this post was submitted on 04 Jul 2023
139 points (98.6% liked)

FoodPorn

15927 readers
68 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
 
top 15 comments
sorted by: hot top controversial new old
[–] EeeDawg101@lemm.ee 5 points 1 year ago

That's sexy and I want to eat it!

[–] Strangian@lemm.ee 5 points 1 year ago

I’m suddenly far hungrier

[–] Ragglemcsnics@lemmy.world 4 points 1 year ago

Those look great! Awesome job!

[–] Bootywind@kbin.social 3 points 1 year ago (3 children)

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.

[–] Acetanilide@kbin.social 3 points 1 year ago (1 children)

Not OP but you gotta use cheez whiz my man. It's the way

[–] Bootywind@kbin.social 0 points 1 year ago (1 children)

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.

[–] Acetanilide@kbin.social 1 points 1 year ago

I gotcha! I hope you enjoy both versions :)

[–] MondaySunday21@lemmy.world 1 points 1 year ago (1 children)

Cheddar cheese and swiss cheese. Perfect mix

@MondaySunday21 @Bootywind
I couldn't have said it better,
And the sharper the cheddar the better.

[–] MondaySunday21@lemmy.world 1 points 1 year ago

The perfect ratio seems to be about 40grams of cheddar and 40grams of swiss on 250grams of steak

[–] ex0dus@lemmy.sdf.org 2 points 1 year ago

Now I wanna try

[–] kobra@readit.buzz 2 points 1 year ago (1 children)

What's your fry method? They look perfect too.

[–] MondaySunday21@lemmy.world 2 points 1 year ago

Cut the steak (used rump) really thin and browned it in a cast iron fry pan in a shallow layer of oil. Once almost cooked, dump the cheese on top and put a lid on the pan so the heat melts it quicker. Turned out perfect

[–] BuddhaBeettle@kbin.social 1 points 1 year ago

I thought I read "Philly cheesecakes" and for a second there I was widly confused at American's concept of a cake.

[–] Someonelol@lemmy.ml 0 points 1 year ago

Could go even better with a side of beans.