-thought required.

I can't take credit for it. I read that some fancy sandwich place uses
it. Same wiht grating the cheese forst. I saw that done and it helps
to blend the two cheesed to get the best properties of both.

If I use butterfor a grilled cheese the bread gets brown before the cheese melts so I use stick margarine.

On Sunday, March 29, 2015 at 5:36:13 AM UTC-10, Ed Pawlowski wrote:
> Growing up, grilled cheese was Velveeta on white bread. For years, I
> never did much else but eventually went to sharp cheese. The evolution
> continues
>
> We had grilled cheese for dinner last night.
>
> For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
> and then mixed together. You get a better melt that way.
>
> For the bread: Sourdough
>
> For the process: We have an old Dominion brand combo waffler iron and
> flat faced grill. I'd guess it is 35 to 40 years old.
>
> Lay ot one slice of bread, spread with the cheese mix. Put the other
> slice on top and instead of butter, I spread a light coat of mayo on it.
> Flipped it ont he grill, did the other side and closed it. A few
> minutes later, a nicely toasted bread with gooey melted cheese.
>
> I offered variations with ham on it too. The mayo is easier than butter
> and works well. I'll be using it int he future.

You get a nicer looking grilled sandwich by using mayo instead of butter. I'm not exactly sure why that would be. If you use Japan mayo, you'll get the tastiest grilled cheese sandwich ever. I started doing this when I didn't have any other thing to use. My guess is that it's a poor folk technique. It's going to catch on sooner or latter because it works just swell. :-)

I've never tried a grilled cheese with mayo instead of butter but it sounds good. I made one last week using a little garlic butter on the outsides. Really good. Actually it's hard to make a bad grilled cheese.

Denise in N.H

On 3/29/2015 3:01 PM, wrote:
> I've never tried a grilled cheese with mayo instead of butter but it sounds good. I made one last week using a little garlic butter on the outsides. Really good. Actually it's hard to make a bad grilled cheese.
>
> Denise in N.H
>
Processed "American" cheese will make a very inferior grilled cheese
sandwich and the fat-free version of Kraft is worse.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 3/29/2015 2:33 PM, wrote:
> If I use butterfor a grilled cheese the bread gets brown before the cheese melts so I use stick margarine.
>

Mayo is mostly oil so you have that working the same a margarine would,
but you also have the egg factor. Give it a try sometime.

"William" > wrote in message
...
> On Sun, 29 Mar 2015 11:36:07 -0400, Ed Pawlowski > wrote:
>
>>Growing up, grilled cheese was Velveeta on white bread. For years, I
>>never did much else but eventually went to sharp cheese. The evolution
>>continues
>>
>>We had grilled cheese for dinner last night.
>>
>>For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
>>and then mixed together. You get a better melt that way.
>>
>>For the bread: Sourdough
>>
>>For the process: We have an old Dominion brand combo waffler iron and
>>flat faced grill. I'd guess it is 35 to 40 years old.
>>
>>Lay ot one slice of bread, spread with the cheese mix. Put the other
>>slice on top and instead of butter, I spread a light coat of mayo on it.
>> Flipped it ont he grill, did the other side and closed it. A few
>>minutes later, a nicely toasted bread with gooey melted cheese.
>>
>>I offered variations with ham on it too. The mayo is easier than butter
>>and works well. I'll be using it int he future.
>
> I must say I have never had the pleasure of tasting a Grilled Cheese
> Sandwich designed with such creativity.
>
> William

yes, but he left out the truffle oil.

"Ed Pawlowski" > wrote in message
...
> On 3/29/2015 2:33 PM, wrote:
>> If I use butterfor a grilled cheese the bread gets brown before the
>> cheese melts so I use stick margarine.
>>
>
> Mayo is mostly oil so you have that working the same a margarine would,
> but you also have the egg factor. Give it a try sometime.

or use clarified butter.

On Sunday, March 29, 2015 at 1:33:35 PM UTC-5, wrote:
> If I use butterfor a grilled cheese the bread gets brown before the cheese melts so I use stick margarine.

You're a ****ing idiot if you even touch stick margarine. That goes for everyone,
the only exception being someone who works in a dairy department, and has to touch
it as part of his/her job.

--Bryan

On Sunday, March 29, 2015 at 1:07:43 PM UTC-5, Ed Pawlowski wrote:
> On 3/29/2015 1:02 PM, Cindy Hamilton wrote:
> > On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
> >
> >> The mayo is easier than butter
> >> and works well. I'll be using it int he future.
> >
> > Do you keep your butter refrigerated? I've been keeping butter in the
> > fridge since starting my weight-loss regimen last October. Keeps me out
> > of trouble; if it's too much effort to whip up buttered toast for a snack,
> > I'm much more likely just to have a bit of string cheese or something.
> >
> > Although a proper grilled cheese is awesome, I generally am satisfied
> > with melting cheese onto bread in the toaster oven, if I can top it
> > with a slice of tomato, thinly sliced onion, and a little fresh jalapeno.
> >
> > Cindy Hamilton
> >
>
> We do keep it in the fridge and generally take it out for a while before
> it is needed. We like it firmer than room temperature. The mayo can be
> spread very thin and no pre-thought required.
>
> I can't take credit for it. I read that some fancy sandwich place uses
> it. Same wiht grating the cheese forst. I saw that done and it helps
> to blend the two cheesed to get the best properties of both.

Julie Bove seems to create a vortex of shittiness in her real world, and
maybe that has extended to her online one. You slobs are finding more and
more ways to jizz up your lives with jarred mayo.

--Bryan

On Sun, 29 Mar 2015 13:52:58 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Sunday, March 29, 2015 at 1:33:35 PM UTC-5, wrote:
>> If I use butterfor a grilled cheese the bread gets brown before the cheese melts so I use stick margarine.
>
>You're a ****ing idiot if you even touch stick margarine. That goes for everyone,
>the only exception being someone who works in a dairy department, and has to touch
>it as part of his/her job.
>
>--Bryan

Says the person with probable Narcississtic Personality Disorder,
exhibiting yet again one of the hallmark diagnostic signs of this
terrible psychological disorder.

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

Cindy, that needs bacon on your open-faced treats. ;-))

N.

On 2015-03-29 5:25 PM, Nancy2 wrote:
>
> Cindy, that needs bacon on your open-faced treats. ;-))
>
> N.
>
Open face broiled cheese with bacon...... cheese dreams.
Even better with leftover asparagus.

On 2015-03-29 11:36 AM, Ed Pawlowski wrote:
> Growing up, grilled cheese was Velveeta on white bread. For years, I
> never did much else but eventually went to sharp cheese. The evolution
> continues
>
> We had grilled cheese for dinner last night.
>
> For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
> and then mixed together. You get a better melt that way.
>
> For the bread: Sourdough
>
> For the process: We have an old Dominion brand combo waffler iron and
> flat faced grill. I'd guess it is 35 to 40 years old.
>
> Lay ot one slice of bread, spread with the cheese mix. Put the other
> slice on top and instead of butter, I spread a light coat of mayo on it.
> Flipped it ont he grill, did the other side and closed it. A few
> minutes later, a nicely toasted bread with gooey melted cheese.
>
> I offered variations with ham on it too. The mayo is easier than butter
> and works well. I'll be using it int he future.

Lately I have been brushing them with olive oil. I love grilled cheese
sandwiches but I have trouble making them. I have difficulty getting the
cheese melted without charring the outside. I have resorted to cooking
them at a much lower heat and putting a lit over them.. risking
sogginess. I like to add sliced tomato and onion, and it is hard to get
the cheese melted an the tomato and onion heated up.

"Bryan-TGWWW" > wrote in message
...
> On Sunday, March 29, 2015 at 1:07:43 PM UTC-5, Ed Pawlowski wrote:
>> On 3/29/2015 1:02 PM, Cindy Hamilton wrote:
>> > On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
>> >
>> >> The mayo is easier than butter
>> >> and works well. I'll be using it int he future.
>> >
>> > Do you keep your butter refrigerated? I've been keeping butter in the
>> > fridge since starting my weight-loss regimen last October. Keeps me
>> > out
>> > of trouble; if it's too much effort to whip up buttered toast for a
>> > snack,
>> > I'm much more likely just to have a bit of string cheese or something.
>> >
>> > Although a proper grilled cheese is awesome, I generally am satisfied
>> > with melting cheese onto bread in the toaster oven, if I can top it
>> > with a slice of tomato, thinly sliced onion, and a little fresh
>> > jalapeno.
>> >
>> > Cindy Hamilton
>> >
>>
>> We do keep it in the fridge and generally take it out for a while before
>> it is needed. We like it firmer than room temperature. The mayo can be
>> spread very thin and no pre-thought required.
>>
>> I can't take credit for it. I read that some fancy sandwich place uses
>> it. Same wiht grating the cheese forst. I saw that done and it helps
>> to blend the two cheesed to get the best properties of both.
>
> Julie Bove seems to create a vortex of shittiness in her real world, and
> maybe that has extended to her online one. You slobs are finding more and
> more ways to jizz up your lives with jarred mayo.
>
> --Bryan

WTH? See? I wasn't even *in* this thread and someone brought me in.

On Sunday, March 29, 2015 at 5:23:52 PM UTC-5, Julie Bove wrote:
> "Bryan-TGWWW" > wrote in message
> ...
> > On Sunday, March 29, 2015 at 1:07:43 PM UTC-5, Ed Pawlowski wrote:
> >> On 3/29/2015 1:02 PM, Cindy Hamilton wrote:
> >> > On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
> >> >
> >> >> The mayo is easier than butter
> >> >> and works well. I'll be using it int he future.
> >> >
> >> > Do you keep your butter refrigerated? I've been keeping butter in the
> >> > fridge since starting my weight-loss regimen last October. Keeps me
> >> > out
> >> > of trouble; if it's too much effort to whip up buttered toast for a
> >> > snack,
> >> > I'm much more likely just to have a bit of string cheese or something.
> >> >
> >> > Although a proper grilled cheese is awesome, I generally am satisfied
> >> > with melting cheese onto bread in the toaster oven, if I can top it
> >> > with a slice of tomato, thinly sliced onion, and a little fresh
> >> > jalapeno.
> >> >
> >> > Cindy Hamilton
> >> >
> >>
> >> We do keep it in the fridge and generally take it out for a while before
> >> it is needed. We like it firmer than room temperature. The mayo can be
> >> spread very thin and no pre-thought required.
> >>
> >> I can't take credit for it. I read that some fancy sandwich place uses
> >> it. Same wiht grating the cheese forst. I saw that done and it helps
> >> to blend the two cheesed to get the best properties of both.
> >
> > Julie Bove seems to create a vortex of shittiness in her real world, and
> > maybe that has extended to her online one. You slobs are finding more and
> > more ways to jizz up your lives with jarred mayo.
> >
> > --Bryan
>
> WTH? See? I wasn't even *in* this thread and someone brought me in.

You are a celebrity, Julie. Everything in the rfc world is about you.

--Bryan

On Sunday, March 29, 2015 at 4:27:15 PM UTC-5, Dave Smith wrote:
> On 2015-03-29 5:25 PM, Nancy2 wrote:
> >
> > Cindy, that needs bacon on your open-faced treats. ;-))
> >
> > N.
> >
> Open face broiled cheese with bacon...... cheese dreams.
> Even better with leftover asparagus.

Chicken wings that you can't have. A Dave nightmare.

--Bryan

On Sunday, March 29, 2015 at 2:17:21 PM UTC-5, James Silverton wrote:
> On 3/29/2015 3:01 PM, wrote:
> > I've never tried a grilled cheese with mayo instead of butter but it sounds good. I made one last week using a little garlic butter on the outsides. Really good. Actually it's hard to make a bad grilled cheese.
> >
> > Denise in N.H
> >
> Processed "American" cheese will make a very inferior grilled cheese
> sandwich and the fat-free version of Kraft is worse.
>
Agreed.
>
> --
> Jim Silverton (Potomac, MD)
>
--Bryan

On 3/29/2015 5:01 PM, Bryan-TGWWW wrote:

> You slobs are finding more and
> more ways to jizz up your lives with jarred mayo.
>
> --Bryan
>
What do you have against a good brand of Mayo? We use Cains, all
natural ingredients, no preservatives. I needed about two tablespoons
and I'm not going to make a batch just for that.

Ed Pawlowski wrote:
>Bwrrryan wrote:
>
>>You slobs are finding more and
>>more ways to jizz up your lives with jarred mayo.
>>
>What do you have against a good brand of Mayo? We use Cains, all
>natural ingredients, no preservatives. I needed about two tablespoons
>and I'm not going to make a batch just for that.

It's all an act... Bwrrryan can't afford decent jarred mayo, he's not
fooling anyone, with all his big talk you gotta know he steals the
packets from fast food joints.

"Ed Pawlowski" > wrote in message
...
> On 3/29/2015 5:01 PM, Bryan-TGWWW wrote:
>
>> You slobs are finding more and
>> more ways to jizz up your lives with jarred mayo.
>>
>> --Bryan
>>
> What do you have against a good brand of Mayo? We use Cains, all natural
> ingredients, no preservatives. I needed about two tablespoons and I'm not
> going to make a batch just for that.

But, even if it was rubbish mayo that you preferred ... *sigh*

--
http://www.helpforheroes.org.uk/shop/

On Sunday, March 29, 2015 at 5:25:44 PM UTC-4, Nancy2 wrote:
> Cindy, that needs bacon on your open-faced treats. ;-))

Naw, I'm not one of those people who think bacon makes
everything better. I love bacon, but prefer to enjoy
is in its pure state. Or on a BLT. I rarely have bacon
and cheese in a dish together; my husband's twice-baked
potatoes is the only thing that comes readily to mind.

I'm kind of the same way with cheese. I don't very often
have it as a topping (e.g., on a salad), but I fairly
frequently have an ounce or two as the meal's protein.

Cindy Hamilton

I often put pepperoni in a grilled cheese sandwich, it makes the cheese melt better if you put it between 2 slices of cheese.

barbie gee > wrote:
>On Sun, 29 Mar 2015, Dave Smith wrote:
>> On 2015-03-29 5:25 PM, Nancy2 wrote:
>>>
>>> Cindy, that needs bacon on your open-faced treats. ;-))
>>>
>> Open face broiled cheese with bacon...... cheese dreams.
>> Even better with leftover asparagus.
>
>all time fave grilled cheese has bacon and tomato in it, with a good
>American or a nice cheddar.
>
>I bought some sliced gouda this week. I've not seen it in the stores
>often and thougth this would be a great time to try some.
>
>Gouda grilled with??? Ham? thin apple slices?
>ideas?

Best grilled cheese maker:
http://www.toastite.biz/
Better price:
http://www.amazon.com/Toas-Tite-7935.../dp/B005XOYUSQ

Cindy Hamilton wrote:
> On Sunday, March 29, 2015 at 5:25:44 PM UTC-4, Nancy2 wrote:
>> Cindy, that needs bacon on your open-faced treats. ;-))
>
> Naw, I'm not one of those people who think bacon makes
> everything better. I love bacon, but prefer to enjoy
> is in its pure state. Or on a BLT. I rarely have bacon
> and cheese in a dish together; my husband's twice-baked
> potatoes is the only thing that comes readily to mind.

you said what I was thinking ... except I do have a soft spot for
bacon cheeseburgers

On Mon, 30 Mar 2015 21:00:47 +0000 (UTC), tert in seattle
> wrote:

>Cindy Hamilton wrote:
>> On Sunday, March 29, 2015 at 5:25:44 PM UTC-4, Nancy2 wrote:
>>> Cindy, that needs bacon on your open-faced treats. ;-))
>>
>> Naw, I'm not one of those people who think bacon makes
>> everything better. I love bacon, but prefer to enjoy
>> is in its pure state. Or on a BLT. I rarely have bacon
>> and cheese in a dish together; my husband's twice-baked
>> potatoes is the only thing that comes readily to mind.
>
>you said what I was thinking ... except I do have a soft spot for
>bacon cheeseburgers

Bacon to hide the taste of your liver burgers... normal people would
no more put bacon and cheese on a good burger than on a good
porterhouse.

Brooklyn1 wrote:
> On Mon, 30 Mar 2015 21:00:47 +0000 (UTC), tert in seattle
> wrote:
>
>>Cindy Hamilton wrote:
>>> On Sunday, March 29, 2015 at 5:25:44 PM UTC-4, Nancy2 wrote:
>>>> Cindy, that needs bacon on your open-faced treats. ;-))
>>>
>>> Naw, I'm not one of those people who think bacon makes
>>> everything better. I love bacon, but prefer to enjoy
>>> is in its pure state. Or on a BLT. I rarely have bacon
>>> and cheese in a dish together; my husband's twice-baked
>>> potatoes is the only thing that comes readily to mind.
>>
>>you said what I was thinking ... except I do have a soft spot for
>>bacon cheeseburgers
>
> Bacon to hide the taste of your liver burgers... normal people would
> no more put bacon and cheese on a good burger than on a good
> porterhouse.

have another drink!

On 2015-03-30 5:26 PM, Brooklyn1 wrote:

>> you said what I was thinking ... except I do have a soft spot for
>> bacon cheeseburgers
>
> Bacon to hide the taste of your liver burgers... normal people would
> no more put bacon and cheese on a good burger than on a good
> porterhouse.
>

]
My wife tried the liver and bacon at the new so called English pub in
town. I tried some. Okay... it wasn't horrible, but it still had that
liver texture and the bacon and onions didn't really help with that. I
keep hearing that liver and bacon or liver and onions is really good if
not overcooked. I can only agree that it is not as horrible as the
suede like stuff my mother tried to foist on me when I was a kid.

I live liverwurst and liver pate. It is not the flavour that I don't
like. It is the texture.

On 2015-03-30 5:58 PM, tert in seattle wrote:
> Brooklyn1 wrote:
>> On Mon, 30 Mar 2015 21:00:47 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> Cindy Hamilton wrote:
>>>> On Sunday, March 29, 2015 at 5:25:44 PM UTC-4, Nancy2 wrote:
>>>>> Cindy, that needs bacon on your open-faced treats. ;-))
>>>>
>>>> Naw, I'm not one of those people who think bacon makes
>>>> everything better. I love bacon, but prefer to enjoy
>>>> is in its pure state. Or on a BLT. I rarely have bacon
>>>> and cheese in a dish together; my husband's twice-baked
>>>> potatoes is the only thing that comes readily to mind.
>>>
>>> you said what I was thinking ... except I do have a soft spot for
>>> bacon cheeseburgers
>>
>> Bacon to hide the taste of your liver burgers... normal people would
>> no more put bacon and cheese on a good burger than on a good
>> porterhouse.
>
> have another drink!
>

I am inclined to agree with him on that. I like burgers. We have them
once a week. Saturday is hamburger night. I have had them with cheese
on top, blue cheese inside, with bacon, with bacon and cheese. Now I
stick to straight burgers. I don't even do cheeseburgers.

On Mon, 30 Mar 2015 18:04:24 -0400, Dave Smith
> wrote:

>On 2015-03-30 5:26 PM, Brooklyn1 wrote:
>
>>> you said what I was thinking ... except I do have a soft spot for
>>> bacon cheeseburgers
>>
>> Bacon to hide the taste of your liver burgers... normal people would
>> no more put bacon and cheese on a good burger than on a good
>> porterhouse.
>>
>
>]
>My wife tried the liver and bacon at the new so called English pub in
>town. I tried some. Okay... it wasn't horrible, but it still had that
>liver texture and the bacon and onions didn't really help with that. I
>keep hearing that liver and bacon or liver and onions is really good if
>not overcooked. I can only agree that it is not as horrible as the
>suede like stuff my mother tried to foist on me when I was a kid.
>
>I live liverwurst and liver pate. It is not the flavour that I don't
>like. It is the texture.

Grilled calves liver is much nicer than beef liver... and don't over
cook it.

On 3/29/2015 9:14 PM, Ed Pawlowski wrote:
> On 3/29/2015 5:01 PM, Bryan-TGWWW wrote:
>
>> You slobs are finding more and
>> more ways to jizz up your lives with jarred mayo.
>>
>> --Bryan
>>
> What do you have against a good brand of Mayo? We use Cains, all
> natural ingredients, no preservatives. I needed about two tablespoons
> and I'm not going to make a batch just for that.
>
Mr. What We Should Eat is the same guy who made a box of Kraft Mac &
Cheese for his son because he wouldn't taste beef & barley soup.

Jill

jmcquown wrote:
> On 3/29/2015 9:14 PM, Ed Pawlowski wrote:
>> On 3/29/2015 5:01 PM, Bryan-TGWWW wrote:
>>
>>> You slobs are finding more and
>>> more ways to jizz up your lives with jarred mayo.
>>>
>>> --Bryan
>>>
>> What do you have against a good brand of Mayo? We use Cains, all
>> natural ingredients, no preservatives. I needed about two tablespoons
>> and I'm not going to make a batch just for that.
>>
> Mr. What We Should Eat is the same guy who made a box of Kraft Mac &
> Cheese for his son because he wouldn't taste beef & barley soup.
>
> Jill

is it just me or is rec.food.cant-figure-out-how-to-make-grilled-cheese
sucking more than usual lately?

On Mon, 30 Mar 2015 18:06:40 -0400, Dave Smith
> wrote:

>On 2015-03-30 5:58 PM, tert in seattle wrote:
>> Brooklyn1 wrote:
>>> On Mon, 30 Mar 2015 21:00:47 +0000 (UTC), tert in seattle
>>> > wrote:
>>>
>>>> Cindy Hamilton wrote:
>>>>> On Sunday, March 29, 2015 at 5:25:44 PM UTC-4, Nancy2 wrote:
>>>>>> Cindy, that needs bacon on your open-faced treats. ;-))
>>>>>
>>>>> Naw, I'm not one of those people who think bacon makes
>>>>> everything better. I love bacon, but prefer to enjoy
>>>>> is in its pure state. Or on a BLT. I rarely have bacon
>>>>> and cheese in a dish together; my husband's twice-baked
>>>>> potatoes is the only thing that comes readily to mind.
>>>>
>>>> you said what I was thinking ... except I do have a soft spot for
>>>> bacon cheeseburgers
>>>
>>> Bacon to hide the taste of your liver burgers... normal people would
>>> no more put bacon and cheese on a good burger than on a good
>>> porterhouse.
>>
>> have another drink!
>>
>
>I am inclined to agree with him on that. I like burgers. We have them
>once a week. Saturday is hamburger night. I have had them with cheese
>on top, blue cheese inside, with bacon, with bacon and cheese. Now I
>stick to straight burgers. I don't even do cheeseburgers.

I grind my own so I don't want to hide the flavor of good meat... when
freshly ground s n'p is all, when they've been frozen is when I may
drown it in fried onions. In summer grilled home grown tomato slices
are good on burgers, so are grilled eggplant slices. I don't like to
load a lot of things on a burger, I don't ever put cheese on a burger.
And the roll is important, none of those packaged burger buns for me,
a good hard roll and a freshly ground rare burger needs nothing else.
For the life of me I can't figure out why so many will eat that
preground mystery meat, yik.

On Monday, March 30, 2015 at 5:27:03 PM UTC-5, jmcquown wrote:
> On 3/29/2015 9:14 PM, Ed Pawlowski wrote:
> > On 3/29/2015 5:01 PM, Bryan-TGWWW wrote:
> >
> >> You slobs are finding more and
> >> more ways to jizz up your lives with jarred mayo.
> >>
> >> --Bryan
> >>
> > What do you have against a good brand of Mayo? We use Cains, all
> > natural ingredients, no preservatives. I needed about two tablespoons
> > and I'm not going to make a batch just for that.
>
At least it doesn't have egg whites, like the Kraft, Duke's and Hellman's/Best
Foods, though it is vinegarry and made with shitty Canola oil.
> >
> Mr. What We Should Eat is the same guy who made a box of Kraft Mac &
> Cheese for his son because he wouldn't taste beef & barley soup.
>
He's a 13 YO kid, not a wannabe foodie poseur.
>
> Jill

--Bryan

On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
> Growing up, grilled cheese was Velveeta on white bread. For years, I
> never did much else but eventually went to sharp cheese. The evolution
> continues
>
> We had grilled cheese for dinner last night.
>
> For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
> and then mixed together. You get a better melt that way.
>
> For the bread: Sourdough
>
> For the process: We have an old Dominion brand combo waffler iron and
> flat faced grill. I'd guess it is 35 to 40 years old.
>
> Lay ot one slice of bread, spread with the cheese mix. Put the other
> slice on top and instead of butter, I spread a light coat of mayo on it.
> Flipped it ont he grill, did the other side and closed it. A few
> minutes later, a nicely toasted bread with gooey melted cheese.
>
> I offered variations with ham on it too. The mayo is easier than butter
> and works well. I'll be using it int he future.


I think canola oil stinks when heated and so do a lot of other people.

On Monday, March 30, 2015 at 6:37:49 PM UTC-5, wrote:
> On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
> > Growing up, grilled cheese was Velveeta on white bread. For years, I
> > never did much else but eventually went to sharp cheese. The evolution
> > continues
> >
> > We had grilled cheese for dinner last night.
> >
> > For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
> > and then mixed together. You get a better melt that way.
> >
> > For the bread: Sourdough
> >
> > For the process: We have an old Dominion brand combo waffler iron and
> > flat faced grill. I'd guess it is 35 to 40 years old.
> >
> > Lay ot one slice of bread, spread with the cheese mix. Put the other
> > slice on top and instead of butter, I spread a light coat of mayo on it.
> > Flipped it ont he grill, did the other side and closed it. A few
> > minutes later, a nicely toasted bread with gooey melted cheese.
> >
> > I offered variations with ham on it too. The mayo is easier than butter
> > and works well. I'll be using it int he future.
>
>
> I think canola oil stinks when heated and so do a lot of other people.

I think that it must be genetic. I also find Canola oil nasty, but some
folks can't taste it at all.

--Bryan

On Mon, 30 Mar 2015 16:58:34 -0700 (PDT), Bryan-TGWWW
> wrote:

> On Monday, March 30, 2015 at 6:37:49 PM UTC-5, wrote:
> >
> > I think canola oil stinks when heated and so do a lot of other people.
>
> I think that it must be genetic. I also find Canola oil nasty, but some
> folks can't taste it at all.
>
I used to be that way about vegetable oil. Haven't used it in
decades, so I have no idea if I still react to it that way or not.


--

sf