Artisanal
April 10, 2012, 12:07 pm
Some things should not be improved. The grilled cheese sandwich is one of those things. Good cheese, good bread, real butter and heat are the only elements required for the perfect G.C.
Unfortunately, the grilled cheese sandwich, my ultimate comfort food, appears to be the hottest new food fad. A New York Times article has confirmed my fears: “Artisanal grilled cheese shops, a culinary sub genre, (have) boomed in the last year.”
That line was included in a restaurant review of the food trucks and new restaurants in New York (Milk Truck, Melt Shop, etc.) that are devoted to the once humble G.C. The sandwiches are described with phrases such as “grassy undertones”, “inner magma” and “minimalist composition”.
When I read this nonsense, I want to laugh, scream, cry or get out a frying pan and make a real grilled cheese sandwich.
Any food that the food groupies target for their fleeting admiration is destined to be degraded. Two other bad things automatically result as well: the prices of the item soar and the calories of the item soar.
Please stop over for lunch sometime. I will make you a grilled cheese, and it won’t be artisanal, but I think we will be just fine.
4 Comments for this entry
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Greetings and welcome...
The Suitcase Lady Blog is now in its fifteenth year. I intend to keep following the advice from poet Mary Oliver, "Pay attention, be astonished and tell about it". Many thanks for being the people I tell it to.
Posts
April 10th, 2012 on 1:46 PM
Mary,
What a lovely idea!
yum,
evie
April 11th, 2012 on 7:10 AM
It’s funny ’cause it’s true. I will admit to enjoying the occasional “glue cheese” , AKA Anerican, GC. I don’t want anything with grassy undertones anywhere but my lawn!
April 12th, 2012 on 4:35 PM
I just heard April 12 is National Grilled Cheese day :-) We will have some tonight made with good bread, cheddar cheese and butter!
April 13th, 2012 on 1:19 PM
they have done the same thing with mac and cheese.