Food • Page 1230

I really don't miss having a grill at all truthfully! At least not for burgers.

 

Good question! It's been awhile, but I think I usually put it in first, kind of like how you'd typically coat the pan in cooking oil/butter or something. I don't claim to be a chef by any means, but I'd usually pour beer in and season both sides with garlic and onion powder

 

What exactly is the cheese Americans call Swiss? Because I’m Swiss and we have a million cheeses, none of which is called Swiss lol

 

That sounds awesome, I'll definitely give it a try thanks for the suggestion!

On an unrelated note, I gotta try this. If anybody has some good recipes with cured egg yolks lemme know.

 

According to google cause idk off the top of my head:

Swiss cheese is a generic name for several related varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, pale yellow. While it has a firmer texture than baby Swiss, its flavour is mild, sweet and nut-like. It has a savoury, but not very sharp taste.

Usually looks like this when I get it at the deli:

 

That vaguely looks like real Emmentaler, only we’d never make it square lol

Also lol at “Baby Swiss”

 

Yeah in my mind as an American, any cheese with holes in it is Swiss cheese lol

 

I enjoy it a lot on sandwiches or certain dishes. Mushrooms and swiss is a pretty common combo here. I like the nuttiness of it but do miss sharpness cause it's pretty mild so I only like it with certain things.

 

I love Brad Leone lol never thought to cure egg yolks but I kinda want to try now?

 

now I'm going to be thinking about this all day

 

i watched the full video bc i love brad and thought it looked incredible but was thinking the whole time “idk when i would ever use this” lol

 

is it usually circular? that’s how my deli does it

 

Ramen!

 

That's so much of his stuff lol I love watching him but most of his recipes are a bit much for my simple cooking skills/lifestyle.

Yeah that sounds fantastic actually

 

a lot of his fermenting stuff i actually use. but for eggs, it’s like, idk i like them scrambled lol?

 

Well yeah the whole thing is one big circle

 

Only one of them does out of roughly a million lol

 

Do other countries have Kraft Singles or are we blessed

 

I'd definitely go with the probe style then...similar price points, but won't require you to open the oven to check temp.

 

might just hang some egg yolk bundles in front of my roommate's door and see what happens. the fact he got that ostich egg is so damn cool.

 

My favorite way to do mac n cheese is to cook the noodles, drain, and seriously just add like 3 slices and it melts together perfectly haha

 

I add a slice of american cheese to ramen sometimes. They do it in Korea and I really love it aha

 

Also thanks this is very helpful!

 

I've switched to velveeta slices, but pretty much the same...it's ridiculous.