/ck/ - Food & Cooking

>>18045414
>he willingly eats pork

>>18045419
>eating poverty-tier pork
lawls

>>18045414
As an American, I've always seen this on this board but I've never had one. They look good, but dry. Is there a sauce or gravy that you put on it? Or is it more moist than it looks?

>>18045414
>>18045439
Oh, and on the topic of the thread - no one does crab like Maryland does. I've had good crabs in other places, but Maryland style crabs are the best

>>18045414
Jets' pizza from Michigan. Better "'za" than anywhere else.

>>18045414
key lime pie made from real key limes from the FL keys

>>18045414
>Post your regional
honeypots.
https://visitadirondacks.com/what-to-do/dining

>>18045439
You eat them as they are - cold and without condiments. A dab of mustard is acceptable if you must. Historically they were made for people out hunting, so had to be eaten from horseback out in nature.

They absolutely should not be dry if done right. The hot water crust pastry is made with a lot of lard, which gives it a really nice texture. The pork should be succulent, like biting into a ham. And between the two is a layer of jelly made from pork stock.

If you get the opportunity to try one, even though it won't be as good as one from Melton Mowbray itself, you should still give it a go. They are a top tier food hands down.

I'm living abroad but from Naples originally. I miss most of our food but nothing more than roast chicken and potatoes. You'd think something so simple would be universal, but no one does it correctly. Idk how it's done differently back home, but nothing compares to a roast shop chicken and potatoes.

>>18045443
What makes Maryland style different? I don't live too far from DelMarVa and crabs here taste the same to me as crab I've had in Baltimore but everyone I know from Baltimore says "nah, bruh, MD crabz iz best crabz this is good crab but it ain't MD crabz, nyamean." Also, everyone I know from Baltimore is Black.

>>18045450
Can vouch. Haven't had one better than the ones I've had down there. I had a surprisingly good one in some diner in New Jersey that was nearly as good, but the texture was more cheesecake-like than custard-like.

>>18045414
Toasted Raviolis, gooey butter cake, and ribs.

>>18045580
Where?

>>18045580
hopefully everywhere soon

>>18045414
>be me
>25yo Jaén boy
>best olive oil in the world (literally certified best)
>olive trees as far as the eye can see, the fields blend in the mountains so beautifully
>so proud of our oil "I have olive trees" is a meme pick up line
>eat it on toast for breakfast almost every day
>so good and so abundant I can fry eggs and potatoes on the good stuff (it's so good)
>leave Jaén for work, haven't returned yet as of 2022
>miss my olive oil every day
>any other oil is either too watery or too greasy or just plain tastes weird.

BUT
>every time I visit, my grandma has some gallons of the good stuff reserved for me
>pack them up and move about 15L back home
>put some of it on toast, with grated tomatoes
>be happy
>thank you, grandma

>>18045414
Do they only melton your mouth when made at the pork pie shoppe?

>>18045617
St. Louis, I'd guess

>>18045664
Haha kek