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

Currently got some wild deer and wild boar meat.

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

as for some alternative uses:

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


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

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

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

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

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


cheese on bread by Raymond Oliver - Sat, 11 Feb 2017 10:18:36 EST ID:x5VpSLcJ No.151080 Ignore Report Reply Quick Reply
File: 1486826316918.png -(5039430B / 4.81MB, 1852x1199) Thumbnail displayed, click image for full size. 5039430
what do y'all do to mix up your grilled cheese

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

I don't know, man. Hard to go wrong with cheese. Unless we're talking blue cheese. In which case go fuck yourself, you nasty mold eating bastard.
>>
Keith Floyd - Sun, 06 Aug 2017 03:40:06 EST ID:AbJGbxJ4 No.152891 Ignore Report Quick Reply
>>152889
I usually just use american, but any spicy or smokey cheese is good too. I bet a gruyere grilled cheese would be good, if not too rich.
>>
Rachael Ray - Sun, 06 Aug 2017 13:54:30 EST ID:FruDA9wn No.152892 Ignore Report Quick Reply
>>152891
how about camembert? or maybe gouda? goat cheese? or something old...I should work through the options and find the best grilled cheese
>>
Jose Garces - Thu, 17 Aug 2017 00:07:26 EST ID:ad/OHElj No.152971 Ignore Report Quick Reply
>>151080
I add peanut butter.
nb for great shame.


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

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

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

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


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

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

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

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

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

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

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

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


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

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

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


Good pizza sauce? by Rachael Ray - Mon, 17 Jul 2017 09:55:05 EST ID:QFxh4zM5 No.152744 Ignore Report Reply Quick Reply
File: 1500299705564.jpg -(28665B / 27.99KB, 203x273) Thumbnail displayed, click image for full size. 28665
Does /nom/ have any recommendations for good, smooth pizza sauce I can buy online or know a good recipe I can make from stuff nationally available in grocery stores? I've never been able to find a good pizza sauce that makes me crave it, only serviceable sauces that I don't mind making pizzas with or terrible sauces I never want to try again. "Smooth" is also a key, as I don't like chunky pizza sauces with whole tomatoes/onions/spices in them, I like that shit minced. Pic related is a sauce I tried a couple years ago that was alright, definitely not terrible, but it didn't blow me away.
>>
Alain Senderens - Tue, 18 Jul 2017 01:22:13 EST ID:4zNdgLTR No.152747 Ignore Report Quick Reply
>>152744
san marzanos are apparently key. you don't want to cook the sauce too long or over season it. fresh tomatoes are probably also included
>>
Gaston Lenôtre - Wed, 19 Jul 2017 16:06:29 EST ID:DPr1tzOl No.152751 Ignore Report Quick Reply
Man making your own pizza sauce couldn't be any easier.

You want smooth anyways, so what you're looking for is Passata. Look it up, it's not blended tomatoes, it's sieved tomato.

Then add
1-2 garlic clove, crushed
2-3 tsp of oregano
2 tsp of vinegar, preferably red wine vinegar, failing that balsamic
A dash of olive oil
3-4 bay leaves
2-3 tsp of brown sugar (whites ok too)*

*I wouldn't add sugar into pasta sauces but pizza sauce is an exception

Add all of the above into a pot, and bring to simmer (not boil) for like 20 minutes to reduce it a little, stirring occasionally.
>>
Rick Bayless - Wed, 19 Jul 2017 23:48:24 EST ID:ClYb47eO No.152752 Ignore Report Quick Reply
>>152751
I make mine pretty much the same way, albeit with less sugar (1 tsp)...

but that's the magic with recipes, you can make them to your liking :)


Sausages by Rokusaburo Michiba - Sun, 11 Jun 2017 19:33:44 EST ID:NkrpyNa+ No.152499 Ignore Report Reply Quick Reply
File: 1497224024168.jpg -(202503B / 197.76KB, 1600x1200) Thumbnail displayed, click image for full size. 202503
I love sausage. It can't be beat. Easy and delicious. I like the chorizo at my local deli.

Tell me about your best meat tube experiences.
16 posts and 7 images omitted. Click Reply to view.
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Guillaume Fouquet de la Varenne - Wed, 28 Jun 2017 13:53:13 EST ID:lUOs84Gi No.152618 Ignore Report Quick Reply
Chorizo is the shit as is chicken sausage. I also do like Ben's Chili Bowl's Half-Smokes.
>>
Jonathan Waxman - Wed, 28 Jun 2017 17:18:50 EST ID:zChmIcmB No.152619 Ignore Report Quick Reply
1498684730828.jpg -(119982B / 117.17KB, 798x1102) Thumbnail displayed, click image for full size.
>>152618
Hnnng good Mexican chorizo from the carneceria is some fucking 10/10 dankness
Why is Mexican food so good
>>
Prosper Montagné - Thu, 29 Jun 2017 05:24:34 EST ID:QFxh4zM5 No.152623 Ignore Report Quick Reply
>>152616

I wouldn't be surprised if it's Therm0 or some other memelord mod considering it's all over the site and not one post has been banned or scrubbed.
>>
Andrew Zimmern - Thu, 13 Jul 2017 06:19:47 EST ID:eGO7cvP8 No.152716 Ignore Report Quick Reply
I once cooked sausage, mash and gravy once in an old condo/aptflat. It was Asian style/oriental frying with maximum heat so some didn't understand the musk.
>>
Sidoine Benoît - Sat, 15 Jul 2017 21:44:09 EST ID:bl+BhOu3 No.152739 Ignore Report Quick Reply
>>152499
I grew up with them. They're so good, though I rarely have them it seems. I know they have too much sodium, nitrites, nitrates, antibiotics, and more, but they speak to me in a way few people can.


interesting kitchen gadgets by Emeril Lagasse - Sat, 08 Jul 2017 23:17:28 EST ID:ccV95NKv No.152666 Ignore Report Reply Quick Reply
File: 1499570248797.jpg -(53645B / 52.39KB, 540x720) Thumbnail displayed, click image for full size. 53645
I was in Bed/Bath/Beyond today. I went to buy one of those copper pans I have heard so much about, however after reading reviews online I decided not to get one and to do more research.

Anyhow, I still had the 20% off coupon on me and I had bought a whole pineapple earlier, so I bought this gadget that cuts and cores the pineapple pretty easily. It's pretty nifty.

Also I own pic related. I have only used it like 2 or 3 times in a pinch, but basically I have it hanging on the side of the cabinet above the sink and people always comment on it.

So what are some cool kitchen gadgets that are either really useful or just really neat to have?
2 posts and 2 images omitted. Click Reply to view.
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Masahiko Kobe - Wed, 12 Jul 2017 13:15:03 EST ID:vtICOI3b No.152699 Ignore Report Quick Reply
I have a rice cooker if that counts. It's nice to have, even though rice is pretty fool-proof this little fucker makes it easy.
>>
Claude Troisgros - Wed, 12 Jul 2017 16:04:09 EST ID:emMNDwQj No.152704 Ignore Report Quick Reply
my cast iron dutch oven is pretty much the best thing for kitchens ever
>>
Chen Kenmin - Wed, 12 Jul 2017 16:24:38 EST ID:AbJGbxJ4 No.152705 Ignore Report Quick Reply
1499891078887.jpg -(107833B / 105.31KB, 1200x1107) Thumbnail displayed, click image for full size.
I have a large waffle iron similar to this pic, except it's older and not plastic and will burn the shit out of you if you touch the metal casing.
It's pretty amazing to be honest. It makes massive Waffle House style waffles. Every time I've used it they've been 10/10. I've yet to try some more interesting creations with it, the most interesting thing I made was some waffles with pecans in them.
I really should use it more. I should make some maple bacon waffles. That would be dank.
>>
Claude Troisgros - Wed, 12 Jul 2017 17:57:20 EST ID:emMNDwQj No.152709 Ignore Report Quick Reply
>>152705
use it to cook a steak
>>
Chaz Fable - Thu, 13 Jul 2017 00:46:16 EST ID:a2yzDbbH No.152710 Ignore Report Quick Reply
>>152705

make some savory waffles with chives and cheese and shit


Help Me Replace my Peace Tea by Prosper Montagné - Wed, 19 Apr 2017 16:11:02 EST ID:Q0emYH9C No.151850 Ignore Report Reply Quick Reply
File: 1492632662130.jpg -(56009B / 54.70KB, 500x235) Thumbnail displayed, click image for full size. 56009
Peace Tea, my go-to drink while dabbing or vaping or existing, has come out with "reformulated" versions of their drinks which taste like garbage. My favorite flavor Sno-Berry now tastes like the smell of a public bathroom. I was wiping off the cans because I thought the gas station was spraying them with cleaning products - nope, that's just how they taste.

Does anyone know of any drinks which:

  • Are cheap as shit (IMPORTANT!!!!!!)
  • Don't make you feel like shit (eliminates Arizona and Brisk)
  • Are not carbonated

Please save me or I'll either have to drink nothing but juice and get fat or nothing but water and live a miserable and dull life.
59 posts and 9 images omitted. Click Reply to view.
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Art Smith - Sun, 18 Jun 2017 18:28:36 EST ID:SxlQkAul No.152564 Ignore Report Quick Reply
bro idk what youre talking about with snapple i can get glass bottle of it for a dollar fifty at the closest convenience store to me ... That's probably one of my favorites but I want to try the lipton stuff to see if its any good
>>
Philippe Édouard Cauderlier - Thu, 29 Jun 2017 23:31:59 EST ID:/AuWinD5 No.152629 Ignore Report Quick Reply
Water-only drinker here.

Last weekend, somebody gave me peace tea, and because of this thread, I was skeptical. As it turns out, it was good - it even uses CANE SUGAR! Not HFCS poison, cane sugar!
>>
Jean-Baptiste Troisgros - Tue, 11 Jul 2017 23:05:39 EST ID:Jn+8DDk5 No.152693 Ignore Report Quick Reply
>>152564

Lipton lemon ice tea is my favorite brand for lemon flavor. You can even get 100 lemon tea bags at the grocery store for like $3.50 and brew your own for cheap.

Snapple will always be my favorite tea brand though. To me it just tastes the freshest. Plus since I found the 64 oz bottles I save money buying the glass bottles at convenience stores.
>>
Jean-Baptiste Troisgros - Tue, 11 Jul 2017 23:06:56 EST ID:Jn+8DDk5 No.152694 Ignore Report Quick Reply
>>152693

Save money compared to the glass bottles**
>>
Pierre Cubat - Thu, 13 Jul 2017 05:52:05 EST ID:QFxh4zM5 No.152714 Ignore Report Quick Reply
>>152629

You're not a real man unless you drink flame retardant, bro.


Tuna by Michel Roux Jr. - Fri, 30 Jun 2017 19:39:10 EST ID:JA3/e1UM No.152633 Ignore Report Reply Quick Reply
File: 1498865950547.jpg -(34888B / 34.07KB, 280x280) Thumbnail displayed, click image for full size. 34888
Quick one about tuna steaks; if I have frozen ones and fully defrost them, is it wise to try and pan-fry them 'medium-rare' or is this asking for bacterial devastation?

Also tuna steak thread because why not
>>
Frédy Girardet - Sat, 01 Jul 2017 18:09:59 EST ID:rtQ6om+4 No.152639 Ignore Report Quick Reply
just cook em all the way and have fish tacos
>>
Ted Allen - Tue, 04 Jul 2017 01:14:48 EST ID:ZxnQ1xsy No.152644 Ignore Report Quick Reply
>>152633
if you defrost it safely you don't need to cook tuna at all. make some tartare. or just give the steak a quick sear, like blue rare. raw tuna is so nice, to me at least it feels like ruining the cut to cook it through.

what fredy said works too tho
>>
Troisgros family - Wed, 05 Jul 2017 08:14:59 EST ID:8eaqa6FP No.152646 Ignore Report Quick Reply
this depends almost entirely on what state they were in before they were frozen, since it simply halts whichever bacteria was currently in action - to be resumed upon reaching above freezing

besides that though the texture would be quite spoilt. id recommend the taco idea...or making a tuna pasta bake with some penne, raw red onions roughly chopped, jullienne green bell peppers and spring onions, and plenty of cheese

and something tomatoey.

youd really be amazed. Give the tuna a quick sear beforehand, boil the pasta until al dente, cook down a tomato sauce from tinned tomatoes or whatever you have, combine it all with lots of grated cheddar over the top and bake at something like 180C for 20-30 min

torrents of flaky sea salt and ground pepper is a must


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