| {"text":"be /ck/ the price of food is ridiculous! scrambles to find some crazy outlier at some retarded organic place to get replies Meanwhile, in the real world, you could just get an entire choice beef rib roast for $4.99 a pound and cut up into ribeyes and freeze but ham, turkey, chicken! 87c a pound, 99c a pound, a Costco whole rotisserie chicken $4.99. You DO own a freezer right? Uhhhh... EGGS! It's literally 49 cents a dozen at my local store and the official report on eggprices say its 40c. (See attached image) Food is cheap now. Gas is cheap now. The president and those in the dept of agriculture along with food producers and suppliers are doing a GREAT job."} | |
| {"text":"Don't act stupid. At EggPrices.org, we pull real-time and historical egg price data directly from trusted government sources, including the Bureau of Labor Statistics (BLS) and the United States Department of Agriculture (USDA). Using official APIs and automated data pipelines, we ensure that our information is accurate, up-to-date, and reflective of market trends. Our system updates prices regularly, cross-checking multiple data points to maintain the highest level of reliability. By leveraging programmatic data collection, we eliminate manual errors and keep you informed with the latest price movements"} | |
| {"text":"I'm in Delaware and I got organic eggs the other week for $2.49/dz They were on sale, sure, but people who don't shop sales or offers are literal retards imo Just ordered grocery delivery for tomorrow. First time ever because the ads said there was a deal. Nothing special, just shit we don't wanna brave 9° temperatures to get. Three gallons of cooking oil and 21lbs of tomatoes (yes, really). That's it. Total price $34.96 + $5 delivery fee -$20 first online order = $19.96. ham Was 69¢/lb the other day turkey Bought 26+lbs of it last week for $5.94 total. I thought I grabbed the last two birds but I guess they had more in the back because they were still on sale when we went Saturday and still $2.97 for any turkey regardless of weight. Woulda bought it then, too, but we have no freezer space right now. chicken No idea how much it costs these days, but we bought a whole one shortly after new years for $3something. Made soup. Was good. We technically have a similar ordinance where I live but after a little girl's pet pig was confiscated for being a \"barnyard animal\" (the actual law is a prohibition on keeping any barnyard animals within the municipality) and everyone made a big stink about it, they gave the pig back. And I mean everyone; people were super pissed about it, even my Muslim neighbours down the street with their annoying-ass peacocks. The law didn't change but I don't think they'll be enforcing it anymore unless the creatures in question wind up becoming nuisance animals."} | |
| {"text":"The problem with the hands off approach is that they’re pulling from 3 different sources and at no point did anyone realize that none of them correlate. I’m pretty sure they’re pulling wholesale price from USDA, which doesn’t correlate to the BLS consumer price. And the per state data is just absolutely fucked from bad sampling from retailers."} | |
| {"text":"Price looks accurate. I remember it peaking and following this same curve."} | |
| {"text":"I see, i see, those are certainly words that describe a process! Now tell me, how does this explain the differences laid out here"} | |
| {"text":"You are on death row in Florida. You have $40 to spend on your last meal. What do you spend it on?"} | |
| {"text":"couple years ago, rightoids incessantly called leftists bootlickers during the pandemic a couple years later, rightoids are now writing whole dissertations defending the government's ability to murder innocent white citizens What a time to be alive"} | |
| {"text":"18 mcChickens."} | |
| {"text":"Turns out most people love licking boots and only hate when the boot is on their neck."} | |
| {"text":"a 'good' mcdonalds combo is +22$ and that's assuming it doesn't come cold not even think about good wine/beef/cheese even in a small portion, easily +50$ dining is completely out too What shithole country Why even bother with that at this point? I'd laugh and tell them to shove their poverty wage up the ass, they need the 40 bucks"} | |
| {"text":"fourty $1 tacobell burritos I'll wait. gg 2ez, JEWdicial system, heh"} | |
| {"text":"What is your preferred ABV for whisk(e)y and why? Is there an ABV you consider the minimum acceptable?"} | |
| {"text":"hopefully slightly tipsy"} | |
| {"text":"1-2 hours That's way too fast. A good dram lasts at least 4 hours."} | |
| {"text":"usually drink my whisky neat and happily pay more for the good stuff, but recently discovered an exception ice cubes half cheap blended or single malt half heavy cream shit's absolutely delicious"} | |
| {"text":"I drink one dram over the course of a week"} | |
| {"text":"Peak proof is somewhere between 107-118 or so, but there’s definitely a purpose for the 120+ or the hazmats. Sub 100 proof tends to be cringe"} | |
| {"text":"How're these jack"} | |
| {"text":"this is the only frozen pot pie worth buying"} | |
| {"text":"I really wish meat pies were more of a thing. I love steak and anything pie, onion, ale, kidney, you name it."} | |
| {"text":"Interesting idea, but considering it's Banquet, they use the cheapest, shittiest ingredients possible, so it probably tastes like shit Just learn to make biscuits and gravy on your own Unless you're a fat pig, you made dinner for 4-5 days"} | |
| {"text":"Just do it on your own! Yeah that doesn't help me when I'm at the dollar store because I only have two dollars and need to fill my gut because I spent a week binge drinking"} | |
| {"text":"Banquet is shit tier"} | |
| {"text":"200 American experts ran 1,000+ simulations for three months on AI-boosted quantum computers to come up with this efficient $3 meal. Supposedly this is the most high tech, nutritionally and financially sound result. You can't come up with a better $3 meal."} | |
| {"text":"cum"} | |
| {"text":"Reminder that Trump, his administration and everyone else in the upper class are getting wealthier and wealthier and will not feel this in the slightest meanwhile the middle class is shrinking and everyone else is becoming poorer."} | |
| {"text":"you will eat nothing and you will like it"} | |
| {"text":"Crack rock"} | |
| {"text":"I use a bag of sliced frozen peppers. They tend to be cheaper for me, last longer, and not much too much difference since I cook them anyways."} | |
| {"text":"Thoughts?"} | |
| {"text":"Bongs will call you an Amerilard if you say this looks bad"} | |
| {"text":"Gross. Pie would be good without the greenslop"} | |
| {"text":"it's mushy peas mate, staple food."} | |
| {"text":"is that pie precisely baked?"} | |
| {"text":"Have you ever made something you saw in tv/movies? I tried making the Matilda cake for my GF once."} | |
| {"text":"Why is it ironic? You obviously have time to make them now before it's too late."} | |
| {"text":"Did the rum ham from always sunny, I didnt have a recipe so I just tried to get as much booze into it as possible. Marinated it in a bag of jamaican dark rum for 24 hours then baked it in a pan of rum, brown sugar and pineapple juice and just kept spooning the sauce on it until it was candied. Shit was cash."} | |
| {"text":"You joke but I had a cooking class in high school where our final project was to make a four course meal around a theme. Being the nerdy kid I was I picked star trek and just did my best to replicate meals from the show. Got pretty good marks on it."} | |
| {"text":"I meant that it's funny to come across this thread (I'm not a regular on /ck/) that reminds me of that specific moment and how my history with cinnamon rolls is linked to my sister, right in the last week I have with her before she moves away and I won't see her until who knows when I was referring to the coincidence, rather than “it's ironic” I should have written “it's funny\" or something like that [spoiler]yeah I'm esl[/spoiler]"} | |
| {"text":"Cool"} | |
| {"text":"Wife got me a sodastream. What should I do with it?"} | |
| {"text":"99% of soda stream users use it to make sugary crap. Stop pretending."} | |
| {"text":"They don't, who the fuck do you know who even owns this thing?"} | |
| {"text":"Fat people, i.e. the average soda stream owner"} | |
| {"text":"Cram it. We wanna see what you got. Share progress photos."} | |
| {"text":"half of those are diet"} | |
| {"text":"I just spent an hour and a half making these gay retarded little French cookies, it took 4 failures over the last 2 weeks and now I've got it down. What's the next difficult recipe I should try to improve my /ck/tism?"} | |
| {"text":"Sugar. It's always sugar. Shiny? Sugar. Crispy? Sugar. Moist? Sugar. Brittle? Sugar. Thicker? Sugar."} | |
| {"text":"I didn't know I screwed up until after they had finished baking, you don't really know beforehand. Biggest things are making sure your ratios are right, having a solid meringue, don't over macaronage and drying the tops fully. Everything else is oven temp. I was gonna make some cream cheese danishes later I'll post the results. I just fold them in half like an arch and put them in the bottom rack of the dishwasher, make sure the big chunks have been washed off though Cake shimmer dust. You can also do like a macaron moonpie and dip half in chocolate ganache. Pic not mine but a shop near me that I'm gonna copy"} | |
| {"text":"this, so much this"} | |
| {"text":"I don't give a fuck make baked alaska"} | |
| {"text":"Post urs"} | |
| {"text":"As an adult should food still be fun? I need your thoughts."} | |
| {"text":"Spices are all psychologically children."} | |
| {"text":"Your life doesn't sound all that enjoyable"} | |
| {"text":"The white man doesn't relax because he knows there is work to be done."} | |
| {"text":"Why do Mexican people like goku so much?"} | |
| {"text":"So anime was affordable to syndicate and easy to dub. It got a lot of play time on TV."} | |
| {"text":"please anons, recommend me a decent cheap (up to 80eur preferably less) induction single top I'm browsing Amazon.de and every best seller has a couple of really bad reviews that puts me off. I just want a decent small space top to try cooking properly."} | |
| {"text":"It's just bread, tomato, cheese and some leaves. It ain't all that bruh."} | |
| {"text":"ebonics"} | |
| {"text":"it's fresh mozzarella which has more moisture, if it was covered the pizza would be soggy. pizzas that completely cover with cheese use low moisture mozzarella."} | |
| {"text":"Fresh mozzarella is wet af, so it’ll turn the pizza into a soup if you cover the whole thing."} | |
| {"text":"It's funny because even though you say it's something simple, people manage to ruin it because they have shitty taste Where I live it's very common for everyone to put a ridiculous amount of cheese on it, and not even good quality cheese, but hey, normies are easy to please"} | |
| {"text":"A sign of a good recipe is simplicity. The emergent property of the universe is what makes food magical."} | |
| {"text":"Overpriced Nebb"} | |
| {"text":"cheap(ish), and good their blanco is even cheaper, and also a very solid full-bodied white. good value for money producer"} | |
| {"text":"I will always associate muga blanco with MILFs because there was a hot MILF I was trying to take home at a bar once because I heard she was having a falling out with her husband and she ordered a muga blanco and I tried to talk wine with her and she was having none of it and that was an utter failure"} | |
| {"text":"I gather the red tondonia gran reserva is the \"real\" LdH. Too pricey"} | |
| {"text":"Hey I had this, this week"} | |
| {"text":"The Reserva Tondonia is considered the benchmark for the style and price, 50-60 bucks or so but they really demand some age to start showing fruit, otherwise they're super tight and acidic. 2010 shouldn't be too hard to find and is drinking incredibly right now. They're also often the same price as current vintage (if the shop doesn't just hike prices whenever they want) due to inflation."} | |
| {"text":"why does raw beef taste better than raw chicken or pork?"} | |
| {"text":"why not?"} | |
| {"text":"Mett sucks. Also trichinosis is still a problem in Europe."} | |
| {"text":"why do different things taste different? because they’re different things. retard."} | |
| {"text":"Because lightly toasted baguette slices in butter are a thousand times better?"} | |
| {"text":"sometimes chips just hit the spot, especially decent quality ones made in olive oil"} | |
| {"text":"Noodlebrehs, wake me up inside (I can't wake up)"} | |
| {"text":"OP doesn't know how to boil noodles in a pot"} | |
| {"text":"What do the intellectual giants of /ck/ think of uhhhhhhhhhhh bananas?"} | |
| {"text":"is that a fucking microfiber cloth? the single biggest source of plastics?"} | |
| {"text":"No, it's a banana."} | |
| {"text":"There’s no point in eating them. They offer nothing special nutritionally."} | |
| {"text":"I prefer cherry bananas over those huge monstrosities."} | |
| {"text":"tru unlike yours mine kept growing tho"} | |
| {"text":"Hating white chocolate because it's not real chocolate is fucking retarded. Nutella is technically not a chocolate spread but a palm oil with sugar, American cheese is not technically cheese and some ice cream is not even ice cream. Does it make them not taste good? Why should someone give a shit?"} | |
| {"text":"regular milk chocolate is just better both by itself and any preparation that includes chocolate, only use case for white chocolate are a few desserts that look more visually pleasing with it"} | |
| {"text":"chocolate bean"} | |
| {"text":"chocolate beanis :DD"} | |
| {"text":"№21842782 Chocolate ketchup"} | |
| {"text":"retarded fucking example, donkey brains"} | |
| {"text":"5 dollars For french fries"} | |
| {"text":"You need a good lard guy"} | |
| {"text":"The worst thing that McDonald's have. Why don't make them from crunchy? Once they get cold they are so bad."} | |
| {"text":"Make fries with the potatoes, you absolute bell end"} | |
| {"text":"Make fries No. Why are you poorfags so desperate to slave away saving a couple bucks? The cost of fries is nowhere near worth the effort to make them myself."} | |
| {"text":"goes on /ck/ doesnt cook shills for ff I would encourage you to pursue a career rating shotguns by mouthfeel."} | |
| {"text":"it’s a curry ramen kind of day curry ramen is underrated"} | |
| {"text":"Nice try raaj"} | |
| {"text":"Ew what the fuck?? Come on man."} | |
| {"text":"The only difference between this and Roundmeal is that you can't win a meeting with Davis."} | |
| {"text":"Baloney."} | |
| {"text":"I love ‘em"} | |
| {"text":"These things kept me alive when I was in the Chernobyl exclusion zone around 2012 or so, and in more ways than one. I had ran out of bolts midway through a field of electros, and had no boys to help me out and no signal to request help on my PDA. I surely thought I would die. If I threw my PM or any of the little a rounds I had left, even if I got out, I would have been a dead man because of dogs. So there I was, rifling through my bag, chucking anything else at it I could spare. Well, what do you know, it's the half-eaten chunk of doctor's sausage that does it! The thing goes zap and I run faster than I ever had; I only barely got through before it recharged. Sure, I shat my pants, but I made it back in one piece, all thanks to doctor's sausage. I've always carried a piece on me since then for good luck."} | |
| {"text":"Meat clown"} | |
| {"text":"Tell me everything I need to know."} | |
| {"text":"Sometimes it's a different type of metat and it corrodes."} | |
| {"text":"Deglazing and shoving it in the dishwasher keeps it clean lol"} | |
| {"text":"Delusional"} | |
| {"text":"it is own shit I just don't cook in fuckin' plastic"} | |
| {"text":"Yes stainless steel is so effortless and straightforward that it's funny. Pan sauce, dishwasher. Boom. Like new."} | |
| {"text":"You cannot convince me that this woman wasn't drunk the whole time"} | |
| {"text":"woman"} | |
| {"text":"Do you mean her accent or just the timber of her voice in general? Cuz the voice is likely from hormonal shit and the scent is because well-to-do women, which she was one, were often trained in the transatlantic accent, which she was. I recently went to a funeral for an elderly friend who had that accent. She was racially classist and dressed like a crazy person but she was wonderful nonetheless. We miss you, Catherine, and your antisemitic rants. : ( I hope you're playing Scrabble in heaven."} | |
| {"text":"My bad. I'm thinking of the Joy of Cooking chick."} | |
| {"text":"Every TV chef from Julia Child to the people doing it today like Gordon Ramsay is completely wasted by the time they're actually doing the cooking. She knew what she was doing for the British and French foods, I'm sure. But after hundreds of episodes and a few cookbooks and even a legacy that fully embraces her with a standalone film that is completely on the idea of some Xillennial woman wanting to copy her. But once you're teaching everyone in the English world about something like Chow Mein or something, her and everyone else who isn't some Asian Chef whose weakness might be Scando-Russian cuisine, just read the lines, drink the wines and I'm sure there was some legal amphetamines to prop Julia's era of chefs up"} | |
| {"text":"God bless"} | |
| {"text":"nobody cares about the nuances of your photos we're just here to laugh at you like a freak in a human zoo"} | |
| {"text":"THIS! Get a fucking clue, OP. And stop eating like a pig."} | |
| {"text":"get a clue why dont YOU get a clue, kevin?"} | |
| {"text":"Is the beefaroni unheated?"} | |
| {"text":"*poops on your pizza* Suptv sends its regards."} | |
| {"text":"I've never had fish on pizza. Is that really a thing people do?"} | |
| {"text":"Middle Easterners and Indians always do it and do it righ. I once had a chicken tikka and kebab pizza and it was amazing, granted I was very inebriated when I had it."} | |
| {"text":"I know this is bait, but just throwing it out there: cured anchovies aren't really fish. Obviously I know they're fish that swim in the ocean, but for culinary purposes they're used completely differently. Would you pair cod with chicken on lettuce? I suspect not. But would you eat a chicken caesar salad? Probably yes."} | |
| {"text":"It isn't unusual. You live somewhere stupid."} | |
| {"text":"I love anchovies when they’re actually done right which they never are. apparently there is some fucking thing going around that anchovy refers to the packing process which is basically just cramming them in a salt block and no surprise they have no fucking taste except pure salt and smell bad. anchovies that are lightly seasoned and packed in olive oil are delicious and would go great on pizza but those are even hard to find when you’re looking for them so there is zero chance a pizza place is going to use the right anchovies"} | |
| {"text":"What do they belong on?"} | |
| {"text":"What country has the worst cuisine?"} | |
| {"text":"What you think of as uk good is not actually uk food but food that emerged as a result of the power of the socialist managerial bureaucracy that has held power in Briton since the world wars. Prior to that the United Kingdom had its own unique high as well as common cuisine that was then crushed."} | |
| {"text":"lol Why does it not surprise me that you can't spell Britain? I wonder."} | |
| {"text":"You put bananas and peanuts on pizza"} | |
| {"text":"plain elbow macaroni drizzled with ketchup Good god"} | |
| {"text":"curry Now as British as apple pie and delish trad brit food Just put more spices in you're a shit cook"} | |
| {"text":"There's no reason to be intimidated. It really is this easy."} | |
| {"text":"that kitchen worktop Wait! WTF! I think I know who you are IRL"} | |
| {"text":"Some restaurants opt for swai as their fish and chips"} | |
| {"text":"No you don't."} | |
| {"text":"No shit? I've never seen it advertised. They might have some vague thing on the menu about \"ask your server what's fresh today\". I've seen that before. I just discovered swai a couple years ago and couldn't believe the quality for the price. It's a great starter fish for people who don't think they like fish. It's like $4/lb consistently. Making it cheaper than ground beef, pork chops, chicken breasts often. I saw catfish chunks on sale for $2.50/lb but they were sold out. You could fry up a lot of catfish for those prices. Just tossed in cornmeal. I was coming up with all kinds of uses for it. In the summer I'll be spending a lot more for wild salmon."} | |
| {"text":"Chiu Chow Chili Oil my nigga, Le Cum Gay is the best"} | |
| {"text":"Are you seriously trying to tell me that filters made of plastic and paper are tasting better than tasteless stainless steel? The only alternative i would use is ceramic, but those funnels don't have that fine holes to prevent ground coffee to get into the mug."} | |
| {"text":"yes because paper actually filters properly while steel doesn't. steel also doesn't prevent fines from getting into the mug."} | |
| {"text":"Fine metal filters are impossible to get completely clean without an ultrasonic bath. Ergo, eventually the coffee they brew will taste bad."} | |
| {"text":"You are like little baby."} | |
| {"text":"too bad you don't baby sit no more. Could've been a naughty little brat who only drinks decaf with sugar and milk"} | |
| {"text":"Who here loves a mucky butty? Salo, butter, oil and other fat-on-bread enjoyers here. There is nothing more simple or enjoyable than a well seasoned and rich fat on bread deserving of it."} | |
| {"text":"Those aren’t Americans."} | |
| {"text":"Subhumans"} | |
| {"text":"based norf"} | |
| {"text":"fat on bread uk >:( fat on bread russia :o"} | |
| {"text":"Just make a pound of bacon, fry the bread in the grease until it's all absorbed, a little HP sauce... your done."} | |
| {"text":"offers customers nearly unlimited choice for a low cost what's the problem?"} | |
| {"text":"all the flavors and syrups come out through a single nozzle so everything tastes largely the same even if you run water through it first"} | |
| {"text":"You're not drinking the approved combinations of soda water and corn syrup."} | |
| {"text":"Top right corner says \"Kino\""} | |
| {"text":"Oh shit you're right it totally says Kino."} | |
| {"text":"So? Keno is a game. And Kind is a way to act."} | |
| {"text":"Instantly makes your food taste better than other people's"} | |
| {"text":"I don't know"} | |
| {"text":"fucking midwit meme 6th graders learn the periodic table"} | |
| {"text":"Try it on popcorn"} | |
| {"text":"except i have a superior alternative"} | |
| {"text":"ahh I'll rape your \"ahh\" if you can't talk like a human being."} | |
| {"text":"I did some baking this morning. Check out these little guys!"} | |
| {"text":"What country are you in OP?"} | |
| {"text":"America"} | |
| {"text":"olives work great with this"} | |
| {"text":"I was thinking of making some with sausages or peppers added. Not quite like a Turkish pide though."} | |
| {"text":"go nuts, theres many things you can do with dough"} | |
| {"text":"Why did they discontinue the chocolate and strawberry Cottees instant pudding? You can only buy vanilla now. wtf"} | |
| {"text":"eat your powdered vanilla corn syrup and shut the fuck up"} | |
| {"text":"well cottees is just kraft heinz, so go buy some jello pudding"} | |
| {"text":"Dyes, maybe? You can just add your favorite powdered chocolate or strawberry milk mix or whatever. Instant pudding mix is just modified corn starch, sugar (or aspartame if sugar free), maltodextrin, fortifications, and other bullshit. But you can just use plain corn starch and a tiny bit of baking soda to stabilize your milk."} | |
| {"text":"Meat prices have risen significantly. And if you don't eat your meat you can't have any pudding."} | |
| {"text":"What's your go to curry? For me, Jalfrezi"} | |
| {"text":"I thought jalfrezi was a mild one with bell peppers. It's supposed to be loaded with chilis?"} | |
| {"text":"Who is Rogan Josh? What does he want?"} | |
| {"text":"Why are you so angry? It is well documented that white Britons love curry. More than Indians, potentially"} | |
| {"text":"Joe's brother."} | |
| {"text":"Younger generation of UK desis really are into curry less than white brits, most of the ones I know live on fried chicken, pizza and sweets, they don't like spice at all."} | |
| {"text":"What are some good fillings to try? In the past I've done the usual mayo/tuna, and I've also done ham/egg/cheese which works really well. Do you guys leave the rice plain? I'm thinking a little sushi seasoning would make it more interesting."} | |
| {"text":"all those words went though a period of transition and ridicule before they went mainstream. You are severely retarded."} | |
| {"text":"you are trying too hard, this isn't believable anymore."} | |
| {"text":"G.I. Joe’s guts, Tojo."} | |
| {"text":"Whole bunch of weeb apologists. You’re all faggots, simple as."} | |
| {"text":"Showed up to the thread late, but my favorite filling is Okaka (just bonito flakes and soy sauce, I also add some sesame seeds for some more flavor). For flavoring the rice, technically all you really need to do is heavily salt the bowl of water you use to get your hands wet while you shape them and the rice will get salted from that."} | |
| {"text":"Living in my car here. Only got an inverter and a electric hot pot i can only run when my car is running. What foods can I boil and cook in 20 mins with just water? I have access to ice and have a yeti cooler where I can keep food cold and frozen for about 1 and a half days. What foods can stock up on to cook in a pot that's about 4 liters? Right now I'm only doing ramen and canned carrots/corn."} | |
| {"text":"This."} | |
| {"text":"Me on the right"} | |
| {"text":"i think you're completely overblowing the sheer damage a fried egg will do to this man's car as a way to nitpick deep up his ass with a fake problem"} | |
| {"text":"Its the principle. Almost everything people do is controlled by vibes and not sense"} | |
| {"text":"Because hobos that live in their car piss on it. I guess they like it that way."} | |
| {"text":"Didn't buy - saw it at dollar tree, which should be called 1.25 tree. My thing is snickers. It's it at least as good as pewdiepie popcorn?"} | |
| {"text":"i need about tree fiddy"} | |
| {"text":"Tree fiddy..."} | |
| {"text":"I tried the peanut butter chocolate bar once out of curiosity, it was okay but nothing to write home about."} | |
| {"text":"I was told this recently by a neighbour but I've not been in that store in a good long while as I've no real reason to ever go there."} | |
| {"text":"Thanks, Trumpbama!"} | |
| {"text":"What are some good meals to cook/bake and freeze that last in the freezer and are great when reheated?"} | |
| {"text":"Mason jars mustard race"} | |
| {"text":"nearly every midwest casserol type dish. just add a little more liquid when prepping it."} | |
| {"text":"yeah, you know we have freezers and more then one recipe?"} | |
| {"text":"You can prep 2 meals if you cant enjoy the same good meal."} | |
| {"text":"It saddens me that I wasn't able to experience eating a pizza in a dimly lit wooden room as I watch an electronic cabaret and then follow it up with a gaming session at the arcade."} | |
| {"text":"I wish faggots wouldn't post nonsense because they are lonely"} | |
| {"text":"we're whalers on the moon we carry our harpoons"} | |
| {"text":"lead by example"} | |
| {"text":"I don't care one way or the other, but I'd rather be spending my taxes on animatronic pizza places than Somalian day cares"} | |
| {"text":"Imagine how many kids would be screaming fnaf refferences"} | |
| {"text":"What was your worst cooking or fast food job? Why did it suck? What made it suck? Any good stories?"} | |
| {"text":"limiting their germs to others. They literally are not. Look at the numbers of nations/states that didn't mask at all and compare them to your shithole nation/state that did. People who wear masks are the dumbest goy cattle on the planet earth."} | |
| {"text":"You probably smell bad from taking the MAGAVax"} | |
| {"text":"I wonder if there's been any studies done on covid induced paranoid schizophrenia."} | |
| {"text":"Some days I can still hear the ticket printer"} | |
| {"text":"Let me translate it for you: \"It looks like you made this post to collect stories to repost on different websites, especially reddit. Please commit suicide you homosexual original poster so you may annoy us no longer\" Translaror's note: OP is a faggot"} | |
| {"text":"dough flour butter cheese pepperoni Why is Garbage Bread was goated?"} | |
| {"text":"Are you wanting a food with only protein ? As opposed to the only 2 other macronutrients that provide calories ?"} | |
| {"text":"yes, there is a new breed of turbo autist who does not give a shit about anything besides protein and the internet"} | |
| {"text":"Stromboli? I don't know what that crapola is but it sounds like something a Somalanian would eat. I'm not a vegan so I only eat steak. Whisky. Done. Give it to me still mooing. I do not support open borders so I wouldn't eat that, maybe it's popular in the Venezuela? I heard they have \"free\" health care there like the bartender wants so maybe you can go back there and get your Wuhan hoax masks after you stand in line for some bread."} | |
| {"text":"most convincing /ck/ LARP"} | |
| {"text":"It's \"pizza snails\" here."} | |
| {"text":"newfags can’t triforce"} | |
| {"text":"Try to contain your sobbing, poser."} | |
| {"text":"Threads full of candy-ass roody poos"} | |
| {"text":"who is this horse guy? i bet he says many whacky words"} | |
| {"text":"is this a good maha meal?"} | |
| {"text":"poser. you can write however you want on here, seems like you are the one trying to fit in"} | |
| {"text":"Why are these the traditional side dish for pizza? Wouldn't you want something with meat/protein instead?"} | |
| {"text":"traditional it literally only started in the 2000s."} | |
| {"text":"t. european"} | |
| {"text":"Its just a cheap way to use extra ingredients."} | |
| {"text":"Pizza doesn't traditionally have any side dish. Also this."} | |
| {"text":"Wouldn't you want something with meat/protein instead? You could always add meat or protein such as cheese and meat?"} | |
| {"text":"Visiting Iowa for a bit and what the fuck is up with the coffee shops here? They're all giant menus of dessert-like creations. No I don't want a maple sugar-blast cinnamon winter festive latte with whipped cream. I want a quality espresso. The fuck? Is this how people really eat in the heartland? Also god damn there's nothing to see here. Just cars, pavement, cars, houses, cars, lawns, cars, cars, cars. And everyone's a dick. Local restaurants seem to barely exist, it's all chains along the main drags in this town."} | |
| {"text":"Are you a suburban white woman by any chance?"} | |
| {"text":"What's up with group x doing y? Don't you all agree with me that group x is stupid for doing y? Glad there are people on this anonymous message board who agree with me that I am better than the people of group x. I will be here again in a few hours to post more about how groups a, b, and c are doing things that make them inferior to me. Please respond to those posts like you did to this one, I need the dopamine hit and to feel better about myself. Don't you ever get tired of posting this trash over and over again? We get it. You're a loser with nothing going on in your life. The only way you can feel significant is to find some inconsequential detail of the lives of other and try to bond in a shared hatred of that group. After all, if everyone agrees group x sucks and you're not part of group x, surely that means you're better than group x. Just stop. This type of behavior is the psychological equivalent of eating empty calories all day. It feels good in the moment but in the end is self destructive."} | |
| {"text":"pro tip: when visiting the Midwest instead of just driving aimlessly along highways and strip malls look up quaint little historic towns. there are more of these places than you think and usually these towns have one single thing going on for them that is the tourist thing but that's enough for one short visit. just be in a mindset to look at boring (quaint) things like the biggest ketchup bottle or some historic white person's birth house or something like that. also talk to some real people who live there, they are usually very friendly. PS: the midwest loves their deserts, ice cream, cookies, custards, and super sugary coffee, yes. if you want just straight black coffee you can get it but you might get some weird looks."} | |
| {"text":"The only way you can feel significant is to find some inconsequential detail of the lives of other and try to bond in a shared hatred of that group. that's pretty much this whole site though"} | |
| {"text":"And they all vote against their interests"} | |
| {"text":"I'm brimming with power after gathering all the infinity stones of drank. I cannot cramp. I cannot feel tired. I have fast carb energy every sip. I get the placebo buff of vitamins. I know how to brush my teeth. I am literally unstoppable. I have become drink, the destroyer of drinks."} | |
| {"text":"Distilled water tastes like shit"} | |
| {"text":"the word youre looking for is \"isotonic\", these are drinks designed to help athletes maintain electrolytes and minerals when theyre sweating a lot (you shouldnt drink them cold)"} | |
| {"text":"I don't think I need a Gatorade for 5 minutes of sweat and a trickle of jizz. How long does the sesh have to be for Gatorade to get involved?"} | |
| {"text":"It's crazy how memes against whey and creatine are spammed among normalfags but these fucking electrolyte packets go completely under the radar. I wouldn't be surprised if this shit ends up being found out as a health risk in 10 years while DYEL's and millennial moms are snorting full packets for absolutely no reason right now."} | |
| {"text":"There was a jocular attitude awhile ago mocking the concept of \"mineral water\" and people who drank it. Millennials were the ones who dominated the culture at that time, so unless a millennial mom today either doesn't remember or doesn't see the similarity then that would be the only way she would be \"snorting\" electrolyte salt As for DYELs, this isn't /fit/. Shouldn't it be \"DYEC\" here?"} | |
| {"text":"I remember reading somewhere that one of the key things was Uva Ceylon."} | |
| {"text":"Interesting. I will look into it. In my cupboard I found a bag of tea labelled “hk milk tea” probably from 20+ years ago. I made it and it tasted very authentic. Haven’t found anything as close as that since. Still, and are kinda okay. It costs close to $3 CAD to buy a cup from a restaurant and sometimes more."} | |
| {"text":"Hmmm that sounds interesting but I'd have to sample it first before committing to a whole brick at that price, and samples are sold out. Description says It underwent light Hong Kong storage but without tasting it I'm personally not willing to bet 200 bucks that the HK storage didn't make it taste overwhelmingly/mostly just like HK stored puer. I'm sure it's not like that and it's really good though, I think I'm just trying to talk myself out of buying it. I really do wish I could sample it. Let us know what you think when you get to try it."} | |
| {"text":"My first shou is the best shou I have yet tasted. 2022 7562 Dayi from quiche is so nice, I'll need to buy another brick before they raise the price. Is the other 7562 equally good?"} | |
| {"text":"My first shou is the best shou I have yet tasted. Many such cases"} | |
| {"text":"people think eating rabbit is weird wtf? why? rabbit meat should be way more popular"} | |
| {"text":"That is very clearly Greek"} | |
| {"text":"I would rather eat goat than rabbit. Rabbit tastes funny."} | |
| {"text":"Your mother's pussy tastes funny. Goat and rabbit are both fine."} | |
| {"text":"I think that was the joke... It's hard to tell with some Americans. Run it through a translator, Mr. Poultry."} | |
| {"text":"poultry You mean poetry? That isn't a word, stupid ESL."} | |
| {"text":"I am autistic and hyperactive and struggle to eat consistently despite the fact that it is crucial for me to eat to counteract my issues with executive function in the first place. This creates a nasty cycle. The friction of having to cook, clean, cook, transport food to work/uni, etc... is just too much sometimes. I have a busy life and is often on the move. Cooking, the dish cleaning that follows, re-heating and transporting all create friction that make it hard to eat in the first place When you cook, you make your dishes dirty, and when you make your dishes dirty, you can't cook with them until you clean them, and if you forget to do so then you don't wanna cook anymore because you also don't want to clean your dishes. The fact you are on amphetamine salts encourage you also not to eat. Not eating strips you away from essential nutrients that would help you have better executive function, which in turns makes you fail in cooking AGAIN because you lack executive function and is overwhelmed with other problems in your work, academic, and business life. I hate the fact I am even saying this because this sounds incredibly weak and pussy and I despise my brain for being like this. I tried to cook in bulk but my food ends up going bad too fast. I am trying to figure out a modular, transportable, low friction system. I usually cook in bulk : Fried rice with eggs and pork Rice and liver Rice and beans Spinach stew with chicken hearts and chicken breasts And then I put in the refrigerator. But then it goes bad too fast. I don't like the idea of putting everything in the freezer because freezing and then microwaving, tends to ruin the texture of the food, and I can't lie, I hate to sound spoiled but the texture of the food is almost more important for me than its taste. Really and truly I probably should just eat the food and stop worrying about such little things when the most important thing is to get my nutrients, but for some reason I cannot get past this (1/2)"} | |
| {"text":"Thank you a lot anon! I appreciate you for recognizing this in me. I hope you enjoy success, happiness and fulfillment in life as well! It's perfectly fine to prepare sandwiches or a baguette with cheese and cold cuts to take with you to work. All that dirties is a knife and the cutting board. Which you can just wipe down Right, I'm not too used to doing this but this might indeed be what I should start doing. Sandwiches/baguettes/burritos. If you want to cook in bulk, learn to love stews. Those dishes can be frozen and reheated with no loss in quality. Keep long too. Will definitely do this. Sounds like you need to change your habits so you have an easier time during the day instead of learning coping mechanisms. Right I might do so although it's close to coldest. I haven't put it to the max because last time I did that I had some drip tray problems. But thanks I will consider."} | |
| {"text":"Thank you! Do you have any recommendations for one pot/pan recipes? Alright looking some up to try and implement in my routine"} | |
| {"text":"You don't have to eat something cooked for every meal. This. You don't always have to cook to feed yourself. I snack on nuts and fruit instead of cooking Do you have any recommendations for one pot/pan recipes? Not that anon, but I cook eggs and then eat them from the pan"} | |
| {"text":"Start with something easier that you can use as lunch, like toasted sandwiches. buy two loaves of bread buy a can of diced tomato (regular ~400g/14oz can) buy ~400g shredded cheese buy whatever cheap diced/shredded ham you can get to around 250g to 400g sandwich freezer bags Combine all that in a bowl, and some pepper if you like it, maybe some dried herbs like oregano or basil or majoram. Then scoop it out onto the bread, cover with another bread slice. Put two per bag and freeze (or one if you might not eat two at a time). When you want lunch, take one of the bags out, put the frozen bread into a microwave for a couple minutes to start defrosting and separate the two sandwiches. Then put in your toasted sandwich maker with a bit of spray oil so you get nice browning. This will take you maybe 15 minutes to do and you'll get 16 to 22 sandwiches depending on the bread. Which is two weeks of lunches."} | |
| {"text":"Some in my rotation are picadillo, jambalaya, (American) goulash, stroganoff, and sausage/peppers/potatoes. Obviously some of these dishes can be as complicated as you want, but I’ll go for the easier one pot/pan version if I don’t have the time."} | |
| {"text":"What would you with this carrot?"} | |
| {"text":"$11.99 for carrotslop Nope."} | |
| {"text":"I'd be okay with trying that except I see sugar in the ingredients. If it's another one of those weirdly sweet Asian things, like all those goddamn Chinese tortilla chips that all taste like suga for some reason, then forget it."} | |
| {"text":"Done properly, it's barely noticeable since carrot is so sweet already but if you're sugar sensitive like I am, then yeah: getting someone else's morkovcha is usually gonna be a bad time because lotsa people add fucking tablespoons of that shit. Just make your own. It's easy. Yes, except I don't add sugar to mine, I bloom the spices and aromatics in the oil and I like using mushroom seasoning powder with it. Yes, I know that's southern Chinese and not Western but it tastes really good with the mushroom seasoning powder. The southern Chinese version of the salad with the bean paste, black vinegar and chili oil is okay, too, but I strongly prefer that one."} | |
| {"text":"vegetable oil second ingredient pass"} | |
| {"text":"This is my lunch. Say something nice about it."} | |
| {"text":"The plate is nice. I wouldn't mind owning a set of those plates. What's the brand?"} | |
| {"text":"It's jarred salsa that I didn't shake up"} | |
| {"text":"It reminds me of you."} | |
| {"text":"Sweet potatoes are well cooked, and I like that level of seasoning on the chicken"} | |
| {"text":"Say something nice about it. something nice about it."} | |
| {"text":"Have you ever worked for a food delivery service, /ck/?"} | |
| {"text":"i'm not indian or african, so no"} | |
| {"text":"I did it on the side from my main job and it was fun. Since the app does so much of the work it was kind of like playing a video game. Got to know my area better and you get to work and stop working whenever you feel like it. Can start at 2 in the morning and stop at 2:30 if you feel like it, or do 13 hours straight. There's always people ordering shit, and you barely have to interact with anybody. Averages out to about 20 bucks an hour so it's definitely not something to do for a living. Ruined it by getting a DUI."} | |
| {"text":"How did you handle people's retardation? Like giving drop off instructions that don't make sense?"} | |
| {"text":"Did it for about a year and don't really remember anything like that happening. Harder to deal with the restaurants, like getting caught in a McDonald's drive through line for a half hour because the dining room's closed and having the customer get impatient. But overall there were more positives than negatives I miss doing it and getting the extra cash."} | |
| {"text":"I did uber eats for a little while the worst experience I had (aside from slipping on ice) was some guy that refused to open his door, and I was supposed to hand the delivery to him after you wait a few minutes without the guy showing up, the app just lets you leave it in front of the door"} | |
| {"text":"This be a thread were we shall share some horrific stories of things we experienced, wether we're working Service or in the Kitchen. I'll start. be me working as a head waiter in a Hotel Restaurant Help our new hires setting up the buffet for our house guests one's a waiter and the other a cook notice the waiter placing down a big bowl of tomatoes look at the bowl WTF THERE ARE TOMATOES STARTING TO ROT MIXED IN WITH FRESH ONES ask new hired waiter how he couldn't see nor smell that he just shrugs ask the new cook who prepared those tomatoes another shrug grap bowl and go off to the head chef before throwing the 'matos away mfw it turned out the new waiter was on drugs and the cook never ever gave single a fuck Comment too long. Click here to view the full text."} | |
| {"text":"Hi Gordon"} | |
| {"text":"christ at least you can still see"} | |
| {"text":"Still alive and they're still a couple but I forget if he's in Israel (pretty sure he's not allowed in the US but I could be wrong)"} | |
| {"text":"report owner to ICE You're a cunt"} | |
| {"text":"should have sued for constructive dismissal"} | |
| {"text":"This little guy had some Crustacean Celebration treats before we said goodbye. Which foods do your pets go nuts over?"} | |
| {"text":"Will this thread thoroughly depressed me"} | |
| {"text":"My girl likes to lick the cheese powder off of cheetos. Won't eat a damn bit of meat we offer her, but she loves the powder"} | |
| {"text":"my 20 year old boy stopped eating when his kidneys shut down for good so I never got to give him a good last meal. his ashes are in a box in the back of my closet and I pause and stare at it every time I grab something off the top shelf. I have a clipping of his fur just as it was on his body next to his paw print. I'm so tired"} | |
| {"text":"Poor angel. Get another one."} | |
| {"text":"My tabby gets fancy feats and grain free kibble. Ever day meals are supplemented with boiled chicken hearts or livers. 'Dry' chicken whenever we make it, fish depending on seasonings, and cheese if he's being good. Feed em real food, they'll have fewer health problems and live longer."} | |
| {"text":"I love to cook, but my crock pot truly is a savior. Dump and go, set it and forget it, any level of cooking skill you have will not matter because the crock pot is warmth, it is love, it will take care of you anon. Anyways, post some of your best recipes for this magnificent piece of technology!"} | |
| {"text":"This. Or any old pot with a lid works fine. I make stews all the time in a $10 aluminum pot. As long as you have a stove with burner set to low, you're golden."} | |
| {"text":"I am using my crock pot right now to cook a pot roast. I just season the meat with salt pepper and garlic powder, and put it in the crock pot with a packet of hidden valley ranch powder, au jus powder, a stick of butter, half a cup of water, 10 pepperoncinis and some of the vinegar. Let that shit sit on low for 10 hours, and it comes out fucking awesome."} | |
| {"text":"raw ingredients go in 4-10 hours cooked food comes out Seems like cooking to me. I just made one of those packaged pork roasts, the ones that come with the vegetables and seasoning packed with the pork in one tray. Pretty tasty and no effort on my part. Just had to top up the water on occasion."} | |
| {"text":"Other than dump shit in before going to work get home and have mediocre food ready to eat these are a meme. Just use a pot/stove or Dutch oven/oven."} | |
| {"text":"Had it for the first time an hour ago. This might be my new favorite way to prepare steak. That mushroom sauce is fucking ambrosia."} | |
| {"text":"Fair, I do like getting tossed"} | |
| {"text":"Okay, well until you've made it you shouldn't phrase it \"my favorite way to prepare\"."} | |
| {"text":"I didn't. You're responding to someone else. He just read the name on the plate. Which is what you should have done."} | |
| {"text":"I havent had steak like this but i should."} | |
| {"text":"Imagine covering up the flavor of a good piece of meat with mushroom sauce You beat me to it"} | |
| {"text":"Is it true that the larger lobsters actually don't taste that good?"} | |
| {"text":"yes, meat gets stringy and dry. young, tender, sweet pink meat is best."} | |
| {"text":"Large lobsters take like 15-20 years to grow. Legal sized ones take like 5-7 years. The large ones can make 100,000 eggs annualy while small ones make 10x less. The majority of the eggs don't reach adulthood so more is better."} | |
| {"text":"Because babies are delicious."} | |
| {"text":"I kill my lobsters humanely and I'm pretty sure it's a legal requirement to stun a cow before you slaughter it. A captive bolt pistol to the head is not inhumane. And it's not like cows look up at the stars or ponder their mortality."} | |
| {"text":"based and ethicspilled"} | |
| {"text":"Why do people still go to McDonald's in 2026 lol."} | |
| {"text":"Lol. don't support phone posters"} | |
| {"text":"Compose yourself."} | |
| {"text":"They had better food, and playgrounds with unique features like two story overlooks in a fake tree or hamburger. They used to believe customers wanting to come stay in the place was a good thing. Families would laugh, adults would eat, kids could play. Then cultural enrichment happened. People in the ghetto had unsupervised kids destroying the equipment when staying half the day. Tagging and carving gang symbols into the high quality powder coat paint meant to last years of rough use. Having turf wars in the restaurant. Endless refills they don't pay for as they pocket all the available condiments and ruin the bathrooms. They realized cheaper food and nothing that keeps you any longer than needed to pick it up is ideal, and the easiest prison inspired furniture to clean if you insist on eating there has higher profit margins and lower operating costs. The modern design is an order on the app come grab it and get the hell out inspiration."} | |
| {"text":"Gay take at least if you cook at home you know Tyrone wasn’t standing on your lettuce before you ate it."} | |
| {"text":"China McDonald’s and KFC have to complete with 8888 other fried chicken joints with similar quality and comparable prices, if not cheaper in the same street. In US, I’m sure you can get good fried chicken but you’re paying premium prices (plus tip) so fast food slop joints don’t really need to compete quality wise."} | |
| {"text":"ck webm thread!"} | |
| {"text":"getting all pointy elbows for a second, she has wonky tits and a big jew nose & masculine jaw feature. also she's an attention whore. doesn't deseed the pepper"} | |
| {"text":"1/10 that pizza looks like shit"} | |
| {"text":"Oinker cannot bite, he chews"} | |
| {"text":"You really don't think that story made it to /ck/?"} | |
| {"text":"Flat white is a pussy’s way of drinking an espresso. Just get a latte or a cappuccino and admit you’re a fag who just drinks coffee to pretend you have a personality."} | |
| {"text":"What are some of your favorite appetizers to have/make for a major sporting event like the Super Bowl or whatever Europeans watch? Indoor and outdoor cooking applies"} | |
| {"text":"can somebody post the superbowl snack fail where old mate drops the corner of the kiddie pool full of snacks and it's a complete loss as they all dump onto the floor"} | |
| {"text":"Wings are always a must, I do like making a Stromboli and slicing it into sections and having some marinara to dip it in"} | |
| {"text":"My favorite are boudin balls. Doesn't sound too appetizing when described but is fucking amazing. Toothpick/skewer friendly. They are labor intensive to make but worth it."} | |
| {"text":"DAY RUINED"} | |
| {"text":"Smith and Cross for the Jamaican since I acquired some recently, but have been using Appleton prior to finding it; Gosling's 151 for the overproof because I can't find any of the nicer overproofs near me. I did see some Plantation OFTD recently though so that might be a good alternative. In a drink with so many ingredients though I doubt that it makes a huge difference."} | |
| {"text":"Okay /cock/s I am trying to workshop a drink to use up this cinnamon syrup and I had a few ideas. I was thinking that an old fashioned/improved whiskey cocktail/revolver variation with either rye or dark rum, coffee liqueur, and cinnamon syrup would be good. I'm not sure how to balance it so that it's not too sweet, and I also wasn't sure what bitters and citrus peel to use. I was thinking 2oz spirit, 1/4 oz Mr. Black, and 1/4 oz cinnamon syrup would be a good ratio to start with. I don't think this should make it too sweet since the cinnamon syrup is only 1:1, but I'm afraid the coffee might not be present enough at that ratio and that increasing it to 1/2oz might end up making it too sweet. If I go the revolver route then I would use orange bitters and an orange peel, but I also think it would be good with either (or both) angostura or cocoa bitters and a lemon peel. I might just try these two permutations first and see if it has any potential or is just gross."} | |
| {"text":"You get idiots in every space that have their own fudd lore for shit they experienced but didn't have the brain capacity to properly explain OR because they received lore from another fudd. It's a natural human quirk to believe bullshit that keeps the snake oil industries and scam industries in massive business."} | |
| {"text":"Cookin up some lamb leg steak sandwiches (rolls) with caramelised onion, tzatziki and a fair dabbing of thick mint sauce. Served with a tropical jalapeño Greek salad."} | |
| {"text":"Boring. You're an awful bore"} | |
| {"text":"Australian Pieces"} | |
| {"text":"Looks great."} | |
| {"text":"Agreed, I’d eat 2 plate at least"} | |
| {"text":"ever just eat some sausage n cheese n mustard?"} | |
| {"text":"This used to be my favorite cheese for that sort of thing, but I haven't seen it in forever."} | |
| {"text":"Sometimes just mustard alone. Not too much, but i love it."} | |
| {"text":"Why would something with horseradish of all things need artificial flavor?"} | |
| {"text":"actual horseradish matter might fuck up whatever chemical process is required to turn that cheese into a block no clue if it's true, i'm just spitballing. it might just be as shrimple as cost cutting"} | |
| {"text":"What do you get from the breakfast shelves?"} | |
| {"text":"i should add the bacon is extremely high quality compared to bacon you can get at mcdonalds or wherever else"} | |
| {"text":"factory Loser"} | |
| {"text":"based whey frumunda enjoyer"} | |
| {"text":"walk 50 more steps get fresh baguette and eggs avoid oil turds"} | |
| {"text":"That still doesn’t make sense. You’d have to take this stuff home and heat it up. A fast food place would give you fresh hot food."} | |
| {"text":"i'll start"} | |
| {"text":"You gonna eat that candle?"} | |
| {"text":"Candle?"} | |
| {"text":"what the fuck are you putting in your gin?"} | |
| {"text":"Orange juice, looks like."} | |
| {"text":"I miss being a normal person in general"} | |
| {"text":"Sauces aren't just for the crust, you know."} | |
| {"text":"Like a keto casserole kinda thing? That's good. LOL, wow! So you think the very acknowledgement that there's a lot of fake news out there that needs to be fact checked and debunked is some sort of \"jewish conspiracy\". You're even dumber and more hardcore anti-intellectual than I'd previously assumed. I can't even wrap my head around what kind of worldview you must have. You trust only that which opposes \"the official narrative\", don't you? You reserve the right to think everything you're told by \"the experts\" is a big lie perpetrated by \"them\", and whatever the alternative story, no matter how fucking schizoid it appears on the surface, is preferable to you. I know, I know.... you're not reading all of this. You don't like a lot of words, and I'm some paid opposition part of the conspiracy anyway. I'm probably myself a filthy, scheming Jew. lol"} | |
| {"text":"like me cheesie za plain simple as scuse the burnt ones. sick and shitposting."} | |
| {"text":"Kinda like an Italian bake with pepperoni and the bottom is cooked really well in a nonstick pan enough you can pick it up. It takes a few tries but it's better than being fat and eating bread."} | |
| {"text":"I'm with you. Fat head dough is pretty good, but no dough works too. I usually just make a really thin crust and load it with toppings so it's a little cheat. But I don't eat bread and potatoes and rice and pasta normally. I get a hankering for pizza now and then and only the real deal will do. I also make pepperoni chips with crispy cheese and dip them in sugarless marinara. I have all kinds of tricks."} | |
| {"text":"I don’t know what that sauce is but it’s not like cheez whiz or Rico’s at all. It’s thinner and different"} | |
| {"text":"Which sauce base do you prefer, creamy garlic/onion sauce? Alfredo? Ranch? Something else entirely?"} | |
| {"text":"Mushrooms and truffle"} | |
| {"text":"at what point does it cease being a pizza and become a tart instead? or are they the same thing?"} | |
| {"text":"Va Fangool"} | |
| {"text":"I like just garlic and olive oil. Alfredo sauce is tasty but seems to often meld with the cheese and make a mess. I haven’t tried green chili sauce but I can definitely see it being good sometimes"} | |
| {"text":"Ooh never had this before."} | |
| {"text":"'Forced' is an archaic term for finely ground meat, like pate."} | |
| {"text":"i would probably eat it if you didn't tell me what i was eating"} | |
| {"text":"This. The duck à la mode, the author alleges, is great. The liver would probably be good. Shark fins are probably fine. Holothuries are sea cucumbers; they supposedly have no taste at all so you're just eating marrow, which is fine. Eggs stuffed with perfumed jelly would depend on the jelly. Salamanders sound bad. Rats and leeches sound unsanitary. Author does not recommend the bamboo roots. Stop being such a picky eater."} | |
| {"text":"Yeah, I'm not 100% sure or anything, but I would imagine it means \"forced through a sieve\"."} | |
| {"text":"i prefer to eat off of a plate, but if i had nothing else. really depends on how clean it is"} | |
| {"text":"What do you do with these one-dollar chorizo tubes?"} | |
| {"text":"anyone bitching about low cuts is a pussy. now the nutrition fats are absolutely horrible"} | |
| {"text":"it’s kinda like how being horny turns off the disgust part of your brain. I hate it when it does that"} | |
| {"text":"Noooooo you're only allowed to eat popular cuts of meat!!!!! Everything else should be wasted"} | |
| {"text":"I HATE poorfags liek you who shouldve by all rights starved to death but insist on clinging to their miserable worthless lives"} | |
| {"text":"Do you know what it's made out of? Beef. Says right there on the package."} | |
| {"text":"Places you smell before you see"} | |
| {"text":"You're Moms' house"} | |
| {"text":"these fuckers get me every time. pecans are best btw."} | |
| {"text":"oh hell yeah these rock"} | |
| {"text":"AYO DIS NIGGA BE SMELLIN URANUS"} | |
| {"text":"Burger King"} | |
| {"text":"i just had this and it was really yummie!!!"} | |
| {"text":"same!!"} | |
| {"text":"i miss living in korea no, the snack food was not as good as japan, but the restaurants were great"} | |
| {"text":"i love banana milk"} | |
| {"text":"Little Caesars > Pizza Hut >>>>>>>Domiblows"} | |
| {"text":"Can we meet in the middle on really small chunks that actually cook properly and don't just heat up. Fuck id even say put them in a pan and par cook them first. No other ingredients just gets thrown on top as carelessly as pineapple. Pepperoni thin sliced Deens thin sliced. Mushroom, onion and peppers are thin sliced. Ground meats are crumbled finely. Pineapple is just added as big wet blocks."} | |
| {"text":"really small chunks that actually cook properly I wouldn't mind that, but I still enjoy thick, juicy chunks of half-cooked pineapple. What can I say? I enjoy the contrast."} | |
| {"text":"Sexooooo!!!!"} | |
| {"text":"claims pizza is simple immediately lists 14 rules says “any lack of attention will come through” my brother in christ it’s lunch"} | |
| {"text":"I checked ;)"} | |
| {"text":"that would cause me catastrophic acid reflux"} | |
| {"text":"had enough pepperoni today, Rick?"} | |
| {"text":"Can I have some of that, Ricky?"} | |
| {"text":"this isn't gerard depardieu?"} | |
| {"text":"Lay off the six paper joints, Ricky, your head's all messed up"} | |
| {"text":"Is Anchovy essentially a solid chunk of Garum? I think adding little bits of it in lieu of fish sauce would work very well."} | |
| {"text":"I call them dad treats, he couldn't stop himself. Here's the recipe: Dry ingredients 2 cups self-raising flour 1/2 tsp salt 1/2 tsp black pepper 1 tsp oregano (you could avoid this but it highlights the cheese very well) Wet ingredients 1 cup milk 1 large egg 1/3 cup veg oil (not olive) 1/4 cup sour cream (I probably add closer to 1/3rd) 50g's finely diced/liquefied anchovies Comment too long. Click here to view the full text."} | |
| {"text":"Who said that it wasn't?"} | |
| {"text":"Garum is fish sauce from anchovy. They still make it in Greece, Italy, Libya, Turkey... all the way to China and beyond. It is made by fermenting the anchovies (or the local substitutes) and then drawing off the super salty liquid."} | |
| {"text":"Anchovies are too salty for me."} | |
| {"text":"Anchovy aren't digested by their own stomach so no. Flavour will be noticeably different, doesn't mean you can't throw a couple into a sauce where they will dissolve"} | |
| {"text":"Is it considered bad etiquette if a guy takes a girl out to a fancy restaurant but buys the $10 soup for himself while buying the $50 steak for his date? Does he look like a cheapass because he bought cheap for himself?"} | |
| {"text":"Smoke detector chirping is your gospel music. Your ghost will smell like menthols. I don't get it Yank thing I presume?"} | |
| {"text":"This"} | |
| {"text":"This would never ever happen IRL"} | |
| {"text":"shorts"} | |
| {"text":"Is working in the kitchen really as bad as /ck/ makes it seem?"} | |
| {"text":"stories?"} | |
| {"text":"fpbp"} | |
| {"text":"All those people look insufferable to work with."} | |
| {"text":"there's no bmw keyfobs in the pic so no."} | |
| {"text":"no"} | |
| {"text":"does it need a soy bath?"} | |
| {"text":"*dramatic music plays*"} | |
| {"text":"The fish honestly just tastes like water."} | |
| {"text":"chill out Mr. Miyagi"} | |
| {"text":"Do you smoke?"} | |
| {"text":"At first I thought this movie was super cliche and shitty. I've changed my mind. It's actually really really fun."} | |
| {"text":"What does /ck/ think of Salt Fat Acid Heat?"} | |
| {"text":"Hello, my name is Salmon Nosrat"} | |
| {"text":"Smiling Nose Rat Nice try, I ain't reading this shit."} | |
| {"text":"Salt fat acid sneed"} | |
| {"text":"One of the great teachers I know"} | |
| {"text":"I thought it was pretty good when I read it as I was first getting into cooking years ago."} | |
| {"text":"I'm new to brandy and am really enjoying it. What VS Cognac do you consider the best as a daily drinker?"} | |
| {"text":"Martell is ok. Hennessy is not worth drinking ever. Makes me sick."} | |
| {"text":"Cough up the extra 10 bucks and buy D'usse VSOP. Tastes great and has no added sweeteners."} | |
| {"text":"Not too much of a Cognac drinker, but I do like Remy Martin"} | |
| {"text":"That's harder to get here in Australia, is it really that good? Any other recommendations?"} | |
| {"text":"deconstructed cheeseburger"} | |
| {"text":"following a recipe is constructing, there’s no 2 ways about it"} | |
| {"text":"You deconstruct one recipe to construct another. It’s basic alchemy."} | |
| {"text":"I might deconstruct your face."} | |
| {"text":"You got fucking destroyed kid. Grow up"} | |
| {"text":"deconstructed cow"} | |
| {"text":"I'll not apologize for my favorite foods or the fact that ramen noodles and sushi or vindaloo and NYC or margaritas style pizza aren't anywhere near the top of my list"} | |
| {"text":"My favourite food is slop I will not apologise for not having the other slop on my list"} | |
| {"text":"Only western food is good including Mediterranean etc, just nothing more far east of Lebanon , that's where you enter territory where the entire cuisines revolve around soup and \"street food\""} | |
| {"text":"I miss Din Dins. Board go dumb when he no post."} | |
| {"text":"Better"} | |
| {"text":"Just ordered a pizza for lunch."} | |
| {"text":"I’m gonna steal that pizza"} | |
| {"text":"this looks really good. can i feed you the grapes?"} | |
| {"text":"Yeah it's optus. Aldi use Telstra so if they do a good deal that might be something to watch for."} | |
| {"text":"Have you ever cut a hamburger in half in order to immerse it in a bed of melted cheese?"} | |
| {"text":"OK but these are real people in a real ad for a real product"} | |
| {"text":"retard"} | |
| {"text":"ok"} | |
| {"text":"Extra cheese slop please. On the side"} | |
| {"text":"yeah it looks disgusting"} | |
| {"text":"Use it to fill out your final remnants of chicken soup instead of feeding it to the cat"} | |
| {"text":"I have a dog though"} | |
| {"text":"Never feed a dog or cat any alium or food cooked with aliums, and especially do not feed them foods with alium powders. They are highly neurotoxic to them."} | |
| {"text":"What"} | |
| {"text":"he said onions are bad for pets"} | |
| {"text":"Never feed a dog or cat any alium or food cooked with aliums, and especially do not feed them foods with alium powders. They are highly neurotoxic to them."} | |
| {"text":"Chilly is curry with beef. nothing is special about Indian cooking, we just act like it's different. Change my mind."} | |
| {"text":"despite how different the actual dishes are I just explained that they have the exact same basic ingredients and method of preparation. You didn’t even dispute that. Instead you moved the goalpost to “well it’s different because they have different cultural roots.” But now you’re moving the goalpost back yet again. What a stupid and tedious person."} | |
| {"text":"Anons discovering in real-time that all of cuisine is just \"that\" but with \"this\""} | |
| {"text":"just explained that they have the exact same basic ingredients No you didn't retard. Your idea of \"basic ingredients\" was something as incredibly vague as \"aromatic spice paste\". The fact is that chili and curries use completely different aromatics and completely different spices. So basically your only argument is that they (sometimes, but not always) use a paste of (completely different) ingredients. How vague can you get? Its on the level of calling everything a sandwich that is contained in an edible vessel. Its so vague to the point of uselessness. Just call them both stews, why do you want to call it a curry so badly? Instead you moved the goalpost Moved from what? I'm literally repeating the same thing from my first post about how you're desperately trying to simplify the definition to include something that obviously isn't a curry as a curry. I've just elaborated upon it to the point its indisputable and you gave up and said it doesnt even matter."} | |
| {"text":"The fact is that chili and curries use completely different aromatics and completely different spices. That can only be true if curries are definitionally required to use certain spices no matter what. Which they aren’t. They just have to have spices. Which chili does. They also both often use garlic, onions and obviously chilis, so similar aromatics. You can’t just say “the fact is” and then follow up with something that’s demonstrably not true something that obviously isn't a curry Your argument is just circular reasoning based on a prejudged opinion. Chili can’t be curry because it obviously isn’t a curry, because I’ve already decided it isn’t a curry. You say “it’s not curry because it’s not Indian” which is obviously nonsense. The point of origin isn’t important. Then you say “it’s not curry because it has different ingredients” which is not true. But it doesn’t matter if your arguments don’t hold water, because apparently the important thing is that what you’ve already decided is true must remain true."} | |
| {"text":"The specific spice is called curry retard. It's in the name"} | |
| {"text":"1 completed pizza please. imagine only paying for half a side."} | |
| {"text":"This is just a regular pizza folded over."} | |
| {"text":"sandwiches should have 2 sides"} | |
| {"text":"I’ll admit I like calzone but fine the same crust to cheese and sauce ratio gross when it’s Chicago deep dish"} | |
| {"text":"This isn't enough to be a thread. Fuck you."} | |
| {"text":"I NEED THIS!!!!!!"} | |
| {"text":"so i'm gonna be making myself some pizza a week today and i've got time on my hands to be able to cold ferment it. Is Thursday --.> Saturday decent for a cold ferment in the fridge? imma be cooking it in my home oven at 270 Celsius, i dont have a pizza stone so i'm doing the upside down baking tr the dough recipe is: 350g strong bread flour 210g water 1g yeast 7g salt i'm aware that for a traditional naples pizza you need a pizza oven and 00 flour but i'm not spending hundreds of euro on something that i'll only use 3x a year Comment too long. Click here to view the full text."} | |
| {"text":"I know this isn't my thread, but I'm so close to perfecting my pizza bros. I'm so close, it's just dialing in the time now."} | |
| {"text":"you can do longer room temperature ferments, like 12+ hours, for a sort of best of both worlds approach though it requires very small amounts of yeast to avoid overproofing disaster, you can achieve that at home with dilution."} | |
| {"text":"biggest issue I have with focaccia is getting those big holes dunno if I'm using too much oil or not enough water or what 2 cups warm water - 2 teaspoons active dry yeast - 1 tablespoon honey - 1 teaspoon salt - 3 tablespoons olive oil - 4.5 cups bread flour (usually King Arthur) even got an aluminized steel pan just for making it but it has little to no holes"} | |
| {"text":"use more water (at least 2:1 Four:water) let it ferment a little longer than normal bread needs more salt too (1/2 tsp per 1 cup flour) for taste doesnt affect holes"} | |
| {"text":"I bulk ferment my pizza dough at rt for 36h then ball and let it do its final proof for another 6-8h."} | |
| {"text":"/steak/ This is how I cooked this ribeye. heat up stainless steel pan on element dab steak dry with paper towel, salt generously flip it, dab dry and salt again flick water into pan to make sure the mercury ball effect/leiden-nigger effect has been activated once pan is up to heat, throw blob of beef tallow into pan, swirl it around put steak in pan, use phone timer for 2.5 minutes flip steak, reset timer throw chunk of butter into pan baste the steak generously take out after 2.5 minutes and put onto plate heavy peppering Comment too long. Click here to view the full text."} | |
| {"text":"cooking board it's raw"} | |
| {"text":"I feel the same with fried eggs, don’t really mind a solid yolk since it means the outsides get more crispy"} | |
| {"text":"quite grayed slightly charred should not have stopped those look like how I make the eggs i feed to my trash can"} | |
| {"text":"I once had sunny side up eggs at a small restaurant and little did I know that meant just cooked on one side and it was raw on top. I asked if they could recook the egg. The guy kinda looked annoyed but he still did it. I always thought sunny side up meant fried on both sides but yolk still liquid."} | |
| {"text":"Use a lid and a lower temp for your eggs."} | |
| {"text":"58g of protein great workout meal 2bh."} | |
| {"text":"I fully agree."} | |
| {"text":"I’m so fucking depressed, I’m gonna go rewatch his videos and hopefully laugh once or twice"} | |
| {"text":"Dinner is served."} | |
| {"text":"I'm fat and usually make 8oz pasta and add 8-10oz cheese to it"} | |
| {"text":"Because of AIDS"} | |
| {"text":"I'm repulsed by the undercooked bacon. It's pink! Tips for people like OP Use a few tablespoons of bacon fat and fry up some garlic after your done cooking to the sauce to add extra rich-ness. Cook the bacon with a slower heat and ensure the flame is in the center of the pan. The entire strip's fat should all be a golden brown. You should use real cheese and creme, if your worried it's too thick, you can thin the sauce by adding a small amount of starchy pasta water to it (which also saves on salt). The goal being not to shock the creme into curdling. Powdered is really painful to see. To cover up the taste, they usually can't taste how bad pre made ingredients are if their mouths are on fire."} | |
| {"text":"It's not bad... Chop the bacon and put it in the oven bacon on top the bacon fat will run out. Then mix and eat. Too easy to fix in 10-15 min."} | |
| {"text":"Whats a good place to get part time /ck/ work? I like nights, and don't want to work in a crazy busy kitchen. Other than that I could just use some cash. I have done pizza before."} | |
| {"text":"Actually I might check that out."} | |
| {"text":"I am starting a stack of applications tonight."} | |
| {"text":"start smoking crack now so that you have a headstart over the other candidates"} | |
| {"text":"Just put in for a part time shift lead.... Lol if they are letting leads be part time it should be decent. Insomniac cookies."} | |
| {"text":"Good luck!"} | |
| {"text":"use 50% of the sauce and it's the best instant ramen"} | |
| {"text":"Carbonara I looked that up just now and that's a bit too pink do I looked up other pink ones and I think it was rosé chicken."} | |
| {"text":"I've never had real ramen, only instant ramen, is real ramen hard to make?"} | |
| {"text":"How do I make le real ramen? It's literally broth and noodles anon. I'm not trying to diminish the dish but it's a soup."} | |
| {"text":"they should make a 10x version then using just 0.09765625% of the sauce would make it perfect i.m.o."} | |
| {"text":"They also make broth/soup ones. This one's pretty good"} | |
| {"text":"fatally poisonous fish sauce I don't think so."} | |
| {"text":"nowhere in that article did it say \"minute quantities toxic to all forms of life\""} | |
| {"text":"Nothing would surprise me anymore. There are only a few reputable publications even left that would employ editors or have hired competent writers in the first place. Unless it's in The New Yorker or something I just expect things to suck now. It's only going to get worse."} | |
| {"text":"And the response to a lack of quality editing or writing is to add more exaggeration and sensationalism yourself?"} | |
| {"text":"You type like a mentally deranged person."} | |
| {"text":"horrendous and delicious"} | |
| {"text":"I see no balogna"} | |
| {"text":"this is a massive slop of absolute fucking shit"} | |
| {"text":"colour is completely wrong, looks like literal diarrhoea and tastes like it too no doubt"} | |
| {"text":"How much have you eaten out of the pot?"} | |
| {"text":"half italian half american all indian"} | |
| {"text":"My usual go to is a little extra pepperoni and cheese, but some times if the mood strikes me I will add on raw breakfast sausage before I bake it."} | |
| {"text":"cut it in half so it bakes better then whatever i've got will be a topping. shredded cheese, deli meat, raw peppers, olives don't do pickled peppers, they dry out weird"} | |
| {"text":"I do like the new wood fired. Yeah the rising is terrible kids might enjoy it but the red baron brick oven pizzas made me realize how important the crust is in pizza. You can have the finniest cheese and tons of toppings but if the crust sucks it just ruins the whole damned thing."} | |
| {"text":"i'm the type who often discards the crust to make myself actually want to eat it i sometimes i like to brush the crust with melted butter with powdered garlic fairly mixed in to it, or if i'm adding toppings i'll cover the crust with the extra cheese and pepperoni, sometimes mushroom, to make the last bite worth it"} | |
| {"text":"Why wouldn't OP just buy a cheese pizza?"} | |
| {"text":"i’m the type who often discards the crust Just the ends or even the bottoms?"} | |
| {"text":"so real"} | |
| {"text":"Beer drunk is good you just have to drink it not slow"} | |
| {"text":"Being addicted to a mild stimulant to be able to function in your wageslave job is the opposite of cool. I only drink coffee at home"} | |
| {"text":"Can anyone recommend a good coffee brand? I'm looking to branch out and currently drinking Maxwell House Instant Coffee and was wondering what better coffees there are?"} | |
| {"text":"I survived several years off Keefe instant coffee and honestly I miss it. If you're in the right part of America you can get it at Aldi. Double shot before you workout is great, especially in the morning or if you're trying to lose a little weight"} | |
| {"text":"I've actually seen this at my local dollar general but I think it was regular coffee and not instant I'll take a look around at a few of the other grocery stores for it before I check Aldi since its a few neighborhoods over. Thanks fren."} | |
| {"text":"I usually don't understand people who say \"im addicted to x snack food it's so good\". I rarely buy snacks and prefer warm cooked meals, these little guys are the exception though. I often clock off work and grab a sleeve of these and a small milk and put down 12+ easy. But I can't understand why? If someone offers similar foods like iced chocolate cake or different cookie I don't feel as compelled to eat it."} | |
| {"text":"Lots of sugar Lots of vegetable fats that have no satiety Lots of sodium They're literally designed to make you hungrier"} | |
| {"text":"Oreos are terrible. It's difficult to finish one, let alone get \"addicted\"."} | |
| {"text":"This. A lot of junk foods are like that. Fast food is like that. I lost so much weight just switching to whole foods and eating a bunch of animal fat and veggies. Stay full for hours, don't think about snacking. Got some pizza as a cheat treat after years \"clean\", can't stop eating it and want to eat more slop and sugar (I don't crave sugar usually). It's drugs. I didn't even see it that way until after I'd left and gone back to it. Now I'm even more determined to continue avoiding it. People live like that in that world. OP does. People fill their shopping carts with bright colored cellophane packages of chips and cookies and crackers and pastries and candies. And frozen bags and boxes of shit with lots of chemicals and breading and little real food. I see it every time I go. I get my produce and my proteins and don't need anything out of those snack aisles. And I grew up the opposite. For years I was participating. And fat. It's like being in a cult though in that you don't really recognize that anything is wrong. I'd have thought what I do now is akin to veganism almost somehow. \"OOoohh, 'whole foods', huh, Hipster?\" Probably saved my life though."} | |
| {"text":"praising oreos in the shrinkflation era not a good look"} | |
| {"text":"Freemason addiction sugar choco wafer yum yum hypersigil egregores"} | |
| {"text":"."} | |
| {"text":"Calories in calories out Just work out harder and longer Simple as"} | |
| {"text":"Actually, you don't need a woke (((doctor))), take it from me. I used to be heavily into drugs between the ages of 16 and 29 and my family put me into rehab hundreds of times. Lots of (((doctors))) there, but it's not how I finally got clean. I had a moment of clarity after I took a few fistfuls of heroin, cocaine, quaaludes, and Jim Beam. I accidentally flipped my father's expensive sports car into a canal, trapping a young lady I was seeing. She didn't make it but the more important thing is, I got out and discovered Jesus in a vision, and He told me I could cure everything via nofap and washing down raw egg whites with distilled water. So I know what I'm talking about when I tell you, (((doctors))) are a Jewish hoax. The important thing is, get plenty of protein and quit masturbating!"} | |
| {"text":"Context clues are lost on the foreigners I'm not a foreigner, I was born in my country"} | |
| {"text":"anon is correct. best option for calories to protein wings are atomic, cajun, original hot, and plain with 6g protein at 45kcal each topping out at 96g protein at 720kcal for 16 wings not including extra sauce calories, not bad but well below advertised. boneless wings somehow have more kcal per protein with best coming in at 3g protein per 60kcal. no idea where 160g protein is coming from. not even the tendies reach that number. bullshit."} | |
| {"text":"Ted Kennedy is that you?"} | |
| {"text":"I just got a nicer end one and I've been making mozzy sticks and pizza rolls. What's something else that's good to make in them? What's your favorite thing to do with the Air Fryer? Can I have sex with it?"} | |
| {"text":"I just got a nicer end one Same I got the Instant Pot back during a Christmas sale What's something else that's good to make in them? What's your favorite thing to do with the Air Fryer? Can I have sex with it? Picrel. Japanese sweet potato. I literally don't need anything else"} | |
| {"text":"You usually fry the iron first and then put the meat in it. I did it a few times but the slightly better result was not worth the effort."} | |
| {"text":"French fries. Avoids the cost and mess of deep frying. Avoids the time and sogginess of baking."} | |
| {"text":"I just bought another 5kg bag of frozen chicken wings. Rub some seasoning, toss in frozen 20 min 200°C. It's the best flavour/ effort quick snack I've had."} | |
| {"text":"The correct answer is chicken or potatoes Nice fine layer of crisp"} | |
| {"text":"How the fuck do they justify this price with the slop they serve?"} | |
| {"text":"The mega corps have burrowed a little nest inside the psyche of millions of people. And there it grows fat and lays its eggs."} | |
| {"text":"I say the same about Mcds but loads of people here defend them."} | |
| {"text":"sales decline we need to raise prices to make a profit! sales decline we need to raise prices to make a profit! repeat until bankruptcy"} | |
| {"text":"McDonald’s has been pricey yes, but you can get a double quarter pounder and fries for like 11 bucks"} | |
| {"text":"And they were probably selling it to you at almost a loss before, now the sandwich is priced normally and it's outside your budget. Buy the ingredients and make it yourself, even if only make 2 sandwiches and then you toss everything else out, it'll probably be more profitable then to buy them from subway."} | |
| {"text":"Is pistachío flavored espresso good for you?"} | |
| {"text":"not if you take a frothy shit on it like that"} | |
| {"text":"They do that on a cortado"} | |
| {"text":"Good FOR you or good TO you? Idk of its necessarily good for your health wise.. Flavor wise, I’m always disappointed desu I like most pistachio things but its just overwhelmed by the coffee flavor."} | |
| {"text":"My fist to your face would be good for you."} | |
| {"text":"good for you What does that even mean? You're a fucking idiot."} | |
| {"text":"lmao does Australia even have Dino Nuggets?"} | |
| {"text":"Yea"} | |
| {"text":"We're not so different. Thank you for everything but Rebel Wilson and Rupert Murdoch"} | |
| {"text":"We're not so different. It's just Americanisation due to social media. These didn't exist a couple of years ago."} | |
| {"text":"It's what you get for giving us Bluey"} | |
| {"text":"Ya'll like bibimbap?"} | |
| {"text":"throw random shit into a bowl I'm sure it's great, yeah."} | |
| {"text":"do you cheat and cook everything together? all the recipes i see expect you to cook the meat/vegetables all separately before assembling, seems like way too much hassle to make at home"} | |
| {"text":"I've done it both ways. If you don't care how it looks and can cook everything in one go based on cooking time for each ingredient, then that's much easier and mostly the same result, since it's all seasoned the same with garlic and sesame before it hits the bowl."} | |
| {"text":"tastes like dry unseasoned rice and beef"} | |
| {"text":"Never had it. Want it tho"} | |
| {"text":"You only live once."} | |
| {"text":"I'd love to attempt to eat the whole thing."} | |
| {"text":"This is very cool, thank you for sharing it"} | |
| {"text":"All store-bought chocolate cakes are terrible and have been that way for at least 15 years. What the fuck?"} | |
| {"text":"To this day that is the best looking cake I have EVER seen EVER."} | |
| {"text":"Damn, so when's your suicide date, little homie?"} | |
| {"text":"My brother got me this lovely assortment of tinned fishes from all around the world!!!"} | |
| {"text":"I see an Angelo Parodi tin. Their deenz still have scales on them lol it wasn't bad, but never experienced that before"} | |
| {"text":"you might be retarded bud"} | |
| {"text":"This is the first time I've seen canned needlefish. Is it similar to sardines?"} | |
| {"text":"Something I am not seeing here Pasta. A nice light olive oil, lemon, and garlic or cream based sauce with the oysters cooked in it. Very good. Great summer meal. Picrel from Google because I can't find a pic of the last time I made it, but basically this. I do spinach as well, for some green. Cook the pasta in one pot, and the sauce in a pan. When both are done, throw the pasta in the pan with the sauce, toss it around a bit, and you are good to go. It is very easy."} | |
| {"text":"Crackers, lemon juice, raw onions (or green onions), and cocktail sauce (or hot sauce)"} | |
| {"text":"What does /ck/ think of British Chinese food?"} | |
| {"text":"curry chicken and chips with rice and cans of lager is so good"} | |
| {"text":"fpbp"} | |
| {"text":"Needs sum queso"} | |
| {"text":"Salt n pepper chicken Can't see a spec of pepper Do Brits really?"} | |
| {"text":"Is this the kind of slop amerifats eat all day? No wonder they are all obese."} | |
| {"text":"Woah, next level suops"} | |
| {"text":"how does canned soup manage to have 4000mg of sodium and no flavor?"} | |
| {"text":"The same way salted water for blanching vegetables has far less flavor than the salt you add would imply, because the other ingredients are so dogshit that the salt has less to enhance."} | |
| {"text":"The best soup is the fetid rectal squirtings that i collect in a jar. It's not the kind of soup you eat, more a metaphorical one, but you can watch the solid pieces of doodoo slowly settling in the jar, forming a slushy shit layer on the bottom of a brilliant golden brown fluid. The aromas that accompany such a soup are as distinct as they are delightfully foul."} | |
| {"text":"incel soup literal bachelor chow."} | |
| {"text":"But that soup actually does exist"} | |
| {"text":"What, you never had a kg^2 tesseract of lasagna?"} | |
| {"text":"Does it have 2x meat tho"} | |
| {"text":"this, I rather just make it myself, I can easily get 10 layers"} | |
| {"text":"What about... a gram?"} | |
| {"text":"Or even, what about pounds and ounces? It doesn't even have to be metric vs. imperial for \"1/2 pan\" to be stupid."} | |
| {"text":"Chick Fil A is closed today :("} | |
| {"text":"Wonkin my Willy"} | |
| {"text":"It's weird how the basic chicken sandwich is the most inconsistent item on the menu. Sometimes its perfect and sometimes its a greasy unpleasant mess. What causes this?"} | |
| {"text":"for some reason i only wanna order indian on mondays but they don't do that around here and it's not that it's a federal holiday god bless"} | |
| {"text":"you lost tranny"} | |
| {"text":"Remmeber when food companies actually put effort into things?"} | |
| {"text":"they don't put the Flintstones on these anymore"} | |
| {"text":"Just don't push it up and it's like a vagina. A cold cardboard yet tasty vagina."} | |
| {"text":"You clearly have insecurities with your sexuality."} | |
| {"text":"Whatever happened with them?"} | |
| {"text":"no can you give an example?"} | |
| {"text":"piece of shit"} | |
| {"text":"Too much bone not enough meat. If cooked properly, getting the meat off the bones is trivial. The meat yield is actually pretty good. Not as good as breast but still pretty nice. But you're right that thighs are good too. When they're on BOGO sale, they can be less expensive than leg quarters."} | |
| {"text":"good looking stock photo means it's never bad IRL interesting"} | |
| {"text":"you lift the skin and put seasoning under it when braising in the oven my little shitter."} | |
| {"text":"I bought a big bag of \"leg quarters\" at the store and it had the drumstick, thigh, and half the spine I don't want to pay for the big spine part that barely has any meat on it or the drumstick. Yes I could buy a whole chicken and that includes the thigh. I don't want all the rest of it though."} | |
| {"text":"dark meat You are correct. It's fox/dog food."} | |
| {"text":"best girl on my ramyun makes it taste all the better"} | |
| {"text":"no oil in the soup Looks bland as heck"} | |
| {"text":"The songs sound extremely AI generated"} | |
| {"text":"your mom sounds ai generated, bitch"} | |
| {"text":"ramyun not eating korean food bruh, chinese or japanese only and its ramen not 'ramyun'"} | |
| {"text":"Are these legit? Plan to do OFPAD (One Frozen Pizza A Day) to lose weight"} | |
| {"text":"Plan to do OFPAD (One Frozen Pizza A Day) to lose weight I've never heard of this"} | |
| {"text":"mom says I can’t use the oven so she got me this for my Red Baron Zahs"} | |
| {"text":"god bless"} | |
| {"text":"my dad would destroy you with his ass"} | |
| {"text":"i’ll know she’s near when the ground shakes"} | |
| {"text":"If you can't get this in your country that's really lame to the max , by far the best burgers"} | |
| {"text":"they're really mediocre and now that they switched to beef tallow and it's twice as bad for you, there's no reason to ever go there again. they will go bankrupt in the next 5 years"} | |
| {"text":"Best cheese fries EVER. And the food is unbelievably cheap. Not many near me and that STINKS!!!"} | |
| {"text":"his dad shakes his ass on the corner for money to buy dick"} | |
| {"text":"American seasoned tourists here I’ve been all over the world when I took a cruise to Japan in 2017 I pride myself on all foods but Japan just wasn’t cutting g it for me, My host glfamiku was very gracious and served all kinds of meals for me but I sadly just could t stomach any of it. Even the famed Ramen shops or maid cafes of Akihabara didn’t do anything, I was starting to give up and write away all Japanese good as “ not very good” when I went to a small chain restaurant in Tokyo called マクドナルド with translates to Makudonarudo or something where I got the most delicious pan seared beef, thinly diced onion coated with a layer of cheese and a healthy dollop of tomato sauce between two brioche buns lined with sesame seeds. I was in heaven and vowed for the rest of the trip to only eat at this place. Thankfully the cashier understood English so I was able to sample most of the menu during my time there. Highlights included chicken breast cut into small thumb like pieces and coated with a light crispy batter It turned a 3/10 trip into a 10/10 culinary experience for me"} | |
| {"text":"my local burger joint does it better for cheaper"} | |
| {"text":"try it at Whataburger horrible shit try it at Sonic's elixir of the Gods what is this kind of sorcery"} | |
| {"text":"Clearly it read 13angs"} | |
| {"text":"they could be using less soda syrup so it tastes watery, or it's not being properly carbonated so it tastes flat. those are more likely than it being so dirty it's affecting the taste that much."} | |
| {"text":"Close buts It's 13aig'j"} | |
| {"text":"Different soda machines have different ratio of syrup to carbonated water. McDonald's has the best ratio. Probably just uses more syrup. So soda there tastes better than most other places. So if you're gonna get bangs get it from mickey d's"} | |
| {"text":"Im not seeing the j"} | |
| {"text":"Is /ck/ a white meat or a dark meat board?"} | |
| {"text":"Animals are living beings not food. Anyone who thinks otherwise is a monster."} | |
| {"text":"Dark meat is better unless I'm making something like chicken salad in which case I want the lean breast"} | |
| {"text":"just season it more This is just admitting that the breast is more bland and has less flavor itself. You can season it but you can season any meat. Choosing the right ingredients matters too."} | |
| {"text":"Whatever is cheaper. Chicken is chicken imo."} | |
| {"text":"Either one really. If I'm being honest, they both come out the same as equally solid logs of pooshit. Chicken shits are relatively clean, with minimal wiping I find after you pinch off the dangling turd."} | |
| {"text":"what's good to get here? i can't really cook and was told some of the frozen stuff is pretty good? any recommendations?"} | |
| {"text":"As a white man who has watched well over 1000 animes in his life, this greatly offends me"} | |
| {"text":"You will be destroyed white devil."} | |
| {"text":"It has a plentiful supply of soybean oil in it and I know Mcgoyslop uses that for their food. I bet it tastes great, but Spicy chili sauce they have for 1.15$ works better in taste for cheap."} | |
| {"text":"No they didn't. People pressured TJ to change their ethnic food line names in 2020 during the summer of love but TJs said fuck off their not racist names. In 2020, a petition with over 5,000 signatures called for Trader Joe’s to retire these names, citing their roots in racially charged inspirations like the book White Shadows in the South Seas and the Disneyland Jungle Cruise ride. Initially, Trader Joe’s said it was reviewing the branding, but later reversed course, stating it disagrees that the names are racist and that they were intended as lighthearted and appreciative of other cultures. As of now, Trader Ming’s products remain on shelves, with the company stating it makes decisions based on customer feedback and sales, not petitions. The brand continues to be a point of discussion around cultural representation and inclusivity in retail branding."} | |
| {"text":"Nooooo you're notta meanta diverge from this set of arbitrary rules even though you're a michelin starred chef who knows more than me It doesn't matter if it tastes better now you MUST do it this way and only this way! Are Italians the worst food snobs?"} | |
| {"text":"Rich people are the worst food snobs"} | |
| {"text":"You're the sap here for watching \"reaction video\" content. Pull your head out of your ass, zoomer faggot."} | |
| {"text":"These are outrage clickbait reaction tubers. \"He didn't use guanciale in his carbonara, bapadaboopi\" is literally his entire gimmick to make money from retards who clap their hands and nod along. But yes, Italians have to be the most insecure people about their basic ass cuisine that's 90% some variation of protein on carb + tomato sauce. It's literal peasant cuisine meant to fill paisans up cheaply so they can get back to working the fields, but because burgers have gassed it up in their media for decades, everybody pretends it's top tier gastronomy."} | |
| {"text":"is literally his entire gimmick to make money from retards who clap their hands and nod along. This he's literally there to Italian-Americans who like to LARP as Italian by going \"Noooo these are our traditional dishes from centuries ago!\" about some dish that was invented in 1935."} | |
| {"text":"The reason Italians sperg out over people changing their recipes (which is funny because their recipes were ever changing until the 20th century where they started to gatekeep) is because deep down they know its peasant food, and are embarrassed people have to add more flavour than tomato to upgrade it."} | |
| {"text":"There are countless selections to choose from but which ones are the good ones? What brands of olive oil do you use, which ones are good quality?"} | |
| {"text":"That stuff is really expensive though and reviews seem mixed on it. Wouldn't mind trying the costco one but my biggest gripe with it is that it comes in a plastic container."} | |
| {"text":"I don't know if there's any info on how likely this brand is to be adulterated but it's pretty easily the best tasting grocery store oil I've tried"} | |
| {"text":"If in America, look for a COOC or Applied Sensory seal on the label. These labels mean it's been lab-tested and confirmed to not be fake/cut with soybean oil. I buy whatever's cheapest and has one of these seals."} | |
| {"text":"This has a COOC seal on the label so it's not adulterated."} | |
| {"text":"Get a Greek or Spanish olive oil that comes in 3 liter cans. A good Greek brand is Minerva. It's pricey especially with the increased olive oil prices of the past few years but well worth it. Amazon actually has 3 liter cans of Minerva for $78. I get them for around $60 at a local Mediterranean market."} | |
| {"text":"Cashew mogs every other nut."} | |
| {"text":"pecans that low Contemptible."} | |
| {"text":"Agreed but you should be making nut mixes, not eating straight cashews, and they should be ~50% peanuts."} | |
| {"text":"Bro everyone has eaten a bag of cashews before."} | |
| {"text":"Yeah you have some kind of allergy or something, I would avoid them altogether if I were you."} | |
| {"text":"Hell yeah OP, in terms of price and flavour, cashews have like the best value, especially the really crunchy ones, so addictive. However, if the marcona almond were around the same price, it'd give cashews a run for their money. Do give them a try OP, they'll up your charcuterie game. I have yet to try black walnuts, but I hear some people really like em."} | |
| {"text":"ITT: Lazy dinners for when you simply cannot be bothered lettuce core, oro bailén picual, ponti glassa, salt simple as"} | |
| {"text":"Too much cutting and plating, I'm eating sliced cheese I quartered by folding and the cheapest deli salami on Ritz crackers or cheaper Store-Brand Ritz knockoffs."} | |
| {"text":"I'm stupid for wanting a meal that's not going to leave me hungry? I'm not a woman."} | |
| {"text":"Bait, ignore"} | |
| {"text":"it's an honor to be posting with men and not \"\"\"people\"\"\" like OP."} | |
| {"text":"Anon, your mashed potatoes are fucking bland! How do you respond?"} | |
| {"text":"If you have bland mash potatoes you should say \"how can I improve them?\" Stop being defensive when you are criticized in the kitchen."} | |
| {"text":"Those aren’t potatoes…"} | |
| {"text":"So in summary your mashed potatoes suck donkey dicks? Lmao bitch made faggot."} | |
| {"text":"your creme fraiche is a little eggy"} | |
| {"text":"Half canola, half salted butter, sprinkle of garlic and a wad of bacon grease. Best mashed potatoes you will ever have."} | |
| {"text":"Behold The new King of the Energy Drinks"} | |
| {"text":"200mg caffeine costs about 10 cents in a pill. so basically for each drink you are paying $1.50 for a microdose of vitamins and children’s medicine-tier flavoring (if you get the best deal)"} | |
| {"text":"(if you get the best deal) Dollarama sells them for $2.40 a can and the ingredient list is solid."} | |
| {"text":"the ingredient list is solid"} | |
| {"text":"When I was a little kid the one ski hill we went to had a Jolt Cola vending machine. I'd pound a can of that and then be buzzed for the slopes."} | |
| {"text":"No sugar or no aspartame, what else do you want? It's a sweet drink to give you a jolt of energy. What are you looking for in your formulation?"} | |
| {"text":"It seems like this place should be more popular than Subway"} | |
| {"text":"I miss the blimpee best, none around here anymore."} | |
| {"text":"It costs nearly $20 for a full loaf non-circumcised sandwich at jersey's, I've never been there just on that alone. I'd rather go to Firehouse"} | |
| {"text":"If they had prices similar to Subway, yeah absolutely"} | |
| {"text":"faggot"} | |
| {"text":"Imagine owning a sandwich shop chain and cashing out for EIGHT BILLION DOLLARS. Sure, your legacy is going to be destroyed, but you've elevated your family to royalty status."} | |
| {"text":"wow imagine eating this good"} | |
| {"text":"on the world you're conflating plant and world, anon. those are two totally different things. earth is a planet. \"the world\" means \"the world of man\" and only exists in the minds of men. if you remember this you won't seem as stupid in the future."} | |
| {"text":"didn't finish the pasta in the sauce coconut flakes from a jar wow imagine eating puzzi"} | |
| {"text":"Do you eat whole meatballs with your fork full of spaghetti regularly? How big do you make these meatballs?"} | |
| {"text":"Kek, it does look more like coconut flakes."} | |
| {"text":"wtf is the butter knife for? otherwise looks good"} | |
| {"text":"one of the best sodas i've had in a long time. do yourself a favor and grab one to try it. you won't regret it."} | |
| {"text":"A 19 year old wouldn't even know of the existence of glass bottle drinks. Sorry you've gotten so used to the slop that it tastes normal to you now but true oldfags remember better times."} | |
| {"text":"They have glass bottles from Mexico in every major grocery chain dummy, and they have glass 6 packs of HFCS coke. Stop larping, my aged cringe gland can take only so much."} | |
| {"text":"Glass bottle snapple and sobe were life changing I see you are struggling to to follow a conversation. Typical zoomer trait."} | |
| {"text":"youve never had snapple from a glass bottle and its painfully obvious"} | |
| {"text":"this tastes like fake chemicals What did you honestly expect?"} | |
| {"text":"the breakfast of champions"} | |
| {"text":"I had 2 bananas and some cold leftover rotisserie chicken thigh. I need more."} | |
| {"text":"kidney beans french fries rice pilaf roasted plantains What exactly are you a champion of?"} | |
| {"text":"What exactly are you a champion of? Overcooked rice, limp fries, burnt plantains, beans from a can and raw kidneys full of urine. Laughs all day, every day at people who actually know something. Many such cases."} | |
| {"text":"french fries They're dough dumplings and the pic is Jamaican stew peas with pig tail. OP is a champion at being a nigger. Do you seriously think \"kidney beans\" means \"beans plus kidneys\"? Are you fucking retarded or what?"} | |
| {"text":"the breakfast of champignons"} | |
| {"text":"When my mom used to make “Chinese” she would coat chicken nuggets in store bought sweet and sour sauce and serve it on white rice with peas and carrots (frozen) This was pretty much the only Chinese food I had up until I was an adult"} | |
| {"text":"Better than frozen \"Chinese\""} | |
| {"text":"this type of dish is literally called \"china\" here in czechia lol"} | |
| {"text":"Not everyone had access to Asian supermarkets and authentic recipes back in the day you ungrateful swine."} | |
| {"text":"Get home made food. Get variety that is inspired by foreign foods Have a loving mother. Go on the internet years later and bitch because its not good enough for you."} | |
| {"text":"That's nice. Be sure to thank her for feeding you a nourishing and fun meal."} | |
| {"text":"i've always wanted to start a speak-easy style restaurant, although i've never thought too seriously about it. comfort food kinda? and encouraging heavy drinking, of course. recently i had the idea to name recipes after classic childrens stories, although mostly because i want to make a ham/pulled pork/bacon sandwhich with french onions and some kind of cheese sauce on texas toast called the three little pigs. buffalo chicken and steak caesar salad, with some feta and blue cheese crumbles and garlic bread croutons. no idea what to call that. you guys ever dream of opening a restaurant? also chicken and waffles but as a sandwich pic unrelated"} | |
| {"text":"yeah that's the idea. the first idea of decor i thought of was the floor. black and white checkerboard tiles, but with the black tiles themselves checkerboarded with red the windows would be boarded up and we would tell people \"now dont tell nobody you were here\" when they leave. i got reminded of this whole idea because i watched baccano! again, great anime"} | |
| {"text":"I’d be concerned about managing the wide variety of ingredients but, that can countered with other meal planning/dishes."} | |
| {"text":"that would definitely have to be taken into account, maybe variable portion options?"} | |
| {"text":"Fallout Boy was 00s rock"} | |
| {"text":"fallout the game series, not fallout boy."} | |
| {"text":"What the fuck did I find in my deenz, was weirdly hard when I went to squish it with a fork"} | |
| {"text":"Kids these days are fucking lost. Scored a jackpot and never knew it."} | |
| {"text":"Kinda funny that the killing unborn babies case has the same name as the unborn fish babies that you eat."} | |
| {"text":"that's the cadillac of sardines"} | |
| {"text":"It was pregnant you killed hundreds of deenz you monster this is why you should only buy from reputable suppliers"} | |
| {"text":"I always found that funny. The other name is a milk term. The universe truly is funny"} | |
| {"text":"who would you consider to be the best chef in the world right now?"} | |
| {"text":"actually embarrassed to see him behave like this"} | |
| {"text":"Some black guy who's smiling while standing in front of a giant smoker?"} | |
| {"text":"Who's mocking who?"} | |
| {"text":"the one and only"} | |
| {"text":"ITT: Unfairly demonized foods. There ain't nothing like a good meatloaf."} | |
| {"text":"corndogs are like green bean hotdish. its a seasonal food item you don't eat corndogs all year then during state fair time you gorge yourself enough corndogs to last you until next summer"} | |
| {"text":"I make meatloaf out of both beef and pork."} | |
| {"text":"Why don't lardgolems have it with gravy?"} | |
| {"text":"Walmartha Stewart oven equivalent of microwave TV Dinner A good loaf has to be very good, and everything else was better faster and cheaper as meatballs or hamburgers."} | |
| {"text":"The Oklahoma Onion Burger Just a smash burger except you throw a whole bunch of onions sliced as thinly as possible on top of the ball of beef before you smash it and tent the bun over the burger like white castle after you flip it. I dare you to find me a better burger than this. It is flawless in its simplicity. If you're used to making smash burgers and haven't done this yet why the hell haven't you?"} | |
| {"text":"...what? Why are half the posts in this thread incoherent Have the bots taken over?"} | |
| {"text":"I like grilled onions. I tried making some at 3am last weekend but they didnt caramelize and some got burnt a little and they tasted awful, like only a few parts got a little sweet. Had to dump them. I have had better luck sort of like this and just frying a thin slice of onion for a burger."} | |
| {"text":"It's funny I've lived in oklahoma for 37 years and never heard about this until a few years ago from youtube. It's supposed to be really good but it's not actually popular here I don't know a single place that sells it."} | |
| {"text":"It is a depression era food. The onion is supposed to be sauteed and mix in with the beef as the filler cause the meat was too expensive. You should try a theta burger too."} | |
| {"text":"Plenty of depression era food is really good, and there's no reason not to use a normal portion of beef for a modern onion burger, two 2.5-3.5 oz balls of beef"} | |
| {"text":"if you have access to clean water, why do you boil water to make coffee or tea? hot drinks burn your mouth have a short window where they actually taste good destroy flavors and other compounds"} | |
| {"text":"Never made yerba maté. What do you mean about matcha? Obviously if you want to go full autist it's a bit of a bitch but I'm not a Nip"} | |
| {"text":"MUM THE HOT COCOA MAKE OUCHIE IN MY MOUF MOUF AND MY TUM TUM NOW WHERE IS MY DIN DIN"} | |
| {"text":"if you’re consuming the whole leaf, there’s no need to worry about extracting with hot water also certain japanese greens can brew in 2 hours or less with cold water"} | |
| {"text":"Matcha is overpriced here so I've not a lot of experience with it. Sounds plausible. I imagine you'd be getting a different taste than hot though, not necessarily a better one."} | |
| {"text":"neither one is better, although hot might register as “stronger” per g. tea/coffee brewed cold can maintain quality for ~3 days before it starts to taste oxidized."} | |
| {"text":"starting off today with a croque forestier! (gruyère, shrooms, sundried tomatoes)"} | |
| {"text":"aznpickles"} | |
| {"text":"over compensation"} | |
| {"text":"Looks very rich"} | |
| {"text":"Gherkins"} | |
| {"text":"Yeah that is honestly a lot of cheese for any meal and it's a rich one, too, not even lowfat mozz."} | |
| {"text":"These would taste soo good if they has a creamy candy center, not fucking bean paste."} | |
| {"text":"Carrots, actually. That's the origin of carroy cake, it was the sweetest produce commonly available to the peasant classes. Apples were also abundant, but nearly all from the pre-modern period would be closer to crabapples; small, extremely tart and quite astringent. They were mainly used for cider or vinegar production. The sweetest fruit most would have the opportunity to try was the medlar, a relative of apples and pears, but one that was only eaten during a short season at the beginning of winter when it underwent \"bletting\" during the first few cold snaps. This is when the fruit would turn soft and brown, much like slightly rotten apples would appear today, which turned the medlar into a sweet paste similar to applesauce but with complexity of cinnamon or clove already built in. These cherished fruits were the subject of many writers' fascinations, for their peculiar appearance (they called them open-arse), and the intense sweetness only to be tasted for a brief 1-2 week window a year."} | |
| {"text":"honestly i fucked up a bean brownie recipe by adding too much shit and i have to say that maybe just cocoa powder added to red bean paste is enough to turn it into something different"} | |
| {"text":"You shouldn't be adding shit to your food anyway, you'll get cholera."} | |
| {"text":"Formosa Yay Country of Origin: Taiwan They are made in Taiwan and then the Chinese put the name Formosa on it. Formosa is what Taiwan was used to be called. It’s propaganda."} | |
| {"text":"Have you ever tried to replicate fast food? How did it go?"} | |
| {"text":"Lmfao. You mean 50 cents by the time you divide all the ingredient costs up. You turn up to Walmart with 50 cents wanting to make a Big Mac and Big Bertha will run you over with her mobility scooter."} | |
| {"text":"Don't do this it makes mustard gas"} | |
| {"text":"Oven bake a bunch of plain flour + cornmeal buns, freeze them Press ground beef into uniform, thin patties, freeze them When it's time to eat just cook the patties on a skillet while putting the buns in the toaster Assemble it with american cheese, pickles, and onions Wrap it in parchment or something"} | |
| {"text":"And tasted literally nothing at all like the real thing."} | |
| {"text":"Having become an insufferable vegan, i was unable to enjoy the del taco bacon double del, specifically i missed the glass like bacon they use. Then I found a soy paper become recipe that claimed to have the same properties. The pressed beyond burgers were perfect, even had crispy edges to maximize flavor/texture. I didn't make a burger sauce, I instead got a packet of in-n-out spread, and some pillowy brioche. I also like onion rings. 10/10 birthday"} | |
| {"text":"apartment is so dry that I get a static shock from the metal studs in the walls get out of my chair, all my monitors flicker and pop touch my faucet and get shocked desperately need to increase the humidity get out my induction burner and a pot of water set it to boil mode it turns off every couple of minutes because it's \"too hot\" What the fuck is the point of these things?"} | |
| {"text":"so buy a humidifier you nonce."} | |
| {"text":"mine works fine, can depend on the pan though. my cast iron will trip it up and give me the \"too hot\" warning after a few minutes on medium heat. my stainless steel pots and pans can be turned up to high heat with no issue, left on simmer for hours, whatever, no problems at all. induction has quirks but once you find something that works for you it's as good as anything else."} | |
| {"text":"A tray of water in front of a fan will raise the humidity with a fraction of the energy cost. And limited risk of fire."} | |
| {"text":"Sounds like an unpleasant situation. Do you pay for your water or to heat it? If no to both just turn your shower on for a while."} | |
| {"text":"be retarded can't figure out 1-100 settings post on ck no one can help you. the Michelin star restaurant i work in uses exclusively induction ranges since 2022. it allowed us to fire the actual cooks and produce a spreadsheet that has the time and temp of every dish. if you can't figure out how to pick a proper setting there is no hope for you, give up. literally figure out the number and use it forever. sorry, i forgot a big concept here, you also need to be able to tell time, which clearly OP can not."} | |
| {"text":"Smells like rotten diarrhea. Makes everything you cook taste delicious."} | |
| {"text":"No, it's tempting because it probably tastes real good, but I had an Indian roommate once who used it, and it made the place smell like the sewage had backed up. There's only so much I'm willing to sacrifice for good food."} | |
| {"text":"*tummy"} | |
| {"text":"Makes everything you cook taste delicious. i tried it and didn't like it. it still made everything noticeably fishy even in small amounts. i liked soy sauce more. mushroom ketchup was also pretty great but expensive"} | |
| {"text":"Fucking skill issue if I have ever seen one."} | |
| {"text":"Yeah, but it's a rotten fishy taste, which is good."} | |
| {"text":"Post your favorite foods that other countries and cultures just dont understand."} | |
| {"text":"I would have no idea if other cultures and countries would not understand anything about any food I like. nor do I care."} | |
| {"text":"Ran out of cottage cheese to have with my eggs. Used yogurt and it was actually good with hot sauce"} | |
| {"text":"€ american Not to defend them but"} | |
| {"text":"they sell on amazon but they are 26 cents each so possibly not worth the cumulative cost"} | |
| {"text":"reheatza Chinese bots have discovered out funposting"} | |
| {"text":"I use these and wash them after"} | |
| {"text":"i've got a hot pocket sleeve for ya, pal points to my butthole"} | |
| {"text":"24 items for $6.15 15/24, 5/8 Actually they're 25.625¢ each and they just rounded up to $0.26/item."} | |
| {"text":"Anyone ever microwaved a whole chicken? i would want to try it but don't want to waste a chicken"} | |
| {"text":"From raw? That would be literally insane. Heating up a cooked chicken? Cut it up first, at least."} | |
| {"text":"Genuinely glad that the microwave didn't replace the oven."} | |
| {"text":"OP's guys saw fit to write an entire book on the subject, so these posts are objectively wrong and deceiving."} | |
| {"text":"Do it faggot. Make a thread."} | |
| {"text":"Sure thing dude."} | |
| {"text":"Sauce with cheese on top, or cheese with sauce on top?"} | |
| {"text":"why not just sauce?"} | |
| {"text":"it probably doesn't matter to be honest"} | |
| {"text":"Sauce with cheese on top, or cheese with sauce on top? Sauce with cheese on top, with more sauce on top. Duh."} | |
| {"text":"This was how it used to be, before America ruined it with excessive cheese."} | |
| {"text":"Don't care. I eat pizza. It's just that simple."} | |
| {"text":"Just FYI. You can still order it online until inventory from the various sellers runs out, I guess. Might still be a few bottles left on some shelves. I kinda get it though. It's an overwhelming condiment and I think the public's tastes have moved past it."} | |
| {"text":"There was a black kid in my school named Durkee"} | |
| {"text":"It sounds gross. Is this a Midwestern thing?"} | |
| {"text":"I looked at the ingredients and it is essentially mayonnaise mixed with yellow mustard with undefined spices - probably garlic powder."} | |
| {"text":"The key ingredient in my moms’s potato salad. This makes me sad."} | |
| {"text":"I've been doing some philosophizing, and I don't think double dipping is actually gross. All of the dip that comes into contact with saliva is taken away and eaten"} | |
| {"text":"close, but i would say it's more like this. when you pull the carrot out the hummus doens't cleanly stick to the carrot. why is there spit on an un-eaten carrot anyway?"} | |
| {"text":"I've been doing some philosophizing you're not even at the 'i think' stage yet, lower your tone"} | |
| {"text":"If you need more than one bite to eat a baby carrot then you're not a man."} | |
| {"text":"you dumb double dipping bitch"} | |
| {"text":"And you're not embarrassed by that. What's wrong with you? Knowledge is sacred. You seem to be proud of avoiding reading."} | |
| {"text":"My seaznin is proprietary and a complete secret, in that there's no way I could remember or tell you what all I've thrown in there."} | |
| {"text":"Certain supposed aphrodisiacs, including the notoriously dangerous \"green metallic beetles\", cantharides, have appeared in many Moroccan ras el hanout formulations, but these seem to be irrelevant for flavouring purposes nice"} | |
| {"text":"there's no way I could remember or tell you what all I've thrown in there. So will you make another mystery flavor when this one runs out?"} | |
| {"text":"Pretty sure you have to be a citizen of Flavortown to be elected mayor, but nice try."} | |
| {"text":"Someone asked me once if I knew the difference between a civilian and a citizen. I know now. A citizen has the courage to make the flavor of the dish their personal responsibility. Fiery was my friend. He was a restaurant owner and TV host. But most important, he was a citizen of Flavortown."} | |
| {"text":"Almost all fish I buy at the supermarket has bones in it these days. Filets especially but even fucking lox smoked salmon. I think I might just give up on eating fish. Competency crisis has ruined the seafood market."} | |
| {"text":"t. incompetent boning machine operator"} | |
| {"text":"Fish don't have bones, retard That's what makes them fish"} | |
| {"text":"i find removing those pin bones on salmon extremely satisfying but if i had gotten smoked salmon with bones in it, i'd be pissed"} | |
| {"text":"Boning Machine is a great bandname."} | |
| {"text":"Bone Machine Bone Machine Operator Bone Operator"} | |
| {"text":"get a hario switch and a kingrinder p2"} | |
| {"text":"it's morning you know what that means right"} | |
| {"text":"mmmmmmmmm.... coffee time i suppose."} | |
| {"text":"Mm coffee time Anyone else use an aeropress? Love this little thing like you wouldn't believe"} | |
| {"text":"new"} | |
| {"text":"Proper way to scran a scone?"} | |
| {"text":"Why are they talking like cream not melting into the scone is a good thing? I want the cream to penetrate the scone to spread that creaminess into the scone, like butter melting into bread."} | |
| {"text":"Devon obviously Cornwall has always been weirdo central for a reason"} | |
| {"text":"how bout i cream your tea? and by \"tea\" i mean butthole"} | |
| {"text":"It's as close to butter as you can make cream without it being butter."} | |
| {"text":"It's a chicken picatta kind of night."} | |
| {"text":"bruh..... Those are some demon feet. The grandma cabinet from the 80s or 90s and the stacked up filth in the corner are disgusting. Also those garlic knots are raw."} | |
| {"text":"mf got sickle cell of the toes"} | |
| {"text":"I bet that fork has seem a lot of food, got a set of those I inherited that must be at least 40 years old. Also those garlic knots are raw I am never turning down garlic knots"} | |
| {"text":"Hey I ordered dinner. Look at it. Why is this a thread?"} | |