/ck/ - Food & Cooking

>>5770438
Air popped popcorn is terrible, the salt and things can't stick to it. It's better produced in a large stainless steel bowl covered with foil that you shake on the burner of a stove. It's like Jiffy-Pop but can be done over and over again.

>>5736458
A Danny's Favorite from Wegman's kicks the shit out of so many other Italian subs. Worth every damn penny for a large.

>Maryland
>Smith Island Cake
>"Smith Island cakes aren’t commonly made in the rest of Maryland"
>"Testament to PR power"
>Not Berger Cookies

Fuck off, Slate. I don't care if that cake is the official dessert of my state. Do you see how much chocolate is on each one of these cookies?!

Lemonade tea and those soft pretzels near the register are my go-to snack/drink combo. So damn good.

>>5413601
It's also a pretty big Baltimore thing, an iconic street fair snack in the spring.

I did a pork shoulder overnight last night and made some pulled pork sandwiches for lunch., I might just go and fix another one in a little while, i still have tons of meat left over.

Been to a few of the Baltimore area ones like the Broadway Diner, which i love going to with my friends after big events, and DiPasquale's, which has a fucking huge meatball sub that i highly recommend. That sub, a jug of lemonade tea and an Orioles game together is a delicious joy.

Come on, OP, that was my childhood lunch nearly every Saturday at my grandmothers. And fuck you, It works with cheddar cheese and other real cheeses just as much at the fake plastic shit.

I've never had Rockstar, so I'll pick Monster, especially if the Rehab lemonade tea version is an option.

Lemonade tea from Wawa. It's the perfect balance of both parts.

>>4663538
Fuck off Fresca, you're not even the same thing.

All Mello Yello does is make me miss Surge and, by extension, Vault and Vault Red Blitz.

>>4638157
My current fried chicken go-to. If I had a Popeye's closer, maybe i'd patron it, but there's a Royal Farms within walking distance of my house.

Hold the mustard and you've got a winner.

>>4522845
Yes, that's the fat we mean not to waste. That's like the best kind of fat to fry things in. I'm serious, cook your fries in that fat, they will be amazing.

>>4522816
You clearly have no idea the power of duck fat and I pity you.

>>4522786
>discard fat
That's duck fat, you asshole. at least fry up your 'homemade fries' in it.

>$30 of shipping and processing
NOPE.

>Beans
Sure, I usually add both black beans and (at least what my supermarket calls) chili beans in mine. Extra, varied sources of protein never hurt anyone.
>Hot as fuck
It may be to those who aren't used to how I make it. I use a ton of chili powder, red pepper flakes and hot sauce in the base, then add more hot sauce on my individual servings.
>Little sweetness?
Never really messed with this outside of onions.
>Topped with pasta cheese and onions?
Most often I mix it in with macaroni, but I certainly love Cincinnati-style chili as well as my grandfather was born there and it was a staple from that side of the family. Also, topping with chili and the aforementioned hot sauce is a must.

Basically my chili consists of ground beef, sausage, two kinds of beans, lot of seasonings and a couple small cans of diced tomatoes with the chiles in them, which get added when I incorporate the mix with my macaroni. I also tend to make it with what turns into a basic roux by adding some flour over the meat and other parts until it becomes a thicker consistency, covering it in chicken/beef broth and letting it simmer to build the sauce around it.

I love lemonade tea, especially from Wawa. Turkey Hill brand can do in a pinch though.

>>4398629
>Reading Terminal Market
>Franklin Fountain
You're doing it right, anon. The Market is unbelievable and and that ice cream place is pretty awesome too.

>>4353433
>Where do you find nacos?
At Bueno Nacho, where else?!

Oh god, I'd eat that just for the Mozzarella... not saying the rest of the sandwich looks bad or anything, but that cheese looks amazing.

>>4350553
Only difference I know is to allow the chicken to properly drain and cool on a rack after cooking. The process up to that is exactly the same, though these steps afterwards allow for the breading to adhere properly so it doesn't all fall apart when you take the first bite.