eh, pretty much. You should try beer cheese soup. Bet you’d never guess what the two main ingredients are.
Soup?
Beer cheese is best served akin to a fondue, with salted soft pretzel rods to act as a vehicle to move deliciousness to the mouth.
My wife makes an amazing Beer Cheese soup that’s got sliced potatoes, chopped up bacon, slices of carrots and a couple of chopped up jalapenos and multiple blocks of high quality cheese (usually includes at least a half pound of various aged cheeses for added flavor) and a bottle or two of Spotted Cow. It’s absolutely amazing and especially as the veggies soak up the flavor of the beer, jalapenos and cheese, making for an extremely rich and hearty meal with leftovers for days. And the leftover soup is always better than fresh because everything’s soaked in even more flavor through being refrigerated and reheated
Now I’m wondering if this is a regional thing. When I was introduced to beer cheese, it was as a thick dipping sauce made with several cheeses and Blue Moon. That has been the most common option I’ve encountered, though the beer varies. Had some done with Guinness, surprisingly good flavour.
Though that does sound absolutely fucking delicious. I’m gonna have to make something like that sometime.
Yeah there seems to be 2 completely different schools of thought on beer cheese soup, either it’s more of a fondue or it’s an actual soup, and I agree I’ve mostly seen the fondue but I can’t recommend enough making it as a legit soup (and good ingredients make it amazing, hence spotted cow and some aged cheese being added)
When it’s done well, beer cheese soup is heaven.
There’s some bad stuff out there, though. I mean bad. Kwik Trip has some OK soup and some bad soup, and their beer cheese was at the bad end. I just couldn’t and tossed most of it down the drain.
I’d guess the main ingredient is soup. No clue what the other one could be 🫤
They’re both soup though
Sounds about right.
… And deep fry it
Cream cheese is universally beloved, even by those with lactose intolerance
It’s the thing I miss most
It’s also the thing my body hates the most
I greatly dislike cream cheese
I an horribly wrong then, I take it back and I wish to go back to when I was a baby so that I can avoid ever having made this foolish assertion.
8 posts in 8 different communities in 12 minutes
Impressive
Why thank you. I do it every morning, providing content to my fellow lemmers
We appreciate your service
It is an honour and a privilege
and only two bucks a pound at kwik trip right now, too
does LA even have an original dish? afaik its only good because it hosts a lot of asian/latin food.
Recipes in the south: The secret ingredient is more butter.
That’s the secret in lot of really nice restaurants as well. When in doubt, add more butter.
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
Agreed on the Midwest. I refuse to ever go to LA so I’m just gonna say you’re 100% objectively correct that their food sucks with all the confidence of a Chicago native, because our food is better than everyone else’s.
What’s wrong with LA?
LA native here, I’ve also traveled a lot, including to Chicago.
If we’re talking about food, then I think there are two or three legitimate complaints about LA.
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LA is huge and spread out. If you want to get the “best” of whatever genre of food I guarantee we have it. But throw in geography and traffic and you’re talking about driving an hour or more to get it. This is fun once in awhile, but it gets tiresome. Chicago and NYC definitely have a leg up on us for accessibility, mostly due to density.
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High end fine dining is a weak spot for us. We’ve recently started climbing up the Michelin list, but NYC and Chicago also have us beat in this category. Conversely, how often do you want to drop $500 on a meal? Michelin stars are great, but that’s not how most of us eat when we go out, so they’re sort of overrated.
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We don’t do cheese like the Midwest, I’m convinced no one does. Do not order curds or poutine here, you’re going to be disappointed.
IMO we excel in the $ to $$ price range. Food trucks and random planchas on the street will turn out food that blows your mind, and they’re literally everywhere. We also do well in the organic/healthy and locally grown categories.
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Best taco truck I’ve ever had was in LA.
Best taco truck I ever had was Korean cheesesteak fusion.
I haven’t found good food trucks in my new town (I’ve gone mostly vegetarian and this isn’t a very friendly city for that), its disappointing.
Part of me want to be the change I wanna see in the world and partner with a local vegan place to do street tacos or something
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.
Bacon grease has a higher smoke point, a longer shelf life, and makes veggies taste amazing. It’s also high in saturated fat and sodium, but ya don’t need much of it - often just a knife tip’s worth. The only time we buy bacon is when we run out of bacon grease for cooking, maybe 3 times a year.
You don’t have a coffee can full of bacon grease on your counter?
I have a special container to keep bacon grease in. But I’d only use it to fry in.
I do this! I use it in my cast iron before cooking most things I was using butter for. I mean, the grease comes free with the bacon, it would be a shame to waste it
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.
I know it’s bad for me, so I use it very sparingly, but I have a jar of bacon grease that gets used every so often. I’ll be honest, I don’t know anyone outside my family that still does it.
I’m also from bumfuck nowhere, so that could be an influencing factor on why I am the way I am.
Good news, it’s not bad for you at all compared to industrially refined oils. Enjoy your bacon grease!
I don’t use it sparingly and I also have a jar of bacon grease.
The day I learned to put a coffee filter or paper towel in the jar under the lid ring to filter the hot oil? Game changer.
My grocery store carries “bulk bacon” which is packs of low quality fatty bacon that’s great for cooking. I buy that sometimes and the grease off a pound fills a pint jar about halfway, sometimes more.
Isn’t that basically lard and can’t you just buy the lard in a jar or can?
Reduce, reuse, recycle
Yes and no. Bacon has curing salts and spices and some time in a cold smoker ideally. That all adds some additional flavor to the grease.
Lard is just plain pig fat that is rendered down and strained to remove bits of meat and skin. No seasoning and no smoke
I can assure you that this is not uncommon at all xD
Move a little to the southeast and its just lard added for flavor.
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.
Honestly all the cali cities have pretty diverse food options, it’s just that the cities are known for certain foods. If you want a specific cuisine, chances are there’s still a restaurant nearby for that, granted you live in the big cali cities.
LA imo is known for korean food in ktown and street tacos but also has a lot of organics and vegan options. There’s also sawtelle and little tokyo with lots of Japanese food options. There’s even a decent strip of greek, persian, turkish food options.
Irvine (and Westminster) is known for mostly viet food imo
SD has a lot of coastal dining and surf n turf options
SJ is also known for viet food and mexican food but also has a sizable portion of cantonese banquet style restaurants and japanese izakayas
SF has a lot of chinese food (cantonese, taiwanese, mainland) due to the chinatown and also lots of fishery based restaurants near the ports. Japantown there is also pretty sizable and includes a variety of japanese foods.
Well said. Does SJ stand for San Jose?
From the US of A and I can tell you the Midwest is a fairy tale. It doesn’t exist, it isn’t real. People who think they’re in the midwest are not, people who are don’t think they are.
You might find multiple award winning shortbread-sugar-cookie crusted apple pie recipes in the coal/bible belts, you might find world class sashimi in LA, and you might find amazing tacos for different strokes throughout, but otherwise I really don’t think you can generalize the food in such a wide and diverse nation.
For something really similar to the example you could take Banana Bread, which is cherished throughout the USA, and the secret to making it perfect and delicious is this: 1. do not use milk and vegetable oil, instead use sourcream and butter. 2. coat the pan in coconut oil or lard for a soft texture. 3. you can reduce the temperature as low as 270 as long as you cook it until absolutely no batter sticks to the fork or toothpick when you poke it in the center and let cool slowly for a long time.
Where are these steps followed correctly? People with either experience or wealth, as in literally anywhere.
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.
That meat isn’t going to loaf itself.
