From R20's link:
[quote] Trying the curry at Joey simply wet my appetite and I whipped up a batch this weekend including making my own penang curry paste from scratch.
Oh dear. LOL. I couldn't read past that.
By "cleaning the cheese," do you mean you that you scaled and gutted it, or that you wiped it off the end of your dick?
What's a good bread for grilled cheese instead of boring old white or wheat?
Pita is good (not great for true grilling, though, since the outside doesn't absorb), as is a split baguette. Scandanavian flat breads tend to be a big mistake.
By the way, you might spend less time washing cheese and more time either proof reading or learning to spell sandwich.
Use two or three types of cheeses. Butter the outside of the bread and then press fresh Parmesan cheese into the butter on the outside. This gives the bread a really crunchy texture and adds another flavor to the who thing.
Who cut the cheese?
Pass the Febreeze, please.
Truffle butter---lots and lots of truffle butter!
The Truffle Butter Bitch
If I'm in a hurry and the butter isn't soft, I use a little mayonnaise on the bread to toast it instead of butter.
I love a sharp cheddar cheese and sourdough bread but some might think that makes the whole thing too tangy.
That's what the Campbell's tomato soup is for!
White trash cuisine
I use English Muffin bread. It grills up nicely. Also I sometimes add bacon and tomato.
Casu Marzu (maggot cheese) might need cleaning. The stuff of nightmares.
Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping. Those who do not wish to eat live maggots place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten.
This is actually referenced.
mmmm Velveeta cheese with bacon and mayonnaise on two slices of wonder bread.
r20 that looks incredible - think I would do thin ones cut into 4 for appetizers -
I've always loved grilled cheeses, but have never washed cheese before using it, but make them often. I change the recipe up according to the season, and/or my mood. I love tomato in it, or ham. I like to switch and combine cheeses - one of my favorites is to use sharp cheddar, crispy bacon on cinnamon raisin bread. White bread with process cheese and grape jelly in the middle was something I grew up with and still love.
American cheese, between two slices of bread. Butter in pan. Fry. The end.
Bunch of Marys!
NO! Butter on the bread then fry!
I always clean and moisturize my cheese.
I have a special technique for cutting it.
Butter the bread first; after grilling, add a few drops of Worcestershire sauce and crispy bacon and flash under the broiler for 15 seconds.
[quote] mmmm Velveeta cheese with bacon and mayonnaise on two slices of wonder bread.
Don't forget the Tang to wash it all down!
Why'd you let your cheese get dirty? Is 'cleaning the cheese' code for something nasty? Ewwwwwwwwwww.
Goat cheese, pesto, sundried tomatoes.
Not grilled cheese:
Banana, peanut butter and honey.
R34, I am so glad I had finished my breakfast when I read that. I would not be eating that cheese.
What does cleaning your foreskin have to do with making sandwiches?
[quote] I always clean and moisturize my cheese.
I always clean and moisturise WITH my cheese.
Clean your cheese
and clean your dishes
that's how you keep
your food delicious
White people problems.
I like pepperoni!!!! In mine
I make my grilled cheese sandwiches in the dishwasher. Cleans the cheese, and cooks it too!
Having em again! Cleaning the bread, then cheese ... and I think I'll put some grilled onions on em tonight!
OP, such fun and inventive and hygienic preparations for your grilled (dare we add "toasted"?) cheese. You're such a pleasure.
In appreciation, may I suggest something novel for brewing tea? It makes a rather large pot's worth, but try to drink at least three cups. For us.
I put a schmear of mayonnaise on the bread to make it crisp.
A lot of stupid people on this thread who think you can just open a package and dig in. You know that cured meats, hot dogs, bologna, salami, pepperoni, etc. are coated with living viruses to retard spoilage? Same with cheese!
In North Korean they make sandwiches of the bread toast with the flat iron. Chung Ho not like toast.
I'm with other posters; scratching my head here and wondering WTF with clean the cheese????? Oh, well; I just buy cheese and cut it up, guess I'm missing something...
I love you, R37!!
LEARN HOW THE FUCK TO SPELL. I'M STARTING TO GET PERTURBED.
R23, I like flax bread or any nice grainy bread with mine. I also like to use several different cheeses and, really, although a few white trash DLrs will scream in outrage, it's not at all necessary to butter the inside of the bread -- blech and not necessary if you have nice cheeses -- only the outside of the bread.