Recent comments in /f/food
spelunkingspaniard t1_jacfi2n wrote
Reply to comment by Chefboyld420 in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
Queso de freir
TheStormborn1 OP t1_jacfcmg wrote
Reply to comment by livv3ss in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
No, but I do make sure it’s straight from the fridge and still cold before breading. It’s not a super melty cheese, so it holds its shape well as long as you don’t over fry it.
Dylaus t1_jacfar4 wrote
Reply to [homemade] lobster by Professional_End5908
Tbh I grew up in Maine and I would ALWAYS ask for Kraft mac n cheese when everybody else was eating lobster because it's such a pain in the butt to eat lol
ptbo_skeptic OP t1_jacf39z wrote
Reply to comment by ormishen in [homemade] Prime Rib Sliders au Jus on Fresh-Baked Mini-Chiabatte by ptbo_skeptic
We should both be peeved! It’s actually ciabatte, plural for ciabatta. I then typo’d in an “h.”
TheStormborn1 OP t1_jacf1zx wrote
Reply to comment by Weird-Blueberry6043 in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
It’s delicious!
TheStormborn1 OP t1_jacf14g wrote
Reply to comment by goldeagle121 in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
I bought premade hot honey. It’s spicy!
TheStormborn1 OP t1_jacexzx wrote
Reply to comment by dumper514 in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
I use a brand called La Morenita: Fresh frying cheese.
TheStormborn1 OP t1_jacev0l wrote
Reply to comment by Chefboyld420 in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
I use a brand called La Morenita: Fresh frying cheese.
SweetPickleRelish OP t1_jaceuc0 wrote
Reply to comment by Supertho in [i ate] Ricotta flapjacks by SweetPickleRelish
Only if a latke has ricotta and 0 potatoes
seasonalscholar t1_jacdhdd wrote
Reply to [homemade] lobster by Professional_End5908
It’s like putting $50 tires on a Lamborghini
mmNo_Stra t1_jacdgql wrote
Reply to comment by Coldspark824 in [homemade] lobster by Professional_End5908
I wish . Looks so devine.
mmNo_Stra t1_jacdd4k wrote
Reply to [homemade] lobster by Professional_End5908
Never thought having it with macaroni...craving the lobster
secretaire t1_jacd1r8 wrote
Reply to comment by Chefboyld420 in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
Mozzarella sticks anyone?
Jumpin-Jebus t1_jaccv0g wrote
Reply to comment by Korvun in [I ate] 12 hour smoked beef shin, oink balls, Mac & Cheese, and Fries by TimJongILLest
AKA - Mountain "oysters"
Supertho t1_jaccjcx wrote
Reply to [i ate] Ricotta flapjacks by SweetPickleRelish
That's called a latke.
ormishen t1_jacc643 wrote
Looks great I am however a bit peeved about the spelling "chiabatte" instead of chiabatta. But I wouldn't be surprised if it's pronounced differently in some part of Italy.
Zakkypooo t1_jacaivm wrote
Reply to [homemade] lobster by Professional_End5908
Holy shit. You gotta tell me how you home grow lobsters!?!
BlazeReborn t1_jacagua wrote
Reply to comment by Weird-Blueberry6043 in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
The honey brings out the cheese's flavour. It's very good.
Try it with brie if you please.
Garviel_Loken95 t1_jac9rii wrote
Reply to comment by Ace-pilot-838 in [homemade] Prime Rib Sliders au Jus on Fresh-Baked Mini-Chiabatte by ptbo_skeptic
It's not raw it's medium rare, it's carved off of a bigger roast so most of the surface area you see on slices are this colour
10ADPDOTCOM t1_jac9ol2 wrote
Reply to comment by Content_Ad963 in [homemade] lobster by Professional_End5908
Tell us you’re from Nova Scotia without telling us you’re from Nova Scotia.
ptbo_skeptic OP t1_jac9ix4 wrote
Reply to comment by ptbo_skeptic in [homemade] Prime Rib Sliders au Jus on Fresh-Baked Mini-Chiabatte by ptbo_skeptic
Oh, and definitely don’t feel bad! I spelled ciabatte wrong! 😂
waterbuffalosoldier t1_jac9dsl wrote
Reply to [I ate] snails in garlic butter by Dramatic-Repeat3865
Sincere question here: do the snails really add much to the experience of eating escargot? I’ve eaten it once in Montreal and couldn’t help thinking the garlic, butter, etc really carried the dish and it would have been pretty much the same without the snails.
ptbo_skeptic OP t1_jac9b0z wrote
Reply to comment by waitfaster in [homemade] Prime Rib Sliders au Jus on Fresh-Baked Mini-Chiabatte by ptbo_skeptic
I’m guessing just a funny translation thing. Even here in Canada, where French is (slightly) more common, I often hear the dip referred to as “au jus.”
I speak some French, and can grammatically attest to saying “with with juice” is wonky, but I’ve been reminded by a couple of equally pedantic well-trained chef friends.
But I also didn’t mean to cause a hubbub!
Call it what you will; just don’t call me late for dinner!
dumper514 t1_jac8xed wrote
Reply to comment by birkenstock1977 in [Homemade] Panko breaded frying cheese with hot honey. by TheStormborn1
Not OP but Czechs have a version of this. I’ve found Edam to be the best. https://www.thespruceeats.com/czech-fried-cheese-recipe-1136393
Supertho t1_jacfliw wrote
Reply to comment by SweetPickleRelish in [i ate] Ricotta flapjacks by SweetPickleRelish
Potato latkes are a modern invention. The original latke is made from, wait for, ricotta.