That and 3 sticks of butter

This one is correct.

Honestly all the cali cities have pretty diverse food options, it's just that the cities are known for certain foods. If you want a specific cuisine, chances are there's still a restaurant nearby for that, granted you live in the big cali cities.

LA imo is known for korean food in ktown and street tacos but also has a lot of organics and vegan options. There's also sawtelle and little tokyo with lots of Japanese food options. There's even a decent strip of greek, persian, turkish food options.

Irvine (and Westminster) is known for mostly viet food imo

SD has a lot of coastal dining and surf n turf options

SJ is also known for viet food and mexican food but also has a sizable portion of cantonese banquet style restaurants and japanese izakayas

SF has a lot of chinese food (cantonese, taiwanese, mainland) due to the chinatown and also lots of fishery based restaurants near the ports. Japantown there is also pretty sizable and includes a variety of japanese foods.

LA on the other end has an insane variety of food

This is any city, really... At least on the east and west coasts. And Chicago.

oh god the cans of cream of mushroom soup and if thats not enough to bake the cube steak in, have a pack of the instant mushroom soup powder for good measure

And you'd better spend half a day stirring those onions on a level of heat you'd get from a cigarette lighter

Universal recipe for any regional specialty

Ingredients
‑ local meat (TN: actually a slang word for meat, I don’t know the equivalent in English)
‑ local fat
‑ local booze
‑ onions

Preparation
① Sauté the meat and the onions in the fat.
② Cover with booze.
③ Let simmer for ages.
④ Serve. Grandma’s tip: it’s better the day after.

Comic by M. la Mine — reposted here

the microplastics give it that crunchyness

Im not a cheese eater but I was under the impression that American cheese made a better grilled cheese because of the way it melts.

Kraft Singles are not cheese... Like literally, read the label, they're not legally allowed to call it "cheese."

It's a shame because there are decent American cheeses, yet people equate "American cheese" with disgusting Kraft Singles.

The Boar’s Head yellow American cheese is a great melter and actually has some cheese flavor compared to Kraft singles.

I can assure you that this is not uncommon at all xD

I know it's bad for me, so I use it very sparingly, but I have a jar of bacon grease that gets used every so often. I'll be honest, I don't know anyone outside my family that still does it.

I'm also from bumfuck nowhere, so that could be an influencing factor on why I am the way I am.

I have a special container to keep bacon grease in. But I'd only use it to fry in.

Cooking for two people, I do half a pound of thick cut bacon, and when it's done and the bacon off to the side, put in 6 eggs scrambled up right into the grease. I've found this is the perfect ratio of bacon grease to eggs.

My grandma did this and it made pancakes AMAZING!

You have to have spam curds to go along with it to round out the meal, and wash it all down with a pint of dill pickle or mini donut beer.

Eh, I'd eat it. Cheesecake slaps.

chocolate covered frozen cheesecake is way better. but i got banned from the state fair for complaining about the awful heat so i dont go there anymore

I just got a bbq pork chop on a stick and saw some local band called Slipknot when I went to the Iowa State Fair

Was it glorious?

Context clues tell us it's Los Angeles. I'm sure there's plenty of people who eschew sugar and additives everywhere but in LA there's the whole industry of people who have to run around weighing 15 pounds less than skinny but still appear attractive and healthy and smiley or they won't get work.

(Whereas in the Midwest, cream cheese and butter are needed daily, 10 months of the year, to prevent one from freezing solid.)

Clearly it's Latvia.

It ain't Louisiana. Nary one of them is how they cook down there.

Do people for reals buy HFCS for home baking? Like you can just go buy a jug at the grocery store? I've seen it in ingredients lists of packaged foods, but I've never seen the stuff itself IRL. (Gonna assume it looks roughly like syrup. Corn syrup maybe.)

Who is using Hydrofluorocarbons in their cooking? That's probably a bad idea. Heat plus HFCs is how you wind up inhaling hydrofluoric acid.

Pumpkins? Gross, that's a vegetable

That's the secret in lot of really nice restaurants as well. When in doubt, add more butter.

I greatly dislike cream cheese

Don't forget the MSG.

East Asian cuisine doesn't use sugar. The secret to Chinese cooking is lard, soy sauce, and high heat.