✂⚋⚋⚋⚋ clb92 ⚋⚋ ( @clb92@feddit.dk ) English20•8 days agoCheese is not supposed to look like that…
Default_Defect ( @Default_Defect@midwest.social ) English17•8 days agoYup, I moved to an Iowa town with a lot of hispanic representation and was excited that there was a couple mexican restaurants in my area. The one everyone seems to love isn’t THIS bad but its 100% made for white people “mexican” food. Thankfully, the hole the wall a couple blocks away is authentic.
Pandantic ( @Pandantic@midwest.social ) English5•8 days agoIdk man, the place by my house is really good and and serves nothing like this. The tacos are street tacos, served with verde and rojo. We do have a large Hispanic population in this area tho.
FiniteBanjo ( @FiniteBanjo@lemmy.today ) English4•8 days agoI’m down.
m3t00🌎 ( @m3t00@midwest.social ) English3•7 days agodescription from a similar looking resaraunt ’ Pollo Fundido! 😋You’re missing out if you haven’t tried this ! Crispy flour tortilla with shredded chicken and jalapeño cream cheese sauce topped with American cheese and guacamole ! #mistresamigos #mexicanrestaurant #authentic #mexicanfood #pollofundido
m3t00🌎 ( @m3t00@midwest.social ) English2•8 days agomade sardine tacos yesterday. basically replace meat with a sardine. Any work but I like olive oil. add your favorite taco ingredients. Iowa should have a little corn, js
Gamma ( @GammaGames@beehaw.org ) English1•8 days agowtf
do you use hard or soft shell?
m3t00🌎 ( @m3t00@midwest.social ) English2•6 days agosoft 100% corn. also a slice of cheese with favorite hot sauce between 2 tortillas and microwave about 20 seconds makes a quick snack. toasted tortillas are good too.
Gamma ( @GammaGames@beehaw.org ) English2•6 days agoEver had to the sardines that come with hot sauce? I got some yesterday but haven’t tried yet
m3t00🌎 ( @m3t00@midwest.social ) English2•5 days agoSure, most are unpronouncable chemicals that give me indigestion. vinegar, salt, peppers ie. tabasco. and Yellow Bird out of Texas makes great hot sauce. sardine packers, not so much. fewer ingredients the better
tupcakes ( @tupcakes@midwest.social ) English2•8 days agoThat look horrid. In Cedar Rapids there are a few good places. El super burrito is amazing. La cantina in Marion is pretty good.
Kogasa ( @kogasa@programming.dev ) English2•8 days agoLived in Iowa for a few years, there were a few authentic Mexican places, just not as many as Americanized ones.
icedcoffee ( @icedcoffee@lemm.ee ) English2•7 days agoI mean this looking pretty good tho
exocortex ( @exocortex@discuss.tchncs.de ) English2•8 days agoYou have to remove the plastic wrapping first before microwaving those “objects”.
nymwit ( @nymwit@lemm.ee ) English1•6 days ago“Authentic” Mexican food = Tex-Mex in many places. This looks like it.
For all the “cheese product” hate in here: it has its place in certain foods. My favorite response I’ve seen to calling it fake with “it isn’t cheese” is “is meatloaf meat?” Same concept. Meatloaf isn’t fake meat. It’s a product made with meat. Just like cheese with emulsifiers added. I think we just have different levels of linguistic classification attachment to different foods. It may not be “a” cheese, but it’s “cheese”. You’re not far off from going after almond/soy/oat milk.
Okay, that’s a reasonable argument. Although meatloaf doesn’t use any chemical additives, it’s traditionally just ground meat, breadcrumbs, and eggs, along with seasonings and spices. And just like the name implies, it doesn’t pretend to be meat, hence the addition of the word “loaf”, which is usually used for bread. It’s a meat product in the same way that American cheese is cheese product.
As for cheese alternatives made from plants, those are not allowed to be called cheese either. They are allowed to wear the names of the cheese varieties they aim to imitate, but it has to be accompanied by the word “style” and never by the word “cheese”, so you get things like “plant-based cheddar style slices” or “dairy-free mozzarella style shreds”.
nymwit ( @nymwit@lemm.ee ) English1•5 days agoAlso fair. I won’t pretend I’m following USDA or whatever naming rules (the “uncured” labeling is bullshit - oh we didn’t use straight potassium nitrate - just celery juice which contains the potassium nitrate), just going with the general language trend I see. YMMV
I did conflate cheese that has built in emulsifiers, “american cheese”, with imitation cheese product (likely the plastic wrapped slices melted onto that dish) which also has emulsifiers and has lower fat content and isn’t as nice. That’s on me, my bad.
tongue-in-cheek, not really ragging it but: “oooooo chemicals” like salt? The potassium nitrate in cured/“uncured” meats? Sodium citrate, one of the most common additives to keep cheese emulsified, is often used in sausage making…and apparently blood banks if wikipedia is to be believed. I know there are horrible things put in processed foods, but “chemicals” is not a useful way to distinguish them. I apologize in advance if I’ve read a too-unfavorable slant into your use of the word chemical.
Fair enough, but in reality, it’s not always sodium citrate, as the FDA permits a whole variety of other emulsifying agents to be used:
Monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, and sodium potassium tartrate
I’m not a chemist so I can’t tell you how good are bad those are for your long term health but as far Kraft Singles are concerned, the choice appears to be sodium phosphate, not citrate.