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Damprang by Marcus Samuelsson - Wed, 20 Sep 2017 20:15:34 EST ID:g4HmUc/6 No.153198 Ignore Report Reply Quick Reply
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You guys like dumplings? Sometime in middle school I got in with this edgy scene of druggies that lived out of their druggy-dad's house. Needless to say, we fried a lot of dumplings, and while some people might have considered them uncultured, they had an undeniably delicious damprang sauce. And as you'll know about the culinary arts, the sauce generally holds a supervisory role over all other flavor components.

If you like dumplings, come post. How do you cook them? Fry, steam, hybrid, deep-fry, grill? (you don't fucking grill dumplings so don't front). The great late Henry Chung had an impeccable dumpling sauce, and I'll post it for 0 stank tokens if anybody might be interested in making it.
15 posts and 2 images omitted. Click Reply to view.
>>
Alexandre Étienne Choron - Tue, 03 Oct 2017 17:42:08 EST ID:AbJGbxJ4 No.153347 Ignore Report Quick Reply
>>153344
that's how i am with ramen
I ate too way too much of it when I was young and poor
>>
Bernard Loiseau - Tue, 03 Oct 2017 17:49:49 EST ID:KZI5j+7B No.153348 Ignore Report Quick Reply
>>153344
Real talk. I know what you mean. In my country we have this dish that is basically eaten during breakfast, lunch and diner, and its gotten to the point where I just cant touch it. Maybe once in a while blue moon, but mostly I avoid like the plague and people always look at me weird about it.
>>
Michael Chiarello - Thu, 05 Oct 2017 08:45:16 EST ID:nkLrcnju No.153364 Ignore Report Quick Reply
>>153344
Dates for 8 years. Hummus for 1.5. My heart goes out to those suffering from dumpling saturation. I'd rather have canabinoid hypermesis syndrome
>>
Beau MacMillian - Fri, 06 Oct 2017 04:15:28 EST ID:ci/ucYIT No.153381 Ignore Report Quick Reply
>>153344
>>153347
>>153348
>>153364
This is actually a better thread than the thread its posted in.
I am now grateful for the constant variety of food my life has granted me.
>>
Alain Passard - Tue, 10 Oct 2017 03:50:31 EST ID:gaVuyO4U No.153413 Ignore Report Quick Reply
>>153344
I went to Nepal and had the exact same experience. Being a veggie I could only have the veg momos, never bothered with the potato or cheese ones. Yeah, steamed veg momos, no thanks.


gross shit foreigners eat by Joël Robuchon - Sat, 07 Oct 2017 22:15:52 EST ID:RccVj4cp No.153400 Ignore Report Reply Quick Reply
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cant believe some of the shit people eat. this video is fucking bonkers. i've eaten live shrimp before but this is fucking ridiculous.

https://www.youtube.com/watch?v=1-2pMzylL20
>>
Joël Robuchon - Sat, 07 Oct 2017 22:17:40 EST ID:RccVj4cp No.153401 Ignore Report Quick Reply
>>153400

not cool. i dated a chick that ate dog.
>>
Nicolas Stohrer - Sun, 08 Oct 2017 00:23:07 EST ID:S5NRffdD No.153402 Ignore Report Quick Reply
>foreigners
>Eat.

Jesus, this thread is going places I tell ya.
>>
Rick Bayless - Sun, 08 Oct 2017 02:45:36 EST ID:ZOsAt+LR No.153403 Ignore Report Quick Reply
>>153400

Asians eat disgusting shit, yes.
>>
Robert Irvine - Sun, 08 Oct 2017 08:04:35 EST ID:+h+f/kGE No.153404 Ignore Report Quick Reply
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>>153400
Turned it off after the first dish. That is fucking nightmare fuel.
Like it's questionable at that point whether the frog is still alive and it's motor nerves are just functioning but why in gods fucking name would that ever have to be a question in the first place when sitting down for a meal.


Food Recomendations! by Giada De Laurentils - Thu, 21 Sep 2017 02:37:03 EST ID:R8WS1Cn6 No.153201 Ignore Report Reply Quick Reply
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I want to give myself a personal little Christmas and new years party again, for myself I know it's rather early but I'd like to have a list ready. What are some foods whether it be junk food for example candy , soda brands and chips or easy recipes do you recommend for such a little sad party for myself? Thank you!!!
>>
Jacques Pépin - Thu, 21 Sep 2017 03:10:37 EST ID:ZOsAt+LR No.153202 Ignore Report Quick Reply
>>153201

Gingerbread house filled with sticks of pepperoni.
>>
Georges Blanc - Thu, 21 Sep 2017 05:09:21 EST ID:HgQgX5c4 No.153204 Ignore Report Quick Reply
>>153201
tiny christmas themed omelets. use a small 4-5" fying pan. add red and green peppers for that traditional christmas color and feel.
>>
François Vatel - Sat, 23 Sep 2017 19:02:51 EST ID:k+n/3vTx No.153226 Ignore Report Quick Reply
rum
>>
Koumei Nakamura - Sun, 24 Sep 2017 09:01:53 EST ID:pzMkQxwf No.153232 Ignore Report Quick Reply
>>153226
Mostly this. Though some stuff comes on cheap quite a bit before christmas and keeps so I usually start looking at the start of November for christmas food and start stocking up on stuff while it's cheap (checking the best before dates, the first pies cakes will often expire before the start of December). At some point I'll have a big chow down with friends and share a load and I'll eat the rest because yet again I've got 10 days off work this year.

Eat seasonal OP: Mince pies, stollen, christmas pudding (brandy/cointreau butter required, if you want to make your own it's basically sugar, booze and butter), pigs in blankets.

Less seasonal but good: A cheese platter, some crackers and some pate, some chutney and/or pickle. Chocolate biscuits or fingers. Maybe some other chocolates I dunno. I always like having some nuts and raisins and some mini pretzels too.
>>
Jamie Oliver - Tue, 03 Oct 2017 17:02:41 EST ID:lbCnlSnC No.153346 Ignore Report Quick Reply
Mulled cider my nigga. Homemade of course, don't cut corners.

+1 on the cheese platter. Don't buy a "set" cheese platter, just get an assortment of cheese that you like for yourself. And some good crackers. The oat kind which are slightly sweet go well. I'm more of a relish than a chutney kind of guy, so i'd recommend some chunky seasonal tomato relish.

A huge bag of weed.

A big toasty fire. If you don't have one, go buy one of those fake gay ones that light up. Proceed to eat drink and smoke till you are no longer lonely.


doing shit with food other than eating it/ putting it in your ass by François Marin - Mon, 25 Sep 2017 10:51:19 EST ID:TRytdBwm No.153246 Ignore Report Reply Quick Reply
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Any of you guys do secrer stuff with food? I'm not talking about weird stuff like cumming on it, I'm talking about things like using coconut oil as a moisturizer, cloves for a toothache, stuff like that. I just started using the coconut oil on my skin and it feels like this shit really works
16 posts and 1 images omitted. Click Reply to view.
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Philippe Rochat - Tue, 26 Sep 2017 22:58:40 EST ID:QjQomQ0+ No.153284 Ignore Report Quick Reply
>>153278
also he doesn't even do drugs
>>
Carme Ruscalleda - Tue, 26 Sep 2017 23:08:19 EST ID:D+2jg9mQ No.153285 Ignore Report Quick Reply
>>153283
Oh, ok. Thanks a bunch.

So glad I never tripcoded, as most of my sins are worse than his.
>>
Thomas Keller - Wed, 27 Sep 2017 00:21:09 EST ID:HgQgX5c4 No.153286 Ignore Report Quick Reply
>>153285
That's the thing. As far as I'm concerned, we're all pretty much douches. But people that use tripcodes are usually extra douchey because they have to get that recognition.

Faggots, go to a forum and get yourself a quirky little avatar and make neat jokes and get post count recognition if that's the way you wanna be.

But then posting about how you want to take pictures of little girls like a pedo piece of shit is an other level.
>>
Marc Forgione - Thu, 28 Sep 2017 13:00:59 EST ID:pzMkQxwf No.153295 Ignore Report Quick Reply
>>153283
I was hoping that one day he'd figure it out for himself, because then he'd earn it.

None of us are perfect, most of us aren't as awful as him though and because he uses a trip he collects his rep which lets it build. He also chooses awful tripcodes that read like satire but his posts make it clear he's not being ironic. He's reached the point where he's mostly mediocre but he won't let this rep go. And that he'd rather be known as being a subhuman pedogoblin pouring half cooked sewage into his mouth, using his glassy eyes to force the food down faster while ants swarm his body, than just not be known.
>>
Rachael Ray - Sat, 30 Sep 2017 10:07:35 EST ID:71Af7V8E No.153305 Ignore Report Quick Reply
>>153295
lol


Sweets by Masahiko Kobe - Sun, 17 Sep 2017 02:37:30 EST ID:ZOsAt+LR No.153174 Ignore Report Reply Quick Reply
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Bought some of these for the first time last week, really delicious and they aren't total arterie-blockers, so that's nice. What's /nom/'s sweet treat of choice when you're not baking them yourself?
7 posts and 2 images omitted. Click Reply to view.
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Philippe Rochat - Tue, 26 Sep 2017 20:48:28 EST ID:QjQomQ0+ No.153276 Ignore Report Quick Reply
I never buy sweet snacks but those things in OP actually look pretty fucking dank

I'm about to go grocery shopping so maybe I'll pick up a pack and try it out
>>
Philippe Rochat - Tue, 26 Sep 2017 22:28:34 EST ID:QjQomQ0+ No.153282 Ignore Report Quick Reply
>>153276
I got baked before going and forgot what I was going there to buy so I never got any snacks just a bunch of shit to make some dank mexican food
>>
Thomas Keller - Wed, 27 Sep 2017 00:23:07 EST ID:HgQgX5c4 No.153287 Ignore Report Quick Reply
>>153282
Get em next time dude.
If you like hazelnut, I highly recommend the hazelnut flavored ones. It's not like a strong hazelnut flavor. It's more like a kinda nutty chocolate flavor. But really you can't go wrong with any of those.
I used to munch on those all the time when I was a kid.
Just leave it on the counter and grab one for a little snack ever now and then.
The consistency/crunchiness of the outer shell thing is pretty amazing. It just kinda crumbles in your mouth.
>>
Thomas Keller - Wed, 27 Sep 2017 07:46:09 EST ID:HgQgX5c4 No.153290 Ignore Report Quick Reply
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Made some really dope sugar cookies
>>
Marcelo Zana - Thu, 28 Sep 2017 02:37:38 EST ID:QjQomQ0+ No.153293 Ignore Report Quick Reply
>>153287
I'm drunk now and I am really mad that I never bought them. Got Dang


what do i do with this fish jerky by Jean-Baptiste Troisgros - Fri, 18 Aug 2017 18:01:40 EST ID:yRFs8peM No.152994 Ignore Report Reply Quick Reply
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I tried to make lox out of drum instead of salmon without looking up anything.
i accidentally made fish jerky and it's pretty salty and pretty tough.
what can i do with this? Should i just treat it like salt fish?
open to any other ideas of overbrined fish.
1 posts omitted. Click Reply to view.
>>
Anne Burrell - Fri, 18 Aug 2017 20:06:46 EST ID:zzSs62vR No.152996 Ignore Report Quick Reply
Throw it in some ramen
>>
Michel Roux - Sat, 19 Aug 2017 17:19:52 EST ID:emMNDwQj No.153006 Ignore Report Quick Reply
rehydrate it into a stock and make some dank ass fishy soup
>>
Pierre Koffman - Tue, 22 Aug 2017 01:14:27 EST ID:WYOuKUC3 No.153027 Ignore Report Quick Reply
>>153006

This. Look up some Japanese, Korean, or Vietnamese traditional recipes.
>>
Joël Robuchon - Sun, 24 Sep 2017 03:45:16 EST ID:nFADJqtG No.153230 Ignore Report Quick Reply
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>>152994
>what do i do with this fish jerky
>>
Marc Forgione - Thu, 28 Sep 2017 12:56:22 EST ID:pzMkQxwf No.153294 Ignore Report Quick Reply
>>152994
New idea, concentrate it further and mix with a little honey. Then if your housemates haven't done the washing up today, rub it all over the walls of your communal areas to teach for fucking animals.


Hey guys, just started getting into pickling, looking for good recipes by Koumei Nakamura - Sat, 22 Jul 2017 13:14:25 EST ID:tpWK9Zcy No.152766 Ignore Report Reply Quick Reply
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I've pickled eggs so far, and am now just starting to experiment with cucumbers more. Already did one batch of sweet and sour, but they turned out too sour, too much vinegar. Second batch is sweet dill with garlic and peppercorns. Went lighter on the vinegar, but still not as light as many recipes call for, since I do like vinegar. Anyway, does anyone have any good recipes?

Also, I'm interested in pickling as an extension of my main interest which is pre industrial revolution cuisine. So if anyone has any old recepies at all even, I'd be interested to hear them. I find older food simpler, and better tasting. It's funny that way how things work out.
23 posts and 4 images omitted. Click Reply to view.
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Fanny Craddock - Wed, 13 Sep 2017 15:28:18 EST ID:KZOEXEpI No.153137 Ignore Report Quick Reply
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>>153131
Damn, never thought of that before. Sounds delicious.
>>
SeVeNaD !v/GMq0JQd2 - Thu, 14 Sep 2017 01:37:03 EST ID:nVtYHbr7 No.153145 Report Quick Reply
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We fucks with the pickles round here.. Only a month left on these ones. :3
>>
Gaston Acurio - Thu, 14 Sep 2017 09:47:24 EST ID:LWi0EIO6 No.153146 Ignore Report Quick Reply
I like Russian way of pickling without vinegar. It's actually fermenting. You should try Russian fermented garlic cucumbers.
>>
Heston Blumenthal - Fri, 15 Sep 2017 03:01:45 EST ID:dJ007EB2 No.153155 Ignore Report Quick Reply
>>153146
here in the USA "kosher" dill pickles usually are fermented, but I was under the impression that they fermented in a brine based on salt and vinegar. You're saying there's a way to ferment without an acid?
>>
Rokusaburo Michiba - Sat, 16 Sep 2017 10:08:04 EST ID:pzMkQxwf No.153164 Ignore Report Quick Reply
>>153155
I think your problem is you don't understand what definition of each term is.

Fermenting is consuming sugars without oxygen.

Sometimes the products are acid. Sometimes they are gas. Sometimes they are alcohol. Depending what you put in you might get acid out, and acid might affect the products but you don't need it.

Pickling is preserving shit by either fermenting it or soaking it in vinegar/acid.


Water filtering by Jonathan Waxman - Tue, 29 Aug 2017 06:48:14 EST ID:ZHfEF10X No.153067 Ignore Report Reply Quick Reply
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Yo,
I know its semi related to this board but its the only one i found

Whats the best way to filter water from shit live 'scale' , water is drinkable where im from but definetly could use some sort of filtering

Google only gives ads and people trying to sell their products id like an unbiased opinion
8 posts and 3 images omitted. Click Reply to view.
>>
Vincent la Chapelle - Mon, 11 Sep 2017 10:52:23 EST ID:lKQeW2kt No.153121 Ignore Report Quick Reply
>>153081
you really failed at boiling water?

Dafuq m8
>>
Raymond Blanc - Thu, 14 Sep 2017 11:33:04 EST ID:cf1QLqHE No.153147 Ignore Report Quick Reply
>>153117

Depends on how big your pots are
>>
Raymond Blanc - Thu, 14 Sep 2017 11:33:55 EST ID:cf1QLqHE No.153148 Ignore Report Quick Reply
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>>153147

Fucked up my image
>>
Koumei Nakamura - Thu, 14 Sep 2017 21:57:57 EST ID:gwccFEMl No.153152 Ignore Report Quick Reply
>>153081
>i burned myself trying to boil water
holy shit, someone worse at cooking than [name redacted].

oh well, at least you're still better than the guy who killed himself trying to cook a lobster i guess... though i think even he managed to get the water boiling first before poisoning himself...
>>
Rokusaburo Michiba - Sat, 16 Sep 2017 04:50:29 EST ID:pzMkQxwf No.153162 Ignore Report Quick Reply
>>153081
Usually the person saying "the shoddy workman blames his tools" is the guy who absolutely will not swap shit for a few hours to prove their point.

However in this case it is indeed that you're stupid. The image of you pouring kettle to pitcher is pretty funny though. Brita's got to sit in a fridge and if you put hot stuff in your fridge that either warms up the fridge or causes it to overcompensate and freeze the chicken at the back. Or both. I say this because you're already dumb enough to poil boiling water into a brita.


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
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>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.
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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
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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
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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
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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
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>>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
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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.
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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
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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.
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Susur Lee - Fri, 18 Aug 2017 15:57:34 EST ID:uPcx3HDW No.152992 Ignore Report Quick Reply
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>>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
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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!


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