Though we had a long hike down the cliff to the spot for Don’s surprise party, Amacker hauled down a stove and supplies to cook up cheese fondue… Yum! Here’s Liza’s om nom nom pic, and she says, “delectable.”
Addendum: Claudia cooked up amazing fried green tomatoes, Cabana served figs on pecan crackers and other gourmet delights were devoured. Plus I swam with dolphins. Not a bad day at the beach!!!
When I saw Tony tweet “Just finished judging Macaroni & Cheese cooking contest for our Customer Loyalty Team at Zappos. Breakfast of champions!” had to ask if he’d like to write a guest post for MeltedCheez.com.
He replied: “zappos would love to but i barely have enough time keeping up with twitter and emails! sorry!
From this and other tweets, he clearly likes food and loves melted cheese — just check out these pre-meeting nachos!
“zappos http://twitpic.com/7b3l - Enjoying some nachos before my 7 PM meeting at Fireside with some Zappos folks. Waitress thought it was weird … …06:48 PM August 10, 2008 from TwitPic”
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?
Wanting melted cheese for breakfast, I busted out this NEW! (the pacakge says so) frozen meal.
As you can see, the picture is more appealing the the nuked meal.
Unlike Amy’s Cheese Enchiladas, which can be quite passable, the tamale had only one or two bites with notable cheeziness, while the rice and beans were flavorless and dry.
FAIL.
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.