Jinmyo

"Sammiches." Please. Stop. I had never encountered this particular baby-talk phrase until eGullet. It is horrifyingly unbecoming. Like saying "bahyon" for bacon or "breah" for bread. Lack of enunciation gains nothing. I know I must have phrases that irritate and annoy. I apologize. But "sammich" is just dire.

I too must mention Craig's wonderful essay. If anyone reading this hasn't read that, please click the link. How about trying carnaroli, Adam?

Mon colonel, I would of course be willing to try anything you brine and smoke. Even turkey. me/holds up Zippo lighter kept especially for this "Klink! Klink! Klink!"

Yes. When I was a kid, McDonald's did not exist.

There is always a better grilled cheese sandwich beckoning us ever and ever on from the furthest horizon. This is what it means to be human: to strive.

Yes! This is very very nice. But when I do that I put bacon in the sandwich as well. And use cast iron skillets or the griddle. A tomato salad goes nicely as well.

Crazy Canadians!!!! One word: Brining One word: Pointless.

I am totally with you on this. Freaks. Ketchup is grotesque. Although I understand from Soba that there is Filipino banana ketchup that sounds interesting. (Though not, of course, for grilled cheese.) Still, for some grilled cheese is a "comfort food" which means that the remembered palate of a five-year old child is the standard by which things are judged.

There are thousands of variations of the perfect grilled cheese sandwich. This is but one: Put sourdough bread under salamander (or broiler). Remove when nicely browned. Give these sides a quick swipe of Normandy cultured butter, a few drops of porcini oil. Layer every other piece with tallegio and a few shavings of pecorino and a few twists of black pepper. Place the blank but buttered and toasted sides atop. Butter the untoasted sides. Place under salamander. Turn with spatula. Remove. Slice. Serve with wild mushroom bisque topped with a few sauteed chanterelles and a slice of roasted tomato.

For a juicy, flavourful turkey I recommend chicken thighs instead.

McClothes, McToys, McInteractive McVideos and McBooks. "You know. For the McKids." -The Hudburger Proxy

Table top grills: 1) Catfish pieces marinated in shoyu, wasabi, citrus. 2) Chicken hearts in Malaysian laksa curry. 3) Wedges of paratha (layered roti). 4) Leek ribbons. Panchan: Cabbage kimchi, daikon kimchi, oi sabagi kimchi. Gohan with gomasio, miso shiru with chile oil.

Oh. More in service industry. That's good then.

That's so sad, tommy. As for Ms. Ray, candy counter clerk then food store manager and product buyer at a few places then becoming a "chef" as well and doing cooking classes that led to a TV show is far less experience than I thought she had. Which raises my estimation of her somewhat but not enough to be interested in watching her.

Egad. I would offer my condolences but I have to stop laughing first.

Table top grills: 1) Catfish pieces marinated in shoyu, wasabi, citrus. 2) Chicken hearts in Malaysian laksa curry. 3) Wedges of paratha (layered roti). 4) Leek ribbons. Panchan: Cabbage kimchi, daikon kimchi, oi sabagi kimchi. Gohan with gomasio, miso shiru with chile oil.

Tinned tuna and sardines in olive oil goes back thousands of years. I hink tinned salmon is about as old as Spam.

People sign them out. Two weeks. They're sent an email if they're late returning it.

I used to have those sandwiches as kid in England in the 1950s. I liked the bones. Haven't had them in four decades though.

Emily - I agree. That was a fine piece of writing. This whole thread would be much better if it contained only Adam's original post and yours. Aww--thanks guys. -Emily Sorry to add to the string of adulation, but that was a very good story/review. Thanks Emily. My apologies as well but I was enraptured. Sorry.

I'd chill the cooked mussels and stuff and cook the ravioli ala minute.

I just cut into half and the quarters or more with a cleaver. Scoop seeds, peel off skin with a chef's knife.

Zurek (Polish white borscht) with turnips, green daikon, Yukon Gold Potatoes, with fresh parsley and creme fraiche. And pork crackling atop. Hard cooked eggs with wild mushrooms, leek ribbons, and sauerkraut with smoked paprika. Slices of roasted pork shank (whence the crackling) with rosemary. Huge brussel sprouts marinated in extra virgin olive oil and balsamic vinegar. Seed bread.

Thank You. the number of egullet members who like burnt bread is currently at 2. i'm keeping score. make that 3! Make that 5 (Diana and me). Toast that isn't toasted is not toast.

eGullet quote of the week, by tommy, again. That's just what I thought when I saw it.