what kind of cheeses are you to rocking there? do you sweat the onions first, doesn’t look like it, do they stay crunchy?
It was a very melty gouda, smoked gouda, extra sharp cheddar, queso quesadilla, and Velveta. No sweating of any veggies, other than what the sweat in the cast iron on the smoker for about an hour. 1/2 way in between sautéed & fresh. Still a little crunch but also sweetness started to be released.
i would eat at AST restaurant on the reg
Thanks, but not likely to happen anytime soon. I like to have a work-life balance and even when I was just catering part time, I started to hate cooking. Took the fun clean out of it for me.