Sounds about right.
this post was submitted on 24 Jun 2025
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Recipes
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A place to exchange kick-ass recipes. Either your own, or links to ones you've found and tried (and which worked) online, or tweaks to classics.
This community isn't for gourmet meals or Michellin stars, it's for real recipes people actually use and love.
Also, no cuisine gatekeeping here, please. If you love pineapple and strawberries on pizza, or mushrooms and jellytots in carbonara, them you do you!
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Cream cheese is universally beloved, even by those with lactose intolerance
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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
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.
High Fructose Corn Syrup
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That or 3 sticks of butter
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.
Gotta balance that out with more salt and sugar.
This one is correct.
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 🫤
They’re both soup though
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Is that Los Angeles, Latin America, or Louisiana?
Clearly it's Latvia.
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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Me who just made buffalo chicken an hour ago in Illinois
chinese cooking: the secret is a kilogram of sugar
Don't forget the MSG.
that's not a secret, that's just a given. It's like salting your food.
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East Asian cuisine doesn't use sugar. The secret to Chinese cooking is lard, soy sauce, and high heat.
uhhh maybe they didn't in the past but they definitely do these days, you get sauce sticky with sugar and starch slurry.
Are you talking about Chinese cuisine or American one from Chinese inspired restaurants?
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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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
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 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.
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
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I can assure you that this is not uncommon at all xD
I have a special container to keep bacon grease in. But I'd only use it to fry in.
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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 Boar’s Head yellow American cheese is a great melter and actually has some cheese flavor compared to Kraft singles.
Honestly just better off getting a block of muenster
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the microplastics give it that crunchyness
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If it's in the South you have to deep-fry it as well.
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.
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... And deep fry it
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