As a near-fifty year old who has been making sourdough for 6 years, makes homemade mayo with a grated garlic clove and freshly squeezed lemons every couple weeks, and keeps a stash of fine cheeses readily available for all occasions - I'm with the 4 year old. White bread, 2 slices of american, butter - it's hard to beat the sheer comfort, texture, flavor, gooeyness, and simplicity of the classic.
There is a middle ground that isn't so pretentious.
I still need it to have bacon, parm, and a side of tomato soup. I toast it in a pan to avoid crumbs. Everything else beyond that point truly is another sandwich.
My wife recently reminded me of something I made for her while she was sick last winter - Grilled cheese on sourdough (with roasted garlic mixed into the cheese) toasted to a crisp and cut into croutons for a home-made tomato soup.
They bother with that effort when eating other things, but they keep it simple and go kraft-and-white-bread when making a grilled cheese. They're essentially saying, "While I love putting a lot of effort into cooking most things, when it comes to a grilled cheese, simple and cheap wins out."
They are feeding butter grass, they are way past the point of no return
/s
I think some things taste a lot better when you are so conscious about every ingredient and preparation. For sourdough and cheese I always prefer the good ones, what can I say.
Comments
As a near-fifty year old who has been making sourdough for 6 years, makes homemade mayo with a grated garlic clove and freshly squeezed lemons every couple weeks, and keeps a stash of fine cheeses readily available for all occasions - I'm with the 4 year old. White bread, 2 slices of american, butter - it's hard to beat the sheer comfort, texture, flavor, gooeyness, and simplicity of the classic.
There is a middle ground that isn't so pretentious.
I still need it to have bacon, parm, and a side of tomato soup. I toast it in a pan to avoid crumbs. Everything else beyond that point truly is another sandwich.
My wife recently reminded me of something I made for her while she was sick last winter - Grilled cheese on sourdough (with roasted garlic mixed into the cheese) toasted to a crisp and cut into croutons for a home-made tomato soup.
Quite literally the most authentic version. Not my preference but it’s the canonical form.
Why are you bothering with all that effort if you prefer the quick easy store-bought thing?
They bother with that effort when eating other things, but they keep it simple and go kraft-and-white-bread when making a grilled cheese. They're essentially saying, "While I love putting a lot of effort into cooking most things, when it comes to a grilled cheese, simple and cheap wins out."
They are feeding butter grass, they are way past the point of no return
/s
I think some things taste a lot better when you are so conscious about every ingredient and preparation. For sourdough and cheese I always prefer the good ones, what can I say.
P.S. Obviously cows are being fed