Fast Food - A "Guilty" Pleasure….
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@Filthy:
Primanti Bros. I'm happier than a pig in poop.
Primanti brothers is very good stuff!! The one downtown? I haven't been to the OG one, but a few of the others.
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it's the one next to my mom's in the suburbs.
I just googled the locations, I had no idea they had so many. Even out of pa. I'll have to look around next time I travel near pa.
Hit a local Italian place in Syracuse and got a stromboli. Pepperoni, peppers, onion, ham, black olives. Best 8 bucks I've spent in a while.
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@neph93 Stromboli is fairly simple To make. You should give it a go! Assuming you have the ingredients. Can you buy pizza dough at the store or A local pizzeria
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I make my own pizza dough from scratch I’m good to go. I’ll look up some recipes. Cheers buddy.
Struggle with cheese here though. Mozzarella is no problem but if provolone or ricotta are used then I’m fekked.
My man! I’m an old hand at dough meself. Had a starter living on my kitchen counter for a while but parenthood killed that. So yeah it’s just mozzerella. Maybe some pecorino Romano. You’ll kill it I’m sure
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Struggle with cheese here though. Mozzarella is no problem but if provolone or ricotta are used then I’m fekked.
Interesting. Seems like provolone would be more common than mozzarella. Well, moreso than real mozzarella; I'm not talking about that low moisture stuff…
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We get decent buffalo as well as cow’s milk, and the harder stuff. Ricotta can be bought from high end supermarkets so I get get it if I’m making luxury ziti amongst other things, but no provolone. I’d like to find a decent local analog for it too as it shows up in a lot of recipes.
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@neph93 , provolone is effectively mozz with an enzyme (lipase) to funkify the taste. I think you could probably sandwich thin layers of mozz with asiago, feta, pasmesan, or some form of blue cheese to recover the funk.
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Might work. I'd think you wouldn't miss a whole lot just going mozz in many recipes, but I like the idea of cutting in some manchego or trying the local cheese. Mozz and provolone are definitely not on the saltier end of the cheese salt spectrum, but you could cut salt elsewhere perhaps to offset the local cheese–I do this when I use cotija (as in when we make my wife's elote salad, which requires no salt since it has a lot of cotija).
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I suspect you’re right concerning only using the mozz. However one of hang ups when learning any recipe, tradition or style of cooking is to keep things authentic as much as possible. This is so that if and when I inevitably start modding them (no pun intended) at least I’m familiar with how they’re supposed to be. Provolone is so common at a certain level of Italian cooking and it pisses me off that I have to sub in stuff that maybe doesn’t work the same or drop it altogether.
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If there's one thing someone should know about me it is that I love cheeseburgers.
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Thanks gents. Younger manchego will do, but it occurs to me that we have a locally produced fresh cheese that is similar to mozzarella but with funk. It’s quite salty but that may not be a problem.
You like salty and funky?
Perhaps you should try fromunda cheese.
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Thanks gents. Younger manchego will do, but it occurs to me that we have a locally produced fresh cheese that is similar to mozzarella but with funk. It’s quite salty but that may not be a problem.
You like salty and funky?
Perhaps you should try fromunda cheese.
I like cheese mate. All of it. From the stinkiest, unpastuerised farmyard camembert to robust cheddars.
I’ll leave the fromunda eating to you lot. Seems like a bit of natural selection around your way would do a world of good. All those fake news reading antivaxx/flat earth types would love it, I’m sure. Nice try [emoji23]
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You're just jealous that Norway isn't as accepting of, oh let's call it, non-mainstream thought…
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