[Sca-cooks] Sca-cooks Digest, Vol 59, Issue 62
angharad at adam.com.au
Sun Mar 27 04:43:48 PDT 2011
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...
<AANLkTikKGEqPwSDvLy3hjQzT+Uqtkr4TYf7hVCN7DdMB at mail.gmail.com>
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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?
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?)
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