The Great MangoLassi Grilled Cheese Throwdown
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There's a good cheese place near me in Philly.
I've never been there myself, but they are quite famous. Infamous? Well known.
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@scottalanmiller said:
@JaredBusch said:
@Carnival-Boy said:
Disagree. I think generally the best food and drink is made by small producers using traditional techniques. Big producers naturally put efficiency and cost ahead of quality. The US produces some great beer, for example, but everything I've ever drunk by Budweiser or Coors has been total, undrinkable piss.
While this is true, that does not mean it has no quality.
@scottalanmiller said:
To be fair, though, Budweiser is InBev from Belgium.
That is completely misleading. AB may have been purchased by InBev, but that does not change that Budweiser is a beer from the US.
It's an important perspective, though. We don't think of Honda or VW as American cars even though they are made here.
But they don't originate here. They were made elsewhere. The company is still elsewhere; they just outsourced assembly. Budweiser is American. Some suits in Belgium bought the brand. It was made here before that. It's still made here. It's American. Not at all the same.
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Actually many of their products originate in the US. Or vice versa. The Chevy Spark is 100% S. Korean. Just rebranded, but people consider it American. Really it comes down to perception more than anything. BMWs that come from Europe are often from Austria, not Germany. Chevys are often from Korea. Budweiser is brewed locally wherever it is drank. If you drink it outside the US, it is normally made outside of the US. Sam Adams is normally brewed in Rochester, not Boston. Labatts is owned and brewed in the US, etc
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@Carnival-Boy said:
Disagree. I think generally the best food and drink is made by small producers using traditional techniques. Big producers naturally put efficiency and cost ahead of quality. The US produces some great beer, for example, but everything I've ever drunk by Budweiser or Coors has been total, undrinkable piss.
Small production is great, I'm referring to the hipster-friendly small producers that go out of their way to do it the hard way simply because it is "traditional". Those are the ones who feel compelled to charge you more because they use words like 'artisanal'.
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I'd like a nice smoked gouda melted with some freshly roasted diced New Mexican green chiles between two slices on fresh baked lightly toasted marbled rye. With a side of tomato basil soup with a healthy dollop of sour cream.
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I love smoked gouda, but never melted for some reason.
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The only cheese I hate (recent issue) is Limburger
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Favorite Grilled cheese: Homemade Italian bread, mozzarella, NY sharp Cheddar, munster, and swiss. Once grilled rub with clove of garlic. Homemade sundried tomato, roasted red pepper soup.
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the IOSafe folks might one up us all judging from the egg bbq
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Equal parts white American, colby jack and mozzarella.
