Grilled cheese sandwich

[kogase]

Butter certainly makes it taste better... but it's also empty calories, seems unhealthy to me. Doesn't seem, is. Still it's not bad to indulge, but if you live on grilled cheese I'd cut back on the butter. Course if you live on grilled cheese a bit of butter might be like a drop in the bucket with all that cheese... I could go on with this. Hey, use a cast-iron skillet. Better tasting, also apparently it helps with dietary iron needs.

 

[Excelsior]

Originally posted by: kogase
Butter certainly makes it taste better... but it's also empty calories, seems unhealthy to me. Doesn't seem, is. Still it's not bad to indulge, but if you live on grilled cheese I'd cut back on the butter. Course if you live on grilled cheese a bit of butter might be like a drop in the bucket with all that cheese... I could go on with this. Hey, use a cast-iron skillet. Better tasting, also apparently it helps with dietary iron needs.

You hinted at it....if one is eating a grilled cheese, he should not be concerned about how nutritious it is. A bit of butter will not do anyone harm.

 

[xSauronx]

Originally posted by: raildogg

Originally posted by: Goosemaster

Originally posted by: loup garou

Originally posted by: xSauronx
OP should start slow... baby steps....

:laugh:

You sure he is ready for that?

make sure he uses a plastic knife

No really, I have to learn how to cook properly. All ideas are welcomed.

watch food network. how to boil water, essenece of emeril (he takes time to instruct, as opposed to the live show), and most importantly: good eats. good eats is awesome. wolfgan pucks cooking class is good if you can catch it, but there werent many episodes (2 short seasons, i think)

in the meantime, read. the host of good eats has written *great* books on cooking. not recipe books, books on cooking, with recipes. Im just here for the food(general cooking), and Im just here for more food(general baking) are *great* if you want to learn how to cook. they go over technique first, how and why, and give recipes to try out. should be able to get them cheap on amazon or ebay or something. he tends to over complicate some things from time to time, im convinced he has too much free time.

you can also read through episode transcripts at the Good Eats Fan Page as well as ask around for cooking tips

if you want to slack off, and just cook something without learning too much, you can watch 30 minute meals, the hostess is cute, and doesnt get complicated about cooking, just simple, easy to make food.

sites like foodtv, allrecipes and epicurious have thousands of recipes to hunt through.

feel free to shoot a pm my way if you ever want to talk food or have any questions

Originally posted by: Rudee

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

I read that they don't make very good grilled sandwiches because the weight of the lid squashes the bread.

sounds like a good panini maker if thats the case

<---- just uses a heavy, hot cast-iron pan.

 

[mercanucaribe]

Originally posted by: loup garou

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

No butter?
You fail.

What kind of idiot wants butter on the outside of a sandwich? It's just unnecessary disgusting grease. Using the grill makes it unnecessary and makes a much better sandwich.

 

[Goosemaster]

Originally posted by: mercanucaribe

Originally posted by: loup garou

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

No butter?
You fail.

What kind of idiot wants butter on the outside of a sandwich? It's just unnecessary disgusting grease. Using the grill makes it unnecessary and makes a much better sandwich.

 

[Imported]

Originally posted by: mercanucaribe

Originally posted by: loup garou

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

No butter?
You fail.

What kind of idiot wants butter on the outside of a sandwich? It's just unnecessary disgusting grease. Using the grill makes it unnecessary and makes a much better sandwich.

I like my grilled cheese sandwiches to taste good, sorry.

 

[mercanucaribe]

Originally posted by: Rudee

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

I read that they don't make very good grilled sandwiches because the weight of the lid squashes the bread.

That's precisely WHY they make good grilled cheese sandwiches. Plus the thinner bread makes the cheese melt quicker.

 

[Scarpozzi]

Originally posted by: mercanucaribe

Originally posted by: loup garou

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

No butter?
You fail.

What kind of idiot wants butter on the outside of a sandwich? It's just unnecessary disgusting grease. Using the grill makes it unnecessary and makes a much better sandwich.

Not a lot of butter...just enough to add a little flavor.

BTW....I always add mayo and pickles too.

 

[loup garou]

Originally posted by: mercanucaribe

Originally posted by: loup garou

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

No butter?
You fail.

What kind of idiot wants butter on the outside of a sandwich? It's just unnecessary disgusting grease. Using the grill makes it unnecessary and makes a much better sandwich.

An idiot who wants a delicious grilled cheese, not a dry piece of cheese toast.

Butter is never unnecessary, nor disgusting!

 

[morkus64]

One piece of bread, one and a half pieces of cheese, a bit of butter.

Open faced grilled cheese.

Extra tasty: Flip the thing over and let the cheese fry in the pan a bit... fried cheese = yum.

 

[biggestmuff]

Alton Brown's recipe.

 

[trmiv]

Grilled cheese and tomato soup, one of life's simple little pleasures. Mmmmm, mmmm, mmmm!

 

[Yossarian]

mustard is the secret ingredient for an awesome GCS

 

[Raiden256]

Hot griddle
One piece of Provologne
One piece of American
Two pieces of your favorite bread (Cracker Barrrel sourdough is just wonderful)

Assemble sandwich

Take a stick of butter and rub one end of it on the left side of the griddle until there's a pretty good amount of butter on there. The end should be all soft and melty after this -- rub it on one side of the sandwich for good measure.

Place sandwich buttered side down onto the buttered spot on the left side of the griddle.
Allow to cook for a few minutes.
While it's cooking, repeat the buttering process on the right side of the griddle and the exposed top of the sandwich.

When the bottom of the sandwich is the color you like, flip it over onto the right side.

When the bottom of the sandwich is to your liking, EAT!

To me, nothing better than American and Provologne cheese between two pieces of buttered and grilled Cracker Barrel sourdough bread. :thumbsup:

 

[rezinn]

You should look up paula deans recipe. Its basically a mayonaisse, turkey and cheese sandwich with a fried egg on top.

 

[Conky]

I can't believe dudes don't know how to make such a simple thing. I make the best grilled cheese sammich in the world, btw.

Dang you guys... you are making me hungry.

 

[Conky]

Originally posted by: rezinn
You should look up paula deans recipe. Its basically a mayonaisse, turkey and cheese sandwich with a fried egg on top.

Umm, I'm sorry.. but if mayo, turkey and eggs are involved then it ain't a grilled cheese sammich! :laugh:

I will give out a secret now... get some real good sourdough bread and slice it a bit thicker than normal bread... use some good AMERICAN cheese like Land o Lakes or a good deli brand of American cheese. Make sure you have enough butter on the bread to give it a nice browning and good flavor.

Man, I am so hungry now thinking about grilled cheese sammiches, lol

 

[nageov3t]

white bread (lightly buttered on both sides), 2-3 slices of american cheese from the deli (not that pre-packaged, individually wrapped crap that turns liquid and tastes foul), and a slice of tomato.

 

[Vilica]

What in the...

 

[Excelsior]

Originally posted by: mercanucaribe

Originally posted by: loup garou

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

No butter?
You fail.

What kind of idiot wants butter on the outside of a sandwich? It's just unnecessary disgusting grease. Using the grill makes it unnecessary and makes a much better sandwich.

You should not be allowed to ever make a grilled cheese sandwich again.

Fvcking commie bastard.

 

[0roo0roo]

think alton brown just heated a second iron pan and mashed it on top to finish the heating

 

[Saysys]

Originally posted by: 0roo0roo
think alton brown just heated a second iron pan and mashed it on top to finish the heating

true

There are times (your team just lost by a lousy field goal) when our appetites should be free to comfort us without having to bow to the culinary censorship of our consciousness. What could possibly get us through the winters of our discontent like the warm embrace of melted cheese nestled between perfectly crisped bookends of toast. Thats right: nothing.

2 slices of bread, cut thin (as far as bread selection goes, all I'll say is the bigger the loaf the bigger the sandwich)
1 teaspoon (or more) smooth Dijon mustard
1 cup grated cheese (This is the soul of the thing, so use the good stuff. We like a semi-hard, semi-soft combo like smoked gouda and Gruyere or Fontina with a young Asiago. If you're a purist , go for the Cheddar, but make it sharp and aged if possible.
Good quality olive oil for spritzing.

Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat.
Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak.
When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the larger one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft.
Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes.
Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect...better than mom's. (no reason to tell her)
Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost... there's always next year.

 

[Vinfinite]

Originally posted by: mercanucaribe

Originally posted by: Rudee

Originally posted by: Vinfinite
bread, cheese, george foreman grill

/thread

I read that they don't make very good grilled sandwiches because the weight of the lid squashes the bread.

That's precisely WHY they make good grilled cheese sandwiches. Plus the thinner bread makes the cheese melt quicker.

exactly, and I like using potato bread, or buttermilk...so much beter than regular white

 

[0roo0roo]

Originally posted by: Saysys

Originally posted by: 0roo0roo
think alton brown just heated a second iron pan and mashed it on top to finish the heating

true

There are times (your team just lost by a lousy field goal) when our appetites should be free to comfort us without having to bow to the culinary censorship of our consciousness. What could possibly get us through the winters of our discontent like the warm embrace of melted cheese nestled between perfectly crisped bookends of toast. Thats right: nothing.

2 slices of bread, cut thin (as far as bread selection goes, all I'll say is the bigger the loaf the bigger the sandwich)
1 teaspoon (or more) smooth Dijon mustard
1 cup grated cheese (This is the soul of the thing, so use the good stuff. We like a semi-hard, semi-soft combo like smoked gouda and Gruyere or Fontina with a young Asiago. If you're a purist , go for the Cheddar, but make it sharp and aged if possible.
Good quality olive oil for spritzing.

Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat.
Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak.
When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the larger one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft.
Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes.
Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect...better than mom's. (no reason to tell her)
Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost... there's always next year.

:thumbsup:

 

[raildogg]

Yawn ... post some more recipes as I'm getting sleepy ...