Quote:
Originally Posted by Chinney
Try some variations. Grill it with a few thin slices of hot green pepper inside (medium hot; fresh, not pickled). Or try it with a few slices of tomato. For the tomato, to avoid overdoing it, you lift up a slice and add it only for the last minute of grilling. For the pepper, you add it right from the start of grilling.
One of my own absolute lifelong addictions is good bread, especially sourdough bread. Some good local ones are available around here, but I also have my own sourdough starter to make it myself.
|
I've gotten hooked on a really twisted variant of grilled cheese... take lefse, Norwegian potato flour flatbread (kind of like a thick tortilla), slap some cheese between two layers, and toss it in a hot griddle with a bit of butter until the cheese melts and the lefse browns slightly - this will take about 90 seconds. The potato, cheese, and butter end up tasting like the absolute best parts of a twice baked potato with cheese on top.
Quick, easy *and* fattening! Huzzah!
It's like the world's strangest quesadilla.