Well, sometimes I need a nudge, I guess. When I lived in my apartment, I had a lovely stove (cough), with two settings. Flames of Hell, or off. And, I later found out, this was one of the better stoves in the complex...
But anyway, I learned, more or less, to make grilled cheese sandwiches on this monster.
Most of the time, they even came out looking not too much like charcoal. I was cooking for myself, so, meh, get out a butter knife, few scrapes, dinner.
Then I was married, and didn't think I wanted to treat Husband to Continually Blackened Sandwiches.
I don't know why, but I could not get my temp right. It was a struggle, and several times, I really had some blackened messes. Husband was a trooper, and I always tried to get the really bad ones on my plate.
But still, the problem remained.
So, Christmas before last, Husband bought me some super-duper-mega-woo pans. Non-stick, glass vented lids, the whole "WE ARE A CHEF NOW" deal. And in the instructions, it mentioned that the coating didn't take high heat (as in, don't put it on max and let it sit there.)
Huh.
Okay, so I decided to try a sandwich. Put it on medium heat... And wait. Is it ready? Hmm.
Now? Not really.
Can I flip the silly thing... No. Hmm.
Finally, I see a crisp, golden brown. NOT charcoal, hey, presto, I can flip it without grimacing, and get the other side, after what seemed an age or three, to golden, not crappy.
This is nice! Husband noticed, too. So, I tried to remember what I did for the next time.
IT WORKED! It doesn't need to be on "Butane Flamethrower" to make the sandwich!
Then I tried making my sandwich with Gouda.
Um. I think I may have created a monster. A more patient monster, but a monster, nonetheless.
