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that infamous chocolate substitute by Guillaume Fouquet de la Varenne - Sat, 06 Jan 2018 21:59:52 EST ID:WvM10FjL No.154073 Ignore Report Reply Quick Reply
File: 1515293992814.jpg -(247957B / 242.15KB, 650x414) Thumbnail displayed, click image for full size. 247957
How do I use carob?

Does anything significantly adjust it's digestive effects or taste - like cooking, browning, being mixed with oil, fermentation by yeast or by anything else?

Is it more tollerant of sourness than cocoa? Does it combine with other things that chocolate would just completely clash with, like goat milk?

Is it good for anything other than beer?
5 posts and 2 images omitted. Click Reply to view.
>>
Rashma Beharry - Thu, 25 Jan 2018 11:59:30 EST ID:sfD+6fM1 No.154245 Ignore Report Quick Reply
1516899570320.jpg -(285413B / 278.72KB, 2000x743) Thumbnail displayed, click image for full size.
>>154073
make homemade sixlets.
>>
Wolfgang Puck - Thu, 25 Jan 2018 12:03:38 EST ID:8eaqa6FP No.154246 Ignore Report Quick Reply
>>154133
well to be fair, in countries and area where cocoa beans are grown, chocolate isnt a thing. Theyve never even seen a chocolate bar in their life.
>>
Duff Goldman - Thu, 25 Jan 2018 15:58:01 EST ID:yU/V4d0T No.154252 Ignore Report Quick Reply
>>154245
dude when I was a kid I fucking loved sixlets I had no idea they were not chocolate
>>
Alain Senderens - Thu, 25 Jan 2018 22:07:17 EST ID:1HNXTWN5 No.154257 Ignore Report Quick Reply
1516936037372.gif -(1091707B / 1.04MB, 200x158) Thumbnail displayed, click image for full size.
>>154252

>sixlets aren't chocolate
>>
Jean-Georges Vongerichten - Tue, 30 Jan 2018 20:14:45 EST ID:VMkDpVsD No.154282 Ignore Report Quick Reply
>>154252
>>154257
But they are, they're mutt-chocolate. Or specifically mongrel chocolate, not to be mixed up with dog-chocolate, the much more nonsensical use.

>>154246
That doesn't mean they don't consume cocoa beans. Chocolate bar/cubing is essentially a way of processing cocoa for easy shipment, it's why a square of unsweetened baking chocolate is a decent form of ultra-portable food.

>>154135
That's two factors combined. The posibility that carob being munched on by yeast improves something about it. And especially the possibility that cooking it, particularly in a mixture together with flour, butter, oil or possibly dairy adjusts it.

It doesn't even seem good for yogurty chocolate milk, as much as chocolate seems to take badly to being sour, carob still can manage to end up tasting worse.

Good things just aren't going to get concocted with it ... not with how much it causes constipation.


Industry by Julia Child - Thu, 16 Nov 2017 01:53:06 EST ID:K+Wpy0HL No.153655 Ignore Report Reply Quick Reply
File: 1510815186894.jpg -(84321B / 82.34KB, 720x960) Thumbnail displayed, click image for full size. 84321
Where do you work?
32 posts and 7 images omitted. Click Reply to view.
>>
Cyril Lignac - Sun, 21 Jan 2018 06:31:30 EST ID:25vWPLvE No.154212 Ignore Report Quick Reply
1516534290890.png -(1238622B / 1.18MB, 750x1334) Thumbnail displayed, click image for full size.
>>153655
Been fine dining my whole adult life. 12yrs into the industry game. Love every other min of it. I 100% approve of industry threads! I send you ALL SLAYER with Hokkaido prefecture "snow beef" enjoy the marble. Wicked wild texture. Much like butter when the fats are exposed to heat .
>>
Raymond Oliver - Sun, 21 Jan 2018 07:24:05 EST ID:bnDwnI8O No.154213 Ignore Report Quick Reply
>>154212
Why not just eat some fat? That wagyu shit is missing the point.
>>
James MacInnis - Mon, 22 Jan 2018 03:27:41 EST ID:N9T+fdrU No.154221 Ignore Report Quick Reply
>>153783
That's all good to me except the not feeling comfortable standing around part. Fuck that. I was a bar cook a while back and if I was standing around while the boss was there he would get butthurt and start making me clean things that didn't really need cleaning so I would just pretend to clean tables all day so he would fuck off since hardly anyone ordered food.
>>
Michel Guérard - Tue, 23 Jan 2018 10:43:34 EST ID:RmoUZmWO No.154226 Ignore Report Quick Reply
>>154212

that looks mouth-wateringly delectable and artery-cloggingly high in fat at the same time.
>>
Bobby Chinn - Sun, 28 Jan 2018 13:29:54 EST ID:iG3tV7gg No.154274 Ignore Report Quick Reply
I have a job selling cellphones


Hamburgers? by Martín Berasategui - Thu, 25 Jan 2018 13:41:35 EST ID:to07xpBM No.154248 Ignore Report Reply Quick Reply
File: 1516905695144.png -(506529B / 494.66KB, 986x778) Thumbnail displayed, click image for full size. 506529
And you call them hamburgers despite the fact they are obviously beef.
5 posts and 2 images omitted. Click Reply to view.
>>
James MacInnis - Fri, 26 Jan 2018 09:23:27 EST ID:bnDwnI8O No.154260 Ignore Report Quick Reply
>>154255
I feel like whoever made that just ripped off
https://www.youtube.com/watch?v=VWgwJfbeCeU
it even has
>It's up 2 you!
by the Pork Rembrandts
>>
Elijah Joy - Sat, 27 Jan 2018 05:50:31 EST ID:YNTyEtje No.154264 Ignore Report Quick Reply
1517050231245.png -(578483B / 564.92KB, 632x436) Thumbnail displayed, click image for full size.
>>154254
>>
Pierre Koffman - Sat, 27 Jan 2018 10:04:01 EST ID:/ZufvDD8 No.154265 Ignore Report Quick Reply
>>154256
Your right this ain't meme, nor is this a thread that encourages any discussion about food.
But come on my dude, not recognising the Aurora borealis scene is a crime in itself.
>>
Antoine Beauvilliers - Sat, 27 Jan 2018 12:01:18 EST ID:2aC3/HG+ No.154266 Ignore Report Quick Reply
>>154265

Exactly, deplorable.

Anyway, if you'll excuse me I'm just about to tuck into some mouth watering steamed beefs.
>>
Carme Ruscalleda - Sun, 28 Jan 2018 01:01:47 EST ID:mFuEqNat No.154269 Ignore Report Quick Reply
well properly said it's a hawmboorger because that's where it's from


salmon by Rose Gray - Fri, 19 Jan 2018 02:30:36 EST ID:OhfnaBVj No.154189 Ignore Report Reply Quick Reply
File: 1516347036585.jpg -(79298B / 77.44KB, 522x593) Thumbnail displayed, click image for full size. 79298
What is the optimal temperature at which to cook salmon?

I used to bake filets at 375-400 Fahrenheit (for some fucking reason), but I just tried it at 275 for 15 minutes and it's so much more tender and buttery. Can you cook it lower? What if I just cooked it at like 100 for an hour lol

Also, how do you like to season it? I like various herbs and citrus, and of course olive oil, garlic, salt, and black pepper

I just fucking love salmon.
1 posts omitted. Click Reply to view.
>>
Jean-Baptiste Troisgros - Fri, 19 Jan 2018 14:34:08 EST ID:lNvjaqTs No.154194 Ignore Report Quick Reply
Gross.

I like my salmon well-done to avoid food poisoning.
>>
Rose Gray - Fri, 19 Jan 2018 16:44:56 EST ID:OhfnaBVj No.154196 Ignore Report Quick Reply
>>154193
>>154194
I'm getting mixed messages here.
>>
Raymond Oliver - Sat, 20 Jan 2018 11:57:09 EST ID:4KmmhmSM No.154200 Ignore Report Quick Reply
>>154196

it's more just a question of how high quality your fish is. I don't think I'd eat grocery store salmon that was undercooked.
>>
Elizabeth Falkner - Sat, 20 Jan 2018 14:53:51 EST ID:yU/V4d0T No.154202 Ignore Report Quick Reply
>>154200
agreed but when my boys head down to the pier and start pulling coho's outta momma superior you bet yer ass I ain't cooking those things all the way
>>
Rashma Beharry - Thu, 25 Jan 2018 11:53:25 EST ID:sfD+6fM1 No.154243 Ignore Report Quick Reply
It's a preference and depending on quality, you don't want to undercook it. I like just the center cool, but everything else cooked through. Salmon has such a different flavor raw vs cooked. I love it both ways, but I keep the raw stuff for the sushi pros.

>Also, how do you like to season it?
As for flavorings, roast or grill with a glaze of balsamic vinegar and maple syrup. You can do 1:1 or a little more maple. Throw it in the microwave for like 15-30 sec to thin it out and make it eaiser to stir and combine. Adjust it to your taste if you like it sweeter or more acidic. I season the flesh with just salt and pepper. I season the skin with salt, pepper and mustard powder and sear it before baking or grilling.

You can also do it wrapped, Italian style. Chop tomatoes and onions and toss with olive oil, lemon juice, salt, pepper and thyme. Season a salmon filet, put it on a piece of foil. Top the salmon with the tomato mixture and seal it in the foil tightly. Bake @ 400F for about 25 min.

There's also garlic-dijon where you make a marinade out of spicy french mustard, chopped garlic, dill, salt, olive oil and lemon juice. Top with capers after you cook it.

Last is sauce vierge. I generally like this for white fish, but it'll work with salmon, too. Do a rough chop of some tomatoes and 2 garlic cloves. gather some herbs you like - basil, parsley, tarragon, thyme, parsley, cilantro, whatever you like, 1 cup of olive oil, lemon juice, salt, pepper and ground coriander. You can either poach everything in the oil for 30 min or just let it all sit together on the counter for a few hours. Top cooked salmon with this sauce.


Cronuts by Jean Bardet - Sun, 21 Jan 2018 12:01:53 EST ID:uCXlwwfx No.154216 Ignore Report Reply Quick Reply
File: 1516554113766.jpg -(111200B / 108.59KB, 1200x630) Thumbnail displayed, click image for full size. 111200
>2018
>Not eating Cronuts
1 posts omitted. Click Reply to view.
>>
Jean-Georges Vongerichten - Sun, 21 Jan 2018 17:16:07 EST ID:yU/V4d0T No.154218 Ignore Report Quick Reply
>>154216
I'll take that one with the custard that looks dank
>>
Troisgros family - Mon, 22 Jan 2018 15:32:11 EST ID:woRc3mkV No.154223 Ignore Report Quick Reply
Cronuts are great, but there's too much in one, know whaddimean?. Like I'd love to share one, but I don't have a bottom bitch to give to. I need some fat slut to drag around town so I can eat cronuts 1/2 a piece at a time.
>>
Michel Guérard - Mon, 22 Jan 2018 21:57:22 EST ID:RmoUZmWO No.154224 Ignore Report Quick Reply
>>154223

>I need some fat slut to drag around town so I can eat cronuts 1/2 a piece at a time.

if thats not living the dream i dont know what is
>>
C-Higgy !lfsExjBfzE - Thu, 25 Jan 2018 03:44:01 EST ID:xpX6q/o8 No.154240 Report Quick Reply
More of a donuts kinda guy but cronuts aren’t too bad of a hybrid food.
>>
Rashma Beharry - Thu, 25 Jan 2018 11:24:16 EST ID:sfD+6fM1 No.154242 Ignore Report Quick Reply
>>154216
Sure is 2013 in here.


Bulking food by BewareTheLongWeinerOfBeavis - Thu, 06 Apr 2017 21:50:27 EST ID:jlurRpS2 No.151642 Ignore Report Reply Quick Reply
File: 1491529827939.jpg -(12979B / 12.67KB, 198x254) Thumbnail displayed, click image for full size. 12979
What is your bulking food regime?
I dirty bulk so whatever I want but my metabolism says its a-ok
Im mostly just looking for ideas

nb4 /fit/ they would say go here /nom/
20 posts and 1 images omitted. Click Reply to view.
>>
Paul Thalamas - Tue, 12 Dec 2017 07:16:25 EST ID:o00KWJ6v No.153861 Ignore Report Quick Reply
>>153849
>how built are you?
Better built than you.
>>
Seymour Karp - Tue, 12 Dec 2017 09:37:04 EST ID:sfD+6fM1 No.153862 Ignore Report Quick Reply
>>153849
>way too much cholesterol in 2-3 eggs a day,
citation needed. this isn't the 70s anymore. we know eating 3 eggs isn't bad for you now, unless you already have some preexisting condition.

>if building is your goal, you shouldn't eat pizza or whatever unhealthy stuff you have for dinner.
depends what phase. i guess there's better food than pizza for building mass, but if getting on stage isn't in your long term plans, it's really fine. your gf's sister was a body builder. that requires a way different diet from "wanting to gain muscle".
>>
Paul Thalamas - Tue, 12 Dec 2017 11:33:11 EST ID:o00KWJ6v No.153866 Ignore Report Quick Reply
>>153862
Dude was just trying to troll. It's pointless to address it seriously.
>>
Paul Thalamas - Tue, 12 Dec 2017 11:52:44 EST ID:o00KWJ6v No.153867 Ignore Report Quick Reply
Ooh, forgot to add one important thing in my bulking diet:

Garlic. Two cloves a day. With my meat/fish lunch.
It's not the oldest known sports supplement for no reason!
>>
Marcel Boulestin - Sun, 21 Jan 2018 02:15:04 EST ID:A+v9w9qg No.154210 Ignore Report Quick Reply
>>151689
Cmon mate he's only looking for ideas not your opinion on his use of buzzwords.


Hot Sauce Thread by Keith Cholewinski - Fri, 13 Oct 2017 14:13:58 EST ID:v6aP6g8j No.153444 Ignore Report Reply Quick Reply
File: 1507918438185.jpg -(150693B / 147.16KB, 1500x1500) Thumbnail displayed, click image for full size. 150693
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.
35 posts and 12 images omitted. Click Reply to view.
>>
Michel Roux Jr. - Sat, 13 Jan 2018 16:00:01 EST ID:EhGOFZ3z No.154124 Ignore Report Quick Reply
>>154117
That depends on the size of the bottle. But I'm with you on this.
>>
Alexis Soyer - Sat, 13 Jan 2018 19:14:26 EST ID:bnDwnI8O No.154126 Ignore Report Quick Reply
>>154118
I'm all about the late night, early morning runs to the 24h offie to buy more hot sauce.

>>154121
None but I was honestly surprised when my test came back clear.
>>
Adolphe Dugléré - Sat, 13 Jan 2018 20:15:21 EST ID:ucYLGzQP No.154128 Ignore Report Quick Reply
>>154107
That stuff is really good, I approve
>>
Gaston Acurio - Sun, 14 Jan 2018 15:49:22 EST ID:+NJAlw4Q No.154137 Ignore Report Quick Reply
>>154117
They're all like 3/4 full because I'm constantly switching it up
>>
Marcus Samuelsson - Mon, 15 Jan 2018 15:28:40 EST ID:oBEH9YnH No.154148 Ignore Report Quick Reply
>>154116
Yo homie I see dat Blair's Megadeath in the corner. Les' go mane


Condiments by Paul Jullemier - Sat, 23 Sep 2017 19:23:56 EST ID:fNxacAsZ No.153227 Ignore Report Reply Quick Reply
File: 1506209036965.jpg -(151001B / 147.46KB, 1280x1024) Thumbnail displayed, click image for full size. 151001
What's your go-to condiment? I basically only have olive oil (extra virgin) which I usually add last to avoid altering its organoleptic properties. I also prefer its raw taste rather than cooked.
I use that for literally everything, from salads to stir frying shit for pasta sauces and so on. Except when baking pastries or cooking eggs, of course, for which I use standard fresh butter from cow's milk. Though I don't remember the last time I baked something. I don't deep fry stuff, not anymore at least, but back when I did I was using sunflower seeds oil.

Yeah my cuisine is pretty boring I guess, yet simple and time saving... and maybe healthy. But I don't give much fucks about that as I'm an alcoholic drug addict piece of shit
17 posts and 2 images omitted. Click Reply to view.
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Caesar Cardini - Wed, 01 Nov 2017 23:08:11 EST ID:3B7/veQ2 No.153568 Ignore Report Quick Reply
  1. black pepper
  2. white pepper
>>
C-Higgy !lfsExjBfzE - Thu, 30 Nov 2017 19:14:40 EST ID:OPlZ98fo No.153779 Report Quick Reply
Buffalo sauce, ketchup and mustard are my main condiments of choice. I like any kind of olive oil though if there was a spicy one, I’d be all over that.
>>
Madame Mérigot - Mon, 04 Dec 2017 14:32:53 EST ID:SIaTLrIe No.153785 Ignore Report Quick Reply
  1. cumin
  2. smoked paprika
  3. kimchi
>>
Masaharu Morimoto - Sun, 17 Dec 2017 21:10:53 EST ID:ZxnQ1xsy No.153910 Ignore Report Quick Reply
>>153779
you could infuse olive oil with hot chilies to accomplish spicy olive oil
>>
Rokusaburo Michiba - Tue, 09 Jan 2018 07:44:40 EST ID:w5tP8FoA No.154085 Ignore Report Quick Reply
I live in the multicultural part of town, so I have a bunch of Turkish stores, a Thai store and an African store practically next door, which is really great to up your condiment game.
a new one I've began using recently is pinakurat, it's a kind of hot fermented cocunut vinegar. Also use dark (cooking) rice wine, Dou ban jiang and fermented black beans often. And fish sauce! Especially fish sauce, use it in almost anything instead of salt.

From the Turkish store I use a lot of tahin, harissa and pomegranate molasse.


Disgusting pictures of food by Auguste Escoffier - Mon, 18 Dec 2017 13:46:23 EST ID:Tb/hcyRV No.153913 Ignore Report Reply Quick Reply
File: 1513622783084.jpg -(58660B / 57.29KB, 480x480) Thumbnail displayed, click image for full size. 58660
I know you've got em. Anything that either turns the stomach or confuses the eyes!
26 posts and 18 images omitted. Click Reply to view.
>>
Keith Floyd - Sat, 23 Dec 2017 18:04:55 EST ID:3/M5dTQB No.153961 Ignore Report Quick Reply
>>153960
This is for people with too much self awareness
>>
Raymond Blanc - Mon, 01 Jan 2018 21:05:03 EST ID:2J0IUQcn No.154013 Ignore Report Quick Reply
1514858703425.jpg -(141030B / 137.72KB, 1920x1080) Thumbnail displayed, click image for full size.
DICKS EVERYWHERE
>>
Lancelot de Casteau - Mon, 01 Jan 2018 21:31:45 EST ID:9p3SeLK0 No.154015 Ignore Report Quick Reply
>>153957

God damn it, fat people are disgusting.
>>
James Martin - Tue, 02 Jan 2018 07:41:25 EST ID:GzSuhlcl No.154016 Ignore Report Quick Reply
>>154013
Now THIS is what I call cooking!
>>
Guy Fieri - Wed, 03 Jan 2018 03:26:04 EST ID:4KmmhmSM No.154021 Ignore Report Quick Reply
>>154013

I would eat the fuck out of that


BOUTS TO DRINK A COFFEE by Toshiro Kandagawa - Fri, 12 May 2017 12:17:09 EST ID:GKKHghvU No.152168 Ignore Report Reply Quick Reply
File: 1494605829708.jpg -(4658B / 4.55KB, 225x225) Thumbnail displayed, click image for full size. 4658
..HOLD ME BACK NIGGAH!

Bialetti Espresso Percolator, Kenyan with a dash of honey, cocoa and splash of milk.

Need this to get me going for wrk. Hope I dont get _ragemode this time.

Gonna drink this n take a big dump

How u drink urs??

Instant Coffee drinkors not welcome, go back to the future hurrr
16 posts and 5 images omitted. Click Reply to view.
>>
Seymour Karp - Sun, 24 Dec 2017 19:35:04 EST ID:+NJAlw4Q No.153972 Ignore Report Quick Reply
I grow the beans and feed them to bats myself
>>
Nicolas Appert - Thu, 28 Dec 2017 21:39:33 EST ID:8eaqa6FP No.153990 Ignore Report Quick Reply
1514515173069.jpg -(70410B / 68.76KB, 500x590) Thumbnail displayed, click image for full size.
  • grind a double shot and put it in the cafetiere with "the right" amount of water
  • put the whole thing in a water batch to rapidly cool it for about 20 minutes, then transfer for the freezer for another 40min-1hour
  • tall glass, few big cubes of ice
  • tiniest dash of oat milk - just enough to cause a little clouding and lighten it a few shades
  • a long wide colourful straw

this is my favorite thing
>>
Joël Robuchon - Fri, 29 Dec 2017 16:02:36 EST ID:yU/V4d0T No.153994 Ignore Report Quick Reply
>>153974
that's how I drank mine as well but it's because my addictions make me feel so shitty in the mornings that it's all I can manage
>>
Emeril Lagasse - Sat, 30 Dec 2017 10:23:31 EST ID:+sqijD3K No.154002 Ignore Report Quick Reply
I drink coffee with cream (actual full fat cream, not milk) and two heaped teaspoons of vanilla sugar.

But only around Christmas, otherwise I drink my coffee black with no sugar.

Shits tasty as fuck, but it's pure indulgence.
>>
Lancelot de Casteau - Sun, 31 Dec 2017 11:31:47 EST ID:UPqReuV/ No.154008 Ignore Report Quick Reply
>>152255
You don't press cold brew coffee. You get a bucket and fill it with coffee and water and let it sit for a day or two then drain through a filter into storage. The result is smooth coffee concentrate that you can store in the fridge for weeks.

The change in taste is clear and noticeable. The coffee has zero bite or acidity but the rest of the flavor. Often shops will serve it straight or over ice but most people at home go 50/50 coldbrew/water and nuke it for a good cup of coffee. I would bring a jug of it to work and just use hot water from the cooler and instantly have a smoothe cup of coffee at the perfect temperature.

The process is a PITA if you aren't using a kit like I finally am. If you try DIY you're going to run into problems with getting a good filter to keep the grounds out of the brew. There are different processes but the one you want is something like what the Toddy kits do: a big'ol bucket with a hole in the bottom that has a removable filter and a plug. None of that "steeping" bullshit; big bucket of coffee mud. Look up rules for how to add coffee and water together because you want even mud but you don't want to stir. Unplug and drain into a carafe after 1 or two days.


PULLED PORK by Curtis Stone - Thu, 14 Dec 2017 17:39:12 EST ID:T4GfoUN6 No.153887 Ignore Report Reply Quick Reply
File: 1513291152854.jpg -(133249B / 130.13KB, 786x768) Thumbnail displayed, click image for full size. 133249
I just bought a slow cooker


does anyone have a really good recipe for pulled pork. Im Canadian and want to know how to many it like southern fat americans do.
8 posts and 1 images omitted. Click Reply to view.
>>
Pierre Troisgros - Tue, 19 Dec 2017 21:49:41 EST ID:zohOFSnN No.153937 Ignore Report Quick Reply
>>153911
I'm realizing I worded part of my recipe very poorly. Pull the pork from the smoker and let it rest[/] for an hour, and while it's resting make sauce. After its rested, then pull it apart.
>>
Auguste Escoffier - Wed, 20 Dec 2017 18:15:44 EST ID:3/M5dTQB No.153949 Ignore Report Quick Reply
>>153935
Well he said it's very aggressive. I mean sure maybe he means you could pull it with much less effort, or maybe it means you should take longer and be less intense. Or maybe he meant the wording. It was a stupid comment so I made a stupid reply.
>>
Bernard Loiseau - Wed, 20 Dec 2017 21:27:50 EST ID:W1JYDu9Y No.153950 Ignore Report Quick Reply
>>153887

Fuck a slow cooker, a roasting pan with tinfoil after 4-6 hours over applewood or hickory. Oven at 260 until center is 210, rest for an hour covered

Full pork shoulder
half dr pepper quarter mtn dew quarter coke more than enough to cover
5 large carrots, 2 white onions and whole celery stalk rough chop skins thrown in
Black peppercorns whole, garlic, smoked paprika, TINY amount cumin NO salt
Salt will kill the pop's carbonation

pull apart well with 2 forks, remove large chunks of anything not meat but leave some fat and skin in

Mix with a generous amount of sweet bbq sauce mixed with a bit of extra salt

Legit the best P Pork recipe I've ever seen was from one of my old 400lb chefs
The acidity in the pop breaks the protein down like a charm
>>
Bobby Chinn - Tue, 26 Dec 2017 03:47:29 EST ID:+NJAlw4Q No.153976 Ignore Report Quick Reply
>>153975
Maybe there could be a market for aggressive, degrading recipes.
Like some people like getting cuckolded because it degrades and humiliates them and that is comforting or enjoyable somehow.
Maybe some lady reading a recipe that calls her fat and stupid and unworthy of a husband will be comforting because her mother used to say such things before she died.

Just a thought.
>>
Wolfgang Puck - Tue, 26 Dec 2017 11:24:44 EST ID:0d3xbRDH No.153977 Ignore Report Quick Reply
1514305484554.gif -(1082494B / 1.03MB, 480x376) Thumbnail displayed, click image for full size.
>>153976
maybe Don Rickles should've made a cookbook.


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
>>
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
>>
Michel Roux Jr. - Sun, 24 Dec 2017 11:34:29 EST ID:tid0NmRn No.153967 Ignore Report Quick Reply
yeah imo there is no point in trying to achieve the red rare goodness with frozen tuna. you have to have fresh fish for that


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