What are you cooking?

[jaylach]

I pencil an X on hard cooked eggs, no spinning needed, lol. I like egg salad (w/mayo & mustard) & tuna salad w/green olives & onion on wheat toast (mayo again). I also make creamed eggs on toast, another solo meal for me. So, I don't make any often, they don't quite count as "family" cooking since my husband won't eat them.

My husband made us grilled ham & cheese on rye w/dots of mustard. Yummy & 1 of the few things he makes.

I LOVE Ham and cheese! I usually use Swiss or Provolone. However I'll also do a grilled cheese with ham. For that I use American Cheese which, oddly, originated in Canada but who cares as we actually have three sections that are often referred to as the Americas so it all fits. . Just like the way it melts and makes for perfect dipping in a tomato bisque, just tomato soup with basil and, sometimes, a touch of cream. This is another thing I haven't done in too long and have to rectify. I also like a grilled cheese with thin sliced onion and/or tomato between layers of cheese.

As to spinning the eggs it is not something that I really do as raw eggs are in the carton and the hard boiled in a bowl or whatever. I just think it is sort of cool how they spin differently. I understand the reason for it but still think it is sort of cool.

Sigh, thinking of a sandwich makes me think that I need to buy a small beef roast. I'd have a dinner or two as roast beef but would limber up my meat slicer and shave a bunch for cheese steak sandwiches. Sigh, cheese steak on a soft hoagie roll with crisp cooked onion and bell pepper with a bowl of Au Jus for dipping if I spelled Au Jus right is one of my five favorites which include a Reuben, tomato and bacon, ham and cheese and hamburgers/brats/kielbasa with bacon. These, of course totally are just secondary even though I LOVE them all. For me the number one is meatball. Sigh, every time I'm about to post I think of another sandwich. There are just too many that are great.

 

[lottabubbles]

I LOVE Ham and cheese! I usually use Swiss or Provolone. However I'll also do a grilled cheese with ham. For that I use American Cheese which, oddly, originated in Canada but who cares as we actually have three sections that are often referred to as the Americas so it all fits. . Just like the way it melts and makes for perfect dipping in a tomato bisque, just tomato soup with basil and, sometimes, a touch of cream. This is another thing I haven't done in too long and have to rectify. I also like a grilled cheese with thin sliced onion and/or tomato between layers of cheese.

As to spinning the eggs it is not something that I really do as raw eggs are in the carton and the hard boiled in a bowl or whatever. I just think it is sort of cool how they spin differently. I understand the reason for it but still think it is sort of cool.

Sigh, thinking of a sandwich makes me think that I need to buy a small beef roast. I'd have a dinner or two as roast beef but would limber up my meat slicer and shave a bunch for cheese steak sandwiches. Sigh, cheese steak on a soft hoagie roll with crisp cooked onion and bell pepper with a bowl of Au Jus for dipping if I spelled Au Jus right is one of my five favorites which include a Reuben, tomato and bacon, ham and cheese and hamburgers/brats/kielbasa with bacon. These, of course totally are just secondary even though I LOVE them all. For me the number one is meatball. Sigh, every time I'm about to post I think of another sandwich. There are just too many that are great.

we love the ham and Swiss cheese on home made rye bread. I spread olive oil on the outsides of the bread and cook it on the George Forman grill.
make the bread with Caraway seeds. I mash up half the seeds and leave the rest whole. these bread slices are larger than the store bought loafs.

 

[Fishmanic]

Did you know that if you take a raw egg and put your full force on each end of the egg using your palms, you wont be able to break it. Try it.