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Comment by ecshafer | Hacker News Reader

The most important lesson about Grilled Cheese that I have learned is that you can buy a mix of expensive cheese, get a nice fresh loaf of sourdough bread, high quality grass fed butter. You can really make an exquisite, amazing, grilled cheese that would cost $25 at a mediocre restaurant with a side of fries. However, a 4 year old will prefer one made out of kraft singles on white.

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As a near-fifty year old who has been making sourdough for 6 years, makes homemade mayo with a grated garlic clove and freshly squeezed lemons every couple weeks, and keeps a stash of fine cheeses readily available for all occasions - I'm with the 4 year old. White bread, 2 slices of american, butter - it's hard to beat the sheer comfort, texture, flavor, gooeyness, and simplicity of the classic.

Quite literally the most authentic version. Not my preference but it’s the canonical form.

There is a middle ground that isn't so pretentious.

I still need it to have bacon, parm, and a side of tomato soup. I toast it in a pan to avoid crumbs. Everything else beyond that point truly is another sandwich.

My wife recently reminded me of something I made for her while she was sick last winter - Grilled cheese on sourdough (with roasted garlic mixed into the cheese) toasted to a crisp and cut into croutons for a home-made tomato soup.

Why are you bothering with all that effort if you prefer the quick easy store-bought thing?

They are feeding butter grass, they are way past the point of no return

I think some things taste a lot better when you are so conscious about every ingredient and preparation. For sourdough and cheese I always prefer the good ones, what can I say.

P.S. Obviously cows are being fed

> high quality grass fed butter

They bother with that effort when eating other things, but they keep it simple and go kraft-and-white-bread when making a grilled cheese. They're essentially saying, "While I love putting a lot of effort into cooking most things, when it comes to a grilled cheese, simple and cheap wins out."

I have found that the best Grilled Cheese is a hybrid.

Get the nice bread. Get the nice cheese.

But also add some kraft singles to the mix. The sodium citrate will help the melt on not only the single itself, but your nice cheese as well. You'll get the flavors of the good cheese with the melt of the cheap junk. Best of both worlds.

Finally. A true connoisseur.

4 year olds eat mud and bogeys. Who cares what they like?

Parents of four year-olds.

Is getting you children to eat more toasted cheese a common problem?

I refuse to answer on the grounds I think you have a dog in this hunt.

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