Fast Food - A "Guilty" Pleasure….
-
@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.
-
-
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).
-
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.
-
If there's one thing someone should know about me it is that I love cheeseburgers.
-
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.
-
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]
-
You're just jealous that Norway isn't as accepting of, oh let's call it, non-mainstream thought…
-
-
If there's one thing someone should know about me it is that I love cheeseburgers.
I like in n out. Even if they force feed me Jesus quotes
-
Damnit.
-
Pork green Chile, @seawolf I like to dip the fries and sometimes the burger in it.
-
I'd love to have that for lunch right now
-
Popeye's chicken sandwich tastes about like you'd expect, like a piece of Popeye's fried chicken on a bun. Which means that it lives up to the hype. It's better than Chick Fil-A (a larger filet with a crunchier batter) and with none of the political baggage. While it's still industrial food, perhaps it's not as vile as the CFA sandwich:
I waited in line at a mall in Princeton, NJ for a few of them to share with my sister's family while visiting last weekend. It was at 4PM so I guess this was probably a short line.
The hot version has a spicy mayo. Both versions have thicker and tastier pickles relative to Chick Fil-A.
I also enjoyed an In N Out "Animal style" to see if it warranted the hype–I was told that being unimpressed with In N Out without having explored the "secret menu" (give me a break) was like going to the Sistine Chapel and not looking up. It was way better in this preparation than my prior encounters with In N Out, though the fries remain disappointing for a place doing spud-to-fry onsite. I still would rank their burger behind a number of national chains (Freddy's, Smashburger, and including fries into the equation, Five Guys to start) and especially local offerings in almost any city.
Finally, this was not a fast food place, but I tried an Impossible burger. This one was a slider Persian-inspired in style with hummus, dill havarti, Israeli salad, and avocado from a Denver restaurant called Linger. It was fantastic. I could live with this as a burger meat if it is sustainable and healthy. Meat is delicious but I would prefer not to kill cattle (and the climate) to eat it or something like it:
