this post was submitted on 04 Jul 2023
139 points (98.6% liked)
FoodPorn
15906 readers
73 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Looks delicious. Did you use just straight provolone or some kind of mixture? The one time I’ve made them I can’t tell if I didn’t use enough cheese or needed a different type.
Not OP but you gotta use cheez whiz my man. It's the way
I’ve definitely seen that, but I was looking for the flavor of the provolone. No discrimination against the cheddar(ish). That’ll be in a future attempt for sure.
I gotcha! I hope you enjoy both versions :)
Cheddar cheese and swiss cheese. Perfect mix
@MondaySunday21 @Bootywind
I couldn't have said it better,
And the sharper the cheddar the better.
The perfect ratio seems to be about 40grams of cheddar and 40grams of swiss on 250grams of steak