I love all grilled cheeses. Even if you use garbage ingredients, it's still a grilled cheese.
But my favorite?
Gruyere base, mixed with a bit of asiago (alt: bleu) and Irish cheddar, on strong sourdough. Butter on the outside (also Irish), Dijon mustard on the inside, with dill pickles and a bit of onion. Optionally dip in a quality tomato bisque.
I'll have that over a cheese pizza any day.
(Target at least used to sell a very affordable Gruyere, especially when mixed with the above)
Fleur de Alys on
Triptycho: A card-and-dice tabletop indie RPG currently in development and playtesting
There's a pretty decent restaurant sort of nearby, the Wheel, in Pottsville, Pennsylvania. They have lots of ingredients to choose for your grilled sandwich.
British English ‘to grill’ = US English ‘to broil’, which is how I always had grilled cheese (in the oven under the grill/broiler) until I moved to the US. It is a lot less greasy. But also I didn’t know dipping grilled cheese into a tomato soup was a thing until I moved to the US, and I do think the greasier kind of grilled cheese is better for dunking.
American tends to melt best when I make it for myself. But going out, I love the fancy ones with the different cheeses and cheddar. I wish I could make a cheddar grilled cheese without it being a greasy mess
MulysaSempronius on
If that's all there is my friends, then let's keep dancing
If I could eat an infinite cheese sandwich that just had an infinite variety of cheeses I would pursue that option. Every single one of them brings me joy.
The pleasure of having many options and mixtures is the true pleasure of cheese
Eddy on
"and the morning stars I have seen
and the gengars who are guiding me" -- W.S. Merwin
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MaddocI'm Bobbin Threadbare, are you my mother?Registered Userregular
edited March 2019
Cheddar
I'll go for a nice shard cheddar any day, but basically anything will do in a pinch
Also using mayo instead of butter initially sounded like a good way to ruin some bread and cheese, but I was converted instantly upon trying it
My favourite food nerd atm is Samin Nosrat of Salt, Fat, Acid, Heat.
I haven't seen as much of her show, but her book is literally one of tge best things i own, and is presented as way more of a series of lectures and lessons ratger than her show which was a bit more travel focused.
I've used some of her recipes
she's got a recipe for focaccia bread that isn't in the book, but it's on her blog, and it's amazing, and super easy
I'm excited to make her corn soup this summer
The corn soup is great. Benefits from adding a bit of other stock in, like some vegie stock, but if you can serve it w. a dollop of sour cream it is divine
My favourite cooking people lately is sortedfood, Ben is pretty nerdy but doesn't usually apply it to their cooking.
i didnt think literally anyone else knew who sortedfood was
Barry is the pretentious one but they razz him for it constantly so its fine
They're awesome, and it's genuinely surprising that for people who just were friends from school, they all balance each other out so perfectly. Baz is artistic, Jamie is a meat man, Ben is the technical expertise, and Mike is everything the other guys aren't.
I used to really dislike Jamie because I thought he was elitist and annoying because all his dishes were like massively huge into spiciness, but he's grown on me as it seems like he's found balance in his tastes.
Mike's probably my favourite of the normals.
James is also a great addition. A+ chef.
My favourite cooking people lately is sortedfood, Ben is pretty nerdy but doesn't usually apply it to their cooking.
i didnt think literally anyone else knew who sortedfood was
Barry is the pretentious one but they razz him for it constantly so its fine
They're awesome, and it's genuinely surprising that for people who just were friends from school, they all balance each other out so perfectly. Baz is artistic, Jamie is a meat man, Ben is the technical expertise, and Mike is everything the other guys aren't.
I used to really dislike Jamie because I thought he was elitist and annoying because all his dishes were like massively huge into spiciness, but he's grown on me as it seems like he's found balance in his tastes.
Mike's probably my favourite of the normals.
James is also a great addition. A+ chef.
Jamie is my favorite, he has a very similar sense of humor to me which works really well
I love james because hes chefy but will call ben out when hes being a huge dork
theyre SUCH a fun crew, ive been completely binging their videos
My favourite cooking people lately is sortedfood, Ben is pretty nerdy but doesn't usually apply it to their cooking.
i didnt think literally anyone else knew who sortedfood was
Barry is the pretentious one but they razz him for it constantly so its fine
They're awesome, and it's genuinely surprising that for people who just were friends from school, they all balance each other out so perfectly. Baz is artistic, Jamie is a meat man, Ben is the technical expertise, and Mike is everything the other guys aren't.
I used to really dislike Jamie because I thought he was elitist and annoying because all his dishes were like massively huge into spiciness, but he's grown on me as it seems like he's found balance in his tastes.
Mike's probably my favourite of the normals.
James is also a great addition. A+ chef.
Jamie is my favorite, he has a very similar sense of humor to me which works really well
I love james because hes chefy but will call ben out when hes being a huge dork
theyre SUCH a fun crew, ive been completely binging their videos
I loved their USA tour
Their battles, big night in, and the 3 different tiers of the same dish are my favourite things they make.
I wish I could financially justify joining their club for their podcast and some big night in club exclusive videos, but because of the pound to cad exchange rate that would cost more than I pay for rooster teeth which I watch far more of, and even almost costs as much as Netflix.
I'm definitely happy for them that it seems to be successful. It did seem like they must have been struggling before introducing the club.
Oh yeah i just remembered that a few weeks ago i picked up a Red Leicester cheese that melted real well and tastily with the standard australian cheddar that everywhere sells
The other big type th a t all the big brands dfo is Colby, and that's real nice and melty
I tried a grilled cheese using mayo instead of butter last night. It was definitely greasier than normal, and I think I played it too safe with the temperature. I reduced the heat from what I normally use since I wasn't sure how well mayo absorbs heat compared to butter, but should've just left it the same. It took forever to get any color on the bread.
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MaddocI'm Bobbin Threadbare, are you my mother?Registered Userregular
I grew up with American cheese, but in adulthood eventually accepted pepper jack as the way and the light.
Two slices of cheese, wheat bread (but not whole wheat), butter on the pan and on the top slice of bread (which becomes the bottom slice when you actually eat it).
If you want to really class up the joint, add roasted red peppers and a dash of tobasco between the cheese slices. Excellent intersection of sweet, spicy, and savory.
I'm definitely a blend of cheeses kind of person, on a good rye. Sourdough is good too, but rye is my jam.
I still marvel that a couple years back I had to teach my dad, whose been the family cook for decades and cooks well, how to properly make a grilled cheese. The man kept his heat way too high so the cheese never truly melted through or melded with the bread. His biscuits where perfection at least.
My wife hooked me on Sorted. She made notes of some of their 24hrs in London and related videos of places to visits during her trip to the UK last summer. I was very jealous.
Posts
Now, put that on your cheese sandwich and grill it.
But my favorite?
Gruyere base, mixed with a bit of asiago (alt: bleu) and Irish cheddar, on strong sourdough. Butter on the outside (also Irish), Dijon mustard on the inside, with dill pickles and a bit of onion. Optionally dip in a quality tomato bisque.
I'll have that over a cheese pizza any day.
(Target at least used to sell a very affordable Gruyere, especially when mixed with the above)
At a quick glance, I thought those were pickles with cheez whiz.
Never done me wrong in the past
PSN ID : DetectiveOlivaw | TWITTER | STEAM ID | NEVER FORGET
And Reese’s.
cheddar, grated
a dab of brown or deli mustard
a few grinds of black pepper
about a half teaspoon of dill relish
it's a very near thing to one of my other favorite sandwiches to make at home:
toasted bread
mayo
cheddar, sliced
dill pickle, 2 slices
sweet hot mustard
The pleasure of having many options and mixtures is the true pleasure of cheese
and the gengars who are guiding me" -- W.S. Merwin
Also using mayo instead of butter initially sounded like a good way to ruin some bread and cheese, but I was converted instantly upon trying it
The corn soup is great. Benefits from adding a bit of other stock in, like some vegie stock, but if you can serve it w. a dollop of sour cream it is divine
Steam // Secret Satan
They're awesome, and it's genuinely surprising that for people who just were friends from school, they all balance each other out so perfectly. Baz is artistic, Jamie is a meat man, Ben is the technical expertise, and Mike is everything the other guys aren't.
I used to really dislike Jamie because I thought he was elitist and annoying because all his dishes were like massively huge into spiciness, but he's grown on me as it seems like he's found balance in his tastes.
Mike's probably my favourite of the normals.
James is also a great addition. A+ chef.
Jamie is my favorite, he has a very similar sense of humor to me which works really well
I love james because hes chefy but will call ben out when hes being a huge dork
theyre SUCH a fun crew, ive been completely binging their videos
I loved their USA tour
Their battles, big night in, and the 3 different tiers of the same dish are my favourite things they make.
I wish I could financially justify joining their club for their podcast and some big night in club exclusive videos, but because of the pound to cad exchange rate that would cost more than I pay for rooster teeth which I watch far more of, and even almost costs as much as Netflix.
I'm definitely happy for them that it seems to be successful. It did seem like they must have been struggling before introducing the club.
I like reading recipes a whole lot, mostly
Steam // Secret Satan
The other big type th a t all the big brands dfo is Colby, and that's real nice and melty
Steam // Secret Satan
my favorite thing about these is they did a spin off video of that portable pizza oven where they cooked a bunch of stuff in it and now I want one
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
Just cook it like normal
It's very soft and buttery. There are sharper varieties that might be similar to Swiss
ham and havarti on a kaiser roll or croissant
good eats
So good
Two slices of cheese, wheat bread (but not whole wheat), butter on the pan and on the top slice of bread (which becomes the bottom slice when you actually eat it).
If you want to really class up the joint, add roasted red peppers and a dash of tobasco between the cheese slices. Excellent intersection of sweet, spicy, and savory.
I still marvel that a couple years back I had to teach my dad, whose been the family cook for decades and cooks well, how to properly make a grilled cheese. The man kept his heat way too high so the cheese never truly melted through or melded with the bread. His biscuits where perfection at least.
My wife hooked me on Sorted. She made notes of some of their 24hrs in London and related videos of places to visits during her trip to the UK last summer. I was very jealous.
Oo\ Ironsizide
All of them
And dunk it in a big bowl of tomato bisque
Practical: Kirkland American, the stack of 8000 or however many it is slices.
Showing off in front of girlfriend: whatever fancy cheese the local fancy grocery store has.