In the US this is called a grilled cheese and is usually made with Kraft singles, in Australia it is called a cheese on toast, and is usually made with Coon brand cheese
What is it all over other parts of the world? How do you enjoy it?
No shilling. It's made with any type of tasty (AKA cheddar not made in Cheddar), not specifically Coon. I tend to use Bega, myself. Sometimes I'll use colby instead. Or, when I'm feeling particularly devilish, I'll have a combination of tasty and colby,
I've always called it toasted cheese. I've noticed people seem to have started calling them toasties, too. I don't know where that came from. From my perspective, businesses just suddenly started selling them with that name. Must have been a regional thing that some company picked up on.
Cheese on toast here in Scotland, made with Mothers Pride plain loaf and Scottish Cheddar.
I like mines with loads of black pepper.
>In the US this is called a grilled cheese and is usually made with Kraft singles
Only if you're trying to make a really shitty grilled cheese. I use Tillamook cheddar. That's the stuff you want.
No mate. In Australia this is cheese on toast.
Your pic is a toasted cheese sanga.
Get your shit together.
Now that actually looks good. I always hated grilled cheese sandwiches cause the cheese was too much, and gooey and shit. If I had mine baked and browned like that though...then I'd probably love it.
I agree. Cheese on toast is infinitely better because the cheese gets grilled properly instead of simply melting.
Add ham and tomato and you've got yourself a mini pizza. Top notch tucker!
A cheese toastie made with singles and sweet chilli sauce is pretty good.
One advantage to living in Oregon is that Tillamook products cost just a little bit more then the store brand but less then most all national brands. Yet its sold as specialty in many placed.
The government no longer hands out cheese but when they did, they gave out delicious fucking cheese. I was friends with a poor person back in the 90s who got gov't cheese and was offered some. Fantastic quality, believe it or not.
Not sure how relevant this is, but in Guyana we make tennis rolls hot and put local cheese inside.
If you put ham in it, they call it a French Toast for some reason xD
Anyways, I am making my toast with kassler, cheap Samso cheese that contains 16% fat and tomato slices.
All I care about is the cheese being a little bit mild in taste and smell.
I'm from New Zealand and I would call it a toasted sandwich.
adapting the name to suit, such as a ham and cheese toasted sandwich, cheese toasted sandiwich. ham and cheese toasted sandwich with jalepeno.
For real, when I was a little kid we were on some government generic food. Powdered milk, fucking disgusting. That canned pork... freaky tasting but now I crave it decades later. I just had a burrito from a mexi shop I've never been to and it reminded me of it tonight. Anyway... government cheese, food of the gods.
Looks like someone fucked up the tiger toast.
No, I was not making a muslim joke. It is just called a French Toast in Denmark, if you put ham in it.
Since ham is a common thing to eat with bread and cheese in Denmark, so calling it "French" when it is heated up is weird.
What are you on about cunt I'm a new poster look at the post count your fucking drongo. You think people are drunk because someone called out your autism about shit cheeses. Go join a wine and cheese club and get laughed out when you bring your vintage "tasty" the you bought from woolies 3 days before.
>Tomato, goat cheese, pesto
Once you start putting things on it that aren't cheese, it just because a sandwich, not a grilled cheese
So that's just a pesto tomato sandwhich with cheese
'American' cheese is a process food product (read chemicals), but there are many cheeses that are brightly colored here in the states. Cheddar of any sort will be more strong in flavor than American cheese, however.
In the US, this is the word definition differences from other parts of the world.
"Grill" can mean griddle (flat iron plate cooking surface such as short order burger and breakfast joints use) and/or open grate (lit from below) BBQ grills. Of course a nonstick pan to griddle is what most people do with grilled cheese.
We say broil if it's heated from a source above it, what some people call salamanders.
Baking is using a oven lower heating element to bring it to a temperature degree of choice.
No one would use unsafe-flammable butter in a toaster, which is really a machine to broil both sides of a bread slice at once, done vertically. However a toaster oven is really a broiler or mini-oven with bake functions, and you could. A foreman/press or sandwich maker is really a doublesided nonstick pan that is griddling both sides, aka grilled.
So, you see, it's all regional semantics as to why this is called a toastie, but in my opinion, when bread is toasted with the application of fat and surface contact, though it's crisped like toast, it's grilled/griddled. So I think the Americans are doing the terminology more correctly overall.
>Most grilled cheese is made for children
Got a source for that? Sounds like an opinion.
I think most grilled cheese is made to accompany a bowl of soup, or because it's convenient and quick snack with items people have on hand anyway, butter bread and cheese of some sort. It's gourmet when the bread is awesome, or the cheese has flavor, or it's got some ripe tomato sliced into it, or smoky bacon.
huh? Are you trying to imply that tomato or bacon is uncommon in adult grilled cheese? Do you never dine out or notice a menu? Do you never travel? Have you never read a cookbook?Do you have any clue about anything at all?
White trash grilled cheese. Wonder bread. Kraft single. Bacon. Garlic spread
>Most grilled cheese is made for children, so parents just get what is cheapest as the kid won't know the difference
What the fuck is wrong with Americans?
Buffalo blue grilled cheese. Chicken nuggets. Frank's buffalo sauce. Blue cheese.
same reason parents buy hot dogs for their children while eating better sausages like brats themselves. Its silly to spend more money on young children when they literally cannot appreciate the quality difference
Chicken nuggers inside the toasty?
I suppose it's no different to a chicken burger, but how do you prevent the cheese from melting out of the sides as the nuggers will mean the top slice doesn't rest flat on the bottom slice.
Even the non-American cheese in America is a bastard child of science.
They actually have cheese that comes in a cardboard box and can just be left on a shelf with no refrigeration needed.
But it isn't just about making sure your children have good taste, filling your kids up with processed junkfood while you have the quality stuff is simply evil.
What sort of terrible parents do such things? Is that really common in America?
>ven the non-American cheese in America is a bastard child of science.
Some of it, especially the California stuff is, but in the northern parts of america there is plenty of excellent, easy to find cheese. Remember, Americans have much more money, and just as importantly more space than you. This allows them to have very large stores with an incredible variety of styles to pick from
>America has plenty of nice cheese, you just have to go to Wisconsin
>Pasteurised process cheese food
>filling your kids up with processed junkfood while you have the quality stuff is simply evil.
No, its simply pragmatic
No different than ordering yourself a $30 steak and having your kid get a $7 cheeseburger
Foreigners are sooo fucking stupid. They imagine America being contained like their tiny shit hole country. They think if something is routine in southern Arizona then by god they MUST do the same thing in Connecticut.
Fucking idiots outside of our borders. And so obsessed with every little thing we do. I bet they'd examine the consistency of our feces if given the chance.
Wisconsin literally makes the majority of non-process cheese in america. They make plenty of delicious process cheese too, but that doesn't make the multitude of excellent non-process cheese any less existent
But its not just Wisconsin, if you go anywhere in the north from Minnesota to Maine, you are gonna probably find some good local cheese
A king in America eats worse than a pauper in the first world.
>Foreigners are sooo fucking stupid. They imagine America being contained like their tiny shit hole country. They think if something is routine in southern Arizona then by god they MUST do the same thing in Connecticut.
Indeed. They find it hard to imagine that every state is like two or three of their countries.
>Fucking idiots outside of our borders. And so obsessed with every little thing we do
In a recent article I read, something like 40% of the news in European media is american stories. It's obsession. And, on the flipside, within the US, no one really watches national news if they aren't under the age of 35, and really international news is only watched by immigrants.
The kids don't even know the difference once they are old enough to appreciate better food. You do not retain that sort of information into adulthood so no reason to waste resources just to make yourself look like a better parent
Do you seriously think your slice of "authentic definitely not american cheese" instead of processed cheese will make your child healthier? They are pretty much exactly the same from a health perspective
WELLLLLLLL not so much. Most of the processed American cheese is only partially diary fat, and more whey solids homogenized with solidified hydrogenated vegetable oil (extracted from corn and soy biomatter by a petroleum-derived caustic solvent like Hexane) by calcium citrate. Where cheese that's been made from lactose fermenting into lactase quickly makes the sugars, proteins, and fats readily bioavailable due to gut flora suited towards that, the same gut flora isn't really made for what is essentially chugging down unsaturated high-triglyceride trans fatty acids and denatured protein formed into a rubber sheet.
So, yeah, not super good for you. People talk about HFCS as being a serious contributor to diabetes because of the high triglyceride index, but it's not consumed in the quantities nearing industrial cheese product. I mean, imagine pumping high fructose corn syrup over a tray of ballpark nachos...
>only partially diary fat, and more whey solids homogenized with solidified hydrogenated vegetable oil (extracted from corn and soy biomatter by a petroleum-derived caustic solvent like Hexane) by calcium citrate
Sounds like you are just inserting a bunch of technical terms and chemical names to make it sound scary as that process is not inherently bad. Why would your gut flora be better able to metabolize animal derived fat than plant derived fat? Also, hexane is not caustic
>and denatured protein
Note that your flora and your digestive system has no way of knowing whether the proteins they metabolize is in its native state or denatured, and digestion is designed specifically to denature them and break them apart.
>lactose fermenting into lactase
Lactase is the enzyme that catalyzes the metabolizing of lactose, and the process of cheesemaking is more about protein chemistry (by denaturing and coagulating proteins) than sugar chemistry
>People talk about HFCS as being a serious contributor to diabetes because of the high triglyceride index, but it's not consumed in the quantities nearing industrial cheese product.
HFCS is sugar
Its almost exactly the same thing as honey, which is used by all sorts of cultures throughout time
If you think you are healthier drinking a soda made with cane or beet sugar than one made of corn syrup, you should read up on biochemistry. Soda is bad for you because it has a fucking lot of sugar, not because the sugar in it is HFCS
fructose is a naturally occuring chemical, more importantly though being natural is not a good or bad thing
Bears are natural and they will fucking murder you, meanwhile sex robots are artificial and probably would be fun. Its entirely insignificant whether something is natural, its just a marketing buzzword
Poor people in America used to use coon cheese too, it doesn't melt though, just gets soft for a couple minutes then turns hard and plasticy. We had to go to this giant warehouse, called focushope, to get ours
>this is what poor non Americans really think
Thanks for the laugh my man. Brb, going to spend $200 on a meal for 10 people with more quality ingredients than you have ever seen in a single setting, including 10 year aged cheddar made on a farm 40 miles outside of town by a family that's been making cheese since before your grandparents were born. And it's readily stocked at the grocery store down the street.
HFCS is a mixture of glucose and fructose. Sucrose is a sugar made up of those same two molecules which are then separated in your body
None of these sugars is more "real", and there is no conclusive evidence that calories coming from one of these sugars is better than calories coming from another.
>Sucrose is a sugar made up of those same two molecules which are then separated in your body
At that point we may as well say that all sugars are made up of hydrogen, oxygen and carbon, so all sugars are the same.
>there is no conclusive evidence that calories coming from one of these sugars is better than calories coming from another.
I never made any comments on the subject. What is clear is that when given the choice, people prefer the taste of non-HFCS products to the HFCS versions.
>At that point we may as well say that all sugars are made up of hydrogen, oxygen and carbon, so all sugars are the same.
Not really. Your body has enzymes specifically there to convert sucrose into glucose and fructose, which your body can then metabolize in basic cellular respiration
>What is clear is that when given the choice, people prefer the taste of non-HFCS products to the HFCS versions.
No, what is clear is that the marketers of granulated sugar have done a pretty good job. This is like saying Bud Light is the best beer because so many people chose it. The ain reason some consumers prefer sucrose is because they have been tricked into thinking it is better for them.
>I never made any comments on the subject.
This whole thing began with this comment
> People talk about HFCS as being a serious contributor to diabetes because of the high triglyceride index, but it's not consumed in the quantities nearing industrial cheese product. I mean, imagine pumping high fructose corn syrup over a tray of ballpark nachos...
>As opposed to the poor put upon Corn Growers Association?
The corn people have done a pretty good job lobbying to get them in a position to offer their product at a better price point, but the sucrose people have clearly done a better job marketing their product to consumers when so many people are convinced drinking sugar water made from cane sugar is better for them and tastes better than sugar water made with a glucose/fructose mixture
Its like the people who still think aspartame, or vaccines, or GMO crops, or MSG are bad. A little effective marketing can create these persistent myths in the minds of the uneducated for a long time
do I see this right. Two grilled cheese sandwiches, for 4 dollars? As in, two slices of cheese and four slices of bread? Am I getting this wrong or what, that's just nuts
I have a question. If your corn syrup is so superior, why is it literally only America that uses it, the same America where corn is dirt cheap due to subsidy.
Why does no premium brand use it in any other country if your claims of superiority are so true? The taste would speak for itself.
>The corn people have done a pretty good job lobbying to get them in a position to offer their product at a better price point
You mean given so much government subsidy money to make it cheaper than sugar?
Why are you trying to say American corporations are anything other than a business?
>If your corn syrup is so superior, why is it literally only America that uses it
US government subsidies
It is equal in quality, and it is cheaper in america because of government subsidies to corn farmers. I never said it was higher quality, its the exact same quality. (though one benefit it does have is being liquid which is much easier for producers to handle than granulated sugar, but this isn't enough to make up for the price difference outside america)
that's simply not true. I don't know about you, but I've got very fond memories of my childood since the age of 7 or so, when traveling around with my parents and getting to taste all kind of things. It definitely shaped my eating habits of today, introducing me to a broader horizon from early on.
And as the other anon allready tried to point out several times, there's also a health factor when it comes to cheap yet fatty/sugary food.
I'm not being cheap, this is just on a whole different scale that I'm used to and I'm surprised. I'm german, and if you just get your toast and cheese seperately, like just the plain normal stuff and nothing fancy, you could make about twentie grilled cheese's for those 4 dollars. I'm not even exaggerating
In the north of the UK if its not been said already we typically call it a Cheese toastie - though normally it would be a ham and cheese toastie or a tuna cheese melt (which is also a toastie just named melt)
Toasted paninis are also popular to make essentially what you'd call a grilled cheese too
Fellow UK bro here, I'd argue that a cheese on toast is completely different - american grilled cheese is more like a toastie/panini
UK cheese on toast is as it says on the tin, it doesn't have 2 slices of bread but just one and if you're a top british bloke you'd slather that in brown sauce or branston pickle
Huh, I didn't know that seppos used the term "spastic" as an insult like us.
Anywho, speak correct English, you colonial peasant. I refuse to lower myself to your level and use the wrong names for things.