hmm, wonder how you came to this conclusion, specifically in that part of the recipe...
The IronWing eats pieces of crap like that for breakfast!
Isn't the relatively low smoke-point of EVOO a problem for deep-frying?
(I usually use peanut or corn oil)
I saute stuff in EVOO all the time but it's a lot easier to keep temps under control due to far less oil being used.
Clearly, some approve of Ironwing over Ironwing.Some people are saying the Election is rigged, Fake Election. Sad.
If you take another look at the tally, you'll see that the Ironwing has pulled ahead.Clearly, some approve of Ironwing over Ironwing.
Well, the rest of it seemed pretty reasonable, especially the (what I assume is a) spinning top of melted butter. Not sure how else you could keep it from falling over...hmm, wonder how you came to this conclusion, specifically in that part of the recipe...
Not so. There is a tie and 2 Ironwings on their tails.If you take another look at the tally, you'll see that the Ironwing has pulled ahead.
I chose correctly to make a 3 way (giggity) tie for first.Not so. There is a tie and 2 Ironwings on their tails.
May I also submit for your considering the "Triple-Fat Grilled Cheese Method", just recently perfected last year in 2020:
One of my favorite things to do lately is to take an extremely simple dish & elevate to magical heights. Dare I say....to Flavortown. In this case:
1. This uses 2 different types of cheese (Kraft American + your choice of "real" sliced cheese, such as Muenster)
2. This uses 3 different types of fat for the crust (hot canola oil on the pan surface, plus softened butter & mayo mixed together)
3. Spices go inside (Kosher salt, black pepper, MSG, and yellow mustard powder - the mustard is a trick stolen from the gourmet Mac & Cheese world)
It requires about 30 extra seconds of work over a standard plebeian grilled cheese sandwich, but imo it's worth the effort:
View attachment 40584
I have also used the Triple-Fat method successful with other sandwiches, such as tuna sandwiches, ham & cheese sandwiches, and even egg sandwiches. Use a cast-iron skillet for best results, crust-wise:
View attachment 40586
Egg loaf sandwiches are glorious with this procedure:
View attachment 40587
PS - welcome to ATOT, where I post pictures of my sandwiches lol
Some people are saying the Election is rigged, Fake Election. Sad.
Deep fry in EVOO? I'm not sure that is a good idea, dog.
*Makes mental note that snoopy likes it thick and black.That's what gives it the blackened appearance and smoky flavor. The sandwich doesn't really make sense without that crucial step.
I sweat some minced garlic in 2 tsp Elevation oil (look it up) and then mix the garlic and oil directly into a beaten egg along with some scallion and a tiny bit of milk.
Scramble that up in a little butter (adding black pepper to taste), bacon and a slice of American on top, and shredded cheddar in the pan next to the egg. Put the egg on top of the cheddar and crank the heat to crisp that cheddar up nice without overcooking the egg. Put the whole thing between two pieces of toast and drizzle any leftover butter/oil from the pan onto the toast. Saturdays and Sundays have been a whole lot better since I started that routine.
The key ingredient here is the garlic-infused THC.Hmm, a garlic & scallion cheesy breakfast sandwich. I can work with that...
The key ingredient here is the garlic-infused THC.
I make a pretty wicked pork chop sammich that could compete with the IronWang.
I should post some pictures the next time I make one.
May I also submit for your considering the "Triple-Fat Grilled Cheese Method", just recently perfected last year in 2020:
One of my favorite things to do lately is to take an extremely simple dish & elevate to magical heights. Dare I say....to Flavortown. In this case:
1. This uses 2 different types of cheese (Kraft American + your choice of "real" sliced cheese, such as Muenster)
2. This uses 3 different types of fat for the crust (hot canola oil on the pan surface, plus softened butter & mayo mixed together)
3. Spices go inside (Kosher salt, black pepper, MSG, and yellow mustard powder - the mustard is a trick stolen from the gourmet Mac & Cheese world)
It requires about 30 extra seconds of work over a standard plebeian grilled cheese sandwich, but imo it's worth the effort:
View attachment 40584
I have also used the Triple-Fat method successful with other sandwiches, such as tuna sandwiches, ham & cheese sandwiches, and even egg sandwiches. Use a cast-iron skillet for best results, crust-wise:
View attachment 40586
Egg loaf sandwiches are glorious with this procedure:
View attachment 40587
PS - welcome to ATOT, where I post pictures of my sandwiches lol
That's a good looking grilled cheese sammich. If I may, don't be afraid to stack more cheese than you think you need. And stack it over the edge of the bread so it melts and caramelizes in the pan. You'll get a chewy, salty bite around the edge of the whole sammich.
We'd all end up like Blackadder's family.Wish we could have an ATOT supper club...I'd love to cook for everybody
Wish we could have an ATOT supper club...I'd love to cook for everybody