I like thinking of it as an adhesive. Metaphorical and otherwise, because in certain recipes it’s the only thing holding it all together.
Like Gordan Ramsay’s abomination of a grilled cheese sandwich
Sometimes, a craft single just hits right
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Felony! That was definitely a punishable crime. Ewwww.
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Shredded Gouda has the best melt properties.
Since my brain ties everything together in knots, I equate it to the softer soldering metals. Low melt temp, stays soft & gooey. Excellent melting cheese.
American cheese is analogous to JB Weld or other epoxies. Probably more than anything else we eat, melting properties aside. It’s not a petrochemical byproduct yet.
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I love shit like this.
When I was a kid I wanted to be every kind of scientist at once, and when I ended up in food sciences I realized it touches everything from math, physics, chemistry, metallurgy, engineering, architecture, geology, botany, nutrition, anatomy, biology, medicine, logistics, sociology, religion, psychology, art, economics, and of course, lifting.
Anyway, the point of my spiel is that your spiel made me happy and now I want to learn more about wielding.
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math, physics, chemistry, metallurgy, engineering, architecture, geology, botany, nutrition, anatomy, biology, medicine, logistics, sociology, religion, psychology, art, economics, and of course, lifting.
How could you leave out alchemy! Because grilling seems like science, but smoking and baking is witchcraft.
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That’s both a failure on my part, and a whole other spiel.
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Will you share the recipe?
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I think so. Lol. I’m from Southwest Pennsylvania. East of Pittsburgh.
Exactly. They have all these pizza places that have super thin sweet crust with sweet sauce. Or pasta with plain tomato sauce claiming to be some brand of pasta sauce. It was easier to eat that good before I tried good food. No going back now. Lol
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I found the other day that Monterey Jack makes a pretty good grilled cheese.
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There is a lot of crossover. Heat input, controlling it, critical temps all play a significant role in making good food and welds.
Another great thing about both is grabbing things that are way too hot, because unless its glowing, you can’t see heat. So you’ll be starting out way ahead of the game just with that alone.
And there are a lot of good machines now with great features and reliability for hobby/prosumer prices now. Back when Lincoln & Miller were the only real options, you’d pay thousands (several, at least) for what you can get now for a few hundred.
And of course Torches! Who doesn’t love those?
This is my personal act of rebellion against that:
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I like Swiss with a garlic-y bread.
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Oh yeah! Pepper jack is my favorite. So are a bunch of others though too.
Odd tidbit- went to Monterey once. Sourdough and calamari everywhere. No damn cheese to be found.
To the north around Santa Cruz- Artichokes. No vampires. 
. Wtf?
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Its just the implication of it. My cheese game isn’t that good.
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My dinner and before bed snack for the night.
1 pound ground chicken breast.
Rice/cheese/broccoli
4-5 spoonfuls of gluten free shells and cheese.
I eat something similar to this every day. Good stuff.
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Speaking of bad Italian.
Yep, I mixed altogether, my ex would have been devastated. Jed doesn’t care. Nope, it doesn’t have “squash and all the yummy vegatables” in it like my friend likes it. Jed doesn’t care. It’s one of his favorite things to eat. 
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Specifically:
I like the meat/everything else ratio you have on that spaghetti topping.
Overall I also like everything else there too.
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My nachos are too good for this thread - famous seasoned beef, pickled jalapeño, a blend of Monterey and old cheddar, freshly roasted chili powder. I will not eat Cheez Whiz or Velveeta, even on a cheesesteak which demands provolone. But even Taco Bell will give you “shredded cheese” if you ask nicely.
My contribution to this thread is how to elevate cheap fast food nachos. It can be done, but my experience only applies to Canada. In case of emergency:
- Keep jar of pickled jalapeños in your car.
- Insist on real cheese only.
- Know at Wendy’s they will sell you a 43 gram bag of tortilla chips for $1. Get a couple with their chili, which is decent and even healthy, but requires lots of added hot sauce.
- Consider buying guacamole at Costco, as small lunchable tubs, which cost about $1 each and much improve things.
- The cheapest side at Wendy’s (in Canada) is “chili cheese nachos”. This is generally soggy and uses nasty Cheez Whiz. Ask for the ingredients to be separated - you tend to get much more chili. Insist on shredded solid cheese. Get lots of hot sauce and pepper. Add your own guacamole and jalapeños. You have just turned garbage into gourmand.
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