Epicanis: What? Where's Esrom?

/If you could actually find "American Cheese" (full stop, no other modifiers like "process" or "product" or - heaven forbid - "food", it should be pretty good
//I've never successfully found straight-up "American Cheese", only "American Pasteurized Process Cheese Product" and similar

I don't think it legally exists according to the Standards of Identity in 21CFR. It's bedtime and I only have a small Android phone at home for a few more months, otherwise I'd look it up.

But for restaurant menus, anything goes.

Christian Bale: List fails without Velveeta, the meltiest cheese of all.

Srsly, i bet more grilled cheese sandwiches were made with Velveeta than all other cheeses COMBINED

Well, its grilled cheese month, not emulsified milk protien concentrate with limited cheese content sandwich month.

I prefer sharp cheddar or gruyere on a good crusty bread. My son likes Parmesan, Colby-Jack and Provolone... all in the same sandwich.

I tend to do a Tillamook Cheddar with pickles and bacon on thick french bread.

Putting ketchup on a grilled cheese sandwich? There should be an amendment to the constitution that allows shooting on sight if found doing so.

lordargent:

Basically, I got a new set of knives (razor sharp knives vs the cheapie serrated blades that I had before).

And well, can anyone recommend a good cheese knife because with the cheapie ones I could slice through cheddar by applying some force (they split the cheese open rather than cut it), but with my razor sharp knives, applying force doesn't seem very prudent as they cut so cleanly that the friction from the cheese means it takes even more force to cut through.

IE, I'm afraid I'm going to slice off a finger with the damn things.

For slices, get a wire cheese slicer:



You can make short work of slicing up an entire block without any danger.

For chunking cheese up for a sauce or auderbs, use a broad-bladed chef's knife with a sturdy, thick handle. That gives you the most control of any knife... Just remember to keep your fingertips folded under your knuckles, and you can guide the flat of the knife with your knuckles without fear of lopping your fingertips. Or you can push straight down with the flat of your hand on the back of the knife.

/ is well known for cutting the cheese.

Epicanis : /If you could actually find "American Cheese" (full stop, no other modifiers like "process" or "product" or - heaven forbid - "food", it should be pretty good

there's a good reason for that

wiki : american cheese

"American cheese is a processed cheese. It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. American cheese was originally only white, but is usually now modified to yellow. In the past it was made from a blend of cheeses, most often Colby and Cheddar. Today's American cheese is generally no longer made from blended cheeses, but instead is manufactured from a set of ingredients[1] such as milk, whey, milkfat, milk protein concentrate, whey protein concentrate, and salt. In the United States[2] it may not be legally sold as "cheese", and must be labeled as "processed cheese", "cheese product", or similar-e.g., "cheese food"."

lordargent: I_Am_Weasel : I'm not convinced it's a cheese. It's a cheez.

I'm using cheddar slices now, which are barely cheese (but way more cheese than american).

Basically, I got a new set of knives (razor sharp knives vs the cheapie serrated blades that I had before).

And well, can anyone recommend a good cheese knife because with the cheapie ones I could slice through cheddar by applying some force (they split the cheese open rather than cut it), but with my razor sharp knives, applying force doesn't seem very prudent as they cut so cleanly that the friction from the cheese means it takes even more force to cut through.

IE, I'm afraid I'm going to slice off a finger with the damn things.


From left to right:

Hard cheese knife, cheese slicer, soft cheese knife.

The wholes on the hard cheese knife help prevent the cheese from crumbling.

PainInTheASP: /But they missed the obvious--mozzarella. Made them more than once with it and never regretted it.

Add tomato and basil and heat it in a panini press and you've got the most common sandwich in Rome, one you can get literally on every street corner.

the dizzle: Let me share my grilled cheese and mac

you gotta tell them to butter the outsides of the bread, to toast the bread while the food inside heats and melts. You gotta be paying attention or else you'll put the buttered side in and ruin the sammich. biatches hate ruined sammiches.

/and the black eyes they induce

Dwight_Yeast: PainInTheASP: /But they missed the obvious--mozzarella. Made them more than once with it and never regretted it.

Add tomato and basil and heat it in a panini press and you've got the most common sandwich in Rome, one you can get literally on every street corner.


Well, yes, that's the Caprisian. Makes a nice salad, too - tomato slices covered in mozzarella slices, topped with whole basil leaves and drizzled in olive oil.

I'm firmly in the camp of 'I know it's processed and not real cheese', but American cheese is the one I keep in my fridge for emergency grilled cheese cravings. For one thing, it just doesn't go off, or at least it would take months and months longer than it ever lasts in my house. Even the cheddar occasionally gets some mold if we forget we have it.

I'm sure all the added ingredients are lovely, but once they're in there, can you really call it a grilled cheese? I'm a big fan of a ham & Swiss sandwich 'melt' or grilled, but I don't mistake that for a grilled cheese. I must say some of the best grilled sandwiches I've ever had involved dill Havarti, maple smoked ham, and my sister's spelt something-grain bread that had to be eaten before it got moldy when she was in the hospital.

/OMNOMNOM

(Side note, cheddar region purists, do you biatch about champagne that doesn't come from Champagne, too? Vermont and NY both put out some absolutely excellent cheddar cheeses. Complain all you want, I'm not paying import prices when I can get the good stuff right at Wegmans).

Thinly sliced Pink Lady or Granny Smith apples, the sharpest white cheddar, thin provolone and fresh cracked black pepper grilled on sourdough bread. By far my favorite grilled cheese.

Grilled cheese is good but grilled ham and cheese is the best.

Made a great closed grilled cheese sanger (to use the Australian abbrev.) yesterday. The wife's home-made corned beef (thick cut) with cheddar and fresh chilli slices. Will be making another tonight.

We've found that pretty well any savoury item can be improved by putting it in a grilled sandwich with cheese and chilli.

djkutch: Only cheddar and #10 (most familiar to us all) are the correct cheeses. Brie? WTF?

Goddammed right. Swiss, if you wanna feel hip or something.

Anyway, now I now what I am having for lunch tomorrow.

/grilled "cheese" with tomato

RedPhoenix122: White people would rather be fat than black?

We can always lose weight; unless we are Micahel Jackson, we can't lose black.

xebeche_tzu: Why in the world would you put pasta between slices of bread?




or

farkingismybusiness: 9beers: Grilled cheese is good but grilled ham and cheese is the best.

With spicy mustard.

Gulden's zesty honey mustard for me, I don't actually like any purely spicy mustard I've encountered to date. Had to special order that stuff off Amazon after Wegmans stopped carrying it...

maxheck: For slices, get a wire cheese slicer:

We had one of those about two decades ago, I always thought they were flimsy.

// I was 15 at the time though, so things might have changed and it's quite likely that we had a crappy one.

Havarti on whole wheat with tomato and avocado. Use mayonnaise instead of butter.

The My Little Pony Killer: List fails by including American cheese.

Hater. Call it what you want but the traditional grilled cheese is made with American so it has to be on the list.

/hot like grilled cheese

For a quick laugh Link

maxheck: auderbs

What are those? Were you trying to say "hors d'oeuvres"?

For a great hangover breakfast, grill some bacon, put it in a croissant, cover with cheese (cheddar, gruyere or stilton are personal faves) and then put under the grill to melt. Rich but delicious.

WE PUT OUR FAITH IN BLAST HARDCHEESE

Velveeta is good for making harder cheeses melt better.

Indices, subby.

The My Little Pony Killer: List fails by including American cheese.

I was wondering why they called it the "Cheese that shall not be named".... it's CHEESE, not Voldemort!

LtDarkstar: The My Little Pony Killer: List fails by including American cheese.

I was wondering why they called it the "Cheese that shall not be named".... it's CHEESE, not Voldemort!

Voldemort sounds like a goo name for a cheese!!!

das: LtDarkstar: The My Little Pony Killer: List fails by including American cheese.

I was wondering why they called it the "Cheese that shall not be named".... it's CHEESE, not Voldemort!

Voldemort sounds like a goo name for a cheese!!!

"d"

Favorite cheeses? None of those cheeses would make my top ten list. With the possible exception of gouda, but not that crap they pictured.
This is what an American cheese may look like:

Rush Creek Reserve, Wisconsin Raw Cow's milk with spruce bark rind.
_{Do we do the snob thing with cheeses like we do with beers?}

Is the the grilled cheese food snob thread?

Ablejack: Favorite cheeses? None of those cheeses would make my top ten list. With the possible exception of gouda, but not that crap they pictured.
This is what an American cheese may look like:
[farm6.static.flickr.com image 500x375]
Rush Creek Reserve, Wisconsin Raw Cow's milk with spruce bark rind.
Do we do the snob thing with cheeses like we do with beers?

Whar is pretentious tag? Whar?

lordargent: And well, can anyone recommend a good cheese knife

A dull knife will cur cheese thinner than a sharp knife.

DjangoStonereaver: The My Little Pony Killer: List fails by including American cheese.

You know how I know you didn't bother to click through the slide show?

you're at least the 2nd person in this thread to misread what pony killer said. pony killer said list fails because it DOES include american.

however, no, it does indeed NOT fail, as american "cheese", is the traditional grilled cheese ingredient for many millions of people. and just because it's "processed" or a "cheese food" doesn't mean it's bad...it's just because the way it's made it can't legally be called "cheese", but it is essentially the same combination of ingredients as most other cheese.