Reply
  • Mar 20, 2021
    Cant pick

    cheez whiz

    used to eat it as a broke child

    It’s so gross to me now to even look at

  • Mar 20, 2021
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    1 reply

    That and spam and that juice that comes in frozen cans that you mix with water

  • Mar 20, 2021
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    1 reply
    ROVO

    That and spam and that juice that comes in frozen cans that you mix with water

    spam isn't that bad

  • Mar 20, 2021
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    1 reply
    Cant pick

    spam isn't that bad

    I hate it

  • Mar 20, 2021
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    1 reply
    ROVO

    I hate it

    you don't mean like raw do you

  • Mar 20, 2021

    Oh bocconcini is just the mini mozzarella balls I’ve had that

    That’s off the list

  • Mar 20, 2021
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    1 reply
    Cant pick

    you don't mean like raw do you

    I’ve had both raw (it’s technically already cooked) and fried, hate both

  • Mar 20, 2021
    ROVO

    I’ve had both raw (it’s technically already cooked) and fried, hate both

    raw is gross

  • Mar 20, 2021

    fried is fine

  • Mar 20, 2021

    I think I’m gonna do fruilano

    It’s listed as a creamy cheese and that’s what I want

  • Mar 20, 2021

    Oh maybe not, google saying it’s really oily when melted

  • Mar 20, 2021

    Montasio looks good

  • Mar 20, 2021

    Ooooooo fontina might be my choice

    Creamy, slight hazelnut taste, sharp, makes a good fondue

  • Mar 20, 2021
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    1 reply
    ROVO

    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

  • Mar 20, 2021
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    1 reply
    i am sasuke

    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

  • Mar 20, 2021
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    1 reply
    ROVO

    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

  • Mar 20, 2021
    i am sasuke

    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

  • proper 🔩
    Mar 20, 2021
    ·
    edited

    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

  • i am sasuke

    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

  • Mar 20, 2021
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    1 reply

    Hardee's breakfast

  • Mar 20, 2021
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    1 reply
    Never posting agai

    Hardee's breakfast

    Can we talk about how underrated Hardees breakfast is? Their biscuits are so good.

  • Mar 20, 2021

    Hardees breakfast might be SLIGHTLY better than McDs

  • Mar 20, 2021
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    1 reply
    SlicedBread

    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

  • Mar 20, 2021
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    1 reply
    Never posting agai

    Yea I'ma keep it a buck ever since I started hitting hardee's breakfast again mcdonald's breakfast been trash

    Wowwww

  • Mar 20, 2021
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    1 reply
    SlicedBread

    Wowwww

    Hardee's biscuits built different. Best biscuit out for egg and cheeses. Chicken biscuits I'm always rocking with bos tho