Explore a little vintage Brini through this downloadable video series featuring footage from the original New York cable access show.
Fri, 23 October 2009  Hello people! It’s time for a new episode (I know, I know, it’s past time, this was the episode that almost wasn’t). This time out we’re making grilled cheese! Such fun, and so easy… We’ve chosen some delicious cheeses to feature, including Cotswold, Gruyere (our fondue sandwich) and aged farmhouse Cheddar. We’re using sourdough bread, which gives the sandwiches a nice tang. Here are a few grilled cheese tips: - Grate your cheese: Grated cheese melts more quickly and easily than slices. - Butter the bread, not the pan: That’s the outside of the sandwich, not the inside. Buttering the bread on the outside ensures that the sandwich will brown evenly. - Cover your sandwich for the first few minutes: This will conserve the heat and melt the cheese more quickly. Flip the sandwich after about 4 minutes and then leave it uncovered. Grilled cheese sandwiches are ripe for experimentation. Why not explore with cheeses and breads you find in your local gourmet store? How about a bleu cheese sandwich? Gouda or Fontina would be delicious melted up. As for breads, brioche would make a very tasty nibble! So would a rich hearty 7 grain with plenty of nuts and crunchy bits. Just in time for the holidays, we have a new Brini Maxwell store! If you click on the “Shop” link at BriniMaxwell.com you’ll be directed to our new store featuring fun Brini Maxwell products, some you may be familiar with, some that are brand new! One of the new products is the Brini poster. It’s a fun, inexpensive way to bring me into your home. Have a look!
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