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Recent meals thread #8 by C-Higgy !lfsExjBfzE - Sun, 04 Jun 2017 14:55:18 EST ID:s25hNZ2t No.152407 Ignore Report Reply Quick Reply
File: 1496602518087.jpg -(28577B / 27.91KB, 300x300) Thumbnail displayed, click image for full size. 28577
Continuing from last thread >>150858, bump when you're eating and/or cooking a meal.
177 posts and 63 images omitted. Click Reply to view.
>>
Antoine Beauvilliers - Fri, 28 Jul 2017 00:12:12 EST ID:B+NnaxIn No.152800 Ignore Report Quick Reply
>>152407
Chicken thighs

+

Alfredo Sauce
(Butter, heavy cream, rosemary, oregano, black pepper, parmesan , sundried tomatos, chorizo sausage , and artichoke hearts )

+

Pasta

A man is lost without sauce.

but the same man can be lost in the sauce
>>
Antoine Beauvilliers - Fri, 28 Jul 2017 00:12:51 EST ID:B+NnaxIn No.152801 Ignore Report Quick Reply
>>152788
honey is a more complex sugar than soda, which is basically sugar juice.

sugar juice is maltodextrin chemically speaking
>>
Pierre Troisgros - Fri, 28 Jul 2017 06:46:42 EST ID:KKLd6DUZ No.152802 Ignore Report Quick Reply
>>152788
Somewhat right. In terms of nutritional value, calories, carbs, sugar content, etc., there's not a whole lot separating jelly from honey. In those terms alone any benefits from either side are negligible. But there are more benefits to eating honey over jelly in the sense that it boosts antioxidants in the body, helps with digestion, acts as a natural antibiotic, and even has some anti inflammatory properties.
>>
Lucien Olivier - Fri, 28 Jul 2017 08:08:29 EST ID:AbJGbxJ4 No.152803 Ignore Report Quick Reply
1501243709199.jpg -(297943B / 290.96KB, 720x1280) Thumbnail displayed, click image for full size.
Not a meal but I made some really dank fudge.
>>
Keith Floyd - Fri, 28 Jul 2017 12:18:18 EST ID:6w/jU+MQ No.152804 Ignore Report Quick Reply
>>152802
Yes but smoking weed does all those things far more effectively.

Now this part might I believe it needs to be "raw" honey and only has marginal effects. Also being unpasteurised it means people can and do get ill from it. Then you're cooking with it so it's not raw.


I think I ate raw pork, so like, make sure to cook your food right by Duff Goldman - Sat, 15 Jul 2017 10:03:22 EST ID:FutR1tiq No.152728 Ignore Report Reply Quick Reply
File: 1500127402490.jpg -(178691B / 174.50KB, 500x1269) Thumbnail displayed, click image for full size. 178691
So I made some Scotch eggs about a week ago. They all came out fine and perfect, except for the very first one that I tested. The egg was totally cooked, all the cheese was melted, and the majority of the sausage was cooked brown. But there was, I guess, I decent sized red spot. I decided it was fine. I just put it in the microwave for a bit, and then ate it.

There were five more eggs after that. Four of my friends ate one each, and all of them are fine. I ate the last one, which was perfectly brown.

But anyways, I've been shitting my brains out for like three days. When will this end? Before the shitting I spent a whole day just laying on the floor in pain. I feel a lot better but, you know, still shitting out all of my liquids. I've been drinking Gatorade, I guess it helps.

I'll post a picture of the good egg from my phone.
19 posts and 1 images omitted. Click Reply to view.
>>
Troisgros family - Sun, 23 Jul 2017 14:41:57 EST ID:6w/jU+MQ No.152773 Ignore Report Quick Reply
>>152772
Bad onion cutting technique happened. And I was high. I typo'd and it was just the one. I basically cut my fingerprint off and they stuck it back on. It reattached but the fingerprint isn't on straight and the nerves haven't recovered. It's literally just the bit you feel with. It wasn't life threatening just a bit too much for me to handle with my first aid kit at home. The bleeding stopped after a day or so.

My housemate took his whole thumb print off with a mandolin grater a few years before that too. I've mentioned that here before though.

So actually that's pretty on topic really.
>>
Carme Ruscalleda - Thu, 27 Jul 2017 16:09:47 EST ID:hE0RarRO No.152793 Ignore Report Quick Reply
>>152773
You went to hospital over the tip of your finger?
>>
Antonin Carême - Thu, 27 Jul 2017 17:05:28 EST ID:KZI5j+7B No.152794 Ignore Report Quick Reply
>>152793
He had a boo, boo, so he need a professional doctor to look at it over the guy with the bone gushing out of his leg.
>>
Ted Allen - Thu, 27 Jul 2017 18:26:07 EST ID:6w/jU+MQ No.152795 Ignore Report Quick Reply
>>152794

>just a bit too much for me to handle with my first aid kit at home.
>bled for over a day
>not life threatening
>anyway part of my wait was the triage system, the people who needed urgent help got it

It's like I already addressed that. I mean sure, maybe if you think bone is liquid you're too stupid to get that but yeah I waited 3 hours and yes, I only resented the guys who started a fucking bar fight for making me wait because they went out their way to fuck shit up.

As a culinary failure of the lamest proportions this story belongs on /nom/
>>
Wolfgang Puck - Thu, 27 Jul 2017 18:43:14 EST ID:0xu9eSMt No.152797 Ignore Report Quick Reply
>>152795
I do all my prep with safety scissors just to be safe.


Hey guys, just started getting into pickling, looking for good recipes by Koumei Nakamura - Sat, 22 Jul 2017 13:14:25 EST ID:tpWK9Zcy No.152766 Ignore Report Reply Quick Reply
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I've pickled eggs so far, and am now just starting to experiment with cucumbers more. Already did one batch of sweet and sour, but they turned out too sour, too much vinegar. Second batch is sweet dill with garlic and peppercorns. Went lighter on the vinegar, but still not as light as many recipes call for, since I do like vinegar. Anyway, does anyone have any good recipes?

Also, I'm interested in pickling as an extension of my main interest which is pre industrial revolution cuisine. So if anyone has any old recepies at all even, I'd be interested to hear them. I find older food simpler, and better tasting. It's funny that way how things work out.
7 posts and 3 images omitted. Click Reply to view.
>>
Chaz Fable - Wed, 26 Jul 2017 13:51:15 EST ID:KZOEXEpI No.152787 Ignore Report Quick Reply
>>152782
Okay, but now I'm even more focused on that rusty lid.
>>
Lucien Olivier - Thu, 27 Jul 2017 00:50:14 EST ID:HgQgX5c4 No.152790 Ignore Report Quick Reply
>>152787
lol that's just the outside, I assure you. Those mason jars had been sitting in my garage for probably a decade.
>>
Keith Cholewinski - Thu, 27 Jul 2017 12:09:19 EST ID:bU09XDE/ No.152791 Ignore Report Quick Reply
yesterday my friend told me he loves pickled cloves of garlic. at first i thought it sounded totally bizarre but after some thinking it actually sounds good. any of you guys ever pickled garlic before, or tasted it?
>>
Lucien Olivier - Thu, 27 Jul 2017 15:41:12 EST ID:HgQgX5c4 No.152792 Ignore Report Quick Reply
>>152791
I've never thought to pickle a whole clove, but I used it in my spicy pickles and the flavors really work well together. I bet a spicy pickled garlic like with some peppers and garlic would be really good. I just don't know if I like garlic enough to eat a whole clove by itself, even if it is pickled and spicy.
>>
Ted Allen - Thu, 27 Jul 2017 18:27:23 EST ID:6w/jU+MQ No.152796 Ignore Report Quick Reply
>>152791
Pickled garlic is awesome but it takes a lot more work/time to pickle than most stuff.


NOM NOM BRISKET by Keith Cholewinski - Tue, 25 Jul 2017 11:35:19 EST ID:1veDV1ig No.152777 Ignore Report Reply Quick Reply
File: 1500996919829.jpg -(10332B / 10.09KB, 225x225) Thumbnail displayed, click image for full size. 10332
just finished off brisket from yesterday cooking it up with taters in it sauce...unnh so good.

I normally buy from store or BBQ shack but I figured I should learn how to make myself.



Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

http://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431
>>
Geoffrey Zakarian - Wed, 26 Jul 2017 03:31:28 EST ID:AbJGbxJ4 No.152784 Ignore Report Quick Reply
>>152777
Nah man, you don't just oven roast a brisket, you smoke it around 175 overnight, then pop it in the oven with some stock for a couple hours in the morning.


Multiple-Spiced Bean Curd and Mustard Greens by Disciple of Hunan - Fri, 14 Jul 2017 10:06:09 EST ID:sFjs8Tne No.152722 Ignore Report Reply Quick Reply
File: 1500041169721.jpg -(448136B / 437.63KB, 1944x1094) Thumbnail displayed, click image for full size. 448136
Ingredients

• 8-12 large (about the size of your hand) mustard greens (can be kale, swiss chard, collard greens, etc.), cut horizontally into thirds
• 1 package of bean curd (12 oz.), cubed

• 1 onion, chopped
• ½ bell pepper, chopped
• 1-2 tablespoons fresh ginger, chopped somewhat finely
• 4 or more cloves garlic (can never have too much garlic), thinly sliced
• 3-6 hot peppers or substitute with a few drops of extremely hot sauce (.357 Mad Dog sauce is what I use to substitute)
• 3-4 tablespoons rice vinegar
• ½ teaspoon black pepper
• 3-4 tablespoons soy sauce
• 3 tablespoons hot sesame oil
• 2-3 tablespoons peanut butter (crunchy or creamy)
Comment too long. Click here to view the full text.
>>
Sidoine Benoît - Sat, 15 Jul 2017 21:40:02 EST ID:bl+BhOu3 No.152737 Ignore Report Quick Reply
This is a self-bump, but hear me out. This board is slow, and I offer this recipe only on two exceptional conditions:

  1. The recipe is easy to make- separate ingredients into two bowls, heat oil, add one bowl, then the next. Done.
  2. It's the best recipes I've managed to turn out in well over three years, and while it's certainly arrogant to claim originality in my "recipes," all I mean to say is that it's really tasty. A bit of weed and you'll likely eat yourself into a food-coma.

All you need is a wok, (but a big frying pan could work too) and some cheap and healthy ingredients. If it seems like I'm a little desperate to pitch this recipe, don't let that reflect negatively on the food itself. I just believe that Hunan is #1 in Chinese cooking and Henry Chung is basically the Jill Stein of democrats all because he isn't rolling with Sichuan or Canton.
>>
Martha Stewart - Mon, 17 Jul 2017 14:07:26 EST ID:inmxCi7A No.152745 Ignore Report Quick Reply
>>152737
I've lingered this post a couple of times. i like how well organized the post is too. I might give this a try next time I am at my sister's place. I do have some Mad Dog.
>>
Melissa d'Arabian - Fri, 21 Jul 2017 11:57:38 EST ID:yRFs8peM No.152761 Ignore Report Quick Reply
>>152737
you do sound desperate to pitch this recipe. I'll give it a go. I've been meaning to try a new recipe using peanut butter.
what kind of hot peppers are you using? Because 3-6 feels like quite a few...
>>
Johann-Carl Leuchs - Sat, 22 Jul 2017 18:54:08 EST ID:fhnqX6uu No.152769 Ignore Report Quick Reply
>>152761
I like to use Thai Chilies personally, but most anything works.


Pepper recipe ideas by Martín Berasategui - Fri, 07 Jul 2017 17:28:45 EST ID:AbJGbxJ4 No.152657 Ignore Report Reply Quick Reply
File: 1499462925088.jpg -(101508B / 99.13KB, 600x697) Thumbnail displayed, click image for full size. 101508
So it's about harvest time. Soon I will have dozens of ghost peppers, anaheim chiles and habaneros.

I know there are tons of things you can do with the chiles, roasting them and putting them in pretty much anything. But I don't have much experience working with peppers as hot as ghosts and habaneros. I've got a recipe for some enchilada sauce with the habaneros, and I'm thinking I'll make some chili with a ghost pepper, but besides that I'm clueless what I'm gonna do with these scores of peppers I'll have shortly.

Does anyone have other ideas of what I can do with all these peppers?
6 posts omitted. Click Reply to view.
>>
Ettore Boiardi - Fri, 14 Jul 2017 05:11:50 EST ID:GqBuKNFG No.152721 Ignore Report Quick Reply
1500023510772.jpg -(1046531B / 1022.00KB, 2560x1440) Thumbnail displayed, click image for full size.
>>152720
meant to post pic
>>
Gaston Lenôtre - Fri, 14 Jul 2017 16:24:57 EST ID:E5kSzrFq No.152724 Ignore Report Quick Reply
>>152721
Smoke that shit

Straight to the dome
>>
Pierre de Lune - Sat, 15 Jul 2017 01:26:55 EST ID:AbJGbxJ4 No.152726 Ignore Report Quick Reply
>>152720
I had burgers tonight and sauteed onions in the oil for a topping.

It was really good, the oil wasn't quite as hot as I was hoping it would be, but the flavor of those onions was dank. I mean they were spicy, but not spicy enough for me.

I threw an other ghost in it and now I'm letting it heat up for longer to try and absorb some more capsicum before I make the chinese food tomorrow or sunday
>>
Thomas Keller - Sat, 15 Jul 2017 08:37:55 EST ID:emMNDwQj No.152727 Ignore Report Quick Reply
>>152726
noice
>>
Rick Bayless - Thu, 20 Jul 2017 12:55:38 EST ID:ClYb47eO No.152756 Ignore Report Quick Reply
>>152726
good tip, I must try that sometime

>>152657
You can dry up a few of your Ghosts for use in sauces.
Dry 'em whole, but pierce the skin a little before drying... when you want to add a bit of heat to a sauce or soup, just dip it in there for a bit.

After that, they can be stored in a sealed jar... the sheer amount of capcaisin will keep any fungus and bacteria at bay.

a quarter or half a habanero goes well in a chili, and is enough to make you sweat.

as for some alternative uses:

habaneros can also be cut VERY finely (or dried and powderized) and melted into chocolate. If done properly, you'll get a chocolate with just a teeny bit of heat, but a lot of dat good chili taste that really complements the chocolate. A good way to "spice" up a delish chocolate fondue
Comment too long. Click here to view the full text.


The spice must flow by Alain Ducasse - Wed, 05 Jul 2017 13:43:47 EST ID:SshlY6gD No.152647 Ignore Report Reply Quick Reply
File: 1499276627271.png -(51317B / 50.11KB, 400x345) Thumbnail displayed, click image for full size. 51317
I noticed I've been adding ground mustard more frequently to random things lately. What spices do you like to use, /nom/?
10 posts and 1 images omitted. Click Reply to view.
>>
Gaston Lenôtre - Sat, 15 Jul 2017 15:26:13 EST ID:FlINs8vY No.152732 Ignore Report Quick Reply
garlic, onion, ginger, cumin, paprika, cayenne, cinnamon, mustard, black pepper, salt and sugar. that's probably all my main shit. sometimes stuff like caraway seed, cardamom, coriander, celery seed, nutmeg, and cocoa.

plus tons of different herbs. basil, dill, chives, oregano, sage, thyme, rosemary, parsley, mint, cilantro. the fresher the better. you should totally grow them yourself; it's easy, as well as cheaper and more delicious.

also I got a thing for fish sauce recently. also citrus zest. I love adding orange zest to my hummus.
>>
Sidoine Benoît - Sat, 15 Jul 2017 21:43:02 EST ID:bl+BhOu3 No.152738 Ignore Report Quick Reply
>>152732
/nom/ is known for shit food, but this thread is buen, and so is your post. So far everyone had left out the spicy spices I think (cayenne, paprika, etc). It's a shame we can't cook for each other readily in a safe and efficient manner. I'd love to share my lobster rangoons with /nom/ (they're stuffed with mostly lobster, with a bit of cream cheese, scallion, and some other shit)
>>
Alain Senderens - Tue, 18 Jul 2017 01:23:33 EST ID:4zNdgLTR No.152748 Ignore Report Quick Reply
guys. toast your spices ok? it's important
>>
Michel Roux - Tue, 18 Jul 2017 10:21:20 EST ID:dJ007EB2 No.152749 Ignore Report Quick Reply
>>152738
holy shit homemade lobster rangoons? post your recipe if you find the time, I'd love to try these.
>>
Eric Ripert - Thu, 20 Jul 2017 11:32:36 EST ID:yRFs8peM No.152755 Ignore Report Quick Reply
>>152749
>>152738
yes i wanna see that recipeeeeeeeee


Good pizza sauce? by Rachael Ray - Mon, 17 Jul 2017 09:55:05 EST ID:QFxh4zM5 No.152744 Ignore Report Reply Quick Reply
File: 1500299705564.jpg -(28665B / 27.99KB, 203x273) Thumbnail displayed, click image for full size. 28665
Does /nom/ have any recommendations for good, smooth pizza sauce I can buy online or know a good recipe I can make from stuff nationally available in grocery stores? I've never been able to find a good pizza sauce that makes me crave it, only serviceable sauces that I don't mind making pizzas with or terrible sauces I never want to try again. "Smooth" is also a key, as I don't like chunky pizza sauces with whole tomatoes/onions/spices in them, I like that shit minced. Pic related is a sauce I tried a couple years ago that was alright, definitely not terrible, but it didn't blow me away.
>>
Alain Senderens - Tue, 18 Jul 2017 01:22:13 EST ID:4zNdgLTR No.152747 Ignore Report Quick Reply
>>152744
san marzanos are apparently key. you don't want to cook the sauce too long or over season it. fresh tomatoes are probably also included
>>
Gaston Lenôtre - Wed, 19 Jul 2017 16:06:29 EST ID:DPr1tzOl No.152751 Ignore Report Quick Reply
Man making your own pizza sauce couldn't be any easier.

You want smooth anyways, so what you're looking for is Passata. Look it up, it's not blended tomatoes, it's sieved tomato.

Then add
1-2 garlic clove, crushed
2-3 tsp of oregano
2 tsp of vinegar, preferably red wine vinegar, failing that balsamic
A dash of olive oil
3-4 bay leaves
2-3 tsp of brown sugar (whites ok too)*

*I wouldn't add sugar into pasta sauces but pizza sauce is an exception

Add all of the above into a pot, and bring to simmer (not boil) for like 20 minutes to reduce it a little, stirring occasionally.
>>
Rick Bayless - Wed, 19 Jul 2017 23:48:24 EST ID:ClYb47eO No.152752 Ignore Report Quick Reply
>>152751
I make mine pretty much the same way, albeit with less sugar (1 tsp)...

but that's the magic with recipes, you can make them to your liking :)


Sausages by Rokusaburo Michiba - Sun, 11 Jun 2017 19:33:44 EST ID:NkrpyNa+ No.152499 Ignore Report Reply Quick Reply
File: 1497224024168.jpg -(202503B / 197.76KB, 1600x1200) Thumbnail displayed, click image for full size. 202503
I love sausage. It can't be beat. Easy and delicious. I like the chorizo at my local deli.

Tell me about your best meat tube experiences.
16 posts and 7 images omitted. Click Reply to view.
>>
Guillaume Fouquet de la Varenne - Wed, 28 Jun 2017 13:53:13 EST ID:lUOs84Gi No.152618 Ignore Report Quick Reply
Chorizo is the shit as is chicken sausage. I also do like Ben's Chili Bowl's Half-Smokes.
>>
Jonathan Waxman - Wed, 28 Jun 2017 17:18:50 EST ID:zChmIcmB No.152619 Ignore Report Quick Reply
1498684730828.jpg -(119982B / 117.17KB, 798x1102) Thumbnail displayed, click image for full size.
>>152618
Hnnng good Mexican chorizo from the carneceria is some fucking 10/10 dankness
Why is Mexican food so good
>>
Prosper Montagné - Thu, 29 Jun 2017 05:24:34 EST ID:QFxh4zM5 No.152623 Ignore Report Quick Reply
>>152616

I wouldn't be surprised if it's Therm0 or some other memelord mod considering it's all over the site and not one post has been banned or scrubbed.
>>
Andrew Zimmern - Thu, 13 Jul 2017 06:19:47 EST ID:eGO7cvP8 No.152716 Ignore Report Quick Reply
I once cooked sausage, mash and gravy once in an old condo/aptflat. It was Asian style/oriental frying with maximum heat so some didn't understand the musk.
>>
Sidoine Benoît - Sat, 15 Jul 2017 21:44:09 EST ID:bl+BhOu3 No.152739 Ignore Report Quick Reply
>>152499
I grew up with them. They're so good, though I rarely have them it seems. I know they have too much sodium, nitrites, nitrates, antibiotics, and more, but they speak to me in a way few people can.


interesting kitchen gadgets by Emeril Lagasse - Sat, 08 Jul 2017 23:17:28 EST ID:ccV95NKv No.152666 Ignore Report Reply Quick Reply
File: 1499570248797.jpg -(53645B / 52.39KB, 540x720) Thumbnail displayed, click image for full size. 53645
I was in Bed/Bath/Beyond today. I went to buy one of those copper pans I have heard so much about, however after reading reviews online I decided not to get one and to do more research.

Anyhow, I still had the 20% off coupon on me and I had bought a whole pineapple earlier, so I bought this gadget that cuts and cores the pineapple pretty easily. It's pretty nifty.

Also I own pic related. I have only used it like 2 or 3 times in a pinch, but basically I have it hanging on the side of the cabinet above the sink and people always comment on it.

So what are some cool kitchen gadgets that are either really useful or just really neat to have?
2 posts and 2 images omitted. Click Reply to view.
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Masahiko Kobe - Wed, 12 Jul 2017 13:15:03 EST ID:vtICOI3b No.152699 Ignore Report Quick Reply
I have a rice cooker if that counts. It's nice to have, even though rice is pretty fool-proof this little fucker makes it easy.
>>
Claude Troisgros - Wed, 12 Jul 2017 16:04:09 EST ID:emMNDwQj No.152704 Ignore Report Quick Reply
my cast iron dutch oven is pretty much the best thing for kitchens ever
>>
Chen Kenmin - Wed, 12 Jul 2017 16:24:38 EST ID:AbJGbxJ4 No.152705 Ignore Report Quick Reply
1499891078887.jpg -(107833B / 105.31KB, 1200x1107) Thumbnail displayed, click image for full size.
I have a large waffle iron similar to this pic, except it's older and not plastic and will burn the shit out of you if you touch the metal casing.
It's pretty amazing to be honest. It makes massive Waffle House style waffles. Every time I've used it they've been 10/10. I've yet to try some more interesting creations with it, the most interesting thing I made was some waffles with pecans in them.
I really should use it more. I should make some maple bacon waffles. That would be dank.
>>
Claude Troisgros - Wed, 12 Jul 2017 17:57:20 EST ID:emMNDwQj No.152709 Ignore Report Quick Reply
>>152705
use it to cook a steak
>>
Chaz Fable - Thu, 13 Jul 2017 00:46:16 EST ID:a2yzDbbH No.152710 Ignore Report Quick Reply
>>152705

make some savory waffles with chives and cheese and shit


Help Me Replace my Peace Tea by Prosper Montagné - Wed, 19 Apr 2017 16:11:02 EST ID:Q0emYH9C No.151850 Ignore Report Reply Quick Reply
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Peace Tea, my go-to drink while dabbing or vaping or existing, has come out with "reformulated" versions of their drinks which taste like garbage. My favorite flavor Sno-Berry now tastes like the smell of a public bathroom. I was wiping off the cans because I thought the gas station was spraying them with cleaning products - nope, that's just how they taste.

Does anyone know of any drinks which:

  • Are cheap as shit (IMPORTANT!!!!!!)
  • Don't make you feel like shit (eliminates Arizona and Brisk)
  • Are not carbonated

Please save me or I'll either have to drink nothing but juice and get fat or nothing but water and live a miserable and dull life.
59 posts and 9 images omitted. Click Reply to view.
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Art Smith - Sun, 18 Jun 2017 18:28:36 EST ID:SxlQkAul No.152564 Ignore Report Quick Reply
bro idk what youre talking about with snapple i can get glass bottle of it for a dollar fifty at the closest convenience store to me ... That's probably one of my favorites but I want to try the lipton stuff to see if its any good
>>
Philippe Édouard Cauderlier - Thu, 29 Jun 2017 23:31:59 EST ID:/AuWinD5 No.152629 Ignore Report Quick Reply
Water-only drinker here.

Last weekend, somebody gave me peace tea, and because of this thread, I was skeptical. As it turns out, it was good - it even uses CANE SUGAR! Not HFCS poison, cane sugar!
>>
Jean-Baptiste Troisgros - Tue, 11 Jul 2017 23:05:39 EST ID:Jn+8DDk5 No.152693 Ignore Report Quick Reply
>>152564

Lipton lemon ice tea is my favorite brand for lemon flavor. You can even get 100 lemon tea bags at the grocery store for like $3.50 and brew your own for cheap.

Snapple will always be my favorite tea brand though. To me it just tastes the freshest. Plus since I found the 64 oz bottles I save money buying the glass bottles at convenience stores.
>>
Jean-Baptiste Troisgros - Tue, 11 Jul 2017 23:06:56 EST ID:Jn+8DDk5 No.152694 Ignore Report Quick Reply
>>152693

Save money compared to the glass bottles**
>>
Pierre Cubat - Thu, 13 Jul 2017 05:52:05 EST ID:QFxh4zM5 No.152714 Ignore Report Quick Reply
>>152629

You're not a real man unless you drink flame retardant, bro.


Tuna by Michel Roux Jr. - Fri, 30 Jun 2017 19:39:10 EST ID:JA3/e1UM No.152633 Ignore Report Reply Quick Reply
File: 1498865950547.jpg -(34888B / 34.07KB, 280x280) Thumbnail displayed, click image for full size. 34888
Quick one about tuna steaks; if I have frozen ones and fully defrost them, is it wise to try and pan-fry them 'medium-rare' or is this asking for bacterial devastation?

Also tuna steak thread because why not
>>
Frédy Girardet - Sat, 01 Jul 2017 18:09:59 EST ID:rtQ6om+4 No.152639 Ignore Report Quick Reply
just cook em all the way and have fish tacos
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Ted Allen - Tue, 04 Jul 2017 01:14:48 EST ID:ZxnQ1xsy No.152644 Ignore Report Quick Reply
>>152633
if you defrost it safely you don't need to cook tuna at all. make some tartare. or just give the steak a quick sear, like blue rare. raw tuna is so nice, to me at least it feels like ruining the cut to cook it through.

what fredy said works too tho
>>
Troisgros family - Wed, 05 Jul 2017 08:14:59 EST ID:8eaqa6FP No.152646 Ignore Report Quick Reply
this depends almost entirely on what state they were in before they were frozen, since it simply halts whichever bacteria was currently in action - to be resumed upon reaching above freezing

besides that though the texture would be quite spoilt. id recommend the taco idea...or making a tuna pasta bake with some penne, raw red onions roughly chopped, jullienne green bell peppers and spring onions, and plenty of cheese

and something tomatoey.

youd really be amazed. Give the tuna a quick sear beforehand, boil the pasta until al dente, cook down a tomato sauce from tinned tomatoes or whatever you have, combine it all with lots of grated cheddar over the top and bake at something like 180C for 20-30 min

torrents of flaky sea salt and ground pepper is a must


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