i get stuck on food items. anyone else afflicted?

  • LCP@lemmy.world
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    2 days ago

    Had about 15 grilled cheese sandwiches one week. Outer sides of regular bread slices covered in mayo with an incredible Carolina Reaper infused cheese slice in the middle.

  • HipsterTenZero@dormi.zone
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    2 days ago

    thats a lot of eggrolls… but I can relate. Sometimes I decide to grind out a recipe until I am good at making that thing, and will just chow down on that one singular food item for weeks. The last one was sausage & cheese grits, which admittedly I think I mastered really quickly, I just wanted to keep making more of it.

  • bitjunkie@lemmy.world
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    2 days ago

    My wife and I really like nachos. Over the summer, we discovered both a new fresh salsa and a new canned cheese sauce that are cheap as hell and that we both really like. I estimate that over the course of two months, we went through over 30 bags of tortilla chips.

      • Scrubbles@poptalk.scrubbles.tech
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        3 days ago

        It’s very true that all of a sudden you wake up and crave just butter on toast with black coffee, and then that’s just like, the best breakfast for years after that. Oh my god I’m becoming my parents

  • _bcron_@lemmy.world
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    3 days ago

    I spent a couple years living off homemade pizzas because I was working 7 12-hour days a week and it was the only thing that really fit in my schedule.

    Get home, turn on shower, pull out premade pizza crust, slather it with sauce, dump a pound of cheese on it, throw some pepperoni on it, toss in still-preheating oven, jump in shower, hop out and pizza is done.

    If I could go back in time, absolutely not

      • _bcron_@lemmy.world
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        3 days ago

        Chicago would be my first guess but that would be too easy, so I’m gonna guess… … Lexington Kentucky

        • originalucifer@moist.catsweat.comOP
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          3 days ago

          you were right the first time italian hell chicago

          this is my giordanos copycat recipe and its freeeakin perfect

          i dont think anyone lives in kentucky on purpose

          • ArtieShaw@fedia.io
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            3 days ago

            That looks like a perfect copycat Giordanos! I used to make those at home before they opened one up locally in American hell Ohio.

            They make my friends in Italy SO ANGRY. They insist that it’s some sort of quiche or casserole. And then I point out that I’ve been to Italy and seen the hotdog and french fry pizza with my own eyes. That makes them angrier.

                • originalucifer@moist.catsweat.comOP
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                  2 days ago

                  here ya go!

                  2-3 lbs mozzarella/pizza cheese 16 oz pizza sauce 1 cup Warm Water 3 2/3 tablespoons Canola Oil 1 teaspoon Olive Oil 1 1/2 teaspoons Kosher Salt 1 1/2 teaspoons Granulated Sugar 3 cups unbleached All-Purpose Flour, Use the Scoop-And-Sweep method 1 1/2 teaspoons Instant Dry Yeast

                  Prepare Crust Add the warm water and pinch of sugar to mixing bowl add yeast and let foam for 30 seconds or so. Add everything else mix until just stuck together (3-4 minutes, everything will still be flaky)

                  Lightly flour a surface knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like. Break off 1/3 of the dough ball, this will be the top crust. Form them both into dough balls and place into a large oiled bowl. Let the dough rise once at room temperature, punch down and place in refrigerator for at least 7 hours.

                  Prepare Pan Take out of the fridge and let it reach room temperature (about 2 hours). Let rise at room temp for 6-8 hours (although it won’t rise much). roll out the balls of dough extremely thin take a cast iron skillet or spring-form pan (high sides are better) grease with butter well lay the first crust in, it should come all the way up the sides of the pan. wet bottom of crust with sauce very lightly layer in all your toppings with a little but of cheese, the add the rest of the cheese. lay on the top crust, seal it up with the bottom crust. poke some holes in the top crust toward the middle. then pour the sauce on, even out. Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.

          • Rose Thorne(She/Her)@lemm.ee
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            2 days ago

            Having been through Kentucky, you’d be surprised. Then you’d be slightly disappointed because suddenly you have a baseline for “Wants to live in Kentucky” and that’s not a pretty picture.

  • rhythmisaprancer@moist.catsweat.com
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    3 days ago

    I have a cheese problem. Not sure if it counts as being stuck on it as it has been my entire life. I will eat cheese with peanut butter. Peanut butter Mac in cheese 🤤

      • rhythmisaprancer@moist.catsweat.com
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        3 days ago

        I have always wanted to try Chicago (and Detroit) style. Unfortunately the one time I was in Chicago, my Amtrak layover wasn’t long enough to find that many options and I ended up at some vegan place a few blocks away.

        • originalucifer@moist.catsweat.comOP
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          3 days ago

          i was driving through arizona once and out of the corner of my eye i caught a ‘giordanos’ sign at a mall… i couldnt believe it. it turns out the original operators from paris, il (chicago) opened one in paris, az. so weird.

          keep your eye out!

        • ArtieShaw@fedia.io
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          3 days ago

          If you’re a home cook, it’s possible to make a very passable Chicago style pizza at home. I’ve done knock-offs of Giordanos’s stuffed spinach and also a standard Lou Malnoti’s.

          But I’ll admit that it’s a bit tricky if you don’t have that base knowledge of what you’re going for.

          I think this was the resource I used to back-engineer the crusts. The rest is getting the order of ingredients (cheese on bottom to form a fat shield that protects the crust, toppings, potentially more cheese or another razor thin crust, then red sauce.)

          https://www.pizzamaking.com/forum/index.php

          • rhythmisaprancer@moist.catsweat.com
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            3 days ago

            I do cook at home, the bready things I make are with basically corn flour. I have wheat flour, but I don’t even know how old it is… A new thing to learn!

          • Ashtear@lemm.ee
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            2 days ago

            Deep dish crust has been surprisingly easy to replicate at home, but for the life of me I can’t get the sauce and especially the sausage anywhere near where I want it. I swear Lou Malnati’s does some outright witchcraft with their sausage. It’s so good.

            Plus, it’s amazing how hard it is to find whole milk mozzarella in some places.

            • originalucifer@moist.catsweat.comOP
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              2 days ago

              the crust for me was the most work/hardest part being a cracker-crust not a typical pizza crust. i did some taste testing and believe it or not, off the shelf pizza sauce was impossible to discern from the restaurant.

              ive never done sausage though, not really my thing.

  • iii@mander.xyz
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    3 days ago

    I’ve given up and have been eating yfood (meal in powder form, EU soylent equivalent) for the last 9 months.

    The better option amongst many bad options, is how I rationalize my choice.

    • LucasWaffyWaf@lemmy.world
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      2 days ago

      Autistic fella who’s very texture sensitive here. Why have I never considered that myself? That sounds heaps handy for giving me healthier meal choices.

      • iii@mander.xyz
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        2 days ago

        Give it a try. There’s different brands. I learned that I quite prefer those with milk based protein, and dislike those with pea based protein.

    • barkingspiders@infosec.pub
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      3 days ago

      I did Soylent for a year or so and have zero regrets. I felt better, lost weight and probably saved some money. I ate it for most meals but would probably make dinner for myself about half the time just for some variety. Hope you have a good experience with it!

  • Plum@lemmy.world
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    3 days ago

    Boring grocery store Top Ramen. I add loads of vegetables, and only use half the flavor pack. I’ve got it down to a science.

  • tiredofsametab@fedia.io
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    2 days ago

    I eat the same thing several meals a week, mostly because I both like it and I cook in bulk. I do sometimes play with the seasoning.

    Whatever meat I grilled, veg if any is handy, brown rice, cheddar cheese, and something spicy (I have more chili’s than I know what to do with and made Cowboy Candy for the first time so that gets tossed in; pickled jalapenos next, probably).

    I do throw in oatmeal and salads on occasion

  • Prison Mike@links.hackliberty.org
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    3 days ago

    I get stuck on foods too but it’s usually something I cook. I keep cooking until I get the recipe down, then I get sick of it after awhile and move on.

    I’ve also got a few staples: breakfast burritos (tofu scramble + homemade fake meat or soy chorizo), chili, pizza with imported tipo 00 flour, stir fry, etc. I love spicy foods so especially with the stir fry I add chili oil to kick it up several levels and then something repetitive and boring a lot more complex.