I agree 100% on all points. I go one step further and eat most of my deer, elk and moose basically blue. Seared really well and then onto the plate. My whole family enjoys it most this way and we've been doing so for many years. The vast majority of it is frozen first. The tenderloins being the exception. They are typically eaten within a day or two of "harvest".
I use a skillet and a lid. Assemble sandwich (light rye bread, mustard, sliced meat, sauerkraut, maybe cheese), melt butter in skillet, put sandwich in pool of butter, sprinkle a few drops of water around the perimeter of the pan, cover, let it fry/steam on low heat for a few minutes, remove sandwich, add a little butter, invert sandwich back into pan, a little water, cover, wait a few minutes, serve.
The water just makes steam to transfer heat to the whole sandwich and prevent it drying out, do not use enough water that it would touch the bread.
I'll take a picture tomorrow. 🙂
When I was a kid we went to a friend's farm, his neighbours had cows and we got some fresh whole milk, plush fresh strawberries, and yes I think egg yolks were used. We cranked that ice cream maker with ice and rock salt, and what came out was literally the best (and most filling) ice cream I ever ate - and I don't even particularly like strawberry ice cream.
I love corn bread but seldom eat it, it certainly can be dry but is great with something like chili.
So here's my problem. You are making a griddled cheese, not a grilled cheese. Is it wrong to point that out when so many do it that way?
Looking forward.
Is that a problem with overcooking maybe? Like I said, my only concern is eating the whole pan and forgetting about the other stuff for dinner. Includinf dessert.
I accept your definition, and if I had a big 24" Garland flat-top I would use it for my sandwich!
Same place as always, in the smoker, under the tray of sawdust that came from the furniture shop.
Seriously, with all its limitations (ie: meat steaks with bones) it really is a dandy machine. Problem was I bought it when it was kinda new and I see nowadays you guys don't have to pay that same price anymore.
Story of my life.
Having been my birthday here recently, I received a basket of goodies.
Am now sampling the extra aged sheep’s milk cheese. Also included is some regular aged cheese from Beecher’s in Seattle, some amazing salamis, and a bunch of other treats as well.
I’m going to be in heaven for a while here.
Am now sampling the extra aged sheep’s milk cheese. Also included is some regular aged cheese from Beecher’s in Seattle, some amazing salamis, and a bunch of other treats as well.
I’m going to be in heaven for a while here.
Yup, cheese and salami can get you closer to heaven, that's for sure.
Happy birthday phase, I hope it was a good one BTW. I hope you're of the age where it doesn't really matter and you don't miss friends and family for not being able to celebrate with you.
Happy birthday phase, I hope it was a good one BTW. I hope you're of the age where it doesn't really matter and you don't miss friends and family for not being able to celebrate with you.
Dammit. I am longing for some weapons grade cheese now. I am also trying to recall the name of a Finnish reindeer dish I was served for breakfast once. It looked like a block of raw meat but tasted sublime. I do miss my business trips there.
Try spreading the butter thinly , directly onto
the outside sides of the bread ( before making sandwich )
For me works way better than butter into the skillet .
Both work, I just feel I get more complete coverage melting the butter first. To each his own. I have heard of people who put butter inside their sandwich! Go figure.
Side note: When I was growing up we couldn't afford butter, we ate margarine, and when I tasted butter I didn't like it. It tasted weird. I refused to put butter on vegetables or bread until I was in my 30's. I would cook with butter, but I would not eat the raw stuff, and for that matter I didn't like margarine either so I ate bread and toast dry, I preferred it that way. Still do. Though I am happy to slather toast with jam or marmalade or honey, or dip it in egg yolk, or grill (griddle) it in butter or bacon grease. Good bread I eat au naturel [and I don't put anything on the bread, either 🙂 ].
I had the unique situation that colored margarine was illegal in WI so my parents would drive to the state line to buy it. Never could figure out how that was worth doing my grandmother always had a big block of the real stuff unsalted. I had a friend with 8 kids in the family and his mother used to take these 1 gal tubs of white oleo and beat in the yellow coloring by hand. BTW Kerrygold was illegal in WI until 2018.
When I was in university in Toronto I had a part-time job doing telephone surveys (actual surveys, not disguised marketing). So we were doing a survey undoubtedly paid for by a grocery chain, and I called this house and was talking to a teen age male, asked if I could talk to someone who buys the groceries. He kind of hemmed and hawed and said they don't speak English, then he allowed as he does a lot of the shopping. It was a large Italian family in the house. One of the questioned was something like "How much butter do you buy every week?" and he said "About 5 pounds". I was incredulous, and questioned his statement, "Really? 5 pounds of butter every week?" He said "We're Italian, we eat a lot of pasta," which didn't really compute for me but OK. Now I get it, but back then I could not connect pasta and butter.
Assuming a coat as thin as possible
BUT COMPLETELY
Covering the bread
I have found ( as opposed to first melting butter into pan )
The bread sears as it hits the pan , preventing any chance
of soggy sandwich syndrome ....
All good Hits, and despite my age I am not too old to learn, though I still disagree (it has to do with the temperature of the butter, no?). Perhaps I will revisit your technique someday. Maybe we have different ideas about what a "perfect" grilled/gridled sandwich looks like.