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Tea thread by Pierre de Lune - Fri, 23 Mar 2018 05:06:58 EST ID:1i3nGvL4 No.154690 Ignore Report Reply Quick Reply
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Let's talk about tea.
Bagged tieguanyin tasted better than the loose leaf I've picked up. Strange how that goes.
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Gordon Ramsay - Fri, 30 Mar 2018 01:57:31 EST ID:jVyP835z No.154781 Ignore Report Quick Reply
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I picked up some dank tieguanyin from china (ebay) about $13.95 for 500g and damn it's some fire. great aroma. and brews nicely at 185F about a total of 3 steeps.

Need about 7 ounces to 6.5 ounces of water to brew. for real bro I never been tea drunk like this. This stuff is top notch. better than these resellers. They wanna sell a pound of this stuff for $144 (american dealer) when in reality it's about $10 to $25 a pound from a chinese warehouse.

And it's organic, highmountain grown legitimate tieguanyin. The aroma is strong, the taste is strong. It has that milk oolong flavor with sweetness of orchid fruit. I'd say it's almost like a natural milk oolong no derived milk flavoring.

I have some "milky oolong" (knock off jin xuan oolong) with milk oil on leaves and it's basically a coconut milk flavoring while the actual tieguanyin has a natural milk flavor.
So yeah brew your stuff at correct temps.

185F is usually used by white tea however I find 185F is good for tieguanyin due to it being a lightly "roasted" tea. the tieguanyin i got is more like a green tea with fruit/milk natural flavanoids.

LOOSE LEAF can be really good and worth $$$ due to re-steepings.
However some loose leaf is stale and shitty. It all depends on weather when picked.
Like a good Darjeeling vs a bad Darjeeling tea. Darjeeling is the cognac of the tea world.
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Gordon Ramsay - Fri, 30 Mar 2018 02:33:59 EST ID:jVyP835z No.154783 Ignore Report Quick Reply
Green Tea = 175F ~ 185F.
Oolong (light roasted) = 185F to 205F
Oolong (dark roasted) = 185F to 205F
Black Tea = 205F to 212F (typically brewed at 212F nasty. 205F brings a natural flavor that is lost).

Steep times varies. Sencha Green Tea = potent shit. requires lower temps. requires small steep time. Sencha is basically the Ramen of Green Tea. Sencha is 176F degrees brewed for 1 minute max. but can be like 30 seconds.
Charles Ranhofer - Fri, 30 Mar 2018 07:35:43 EST ID:h97qAJ4S No.154787 Ignore Report Quick Reply
now THIS is what a faggy hipster sounds like. and he used fahrenheit.
Gordon Ramsay - Fri, 30 Mar 2018 11:21:35 EST ID:jVyP835z No.154793 Ignore Report Quick Reply
Charles Ranhofer - Fri, 30 Mar 2018 11:43:10 EST ID:h97qAJ4S No.154794 Ignore Report Quick Reply
Lol and at the end of the day you can never notice the difference if said tea is brewed at 185 or 190 F

huh by Daniel Boulud - Thu, 08 Mar 2018 14:39:20 EST ID:MJ4hfwBE No.154601 Ignore Report Reply Quick Reply
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Any of you guys have a trick for rubbing shit into your food without anyone noticing it tastes like shit?
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Marc Forgione - Mon, 26 Mar 2018 10:18:29 EST ID:+dLGvQyG No.154720 Ignore Report Quick Reply
The majority of meat products in american already have detectable levels of animal feces (80-95% depending on who you ask). The trick is ti add bleach and flavoring before you sell it to the masses.
Paula Deen - Thu, 29 Mar 2018 03:46:04 EST ID:bnDwnI8O No.154756 Ignore Report Quick Reply
how the fuck is any product 80-95% animal shit and nobody notices?
Marcelo Zana - Thu, 29 Mar 2018 07:05:35 EST ID:roCyifSx No.154759 Ignore Report Quick Reply
That's the percentage of meat products containing feces mate
Paula Deen - Thu, 29 Mar 2018 08:25:12 EST ID:bnDwnI8O No.154760 Ignore Report Quick Reply
I know, I was making fun of it because it's stupid fear mongering. What do you think the percentage is like for purely offal products? Does that make you want to eat offal less than you already did?
Did you know that 99.99% of meat products contain blood?
Did you know that all the air you breathe is full of molecules that other people have farted out?
Did you know that 100% of meat products contain dead animal's corpses?
It's all harmless or in such tiny quantities that it's irrelevant and you're just being a prissy little girl about it because you're so far removed from the reality of where your food actually comes from that you can't stand to think about it.
Michel Bras - Thu, 29 Mar 2018 19:54:42 EST ID:ERi7Lp/I No.154774 Ignore Report Quick Reply
Also though the US food regs allow you to just chuck chlorine at things instead of applying hygiene standards like the rest of the civilised world so I imagine that it's considerably more shitty.

You're also right though, a lot of that crap isn't as problematic as it sounds. It's not all hot air though. Just mostly.

Looking for cannabutter recipes by Josef Foley - Fri, 09 Mar 2018 06:31:31 EST ID:qEXTkCRa No.154610 Ignore Report Reply Quick Reply
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I have the recipe from Shit Benderwudging, wondering if anyone has tried and tested that? Looking for any alternatives. Saw a recipe that told me to oven bake my ground weed before pouring into melted butter but I feel like that will just burn the shit out of my weed depending on how ground up it is.
Hubert Keller - Fri, 09 Mar 2018 18:13:17 EST ID:GzSuhlcl No.154615 Ignore Report Quick Reply
You don't want it to start smoking ofc, but you have to do that to decarboxylate it, basically activate the THC. Naturally this happens on its own when you smoke it, but worst case scenario if you don't heat it enough before making food with it is that you won't get high.
Martín Berasategui - Mon, 12 Mar 2018 21:48:00 EST ID:xhwuVv+M No.154631 Ignore Report Quick Reply
Baking is unnecessary. The heat from the crockpot will decarb it. Just throw your weed in a pot with some water and some butter and simmer it for 1-10 hours on medium temp stirring occasionally. It helps to chop it up as much as possible beforehand. The water will help to break down the plant matter and absorb the chlorophyll. The longer you leave it on for the better it will come out, but there are diminishing returns after a couple hours. Strain out the solids when it's still hot and then put it in the fridge. The butter will rise to the top and float on top of the water and you take that out and throw the rest away.
Starfox !!S9+xB2BS - Tue, 20 Mar 2018 14:44:11 EST ID:DD2R5oKD No.154655 Ignore Report Quick Reply
As mentioned, baking it is unescessary, as melting it with the butter decarboxylates it well enough.

Any cake, biscuit or cookie batter mix can be used with weed as long as something is in there to mask the taste a bit (like chocolate) and if it uses butter. Shit's recipe is a pretty good guideline.

If you don't have much time, you don't have to wait until the cannabutter is solid. Just make sure it's lukewarm (body temperature), so you don't kill any yeast in the cake mix.
Water is also optional for cannabutter. It just makes sure it's easier to take out when solid.

Clarified cannabutter can be made with a double boiler setup... the goal of this process is to remove the water from the butter. However, that process works best with hasish, as it melts like chocolate, just at a higher temperature.
You may need to bake the weed first though.
If you want a more intense butter taste in your cakes and cookies, go for clarified butter.

clarified cannabutter can also be used to make sauces for dishes. Just make sure that the sauce has a lot of taste on its own... Sauce Hollandaise and similar recipes will not turn out good, as they don't have enough taste on their own.
Fanny Craddock - Tue, 20 Mar 2018 16:07:41 EST ID:XiUh33qu No.154656 Ignore Report Quick Reply
As a man with access to a large amount of dabs, is there a way to cook with concentrate?

I tried a recipe I read online where you cook down the concentrate at the lowest your oven can until it stops bubbling. Then you can add it to coconut oil and cook using the oil with dabs mixed in.

Tried it with 2 grams of dabs and got nothing from the cookies I made. Any tips?
Vincent la Chapelle - Thu, 29 Mar 2018 05:12:21 EST ID:dLdaOzGY No.154758 Ignore Report Quick Reply
I never cook with my actual dabs, but I eat all my reclaim

it's already activated from being smoked once so all you have to do is get it out of your pipe and in to your stomach

do that however you see fit, I often use capsules

Industry by Julia Child - Thu, 16 Nov 2017 01:53:06 EST ID:K+Wpy0HL No.153655 Ignore Report Reply Quick Reply
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Where do you work?
45 posts and 8 images omitted. Click Reply to view.
Curtis Stone - Thu, 22 Mar 2018 19:02:20 EST ID:ATTEhYAS No.154683 Ignore Report Quick Reply

Robert Irvine - Thu, 22 Mar 2018 19:14:13 EST ID:MJ4hfwBE No.154684 Ignore Report Quick Reply

Curtis Stone - Thu, 22 Mar 2018 19:15:29 EST ID:ATTEhYAS No.154685 Ignore Report Quick Reply

I agree. Bitch.
Andrew Zimmern - Sat, 24 Mar 2018 11:08:06 EST ID:ERi7Lp/I No.154697 Ignore Report Quick Reply
Are you faggots going to agree that you agree that you agree already?
François Pierre de la Varenne - Sat, 24 Mar 2018 14:26:32 EST ID:N9Aea4/Y No.154698 Ignore Report Quick Reply
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Fermentation thread by Joseph Favre - Tue, 05 Dec 2017 15:04:48 EST ID:LJT3bH/C No.153792 Ignore Report Reply Quick Reply
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Post fermentation related things.

Check out this quite interesting video series from fermentation in PRC.
Sandor Katz' "The art of fermentation" is also a very good encyclopedic book in case you are interested of the subject.
Pic related. My first batch of sauerkraut.
48 posts and 20 images omitted. Click Reply to view.
Joseph Favre - Sat, 10 Mar 2018 05:00:55 EST ID:Wa1OrsZ3 No.154617 Ignore Report Quick Reply
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First test of the beer. Tastes good!
The cherry comes through the strongest.
Joseph Favre - Sat, 10 Mar 2018 05:01:52 EST ID:Wa1OrsZ3 No.154618 Ignore Report Quick Reply
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Anthony Bourdain - Sat, 10 Mar 2018 11:38:08 EST ID:OqsDk9me No.154619 Ignore Report Quick Reply

quite a lovely color there. what would you estimate the percent alcohol to be?
Pierre Cubat - Sat, 10 Mar 2018 13:34:34 EST ID:nbKwsT+t No.154620 Ignore Report Quick Reply
5,5 % ABV by calculation
James Martin - Sun, 11 Mar 2018 15:12:04 EST ID:+NJAlw4Q No.154625 Ignore Report Quick Reply
That's a really pretty color.

Dietary Strategies by Geoffrey Zakarian - Thu, 08 Feb 2018 23:20:58 EST ID:RmoUZmWO No.154321 Ignore Report Reply Quick Reply
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Hello /nom/,

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

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

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

so far these focus areas have helped me to lose some weight and start eating more nutritious meals. what do you guys do?
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Michel Bras - Tue, 27 Feb 2018 12:59:28 EST ID:e/xOWTlt No.154507 Ignore Report Quick Reply
Thermodynamics is serious business.
Carme Ruscalleda - Thu, 01 Mar 2018 14:24:22 EST ID:94Rh/Z9o No.154526 Ignore Report Quick Reply
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Alright so I think I'm going to try and tackle this constructively. Let's first start by asking why it's true that:
>measuring the quantity of energy you consume and expend is a dumb useless method
The problem with breaking down all foods into a single category (such as 'energy') and then focusing on intake/output measurements is that it disregards variation in nutritive quality and nutrient diversity (this should be obvious, no?). The human body has fairly effective checks in place that regulate food intake (and food variety too), via hunger and taste (admittedly taste checks have been partially circumvented by the culinary arts, and by dramatic changes during the 20th Century in food availability, but anyway-), however such checks don't exist when it comes to determining the nutritive value of food. Or rather, the checks that do exist are no longer effective.

Given that evolutionary processes naturally lag millennia behind reality (that is to say that we're all adapted to survive in the Stone Age, not the present), it should be no surprise that our palates are also ill-equipped for the modern world. While our preferences towards fatty, salty, and high-carbohydrate foods may have been vital for surviving the food-scarcity of antiquity, in our food-saturated 21st Century, they mostly serve to propagate obesity, heart disease, and cancer. So here's the problem with blindly counting calories simply put: a slender 1000-calorie diet of cereal, milk, and coffee cakes is far more harmful than a large 3000-calorie plant-based diet.

>then what do you recommend?

I follow the recommendations of my close friend, drinking pal, and health scientist, who's currently at the tail-end of his third degree, a Master's in health science. We've been studying nutrition together for the last decade (just short of a decade really), but he went much further with it, so I tend to defer to his expertise. He rarely bothers with sharing this sort of information with people because, frankly, people often feel threatened when they're told that something they enjoy consuming (and believe is healthy) is unhealthy, and the result is usually defensive behavior and aggression. I'll be truncating the information for the sake of brevity, leaving out things that I assume most people know. Also, it's worth pointing out that he would tell you to cut out these items, while I'm using the word "reduce."

>Reduce consumption of meat and dairy
The consumption of meat and dairy causes widespread chronic inflammation (which leads to chronic disease), and an increased risk of developing multiple forms of cancer, and an exponentially increased bioaccumulation of thousands of toxins.
>Reduce consumption of processed foods, especially processed sugars
I assume you all know this one.
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Mario Batali - Thu, 01 Mar 2018 15:05:36 EST ID:e/xOWTlt No.154527 Ignore Report Quick Reply
Good long post. And you're right but your entire argument is based on the assumption:
>calorie counting is mutually exclusive with any other form of nutritional control
And it's an assumption which falls into pieces in a lot of case.

You are right in that if someone purely just reduces calories there is a risk they will just eat less of the good stuff, or that they may only eat shit. However I found when I reduced calories that I got more satisfaction from my budget by eating better. It is extremely easy to run a 1000 calorie deficit and eat all the macro and micronutrients you want and still fit a couple of treats in (though these ended up being high cocoa dark chocolate in my case so it was hardly unhealthy).

People can fuck up absolutely any diet if you make similar assumptions though. Every other diet fails if you increase your calorific intake and 5000 calories per day of healthy food, in a narrow window will still make anyone who isn't a professional athlete morbidly obese pretty fast.

You say
>I assume you know this one
But your entire critique of calorie counting depends on those not being known by the calorie counter. All the healthy things you described don't guarantee weight loss, they might do but they might not. You're just off on your own little diatribe at a tangent to your original point. You can do those and calorie count and hey, they'll all work. Bam. Your dietician skills are strong but you shouldn't make a career out of it because you basically have a hammer and are currently trying to nail some paint to the wall. You see a protein deficiency and you are suggesting better hydration. You can see someone who needs a portable work from home system that can browse the internet and replicate thin client functionality and have advised they grab an alienware, you can see a flat tyre and are replacing their exhaust (probably a real mechanic thing actually) they are trapped in a car, it is not in fire you are getting the high pressure hose you are reading a post about losing weight and giving great advice on avoiding toxins and cancer.
Chen Kenmin - Thu, 01 Mar 2018 18:39:30 EST ID:OqsDk9me No.154528 Ignore Report Quick Reply

wow what a revelation, you mean calories isn't all there is to nutrition? fuck's sakes dude you are nitpicking so hard, fervently clawing for anything possible to refute and smugly sound like an expert. no one ever said "just count calories to be healthy", they said "consuming less calories than you expend will result in net weight loss" which is pure fact. are there other factors to consider regarding nutrients? yeah no shit sherlock but no one even brought that up. fuck off smuglord, go blow your genius guru friend with all the secret nutritional wisdom
Tyler Florence - Tue, 06 Mar 2018 21:02:07 EST ID:xKV3jki5 No.154589 Ignore Report Quick Reply
>they said "consuming less calories than you expend will result in net weight loss" which is pure fact.
nah nigga you're missing the point entirely, and also it isn't pure fact- it's incorrect, and an assumption rooted in a simplistic understanding of health science, and now I'm being a dick which isn't helping the discussion, so I apologize mate, but I'm still gonna explain why you're wrong. Counting calories usually has a positive effect on weight loss, but ultimately that effect is minimal and largely determined by what calories are being consumed. Mostly, calorie counting serves to distract people from getting too focused on what they eat (because that would actually have a significant effect on weight and is more realistic than staving off hunger indefinitely). Simply put, caloric intake is insignificant compared to what is being eaten (I'll get to them not being mutually exclusive in a minute). In some cases, despite your assertions, consuming less calories can actually increase weight gain. I know that's hard to believe, so I'll add an example: consuming diet-coke instead of coke allows you to cut back substantially on calories, but the hidden cost of consuming high levels of phenylalanine is decreased thyroid function, and thus decreasing metabolic rate, or one's capacity to burn calories, factors that might be more widely considered if calorie counting weren't pushed so much culturally.

>you mean calories isn't all there is to nutrition?
Act counter-smug if you'd like, but if it weren't for my egotistical contrarianism, this topic would still be masturbating the idea of counting calories without ever mentioning the notion of scrutinizing where the counted calories are coming from. I know that the absence of such discussion isn't because the folks here never thought about the value considering what they eat- that was a hostile assumption on your part. Rather, it's because nobody is really sure what is healthy or not for the most part, and we're fed a pyramid of bullshit and misinformation from a government controlled by big agriculture aimed at keeping us confused and sheepish. It&…
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james by Yutaka Ishinabe - Sun, 18 Feb 2018 22:40:00 EST ID:V6Py2RjG No.154424 Ignore Report Reply Quick Reply
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Lets make food buddy
2 posts omitted. Click Reply to view.
Fanny Craddock - Sat, 24 Feb 2018 19:14:27 EST ID:Xp+KOjE4 No.154486 Ignore Report Quick Reply
/nom/ finally agrees with something.
Emeril Lagasse - Sun, 25 Feb 2018 04:34:19 EST ID:bnDwnI8O No.154490 Ignore Report Quick Reply
Eggs come from hens not roosters.
Neither need sucking it just sort of happens.
James MacInnis - Sun, 25 Feb 2018 06:00:28 EST ID:+NJAlw4Q No.154492 Ignore Report Quick Reply
I'll bring the mayo
Carme Ruscalleda - Thu, 01 Mar 2018 13:39:55 EST ID:94Rh/Z9o No.154524 Ignore Report Quick Reply
Make it aioli
Julia Child - Fri, 02 Mar 2018 03:04:48 EST ID:yU/V4d0T No.154535 Ignore Report Quick Reply
bro if it ain't 4 bowls of spaghetti-o's in my bowl i'm out

Ugly Delicious by Antoine Parmentier - Thu, 01 Mar 2018 08:02:04 EST ID:MJ4hfwBE No.154520 Ignore Report Reply Quick Reply
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I suggest watching a show called Ugly Delicious on Netflix. I just watched the first episode and I loved it. I've been a cook for six years now and dislike almost every cooking show because they often dive right off the deep end into being pretentious or they go the complete opposite way and come off as trash television.

The premise of this show is to pick a type of food and show all the different kinds and styles that it can be cooked and prepared around the world. The first epiosde is about pizza and they go around to authentic pizza places and then see what japanese people do with pizza. They even order dominoes.

That is all. Just shilling a great cooking show.
Carme Ruscalleda - Thu, 01 Mar 2018 08:18:25 EST ID:/goA+Hww No.154521 Ignore Report Quick Reply
Sounds pretty cool i might check it out.
Anne Burrell - Thu, 01 Mar 2018 09:50:43 EST ID:N9Aea4/Y No.154522 Ignore Report Quick Reply
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I was put off by the trailer but you've sold me, I'll watch some this weekend. You should crosspost this over in this /mtv/ thread >>>/mtv/379217
Lancelot de Casteau - Thu, 01 Mar 2018 11:39:41 EST ID:bnDwnI8O No.154523 Ignore Report Quick Reply
that's a nice chair

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

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

>pic related is the feeling of me eating one of my burritos
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Hubert Keller - Thu, 22 Feb 2018 18:55:34 EST ID:21RzWgZE No.154462 Ignore Report Quick Reply
To me it looks like OP is making an attempt at "meal prepping", and the fact that he is asking people for advice, shows me someone who isn't complacent. Just maybe a bit naive if he is not freezing for long term storage.
Andrew Zimmern - Thu, 22 Feb 2018 20:40:34 EST ID:PfB+RMNh No.154463 Ignore Report Quick Reply
In my experience soyrizo is one of the more expensive and less delicious brands of sounds based chorizo. My local store stopped stocking other brands though so it suffices
Ted Allen - Thu, 22 Feb 2018 23:15:42 EST ID:+1iTmShj No.154464 Ignore Report Quick Reply
>Healthy burrito
bit of an oxymoron, innit? ¯\_(ツ)_/¯
James MacInnis - Wed, 28 Feb 2018 03:23:49 EST ID:M4Vq+hfx No.154510 Ignore Report Quick Reply
Not really. Just put healthy stuff in a tortilla. Like spinach, grains, broccoli, avocado and so on
Adolphe Gérard - Wed, 28 Feb 2018 19:10:36 EST ID:S3VNtDXt No.154512 Ignore Report Quick Reply
Could you give me more information on the rice cooker meal?
I've just been given one and have never really cooked before but want to give it a go.

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

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

I need a go to custom carbonated drink for while I'm high.
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Joël Robuchon - Fri, 09 Feb 2018 12:11:25 EST ID:ci54O6Tw No.154325 Ignore Report Quick Reply
I'm a fan of tonic and lime. Good luck convincing people there's not gin in it, though. Maybe that's just because I"m a drunk and everybody knows it. And there's often gin in it.

But if I can't drink at a bar, that's my go-to. TOnic and lime. Or tonic and cranberry. I love the taste of quinine.
Marc Forgione - Tue, 13 Feb 2018 01:01:45 EST ID:ucYLGzQP No.154363 Ignore Report Quick Reply
while that is true, for some, LaCroix has gone on record on it being fruit rinds. Probably don't want to put that on the can since rinds are seen as trash? idk
Sidoine Benoît - Wed, 21 Feb 2018 19:23:59 EST ID:tGJKkhAd No.154445 Ignore Report Quick Reply
I'd rather know I'm drinking grapefruit rinds or whatever than some mystery flavoring (which could possibly be beaver butts), but maybe that's just me.
Tyler Florence - Thu, 22 Feb 2018 05:05:14 EST ID:bnDwnI8O No.154449 Ignore Report Quick Reply
>some mystery flavoring (which could possibly be beaver butts)
All the water you drink has been in blood, piss and shit at some point. Most likely including that of a beaver.
Why is one isolated chemical extract really any worse?
Paul Jullemier - Mon, 26 Feb 2018 05:18:51 EST ID:BotDXSyc No.154500 Ignore Report Quick Reply
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>>154325 Am I weird for liking tonic water as a kid? The weird bitterness should normally be off-putting but I kind of dug it after trying it a few times. I like plain carbonated water. I feel bad about drinking too much stuff with artificial sweetener, I'm paranoid about what it might be doing to my insides, so I might cut that out.

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

We've been fighting about this all day, why would anybody need butter on a pop-tart?
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Gaston Acurio - Wed, 14 Feb 2018 20:27:00 EST ID:VMkDpVsD No.154396 Ignore Report Quick Reply
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Instead of making a sandwich with bread, use a pop-tart!
Adolphe Gérard - Thu, 15 Feb 2018 04:58:16 EST ID:e/xOWTlt No.154400 Ignore Report Quick Reply
You get his point though. Butter is pretty much just fat, peanut butter has a strong taste of its own beyond "cow grease".

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

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

poppy seed recipes that use tons of poppy seeds by Raymond Oliver - Mon, 08 Jan 2018 21:59:50 EST ID:gwccFEMl No.154083 Ignore Report Reply Quick Reply
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so i recently bought 3 lbs, used like half to make PST but it was bunk. so now i'm looking for poppy seed recipes that use as much poppy seed as possible.

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

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

do you mean sector...?
Michel Guérard - Sat, 10 Feb 2018 09:12:56 EST ID:0HDlmhug No.154336 Ignore Report Quick Reply
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/nom/ has always been pretty decent, aside from the obvious extreme tangents, occasionally (borderline often) people actually make a good effort with food.
François Vatel - Tue, 13 Feb 2018 17:11:56 EST ID:XiUh33qu No.154373 Ignore Report Quick Reply
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The lifestyle boards are essentially the delta quadrant of the 420chan universe.
Anne Burrell - Wed, 14 Feb 2018 02:17:35 EST ID:jAtWRMnx No.154381 Ignore Report Quick Reply
This is not that difficult to make you dweeb

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