967
Cheese is always good
(lazysoci.al)
Cheese is something that has grown on me in recent years
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The best thing that ever happened to me was finishing off some caramelized pork slabs in the cast iron pan...
I put some aged white cheddar, turn the heat off, and put the top of the pan on just to do a quick cheese softening... Well of course I forgot about it and left the room
30 minutes later I came back when my stomach was rumbling, lifted the pan lid and realized that the cheese had melted off the pork and onto the pan. There was just the perfect amount of latent heat, by complete fluke, to perfectly caramelize the aged cheddar into a crispy, greasy disc at the bottom of the cast iron pan.
I have tried to recreate that by frying cheese, and I have never been able to capture that moment of pure tastebud joy and bliss.
Accidents are often the best ways to discover cooking techniques. I remember hearing about a story of a medieval cook who feel asleep cooking his lord's meat over an open fire. At first he thought his lord would have him whipped or beheaded... but actually enjoyed the roast so much he gave him his own farm!
That was from a documentary in the 90s I believe.
Or garlic.
Two cloves? Six it is.
The only mistakes I made was not adding more than suggested.
Who needs the leftover quarter bag of shredded cheese anyway.
I do the same with anything that comes in a can. I'm not going to use a tenth of a tomato paste tomorrow. It goes in today.
Good recipes take that into account.
A cook after my own (cheese clogged) heart!
I agree, but my gall stones tell me otherwise.
Had your cholesterol checked at all lately?? ;p
I do the same with garlic. Usually two or three times of what the recipe says.
There is not a single reason in the world not to do so.
I do that! Recipes say "add one clove of garlic" I do at least 5. I swear recipes are written by vampires
I do the same because I love garlic too .... unfortunately, this past winter, I discovered there is an upper limit to this 'one neat trick' ..... an entire head of raw garlic on a piece of toast is enough to wish you could physically remove your colon from own body for a few hours.
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And onions!
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This but with garlic
I realized how much I love adding garlic to soups, so I figured I might aswell try making a soup almost entirely from garlics. It was amazing.
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I've almost managed it with garlic, but that was an "I wonder what'll happen if I use 3 bulbs instead of 3 cloves" kinda moment
It was still phenomenal, it just had some remarkable... Staying power
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More propaganda from big cheese smh
Climate Town just released a video about exactly this, how the dairy industry is colluding with the US government to offload cheese onto the American public.
This guy gets it 😎
Yo I watched this last night and this post leads me to believe I just live in the matrix…
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I will always remember the moment when I realized all the "Got Milk?" posters in my elementary and middle school cafeterias were industry propaganda.
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Be careful. Maybe im not a good "chef" (is making frozen pizzas a chef?), but too much cheese can mean the base/ingredients underneeth doeant get heated, so its melted cheese on top of a cold pizza.
Are you using a hair dryer on your frozen pizza?
what is the point of putting melted cheese on cold pizza? this seems like an inefficient way to run a business
As someone that had to stop themselves from eating an entire tub of jalapeno pimento cheese with cheddar cheese Doritos earlier today, I can confirm.
I added too much to a queso sauce once and then it hardened into a gooey block
But then you just have a block of cheese, which you can eat
Or even add to another, greater queso sauce.
I might be an outlier here, but I absolutely think there is such a thing as too much cheese. My partner and I have regular disagreements about how much should be put on a pizza when we're making one at home.
I don't mind cheese, but I have never understood the obsession with piles of cheese.
Cheese pizza has never made sense to me. Margarita is already plenty of cheese to topping ratio.
Just enough cheese to hold it together. That's it, that's the right amount of cheese (my opinion, of course)
I recently came across the question whether cheese or sauce is more fundamental to pizza.
The sauce. It's 100% the sauce.
Sounds like we're in complete agreement.
What really gets me is when someone crosses the line from "enough to hold it together" all the way through "cohesive item you can take bites from" then dives headlong into "everything sloughs off as the cheese stays connected and drags every other topping with it", then acts like nothing is wrong and it's a good thing.
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this post was submitted on 30 May 2025
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