A few times here the question has come up, what works best on the bread,
butter or mayo.

Made a grilled cheese tonight and I use an old Sunbeam combo waffle
maker griddle so it closes and does both sides at the same time. The
bread is a seeded wheat bread from a local bakery.

Made the sandwich with a good cheddar cheese. Then on the top piece of
bread I buttered it. One the griddle was hot, I put the sandwich on it,
flipped over so butter down. Then I smeared a thin coat of mayo on the
top. Closed the lid down, let it cook.

When I opened the top, I took the sandwich off and noted the nicely
toasted bread. Flipped it over, noted that the other side was identical.

My conclusion: Use what you have and is easiest to spread. You won't
see or taste the difference.

On 2023-10-23 7:18 p.m., Ed P wrote:
> A few times here the question has come up, what works best on the bread,
> butter or mayo.
>
> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
> maker griddle so it closes and does both sides at the same time.  The
> bread is a seeded wheat bread from a local bakery.
>
> Made the sandwich with a good cheddar cheese.  Then on the top piece of
> bread I buttered it. One the griddle was hot, I put the sandwich on it,
> flipped over so butter down.  Then I smeared a thin coat of mayo on the
> top.  Closed the lid down, let it cook.
>
> When I opened the top, I took the sandwich off and noted the nicely
> toasted bread.  Flipped it over, noted that the other side was identical.
>
> My conclusion:  Use what you have and is easiest to spread.  You won't
> see or taste the difference.

I prefer a bit of olive oil or margarine.

On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2023-10-23 7:18 p.m., Ed P wrote:
>> A few times here the question has come up, what works best on the bread,
>> butter or mayo.
>>
>> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
>> maker griddle so it closes and does both sides at the same time.  The
>> bread is a seeded wheat bread from a local bakery.
>>
>> Made the sandwich with a good cheddar cheese.  Then on the top piece of
>> bread I buttered it. One the griddle was hot, I put the sandwich on it,
>> flipped over so butter down.  Then I smeared a thin coat of mayo on the
>> top.  Closed the lid down, let it cook.
>>
>> When I opened the top, I took the sandwich off and noted the nicely
>> toasted bread.  Flipped it over, noted that the other side was identical.
>>
>> My conclusion:  Use what you have and is easiest to spread.  You won't
>> see or taste the difference.
>
>I prefer a bit of olive oil or margarine.
>
People still use margarine?

On Monday, October 23, 2023 at 6:18:59 PM UTC-5, Ed P wrote:
>
> A few times here the question has come up, what works best on the bread,
> butter or mayo.
>
> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
> maker griddle so it closes and does both sides at the same time. The
> bread is a seeded wheat bread from a local bakery.
>
> Made the sandwich with a good cheddar cheese. Then on the top piece of
> bread I buttered it. One the griddle was hot, I put the sandwich on it,
> flipped over so butter down. Then I smeared a thin coat of mayo on the
> top. Closed the lid down, let it cook.
>
> When I opened the top, I took the sandwich off and noted the nicely
> toasted bread. Flipped it over, noted that the other side was identical.
>
> My conclusion: Use what you have and is easiest to spread. You won't
> see or taste the difference.
>
Good report on your grilled cheese 'experiment.' I'm a butter girl myself and
I've wondered why people would choose mayo over butter. Maybe it's because
their butter is just out of the frig and it's not spreadable as mayo would be
direct from the chill chest??

On Monday, October 23, 2023 at 6:23:56 PM UTC-5, Dave Smith wrote:
>
> I prefer a bit of olive oil or margarine.
>
https://i.postimg.cc/L5gHmFHd/Belt.jpg

If you're going to use margarine, you might as well use mayo.

On Mon, 23 Oct 2023 16:44:45 -0700 (PDT), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Monday, October 23, 2023 at 6:23:56 PM UTC-5, Dave Smith wrote:
>>
>> I prefer a bit of olive oil or margarine.
>>
>https://i.postimg.cc/L5gHmFHd/Belt.jpg
>
>If you're going to use margarine, you might as well use mayo.

Butter and mayo are both far superior to margarine. I thought the use
of margarine ended in 1982.

itsjoannotjoann@webtv.net wrote:
> On Monday, October 23, 2023 at 6:23:56 PM UTC-5, Dave Smith wrote:
>>
>> I prefer a bit of olive oil or margarine.
>>
> https://i.postimg.cc/L5gHmFHd/Belt.jpg
>
> If you're going to use margarine, you might as well use mayo.
>

Or a gob of lard.

On 10/23/2023 7:18 PM, Ed P wrote:
> A few times here the question has come up, what works best on the bread,
> butter or mayo.
>
> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
> maker griddle so it closes and does both sides at the same time.  The
> bread is a seeded wheat bread from a local bakery.
>
> Made the sandwich with a good cheddar cheese.  Then on the top piece of
> bread I buttered it. One the griddle was hot, I put the sandwich on it,
> flipped over so butter down.  Then I smeared a thin coat of mayo on the
> top.  Closed the lid down, let it cook.
>
> When I opened the top, I took the sandwich off and noted the nicely
> toasted bread.  Flipped it over, noted that the other side was identical.
>
> My conclusion:  Use what you have and is easiest to spread.  You won't
> see or taste the difference.

My mother used to use commercial mayo on her grilled cheese sandwiches,
along with butter (or maybe margarine, way back in the day) and sliced
cheddar cheese. I never noticed much of an improvement using mayo. I
stick with butter.

Jill

On 10/23/2023 7:42 PM, itsjoannotjoann@webtv.net wrote:
> On Monday, October 23, 2023 at 6:18:59 PM UTC-5, Ed P wrote:
>>
>> A few times here the question has come up, what works best on the bread,
>> butter or mayo.
>>
>> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
>> maker griddle so it closes and does both sides at the same time. The
>> bread is a seeded wheat bread from a local bakery.
>>
>> Made the sandwich with a good cheddar cheese. Then on the top piece of
>> bread I buttered it. One the griddle was hot, I put the sandwich on it,
>> flipped over so butter down. Then I smeared a thin coat of mayo on the
>> top. Closed the lid down, let it cook.
>>
>> When I opened the top, I took the sandwich off and noted the nicely
>> toasted bread. Flipped it over, noted that the other side was identical.
>>
>> My conclusion: Use what you have and is easiest to spread. You won't
>> see or taste the difference.
>>
> Good report on your grilled cheese 'experiment.' I'm a butter girl myself and
> I've wondered why people would choose mayo over butter. Maybe it's because
> their butter is just out of the frig and it's not spreadable as mayo would be
> direct from the chill chest??

Chill chest? Not for me. In my house butter is sitting out on the
counter so it's soft. I use a tiny bit of neutral oil and butter and
brown the bread on one side, add the cheese, then flip it over and brown
the other side. No mayo. Oh, but I do like to use bread like sliced
sourdough and different types of cheeses (pepperjack is good) on
occasion to make really nice grilled cheese sandwiches. :)

Jill

On Monday, October 23, 2023 at 7:57:19 PM UTC-5, jmcquown wrote:
>
> On 10/23/2023 7:42 PM, itsjoan...@webtv.net wrote:
> >
> > Good report on your grilled cheese 'experiment.' I'm a butter girl myself and
> > I've wondered why people would choose mayo over butter. Maybe it's because
> > their butter is just out of the frig and it's not spreadable as mayo would be
> > direct from the chill chest??
> >
> Chill chest? Not for me. In my house butter is sitting out on the
> counter so it's soft. I use a tiny bit of neutral oil and butter and
> brown the bread on one side, add the cheese, then flip it over and brown
> the other side. No mayo. Oh, but I do like to use bread like sliced
> sourdough and different types of cheeses (pepperjack is good) on
> occasion to make really nice grilled cheese sandwiches. :)
>
> Jill
>
Same here, my butter stays on the counter 24/7 and ready to be used at a
moment's notice.

I manage to get the slice of bread covered edge to edge with butter with
cheese between the slices. Then into the preheated toaster oven for a
few minutes, flipped, and the other side toasted, and the cheese is ooey
gooey.

Sometimes I'll shingle several slices of pepperoni between the cheese
for a nice treat before toasting.

On 10/23/2023 7:42 PM, itsjoannotjoann@webtv.net wrote:
> On Monday, October 23, 2023 at 6:18:59 PM UTC-5, Ed P wrote:
>>
>> A few times here the question has come up, what works best on the bread,
>> butter or mayo.
>>
>> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
>> maker griddle so it closes and does both sides at the same time. The
>> bread is a seeded wheat bread from a local bakery.
>>
>> Made the sandwich with a good cheddar cheese. Then on the top piece of
>> bread I buttered it. One the griddle was hot, I put the sandwich on it,
>> flipped over so butter down. Then I smeared a thin coat of mayo on the
>> top. Closed the lid down, let it cook.
>>
>> When I opened the top, I took the sandwich off and noted the nicely
>> toasted bread. Flipped it over, noted that the other side was identical.
>>
>> My conclusion: Use what you have and is easiest to spread. You won't
>> see or taste the difference.
>>
> Good report on your grilled cheese 'experiment.' I'm a butter girl myself and
> I've wondered why people would choose mayo over butter. Maybe it's because
> their butter is just out of the frig and it's not spreadable as mayo would be
> direct from the chill chest??

Yes, that is the only advantage. IMO.

On Mon, 23 Oct 2023 20:57:11 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/23/2023 7:42 PM, itsjoannotjoann@webtv.net wrote:
>> On Monday, October 23, 2023 at 6:18:59 PM UTC-5, Ed P wrote:
>>>
>>> A few times here the question has come up, what works best on the bread,
>>> butter or mayo.
>>>
>>> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
>>> maker griddle so it closes and does both sides at the same time. The
>>> bread is a seeded wheat bread from a local bakery.
>>>
>>> Made the sandwich with a good cheddar cheese. Then on the top piece of
>>> bread I buttered it. One the griddle was hot, I put the sandwich on it,
>>> flipped over so butter down. Then I smeared a thin coat of mayo on the
>>> top. Closed the lid down, let it cook.
>>>
>>> When I opened the top, I took the sandwich off and noted the nicely
>>> toasted bread. Flipped it over, noted that the other side was identical.
>>>
>>> My conclusion: Use what you have and is easiest to spread. You won't
>>> see or taste the difference.
>>>
>> Good report on your grilled cheese 'experiment.' I'm a butter girl myself and
>> I've wondered why people would choose mayo over butter. Maybe it's because
>> their butter is just out of the frig and it's not spreadable as mayo would be
>> direct from the chill chest??
>
>Chill chest? Not for me. In my house butter is sitting out on the
>counter so it's soft. I use a tiny bit of neutral oil and butter and
>brown the bread on one side, add the cheese, then flip it over and brown
>the other side. No mayo. Oh, but I do like to use bread like sliced
>sourdough

sourfaux probably

On Mon, 23 Oct 2023 18:36:47 -0700 (PDT), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Monday, October 23, 2023 at 7:57:19 PM UTC-5, jmcquown wrote:
>>
>> On 10/23/2023 7:42 PM, itsjoan...@webtv.net wrote:
>> >
>> > Good report on your grilled cheese 'experiment.' I'm a butter girl myself and
>> > I've wondered why people would choose mayo over butter. Maybe it's because
>> > their butter is just out of the frig and it's not spreadable as mayo would be
>> > direct from the chill chest??
>> >
>> Chill chest? Not for me. In my house butter is sitting out on the
>> counter so it's soft. I use a tiny bit of neutral oil and butter and
>> brown the bread on one side, add the cheese, then flip it over and brown
>> the other side. No mayo. Oh, but I do like to use bread like sliced
>> sourdough and different types of cheeses (pepperjack is good) on
>> occasion to make really nice grilled cheese sandwiches. :)
>>
>> Jill
>>
>Same here, my butter stays on the counter 24/7 and ready to be used at a
>moment's notice.

We use butter once a month, so we keep it in the fridge.

On Monday, October 23, 2023 at 8:47:52 PM UTC-5, Bruce wrote:
>
> On Mon, 23 Oct 2023 18:36:47 -0700 (PDT), "itsjoan...@webtv.net"
> <itsjoan...@webtv.net> wrote:
>
> my butter stays on the counter 24/7 and ready to be used at a
> >moment's notice.
>
> We use butter once a month, so we keep it in the fridge.
>
Amateur.

On Mon, 23 Oct 2023 22:17:16 -0700 (PDT), "itsjoannotjoann@webtv.net"
<itsjoannotjoann@webtv.net> wrote:

>On Monday, October 23, 2023 at 8:47:52 PM UTC-5, Bruce wrote:
>>
>> On Mon, 23 Oct 2023 18:36:47 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> my butter stays on the counter 24/7 and ready to be used at a
>> >moment's notice.
>>
>> We use butter once a month, so we keep it in the fridge.
>>
>Amateur.

Yes, but an expert at olive oil.

On 2023-10-23, Ed P <esp@snet.xxx> wrote:
> A few times here the question has come up, what works best on the bread,
> butter or mayo.
>
> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
> maker griddle so it closes and does both sides at the same time. The
> bread is a seeded wheat bread from a local bakery.
>
> Made the sandwich with a good cheddar cheese. Then on the top piece of
> bread I buttered it. One the griddle was hot, I put the sandwich on it,
> flipped over so butter down. Then I smeared a thin coat of mayo on the
> top. Closed the lid down, let it cook.
>
> When I opened the top, I took the sandwich off and noted the nicely
> toasted bread. Flipped it over, noted that the other side was identical.
>
> My conclusion: Use what you have and is easiest to spread. You won't
> see or taste the difference.

I tried mayo and tasted the difference. Back to butter; that's the
flavor I expect for a grilled cheese sandwich.

--
Cindy Hamilton

On 2023-10-24, itsjoannotjoann@webtv.net <itsjoannotjoann@webtv.net> wrote:
> On Monday, October 23, 2023 at 8:47:52 PM UTC-5, Bruce wrote:
>>
>> On Mon, 23 Oct 2023 18:36:47 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> my butter stays on the counter 24/7 and ready to be used at a
>> >moment's notice.
>>
>> We use butter once a month, so we keep it in the fridge.
>>
> Amateur.

I use butter every day, but I keep it in the fridge. Most days I
use about a teaspoon in my oatmeal. Once or twice a month I spread
butter on toast. Keeping it cold makes it easier to carve off that
small amount for the oatmeal.

--
Cindy Hamilton

On 10/23/2023 8:09 PM, Hank Rogers wrote:
> itsjoannotjoann@webtv.net wrote:
>> On Monday, October 23, 2023 at 6:23:56 PM UTC-5, Dave Smith wrote:
>>>
>>> I prefer a bit of olive oil or margarine.
>>>
>> https://i.postimg.cc/L5gHmFHd/Belt.jpg
>>
>> If you're going to use margarine, you might as well use mayo.
>>
>
> Or a gob of lard.

Lard is far superior to Oleo, but most store bought lard is
hydrogenated... It's hard to say how different it is from Crisco, now.

On 10/24/2023 4:36 AM, Cindy Hamilton wrote:
> On 2023-10-24, itsjoannotjoann@webtv.net<itsjoannotjoann@webtv.net> wrote:
>> On Monday, October 23, 2023 at 8:47:52 PM UTC-5, Bruce wrote:
>>>
>>> On Mon, 23 Oct 2023 18:36:47 -0700 (PDT), "itsjoan...@webtv.net"
>>> <itsjoan...@webtv.net> wrote:
>>>
>>> my butter stays on the counter 24/7 and ready to be used at a
>>>> moment's notice.
>>>
>>> We use butter once a month, so we keep it in the fridge.
>>>
>> Amateur.
>
> I use butter every day, but I keep it in the fridge. Most days I
> use about a teaspoon in my oatmeal. Once or twice a month I spread
> butter on toast. Keeping it cold makes it easier to carve off that
> small amount for the oatmeal.

This time of year, at about 60 in my kitchen, the butter is still fairly
solid left on the counter. It lives in the butter bell thing. It
doesn't keep quite as long in the summer. Still at least a week, but I
should start putting a half stick in, instead of a whole one.

On 2023-10-24, Michael Trew <michael.trew@att.net> wrote:
> On 10/23/2023 8:09 PM, Hank Rogers wrote:
>> itsjoannotjoann@webtv.net wrote:
>>> On Monday, October 23, 2023 at 6:23:56 PM UTC-5, Dave Smith wrote:
>>>>
>>>> I prefer a bit of olive oil or margarine.
>>>>
>>> https://i.postimg.cc/L5gHmFHd/Belt.jpg
>>>
>>> If you're going to use margarine, you might as well use mayo.
>>>
>>
>> Or a gob of lard.
>
> Lard is far superior to Oleo, but most store bought lard is
> hydrogenated... It's hard to say how different it is from Crisco, now.

Ironic that I have a good source of non-hydrogenated lard, but no
reason to buy it.

--
Cindy Hamilton

On Monday, October 23, 2023 at 7:35:43 PM UTC-4, Bruce wrote:
> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
> <adavid...@sympatico.ca> wrote:
>
> >On 2023-10-23 7:18 p.m., Ed P wrote:
> >> A few times here the question has come up, what works best on the bread,
> >> butter or mayo.
> >>
> >> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
> >> maker griddle so it closes and does both sides at the same time. The
> >> bread is a seeded wheat bread from a local bakery.
> >>
> >> Made the sandwich with a good cheddar cheese. Then on the top piece of
> >> bread I buttered it. One the griddle was hot, I put the sandwich on it,
> >> flipped over so butter down. Then I smeared a thin coat of mayo on the
> >> top. Closed the lid down, let it cook.
> >>
> >> When I opened the top, I took the sandwich off and noted the nicely
> >> toasted bread. Flipped it over, noted that the other side was identical.
> >>
> >> My conclusion: Use what you have and is easiest to spread. You won't
> >> see or taste the difference.
> >
> >I prefer a bit of olive oil or margarine.
> >
> People still use margarine?

Stores in the Netherlands and Australia still sell margarine? [Winkels in Nederland et Australia verkopen nog steeds margarine?]

On Monday, October 23, 2023 at 8:57:19 PM UTC-4, jmcquown wrote:
> On 10/23/2023 7:42 PM, itsjoan...@webtv.net wrote:
> > On Monday, October 23, 2023 at 6:18:59 PM UTC-5, Ed P wrote:
> >>
> >> A few times here the question has come up, what works best on the bread,
> >> butter or mayo.
> >>
> >> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
> >> maker griddle so it closes and does both sides at the same time. The
> >> bread is a seeded wheat bread from a local bakery.
> >>
> >> Made the sandwich with a good cheddar cheese. Then on the top piece of
> >> bread I buttered it. One the griddle was hot, I put the sandwich on it,
> >> flipped over so butter down. Then I smeared a thin coat of mayo on the
> >> top. Closed the lid down, let it cook.
> >>
> >> When I opened the top, I took the sandwich off and noted the nicely
> >> toasted bread. Flipped it over, noted that the other side was identical.
> >>
> >> My conclusion: Use what you have and is easiest to spread. You won't
> >> see or taste the difference.
> >>
> > Good report on your grilled cheese 'experiment.' I'm a butter girl myself and
> > I've wondered why people would choose mayo over butter. Maybe it's because
> > their butter is just out of the frig and it's not spreadable as mayo would be
> > direct from the chill chest??
>
> Chill chest? Not for me. In my house butter is sitting out on the
> counter so it's soft.

Rats and cats might be tempted by it. I'd put it in a butter dish.

On Tue, 24 Oct 2023 09:25:39 -0700 (PDT), bruce bowser
<bruce1.9bowser@gmail.com> wrote:

>On Monday, October 23, 2023 at 7:35:43 PM UTC-4, Bruce wrote:
>> On Mon, 23 Oct 2023 19:23:49 -0400, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>> >On 2023-10-23 7:18 p.m., Ed P wrote:
>> >> A few times here the question has come up, what works best on the bread,
>> >> butter or mayo.
>> >>
>> >> Made a grilled cheese tonight and I use an old Sunbeam combo waffle
>> >> maker griddle so it closes and does both sides at the same time. The
>> >> bread is a seeded wheat bread from a local bakery.
>> >>
>> >> Made the sandwich with a good cheddar cheese. Then on the top piece of
>> >> bread I buttered it. One the griddle was hot, I put the sandwich on it,
>> >> flipped over so butter down. Then I smeared a thin coat of mayo on the
>> >> top. Closed the lid down, let it cook.
>> >>
>> >> When I opened the top, I took the sandwich off and noted the nicely
>> >> toasted bread. Flipped it over, noted that the other side was identical.
>> >>
>> >> My conclusion: Use what you have and is easiest to spread. You won't
>> >> see or taste the difference.
>> >
>> >I prefer a bit of olive oil or margarine.
>> >
>> People still use margarine?
>
>Stores in the Netherlands and Australia still sell margarine? [Winkels in Nederland et Australia verkopen nog steeds margarine?]

Probably.

On 10/23/2023 9:36 PM, itsjoannotjoann@webtv.net wrote:
> On Monday, October 23, 2023 at 7:57:19 PM UTC-5, jmcquown wrote:
>>
>> On 10/23/2023 7:42 PM, itsjoan...@webtv.net wrote:
>>>
>>> Good report on your grilled cheese 'experiment.' I'm a butter girl myself and
>>> I've wondered why people would choose mayo over butter. Maybe it's because
>>> their butter is just out of the frig and it's not spreadable as mayo would be
>>> direct from the chill chest??
>>>
>> Chill chest? Not for me. In my house butter is sitting out on the
>> counter so it's soft. I use a tiny bit of neutral oil and butter and
>> brown the bread on one side, add the cheese, then flip it over and brown
>> the other side. No mayo. Oh, but I do like to use bread like sliced
>> sourdough and different types of cheeses (pepperjack is good) on
>> occasion to make really nice grilled cheese sandwiches. :)
>>
>> Jill
>>
> Same here, my butter stays on the counter 24/7 and ready to be used at a
> moment's notice.
>
> I manage to get the slice of bread covered edge to edge with butter with
> cheese between the slices. Then into the preheated toaster oven for a
> few minutes, flipped, and the other side toasted, and the cheese is ooey
> gooey.
>
> Sometimes I'll shingle several slices of pepperoni between the cheese
> for a nice treat before toasting.

Pepperoni gives me heartburn. I do like the occasional grilled cheese
and thinly sliced ham sandwich. :) Still no mayo, just butter.

Jill

On 10/24/2023 11:59 AM, Cindy Hamilton wrote:
> On 2023-10-24, Michael Trew<michael.trew@att.net> wrote:
>> On 10/23/2023 8:09 PM, Hank Rogers wrote:
>>>
>>> Or a gob of lard.
>>
>> Lard is far superior to Oleo, but most store bought lard is
>> hydrogenated... It's hard to say how different it is from Crisco, now.
>
> Ironic that I have a good source of non-hydrogenated lard, but no
> reason to buy it.

I would just for pastries, and some recipes, but I don't have a source.
I suppose I could ask the butcher for beef fat and render my own.