On 5/21/2021 11:04 AM, Cindy Hamilton wrote:
> On Friday, May 21, 2021 at 10:54:28 AM UTC-4, wrote:
>> On 5/21/2021 9:35 AM, Ed Pawlowski wrote:
>>> On 5/21/2021 8:27 AM, Gary wrote:
>>>> Ed Pawlowski wrote:
>>>>> jmcquown wrote:
>>>>>> What kind of shredded cheese did you use?
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Cabot Seriously Sharp cheddar. I always have some on hand. I also keep
>>>>> a good Parmesan but it would be a bit strong for this.
>>>>
>>>> The Cabot seriously sharp is one of my favorites and I usually keep
>>>> some on hand.
>>>>
>>>> Similar to the fried cheese, one good snack is this:
>>>> One or two slices of toasted white bread (plain, no butter)
>>>> Cover each slice with shredded sharp cheddar then put under broiler
>>>> very close to the flame.
>>>>
>>>> Needs to be watched closely. The cheese will melt, turn brown, then
>>>> when it just starts to blacken in spots, take it out and enjoy
>>>>
>>>> My young kids named that "wrinkled cheese."
>>>>
>>>>
>>> That would be a nice change from the usual grilled cheese.
>> It might except the underside of the bread done under the broiler
>> doesn't get browned. BTDT when making "cheese toast" using thick slices
>> of French or Italian bread to go with spaghetti red.
>>
>> Jill
>
> That's why Gary specified "toasted white bread".
>
> I don't like it quite as brown as Gary, but I often toast some bread
> and melt cheese onto it in the toaster oven.
>
> Cindy Hamilton
>
Oh, I missed that. Toasted the bread first. Sorry, Gary!

Jill