/ck/ - Food & Cooking

File: 368 KB, 1182x490, Provel.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Fri May 31 11:27:00 2019 No.12410842 [Reply] [Original]

What's up with Provel? Has anyone ever had it before?

>>	Anonymous Fri May 31 11:27:55 2019 No.12410849 >>12410842 The mutt of cheeses.

>>	Anonymous Fri May 31 11:30:22 2019 No.12410862 never heard of it, OP thx for sharing?

>>	Anonymous Fri May 31 11:33:36 2019 No.12410871 >>12410842 I live in STL, it's pretty good if you grew up on in but it's not for everyone.

>>	Anonymous Fri May 31 11:35:26 2019 No.12410880 >>12410842 It's only good on STL pizza. >>12410871 Fuck you. You fuckers get Lion's Choice and I bet you don't even go very often. You have no idea how good you have it.

>>	Anonymous Fri May 31 11:46:34 2019 No.12410924 >>12410880 How is it on pizza, though? I'm a sucker for ingredients that are practically engineered for their intended dish. How does it melt and taste, and does it stiffen up really fast once it stops being hot?

>>	Anonymous Fri May 31 11:58:02 2019 No.12410959 >>12410924 once it melts it stays melted. it's bizarre, but good.

Anonymous Fri May 31 12:06:23 2019 No.12410982

>>12410959
Does it still stay on the pizza, or is it like weird cheese sludge that slips right off?

I'm thinking of making a TMNTish pizza and I think having some seriously artificial stretchy-gooey pizza cheese is a big part of that. I'd like it to be yellow but I'll settle for yellow-white.

>>	Anonymous Fri May 31 12:09:12 2019 No.12410992 >>12410982 Use straight provolone. The kind from the deli that are cut in circles. You’ll get exactly what you’re asking for.

>>	Anonymous Fri May 31 12:16:41 2019 No.12411024 https://en.wikipedia.org/wiki/St._Louis_cuisine Didn't even know st louis had a "cuisine"

>>	Anonymous Fri May 31 12:22:41 2019 No.12411034 >>12410982 Legit fresh mozzarella and provolone will stretch like that and doesn’t need artificial ingredients to do it.

>>	Anonymous Fri May 31 12:24:19 2019 No.12411042 >>12410842 Nope. It's not cheese it's soy byproducts.

>>	Anonymous Fri May 31 12:24:58 2019 No.12411044 File: 190 KB, 630x384, cd7-2.png [View same] [iqdb] [saucenao] [google] >>12411034

>>	Anonymous Fri May 31 12:25:17 2019 No.12411045 >>12411024 That's using the term rather broadly to classify anything produced in that flyover shithole a "cuisine."

>>	Anonymous Fri May 31 12:29:23 2019 No.12411066 >>12411045 FUCK you.

>>	Anonymous Fri May 31 12:30:40 2019 No.12411070 "provel" it even sounds like a chemical. What kind of fag outside of california would put that on a pizza and still call it pizza?

>>	Anonymous Fri May 31 12:34:41 2019 No.12411090 >>12411070 Nobody, that's why California invented it. It's a staple of California cuisine, ask any californian about toast with a slice of avocado and provel.

>>	Anonymous Fri May 31 12:38:47 2019 No.12411105 >>12410842 Dr provel..

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