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WEED IS LEGAL IN CANADA! Live 420chan Q&A and Site Merchandise Giveaways on Stream

Live 420chan Q&A, 420chan merchandise giveaways, Logitech hardware giveaways, partying on Twitch tonight!
G502 Giveaway Ends @ Midnight     Q&A Discussion Thread
Recent Meals #11 This Time It's Personal by YakuiWiggly !9ewYjBc0iU - Wed, 25 Jul 2018 17:13:31 EST ID:oFI2rXfU No.156205 Ignore Report Reply Quick Reply
File: 1532553211267.jpg -(165139B / 161.27KB, 460x453) Thumbnail displayed, click image for full size. 165139
Time to see if the 1000 post limit extends to all the boards, or just the ones Kirt frequents. This is the 11th recent meals thread so you know how it works at this point. Post pictures of food you've either made or eaten recently and have it ripped apart by our increasingly hostile community. Who knows, you might even get some decent replies out of it!
332 posts and 112 images omitted. Click Reply to view.
>>
Frédy Girardet - Sat, 20 Oct 2018 16:23:56 EST ID:WcDKf/Vt No.157006 Ignore Report Quick Reply
>>157001
i like microwave brownies. for the effort theyre nice.
and it was leftover from a couple days ago i just reheated it.
>>
Alain Ducasse - Sat, 20 Oct 2018 19:18:49 EST ID:97oCMUkK No.157009 Ignore Report Quick Reply
>>157006
What are you nine?
>>
Susur Lee - Sat, 20 Oct 2018 21:00:44 EST ID:WcDKf/Vt No.157010 Ignore Report Quick Reply
>>157009
Boi wtf i just like microwave brownies because it takes 3 minutes. And i made the vanilla for another cake a couple days ago.
>>
Alice Waters - Sat, 20 Oct 2018 21:56:26 EST ID:TAI8xFSU No.157012 Ignore Report Quick Reply
1540086986372.jpg -(80519B / 78.63KB, 640x628) Thumbnail displayed, click image for full size.
made a bunch of stuff so far this weekend. mashed potatoes mixed with chopped kale and sauteed onion, topped with cheese and baked. cabbage soup with carrots and celery in it. one of those cakes you soak in super sweet milk overnight. chicken salad with the secret recipe. also cut up a bunch of salad stuff and ate a salad larger than my head this past thursday.

>>157000
>>157001
>>157005
>>157009
oh like we're all somehow above microwaving brownies. ffs people.
>>
Susur Lee - Sun, 21 Oct 2018 00:14:39 EST ID:WcDKf/Vt No.157014 Ignore Report Quick Reply
>>157012
these niggas be defending macaroni pizza, but lose their shit when i post some gourmet microwaved brownies.


Pepperoni Pizza Hack by Paul Jullemier - Sat, 21 Jul 2018 20:47:33 EST ID:v/0vrwsn No.156176 Ignore Report Reply Quick Reply
File: 1532220453265.jpg -(2545410B / 2.43MB, 3264x2448) Thumbnail displayed, click image for full size. 2545410
So it saddens me to do this but it feels like a weight has been lifted at the same time. After all these years i am ready to share my number one pizza hack with you all. Tear your pepperonis into 4 pieces. Every bite now has pepperoni, it is easier to cut, it is easier to eat, you can be less choosy about your bites (more consistent bites every time) and it feels like there are more pepperoni than there are.

This is a frozen pizza with no additional pepperonis added. What were 9 or 10 measly pepperoni are now a million.

Enjoy, you are welcome.
45 posts and 8 images omitted. Click Reply to view.
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Alain Ducasse - Sat, 20 Oct 2018 15:52:56 EST ID:97oCMUkK No.157003 Ignore Report Quick Reply
>>157002
agreed, you are supposed to enjoy a meal not sleep on it. Wtf mang.
>>
Pierre de Lune - Sat, 20 Oct 2018 16:17:00 EST ID:/aB+049W No.157004 Ignore Report Quick Reply
>>157002
Well you can portion your meal so that won't happen but I get the feeling you just slop all your meals out of a trough
>>
Charles Durand - Sat, 20 Oct 2018 18:59:03 EST ID:Z0KJkHwG No.157008 Ignore Report Quick Reply
>>157004
Yes, the person who is more discerning is less sophisticated. Okay my duder.

And portioning isn't going to help with that because there's this thing called blood sugar.
>>
Michel Roux Jr. - Sat, 20 Oct 2018 21:23:12 EST ID:/aB+049W No.157011 Ignore Report Quick Reply
>>157008
I can still eat my food and go about my day, you're floored when you get food so I really can't relate
>>
Paula Deen - Sat, 20 Oct 2018 23:26:18 EST ID:KSrecoI7 No.157013 Ignore Report Quick Reply
>>156999
Butter is the secret flavour in coke! GOD is that obvious!


Curry by Bird Keeper Dane - Sun, 14 Oct 2018 17:47:33 EST ID:OSukxFTj No.156892 Ignore Report Reply Quick Reply
File: 1539553653137.jpg -(277421B / 270.92KB, 900x570) Thumbnail displayed, click image for full size. 277421
Sup /nom/,

Tonight I'm going to make a curry, with the sauce and all. What do you all know about curries? How do you make them? I've made things with curry spices before, but only an actual curry a few times.

I'm planning on using coconut milk and cherry tomatoes for the sauce, as well as garlic, ginger, cumin, fenugreek, coriander, cardamom, and some other spices. Besides that I'll use onion, lime, habanero, celery, and golden oyster mushrooms. Anyway, post about curries.
26 posts omitted. Click Reply to view.
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Charles Ranhofer - Wed, 17 Oct 2018 21:27:24 EST ID:dLdaOzGY No.156956 Ignore Report Quick Reply
>>156955
nice
>>
Carme Ruscalleda - Fri, 19 Oct 2018 19:35:40 EST ID:aikhWt3z No.156981 Ignore Report Quick Reply
>>156952
> I feel very bad about commenting on how Alton Brown is the only one who makes curry powder from scratch by toasting the spices and grinding them himself (he did that in a Good Eats episode I saw once).
That's just how it's done, though. It's extremely common on the indian subcontinent.

Fun fact: singapore noodles are actually from hong kong.
>>
Pierre de Lune - Fri, 19 Oct 2018 21:01:18 EST ID:jvMovoQM No.156982 Ignore Report Quick Reply
I've done the whole grinding spices, completely from scratch curry thing, and it's honestly not that much better than sauteeing some stuff with some store-bought spices (small batches from the bulk section in my co-op are a lot better than that $1 for a big jar of cardboard-tasting garbage), adding coconut milk and some other spices, some arrowroot to thicken it maybe.
So that's what I do now.
One thing I'll say though, roasting and grinding cumin seeds is pretty easy. I bought a big bag of cumin seeds once and I still have half of it, and I make cumin powder every month or so, that part I do recommend, since cumin is great in a bunch of things.
>>
Urbain Dubois - Fri, 19 Oct 2018 23:23:27 EST ID:aikhWt3z No.156984 Ignore Report Quick Reply
>>156982
Fuck yeah, fresh cumin. Do you have a mortar and pestle? Easiest way to grind small amounts of a spice. And they're cheap (5$ for some stone shit that will last forever.).
>>
Pierre de Lune - Sat, 20 Oct 2018 17:25:28 EST ID:jvMovoQM No.157007 Ignore Report Quick Reply
>>156984
I do have one and I used to use it a lot, but I ended up getting a really nice little coffee grinder that I just use for spices and ever since then I have only used the mortar and pestle for nuts.


Canned Seafood by Salt - Tue, 05 Jun 2018 16:10:57 EST ID:Bj3r/uNC No.155648 Ignore Report Reply Quick Reply
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I am getting "into" canned Seafood. I just had a bunch of anchovies, sardines and smoked clams from the Kroger affiliate in town, along with a cigarillo and milk as a palette cleanser.

Is there anything so quintessentially modern as a can of sea-critters? You rip the metal open and it's full of oil and salt and squirmy dead shit.

I had this DANK tin of squid in it's own ink at this place under Pike Place Market in Seattle. Turns out you can get it for like 8 bux online. I'm gonna spring for it. Next time me and the boys get baked we're gonna eat disgusting canned sea bugs all day in a forest clearing or around a fire or something. I have this childlike, but ancient desire to strap on a helmet, climb something dangerous and quaff disgusting oil and salt gristle from steel capsules. It's like a birthright from a better, more hopeful age.

TLDR Tell me what you know about Canned Seafood.
38 posts and 15 images omitted. Click Reply to view.
>>
Wylie Dufresne - Sun, 14 Oct 2018 12:19:00 EST ID:bnDwnI8O No.156889 Ignore Report Quick Reply
>>156888
yes
>>
Maestro Martino - Sun, 14 Oct 2018 16:14:21 EST ID:dLdaOzGY No.156890 Ignore Report Quick Reply
>>156888
it's a major part of why the dish comes out the way it does
>>
Bird Keeper Dane - Sun, 14 Oct 2018 17:52:06 EST ID:OSukxFTj No.156893 Ignore Report Quick Reply
>>156890
My mom used to make that dish. Did she put blood in it? Damn I better ask her.
>>
Pierre Gagnaire - Mon, 15 Oct 2018 18:10:36 EST ID:8jhkEV17 No.156901 Ignore Report Quick Reply
>>156884

because humans didnt always live in the age of grocery stores and meat packets. thats how it was dude.
>>
Urbain Dubois - Fri, 19 Oct 2018 23:26:24 EST ID:aikhWt3z No.156985 Ignore Report Quick Reply
>>156893
the blood is only in the OG version that uses an old rooster, etc. Most coq au vin is just chicken and wine-based (still fuckin awesome). I've never had the OG version.


Hot Sauce Thread by Keith Cholewinski - Fri, 13 Oct 2017 14:13:58 EST ID:v6aP6g8j No.153444 Ignore Report Reply Quick Reply
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Post your favorite hot sauces. Pic is 357, the hottest sauce I like to eat. It has a delicious flavor, but it's fleeting because the heat quickly overtakes the flavor and because you can't use more than a drop or two without making food too hot.
88 posts and 24 images omitted. Click Reply to view.
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Julia Child - Mon, 10 Sep 2018 19:31:47 EST ID:Hpw5yhA0 No.156674 Ignore Report Quick Reply
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>>156672
Bruh. I bumped this one because of the new useless one. This bad boy still has over 400 posts before it stops bumping, no need for a new one that rehashes all that we've been through in this one already. I'm sure my ID is different by now, but if you look at the last post on the new hot sauce thread and the bump post on this one, it's both me.

We've done this before. Why not finish the conversation we were having before starting a new one?
>>
Jamie Oliver - Tue, 11 Sep 2018 15:41:19 EST ID:thriozqZ No.156684 Ignore Report Quick Reply
>>156674
We also have two fast food threads. I love /nom/
>>
Eric Ripert - Tue, 11 Sep 2018 23:17:08 EST ID:gNNY+1vX No.156690 Ignore Report Quick Reply
>Begun the hot sauce thread wars have
>>
Rachael Ray - Fri, 28 Sep 2018 14:20:44 EST ID:v03yLZR/ No.156804 Ignore Report Quick Reply
>>156690
Anyone who has that sauce in the OP knows how hot it is. My roommate and I are finally halfway through the bottle. What a long strange trip it has been.
>>
Pierre de Lune - Fri, 19 Oct 2018 22:54:17 EST ID:jvMovoQM No.156983 Ignore Report Quick Reply
Daaaang a hot sauce thread, this will be excellent reading. I will of course post before reading because I'm an asshole.
I'm looking forward to trying some new habanero sauces since they seem to be my favorite. Great heat, great flavor, what's not to like.
Though also lately I've been enjoying the rather shitty vinegar-based basic sauces on my burritos. Is it a good hot sauce? No. But sometimes it's just right.


Snail by François Vatel - Mon, 17 Sep 2018 13:12:48 EST ID:Q1WfkA2O No.156737 Ignore Report Reply Quick Reply
File: 1537204368945.jpg -(284952B / 278.27KB, 1152x2048) Thumbnail displayed, click image for full size. 284952
So I recently tried snail for the first time. I was served two but could only eat one. They were from a frozen package, imported from France. They were flavored primarily with garlic and some sort of green herb. While the flavor itself wasn't that bad (Tasted like slightly like pork and garlic) the slightly chewy texture and slimy mouthfeel wasn't enjoyable to me.

Anyone else eat snail? How'd you like it?

General odd eats / delicacies thread, perhaps?
45 posts and 12 images omitted. Click Reply to view.
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Anne Burrell - Tue, 16 Oct 2018 12:59:24 EST ID:1s3YOQ5U No.156919 Ignore Report Quick Reply
>>156918
You guy's eat pigeons is Europe? Huh, I live in Nicaragua and I went to a 3 day festival in Island and I didnt eat anything for like a day. All I had was a ghetto tuna sadmich shit ton of alcohol, coke, and e. When we go off the ferry I saw this lady selling what I thought was chicken with salad and deep fried planteen. Turns out it was pigeon. Good times.
>>
François Pierre de la Varenne - Tue, 16 Oct 2018 17:57:37 EST ID:g4DEGYBG No.156930 Ignore Report Quick Reply
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>>156919
"pigeons" (really rock doves) are hunted in parts of America for food. The way we do it is take the breast meat, fill with jala and onion garlic slaw, wrap in bacon and grill. P gud man. We only use the breast tho cause there's very little leg or wing meat.
>>
Bernard Loiseau - Tue, 16 Oct 2018 18:43:04 EST ID:WcDKf/Vt No.156934 Ignore Report Quick Reply
>>156930
same, only using the breasts but we make soup broth with it and also put the meat in the soup
>>
Bernard Loiseau - Tue, 16 Oct 2018 18:45:05 EST ID:WcDKf/Vt No.156935 Ignore Report Quick Reply
>>156930
central eu here, some people keep doves for a profession, they sell some, they take some to fairs, they eat some. it is very tasty, the meat has an unique aroma to it like good beef and stuff
>>
Michel Guérard - Tue, 16 Oct 2018 19:25:08 EST ID:NYhesM2y No.156936 Ignore Report Quick Reply
>>156930
that sounds great. Can't say I've had pigeon but i love me some quail


White pepper is master pepper by Ettore Boiardi - Tue, 24 Jul 2018 00:23:53 EST ID:hlFmVSiY No.156191 Ignore Report Reply Quick Reply
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Ok listen up faggots and wipe that shit eating grin off your face. White pepper IS the superior pepper! Anything else you hear is an out and out lie! Why has black pepper become the expected? The norm? When I was growing up white pepper was the gold standard - it was everywhere, ubiquitous. It was loving, carefree, benevolent and all knowing. It was delicious. IS delicious, mind. People literally killed for this shit in ye olden days.

White pepper on steak? Oh yeah. White pepper on eggs? Fuuuuuuck yes. White pepper on soup? Yup. Now, now. Don't get me wrong. BLACK pepper is also good, yes, it is good. But white pepper is simply better, there are no two ways about it. White pepper is MASTER. It boggles the mind how white pepper is rarely served in restaurants anymore, and if you ask for pepper in a shop or an eatery you will be given black pepper. SAD!
44 posts and 7 images omitted. Click Reply to view.
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Julia Child - Sun, 30 Sep 2018 00:28:34 EST ID:q3af70CU No.156815 Ignore Report Quick Reply
>>156812
That's how I am generally, there are some smokier which I prefer, then some that are sweet which is probably what everyone is riled up about.

Also pickle chips are better than salt and vinegar, homos
>>
Marcus Samuelsson - Sun, 30 Sep 2018 01:17:08 EST ID:+NJAlw4Q No.156816 Ignore Report Quick Reply
Generally, bbq chips are meh, but the Lay's BBQ chips are dank. Most of the other ones suck.
>>
Raymond Blanc - Mon, 01 Oct 2018 13:11:53 EST ID:bP0RCRoz No.156824 Ignore Report Quick Reply
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>>156811
You have to be literally borderline retarded to find anything even remotely appealing about BBQ crisps/chips. I'm pretty sure even retarded people understand that BBQ is for base, uncultured freaks who lack any sort of higher sense-pleasure detectabilities.
>>
François Marin - Tue, 09 Oct 2018 09:42:02 EST ID:q+WdL/su No.156862 Ignore Report Quick Reply
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I'll have you people know that BBQ chips are a staple for any mildly spicy sandwich. put some ruffleed BBQ chips on a toasted buffalo chicken, cheddar, and baby spinach samich that you sprinkled with red pepper flakes and lightly mayo'd; gotta have that additional crunch and sogginess-buffering that the ruffles provide. I dont really care for chips in general though as i find most of the flavors revolting by themselves. they should be used to compliment things, they're a black hole for snacking by themselves.

But you disgusting animals probably got your dicks all hard for salt and vinegar, dill, and every Doritos flavor. They're all on the same tier.
>>
Lancelot de Casteau - Tue, 09 Oct 2018 23:20:08 EST ID:aKtPFA6a No.156870 Ignore Report Quick Reply
>>156862
bbq flavor is a cheap trick that has no place on a sandwich of mine.


Chorizo by Leber Tran - Wed, 12 Sep 2018 05:56:29 EST ID:Ify44Yve No.156695 Ignore Report Reply Quick Reply
File: 1536746189376.jpg -(864636B / 844.37KB, 2000x2000) Thumbnail displayed, click image for full size. 864636
got some Chorizo-Sausages but I don't know whats the best way to serve em.
Want to fry 'em in a pan
but don't know if I have to slice the suasage
or just cut it a littlebit
or fry em as a whole.

Any help?
Experiences?
Preferrences?
20 posts and 2 images omitted. Click Reply to view.
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Geoffrey Zakarian - Mon, 01 Oct 2018 00:46:45 EST ID:dLdaOzGY No.156822 Ignore Report Quick Reply
>>156820
that's pretty common in modern rap
>>
Michel Roux Jr. - Mon, 01 Oct 2018 02:59:39 EST ID:8jhkEV17 No.156823 Ignore Report Quick Reply
>>156820

can you do better or can you only criticize the works of others
>>
Eric Ripert - Tue, 02 Oct 2018 01:06:02 EST ID:E1OXfqiS No.156825 Ignore Report Quick Reply
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>>156697
I think we need to clarify what type of chorizo we're talking about, because Mexican and Spanish are way different things, then you got Portuguese and Hawaiian Portuguese. Filipinos have their own shit, but all that tastes like spam.
>>
Lucien Olivier - Tue, 02 Oct 2018 13:13:08 EST ID:yeHfUMlu No.156826 Ignore Report Quick Reply
>>156823
dont be so obtuse "you cant criticize unless you can do better" is ridiculous
>>
Guillaume Fouquet de la Varenne - Tue, 02 Oct 2018 19:12:42 EST ID:KSrecoI7 No.156836 Ignore Report Quick Reply
>>156810
Yeah natural casing chorizo. You get some stock from it, sure, but not much. Talking about those short 'n fat lil bad boy chodes here.


Recipe General by Rum Cake Faggot - Sun, 16 Sep 2018 17:41:27 EST ID:ilwXSd9n No.156735 Ignore Report Reply Quick Reply
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Just realized we have no thread for requesting recipes or sharing ones you like.

I'm also gonna faggot up the OP by requesting instead of providing one.
Ever since watching Black Books I've wanted to try chocolate rum cake. I love chocolate cakes, and I love rum. Combining it sounds delicious.
Does anyone have a known good recipe for one that they've tried?
(there are loads of recipes on the net for them, but I've had more bad than good experiences following online recipes, no standards, only trust books or referrals)
6 posts and 1 images omitted. Click Reply to view.
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Johann-Carl Leuchs - Tue, 18 Sep 2018 21:17:13 EST ID:d4H8XSEi No.156757 Ignore Report Quick Reply
>>156742
I prefer to grill asparagus. With butter, salt, pepper and a dash of lemon/lime.
>>
Pierre Cubat - Tue, 18 Sep 2018 22:42:37 EST ID:aikhWt3z No.156758 Ignore Report Quick Reply
>>156756
The way he talks is so odd, but his videos are great. He seems like a chiller.
>>
Robert Irvine - Sat, 22 Sep 2018 23:43:13 EST ID:+NJAlw4Q No.156779 Ignore Report Quick Reply
>>156735
Just actually read the OP and the remark about online recipes. I've had generally the same experience with online recipes. They pretty much all suck unless you go to allrecipes.com. I can't really shill hard enough for this website. All other recipe websites will inevitably fuck you over with their shitty half assed recipes that are just there to get clicks and show up on google searches. I've got a suspicion that most of these recipes haven't even actually been tried, considering how terribly a lot of them come out. But with allrecipes you get tons of reviews and ratings and it has a huge community so you can find reliable recipes. Always check the reviews for comments about how people thought the recipe could be improved. I know this sounds like a commercial but it's genuinely a great website and I've had a lot of success with recipes from it.
>>
Carme Ruscalleda - Sun, 23 Sep 2018 00:41:28 EST ID:1nETLdB+ No.156780 Ignore Report Quick Reply
>>156779
+1 for checking the comments. A lot of them are really useful with changes to spice mixtures, cooking time and heat, etc.

Again though, a lot of them are

>I MADE THIS APPLE PIE WITH PEACHES AND AM ALLERGIC TO GLUTEN SO I USED A CORN TORTILLA INSTEAD OF PIE CRUST. IT CAME OUT HORRIBLE. 1 STAR RECIPE, COMPLETE GARBAGE
>>
Keith Floyd - Sun, 23 Sep 2018 09:04:58 EST ID:hDZFsRea No.156781 Ignore Report Quick Reply
>>156780
I find allrecipes useful but I'll cross reference a few recipes and make sure they're consistent. The small variations may also be informative if you do want to alter it as it will indicate how much you can get away with it.

Once you've found the meta recipe and cooked it a couple of times, tweaking it until it's right you have your own recipe that's unique to you and your oven (I haven't had a nice oven so the one I have is... unique) and your tastes/style and needs.


Non-shilling Exotic Street Food Thread by Paul Thalamas - Wed, 29 Aug 2018 22:09:28 EST ID:+NJAlw4Q No.156593 Ignore Report Reply Quick Reply
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That shitty shill thread kinda made me sad because I'm super interested in the subject matter but the context of the thread kinda killed the vibe, but I think we should still talk about it.

I've always wanted to travel to some asian country like Korea, China, Japan or maybe even Thailand and check out some of the crazy foods you can get at street vendors. You can even find some really awesome and crazy (by American standards) just to the South of the border in Mexico and South America. I'd be very happy to try some crazy spicy fried grasshoppers or some other strange delicacies that people here in the US turn their nose up at.

Does anyone have any experience with street vendors in what Westerners would consider exotic places? What kind of advice would you give to a newbie in general or location specific? I'd love to hear about it. It doesn't have to be something strange, just any street vendor stories would be cool.
19 posts and 1 images omitted. Click Reply to view.
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Jean Anthelme Brillat-Savarin - Wed, 12 Sep 2018 00:28:53 EST ID:ij1pCa/Q No.156693 Ignore Report Quick Reply
>>156692
You would say alligator is weirder than pig balls? I've had both myself as well and, man, knowing what you're biting into with the oysters is such a horrible feeling. I guess it's a psychosomatic response, but it's harder for me to pop one of those with my teeth than eat a delicious alligator steak.

As far as kebab goes, that shit is delicious. Where I am in the US the best doner kebab place is, unfortunately, in the mall's food court. I'm all about people slicing delicious meats off of a skewer. I think the fact that it's in a food court is solely because of US outdoor food laws, which is why food trucks are so big. They can be inspected much more easily than a moving kiosk, but maybe that's just where I am.
>>
Joël Robuchon - Thu, 13 Sep 2018 23:57:26 EST ID:dLdaOzGY No.156713 Ignore Report Quick Reply
>>156692
yeah alligator was pretty disappointing when I tried it
>>
Wylie Dufresne - Fri, 14 Sep 2018 17:36:59 EST ID:+NJAlw4Q No.156719 Ignore Report Quick Reply
>>156692
>>156713

From what I gather, alligator has to be treated right for it to be good, because when I had it, it was pretty amazing. It was fried like little popcorn chicken bites and we dipped it in this cocktail sauce that tasted like it had a bit of chili paste added to it. A slight Asian spicy flavor. It was dank. The fish/chicken baby analogy is definitely accurate. But I think that just like chicken, it can be very bland if not taken care of right.
>>
Carme Ruscalleda - Fri, 14 Sep 2018 21:07:43 EST ID:c1wfHCEk No.156721 Ignore Report Quick Reply
>>156692
Naa haggis just kind of tastes like spiced mince. I mean, it's nothing overly exciting but it is delicious.
>>
Marie Troisgros - Wed, 19 Sep 2018 19:41:23 EST ID:NYhesM2y No.156765 Ignore Report Quick Reply
>>156719
yeah I've only had alligator that i absolutely loved. Super tender and savory


Taco Bell by Johann-Carl Leuchs - Sun, 05 Aug 2018 18:14:21 EST ID:/M9qPI08 No.156337 Ignore Report Reply Quick Reply
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Taco Bell upped their game in preparation to total legalization in Canada this October.
WE FINALLY GOT BAJA BLAST!!! YEAH MAN!! food is fresher too.
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Toshiro Kandagawa - Fri, 24 Aug 2018 17:10:46 EST ID:bnDwnI8O No.156532 Ignore Report Quick Reply
>>156531
But I ordered nacho fries
>>
Julia Child - Sun, 26 Aug 2018 04:43:09 EST ID:dLdaOzGY No.156551 Ignore Report Quick Reply
>>156522
>talks of being a stable human
>posts anime

lol get your own life together first
>>
Cyril Lignac - Fri, 31 Aug 2018 21:14:53 EST ID:NYhesM2y No.156617 Ignore Report Quick Reply
gave the nachos fries one last go, different location and they still sucked ass. Never again!
>>
Geoffrey Zakarian - Sat, 08 Sep 2018 22:12:44 EST ID:KWHUDUKt No.156666 Ignore Report Quick Reply
>>156337
That's crazy that you never had Baja Blast until now. I'm genuinely happy for you. When I go to fast food places I usually get lemonade. Baja Blast is the only soda I actually drink. Also does anyone know what flavor its supposed to be? I have no idea.
>>
Spike Mendelsohn - Tue, 11 Sep 2018 04:48:50 EST ID:2yjTDyCs No.156677 Ignore Report Quick Reply
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>>156337
>Globs of white shit
You're a disgusting human piece of trash.
Baja Blast is the drink of champions however.


Hot sauces by Pierre Wynants - Fri, 07 Sep 2018 16:37:34 EST ID:DOn/OVQ+ No.156659 Locked Ignore Report Reply Quick Reply
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Let's have a thread about hot sauces since I seem to be on a never ending quest to find the perfect hot sauce. Whachu got in your fridge?
I got the usual shit like tapatio, Valentina and sriracha, I liked crystal for a while but got tired of it I still think it's the best lousianna style hot sauce you can get. Tried cholula, hated it, the green one is in my fridge though because it's alright
Have one called red devil which is pretty good, it's like a more vinegary crystal with a bit more bite. Good on pizza. And a bunch of other little bottles that family and friends have given me
My current favorite though is pic related. Good amount of heat, works well with pretty much any food and the flavor is so good. It's the closest I've come to a perfect hot sauce for my tastes
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Marcel Boulestin - Sat, 08 Sep 2018 22:59:21 EST ID:oRsa0Zt0 No.156667 Ignore Report Quick Reply
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>>156659
Seriously the best hotsauce ive found. Kinda like franks, cholula, sriracha and Louisiana sauce rolled into one but hotter. It was gifted to me by someone who didnt like it. I love it. Do nt know where to get it. First chan post in like 5 years. Glad i could share, anon.
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Rick Bayless - Sat, 08 Sep 2018 23:25:11 EST ID:XiUh33qu No.156668 Ignore Report Quick Reply
>>156665
I'm glad someone saved the autoplay version I made for /high/, but sorry man. 200x200 is autoplay on every other board.

Also, yeah, we've done this before.
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Jamie Oliver - Mon, 10 Sep 2018 22:31:36 EST ID:thriozqZ No.156675 Ignore Report Quick Reply
>>156668
bump
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Jonathan Waxman - Tue, 11 Sep 2018 00:11:26 EST ID:HqpulQgZ No.156676 Ignore Report Quick Reply
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There is literally a hot sauce thread under this thread right now as I type this. I'm gonna slide on over to that one.
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Pierre Wynants - Tue, 11 Sep 2018 07:54:45 EST ID:OSukxFTj No.156680 Ignore Report Quick Reply
>>156667
>Kinda like franks, cholula, sriracha and Louisiana sauce rolled into one
>the best hotsauce I've found
you monster...

At least the other sows thread had good sows.


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