Just a small note here. The LOC does not have a copy of every book published. https://www.loc.gov/about/frequently-asked-questions/#every_book

Hi there Ren

Love my cast iron as well. It gets so much use and is always out and on my burner…

You seemed pretty decent in your comments on other post. Too bad a block is needed here.

Just people with nothing better to do I guess.

Tried it! It was fine. Had a nice bit of ranch flavor but the consistency was off for me. It wasn’t terrible but just not what I was used to. Thank you for the tip.

Ohh I do, sometimes I spice my GCS with red pepper or cumin.

Me too, me too. How do you prefer a grilled cheese?

Give it a go, they are incredible comfort food with so many variation and super fast.

And check out a Monte Cristo sandwich. When done right they are great.

Eggy fry bread makes a tasty sandwich base. Throw some ham and cheese between the slices.

The sheer variation in bread and cheese pretty much guarantees a combination for anyone that eats bread and cheese. Would love to hear what you come up with! Please report back. Also, is this your first Exposure to the grilled cheese concept? I’m really Interested in knowing your experience. I grew up with them, someone coming to them later in life is going to have an interesting take.

That, to me, would be a type of open face melt. Which are very good as well.

I’m glad this is of value to someone other than me. Moslty I really liek grilled cheese. Was slightly curious about the science of fat in pan vs fat spread on bread. To my brain, it’s shouldn’t make a difference where the fat starts, but it does.

Adding in, I think the egg in the mayo definitely enhances the flavor and texture, more that the pure fattyness or another source.

Describe eggy fried bread? Couldn’t be what I would call French toast? This is heat butter in pan, beat egg in wide bowl, maybe with some vanilla, dregs a slice of bread, both sides in egg, fry in butter until golden yellow. Add sweet topping like a compote or maple syrup or powdered sugar, enjoy.

Grilled cheese is 2 slices of bread, with a fat, and a cheese. Coat one side of bread in fat, put fat side down in pan. Put cheese on bread, coat one side of other slice of bread in fat, place fat side up on top of cheese. When bottom slice of bread gets golden, flip entire sandwich and fry until the other side is golden. Remove from heat and enjoy.

Heavy cream all the way for tomato soup. The mozzarella “snap” is always good and a goot texture feeling. That is a bit more of a grown up grilled cheese. Mine are generally basic and quick. Bread, mayo, cheese, heat, time. I will occasionally spice it up and make it fancy but usually, like you I want it now and good and easy.

Are you OK?

I love eggs, cannot really raise chickens but in my younger days we had chickens ducks and geese Turkey on a few occasions. I have had all of their eggs and they are all delicious.

A nice grilled cheese quesadilla and some fresh tomato is awesome.

One of my all tine favorite meals is over easy eggs and grilled cheese. Break the top of the egg and dunk the corners of the sandwich in the yolk… It’s just amazing.

I stopped using pre shredded cheese so I’m with you there! Have also used olive oil. And for extra fancy I have done olive oil on bread, then crust the oil side in parm. It gets an interesting crunchy salty nutty crust. edit (I immediately regret my choice of phrase there, but I’m leaving it.)

Interesting. I may try tomorrow.

Really? It’s not too… Cream based?

I prefer mayo, spread on the bread. Any type of melty cheese will work, no hard like provolone or super crumbly liek feta. Any bread can also make a good grilled cheese. I have had amazing Swiss and rye grilled cheese. I also consider a cheese quesadilla a grilled cheese and I make those often as well!

Love duck eggs never had duck egg mayo.