Nice try, social media.
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.
Homemade hot and sour soup with so many mushrooms that you have diarrhea 15 minutes later
Also: string cheese sticks torn lengthwise, lined up on a plate, and then hit with a searzall before getting a few dollops of whatever Italian spiced tomato sauce is in the fridge. I call it “plate pizza” and it makes my wife sad to see me eat it.
Well obviously you should share with your wife. Dont just eat it all in front of her.
When I offer her some, and says, “please no,” and looks genuinely concerned.
Don’t tell them! They will ruin it!
Tepache. It’s a Mexican fermented drink made with pineapple peels, piloncillo, and a few spices. It’s delicious, refreshing, and super cheap… well, until some entrepreneur eventually discovers it and makes it ultra processed and expensive.
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
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:
Huh, never heard of this. I’ll have to keep an eye out for it. I love trying things like this.
It sounds like it’s just flat or in a slushie, but never carbonated like every other soda?
As the pre-made version yes. It’s available as the concentrate in glass jars, so you can mix it with your own seltzer as more of a “fresh” carbonated soda
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.
Nice! You’ve inspired me to pick up a pork shoulder next chance I get and try that.
Just as a heads-up, unless you’re cooking for a lot of people or really like leftovers, you may want to look for a smaller cut than a whole shoulder because it is a lot of meat. After feeding my party guests (it wasn’t a huge party, but) and sending most of them home with leftovers, I still had enough left over to have it for lunch every day for the next week.
I’m imagining freezing a lot of it, and pulling some out for sandwiches, tacos, etc for months. I’ve done a whole rotisserie shoulder for a party a couple of times, but your caution is a good reminder, it needs to fit in my slow cooker…
It does freeze well, so that’s a good option. Normally I do that, but in this case i actually pulled the shoulder out of my freezer trying to free up some space in there so I kind of didn’t want to fill it right back up.
If you’ve done a whole shoulder on a rotisserie I feel like you’ll appreciate this idea too- I’ve been to a couple parties and done it once myself where we roasted a whole lamb over a fire. I don’t have any pictures handy but look up “lamb al asador” to get an idea of what the setup looked like. If nothing else it’s a hell of a centerpiece to have for a party.
That looks amazing! My rotisserie experience is all on a gas grill. I think a whole lamb exceeds my ambition, AND the size party I can manage, but I’m going to forward a link to a friend in the hopes that HE gets inspired. :^D
Regional drinks I am sure the same is true elsewhere in the world, but in the US one way regional identities struggle to persist is consumption of regional sodas. I’m from Mass and have always loved Moxie (the soda’s brand is the origin of that word) and coffee milk. I’ve always enjoyed trying other drinks when I travel. I think Vernors is my favorite from “abroad.”
I love regional drinks as a quick and cheap way to check out local food culture!
Coffee milk sounded so good and I bought 2 tall bottles to bring home with me. It was… interesting… 😁
I maybe had 3 glasses trying to “get it right” but it may have just not been for me, but I still think about it after 10+ years, so it made a lasting impression, if nothing else.
Cheerwine is possibly my favorite regional soda, but Dr Enuf was good too. I had the red one, as it looked like the Cheerwine on the same trip.
In Pennsylvania, A-treat is still around under new owners, and people seem to be surprised by the clear birch beer.
Green ball Christmas torts
Could you please elaborate on what this is? Is the green jelly mint jelly?
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.
Poland: pickle soup.
True loosemeat sandwich. Most people think of Manwhich or something like that. These are not that at all. https://www.langdalefamily.com/tastee.html Just lose the cheese (never got that as a kid since it cost extra) and you will be surprised.
Not my culture by my late wife’s which has a bunch of stuff that is really good. If you ever end up in Jamaica look for a pattie shop, get a beef or chicken pattie (the jerk ones are hot be warned) with a D&G Ginger Beer or Champagne Kola (it’s nothing like coke) they will think you’ve been there before. The Jamaican Easter Buns are nice too, it will look like a fruit cake but the flavor isn’t even close. And the Jamaican Chicken soup is amazing, The whole scotch bonnet pepper (similar to habanero but slightly sweet) with all the vegetables is just amazing. https://jamaicanfoodsandrecipes.com/jamaican-chicken-soup-recipe/
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.
The rest of us would ruin it by cooking the minced pork, then serving it on the bread.
McDonald’s tried it and named it the McRib. It’s not very good.
Chinese soups of various kinds. Many of them are pretty brothy, which I guess isn’t what a lot of people are looking for in a soup, so they’re not super popular unless you’re used to them.
Toasted ravioli
