Archive for April 17th, 2016
Recently, I found out about a contest where the top prize for an original grilled cheese sandwich recipe is $15,000. Motivated by the money, I decided to do some experimentation with bread, cheese, and the lubricant with which to fry them. Having read an e-newsletter article which recommended frying the bread for grilled cheese sandwiches in mayonnaise instead of butter, I thought, given the trendiness of avocado toast, this avocado oil mayo recently ordered from Thrive Market might be ideal for the purpose. When I suggested the idea to my family, my sister joked that the resulting creation should be called “That ’70s sandwich” and that it would come out to be the shade of avocado green that was popular back then. Well, upon frying in the cast-iron skillet, the sandwiches looked normal, but it was our faces which turned that shade of green, because the flavor …wasn’t what I’d hoped. To be more specific, it was reminiscent of vomit. That’s one ingredient/variation/cooking technique crossed off the list…now to go shopping for Wisconsin cheese.
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