[Sca-cooks] Interesting discovery...
Laura C. Minnick
lcm at jeffnet.org
Sat Mar 26 10:29:52 PDT 2011
I like to make grilled cheese with Muenster. VERY tasty, and it melts
On 3/26/2011 9:47 AM, Saint Phlip wrote:
> 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?
"It is our choices Harry, that show what we truly are, far more than our abilities." -Albus Dumbledore
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