Shredded Swiss cheese...
Back in the day I cooked at a Italian ristorante that catered to country club Republicans. I had a saying, "People like cheese." At first the owner wasn't real happy about all the cheese I would put on the food until people would actually came back to the kitchen, uninvited, and ask who made that? I love the cheese!
And then when his Dad did it, well, that sealed the deal. Soon everybody was saying, "Put some more cheese on that 'cause people like cheese!"
More CheEsE please......!
I was going to say onion soup......but Swiss would not work to good one would think!
I was going to say onion soup......but Swiss would not work to good one would think!
My dinner, hopefully.
Ding ding! French onion soup, with the closest thing I can use, gluten free English muffins toasted then topped with shredded Swiss and broiled.More CheEsE please......!
I was going to say onion soup......but Swiss would not work to good one would think!
WoW!!! That sounds sooooo good right now. Extra gluten for me though...lol!
I almost started talking about the only type of cheese I would not eat, but then I remembered my manners, and halted. Sorta. I think.
It does sound good and I think there are people that don't like cheese, probably I mean it takes all types so surely they are out there.
I feel really sorry for vegans who won't eat cheese for moral reasons .I mean, they are missing out. BIG TIME.
Anna
It does sound good and I think there are people that don't like cheese, probably I mean it takes all types so surely they are out there.
I feel really sorry for vegans who won't eat cheese for moral reasons .I mean, they are missing out. BIG TIME.
Anna
I used to thoroughly enjoy pairing a bread to my meals, I really loved bread, and beer, life has a way of playing cruel jokes on some of us...LoL.
I think the one I had in mind started with an A but same general concept and hopefully we can all agree that I will never, ever do that again.
Life does play cruel tricks and frankly the fact that I am fish sticks and fish sticks will be in my mouth later is payment ENOUGH.
Because they are delicious, if you ask me. I know it's fish guts laying on the dock somewhere that makes them but I do not care. LOL.
Anna
Life does play cruel tricks and frankly the fact that I am fish sticks and fish sticks will be in my mouth later is payment ENOUGH.
Because they are delicious, if you ask me. I know it's fish guts laying on the dock somewhere that makes them but I do not care. LOL.
Anna
Yeah, I'm out there. I like cheese on pizza, and Lasagna, but I'm generally not a cheese lover. Oh yeah, ham and swiss is ok.
And I can't eat onions.
Many years ago, when I was but a lad, I went a few times to bar restaurant in Knokke-Heist where a favourite was onion soup and a beer. The (hot) soup was served in a bowl with grated cheese scattered over the whole surface of the soup and then flashed under the grill to toast the cheese. This went very well with >a glass of Douglas Ale, a heavy dark beer suspiciously like a teenage favourite of mine, Double Century Ale. I asked the barman one time if I could buy one of the beautiful thistle shaped and etched glasses this Scottish beer was served in. He looked astonished, disappeared, then came back with one wrapped in newspaper for me, he wouldn't take any money for it. Usually, he said, I lose several to theft every week and I was the first person ever who offered to pay for one.
Memories,
Like the corners of my mind
Misty onion-colored memories
Best onion soup and beer I could find.
Thanks for telling this really cool memory to us, I love it! As a teen I was working in a local restaurant that had a heavy French Canadian influence to the menu, the onion soup was served as you described, in a heavy ceramic bowl, very dry large crust of toasted bread on top to support a huge pile of cheese, and put under the broiler to crisp the cheese. Playing with the cheese that stuck to the spoon, was half the fun of eating this dish...another popular entree on the menu was escargot, heavy on the garlic, topped with a small bit of baby spinach and cheese and also broiled. So tasty and delicious! Every time I make my onion soup I think of the times me and my cohorts from a million years ago had, working hard in that kitchen, and sometimes enjoying some of the finer things on the menu on the down low, when the chef left the place to me and my compadre to run the show while he went off to watch a football game.
Yum.
I love it with the gooey and crusty cheese on it too, even though supposedly the "real" way is with parm -- or so SOME say. (Namely a French Canadian relative.)
All this chat is making me want to make a batch, which I usually do totally from scratch, starting with roasting bones for the broth.
I like my Philly cheese steaks with Provolone, too -- though that yellow cheese wizz stuff is loved by many.
As always, taste is subjective.
I love it with the gooey and crusty cheese on it too, even though supposedly the "real" way is with parm -- or so SOME say. (Namely a French Canadian relative.)
All this chat is making me want to make a batch, which I usually do totally from scratch, starting with roasting bones for the broth.
I like my Philly cheese steaks with Provolone, too -- though that yellow cheese wizz stuff is loved by many.
As always, taste is subjective.
Mmmmm!!! Cheese and good bread (I don't consider that grocery store fluff bread). I could live on those too foods…with french fries and rasberries thrown in. But Cheese and bread are luxuries these days…to be consumed in minute quantities…too many calories for me
Similar threads
- Locked
- Locked
