First off, Ive never used it so dont have opinions, but whats the overall feeling about liquid smoke? Ive only ever heard it talked about in a bad way, so is there some sort legit high end liquid smoke they are using?
Second, the nitrites, is that purely for color or is it needed for other purposes?
Anyone love grilled cheese as much as i do? So much more than a quick snack for me. Multiple cheeses and fried onions are a must and a bunch of seasoning fried into the bread.
Anyone love grilled cheese as much as i do? So much more than a quick snack for me. Multiple cheeses and fried onions are a must and a bunch of seasoning fried into the bread.
Yes.
The scene in the movie Chef where he's making the grilled cheese gave me a food boner.
Going to buy a ton of cheese tonight because of your picture.
Hmmm, this is an interesting point. Bacon, for some unknown reason, is actually acceptable, while other meats aren't. Hmmm, maybe it has to do with the amount and whether it is used as an equal to the cheese or as a lesser accent.
I mean, there has to be a line somewhere. A patty melt is not a grilled cheese with hamburger. A reuben is not a grilled cheese with corned beef and sauerkraut. A croque-monsieur is not a grilled cheese with ham. Grilled cheese is serious business, you can't just go throwing the term around willy-nilly.