competition help. [grilled cheese-r]
vintageinfants
4,537 Posts
because of all the bickering, posturing, bragging and exaggerating, my friend is hosting a contest between about 25 of our friends to see who can make the greatest grilled cheese sandwich......
here are his rules..........
"1) No meat
2) No Veg
3) Must contain cheese, bread, and butter
Here are the twists
You can use cheese that has been processed with a spice or a veg (ex.jalape??o)
You can use whatever spices you like
The sauce is left totally up to the maker
You may use whatever bread you like
- Winner is voted on and wins bragging rights and a bar tab."
my preliminary plans are to make a quadrupal-decker using emmental cheese on brioche bread slathered in garlic butter and then either deep fry it or toast it on a pan that emblazons the image of jesus on it.
i either need a bit of help from the culinary wizards on here with the spices that would go best with this, or a mindblowing sauce i could make for dipping [sriracha-based?]
that, or just post your own personal :game_over: grilled cheese method.......
here are his rules..........
"1) No meat
2) No Veg
3) Must contain cheese, bread, and butter
Here are the twists
You can use cheese that has been processed with a spice or a veg (ex.jalape??o)
You can use whatever spices you like
The sauce is left totally up to the maker
You may use whatever bread you like
- Winner is voted on and wins bragging rights and a bar tab."
my preliminary plans are to make a quadrupal-decker using emmental cheese on brioche bread slathered in garlic butter and then either deep fry it or toast it on a pan that emblazons the image of jesus on it.
i either need a bit of help from the culinary wizards on here with the spices that would go best with this, or a mindblowing sauce i could make for dipping [sriracha-based?]
that, or just post your own personal :game_over: grilled cheese method.......
Comments
Country bread
Cave aged gruyere
Black Diamond cheddar
Egg batter
Fry it
Powdered Sugar
Serve with fruit preserves
Croque Madame grilled cheese:
Country bread
Gruy??re cheese
bechemel
A fried egg on top.
Put
an
egg
on
it.
Egg isn't meat, right? ;)
Biggest might not equal best.
I can envision the person who does orange cheddar on white bread grilled with butter winning.
I like cucumber on my gc, but that would be against the rules.
Perhaps the sandwich is simple and you serve it with a dip made from yogurt, cucumbers and garlic. Tzatziki.
i can cite the roe v. wade 14th amendment case if whistles are blown.
i'm personally a huge fan of putting on avacado and jalapenos. ALSO against the rules.
i think there might be something to the "keep it simple" school of thought as well...... i was getting all extravagant with my ideas [at one point, the vision of my final presentation involved flashpots and pyro], but maybe i could just go with the classique.
There's a lunch spot across the street from my office that makes nothing but various grilled cheese sandwiches*. The line there is insane every day. People loooooove grilled cheese sandwiches--and they should.
*I gave it a try because, come on, how could I not? Honestly, it's not worth it. The sandwiches are really good (I had one with ham and honey mustard), but they're too small to be a decent lunch, and they cost like $8.
adding meat to mac n cheese aint mac and cheese.
fuck a sauce.
I have to agree with these. Eggs rule w/ grilled cheese. Maybe you could do some trial runs?
Or, I say, think of a locale that has food you like - Morocco, Southern India, Thailand, Russia, etc. Think of a classic spice / condiment profile from that region, and build the bread / cheese around that.
For ex. India has bomb-ass condiments (chutneys, etc), spices / herbs, and great naan, and mild cheese. You could build a sammich flavor explosion from that!
Russia - some dill, some sour cream, and a beet / horseradish sauce on Rye grilled cheese??
Good luck!
let the goat butter get to room temp, mix in some thyme in a bowl.
reform that shit in some saran wrap and roll it in some foil and freeze overnight.
flavored butter could be your magic trick.
use a grill pan if possible.
marry me
chef's tip...spread a little hellman's mayo on the OUTSIDE of the bread before you cook each side gently in a little butter. it caramelizes the bread beautifully and get's a nice even perfect golden crust. plus adds umami.
bread is difficult since it varies locally
i'd be careful with commercially produced bread since most of it contains corn syrup or other sugars which increase the burn factor--especially if you're a culinary novice
....i'd go with a lightly sourdough country style with medium to tight crumb---tight crumb good for even crust, wider nooks and crannies good for producing tiny irregular pockets housing bursts of oozing cheese. crusts off of course.
good luck
Or Best Foods mayo west of the Mississippi.
Is Hellman's not abundantly available in Oregon or are you just saying Best Foods is the business....if it's the latter I'll have to contact my Portland folk to send some out to NY for me to sample.
Perfect! I am just working on my wifey degree(s), then I'll let you know!
Same stuff, different name west of the Rockies (?)...
http://itscheese.com/cheeses/sanjoaquingold
i sometimes swear i can smell this stuff thru the fridge from 10 feet away...
that's my trick
smoked gouda mixed with gruyere and aged cheddar
call it 3 cheese banger
you could add panko to eggwashed bread (fried grilled cheese)
you could use challah bread (thick)
Yes.
:face_melt:
i might have to make that
i have a bottle of 'bakon', bacon infused vodka i use to make caesars (superior canadian bloody marys),..... tell me how to properly employ this with a dipping sauce.
i copped a bottle of that bacon vodka and there was nothin i could do with it.
it was way too bacony for a bloody mary.
but why not try a bacon vodka sirracha dipping sauce. mostly hot sauce with a splash of bacon vodka.
u dont want to overpower the bacon steez with bacon graese and bacon vodka sirracha sauce and if you choose to use smoked cheddar or gouda.
Or there's the 'Welsh rarebit'. Cheddar, ale, mustard, ground cayenne pepper or ground paprika and Worcestershire sauce, blended like a B??chamel sauce.
Alternatively you could just try recreating your favourite pizza. Maybe a Mozzarella, goats' cheese, grana padano, fontal - Quattro Formaggi.
There's a place in London that's become quite famous with foodies for it amazing toasties. They use; thick slabs of French Poil??ne bread, grated Montgomery cheddar cheese, plus four members of the onion family: red, white, shallots and leeks plus a touch of garlic.
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For top cooking results it MUST be made in a proper toasted sandwich maker, with butter on the outsides. (If you try adding stuff to the butter it may well burn before your cheese is sufficiently melted so beware.)
This is no good.
This variety is the best.
It adds a great texture and variation to the bread, also increasing the surface area = more flavour.
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The NUMBER ONE secret in making a grilled cheese sandwich just something completely other worldly is..
The cheese drip.*
*When the cheese is heated to molten levels and the bread just can't contain its Vesuvius like nature, it bursts forth on to the hot iron and is formed into a little piece of dairy based ecstasy.
This can obviously be recreated by simply placing extra cheese on to the hot iron/sandwich. You must do this towards the end of the cooking time, otherwise the cheese will burn before your sandwich is ready. Leave it on just long enough to properly melt, as it cools it will solidify.
Is this Fernandez & Wells ?
If so, my slightly sceptical claim to fame, is that I am convinced I made them end up serving their roast pork rolls. I went to the one in the street where that record shop is just down from the Jon Snow pub, they had a roast pork special on, and I asked for the pork in a bap. They got a bit confused and then put two huge slices in one with loads of apple sauce. Few days later, they were doing them as rolls. They have blatantly scrimped on the pork in them since my first one though.
I also thought you should go down the Rarebit route.