i get stuck on food items. anyone else afflicted?
My colon just turned upside down thinking about this. Enjoy those times, the older you get the less the body enjoys it.
i figure ive only got a few years left of nonsense eating. then i’ll prolly switch to some simple, egg+toast+coffee til tombstone
o0o0 i love homemade pizza.
heres my pic from my fav recipe… can ya guess where im from?
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
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.
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!
This is so funny to me because I’d rather fast than take calories from something like Soylent. I don’t think the stuff itself is silly, or that you are- sometimes people are underweight or can’t have solid food and any source of extra calories can help. But using it to lose weight, instead of to supplement? Instead of just eating less, but of things you like?
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.
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 🤤
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.
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.)
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.
