The Coronary That’s Worth It Grilled Cheese

5 Responses to The Coronary That’s Worth It Grilled Cheese

1. Peregrin Wood says:

   5/16/2008 at 9:27 pm

   What does the blue cheese add to it? If I were to just have the other cheeses, or say, goat cheese, how would it be different? Also, do you put in any herbs at all?

   Reply
2. Jim says:

   5/16/2008 at 10:04 pm

   Oh, man, if you have not had the combination of blue cheese and bacon, you’re missing something. Blue cheese is, mmmmmmmmm, strong and tart in a way that a goat or mozzarella or a provolone can’t touch.

   If you can’t find blue, look for gorgonzola cheese, which is similar. Oh, I do love a bit of gorgonzola.

   Reply
3. Jim says:

   5/16/2008 at 10:05 pm

   Nope, I haven’t put in herbs. But the next time I make it, I’ll put in slices of sauteed garlic.

   Reply
4. Laura says:

   5/18/2008 at 7:27 am

   I love a bit of gorgonzola too. How about Wensleydale?

   Reply
5. Anonymous says:

   5/19/2008 at 6:58 am

   Well, when the very air we breathe contains toxic fine particulate matter that the government doesn’t voluntarily tell us about, when our water has more arsenic (among many other non-nutritious matter “allowed” now by our EPA under the new Bush “guidelines”) and the food we eat may be irradiated, contain “preservatives” (that don’t get tested for effects on humans), and other by-products, what’s in a little effing cholesterol to worry about?

   Reply