[Sca-cooks] Interesting discovery...
agora158 at gmail.com
Sat Mar 26 10:12:32 PDT 2011
I was inspired of the talk and I am having a sandwich in multigrain Levain
bread with smoked ham, mozarella and a tapenade spread on it. it gives a
nice flavour to the mozarella.
On Sat, Mar 26, 2011 at 6:03 PM, Amy Cooper <amy.s.cooper at gmail.com> wrote:
> My favorite grilled cheese adds mayo as a spread, uses Black Diamond
> brand cheese slices, and adds ham. I also once had a deliciously
> different sandwich made with apple slices, caramelized onion, grainy
> mustard, and I think ham (it was at least 6 years ago now). Although
> if you consider a Reuben a grilled cheese variant, take out the
> Thousand Island dressing, and it is DEFINITELY my favorite
> On 3/26/11, Saint Phlip <phlip at 99main.com> wrote:
> > Was making up some grilled cheese sandwiches for me and Margali for
> > lunch yesterday, and discovered we were out of butter, so I made a
> > quick trip down to the local tiny grocery store, and lo and behold,
> > right there next to the butter, were quarts ands half gallons of raw
> > milk ;-) Went ahead and grabbed a quart, brought it home, and
> > discovered the dairy producing it is just a couple miles away from
> > here. Suspect there will finally be some real milk, with a sensible
> > butter fat content in my future, as well as fresh and maybe a couple
> > of aged cheeses ;-)
> > 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
> > grit. Today's experiment was buttering the (multi grain) bread, laying
> > it in the pan, laying thin slices of a good cheddar, to just cover the
> > bread, then laying thin slices of Velveeta, same way, covering the
> > cheese with another slice of bread (buttered side up), frying until
> > brown, then flipping with a spatula.
> > It came out very tasty- it had the lovely flavor of the sharp cheddar,
> > but the texture of the melted Velveeta (a bit of the texture of the
> > cheddar and the flavor of the Velveeta as well, but not annoyingly so)
> > and the strength of the multi grain bread to balance it all.
> > Was thinking of doing some tomato soup next time, but then rethought.
> > I wonder how a nice spicy gazpacho would go with it?
> > --
> > Saint Phlip
> > So, you think your data is safe?
> > Heat it up
> > Hit it hard
> > Repent as necessary.
> > Priorities:
> > It's the smith who makes the tools, not the tools which make the smith.
> > .I never wanted to see anybody die, but there are a few obituary
> > notices I have read with pleasure. -Clarence Darrow
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Gondolgatan 2 l tr
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