There are yet again festivities at the "Hammered House" (surprise!). This week in our quaint little town is Wine Fest, yes all forum members are invited.....Our local Wine guys, and close friends of mine (damn, another Surprise!) set up three huge tents (along with 50 other small vendors selling food and other things) WE, the loyal patrons of ED's, pour wine in 3 shifts, 5 to 7.... 7 to 9 and 9 to 11. So our Group pours 5 to 7 (primo time) and because NOBODY want 9 to 11, Then we go back....to pick up the slack at 9..... I live about 1/2 mile from downtown so everyone is coming over at 7 and head back at 9 (ish). This year Diana, a Chef Stepper announced she is bringing chili (god I hope she lets me suggest a recipe), some one else os bringing a killer greek salad......
NOW to the point, I will be making Melty Grilled Cheese Sandwiches, Cheddar and maybe a Blu Cheese.....now I am a bacon fan but, just putting bacon on and melting the cheese is well...just cheesy. So, I will be cooking CS 24 hour bacon, give it a good blentec'in and put it in half of each cheese........wait for it....you molecular geniuses, can I substitute some of the liquid from the 24 hour bacon for the milk to further enhance the flavor or will I destroy the texture / consistency of the cheese?
Oh, Wine Fest is NOT small about 6,000 people will show up....
