Oyster sauce doesn’t taste of oysters! It’s like fish sauce or soy sauce: an umami-rich seasoning.
In Britain, “griddle” is increasingly - and infuriatingly - used to mean one of those ridged pans which scorches lines into food so it looks like it’s been on a charcoal grill.
Why infuriating? Is that not just language evolving?
Good question, glad you asked.
It means that when you’re talking about an actual griddle, you have to describe it rather than use its name ('cos it’s assumed you mean something which could have easily been called a “ridged pan” or “chargrill pan”), and making it more difficult to make yourself understood is not the direction linguistic evolution should take!
Breakfast tip: Whatever your perfect grilled cheese sandwich is, use two sliced of cheese and plop an over easy egg betwixt them.
Damn fine breakfast.
mmm
See, I would call that a grill pan.
To me, a “grill pan” is a pan with ridges. A “griddle” is a flattop. (ETA: For example, on my stove I have a central burner with one of those almost useless cast-iron plates on it. The side with the raised ridges is the “grill” and the flat side is the “griddle.”)
ETA2: Like see here.
I will point out that using mayo is ever so much better if you can get ahold of Duke’s. The lack of any sugar in the mayo makes a world of difference in the taste, especially when you are using it to substitute for butter. Another one of those cooking things the South gets right.
Second page and nobody has mentioned Alton Brown’s method of grilling the cheese separately before putting it between grilled slices of bread?
Yep, here it is. True-to-the-name “grilled” cheese, lump charcoal and a proper grill and all.
i had no idea people had so much trouble with buttering bread before putting it in the frying pan.
In my opinion, the best grilled cheeses are made with at least two different cheeses and sprinkle a little grated parmesan on the outside and let it crisp up before removing it from the heat.
My technique:
Take the cheese out of the fridge early. Warmer cheese melts quicker.
Melt butter in the pan.
Get two slices of bread, preferably something with some texture to it, not too soft or white. Butter ONE side of ONE slice of bread.
When pan is ready, put the unbuttered bread slice in it. Top with cheese. Top that with the buttered bread slice, butter side up.
When it’s toasted on bottom, flip.
When that side is toasted, enjoy.
Wait-- you all only fry one side of the bread?
[ul]
[li]I melt some butter into a hot 6.5" cast iron pan[/li][li]Drop in 1 slice of bread, let it fry for about 30 seconds[/li][li]Remove bread from pan to plate, add more butter, drop in another slice of bread[/li][li]Add more butter and flip the slice in the pan, add cheese to the top of that[/li][li]Drop the other slice of bread on top, fried side down[/li][li]Add more butter, flip the whole thing[/li][li]When bottom is done the cheese will be melted[/li][li]Cut in half diagonally and serve[/li][/ul]
Anyone else old enough to remember refrigerators that had a little butter compartment that warmed the butter enough to be spreadable at all times? Or grandmas who went through butter quick enough that they just kept a covered butter dish out on the table?
As to people who think two slices of bread would be too much, you obviously aren’t using enough cheese. You need the second slice to keep the melted cheese from running.
I’ve truly never eaten a grilled cheese where both sides of both slices of bread were toasted. Is it really preferable?
If the bread is soft and the butter cold it can be frustrating. A puddle of melted butter in the pan ensures full coverage and evenly grilled bread.
Honestly I don’t know, it’s just the way I’ve always done it. Probably too much butter, but it’s not like it’s a healthy dish to start with. 
Y’all wanna hear some real crazy talk? Add jelly… seriously. My favorite is Gruyere cheese with a pepper jelly. My favorite bread is the kind that’s crusty and holey and I press it to make it panini like. Try it once, trust me
One friend of mine says that the way to deal with a (proper, open-faced) cheese sandwich is to under-cook the cheese, lay it on a bowl, pour onion soup over it and put it in the oven.
That’s not crazy, that’s absolutely a valid variation. Fruit + cheese almost always pair really well. I mean, we have people here who put cheese on their apple pie!
Post #8, no one acknowledged it though 
I mentioned it in post #12. Ok, not by quoting the post, but that’s what I was referring to.