FoodPorn
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!
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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!
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I remember my mom trying to make Hasslback potatoes.
It turned out not well. (No cream, her knife skills are... well lets just say 1/2 was as thin as they got. oh. and did i mention no cream?)
Are you thinking about scalloped potatoes? Hasselback with cream is news to me.
They need something on top.
Personally I love adding shredded cheddar for the last bit so it gets baked on, sour cream and chives.
Yeah, thanks for the perfect place to put my comment - I’ve also been underwhelmed by hassleback but mostly on how do you get your butter/oil/spices between all the layers? Until you come them, and even after, the slices have been too brittle to bend apart without breaking
Maybe sour cream and toppings can be added after cooking, but butter or oil kind of need to be there for cooking