23.2.09
9:03 PM
Back by popular demand...
It's been a long while, and I apologize. Free time has been scarce, but a redesign of www.vndrl.com is in the works. Look for an updated portfolio, new format, and more regular blog posts in the near future.
Meanwhile, I'll use this opportunity to discuss grilled cheese sandwiches.
When growing up, I'm sure we were all raised on a grilled cheese sandwich (GCS) that most likely consisted of plain white bread with either a square of Kraft processed cheese or thinly sliced cheddar. While this classic combination has a place in history, a more sophisticated palette can benefit from some change. Because there are only two ingredients to the basic meat/vegetable/garnish-free GCS, the options for changing up the recipe are somewhat limited. My personal GCS custom combination for the past few months is fresh baked Artisan wheat bread - the round loaf, with the prime GCS pieces cut from the centre - combined with a jalepeno jack cheese, sliced to approximately 3/8ths of an inch for perfect meltability grilled in a pan until the buttered bread is a nice medium brown.
By experimenting with cheese varieties, bread varieties and grilling times, you can turn the simple GCS into a meal worthy of serving to company.
More to come. Maybe photos next time...
