March 30, 2014

Food Thread: Bread, Cheese and a pan -- A Match Made In Heaven (CBD)
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Bacon Guacamole Grilled Cheese Sandwich 500 1953.jpg

As none of you may know, April is National Grilled Cheese Month*. And what better way to celebrate our nation's newest holiday than to make one every day!

30 grilled cheese sandwiches -- 30 days in April. Coincidence? I think not. They are stretching the definition of "grilled cheese," and a few of these are a bit odd (apples? Uh....no), but most of these are drool-worthy.
The classic French grilled cheese....called a croque-monsieur, is a fantastic dish, but a tedious one. You have to make a bechamel sauce to do it correctly. Sure, it's worth it, but its rival, the classic American grilled cheese is made from white bread, Kraft singles and butter, and is at least as good.

A very useful tool.

There is something very satisfying about wielding a chef's knife with great aplomb, chopping and mincing and carving and feeling oh-so-professional. But some dishes require lots and lots of knife work, which can get tedious quite quickly.

chopper.jpg

I use this beast for the recipe below, and when a large quantity of mirepoix (copped onion, carrot and celery) is required for things like braised lamb shanks and short ribs. I find that a finely cut mirepoix melts into the liquid and thickens the sauce without any addition of a roux or other thickener. And if you aren't cooking it for a long time, the perfectly uniform cut looks great.

COUSCOUS SALAD

1 ½ cups chicken stock
1 ½ cups couscous
¼ tsp. saffron
1 cup shredded arugula
1/3 cup currents
½ cup finely chopped celery
½ cup finely chopped sweet red peppers
¼ cup chopped red onion
2 tbs. toasted pine nuts

5 tbs. lemon juice
2 tbs. olive oil
1 tbs. water
¼ tsp. cinnamon
1 large tomato, diced (optional)

Bring stock and saffron to boil over high heat.
Stir in couscous, cover and remove from heat.
Let stand for 5 minutes, fluff with fork, and transfer to serving bowl to cool.
Add arugula, currents, celery, peppers onion and pine nuts and toss lightly.
Whisk together lemon juice, olive oil, water and cinnamon.
Pour dressing over couscous and toss to mix.
Sprinkle with tomatoes and serve.
Serves 8-10

Notes:
I am not sure that the saffron is necessary. I can barely taste it and it doesn’t add much.
I add more olive oil after I mix the dressing in.
You can use dried cranberries in place of currents, but I prefer currents.
Depending on your preference it may need a bit of salt.

* At least in Chez Dildo.

Posted by: Open Blogger at 11:30 AM | Comments (77)
Post contains 486 words, total size 3 kb.

1 I have one of those onion choppers.  And there is nothing better than a grilled cheese sandwich and creme of tomato soup on a cold blustery day.

Posted by: Vic[/i] at March 30, 2014 11:34 AM (T2V/1)

2 That's a tasty looking sandwich. I'll be in my... kitchen.

Posted by: fluffy at March 30, 2014 11:36 AM (Ua6T/)

3 I'm thinking of making this kind of grilled cheese.
http://thespohrsaremultiplying.com/family-and-friends/fooled/

Posted by: HR at March 30, 2014 11:36 AM (hO8IJ)

4 Currents are what you get when the dildo shorts out.

Thanks for the post.

Are those choppers durable and can you just fill it with carrots or just one at a time.

Posted by: DaveA[/i][/b][/s] at March 30, 2014 11:38 AM (DL2i+)

5 As none of you may know,

Good to see the bosses literary style spreading.

Posted by: DaveA[/i][/b][/s] at March 30, 2014 11:39 AM (DL2i+)

6 What is the name / brand of the chopper?

Posted by: pep at March 30, 2014 11:40 AM (4nR9/)

7 Home made bread, pita bread, flat bread, fry bread.
Home made pizza

Grilled deli meats with lots of extra stuff.
It's the ingredients.

Posted by: Loquacious Smith at March 30, 2014 11:40 AM (TLmN3)

8 Is this thread going to be about the yutz who was promised by some schmoe that he would marry her if she made him a sammich every day?

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars [/i] [/b] [/s] [/u] at March 30, 2014 11:41 AM (HsTG8)

9 What is the name / brand of the chopper?
It's a Whopper Chopper!

Posted by: Fred G. Sanford at March 30, 2014 11:41 AM (Ua6T/)

10 Guac on a Grilled Cheese? No thanks.

Posted by: garrett at March 30, 2014 11:42 AM (ZmTY/)

11 Guac on a Grilled Cheese?
I'd eat it.

Posted by: fluffy at March 30, 2014 11:43 AM (Ua6T/)

12 I always like welsh rarebit.

Posted by: Dr. Varno at March 30, 2014 11:46 AM (V4CBV)

13 Grilled corn beef, roast beef, roast pork, ham n cheese, Reuben, pastrami,

and soup, gotta have soup to go with, and salad.

Damn, now I'm hungry.

Posted by: Loquacious Smith at March 30, 2014 11:46 AM (TLmN3)

14
Saw this on Candyblog.net.  One of those obscure foods you hear about and are immediately "do want":

Pariya Pashmak Persian Orange Blossom Fairy Floss

Pashmak is a form of cotton candy, but made in a different way. Traditional fairy floss or cotton candy is made by spinning melted sugar to create long threads. In Persian (and Asian) confectionery traditions, they made the impossibly thin threads through pulling. Just pull, double over your coil of melted sugar and repeat until the strands are as thin as an angel’s hair.

The big difference with this Pashmak, though, is that it’s made with sesame paste. So it’s not just spun sugar, it’s a lighter-than-air halvah. The ingredients list is very short: sugar, sesame, flour, vegetable oil, orange blossom extract and natural colors.

http://tinyurl.com/lqfd4nm

Pic: http://tinyurl.com/n6xvkln

Expensive, something like $15 for a 7 oz package, so it's not going to replace your afternoon Snickers.  But real potential to impress a date when cooking at home.

Posted by: Laurie David's Cervix at March 30, 2014 11:47 AM (kdS6q)

15 >> I'd eat it. You'd step right over it for one with Bacons.

Posted by: garrett at March 30, 2014 11:47 AM (ZmTY/)

16 h and uh...

NM I'll go back into the dungeon....

*use more provolone*

Posted by: sven10077 at March 30, 2014 11:49 AM (TE35l)

17 Amazon has that chopper.  Its called The Vidalia Chopper.  Get the one with two separate size openings.

Posted by: Vic[/i] at March 30, 2014 11:50 AM (T2V/1)

18 You'd step right over it for one with Bacons.
I don't see this as an either/or proposition.

Posted by: fluffy at March 30, 2014 11:51 AM (Ua6T/)

19 Are those choppers durable and can you just fill it with carrots or just one at a time.

Posted by: DaveA at March 30, 2014 04:38 PM (DL2i+)

I think you probably can, but I wouldn't recommend it. Carrot is tough, and the amount of force necessary to cut it will eventually break the device.

I slice the carrot into the correct thickness and then use the chopper to do the rest.

Vic? How about you?

Posted by: CharlieBrown'sDildo at March 30, 2014 11:53 AM (QFxY5)

20 You'd step right over it for one with Bacons.

Posted by: garrett at March 30, 2014 04:47 PM (ZmTY/)

That is a "Bacon-Guacamole Grilled Cheese Sandwich," according to the website.

Posted by: CharlieBrown'sDildo at March 30, 2014 11:55 AM (QFxY5)

21 That is a "Bacon-Guacamole Grilled Cheese Sandwich," according to the website. I'll take 2. Hold the Guac.

Posted by: garrett at March 30, 2014 11:58 AM (ZmTY/)

22
    Try using sourdough bread for your toasted cheese sammiches some time.

Posted by: irongrampa at March 30, 2014 12:01 PM (SAMxH)

23 * At least in Chez Dildo. NOW that's a fancy French Restraunt right there.

Posted by: itchytriggerfinger at March 30, 2014 12:02 PM (XwN3V)

24 That is one gorgeous grilled cheese right there!  Dang, I want one right now.  Maybe two . . .

Posted by: Peaches at March 30, 2014 12:02 PM (8lmkt)

25 19 
Vic? How about you?

Posted by: CharlieBrown'sDildo at March 30, 2014 04:53 PM (QFxY5)


I have never used it for anything but onions and I slice them first. But I have had it for a number of years and it still works fine.

Posted by: Vic[/i] at March 30, 2014 12:02 PM (T2V/1)

26 The White Privilege Grilled Cheese: White Bread White American Cheese Mayo

Posted by: Social Justice Cookbook at March 30, 2014 12:03 PM (ZmTY/)

27 One of my favorite grilled cheese sammiches is pumpernickel with dill Havarti. It's tasty and the white cheese against the black bread is visually appealing, at least for the 10 seconds it takes to wolf it down. And I'm still pissed the FDA banned importation of Mimolette cheese. It's a beautiful, flavorful, salty pumpkin orange cheese beloved of the evil but charismatic Martha Stewart. They say the mites in the rind may be an allergen. I say, survival of the fittest! Darwinism in action!

Posted by: All Hail Eris at March 30, 2014 12:04 PM (QBm1P)

28 They're online.

https://www.chopwizard.com/

Posted by: DaveA[/i][/b][/s] at March 30, 2014 12:05 PM (DL2i+)

29 Place round here Several locations Heart Attack on bread. meltbarandgrilled dot com

Posted by: itchytriggerfinger at March 30, 2014 12:06 PM (XwN3V)

30 Shouldn't Butter have made it into that headline. It's essential in my kitchen.

Posted by: Chef Marlon Brando at March 30, 2014 12:06 PM (ZmTY/)

31 I used to use butter on the bread for grilled cheese. No More. It's mayo and cannot be the light stuff. Best way to cook a grilled cheese. Trust me.

Posted by: olddog in mo at March 30, 2014 12:09 PM (EKOIc)

32 I love grilled cheese sandwiches but rarely make just a grilled cheese. Depending upon my mood I'll add tomatoes, avocado, ham, runny eggs, portabello mushrooms, red onions, etc, etc... And I like to mix the cheeses, never using just one. Sharp cheddar, Swiss, and Dubliner are my faves.

Posted by: Niedermeyer's Dead Horse at March 30, 2014 12:10 PM (DmNpO)

33 31 I've heard that and was just fixing to ask... I don't care for Kraft singles - I always go with deli sliced American cheese. I keep some in the fridge at all times.

Posted by: shredded chi at March 30, 2014 12:13 PM (tko4W)

34 Sourdough bread is fabulous as grilled cheese. When I visit my folks the supermarkets there have "cottage bread" which I never see here. It's a regular white loaf but with a bit more texture that is meant to be toasted. That works really well, too. Pepper-jack slices make a great grilled cheese, but if you're going to use plain cheddar you're far better off going with American or Velveeta. Monterey Jack (and it's peppery friends) melts... cheddar... not so much. Putting stuff inside like ham or chicken works, just remember to chop it up so that the melted cheese can ooze around it. The recipes at the link look like they're trying a little bit too hard. BTW, I've seen grilled cheese made with cheese and apple butter in books (the Liaden Universe ones by Miller and Lee) and I've always thought that sounded horrible. Has anyone ever put the sweet stuff in with the cheese?

Posted by: Synova at March 30, 2014 12:13 PM (7/PU+)

35 Two grilled cheese sammiches make for a great ersatz bun for your burger.

Posted by: garrett at March 30, 2014 12:13 PM (ZmTY/)

36 9) Whopper Chopper! I think Fred also put swiss cheese and guacamole together and called it Holey Moley Guacamole. Lamont told him to stop fooling around. Fred called him "Dummy".

Posted by: IrishEd at March 30, 2014 12:14 PM (bfm04)

37
And in other food pimping news, someone gave a shout out to Whole Foods earlier this week.  I wanted to shill for my favorite chain, Vallarta Supermarkets.

They're located in California in Hispanic areas. A superior meat department, inexpensive but excellent quality.  Seriously the chicken is amazing. Great prices on good produce, fresh made tortillas, and a take-out counter with really fine Mexican food. And for pantry staples like big bags of rice or beans, they're cheaper than CostCo.

Downside?  Parking at these stores is a mess, so go early/late when the crowds aren't there, or be prepared for the hassle.  Bakery kinda sucks, because Mexican pastries are way too sweet and they can't make a loaf of french bread to save their souls, although their whole wheat bollitos are superb. And their prices on canned stuff is a bit high, so might as well pick that stuff up at Vons.

www.vallartasupermarkets.com

Posted by: Laurie David's Cervix at March 30, 2014 12:14 PM (kdS6q)

38
   You could take a round loaf of French bread, slice one end off pull the inside out, and add fresh ham chunks, some of the bread, your choice of cheese and some butter, in alternating fashion.

   5 minutes in a 350 degree oven and enjoy your heart attack.

Posted by: irongrampa at March 30, 2014 12:18 PM (SAMxH)

39 Went to the website, got the recipe for that bacon, guac, grilled cheese. Will be making it, just need some bread and avocados.

Took a look around the site, and looks like the guy has some good recipes. Seems to be geared towards what, in my youth , was called "bachelor cooking".  For those who aren't familiar with the phrase, it means "cooking that even a moron can do, with good results".

Worth a look.

Posted by: jbarntt at March 30, 2014 12:18 PM (UNFot)

40
I don't care for Kraft singles.
Posted by: shredded chi



They used to be good for grilled cheese. Very reliable melt. Not as good as Velveeta, but significantly less expensive.

But I've noticed a change recently.  The same cost cutting that has made your "margarine" into a 50% water "spread" is hitting a lot of processed products with oil in them. The Singles just don't melt right any more.

Posted by: Laurie David's Cervix at March 30, 2014 12:20 PM (kdS6q)

41 Apple is commonly seen with sharp cheese. I have relatives who put a slice of sharper cheddar cheese with apple pie. Thinly sliced apple is good with sharp cheddar on a sandwich. Cook at lower heat to make the cheddar melt evenly. Apple will serve as a texture contrast too. Love, Cheesehead Central

Posted by: Prosqtor at March 30, 2014 12:22 PM (0xOQP)

42 We have a couscous salad recipe with currants and dried cranberries. Yummy. On the down side, though, it calls for mixing spices with olive oil and bringing the oil to a boil. One time, in trying to pour the oil out of the pan, my hand slipped. Boiling hot oil on the backs of a few fingers...don't try this at home, kids.

Posted by: Mama AJ at March 30, 2014 12:26 PM (SUKHu)

43 The Singles just don't melt right any more.

Posted by: Laurie David's Cervix at March 30, 2014 05:20 PM (kdS6q)


You are so right, LDC!  I used to love just a regular ol' pedestrian-style grilled cheese with Kraft american slices.  Last few times I've had them, they've been very disappointing.  Now I know why.  Maybe I will try what someone suggested above, getting sliced American cheese from the deli counter.

Posted by: Peaches at March 30, 2014 12:29 PM (8lmkt)

44 My poor children are deprived. I've taken to making "grilled" cheese sandwiches on the panini press since I can toss a few in and then walk away without having to babysit them. They don't complain...until they visit with my in laws and my mother in law makes them a *real* grilled cheese. Then it's "No, mommy, make it like Nonna does!" for a few weeks.

Posted by: Lauren at March 30, 2014 12:37 PM (hFL/3)

45 I've been known to enjoy food from time to time.

Posted by: Kensington (@NYKensington) at March 30, 2014 12:42 PM (uaEZS)

46 Posted by: Social Justice Cookbook at March 30, 2014 05:03 PM (ZmTY/) White pepper!

Posted by: Hrothgar at March 30, 2014 12:43 PM (o3MSL)

47 I make a perfectly good basic Kraft singles grilled cheese, but my father would never eat them.

The only grilled cheese he would eat had to be prepared in the following fashion:

1. Toast two slices of bread in the toaster.

2. Place two Kraft singles between them.

3. Microwave for twenty seconds.

4. Om nom nom.

Posted by: Kensington (@NYKensington) at March 30, 2014 12:44 PM (uaEZS)

48 40

But I've noticed a change recently. The same cost cutting that has made your "margarine" into a 50% water "spread" is hitting a lot of processed products with oil in them. The Singles just don't melt right any more.

Posted by: Laurie David's Cervix at March 30, 2014 05:20 PM (kdS6q)


Ahh. That must be what happened to the Kraft mayonnaise a few years back. I generally use ranch dressing in lieu as my standard condiment these days, but I'll get some Dukes if I really need mayo. Kraft can suck it.

Posted by: Sandra Fluke's solid gold diaphragm at March 30, 2014 12:46 PM (M5T54)

49 Would it be off-topic for me to complain about the way they make sandwiches in New York delis?

What they do there is pile everything in the center. The result of this is that there's nothing happening around the edges?

Why wouldn't you spread things around evenly?

Posted by: Kensington (@NYKensington) at March 30, 2014 12:49 PM (uaEZS)

50 48 Have concluded after much experimentation that Dukes is the mayo of choice at Chez H, and that sourdough is the bread of choice for grilled cheese. I usually use the panini for grilled cheese, but the best is frypan based with butter (Which I find hard to use in the panini).

Posted by: Hrothgar at March 30, 2014 12:50 PM (o3MSL)

51 I tried to buy Tartar sauce this week and couldn't find any at two different stores. I remember the same thing happening the last time I wanted some, right after we moved here. Is it a regional thing or is it just not popular any more?

Posted by: Mama AJ at March 30, 2014 12:50 PM (SUKHu)

52 I was recently touched by God when this vision appeared in my mind at work:

Make two grilled cheese sandwiches (rye and provolone, buttered). After the first side is done, flip one, then lay a couple of slices of Virginia baked ham on it. Put the other one on top of that, then flip the whole assembly over to grill the final side. Press it down flat.

Can't wait to make that after my doctor's appointment this month.


Posted by: Taro Tsujimoto at March 30, 2014 12:52 PM (celt+)

53 Why not just make your own, when needed, Mama AJ? Very easy to do mayo, sweet relish, lemon juice, maybe some minced onion- I'm probably forgetting something.

Posted by: shredded chi at March 30, 2014 12:58 PM (tko4W)

54 Posted by: Kensington (@NYKensington) at March 30, 2014 05:49 PM (uaEZS)

Because they compete for the tallest sandwich.

Posted by: CharlieBrown'sDildo at March 30, 2014 01:02 PM (QFxY5)

55 The Rueben.
The Monte Cristo.

Sandwiches of the Gods.

I'm surprised they didn't have just the simple Patty Melt on the 30 Sandwich list, they're damn fine also.

Posted by: lowandslow at March 30, 2014 01:04 PM (IV4od)

56 Isn't tarter sauce just Mayo, relish and little lemon juice?

Posted by: lowandslow at March 30, 2014 01:06 PM (IV4od)

57 I will make my own, but my 8 year old is the one who wants it and I just know he wants it in a jar. I'll get him to help add "just the right" amount of relish or something...

Posted by: Mama AJ at March 30, 2014 01:08 PM (SUKHu)

58 #44 Making something the way mom does for a few weeks isn't so bad. My kids used to complain that I wasn't doing stuff right because Alton Brown said to do it this way.... Grrrrr....

Posted by: Synova at March 30, 2014 01:11 PM (7/PU+)

59 I haven't seen Tarter Sauce in a jar in years, usually just a squeeze bottle. My store I thinks it's by the ketchup and mustard instead of the salad dressing.

Posted by: lowandslow at March 30, 2014 01:11 PM (IV4od)

60 >>Guinness Caramelized Onions Oh. My.

Posted by: Mama AJ at March 30, 2014 01:13 PM (SUKHu)

61 I looked everywhere in the condiment aisle. Frightened a few people who are really touchy about someone staring intently and muttering about "tarter" or "tarts" or something. Both stores had a "Sandwich spread" that looked close. >>My kids used to complain that I wasn't doing stuff right because Alton Brown said to do it this way.... Ha!

Posted by: Mama AJ at March 30, 2014 01:22 PM (SUKHu)

62 Huh.  I always thought that chopper thing looked like it would break after about two uses.  So it really does work?

Posted by: DangerGirl at March 30, 2014 01:29 PM (GrtrJ)

63 Grilled Cheese sammies and tomato soup. Here's what you do: Make your soup: Campbell's tomato with milk instead of with water. Add 1 tablespoon of butter and a dash or two of cayenne pepper. Stir to melt the butter. Keep warm. Make your sammies (simpler the better, I use Kraft singles, skinny wheat bread, buttered, grilled in a skillet.) Cut the sammies into cubes, like croutons. Serve soup with grilled cheese croutons floating on top of the soup. Try it. Mikey likes it.

Posted by: Susanamantha at March 30, 2014 01:42 PM (J0VjC)

64 Add some sweet basil to the tomato soup

Posted by: CMU VET at March 30, 2014 01:44 PM (ejB0r)

65 Grilled cheese sandwich, tomato soup, raining, school cancelled. Heaven.

Posted by: eman at March 30, 2014 01:46 PM (AO9UG)

66 63 Grilled Cheese sammies and tomato soup. Here's what you do: Make your soup: Campbell's tomato with milk instead of with water. Add 1 tablespoon of butter and a dash or two of cayenne pepper. Stir to melt the butter. Keep warm. Make your sammies (simpler the better, I use Kraft singles, skinny wheat bread, buttered, grilled in a skillet.) Cut the sammies into cubes, like croutons. Serve soup with grilled cheese croutons floating on top of the soup. Try it. Mikey likes it. Posted by: Susanamantha at March 30, 2014 06:42 PM (J0VjC) Sorry, only water for the Campbell's tomato soup. Milk in that is a crime punishable by exile to New Jersey.

Posted by: eman at March 30, 2014 01:48 PM (AO9UG)

67 I do love a good grilled cheese.  Especially with bacon and tomato on sourdough.


I just finished making and eating fried shrimp. So easy to do but man do I hate the oil smell/cleanup.

Posted by: DangerGirl at March 30, 2014 01:50 PM (GrtrJ)

68 A grilled cheese sandwich and the Sweet Meteor of Death arriving to settle all scores.

Heaven.

Posted by: Kensington (@NYKensington) at March 30, 2014 01:53 PM (uaEZS)

69 Sodium citrate. You can get on amazon. It will turn ANY cheese into a perfectly melty cheese. Look up how on any modernist cooking website. Great for Mac and cheese too.

Posted by: Tutu at March 30, 2014 02:28 PM (CpWI4)

70 Well, I'm not planning on making any of them tonight, but I bookmarked that sandwich site. Most of them look yummy.

Posted by: rickl at March 30, 2014 02:44 PM (sdi6R)

71 Speaking of grilled cheese we just had a few. got back from WI where we had a funeral service for my Mom. All the family there headed out to the WI State Dairy Cheese Comp. in Rudolph, just w. of Stevens Point. Wonderful stuff, great quality and reasonable prices. My wife swears by the bulk butter, it's only $1.75-2.25/ lb and the BEST to bake w/. Their 7 yo sharp cheddar is only $7.95, it's like twice that by the interstate stores. Bak to a gardening post by weirddave a couple of weeks ago, we were at that cheese store he had a photo of, Erhlembach's or something. got 25 yo cheddar! She said you'll never see it again, no one will tie their money up that long. She was right and it was well worth the price we paid.

Posted by: The Farmer at March 30, 2014 02:53 PM (eBupg)

72 Posted by: Synova at March 30, 2014 06:11 PM (7/PU+) Ouch! I like to watch him to get the gist of how to make something *perfectly* so that I can at least make it adequately.

Posted by: Polliwog the 'Ette at March 30, 2014 03:12 PM (GDulk)

73 Posted by: Synova at March 30, 2014 06:11 PM (7/PU+) Which is to say that I don't even *try* to follow his exact method or instructions.

Posted by: Polliwog the 'Ette at March 30, 2014 03:19 PM (GDulk)

74 @53

Why not just make your own, when needed, Mama AJ?
Very easy to do mayo, sweet relish, lemon juice, maybe some minced onion- I'm probably forgetting something.

---------

Personally, I'd use dill relish, but yeah, that is what you need for tartar sauce.  Advice re: Mayo, Hellmans or Best Foods, depending on what part of the country you inhabit.

Have no idea for those who live outside the USA, other than to say, good mayo is worth a bit extra.

Never hold the Mayo, unless it is Virginia Mayo, in which case holding is highly recommended.

Posted by: jbarntt at March 30, 2014 04:03 PM (UNFot)

75 As none of you may know, April is National Grilled Cheese Month*. That is the first picture of a grilled cheese sandwich I've ever seen that looks absolutely yummy. The ones that were served in school (which was the last time I ate one) were meh in the looks and taste department.

Posted by: Blacque Jacques Shellacque at March 30, 2014 04:21 PM (rakCv)

76 Re: grilled cheese with apples I had such a sandwich in OKC (don't remember the restaurant) and it was fantastic. Thin-sliced MacIntosh apples and onions with cheese on I-don't-remember-what-kind-of bread. I make it at home on oat nut bread.

Posted by: Mindy at March 30, 2014 05:06 PM (Ew9Pv)

77 Man, I always miss the cooking thread...

Posted by: taylork at March 30, 2014 08:11 PM (9bPUR)

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