Recipes

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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!

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Can anyone in America confirm? (piefed.cdn.blahaj.zone)

submitted 1 day ago by LadyButterfly@piefed.blahaj.zone to c/recipes@feddit.uk

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[–] captain_aggravated@sh.itjust.works 1 points 23 hours ago

Sodium citrate. Which I believe is there to allow the cheese to survive pasteurization, but it results in the texture and melting properties that make it the objectively correct choice for cheeseburgers. I still stand by provolone for cheesesteak sandwiches though.