"dsi1" > wrote in message
...

>> You could give the old way another shot, just for old times sake? ))))
>>
>> You might even feel enthused to do it again ...
>>
>
> A trip down memory lane, eh? It could happen. OTOH, the idea of a greasy
> sandwich doesn't light up my brain.

I must say we do seem to be on the same wavelength)

> Try it with butter/mayo on one side only - my guess is that you'll enjoy
> it and as an extra bonus, you get to taste some real American cuisine. For
> extra authenticity, use yellow processed cheese
> material/foodstuff/substance. Good eating to you!

Oh no!!! I could never manage processed cheese!!!! Oh dear, how shall I
ever experience the real American cuisine ...



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

On 6/6/2016 4:21 PM, Ophelia wrote:
>
> OK ... I think. When I make mine the cheese is in the middle and when
> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
> really what I do is put it into a small oven and take it out when both
> sides are browned and the cheese melted!
>
I generally do mine in a toastie-maker - except when I do french toast
cheese sandwiches.

On 6/6/2016 10:25 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>
>>> You could give the old way another shot, just for old times sake? ))))
>>>
>>> You might even feel enthused to do it again ...
>>>
>>
>> A trip down memory lane, eh? It could happen. OTOH, the idea of a
>> greasy sandwich doesn't light up my brain.
>
> I must say we do seem to be on the same wavelength)
>
>> Try it with butter/mayo on one side only - my guess is that you'll
>> enjoy it and as an extra bonus, you get to taste some real American
>> cuisine. For extra authenticity, use yellow processed cheese
>> material/foodstuff/substance. Good eating to you!
>
> Oh no!!! I could never manage processed cheese!!!! Oh dear, how shall
> I ever experience the real American cuisine ...
>
>
>

Most grilled cheese sandwiches made in the states are made with American
cheese i.e., process cheese. It's been that way since the 1920's.

"S Viemeister" > wrote in message
...
> On 6/6/2016 4:21 PM, Ophelia wrote:
>>
>> OK ... I think. When I make mine the cheese is in the middle and when
>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>> really what I do is put it into a small oven and take it out when both
>> sides are browned and the cheese melted!
>>
> I generally do mine in a toastie-maker - except when I do french toast
> cheese sandwiches.

I suspect we end up with the same ... except ... French toast cheese
sandwiches?????

Hmmmm????


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

"dsi1" > wrote in message
...
> On 6/6/2016 10:25 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>
>>>> You could give the old way another shot, just for old times sake?
>>>> ))))
>>>>
>>>> You might even feel enthused to do it again ...
>>>>
>>>
>>> A trip down memory lane, eh? It could happen. OTOH, the idea of a
>>> greasy sandwich doesn't light up my brain.
>>
>> I must say we do seem to be on the same wavelength)
>>
>>> Try it with butter/mayo on one side only - my guess is that you'll
>>> enjoy it and as an extra bonus, you get to taste some real American
>>> cuisine. For extra authenticity, use yellow processed cheese
>>> material/foodstuff/substance. Good eating to you!
>>
>> Oh no!!! I could never manage processed cheese!!!! Oh dear, how shall
>> I ever experience the real American cuisine ...
>>
>>
>>
>
> Most grilled cheese sandwiches made in the states are made with American
> cheese i.e., process cheese. It's been that way since the 1920's.

Ahhh!!!! It seems I am never to have the benefit of that experience ... woe
is me ....



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

On 6/6/2016 10:48 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 6/6/2016 10:25 AM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>
>>>>> You could give the old way another shot, just for old times sake?
>>>>> ))))
>>>>>
>>>>> You might even feel enthused to do it again ...
>>>>>
>>>>
>>>> A trip down memory lane, eh? It could happen. OTOH, the idea of a
>>>> greasy sandwich doesn't light up my brain.
>>>
>>> I must say we do seem to be on the same wavelength)
>>>
>>>> Try it with butter/mayo on one side only - my guess is that you'll
>>>> enjoy it and as an extra bonus, you get to taste some real American
>>>> cuisine. For extra authenticity, use yellow processed cheese
>>>> material/foodstuff/substance. Good eating to you!
>>>
>>> Oh no!!! I could never manage processed cheese!!!! Oh dear, how shall
>>> I ever experience the real American cuisine ...
>>>
>>>
>>>
>>
>> Most grilled cheese sandwiches made in the states are made with
>> American cheese i.e., process cheese. It's been that way since the
>> 1920's.
>
> Ahhh!!!! It seems I am never to have the benefit of that experience ...
> woe is me ....
>
>
>

My guess is that in the future, the sandwiches made with real cheese
will be popular. American cheese is a food from the depression era. It's
cheaper and keeps longer and highly transportable.

I'll make grilled cheese sandwiches from American cheese most times,
regular cheese if I have to. It's surprising that we're still eating
this depression cheese. My guess is it's because real cheese gets kinda
gross when melted. Hee hee, just my opinion.

https://www.youtube.com/watch?v=RllWJUvrxEY

On 2016-06-06 4:11 PM, sf wrote:

>
> I take it a step further and make my toasted cheese sandwich open
> faced.
>
Crank it up five times and make a broiled open face cheese with asparagus.

On 2016-06-06 5:27 PM, dsi1 wrote:

> My guess is that in the future, the sandwiches made with real cheese
> will be popular. American cheese is a food from the depression era. It's
> cheaper and keeps longer and highly transportable.
>
> I'll make grilled cheese sandwiches from American cheese most times,
> regular cheese if I have to. It's surprising that we're still eating
> this depression cheese. My guess is it's because real cheese gets kinda
> gross when melted. Hee hee, just my opinion.

Colby has melting qualities that make it good for a grilled cheese
sandwich, but it is way too bland. You have to add some aged cheddar to
give it umph.




>
> https://www.youtube.com/watch?v=RllWJUvrxEY

I am sure it would be good, but Alton is way too anal for me. I cook for
fun and he seems to think there is only one way to do things and they
have to be precise.

On 6/6/2016 11:56 AM, Dave Smith wrote:
> On 2016-06-06 5:27 PM, dsi1 wrote:
>
>> My guess is that in the future, the sandwiches made with real cheese
>> will be popular. American cheese is a food from the depression era. It's
>> cheaper and keeps longer and highly transportable.
>>
>> I'll make grilled cheese sandwiches from American cheese most times,
>> regular cheese if I have to. It's surprising that we're still eating
>> this depression cheese. My guess is it's because real cheese gets kinda
>> gross when melted. Hee hee, just my opinion.
>
> Colby has melting qualities that make it good for a grilled cheese
> sandwich, but it is way too bland. You have to add some aged cheddar to
> give it umph.
>
>
>
>
>>
>> https://www.youtube.com/watch?v=RllWJUvrxEY
>
> I am sure it would be good, but Alton is way too anal for me. I cook for
> fun and he seems to think there is only one way to do things and they
> have to be precise.
>

I like the idea of adding mustard, paprika, and black pepper, to the
cheese. The part where he was dumping that oily mess on the bread was so
disgusting that they had to edit that part out. Hee hee.

On Mon, 6 Jun 2016 17:48:22 -0400, Dave Smith
> wrote:

> On 2016-06-06 4:11 PM, sf wrote:
>
> >
> > I take it a step further and make my toasted cheese sandwich open
> > faced.
> >
> Crank it up five times and make a broiled open face cheese with asparagus.

That would be good, but I'd want to use a fancier cheese. What do you
suggest?

--

sf

On Mon, 6 Jun 2016 21:25:11 +0100, "Ophelia" >
wrote:

>
>
> "dsi1" > wrote in message
> ...
>
> >> You could give the old way another shot, just for old times sake? ))))
> >>
> >> You might even feel enthused to do it again ...
> >>
> >
> > A trip down memory lane, eh? It could happen. OTOH, the idea of a greasy
> > sandwich doesn't light up my brain.
>
> I must say we do seem to be on the same wavelength)
>
> > Try it with butter/mayo on one side only - my guess is that you'll enjoy
> > it and as an extra bonus, you get to taste some real American cuisine. For
> > extra authenticity, use yellow processed cheese
> > material/foodstuff/substance. Good eating to you!
>
> Oh no!!! I could never manage processed cheese!!!! Oh dear, how shall I
> ever experience the real American cuisine ...

It's delicious on a patty melt. Forgot to specify a cheese one time
at a restaurant where I order it and it came with American. I was too
hungry to send it back and wait for another one, so I ate it the way
it came. The heavens parted and angels began to sing. Now I order it
that way whenever I'm there for a patty melt. If it ain't broke,
don't fix it!

--

sf

On 2016-06-06 6:39 PM, sf wrote:
> On Mon, 6 Jun 2016 17:48:22 -0400, Dave Smith
> > wrote:
>
>> On 2016-06-06 4:11 PM, sf wrote:
>>
>>>
>>> I take it a step further and make my toasted cheese sandwich open
>>> faced.
>>>
>> Crank it up five times and make a broiled open face cheese with asparagus.
>
> That would be good, but I'd want to use a fancier cheese. What do you
> suggest?
>

I used thin slices of Cheddar.

On 6/6/2016 4:46 PM, Ophelia wrote:
> "S Viemeister" > wrote
>> On 6/6/2016 4:21 PM, Ophelia wrote:
>>> OK ... I think. When I make mine the cheese is in the middle and when
>>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>>> really what I do is put it into a small oven and take it out when both
>>> sides are browned and the cheese melted!
>>>
>> I generally do mine in a toastie-maker - except when I do french toast
>> cheese sandwiches.
>
> I suspect we end up with the same ... except ... French toast cheese
> sandwiches?????
>
> Hmmmm????
>
Pain perdu, made with slightly stale bread dipped in beaten egg with a
little milk. Fry lightly on one side, flip, add a slice of cheese (and
anything else you fancy - ham, bacon, tomato), cover with the cooked
side of another slice. Cook for a bit, then flip over and fry the other
side.

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>
>>>>> > You would spread than on the bread instead of butter. You get a
>>>>> > nicer
>>>>> > looking sandwich because you're spreading on an even coating of egg
>>>>> > and
>>>>> > oil. It also tastes better - no, it tastes awesome!
>>>>>
>>>>> But just on the outside of the bread?
>>>>
>>>> Do you spread butter on both sides of each slice when you make a
>>>> grilled cheese sandwich?
>>>
>>> I've only ever made one and I thought that is what he said <g> It was
>>> rather greasy)
>>>
>>> Our usual way is toasted cheese sandwich. I butter bread (on the
>>> inside) add cheese and usually sun dried tomato and then grill (broil)
>>> on both sides
>>
>> If you don't use butter or some kind of oil brushed on the outside, how
>> do you get that wonderful fried type crispness, as opposed to just
>> toastlike from broiling?
>
> We don't! That was new to me and I will probably explore it more ... but
> less butter and none on the inside )

I just lightly brush the side of the bread that goes down in the skillet
with soft butter, I never add butter or anything else but the cheese to the
inside.

Cheri

pepperoni I say

On Friday, June 3, 2016 at 7:58:25 PM UTC-5, Jill McQuown wrote:
> Looks good!
>
> https://www.youtube.com/watch?v=BlTCkNkfmRY
>
> Jill

That looks excellent! I love how he said this isn't really a recipe, it's a method! I can make one, and I think I will! Some night when I get home from work, YUM!! What comfort food!

John Kuthe...

On Saturday, June 4, 2016 at 12:09:24 AM UTC-5, MaryL wrote:
> On 6/3/2016 8:28 PM, Sqwertz wrote:
> > On Fri, 3 Jun 2016 20:58:16 -0400, jmcquown wrote:
> >
> >> Looks good!
> >>
> >> https://www.youtube.com/watch?v=BlTCkNkfmRY
> >
> > I don't need to watch a video of somebody making a grilled cheese
> > sandwich.
> >
> > -sw
> >
> This is different from any grilled cheese sandwich I have ever seen
> because it has cheese on the inside and also on the outside of both
> slices of bread. If the video is accurate, the outside will be crispy
> (just as with any grilled cheese sandwich) and not greasy.
>
> MaryL

It will be crispy AND greasy! YUM!!

John Kuthe...

On Saturday, June 4, 2016 at 7:44:55 AM UTC-5, wrote:
> I put pepperoni between the cheese slices.

Makes 'em slide apart! I used to do that as a kid.

John Kuthe...

On Monday, June 6, 2016 at 9:59:31 PM UTC-5, John Kuthe wrote:
> On Friday, June 3, 2016 at 7:58:25 PM UTC-5, Jill McQuown wrote:
> > Looks good!
> >
> > https://www.youtube.com/watch?v=BlTCkNkfmRY
> >
> > Jill
>
> That looks excellent! I love how he said this isn't really a recipe, it's a method! I can make one, and I think I will! Some night when I get home from work, YUM!! What comfort food!
>
> John Kuthe...

In fact, I'm gonna make one tonight!! Thanks for the idea!! :-)

John Kuthe...

On Monday, June 6, 2016 at 10:12:51 PM UTC-5, John Kuthe wrote:
> On Monday, June 6, 2016 at 9:59:31 PM UTC-5, John Kuthe wrote:
> > On Friday, June 3, 2016 at 7:58:25 PM UTC-5, Jill McQuown wrote:
> > > Looks good!
> > >
> > > https://www.youtube.com/watch?v=BlTCkNkfmRY
> > >
> > > Jill
> >
> > That looks excellent! I love how he said this isn't really a recipe, it's a method! I can make one, and I think I will! Some night when I get home from work, YUM!! What comfort food!
> >
> > John Kuthe...
>
> In fact, I'm gonna make one tonight!! Thanks for the idea!! :-)
>
> John Kuthe...

Well I made one, kinda. Used two pieces of STL BreadCO sourdough bread and didn't let the cheese melt enough before flipping so I kinda screwed that up! But it wa s a disgustingly delicious mess! Butter, cheese, good bread! YUM!!!

John Kuthe...

On Monday, June 6, 2016 at 6:04:08 PM UTC-5, Dave Smith wrote:
> On 2016-06-06 6:39 PM, sf wrote:
> > On Mon, 6 Jun 2016 17:48:22 -0400, Dave Smith
> > > wrote:
> >
> >> On 2016-06-06 4:11 PM, sf wrote:
> >>
> >>>
> >>> I take it a step further and make my toasted cheese sandwich open
> >>> faced.
> >>>
> >> Crank it up five times and make a broiled open face cheese with asparagus.
> >
> > That would be good, but I'd want to use a fancier cheese. What do you
> > suggest?
> >
>
> I used thin slices of Cheddar.

It's all the same once it melts!

John Kuthe...

On Mon, 6 Jun 2016 21:54:09 -0700 (PDT), John Kuthe
> wrote:

>On Monday, June 6, 2016 at 6:04:08 PM UTC-5, Dave Smith wrote:
>> On 2016-06-06 6:39 PM, sf wrote:
>>
>> I used thin slices of Cheddar.
>
>It's all the same once it melts!

All cheeses taste the same if they are melted?

Gary > Wrote in message:
> sf wrote:
>>
>> dsi1 wrote:
>> > You would spread than on the bread instead of butter. You get a nicer looking sandwich because you're spreading on an even coating of egg and oil. It also tastes better - no, it tastes awesome!
>>
>> Depends on what you're used to (aka: like). Personally, I think a
>> grilled sandwich make with mayo instead of butter has an odd flavor.
>
> OK... I've never heard of that but I'm thinking, "Hmmm..."
> I should probably trust your opinion but then dsi1 has the opposite.
> I planned to make 2 more today anyway and this time with tomato soup.
> I'll do one with butter and try one with mayo.
>
> Another cheese sandwich I like is "wrinkled cheese"
> That's just what we called it.
>
> Toast 2 slices of white bread (in a toaster)
> No butter, just add a layer of extra sharp cheddar cheese
> on top of each slice...
> then put them under the broiler until they brown and start to blacken
>

I do those occasionally but I don't toast them first because I use
a toaster oven. They turn out fine including the part of
thebread under the wrinkled cheese

--


----Android NewsGroup Reader----
http://usenet.sinaapp.com/

S Viemeister > Wrote in message:
> On 6/6/2016 4:21 PM, Ophelia wrote:
>>
>> OK ... I think. When I make mine the cheese is in the middle and when
>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>> really what I do is put it into a small oven and take it out when both
>> sides are browned and the cheese melted!
>>
> I generally do mine in a toastie-maker - except when I do french toast
> cheese sandwiches.
>
>

That's an interesting idea.

--


----Android NewsGroup Reader----
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dsi1 > Wrote in message:
....
>>
>>
>>
>
> My guess is that in the future, the sandwiches made with real cheese
> will be popular. American cheese is a food from the depression era. It's
> cheaper and keeps longer and highly transportable.

You live in the future too much dude. Lol
>
> I'll make grilled cheese sandwiches from American cheese most times,
> regular cheese if I have to. It's surprising that we're still eating
> this depression cheese. My guess is it's because real cheese gets kinda
> gross when melted. Hee hee, just my opinion.
>
> https://www.youtube.com/watch?v=RllWJUvrxEY
>

Looks good but WAY too much work. IMO

--


----Android NewsGroup Reader----
http://usenet.sinaapp.com/

In article >, sf
> wrote:

> Do you spread butter on both sides of each slice when you make a
> grilled cheese sandwich?

I do.

leo

"dsi1" > wrote in message
...
> On 6/6/2016 11:56 AM, Dave Smith wrote:
>> On 2016-06-06 5:27 PM, dsi1 wrote:
>>
>>> My guess is that in the future, the sandwiches made with real cheese
>>> will be popular. American cheese is a food from the depression era. It's
>>> cheaper and keeps longer and highly transportable.
>>>
>>> I'll make grilled cheese sandwiches from American cheese most times,
>>> regular cheese if I have to. It's surprising that we're still eating
>>> this depression cheese. My guess is it's because real cheese gets kinda
>>> gross when melted. Hee hee, just my opinion.
>>
>> Colby has melting qualities that make it good for a grilled cheese
>> sandwich, but it is way too bland. You have to add some aged cheddar to
>> give it umph.
>>
>>
>>
>>
>>>
>>> https://www.youtube.com/watch?v=RllWJUvrxEY
>>
>> I am sure it would be good, but Alton is way too anal for me. I cook for
>> fun and he seems to think there is only one way to do things and they
>> have to be precise.
>>
>
> I like the idea of adding mustard, paprika, and black pepper, to the
> cheese. The part where he was dumping that oily mess on the bread was so
> disgusting that they had to edit that part out. Hee hee.

I buy jars of sundried tomato antipasti and I like to put those in my
cheese.



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

"dsi1" > wrote in message
...
> On 6/6/2016 10:48 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 6/6/2016 10:25 AM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>
>>>>>> You could give the old way another shot, just for old times sake?
>>>>>> ))))
>>>>>>
>>>>>> You might even feel enthused to do it again ...
>>>>>>
>>>>>
>>>>> A trip down memory lane, eh? It could happen. OTOH, the idea of a
>>>>> greasy sandwich doesn't light up my brain.
>>>>
>>>> I must say we do seem to be on the same wavelength)
>>>>
>>>>> Try it with butter/mayo on one side only - my guess is that you'll
>>>>> enjoy it and as an extra bonus, you get to taste some real American
>>>>> cuisine. For extra authenticity, use yellow processed cheese
>>>>> material/foodstuff/substance. Good eating to you!
>>>>
>>>> Oh no!!! I could never manage processed cheese!!!! Oh dear, how shall
>>>> I ever experience the real American cuisine ...
>>>>
>>>>
>>>>
>>>
>>> Most grilled cheese sandwiches made in the states are made with
>>> American cheese i.e., process cheese. It's been that way since the
>>> 1920's.
>>
>> Ahhh!!!! It seems I am never to have the benefit of that experience ...
>> woe is me ....
>>
>>
>>
>
> My guess is that in the future, the sandwiches made with real cheese will
> be popular. American cheese is a food from the depression era. It's
> cheaper and keeps longer and highly transportable.
>
> I'll make grilled cheese sandwiches from American cheese most times,
> regular cheese if I have to. It's surprising that we're still eating this
> depression cheese. My guess is it's because real cheese gets kinda gross
> when melted. Hee hee, just my opinion.
>
> https://www.youtube.com/watch?v=RllWJUvrxEY

Oh we do have processed cheese, I just don't like it so never buy it

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

"S Viemeister" > wrote in message
...
> On 6/6/2016 4:46 PM, Ophelia wrote:
>> "S Viemeister" > wrote
>>> On 6/6/2016 4:21 PM, Ophelia wrote:
>>>> OK ... I think. When I make mine the cheese is in the middle and when
>>>> I grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>>>> really what I do is put it into a small oven and take it out when both
>>>> sides are browned and the cheese melted!
>>>>
>>> I generally do mine in a toastie-maker - except when I do french toast
>>> cheese sandwiches.
>>
>> I suspect we end up with the same ... except ... French toast cheese
>> sandwiches?????
>>
>> Hmmmm????
>>
> Pain perdu, made with slightly stale bread dipped in beaten egg with a
> little milk. Fry lightly on one side, flip, add a slice of cheese (and
> anything else you fancy - ham, bacon, tomato), cover with the cooked side
> of another slice. Cook for a bit, then flip over and fry the other side.

Ahh yes, I know pain perdu! Just just didn't connect it, thanks

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

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>
>>>>>> > You would spread than on the bread instead of butter. You get a
>>>>>> > nicer
>>>>>> > looking sandwich because you're spreading on an even coating of egg
>>>>>> > and
>>>>>> > oil. It also tastes better - no, it tastes awesome!
>>>>>>
>>>>>> But just on the outside of the bread?
>>>>>
>>>>> Do you spread butter on both sides of each slice when you make a
>>>>> grilled cheese sandwich?
>>>>
>>>> I've only ever made one and I thought that is what he said <g> It was
>>>> rather greasy)
>>>>
>>>> Our usual way is toasted cheese sandwich. I butter bread (on the
>>>> inside) add cheese and usually sun dried tomato and then grill (broil)
>>>> on both sides
>>>
>>> If you don't use butter or some kind of oil brushed on the outside, how
>>> do you get that wonderful fried type crispness, as opposed to just
>>> toastlike from broiling?
>>
>> We don't! That was new to me and I will probably explore it more ... but
>> less butter and none on the inside )
>
> I just lightly brush the side of the bread that goes down in the skillet
> with soft butter, I never add butter or anything else but the cheese to
> the inside.

Thanks)

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

In article >,
John Kuthe > wrote:

> On Saturday, June 4, 2016 at 7:44:55 AM UTC-5, wrote:
> > I put pepperoni between the cheese slices.
>
> Makes 'em slide apart! I used to do that as a kid.

I'm going to impart a old Indian trick. Don't tell anyone. Put half
your pepperoni or what have you on one half of one side of the sandwich
in a single layer. Add your cheese on top of that to include the full
slice of bread. Add the other half of your pepperoni or what have you
to the top of the cheese in a single layer opposite the layering of the
pepperoni that's on the bottom. Slap the top slice of bread on.
Grill and the cheese acts like glue to all layers which avoids a
slippery sandwich.

leo

On Monday, June 6, 2016 at 4:48:31 PM UTC-4, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 6/6/2016 10:25 AM, Ophelia wrote:
> >>
> >>
> >> "dsi1" > wrote in message
> >> ...
> >>
> >>>> You could give the old way another shot, just for old times sake?
> >>>> ))))
> >>>>
> >>>> You might even feel enthused to do it again ...
> >>>>
> >>>
> >>> A trip down memory lane, eh? It could happen. OTOH, the idea of a
> >>> greasy sandwich doesn't light up my brain.
> >>
> >> I must say we do seem to be on the same wavelength)
> >>
> >>> Try it with butter/mayo on one side only - my guess is that you'll
> >>> enjoy it and as an extra bonus, you get to taste some real American
> >>> cuisine. For extra authenticity, use yellow processed cheese
> >>> material/foodstuff/substance. Good eating to you!
> >>
> >> Oh no!!! I could never manage processed cheese!!!! Oh dear, how shall
> >> I ever experience the real American cuisine ...
> >>
> >>
> >>
> >
> > Most grilled cheese sandwiches made in the states are made with American
> > cheese i.e., process cheese. It's been that way since the 1920's.
>
> Ahhh!!!! It seems I am never to have the benefit of that experience ... woe
> is me ....
>

I haven't made a grilled or toasted cheese sandwich with American cheese
in decades. You're not missing anything.

Mind you, I use ordinary mass-market "cheddar" that's aged for about
90 seconds, rather than a good artisanal cheese. So I'm only about
one step up from "American cheese". Since I don't much like cheese
anyway, the milder the better for me.

Cindy Hamilton

Cheryl wrote:
>
> Gary wrote:
> > Another cheese sandwich I like is "wrinkled cheese"
> > That's just what we called it.
> >
> > Toast 2 slices of white bread (in a toaster)
> > No butter, just add a layer of extra sharp cheddar cheese
> > on top of each slice...
> > then put them under the broiler until they brown and start to blacken
> >
>
> I do those occasionally but I don't toast them first because I use
> a toaster oven. They turn out fine including the part of
> the
> bread under the wrinkled cheese

It's been so long (over 20 years) since I've made those, I'm going to
ask either my daughter or my ex how they were made. I'm pretty sure
the bread was lightly toasted before adding the cheese and putting
under the broiler.

"Cindy Hamilton" > wrote in message
...
> On Monday, June 6, 2016 at 4:48:31 PM UTC-4, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 6/6/2016 10:25 AM, Ophelia wrote:
>> >>
>> >>
>> >> "dsi1" > wrote in message
>> >> ...
>> >>
>> >>>> You could give the old way another shot, just for old times sake?
>> >>>> ))))
>> >>>>
>> >>>> You might even feel enthused to do it again ...
>> >>>>
>> >>>
>> >>> A trip down memory lane, eh? It could happen. OTOH, the idea of a
>> >>> greasy sandwich doesn't light up my brain.
>> >>
>> >> I must say we do seem to be on the same wavelength)
>> >>
>> >>> Try it with butter/mayo on one side only - my guess is that you'll
>> >>> enjoy it and as an extra bonus, you get to taste some real American
>> >>> cuisine. For extra authenticity, use yellow processed cheese
>> >>> material/foodstuff/substance. Good eating to you!
>> >>
>> >> Oh no!!! I could never manage processed cheese!!!! Oh dear, how
>> >> shall
>> >> I ever experience the real American cuisine ...
>> >>
>> >>
>> >>
>> >
>> > Most grilled cheese sandwiches made in the states are made with
>> > American
>> > cheese i.e., process cheese. It's been that way since the 1920's.
>>
>> Ahhh!!!! It seems I am never to have the benefit of that experience ...
>> woe
>> is me ....
>>
>
> I haven't made a grilled or toasted cheese sandwich with American cheese
> in decades. You're not missing anything.
>
> Mind you, I use ordinary mass-market "cheddar" that's aged for about
> 90 seconds, rather than a good artisanal cheese. So I'm only about
> one step up from "American cheese". Since I don't much like cheese
> anyway, the milder the better for me.

I do like a sharp cheddar especially too cook, but otherwise the variety of
fresh cheeses are lovely. I tried processed once ...
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On Monday, June 6, 2016 at 4:25:39 PM UTC-4, Ophelia wrote:
>
> OK ... I think. When I make mine the cheese is in the middle and when I
> grill 'broil' it, the cheese melts inside. When I say I 'broil' it, really
> what I do is put it into a small oven and take it out when both sides are
> browned and the cheese melted!
>
>
A better way is to lightly butter the outside of the sandwich and fry it using medium/low heat while covered. Works better than the oven.

http://www.richardfisher.com

On Monday, June 6, 2016 at 11:59:59 PM UTC-5, Jeßus wrote:
> On Mon, 6 Jun 2016 21:54:09 -0700 (PDT), John Kuthe
> > wrote:
>
> >On Monday, June 6, 2016 at 6:04:08 PM UTC-5, Dave Smith wrote:
> >> On 2016-06-06 6:39 PM, sf wrote:
> >>
> >> I used thin slices of Cheddar.
> >
> >It's all the same once it melts!
>
> All cheeses taste the same if they are melted?

I was talking about the physical structure, not the flavor.

John Kuthe...

On Tuesday, June 7, 2016 at 1:47:21 AM UTC-5, Leonard Blaisdell wrote:
> In article >, sf
> > wrote:
>
> > Do you spread butter on both sides of each slice when you make a
> > grilled cheese sandwich?
>
> I do.
>
> leo

I intuited years ago to let the hot pan melt the butter, so I don't "spread" butter on either side.

John Kuthe...

Gary, we used to do what you call wrinkled cheese, only on top of the cheese,
we would put tomato slices and/or cooked bacon slices before broiling. They
are really good that way.

Also, we would make a cheese sandwich with no butter or mayo, and put it whole
In the toaster oven for a "toasted cheese sandwich." It is good that way, and certainly
not greasy.

N.

On 2016-06-07 10:35 AM, Nancy2 wrote:
> Gary, we used to do what you call wrinkled cheese, only on top of the cheese,
> we would put tomato slices and/or cooked bacon slices before broiling. They
> are really good that way.

The kind open faced broiled cheese with bacon was called Cheese Dreams
in my house. I am not sure that they are called with asparagus instead
of cheese, but they are delicious.

>
> Also, we would make a cheese sandwich with no butter or mayo, and put it whole
> In the toaster oven for a "toasted cheese sandwich." It is good that way, and certainly
> not greasy.
>
> N.
>

"Helpful person" > wrote in message
...
> On Monday, June 6, 2016 at 4:25:39 PM UTC-4, Ophelia wrote:
>>
>> OK ... I think. When I make mine the cheese is in the middle and when I
>> grill 'broil' it, the cheese melts inside. When I say I 'broil' it,
>> really
>> what I do is put it into a small oven and take it out when both sides are
>> browned and the cheese melted!
>>
>>
> A better way is to lightly butter the outside of the sandwich and fry it
> using medium/low heat while covered. Works better than the oven.


Thank you

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