Using basil rather than ketchup or any other sauce produces results I
like.


--
Dan Goodman
Journal http://www.dsgood.livejournal.com
Clutterers Anonymous unofficial community
http://www.livejournal.com/community/clutterers_anon/
Decluttering http://decluttering.blogspot.com
Predictions and Politics http://dsgood.blogspot.com
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.

Dan Goodman wrote:

> Using basil rather than ketchup or any other sauce produces results I
> like.
>
>

ketchup on a grilled cheese? well if that's what you like, i use garlic
and oregano with sharp cheddar on white rye.
---
JL

Dan Goodman wrote:
> Using basil rather than ketchup or any other sauce produces results I
> like.

I've heard a number of posters speak of grilled cheese with a slice of
tomato, but never with ketchup!

Jill

On 2006-01-30, jmcquown > wrote:

> I've heard a number of posters speak of grilled cheese with a slice of
> tomato, but never with ketchup!

I've never tried ketchup, but I have used Asian garlic chili paste.

nb

notbob wrote:
> On 2006-01-30, jmcquown > wrote:
>
>> I've heard a number of posters speak of grilled cheese with a slice
>> of tomato, but never with ketchup!
>
> I've never tried ketchup, but I have used Asian garlic chili paste.
>
> nb

I like my grilled cheese to be just that - grilled cheese. Okay, sometimes
I want a grilled cheese with thinly sliced ham

Jill

>I like my grilled cheese to be just that - grilled cheese. Okay, sometimes
>I want a grilled cheese with thinly sliced ham

I like my "grilled" cheese browned slowly (to allow proper cheese
meltage) in butter on a hot iron skillet. kev

"Michael "Dog3" Lonergan" > wrote in message
...
> "Dan Goodman" > looking for trouble wrote in
> . net:
>
> >
> > Using basil rather than ketchup or any other sauce produces results I
> > like.
> >
> >
>
> I am not a big ketchup fan and would never consider using it on a grilled
> cheese sandwich. However, when in season, I'll use nice, ripe fresh
> tomatoes.
>

Just what I was going to say. Ripe, pan-warmed, and well drained. In
the middle of the grilled cheese, e.g. with melted cheese on both pieces
of bread. Heavenly.


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Dan Goodman wrote:

>
> Using basil rather than ketchup or any other sauce produces results I
> like.


The only think I like on grilled cheese is butter.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

kevnbro wrote:
>> I like my grilled cheese to be just that - grilled cheese. Okay,
>> sometimes I want a grilled cheese with thinly sliced ham
>
> I like my "grilled" cheese browned slowly (to allow proper cheese
> meltage) in butter on a hot iron skillet. kev

Of course! I prefer cheddar cheese slices (not cheese-food) and make it a
couple of slices so it is nice and gooey melted when the sandwich is nicely
browned in butter on both sides

Jill

Once and awhile, I'll make my grilled cheese sandwich with Tomato, and
sprinkle a little oregano too.

For dunking with grilled cheese, Ham+Cheese I'll on occasion use HP, or
Daddies Sauce. mark

Dan Goodman wrote:

> Using basil rather than ketchup or any other sauce produces results I
> like.

I like to put slices of tomato and Spanish onion in my grilled cheese
sandwiches.

jmcquown wrote:

> I've heard a number of posters speak of grilled cheese with a slice of
> tomato, but never with ketchup!

I am not much of a ketchup fan. There are a few things I like it for.
Grilled cheese or Western sandwiches should always be served with a little
ketchup for dipping, and it is pretty good on Macaroni and Cheese.

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> "Dan Goodman" > looking for trouble wrote in
> . net:
>
> >
> > Using basil rather than ketchup or any other sauce produces results I
> > like.
> >
> >
>
> I am not a big ketchup fan and would never consider using it on a grilled
> cheese sandwich. However, when in season, I'll use nice, ripe fresh
> tomatoes.
>
> Michael

Ditto here. ;-)

Oh lordy, I have fresh live basil in the greenhouse ATM.
This sounds downright decadent!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"jmcquown" > wrote in message
.. .
> kevnbro wrote:
> >> I like my grilled cheese to be just that - grilled cheese. Okay,
> >> sometimes I want a grilled cheese with thinly sliced ham
> >
> > I like my "grilled" cheese browned slowly (to allow proper cheese
> > meltage) in butter on a hot iron skillet. kev
>
> Of course! I prefer cheddar cheese slices (not cheese-food) and make it a
> couple of slices so it is nice and gooey melted when the sandwich is
nicely
> browned in butter on both sides
>
> Jill
>
>

I like mine with at least three different kinds of melty, gooey cheese. We
usually have cheddar, swiss and mozzarella on hand, so that's usually what I
end up with. Ham always *sounds* good on the sandwich, but every time I do
that, it's not comfort food anymore. I dunno why. I never finish a ham and
cheese. Now, a crab melt or tuna melt.......... different story altogether!

Oh, and if I make a grilled cheese, it's almost like a rule to dip it into
tomato soup. Dunk it right in, like a donut in coffee. <g>

kili

In article >,
"jmcquown" > wrote:

> kevnbro wrote:
> >> I like my grilled cheese to be just that - grilled cheese. Okay,
> >> sometimes I want a grilled cheese with thinly sliced ham
> >
> > I like my "grilled" cheese browned slowly (to allow proper cheese
> > meltage) in butter on a hot iron skillet. kev
>
> Of course! I prefer cheddar cheese slices (not cheese-food) and make it a
> couple of slices so it is nice and gooey melted when the sandwich is nicely
> browned in butter on both sides
>
> Jill
>
>

Grilled Havarti on pre-toasted 9 grain bread.
I use the electro-grill...

Brie with roast beef, grilled, is also excellent.

Jewish rye is interesting with colby-jack.

Butter only for that one, but fresh basil might work also!

Geeze, y'all are making me hungry for grilled sammiches when I'm trying
to psyche myself into going back to low carb! :-)

STOP IT I TELL YOU!!!!!! <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
> > kevnbro wrote:
> > >> I like my grilled cheese to be just that - grilled cheese. Okay,
> > >> sometimes I want a grilled cheese with thinly sliced ham
> > >
> > > I like my "grilled" cheese browned slowly (to allow proper cheese
> > > meltage) in butter on a hot iron skillet. kev
> >
> > Of course! I prefer cheddar cheese slices (not cheese-food) and make it
a
> > couple of slices so it is nice and gooey melted when the sandwich is
nicely
> > browned in butter on both sides
> >
> > Jill
> >
> >
>
> Grilled Havarti on pre-toasted 9 grain bread.
> I use the electro-grill...
>
> Brie with roast beef, grilled, is also excellent.
>
> Jewish rye is interesting with colby-jack.
>
> Butter only for that one, but fresh basil might work also!
>
> Geeze, y'all are making me hungry for grilled sammiches when I'm trying
> to psyche myself into going back to low carb! :-)
>
> STOP IT I TELL YOU!!!!!! <lol>
> --

My hubby made me a grilled cheese yesterday morning and put it on low-carb
bread. Tasted just fine.

kili

In article >,
"kilikini" > wrote:

> My hubby made me a grilled cheese yesterday morning and put it on low-carb
> bread. Tasted just fine.
>
> kili

When I low carb tho', I have to go below 20 grams per day to be able to
stay in Ketosis. :-(

Even "low carb" bread is out.

<sigh>

Some of the low carb tortillas work tho'.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Dan Goodman wrote:
> Using basil rather than ketchup or any other sauce produces results I
> like.
>
never tried it..

i can almost see it, depending on the cheese

have you tried eucalyptus?

what are the circumstances behind this acquired taste
are you like super hungry to where an old shoe would taste good?

a pigs ass tastes good if it's cooked right

In article >,
"kilikini" > wrote:

> "jmcquown" > wrote in message
> .. .
> > kevnbro wrote:
> > >> I like my grilled cheese to be just that - grilled cheese. Okay,
> > >> sometimes I want a grilled cheese with thinly sliced ham
> > >
> > > I like my "grilled" cheese browned slowly (to allow proper cheese
> > > meltage) in butter on a hot iron skillet. kev
> >
> > Of course! I prefer cheddar cheese slices (not cheese-food) and make it a
> > couple of slices so it is nice and gooey melted when the sandwich is
> nicely
> > browned in butter on both sides
> >
> > Jill
> >
> >
>
> I like mine with at least three different kinds of melty, gooey cheese. We
> usually have cheddar, swiss and mozzarella on hand, so that's usually what I
> end up with. Ham always *sounds* good on the sandwich, but every time I do
> that, it's not comfort food anymore. I dunno why. I never finish a ham and
> cheese. Now, a crab melt or tuna melt.......... different story altogether!
>
> Oh, and if I make a grilled cheese, it's almost like a rule to dip it into
> tomato soup. Dunk it right in, like a donut in coffee. <g>
>
> kili
>
>

Oh yeah!!! :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"kilikini" > wrote in message
.. .

> Oh, and if I make a grilled cheese, it's almost like a rule to dip it into
> tomato soup. Dunk it right in, like a donut in coffee. <g>

You mean it *isn't* a rule? Are you sure? Or maybe it's just Indiana where
they made the law that grilled cheese must be accompanied by tomato
soup...we've got stranger laws on the books...

Lisa Ann

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> OmManiPadmeOmelet > looking for trouble wrote in
> :
>
> > In article >,
> > "Michael \"Dog3\" Lonergan" > wrote:
> >
> >> "Dan Goodman" > looking for trouble wrote in
> >> . net:
> >>
> >> >
> >> > Using basil rather than ketchup or any other sauce produces results
> >> > I like.
> >> >
> >> >
> >>
> >> I am not a big ketchup fan and would never consider using it on a
> >> grilled cheese sandwich. However, when in season, I'll use nice,
> >> ripe fresh tomatoes.
> >>
> >> Michael
> >
> > Ditto here. ;-)
> >
> > Oh lordy, I have fresh live basil in the greenhouse ATM.
> > This sounds downright decadent!
>
> No kidding. Grilled cheese filled with ripe tomato and basil. OMG, and
> use fresh mozzarella for the cheese <swoon> //////THUD.
>
> Michael

Or Havarti....

I'll join you on the floor! <G>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Mark D" > wrote in message
...
> Once and awhile, I'll make my grilled cheese sandwich with Tomato, and
> sprinkle a little oregano too.


ooo--sour dough bread, sliced roasted portobello mushroom, slice of
tomato and provelone! Open-faced, with oregano sprinkled on the tomato.


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On Mon, 30 Jan 2006 15:22:22 -0600, OmManiPadmeOmelet
> wrote:

>Grilled Havarti on pre-toasted 9 grain bread.
>I use the electro-grill...

Yum!

Right now, James is making me a grilled cheese sandwich with tomato
and onion on it (cheddar and muenster). Now, if only I had some
Campbell's tomato soup. (Has to be Campbell's, natch.)

serene

jmcquown wrote:

> I like my grilled cheese to be just that - grilled cheese. Okay, sometimes
> I want a grilled cheese with thinly sliced ham

Pastorio's idea of what a grilled cheese sandwich should be.

Three slices of bread (I sometimes use three different kinds)
Three kinds of cheese (cheddar, port salut, havarti, Jarlsberg, etc.)
Butter.
Hot skillet or griddle
Butter one side of each slice and lay it on the griddle, butter side
down. Lay a slice or two of each of the cheeses you've chosen on each
piece of bread. Brown the bread and assemble the sandwich. Put two
slices together such that the cheese is on the inside. Put the other
piece of bread on top of that first assembly. Cut into quarters and go
in the other room or someone will want some of your sandwich.

The crisp piece of bread in the middle is a wonderful surprise. All that
cheese is another one.

Happy grilled cheese club sandwich.

Pastorio

(Dan*Goodman)WROTE:
Using basil rather than ketchup or any other sauce produces results I
like.-------------------------------------------------
RESPONSE: I've eaten a few of those oversized yuppy grilled cheese
sandwiches including ones with basil.

Not bad but best I had was years ago at Kresge's in downtown Detroit.
They added bacon to cheese plus grilled it in skillet that was used for
frying bacon with butter.
Talk about good stick to your ribs comfort soul food back then.

In article >,
serene > wrote:

> On Mon, 30 Jan 2006 15:22:22 -0600, OmManiPadmeOmelet
> > wrote:
>
> >Grilled Havarti on pre-toasted 9 grain bread.
> >I use the electro-grill...
>
> Yum!
>
> Right now, James is making me a grilled cheese sandwich with tomato
> and onion on it (cheddar and muenster). Now, if only I had some
> Campbell's tomato soup. (Has to be Campbell's, natch.)
>
> serene

<lol> I hear ya there........ ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Bob (this one)" > wrote:

> jmcquown wrote:
>
> > I like my grilled cheese to be just that - grilled cheese. Okay, sometimes
> > I want a grilled cheese with thinly sliced ham
>
> Pastorio's idea of what a grilled cheese sandwich should be.
>
> Three slices of bread (I sometimes use three different kinds)
> Three kinds of cheese (cheddar, port salut, havarti, Jarlsberg, etc.)
> Butter.
> Hot skillet or griddle
> Butter one side of each slice and lay it on the griddle, butter side
> down. Lay a slice or two of each of the cheeses you've chosen on each
> piece of bread. Brown the bread and assemble the sandwich. Put two
> slices together such that the cheese is on the inside. Put the other
> piece of bread on top of that first assembly. Cut into quarters and go
> in the other room or someone will want some of your sandwich.
>
> The crisp piece of bread in the middle is a wonderful surprise. All that
> cheese is another one.
>
> Happy grilled cheese club sandwich.
>
> Pastorio

Thought you were low carbing....... ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>
>>jmcquown wrote:
>>
>>
>>>I like my grilled cheese to be just that - grilled cheese. Okay, sometimes
>>>I want a grilled cheese with thinly sliced ham
>>
>>Pastorio's idea of what a grilled cheese sandwich should be.
>>
>>Three slices of bread (I sometimes use three different kinds)
>>Three kinds of cheese (cheddar, port salut, havarti, Jarlsberg, etc.)
>>Butter.
>>Hot skillet or griddle
>>Butter one side of each slice and lay it on the griddle, butter side
>>down. Lay a slice or two of each of the cheeses you've chosen on each
>>piece of bread. Brown the bread and assemble the sandwich. Put two
>>slices together such that the cheese is on the inside. Put the other
>>piece of bread on top of that first assembly. Cut into quarters and go
>>in the other room or someone will want some of your sandwich.
>>
>>The crisp piece of bread in the middle is a wonderful surprise. All that
>>cheese is another one.
>>
>>Happy grilled cheese club sandwich.
>>
>>Pastorio
>
>
> Thought you were low carbing....... ;-D

I, um, *used* to do these. Er, a long time ago...

We did these in my last restaurant and in the country clubs I ran.
Served them with grilled tomato slices and a couple bacon strips along
side. Surprisingly(!), most people put them into their sandwiches...

No, seriously...

Pastorio

talking about basil have you ever tried fresh pesto made with basil
that produces results i like
sandra

In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "Bob (this one)" > wrote:
> >
> >
> >>jmcquown wrote:
> >>
> >>
> >>>I like my grilled cheese to be just that - grilled cheese. Okay, sometimes
> >>>I want a grilled cheese with thinly sliced ham
> >>
> >>Pastorio's idea of what a grilled cheese sandwich should be.
> >>
> >>Three slices of bread (I sometimes use three different kinds)
> >>Three kinds of cheese (cheddar, port salut, havarti, Jarlsberg, etc.)
> >>Butter.
> >>Hot skillet or griddle
> >>Butter one side of each slice and lay it on the griddle, butter side
> >>down. Lay a slice or two of each of the cheeses you've chosen on each
> >>piece of bread. Brown the bread and assemble the sandwich. Put two
> >>slices together such that the cheese is on the inside. Put the other
> >>piece of bread on top of that first assembly. Cut into quarters and go
> >>in the other room or someone will want some of your sandwich.
> >>
> >>The crisp piece of bread in the middle is a wonderful surprise. All that
> >>cheese is another one.
> >>
> >>Happy grilled cheese club sandwich.
> >>
> >>Pastorio
> >
> >
> > Thought you were low carbing....... ;-D
>
> I, um, *used* to do these. Er, a long time ago...

Uh huh. <G>

I've been "off the wagon" for 3 months trying to break that long term
stall. Going back on in February, hoping I fixed it. I've not pigged
out so have not gained weight (other than the predictable glycogen/water
weight the first week) so hopes this has solved the metabolic problem.

>
> We did these in my last restaurant and in the country clubs I ran.
> Served them with grilled tomato slices and a couple bacon strips along
> side. Surprisingly(!), most people put them into their sandwiches...
>
> No, seriously...

<snork>

>
> Pastorio

;-) Welcome back! We've missed ya!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . com>,
wrote:

> talking about basil have you ever tried fresh pesto made with basil
> that produces results i like
> sandra
>

Is there any other way?????? :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet > wrote in news:Omelet-
:

> Is there any other way?????? :-d
> --
> Om.


I don't know Sandra's recipe but I'd certainly go for basil (or pesto
even) on a grilled cheese sandwich, no qualms.

Pesto is such a magically batch of flavor. I've put it on cheeseburgers
and love it.

Lately the basil has been kinda pricy. I used to get huge (1-1/2 cup
cleaned and stemmed) bunches for around $1.29. The pine nuts are kinda
pricey too but hey pesto's not an everyday condiment (??) but it should
be, imho!!!

I like the multi-toast grilled cheese idea too! Should invite my doc over
for lunch! Then charge him $75.00 for visiting.

Andy
Who only discovered pesto last year. [sigh]

In article >, Andy <q> wrote:

> OmManiPadmeOmelet > wrote in news:Omelet-
> :
>
> > Is there any other way?????? :-d
> > --
> > Om.
>
>
> I don't know Sandra's recipe but I'd certainly go for basil (or pesto
> even) on a grilled cheese sandwich, no qualms.
>
> Pesto is such a magically batch of flavor. I've put it on cheeseburgers
> and love it.
>
> Lately the basil has been kinda pricy. I used to get huge (1-1/2 cup
> cleaned and stemmed) bunches for around $1.29. The pine nuts are kinda
> pricey too but hey pesto's not an everyday condiment (??) but it should
> be, imho!!!

<lol> I hear ya!
Grow Basil when spring comes. It's easy.

>
> I like the multi-toast grilled cheese idea too! Should invite my doc over
> for lunch! Then charge him $75.00 for visiting.

Maybe he'd cut you a deal on an office visit if you feed him. <G>

>
> Andy
> Who only discovered pesto last year. [sigh]

Poor baby!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson