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L2cooking by Pierre Wynants - Mon, 30 Jan 2017 20:55:02 EST ID:CXKgD5CX No.150939 Ignore Report Reply Quick Reply
File: 1485827702176.jpg -(2494095B / 2.38MB, 4032x3024) Thumbnail displayed, click image for full size. 2494095
Today's recipe: Pasta all'Amatriciana
You will need:
>Pasta of your choosing
Bucatini is traditional, but I'm using spaghetti because I have amir four pounds of it
>Canned tomatoes (whole)
>Tomato paste (not pictured)
>Pecorino Romano
>Red pepper flakes
>Italian seasoning

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

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

Thanks for trying it out! Glad you enjoyed.

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

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

Best Value Foods (poor) by Alice Waters - Mon, 30 Jan 2017 16:28:02 EST ID:TlsOhw3Y No.150936 Ignore Report Reply Quick Reply
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Not necessarily "budget" foods like Spam, but what foods do you buy where you can get the best quantity & nutritional value for your dollar?

-Bologna and hotdogs are cheap, but I wonder how they compare to the $8 packs of boneless chicken fillets.
-Probably would avoid those sliced turkey boxes since you're paying for that convenience
-Peanuts, depending what they cost, seem like a dense source of protein
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Julia Child - Sat, 04 Feb 2017 21:00:17 EST ID:XSTCY7ut No.151034 Ignore Report Quick Reply
If you just want high protein thigh sucks anyway, it's quite fatty. It's probably the cheapest protein per currency unit. I think you're confusing your sources because if you're willing to get on the bone you can get A LOT very cheaply. If you were getting chicken breast at the price of $2 per 100g (which is what your figures suggest) or maybe 150g of thigh you need to shop somewhere else. Or you're getting free range premium meat.

I'm lucky I can get 1KG of chicken breast which is 240g of protein with almost no fat for £5.00 right now. That is very competitive with protein powder. a 1KG bag will be about £18 and that's about 850g of protein while £15.00 will net me 720g, that's very slightly better. Though I'm not accounting for delivery or local availability. You need to have some fibre with either though because otherwise you eat a 50g serving of protein and no veg and you're going to have some gastro intestinal distress (protein shits).

1KG of thigh is £1.89 by comparison. It's double the calories of the same mass of breast (nearly) and only 170g of protein however per unit protein it blows everything out the water. If you just wanted to bulk up cheap it'd be superb.

I imagine a butcher probably does better quality without raising the price much but you need a good butcher nearby for that.
François Pierre de la Varenne - Sun, 05 Feb 2017 00:03:23 EST ID:bxaypLit No.151037 Ignore Report Quick Reply
I understand, buy them myself sometimes but still can't get over the fact you can get the same chicken for quarter the price after some looking around and spend an hour of your life roasting it. It's not rocket science to apply salt and pepper and put it in the oven for a while. The end result is probably gonna taste far better too. So I'm just saying if i was looking for cheap chicken I would go for the least processed form of it so I don't have to pay the supermarket people's salary, just the chicken and packaging.
François Pierre de la Varenne - Sun, 05 Feb 2017 00:12:12 EST ID:bxaypLit No.151038 Ignore Report Quick Reply
One time I actually got a whole chicken at some discount supermarket for literally 0.29GBP (about the same in dollars at this amount tbh) because there was only 3 days left before it "expired" (we all know best before dates tend to be generous, even with raw meat, though you gotta be careful you can usually see/smell it thru the pack if it's gone a bit wrong). Smaller chains can't afford to just ditch it so they'd rather sell it at a ridiculously low price to at least make some profit, because like obviously someone poor student/single mom/420channer is gonna buy that chicken for under a dollar in 10 minutes at any given time or location. It was perfectly fine and was like the deal of my life lol.
Yeah $5 still isn't gonna break the bank for a pre-cooked one but you can maximize your poorness with less processed alternatives.
Robert Irvine - Thu, 09 Feb 2017 18:30:52 EST ID:lOrS0IdK No.151066 Ignore Report Quick Reply
Jose ole taquitos. In my neck of the woods, $11 gets "37" 37-40, usually 40 1.5oz beef and cheese taquitos, each with a fuckton of calories and nutrients for the price. Half a box and you're set on most of your needs for the day. Splash some tapatio on there for bonus flavor.
Nicolas Appert - Sat, 11 Feb 2017 14:50:55 EST ID:/sBxzf// No.151084 Ignore Report Quick Reply
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don't forget oatmeal. and lentils.
and this banana

Garlic by Elizabeth Falkner - Tue, 31 Jan 2017 02:03:06 EST ID:YF4ShnCr No.150955 Ignore Report Reply Quick Reply
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I eat garlic every single day.
7 posts and 1 images omitted. Click Reply to view.
Ludovic Lefebvre - Fri, 03 Feb 2017 19:49:48 EST ID:dKtCTPLQ No.151016 Ignore Report Quick Reply
increases testosterone
François Vatel - Fri, 03 Feb 2017 20:15:29 EST ID:wupKg5qZ No.151017 Ignore Report Quick Reply
increases resistance to vampires
Julia Child - Sat, 04 Feb 2017 21:03:31 EST ID:XSTCY7ut No.151035 Ignore Report Quick Reply
Poison resistance, fortify health, regenerate health, regenerate stamina actually. though if you live in cyrodil it gives disease resist so it can help you not catch the hemophillia off vampires
Menon - Sun, 05 Feb 2017 00:02:23 EST ID:Vx5k0RLJ No.151036 Ignore Report Quick Reply
Make sure you take precautions to avoid botulism.

Curtis Stone - Sun, 05 Feb 2017 20:27:07 EST ID:jAi2b/6I No.151040 Ignore Report Quick Reply
In addition to making everything taste delicious, it is a first line of medicine. I've placed sliced up garlic on and around my gums for a tooth absess until I was able to see a dentist. It worked wonderfully and pain relief came within a minute or two. It needed to be reapplied every so often, but garlic has anti-bacterial and pain killing/numbing power without a doubt.

I made an infusion of garlic in a little bit of oil for an ear infection once, gently dropped it into my ear with an eyedropper. Pain relief there and fast healing there, too.

Wherever there is a need for an antibiotic, I try garlic first. I get funny looks from people if I ever talk about garlic, like it can't be miraculous because it grows in the dirt. I am glad I have a safe space to talk about garlic with others like me.

Thank you, garlic space.

Peak Meat by Alain Chapel - Sun, 30 Oct 2016 18:45:22 EST ID:w1ML0FU6 No.149881 Ignore Report Reply Quick Reply
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So apparently Sweden has hit peak meat. You can run the link through http://itools.com/tool/google-translate-web-page-translator

the tl;dr is that for the first time meat consumption per capita seems to be declining. This has been dubbed "the protein shift" (because things need to be dubbed). Due to environmental, animal welfare and dietary health concerns people have started to reduce the amount of meat they consume. Many still eat meat but choose to do so less often. There is also an explosively growing market of vegetarian and vegan alternatives. The future is in algae and bugs apparently.

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Bernard Loiseau - Thu, 10 Nov 2016 19:18:37 EST ID:NKrFqu6Q No.150080 Ignore Report Quick Reply
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hey bebe

u wanna take a peek at my meat?
Vincent la Chapelle - Fri, 11 Nov 2016 01:25:56 EST ID:/ucM9D/p No.150084 Ignore Report Quick Reply
Oo that piques my meat
Michel Bras - Fri, 11 Nov 2016 12:17:33 EST ID:Ckbl+PD0 No.150088 Ignore Report Quick Reply
oooh, very nice, can I grill it and slice it on the bias?
Rose Gray - Wed, 01 Feb 2017 23:50:22 EST ID:2xk6fVZE No.150990 Ignore Report Quick Reply
YOU can be fed trash and require less land area. You will live in a box eating poisonous shit ignoring evolutionary evidence for what a healthy diet actually is with your delusion liberal fairytales
Marc Summers - Thu, 02 Feb 2017 21:12:06 EST ID:Pxh+6m2c No.151007 Ignore Report Quick Reply
For the record, those fairytales are fully endorsed by both the left and right. All the more reason to enjoy the pyramid of corn, wheat, and meat.

Baked pot... I mean potato general thread bread by The Boat - Thu, 17 Nov 2016 15:21:59 EST ID:IEH8NBUY No.150179 Ignore Report Reply Quick Reply
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Is an hour to long for a baked potato?
Can I make the skin nice and crunchy with cooking spray?

>what are good while meals you can dump in one?
>Best toppings?
>healthy topping?

Ass they said "the world is truly your tomato."
25 posts and 2 images omitted. Click Reply to view.
Ghengis Dong - Thu, 26 Jan 2017 12:42:59 EST ID:gTG7kcnb No.150870 Ignore Report Quick Reply
read rule 3 morons
Ghengis Dong - Thu, 26 Jan 2017 12:59:30 EST ID:gTG7kcnb No.150871 Ignore Report Quick Reply
Just realized I'm pretty dead to rights on that front. Sry. I still think OP's an annoying fuck though
ATTENTION WHORE - Sun, 29 Jan 2017 22:26:30 EST ID:EixThJsN No.150925 Ignore Report Quick Reply
I agree with the sentiment but what can you do on boards that have a name field
The Butt - Wed, 01 Feb 2017 15:02:41 EST ID:j0OxSFFh No.150980 Ignore Report Quick Reply
You could create a persona that's actually amusing rather than just try hard. I've seen it happen a lot. Or you can pull a reverse Rauken which was probably the funniest thing I've seen. Also there's plenty of trip users (okay maybe 3) who were just cool posters who happened to have names. Anyway there is one more option, the dreaded reverse Rauken. which might have been the only good /vg/ threadjacking I've ever seen.[%]

Once I tried to cook a potato my my anus. I put some gasoline and a potato in my butthole and lit it. That's why people call me the butt. Because I don't have a butt any more.
Pierre Gagnaire - Thu, 02 Feb 2017 11:06:59 EST ID:AbJGbxJ4 No.150996 Ignore Report Quick Reply
agreed you're not funny, you're just spam on the low traffic boards.

Water thread by Antoine Parmentier - Sat, 31 Dec 2016 15:30:52 EST ID:Lvlq2m3I No.150559 Ignore Report Reply Quick Reply
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Lets get a water thread going. How much of it do you drink? Do you drink tap or bottled? (tap through a filter here and lots of it). Do you love water /nom/? You're mostly made of the stuff. Gotta love it right?
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François Massialot - Mon, 23 Jan 2017 15:22:04 EST ID:3Tu6epQQ No.150826 Ignore Report Quick Reply
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I drink flavored sugar free water because I have a sugar problem and this is my middle ground.
Don't judge me. I used to rarely drink water and when I was thirsty, drink a soft drink / soda. Now I only drink soft drinks maybe 1-2 a week, and mostly flavored water.
Please support me as I battle my sugar problem. I'm not even fat.
Pierre Cubat - Wed, 25 Jan 2017 15:52:35 EST ID:+jy8vxZI No.150851 Ignore Report Quick Reply
Love water. So good. Me buy cases of Dasani. Me drink 2 case in a week. Helps throat when take big dab. What not to love?
Julia Child - Wed, 25 Jan 2017 17:24:01 EST ID:eb4ToBt3 No.150852 Ignore Report Quick Reply
The one on your picture is undrinkable for me. ONe of the worst sugarfree drinks i've ever tried. It really burns your throat, horrible feeling.
Michel Bras - Wed, 25 Jan 2017 20:58:36 EST ID:jhUDNbfq No.150854 Ignore Report Quick Reply
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I hate flavored water, but I'm pretty sure Vitamin Water has a ZERO line, maybe try that. Pic related is not terrible, but I'd rather just drink fiji or smart water.
Emeril Lagasse - Wed, 25 Jan 2017 23:45:51 EST ID:eb4ToBt3 No.150856 Ignore Report Quick Reply
Lol, I know these too.
Why am I so familiar with flavoured waters? I always get the sugared peach version of this at the airport, it tastes nice, but the flavour is really subtle, even compared to other flavoured waters. Also, the bottle is small and it costs a lot compared to the fact how small it is.

Tofu Appreciation Thread by Elijah Joy - Mon, 16 Jan 2017 21:25:51 EST ID:I32yS5OM No.150742 Ignore Report Reply Quick Reply
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Who else digs tofu? I'm not even a vegetarian, but I love me some tofu. I actually prefer it to meat in saucy dishes, since it's easier to cook. It's tasty, cheap protein.

Some tips:
Extra firm is usually the best. I don't really fuck around with the others.

Deep Frying: Before frying, you should press the tofu to prevent splashing. put the tofu on a tilted cutting board or a strainer or a colander. Then put a bowl or another cutting board on top, with weights. This gets rid of the excessive moisture. Then, dredge them in cornstarch or flour. You can do an egg batter if you want, but plain cornstarch crisps up great, as well. Fried tofu by itself isn't great. But if you add a curry or throw it in a stir fry after, it's fantastic.

Deep frying is a pain, though. Much easier to fry in just a bit of oil. Again, it's best to press and dredge the tofu first. But it's not necessary. It'll just be a bit splashier. The secret to great tofu like this is frying the right spices before the tofu. You can do finely chopped onions/garlic. Or ginger/lemongrass. Or cumin/coriander. Whatever you want.

Tofu is also pretty good cold! This is the only time I use softer tofu, since its raw texture is better. Simply cube the tofu, and put it in a bowl with vegetables of your choice (tomatoes, basil, etc.). Toss it with olive oil, vinegar, salt and pepper for a light lunch on a hot day.

Marinading tofu is always an option, as well. Soak it in fish sauce and a bit of soy sauce for a funky fishy dish. Beet juice adds a lot of flavor. Same with pineapple.

My instructions are bad, but I'm just getting the ball rolling. I'll take pictures next time I cook it.
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Melissa d'Arabian - Sun, 22 Jan 2017 04:27:48 EST ID:/as130Hg No.150799 Ignore Report Quick Reply
I always throw in firm tofu and mushrooms when I make egg drop soup
Charlie Trotter - Sun, 22 Jan 2017 14:18:24 EST ID:8eaqa6FP No.150807 Ignore Report Quick Reply
whenever im making something like a peanut and coconut based curry - seafood or otherwise, i build up the flavour base and once the sauce is thickened and the other components are more or less cooked through i like to take a handful or two of good, firm tofu, and then throw it deftly into the bin.
Masahiko Kobe - Sun, 22 Jan 2017 14:31:57 EST ID:vzK3d2TP No.150808 Ignore Report Quick Reply
You're right about me being right. Tofu needs flavor to be good, and that's when a nice aromatic bloomed cooking oil is dank, but I normally reserve my cooking oil for drinking water.
Sidoine Benoît - Mon, 23 Jan 2017 21:33:01 EST ID:clq4l2xC No.150831 Ignore Report Quick Reply
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My favourite way to cook tofu:

Marinate in lemon juice, soy sauce and tobasco.
Cook in the oven with olive oil, salt + pepper, herbs and crushed chilli.
Then add to your dish of juice stirfry is my fave.
Johann-Carl Leuchs - Wed, 25 Jan 2017 02:07:52 EST ID:/as130Hg No.150847 Ignore Report Quick Reply
I'm starting to think I'm being gaslighted with this cooking oil in drinking water thing

Crystal Pepsi 2017 by Mario Batali - Tue, 24 Jan 2017 10:10:10 EST ID:NslxiB83 No.150837 Ignore Report Reply Quick Reply
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Have you tried the return of Crystal Pepsi? Returned summer 2016 for a bit then went to Amazon for the holidays but now its back on store shelves. Pepsi is doing a superbowl commericial this year as well.
Michel Troisgros - Tue, 24 Jan 2017 10:22:40 EST ID:a2yzDbbH No.150838 Ignore Report Quick Reply
I had a bottle the other day. tasted kind of off, like it was diet or something. I don't generally like real pepsi either though.
Alain Chapel - Tue, 24 Jan 2017 10:24:04 EST ID:9kvbtqFQ No.150840 Ignore Report Quick Reply
Back to the boardroom, Pepsi shill. We don't want your death water.

Lets discuss peperami by Charles Ranhofer - Wed, 18 Jan 2017 05:57:12 EST ID:AGOf0s5r No.150763 Ignore Report Reply Quick Reply
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Im not saying these are anything superior, but they sure taste good. Are there any other varients in other countries? Pic related.
They are like lil preformed sausage, pretty sure they exist in germany and england/uk but maybe there are better ones elsewhere to import or make your own somehow...
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Gaston Acurio - Sun, 22 Jan 2017 10:14:02 EST ID:HXX3rPxC No.150803 Ignore Report Quick Reply
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Either a potato or a cumpet, depending on the street.
Alice Waters - Sun, 22 Jan 2017 10:27:25 EST ID:jsv4sbSP No.150804 Ignore Report Quick Reply
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What the fuck is a cumpet. You mean crumpet? Crumpets are not popular over here, they're normally eaten by imperialists.

Nah the closest thing to peperami I can think of here would be a battered sausage. They're both pork, cylindrical and unhealthy as fuck.
Gaston Acurio - Sun, 22 Jan 2017 11:55:20 EST ID:HXX3rPxC No.150805 Ignore Report Quick Reply
That was the exact[/*] joke I was making.

For real though, people eat pepperamis in Scotland, but it's more of a packed lunch type thing rather than go-to snack. Kinda like babybells or dairlylee dunkers.
Alice Waters - Sun, 22 Jan 2017 12:35:13 EST ID:jsv4sbSP No.150806 Ignore Report Quick Reply
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Jokes on you m8, I was also being clearly facetious.

Also babybells and dairylee dunkers fucking suck.
Bobby Flay - Tue, 07 Feb 2017 09:52:18 EST ID:WJnqsOt9 No.151054 Ignore Report Quick Reply

White pudding sausage is the closest we have since its all of those things plus you buy it in a packet and can eat it immediately. Similar to Peperami in every way except spices, we didn't get those till fairly recent.

Battered Sausages are like corn dogs, fast food.

Marinades by Robert Irvine - Tue, 10 Jan 2017 00:53:45 EST ID:+G1RljyC No.150647 Ignore Report Reply Quick Reply
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No this is not a jenk thread. I wanna know your meatsoak secrets. what works with what, shortcuts, tricks, amazing happenstance. getting serious about this grilling thing, but roasting is sweet too.
8 posts omitted. Click Reply to view.
Seymour Karp - Sun, 15 Jan 2017 22:35:06 EST ID:tm/f6VW8 No.150736 Ignore Report Quick Reply
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made this tonight. turned out amazing, tastes like shawarma!
Alice Waters - Mon, 16 Jan 2017 00:24:16 EST ID:/as130Hg No.150737 Ignore Report Quick Reply
holy shit you made my recipe!

fucking awesome dude that makes me really happy
Seymour Karp - Mon, 16 Jan 2017 01:13:19 EST ID:tm/f6VW8 No.150739 Ignore Report Quick Reply
I don't fuck around, Alice. Thanks for the recipe, the timing was good as I've been diggin shawarma and kebab lately, the cinnamon was the flavor I was looking for. found a similar recipe that had coriander and ginger, might try that next time too. used thighs and marinated about two hours, I think another hour would be good
Johann-Carl Leuchs - Tue, 17 Jan 2017 22:22:55 EST ID:/as130Hg No.150758 Ignore Report Quick Reply
fuck yeah, how did you serve the chicken? Did you use my recomended sammich recipe or do something totally different? I'd love to hear any criticisms or new ideas you think could make the whole thing better. I just started making it this last summer and it's one of my favorite warm day recipes so I've got a decent bit of investment in this.
Troisgros family - Wed, 18 Jan 2017 01:05:27 EST ID:lsr6WfYM No.150760 Ignore Report Quick Reply
I ate it with rice and a salad. didn't bother with the sandwich. I think it's pretty solid, there are other flavors some people seem to add like cardamom, curry, etc. some have yogurt too. I think it's a nice base recipe and could be refined for preference. I wonder what a dash of honey would do.

WHAT THE FUCK YOU EATING? #6 by YakuiWiggly - Tue, 26 Jul 2016 20:57:41 EST ID:iruT+ece No.147924 Ignore Report Reply Quick Reply
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Well, recent meals #5 is no longer bumping and you know what that means! Post your recent caloric intake!
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Michel Guérard - Thu, 19 Jan 2017 14:50:25 EST ID:3KARta0B No.150782 Ignore Report Quick Reply
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abocado sammich
Wolfgang Puck - Fri, 20 Jan 2017 03:06:07 EST ID:TAI8xFSU No.150791 Ignore Report Quick Reply
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chopped up an eggplant. baked it.
olive oil, garlic, oregano, salt, black pepper, parmesan cheese.

shouts outs to the ugliest fucking pan in the cabinet. old aluminum boy came through with the golden brown crispiness.
Alain Senderens - Fri, 20 Jan 2017 18:06:27 EST ID:yHbzeQNI No.150796 Ignore Report Quick Reply
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Hash browns.
Gaston Lenôtre - Fri, 20 Jan 2017 22:24:23 EST ID:2tYcFycI No.150797 Ignore Report Quick Reply
Short ribs braised in Cabernet Sauvignon with onions, small potatoes, and mushrooms.
Power went out because of thunderstorm so no picture, just glad it waited til dinner was ready to go out.
Diaboli - Mon, 23 Jan 2017 02:23:56 EST ID:iA5hZGni No.150814 Ignore Report Quick Reply
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My mom made this shit tonight. She used some spicy ass hot sauce shit in it that was so hot she had to double the portions to get it edible. Delish.

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