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Sandwich


Waffles by Tyler Florence - Fri, 02 Nov 2018 19:18:30 EST ID:jsWqWCzY No.157126 Ignore Report Reply Quick Reply
File: 1541200710648.jpg -(48722B / 47.58KB, 500x490) Thumbnail displayed, click image for full size. 48722
Why do my waffles suck?

They’re always so sugary, floury, and oily and banal that they make me feel sick
How do I make perfect waffles?
37 posts and 13 images omitted. Click Reply to view.
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Ludovic Lefebvre - Sat, 08 Dec 2018 17:32:13 EST ID:OScdunSC No.157554 Ignore Report Quick Reply
>>157543
I DONT UNDERSTAND YOUR RUN ON SENTENCE! WAFFLES ARE FOR GAY FAGS!
>>
Koumei Nakamura - Mon, 10 Dec 2018 13:48:19 EST ID:OScdunSC No.157573 Ignore Report Quick Reply
>>157568
Shut the fuck up Big Hentai
>>
C-Higgy !lfsExjBfzE - Mon, 17 Dec 2018 21:28:14 EST ID:3hJUuMZU No.157656 Report Quick Reply
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You could put some whipped cream on them
>>
Marcus Samuelsson - Sun, 13 Jan 2019 01:43:43 EST ID:IypRMEpW No.157836 Ignore Report Quick Reply
The fuck? Waffles are nice and crispy, not too sweet, mostly savory, could totally eat like 5 of them plain. Pancakes with syrup instantly turn into sugary vomit-inducing mush.
>>
Alain Ducasse - Sun, 13 Jan 2019 02:08:28 EST ID:kBlYlMIf No.157837 Ignore Report Quick Reply
>>157836
A fair point.


Energy Drinks Intl. by Chaz Fable - Tue, 18 Dec 2018 01:11:41 EST ID:B3PJAw6F No.157661 Ignore Report Reply Quick Reply
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What are the most exotic energy drinks you've had? What are the tastiest? The most interesting? Ever found something cool while you were travelling? Got a local favourite that you know isn't on the international market, or even the national one?

I know the board is already full of threads for junky shit food, but it's for a good cause. And not just the market research, either.
5 posts and 4 images omitted. Click Reply to view.
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Gaston Acurio - Mon, 31 Dec 2018 05:32:50 EST ID:It3C0mHQ No.157734 Ignore Report Quick Reply
>>157729
I find most energy drinks pretty tolerable, but that shit is really foul.
>>
Guy Savoy - Wed, 02 Jan 2019 14:25:41 EST ID:eAZqk7h2 No.157756 Ignore Report Quick Reply
>>157712
Oh man, I love how they offer free shipping every couple of months. Whenever I run out I just order a new case. These things are the best for workdays instead of downing coffee and getting the shits or drinking some battery acid energy drink pumped full of taurine.
>>
Fernand Point - Thu, 10 Jan 2019 03:02:16 EST ID:NZq455us No.157808 Ignore Report Quick Reply
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I haven't been drinking as many lately in favor of good old coffee, but Red Bull OG flavor and Full Throttle were the 2 that I preferred. Never could stand the amount of sugar in Monsters.
>>
Guillaume Tirel - Thu, 10 Jan 2019 17:53:29 EST ID:JrSQUy+a No.157815 Ignore Report Quick Reply
>>157808
Full trottle!
>>
Alain Chapel - Sat, 12 Jan 2019 08:12:44 EST ID:bnDwnI8O No.157827 Ignore Report Quick Reply
>>157808
Relentless Origin used to be good but then they did a mini rebrand, changed the packaging and either added a fucktonne of sugar or took out whatever made it sour and therefore drinkable. Can't stand it now.


Kitchen staples by Curtis Stone - Sun, 30 Dec 2018 22:01:03 EST ID:hyjYF57m No.157730 Ignore Report Reply Quick Reply
File: 1546225263194.jpg -(142749B / 139.40KB, 545x1600) Thumbnail displayed, click image for full size. 142749
I grew up poor af and so preparing foods and then eating it has always been a foreign concept to me. But now I have the ability to cook my own meals, and clean my own kitchen, and suck my own dick, and I want to learn how to make myself a healthy, consistent diet. Everything I make tastes bland and my kitchen is lacking food in general. What are some of your kitchen staples to make a healthy and tasty diet?

This is what I've got so far:
>FOOD
>rice
>chicken
>bananas
>apples
>oranges
>almond milk, because I'm an organic feggit
>whole grain cereal
>whole grain milk
>peanuts
>peanut butter
>crackers
Comment too long. Click here to view the full text.
2 posts omitted. Click Reply to view.
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Gaston Acurio - Mon, 31 Dec 2018 05:50:57 EST ID:It3C0mHQ No.157735 Ignore Report Quick Reply
Learn to wok.

It's really easy, really fast, easy to make something tasty, easy to vary with.

Make sure you get something like peanut oil or some other oil that's suitable for high temperatures though.

A "complete" wok dish has a couple of staples you can easily switch out:
>meat
>sauce/seasoning
>veggies
>noodles/rice

Prep time is about 5 minutes or less, actual cooking is around 5 too. You can add as much fancy stuff as you'd like, such as cooking up some chopped onion before throwing in the meat.
>>
Franz Quixtner - Mon, 31 Dec 2018 16:33:30 EST ID:dvdeUIz5 No.157741 Ignore Report Quick Reply
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  • potatoes last fucking forever
    • wild rice and red camague are pretty damn nutritive, as well as versatile, easy and tasty. hell look into freekeh as well
    • keep seeds, toast them in a pan and top meals with them. bit of omega, fiber, extra calories. also taste and texture. great with roast squash.
    • keep some big jars of passata (fine tomato sauce) in a cupboard, great for lots of saucy tomato style dishes with stews/sauces/ragu/bolognese

spices are a great thing to have but a pinch pot of flakey sea salt and a peppercorn mill trump all. while we're on the subject of additions that make stuff delcious..keep olive oil (for cooking and for finishing, not philipo berrio, please), tinned anchovies to mince fine and add early to basically any tomato sauce base, and a big ol block of parmigiano reggiano

mostly id stress the (real) rice, seeds, and some good quality ziplock freezer bags (and a sharpie) so you can cook in batches rather than for single meals. Things are always cheaper in the long term when you supersize

speaking of long term, invest in a little potted Bay plant, or Rosemary. they require very little looking after, make your place look nicer, and let you partake of their beautiful cooking utility.

dried lentils too but dont go nuts. youll get so sick of that shit. Tinned chickpeas are a great thing to have and the water they come in is so versatile.

sticky buns.
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Chuck Hughes - Mon, 31 Dec 2018 18:59:39 EST ID:8jhkEV17 No.157742 Ignore Report Quick Reply
bro look into pastas they are definitely a lazyman's food. you just cook meat/veggie, boil noodle, strain water, add it all together with a sauce or something. really easy and good. some easy starters are fettucini, spaghetti, penne. you can do cream based or tomato based sauces and branch from there, good luck. i myself have been on a slow cooker journey
>>
Marc Forgione - Thu, 10 Jan 2019 22:19:12 EST ID:uPM8ltpV No.157819 Ignore Report Quick Reply
>>157730
>chicken
Chicken LEGS are really hard to fuck up, because unlike most of the other parts of the chicken, it doesn't dry out easily. So throw on whatever seasoning you want, stick it in the oven, wait a while and take it out. maybe finish it in the broiler for some crisp.

Some stuff you missed:
>EGGSS ARE KING
>Vinegar (white vinegar is a good cleaning product, too)
>worcestershire sauce (fucking trust me. This shit is sooooo worth it).
>soy sauce
>garlic (I suggest getting a jar of minced garlic. It's convenient as fuck)
>spaghetti and/or shells
>honey

Hot sauce is good to have on hand. If you're not a fan, it's still cool to have around for guests.
>>
Marc Forgione - Thu, 10 Jan 2019 22:23:31 EST ID:uPM8ltpV No.157820 Ignore Report Quick Reply
Also:
>olive oil (for sauteeing, and for dressings, sauces, etc.)
>vegetable oil (for frying, stir-frying, baking, etc.)

A good kitchen skill is knowing when to use olive oil, veg oil, or butter.


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
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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!
503 posts and 177 images omitted. Click Reply to view.
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Elizabeth Falkner - Wed, 09 Jan 2019 22:10:28 EST ID:NpODhsFF No.157805 Ignore Report Quick Reply
>>157804
i bet you also pronounce "croissant" with that "t"
>>
Jacques Pépin - Wed, 09 Jan 2019 22:25:58 EST ID:gNNY+1vX No.157806 Ignore Report Quick Reply
>>157805
Well i'm not a french poofter so yeah
you want me to pronounce it like the how its made lady? https://www.youtube.com/watch?v=2FuNkp0hLMA
>>
Chen Kenichi - Thu, 10 Jan 2019 02:26:00 EST ID:OScdunSC No.157807 Ignore Report Quick Reply
if I sux a dick does that mean it's food?
>>
Rachael Ray - Thu, 10 Jan 2019 03:03:59 EST ID:2rQ71PrS No.157809 Ignore Report Quick Reply
It took over a half of a year to get to 500 posts this time around, but we did it!

I cooked a grilled cheese in honor of you fuckers.
>>
Paul Jullemier - Fri, 11 Jan 2019 19:25:35 EST ID:ULThOzT3 No.157823 Ignore Report Quick Reply
>>157807
Doesn't matter if it's food, matters if it's a meal.
If you swallowed and the load was large enough I'd argue sure.


First time making French Toast... not bad by Louis Eustache Ude - Sat, 08 Dec 2018 07:13:57 EST ID:OZRzK0nu No.157544 Ignore Report Reply Quick Reply
File: 1544271237996.jpg -(258356B / 252.30KB, 1280x960) Thumbnail displayed, click image for full size. 258356
8slicesfirm bread(preferably white/potato or challah, sliced ½-inch thick)
1½cupswhole milk
6egg yolks
3tablespoonslight brown sugar
2tablespoonsunsalted butter(melted)
¼teaspoonsalt
1tablespoonvanilla extract
2tablespoonsunsalted butter(divided (for cooking))


DIRECTIONS:
Stale the bread by setting it out on a cooling rack uncovered overnight.
Whisk milk, egg yolks, sugar, melted butter, salt, and vanilla in large bowl until well blended. Transfer milk mixture to 13x9-inch baking pan.
Working with 3 slices of bread at a time, dip into custard for 20 seconds. Using a spatula turn bread over and soak for another 20 seconds. (Bread should be saturated but not falling apart.) Transfer soaked bread to baking sheet or tray and continue until all bread is soaked.
Heat ½ tablespoon of butter in a 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. Wipe out skillet with paper towels. Repeat cooking remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch.
26 posts and 5 images omitted. Click Reply to view.
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hsn - Tue, 25 Dec 2018 14:22:40 EST ID:5L1c7yFL No.157698 Ignore Report Quick Reply
>>157697
agreed but some people like to use it for stuffed french toast since the batter wont soak all the way through the brioche, making for a nice texture difference from the custard stuffing and the soft fluffy bread and it wont be overly rich.

but challah bread is the #1 thing to make it with imo, its just some areas dont seem to carry it so brioche is a decent alternative albeit too heavy imo.
>>
hsn - Tue, 25 Dec 2018 14:24:16 EST ID:5L1c7yFL No.157699 Ignore Report Quick Reply
>>157697
and yea I had an outburst when I read 6 fuckin eggs for the recipe lol. maybe its a high protein version idk man.
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Raymond Oliver - Wed, 26 Dec 2018 09:18:45 EST ID:XzW+qTNj No.157700 Ignore Report Quick Reply
https://www.youtube.com/watch?v=Ww_6oLZfDsY
>>
Paul Bocuse - Mon, 31 Dec 2018 15:17:41 EST ID:aikhWt3z No.157740 Ignore Report Quick Reply
>>157696
>second, you need to use Challah (jewish egg bead) or brioche.
> sub out the whole milk for some heavy cream
>french toast
>being picky

LOLOL. French toast is great poor people food because it's simple. Got stale bread? Got eggs? Got vanilla extract and/or nutmeg? Got butter? Congrats, you can make something delicious. Even the dairy is fucking optional (though it's better with it, of course).


Yeah, OP is silly for writing out this recipe. But french toast is really hard to fuck up.

Your tips are fire, though. Definitely gonna try banana at some point.

>first off, you only need 4 egg yolks for thick slices of bread.
Also, WTF is this. You only use the yolks? Unless you're making whiskey sours with the whites, I can't abide.
>>
hsn - Wed, 02 Jan 2019 21:33:51 EST ID:5L1c7yFL No.157762 Ignore Report Quick Reply
>>157740
damn right nigga its the best food to make when youre broke because 99% of the time you always have the damn ingrediants laying around.

but white bread dipped in whipped eggs and fried in margerine will never compare to some delicious challah dipped into some eggnog smelling shit with a hint of banana. it just makes such a huge difference making it properly, im very passionate about my damned french toast.

and yea, the yolk thing was a mistake. OP said yolks and it made me say yolks so now the whole fuckin world is gonna refer to eggs as yolks. tomato tomahto nigga

but yea try that banana shit, you make that for a girl in the morning with a side of bacon and she'll swoon like ur justin fuckin bieber to a 11 year old girl. trust.


I prefer COLD pizza by Chuck Hughes - Fri, 28 Dec 2018 23:28:27 EST ID:aikhWt3z No.157718 Ignore Report Reply Quick Reply
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Who else is with me?

Also general pizza thread
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Lancelot de Casteau - Sat, 29 Dec 2018 02:39:07 EST ID:hNAlS0WF No.157721 Ignore Report Quick Reply
We don't need another fucking thread about pizza you dumbass
>>
Antonin Carême - Sat, 29 Dec 2018 18:28:29 EST ID:Z0KJkHwG No.157727 Ignore Report Quick Reply
hot fresh pizza > cold pizza > reheated pizza

/thread.
>>
Urbain Dubois - Sun, 06 Jan 2019 22:09:35 EST ID:eAZqk7h2 No.157783 Ignore Report Quick Reply
I never really cared for cold pizza. Had it a few times as a kid I guess because it was in the fridge, it was after school, and parents weren't home yet, but I would never prefer it. As an adult I've tried to perfect reheating pizza with an oven but it's a very, very hit or miss scenario. I wouldn't eat cold pizza anymore unless I was homeless.


Coq Au Vin by Cook Dude - Fri, 21 Dec 2018 07:21:50 EST ID:IFXObFc4 No.157682 Ignore Report Reply Quick Reply
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Making a recipe for Coq Au Vin, thinking skin/bone on chicken legs, non-smoked thick cut bacon, shrooms(Crimini, oyster and something else), leeks, garlic, shallots, burgundy wine, thyme, bay leafs, carrots, celery, butter of coarse, cognac and pearl onions for jest of plan, looking for ideas tho
>>
Marcel Boulestin - Fri, 21 Dec 2018 12:02:42 EST ID:c9Caxho1 No.157683 Ignore Report Quick Reply
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fucking love coq au vin.

you're spot on with using the legs, but i'd include thighs in there too (maybe both parts is what you meant by legs anyway but idk). i also use salt pork so the lardons come out like cubes, but thick cut bacon is just as good, just shaped different. i also fry the onions and mushrooms separately in the bacon fat and set them aside. cooking them along with the chicken can make the mushrooms weird and the onions disappear. also strain the cooking liquid after it's done and reduce it to make a thicker sauce (more butter helps with this if it's not coming out right).

i also read an Alton Brown recipe where he marinates the chicken in the wine overnight, but i've never done that. seems to come out great even leaving this step out but maybe you could test it and report back.
>>
Toshiro Kandagawa - Fri, 21 Dec 2018 14:55:15 EST ID:IFXObFc4 No.157686 Ignore Report Quick Reply
>>157683
Marinating chix in wine interesting, Figure the cremini shrooms will be for the simmer and other two more expensive shrooms and pearl onions fro the "garnish/texture" items.
>>
François Marin - Fri, 21 Dec 2018 19:39:49 EST ID:c9Caxho1 No.157687 Ignore Report Quick Reply
>>157686
yeah i'd say you have the right idea shroom-wise then. post results.


Favorite chefs/youtube or tv cooking channels/recipe sources by Rose Gray - Sat, 08 Dec 2018 17:15:45 EST ID:yungr8fX No.157548 Ignore Report Reply Quick Reply
File: 1544307345084.jpg -(58752B / 57.38KB, 500x279) Thumbnail displayed, click image for full size. 58752
Where do you get dope recipes? Blogs, tv shows, recipe aggregators, youtube channels.. Share. I'm gonna share this guy, he's an absolute badass. One thing that's great about his recipes is that every single one of them have his own spin. He never just gives you the classic recipe. And often times, the little spin he puts on it is kinda strange but awesome and makes you think "how did I never think of this awesome flavor combination" or "how did I never think of this technique".

https://www.youtube.com/watch?v=_Co2Zvj_3_k

Also, I just really like watching his videos because I'm obscenely jealous of his beautiful cooking appliances. That flat top he has in his backyard has me drooling every time.
15 posts and 2 images omitted. Click Reply to view.
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Raymond Blanc - Sun, 16 Dec 2018 14:03:37 EST ID:aikhWt3z No.157636 Ignore Report Quick Reply
Chinese cooking demystified is the best youtube chanel.

https://www.youtube.com/channel/UC54SLBnD5k5U3Q6N__UjbAw
>>
Georges Blanc - Sun, 16 Dec 2018 15:03:16 EST ID:ULThOzT3 No.157637 Ignore Report Quick Reply
>>157608
>>157611
Get ready to have your minds blown:
Chef John sounds like if a foreigner learned english solely by watching Honest Trailers.
https://www.youtube.com/watch?v=UYAnkdhe9KE
>>
Michel Roux Jr. - Sun, 16 Dec 2018 17:14:45 EST ID:sbvxnQtr No.157639 Ignore Report Quick Reply
laura vitale
alton brown
any big italian lug making meatballs or sauce/gravy
>>
Anne Burrell - Tue, 18 Dec 2018 13:17:53 EST ID:yungr8fX No.157665 Ignore Report Quick Reply
>>157636
Nice this is kinda exactly something I"ve been interested in but didn't know this existed. I'll share a very cute old korean lady that makes awesome recipes and just does the asian cute thing really well. I really wanna make her buldak some time.

https://www.youtube.com/watch?v=T9uI1-6Ac6A
>>
Joseph Favre - Tue, 18 Dec 2018 21:08:04 EST ID:wkGG0S3M No.157670 Ignore Report Quick Reply
>>157618
>>157617
>it's popular so I don't like it
Go back to the future


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.
35 posts and 2 images omitted. Click Reply to view.
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Michel Bras - Thu, 06 Dec 2018 03:06:31 EST ID:wkGG0S3M No.157508 Ignore Report Quick Reply
>>157395
>>157394
>t-take artificial supplements it's healthier
>>
Jamie Oliver - Sat, 08 Dec 2018 05:31:17 EST ID:DzH+9xlb No.157541 Ignore Report Quick Reply
>>157395
Strength training wrecks more than two ounces of muscle a day. Maybe all the trainers are wrong but 1g/lb of lean mass is typical. I'll stick with their advice.

Plus I get hungry as fuck if I don't approach this number.
>>
Pierre Cubat - Tue, 11 Dec 2018 08:18:51 EST ID:KWbS4wqg No.157588 Ignore Report Quick Reply
>>157569
You guys still arguing about this? Cheesus Chrust let it go already. Nobody cares whether or not you eat meat and besides, you're talking out your ass about evolutionary biology.

Just had bacon sausage fried rice. It tasted good.
nb
>>
Geoffrey Zakarian - Wed, 12 Dec 2018 17:55:06 EST ID:SNdTZncP No.157603 Ignore Report Quick Reply
I once had sea turtle caviar. Leatherback sea turtle eggs cut from a fertile 150 year old mother. It was sold to me by a 103 year old withered attempted mummy on the streets of Hong Kong. Apparently the pain of a dying bloodline as ancient as the dinosaurs gets them hard or some shit. Who am I to judge? I like rimming.

It was like egg but one solid thorough yellow consistency. No baby turtles yet. Mellow and buttery.
>>
C-Higgy !lfsExjBfzE - Mon, 17 Dec 2018 21:30:03 EST ID:3hJUuMZU No.157657 Report Quick Reply
Lately I've been liking Indonesian food like nasi goreng, rendang, satay, etc.. Worth trying if there's an Indonesian place near you


What's wrong with these ghost peppers?!?!?! by Paul Jullemier - Sat, 01 Sep 2018 01:13:00 EST ID:KSrecoI7 No.156620 Ignore Report Reply Quick Reply
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So I just bought some ghost peppers the other day, my first time trying them. These little fuckers though, are barely spicier than the habaneros I usually get. Is this a common occurence? Does anyone know what's going on?

Also if anyone has any recipes that is centered around spicier chilies and letting them shine please share!
8 posts and 1 images omitted. Click Reply to view.
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Wylie Dufresne - Wed, 12 Dec 2018 15:58:34 EST ID:AqAsJ1ln No.157602 Ignore Report Quick Reply
>>156649
I’m growing a shitload of puckerbutt seeds
>>
Chef Wan - Wed, 12 Dec 2018 20:13:19 EST ID:kjr1nnU8 No.157604 Ignore Report Quick Reply
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>>156649
I find the idea of the Scoville scale pretty hilarious. They shove 5 experts into a room and have them drink diluted capsaicin extract until it is diluted to the point where they can no longer feel the heat. Naturally, this wears them the fuck out so they have to repeat this batshit experiment several times so they have workable values.
>>
Rick Bayless - Wed, 12 Dec 2018 22:22:17 EST ID:dLdaOzGY No.157605 Ignore Report Quick Reply
>>157604
ummmmmm I'm pretty sure they just measure the actual amount of capsacian in something then convert the number to something easily readable like a scolville count
>>
Sidoine Benoît - Thu, 13 Dec 2018 13:03:58 EST ID:ASrSF4cG No.157609 Ignore Report Quick Reply
>>157605
Yeah they used to use the method he described but they just do it by proportion of mass.
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Eric Ripert - Thu, 13 Dec 2018 23:47:03 EST ID:Bho503QX No.157615 Ignore Report Quick Reply
>>156652
I ate a Carolina reaper.

Delicious but yeah. Basically overwhelming burning heat


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.
95 posts and 27 images omitted. Click Reply to view.
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Louis Eustache Ude - Fri, 30 Nov 2018 03:33:53 EST ID:yungr8fX No.157429 Ignore Report Quick Reply
>>157414
You're a sissy. Even the hottest sauce isn't that spicy. But they are delicious.
>>
Chen Kenichi - Fri, 30 Nov 2018 14:50:58 EST ID:1rZ/mwZx No.157435 Ignore Report Quick Reply
>>157415
But are they good?
>>
Fanny Craddock - Tue, 04 Dec 2018 01:20:39 EST ID:eAZqk7h2 No.157480 Ignore Report Quick Reply
>>157414

I always thought the Kraft-made Taco Bell sauce was really bland and gross. La Victoria is where it's at, mang. Ortega makes a decent taco sauce, too.
>>
Beau MacMillian - Mon, 10 Dec 2018 22:18:32 EST ID:XGAWbUq7 No.157585 Ignore Report Quick Reply
>>157429
I think he said they may NOT be spicy...
>>
Eric Ripert - Thu, 13 Dec 2018 23:00:43 EST ID:Bho503QX No.157613 Ignore Report Quick Reply
I make my own sauces out of vinegar, Carolina reapers and tomato paste. When you mix that with vodka and add a reptile egg then butt chug it, well you get what the Vietnamese call “the rocket monkey”. not the Vietnam war, mind you, this is all recent developments

A good place in Thailand will sell you that and a ladyboy hooker for the night for 200 dollars American.

Just be sure they don’t spike it with their Chernobyl-grade LSD. I may be the most neurologically resilient jolly african-american out there in regards to spontaneous neuron regeneration, but I ain’t risking it again.

TL;DR I befriended a tiger outside a Buddhist temple and we wrote a self-help book about it.


8 out of 10 sauce! by Jessica Tandy needs candy !!vVWR8L52 - Fri, 07 Dec 2018 01:48:20 EST ID:6znjjhoo No.157521 Ignore Report Reply Quick Reply
File: 1544165300679.jpg -(35764B / 34.93KB, 350x233) Thumbnail displayed, click image for full size. 35764
>One time I actually went into a Jack in Box drive through and ordered "a large Cliff Bleszinski"

>I also have been in a drive through at a Burrito Shack and was literally served a woman's used shoe, size eight

Ask me anything
>>
Pierre Gagnaire - Fri, 07 Dec 2018 11:49:22 EST ID:NYhesM2y No.157526 Ignore Report Quick Reply
no
>>
Koumei Nakamura - Sat, 08 Dec 2018 03:28:43 EST ID:4KmmhmSM No.157540 Ignore Report Quick Reply
what does your dad's dick tastes like?
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Rachael Ray - Mon, 10 Dec 2018 18:51:02 EST ID:BbPAH7FB No.157576 Ignore Report Quick Reply
>>157521
What kind of woman's size eight used shoe was it?
What food was it disguised as, if any?
Lastly, why does Burrito Shack let their staff work while tweaking?
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Jessica Tandy needs candy !!vVWR8L52 - Tue, 11 Dec 2018 21:47:14 EST ID:Js5yieni No.157600 Ignore Report Quick Reply
>>157576
It was a dirty white athletic type shoe, it wasn't disguised as anything they just handed it to me on a tray used for "for here" orders. I honestly don't know why they let them tweak lol. The dude was so serious about it and literally no other employee was in the building so needless to say I went full nuclear and reported them to the better Buisness bureau

But to comp me they gave me 24 cups of waters, so overall it was a strange experience


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