Tag Archives: cheese

Chewy gooey

This Secret Ingredient Will Change Your Grilled Cheese Game

 

 

 

 

 

 

 

 

 

Yes, please.

Topping tip

I read a great article today —

How to Turn Your Favorite Snack Food into Seasoning

The author recommends buying a cheap grinder at your local grocery store — perhaps when buying salt or pepper — and when it’s empty, placing small, broken-up chunks of your favorite snack foods inside.  Then use them as seasoning over appetizers, main dishes, desserts — you name it.

Voila — junk food seasoning.

grinderOf course, my first thought was Cheetos.

(If you’ve read this blog before, this should come as no surprise.)

We already know that Cheetos dust is super yummy eaten right off your fingers. Imagine it sprinkled on any of your favorite foods that already pair well with cheese…like popcorn.

Now you can take your Cheetos seasonings with you.  It’s certainly more portable than regular cheese since it doesn’t require refrigeration.

There’s enough preservatives in Cheetos to outlast us all.

Fried, not grilled

Everyone’s had a cheesy grin on their face today cause it’s National Grilled Cheese Day.

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But some critics are accusing our fav sandwich of being a fraud.

It’s true — most folks cook grilled cheese sandwiches in a skillet, which technically makes it a fried cheese sandwich.

Is this supposed to make us feel bad? Or the ‘grilled’ cheese sandwich taste less amazing?

No and no.

As we say in the South, get over your fine self.

Taste test

I am watching ESPN, and a commercial for Cheez-Its just aired.

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You’ve probably seen it.

Scientists are testing cheese to make sure it is mature…because only aged cheddar goes into Cheez-Its.

I don’t know.  The immature cheese sounds like a lot more fun.  I think it would taste better, too.

These are the important issues that occupy my big brain.

And it really works!

I saw this on TV — more than once — during a Saturday movie matinee.

stone-wave-cooker-featured-1

I searched online for more information, and finally went for it when I saw it was also sold at Bed Bath & Beyond. Funnier still…

The sucker really works.

The TV ads for the Stone Wave Ceramic Cooker promised omelets without butter or margarine in a minute-and-a-half.  The chimney in the lid is the secret — it steams the food.

It comes with a recipe book for apple crisp, mashed sweet potatoes, french onion soup — a whole menu of dishes that require minimal oils or butter and are ready in a matter of minutes.

Based on the cheese omelet I had for dinner tonight, I am very pleased with my investment —

$10 well spent.

Silent messages from cheese central

I flew to Atlanta today.

After check-in at the hotel, I grabbed lunch at a nearby restaurant.  It had an extensive menu, but suddenly, I knew what I had to have —

Grilled cheese

When the waiter came back to the table, I pulled out my negotiation skills to get the sandwich, which oddly was not on the menu.  The nice man not only delivered a yummy grilled cheese — with fries — but gave it to me on the cheap.

Ya gotta love Southern hospitality.

Now, grilled cheese is my favorite sandwich, but I wondered why I had such a strong taste for it.  I later discovered that today is…

grilled_cheese_1

It’s like I heard the call of the curd…without even being aware of it.

We have that kind of relationship, cheese and I.

Cultural confusion

Soft, warm pretzels with a side of spicy mustard.

german pretzelsI love ’em.

And I’ve always attributed my taste for them to my German heritage.

But while working with some colleagues from Germany this past week, I learned a disturbing fact —

Germans don’t put mustard on their pretzels.

In fact, the big soft pretzels that we know and love are typically only served in the morning.  With butter.  If they do venture onto the lunch or dinner menu, they are paired with cheese or meat.

No mustard in sight.

And here I thought I was enjoying an offering from my homeland.  But the majority of mustard, as it turns out, comes from Canada.

What’s that about?

Gone fishin’

I woke up this morning with a powerful craving…

Goldfish crackers

I’m not sure what prompted it, but it’s here.  And I have no choice but to satisfy it.  The question is —

Will one goldfish cracker do the trick?

Uh, no.

Instead, I must consider…

This many.

Seems prudent, seems sensible.  But I wonder if a handful of goldfish crackers will satisfy my craving…or just piss it off?

Make it angrier?

You don’t want to mess with an awesome craving…especially for salty, cheesy goodness that is the goldfish.

Oh yeah.

That’s more like it.

Here, fishy fishy.

No borders

Hey Mexico — where’s the love?

You sure haven’t shown Taco Bell any — dissing it not once, but twice, when they tried to open restaurants south of the border.

In 1992, when they conducted their big launch in Mexico City, all locations were closed after only two years. Could it be because Taco Bell’s idea of Mexican food isn’t very authentic?

Sure, that’s valid.

But when they relaunched in Monterrey in 2007 as “authentic American food,” the restaurants still couldn’t get customers.

Is Taco Bell’s ‘American-Mex’ really that offensive?  That’s like saying we should close White Castle because their sliders don’t meet the standards of a Ruth Chris filet.

Really.

It’s fast food. Fast food is supposed to be a knock-off of the real thing. Compromises are made. At Taco Bell, that means more cheese is added. Crunchy shells are added. Meats are added that you don’t find in ‘real’ Mexican food.

I’m sorry, but I’m having a hard time taking offense here.  And I’m getting hungry.

Really.

In a pickle

I pride myself on being open-minded, especially when it comes to fried foods.

The Huffington Post is not.

In fact, this weekend ‘Huff Post Comedy’ featured the slideshow  “10 Things We Shouldn’t Be Frying.”  It pictured an array of batter-dipped, fried foods you’ll find at state fairs and local gastro-pubs.

Some, I’ll admit, even made me cringe.  Fried butter.  Fried margaritas.  Even fried guacamole.  (Who knows?  Maybe the batter hides the icky avocado texture and taste.)

But the Huff staff dissed fried pickles, comparing the taste to “a dirty bomb going off in your mouth.”  

What the wha??

Clearly Huff Post needs to get their noses out of their laptops and their taste buds on top of some serious fried pickles, one of the yummiest appetizers to ever grace a paper towel-lined plate!

In New York City, I suggest visiting Ditch Plains.  Their fried pickles are sliced super thin and have a light, almost tempura-like batter.  They’re served with tartar sauce for dipping, but ask for ranch dressing….’cause everything’s better with a little ranch.

In Kansas City, head to Tomfooleries on the Country Club Plaza.  That’s the first place I ever tried fried pickles — not in the South like you might imagine.

Their fried pickles are cut thick and have a heartier batter.  You can see the spices and cheese sitting right on top.  They’re served with seasoned waffle fries, too…so if someone in your group is a ‘pickle chicken,’ everybody’s happy. (Gotta love the bucket, too.)

If you live in the South, there are lots of great restaurants that serve this delicacy.  Please share your suggestions in the comments section.

I doubt there will be a “dirty bomb” in the bunch!