[Sca-cooks] Sca-cooks Digest, Vol 59, Issue 62

[Ian Kusz]

have you tried provolone?
or havarti, which you can get flavored with dill....
or camembert, or stilton....or perhaps brie....
add grilled onions and garlic, if you want, or grilled eggplant and bell
pepper.....
or perhaps some basil and oregano.....
or some lime zest and cayenne.....

On Sun, Mar 27, 2011 at 4:43 AM, Claire Clarke <angharad at adam.com.au> wrote:

> Message: 4
> Date: Sat, 26 Mar 2011 12:47:53 -0400
> From: Saint Phlip <phlip at 99main.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Interesting discovery...
> Message-ID:
>        <AANLkTikKGEqPwSDvLy3hjQzT+Uqtkr4TYf7hVCN7DdMB at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> And, speaking of cheeses, I've been experimenting with grilled cheese
> sandwiches a bit, trying to improve the flavor. The classic, American
> cheese on white bread is just so bland, but using straight cheddar
> cheese means the cheese breaks down into basically oil and cheese
>
> --
> Saint Phlip
> ------------------------------
> Vegemite is good in grilled cheese sandwiches (it's the only way I can eat
> it). Or onion relish.
> As far as different cheeses go, you can't go past Red Leicester for
> grilling/melting I think.
>
> (What is Velveeta BTW?)
>
> Angharad
>
> __



-- 
Ian of Oertha