Tuesday, November 20, 2007

Shcplane it to me Lucy!!!

How is it that I can design and complete, without flaw multi coursed, incredible, yummy culinary dishes yet every time I try to make a grilled cheese sandwich I burn the FUCK out of it???


Anonymous Catnip said...

I've finally learned, after years of burning grilled cheeses, that the temperature required is LOW. Not medium or medium low, but LOW. The reason is, it takes longer to melt cheese between bread than to toast the bread itself. Try it. You'll like it.

3:38 PM  
Blogger Bug said...


My method this weekend was as follows (true story): Toast a bagel. Right before the bagel pops out, nuke a few slices of cheese (in my case a delightful swiss) for 10 seconds or so. Scrape onto bagel, smoosh, let it sit for about 30 seconds to get nice and gooey, and enjoy.

8:42 PM  

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