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Old 10-19-2011, 10:54 AM   #11
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Quote:
Originally Posted by Timothy View Post
Are you talking about an egg finished with runny white and yolk? How do you pick it up to eat it? Or maybe you eat it open-faced with a knife and fork?
You pick it up and eat it, like any other sandwich. Sunny Side up is runny white and yolk. Over easy is set white, and runny yolk.
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Old 10-19-2011, 11:00 AM   #12
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Mouth is watering, mostly Tattrat's fault. A half-hour until lunch. At hand have seedless rye, swiss, and the Plugra I splurged on at the grocery the other day. Next, 3 guesses.
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Old 10-19-2011, 11:02 AM   #13
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Quote:
Originally Posted by TATTRAT View Post
You pick it up and eat it, like any other sandwich. Sunny Side up is runny white and yolk. Over easy is set white, and runny yolk.
For egg sandwiches, I like a tiny bit of yolk that is still runny, but I've never been able to tolerate runny egg white. Too close to the texture of snot for me. Bleck!

It just seems like it would all drip out onto the plate. I was just asking, not attacking your tastes or methods.

When I make a sandwich, I prefer what I have in the sandwich to arrive at my mouth while still between the slices of bread, not mopping it up from the plate that it drips onto.
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Old 10-19-2011, 12:46 PM   #14
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Buttered multi-grain bread
Cheddar
a pinch of granulated garlic
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Old 10-19-2011, 01:09 PM   #15
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Cotswald Cheddar on Texas Toast. Any aged Cheddar will do in a pinch, though.
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Old 10-19-2011, 04:02 PM   #16
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Quote:
Originally Posted by Dawgluver View Post
Velveeta on whole grain bread, lotsa butter. And toasted in the cast iron skillet.
Please, no Pasteurized Prepared Cheese Product on my grilled cheese sammies if you don't mind.
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Old 10-19-2011, 04:22 PM   #17
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So... yer not gonna use the Kraft singles then eh?

Tis funny.. good bread, good butter, Kraft singles. YUM.
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Old 10-19-2011, 04:34 PM   #18
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So... yer not gonna use the Kraft singles then eh?

Tis funny.. good bread, good butter, Kraft singles. YUM.
Kraft Deli Deluxe singles are Pasteurized Processed American Cheese.

That other stuff I mentioned is Cheeze Whiz like from the can, formed into flat slices and wrapped in cellophane.
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Old 10-19-2011, 04:41 PM   #19
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I make grilled cheese two ways
3-cheese: Filled with Provolone and Sharp Cheddar, and bacon strips/tomatoes are optional. Butter outside of bread like normal and grate P. Reggiano all over the outside letting it stick to the butter. The trick to this is the right heat setting that won't burn the Parm before the butter and inside cheeses melt. I like to use a second hot pan as a lid to give it an oven-like effect.
OR
I make it like normal grilled cheese but I add jelly inside. Classic is apple jelly with cheddar, but I like to explore. Just don't go overboard and put black raspberry on rye with pepperjack cheese. But don't keep it lame, try tomato jelly or bacon jam. If you haven't tried jelly on a grilled cheese sammich, you're really missing something divine.
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Old 10-19-2011, 05:14 PM   #20
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I like to use a buttery flavored spray, it's less greasy. For fancy, cheese (any kind), cooked bacon, tomato slices.
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