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School lunches by Jessica Tandy needs candy !!vVWR8L52 - Tue, 20 Nov 2018 23:13:04 EST ID:n1BueyqK No.157308 Ignore Report Reply Quick Reply
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Why in America do schools have kitchens that serve food? Why can't kids bring food to the school?

I'm not sure if this is to broad of a question but I was talking with someone the other day and this topic came up and neither of us could come up with an actual reason why schools have kitchens and serve lunch
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Hubert Keller - Wed, 05 Dec 2018 14:39:24 EST ID:7gmPud6N No.157494 Ignore Report Quick Reply
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Is mayonnaise a vegetable?
Rashma Beharry - Thu, 06 Dec 2018 01:47:53 EST ID:HAEuQvMt No.157505 Ignore Report Quick Reply
Nigga I'm gonna come to your house and force you to identify the most obscure vegetables I can find in the grocery store
Michel Bras - Thu, 06 Dec 2018 02:27:39 EST ID:wkGG0S3M No.157506 Ignore Report Quick Reply
>claims to do scientific research and then spends thirty min typing up tldr posts without a single source
Elijah Joy - Thu, 06 Dec 2018 10:33:11 EST ID:cXuO5M0K No.157514 Ignore Report Quick Reply
>Pretending that sourcing is ever done on 420chan ever about anything.
>Using snarky yellow text instead of just asking for a source.
nb let this thread die so we can go back to being retarded about other food-related stuff.
Michel Bras - Thu, 06 Dec 2018 15:10:06 EST ID:wkGG0S3M No.157517 Ignore Report Quick Reply
>I've never seen sources so sources never exist
Science doesn't fall into confirming your preconceived notions or making your argument for you. You claim to do "the research" yet you refuse to mention any opposing research in a field that is far from settled, because you came up with your position first and then went to confirm it through the literature. This is called confirmation bias. It is not science. You are not a scientist. You don't even take the first steps to having the pretense of scientific understanding.

You are a pseudointellectual.

Hightea by Martha Stewart - Fri, 23 Nov 2018 00:21:06 EST ID:eCqtGAL0 No.157330 Ignore Report Reply Quick Reply
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What type of food do you get at high tea .... this is my first time.
Antoine Parmentier - Fri, 23 Nov 2018 13:48:05 EST ID:4KmmhmSM No.157332 Ignore Report Quick Reply
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funyuns and slimjims and some kind of candy.
Richard Leblanc - Fri, 23 Nov 2018 15:03:11 EST ID:iHsDyJyl No.157333 Ignore Report Quick Reply
earl grey
scones and jam and clotted cream
cucumber sandwiches, crusts cut off
Beau MacMillian - Fri, 23 Nov 2018 18:21:10 EST ID:yungr8fX No.157335 Ignore Report Quick Reply
what the fuck is high tea
Jules Gouffé - Fri, 23 Nov 2018 19:01:06 EST ID:krLq2lZT No.157336 Ignore Report Quick Reply
Pineapple Buns and milk tea
Masaharu Morimoto - Sat, 24 Nov 2018 15:15:26 EST ID:3SdHjR1o No.157344 Ignore Report Quick Reply
High tea is bollox in the UK of basically a fancy lunch.

In reality, it's just another excuse to eat gentrified food for 10x the price.

OP: Puff pastries with various fillings. Figs that are cut open but generally everyone avoids.

Bourbon by Louis Eustache Ude - Fri, 31 Aug 2018 10:34:00 EST ID:kgTAu3B1 No.156614 Ignore Report Reply Quick Reply
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What's a good bourbon I should order from here?
Louis Eustache Ude - Fri, 31 Aug 2018 10:47:31 EST ID:kgTAu3B1 No.156615 Ignore Report Quick Reply
Shit, wrong board but hey any suggestions are appreciated. /drank/ is frequented by people who wouldn't spend any more money on booze than the minimum to get them shitfaced anyway.
Alexis Soyer - Sat, 01 Sep 2018 08:20:57 EST ID:OSukxFTj No.156624 Ignore Report Quick Reply
I'm bot following that link because I don't care enough, but Woodford Reserve, Maker's Mark, abd Bulleit are all good. If money is an issue, than try Jessie James.
Rick Moonen - Sun, 18 Nov 2018 19:48:38 EST ID:Z0KJkHwG No.157279 Ignore Report Quick Reply
If you want really cheap Wild Turkey 101 is pretty decent. Its $17/750ml where I am, and at 101 proof its hard to beat the value.

Next tier up I'd recommend Bulleit, Buffalo Trace or Eagle Rare, reasonably priced but still very good.

If you've got a few extra dollars to spare, I absolutely love Basil Hayden's. Woodford Reserve is a good choice too. Knob Creek is also a good choice.

I don't particularly like Maker's Mark, and Jim/Jack are good for nothing but mixing.

Chorizo by Leber Tran - Wed, 12 Sep 2018 05:56:29 EST ID:Ify44Yve No.156695 Ignore Report Reply Quick Reply
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got some Chorizo-Sausages but I don't know whats the best way to serve em.
Want to fry 'em in a pan
but don't know if I have to slice the suasage
or just cut it a littlebit
or fry em as a whole.

Any help?
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Michel Roux Jr. - Sun, 21 Oct 2018 14:29:55 EST ID:/aB+049W No.157031 Ignore Report Quick Reply
Chuck yourself off a roof.
Anthony Bourdain - Sun, 21 Oct 2018 16:08:57 EST ID:FvzBMBtY No.157042 Ignore Report Quick Reply
Calm down man. He just meant to put strings on them and use them as nunchucks.
Keith Floyd - Sun, 21 Oct 2018 16:17:46 EST ID:C8kM3tUd No.157043 Ignore Report Quick Reply
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<Calm down man.
François Vatel - Wed, 07 Nov 2018 14:06:25 EST ID:OScdunSC No.157157 Ignore Report Quick Reply
Oh shit I meant to say STEAM. STEAM the chorizo. If you put a lil but of water in a pan and cook it with a cover on until the water is cooked out of it and it begins to fry. Best shit.
C-Higgy !lfsExjBfzE - Fri, 16 Nov 2018 08:20:15 EST ID:sNZryuVf No.157234 Report Quick Reply
I tried the Chorizo and egg breakfast burrito at Washington-Dulles International Airport last week as it's the only Chipotle location that serves breakfast. It wasn't bad but considering their regular menu in the morning too, I'd just get something from the regular menu.

Recommended Recipes Thread. by Pierre Wynants - Tue, 13 Nov 2018 21:40:56 EST ID:5yh0Tsdf No.157206 Ignore Report Reply Quick Reply
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Lately I've really gotten into cooking. Not simple cooking like buying pre-made pizza dough and topping it with shit, or spaghetti with tomato sauce. I mean making good meals from the ground up.

That means buying fresh produce, grating my own cheese, cooking that pig neck for 3 hours.

Now I'm relying on google for recipies for whatever I want that day, but I've realized just how many dishes there are out there.

Does /nom/ know some real recipes like that?
2 posts omitted. Click Reply to view.
Charles Ranhofer - Wed, 14 Nov 2018 14:03:08 EST ID:NYhesM2y No.157210 Ignore Report Quick Reply
>Does /nom/ know some real recipes like that?

no none of us know real recipes or cook real food
Thomas Edwards - Wed, 14 Nov 2018 14:20:43 EST ID:1s3YOQ5U No.157211 Ignore Report Quick Reply
>cook real food

oh, come on now..
Charles Ranhofer - Wed, 14 Nov 2018 15:13:35 EST ID:NYhesM2y No.157212 Ignore Report Quick Reply
lol I was being sardonic. OP would know plenty of us make meals "from the ground up" and post recipes if they had bothered to do a quick browse before posting.
Pierre Wynants - Wed, 14 Nov 2018 18:04:57 EST ID:5yh0Tsdf No.157214 Ignore Report Quick Reply

Sorry, went back and checked before posting but I've must've missed that thread.

Lock and nb I guess.


No need to be smarmy.
Charles Ranhofer - Wed, 14 Nov 2018 18:39:49 EST ID:NYhesM2y No.157215 Ignore Report Quick Reply
just tuggin your dick dude, no offense intended

Change up coffee by Cyril Lignac - Wed, 07 Nov 2018 23:26:52 EST ID:sYOHnJu7 No.157160 Ignore Report Reply Quick Reply
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What are some good ways to spice up your coffee?
A friend of mine used to always spice his up with some ground cardamom in the press, another gave me a tip to toss a bag of chai in there. And there's mocha of course.
Irish coffee is a thing, never tried that. Did put rum in coffee once though, not a success, tasted exactly like a hobo smells like. Unwashed piss and dirt. Might just have been the rum though.

Anybody know other good things to put in your coffee?
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Sidoine Benoît - Tue, 13 Nov 2018 05:09:42 EST ID:DD2R5oKD No.157200 Ignore Report Quick Reply
Instead of sugar use a bit of maple syrup
Some stores also sell coffee syrup. I usually get hold of hazelnut infused syrup to add to my afternoon coffee. Goes great with a nice donut or very dark chocolate.

Rum does come in many, many varieties, so don't discount it yet. Most cheap rums are for mixing drinks only, however the more expensive, sweet rums are great. Main rule is, if you can drink the rum pure, you canadd it to coffee, if not, it's for cocktais.

Captain Morgan, for example, is one of the latter.
Pierre Troisgros - Tue, 13 Nov 2018 09:27:48 EST ID:eurkcLLx No.157202 Ignore Report Quick Reply
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Tbh thinking back I think maybe it was more the coffee actually, was an especially musty dark roast. The rum was good enough for sipping in my book, pic related (actually even got tipped about it here on /hooch/).
Also didn't have any milk in the coffee, dunno if it fits better like that or if black goes well.
Sidoine Benoît - Tue, 13 Nov 2018 18:25:21 EST ID:DD2R5oKD No.157204 Ignore Report Quick Reply
Plantation rum is very recommended as an addtion to coffee and for sipping... It especially goes well with a nice, freshly ground, dark coffee.

I prefer black coffee myself... milk just removes most of that nice roasty coffee taste for me
Rick Bayless - Tue, 13 Nov 2018 18:29:21 EST ID:8jhkEV17 No.157205 Ignore Report Quick Reply
baileys and/or kahlua. whenever i head to the booze emporium i always grab a couple handfuls of those tiny bottles of shit to add to my coffee
Michel Bras - Thu, 06 Dec 2018 03:08:53 EST ID:wkGG0S3M No.157510 Ignore Report Quick Reply
>it's the meme where we pretend 99% sugar solution is better than 100% sugar because muh 42ug of magnesium

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.
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James Martin - Tue, 06 Nov 2018 16:33:20 EST ID:tXasn4Vc No.157153 Ignore Report Quick Reply
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Oh dont be such a bitch itll be fine
Ludovic Lefebvre - Tue, 06 Nov 2018 18:34:43 EST ID:dLdaOzGY No.157154 Ignore Report Quick Reply
Don't worry my man I'll be fine

Like I said it wouldn't be drank by the glassful at a time, just a shot or two for a nice medicinal effect

I've been doing drugs for over a decade, I know my limits, and a couple shots of mead is not going to send me into respiratory depression
Michel Guérard - Tue, 06 Nov 2018 22:49:00 EST ID:dLdaOzGY No.157155 Ignore Report Quick Reply
Also you may have taken my post as coming from some kid trying to get super drunk and nod balls off of this glorified tincture, which would be the incorrect assumption.

My right ankle was rebuilt after a severe car accident about 5 years ago, and I work 10-11 hour shifts on my feet. This makes pain management a huge factor in my life. I just want something to take a shot or two off when I get off work to get my pain level down.

I use kratom during the day to get through my shift but I want something less stimulating and more analgesic than kratom for when I get home. I am not going to be chug'a'luggin this shit.
Pierre Gagnaire - Wed, 07 Nov 2018 20:45:05 EST ID:61fI9HWY No.157159 Ignore Report Quick Reply
Yeah, that's true. However you straightened me out and I get it. Plenty of people on this forum are or have been dumb about drugs and it's better safe than sorry though.

When my last hard drive died I lost the historic screencap that had the guy who had wine and heroin with some friends. He was surprised when one of them nearly died, her lips turned blue but hey, he put ice in her pussy. Not narcan, not help, just ice in her pussy. At this point by sheer luck she woke.

But anyway some people are REALLY fucking dumb. You are cool but i didn't know initially you know?
Madame Mérigot - Thu, 08 Nov 2018 21:53:49 EST ID:dLdaOzGY No.157172 Ignore Report Quick Reply
>You are cool but i didn't know initially you know?

yeah dog, no worries, I know

Curry by Bird Keeper Dane - Sun, 14 Oct 2018 17:47:33 EST ID:OSukxFTj No.156892 Ignore Report Reply Quick Reply
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Sup /nom/,

Tonight I'm going to make a curry, with the sauce and all. What do you all know about curries? How do you make them? I've made things with curry spices before, but only an actual curry a few times.

I'm planning on using coconut milk and cherry tomatoes for the sauce, as well as garlic, ginger, cumin, fenugreek, coriander, cardamom, and some other spices. Besides that I'll use onion, lime, habanero, celery, and golden oyster mushrooms. Anyway, post about curries.
31 posts omitted. Click Reply to view.
Jean-Georges Vongerichten - Sun, 21 Oct 2018 04:30:06 EST ID:dLdaOzGY No.157017 Ignore Report Quick Reply
fuck yeah dude I used to use an M&P for fresh spices but switched to a coffee grinder as well
Marco Pierre White - Mon, 05 Nov 2018 03:27:06 EST ID:qjTJvFpS No.157145 Ignore Report Quick Reply
This step i think is important, is to add the curry at a point before you add the coco milk so that you can get the curry hot and oily. I think they call it cracking or breaking. THis because it will be more flavorful, and add texture, and overall encorporate better.

also throw in some sugar at some point dont be a noob!
Chen Kenichi - Mon, 05 Nov 2018 15:09:46 EST ID:JxFJuAD0 No.157146 Ignore Report Quick Reply
I make Japanese curry once a week. Shits fire, and I end up shitting fire.

No regrets.
Art Smith - Mon, 05 Nov 2018 18:34:45 EST ID:dLdaOzGY No.157147 Ignore Report Quick Reply
I usually cook the spice mixture in a little bit of oil in a totally separate pan until it's oily and hot

I've heard of it as "waking" or "blooming" the spices

same effect you are talking about though
Jules Gouffé - Mon, 05 Nov 2018 20:21:20 EST ID:c9Caxho1 No.157150 Ignore Report Quick Reply
for awhile i've been messing around with a curry recipe to get it to taste like the restaurants', and at least for what i'm seeking the jarred sauces/pastes have never cut it, and neither have the powders (could just be my area though, my "international aisle" in the supermarket is like only half an aisle.) from what i hear restaurants just make massive amounts of stocks and spice pastes ahead of time for ready use and I'm never gonna have that amount of fridge space, but I've gotten pretty much there.

basically, I buy bulk whole spices and make 2 ground up blends, one toasted (for use during the cooking) and one untoasted (which only goes on at the end when everything's cooked)

a mix of whole spices (mustard seed, cumin, coriander, and cinnamon) go into hot oil at the beginning, then onions, then the chiles, garlic/ginger paste, then toasted spice blend, then tomatoes.

i marinate meat in yogurt and the toasted blend, then grill it. when this is done and the tomato sauce has reduced i throw the meat in and coat, then the coconut milk. then the untoasted spice blend and some salt and sugar get sprinkled in to my taste.

this is basically alton brown's recipe, but i thought that didn't cut it either. what i've discovered is you really need those 3 different steps of spices: whole, toasted&ground, then untoasted&ground. this is really the only hugely bitchy part but i just make them all ahead of time when i have a free moment. if I have all the mixes on hand it's actually a relatively quick weeknight meal; 30 mins prep and 30 mins cooking.

Pepperoni Pizza Hack by Paul Jullemier - Sat, 21 Jul 2018 20:47:33 EST ID:v/0vrwsn No.156176 Ignore Report Reply Quick Reply
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So it saddens me to do this but it feels like a weight has been lifted at the same time. After all these years i am ready to share my number one pizza hack with you all. Tear your pepperonis into 4 pieces. Every bite now has pepperoni, it is easier to cut, it is easier to eat, you can be less choosy about your bites (more consistent bites every time) and it feels like there are more pepperoni than there are.

This is a frozen pizza with no additional pepperonis added. What were 9 or 10 measly pepperoni are now a million.

Enjoy, you are welcome.
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Pierre Troisgros - Fri, 02 Nov 2018 15:20:45 EST ID:NYhesM2y No.157122 Ignore Report Quick Reply
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made pizza without tearing the sausage apart by hand like a chimp
Urbain Dubois - Fri, 02 Nov 2018 15:22:55 EST ID:c9Caxho1 No.157123 Ignore Report Quick Reply
my man. i always hated sausage pizza for the same reason i hate ground beef, just as a kid those little meat crumbles looked like warts or something and it turned me off for good. then i went to a place that sliced their sausage and saw the light. good shit.
Charlie Trotter - Fri, 02 Nov 2018 16:53:53 EST ID:WcDKf/Vt No.157124 Ignore Report Quick Reply
its a thing in america ive noticed
i always had sliced sausage on pizza. no place servers it in those retarded crumbs.
Marc Summers - Sun, 04 Nov 2018 01:32:43 EST ID:NYhesM2y No.157135 Ignore Report Quick Reply
yeah, the thing with most US pizza places is that they use something similar to minced breakfast "sausage" instead of sliced meat and spices encased in skin. Sometimes they mold it into small crumbly chunks, patties, or "links" but it aint the same. Idk if it should even count as sausage, it's just mostly ground pork and spices, sometimes with some beef, chicken, or venison. Not that I'm hating on it, it definitely has its place but I gotta agree that having that crumbly bullshit on a pizza ruins the texture and aesthetic.
Marc Summers - Sun, 04 Nov 2018 01:41:41 EST ID:NYhesM2y No.157136 Ignore Report Quick Reply
i suppose the only meaningful difference is the skin and perhaps breadcrumbs, but some sausage includes grain. Contents of course vary a lot so yeah i guess it's just the lack of casing idk

HELLO by Michael Symon - Sun, 01 Jul 2018 09:22:21 EST ID:DZr5y3fi No.155931 Ignore Report Reply Quick Reply
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You guys ever put cheese on garlic bread? what if you out even more garlic on it would that be fucked up or what
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Michel Guérard - Sat, 27 Oct 2018 18:54:35 EST ID:FfIIeEKi No.157097 Ignore Report Quick Reply
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hay guys you ever put mayonnaise on your garlic bread grilled cheese?
Bobby Flay - Sun, 28 Oct 2018 04:38:10 EST ID:dLdaOzGY No.157099 Ignore Report Quick Reply
uh you're going to make mayo guy flip his shit

that looks fucking dank though
Marcus Samuelsson - Sun, 28 Oct 2018 22:32:50 EST ID:Ip677x6A No.157106 Ignore Report Quick Reply
I prefer aioli
Duff Goldman - Mon, 29 Oct 2018 23:17:52 EST ID:C8kM3tUd No.157111 Ignore Report Quick Reply
I just used mayo to grill my patty melt and I put some garlic in it, so it sort of.
Tyler Florence - Mon, 29 Oct 2018 23:52:22 EST ID:e+18IasM No.157112 Ignore Report Quick Reply
This is a top tier chef troll


Canned Seafood by Salt - Tue, 05 Jun 2018 16:10:57 EST ID:Bj3r/uNC No.155648 Ignore Report Reply Quick Reply
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I am getting "into" canned Seafood. I just had a bunch of anchovies, sardines and smoked clams from the Kroger affiliate in town, along with a cigarillo and milk as a palette cleanser.

Is there anything so quintessentially modern as a can of sea-critters? You rip the metal open and it's full of oil and salt and squirmy dead shit.

I had this DANK tin of squid in it's own ink at this place under Pike Place Market in Seattle. Turns out you can get it for like 8 bux online. I'm gonna spring for it. Next time me and the boys get baked we're gonna eat disgusting canned sea bugs all day in a forest clearing or around a fire or something. I have this childlike, but ancient desire to strap on a helmet, climb something dangerous and quaff disgusting oil and salt gristle from steel capsules. It's like a birthright from a better, more hopeful age.

TLDR Tell me what you know about Canned Seafood.
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François Pierre de la Varenne - Sun, 14 Oct 2018 09:53:53 EST ID:OSukxFTj No.156888 Ignore Report Quick Reply
Oh man I love Coq au Vin
There's blood in that shit?
Maestro Martino - Sun, 14 Oct 2018 16:14:21 EST ID:dLdaOzGY No.156890 Ignore Report Quick Reply
it's a major part of why the dish comes out the way it does
Bird Keeper Dane - Sun, 14 Oct 2018 17:52:06 EST ID:OSukxFTj No.156893 Ignore Report Quick Reply
My mom used to make that dish. Did she put blood in it? Damn I better ask her.
Pierre Gagnaire - Mon, 15 Oct 2018 18:10:36 EST ID:8jhkEV17 No.156901 Ignore Report Quick Reply

because humans didnt always live in the age of grocery stores and meat packets. thats how it was dude.
Urbain Dubois - Fri, 19 Oct 2018 23:26:24 EST ID:aikhWt3z No.156985 Ignore Report Quick Reply
the blood is only in the OG version that uses an old rooster, etc. Most coq au vin is just chicken and wine-based (still fuckin awesome). I've never had the OG version.

Snail by François Vatel - Mon, 17 Sep 2018 13:12:48 EST ID:Q1WfkA2O No.156737 Ignore Report Reply Quick Reply
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So I recently tried snail for the first time. I was served two but could only eat one. They were from a frozen package, imported from France. They were flavored primarily with garlic and some sort of green herb. While the flavor itself wasn't that bad (Tasted like slightly like pork and garlic) the slightly chewy texture and slimy mouthfeel wasn't enjoyable to me.

Anyone else eat snail? How'd you like it?

General odd eats / delicacies thread, perhaps?
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François Pierre de la Varenne - Tue, 16 Oct 2018 17:57:37 EST ID:g4DEGYBG No.156930 Ignore Report Quick Reply
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"pigeons" (really rock doves) are hunted in parts of America for food. The way we do it is take the breast meat, fill with jala and onion garlic slaw, wrap in bacon and grill. P gud man. We only use the breast tho cause there's very little leg or wing meat.
Bernard Loiseau - Tue, 16 Oct 2018 18:43:04 EST ID:WcDKf/Vt No.156934 Ignore Report Quick Reply
same, only using the breasts but we make soup broth with it and also put the meat in the soup
Bernard Loiseau - Tue, 16 Oct 2018 18:45:05 EST ID:WcDKf/Vt No.156935 Ignore Report Quick Reply
central eu here, some people keep doves for a profession, they sell some, they take some to fairs, they eat some. it is very tasty, the meat has an unique aroma to it like good beef and stuff
Michel Guérard - Tue, 16 Oct 2018 19:25:08 EST ID:NYhesM2y No.156936 Ignore Report Quick Reply
that sounds great. Can't say I've had pigeon but i love me some quail
Michel Bras - Thu, 06 Dec 2018 02:33:41 EST ID:wkGG0S3M No.157507 Ignore Report Quick Reply
Pigeons are rock doves are squab. All refer to columba livia. The image you posted is of a mourning dove which is an entirely different genus to the common pigeon.

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