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Author Topic: Cheese  (Read 134553 times)
Abrahammer

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« Reply #195 on: Thursday, May 1, 2014, 18:53:26 »

Do you melt the cheese before application though?

Exactly the same method as your good self
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horlock07

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« Reply #196 on: Thursday, May 1, 2014, 20:31:23 »

Crap cheese is the ONLY cheese for burgers. Anything else just doesn't work.

With a burger its got to be dirty cheese,  the cheaper and dirtier the better!
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Honkytonk

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« Reply #197 on: Thursday, May 1, 2014, 20:37:33 »

Exactly the same method as your good self

Fucking right.
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Saxondale

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« Reply #198 on: Thursday, May 1, 2014, 20:39:13 »

With a burger its got to be dirty cheese,  the cheaper and dirtier the better!

Talking of burgers, has anyone treated themselves to a 5 guys burger if they've come across them?  Had one in islington.  Very good dirty burger that is.  Cheese was as dirty as the burger.  Lovely.
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Ginginho

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« Reply #199 on: Thursday, May 1, 2014, 20:48:11 »

It's weird, plastic cheese is the best cheese for burgers and hot dogs, they're not suitable for any other use, but they're better than top of the range cheeses for these purposes.

I always have plastic cheese in my fridge for burger/hot dog emergencies.

Oh, and squirty American style mustard, amazing with said foods, but probably nothing else.
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4D
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« Reply #200 on: Thursday, May 1, 2014, 20:50:29 »

 Steak and stilton baguette Lick Lips
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Ginginho

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« Reply #201 on: Thursday, May 1, 2014, 20:52:08 »

See, i'm not a fan or cooked premium (ie stilton, cheddar, etc) cheese as it ruins it and makes it greasy, the exception being parmesan.
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4D
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« Reply #202 on: Thursday, May 1, 2014, 20:52:57 »

You can have cold stilton with cooked beef in a sarnie (with a bit of mayo)
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« Reply #203 on: Thursday, May 1, 2014, 20:54:08 »

Goats cheese cooked on pork medallions is good stuff, along with a black pudding  Eat
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Ginginho

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« Reply #204 on: Thursday, May 1, 2014, 20:54:45 »

Never tried that, but doesn't sound great to me, to be honest.

Steak, cheese and mayo, in a sandwich, just sounds awful.
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4D
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« Reply #205 on: Thursday, May 1, 2014, 20:55:03 »

I'm off to the fridge
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4D
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« Reply #206 on: Thursday, May 1, 2014, 20:56:30 »

Never tried that, but doesn't sound great to me, to be honest.

Steak, cheese and mayo, in a sandwich, just sounds awful.

It's good (not too much mayo)

Brie and grape is nice too
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« Reply #207 on: Thursday, May 1, 2014, 20:57:34 »

Emantal, American mustard, pastrami and gherkins is nice too
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Peter Gibbons

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« Reply #208 on: Thursday, May 1, 2014, 20:58:59 »

Do you melt the cheese before application though? I do. I tried chucking it on straight away and it's just not right.

Perfect Cheese on Toast the Honkytonk way is: lightly toasted bread, carefully apply your layer of sliced extra mature cheddar, melt under grill until slightly bubbling, then whisk out and apply worcestershire sauce quickly, then place back under grill until the cheese is slightly golden brown. Or the toast starts burning. Either or.

Then devour like it's your last meal on planet earth.
Un-melted cheese on toast is my preferred method, plus it's easier and quicker to make  Eat
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sonicyouth

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« Reply #209 on: Thursday, May 1, 2014, 21:00:17 »

Un-melted cheese on toast is my preferred method, plus it's easier and quicker to make  Eat
why even bother toasting the bread? even quicker and easier
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