That or 3 sticks of butter
this post was submitted on 24 Jun 2025
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That and 3 sticks of butter
And/or a pint of heavy cream.
Although, there is absolutely amazing indulgent food in Los Angeles. There is great healthy food but it isn't all Erwhon smoothies.
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Yes about the Midwest.
LA on the other end has an insane variety of foods, so while they have organic, vegan restaurants where everything is super healthy, they also have southern BBQ foods, steak houses, Asian foods, Italian foods, etc.
I think there's a heavier focus on organic, vegan restaurants up in the San Francisco area.
LA on the other end has an insane variety of food
This is any city, really... At least on the east and west coasts. And Chicago.
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I don't see anything about cream of mushroom soup.
oh god the cans of cream of mushroom soup and if thats not enough to bake the cube steak in, have a pack of the instant mushroom soup powder for good measure
Don't forget the powdered french onion soup.
French cooking: add wine, cream, and butter.
And you'd better spend half a day stirring those onions on a level of heat you'd get from a cigarette lighter
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Universal recipe for any regional specialty
Ingredients
‑ local meat (TN: actually a slang word for meat, I don’t know the equivalent in English)
‑ local fat
‑ local booze
‑ onions
Preparation
① Sauté the meat and the onions in the fat.
② Cover with booze.
③ Let simmer for ages.
④ Serve. Grandma’s tip: it’s better the day after.
Comic by M. la Mine — reposted here
One of the most important influences on my life and cooking was a wonderful French woman who married a Brit and settled here. Quite apart from her tendency to ask my friends and I "how many are we for lunch" and cope with any number from 3 to 30, her approach to cooking was legendary and usually involved meat, butter, wine, and cream. That said, she did once try deep fried, leftover, spaghetti and that did not work at all!
I grew up in the midwest. We survived on processed ingredients. I now live in the Bay Area.
I tell my partner that I need the shitty Kraft cheese for my grilled cheese sandwich, not the cheeses from Whole Foods or Trader Joes, because that's what I had growing up. I need the shitty ingredients for certain specific foods because I want that taste. It's not a lot of meals, but a handful must match my childhood.
the microplastics give it that crunchyness
Im not a cheese eater but I was under the impression that American cheese made a better grilled cheese because of the way it melts.
The cheese melts faster. But I've def had better grilled cheese with, like, provolone.
I think there is such a thing as fancy American cheese that actually tastes good, but I've never seen it or tasted it.
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That's actually correct, and a lot of people like to give American cheese grief because it comes individually sliced and packaged in plastic, but in reality it's just cheddar that has been reconstituted with extra milk. It can still be very high quality, with a uniquely creamy texture that is unmatched for a hot ham and cheese, or melting onto a burger.
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When mom cooked breakfast, she'd collect bacon grease (as, like, supplemental butter) and add that to subsequent meals. AFAIK, it still happens, but is probably less common.
I can assure you that this is not uncommon at all xD
Cooking for two people, I do half a pound of thick cut bacon, and when it's done and the bacon off to the side, put in 6 eggs scrambled up right into the grease. I've found this is the perfect ratio of bacon grease to eggs.
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eh, pretty much. You should try beer cheese soup. Bet you'd never guess what the two main ingredients are.
I'd guess the main ingredient is soup. No clue what the other one could be 🫤
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Cream cheese is universally beloved, even by those with lactose intolerance
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The bit about the food in LA being delicious might not be true but the second half is 100% true.
At the Minnesota State Faire last year, I had deep fried cheesecake batter. Yes, this is correct.
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If it's in the South you have to deep-fry it as well.
Depends. It's either a pound of cream cheese or a pound of HFCS. Bonus points for adding both to a dish.
Who is using Hydrofluorocarbons in their cooking? That's probably a bad idea. Heat plus HFCs is how you wind up inhaling hydrofluoric acid.
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Is that Los Angeles, Latin America, or Louisiana?
Context clues tell us it's Los Angeles. I'm sure there's plenty of people who eschew sugar and additives everywhere but in LA there's the whole industry of people who have to run around weighing 15 pounds less than skinny but still appear attractive and healthy and smiley or they won't get work.
(Whereas in the Midwest, cream cheese and butter are needed daily, 10 months of the year, to prevent one from freezing solid.)
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Clearly it's Latvia.
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Can't speak to LA, but nah. Cream cheese is the East coast trick. The Midwestern secret is "cream of [ ]" soup. Cream of mushroom is my go to, but when I ate chicken I used Cream of it a lot too. It's useful in casserole/hotdish where a roux would be great but a real pain in the ass.
and only two bucks a pound at kwik trip right now, too
I made your favorite! Deep-fried bacon-wrapped pumpkins stuffed with chive butter in a 5 gallon painters bucket of fondue.
Pumpkins? Gross, that's a vegetable
Me who just made buffalo chicken an hour ago in Illinois
... And deep fry it
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