Water from the kitchen faucet. I better not tell them though. Some TikTok post about it will go viral and that will be the end of it for those of us who just want to stay hydrated in peace.
How social media can ruin a food? You can just ignore that, the food is still the same, it’s you who are ruined.
I’m a Philly guy, everyone knows the cheesesteak, and almost anywhere outside of Philly you’re bound to get something that doesn’t really resemble an authentic cheesesteak. People have a lot of weird ideas about what the default toppings, cheese, types of bread, cuts of meat, etc. are supposed to be.
But a Philly style roast pork/pork italiano is a thing of beauty. It’s actually a little wild to me that it hasn’t caught on with the Instagram recipe crowd because it’s the kind of thing that’s actually pretty well-suited to just throwing stuff in a crock pot or pressure cooker.
Basically just a pork shoulder, the usual Italian spices and seasonings- rosemary, oregano, garlic, maybe some fennel seed, red pepper flakes, salt & pepper (usually pretty heavy on the rosemary)
Ideally give it a quick sear, but that’s sort of optional
Throw it in your crockpot with some cooking liquid, I normally do chicken stock, sometimes wine if I’m feeling fancy, maybe some canned tomatoes, perhaps some sliced or chopped onions
Or do it in an oven, I’m not your supervisor.
And cook until done. Some places slice it, others shred it. Do whatever you like.
Serve on a roll (if you’ve seen Philadelphians arguing over cheesesteaks before, this is basically the same debate you’ve seen before, the roll is important, it needs to be sturdy enough to hold up to a massive pile of meat dripping with jus and grease, but not so hard that you have to worry about it cracking in half or have a hard time taking a bite out of it, long or round rolls are both acceptable)
With some roasted hot peppers (usually long hots) and some sauteed broccoli rabe (or sometimes spinach) and provolone cheese
And sharp provolone! Not the bland deli slice stuff.
Yeah, I will admit I dropped the ball on that recently for my new years party. I bought a big thing of pre-sliced deli provolone to keep it simple because I was keeping things low-effort, and it did the job but I really wanted something sharper with it.
Even with some lackluster cheese though people still raved about it.
It was basically a whole day of cooking on paper, but there was maybe about 15 minutes of actual hands-on cooking and prep time, the rest was just letting the pork do its thing in the crock pot while I did other stuff, like panic-cleaning my house before company arrived.
Ayy a local that’s here on Lemmy gotta love it. Was actually going to mention Boost! from south Jersey. I’ve seen it randomly in store while I was down in Florida in a neighborhood nearby that was full of the retired Jersey shore residents that come down for the winter. Its not something I’d personally drink but know a good amount of people that love it. Probably never took off since the name is the exact same as the protein drink while being a complete opposite lol
For those unaware it’s an OG soda from over 100 years ago. Soda pharmacies and diners were THE hang out spots in rural South Jersey back then and the roots still remain:
Frybread
There are like a thousand white people frybread recipes on the internet that have so many bewildering ingredients for something that usually only has three.
I don’t use mainstream social media, so none of my family’s cultural food gets ruined B)
The German Mettbrötchen is known, but the world is too scared to ruin it.
Green ball Christmas torts
Until they scrape this post?
right? I’m not falling for it!!
I simply love putting industry-grade glue on my pizza for better cheese adherence!
This is important. School-grade glue is only suitable for unsophisticated paletes, such as a child’s.
Cries Britishly
Saasermaet. It’s like a square sausage-like thing, similar to Lorne sausage (popular in parts of Scotland), but way tastier. I have no idea what’s in it.
