stark wrote on 19 Mar 2007 in rec.food.cooking

>
> Lobster Man wrote:
> > The biggest problem I have, skillet or oven (on a silicone baking
> > sheet), is that the cheese just sort of spreads out. I'm thinking maybe
> > some sort of round form to make the cheese hold it's shape?
>
> It's crackers OR crisps. The beauty of the crisps is that they spread
> out
> into a thin lacy structure of fried or baked cheese. Not really a
> cracker at all.
>
> Confining the spread may produce a cracker, I don't know. Maybe you'd
> need to add another ingredient to cracker-it-up.
>
>

In my mind...Confinning the cheese gives the grease nowhere to go...making
for a gooey mess.