Melted Cheese

Frozen Cheese will do in a pinch.  This is one of my favorite kinds of frozen cheese to turn into melted cheeze.  For some reason, it is inconsistent.  Sometimes it hits the perfect consistency: stringy, chewy, meaty.  Other times, it just doesn’t quite come together.  What, like the cosmic rays have to be right along with the microwave?

LoudJen says: Delightfully rubbery. It’s odd that something deep-fried can fail to make me want to shove the entire thing down my piehole. All the elements of deliciousness, but something not quite right there. FAIL.

“I am bountiful!”

That’s what I had to say to get a raw pesto pizza at Cafe Gratitude for lunch today with Krista.

It’s actually pretty yummy on a warm day, but it isn’t melted, it’s soft nut cheez. In fact, it isn’t even served warm. It does come with a lot of green stuff on top, and probably a week’s worth of fiber.

Beecher’s brand claims to make it, available frozen at Rainbow for $12.

“Straight from the heart of Seattle’s historic Pike Place Market.”

Ingredients include “flagship cheese” and “just jack”.

Serafine stopped by Palo Alto and I made her some, along with a beet and baby greens salad (my nod to eating more plants, I at least included Parmesan).

Serafine said “the best I’ve ever had except homemade, this would definately let you get your fix. Also better than some homemade ones. Really thick, really cheesy, really flavorful (I hate the ones that have runny sauce).”

Veek and Tubaman’s brunch a couple of Sundays ago included make-your-own crepes. Mine had carmelized onions, mushrooms, and a heavenly cheddar sauce poured from a small pitcher.

When elected President, I’ll mandate by executive order that every table in the nation must include a pitcher of Veek’s sauce.

It was warm this morning, so I went outside to enjoy lunch in the sunshine. It cooled off, but not enough to prevent enjoying my favorite sandwich in the city: Hot Seitan with garlic aoili and melted jack cheese. This time from Duboce Park Cafe, though my usual is from Dolores Park Cafe.

Yum, the toasty bread with the hot seitan, the tomatoes and the gooey mix of aoili and melted jack hit the spot!

One advantage of Duboce: I enjoy talking with the cashier who eats hearts.

Had to replace the battery on my motorcycle today. Shop is next door to “What’s up Dog?” on Harrison. I orderd the Tofurkey veggie keilbasa with grilled onions and cheese.  Squirted on some mustard after snapping this photo.

A little too much bun, but it was nicely toasted and good bread. The dog was flavorful and even the small amount of melted cheese blended nicely.  (How strange to have melted cheese as mere condiment.) Om nom nom!          

Cheese sticks must be hard to do right.  They’re so inconsistent.  But once in a while they’re perfect cruchy on the outside and gooey on the inside. Today was almost like that.

Stopped by “metro caffe burgers and cheesesteaks” (their spelling) on my way to an appointment this afternoon.  Wanted something on the smaller side, cheesticks fit the bill perfectly.

The cheese was starting to burst though the batter, but could have been just a tad meltier and chewier.  An 8.  (10 cheesesticks are rare indeed!)

Stopped somewhere else recently and had the cheese sticks with marinara, I think this is a pick from Bull’s Head.