A Conversation About Making Grilled Cheese Tonight

Andy: I really want to experiment with some grilled cheese tonight! Still got a ton of cheese, bread and butter. Need to add something

Kate: Love tomatoes with it, but tomatoes suck right now

Kate: What if you put a stuffed shell inside...

Andy: Ooooooh

Kate: Or some ricotta

Andy: My god!

Andy: I'm thinking of something to add some crunch

Kate: Ohhh def some crunch. Bread crumbs? Pine nuts? Raspberry jam with seeds in it? Bacon? Corn nuts?

Andy: What about like something more terrible for you, like potato chips/corn chips?

Kate: Funyuns, yep

Andy: MMMMMMM

Kate: Oooh Fritos

Andy: Fritos. Could be good

Kate: Fritos are so underrated

Andy: Totally! What about some pan fried potato slices (in the absence of french fries). Plus an egg? Like a breakfast sandwich?

Kate: Yeah but you'll need some ketchup

Kate: I say no to the egg. And I love me some eggs. But its not working with our vision -- melty cheese, runny yolk. Not tonight

Andy: Yeah doesn't add a lot of flavor. And just adds more soft squish mess. But we've already got that with the cheese

Kate: Avocado? if you don't mind warm avocado, I know some do. Avocado and Fritos.. onionsssss

Andy: Oh, onions!

Kate: Yeah onions y'all

Kate: PICKLES

Andy: Oooooooooooo

Andy: That's EPIC

Kate: Yeah. Almost TOO obvious

Andy: Like perfect flavor combo

Andy: Both sides of the spectrum

Kate: Yeah and the texture spectrum. Textrum, if you will

Andy: Flavor quadrants

Andy: Fladrants

Kate: There we go

Andy: This is high science, we'll devise "textrum fladrant theory"

Kate: Oh I do like that

Andy: Oh grilled mac and cheese

Kate: Yeah yo. YEAH

Kate: With breadcrumbs pls

Andy: YES

Andy: WE'VE DONE IT KATE

Andy: WE'VE CRACKED IT