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

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

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

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

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

>pic related is the feeling of me eating one of my burritos
15 posts and 2 images omitted. Click Reply to view.
Hubert Keller - Thu, 22 Feb 2018 18:55:34 EST ID:21RzWgZE No.154462 Ignore Report Quick Reply
To me it looks like OP is making an attempt at "meal prepping", and the fact that he is asking people for advice, shows me someone who isn't complacent. Just maybe a bit naive if he is not freezing for long term storage.
Andrew Zimmern - Thu, 22 Feb 2018 20:40:34 EST ID:PfB+RMNh No.154463 Ignore Report Quick Reply
In my experience soyrizo is one of the more expensive and less delicious brands of sounds based chorizo. My local store stopped stocking other brands though so it suffices
Ted Allen - Thu, 22 Feb 2018 23:15:42 EST ID:+1iTmShj No.154464 Ignore Report Quick Reply
>Healthy burrito
bit of an oxymoron, innit? ¯\_(ツ)_/¯
James MacInnis - Wed, 28 Feb 2018 03:23:49 EST ID:M4Vq+hfx No.154510 Ignore Report Quick Reply
Not really. Just put healthy stuff in a tortilla. Like spinach, grains, broccoli, avocado and so on
Adolphe Gérard - Wed, 28 Feb 2018 19:10:36 EST ID:S3VNtDXt No.154512 Ignore Report Quick Reply
Could you give me more information on the rice cooker meal?
I've just been given one and have never really cooked before but want to give it a go.

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

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

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

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

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

We've been fighting about this all day, why would anybody need butter on a pop-tart?
10 posts and 4 images omitted. Click Reply to view.
Gaston Acurio - Wed, 14 Feb 2018 20:27:00 EST ID:VMkDpVsD No.154396 Ignore Report Quick Reply
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Instead of making a sandwich with bread, use a pop-tart!
Adolphe Gérard - Thu, 15 Feb 2018 04:58:16 EST ID:e/xOWTlt No.154400 Ignore Report Quick Reply
You get his point though. Butter is pretty much just fat, peanut butter has a strong taste of its own beyond "cow grease".

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

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

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

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

pic related seems like it would. but i'm interested in other suggestions as well.
11 posts and 5 images omitted. Click Reply to view.
Masahiko Kobe - Fri, 02 Feb 2018 09:49:24 EST ID:QyeOJWfn No.154292 Ignore Report Quick Reply
The greatest board in this quadrant of 420chan perhaps, captain.
Robert Irvine - Sun, 04 Feb 2018 18:18:13 EST ID:RmoUZmWO No.154303 Ignore Report Quick Reply

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

I need simple recipes give me naow. Please. by Koumei Nakamura - Wed, 24 Jan 2018 01:14:29 EST ID:JGG5FbcD No.154234 Ignore Report Reply Quick Reply
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What's your most simple yet delicious recipes?
10 posts and 2 images omitted. Click Reply to view.
Chen Kenichi - Sat, 27 Jan 2018 13:07:59 EST ID:EWp1UAng No.154268 Ignore Report Quick Reply
Nice try [name redacted]
Carme Ruscalleda - Sun, 28 Jan 2018 01:16:17 EST ID:mFuEqNat No.154270 Ignore Report Quick Reply
i call it "bacon squash". the biggest downside of bacon squash is that it makes enough for two people (in theory)... the other downside is you need to use a peeler to peel the squash because you WILL cut yourself if you try to do it with a knife lol. that aside, peelers are cheap, and bacon is delicious.

get yourself a butternut squash small-to-medium and at least four strips of thick cut bacon. heat the oven to 375 F / 190 C. cut the squash into rough 2cm pieces or about the size of a testicle. put parchment paper (Al foil if you must but parchment works better) on a baking sheet, spread all the squash pieces on the paper (they should cover it in 1 layer), lay the bacon strips over the squash, and stick the whole thing in the oven for about 45 minutes or until the bacon looks golden brown. if you did it right the squash will be soft and brown on the bottom and the bacon will be delicately crispy.

protip: use a cell phone flashlight to look in the oven without opening it all the way if you're not sure. i've never actually timed it >.>
Michel Bras - Sun, 28 Jan 2018 14:23:24 EST ID:1BeLZ2O1 No.154275 Ignore Report Quick Reply
I fucking lold.
Raymond Oliver - Tue, 30 Jan 2018 03:54:02 EST ID:+NJAlw4Q No.154279 Ignore Report Quick Reply
Only true culinary geniuses know about medium boiled eggs.
James MacInnis - Sun, 11 Feb 2018 04:21:21 EST ID:ZxnQ1xsy No.154345 Ignore Report Quick Reply
once in a blue moon i make a pretty dank salad. big pile of that pre-packed spring mix at the store, like five blackberries, a few cherry tomatoes, feta, crutons, and this raspberry salad dressing i found.

Use a real subject. You know what you did. by Heston Blumenthal - Thu, 28 Dec 2017 08:49:43 EST ID:bnDwnI8O No.153981 Ignore Report Reply Quick Reply
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I got a badass handheld whizzy blender thing for Christmas, any suggestions for good shit I can make with it?
45 posts omitted. Click Reply to view.
Koumei Nakamura - Tue, 23 Jan 2018 19:25:42 EST ID:PgNpeO4J No.154229 Ignore Report Quick Reply
OP you can make some DOPE EASY black bean soup with one of those.

  1. buy dried black beans and boil them like forever
  2. add beef bouillon (I like "Better Than Bouillon" brand, it's good shit)
  3. maybe jalapenos if you want or something
  4. remove some beans if you want a mix of blended and whole beans
  5. season to taste and blend the bejeezus out of it

Pierre Cubat - Wed, 31 Jan 2018 00:40:11 EST ID:M4Vq+hfx No.154283 Ignore Report Quick Reply
Just blend an avocado into ranch dressing with a pinch of s+p and lavender. It's good for plating and on top of salmon or mahi.
Marco Pierre White - Thu, 01 Feb 2018 17:19:12 EST ID:mXsD4PD+ No.154288 Ignore Report Quick Reply
Shit nigga whatchu doin with those flowers.

No but seriously, are you talking dried lavender here? I've had lavender lemonade before and it was tasty as hell so i'm not looking down on it, but with avocado?
Marco Pierre White - Thu, 01 Feb 2018 17:20:35 EST ID:mXsD4PD+ No.154289 Ignore Report Quick Reply
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>>154288 for >>154283
nb bc i am dum
Lidia Bastianich - Thu, 08 Feb 2018 17:56:45 EST ID:RmoUZmWO No.154320 Ignore Report Quick Reply

that actually sounds like a lovely dressing. i must try it some time.

Black eyed peas by Alain Passard - Mon, 01 Jan 2018 11:45:28 EST ID:4mM0wjOy No.154012 Ignore Report Reply Quick Reply
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As you all know eating black eyed peas on new year is lucky. Post your recipes below
François Marin - Tue, 16 Jan 2018 04:24:52 EST ID:ZxnQ1xsy No.154153 Ignore Report Quick Reply
Isn't that just like a reeeeally Southern thing? Black eyed peas on new years?
Rashma Beharry - Thu, 25 Jan 2018 11:56:55 EST ID:sfD+6fM1 No.154244 Ignore Report Quick Reply
I had a new year's eve party and made quesadillas. I had a bunch of quesadilla veggies left over (corn, onions, peppers). So the next morning, I cut up some potatoes and made a hash with those leftovers and threw in some black eyed peas. It was pretty good.
Paul Jullemier - Thu, 01 Feb 2018 15:15:22 EST ID:e2utTm0n No.154286 Ignore Report Quick Reply
Pretty sure it's just a southern, perhaps rural, thing. I mean, I live in the south and we do it every year, but I don't really hear much about it on the west coast or the northern states.

that infamous chocolate substitute by Guillaume Fouquet de la Varenne - Sat, 06 Jan 2018 21:59:52 EST ID:WvM10FjL No.154073 Ignore Report Reply Quick Reply
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How do I use carob?

Does anything significantly adjust it's digestive effects or taste - like cooking, browning, being mixed with oil, fermentation by yeast or by anything else?

Is it more tollerant of sourness than cocoa? Does it combine with other things that chocolate would just completely clash with, like goat milk?

Is it good for anything other than beer?
5 posts and 2 images omitted. Click Reply to view.
Rashma Beharry - Thu, 25 Jan 2018 11:59:30 EST ID:sfD+6fM1 No.154245 Ignore Report Quick Reply
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make homemade sixlets.
Wolfgang Puck - Thu, 25 Jan 2018 12:03:38 EST ID:8eaqa6FP No.154246 Ignore Report Quick Reply
well to be fair, in countries and area where cocoa beans are grown, chocolate isnt a thing. Theyve never even seen a chocolate bar in their life.
Duff Goldman - Thu, 25 Jan 2018 15:58:01 EST ID:yU/V4d0T No.154252 Ignore Report Quick Reply
dude when I was a kid I fucking loved sixlets I had no idea they were not chocolate
Alain Senderens - Thu, 25 Jan 2018 22:07:17 EST ID:1HNXTWN5 No.154257 Ignore Report Quick Reply
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>sixlets aren't chocolate
Jean-Georges Vongerichten - Tue, 30 Jan 2018 20:14:45 EST ID:VMkDpVsD No.154282 Ignore Report Quick Reply
But they are, they're mutt-chocolate. Or specifically mongrel chocolate, not to be mixed up with dog-chocolate, the much more nonsensical use.

That doesn't mean they don't consume cocoa beans. Chocolate bar/cubing is essentially a way of processing cocoa for easy shipment, it's why a square of unsweetened baking chocolate is a decent form of ultra-portable food.

That's two factors combined. The posibility that carob being munched on by yeast improves something about it. And especially the possibility that cooking it, particularly in a mixture together with flour, butter, oil or possibly dairy adjusts it.

It doesn't even seem good for yogurty chocolate milk, as much as chocolate seems to take badly to being sour, carob still can manage to end up tasting worse.

Good things just aren't going to get concocted with it ... not with how much it causes constipation.

Hamburgers? by Martín Berasategui - Thu, 25 Jan 2018 13:41:35 EST ID:to07xpBM No.154248 Ignore Report Reply Quick Reply
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And you call them hamburgers despite the fact they are obviously beef.
5 posts and 2 images omitted. Click Reply to view.
James MacInnis - Fri, 26 Jan 2018 09:23:27 EST ID:bnDwnI8O No.154260 Ignore Report Quick Reply
I feel like whoever made that just ripped off
it even has
>It's up 2 you!
by the Pork Rembrandts
Elijah Joy - Sat, 27 Jan 2018 05:50:31 EST ID:YNTyEtje No.154264 Ignore Report Quick Reply
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Pierre Koffman - Sat, 27 Jan 2018 10:04:01 EST ID:/ZufvDD8 No.154265 Ignore Report Quick Reply
Your right this ain't meme, nor is this a thread that encourages any discussion about food.
But come on my dude, not recognising the Aurora borealis scene is a crime in itself.
Antoine Beauvilliers - Sat, 27 Jan 2018 12:01:18 EST ID:2aC3/HG+ No.154266 Ignore Report Quick Reply

Exactly, deplorable.

Anyway, if you'll excuse me I'm just about to tuck into some mouth watering steamed beefs.
Carme Ruscalleda - Sun, 28 Jan 2018 01:01:47 EST ID:mFuEqNat No.154269 Ignore Report Quick Reply
well properly said it's a hawmboorger because that's where it's from

salmon by Rose Gray - Fri, 19 Jan 2018 02:30:36 EST ID:OhfnaBVj No.154189 Ignore Report Reply Quick Reply
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What is the optimal temperature at which to cook salmon?

I used to bake filets at 375-400 Fahrenheit (for some fucking reason), but I just tried it at 275 for 15 minutes and it's so much more tender and buttery. Can you cook it lower? What if I just cooked it at like 100 for an hour lol

Also, how do you like to season it? I like various herbs and citrus, and of course olive oil, garlic, salt, and black pepper

I just fucking love salmon.
1 posts omitted. Click Reply to view.
Jean-Baptiste Troisgros - Fri, 19 Jan 2018 14:34:08 EST ID:lNvjaqTs No.154194 Ignore Report Quick Reply

I like my salmon well-done to avoid food poisoning.
Rose Gray - Fri, 19 Jan 2018 16:44:56 EST ID:OhfnaBVj No.154196 Ignore Report Quick Reply
I'm getting mixed messages here.
Raymond Oliver - Sat, 20 Jan 2018 11:57:09 EST ID:4KmmhmSM No.154200 Ignore Report Quick Reply

it's more just a question of how high quality your fish is. I don't think I'd eat grocery store salmon that was undercooked.
Elizabeth Falkner - Sat, 20 Jan 2018 14:53:51 EST ID:yU/V4d0T No.154202 Ignore Report Quick Reply
agreed but when my boys head down to the pier and start pulling coho's outta momma superior you bet yer ass I ain't cooking those things all the way
Rashma Beharry - Thu, 25 Jan 2018 11:53:25 EST ID:sfD+6fM1 No.154243 Ignore Report Quick Reply
It's a preference and depending on quality, you don't want to undercook it. I like just the center cool, but everything else cooked through. Salmon has such a different flavor raw vs cooked. I love it both ways, but I keep the raw stuff for the sushi pros.

>Also, how do you like to season it?
As for flavorings, roast or grill with a glaze of balsamic vinegar and maple syrup. You can do 1:1 or a little more maple. Throw it in the microwave for like 15-30 sec to thin it out and make it eaiser to stir and combine. Adjust it to your taste if you like it sweeter or more acidic. I season the flesh with just salt and pepper. I season the skin with salt, pepper and mustard powder and sear it before baking or grilling.

You can also do it wrapped, Italian style. Chop tomatoes and onions and toss with olive oil, lemon juice, salt, pepper and thyme. Season a salmon filet, put it on a piece of foil. Top the salmon with the tomato mixture and seal it in the foil tightly. Bake @ 400F for about 25 min.

There's also garlic-dijon where you make a marinade out of spicy french mustard, chopped garlic, dill, salt, olive oil and lemon juice. Top with capers after you cook it.

Last is sauce vierge. I generally like this for white fish, but it'll work with salmon, too. Do a rough chop of some tomatoes and 2 garlic cloves. gather some herbs you like - basil, parsley, tarragon, thyme, parsley, cilantro, whatever you like, 1 cup of olive oil, lemon juice, salt, pepper and ground coriander. You can either poach everything in the oil for 30 min or just let it all sit together on the counter for a few hours. Top cooked salmon with this sauce.

Cronuts by Jean Bardet - Sun, 21 Jan 2018 12:01:53 EST ID:uCXlwwfx No.154216 Ignore Report Reply Quick Reply
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>Not eating Cronuts
1 posts omitted. Click Reply to view.
Jean-Georges Vongerichten - Sun, 21 Jan 2018 17:16:07 EST ID:yU/V4d0T No.154218 Ignore Report Quick Reply
I'll take that one with the custard that looks dank
Troisgros family - Mon, 22 Jan 2018 15:32:11 EST ID:woRc3mkV No.154223 Ignore Report Quick Reply
Cronuts are great, but there's too much in one, know whaddimean?. Like I'd love to share one, but I don't have a bottom bitch to give to. I need some fat slut to drag around town so I can eat cronuts 1/2 a piece at a time.
Michel Guérard - Mon, 22 Jan 2018 21:57:22 EST ID:RmoUZmWO No.154224 Ignore Report Quick Reply

>I need some fat slut to drag around town so I can eat cronuts 1/2 a piece at a time.

if thats not living the dream i dont know what is
C-Higgy !lfsExjBfzE - Thu, 25 Jan 2018 03:44:01 EST ID:xpX6q/o8 No.154240 Report Quick Reply
More of a donuts kinda guy but cronuts aren’t too bad of a hybrid food.
Rashma Beharry - Thu, 25 Jan 2018 11:24:16 EST ID:sfD+6fM1 No.154242 Ignore Report Quick Reply
Sure is 2013 in here.

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