Everybody needs to stop it with the bacon. Liking bacon is not a hobby, and it’s not an aspect of your personality, and it doesn’t need to be written about or talked about and it certainly doesn’t need to be tattooed anywhere.
Also, Siracha tastes like a Vietnamese man sneezing in your face.
Grilled cheese is delicious, though, but you can’t get fancy: Wonder bread and Kraft American cheese makes the headiest grilled cheese sandwiches.
OMG I had one after the show, I had SEVERE end stage munchies from all the “Festivities in Seattle procured at the EVERGREEN CENTER
I had one of these, it was pretty good, didn’t get overpowered by the bacon fwiw…cool to see the sign it brought back sweet “shakedown” st. memories. We scoured the lot looking for the balloon guy..no luck so bacon was as exciting as the lot got but still a nice post show lot, I had like 4 things as well as Reeses from the guy across from the grilled cheese guy.
yes keep the grilled cheese baconless. that’s a homebody thing. i.e. getting over being dumped, general depression binges, stoner sundays with the Movie For A Sunday Afternoon (My Side of the Mountain, Flubber, That Darned Cat etc)
been hitting the bacon hard at the Breakfast BuffeT. it’s fatty limp limey streaky bacon, or Cottage-style, like a miniature baseball glove….an old-school first baseman’s mitt if you will. 10-8 slices, 2 processed cheese slices, toasted whole wheat bread. the Christiaan Banard-whathisname hospital is close by.
My rule is that a proper grilled cheese sandwich may only be made with cheese and bread that you can purchase at a gas station.
I also have strict rules about combining grease and water based foods . . .
https://jericsmith.com/2010/11/07/the-grease-group/
Toast two slices of rye bread w/ caraway seeds, and when those puppies pop up out of the toaster, schmear on some golden brown mustard, lay on some sliced cheese, like Swiss, or Gouda, or Provolone, or an aged Cheddar, throw on some sliced onions (Vidalia or white or some kind of sweet onion), slap on the other slice (careful, cause it is hot!), press to seal the edges, then pop that in to a toaster oven to melt the cheese, or grill like you would, and, a-a-a-a-nnnnd, and, enjoy! Accompany with a refreshing beverage, like an IPA or a lager. You have to have all the details precut and ready, because the heat of the toast melts the cheese, so once them puppies pop out, you gotta work fast. You can substitute another kind of hearty bread if you like. Also, instead of mustard, you can use a steak sauce, or even a bbq sauce, but then it must be a lager.
back in my Halcyon Daze, i was partially to 2 clothes irons for making the Grilled Cheese.
So first of all this is not the best grilled cheese on shakedown by a long shot, with or without bacon – that title goes to the double grilled cheese place, where they’ve skipped right over the 1 for $3 and right to the $2 for $5 you know you want anyway. They start with a reg’lar type grilled cheese and then when 1 side is done they add another cheese & bread layer to that…it’s perfect.
The key to truly excellent grilled cheese is medium-low heat and patience.
Adding bacon to grilled cheese is fine. No need to get hipster about it. But the bacon obsession is infantile. Haven’t bacon or don’t, but STFU about it plz
Sriracha is the ketchup of hot sauces. Try Sambal Oelek sometime
2 for $5 not $2 for $5 which is a bad deal no matter how you look at it
I will give you $2 for $5.
Pretty sure Lenny Hart promised the boys that he could get them $2 for every $5 they had back in the day. One of the few promises he actually kept, if I’m not mistaken.