and only two bucks a pound at kwik trip right now, too
can confirm. american midwest is stuck in this gross perverse 1970s style of cooking. think tuna casseroles, sour cream beef strog, and cheese broccoli
Me who just made buffalo chicken an hour ago in Illinois
... And deep fry it
chinese cooking: the secret is a kilogram of sugar
East Asian cuisine doesn't use sugar. The secret to Chinese cooking is lard, soy sauce, and high heat.
does LA even have an original dish? afaik its only good because it hosts a lot of asian/latin food.
8 posts in 8 different communities in 12 minutes
Impressive
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?
Sounds about right.
Move a little to the southeast and its just lard added for flavor.
Confirmed
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!
