Listen, Eaters-of-Grilled-Cheese, put some fucking mayo on the outside of the bread before you pop it in the pan. Yes, instead of butter. Sure, you can still put butter in the pan if you really want. Yes, you heard me right. Mayo. Yes, that mayo, the mayo you know and love, not some different mayo. The mayo you think is gross. Yes, it’ll make your grilled cheese sandwich better. No, I have not lost my mind. I mean, maybe I have, but that’s more the fault of —
*gestures broadly*
— than anything related to food.
Okay, listen. Listen. Mayo isn’t some industrial food product. If you buy Duke’s mayonnaise (and you should), it contains the following ingredients:
Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA.
That last one sounds weird, but it’s safe. Admittedly, “natural flavors” is a little vague, and could mean anything from “oregano” to “turns out, if you milk the sphincter of a corn-fed raccoon’s butthole, it produces a sphinctorial unguent that tastes a lot like butterscotch.” Hopefully in this case it’s more the former and less the latter.
The key thing here is that mayo is egg, fat, and acid.
When you bake, ever use an egg wash? Makes that baked good all nice and toasty-roasty brown, yeah? Same idea here. It evenly browns the outside of the grilled cheese while simultaneously lubing the pan (mayo is really just food lube, after all) and also giving you a little of that acid tang.
And by the way, also put some mustard on the grilled cheese.
Inside, not out. Mayo: outside. Mustard: inside.
It’s good. Just trust me. Dijon is good, honey mustard is fine, but honestly, so is straight-up YELLA MUSTARD. And while we’re here talking about mustard, that whole thing that In-N-Out does with cooking the patties in mustard? Yeah, that’s real tasty. Do that, too.
Let’s see, what are some other controversial food opinions I have?
You’ve seen The Sandwich. (Note: should be renamed to Chnurk Mandog to avoid any kind of cultural appropriation, my bad, oops, sorry. Not my intent!)
Cheesesteaks are the fake Philly sandwich — the real sandwich is roast pork and rabe.
Fish sauce goes in damn near everything. Sometimes Asian-style. Other times, Worcestershire. And yes, Worcestershire is fish sauce. Some people seem surprised by that? It’s umami, frandos.
“Clean” food is not a thing, that’s some Goop shit, don’t fall for it.
I do not believe a paleo or keto diet is necessarily healthy. If you like it, do it up, and I’m glad you found something that works for you. I do not believe science backs up most claims about such diets, unless you have specific conditions like epilepsy. Honestly, most diet trends are weird, and your best bet is simply the classic one: decrease calories, increase how much you move your body. But, YMMV.
I think being a vegetarian or vegan is great, both for flavor and for ethical betterment of our world. I also think a lot of vegetarians I know around these parts don’t eat enough actual fruits and vegetables, which is weird to say, but there you go. Regardless, I’ve cut meat consumption, though I won’t ever be able to cut it out entirely, because I’m a monster. (Though, I had the Impossible Burger, and holy shit. And that Just scrambled egg substitute was a capable imitation of scramby-eggs.)
We should be eating more bugs. Bugs are good, actually. To eat. Also for the world.
Pineapple pizza is fine. Relax.
And no, you probably can’t eat a pineapple the way that viral video wants you to.
Chicago deep dish pizza is delicious, also not pizza, but really just the baby of that time an inflatable mattress fucked a pan of lasagna. Still: delicious.
Kale is fine, but really needs the kale boiled out of it. Great in soup.
Don’t order steak at a restaurant. Nine times out of ten, you can do that at home.
You shouldn’t put butter on your pancakes / waffles / French toasts — and hold on, before you start yelling — because putting cold butter on the hot breakfast confection (which to be clear is really just cake) will cool it down unnecessarily. Also, you use too much syrup. I have a single fix for both of these, which is this: melt the butter you would normally use on your breakfast cake in a glass measuring cup, then add in some syrup. Real maple, if you have it. Warm that up, too, then whisk it together and serve over the breakfast cake. The fat carries flavor, which means it extends the sugar taste of the syrup like an extra warranty from Flavortown oh god I’m Guy Fieriing this I’m sorry. But still, the point stands: use a little more butter, melt it into the syrup, and you get butter flavor liquified on everything, and you can use less of the sugar stuff.
What else, what else.
Spam is good. Shut up, it is. Fried is best. And Spam musubi? Hnngh.
Your detestation of American Cheese is maybe misplaced. Yes, some of it is plasticky and creepy, but not all of it. Also it’s often the best thing to melt on a burger. I know, it’s “cheese product” and not cheese but you probably believe a buncha bullshit about this, like it’s got pieces of tire in it or antifreeze or something. Seriously, here is a very good unpacking of what American cheese actually is, and the things it is good for. And if you want an amazing melty American cheese, Cooper Cheese is your new favorite, trust me. Just don’t throw it at your cats or babies.
Your detestation of mayo might be misplaced, too. It’s fine not to like it, but to be repulsed by it — okay, sure, I blame the 1950s where American households wanted “fancy food” to go with newfound ideas of suburban wealth but didn’t know how to make it, so they just tried to fancify a bunch of stuff: “It’s Jell-O with bananas, hot dogs, and a sweetened mayo topping, all served out of crystal goblets.” But honestly, it’s good. It’s versatile. As I said, it makes for most excellent food lube. Also sometimes people make yucky faces when they see cake recipes that call for mayo, but seriously, it totally works, and helps make a very moist cake. (“Moist” is a word that has also gotten a bad wrap. DEFENDERS OF MOISTNESS, COME TOGeaaaaoh okay I see it, that is a little icky. But mayo in cake is not icky. Mayo on cake is probably nasty, though. So moist.)
Here then is maybe my most controversial food statement: a lot of the things you really hate are classist. And I’ve fallen into this trap, too, trust me, I’m no pure spirit. I’ve fallen prey to the organic hipster non-GMO thing too where it’s like, NO NO I AM AUTHENTIC AND ONLY EAT REAL [insert food product here]. Yes, some things on your grocery shelves contain a wealth of weird ingredients, half of which are corn. But many are also the products of really genius food science, and also are the things that, I dunno, low- or middle-class people can afford to eat. Sure, okay, fast food ain’t great, but consider the great many food deserts (not “desserts”) that exist across the country. Like what you like, absolutely. Dislike what you dislike, yes. Just try to recognize when your biases against “low-class” things also transfer over to people, and be aware how it looks to others when you shit on what are honestly common ingredients and foods. I’m sure I’ve said things in this very post that are privileged or classist, so again, I’m guilty as you are.
So endeth the lecture.
And so endeth my controversial food post.
I’ve probably offended *looks out over the crowd* all of you. And that’s okay! Food is personal. Food is home. And at the end of the day, we should like what we like and don’t like what we don’t like. Huzzah and hooray. Buy my books or I die. Moistly.
Davida Chazan says:
Um… mayo inside AND mustard inside for me, I’m afraid.
March 12, 2019 — 12:54 PM
Allison says:
Aaaand now I’m hungry.
March 12, 2019 — 1:05 PM
Cindy Kibbe says:
Your grilled cheese is exactly right. Mayo makes an even better crusty deliciousness on the outside and sustard brings out the cheesiness in cheese. I’d also add Cheez Whiz to the list of unspeakable foods that are to die for.
March 12, 2019 — 1:05 PM
drgnl80 says:
Oh, Wendig.
This statement. “Chicago deep dish pizza is delicious, also not pizza, but really just the baby of that time an inflatable mattress fucked a pan of lasagna. Still: delicious.”
It makes me cry. and laugh hysterically. and cry some more.
Chicago-style deep dish pizza IS FUCKING PIZZA, DUDE.
There, I said it.
With love from Chicago!
March 12, 2019 — 1:06 PM
terribleminds says:
Honestly, I say it as a joke — pizza is whatever people claim it to be, honestly, the definition isn’t super rigorous. Just, East Coast, we have OUR pizza and we’re protective over that. Whatever you call yours, it’s tasty. And, uhh, really filling.
March 12, 2019 — 1:17 PM
Staci Fritz says:
My gods, just when I think I can’t love you more. THIS THIS THIS ALL THIS!
March 12, 2019 — 1:25 PM
Andy says:
You’ve just described my standard grilled cheese (except I tend to the spicy stoneground mustard when available). Now, to adopt your melted butter/syrup goodness….
March 12, 2019 — 1:28 PM
Andy says:
Oh, also…. It makes a ridiculously good and crunchy version if you just plop your bread (ideally, spelt bread, for ultimate nutty goodness) down in the leftover bacon fat from this morning…
March 12, 2019 — 1:31 PM
Tyrone Russ says:
Fuck you for making me recommend a blog! Seriously tho, thanks for the stress abatement. Oh yeah, Miracle Whip > Mayo.
March 12, 2019 — 1:34 PM
Michelle says:
Along the same lines as mayo in baking, my mom has an old cookie recipe that calls for sour cream: keeps the cookie moist and you don’t even taste it. But it freaks people out.
Also, yeah, can we stop it wtih the keto diets? Carbs are good for you, they break down into glucose. Your brain and other parts of your body like glucose. Eat bread, don’t be a Nazi. (Unless you have weird health issues, in which case I’m not your doctor. But eating as a normal, healthy person doesn’t have to be this complicated. The wheel is round for a reason, don’t reinvent it.)
That concludes MY rant.
March 12, 2019 — 1:43 PM
Max says:
I think Alton Brown turned me on to mayo grilled cheese years ago. I was a skeptic, then when I flipped my first sandwich and found it perfectly golden brown on both sides I begrudgingly admitted maybe he was onto something. I’ve found the superior configuration is as thus: mayo outside, butter inside (on the cheese-adjacent side of the bread) and if you’re gonna go full mayo you might as well use a garlic aoli mustard as your mustard of choice inside the sandwich. Enjoy w/ tomato soup. Or not!
March 12, 2019 — 1:44 PM
Cat says:
Mmmm!
March 12, 2019 — 1:47 PM
Margaret says:
I love reading/hearing about others’ food likes, dislikes, hacks, and quirks, so thank you for this. I may not be on board with some of the things you mentioned, but I like that you shared them.
March 12, 2019 — 1:48 PM
Leslie says:
Pizza is John’s on Bleecker Street, still, even on the main cook’s night off. Deep dish Chicago Pizza is good stuff and yummy to eat. Not pizza. Miracle Whip, say it with me now, that too sweet, nasty stuff, is not mayo. (Hellman’s, the Real Mayo, says it right there.)
March 12, 2019 — 1:56 PM
J. I. Rogers says:
Mmmmm – grilled cheese with mayo. Also, for the world’s best scratch-built chocolate cake, use mayo instead of your eggs, oil, and salt. It’s a WW II trick my Grandmother taught me.
March 12, 2019 — 2:00 PM
fydriver says:
You, sir, are my new food mentor, as you have invoked the sacred Duke’s Mayo. I have experienced those food ‘deserts’ where there is no Duke’s. That is pure sadness.
March 12, 2019 — 2:05 PM
Susan says:
Might as well add my grilled cheese bit…I use butter on the outside, but mayo on one side of the inside, green basil pesto on the other, 3 types of cheese (swiss, colby jack & provolone) and slices of tomato…delicious.
Thanks for the pick me up. Happily, I read it after I ate lunch.
March 12, 2019 — 2:13 PM
Barton Carter says:
FWIW Kale is also great when sauteed in Bacon and toss a fried egg on top. But to be fair that’s probably cheating.
March 12, 2019 — 2:17 PM
Robin says:
I’ve been doing mayo on the outside of grilled cheese for years. Don’t tell my kids.
March 12, 2019 — 3:11 PM
kmcorby says:
Good god. Don’t boil kale. Saute it. You monster.
March 12, 2019 — 5:47 PM
scottfeldstein says:
Dijon outside. Mayo nowhere. Yes to not ordering steak when you go out. When i go out I want someone to cook for me. Steak isn’t cooking. It’s meat and fire. I can do that myself. Yes, Spam is good fried. Pineapple pizza is indeed fine, although I don’t think I’ve ever chosen it over other pizza options.
March 12, 2019 — 6:48 PM
Maggie says:
Our new favorite way to syrup our pancakes and waffles is to mix it with whole milk yogurt and dip. It’s so delicious and helps breakfast keep us full a little longer.
March 12, 2019 — 9:18 PM
Rose says:
I very much disagree with your mayo points (all of them,) but especially when you say why people don’t like it. TMI, but it was the only thing that could actually kill all the lice in my hair, but after smelling it THAT strong for THAT long, it’s NASTY. I will not touch it or eat anything that uses it.
March 12, 2019 — 10:39 PM
Formerly just Craig says:
During the world war two rationing a lot of recipes with replacement parts were put out. I have a chocolate cake recipe from then that uses mayo for eggs and blackberry jam for sugar. It is not quite a well made chiffon cake, but it is better than a bad chiffon cake. It is also much easier to make.
Sour cream cookies are just that, sour cream cookies. They can also be great. In other words, it is not what you cook but how well you cook. Cook and eat what fits you. Mayo on grilled cheese is easier than butter on on because it doesn’t burn as quickly.
As far as diets. They should be a means to an end, not a lifestyle. Eventually all those things you are depriving yourself of will get revenge.
March 12, 2019 — 11:03 PM
Deborah Makarios says:
Pancakes are delicious when dusted with caster sugar and sprinkled with lemon juice. Still sticky, but not full on syrup sticky.
Have you seen/read/heard Clifton Fadiman’s rant on American cheese?
“The blackest shadow, of course, is cast by processed ‘cheese’… In preparation of this solidified floor wax – often the product of emulsification with sodium citrate, sodium phosphate or rochelle salts; of steaming and frequently blending odd lots of cheese; of paralysing whatever germs might result either in loss of profit or gain of flavour – every problem but one is solved: that of making cheese. Give our American children the processed corpse of milk and they will grow (I dare not say mature) into processed men, all package and no character. As for other processed plastics, remember only that the wrappings of foil are the cerements of death.”
I didn’t know it was possible to be that passionate about cheese. On the other hand, if processed cheese is turning all your children into men, y’all are going to have a serious population problem in the not too distant future.
You make an excellent point about food classism. How does anyone expect parents with tiny food budgets to buy their kids milk, when fizzy drinks are so much cheaper per litre? Isn’t fighting your kids to make them eat vegetables hard enough without vegetables being the priciest thing in the shop? Sure, not all food choices are healthy choices, but you can’t blame people for not making good choices if they don’t actually have a choice.
March 13, 2019 — 1:02 AM
Mike Hallden says:
Jeez. I find myself agreeing with almost everything. My food journey must be similar. I like stone ground Dijon better than yellow mustard, but big deal.
However: Philly person here. You haven’t lived till you have a cheese steak like this. Caramelize the onions first, add green peppers and some fennel seed, then the shaved beef steak. Till just brown. Cover, set aside. Prepare your favorite Italian toasted bread add some Parm and garlic salt to taste. Toast till nicely brown but chewy on the inside. Add steak open faced or closed: your choice. Then add Asagio cheese on top and melt it.
This is called a grinder, and it’s way better than Pats or Genos cold roll sandwich. Do NOT use cheese wiz (no I don’t hate it, it’s just WAY inferior to Asagio). Asagio has a slightly sour taste that is PERFECT.
The grinder is warmer and much more savory (because 80% of taste is from smell-nasal cavity,
not tongue). And the warmth of the hot bread caries the flavor to your nose. If you doubt it hold your nose when you eat something. Epiphany…
Enjoy!
March 13, 2019 — 1:18 AM
Dakota Harrison says:
Mayo fan here *waves*. Miracle Whip, thank you very much! And in their great wisdom, Kraft no longer sell it in Oz… but I digress. You want awesome fillings to go with that mayo on your toasted sandwich?!? Chicken and cheese. Yes, mayo inside. Or turkey. The fresh cooked stuff, not sliced store bought. Nothing like a chicken, cheese, and mayo toastie on a cold day! Oh, and Colby cheese, not plastic. You’re welcome!
March 13, 2019 — 8:48 AM
Echoe Otto says:
Mayo is misunderstood. Incidentally, sour cream is also fantastic in baking for the same tang and moisture—and you don’t even have to worry about balancing out the mild rising & adhesive agents that come with mayo (it’s the eggs).
Totally didn’t know the truth about American cheese though. Learned something today.
March 13, 2019 — 4:09 PM
Marc Severson says:
Mayo outside and inside but it’s the bread that’s truly important — no “balloon” white bread need apply!
March 13, 2019 — 5:58 PM
Minded says:
In the UK mayo and cheese is a standard combination for a sandwich but reaches new heights on a drunken night out when chips (fries) are coated in grated cheese then topped with any number of toppings from mayo, garlic mayo to curry sauce and of course the ever present gravy. Bring on culinary fusion creations ‘cos tastiness awaits us all!
March 14, 2019 — 4:27 AM
chacha1 says:
I think Barton Carter may be on to something regarding kale and bacon, but I don’t know that the result would be “great.” Maybe “tolerable.” Maybe what we need here is a handful of kale sauteed with a handful of bacon and half a sweet onion, then mixed with mayo & mustard and layered with approximately a pound of cheese for a nice hot grilled sandwich that, technically, contains kale.
March 15, 2019 — 6:19 PM
bluefoxcafe says:
Good fun advice. You forgot to mention that kale is great baked in the oven with a little butter on it.
March 19, 2019 — 1:32 PM
Mikey Campling says:
Chutney is great with what we call cheese on toast, but you must make it yourself to get the perfect blend of spices. Toast one side of bread under grill. flip it over and spread with chutney, cover with cheese, bung back under grill.
March 27, 2019 — 4:53 AM
Joel says:
Absolutely on the mayo. Perhaps you could develop your own Wendigo Mayo to go on the infamous Wendigo Sandwich?! But pineapple on a pizza? You truly are a monster sir.
May 10, 2019 — 4:06 AM