Winter cooking

I’m in a funny mood today.

When I was growing up, I didn’t eat very much meat. I didn’t (and mostly still don’t) like the texture of it. Fish and seafood was a-ok, but not meat. Or ketchup. Or mustard.

I had to have been a lot of fun to accompany to a McDonald’s. I’d have to special order a cheeseburger with nothing on it except cheese, and it’d take a long time. And they’d inevitably get it wrong. Eventually, I switched to the fish sandwich, no tartar, because they had to make that from scratch and they messed it up less.

When they released the Cheddar Melt, I was very thrilled – there was nothing for them to take off, and so nothing to get wrong! I loved them.

As an adult, I’d never eat at a McDonald’s, and if I did, I’d have to eat their salad or something because I’m super picky about meat and fish quality (it needs to have some).

Tonight, I found myself in the mood for a Cheddar Melt. So I’m making one. I couldn’t find Rye hamburger buns, so I made them myself. They are cooling on the cooling rack, waiting to be toasted later. I figured out how they did the onions (teriyaki sauce, who knew?) and I’ll start those in a bit.

I looked around for the cheddar sauce recipe, and found a lot of dreck out there, so I’m going to make my own with a roux and some milk. The meat is from Eastern Oregon ranchers and purposefully a little less lean than I normally get.

I’ll let you know if it turns out! I’m so excited. I’m having a Hopworks IPA with it, french fries and a green salad.


2 thoughts on “Winter cooking

  1. Erika Zar

    Catching up on your blog today and this post caught my attention because the Cheddar Melt was totally my jam, too. Loved it for the same reason you did–because I didn’t have to remove anything!

  2. Heather Post author

    That’s funny, Erika! I thought I was the only one. I looked forward to it every year when they’d have that brief period of time of serving Cheddar Melts.

    Our recreation turned out super well, although I wanted the buns to be more rye-y than they were so I’ll have to work on that. The cheese sauce turned out perfectly though, yum!

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