cheez whiz
used to eat it as a broke child
It’s so gross to me now to even look at
That and spam and that juice that comes in frozen cans that you mix with water
spam isn't that bad
you don't mean like raw do you
I’ve had both raw (it’s technically already cooked) and fried, hate both
I’ve had both raw (it’s technically already cooked) and fried, hate both
raw is gross
Ooooooo fontina might be my choice
Creamy, slight hazelnut taste, sharp, makes a good fondue
Wanna try something new so no parm
Pecorino isn’t available and I’m making some for fam so I’d rather not take the goat cheese risk
Ever tried any of these:
Fruilano, montasio, crotonese, fontina, zoncolan, puitri, bocconcini or reggiano
i think reggiano = parmigiano reggiano = parm
u cld just do ricotta and add a lil grated parm to it n mixy mix
and/or top w parm
bocconcini is just smaller balls of mozz i think
n fontina feels like a pizza cheese more than a pasta filling cheese 2me
the others ive never seen heard or got a whiff of
i think it rly depends on cheese texture tbh
like i wld take a hard cheese and grate it into the ricotta and mixy mix,,, like maybe a 75% ricotta 25% other cheese ratio
but i wouldnt do like a fontina or anything rly melty--i think it wld come out funky feeling imo
like not pillowy at all
but grating a harder cheese into ricotta gives it a fun flavor while keeping the pillowy texture
i think reggiano = parmigiano reggiano = parm
u cld just do ricotta and add a lil grated parm to it n mixy mix
and/or top w parm
bocconcini is just smaller balls of mozz i think
n fontina feels like a pizza cheese more than a pasta filling cheese 2me
the others ive never seen heard or got a whiff of
i think it rly depends on cheese texture tbh
like i wld take a hard cheese and grate it into the ricotta and mixy mix,,, like maybe a 75% ricotta 25% other cheese ratio
but i wouldnt do like a fontina or anything rly melty--i think it wld come out funky feeling imo
like not pillowy at all
but grating a harder cheese into ricotta gives it a fun flavor while keeping the pillowy texture
thanks for the advice
Thoughts on people grating nutmeg or lemon zest in the cheese mix
thanks for the advice
Thoughts on people grating nutmeg or lemon zest in the cheese mix
love lemon zest depending on mi Mood(tm)
ive never put nutmeg in my ravioli fillings before
love lemon zest depending on mi Mood(tm)
ive never put nutmeg in my ravioli fillings before
Cool cool cool thanks
Idk with the nutmeg I saw Evan Funke do it and I saw this authentic old Italian guy do it
double double at in n out = way too much cheese
double double w no cheese = meat ratio off/too meaty
double single = perfection
i actually prefer singles at in n out w/o cheese (I’ll get cheese on a burger if it’s a bougie spot w some good cheese)
but that one slice of cheese w a double is so necessary
ur from sc???? go eat bbq then wtf why is this a question
Lol bbq so normal here I don't even think about getting it unless someone else says it anymore. Bbq spots got the worst of covid imo too cuz they are all real small businesses and often buffets
Hardee's breakfast
Can we talk about how underrated Hardees breakfast is? Their biscuits are so good.
Can we talk about how underrated Hardees breakfast is? Their biscuits are so good.
Yea I'ma keep it a buck ever since I started hitting hardee's breakfast again mcdonald's breakfast been trash
Yea I'ma keep it a buck ever since I started hitting hardee's breakfast again mcdonald's breakfast been trash
Wowwww