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Grilled Cheese & Pancakes

Discussion in 'Fred's House of Pancakes' started by bigdaddy, Aug 30, 2006.

  1. bigdaddy

    bigdaddy Member

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    May be another of my fast dying threads, but....

    My daughters and I are having a Grilled Cheese recipe contest, at least $100 to the winner. We have 2 entries so far, and I told them I would advertise a little to get some traction, so I am spamming all of my chatrooms today, including you fine folks here at PC...

    Contest details: Grilled Cheese Contest and Grilled Cheese Blog
    Your Contest Judges

    Also, while I have your attention. I am looking for a bunch of pictures of the Fred's House of Pancakes Rabbit. Anyone have pictures or a link?

    Thanks

    -bigdaddy
     
  2. efusco

    efusco Moderator Emeritus
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    Fun idea, recipe submitted.
     
  3. TonyPSchaefer

    TonyPSchaefer Your Friendly Moderator
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    A well-made grilled cheese is a work of art indeed.
     
  4. geologyrox

    geologyrox New Member

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    I guess I'm just a purist, but I think my favorite food might be plain-old grilled cheese with tomato soup.

    Which reminds me, I have to order more tomato powder because I'm almost down to using Campbells. Shame on me, being so unprepared with a storm rolling in.
     
  5. heliotropehead

    heliotropehead New Member

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    I'll get my husband to submit my MIL's recipe. It's delish!!!

    I agree! Grilled cheese 'sangwich', cup of tomato bisque, 1 pickle spear & a glass of skim milk makes the perfect meal. It just doesn't get any better. Mmmmm.


    (I'll spam my chatrooms with the link, too)
     
  6. Godiva

    Godiva AmeriKan Citizen

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    My favorite is grilled cheese with a sliced fresh tomato on the side.

    I believe it isn't so much the recipe as the execution.

    The best grilled cheese is done on a griddle (frypan in a pinch) and the butter is not applied to the bread, but to the griddle. You then apply the bread and swish it around a bit to absorb the melted butter. Apply the cheese (I like two slices of Kraft American real Cheese, none of that fake food cheese products stuff) and then top with the other slice of bread. After it has browned, remove it, rebutter the griddle and flip the sandwich and swish again. Allow that side to brown. When done, remove and slice corner to corner. The cheese should ooze out the cut, perfectly melted between to brown, slightly crisp pieces of bread. A good sandwich should NEVER be soggy with untoasted, melted butter.
     
  7. Godiva

    Godiva AmeriKan Citizen

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    <div class='quotetop'>QUOTE(geologyrox @ Aug 30 2006, 09:02 AM) [snapback]311554[/snapback]</div>
    TOMATO POWDER! Are you insane?
     
  8. randreed

    randreed Same as it ever was . . .

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    OK - this is my facvorite:

    - Hearty whole grain bread - toasted in the toaster and lightly buttered.
    - Brie, Munster, or your favorite softer cheese sliced thin.
    - Sliced roasted red peppers, or thickly sliced tomatoes.

    Assemble the sandwiches and press in a George Foreman (or similar) grill for a few minutes, then cut into quarters.

    Serve with tomatoe bisque soup for dipping.
     
  9. Godiva

    Godiva AmeriKan Citizen

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  10. Lola&#39;05

    Lola&#39;05 New Member

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    <div class='quotetop'>QUOTE(Rand Reed @ Aug 30 2006, 08:18 PM) [snapback]311864[/snapback]</div>

    Mmmm,good. That takes me back to grade school. Catholic school on Friday. Friday always meant grilled cheese, tuna salad or macaroni and cheese. No meat on Fridays at that time. Boy, am I dating myself. Amazing how I now think of it as comfort food. I have now added meatloaf, mashed potatoes and gravy to that comfort food list.
    And, no I am not obese. I weigh in at 119 pounds.

    Lola'05
     
  11. geologyrox

    geologyrox New Member

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    <div class='quotetop'>QUOTE(Godiva @ Aug 30 2006, 08:11 PM) [snapback]311861[/snapback]</div>
    I make my own tomato soup, I try to avoid canned soups. It took a while, but I came up with a close enough (maybe even better!) approximation for me to get my fix

    EDIT: your cooking directions for grilled cheese match mine, except that I've replaced the Kraft cheese with an organic low-fat variety. Can't seem to make the jump to fat free - guess I don't really want to =P
     
  12. bigdaddy

    bigdaddy Member

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    <div class='quotetop'>QUOTE(Godiva @ Aug 30 2006, 08:40 PM) [snapback]311878[/snapback]</div>
    Fantastic. Thanks. I'm beginning to think about my 2007 calendar cover entry... [edit: trivia: I put a tiny little photo of oolong in the 2006 prius calendar cover, wearing pancakes on his/her head]
     
  13. Mary Snyder

    Mary Snyder New Member

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    <div class='quotetop'>QUOTE(geologyrox @ Aug 30 2006, 08:58 PM) [snapback]311890[/snapback]</div>
    Where do you get the tomato powder?
    Mary
     
  14. randreed

    randreed Same as it ever was . . .

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    <div class='quotetop'>QUOTE(geologyrox @ Aug 30 2006, 08:58 PM) [snapback]311890[/snapback]</div>
    Please post the tomato soup recipe - cold weather is around the corner and we will need soup!
     
  15. geologyrox

    geologyrox New Member

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    I order the tomato powder (and a few other uber-cheap dried veggie products) from http://www.harmonyhousefoods.com .

    Warning, this recipe was created for camping, so folks with palates might think this is sacreligious.

    At home, I use 1/2 cup or so of fat free half & half, two largish teaspoons of better than boullion vegetable base, 1 cup of water, and 1 cup of tomato powder. It doesn't have to cook down long, just to the consistancy you like. In the woods, I use 1 cup of tomato powder mixed with 1/2 cup of soy milk powder, a packet of boullion, a big squirt of olive oil, and about 12 ounces of boiling water.

    I'm not sure why, but when I add the powder to boiling water, it flash boils and makes a mess on my stove. I usually get around that by mixing the boullion into the half&half, adding the powder, and then the water. I've also discovered that I looooove tomato noodle soup - 2 cups water, 2 tsp boullion, and about 1/2 cup tomato powder. Nummy!

    apologies for the hijack =)
     
  16. Godiva

    Godiva AmeriKan Citizen

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    <div class='quotetop'>QUOTE(Rand Reed @ Aug 30 2006, 08:33 PM) [snapback]311909[/snapback]</div>
    Epicurious w/ optional notes.

    Hot tomato soup is great in the winter. I like fresh garden tomatoes in the summer.
     
  17. withersea

    withersea DNF is better than DNS

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    <div class='quotetop'>QUOTE(Godiva @ Aug 30 2006, 07:50 PM) [snapback]311852[/snapback]</div>
    Godiva- That is a very graphic and appetizing description of how to make a sandwich. Dammit, now I'm hungry. See ya- off to make a grilled cheese.
     
  18. efusco

    efusco Moderator Emeritus
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    I guess I'm going a tad against the grain, but I'm butter heavy in my grilled cheese.

    Now, I ain't talking about greezy margarine or anything like that. And I don't want the butter dripping off or soaking the bread dramatically, but it is, IMO, a significant flavor component and I want it to add a slight moistening effect to the bread...I don't want the bread looking dry-toasted.

    I do butter the bread, but I don't spread it on, more in pats then I move it around when it hits the pan. There's also already melted butter on the pan. I put pats on the top of the bread while the bottom is cooking so I can flip it over onto fresh butter, also move that around to coat evenly.
     
  19. Godiva

    Godiva AmeriKan Citizen

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    <div class='quotetop'>QUOTE(withersea @ Aug 30 2006, 10:35 PM) [snapback]311987[/snapback]</div>
    I could to better.

    But this is a family board.
     
  20. rufaro

    rufaro WeePoo, Gen II

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    <div class='quotetop'>QUOTE(Godiva @ Aug 30 2006, 09:09 PM) [snapback]311994[/snapback]</div>
    I was gonna say...this thread is WAY sexier than the "Sex in a Prius" one was. Tom Jones ain't got nuthin' on it! :lol: