/ck/ - Food & Cooking

[Anonymous No.11446233]

post a specialty from your town.
Here are rillettes, a pork delicacy from Le Mans.

[Anonymous No.11446243]

Isn't that just pork floss? They have that in any chinese shop.

[Anonymous No.11446249]

>>11446233
the town of trail is just a quick horse and buggy ride away

[Anonymous No.11446252]

>>11446243
from what i just read about rousong it's not at all the same process.

for rillettes "the meat is cubed or chopped, salted heavily and cooked slowly in fat, shredded, and then cooled with enough of the fat to form a paste"

it's honestly delicious and you should eat some

[Anonymous No.11446254]

>>11446252
lol, no, you homo.

[Anonymous No.11446257]

Apparently Spatini sauce. A tomato sauce recipe that's used a lot on spaghetti.

[Anonymous No.11446265]

For me, it’s the Slopper, originated in my hometown of a Pueblo, Colorado. It is a cheeseburger smothered in amazing green chili made from the world famous fire roasted Pueblo green chili’s. You can customize it however you like ie diced onion, fries, open faced, etc.
It looks like slop, hence the name. I guess one day some drunk old guy walked in to coors tavern (place where it started), and asked that they just smother a cheeseburger in Pueblo chili. So good

[Anonymous No.11446271]

>>11446265
Dammit forgot pic

[Anonymous No.11446272]

>>11446249
my grandfather brought a bunch of that after he went on a thing with his girlfriend through amish country on the way to her family reunion.

shit was cash.

[Anonymous No.11446287]

>>11446265
Real talk here, but say no one of your loved ones know your answer, Pueblo or Hatch green chilis?

[Anonymous No.11446288]

>>11446272
you can buy it mail order from troyers I believe. it's great for cheese plates. they even sell larger ones the size of regular bologna and its sliced like regular deli meat. you know for sandwiches.
I love the rolling hills around here but it makes for some close calls with buggies

[Anonymous No.11446317]

Steak pie (pudding) but with suet pastry. Really good.

[Anonymous No.11446339]

[not pictured: a six-pack of Natty Boh, a table covered in freshly steamed crabs and a metric ton of Old Bay]

[Anonymous No.11446342]

>>11446287
pueblo chili every time. i live in springs now, and the hatch chilis are shit. (well, they are good, but nowhere near pueblo).. they have such a unique flavor. you can use them in pretty much any food, mexican or not, and it amplifies the flavor. i bought like 40 pounds at this years chili festival, kek. i need to last until next year. late september to late october is the best time for the tasty little devils

[Anonymous No.11446349]

>>11446339
Sup bmore. God I wish I could get natty boh in PA by me, one thing I missed after graduating Loyola.

[Anonymous No.11446791]

>>11446233
Carne adovada.

Small cubes of pork slowly cooked in a puree of red Hatch chili peppers.

[Anonymous No.11446817]

>>11446317
Not pudding.

[Anonymous No.11446915]

Stuffies aka stuffed quahogs aka stuffed clams

Also clams casino