Thoughts on gourmet grilled cheese? what are the chances of it lifting off just like gourmet burgers did?

Am I the only one triggered by how uneven the butter is spread? I can't watch this.

Anyone who unironically owns one of those spreading knives needs to be shot

It looks like mayo but I assume the white balance is off.

Only faggots and Americans get triggered you liberal fuck.

butter is often white, it depends on the diet of the cow. it's softened butter. but a lot of americans do advocate frying a grilled cheese in mayo for some reason.

it's a brief shot of the spreading process you numpty. it cuts before he's finished. this is the kind of criticism you make when you're doing it to fit in.

There's a pub in my town that does a special grilled cheese every day.

So, maybe it already has?

a guy from my school started up this company:

chompingground.co.uk/tales-from-the-street-morty-bobs/

haven't tried them yet

>It looks like mayo but I assume the white balance is off.
Could be mayo as well. I forget the scene in that movie (don't remember it), but mayo IS IN FACT a SECRET ingredient in garlic toast and grilled cheese that some people use. It's oil mostly, so yea.

OP, I do enjoy a "gourmet" grilled cheese, but to me it's about just using some denser crustier bread, or basically something other than mass produced spongy (ie air mostly) white bread. I'll use white bread, but it'll be heavy. For the cheese, I have always used two types, but I maintain 3-4 blocks of cheese in my fridge at all times anyway. I like a sliced tomato from time to time, and I griddle the sandwich on medium-low to give the cheese lots of melting time and get a crisp crust before too much browning.

If you want to try the extreme crust, you butter bread as a kind of moisture barrier, and then on top of the butter a very thin mayo layer, and then use the mayo stickiness to gently adhere some finely grated cheese, from parm to something dry like very aged cheddar or manchego or asiago. Grill til crispy on both sides! Sometimes I add a little garlic.

In the summer? I might not want to heat up my oven broiler to toast some garlic bread yet not want to go outside to the propane grill either. So, a quick garlic toast can be grilled with the mayo method. Use a SMALL amount.

>grilled
>oil
Commonly known as frying in the culinary world.
Why are you posting on a food and cooking board?

>a pot pie isn't cooked in a pot
>hot dogs aren't actually dogs
>french fires aren't french

get your autism out of here

>butter is often white, it depends on the diet of the cow

butter whiteness literally doesn't have anything to do with cow's diet, just kill yourself you retard

>French fires
I like this.

journals.cambridge.org/action/displayAbstract?fromPage=online&aid=5123360

>3. The two most important factors affecting butter colour are the genetic character of the cow and the method of feeding.

>4. A slight increase in the shade of colour was found to occur under most of the various conditions which give rise to increased milk yield. It is suggested that this may be due to the greater intake of colouring matter (associated with the greater food intake) in proportion to butterfat produced, since increase in yield is usually associated with decrease in fat percentage.

the ironing

what a world we live in!

French fires aren't actually french

they're Syrian

Mine looks literally the same

grass fed cows make yellower butter you retard

Lots of cows in America are fed corn in the winter months so it tends to be lighter in color than specialty butters or European style butters, which are higher in butterfat content and not typically corn fed

All of this information is readily available on the internet

Honestly this is the only way it would work. Small, simple food truck-tier grilled cheese made with quality ingredients, a unique blend of cheeses, and only a few options as variety.

It would also be swell if you could select from a limited selection of cheese blends. The bacon variety would be good with a few crumbles of blue cheese for instance

no you fucking idiot, colour of the butter depends on if it's made out of milk or cream

if it's made out of milk - white
if it's made out of cream - yellow

lol what

gourmet grilled cheese has been around for hundreds of years
for instance grilled scamarzo in white wine or tomato sauce
or swiss emmenthaler and gruyère fondue mixed with cherry brandy

so piss off with your disgusting american junk food... that's not even cheese man!

>never seen it
>sofia vergara

maybe its worth watching...

>you unironically share a board with people this stupid

I'm beginning to think I've discovered who keeps making the fast food threads

John Leguizamo Is good in it
RDJ is in a scene and is hilarious
There are a couple food scenes where things are lookin good

Otherwise it is shit. I could possibly see line cooks enjoying it because it glorifies them, but if you don't do that for a living you might find it tedious

>maybe its worth watching...
Oh, Chef is nice entertainment with lots of food porn. It has a plot of redemption, a man and his pride and worth, and a little sensitive kid thrown into the mix. But, be warned it's an independent film, and as such, will be missing some of the polish, pacing and nice clean hollywood ended. If you already like indie films, it's a pretty decent version with known A list actors but with B list scripts. It's also a bit historical in that it's set partly in Miami during the advent of the food truck phase. It was locals in S. Florida that were the first ones welding and making the first of the vehicles in the "food truck night" craze that later swept all over the nation via twitter followers. Nice that someone documented it, though didn't highlight the original significance much. It was some fun times where hundreds of people would hit a local parking lot with lawn chairs, portable or live music, BYOB coolers, and hit up all the trucks and bring back the goods for some community hang outs, like "First Fridays" at such and such. All the top ten restaurants eventually had a truck just to participate vs just using a truck as a precursor to a brick and mortar restaurant one day after creating a local fanbase. Eventually you weren't forced to buy crap stadium vendor food at any sports event in town but just hit the row of trucks outside.

Is there any chance of gourmet toast sandwiches taking off?

Kek

is there a followup story about all the hotdog vendors at stadiums that ended up homeless?

sounds like good fun if you like people. ill stick to pounding beers in the parking lot until the game starts and then screaming obscenities in front of children.

A few years ago, it kind of did take off, in that there was a chain of "fast casual" restaurants that focused on grilled cheese sandwiches, but I'm pretty sure they went out of business.

Well if they're like the OP webm not at chance.
But if we go deeper even more memeier and gourmety then maybe.

Idk maybe something like a grilled cheese donut? A donut sliced in half and made grilled cheese style

he said gourmet grilled cheese, not tendies.

i never tried grill cheese. am i missing out?

whats the difference

It's a bit like gourmet ice cream imo.
Gourmet ice cream is good, but so is ice cream.

I didn't see any cheddar in that webm

Post grilled cheeses pls.

provolone and mozz and a bit of pesto but you cant see it :(

>john leguizamo
>jon favreau

No

>you know it's done when it sticks to the wall

Here, in Cleveland, we have Melt. This place has become a phenomenon in this city. Not sure it classifies as gourmet, but they do get creative with grilled cheese. Had a couple times myself, it's good/not great Excessive American food. Will bump with a few of their sandwiches.

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>a phenomenon in ohio

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>inb4 flyover

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HAVE YOU SEEN CHEF???

Can anyone tell me what the fuck I did wrong when making grilled cheese the other day? I used this Cheddar from the deli that had bacon bits in it (yeah yeah I know, I didn't buy it), and I couldn't get that shit to melt.

Like it got a little soft, but by the time it got to this point the bread was already starting to get a little too dark. It would've burned if I left it on any longer. I had the electric range on a little over medium.

What'd I do wrong? Was it just something weird with the cheese? I remember cheddar melting quite well.

what's gourmet about that

That's not a grilled cheese. That's a melt.

>sandwiches and burgers that need to be skewered to stay together

Let it sit out longer and get to room temperature before you try to melt it

I did take the cheese straight out of the fridge. I guess that might be why.

John Leguizamo is my man.
Even when he was playing a woman.
Or a man who wanted desperately to be one.

the butter application is irrelevant since he slides the bread around the griddle.

Nobody wants to pay $10 or whatever ridiculous price they'll charge for a goddamn grilled cheese.

Am I the only one getting triggered by the Shun

It's ja/ck/ approved so I approve it too.

proper high end butter is white.

everything calls for a griddle and I have to make it in a pan. :( #griddles are a human right.

griddles are a pain in the ass tbhfam, pans are superior for everything unless your grilling meat.
I used to make grilled cheeses with a griddle but I got tired of having to keep turning the heat down as the grid marks get hot as fuck but don't actually heat up the whole sandwich. With a pan you just put the bread on and wait.

Nothing good has ever come from Ohio user. Nothing. Not even aviation.

just the fact that you added gourmet to that sentence irritates the fuck out of me

the fuck does that even mean, gourmet grilled cheese

it's a fucking grilled cheese. butter, bread and cheese.

apparently 6 different cheeses = gourmet.
also
>implying 'gourmet' hasn't lost all meaning

kekeroni

>faggots that need to be skewered to keep them from posting