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Question about frozen pizza by Charles Ranhofer - Mon, 23 Jan 2017 03:49:10 EST ID:LyfB96RQ No.150815 Ignore Report Reply Quick Reply
File: 1485161350823.jpg -(406873B / 397.34KB, 1024x816) Thumbnail displayed, click image for full size. 406873

For the connoisseurs of frozen pizza out there, what do you prefer?

A. Put the pizza in the oven and then turn it on.

B. Preheat the oven and then put the pizza in.
57 posts and 11 images omitted. Click Reply to view.
Anthony Bourdain - Tue, 14 Mar 2017 17:56:42 EST ID:aR2cYmcN No.151379 Ignore Report Quick Reply
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>Like would it be possible to deep fry a thawed out pizza?
Scotland is WAY ahead of you. Pic related, pizza crunch.
Melissa d'Arabian - Tue, 14 Mar 2017 19:36:23 EST ID:Ray5TGHu No.151380 Ignore Report Quick Reply
C. Add pineapples
Melissa d'Arabian - Tue, 14 Mar 2017 19:37:26 EST ID:Ray5TGHu No.151381 Ignore Report Quick Reply

nah the best is to crack and egg into it while the noodles are boiling, stir it up so its scrambly, drain out the water, then add flavor packet and stir it up. dry ramen is usually awesome
Vincent la Chapelle - Tue, 14 Mar 2017 19:45:39 EST ID:dJ007EB2 No.151382 Ignore Report Quick Reply
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get fucked
Wylie Dufresne - Sun, 19 Mar 2017 03:16:34 EST ID:QFxh4zM5 No.151412 Ignore Report Quick Reply

Pepperoni pizza with pineapple on top is delicious but it's one of those sketchy things to enjoy in private or with trusted friends since ordering it in public can get you dirty looks.

Try it, Vincent. Order a pepperoni & pineapple pizza, have it delivered, talk to the delivery driver through a mail slot and have them leave the pizza on your doorstep, wait for the coast to be clear, open the door, take the pizza, close the door, retreat to your bedroom, close the blinds, turn off the lights, light a candle or two, and dine in on that dank pepperoni and pineapple pizza, my friend.

Subs by Curtis Stone - Mon, 13 Mar 2017 01:55:28 EST ID:TzIUgbFA No.151358 Ignore Report Reply Quick Reply
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I am fucking craving a nice pastrami sandwich. There's this new sub place near my house.

I want to try this. Corned beef brisket, pastrami, melted provolone, deli mustard, mayo, and Italian dressing.
6 posts omitted. Click Reply to view.
Franz Quixtner - Tue, 14 Mar 2017 02:24:44 EST ID:0f8JMJV7 No.151370 Ignore Report Quick Reply
>lapping up mayo off an old bitch
>not pickling her meat

damn how much of a loser are you.
Marcelo Zana - Tue, 14 Mar 2017 02:39:39 EST ID:AbJGbxJ4 No.151371 Ignore Report Quick Reply
I could have sworn it was already pickled from the smell. Maybe I was wrong about pickled meat..
Jamie Oliver - Tue, 14 Mar 2017 04:06:35 EST ID:Lvlq2m3I No.151372 Ignore Report Quick Reply
See everytime I try and pickle my meat it gets all messed up. What am I doing wrong here guys?
Ludovic Lefebvre - Tue, 14 Mar 2017 08:41:50 EST ID:OjvXsXRe No.151373 Ignore Report Quick Reply
i just love how fucking toxic this board is, nb
Marc Summers - Tue, 14 Mar 2017 11:10:00 EST ID:gwccFEMl No.151374 Ignore Report Quick Reply
>lapping up mayo off of roast beef that's been freshky pickled by another man
damn marcelo, you nasty

diet withdrawals by Madame Mérigot - Sat, 04 Mar 2017 23:41:36 EST ID:5qRAh0Xz No.151280 Ignore Report Reply Quick Reply
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would post this on /med/ but it's too slow there

I switched from eating a chocolate milk + cookies + energy bars + energy drink diet to a water + orange juice + spinach salad + corn + turkey & cheese sandwiches + tuna + apples + baked beans + tons of olive oil diet because it's cheaper. I never used to eat much at all, but now I'm eating 3 different meals a day and drinking water constantly

Also I cut back on my smoking and amphetamine abuse drastically and have been trying to move around a lot during the day because im terrified of deep vein thrombosis

i feel like im dying. I'm sweating a lot and im tired and i have diarrhea and dizziness and nausea. Am I going to die?

what did u do to me /nom/
4 posts omitted. Click Reply to view.
Auguste Escoffier - Sun, 05 Mar 2017 11:30:38 EST ID:ai1od6Tm No.151292 Ignore Report Quick Reply
why do you have a diet?
why don't you just buy some cheap veggies, pasta, cold cuts etc every day? why do you have to eat the exact same thing every day? wtf?
Madame Mérigot - Sun, 05 Mar 2017 15:09:15 EST ID:5qRAh0Xz No.151300 Ignore Report Quick Reply
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shit i thought i was doing okay so far :( i just want to lower my risk of heart disease and cancers
Auguste Escoffier - Sun, 05 Mar 2017 15:22:58 EST ID:ai1od6Tm No.151301 Ignore Report Quick Reply
Just eat normally bro... like make your own food, its cheaper and takes no time (you can make any chicken based meal in 30 minutes and its cheap as fuck)
No need to stick to 3-4 food items in your entire diet
Thomas Edwards - Fri, 10 Mar 2017 17:22:31 EST ID:R/oOkGF8 No.151338 Ignore Report Quick Reply
not to mention how easy it is to bake chicken. I have this recipe where I basically just slather a fried breast in mustard (which of course can be subsititued for egg yolks or whatever) and then cover it in breadcrumbs mixed with some seasonings, then bake for an hour. It's really easy and really delicious. Plus it's near impossible to burn chicken in the oven, it just may com e out a little dry.
Georges Blanc - Sat, 11 Mar 2017 20:42:08 EST ID:a2yzDbbH No.151348 Ignore Report Quick Reply
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dude you should go get an energy drink like now. you might die

Thread of bread by Andrew Zimmern - Fri, 06 Jan 2017 11:02:09 EST ID:EixThJsN No.150603 Ignore Report Reply Quick Reply
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Lets talk about bread, what is your favorite bread? What's your staple bread? Dessert bread? Bread or dead, the gluten intolerant will be shot on sight.

As for me I always have a loaf of potato bread, and my favorite is molasses bread
39 posts and 10 images omitted. Click Reply to view.
Michael Chiarello - Thu, 19 Jan 2017 20:29:06 EST ID:5hdhtxyo No.150790 Ignore Report Quick Reply
Joseph Favre - Fri, 20 Jan 2017 09:49:37 EST ID:8eaqa6FP No.150792 Ignore Report Quick Reply
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i honestly havent heard that phrase used before. are you talking about when you make a "starter" by mixing yeast with just enough warmed milk/water to submerse it, with a few tablespoons of flour and a nip of sugar? in order to get the yeast activated and give it a head-start, and to also check whether your fresh yes (or otherwise) is, in actual fact, still fresh and active?

because if so, it smells amazing and speeds up the breadmaking process and its a nice way to get your yeast going and to check whether it still "works", but other than that...it isnt exactly needed.

a "brew day"? do you work in some sort of distillery? if you have access to fresh yeast or yeast-like substance that sounds amazing. As an enthused baker id like to experiment with this sort of thing. Even fresh yeast is hard to acquire around here and i usually need to sweet-talk the workers in the bakery section at a nearby supermarket...which has varying success since they arent really supposed to

always try to add "not enough" water when youre initially mixing it into the flour just before kneading, you can always add a bit more moisture and some viscosity by cracking an egg or some butter into the thing. My favorite and most obedient blend of flour to work with is about 4/5 strong white and 1/5 rye
Chaz Fable - Fri, 20 Jan 2017 10:45:16 EST ID:Xij02Hjz No.150793 Ignore Report Quick Reply
You may know it by the name "poolish". There's another name for it too that's made drier. Similar to a sourdough starter but it's not sour and usually done one day in advance. There's a guy making no knead bread.on YouTube that makes it look great and easy. Makes the dough the night before with little yeast, never punches it down just reforms it for the secondary proof

I think I just need practice. To contribute to the thread, I'd say learn pizza dough first. It's super forgiving and gives you the opportunity to get a feel for dough
Jules Gouffé - Fri, 20 Jan 2017 11:57:59 EST ID:os5JqPEb No.150795 Ignore Report Quick Reply
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>a "brew day"? do you work in some sort of distillery?
Nah, I just homebrew a lot of beer. You may have seen me post my brewing rig on here before. My roommate does work at a microbrewery though, so fresh yeast is always an option.

Speaking if which, instead of asking bakers for yeast, find a local microbrewery and ask them. Brewers almost always have huge amounts of slurry around that they'll more than likely be happy to just give you. You might even be able to get them to top-crop some fresh from the fermenter.
Bernard Loiseau - Sat, 11 Mar 2017 17:16:52 EST ID:8eaqa6FP No.151347 Ignore Report Quick Reply
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thisll have to count, i mean it is bread dough of a sort...very soft plain flour with minimal kneading, and cream cheese and butter to give it some tenderness. Whipped up some frangipane, froze and then grated it so it wouldnt lose its shape right away, and then filled the thing up, plaited it and baked.

kinda meant to scatter more roast almond over it before icing, but i forgot

Basashi by Auguste Escoffier - Wed, 25 Jan 2017 04:24:02 EST ID:G1NVh4/1 No.150848 Ignore Report Reply Quick Reply
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have you ever had this, or, if not, would you ever try it?
14 posts and 4 images omitted. Click Reply to view.
Auguste Escoffier - Tue, 07 Mar 2017 16:54:09 EST ID:D+2jg9mQ No.151319 Ignore Report Quick Reply
Eating raw horsemeat in the form of Steak Tartar is also common here. It tastes better than the beef variant, smoother, richer.
Adolphe Gérard - Tue, 07 Mar 2017 19:19:55 EST ID:i+NED3+y No.151321 Ignore Report Quick Reply
That's wrong. Pork tapeworms and trichonosis are th most common and neither are from eating meat.
Rokusaburo Michiba - Wed, 08 Mar 2017 08:52:13 EST ID:LGzEzV4P No.151323 Ignore Report Quick Reply
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I had raw horse when I lived in Japan. I've attached the pic I took. It was a course at a fancy hotel my company took us to for a retreat/team-building thing. I remember it being pretty good. I also had whale twice in Japan--once raw and minced in sushi form, once fried like kara-age.
Martha Stewart - Wed, 08 Mar 2017 14:21:05 EST ID:D+2jg9mQ No.151327 Ignore Report Quick Reply
What does whale taste like? The aroma, texture etc.
Is it like fish since it lives in the sea? Or is it like pork since it's a fat mammal?
Michel Troisgros - Wed, 08 Mar 2017 21:10:53 EST ID:LGzEzV4P No.151329 Ignore Report Quick Reply

It was red, similar to land-based red meat, which I wasn't expecting but which makes sense I guess since whales are mammals.

cheese on bread by Raymond Oliver - Sat, 11 Feb 2017 10:18:36 EST ID:x5VpSLcJ No.151080 Ignore Report Reply Quick Reply
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what do y'all do to mix up your grilled cheese

i fry up some mushrooms and throw them inside with some basil pesto
48 posts and 7 images omitted. Click Reply to view.
Auguste Escoffier - Sun, 05 Mar 2017 15:27:19 EST ID:ai1od6Tm No.151302 Ignore Report Quick Reply
If trolling aside you think the way he interpreted my post is the most obvious and right one, you must be illiterate. I literally said the opposite of what he was implying.
Mayo kid out.

Anne Burrell - Mon, 06 Mar 2017 19:19:03 EST ID:/as130Hg No.151308 Ignore Report Quick Reply
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I just went back and looked and you actually did say the first two things he quoted and literally said what he was implying.

Jesus fucking christ mayo kid get it together before you sperg out
Maestro Martino - Mon, 06 Mar 2017 22:45:09 EST ID:x5VpSLcJ No.151311 Ignore Report Quick Reply
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everyone calm down and return to talking about cheese
François Marin - Tue, 07 Mar 2017 12:14:04 EST ID:3tifCJ18 No.151317 Ignore Report Quick Reply
I like putting pickles and/or fried onions on my grilled cheese, always on nice multigrain bread, always with butter, always cheddar.

I kind of want to experiment with putting other cheeses in. Maybe some Oka.
Rokusaburo Michiba - Wed, 08 Mar 2017 11:47:12 EST ID:7/B+AoxS No.151324 Ignore Report Quick Reply
mayo kid, you're just not a very good communicator. you'll have an easier time in life if you can just acceot this and move on.

Local food challenge by Gaston Acurio - Fri, 16 Sep 2016 14:53:04 EST ID:NrMXk3wN No.149178 Ignore Report Reply Quick Reply
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There's a local place just opened up that's tries very hard to be cool, and to be fair the food I had was delicious, but it has a "chillie challenge" that is
>1 Chillie dog
>1 Chillie burger
>1 Portion of chillie cheese fries
> Some fancy Milkshake

You have 15 minutes to do this within. If you can manage it then it's free. I had one of their burgers and it was delicious, but not spicy at all and seemed doable. The place has already been open a week and the waitress told me that 2 people had managed it already. I get a t-shirt and a photo up on the wall. I've never considered myself as being able to do a food challenge but unless I'm tripping this shit sounds easily doable? Am I wrong?

Pic related, but everything with chillie.
40 posts and 4 images omitted. Click Reply to view.
Paul Thalamas - Sun, 26 Feb 2017 06:56:30 EST ID:KKLd6DUZ No.151222 Ignore Report Quick Reply
>saying stuff like that kinda makes you sound like a colossal fucking idiot

Yeah, clearly a lot more "random and idiotic" than saying shit like
>aye cuzzy that peng over there is lookin fleeky
Frédy Girardet - Sun, 26 Feb 2017 18:34:35 EST ID:/as130Hg No.151229 Ignore Report Quick Reply
I don't understand those words

man even my mother tongue is dumping me
Chef Wan - Sun, 26 Feb 2017 19:20:28 EST ID:Ray5TGHu No.151230 Ignore Report Quick Reply

>Turn a challenge into an advantage

Julius Caesar detected.
Claude Troisgros - Mon, 27 Feb 2017 09:15:58 EST ID:9nNmFSC9 No.151236 Ignore Report Quick Reply
Yup. Clearly.
Georges Blanc - Tue, 28 Feb 2017 17:40:27 EST ID:Ray5TGHu No.151251 Ignore Report Quick Reply
yeah i agree with most posters i think they will get you with the milkshake. if you actually do it post update here. the only food challenge i ever did was at Fatburger, they had something called the "triple king challenge" when i was in high school. i dont know if its still a thing, or it was only this one franchise, but you had to eat one of their triple-patty burgers with each patty being a half a pound, so 1.5 pounds of beef on the burger, in less than five minutes. i think i did it in 4:30-something

PBJ Problem by Lancelot de Casteau - Mon, 27 Feb 2017 23:33:45 EST ID:BwrMFOLz No.151240 Ignore Report Reply Quick Reply
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So, /nom/, I present you with a culinary dilemma.

Consider, if you will, the following problem as a philosophical exercise.

You are highly intoxicated on the drug of your choice and have it in your mind to make and eat a peanut butter and jelly sandwich, that most patrician of foods.


When you reach in the drawer you can't find a butter knife to spread your butter and jam.

You look to the sink and see it full of dirty dishes.

What do you do?

A. Wash the Dishes, all of them. (Might as well, while you're there.)
Comment too long. Click here to view the full text.
Auguste Escoffier - Tue, 28 Feb 2017 00:22:39 EST ID:gvwy60R0 No.151241 Ignore Report Quick Reply
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Steak knife
Jean Anthelme Brillat-Savarin - Tue, 28 Feb 2017 12:49:25 EST ID:3tifCJ18 No.151245 Ignore Report Quick Reply
I'm drunk. B and I wash a butter knife for the peanut butter and then use a spoon for the jam.
Charles Durand - Tue, 28 Feb 2017 13:21:55 EST ID:3hAvdb4I No.151249 Ignore Report Quick Reply
Get high, grab a loaf of bread, dip slices in peanut butter or jelly as you please, get as much of it all over your face, clothing, and fingers as possible. Drink milk straight from the jug.

PPV by Sidoine Benoît - Sat, 28 Jan 2017 09:35:28 EST ID:mu2cDFX2 No.150903 Ignore Report Reply Quick Reply
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Yesterday pretty much marked that day I became a pesco pollo vegetarian. I'll still eat chicken and fish, but will remove red meat from my diet. Does anyone have any good transitioning advice?
34 posts and 9 images omitted. Click Reply to view.
Bobby Chinn - Wed, 15 Feb 2017 08:36:01 EST ID:scNidvvX No.151122 Ignore Report Quick Reply
Unsure if troll or retarded. I know I'm hawt as fuck, on a physical and social level, but I'm also really poor. I am literal living proof that your argument, real or otherwise, is false. My parents are (or were I guess, they're kind of old now) physically attractive but have always been poor.

Why am I even debating this? nb
Bobby Flay - Wed, 15 Feb 2017 09:38:26 EST ID:a2yzDbbH No.151123 Ignore Report Quick Reply

poor and stupid then
Ina Garten - Fri, 17 Feb 2017 13:15:44 EST ID:0qbfmvxP No.151133 Ignore Report Quick Reply
how is putting a bun shaped piece of food on a bun dressing it up like meat? you're not putting it on a bun to pretend it's a hamburger, you're eating a sandwich because it's convenient.

Mushrooms taste like mushrooms. No one is pretending they don't.
Thomas Edwards - Fri, 17 Feb 2017 21:43:52 EST ID:yzx/lLhC No.151138 Ignore Report Quick Reply

It's still a pretty shitty way to prepare portobellos.
Martín Berasategui - Wed, 22 Feb 2017 16:17:26 EST ID:r0gh8TlE No.151170 Ignore Report Quick Reply

Wine + Weed Tasting by Antonin Carême - Sun, 19 Feb 2017 22:24:31 EST ID:dKtCTPLQ No.151151 Ignore Report Reply Quick Reply
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Learned this in CO from some wine tasting and weed tasting place, its pretty good.

There are two schools of "thought" that say smoking is good and another that says vaping is good.

I personally think vaping has more flavor.

>inhale weed
>inhale wine
>sip wine
>swallow wine
>exhale weed

I can definetly say the flavors build off of each other and also they provide nice snacks and cheese.

Anyone whose a wine-o and weed-o would def recommend
Comment too long. Click here to view the full text.
Cat Cora - Sun, 19 Feb 2017 23:31:11 EST ID:KKLd6DUZ No.151152 Ignore Report Quick Reply
>report back with revelations

burped up smoke cloud, 6/10 experience
Guillaume Tirel - Sun, 19 Feb 2017 23:31:58 EST ID:lzXGlavS No.151153 Ignore Report Quick Reply
I've definitely done this but I don't remember it being remarkable. I like citrus flavors with weed, and I taste wasabi in there a lot too, so maybe sushi

vape is better because combustion has a very strong colorizing flavor
Raymond Blanc - Mon, 20 Feb 2017 10:51:13 EST ID:3hAvdb4I No.151155 Ignore Report Quick Reply
Sounds like they are trying to class up something juvinile, I used to drink and smoke simultaneously all the time because I thought it was cool
Antonin Carême - Mon, 20 Feb 2017 16:06:47 EST ID:dKtCTPLQ No.151157 Ignore Report Quick Reply
less social commentary and more like (>>151152)

its like IPA's and wine, some people do not like it. I believe the flavor builds off each other. I just paired a nice cab with some fruity tasting vape pen


L2cooking by Pierre Wynants - Mon, 30 Jan 2017 20:55:02 EST ID:CXKgD5CX No.150939 Ignore Report Reply Quick Reply
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Today's recipe: Pasta all'Amatriciana
You will need:
>Pasta of your choosing
Bucatini is traditional, but I'm using spaghetti because I have amir four pounds of it
>Canned tomatoes (whole)
>Tomato paste (not pictured)
>Pecorino Romano
>Red pepper flakes
>Italian seasoning

And for hardware:
Comment too long. Click here to view the full text.
23 posts and 14 images omitted. Click Reply to view.
Marc Summers - Thu, 02 Feb 2017 21:07:47 EST ID:Pxh+6m2c No.151005 Ignore Report Quick Reply
Let's get one thing straight François
Tyler Florence - Sat, 11 Feb 2017 16:22:50 EST ID:M8UYVwgJ No.151085 Ignore Report Quick Reply
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tried your recipe OP. pretty good. i even used rex goliath lol. can't see an expensive wine making it taste much better really.
Joël Robuchon - Sat, 11 Feb 2017 17:48:22 EST ID:MVCOdBE9 No.151086 Ignore Report Quick Reply
This is exactly what I've heard from the people whose opinion I trust on the subject. Including professional chefs.
Ina Garten - Fri, 17 Feb 2017 13:24:13 EST ID:0qbfmvxP No.151134 Ignore Report Quick Reply
you're talking about spaghetti not being traditional, but you're using bacon instead of guanciale without a second thought?

François Marin - Fri, 17 Feb 2017 15:32:32 EST ID:H8Y23k/x No.151137 Ignore Report Quick Reply
There's nowhere to buy guanciale anywhere within 100 miles of where I live. Besides, this is intended to be quick and tasty weeknight dinner, not snobby Italian purist cuisine.

Thanks for trying it out! Glad you enjoyed.

Overall mostly positive responses so far. I'm planning on putting up another recipe soon, although I'm not sure what yet.

Are These Edible? by Vincent la Chapelle - Thu, 16 Feb 2017 10:17:13 EST ID:gB6uX5+X No.151127 Ignore Report Reply Quick Reply
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Are they ripe? Edible? Poisonous?
nah - Thu, 16 Feb 2017 14:53:06 EST ID:ymSXrXZO No.151128 Ignore Report Quick Reply
try one and post results, OP
Marie Troisgros - Thu, 16 Feb 2017 20:05:47 EST ID:gB6uX5+X No.151130 Ignore Report Quick Reply

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