HopanDubMan said:

I have never made a grilled cheese sandwich in my life

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OutThisLife said:

This is science.

I usually apply butter on one side of two pieces of bread, stick the first one butter-down on the pan that I sprayed with cooking spray.

I then put the cheese on it, where the edges are OFF the bread. [so triangle?]. Then the other piece of bread ontop of it, butter side up.

I let the first side get yellow and slightly brown.

Flip.

Same w/ the second side.

I then proceed to flip the sammich onto a paper towel and walk away victorious whilst eating the sammich.

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yabbahabba said:

First off you need rye bread and real butter. Preheat your teflon skillet to just past medium.  Spread butter on one side of each breadslice.  Cut up thin slices of Cheddar and Pepperjack cheese (real cheese of course).  Get out some onion powder, garlic powder, chili powder, cumin, black pepper, salt (optional) and if you like a little bite in your food, some dried ground chile peppers----

(grow your own, mesilla and serrano peppers are wonderful and great producers. Habenero if you love heat. Screw Jalepenos.  Get a food dehydrator, put on some gloves, slice the peppers into 3/4" slices and dry them until they're brittle.  Then your put em in a coffee grinder, then funnel them into mason jars and freeze them.  Wonderful fresh-tasting beautiful chile pepper powder year round!)

Anyway, once the pan is heated up, put your buttered bread butter-side down in the skillet, if hisses at you, immediately take it off, turn the heat down a little below medium, then you can return your skillet back to the burner. Sprinkle a liberal amount of onion powder on the bread, and a little bit of garlic, too. Use zen.  And remember 3:1 is a good onion to garlic ration.  Then quickly stack the cheese slices evenly. Sprinkle the chili powder over the cheese until you have a decent dark red coating going on, and then lightly add some cumin, be careful, cumin can easily overtake a dish. Crack a little bit of black pepper or chile pepper over it, and if you add salt, just a tiny bit. Press your other piece of bread on top, flip the sandwich over (the heat should be high enough to cause a slight hiss, then turn the heat down to medium-low, about 8-o'clock.  It's real easy to burn a grilled cheese before the cheese is melted, and even though it's fairly low heat, with patience it WILL be nice and crispy. If it's toasted well enough but the cheese isn't melted well enough, don't microwave it. Get the lid for the skillet, pour a very small amount (like less than half a shot glass) of water in the lid, flip it over onto the skillet, this will steam-cook and the cheese will melt quickly.

It's really good with fresh hot tomato juice or soup.

Also try the same thing but instead of chile powder and cumin try a little dill weed.

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Show off.

yabbahabba said:

Dude, I am just giving detailed instructions on how to arm yourself with the knowledge of how to make a killer grilled cheese.  I've turned lots of people onto broadening their cullinary horizons. For me it started with getting the munchies and taking regular storebought food and adding this and/or that such as ravioli with mozorella cheese and garlic powder. Then I got a job as a cook for a "developmentally disabled" house and I really didn't know much.  But just watch a few cooking shows and experiment.  Worst case scenario: you make something less than awesome and know what mistakes you made. Or, the most common result is: ""AWWW YEAH!!  FUCKIN-A that's some good shit!"

You shouldn't have to settle for TV-dinners and fucking white bread and processed cheese in a damn microwave.

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Shad0w said:

gdamnit.......


Now, I am hungry, and I just so happen to have everything to make grill cheese and tomato soup............

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