Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)

7 thoughts on “Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)”

  1. Let’s get back to the fried bologna…now I have fond, fond memories of my grandma frying up thick ring bologna in a cast iron pan in a bit of butter, she’d slit the sides so it wouldn’t curl …. when the meat was browned, she’d assemble a sandwich with good bread and Cooper Sharp Cheese and grill in the same pan! I tell you there is nothing like it! A well seasoned Cast Iron Skillet was the key I think!

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  2. white trash foie gras … hahahaa. Prune (the NYC resto) has an interesting approach to the grilled cheese – spreading mayo on the outside slices of bread, to really get a nice brown grill. Will def give your method a try 🙂

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  3. My daughter has finally figured out that grated cheese from a block makes a WAY better grilled cheese than the pre-shredded cellulose cheese in a bag she insists I buy for her “for convenience” and that the cast iron skillet cooks one way better than the ceramic-lined skillet or pannini teflon press we have. We live and learn, right?

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