Cheesesteak, bingo. A greasy, unhealthy steak sandwich with lots of cheese… or cheese-product, haha.
Never heard of pork & greens being a Philly thing, especially. Scrapple’s pretty good when made right, sort of like smashed “homefry” potatoes, but the ingredients are kinda nasty, like hotdogs, etc.
…require knife & fork.
Sort of…
Depending on the company and setting, perhaps. But they can still be eaten with hands, provided there’s a napkin and preferably a little water around, afterwards.
As someone who grew up in Philly, we have a local/regional sandwich that’s a whole lot messier than that Chicago one. I think once or twice in my life did I see someone eating it with a knife and fork, and I suspect they were from out of town.
Yes, I found it well-written but not all that enlightening. I recognise that it made sense for SpaceGhost/CheapSkate to build his sites out by hand in the true spirit of DIY, but that doesn’t seem too practical or advisable for most folks.
The various federated software & networks may have their weak points and inconsistencies, but far as I can tell it’s still best for volunteer site runners to work within that framework so as to remain connected to something bigger than just their little personal corner of the internet. Is it really so expensive a thing to federate? I seem to recall that some instances can host for only ~US$20, which doesn’t seem bad at all. Images are arguably best stored at other sites like Imgur, anyway.
lemmy alternative
As long as it federates, hey?
Gourmet potato chips
Yet without the key prep-work that makes good chips and french fries taste so great. In other words, standard-recipe Hassleback doesn’t include the classic 2-3 steps of getting the starch out via cold water baths before cooking. Do that, and I bet this tastes worlds better.
This would also work well in an air-fryer, I think. You’d brush lightly with oil of choice, cooking a few minutes, turn upside down, re-brush and re-cook until eventually done to preference. That way you’d get a nice even bake.
I do something similar with spiralised potatoes, and they taste great. The cold-water baths are certainly some extra work, but if you do several taters at once I think it works out pretty well.
Fascinating. Thank you so much for taking the time to explain! ^^
So when you say “tamaltios,” I presume it’s like “tomatillos?” I also know them as Mexican ground cherries:
https://www.google.com/search?q=mexican+ground+cherries&tbm=isch
avocado based cream sauce
Oh wow, so that’s a thing, eh?
Gonna try it with Greek yogurt, thanks!
D’oh. I’m subscribed here, see three comments tallied, but can’t actually see the comments.
Anyway, I wanted to ask what the two green sauces / paste are. One seems too dark for guac, and one too light.
I’d be concerned about the onion & garlic burning, and the salt adding unnecessary sodium.
The idea with swapping in poppy / sesame for corn flour / meal is to take a low-key item that’s already present and necessary, and upgrade its flavor without changing the overall pizza taste, while still doing its job.
The only things I changed are dusting with corn flour and using an inverted cast iron skillet instead of a pizza stone.
Sounds like a great idea. My experience with pizza stones is that they add very little of the ‘brick oven’ effect, even when pre-heated a long time. Pizza steels seem like the way to go for the average oven.
Btw, since corn flour / corn meal doesn’t add much taste, I’ve thought about using poppy or sesame seeds to do the job, some things which might add nice flavor. But maybe I’m wrong and they’d burn…
Mais ouaisss, mssrr…
<3
“Omelet” you say? What is that… like 1 & 1/2 eggs in a sort of chicken-mushroom pancake?
Oh, shut my mouth and spank my bottom. That looks absolutely inhalable! :D
I’m sure there’s differences between various region & brands, but from my local grocery (Midwest US), brands I’ve tried (“Chobani” Greek yogurt, and… can’t remember the last sour cream I tried, sorry) do indeed taste similar in taste and texture.
Yeah, for sure they’re not *exactly* the same, but just like training oneself out of using too much sugar, salt, trans fat, etc, I find that one can shift one’s palate over time. Indeed, when I eat out at a Mexican place or whatnot, the sour cream tastes oddly ‘heavy’ to me, which makes me glad, since part of why I switched over was to improve my diet.
Looks like some amazing comfort food. :o
The one thing I’d swap in would be Greek yogurt for the sour cream. The taste is reasonably similar, the calories about 1/5th or less, and it’s good for gut health.
EDIT: Well, based on the downvotes, looks like a lot of people aren’t happy with my diet!
So what was inside besides lettuce?
I make these wraps sometimes, but I’ll have to try a version with salad mix, and without noodles.