On Fri, 21 May 2021 22:02:58 -0400, Bob > wrote:

>On Fri, 21 May 2021 08:04:27 -0700 (PDT), 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.
>
>What's not to like?
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is not a message from Dave Smith from Canada, but from an
alternative Dave Smith. It's a common name, you know.