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Post by Mini Mia on Oct 10, 2015 23:01:09 GMT -6
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Post by stepper on Oct 11, 2015 13:39:58 GMT -6
The only thing I'm willing to do to grilled cheese sandwiches is add a thin slice of ham. (I'm sure this doesn't surprise our resident spook story researcher.)
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Post by Spock on Oct 12, 2015 10:22:39 GMT -6
Ah, a ham sandwich with cheese!
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Post by stepper on Oct 12, 2015 20:15:55 GMT -6
Grilled!
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Post by Phalon on Oct 14, 2015 5:47:34 GMT -6
It doesn't the least bit surprise me (you probably only use American cheese too), though it does somewhat make me a little bit sad.
Spock, you are looking quite Gothically dapper these days.
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Post by Spock on Oct 14, 2015 9:45:35 GMT -6
... Spock, you are looking quite Gothically dapper these days. I think it has everything to do with the accessories I choose to carry ...
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Post by Mini Mia on Oct 14, 2015 18:04:44 GMT -6
I only use American Cheese on my Cheese Sandwiches. I know we've discussed this before, so when I came across this page, I knew I had to share. I've downloaded them, but haven't checked them out to see if I might want to try any of them.
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Post by stepper on Oct 14, 2015 20:58:30 GMT -6
If I'm making them, American cheese is the cheese of the day. But don't be sad - just because I'm not into manicotti with kale with bread and butter pickles doesn't mean I'm not happy with my choices. I get provolone on subs – does that count?
You can carry a Gothic tune?
That's because you're a tad more normal than certain unnamed people who cannot resist experimenting with a good thing until its unpalatable to others - which leaves more for themselves which is the plan.
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Post by Phalon on Oct 15, 2015 6:21:33 GMT -6
You are so right. Accessorizing is ever-so-important when expressing style. Stiff, frilly, white collars might have been the trendy rage in the 17th century, but a well-placed skull just screams timeless fashion! Of course, all the screaming does tend to get on the wearer's nerves every now and then. But (sigh), the things we do for fashion.
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Post by Phalon on Nov 5, 2015 7:24:04 GMT -6
I meant to get back to this but never did; I was reminded with last night's dinner - Monte Cristos with turkey and spinach. www.weber.com/recipes/poultry/monte-cristo-sandwiches-with-smoked-turkey-and-spinach(Although I only used one slice of cheese, because although I love cheese, two slices has too much fat and cholesterol, and I used Muenster instead of white cheddar). On the contrary my Basic Grilled Cheese Loving Friend - not there is anything wrong with basic grilled cheese, but there is so much more! BP was the one that chose the Monte Cristo recipe with turkey and spinach. I haven't purchased American Cheese since probably LX left for her first year of college. Although she doesn't strictly like American on grilled cheeses, she does call my and BP's preferences "bougie cheese". I came home from work one day, and BP's friend was here - sometimes she'll come home with BP and stay until her Mom gets off work at 6-6:30p instead of taking the bus home. I didn't have enough left-overs that night for an extra person, so I made grilled cheese sandwiches, and tomato soup. The grilled cheese was Gruyere, baby beet and spinach greens, and tomato slices (deseeded and patted dry because I hate mushy bread). She looked at the sandwich oddly, but ate it....and then asked for another. So, no...my grilled cheeses are not unpalatable to others. Have you looked at some of those pictures in the link Joxie posted? OMG! Yum. Another cheesy question - do you prefer to buy shredded cheese or shred it yourself?
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Post by stepper on Nov 5, 2015 17:40:12 GMT -6
Not for me there isn't. My experiments are done. She was one of the ones in the picture with blood all over her face - yes? Wait - you found an exception, probably another young lady with blood on her face, and she's proof that not everyone finds experimental cheeses combined with spinach to be BLUCK BLUCK BLUCK?? I feel a hairball coming on just thinking about this. I had the same thought, except my next word was not the same as yours. shreddedSeriously? It's not necessary, nor have I ever heard of, shredding American Cheese. When it's called for, I purchase shredded cheese - either mild cheddar or blended.
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Post by Mini Mia on Nov 5, 2015 18:35:31 GMT -6
I never used to get shredded cheese. But then I tried it and it was so much easier. Found an article that made me think I should go back to shredding it myself. I usually get the block if I melt it for chips though.
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Post by stepper on Nov 5, 2015 20:39:21 GMT -6
I get Velveeta, add Mild Picante Sauce, about a cup (or a little more) of cooked mild sausage (drained - let it sit on paper towels - it'll heat up enough in the cheese dip; and you can substitute hamburger meat if you prefer), stir it up, and serve with Doritos Nacho Cheese chips. Some people prefer tortilla chips but for me, Doritos are best. It's fairly quick, easy, and tasty.
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Post by Mini Mia on Nov 5, 2015 22:41:11 GMT -6
I loved Doritos with melted cheddar, colby, or monterey jack ... until they added way too much nacho cheese powder to the chips. Now they're not good anymore.
Oh. It's quiet outside now. I may get to stay online a little longer.
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Post by stepper on Nov 6, 2015 19:07:57 GMT -6
I got tired and bailed.
They make tortilla chips that don't have the nacho cheese powder, but I really prefer Doritos.
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Post by Mini Mia on Nov 6, 2015 19:53:16 GMT -6
The old Doritos ... with less nacho cheese were perfect. To eat alone, or with melted cheese. Now I don't have the perfect chip anymore.
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Post by stepper on Nov 6, 2015 22:15:50 GMT -6
I don't remember the change in cheese flavoring - but I like them. The knock off brands aren't as good though. In fact, one of them around here almost always includes marble sized clumps of the flavoring dust that has congealed into a ball.
Have you tried regular tortilla chips as a substitute?
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Post by Mini Mia on Nov 6, 2015 22:28:10 GMT -6
The plain chips? Yeah. They're not as good as the old Doritos either. Maybe I should try one of the other Doritos flavors?
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Post by stepper on Nov 6, 2015 22:39:39 GMT -6
That's possible of course, but you'd have to look for something that goes with the dip and I don't know what that would be.
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Post by Mini Mia on Nov 6, 2015 22:53:42 GMT -6
The 'dip' is just melted colby or cheddar, usually. Sometimes I'd get a block of monterey jack. I don't make up or buy a dip.
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Post by stepper on Nov 7, 2015 12:03:55 GMT -6
I think I said earlier, but I add Picante Sauce and sausage, and use it as a party dip. I also like French Onion Dip with regular potato chips.
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Post by Mini Mia on Nov 7, 2015 18:05:14 GMT -6
Yes, you did. I'm not big on Picante Sauce. I do buy French Onion Dip to go with regular potato chips. Plain or ruffled.
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Post by stepper on Nov 7, 2015 19:55:43 GMT -6
Mixed with the melted velveeta it's flavoring. Just don't jump in the whole jar.
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Post by Phalon on Nov 7, 2015 20:22:04 GMT -6
Oh, I thought it might be to cover up the taste of Velveeta, which doesn't in any way even resemble cheese.
I agree with you, Joxie, about Doritos - I used to love them until they added the extra cheese.
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Post by Phalon on Nov 7, 2015 21:06:13 GMT -6
You have heard of cheeses other than American, yes?
Once upon a time I never used to get shredded cheese either; I know this only because I have two cheese graters, and actually have a memory of shredding cheese in our first house in Kentucky. Somewhere, sometime along the way I started using packaged shredded cheese because it's easier. I've known for years they put "sawdust" in shredded cheese - which is not actually sawdust; it's wood pulp (called cellulose) - which is the same stuff they use to make paper and cardboard. <Shrugs.> So what's a little extra fiber gonna hurt?
Then along comes my bougie foodie, who would give me exaggerated eye-rolls in the dairy aisle in the grocery store when I reached for the pre-shredded stuff. <Shrugs.> So what's a little extra time shredding my own gonna hurt? Especially when I'm not the one doing the shredding?
I recently read an article that will probably keep me buying blocks instead of shredded, even when BP is not at the grocery store to police my cheese buying decisions. Cellulose, the food companies discovered, adds weight to packaged foods - what was once used as a stabilizer in some foods, or in the case of shredded cheese, to prevent clumping, is now increasingly being used as filler. More wood pulp, means less actual food - which means a higher profit for the company, and a lower quality for the consumer. A one pound package of shredded cheddar (with cellulose added) contains less cheese than a one pound block of cheddar. And all those foods that are advertised as having 'added fiber' - the fiber is wood pulp.
In addition, because cellulose is not digested in a person's body (it's also used in fiber laxatives), all this extra wood pulp filler in our diets can lead to all kinds of digestive problems.
It literally takes less than five minutes to shred cheese, and wash the grater. And actually, it seems to me that cheese that you shred yourself melts better than the packaged shredded stuff - I guess wood pulp doesn't melt very well. It started off as a joke between BP and I, but ended up with me learning something - sometimes the easier way, is not always the best way.
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Post by Mini Mia on Nov 7, 2015 21:14:05 GMT -6
The quick and easy way is usually not the best way. Unfortunately.
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Post by Phalon on Nov 7, 2015 21:16:05 GMT -6
Oh, and French onion dip! That is my and my ex-sis-in-law's thing! Whenever we all get together, she and I have to have chips and French onion dip; it's the only time I ever buy it, or else I'd probably weigh 200 pounds - I love that stuff!
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Post by Phalon on Nov 7, 2015 21:17:23 GMT -6
I know, right? It'd be so much easier and quicker if it was.
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Post by Mini Mia on Nov 7, 2015 21:38:42 GMT -6
True that.
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Post by stepper on Nov 8, 2015 17:55:56 GMT -6
This from a scrawny legged, breastless, turkey’s butt? If I don’t make toasted cheese sandwiches with American slices I use Velveeta. I find them to be the most versatile – based on my palate.
Of course! There’s Swiss – someone I know gave me a ham and Swiss sandwich. Then there’s provolone – that comes on subs and Philly cheese steaks (yum!) Oh, and there’s cheddar. That’s the one Steppet has me purchase for some stuff she makes.
Aside from the one’s I’ve mentioned, there’s one other one but I don’t know the name. It’s seasonal (fall) and has something to do with beer. I got my hands on some in NJ some years ago. I should have written the name down and saved it in a deposit box – great stuff. I measure all other cheeses in terms of their bluckdom.
I’m fond of mesquite. Although post oak is also very good for grilling/BBQ’s.
Me too, but Steppet is not a fan at all.
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