The Gun Counter

So, what say ye, the compiled knowledge of The Gun Counter universe? I will not eat grilled cheese without ketchup. How about you?

A burger-less cheeseburger? Why bother?

I've never had it that way, but it makes me want to try it.

The way I fix my Grilled Cheese sandwiches is to take a couple of matched pieces of bread, butter the outsides of each piece for grilling. Grill each butter'd side (usually using margarine, and only cooking ONE side at a time) of bread, and as each piece grills, slap a piece of Kraft American Cheese on it, while the other side is grilling.

After slapping another piece of sliced cheese on the piece grilling (and if I feel like making it extra cheezy, I break up a piece of cheese and separate it into 1/3'rds, then spread it acrocc the piece already melting before slapping ANOTHER piece of cheese on it and then putting the top piece of butter'd bread on top (buttere'd side UP), then I flip the whole thing over so it's now resting on the uncooked butter'd side so now IT can grill and melt the cheese between the pieces of bread.

When done to a nice grilled brown color, remove and place onto plate along with a sweet pickle on the side.

YMMV.

I do like a little ketchup on my toasted cheese, but brown sauce or Branston pickle is much better.

Proper melted cheese dishes:

http://en.wikipedia.org/wiki/Welsh_rarebit

http://en.wikipedia.org/wiki/Raclette

Ketchup has four uses: 1. Dip fries into.
2. Topping for hamburger/cheeseburger.
3. With meatloaf.
4. In soup beans.

CByrneIV wrote:

Netpackrat wrote:A burger-less cheeseburger? Why bother?

Yeah... pretty much the same thought.

Also, ketchup pretty much ruins everything it touches, by turning whatever it's natural flavor is to "ketchup flavored" .

Mustard enhances flavors, ketchup covers them up.

If you want to carry ketchup into your mouth, do it with something that has no flavor of its own.

If you think grilled cheese IS something with no flavor of it's own, then you haven't ever had a decent grilled cheese.

Grilled cheese is best with no condiments... in fact, with condiments it's no longer grilled cheese.

The only things acceptable to add to grilled cheese are bacon and fresh tomatos

Listen to the man.

Ketchup-on-everything is some kind of Midwestern perversion that seems to come from not having ready access to anything with actual flavor. Or of being deeply afraid of flavor, I'm not entirely sure.

Ditto for ketchup on scrambled eggs, ugh.

CByrneIV wrote:The only things acceptable to add to grilled cheese are bacon and fresh tomatos

Yeah, skip the ketchup and go right to the source.

Darrell wrote:Ditto for ketchup on scrambled eggs, ugh.

Go with a little Tapatio.

Let's say you're going to make a bologna and cheese sandwich, with mayo applied to one piece of bread, and mustard on the other. I'm of the school that the mayo goes against the baloney, and the mustard against the cheese. I think it changes the taste of the combo if you switch the mayo to the cheese and the mustard to the baloney.

Darrell wrote:Let's say you're going to make a bologna and cheese sandwich, with mayo applied to one piece of bread, and mustard on the other. I'm of the school that the mayo goes against the baloney, and the mustard against the cheese. I think it changes the taste of the combo if you switch the mayo to the cheese and the mustard to the baloney.

Just the opposite with me, the mustard overpowers the cheese. And, my wife is a ketchup freak, uses it on most casual foods. I'm of the opinion it's only used on fries and burgers also, sometimes meatloaf, bad meatloaf at that.