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soda alternatives by Marcus Samuelsson - Fri, 19 May 2017 13:45:53 EST ID:q4VSoqjw No.152275 Ignore Report Reply Quick Reply
File: 1495215953135.jpg -(265994B / 259.76KB, 800x672) Thumbnail displayed, click image for full size. 265994
Soda is so disgustingly processed and sugary I don't know why I still drink it. Sometimes I would buy regular Rockstar or Redbull because they just taste better. Not as overly sweet. Then these guys enter this picture. Tried a bunch of them, the grapefruit and kola were great, other ones also pretty good but you can taste the retarded sweetener they put in. I don't want that shit! I was the refreshing carbonated drink like soda but more "grown up."

So I'm thinking, what is good to mix with carbonated water to make something that tastes less sweet, less artificial, and in general better than typical soda? Maybe even a little bitter. I'm just sick of drinking this garbage soda made to hook children.

I need a go to custom carbonated drink for while I'm high.
77 posts and 12 images omitted. Click Reply to view.
>>
Alain Senderens - Thu, 25 Jan 2018 22:10:29 EST ID:1HNXTWN5 No.154258 Ignore Report Quick Reply
>>154069

People at work drink this stuff like it's liquid crack for some reason. Carbonated/Sparkling water tastes gross to me, though, so I steer clear of it. I would rather drink filtered water than cans of that crap.
>>
Joël Robuchon - Fri, 09 Feb 2018 12:11:25 EST ID:ci54O6Tw No.154325 Ignore Report Quick Reply
>>152275
I'm a fan of tonic and lime. Good luck convincing people there's not gin in it, though. Maybe that's just because I"m a drunk and everybody knows it. And there's often gin in it.

But if I can't drink at a bar, that's my go-to. TOnic and lime. Or tonic and cranberry. I love the taste of quinine.
>>
Marc Forgione - Tue, 13 Feb 2018 01:01:45 EST ID:ucYLGzQP No.154363 Ignore Report Quick Reply
>>154250
while that is true, for some, LaCroix has gone on record on it being fruit rinds. Probably don't want to put that on the can since rinds are seen as trash? idk
>>
Sidoine Benoît - Wed, 21 Feb 2018 19:23:59 EST ID:tGJKkhAd No.154445 Ignore Report Quick Reply
>>154363
I'd rather know I'm drinking grapefruit rinds or whatever than some mystery flavoring (which could possibly be beaver butts), but maybe that's just me.
>>
Tyler Florence - Thu, 22 Feb 2018 05:05:14 EST ID:bnDwnI8O No.154449 Ignore Report Quick Reply
>>154445
>some mystery flavoring (which could possibly be beaver butts)
All the water you drink has been in blood, piss and shit at some point. Most likely including that of a beaver.
Why is one isolated chemical extract really any worse?


Recent Meals #9 by Yakuiwiggly - Sun, 19 Nov 2017 22:42:40 EST ID:XiUh33qu No.153700 Ignore Report Reply Quick Reply
File: 1511149360982.jpg -(1905110B / 1.82MB, 3264x2448) Thumbnail displayed, click image for full size. 1905110
It's time! Tonight I made butterflied fried chicken with fries and fancy sauce. What you got?!
265 posts and 70 images omitted. Click Reply to view.
>>
Duff Goldman - Sat, 17 Feb 2018 17:05:01 EST ID:+NJAlw4Q No.154419 Ignore Report Quick Reply
1518905101790.jpg -(151744B / 148.19KB, 1000x563) Thumbnail displayed, click image for full size.
Made a banana cream cheesecake.

Damn I was unaware of how many different ways you can fuck up a cheesecake. My first attempt in the past I didn't research to make sure I did everything right and it ended up puffy and cracked. Second time's the charm though, this bad boy turned out perfectly.
>>
Pierre Wynants - Sun, 18 Feb 2018 06:41:19 EST ID:rRveWixC No.154421 Ignore Report Quick Reply
>>154419

YUM YUM nigga that shit looks DANK BOI
>>
Paula Deen - Sun, 18 Feb 2018 09:14:45 EST ID:8nwHBNMT No.154422 Ignore Report Quick Reply
>>154419
Nice.
>>
François Marin - Sun, 18 Feb 2018 19:10:55 EST ID:TAI8xFSU No.154423 Ignore Report Quick Reply
>>154419
pls remove banan. then repost.
>>
Hubert Keller - Thu, 22 Feb 2018 04:23:36 EST ID:oFI2rXfU No.154448 Ignore Report Quick Reply
My life has become leftover chicken sandwiches. Dear god.


How can I make my breakfast burritos more delicious by Alain Passard - Wed, 14 Feb 2018 09:48:20 EST ID:lqpqEDsk No.154385 Ignore Report Reply Quick Reply
File: 1518619700439.jpg -(70134B / 68.49KB, 720x960) Thumbnail displayed, click image for full size. 70134
Hello /nom/. I've been making breakfast burritos recently. What I like to do is bake some potato, onion, and bell pepper, and mix all that up with about a dozen scrambled eggs. Then I take ten tortillas, add some cheese, and put it all together. The end product is ten days worth of breakfast burritos. Combine that with some fruit and yogurt and you have a healthy full breakfast.

My question is, how can I make the burritos more delicious? Right now the ingredient that does the heavy lifting in these burritos is the cheese. Without that, these poor things would probably be pretty bland. Thanks for any advice, mangs.

>pic related is the feeling of me eating one of my burritos
8 posts and 2 images omitted. Click Reply to view.
>>
Elijah Joy - Tue, 20 Feb 2018 18:08:57 EST ID:rRveWixC No.154438 Ignore Report Quick Reply
add chopped up tomatoes, spinach, and/or mushrooms. also go hog wild on the pepper
>>
Heston Blumenthal - Wed, 21 Feb 2018 01:44:29 EST ID:5WvD6Xqh No.154439 Ignore Report Quick Reply
>>154385
Add some garlic when you throw in the eggs. Don't forget to salt the food either.
>>
Sidoine Benoît - Wed, 21 Feb 2018 19:21:06 EST ID:tGJKkhAd No.154444 Ignore Report Quick Reply
>>154385
>healthy
not even close, lol

Anyway, a 10 day old burrito is going to suck no matter what. 10 day old eggs are going to suck no matter what. 10 day old potatoes are going to suck no matter what. If you want your burritos to taste better, eat them fresh. If that isn't an option, keep some things on hand you can add fresh, like avocado and salsa or at least some lettuce and tomato.

I don't know what you like to eat, so I can't really help you out beyond that. I mean, most burritos have beans in them.
>>
Hubert Keller - Wed, 21 Feb 2018 23:23:11 EST ID:21RzWgZE No.154446 Ignore Report Quick Reply
>>154385
May I suggest soyrizo? I'm not a veggie, but it's all I use now since it tastes the same and isn't made from garbage animal parts. Also mushrooms will add that savory edge you may be missing.

If you don't use soyrizo spice your eggs with s+p, nutmeg, dried basil and/or sage. Splash of cream if you're feeling fancy.

Spread mayo on the tortillas. Crystal Louisiana Hot Sauce is king. All flavor, more chiles than vinegar, and somehow the heat is very tolerable.
>>
Hubert Keller - Wed, 21 Feb 2018 23:31:39 EST ID:21RzWgZE No.154447 Ignore Report Quick Reply
>>154444
I would say pretty close. Closer than any drive thru breakfast burrito. Great reduction in sodium, fat, and probably even calories. OP is using whole and natural ingredients for the most part. He personally prepared his own food, instead of a minimum wage slave who has become complacent over sanitation/food safety. You didn't help at all, you're being a dick, and acting like you're the one eating OP's food. Try some constructive criticism:
"Yikes OP! 10 day old breakfast burritos? Doesn't sound very delish. I hope you are freezing them. Not as good as fresh! But second best!"


Dietary Strategies by Geoffrey Zakarian - Thu, 08 Feb 2018 23:20:58 EST ID:RmoUZmWO No.154321 Ignore Report Reply Quick Reply
File: 1518150058254.webm [mp4] -(2017411B / 1.92MB, 468x338) Thumbnail displayed, click image for full size. 2017411
Hello /nom/,

In this day and age we have more information available to us regarding nutrition, food quality/safety, and so forth. And we are all doing what we can to try to have a healthy diet, with other life-factors considered of course. I am curious what are some dietary strategies you guys employ, and maybe discuss the motivations for them.

I have a few things I am playing around with to see how it works for me or doesn't:

>no soda
>no red meat (except special/rare occasions, like a friend makes a special dish or you get a chance to eat elk or something)
>every time you eat food, consider the time/effort it would take to harvest/prepare that food. for each day/meal, do not exceed what you yourself would reasonably be able to harvest/prepare

so far these focus areas have helped me to lose some weight and start eating more nutritious meals. what do you guys do?
34 posts and 2 images omitted. Click Reply to view.
>>
Antoine Parmentier - Tue, 20 Feb 2018 16:25:36 EST ID:+NJAlw4Q No.154436 Ignore Report Quick Reply
>>154428
You and your best friend are retards if you think that taking in less than you put out is propaganda. That is literally simply how the body and weight loss works.
>>
Elijah Joy - Tue, 20 Feb 2018 17:52:20 EST ID:rRveWixC No.154437 Ignore Report Quick Reply
>>154433

pedofatfrog might have just actually surpassed stimlion in terms of shitpost faggotry
>>
Michel Bras - Wed, 21 Feb 2018 07:32:24 EST ID:hKKhZQH8 No.154441 Ignore Report Quick Reply
>>154433
Why, dude why.. now we have to make a new name for you. Pedo food goblin frog posting fagit.
>>
Michel Guérard - Wed, 21 Feb 2018 12:31:33 EST ID:bnDwnI8O No.154442 Ignore Report Quick Reply
>>154441
Food froblin?
>>
Alexandre Étienne Choron - Wed, 21 Feb 2018 15:19:51 EST ID:gwccFEMl No.154443 Ignore Report Quick Reply
>>154428
>Calorie counting is the basis of dietary propaganda
lol what. calorie counting isn't the be all end all of dietary considerations,but it certainly has it's place, especially if your goal is weight loss (which is what the guy you're replying to is talking about). i lost 50 lbs myself and have kept it off for 13 years now, mostly because of counting calories. i still eat junk/fast food and stuff, but i watch how much. i probably don't have the healthiest arteries or kidneys (i smoke and drink a lot too), but despite having a non-ideal metabolism i manage to maintain a normal weight because of calorie counting.

tl;dr - if your goal is simply to lose weight, calorie counting absolutely matters.


What are legal condiments for Pop Tarts? by Bernard Loiseau - Sun, 11 Feb 2018 20:22:49 EST ID:WGTsd7/y No.154354 Ignore Report Reply Quick Reply
File: 1518398569964.jpg -(43447B / 42.43KB, 355x294) Thumbnail displayed, click image for full size. 43447
>I woke up this morning, feeling famished.
>I feel like grabbing a fresh Wheat Bagel, with some garlic & creamcheese spread.
>Walked downstairs to see my roommate had taken over the space that occupies my toaster.
>Not a big deal, I'll make a pot of coffee and use the toaster when hes finished.
>Grind some beans, fill the craft with water... etc.
>Toaster pops.
>Friend grabs poptarts.
>Strawberry, with frosting.
>Flips over the tarts.
>Grabs a knife and the largest wad of butter I have ever seen.
>Slathers that shit over a single tart.
>Like a knife-full of butter on one pop tart.
>Is this even legal?

We've been fighting about this all day, why would anybody need butter on a pop-tart?
10 posts and 4 images omitted. Click Reply to view.
>>
Gaston Acurio - Wed, 14 Feb 2018 20:27:00 EST ID:VMkDpVsD No.154396 Ignore Report Quick Reply
1518658020556.jpg -(88385B / 86.31KB, 768x576) Thumbnail displayed, click image for full size.
Instead of making a sandwich with bread, use a pop-tart!
>>
Adolphe Gérard - Thu, 15 Feb 2018 04:58:16 EST ID:e/xOWTlt No.154400 Ignore Report Quick Reply
>>154395
You get his point though. Butter is pretty much just fat, peanut butter has a strong taste of its own beyond "cow grease".

>>154391
If he's capable of human interaction then he's no you-know-who it was just that sort of vile diet choice.
>>
Wolfgang Puck - Sat, 17 Feb 2018 15:03:30 EST ID:8eaqa6FP No.154417 Ignore Report Quick Reply
>>154395
you sound like one of those gym enthusiasts who "taught themself" nutrition. Going on about fucking nutella and fad nonsense, jesus christ.
>>
Wolfgang Puck - Sat, 17 Feb 2018 15:45:50 EST ID:8eaqa6FP No.154418 Ignore Report Quick Reply
>>154395
you sound like one of those gym enthusiasts who "taught themself" nutrition. Going on about fucking nutella and fad nonsense, jesus christ.
>>
Curtis Stone - Wed, 21 Feb 2018 04:35:25 EST ID:VMkDpVsD No.154440 Ignore Report Quick Reply
>>154400
Yeah, that is literally a completely juvenile way to eat. Infants are born only driven to like the taste of sugar, fat and glutamate, appreciating more complex flavors is what makes people know how to eat properly. Just look at how mcdonals targets kids, that goes hand in hand with cramming sugar, fat and the sodiums into everything (and with acclimation carying over into adulthood).

>>154417
>>154418
I have taught myself food fundamentals. But from getting deeply interested in cooking, not from excercising, why would I need to obsess over going to the gym if I eat methodically? If you feel the need to frame learning nutrition like that, as if it's wrong, I've also never devoutly embraced any specific "diet", and that's the first thing that makes people wrong about nutrition, swallowing particular packages of opinions on it blindly.


cheese on bread by Raymond Oliver - Sat, 11 Feb 2017 10:18:36 EST ID:x5VpSLcJ No.151080 Ignore Report Reply Quick Reply
File: 1486826316918.png -(5039430B / 4.81MB, 1852x1199) Thumbnail displayed, click image for full size. 5039430
what do y'all do to mix up your grilled cheese

i fry up some mushrooms and throw them inside with some basil pesto
74 posts and 14 images omitted. Click Reply to view.
>>
Rachael Ray - Sun, 06 Aug 2017 13:54:30 EST ID:FruDA9wn No.152892 Ignore Report Quick Reply
>>152891
how about camembert? or maybe gouda? goat cheese? or something old...I should work through the options and find the best grilled cheese
>>
Jose Garces - Thu, 17 Aug 2017 00:07:26 EST ID:ad/OHElj No.152971 Ignore Report Quick Reply
>>151080
I add peanut butter.
nb for great shame.
>>
Johann-Carl Leuchs - Wed, 14 Feb 2018 22:45:45 EST ID:chjONHZj No.154397 Ignore Report Quick Reply
>>151124
this made me feel dirty
>>
Jamie Oliver - Thu, 15 Feb 2018 00:15:54 EST ID:ucYLGzQP No.154398 Ignore Report Quick Reply
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>>151080
freshly grated irish cheddar on a buttered up sourdough
>>
Rashma Beharry - Mon, 19 Feb 2018 01:47:32 EST ID:rRveWixC No.154425 Ignore Report Quick Reply
cant forget about cheese crisps nigga


james by Yutaka Ishinabe - Sun, 18 Feb 2018 22:40:00 EST ID:V6Py2RjG No.154424 Ignore Report Reply Quick Reply
File: 1519011600137.jpg -(101463B / 99.08KB, 533x1000) Thumbnail displayed, click image for full size. 101463
Lets make food buddy


poppy seed recipes that use tons of poppy seeds by Raymond Oliver - Mon, 08 Jan 2018 21:59:50 EST ID:gwccFEMl No.154083 Ignore Report Reply Quick Reply
File: 1515466790944.jpg -(62402B / 60.94KB, 635x423) Thumbnail displayed, click image for full size. 62402
so i recently bought 3 lbs, used like half to make PST but it was bunk. so now i'm looking for poppy seed recipes that use as much poppy seed as possible.

my first thoughts were poppy seed cakes or bagels but they both dont use enough poppy seeds i found. what are some poppy seed recipes that use ass loads of poppy seeds?

pic related seems like it would. but i'm interested in other suggestions as well.
11 posts and 5 images omitted. Click Reply to view.
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Masahiko Kobe - Fri, 02 Feb 2018 09:49:24 EST ID:QyeOJWfn No.154292 Ignore Report Quick Reply
>>154231
The greatest board in this quadrant of 420chan perhaps, captain.
>>
Robert Irvine - Sun, 04 Feb 2018 18:18:13 EST ID:RmoUZmWO No.154303 Ignore Report Quick Reply
>>154292

do you mean sector...?
>>
Michel Guérard - Sat, 10 Feb 2018 09:12:56 EST ID:0HDlmhug No.154336 Ignore Report Quick Reply
1518271976277.jpg -(10930B / 10.67KB, 339x351) Thumbnail displayed, click image for full size.
>>154231
/nom/ has always been pretty decent, aside from the obvious extreme tangents, occasionally (borderline often) people actually make a good effort with food.
>>
François Vatel - Tue, 13 Feb 2018 17:11:56 EST ID:XiUh33qu No.154373 Ignore Report Quick Reply
1518559916951.gif -(2050798B / 1.96MB, 400x306) Thumbnail displayed, click image for full size.
>>154303
The lifestyle boards are essentially the delta quadrant of the 420chan universe.
>>
Anne Burrell - Wed, 14 Feb 2018 02:17:35 EST ID:jAtWRMnx No.154381 Ignore Report Quick Reply
>>154231
This is not that difficult to make you dweeb


I need simple recipes give me naow. Please. by Koumei Nakamura - Wed, 24 Jan 2018 01:14:29 EST ID:JGG5FbcD No.154234 Ignore Report Reply Quick Reply
File: 1516774469600.png -(2548615B / 2.43MB, 1500x1500) Thumbnail displayed, click image for full size. 2548615
What's your most simple yet delicious recipes?
10 posts and 2 images omitted. Click Reply to view.
>>
Chen Kenichi - Sat, 27 Jan 2018 13:07:59 EST ID:EWp1UAng No.154268 Ignore Report Quick Reply
>>154263
Nice try [name redacted]
>>
Carme Ruscalleda - Sun, 28 Jan 2018 01:16:17 EST ID:mFuEqNat No.154270 Ignore Report Quick Reply
i call it "bacon squash". the biggest downside of bacon squash is that it makes enough for two people (in theory)... the other downside is you need to use a peeler to peel the squash because you WILL cut yourself if you try to do it with a knife lol. that aside, peelers are cheap, and bacon is delicious.

get yourself a butternut squash small-to-medium and at least four strips of thick cut bacon. heat the oven to 375 F / 190 C. cut the squash into rough 2cm pieces or about the size of a testicle. put parchment paper (Al foil if you must but parchment works better) on a baking sheet, spread all the squash pieces on the paper (they should cover it in 1 layer), lay the bacon strips over the squash, and stick the whole thing in the oven for about 45 minutes or until the bacon looks golden brown. if you did it right the squash will be soft and brown on the bottom and the bacon will be delicately crispy.

protip: use a cell phone flashlight to look in the oven without opening it all the way if you're not sure. i've never actually timed it >.>
>>
Michel Bras - Sun, 28 Jan 2018 14:23:24 EST ID:1BeLZ2O1 No.154275 Ignore Report Quick Reply
>>154268
I fucking lold.
>>
Raymond Oliver - Tue, 30 Jan 2018 03:54:02 EST ID:+NJAlw4Q No.154279 Ignore Report Quick Reply
>>154262
Only true culinary geniuses know about medium boiled eggs.
>>
James MacInnis - Sun, 11 Feb 2018 04:21:21 EST ID:ZxnQ1xsy No.154345 Ignore Report Quick Reply
>>154234
once in a blue moon i make a pretty dank salad. big pile of that pre-packed spring mix at the store, like five blackberries, a few cherry tomatoes, feta, crutons, and this raspberry salad dressing i found.


Fermentation thread by Joseph Favre - Tue, 05 Dec 2017 15:04:48 EST ID:LJT3bH/C No.153792 Ignore Report Reply Quick Reply
File: 1512504288879.jpg -(69691B / 68.06KB, 720x1280) Thumbnail displayed, click image for full size. 69691
Post fermentation related things.

Check out this quite interesting video series from fermentation in PRC.
https://youtu.be/M4elw9rIs9Y
Sandor Katz' "The art of fermentation" is also a very good encyclopedic book in case you are interested of the subject.
Pic related. My first batch of sauerkraut.
32 posts and 14 images omitted. Click Reply to view.
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Robert Irvine - Fri, 12 Jan 2018 16:46:52 EST ID:bnDwnI8O No.154115 Ignore Report Quick Reply
>>154113
If you do it with some spices and you can make pickle which is fucking great in fact I may do that soon.
>>
François Vatel - Sat, 13 Jan 2018 18:44:09 EST ID:dQgvJaPg No.154125 Ignore Report Quick Reply
>>154113
Basically anything that calls for a lemon in savory foods, can be made even better with preserved lemon. It just fuses better with the flavor, as the rind is soft n shit. It has a really florally flavor, and only a bit salty.

You can use it in cakes too, my ma makes a lemon champaigne sorbet and mixes in preserved lemon into it. The combination of everything makes it fizz in your mouth when eating it, it's dank .
>>
Fernand Point - Sun, 14 Jan 2018 15:29:35 EST ID:yU/V4d0T No.154136 Ignore Report Quick Reply
>>154125
>my ma makes a lemon champaigne sorbet and mixes in preserved lemon into it. The combination of everything makes it fizz in your mouth when eating it, it's dank .

that sounds fucking awesome
>>
Cat Cora - Sun, 04 Feb 2018 14:57:56 EST ID:iYH70p7O No.154302 Ignore Report Quick Reply
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OP saw organic lemons on sale so I made preserved lemons. Seems like these are fermenting so you have to let out pressure once in a while.
>>
Michel Guérard - Sat, 10 Feb 2018 09:05:18 EST ID:0HDlmhug No.154335 Ignore Report Quick Reply
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>>154302
Dank man. Let me know how it goes. It doesn't take too long to preserve dem lemons, so the turnover is pretty quick.

You probably know all this already, but it's the rind that you gotta use. The flesh part doesn't impart that zesty hit after it's been preserved.

I recommend finely dicing it and adding it into some couscous, coriander, rapeseed oil (or thick oil equivalent) and a good pinch of salt and pepper. Some olive too if you feel like it, but i'm not really an olive kind of guy.


Use a real subject. You know what you did. by Heston Blumenthal - Thu, 28 Dec 2017 08:49:43 EST ID:bnDwnI8O No.153981 Ignore Report Reply Quick Reply
File: 1514468983964.jpg -(69828B / 68.19KB, 465x500) Thumbnail displayed, click image for full size. 69828
I got a badass handheld whizzy blender thing for Christmas, any suggestions for good shit I can make with it?
45 posts omitted. Click Reply to view.
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Koumei Nakamura - Tue, 23 Jan 2018 19:25:42 EST ID:PgNpeO4J No.154229 Ignore Report Quick Reply
OP you can make some DOPE EASY black bean soup with one of those.

  1. buy dried black beans and boil them like forever
  2. add beef bouillon (I like "Better Than Bouillon" brand, it's good shit)
  3. maybe jalapenos if you want or something
  4. remove some beans if you want a mix of blended and whole beans
  5. season to taste and blend the bejeezus out of it

delicious
>>
Pierre Cubat - Wed, 31 Jan 2018 00:40:11 EST ID:M4Vq+hfx No.154283 Ignore Report Quick Reply
Just blend an avocado into ranch dressing with a pinch of s+p and lavender. It's good for plating and on top of salmon or mahi.
>>
Marco Pierre White - Thu, 01 Feb 2018 17:19:12 EST ID:mXsD4PD+ No.154288 Ignore Report Quick Reply
Shit nigga whatchu doin with those flowers.

No but seriously, are you talking dried lavender here? I've had lavender lemonade before and it was tasty as hell so i'm not looking down on it, but with avocado?
>>
Marco Pierre White - Thu, 01 Feb 2018 17:20:35 EST ID:mXsD4PD+ No.154289 Ignore Report Quick Reply
1517523635205.jpg -(76186B / 74.40KB, 480x720) Thumbnail displayed, click image for full size.
>>154288 for >>154283
nb bc i am dum
>>
Lidia Bastianich - Thu, 08 Feb 2018 17:56:45 EST ID:RmoUZmWO No.154320 Ignore Report Quick Reply
>>154283

that actually sounds like a lovely dressing. i must try it some time.


Black eyed peas by Alain Passard - Mon, 01 Jan 2018 11:45:28 EST ID:4mM0wjOy No.154012 Ignore Report Reply Quick Reply
File: 1514825128694.jpg -(146016B / 142.59KB, 718x848) Thumbnail displayed, click image for full size. 146016
As you all know eating black eyed peas on new year is lucky. Post your recipes below
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François Marin - Tue, 16 Jan 2018 04:24:52 EST ID:ZxnQ1xsy No.154153 Ignore Report Quick Reply
>>154012
Isn't that just like a reeeeally Southern thing? Black eyed peas on new years?
>>
Rashma Beharry - Thu, 25 Jan 2018 11:56:55 EST ID:sfD+6fM1 No.154244 Ignore Report Quick Reply
I had a new year's eve party and made quesadillas. I had a bunch of quesadilla veggies left over (corn, onions, peppers). So the next morning, I cut up some potatoes and made a hash with those leftovers and threw in some black eyed peas. It was pretty good.
>>
Paul Jullemier - Thu, 01 Feb 2018 15:15:22 EST ID:e2utTm0n No.154286 Ignore Report Quick Reply
>>154153
Pretty sure it's just a southern, perhaps rural, thing. I mean, I live in the south and we do it every year, but I don't really hear much about it on the west coast or the northern states.


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