Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I apologize now because there's probably going to be a
bunch of people that just do a you turn on
the interstate and go back home and start whipping up
a grilled cheese. I think there's time before you have
to be at work, so I don't blame you. Go
ahead joining us now, Executive chef John Archibald and also
cheese expert Jill Allen is here to talk about the infamous,
the most wonderful food there could possibly ever be mastered
on the grill, and that would be the grilled cheese sandwich.
Speaker 2 (00:23):
Folks, welcome in. Thanks for being with me.
Speaker 3 (00:24):
Yeah, thanks for having us. Holy cow, we're excited to
be part of your morning in Birmingham.
Speaker 1 (00:28):
Well, I got to tell you, we're just having this
conversation the other day here in our studio. When you
make a grilled cheese sandwich, let's just go right out
of the gate. Do you put butter on the bread
before you put it on the frying area or do
you use mayonnaise? Somebody said mayonnaise makes it actually crisper
and won't burn as easy.
Speaker 3 (00:46):
Oh, we are getting right to it, sir, and we've
got some answers for you. We took a survey and
seventy one percent of consumers Americans said that they preferred butter.
But it kind of depends on where you're from and
how you grew up. That maybe mayonnaise as you answer.
So the secret for us, for Jill and I and
our kind of signature grilled cheese sandwich is get this.
It's a mixture of both. We take our salted butter,
(01:09):
we soften it just a little bit, we stirred, We
add some QP mannaise to it and a little bit
of seasoning, and that becomes the perfect exterior smear, kind
of bringing you the best of both worlds.
Speaker 2 (01:19):
The schmear. What a great word, Jill.
Speaker 1 (01:21):
I got to ask you, being the cheese expert, now,
a lot of people just go regular, you know, take
the plastic wrap off the American cheese. Some people say, man,
I'll use the American slices because you can light them
on fire, neut drips like plastic. Are you a cheese
authentic person? Do you like to mix your cheeses? Do
you go standard a purist American? Or I'm piling every
kind of cheese I got in my fridge in mind.
Speaker 4 (01:42):
That's a great question. JT. And I love cheese. I
love everything about it. But according to a survey we
just created, eight sixty eight percent of Americans offer at
least two types of cheeses and most likely that's going
to be cheddar cheese, and I personally could agree more.
You get this ultimate combination of flavor and stretch. When
(02:04):
you build a grilled cheese sandwich with the medium and
the sharp cheddars, you're gonna create this perfect pool.
Speaker 3 (02:11):
Something that you.
Speaker 4 (02:11):
Get is OOHI gooey, and you just know you've nailed
that grilled cheese sandwich.
Speaker 1 (02:16):
You know, I went crazy on the American slices kind
of saying they can drip like plastic. But I got
to tell you, and I know you're gonna argue with me,
but I'm a velvet to guy. Have you ever found
a better cheese that melts? There is a Saint Louis
pizza place that has these this shredded cheese that melts
incredibly well, and it seems to be the real deal.
But give me your thoughts on velvet to mixed in
(02:39):
with some other cheeses.
Speaker 4 (02:40):
Well, JT. Let me tell you there is no wrong
way to make a grilled cheese sandwich. However, Tilmook ages
our medium cheddar for a minimum of sixty days and
our sharp cheddar for nine months. And this commitment to
aging these cheddars is why would you pay them together?
You create this bold and creamy flavor with this beautifull
stretch and pull. You know, when you get that sandwich
(03:02):
to pull apart and you get that beautiful threads of cheese,
it's just delicious.
Speaker 2 (03:07):
I'm with you all right.
Speaker 1 (03:08):
Back to the chef, Josh, do you add anything else
besides the cheeses on a grilled cheese? I know some
people start to mix it up a little bit, and
now you're starting to kind of leave that arena of
grilled cheese.
Speaker 2 (03:17):
You're now into a sandwich. Knock it off.
Speaker 1 (03:19):
But I got to tell you, if there's some shrimps
or lobsters laying around, I'm you know, let's add it
in there. Who don't love mac and cheese sandwiches as well?
Speaker 3 (03:30):
I love where you're going with this. You know, sometimes,
especially this time of year, we live on the Oregon
coast and it rains pretty much constantly for the next
five months, and it gets dark really early. So sometimes
I'm looking to capture like summer vibes from my dinner
in the dark, and you know, so we use our
whole milk mozzarella, and I'll stuff that sandwich of breeoach
bread and I'll stuff that sandwich full of pesto and
(03:51):
serve it with the sun dried tomato. ALI really trying
to just bring that those farmer market vitamin D vibes
that we're kind of missing.
Speaker 1 (04:00):
I go to ask it, do you have a hanker
and to make some grilled cheeses and go deliver them
to these naked people are laying in the streets in Oregon.
Speaker 4 (04:06):
Will I will make grilled cheese sanwiches for anybody a
grilled cheese sandwich. Do you know, JT that seventy two
percent of Americans state that they eat a grilled cheese
and they're having a bad day.
Speaker 2 (04:17):
I go along with that.
Speaker 1 (04:18):
I may go have one now and take the you know,
the last hour of the show off and get home
and make some I did make a mistake one time,
and I got too crazy, and I'm like, I'm throwing
everything I got in the cheese basket here into the sandwich,
and there was one cheese that probably should have skipped
on it and I couldn't nail it down. I'm thinking
it was a smoked gouda trying to mix in with
the others, and it was just it took off and
went sideways. Are there some bad combos of cheeses you
(04:41):
know would alert everybody to.
Speaker 3 (04:44):
I think for both Jill and I, sometimes a restraint
goes a long way, right, Sometimes simple, especially with such
a humble dish, but it's also such a great canvas
for creativity, you know, as a chef. Sometimes I have
to catch myself and say, does it I only need
all these components? And it sounds like maybe that smoked
gouda was the component that puts you over.
Speaker 2 (05:05):
Yeah right, yeah yeah. I like cream cheese, I mean
Philadelphia cream cheese. Mixing with anything just ramps it up
a notch. Well, guys, thank you so much. It made
me real hungry this morning. Thanks for having us JT
all right, take care at seven eighteen now Alabama's morning News.
There you go, you're hungry.
I apologize now because there's probably going to be a
bunch of people that just do a you turn on
the interstate and go back home and start whipping up
a grilled cheese. I think there's time before you have
to be at work, so I don't blame you. Go
ahead joining us now, Executive chef John Archibald and also
cheese expert Jill Allen is here to talk about the infamous,
the most wonderful food there could possibly ever be mastered
on the grill, and that would be the grilled cheese sandwich.
Speaker 2 (00:23):
Folks, welcome in. Thanks for being with me.
Speaker 3 (00:24):
Yeah, thanks for having us. Holy cow, we're excited to
be part of your morning in Birmingham.
Speaker 1 (00:28):
Well, I got to tell you, we're just having this
conversation the other day here in our studio. When you
make a grilled cheese sandwich, let's just go right out
of the gate. Do you put butter on the bread
before you put it on the frying area or do
you use mayonnaise? Somebody said mayonnaise makes it actually crisper
and won't burn as easy.
Speaker 3 (00:46):
Oh, we are getting right to it, sir, and we've
got some answers for you. We took a survey and
seventy one percent of consumers Americans said that they preferred butter.
But it kind of depends on where you're from and
how you grew up. That maybe mayonnaise as you answer.
So the secret for us, for Jill and I and
our kind of signature grilled cheese sandwich is get this.
It's a mixture of both. We take our salted butter,
(01:09):
we soften it just a little bit, we stirred, We
add some QP mannaise to it and a little bit
of seasoning, and that becomes the perfect exterior smear, kind
of bringing you the best of both worlds.
Speaker 2 (01:19):
The schmear. What a great word, Jill.
Speaker 1 (01:21):
I got to ask you, being the cheese expert, now,
a lot of people just go regular, you know, take
the plastic wrap off the American cheese. Some people say, man,
I'll use the American slices because you can light them
on fire, neut drips like plastic. Are you a cheese
authentic person? Do you like to mix your cheeses? Do
you go standard a purist American? Or I'm piling every
kind of cheese I got in my fridge in mind.
Speaker 4 (01:42):
That's a great question. JT. And I love cheese. I
love everything about it. But according to a survey we
just created, eight sixty eight percent of Americans offer at
least two types of cheeses and most likely that's going
to be cheddar cheese, and I personally could agree more.
You get this ultimate combination of flavor and stretch. When
(02:04):
you build a grilled cheese sandwich with the medium and
the sharp cheddars, you're gonna create this perfect pool.
Speaker 3 (02:11):
Something that you.
Speaker 4 (02:11):
Get is OOHI gooey, and you just know you've nailed
that grilled cheese sandwich.
Speaker 1 (02:16):
You know, I went crazy on the American slices kind
of saying they can drip like plastic. But I got
to tell you, and I know you're gonna argue with me,
but I'm a velvet to guy. Have you ever found
a better cheese that melts? There is a Saint Louis
pizza place that has these this shredded cheese that melts
incredibly well, and it seems to be the real deal.
But give me your thoughts on velvet to mixed in
(02:39):
with some other cheeses.
Speaker 4 (02:40):
Well, JT. Let me tell you there is no wrong
way to make a grilled cheese sandwich. However, Tilmook ages
our medium cheddar for a minimum of sixty days and
our sharp cheddar for nine months. And this commitment to
aging these cheddars is why would you pay them together?
You create this bold and creamy flavor with this beautifull
stretch and pull. You know, when you get that sandwich
(03:02):
to pull apart and you get that beautiful threads of cheese,
it's just delicious.
Speaker 2 (03:07):
I'm with you all right.
Speaker 1 (03:08):
Back to the chef, Josh, do you add anything else
besides the cheeses on a grilled cheese? I know some
people start to mix it up a little bit, and
now you're starting to kind of leave that arena of
grilled cheese.
Speaker 2 (03:17):
You're now into a sandwich. Knock it off.
Speaker 1 (03:19):
But I got to tell you, if there's some shrimps
or lobsters laying around, I'm you know, let's add it
in there. Who don't love mac and cheese sandwiches as well?
Speaker 3 (03:30):
I love where you're going with this. You know, sometimes,
especially this time of year, we live on the Oregon
coast and it rains pretty much constantly for the next
five months, and it gets dark really early. So sometimes
I'm looking to capture like summer vibes from my dinner
in the dark, and you know, so we use our
whole milk mozzarella, and I'll stuff that sandwich of breeoach
bread and I'll stuff that sandwich full of pesto and
(03:51):
serve it with the sun dried tomato. ALI really trying
to just bring that those farmer market vitamin D vibes
that we're kind of missing.
Speaker 1 (04:00):
I go to ask it, do you have a hanker
and to make some grilled cheeses and go deliver them
to these naked people are laying in the streets in Oregon.
Speaker 4 (04:06):
Will I will make grilled cheese sanwiches for anybody a
grilled cheese sandwich. Do you know, JT that seventy two
percent of Americans state that they eat a grilled cheese
and they're having a bad day.
Speaker 2 (04:17):
I go along with that.
Speaker 1 (04:18):
I may go have one now and take the you know,
the last hour of the show off and get home
and make some I did make a mistake one time,
and I got too crazy, and I'm like, I'm throwing
everything I got in the cheese basket here into the sandwich,
and there was one cheese that probably should have skipped
on it and I couldn't nail it down. I'm thinking
it was a smoked gouda trying to mix in with
the others, and it was just it took off and
went sideways. Are there some bad combos of cheeses you
(04:41):
know would alert everybody to.
Speaker 3 (04:44):
I think for both Jill and I, sometimes a restraint
goes a long way, right, Sometimes simple, especially with such
a humble dish, but it's also such a great canvas
for creativity, you know, as a chef. Sometimes I have
to catch myself and say, does it I only need
all these components? And it sounds like maybe that smoked
gouda was the component that puts you over.
Speaker 2 (05:05):
Yeah right, yeah yeah. I like cream cheese, I mean
Philadelphia cream cheese. Mixing with anything just ramps it up
a notch. Well, guys, thank you so much. It made
me real hungry this morning. Thanks for having us JT
all right, take care at seven eighteen now Alabama's morning News.
There you go, you're hungry.
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