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Visit from the Fire Demons by Jose Garces - Wed, 23 Aug 2017 13:35:09 EST ID:MqwOvrD5 No.153033 Ignore Report Reply Quick Reply
File: 1503509709543.gif -(2049993B / 1.96MB, 200x190) Thumbnail displayed, click image for full size. 2049993
>Gets Chipotle for dinner with DOUBLE RED SAUCE
>Fucking delicious, pound entire bowl in one sitting
>Feel like a fatfuck but whatevz
>Go to work next day
>Slight abdominal discomfort
>Feel a rumblin'
>OHGODOHGODOHGOD.JPG
>Rush to bathroom
>Unleash fiery hell
>Shit piles so high in toilet that it sticks above water line, stinking up whole bathroom with ungodly stench
>Finish burning but extremely satisfying dump
>Think back to awesome Chipotle
>Worth every second of discomfort

Pic related, it's my anus 5 minutes ago.
17 posts and 2 images omitted. Click Reply to view.
>>
Pierre Gagnaire - Wed, 06 Sep 2017 12:34:30 EST ID:1A6PimsG No.153100 Ignore Report Quick Reply
>>153042
>/nom/ vanquishes another poster for being a fatso with a shitty diet
What a weirdly inflated sense of your own importance you have.
>>
Richard Leblanc - Wed, 06 Sep 2017 19:42:38 EST ID:ZOsAt+LR No.153103 Ignore Report Quick Reply
>>153100

It was a joke, you fucking mongoloid. Go back to eating your shitty diet.
>>
Wylie Dufresne - Sat, 09 Sep 2017 12:55:17 EST ID:gwccFEMl No.153115 Ignore Report Quick Reply
>>153100
you're new to /nom/, aren't you?
>>
John Besh - Sun, 10 Sep 2017 16:47:52 EST ID:QjQomQ0+ No.153119 Ignore Report Quick Reply
>>153100
we fight demons here, it's what we do

if you are going to post shitty fast food all day everyday, cook your eggs until they are brown, or complain about the taste of mayonnaise we are gonna fuck you up
>>
SeVeNaD !v/GMq0JQd2 - Sun, 10 Sep 2017 17:07:08 EST ID:hR407UeU No.153120 Ignore Report Quick Reply
1505077628929.jpg -(69801B / 68.17KB, 902x586) Thumbnail displayed, click image for full size.
Jesus, Dude.. Flush while you shit if its that bad lol.


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

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



Preheat the oven to 350 degrees F.

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

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

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

http://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431
7 posts and 2 images omitted. Click Reply to view.
>>
Gordon Ramsay - Tue, 29 Aug 2017 08:58:28 EST ID:z5zHZSHa No.153070 Ignore Report Quick Reply
>>153059
No, you should spend more time being spiteful to whatever anime you worship that you're a gigantic faggot and insignificant enough for you to spend your time battling offensive posters on 420chan.

Back to /a/
>>
Chadwick Bandersnatch - Wed, 30 Aug 2017 16:12:24 EST ID:O9J4MaEu No.153072 Ignore Report Quick Reply
>>153070
That meme I posted was made by my ex girlfriend and I saved it and continue to use it because it's so fucking bad that I get a smile out of it.
Seriously though you're bougie. NB cuz I'm shitposting at this point.
>>
Duff Goldman - Wed, 30 Aug 2017 21:56:04 EST ID:AbJGbxJ4 No.153073 Ignore Report Quick Reply
>>153072
but you weren't earlier?
>>
Antoine Parmentier - Wed, 30 Aug 2017 22:41:15 EST ID:Ocu+WhaN No.153076 Ignore Report Quick Reply
1504147275284.png -(6628B / 6.47KB, 120x120) Thumbnail displayed, click image for full size.
>>153072

>dating an anime fan
>>
Chuck Hughes - Fri, 01 Sep 2017 12:58:58 EST ID:Vll7yK7b No.153080 Ignore Report Quick Reply
>>153072
>look guys I had a sex once
>I'm posting ironically
Yeah yeah.


It's that time of year again! by Gordon Ramsay - Thu, 17 Aug 2017 07:12:02 EST ID:bnDwnI8O No.152973 Ignore Report Reply Quick Reply
File: 1502968322022.png -(5029B / 4.91KB, 587x93) Thumbnail displayed, click image for full size. 5029
Surströmming is back in season!

Surströmming is a really good traditional food to have because the scent is so strong. you'll smell it and try it as a kid then even when you're old, the smell is so strong you'll recognise it and it'll bring back good memories or at least positive associations.
https://www.youtube.com/watch?v=qyeNEhSyvig
Notice how in this video, the people who appear to enjoy it the most are the most elderly? Despite the pungent smell, surströmming has a delicate flavour which means that it can be fed to children, unlike similar things with strong scents like gorgonzola, époisses, etc which have very sharp tastes unsuitable for a child's palate. These people were fed surströmming when young and now the scent and taste takes them back to a time before they grew up, before they had the responsibilities and emotional wounds that life gives.

Buy surströmming for your children today.
12 posts omitted. Click Reply to view.
>>
Michel Roux - Mon, 21 Aug 2017 19:16:50 EST ID:nYU1ekK+ No.153025 Ignore Report Quick Reply
>>152973
I'm actually gonna try it this year, I'm a swede, never tried it yet because I live in cancer capital. I'll report back.
>>
Pierre Koffman - Mon, 21 Aug 2017 19:38:24 EST ID:KZI5j+7B No.153026 Ignore Report Quick Reply
>>153025
Post pics when you vomit
>>
Johann-Carl Leuchs - Tue, 22 Aug 2017 10:09:50 EST ID:FlFb6I+d No.153028 Ignore Report Quick Reply
>>153024
Preserving was necessary, and I guess they thought this kinda stuff tasted better than just plain salted fish.
I can imagine that stuff would get really tiring after a while, and having something with some actual flavor might be nice.
>>
Thomas Keller - Tue, 22 Aug 2017 15:36:12 EST ID:bz99VTFg No.153029 Ignore Report Quick Reply
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>>153028
>flavor
REPENT
>>
Ghengis Dong - Sat, 16 Sep 2017 12:31:40 EST ID:HRp9cIEW No.153166 Ignore Report Quick Reply
>>153028
Also remember that through much of human history salt was a most precious and relatively scarce commodity, so having alternative methods of preservation is essential


Blue Rare master race by Paula Deen - Fri, 04 Aug 2017 19:33:01 EST ID:dfRyN2uj No.152876 Ignore Report Reply Quick Reply
File: 1501889581432.jpg -(1085542B / 1.04MB, 2560x1440) Thumbnail displayed, click image for full size. 1085542
Let this be a thread for consuming delicious undercooked steak. If you use A-1 i hate you.

Post your favorite thing about blue rare steak
26 posts and 6 images omitted. Click Reply to view.
>>
Susur Lee - Fri, 18 Aug 2017 15:57:34 EST ID:uPcx3HDW No.152992 Ignore Report Quick Reply
1503086254737.jpg -(156001B / 152.34KB, 500x375) Thumbnail displayed, click image for full size.
>>152987
most of the harmful bacteria reside only on the outside of a steak, ie the areas that are exposed.

that said, if the beef is fresh enough, raw is okay too.
>>
Elizabeth Falkner - Fri, 18 Aug 2017 17:50:34 EST ID:dJ007EB2 No.152993 Ignore Report Quick Reply
1503093034639.png -(376321B / 367.50KB, 500x639) Thumbnail displayed, click image for full size.
i mean i'm sure this is a troll thread but i just can't help myself: if any of y'all are really repping blue rare you need to learn a thing or two about texture. tartare and carpaccio are good because the meat is sliced so thinly that its rawness doesn't impede its tenderness. for a big hunk of beef like a steak, med-rare is the patrician choice because that's the temperature at which the fat and connective tissues melt, making for a steak that's optimally juicy AND tender.

also cooking time for blue rare like in OPs pic isn't long enough to really form a sear like y'all are talking about. you can see from the pic it's just a thin grey and not that brown crusty goodness that i look for in steak. it's just enough to kiil surface bacteria and really not much else.

but sure, keep chewing your raw steak cause of what i assume is some misguided macho thing, go ahead.
>>
Marc Forgione - Sat, 19 Aug 2017 10:57:08 EST ID:pi4YzlIy No.153002 Ignore Report Quick Reply
>>152993

Op here, not trolling. It depends on the cut of steak. Some are good raw, others not so much.
>>
Michel Roux - Sat, 19 Aug 2017 17:18:39 EST ID:emMNDwQj No.153005 Ignore Report Quick Reply
>>152987
it's about something called the Maillard Reaction where heat breaks down large chain proteins into smaller chained ones that are more easily detectable by the human tongue

Basically the "browning" of the outside of a piece of meat makes it taste better because science
>>
Rokusaburo Michiba - Mon, 11 Sep 2017 23:43:50 EST ID:4zwwXDoD No.153125 Ignore Report Quick Reply
>>152993
>some people have different tastes than me?
>this cannot be possible!


Game by Alain Passard - Wed, 09 Aug 2017 19:44:25 EST ID:D+2jg9mQ No.152922 Ignore Report Reply Quick Reply
File: 1502322265383.jpg -(123691B / 120.79KB, 1024x759) Thumbnail displayed, click image for full size. 123691
Can I get your best hunters' recipes?

Currently got some wild deer and wild boar meat.

I intend to make a tasty goulash in white wine with the deer, no idea what to do with the boar yet.

Recipes for any kind of game welcome, small or large.
3 posts omitted. Click Reply to view.
>>
Bobby Flay - Fri, 11 Aug 2017 12:00:20 EST ID:V2EYkLu7 No.152939 Ignore Report Quick Reply
>>152937

Oh chop is good. How is the marbling? Is the bone still in?

What I'd do is marinade then give it a nice seared crust in a pan loaded with herbed butter then finish it off in a slow cooker, basting regularly.

This recipe is off the top of my head so beware.

Marinade in grapeseed oil, salt, pepper, cloves, cinnamon, apple sauce, onion powder and cayenne pepper. Let it marinade a nice 8-12 hours.

Sear in butter or lard that has been mixed with fresh orange zest garlic and fennel. Make sure the pan is hot.

Now crack the bone and transfer it to a crockpot with some roast caramelized vegetables, peppercorns and brandy. Let it cook until it is fork tender and falling apart, making sure to baste regularly and make sure the bone marrow if there is any is exposed to the slow cooking brandy.
>>
Marcus Samuelsson - Thu, 17 Aug 2017 02:45:46 EST ID:D+2jg9mQ No.152972 Ignore Report Quick Reply
>>152939
>the marbling
The what? Well shit, never though I'd have to learn a whole new vocabulary when making this thread.

No bone though, but I'm still willing to try it. I love experimenting, and if it doesn't turn out well no matter, my dogs love my failed experiments.

The deer goulash I made was godly. Thread still open for suggestions since I've got an endless supply of wild meat.
>>
Marc Veyrat - Thu, 17 Aug 2017 16:32:48 EST ID:mAwYUECr No.152975 Ignore Report Quick Reply
Do you also like dick, OP?
>>
Michael Chiarello - Thu, 17 Aug 2017 17:27:44 EST ID:VvXblOFb No.152977 Ignore Report Quick Reply
>>152972

marbling refers to the distribution of fat amongst the meat. many fatties think meat is better the more fat there is, so if you cut it and it looks like marble (the type of stone) then it is "higher quality" to some. he was asking about it probably to give you a more accurate cooking time
>>
Amy Finley - Sat, 19 Aug 2017 00:03:41 EST ID:D+2jg9mQ No.152998 Ignore Report Quick Reply
>>152975
Fuck yeah, it's my favourite thing ever!

>>152977
Oh, ok, thanks. It's medium fat.


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

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

Does anyone have other ideas of what I can do with all these peppers?
7 posts and 1 images omitted. Click Reply to view.
>>
Gaston Lenôtre - Fri, 14 Jul 2017 16:24:57 EST ID:E5kSzrFq No.152724 Ignore Report Quick Reply
>>152721
Smoke that shit

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

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

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

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

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

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

as for some alternative uses:

habaneros can also be cut VERY finely (or dried and powderized) and melted into chocolate. If done properly, you'll get a chocolate with just a teeny bit of heat, but a lot of dat good chili taste that really complements the chocolate. A good way to "spice" up a delish chocolate fondue
Comment too long. Click here to view the full text.
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Nicolas Appert - Fri, 11 Aug 2017 15:16:38 EST ID:JA3/e1UM No.152941 Ignore Report Quick Reply
>>152721
bombs away!


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

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

• 1 onion, chopped
• ½ bell pepper, chopped
• 1-2 tablespoons fresh ginger, chopped somewhat finely
• 4 or more cloves garlic (can never have too much garlic), thinly sliced
• 3-6 hot peppers or substitute with a few drops of extremely hot sauce (.357 Mad Dog sauce is what I use to substitute)
• 3-4 tablespoons rice vinegar
• ½ teaspoon black pepper
• 3-4 tablespoons soy sauce
• 3 tablespoons hot sesame oil
• 2-3 tablespoons peanut butter (crunchy or creamy)
Comment too long. Click here to view the full text.
4 posts omitted. Click Reply to view.
>>
Chaz Fable - Sun, 30 Jul 2017 17:57:01 EST ID:6w/jU+MQ No.152826 Ignore Report Quick Reply
>>152761
>>152769

I went and googled the chillis and hot sauce.

There's 5 levels of eating chillis.
>paprika makes me cry. Why would anyone eat hot sauce?
>I like jalapenos I just need a glass of milk after. I am afraid of hot sauce.
>I like chillis but some are still a no go for me. I have a mild "hot" sauce and maybe an "extra hot" version for if I'm feeling "brave"
>My pain threshold is respected by my peers. I can handle heat. I have several hot sauces with different pepper flavours the exact hotness doesn't bother me.
>Other chillis are basically just dressing for the naga and ghost. Thanks to pavlovian conditioning eating non chilli food I angry fire ants to my genitals or I don't feel satiety. I have several extracts with different pepper schoville ratings.

OP is a solid 4 maybe even pushing 5. Just bear that in mind. If you're someone who has to ask "is this too hot" you are not a 4 or a 5. I would recommend stepping it down.
>>
Michel Bras - Fri, 04 Aug 2017 18:24:01 EST ID:qUwUmR9J No.152873 Ignore Report Quick Reply
>>152826
OP here. How did you know? I'd like to say I'm a 5, but really I'm a 4
>>
Charles Ranhofer - Mon, 07 Aug 2017 05:08:21 EST ID:TXoBxtM/ No.152904 Ignore Report Quick Reply
>>152873
The chillis you used. There's a lot of chillis which are as hot and they're all great but barring the naga (which is harvested before it is fully ripe to reduce the heat) every chilli which is hotter is a cultivar grown within the last few decades to cater to the 5s.

I used to work with two people who thought sumac was just about as spicy as they could handle. How do these people not weep when people put pepper on their food?
>>
Guillaume Tirel - Wed, 09 Aug 2017 23:03:49 EST ID:gwccFEMl No.152929 Ignore Report Quick Reply
>>152873
i'm a 5. trust me bro, you don't wanna be a 5. daily magma shits that you never learn from because you're just a capsaicin addict. like, i just fucking know it's gonna rek my bowels later, but i do it anyway for the immediate gratification. delayed pain be damned. i been doing this for several years, and combined with my alcoholism my intestines no longer function correctly. i can't take a good shit that doesn't hurt. painless shits are constipated shits. but i can never be satisfied without naga level hot sauce. it's fucking awful and i can't escape.
>>
Giada De Laurentils - Thu, 10 Aug 2017 00:11:41 EST ID:oAFz8heY No.152931 Ignore Report Quick Reply
>>152929
I can't decide if I should offer you a medal or my sympathy. It's hard to tell if you're just trying to show off under the guise of expressing suffering. Either way, fiarrhea is something nobody should have to experience regularly.


BWE by Fernand Point - Mon, 07 Aug 2017 18:21:02 EST ID:08DAV+IU No.152906 Locked Ignore Report Reply Quick Reply
File: 1502144462277.jpg -(56855B / 55.52KB, 379x960) Thumbnail displayed, click image for full size. 56855
BUMP WHILE EATING!

Just dosed 100g of Toblerone.
Locked
Thread has been locked
Thread was locked by: C_Higgy
Reason: there's a thread above
>>
Paul Jullemier - Mon, 07 Aug 2017 21:09:37 EST ID:pE6HB+Kg No.152908 Ignore Report Quick Reply
Sippin' peppermint tea, this is delicious.
>>
Paula Deen - Tue, 08 Aug 2017 06:11:29 EST ID:QFxh4zM5 No.152909 Ignore Report Quick Reply
>>152906

I completely forgot that Toblerone hollowed out half of their bars to save money because of Brexit. What a bunch of cheap cunts.
>>
Nicolas Appert - Tue, 08 Aug 2017 18:25:33 EST ID:9X56S7aE No.152912 Ignore Report Quick Reply
>>152909
wot? elaborate?
>>
Marc Veyrat - Wed, 09 Aug 2017 13:10:24 EST ID:TXoBxtM/ No.152917 Ignore Report Quick Reply
>>152912
It wasn't entirely because brexit. All snack makers have been doing it for years.

The worst was when Americunts bought cadburys and shrunk creme eggs then posted on their website implying it's just the customers getting fatter. Then gave up on all the sustainability and ethical promises they made. Then they fucked with the recipes.

But hey just wait until we have to eat chlorinated chicken, salmonella eggs and pink goo yet. Paying more for european food is nothing compared to eating american poison.
>>
Guy Savoy - Wed, 09 Aug 2017 21:06:11 EST ID:d+Ao5AiO No.152924 Ignore Report Quick Reply
>>152917
They're not government rations, dipshit. You can elect not to eat processed food.


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
71 posts and 14 images omitted. Click Reply to view.
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Ludovic Lefebvre - Sun, 06 Aug 2017 01:35:55 EST ID:3DAUdn/Z No.152889 Ignore Report Quick Reply
Lots of talk about mayo in here, how about cheese? What cheeses you stoners like on that shit?
>>
Mario Batali - Sun, 06 Aug 2017 01:57:58 EST ID:KKLd6DUZ No.152890 Ignore Report Quick Reply
>>152889
As far as sandwiches and grilled cheese goes, pepperjack is a go to, same with colby jack. I think I like colby jack more tho. Sharp cheddar is good too.

I don't know, man. Hard to go wrong with cheese. Unless we're talking blue cheese. In which case go fuck yourself, you nasty mold eating bastard.
>>
Keith Floyd - Sun, 06 Aug 2017 03:40:06 EST ID:AbJGbxJ4 No.152891 Ignore Report Quick Reply
>>152889
I usually just use american, but any spicy or smokey cheese is good too. I bet a gruyere grilled cheese would be good, if not too rich.
>>
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.


What's the next meal I should make? by Gaston Lenôtre - Mon, 31 Jul 2017 17:01:30 EST ID:FutR1tiq No.152832 Ignore Report Reply Quick Reply
File: 1501534890698.jpg -(71002B / 69.34KB, 637x500) Thumbnail displayed, click image for full size. 71002
The last really good food I made was Szechuan sauce chicken wings. What would you suggest I make next? Suggest some of your tastiest meals plz
>>
Guillaume Fouquet de la Varenne - Mon, 31 Jul 2017 18:39:20 EST ID:8eaqa6FP No.152834 Ignore Report Quick Reply
1501540760270.jpg -(253711B / 247.76KB, 493x474) Thumbnail displayed, click image for full size.
coerce a cat into entering your oven

throw in:
2 bay leaves
1 whole clove of garlic
3 limes
a handful each of kafir lime leaves and lemon thyme
3 sticks of celery, thick-sliced
2 large red onion, diced
a cup-ful of sherry

crank the oven to 180c and leave for 30 minutes
after the alloted 30, turn down to 160 and leave a further 3 hours.

you just did cooking
>>
Gaston Lenôtre - Mon, 31 Jul 2017 19:57:52 EST ID:FutR1tiq No.152835 Ignore Report Quick Reply
>>152834
I couldn't get a cat all i have is this old lady that wandered in will it still work
>>
Pierre de Lune - Tue, 01 Aug 2017 16:41:04 EST ID:tGJKkhAd No.152837 Ignore Report Quick Reply
what was the sauce? was it mouth numbing spicy? i have szechuan peppercorns, but i'm not getting that mouth numbness. maybe i'm not using enough...
>>
Alexandre Étienne Choron - Tue, 01 Aug 2017 17:45:21 EST ID:FutR1tiq No.152838 Ignore Report Quick Reply
>>152837
Hm, I dunnoh. I bought mine online. If I crush up a few and kind of chew them my mouth starts to go a little numb. Maybe they get weaker with age or something? I dunnoh. Put a bunch in and see what happens, lol


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

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

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

I'll post a picture of the good egg from my phone.
21 posts and 1 images omitted. Click Reply to view.
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Antonin Carême - Thu, 27 Jul 2017 17:05:28 EST ID:KZI5j+7B No.152794 Ignore Report Quick Reply
>>152793
He had a boo, boo, so he need a professional doctor to look at it over the guy with the bone gushing out of his leg.
>>
Ted Allen - Thu, 27 Jul 2017 18:26:07 EST ID:6w/jU+MQ No.152795 Ignore Report Quick Reply
>>152794

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

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

As a culinary failure of the lamest proportions this story belongs on /nom/
>>
Wolfgang Puck - Thu, 27 Jul 2017 18:43:14 EST ID:0xu9eSMt No.152797 Ignore Report Quick Reply
>>152795
I do all my prep with safety scissors just to be safe.
>>
Jose Garces - Sat, 29 Jul 2017 00:43:03 EST ID:bU09XDE/ No.152809 Ignore Report Quick Reply
>>152795

That was actually a pretty strong rebuff from an OP being ganged up on. 8/10 Rebuttal.
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Bobby Chinn - Wed, 09 Aug 2017 22:25:21 EST ID:B37VIEyB No.152928 Ignore Report Quick Reply
be vegan and don't worry about preventable shit like this and cross contamination again.


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

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

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


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