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Recent meals #7 by Marco Pierre White - Wed, 25 Jan 2017 23:59:59 EST ID:2tYcFycI No.150858 Ignore Report Quick Reply
File: 1485406799645.jpg -(2843782B / 2.71MB, 2992x4000) Thumbnail displayed, click image for full size. 2843782
Thread #6 has quit bumping, long live recent meals #7.
Myself, I'm having some steak tonight with sauteed mushrooms.
>>
Emeril Lagasse - Thu, 26 Jan 2017 00:10:47 EST ID:eb4ToBt3 No.150859 Ignore Report Quick Reply
>>150858
Looks absolutely disgusting, like you've puked on your plate.
How can you eat that without throwing up? No salad, no rice, no fries, no bread, you just ate this in itself? I mean, steak is nice, mushrooms are nice, but you've hit a really low point in food with this plate.
>>
Mario Batali - Thu, 26 Jan 2017 05:07:16 EST ID:8eaqa6FP No.150861 Ignore Report Quick Reply
>>150859
people seem to say this about so many things food-wise, i think it has more to do with an adolescent or putrid state of mind rather than whats actually being seen. People seem frankly worryingly willing to classify so many items of food as some form of bodily excrement. Theyre probably the same people who compare a ham sandwich to a womans privates. There isnt much to be done about self-inflicted mental degeneracy
>>
Cyril Lignac - Thu, 26 Jan 2017 10:59:17 EST ID:a2yzDbbH No.150865 Ignore Report Quick Reply
>>150861

food is also notoriously hard to photograph. OP's picture really doesn't look appetizing even though I know in real life I'd eat the fuck out of that steak.
>>
Emeril Lagasse - Thu, 26 Jan 2017 11:52:46 EST ID:eb4ToBt3 No.150866 Ignore Report Quick Reply
>>150861
No. OPs picture just looks like shit and I'd probably throw up if i had to eat it without anything on the side. Like if you think OPs picture looks like a good meal, you are the degenerate.
>>
Guy Savoy - Thu, 26 Jan 2017 11:56:45 EST ID:2THbLxK8 No.150868 Ignore Report Quick Reply
>>150866
Is there a reason you're such a cunt?
>>
Emeril Lagasse - Thu, 26 Jan 2017 13:49:31 EST ID:eb4ToBt3 No.150872 Ignore Report Quick Reply
>>150868
I know I'm not contributing with just bashing OPs meal, so you could say that.
Still, I fucking love steak, but as it is on that picture, it looks like shit and looks way too greasy without anything on the side. It just doesn't look appetizing. A few pieces of fries with it would make it much, much better. I don't know about you but I couldn't stomach that meal. And I've been called a degenerate for pointing it out, so idk who is the biggest cunt here.
>>
Hiroyuki Sakai - Thu, 26 Jan 2017 14:02:16 EST ID:EixThJsN No.150873 Ignore Report Quick Reply
Pretty sure Emeril is just upset that its not plated and photographed like it's going on instagram.
>>
Emeril Lagasse - Thu, 26 Jan 2017 14:08:21 EST ID:eb4ToBt3 No.150874 Ignore Report Quick Reply
>>150873
It's not the photo. It's the fact there's nothing to balance the sautee and the steak. Like there's no side dish at all with this huge and greasy meal.
>>
Guy Savoy - Thu, 26 Jan 2017 14:20:27 EST ID:2THbLxK8 No.150875 Ignore Report Quick Reply
>>150872
You've been called a degenerate for your rampant shitposting and the fact that you're clearly looking for any reason to be a douchebag to someone without any real cause

Also steak doesn't need sides. Sides are filler, especially fries. If you really loved steak you wouldn't need anything else.
>>
Lancelot de Casteau - Thu, 26 Jan 2017 21:18:03 EST ID:/ucM9D/p No.150880 Ignore Report Quick Reply
1485483483789.png -(215847B / 210.79KB, 500x377) Thumbnail displayed, click image for full size.
what cut of steak OP? Looks good but could use another veggie and something to sop up the juice.

>>150874
post your own bullshit or fuck off.
>>
Lancelot de Casteau - Thu, 26 Jan 2017 21:25:07 EST ID:/ucM9D/p No.150881 Ignore Report Quick Reply
1485483907789.jpg -(3803003B / 3.63MB, 5312x2988) Thumbnail displayed, click image for full size.
>>150880
oh I forgot my meal. went to a place in Austin to indulge my brother's Swedish coworkers who just don't believe how decadent and depraved US novelty food can be. He theme is doughnuts lol. I got a lemon pepper pesto sandwich, the bread replaced with doughnuts. pic related. my bro got a chicken fried steak topped with gravy and cranberry-habenero sauce on top of, you guessed it, a doughnut. good beer too
>>
Marcus Samuelsson - Fri, 27 Jan 2017 07:33:14 EST ID:ejRlRPHb No.150887 Ignore Report Quick Reply
>>150858
Decent albeit boring breakfast for me. Eggs, turkey bacon, toast with jalapeno cream cheese.
Kona coffee.
My hangover is dissipating with ever bite.
>>
Alfred Prunier - Fri, 27 Jan 2017 17:56:39 EST ID:nV6A6O8Z No.150892 Ignore Report Quick Reply
>>150881
I don't know how to feel about this
>Pic looks dank
>Items sound delicious separately
>Sounds like a horrible clash of sweet and savory together
>>
Troisgros family - Fri, 27 Jan 2017 18:03:10 EST ID:8eaqa6FP No.150893 Ignore Report Quick Reply
>>150892
yeah im all for a bit of salt in my cookies, or a bit of honey on my pork chops, but this just sounds like a very strong clash of each. It looked better when i suspected the bun to be a brioche..which is about as sweet as im willing to go

though its getting on my tits a bit how basically anywhere that does burgers now serves them on a brioche, since its like a cheat to make it taste richer and more moreish. Its such a fad right now.
>>
Lancelot de Casteau - Fri, 27 Jan 2017 18:50:25 EST ID:/ucM9D/p No.150894 Ignore Report Quick Reply
>>150892
>>150893
Well, the doughnuts are not glazed. You can get glazed doughnuts as desert but for the meals they are not sweetened. Idk if that would change minds haha but it's not quite how yall seem to suspect.
>>
Alfred Prunier - Fri, 27 Jan 2017 18:54:53 EST ID:s8BiFDLJ No.150895 Ignore Report Quick Reply
>>150894
That helps a bit, IMO, however doughnut batter is inherently pretty sweet. I'd try it though.
>>
Jean Bardet - Fri, 27 Jan 2017 20:14:55 EST ID:2tYcFycI No.150896 Ignore Report Quick Reply
1485566095205.jpg -(3252350B / 3.10MB, 4000x2992) Thumbnail displayed, click image for full size.
Op here, I had salad and bread with the steak, they were on the salad plate.
If I wanted the juice from my steak and mushrooms mixed with my salad I would have just put all that shit in a bowl and eaten it like a fucking dog.
>>
Urbain Dubois - Fri, 27 Jan 2017 22:44:24 EST ID:CXKgD5CX No.150898 Ignore Report Quick Reply
>>150896
I have that same cutting board except mine is horrible
>>
Michel Troisgros - Sat, 28 Jan 2017 21:06:59 EST ID:2tYcFycI No.150910 Ignore Report Quick Reply
1485655619203.jpg -(3509795B / 3.35MB, 2992x4000) Thumbnail displayed, click image for full size.
Having some beef stew tonight, also since it evidently matters to some people some homemade bread.
>>
Jules Gouffé - Sun, 29 Jan 2017 00:02:45 EST ID:3KARta0B No.150911 Ignore Report Quick Reply
1485666165701.jpg -(1221077B / 1.16MB, 4640x2784) Thumbnail displayed, click image for full size.
>>150858
Grilled onions & potatos
>>
Prosper Montagné - Sun, 29 Jan 2017 17:19:54 EST ID:EixThJsN No.150919 Ignore Report Quick Reply
1485728394892.jpg -(109705B / 107.13KB, 650x506) Thumbnail displayed, click image for full size.
>>150896
lmao
>>
KrazyKathinoneTribe !owU3wSU682 - Sun, 29 Jan 2017 19:06:22 EST ID:S9a+NgKl No.150920 Ignore Report Quick Reply
1485734782403.png -(178471B / 174.29KB, 641x361) Thumbnail displayed, click image for full size.
I've had a quite a bit of meatloaf, nuts, and ice cream, which should give me a wide variety of amino acids. Mainly, I'm looking for arginine and lysine to reduce blood pressure and anxiety when I take stims later. Arginine and lysine supplements seemed to help yesterday... not like benzos would, obviously, but even if it was a placebo effect, it was better than sweating through my shirt and shaking like Michael J. Fox.
>>
Keith Cholewinski - Sun, 29 Jan 2017 22:50:15 EST ID:3KARta0B No.150926 Ignore Report Quick Reply
1485748215997.jpg -(1174485B / 1.12MB, 4640x2784) Thumbnail displayed, click image for full size.
yam, pasta, and a dill
>>
Alain Chapel - Mon, 30 Jan 2017 11:42:18 EST ID:/ucM9D/p No.150931 Ignore Report Quick Reply
caramelized onion and cabbage with bacon and scrambled egg topped with chalula. Toast and tomato slices on the side, as well is extremely shitty coffee
>>
Alice Waters - Mon, 30 Jan 2017 16:25:33 EST ID:TlsOhw3Y No.150935 Ignore Report Quick Reply
Im eating a cold hotdog. Salty.
>>
Aida Mollenkamp - Mon, 30 Jan 2017 20:58:29 EST ID:/ucM9D/p No.150940 Ignore Report Quick Reply
bought a whole chicken thinking it was thawed but NOPE. so i'll marinade that later and save it for tomorrow.

IN THE MEANTIME:
Black bean burger with caramelized onions, mixed lettuce, egg fried into top bun, minced garlic cooked into the bottom. Used butter for everything. Goddamn it was good. Meant to cook the egg a little less so it was runnier but it was fine. Next time i'll be sure i have a tomato and some pickles
>>
Joseph Favre - Mon, 30 Jan 2017 21:24:46 EST ID:9kvbtqFQ No.150945 Ignore Report Quick Reply
1485829486225.jpg -(128732B / 125.71KB, 645x968) Thumbnail displayed, click image for full size.
>>150940
Both of your recent posts here have involved
A.) caramelized onion
B.) egg

You're doing it right.

Have you tried that combo with a sweet potato hash? Because that sounds dope as fuck but I hate cutting sweet taters.
>>
François Pierre de la Varenne - Tue, 31 Jan 2017 12:53:03 EST ID:uTowYq/c No.150961 Ignore Report Quick Reply
1485885183119.jpg -(1325013B / 1.26MB, 4640x2784) Thumbnail displayed, click image for full size.
Tacos & fruit
>>
Urbain Dubois - Tue, 31 Jan 2017 13:49:53 EST ID:kDctaWTB No.150962 Ignore Report Quick Reply
>>150945
haha thanks. I have not tried that, but I will next time I have sweet potato. Sounds great. Usually I use them for a coconut curry.
>>
Joseph Favre - Tue, 31 Jan 2017 15:40:51 EST ID:9kvbtqFQ No.150964 Ignore Report Quick Reply
>>150962
Yeah, sweet potato and coconut curry is delicious. When I have them around I tend to just bake 'em or make chips out of 'em though. They make for some delicious baked chips with a little bit of cumin and ginger for seasoning. I love sweet potato fries too, but again, fuck cutting these things.
>>
Joseph Favre - Wed, 01 Feb 2017 17:08:13 EST ID:W+20B0cc No.150982 Ignore Report Quick Reply
1485986893117.jpg -(1644117B / 1.57MB, 2784x4640) Thumbnail displayed, click image for full size.
Grilled cheese. Mushroom fries & OJ
>>
Jacques Pépin - Wed, 01 Feb 2017 19:22:57 EST ID:jhUDNbfq No.150987 Ignore Report Quick Reply
1485994977016.jpg -(2160710B / 2.06MB, 4032x3024) Thumbnail displayed, click image for full size.
couple salmon fillets I cooked on the stove, and the veg is ranch cauliflower that you steam the bag in the microwave. Lemon is a lemon.
>>
C-Higgy !lfsExjBfzE - Thu, 02 Feb 2017 11:59:03 EST ID:iWyHN2oK No.150997 Report Quick Reply
I got the Naked Chalupa Box for dinner last night. The chalupa reminds me of KFC's
Double Down but instead of a sandwich, it's a chalupa. It was alright.
>>
Giada De Laurentils - Thu, 02 Feb 2017 12:50:02 EST ID:7GijfR3Y No.150999 Ignore Report Quick Reply
1486057802910.jpg -(1118293B / 1.07MB, 4640x2784) Thumbnail displayed, click image for full size.
>>150858
Terriyaki veggies over rice and a cup o' tea
>>
Ted Allen - Thu, 02 Feb 2017 13:07:41 EST ID:yJzezP8J No.151001 Ignore Report Quick Reply
>>150999
Looks gud
>>
Marcel Boulestin - Thu, 02 Feb 2017 14:43:30 EST ID:9kvbtqFQ No.151002 Ignore Report Quick Reply
>>150997
Yeah, I had one of those the other day. Not too bad. The chicken itself was fine and wasn't too greasy or anything.
>>
Marc Summers - Fri, 03 Feb 2017 18:42:50 EST ID:jhUDNbfq No.151015 Ignore Report Quick Reply
I saw that Olive Garden commercial where they show chicken parm lasagna, so I googled it and turns out it really is a thing. I saved a recipe and went out and bought all the shit. I will make it Sunday and report back with results.
>>
Art Smith - Sat, 04 Feb 2017 03:58:40 EST ID:TAI8xFSU No.151022 Ignore Report Quick Reply
the most store-bought of authentic italian pastas with some sauce i made from mushrooms and turkey bacon and onions. garlic and a gravy-ing compound may have been involved. shit's good yo and i got a bunch for tomorrow too.
no picture because i was too busy ingesting a stupid amount of the stuff.
>>
Antonin Carême - Sun, 05 Feb 2017 23:35:09 EST ID:maKMO2/x No.151041 Ignore Report Quick Reply
1486355709216.jpg -(1349333B / 1.29MB, 2784x4640) Thumbnail displayed, click image for full size.
>>150858
sammich n beer
>>
Michael Chiarello - Mon, 06 Feb 2017 02:42:18 EST ID:QXVVz74I No.151042 Ignore Report Quick Reply
1486366938812.jpg -(2134993B / 2.04MB, 4032x3024) Thumbnail displayed, click image for full size.
Passion fruit tea w/ half a banana chocolate chip muffin.
>>
Chen Kenichi - Mon, 06 Feb 2017 10:23:28 EST ID:Lr8DIA91 No.151044 Ignore Report Quick Reply
>>151042
>eating half a muffin
Why
>>
Pierre Troisgros - Mon, 06 Feb 2017 10:35:06 EST ID:pQJjv4k6 No.151045 Ignore Report Quick Reply
1486395306364.png -(248448B / 242.62KB, 481x341) Thumbnail displayed, click image for full size.
>>151044
It's safer to moderate your muffin use, my man.
>>
Auguste Escoffier - Mon, 06 Feb 2017 20:37:53 EST ID:q9i69CE2 No.151048 Ignore Report Quick Reply
1486431473322.jpg -(4615949B / 4.40MB, 5312x2988) Thumbnail displayed, click image for full size.
Made some Okonamiyaki. Didn't bother getting nori or fish, so the toppings were sparse but I did have some bacon left. That and he glaze and drizzle was satisfying enough.

I mixed cabbage, carrot, shallot, and garlic in with the batter. Topped with bacon, made my own makeshift glaze (BBQ sauce, worcestershire sauce, and soy sauce) instead of wasting money on thing genuine thing, and olive oil mayo. Hollandaise would have been closer but whatever.
>>
Keith Floyd - Mon, 06 Feb 2017 21:40:07 EST ID:GzSuhlcl No.151050 Ignore Report Quick Reply
>>150872
> it looks like shit and looks way too greasy without anything on the side

How the hell does it look "greasy"? You don't even know what cut it is. Are you mixing greasy up with juicy?

>A few pieces of fries with it would make it much, much better.

Sure, a few pieces of deep fried potatoes would make it look much less greasy. You're a snob, yet also lack the ability to formulate your opinions in a way that makes sense. Why even post?
>>
Diaboli - Tue, 07 Feb 2017 15:39:42 EST ID:9flLh9Po No.151055 Ignore Report Quick Reply
1486499982517.jpg -(861943B / 841.74KB, 2048x2048) Thumbnail displayed, click image for full size.
Cereal
>>
Jonathan Waxman - Wed, 08 Feb 2017 01:51:50 EST ID:TAI8xFSU No.151056 Ignore Report Quick Reply
1486536710310.jpg -(1532484B / 1.46MB, 2988x3984) Thumbnail displayed, click image for full size.
SOUP.


broccoli w/ celery, carrots, potatoes. cheddar in there too.
second-best-tasting thing i've ever cooked.
>>
Spardot !SPQRqHx0.E - Wed, 08 Feb 2017 10:44:23 EST ID:gzBUIXUE No.151057 Report Quick Reply
>>151056

protip: adding red pepper into broccoli chedder soul is god-tier, try it sometime. I can't even make the soup unless I have pepper because it tastes that good.
>>
Marcus Samuelsson - Wed, 08 Feb 2017 14:16:19 EST ID:/as130Hg No.151058 Ignore Report Quick Reply
>>151057
you talking redpep flakes or you talking like fresh red bell peppers chopped and thrown in?
>>
Guillaume Tirel - Wed, 08 Feb 2017 17:14:46 EST ID:+MEIdeBS No.151059 Ignore Report Quick Reply
>>151058
Probably flakes.
>>
Gaston Acurio - Wed, 08 Feb 2017 18:01:40 EST ID:XSTCY7ut No.151060 Ignore Report Quick Reply
>>151058
She's talking about the Uganda tabloid that uses headlines like "man killed by husband for surfing wife's oil well".
>>
Geoffrey Zakarian - Thu, 09 Feb 2017 03:23:20 EST ID:TAI8xFSU No.151061 Ignore Report Quick Reply
>>151057
>>151058
>>151059
1/2tsp red pepper flakes, also 1tsp black pepper and a small pinch of white pepper went in that, along with some dried sage and parsley.

>>151060
i've had mixed results with ground newsprint.
>>
Adolphe Dugléré - Thu, 09 Feb 2017 16:16:01 EST ID:/as130Hg No.151064 Ignore Report Quick Reply
8 days ago today I set out on an epic adventure to make the dankest of all tacos, only to find my vehicle had died on me. Now, more than a week later my Caddy is fixed and I am once again making preparations to begin this most holy journey.

Will post results upon completion.
>>
Antoine Parmentier - Thu, 09 Feb 2017 16:36:48 EST ID:3hAvdb4I No.151065 Ignore Report Quick Reply
>>151064
I don't know, something about you makes me question your aptitude for tacos. Just remember we will be silently watching and judging you.
>>
James MacInnis - Thu, 09 Feb 2017 21:04:06 EST ID:2tYcFycI No.151069 Ignore Report Quick Reply
1486692246153.jpg -(3372832B / 3.22MB, 2992x4000) Thumbnail displayed, click image for full size.
Mmm baked potato
>>
Georges Blanc - Fri, 10 Feb 2017 00:15:41 EST ID:dJ007EB2 No.151071 Ignore Report Quick Reply
>>151069
holy shit that looks good. i've never considered making a baked potato a whole meal before but when you load it up like that it really looks like it would make a decent dinner, haha. good beer too.
>>
Giada De Laurentils - Fri, 10 Feb 2017 02:49:14 EST ID:iruT+ece No.151072 Ignore Report Quick Reply
1486712954859.gif -(1010212B / 986.54KB, 200x150) Thumbnail displayed, click image for full size.
>>150859
>MFW OP barely even made all the vomit onto the plate
>>
Martha Stewart - Fri, 10 Feb 2017 15:13:39 EST ID:5jElxELR No.151073 Ignore Report Quick Reply
1486757619465.jpg -(3304922B / 3.15MB, 4032x3024) Thumbnail displayed, click image for full size.
Sushi for lunch today.
>>
Alain Passard - Fri, 10 Feb 2017 19:01:08 EST ID:/as130Hg No.151075 Ignore Report Quick Reply
1486771268230.jpg -(2109236B / 2.01MB, 3264x1836) Thumbnail displayed, click image for full size.
>>151065
Well here we are.

Steak marinated in chipotle peppers, ancho chiles, red onion, garlic, cumin, salt, pepper, Fresh oregano, and lime


A fresh home made roasted jalapeno corn salsa with a 50/50 mix of fresh/roasted jalapenos and pablanos

Topped with fresh cilantro and served on a fried corn tortilla

Fuck your aptitudes
>>
Alain Passard - Fri, 10 Feb 2017 19:03:07 EST ID:/as130Hg No.151076 Ignore Report Quick Reply
>>151072
also whatsup with all these nigs hating on op's steak still that shit looks delicious
>>
Rachael Ray - Fri, 10 Feb 2017 19:38:04 EST ID:4W1lZbg7 No.151077 Ignore Report Quick Reply
>>151076
They're just dipshits who can't understand the difference between a shitty photo and a shitty meal
>>
Gordon Ramsay - Fri, 10 Feb 2017 19:44:11 EST ID:MUKEd1hs No.151078 Ignore Report Quick Reply
>>151075
looks fucking dope dude. Interesting salsa, will have to try making that myself someday. I'm not big on corn salsas but that seems like it will mesh really well. The only thing it could use, imo, are mushrooms! fuck yeah

>>151077
this
>>
Nicolas Appert - Sat, 11 Feb 2017 14:42:46 EST ID:/sBxzf// No.151082 Ignore Report Quick Reply
1486842166875.jpg -(1330773B / 1.27MB, 2784x4640) Thumbnail displayed, click image for full size.
>>150858
mushroom tacos & beer
>>
[name redacted] !h55/E7mIo6 - Sun, 12 Feb 2017 10:16:32 EST ID:O273hZ++ No.151091 Ignore Report Quick Reply
1486912592920.jpg -(2278850B / 2.17MB, 4032x3024) Thumbnail displayed, click image for full size.
Not really a meal but I made caramel slice, except I was tired af and didn't use enough butter before baking the base, so when I poured the caramel, some of it went through cracks on to the baking paper. When I realised it I just said fuck it and poured the chocolate on top, sprinkled coconut and went to bed while it was in the fridge.

It still tastes good, but I just have to eat it with a spoon or my hands will get all sticky. Also anyone know how long it'll last before it goes off? Because I really don't want to have to eat it all in a short time.
>>
C-Higgy !lfsExjBfzE - Sun, 12 Feb 2017 16:01:00 EST ID:s25hNZ2t No.151095 Report Quick Reply
Buffalo chicken strips and toast with peanut butter for lunch.

>>151091
That sucks that happened to your caramel slice. I would think it would be good for a few days before you have to throw it out.
>>
Ina Garten - Mon, 13 Feb 2017 21:27:44 EST ID:3hAvdb4I No.151116 Ignore Report Quick Reply
1487039264479.jpg -(614705B / 600.30KB, 2048x1536) Thumbnail displayed, click image for full size.
Had leftover mozerella, sauce, and pepperoni so I made a quesadilla with it
>>
Rashma Beharry - Wed, 15 Feb 2017 03:45:30 EST ID:TAI8xFSU No.151121 Ignore Report Quick Reply
1487148330452.jpg -(2363642B / 2.25MB, 2988x3984) Thumbnail displayed, click image for full size.
baked thing, broccoli and cheese ft. panko and egg. ate like half the pan cause it was thin. not pictured: 48oz of cheap booze i drank as a customary accompaniment to such hearty fare.
>>
James Martin - Sat, 18 Feb 2017 06:00:00 EST ID:3KARta0B No.151141 Ignore Report Quick Reply
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a bunch of weird shit in a pot
>>
Louis Eustache Ude - Sun, 19 Feb 2017 01:51:33 EST ID:JhSgcfwu No.151147 Ignore Report Quick Reply
>>150858

Just finished eating some spinach with a little bit of butter, mushrooms in a garlic cream sauce, and a fried egg. Also had some coffee with one of those mix-in coffee drink pouches that tastes like horchata with a little bit of strega. Tasty breakfast imo
>>
Rashma Beharry - Sun, 19 Feb 2017 14:59:52 EST ID:AHHDyoUs No.151150 Ignore Report Quick Reply
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applesauce and almonds
>>
Maestro Martino - Mon, 20 Feb 2017 22:23:24 EST ID:4SYsmwF2 No.151160 Ignore Report Quick Reply
1487647404055.jpg -(1227733B / 1.17MB, 2784x4640) Thumbnail displayed, click image for full size.
ghetto salad
>>
Michael Symon - Wed, 22 Feb 2017 01:40:27 EST ID:R/oOkGF8 No.151168 Ignore Report Quick Reply
>>151160
What does catalina taste like?
I've seen people use it but it just looks like ketchup or something which throws me off.
I'm not a fan of ketchup at all, the only thing I eat with ketchup is fries.
>>
buck_lancaster - Wed, 22 Feb 2017 21:11:07 EST ID:n5eyOH9R No.151172 Ignore Report Quick Reply
1487815867854.jpg -(3437377B / 3.28MB, 4128x2322) Thumbnail displayed, click image for full size.
Pot Roast, red beans, and roasted vegetables
>>
Elijah Joy - Thu, 23 Feb 2017 01:53:58 EST ID:1mdLHJ6X No.151173 Ignore Report Quick Reply
1487832838931.jpg -(48779B / 47.64KB, 640x480) Thumbnail displayed, click image for full size.
Roasted chicken (came out dry, I was on tilt because my meat thermometer broke), and root veggies (onion, parsnip, carrot) and ham and black beans on sprouted wild rice and white rice (75/25), toasted Cuban bread with garlic butter and parsley. Please be gentle, this is my first time.
>>
Martín Berasategui - Thu, 23 Feb 2017 19:54:29 EST ID:R/oOkGF8 No.151199 Ignore Report Quick Reply
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Not a meal but looked what I got.
At first I didn't think I liked them, the initial flavor is sour. Then after a few more chips you start to taste all the cajun spices. Then it leaves a BBQ potato chip like aftertaste. These chips are dank.
>>
Chen Kenichi - Thu, 23 Feb 2017 20:33:18 EST ID:2tYcFycI No.151200 Ignore Report Quick Reply
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>>151199
Pic related

Also I had some home fried chicken tenderloins and roasted corn for dinner, didn't take a picture.
>>
Alain Passard - Fri, 24 Feb 2017 02:02:31 EST ID:/+0ALcz+ No.151202 Ignore Report Quick Reply
just drunkenly made some pan fried tilapia with a lemon garlic butter sauce on top. was pretty good. Didn't look super pretty. I was trying to find some parsley and shit to make it look better but who gives a fuck I couldn't find any and I'm drunk and it tasted hella dank so I don't care about presentation. I'm the only one eating it.
>>
Daniel Boulud - Fri, 24 Feb 2017 07:41:04 EST ID:dJ007EB2 No.151203 Ignore Report Quick Reply
>>151199
i love the crawtator flavor, but the voodoo chips are indeed dank as well.
>>
Rachael Ray - Fri, 24 Feb 2017 17:49:41 EST ID:4SYsmwF2 No.151205 Ignore Report Quick Reply
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grl chs
>>
Anne Burrell - Fri, 24 Feb 2017 19:35:35 EST ID:2tYcFycI No.151207 Ignore Report Quick Reply
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Leftover chili Mac cause it's Friday and I'm too tired to cook tonight.
>>
Spardot !SPQRqHx0.E - Fri, 24 Feb 2017 20:04:32 EST ID:uIRmITcK No.151208 Report Quick Reply
>>151205

THE FUCK IS THAT
>>
Bobby Chinn - Sat, 25 Feb 2017 03:23:59 EST ID:qP7omOus No.151209 Ignore Report Quick Reply
>>151205
were you on a heavy dose of datura when you made this? jesus fuck dude.
>>
François Marin - Sat, 25 Feb 2017 05:41:38 EST ID:KKLd6DUZ No.151210 Ignore Report Quick Reply
>>151205
lol
>>
Pierre Gagnaire - Sat, 25 Feb 2017 09:37:56 EST ID:3hAvdb4I No.151212 Ignore Report Quick Reply
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>>151205
Mushrooms, garlic, and sour cream? How high were you when this was made?
>>
Pierre Troisgros - Sat, 25 Feb 2017 12:05:20 EST ID:MUKEd1hs No.151213 Ignore Report Quick Reply
>>151205
are you okay?
>>
Jules Gouffé - Sat, 25 Feb 2017 16:50:44 EST ID:3KARta0B No.151216 Ignore Report Quick Reply
>>151212
It might have actually been mayo and soy sauce
I was sober
>>
Jules Gouffé - Sat, 25 Feb 2017 16:55:22 EST ID:3KARta0B No.151217 Ignore Report Quick Reply
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White rice, yeast, and sriracha on seaweed.
Better?
>>
Pierre Gagnaire - Sat, 25 Feb 2017 17:43:51 EST ID:3hAvdb4I No.151218 Ignore Report Quick Reply
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>>151216
>mayo and soy sauce
What the fuck
>>
Gaston Lenôtre - Sun, 26 Feb 2017 02:55:11 EST ID:9nNmFSC9 No.151221 Ignore Report Quick Reply
>>151218
That's a thing in Japan, apparently.
>>
James Martin - Sun, 26 Feb 2017 14:27:20 EST ID:22YhhdHf No.151226 Ignore Report Quick Reply
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>>151221
dried squid and mayo-soy sauce is the shit yo.
>>
Frédy Girardet - Sun, 26 Feb 2017 18:27:45 EST ID:/as130Hg No.151227 Ignore Report Quick Reply
>>151221
japanese mayo is almost always made with some soy, that shit is dank especially the spicy orange stuff they drizzle all over cheap sushi
>>
Frédy Girardet - Sun, 26 Feb 2017 18:31:29 EST ID:/as130Hg No.151228 Ignore Report Quick Reply
>>151217
you just like sprinkled dry yeast on it?

is this a fucking thing I've never heard of people doing this
>>
Chef Wan - Sun, 26 Feb 2017 19:28:24 EST ID:Ray5TGHu No.151231 Ignore Report Quick Reply
>>151228
>>151218

chill faggots, surprise surprise, not everyone eats mashed taters and chicken tendies for every meal. maybe get out and experience cuisine beyond burger king before posting in incredulous amazement over extremely common global condiments/seasonings
>>
Claude Troisgros - Sun, 26 Feb 2017 20:32:08 EST ID:4SYsmwF2 No.151232 Ignore Report Quick Reply
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mushrooms n stuff on green.
Better?
>>
Franz Quixtner - Sun, 26 Feb 2017 22:37:16 EST ID:hdxagF4s No.151233 Ignore Report Quick Reply
>>151232
why is all your food just a clump of mush on greens?
>>
Troisgros family - Sun, 26 Feb 2017 22:42:56 EST ID:4+1CnC3z No.151234 Ignore Report Quick Reply
>>151041
Lagunitas for life
>>
Wolfgang Puck - Mon, 27 Feb 2017 01:40:55 EST ID:TAI8xFSU No.151235 Ignore Report Quick Reply
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>>151233
presentation. probably.
picture of last month's cheesecake cupcakes so i can un-see that "grl chs" thing.
>>
d0ng - Tue, 28 Feb 2017 06:01:58 EST ID:R/oOkGF8 No.151242 Ignore Report Quick Reply
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strange meal but pretty goo.d
I was really high and put entiedly too much vinaigrette int it the sala. Stilldank tho.
Also those are microwave burritos with salsa on top of them.
>>
Martín Berasategui - Tue, 28 Feb 2017 07:43:17 EST ID:R/oOkGF8 No.151243 Ignore Report Quick Reply
>>151242
and for dessert strawberry banana shortcake but with angel food cake
>>
Martín Berasategui - Tue, 28 Feb 2017 07:53:57 EST ID:R/oOkGF8 No.151244 Ignore Report Quick Reply
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>>151243
forgot pic
>>
Jean Anthelme Brillat-Savarin - Tue, 28 Feb 2017 12:52:27 EST ID:3tifCJ18 No.151246 Ignore Report Quick Reply
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i made this abomination last night. pray for my soul.

it's not very good and now i'm faced with the dilemma of whether i throw the rest out or force myself to eat all the leftovers.
>>
Martha Stewart - Tue, 28 Feb 2017 12:59:53 EST ID:9+n8mAEe No.151247 Ignore Report Quick Reply
>>151246
What's wrong with it? Would it be improved by the addition of some kind of dipping sauce?
>>
Jean Anthelme Brillat-Savarin - Tue, 28 Feb 2017 13:13:28 EST ID:3tifCJ18 No.151248 Ignore Report Quick Reply
>>151247
well, the crust seemed sort of doughy at the top, so i threw it back in for another 10 minutes after eating a slice, but i don't know how much it helped. besides that it's pretty bland and i guess i forgot that i don't really like storebought eggs, especially scrambled ones. dipping sauce probably would help, thanks...

i think it also would have been better if i'd fried the hash browns up before adding them. i didn't want to alter the recipe before i tried it the first time since i don't have much confidence in my cooking. maybe i just don't like breakfast pizza
>>
Marie Troisgros - Tue, 28 Feb 2017 19:48:48 EST ID:3hAvdb4I No.151253 Ignore Report Quick Reply
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>>151248
>well, the crust seemed sort of doughy at the top, so i threw it back in for another 10 minutes after eating a slice
You should have set your oven to a higher temperature
>>
Spardot !SPQRqHx0.E - Tue, 28 Feb 2017 20:37:37 EST ID:uIRmITcK No.151254 Report Quick Reply
>>151058

actual bell pepper and pepper flakes actually, I do both. Red bell pepper with it is so delicious.
>>
Chaz Fable - Tue, 28 Feb 2017 20:56:51 EST ID:3tifCJ18 No.151255 Ignore Report Quick Reply
>>151253
probably, but I was just following the recipe. it seems a bit better today anyway
>>
Amy Finley - Wed, 01 Mar 2017 02:35:17 EST ID:TAI8xFSU No.151256 Ignore Report Quick Reply
>>151248
put ketchup on it. works miracles with bland egg-related things.
>>
Marc Forgione - Wed, 01 Mar 2017 08:34:16 EST ID:ai1od6Tm No.151257 Ignore Report Quick Reply
>>150858
I've had spaghetti bolognese with a good few pieces of fresh bell pepper added.
I love adding fresh vegetables to pastas.
>>
Charles Durand - Wed, 01 Mar 2017 09:23:17 EST ID:LGzEzV4P No.151258 Ignore Report Quick Reply
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DICKS EVERYWHERE
>>
Alain Ducasse - Wed, 01 Mar 2017 10:44:06 EST ID:NaFu6g6/ No.151259 Ignore Report Quick Reply
>>151257
Just not peas

Otherwise, you eat the pasta, and then you have a plate of peas.
>>
Marie Troisgros - Wed, 01 Mar 2017 14:12:15 EST ID:3hAvdb4I No.151260 Ignore Report Quick Reply
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>>151255
Some ovens are kind of off when you get to that high of a temp, an oven thermometer is a good purchase
>>
James MacInnis - Thu, 02 Mar 2017 13:15:12 EST ID:+HrDKiRi No.151263 Ignore Report Quick Reply
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>>151260
>Bi-metal dial thermometers
Not even once
>>
Alfred Prunier - Thu, 02 Mar 2017 13:34:28 EST ID:4SYsmwF2 No.151264 Ignore Report Quick Reply
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>>151233
or a bunch of mush in/on something.
It's easy cooking making mush yo. Don't hate.
More mush grill CheeZ
>>
Guy Savoy - Fri, 03 Mar 2017 06:23:09 EST ID:R/oOkGF8 No.151266 Ignore Report Quick Reply
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late night opi munchies easy mode
some leftover tater tots sprinkled with salt and pepper and hot sauce, topped with some shredded cheddar
pretty dank
>>
Cat Cora - Fri, 03 Mar 2017 08:03:01 EST ID:U2xsqGyZ No.151267 Ignore Report Quick Reply
Breakfast:

Baguette still warm from the oven with blueberry vanilla goat cheese
Kona coffee

Then going back to bed.
>>
Cat Cora - Fri, 03 Mar 2017 08:04:09 EST ID:U2xsqGyZ No.151268 Ignore Report Quick Reply
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>>151267
Forgot pic
>>
Tyler Florence - Fri, 03 Mar 2017 12:46:21 EST ID:3tifCJ18 No.151269 Ignore Report Quick Reply
>>151267
i want that holy fuck
>>
Charles Durand - Sun, 05 Mar 2017 03:59:52 EST ID:AbJGbxJ4 No.151284 Ignore Report Quick Reply
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Stuffed Italian bread with marinara sauce.
It is stuffed with sausage, sauteed onions, pepperoni and mozarella. Next time I'm gonna throw some peppers in with it too. Maybe some jalapenos and banana peppers.
>>
Charles Durand - Sun, 05 Mar 2017 06:44:11 EST ID:AbJGbxJ4 No.151285 Ignore Report Quick Reply
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>>151284
and for dessert, I got some strawberry shortcake popsicle. haven't had one of these since school. sooo good. Also, I'm so high that I saved this picture as possicle and it took me a few minutes to find it. I've never once said possicle.
>>
Nicolas Appert - Sun, 05 Mar 2017 06:48:09 EST ID:kGpEj2h5 No.151286 Ignore Report Quick Reply
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I have a lot of kebab meat so i made a kebab pizza last night. It was fantastic.

Shrooms, paprika, onion, 1 chili, jalapeno, shitloads of herbs, crushed tomato, chilli sauce, ketchup. Crushed dried chili, peppers, etc etc.
>>
Nicolas Appert - Sun, 05 Mar 2017 06:49:07 EST ID:kGpEj2h5 No.151287 Ignore Report Quick Reply
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>>151286
>>
Nicolas Appert - Sun, 05 Mar 2017 06:50:48 EST ID:kGpEj2h5 No.151288 Ignore Report Quick Reply
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>>151287
>>
Nicolas Appert - Sun, 05 Mar 2017 06:52:38 EST ID:kGpEj2h5 No.151289 Ignore Report Quick Reply
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>>151288
>>
Auguste Escoffier - Sun, 05 Mar 2017 11:47:35 EST ID:hdxagF4s No.151293 Ignore Report Quick Reply
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DICKS EVERYWHERE
>>
Auguste Escoffier - Sun, 05 Mar 2017 11:48:49 EST ID:hdxagF4s No.151294 Ignore Report Quick Reply
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DICKS EVERYWHERE
>>
Auguste Escoffier - Sun, 05 Mar 2017 11:52:57 EST ID:hdxagF4s No.151295 Ignore Report Quick Reply
>>151293
>>151294

Someone told me to add an egg the last time I posted some pics of my go to breakfast sandwich, so I fried one in the bacon grease and threw it on top. It was fucking dank although quite a bit messier, worth it.

Turkey+bacon+cheddar cheese+fried egg on a buttered and toasted bagel if it's hard to tell exactly what's on there. Highly recommend.
>>
Charles Durand - Sun, 05 Mar 2017 13:00:54 EST ID:AbJGbxJ4 No.151296 Ignore Report Quick Reply
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New donut place in town. This coconut donut is amazing.
>>
Auguste Escoffier - Sun, 05 Mar 2017 13:06:16 EST ID:ai1od6Tm No.151297 Ignore Report Quick Reply
>>151296
Some people actually buy a donut, take it home, put it on a plate with some chocolate souce, and eat it with a fork.
'merica
>>
Charles Durand - Sun, 05 Mar 2017 14:20:42 EST ID:AbJGbxJ4 No.151298 Ignore Report Quick Reply
>>151297
lol nah that's how it came but I wasn't gonna eat that thing like a savage and make a mess of it.
>>
Nicolas Stohrer - Mon, 06 Mar 2017 01:00:35 EST ID:4SYsmwF2 No.151304 Ignore Report Quick Reply
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DICKS EVERYWHERE
>>
Alice Waters - Mon, 06 Mar 2017 13:16:55 EST ID:R/oOkGF8 No.151307 Ignore Report Quick Reply
>>151304
lol wtf
>>
Curtis Stone - Tue, 07 Mar 2017 07:52:02 EST ID:8eaqa6FP No.151313 Ignore Report Quick Reply
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terrible picture of quiche lorraine
>>
Pierre Koffman - Fri, 10 Mar 2017 02:46:00 EST ID:TAI8xFSU No.151333 Ignore Report Quick Reply
>>151304
remove stem.
>>
Michael Symon - Fri, 10 Mar 2017 16:49:48 EST ID:dJ007EB2 No.151336 Ignore Report Quick Reply
>>151333
remove kebab
>>
Spike Mendelsohn - Fri, 10 Mar 2017 19:14:05 EST ID:aKtPFA6a No.151340 Ignore Report Quick Reply
>>151336
remove stick from kebab
>>
Alexandre Étienne Choron - Fri, 10 Mar 2017 19:34:39 EST ID:a2yzDbbH No.151342 Ignore Report Quick Reply
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>>151336

remove hasperat
>>
Ferran Adrià - Fri, 10 Mar 2017 20:32:10 EST ID:PUPLWWSK No.151344 Ignore Report Quick Reply
>>151342
Intra-board memery is why /1701/ is the goat. YOU ARE BAJORAN SCUM YOU ARE THE BAJORAN FILTH
>>
Marco Pierre White - Sat, 11 Mar 2017 20:46:05 EST ID:R/oOkGF8 No.151349 Ignore Report Quick Reply
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>>151344
>>151342
spicy, just like dad used to make back on Bajor, before he died in a Cardassian labor camp

http://www.food.com/recipe/hasperat-348451
>>
Louis Eustache Ude - Sat, 11 Mar 2017 21:55:47 EST ID:/as130Hg No.151350 Ignore Report Quick Reply
>>151349
fag ass vegan wrap enthusiasts deserve to get ass fucked by the dominion
>>
Spardot !SPQRqHx0.E - Sat, 11 Mar 2017 23:00:40 EST ID:6Bp/t5rt No.151351 Report Quick Reply
>>151342

damar at the bar drinking kanar
>>
Bobby Chinn - Sat, 11 Mar 2017 23:27:36 EST ID:AbJGbxJ4 No.151352 Ignore Report Quick Reply
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>>151351
>>
Louis Eustache Ude - Sun, 12 Mar 2017 00:36:50 EST ID:/as130Hg No.151353 Ignore Report Quick Reply
>>151351
last time I did that I lost half my life savings of latinum in a game of allamaraine
>>
Marcel Boulestin - Sun, 12 Mar 2017 18:54:25 EST ID:XSTCY7ut No.151355 Ignore Report Quick Reply
>>151349
Shouldn't it have a "brine"?
>>
Marco Pierre White - Sun, 12 Mar 2017 19:32:20 EST ID:R/oOkGF8 No.151356 Ignore Report Quick Reply
>>151355
I imagine that's what the "pickled peppers" are for.
>>
John Besh - Tue, 14 Mar 2017 16:34:17 EST ID:8eaqa6FP No.151375 Ignore Report Quick Reply
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made this ALMOST 100% totally from scratch. I wish i could say i made every aspect of it, but i did use stock cubes not fresh homemade stock. Basically toasted mushrooms, roast bacon until crispy and some of yesterdays roast chicken all shredded up. Also two egg yolks and grated parmigiano reggiano whisked into the sauce for a bit of richness
>>
Urbain Dubois - Wed, 15 Mar 2017 01:49:03 EST ID:AbJGbxJ4 No.151383 Ignore Report Quick Reply
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Drunk quesadillas with leftovers from fajitas.
Steak, pico de gallo, beans and cheese, with some guacamole.
too easy, too dank
>>
C-Higgy !lfsExjBfzE - Thu, 16 Mar 2017 22:39:02 EST ID:s25hNZ2t No.151401 Report Quick Reply
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Blue Bunny mint chocolate chip ice cream with Hershey's chocolate syrup and two frozen Thin Mints.
>>
Masahiko Kobe - Fri, 17 Mar 2017 06:23:15 EST ID:R/oOkGF8 No.151404 Ignore Report Quick Reply
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Finally decided to do something with my leftover pecans from the holidays. Swedish pecans.
>>
Chen Kenichi - Sat, 18 Mar 2017 18:56:09 EST ID:8eaqa6FP No.151410 Ignore Report Quick Reply
>>151404
those look interesting, are they candied in some way?
>>
James MacInnis - Sat, 18 Mar 2017 20:39:36 EST ID:R/oOkGF8 No.151411 Ignore Report Quick Reply
>>151410
yeah basically all I did was put some butter in a cookie sheet, make an egg white/sugar mixture (with a little vanilla extract, cinnamon and salt) and then mix that up with the pecans. Put that mix in the pan, and turn them over every 8 minutes, 5 times, cooking at 300 degrees.
I forgot to roast the peanuts for a few minutes before all this, so they turned out a little softer than they are supposed to, but still really good.
>>
Philippe Rochat - Sun, 19 Mar 2017 18:02:53 EST ID:8eaqa6FP No.151416 Ignore Report Quick Reply
>>151411
thats really interesting i super want to give it a go, see how it tastes and its texture and stuff

i do something fairly similar with pecans where i i roast them about 5-10 minutes with a little soft dark sugar scattered over them, then heat up honey and maple syrup in a saucepan just before taking the nuts out and adding them in. As the honey mixture starts to boil up and hiss. Rapid stirring until the sugar dissolves into the hot liquid and starts to crystalise and candy onto the pecans, remove from the heat and immediately sprinkle over some flaky sea salt, cinnamon, ground ginger, a minuscule pinch of paprika and a little vanilla extract before returning to a low heat for a final good and proper mixing together

i use it in a lot of stuff really. goes well with salted caramel, dark chocolate ganache, shortcrust pastry or any combination of those
>>
John Besh - Tue, 21 Mar 2017 18:25:15 EST ID:r0gh8TlE No.151431 Ignore Report Quick Reply
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The pic doesn't do it justice but I just made a fucking delicious meal. I made a beef, mushroom and ale pie. I don't actually eat meat so I used Quorn steak strips, meaty chestnut mushrooms and half a bottle of Fox's Rock ale (along with carrots, onion, thyme, parsley, veg stock, etc). Served it with some creamy mashed potato. Washed down with a Guinness.

Fucking A+, gents.
>>
Michel Bras - Wed, 22 Mar 2017 05:39:06 EST ID:r0gh8TlE No.151434 Ignore Report Quick Reply
>>151433
We have Aldi and Lidl everywhere here. Both sell cheap produce that is surprisingly tasty, especially their cheese, breads, chocolates and other random shit. The veg though is bad stay away.
>>
Marcelo Zana - Wed, 22 Mar 2017 18:52:34 EST ID:dJ007EB2 No.151435 Ignore Report Quick Reply
>>151431
sounds good, but by "served with mashed potato" do you mean you served it on the side or on top like a shepherds/cottage pie? (can't tell by the pic)
>>
Lidia Bastianich - Wed, 22 Mar 2017 19:21:24 EST ID:zd8m/i+2 No.151436 Ignore Report Quick Reply
>>151435
Looks like pastry on top, I'm guessing potato on the side
>>
Johann-Carl Leuchs - Thu, 23 Mar 2017 15:59:49 EST ID:r0gh8TlE No.151454 Ignore Report Quick Reply
>>151436
Yeah that is pastry on top, mash was the side. I would normally serve roast potato as a side instead but I was in the mood for some creamy, buttery mash. I think next time I might add an extra side of roasted broccoli and peas, just for that extra bit of veg goodness.

Haven't made shepherds pie in ages though. I used to love making that - I always love adding a dash of red wine to my veg/meat/bean stew-y mix, and topping the mashed potato with some grated cheddar. I always forget to make shepherds pie but it's so easy, cheap and delicious to make. Great dinner. Serve with a side of garlic bread and bam, jizz erupting from your cock.
>>
Elijah Joy - Thu, 23 Mar 2017 20:18:58 EST ID:2tYcFycI No.151456 Ignore Report Quick Reply
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Skillet potatoes, it's like a baked potato in casserole form
>>
Andrew Zimmern - Fri, 24 Mar 2017 02:44:20 EST ID:TAI8xFSU No.151462 Ignore Report Quick Reply
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chzzurgr pie. made w/ turky.
i cannot remember exactly but this was good earlier this week.
>>
Pierre Cubat - Fri, 24 Mar 2017 11:06:27 EST ID:dJ007EB2 No.151467 Ignore Report Quick Reply
>>151456
whoa-HO my man that looks great. good on you for using a mix of potatoes too - blue majestys are delicious.
>>
Marc Summers - Fri, 24 Mar 2017 13:22:42 EST ID:AbJGbxJ4 No.151469 Ignore Report Quick Reply
>>151456
Do you care to share this recipe?
>>
Ted Allen - Fri, 24 Mar 2017 20:22:49 EST ID:2tYcFycI No.151470 Ignore Report Quick Reply
>>151469
I don't mind at all, it's an easy throw together recipe I like to make when I need a quick 1 pot meal

1 Bag of mini potatoes (I think it's ~20 oz, it's the only bag my grocery store carries and it comes with a mix of potatoes), cut ½" cubes
6 oz bacon, chopped
8oz sharp cheddar, grated
1/2 cup milk
1 bundle green onions, sliced
1 jalapeno or 3 Serrano peppers dice(optional if you like a bit if spice)
Sour cream

Preheat oven to 350
In large cast iron pan fry potatoes and bacon together on med high until bacon is crisp
Season to taste(salt and pepper is fine, I use Cajun seasoning)
Stir in cheese and milk
Bake uncovered in oven for 25 minutes
Sprinkle green onions(and peppersif applicable) over top

Serve with sour cream to taste
>>
Heston Blumenthal - Fri, 24 Mar 2017 21:40:34 EST ID:chydX7ZL No.151471 Ignore Report Quick Reply
>>151469
It's fucking cheesy potatoes. Use your imagination.
>>
C-Higgy !lfsExjBfzE - Sat, 25 Mar 2017 01:47:00 EST ID:I8Zbj+Ov No.151474 Report Quick Reply
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Got Shake Shack with a friend of mine. Damn that Mint Cookie milkshake was really good.
>>
James Martin - Sat, 25 Mar 2017 02:02:57 EST ID:hTGykmvN No.151475 Ignore Report Quick Reply
>>151474
tasty looking nice lettuce good lighting 10/10 would destroy
>>
Seymour Karp - Sat, 25 Mar 2017 21:01:59 EST ID:3tifCJ18 No.151477 Ignore Report Quick Reply
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Chicken fajitas. You can't really tell from the picture but there's lots of roasted peppers and onions in there. My tortillas were pretty small and I loaded them up so they kept falling apart...
>>
Johann-Carl Leuchs - Sat, 25 Mar 2017 22:44:30 EST ID:FHzHJ6vS No.151479 Ignore Report Quick Reply
>>151478

wheres the pineapple bro?
>>
Emeril Lagasse - Sun, 26 Mar 2017 11:31:17 EST ID:M2IpRb2j No.151480 Ignore Report Quick Reply
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>>151479
In HELL where you belong
>>
Pierre Wynants - Sun, 26 Mar 2017 13:00:43 EST ID:hk0jGowu No.151481 Ignore Report Quick Reply
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Steak, rice and sprouts.
Steak was pre-rubbed with prime rib rub but I marinated it anyways and used the marinate on the sprouts.
>>
Vincent la Chapelle - Sun, 26 Mar 2017 13:26:40 EST ID:eKPRvLk9 No.151482 Ignore Report Quick Reply
>>151481
lel
>>
Philippe Édouard Cauderlier - Mon, 27 Mar 2017 01:16:53 EST ID:EBrZGfr1 No.151484 Ignore Report Quick Reply
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>>150858
Sunday is cheat day.
Made buffalo chicken sandwiches (from scratch) and jalapeno poppers (frozen.)
Cross faded as fuck and so ready to eat.
>>
Philippe Édouard Cauderlier - Mon, 27 Mar 2017 01:25:55 EST ID:EBrZGfr1 No.151485 Ignore Report Quick Reply
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>>151484
>>
Chen Kenichi - Mon, 27 Mar 2017 03:13:42 EST ID:gHnlfhhR No.151486 Ignore Report Quick Reply
>>151481
For a minute I thought that was turd with rice seriosly
>>
Michel Roux - Mon, 27 Mar 2017 12:12:15 EST ID:nMAKvDVQ No.151491 Ignore Report Quick Reply
>>151484
Where do you live that High Life comes in 40's? I only find 32's around here
>>
Philippe Édouard Cauderlier - Mon, 27 Mar 2017 13:09:14 EST ID:EBrZGfr1 No.151493 Ignore Report Quick Reply
>>151491
Virginia. They had them in Nevada too when I lived there.
>>
Jacques Pépin - Mon, 27 Mar 2017 23:29:47 EST ID:gwccFEMl No.151497 Ignore Report Quick Reply
>>151493
i lived a while in nevada in overall living in nevada sucks but the ample cheap booze available anywhere at all times certainly helps. then there's hookers n gambling and now weed, so you know what, you're okay nevada.
>>
Marc Summers - Tue, 28 Mar 2017 01:49:48 EST ID:S/carPON No.151498 Ignore Report Quick Reply
>>151497
I've always really liked nevada, Vegas in specific.
Parties everywhere, public intoxication is legal, hookers are legal in designated counties and tolerated in non legal areas, everything is always open, booze and drugs are cheap as shit...
It's basically like so cal but hotter and with way more crazy shit. Now that weed is legal? It's a done deal. Southern Nevada is better than socal.
>>
Marc Summers - Tue, 28 Mar 2017 01:54:30 EST ID:S/carPON No.151499 Ignore Report Quick Reply
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>>151498
also cost of living is super cheap because they're so overdeveloped. nb
>>
Jose Garces - Tue, 28 Mar 2017 06:12:59 EST ID:1t7Xoqnj No.151500 Ignore Report Quick Reply
>>151499
Now that, that right there is what I would call a meal.
>>
Menon - Tue, 28 Mar 2017 15:02:37 EST ID:Ts6P7qcB No.151507 Ignore Report Quick Reply
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>>151499
It's a desert shithole with hookers and blackjack, which are the only reasons anyone would ever go there. Really the main reason to like it is the fact that if you're in Nevada you're still not in Utah
>>
Tyler Florence - Tue, 28 Mar 2017 17:29:09 EST ID:q0dO/vgb No.151509 Ignore Report Quick Reply
>>151499
That bread/scone looks like the Millennium Falcon.
>>
James Martin - Tue, 28 Mar 2017 22:00:52 EST ID:+KWWaRAY No.151516 Ignore Report Quick Reply
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>>151507
>tfw everyone thinks vegas is the strip
>>
Giada De Laurentils - Wed, 29 Mar 2017 21:18:34 EST ID:Mx5UCLyC No.151525 Ignore Report Quick Reply
>$20 ribeye
>roasted potatoes
>green salad with pickled onions and vinaigrette
>homebrew small stout
>>
Giada De Laurentils - Wed, 29 Mar 2017 21:19:34 EST ID:Mx5UCLyC No.151526 Ignore Report Quick Reply
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>>151525
Forgot pic
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Ludovic Lefebvre - Wed, 29 Mar 2017 23:16:28 EST ID:8wOXKbi4 No.151527 Ignore Report Quick Reply
>>151526
Looks good as fuck. Try making it yourself next time.
>>
Ludovic Lefebvre - Wed, 29 Mar 2017 23:18:13 EST ID:8wOXKbi4 No.151528 Ignore Report Quick Reply
>>151526
Oh wait you did. Im soo drunk ignore me.
>>
Giada De Laurentils - Wed, 29 Mar 2017 23:19:41 EST ID:Mx5UCLyC No.151529 Ignore Report Quick Reply
>>151527
What are you talking about? I made everything on that plate from raw ingredients. I pickled the onions, I cooked the steak, I roasted the potatoes, I even made the salad dressing from scratch. Nigga, you think I'm playing around?
>>
Aida Mollenkamp - Wed, 29 Mar 2017 23:44:49 EST ID:GDwOOgV2 No.151530 Ignore Report Quick Reply
>>151529
maybe you can make yourself a bigger plate next time.
>>
Lucien Olivier - Thu, 30 Mar 2017 10:41:19 EST ID:3hAvdb4I No.151531 Ignore Report Quick Reply
>>151530
Speaking of which, who the hell eats their salad on the same plate as the rest of their food? Shameful display.
>>
Andrew Zimmern - Thu, 30 Mar 2017 17:55:45 EST ID:8eaqa6FP No.151535 Ignore Report Quick Reply
>>151530
boom

>who the hell eats their salad on the same plate as the rest of their food
most people, though. like an overwhelming majority. if you have a decent sized plate its silly not to and just creates more washing up
>>
Lucien Olivier - Thu, 30 Mar 2017 18:29:28 EST ID:3hAvdb4I No.151536 Ignore Report Quick Reply
>>151535
You're just fucking up your salad putting it next to hot food. Soggy salad lovers ought to be strung up in public to set an example.
>>
Pierre Gagnaire - Thu, 30 Mar 2017 19:20:03 EST ID:2+L7q9f6 No.151537 Ignore Report Quick Reply
>>151536
>Waaaaaaaaaahhhhhh salad waaaaaaaaaaaaaaahhhhhhhh
You sound like the fag at the top of the thread bitching about the OP not having some fucking potatoes with his steak
>>
Andrew Zimmern - Thu, 30 Mar 2017 19:27:19 EST ID:8eaqa6FP No.151538 Ignore Report Quick Reply
>>151536
this doesnt even really happen, and when it does, its negligible

what are you even eating? unless its absolutely piping hot lasagna, you dont really have a point
>>
Antonin Carême - Thu, 30 Mar 2017 23:41:51 EST ID:3hAvdb4I No.151539 Ignore Report Quick Reply
>>151537
And you sound like a fag that does a bad impression of someone in an irritating voice that makes everyone embarrased.

I like my ruffage crunchy and tasting like vegetables
>>
Vincent la Chapelle - Fri, 31 Mar 2017 00:27:04 EST ID:i0Ysg8oo No.151540 Ignore Report Quick Reply
>>151539
The salad was fine. I rested the steak duder
>>
Thomas Keller - Fri, 31 Mar 2017 03:39:57 EST ID:4SYsmwF2 No.151541 Ignore Report Quick Reply
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>>150858
chorizo potatos and tortilla
>>
Wolfgang Puck - Fri, 31 Mar 2017 10:58:55 EST ID:NaFu6g6/ No.151542 Ignore Report Quick Reply
>>151541
Que huevos?
>>
Bobby Chinn - Fri, 31 Mar 2017 14:31:56 EST ID:dJ007EB2 No.151546 Ignore Report Quick Reply
>>151542
what he said. looks good man but you're missing something.
>>
Adolphe Dugléré - Fri, 31 Mar 2017 20:14:16 EST ID:gr6SWjVj No.151548 Ignore Report Quick Reply
>>151546
ever since I had poached egg with chili on potato pancake it's been a dream of mine
>>
Pierre Koffman - Sat, 01 Apr 2017 12:41:11 EST ID:KKLd6DUZ No.151556 Ignore Report Quick Reply
Had some vegetarian tacos today. Black beans and rice with some taco seasoning, lettuce, cheese, tomato, and some taco sauce. Simple and pretty good. Not a vegetarian, and I'm not crazy about vegetarian foods in general but this wasn't bad, and as I'm getting older it's becoming a lot clearer to me that I really need to watch out for what the fuck I'm eating. Sure, there's a lot of sodium and carbs in something like this, so likely not the best option, but given that I'm not eating food like this every day (usually sticking to complex carbs, fiber heavy foods, and clean protein likes eggs, fish, chicken, etc. - seriously, I couldn't live without my two eggs a day), I think I'll get by.
>>
Emeril Lagasse - Sat, 01 Apr 2017 13:00:42 EST ID:3tifCJ18 No.151557 Ignore Report Quick Reply
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soba noodle salad thing
>>
Emeril Lagasse - Sat, 01 Apr 2017 13:01:56 EST ID:3tifCJ18 No.151558 Ignore Report Quick Reply
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also this ugly ass cheesecake
>>
Rachael Ray - Sat, 01 Apr 2017 14:28:50 EST ID:R/oOkGF8 No.151559 Ignore Report Quick Reply
>>151558
last time i made a cheesecake it cracked like that but it was still dank as fuck. But honestly I think i prefer the no-bake cheesecakes. But either way, a cheesecake is a cheesecake and they're all dank af.
>>
Emeril Lagasse - Sat, 01 Apr 2017 14:57:26 EST ID:3tifCJ18 No.151561 Ignore Report Quick Reply
>>151559
true, it still tasted great. only reason I was bothered about the crack was because it was for someone's birthday, but they liked it so that's all that counts :)
>>
Nicolas Appert - Sun, 02 Apr 2017 07:44:27 EST ID:R/oOkGF8 No.151571 Ignore Report Quick Reply
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>>151562
I forgot how good these pizzas are.
>>
Nicolas Appert - Sun, 02 Apr 2017 10:44:59 EST ID:R/oOkGF8 No.151572 Ignore Report Quick Reply
>>151571
didn't mean to reply nb
>>
John Besh - Sun, 02 Apr 2017 17:27:31 EST ID:4SYsmwF2 No.151579 Ignore Report Quick Reply
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>>151572
rice and a sammich
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Andrew Zimmern - Sun, 02 Apr 2017 18:21:13 EST ID:8eaqa6FP No.151580 Ignore Report Quick Reply
>>151558
>>151559
this crack happens sometimes when i make tarte au citron too (which has about 9 eggs)

im pretty sure its entirely down to eggs and their properties. fuck knows if i can figured out how to make it stop though. In my super pro oven im having a go at various things...having the moisture higher...having the fan low so the surface doesnt set too much faster than the filling

but i think really what it all comes down to is just a minute or more of baking more than is needed
>>
Franz Quixtner - Sun, 02 Apr 2017 20:21:26 EST ID:R/oOkGF8 No.151581 Ignore Report Quick Reply
>>151579
Hey how is that Dave's bread?
At a place I used to work, they sold the shit out of that bread.
>>
Jean-Georges Vongerichten - Sun, 02 Apr 2017 20:53:57 EST ID:3tifCJ18 No.151582 Ignore Report Quick Reply
>>151580
i wouldn't be surprised if you were right and baking too long was what it came down to. since it was my first cheesecake i was having a hard time telling whether it was done, i definitely left it in longer than i should have
>>
Vincent la Chapelle - Mon, 03 Apr 2017 21:44:47 EST ID:hk0jGowu No.151599 Ignore Report Quick Reply
>>151486
Sounds like I should actually use my camera and not my phone's camera.
>>
Cat Cora - Tue, 04 Apr 2017 00:30:22 EST ID:3KARta0B No.151602 Ignore Report Quick Reply
>>151581
Of all the bread out there, they are my go to. The white bread done right is a solid white bread. And if you are lucky you can find these sweet bread logs called Sin Dawgs. They are getting pretty big coming out of Oregon so they aren't too tough to find. Give 'em a try. non GMO. Save the Bee foundation. All that rad stuff.
>>
Caesar Cardini - Tue, 04 Apr 2017 20:46:51 EST ID:ai1od6Tm No.151610 Ignore Report Quick Reply
>>151602
I'm gonna fucking start a company making breads like this in my country. I think there would be demand for it, and there is no market yet. Fuck man. I'm seriously doing it.
>>
Pierre Wynants - Wed, 05 Apr 2017 18:18:37 EST ID:R/oOkGF8 No.151618 Ignore Report Quick Reply
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>>151602
Nice, I just recently got into actually buying decent bread instead of the mrs bairds typical bread, and I've been enjoying it. I get this oatnut bread right now that is really good, I'm gonna have to give that a try too.
>>
Ferran Adrià - Wed, 05 Apr 2017 21:21:40 EST ID:szuCHSES No.151619 Ignore Report Quick Reply
>>151499

holy shit / yes
>>
Hiroyuki Sakai - Thu, 06 Apr 2017 13:57:59 EST ID:KKLd6DUZ No.151632 Ignore Report Quick Reply
Fried egg, bacon, and picante sauce sandwich on homemade whole wheat bread. Goddamn I love breakfast.
>>
Bobby Flay - Thu, 06 Apr 2017 15:48:22 EST ID:jlurRpS2 No.151634 Ignore Report Quick Reply
>>151632
Ive been doing this thing lately where I crack an egg in a pan and pour seasoned pancake batter in a circle around it so it fuses with the egg. An egg cake sorta
>>
Toshiro Kandagawa - Thu, 06 Apr 2017 21:53:49 EST ID:Vqnwci6L No.151645 Ignore Report Quick Reply
>>151621
I saw the pic before reading and was like "this nigga made spinach and bacon tacos..."
but yeah it sounds good. Not a huge fan of the spinach but still would eat.
>>
Toshiro Kandagawa - Thu, 06 Apr 2017 21:55:00 EST ID:Vqnwci6L No.151647 Ignore Report Quick Reply
>>151634
That gave me an idea. I want to make eggs in a basket with latke.
I bet that's bomb.
>>
BewareTheLongWeinerOfBeavis - Thu, 06 Apr 2017 21:56:11 EST ID:jlurRpS2 No.151649 Ignore Report Quick Reply
>>151647
Even better. Props
>>
Paul Jullemier - Fri, 07 Apr 2017 08:32:34 EST ID:eKPRvLk9 No.151657 Ignore Report Quick Reply
A cup of coffee, followed by a glass of red wine and an almond croissant and several bowls of weed. This was my breakfast and I enjoyed it.
>>
Franz Quixtner - Fri, 07 Apr 2017 12:07:41 EST ID:3hAvdb4I No.151658 Ignore Report Quick Reply
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>>151657
Coffee and wine would make me want to puke. Are you french?
>>
Pierre Cubat - Fri, 07 Apr 2017 13:31:44 EST ID:FyAdI3c1 No.151659 Ignore Report Quick Reply
>>151658
No. I had a coffee, and then about 40 minutes later I had wine and my croissant. I wouldn't have a cup of coffee with a glass of wine, that would be weird.

Though I did live in France for a year which is where I developed my love of wine and croissants.
>>
Marcus Samuelsson - Fri, 07 Apr 2017 17:34:39 EST ID:8eaqa6FP No.151660 Ignore Report Quick Reply
>>151659
a buttery pastry and alcohol? explain this to me

anything verging on acidic seems like such a clash to me. i adore fresh orange juice but wouldnt have it anywhere near the same time as a pastry of some sort

in fact i dont think id have pastry with anything other than coffee, some kinda milkshake, or water

possibly a smoothie but thats bordering on dangerous territory
>>
Lucien Olivier - Fri, 07 Apr 2017 19:48:59 EST ID:D8N9udR9 No.151661 Ignore Report Quick Reply
>>151659
avec omelet?
>>
Ludovic Lefebvre - Fri, 07 Apr 2017 21:00:46 EST ID:R/oOkGF8 No.151662 Ignore Report Quick Reply
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Breakfast of champions.
I have perfected the sunny side up egg, and boy is it great.
>>
Keith Floyd - Fri, 07 Apr 2017 21:21:20 EST ID:Fyryt3U/ No.151663 Ignore Report Quick Reply
>>151662
Nice yolks bruh
>>
Pierre Gagnaire - Sat, 08 Apr 2017 15:30:07 EST ID:AbJGbxJ4 No.151672 Ignore Report Quick Reply
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>>150858
Ever since I learned the technique for perfect sunny side up eggs, I've been eating them so much.
In case anyone wants to know: melt a few tablespoons of butter. Enough that there is excess. Drop eggs in the pan, cooking on medium-low. You can probably go medium but I go medium low so I can check up on the consistency of the yolk to make sure i get it right. Throughout cooking the eggs, tilt the pan slightly and collect excess butter, and pour over the top of the egg whites. This way you can get the egg whites cooked through faster, so the bottom doesn't get all rubbery before the top sets. They turn out perfect every time.
Today, I had 2 on toast, and then the last egg I had in a sandwich with a couple sausage patties.

A1
>>
Gaston Lenôtre - Sat, 08 Apr 2017 15:32:42 EST ID:KKLd6DUZ No.151673 Ignore Report Quick Reply
>>151672
I'll have to try this, I've never made eggs sunny side up just because I never worked out in my head how to cook the whites on top without flipping them.
>>
Gaston Lenôtre - Sat, 08 Apr 2017 15:36:03 EST ID:KKLd6DUZ No.151674 Ignore Report Quick Reply
Also, does anyone else here use vegetable oil instead of butter to fry your eggs? It's what I've been doing lately. I recognize it doesn't taste as good but I'm trying to watch what I eat a little bit, and the eggs are still delicious as long as you season them.
>>
Guillaume Fouquet de la Varenne - Sat, 08 Apr 2017 16:47:09 EST ID:etaq4hrt No.151675 Ignore Report Quick Reply
>>151672
I always knew you were a master baster.

over easy is better tho
>>
Marc Forgione - Sat, 08 Apr 2017 17:01:46 EST ID:8eaqa6FP No.151677 Ignore Report Quick Reply
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>>151675
>2017
>living in a modern metropolis
>not having your eggs poached
>>
Michel Roux - Sat, 08 Apr 2017 20:32:45 EST ID:AbJGbxJ4 No.151683 Ignore Report Quick Reply
>>151675
Since you said that, I tried it. It actually kinda seems superior to over easy, I'll just have to try it a few more times because I slightly overcooked it this time.
>>151677
Also I need to try this. My egg horizons are broadening. We never really had eggs growing up. This is nice.
>>
Andrew Zimmern - Sat, 08 Apr 2017 20:51:02 EST ID:etaq4hrt No.151684 Ignore Report Quick Reply
>>151683
poached eggs are good on top of things.
>>
Spike Mendelsohn - Sun, 09 Apr 2017 01:35:50 EST ID:KKLd6DUZ No.151686 Ignore Report Quick Reply
>>151684
I just made one for the first time, ate it with some toast. It was good, very comparable to a soft boiled egg in flavor and consistency, the whites certainly a little softer, but not something I think I'll often go out of my way to make over the many other ways to cook eggs. But hey I won't turn down a new way to cook eggs either.
>>
Franz Quixtner - Sun, 09 Apr 2017 06:57:27 EST ID:2l3LBWr+ No.151687 Ignore Report Quick Reply
>>151673
I always just flip them over, for like 3 seconds, then flip back. Sometimes the yoke will crack but you just gotta be careful.
>>
Carme Ruscalleda - Sun, 09 Apr 2017 09:04:09 EST ID:qMSZ0ZTc No.151688 Ignore Report Quick Reply
>>151686
Yeah it's a really delicate way to make eggs. They come out with very little tooth. So you gotta put them on something and put a sauce on top

I almost always eat eggs in omelet form these days
>>
Marcelo Zana - Sun, 09 Apr 2017 14:44:38 EST ID:3hAvdb4I No.151692 Ignore Report Quick Reply
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>>151673
I just poke it a bit with the spatula part way through so it fills in the hole.

I don't really care for boiled or poached eggs, makes the kitchen smell like farts.
>>
Spike Mendelsohn - Sun, 09 Apr 2017 17:46:00 EST ID:KKLd6DUZ No.151696 Ignore Report Quick Reply
>>151692
>I don't really care for boiled or poached eggs, makes the kitchen smell like farts.
Then you're cooking them too long!
>>
Joël Robuchon - Sun, 09 Apr 2017 18:09:18 EST ID:FyAdI3c1 No.151698 Ignore Report Quick Reply
>absolutely no food in the house, really stoned and hungry
>no money
>finally find 2 eggs
>there was a party last night (of which I wasn't at), kitchen is thrashed, not fucked cleaning up a pan, boil the 2 eggs instead
>mash them up and spread them on some toast
>while spreading the mashed boiled eggs on toast, I accidentally hit the plate and it falls on the ground
>plate smashes, mashed eggs all over the really dirty floor
>me in my desperate state of hunger try to pick up the dirtied mashed egg from the floor, put it back on toast and eat it anyways

Yeah that was my dinner. I can't fucking to get paid and eat some food tomorrow. I'm gonna have a big pizza for breakfast.
>>
Marcelo Zana - Sun, 09 Apr 2017 18:30:01 EST ID:3hAvdb4I No.151699 Ignore Report Quick Reply
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>>151696
I don't know man, just something about eggs and water makes it smell like farts no matter how long they are cooked
>>
Seymour Karp - Sun, 09 Apr 2017 20:34:26 EST ID:R/oOkGF8 No.151700 Ignore Report Quick Reply
>>151698
Unsolicited advice: you should buy a shitload of eggs, bread, lunchmeat and cheese. Like $20 worth of that shit can give you decent meals for almost a week.
>>
Thomas Keller - Mon, 10 Apr 2017 07:41:47 EST ID:ai1od6Tm No.151701 Ignore Report Quick Reply
>>151700
but only if you have weed as well. without it you'll not want meals made from the same ingredients on day 4 so you just go 3 days without food. at least if youre me.
>>
Art Smith - Tue, 11 Apr 2017 04:14:15 EST ID:R/oOkGF8 No.151718 Ignore Report Quick Reply
So, sunny side egg up guy here, and I tried it with vegetable oil tonight, and I gotta say: not bad.
It was definitely noticeably different than using butter or margarine, which I've used all 3 now, and I definitely think that butter works best, but using vegetable oil, I feel like I got the pure taste of the eggs better. That being said, I usually drench the shit in hot sauce anyways, but still it was nice.
So better I think was the best, but I also really liked vegetable oil too.
>>
Bobby Chinn - Tue, 11 Apr 2017 05:36:28 EST ID:eKPRvLk9 No.151719 Ignore Report Quick Reply
>>151718
I always use oil for sunny side up/scrambled eggs, because I always always have buttered toast with my eggs, so I don't really like the butter overload of frying them in butter and then putting them on buttered toast. However when I make omelettes I always fry both oil and butter (just a bit of both each), as this ensures that the omelette does not stick when flipping and taking it out of the pan.

I wanna cook a good vegetarian dish later, I'm thinking nasi goring but I don't wanna buy a whole week's worth of shopping just for one meal. Maybe some homemade burgers, maybe a Spanish omelette w/salad, idk. Ideas?
>>
Keith Cholewinski - Tue, 11 Apr 2017 08:15:41 EST ID:KKLd6DUZ No.151720 Ignore Report Quick Reply
>>151718
Butter works the best I think just because the flavor works incredibly well with eggs. Scrambled eggs especially are fucking delicious fried in butter. You're right about vegetable oil tasting more pure though. Aside from its high smoke point, that's one of the biggest strengths of vegetable oil. You end up getting the taste from the actual dish and not the grease you fried it in. It may tint the flavor a tiny bit but nowhere near the level of butter. Both viable and perfectly acceptable ways to prepare eggs, in my opinion.

As long as you aren't using shit tier canola oil you're fine, really. It's reported to have a neutral taste but fry some eggs in that shit and I guarantee they will just taste off. I think it tints the flavor to about the same degree as vegetable oil but the small bit of flavor it does manage to add is purely terrible.
>>
Alain Passard - Wed, 12 Apr 2017 17:26:32 EST ID:R/oOkGF8 No.151734 Ignore Report Quick Reply
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Omelette today. Holy shit this one turned out great
I sauteed a mix of onions, green bell peppers, tomatoes and onions, then when they started to get brown I dropped in the eggs (with a little milk). Had a bit of an emergency with oil pooling up on top of the omelette but fixed that by waiting until the omelette started to set and soaked it up with a paper towel. It turned out amazing, the veggies cooked down to the perfect consistency, and still retained that heat. MMM
>>
Chef Wan - Wed, 12 Apr 2017 18:37:48 EST ID:8eaqa6FP No.151735 Ignore Report Quick Reply
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cheese and grape baguette..cheese was this spectacular chaource, and a little really thinly sliced emental

my own little version of a greek salad, im suddenly really into it at the moment and have been doing it at every opportunity possible

and some fucking spectacular ready-made "bloody mary" prawn cocktail. the stuff is kinda hit-and-miss for me, as i find nondescript goopy pink sauces pretty offputtng, but i really enjoyed this one
>>
Claude Troisgros - Sat, 15 Apr 2017 13:40:09 EST ID:hk0jGowu No.151783 Ignore Report Quick Reply
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>>151687
That's eggs easy not sunny side up. Sunny side up has that classic golden yolk namesake.

Although I prefer eggs easy in general.
>>
Michel Roux Jr. - Sat, 15 Apr 2017 21:17:48 EST ID:jlurRpS2 No.151786 Ignore Report Quick Reply
>>151783
You must enjoy the consistency of semen being in your mouth.
I always take done all the way, omelette, or scrambled
>>
Maestro Martino - Sat, 15 Apr 2017 21:32:26 EST ID:Fyryt3U/ No.151787 Ignore Report Quick Reply
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>>151786
>Talking shit about runny yolks
Hey everyone, get a load of this loser
>>
Cat Cora - Sun, 16 Apr 2017 00:23:48 EST ID:KKLd6DUZ No.151788 Ignore Report Quick Reply
>>151786
>eggs
>well done
You're a sick man. I bet you boil your eggs until they turn green and stink up the whole house! Nasty!
>>
Jacques Pépin - Sun, 16 Apr 2017 01:13:58 EST ID:MUKEd1hs No.151789 Ignore Report Quick Reply
>>151786
this is the most disgusting thing i've ever read. poach an egg you sick fuck
>>
Marcel Boulestin - Sun, 16 Apr 2017 02:11:21 EST ID:hk0jGowu No.151790 Ignore Report Quick Reply
>>151786
Do you not eat any viscous liquids because you're that concerned about your sexuality? Do you also avoid gravy and salad dressings?
>>
Thomas Keller - Sun, 16 Apr 2017 02:26:33 EST ID:QFxh4zM5 No.151791 Ignore Report Quick Reply
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>>151790

>Michel Roux Jr. trying to figure out what to eat when everything has the consistency of semen in his mouth
>>
Alain Passard - Sun, 16 Apr 2017 16:05:42 EST ID:/as130Hg No.151801 Ignore Report Quick Reply
>>151786
you are gross
>>
Alexandre Étienne Choron - Mon, 17 Apr 2017 10:11:11 EST ID:gwccFEMl No.151806 Ignore Report Quick Reply
>>151786
>eggs
>done all the way
BAN THIS SICK FILTH
>>
Susur Lee - Tue, 18 Apr 2017 07:18:01 EST ID:KKLd6DUZ No.151821 Ignore Report Quick Reply
Eggs over easy cause I'm not some worthless piece of shit and picante sauce on a toasted wheat roll. Pretty much my go to breakfast these days. It's just so good.

Also, this board's constant talk of eggs amuses me greatly. Eggs are best food, 10/10 and most here seem to understand this.
>>
Paul Bocuse - Tue, 18 Apr 2017 09:57:48 EST ID:n3utpi32 No.151822 Ignore Report Quick Reply
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>>151821
Yeah, my friends have commented on my passion for eggs before. I was genuinely quite surprised when I asked one of them "Does everybody not love eggs?" and she said "No, I only eat them the odd time, I'm not huge on them".

What a fucking idiot. How can you NOT love eggs? I just don't understand, what the fuck.
>>
Paul Bocuse - Tue, 18 Apr 2017 10:01:14 EST ID:n3utpi32 No.151823 Ignore Report Quick Reply
>>151822
You know what, I'm gonna have some eggs right fucking now. I'm going to fry them thoroughly on both sides, so that they're brown and crispy, then I'm going to have them on toasted brown bread with some wild garlic pesto that my housemate hand-picked and made herself. I don't give a fuck what you think, it's going to be good. Fuck you.
>>
Susur Lee - Tue, 18 Apr 2017 10:31:21 EST ID:KKLd6DUZ No.151824 Ignore Report Quick Reply
>>151823
>I'm going to fry them thoroughly on both sides, so that they're brown and crispy
>brown and crispy
>eggs
>brown and crispy
>BROWN AND CRISPY EGGS

GAH FUCK dude wtf r u doing
>>
Daniel Boulud - Tue, 18 Apr 2017 11:08:36 EST ID:8T4uUPkd No.151825 Ignore Report Quick Reply
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>>151824
Some men just want to watch the world burn
>>
Alton Brown - Tue, 18 Apr 2017 15:25:12 EST ID:fwiMRhpd No.151827 Ignore Report Quick Reply
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There is only 1 way to eat eggs, and that is hard boiled and inside breaded sausage.
>>
Daniel Boulud - Tue, 18 Apr 2017 16:07:33 EST ID:8T4uUPkd No.151828 Ignore Report Quick Reply
>>151827
You Scots are insane. Brilliant, but insane
>>
Marcus Samuelsson - Tue, 18 Apr 2017 18:25:35 EST ID:KZI5j+7B No.151829 Ignore Report Quick Reply
>>151827
Fuck, that looks good.
>>
Paul Thalamas - Tue, 18 Apr 2017 19:52:39 EST ID:R/oOkGF8 No.151830 Ignore Report Quick Reply
>>151823
>brown and crispy eggs
Do you realize that eggs don't turn brown? I mean unless you burn the shit out of them. WTF am I reading?
>>
Toshiro Kandagawa - Tue, 18 Apr 2017 19:58:55 EST ID:jlurRpS2 No.151831 Ignore Report Quick Reply
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>>151827
Idk dude, have you ever had a tea egg?
Chinese people got some secrets man
>>
Joseph Favre - Tue, 18 Apr 2017 22:56:01 EST ID:yD9WIPKC No.151834 Ignore Report Quick Reply
>>151827
always wanted to try this.

>>151830
lol yeah didn't pick up on that but brown burnt eggs sounds fucking gross.
>>
Alain Ducasse - Wed, 19 Apr 2017 01:00:31 EST ID:n3utpi32 No.151835 Ignore Report Quick Reply
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>>151830
Lol. How retarded are you? Here is a picture of a browned egg. Jesus Christ.
>>
Charlie Trotter - Wed, 19 Apr 2017 01:11:18 EST ID:AbJGbxJ4 No.151836 Ignore Report Quick Reply
>>151835
sure mayo kid
that's gross
>>
Antonin Carême - Wed, 19 Apr 2017 03:01:29 EST ID:KKLd6DUZ No.151837 Ignore Report Quick Reply
>>151835
>unless you burn the shit out of them
>posts picture of burnt to shit egg
gg
>>
Daniel Boulud - Wed, 19 Apr 2017 03:28:07 EST ID:UCVJPjDj No.151839 Ignore Report Quick Reply
>>151834
picked eggs, like bars have, used to anyway. I have seen this done. Looks weird but
seems nice. Recenty eggs ere 99 cents for 18, ramped up production for easter.
>>
Daniel Boulud - Wed, 19 Apr 2017 03:31:45 EST ID:UCVJPjDj No.151840 Ignore Report Quick Reply
>>151835
Cooking oil will make eggs taste and look burned, margarine or butter woks well.
Crispy eggs not soo good.
>>
Antonin Carême - Wed, 19 Apr 2017 05:07:33 EST ID:KKLd6DUZ No.151841 Ignore Report Quick Reply
>>151840
I cook eggs in cooking oil all the time and they never come out anywhere close to that horrible. If they do you just have the heat too high, it's not the oil's fault. It just heats up a lot faster than butter.
>>
Daniel Boulud - Wed, 19 Apr 2017 06:52:32 EST ID:UCVJPjDj No.151842 Ignore Report Quick Reply
>>151841
different oils have different degrees.
Not saying posters pic is wrong.
>>
Alain Ducasse - Wed, 19 Apr 2017 09:21:39 EST ID:n3utpi32 No.151843 Ignore Report Quick Reply
Some people like it when eggs are very well cooked, to the point where they're brown and cripsy on one side and very well done on the other. Other people 420chan posters who exclusively gag on big fat cocks for money every day don't. It's no biggie.
>>
Antonin Carême - Wed, 19 Apr 2017 10:20:10 EST ID:KKLd6DUZ No.151844 Ignore Report Quick Reply
>>151843
I hope you get choked on egg film, you sick fuck.
>>
François Massialot - Wed, 19 Apr 2017 10:26:22 EST ID:Fyryt3U/ No.151845 Ignore Report Quick Reply
>>151840
>margarine
Philistine
>>
Rick Moonen - Wed, 19 Apr 2017 14:30:53 EST ID:NaFu6g6/ No.151846 Ignore Report Quick Reply
>>151845
Margarine is only good for hot wings
>>
Eric Ripert - Wed, 19 Apr 2017 14:32:22 EST ID:juCni4aB No.151847 Ignore Report Quick Reply
>>151846
Not even that. Margarine is awful in all respects.
>>
James Martin - Wed, 19 Apr 2017 15:53:25 EST ID:GPSI+0G1 No.151848 Ignore Report Quick Reply
>>151847
This. Margarine has a colorful history of killing everything that eats it.
>>
Antoine Parmentier - Wed, 19 Apr 2017 17:47:41 EST ID:ZglmBEt8 No.151851 Ignore Report Quick Reply
>>151845
Damn!
>>
StimLioness !JM2DTgXfqU - Wed, 19 Apr 2017 18:51:08 EST ID:+Hpn0R53 No.151856 Ignore Report Quick Reply
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A lil drunk on kpin weed and heroin resin from cotton shots just walked into the local Chinese restaurant, hand the lady 9$ and go "I want however many egg rolls this will get me". She lol'd

Bout to be nommin egg rolls to some Star Vs The Forces of Evil and smoking some weed bowls
>>
Marcelo Zana - Wed, 19 Apr 2017 20:53:29 EST ID:XzPjZxs/ No.151860 Ignore Report Quick Reply
>>151856
yeah that's great and everything but how many egg rolls did you get?
>>
Cat Cora - Wed, 19 Apr 2017 21:53:25 EST ID:fwiMRhpd No.151862 Ignore Report Quick Reply
>>151860

I'm gonna guess 2, maybe 3 if she was being nice.

He better have used duck sauce.
>>
Marcelo Zana - Wed, 19 Apr 2017 22:05:04 EST ID:XzPjZxs/ No.151863 Ignore Report Quick Reply
>>151862
two?! what kind of egg rolls are these, gold ones?
>>
Masaharu Morimoto - Thu, 20 Apr 2017 04:37:27 EST ID:KKLd6DUZ No.151864 Ignore Report Quick Reply
peanut butter and honey sandwich, shit is dank
>>
Cat Cora - Thu, 20 Apr 2017 06:16:52 EST ID:fwiMRhpd No.151865 Ignore Report Quick Reply
>>151863

Where I live an egg roll is like 2.69
>>
Rachael Ray - Thu, 20 Apr 2017 06:50:28 EST ID:AbJGbxJ4 No.151866 Ignore Report Quick Reply
So I tried out those 2 ingredient (2 eggs+1banana) pancakes and they actually turned out surprisingly dank. Super easy and super tastey. They're basically a savory-slightly sweet version of a pancake, with a slightly less soft consistency. More dense.
I made 4 little 4 inch ones, and I made sandwiches with them, with peanut butter in the middle.
That was a great, healthy late night snack.
>>
C-Higgy !lfsExjBfzE - Thu, 20 Apr 2017 13:12:26 EST ID:Xaj1x6oX No.151868 Report Quick Reply
I tried Starbucks' Unicorn Frappucino this morning. It was okay but it's too tangy and sweet.
>>
Jamie Oliver - Thu, 20 Apr 2017 16:43:41 EST ID:8eaqa6FP No.151870 Ignore Report Quick Reply
>>151837
if you think that is what quantifies as "burnt" you are simply ignorant and objectively, factually incorrect.

its like you simply know fuck-all about cooking, and yet are trying to be superior about your own hare-brained preferences? typical
>>
Jose Garces - Thu, 20 Apr 2017 18:25:05 EST ID:R/oOkGF8 No.151871 Ignore Report Quick Reply
>>151870
lol actually that is burnt, retard.
Egg whites don't turn brown when they're "well done" they turn white. Those are literally burnt edges. You obviously don't know shit, mayo kid.
>>
Marc Summers - Fri, 21 Apr 2017 05:52:44 EST ID:8eaqa6FP No.151872 Ignore Report Quick Reply
>>151871
your cooking knowledge is obscene and youre making yourself look more and more foolish and lacking in any culinary skill or real understanding of food
>>
Charles Durand - Fri, 21 Apr 2017 06:00:25 EST ID:AbJGbxJ4 No.151873 Ignore Report Quick Reply
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Obscene!??
Your burnt eggs are obscene!!!
I bet you can guess that when I found this picture of eggs, it wasn't titled "browned eggs" but were actually titled "burnt eggs"
>>
Caesar Cardini - Fri, 21 Apr 2017 10:49:25 EST ID:gwccFEMl No.151874 Ignore Report Quick Reply
>>151835
ew, that is way overdone. no bueno, into the trash it goes, etc.

nigga u nasty.
>>
Jean-Georges Vongerichten - Fri, 21 Apr 2017 15:31:11 EST ID:KKLd6DUZ No.151880 Ignore Report Quick Reply
>>151872
can we ban this guy already
>>
Chen Kenmin - Fri, 21 Apr 2017 15:47:38 EST ID:U57iD9d2 No.151881 Ignore Report Quick Reply
>>151873
That's because it is a burnt egg.

>>151880
But he's right.
>your cooking knowledge is obscene and youre making yourself look more and more foolish and lacking in any culinary skill or real understanding of food
It's one thing to dislike browned eggs, but it's another to claim that they don't exist.
>>
Joseph Favre - Sat, 22 Apr 2017 00:03:17 EST ID:lsr6WfYM No.151885 Ignore Report Quick Reply
I'm pretty sure every egg preparation is better if it isn't browned, or is left soft. the only exception I can think of is maybe the egg that hits a wok with hot oil and gets cooked really fast. I will reserve judgement at this time.
>>
Gnarly McGoblin - Sat, 22 Apr 2017 17:55:18 EST ID:VNWu3ssI No.151897 Ignore Report Quick Reply
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I got the munchies.
I'm a bit drunk and high and bought myself 6 Snickers.
An alcohol free malt beer and a cocoa for when I'm hangover.
Nice.
>>
Lidia Bastianich - Sat, 22 Apr 2017 19:15:36 EST ID:TAI8xFSU No.151899 Ignore Report Quick Reply
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>>151897
currently hungover. pic related. it cures the badness.
>>
Claude Troisgros - Sat, 22 Apr 2017 19:35:14 EST ID:R/oOkGF8 No.151900 Ignore Report Quick Reply
>>151881
well if browned eggs exists, google them and find a page about "browning eggs"
>>
Robert Irvine - Sat, 22 Apr 2017 23:52:18 EST ID:ePLKcG2B No.151907 Ignore Report Quick Reply
>>151897
I do like snickers

I think they used to be better though
>>
Michael Symon - Sun, 23 Apr 2017 05:59:35 EST ID:hrDMqdZB No.151910 Ignore Report Quick Reply
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>>151900
first page i got for google images with "browning eggs".
>>
Jean Anthelme Brillat-Savarin - Sun, 23 Apr 2017 07:17:11 EST ID:R/oOkGF8 No.151911 Ignore Report Quick Reply
>>151910
lol are those robins eggs? they look tastey
>>
Alain Passard - Sun, 23 Apr 2017 15:41:29 EST ID:KKLd6DUZ No.151917 Ignore Report Quick Reply
>>151910
Note how none of these images looks even half as bad as the burnt eggs posted ITT. Browning eggs just isn't a thing. Burning them is.
>>
Guy Fieri - Sun, 23 Apr 2017 20:35:12 EST ID:NP5viL80 No.151921 Ignore Report Quick Reply
>>151917
>Look how those eggs in the picture aren't burnt
>Thus, browning eggs just isn't a thing.
>>151835
>How retarded are you? Here is a picture of a browned egg. Jesus Christ.

Since people are actually retarded enough to follow the "I didn't find it on google so it's not real" and "I can't cook it so it doesn't exist" lines of logic, here:

>heat oil in pan (non-stick) 6-8 on a stove's settings (roughly)
>fry egg
>flip it
>wait until it browns
>you're a fucking idiot if it took actually doing this to convince you that they're real.
>>
Jamie Oliver - Sun, 23 Apr 2017 23:19:37 EST ID:R/oOkGF8 No.151924 Ignore Report Quick Reply
>>151921
lol, if "browing" eggs was a thing, then there would be at least one page with instructions or a technique on how to "brown" eggs. just drop it mayo kid.
>wait until it browns
They don't fucking turn brown. Wtf. Am I being trolled?
>>
Aida Mollenkamp - Mon, 24 Apr 2017 07:14:36 EST ID:KKLd6DUZ No.151932 Ignore Report Quick Reply
>>151921
>fry egg
>flip it
>wait until it turns brown
There's your problem. If you have egg whites that have turned brown, you've burnt them. Plain and simple as fucking dirt.
>>
C-Higgy !lfsExjBfzE - Mon, 24 Apr 2017 20:20:57 EST ID:s25hNZ2t No.151939 Ignore Report Quick Reply
Chili n' cheese spaghetti, strawberry yogurt and buttered toast.
>>
Ina Garten - Tue, 25 Apr 2017 03:37:50 EST ID:CsZZglm2 No.151944 Ignore Report Quick Reply
>>151921
then why are you unable to post a picture of "browned eggs"? it's because you know it's the same thing as burnt eggs and you have shit culinary tastes.
>>
Toshiro Kandagawa - Wed, 26 Apr 2017 15:09:28 EST ID:ULLByOdi No.151963 Ignore Report Quick Reply
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lox and cream cheese on toast with some vege juice. Like 300% of my sodium intake but so good
>>
Alexandre Étienne Choron - Wed, 26 Apr 2017 16:05:04 EST ID:MUKEd1hs No.151964 Ignore Report Quick Reply
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Made a pancake sammich. Cooked everything in the bacon grease. Added a little bit of maple for extra dankness
>>
Marcus Samuelsson - Wed, 26 Apr 2017 18:46:09 EST ID:KZI5j+7B No.151965 Ignore Report Quick Reply
>>151963
>V8

My nigga.
>>
Giada De Laurentils - Wed, 26 Apr 2017 21:17:43 EST ID:RvEJaFAO No.151966 Ignore Report Quick Reply
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>>151965
SHINY AND CHROME

srsly tho v8 is dank. i make my bloody marys with em.
>>
Alice Waters - Thu, 27 Apr 2017 00:11:11 EST ID:MUKEd1hs No.151967 Ignore Report Quick Reply
>>151964
if you look closely, you'll notice that the egg is not brown
>>
Thomas Keller - Thu, 27 Apr 2017 07:36:26 EST ID:E96Op1N5 No.151969 Ignore Report Quick Reply
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chopped the rest of that salmon up with some shrimp, rice, avacado, cucumber, carrots, soy sauce, sriracha, and sesame seeds.
Could only finish like half though the other half is lunch I guess.
Fucking delcious tho.
>>
Thomas Keller - Thu, 27 Apr 2017 07:38:53 EST ID:E96Op1N5 No.151970 Ignore Report Quick Reply
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>>151963
Rest of this lox salmon I mean forgot to reference it.
>>
Alain Senderens - Fri, 28 Apr 2017 09:49:14 EST ID:UOWd17Lz No.151984 Ignore Report Quick Reply
>>151979
Yeah not very visually appealing but it tasted pretty fuego bro.
>>
Alice Waters - Fri, 28 Apr 2017 19:43:45 EST ID:MUKEd1hs No.151993 Ignore Report Quick Reply
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Made some Yaki udon
>>
Michel Guérard - Fri, 28 Apr 2017 22:53:53 EST ID:KZI5j+7B No.151995 Ignore Report Quick Reply
>>151993
Looks pretty dope.
>>
Gnarly McGoblin - Sat, 29 Apr 2017 19:29:09 EST ID:+MzulyZc No.152003 Ignore Report Quick Reply
I'm eating a raw onion.
Not the worst but Its the only thing I got at 1 pm.
I should quit drinking.
Fuck the onion hurts in my mouth.
>>
Aida Mollenkamp - Sat, 29 Apr 2017 21:55:07 EST ID:22MUoOAa No.152004 Ignore Report Quick Reply
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>>152003
>>
Alton Brown - Sat, 29 Apr 2017 22:14:46 EST ID:KKLd6DUZ No.152005 Ignore Report Quick Reply
>>152003
Man if a raw onion is all you had at 1pm I'd hate to see what you had for dinner.
>>
Elizabeth Falkner - Sun, 30 Apr 2017 00:29:55 EST ID:1mdLHJ6X No.152006 Ignore Report Quick Reply
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Fried up some garbage tonight because life is beautiful. Yam tempura and pork egg rolls. Fuck me in the face, I'm full of cholestrol.
>>
Madame Mérigot - Sun, 30 Apr 2017 04:14:33 EST ID:Fyryt3U/ No.152007 Ignore Report Quick Reply
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>>152003
Don't ever change
>>
Claude Troisgros - Sun, 30 Apr 2017 04:43:06 EST ID:sM5GMkzP No.152009 Ignore Report Quick Reply
>>152003
>>1520Next time sprinkle a bit of salt over the raw onion. It's an old person southern thing I picked up in Tenessee. It's alright, weirdly makes it sweeter.
>>
Charlie Trotter - Sun, 30 Apr 2017 04:45:41 EST ID:AbJGbxJ4 No.152010 Ignore Report Quick Reply
>>152009
One of my favorite snacks is slicing up a tomato and sprinkling salt and pepper on it. So good.
>152003
Also, raw onion isn't bad. Just kinda strange. Next time keep a block of sharp chedder or some cubes in the fridge, it's so good to eat some sharp cheddar and onion at the same time. they work really well together.
>>
Alton Brown - Sun, 30 Apr 2017 11:49:25 EST ID:KKLd6DUZ No.152012 Ignore Report Quick Reply
>>152010
>One of my favorite snacks is slicing up a tomato and sprinkling salt and pepper on it. So good.
Mah boi, I do the same thing. I love tomatoes.
>>
Rick Moonen - Sun, 30 Apr 2017 12:41:12 EST ID:QYAb5ESv No.152013 Ignore Report Quick Reply
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Made a turkey out of plain boredom
>>
Alexis Soyer - Sun, 30 Apr 2017 14:26:15 EST ID:AuTwFquO No.152014 Ignore Report Quick Reply
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chili cheese breakfast
>>
Elizabeth Falkner - Sun, 30 Apr 2017 17:37:08 EST ID:3hAvdb4I No.152017 Ignore Report Quick Reply
>>152013
That makes me think of what you could have possibly done with it afterwards, maybe you slam dunked it or dressed it up and had a tea party
>>
Jamie Oliver - Mon, 01 May 2017 01:31:44 EST ID:EAv8R7Sz No.152023 Ignore Report Quick Reply
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>>152003
ew nigga just dont eat then.
Ive had a weird craving for onion and ate some slices with lime and salt before, but just eating pure raw onion?
Just drink some water or something whats wrong with you.
>>
Charles Ranhofer - Mon, 01 May 2017 04:57:13 EST ID:OZXQ3qtc No.152024 Ignore Report Quick Reply
>>152023
Onion is a good source of vitamin C and raw onion is a thing in coleslaw. It's a bit nasty but it's good for him.
>>
Jamie Oliver - Mon, 01 May 2017 13:02:13 EST ID:EAv8R7Sz No.152026 Ignore Report Quick Reply
>>152024
well yeah but then you're dressing it and integrating it into a food which is the way everyone eats onion.
Just eating raw onion though? Fucking take citric acid or have an orange dude what are you doing eating a raw onion because you don't have groceries.
I know it's not you but I'm just saying
>>
Prosper Montagné - Mon, 01 May 2017 13:28:19 EST ID:QYAb5ESv No.152027 Ignore Report Quick Reply
>>152017
Haha, nah. I invited some friends over and they took the left overs for their familys. Sometimes just to kill time on a weekend I end up over making food.
>>
Ina Garten - Mon, 01 May 2017 16:43:02 EST ID:2TAPV5rm No.152028 Ignore Report Quick Reply
>>152026
When I dice an onion I eat a piece.

Actually, a lot of people eat raw diced onion on hot dogs, and raw onion on hamburgers.
>>
Bobby Flay - Mon, 01 May 2017 17:04:46 EST ID:8eaqa6FP No.152029 Ignore Report Quick Reply
>>152028
how are people continually missing the point wherein it has nothing to do with the fact the onion is raw, but the fact it is by itself and not some sort of accompaniment to something else
>>
Nicolas Appert - Mon, 01 May 2017 18:34:04 EST ID:JeRk0OWg No.152030 Ignore Report Quick Reply
>>152029
Cuz bitch niggas don't read threads, they just make reactive statements based on readily visible posts
>>
Marie Troisgros - Mon, 01 May 2017 19:27:38 EST ID:KZI5j+7B No.152031 Ignore Report Quick Reply
>>152030
This is a common occurance. People dont take the time to read threads, they just glance over it and base it on emotions like you stated.
>>
Guillaume Tirel - Mon, 01 May 2017 19:57:26 EST ID:76vI5oTQ No.152032 Ignore Report Quick Reply
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First grill-out of the season even though it's still rainy and shitty here. Basic burgers & brats, tuna salad, and baked beans. Simple but delicious.
>>
Bobby Chinn - Tue, 02 May 2017 13:16:32 EST ID:OZXQ3qtc No.152033 Ignore Report Quick Reply
>>152029
Or it was just so fucking obvious it was assumed you didn't need telling.
>>
Charles Ranhofer - Tue, 02 May 2017 15:48:03 EST ID:R/oOkGF8 No.152035 Ignore Report Quick Reply
>>152032
the tuna salad looks pretty dank
but hamburger with just cheese and ketchup?? pleb burger for sure. weak sauce
>>
Toshiro Kandagawa - Wed, 03 May 2017 03:48:25 EST ID:zIDJOUB8 No.152037 Ignore Report Quick Reply
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Just made this fried up calamari with steamed broccoli and brussel sprouts fried together in a pan with a quarter cup of sunflower kernels and coconut oil.
>>
Toshiro Kandagawa - Wed, 03 May 2017 03:52:24 EST ID:zIDJOUB8 No.152038 Ignore Report Quick Reply
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Comment>>152037

Oh yeah by the way this squid tastes good as fuck lightly browned on the edges.

I never ever ever come to this board but I love to cook so maybe I'll stop by here more often. Pretty stoned at the moment. About to smoke more, chill out, and eat this plate.
Pic related is the last meal I made at home that I got a picture of for whatever gay ass reason, two baked potatoes, broccoli and fresh green beans cooked with coconut oil and served with two broiled salmon steaks.
>>
Alice Waters - Wed, 03 May 2017 14:31:56 EST ID:76vI5oTQ No.152039 Ignore Report Quick Reply
>>152035
I don't like super dressed up burgers, I like to be able to taste the meat. What do you suggest I put on it?
>>
Charles Durand - Wed, 03 May 2017 15:31:08 EST ID:KKLd6DUZ No.152040 Ignore Report Quick Reply
>>152039
Swap the ketchup for a nice big tomato slice, and always, ALWAYS add onion.
>>
Adolphe Dugléré - Wed, 03 May 2017 15:47:10 EST ID:FyAdI3c1 No.152041 Ignore Report Quick Reply
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For breakfast I had a mushroom and cheddar omelette. For lunch I had a bag of chips/fries. For dinner, I had some unsalted rice cakes and 2 nicely browned eggs, with a cup of coffee. dont give a fuck
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Adolphe Dugléré - Thu, 04 May 2017 08:05:24 EST ID:YMY9XVX6 No.152045 Ignore Report Quick Reply
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DICKS EVERYWHERE
>>
Ted Allen - Thu, 04 May 2017 12:02:33 EST ID:KKLd6DUZ No.152046 Ignore Report Quick Reply
>>152045
>burnt eggs
>pink bacon
>crack rocks on refried beans
4/10 duder, sorry
>>
Susur Lee - Thu, 04 May 2017 13:20:42 EST ID:PnSUaMlP No.152047 Ignore Report Quick Reply
>>152046
>pink bacon
Dude, what colour is bacon where you come from?
>>
Tyler Florence - Thu, 04 May 2017 13:33:51 EST ID:MUKEd1hs No.152048 Ignore Report Quick Reply
eating cold leftover pizza and coffee, hell yeah
>>
Keith Floyd - Thu, 04 May 2017 13:44:50 EST ID:/as130Hg No.152049 Ignore Report Quick Reply
>>152041
>2 nicely browned eggs

fucking mayo kid at it again
>>
Ted Allen - Thu, 04 May 2017 13:55:31 EST ID:KKLd6DUZ No.152050 Ignore Report Quick Reply
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>>152047
Bacon is best when brown and crispy. Not pink and limp.
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Guy Fieri - Thu, 04 May 2017 14:31:07 EST ID:qoiChGvP No.152051 Ignore Report Quick Reply
>>152050
>Bacon is best when brown and crispy
Philistine. Bacon should be chewy and sliced thick, not that weak-ass wafer thin bullshit in your pic. I can taste how horrible that bacon is just by looking at it
>>
Susur Lee - Thu, 04 May 2017 15:34:22 EST ID:PnSUaMlP No.152052 Ignore Report Quick Reply
>>152051
Exactly, I think a little browning doesn't hurt but if it's brown and crispy it's more like memory of a bacon. Why not just buy a pack of frazzles and save the animals?

If you caramelise it then being a bit crispy is acceptable. Really good bacon goes well without sauce (though maybe with eggs) but if it's not amazing bacon then brown sauce and a nice fresh roll.
>>
Claude Troisgros - Thu, 04 May 2017 15:43:33 EST ID:kzQkzh3K No.152053 Ignore Report Quick Reply
>>152051
I find this depends on how well it was cured. if it's well cured you can just brown it and it's not stringy as fuck
>>
Guy Fieri - Thu, 04 May 2017 16:11:25 EST ID:qoiChGvP No.152054 Ignore Report Quick Reply
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>>152052
>>152053
Browning is fine, even good. I like the edges crispy, but if it shatters when you bite into it the bacon is overcooked and you've done it wrong.

PROTIP: never buy bacon that's in vacuum packed plastic. Deli/ slab bacon is best. Double smoked if possible
>>
Richard Leblanc - Thu, 04 May 2017 21:01:35 EST ID:YMY9XVX6 No.152056 Ignore Report Quick Reply
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>>152046
Everyone is a critic.
That's crumpled cheese on the beans and i hate cripsy bacon.

dinner was a peach margarita and oysters with lime and hot sauce.
>>
Richard Leblanc - Thu, 04 May 2017 21:06:03 EST ID:YMY9XVX6 No.152057 Ignore Report Quick Reply
>>152056
also that's the underside of medium well eggs. Trust me, there's nothing "burnt" about them and you clearly don't know what you're talking about.
>>
Marcelo Zana - Thu, 04 May 2017 22:05:19 EST ID:qnkzWVRg No.152058 Ignore Report Quick Reply
>>152045
>non-runny eggs
just dump the whole plate.
>>
Antoine Beauvilliers - Thu, 04 May 2017 22:49:59 EST ID:VErHONmK No.152059 Ignore Report Quick Reply
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>>152058
throw it on the floor and walk away.
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Marcelo Zana - Thu, 04 May 2017 23:55:09 EST ID:qnkzWVRg No.152060 Ignore Report Quick Reply
>>152059
it's like samwell tarly and jun snuh had a baby
>>
Julia Child - Fri, 05 May 2017 00:19:25 EST ID:ai1od6Tm No.152061 Ignore Report Quick Reply
>>152058
Tbh those eggs can still be runny inside for all we know. I personally hate it when the up side of my eggs stays raw, slimy and weird tasting. So I flip them for a few seconds in the end, or sprinkle oil on top. So it gets "closed" but the yolk is still runny inside. Best way to fry eggs imho. Much better than slimy as fuck salmonella ass eggs.
>>
Marcelo Zana - Fri, 05 May 2017 01:25:02 EST ID:qnkzWVRg No.152062 Ignore Report Quick Reply
>>152061
>salmonella
oh now you dunnit

you realize if this actually a problem for you, it means wherever you are you're just getting shitty eggs, right? i'm sad for your country.
>>
Antoine Beauvilliers - Fri, 05 May 2017 02:23:00 EST ID:VErHONmK No.152063 Ignore Report Quick Reply
>>152062
true this, we fuck shit up in the us of a.
anyway, runny eggs are the shit. i like to let the whites get real nice n bubbly & crispy before i pull em off though.. yep
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Melissa d'Arabian - Fri, 05 May 2017 04:07:19 EST ID:0Kom0lt0 No.152064 Ignore Report Quick Reply
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>>152061
Guys this shit is getting ridiculous. The eggs were not runny they were medium over well and thats the underside I just didnt want to reflip them because its a home cooked breakfast and who gives a shit about presentation when its just a whatever meal.
I've been a line cook for 5 years and 2 of those years was in diners.
I'm fucking telling you it was not runny, it was not overcooked, it was not burned.
I know that the edges crisp up if you get your pan too hot but there are no brown edges because that wasnt the case. It was just a throwaway breakfast I hooked up while hungover from booze and drugs while listening to music. It's really not that serious. I usually prefer soft scramble or over medium, but those came out medium over well. The yolk was starting to go over hsrd but still had some runniness to it which was perfectly delicious.
The cheese was feta. I usually use cotija for refried beans but didbt have any and feta is fucking tasty too.
Does every thing have to be prefaced or risk being contentious? Jesus christ guys. Stop being such aspy dicks and cook some bomb food isnt thay what this board is for
Either way I'll cook up some perfect restaraunt quality over easy eggs tomorrow if it means that much to you guys and post a pic.
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Julia Child - Fri, 05 May 2017 07:09:56 EST ID:ai1od6Tm No.152065 Ignore Report Quick Reply
>>152062
m8 im just saying who likes undercooked eggs? Its not like i get salmonella every week, i've never had it tbh, still it feels uncanny for me to eat uncooked egg. I even agree a runny yolk is best, but you can cook it a 100% and still have runny yolk you know? just gotta flip them for literally 5-10 seconds. and you still be an anal fag about my country and salmonella, like you think im from india or some shit?
>>
Charles Durand - Fri, 05 May 2017 08:50:59 EST ID:evnf1mfP No.152066 Ignore Report Quick Reply
Fuck, there is nothing wrong with crispy brown edges on a fried egg.
>>
Alton Brown - Fri, 05 May 2017 10:27:07 EST ID:Fyryt3U/ No.152067 Ignore Report Quick Reply
>>152065
>just gotta flip them for literally 5-10 seconds
I never flip eggs. I cook them over low heat in a buttered pan with a lid. The lid traps steam which cooks the top of the eggs. When the white over the yolk just barely turns opaque they're ready and perfectly runny
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Susur Lee - Fri, 05 May 2017 12:26:24 EST ID:PnSUaMlP No.152069 Ignore Report Quick Reply
>>152064
>Does every thing have to be prefaced or risk being contentious?
>what this board is for
I'm pretty sure /nom/ is 80% people over reacting to food. It's like old school imageboards in a sense, like the first year or two when people were just doing it to blow off steam, before they attracted people too stupid to be in on the joke who were like that sincerely and also a lot less funny, which is weird because that phase was well underway 10 years ago. But maybe you remember?

That's how I see /nom/ but the important thing is everyone thinks it's a shit tier cooking board or people will try to get in on that joke.
>>
Robert Irvine - Fri, 05 May 2017 18:23:39 EST ID:/as130Hg No.152071 Ignore Report Quick Reply
>>152069
fuck you I bet you don't even like mayonnaise faggot
>>
Guillaume Fouquet de la Varenne - Fri, 05 May 2017 20:43:41 EST ID:R/oOkGF8 No.152072 Ignore Report Quick Reply
>>152066
You've never had one then, if you believe that.
Unless the oil/butter is burnt, in order to get the whites hot enough to crisp on the edges, the rest of the whites turn rubbery.
I've made fried eggs in grease after making sausage patties and it kinda gets browned, but that's tiny pieces of sausage, not the actual egg getting browned.
>>
Jean Bardet - Fri, 05 May 2017 20:48:47 EST ID:FyAdI3c1 No.152073 Ignore Report Quick Reply
>>152072
Go fuck yourself. I cook eggs every goddamn fucking morning, and I intentionally let them get a bit crisp underneath/edges because that's how I like the fucking taste of them.
>>
Guy Fieri - Fri, 05 May 2017 22:02:05 EST ID:/as130Hg No.152075 Ignore Report Quick Reply
>>152074
you are filth
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Aida Mollenkamp - Fri, 05 May 2017 22:07:04 EST ID:yiUVVEMQ No.152076 Ignore Report Quick Reply
>>152074
>I like my eggs with a hard yolk.
>I like my steak well done
>I like my pizza with pineapple
>The fourth Indiana Jones movie wasn't THAT bad
>Favorite Star Wars? Episode III
>>
Thomas Keller - Fri, 05 May 2017 22:45:19 EST ID:aCnUmXGM No.152077 Ignore Report Quick Reply
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>>152076
>>
Thomas Keller - Fri, 05 May 2017 22:48:31 EST ID:aCnUmXGM No.152078 Ignore Report Quick Reply
>>152077
to add. I was living as a bum all week and was surviving on oats, lentils, beans, hemp and water. some spices and sugar as well. fruits I found. and thats pretty much it.
I really wanna get more into foraging and getting to know local fauna that are edible.
>>
Chen Kenmin - Fri, 05 May 2017 23:01:16 EST ID:KZI5j+7B No.152079 Ignore Report Quick Reply
>>152076
>I like my steak well done
Negative, I like my steak rare.

>I like my pizza with pineapple
I like Hawaiian Pizza.

>The fourth Indiana Jones movie wasn't THAT bad
Never saw it. I heard it was bad. I love the first two Indie films.

>Favorite Star Wars? Episode III
The Empire Strikes Back. Episode 3, was the best of the prequels.

I just dont like goopy looking eggs, shit rubs me the wrong way mang.
>>
Cat Cora - Sat, 06 May 2017 10:00:59 EST ID:gwccFEMl No.152081 Ignore Report Quick Reply
>>152065
>undercooked
you should be able to eat your eggs raw if you wanted to.

if eggs being "undercooked" is a thing where you're from, and it makes you worry about salmonella, it's an indicator that your country has shitty eggs that need to be carefully prepared or else.
>>
Prosper Montagné - Sun, 07 May 2017 09:14:57 EST ID:rexwwo55 No.152092 Ignore Report Quick Reply
I haven't posted here in months. Does that tripfag still post disgusting shit here?
>>
Tyler Florence - Sun, 07 May 2017 11:42:14 EST ID:faAEVWhO No.152093 Ignore Report Quick Reply
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>>152092
You mean that disgusting dude that always posted fast food, or that guy that made herring sandwiches?

Either way I'm glad the fast food dude disappeared, he probably got a stroke.

Anyways, I've made this today. Chicken Katsu.
>>
Georges Blanc - Sun, 07 May 2017 13:37:28 EST ID:3hAvdb4I No.152094 Ignore Report Quick Reply
>>152092
Yeah that aussie fast food addict potential pedophile doesn't post anymore. Maybe he looked through his phone full of the pictures of his fast food heaps and wondered what he was doing with his life.
>>
Gaston Lenôtre - Sun, 07 May 2017 14:27:58 EST ID:41472hoV No.152095 Ignore Report Quick Reply
>>152093
did you fry that chicken bro?
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Tyler Florence - Sun, 07 May 2017 14:44:21 EST ID:faAEVWhO No.152096 Ignore Report Quick Reply
>>152095
Yeah, it's deep fried. Really not too hard to do. I was going to make the macaroni salad as well, but didn't have enough mayo.
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Gnarly McGoblin - Sun, 07 May 2017 15:37:11 EST ID:D53SD+eG No.152097 Ignore Report Quick Reply
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Magnum ice after chilli cheese nuggets. So good.
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Rachael Ray - Sun, 07 May 2017 15:37:39 EST ID:eKPRvLk9 No.152098 Ignore Report Quick Reply
>>152092
Pretty sure he's gone. Man, some of that stuff was gross. But yeah the mighty egg debate has taken over in his steed - do you like your eggs "browned"?
>>
Richard Leblanc - Mon, 08 May 2017 09:29:36 EST ID:R/oOkGF8 No.152101 Ignore Report Quick Reply
>>152097
Those things are dank. I can't help but think of a giant penis anytime I see them at the store though. *giggle*
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Beau MacMillian - Mon, 08 May 2017 14:59:15 EST ID:ai1od6Tm No.152102 Ignore Report Quick Reply
>>152081
yeah you're fucking retarded. as if it's impossible someone just doesn't like the texture of uncooked egg.
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Toshiro Kandagawa - Tue, 09 May 2017 02:19:34 EST ID:BTUvpang No.152107 Ignore Report Quick Reply
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Just got done cooking brown and white rice with a medium baked potato and a salmon steak fried with sunflower and peanut seeds. Bout ready chomp down on this with a side of weed and beer.

Cheers /nom/mers
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Michel Bras - Tue, 09 May 2017 12:39:52 EST ID:MXwnWTzN No.152109 Ignore Report Quick Reply
>>152107
In the spirit of /nom/ and the shitshow this thread has been, let me take a minute to overanalyze and criticize everything on your plate.
Rice overcooked, potato looks like you set an m80 off in it, and everything is piled on -2/10 REEEEEEEEEEEEE
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Paula Deen - Tue, 09 May 2017 12:41:51 EST ID:jbgo2suO No.152110 Ignore Report Quick Reply
>>152107
No offense man, but wtf am I looking at. It looks like random debri mix with goop.
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Michel Bras - Tue, 09 May 2017 13:02:44 EST ID:MXwnWTzN No.152111 Ignore Report Quick Reply
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Over med eggs, fried hot dog, tater tots
annnnnd egg fight go
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Alex Guarnaschelli - Tue, 09 May 2017 13:48:20 EST ID:/as130Hg No.152113 Ignore Report Quick Reply
>>152111
those eggs actually look good but wtf who just eats a hotdog plain with no bun and like five tater tots that so fucking weird
>>
Toshiro Kandagawa - Tue, 09 May 2017 14:25:38 EST ID:3KARta0B No.152115 Ignore Report Quick Reply
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>>152109
doesn't look bad IMO
My breakfast looks much worse. Beans, tatos, onions, and some other junk.
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Michel Bras - Tue, 09 May 2017 14:28:17 EST ID:MXwnWTzN No.152116 Ignore Report Quick Reply
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>>152113
is it? I've always eaten fried hotdogs for breakfast. And yeah i only did a handful of tots. Anymore food and I'd probably want to go back to bed
>>
Guy Savoy - Wed, 10 May 2017 01:19:25 EST ID:BTUvpang No.152125 Ignore Report Quick Reply
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>>152110

I literally said what it is in the post, stop being a overly dramatic faggot.

>>152109

How the fuck do you people deal with these god awful faggots? This is worst than /b/ right now.

>REEEEE

You don't even need to be told where to go back to at this point...

Anyways I have more of that leftover brown and white rice, two salmon steaks fried with sunflower kernels, cabbage slivers and crushed garlic. Didn't realize people round /nom/ parts were such uppity faggots about their food. I can make a nice looking *perfectly* cooked dish if I wanted to, but I'm not a prissy cunt about my personal home cooked meals. Anyways, some of you guys seem pretty cool so I might not abandon coming here after literally just two posts. Am I overreacting? I'm really stoned right now.
>>
François Vatel - Wed, 10 May 2017 02:17:29 EST ID:HtInx+oz No.152126 Ignore Report Quick Reply
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>>152125
get out of your bubble of memes bro i was just being silly.
Does that sequence of letters offend you? it's the internet relax
Your food looks good.
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Paul Thalamas - Wed, 10 May 2017 02:25:06 EST ID:Fyryt3U/ No.152127 Ignore Report Quick Reply
>>152125
We have some uppity faggots around sometimes. Most are pretty chill and just want to talk about food and cooking
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François Vatel - Wed, 10 May 2017 02:55:31 EST ID:HtInx+oz No.152128 Ignore Report Quick Reply
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>>152127
dude did "REEEEE" seriously instigate that? everything seems so contentious these days. I don't want to turn this into a pissing contest about whose been here the longest. I'm just saying words aren't that serious. maybe it's a miscommunication but I think you guys need to step into real life, take a deep breath and fucking relax. Food. Food.
Post food and chill.
Stop being so angry lmao
everything has connotations apparently and you have you walk around eggshells but just keep in mind:
THIS IS A FOOD BOARD ON A CHAN ON THE INTERNET ON YOUR COMPUTER[ IN YOUR ROOM/**]

step away and put shit into perspective.
>Guy savoy
Stop looking into words so much dude remember when fun things were fun. Food tastes good and shit lol
lets talk about bacon, cheese, eggs, bread, bowls of rice, starches, etc.
Stop being a fucking dick head.

No halves, no zips, no pounds, sold out
No grams, no eighths, no shake, sold out
No percs, no xans, no tan, sold out
>>
Daniel Boulud - Wed, 10 May 2017 03:18:59 EST ID:HoZginNz No.152129 Ignore Report Quick Reply
>>152125
Learn how to take criticism. It may have tasted good, but you're food lacks zero soul, and it looks like half ass attempt. Maybe you're just starting out cooking, which is fine. But it looks like shit, clean it up. Relax kid, I am sure you will get better at it in time.
>>
Seymour Karp - Wed, 10 May 2017 06:03:04 EST ID:ai1od6Tm No.152130 Ignore Report Quick Reply
>>152129
>but you're food lacks zero soul
quality writing my man.
>>
Marc Veyrat - Wed, 10 May 2017 08:58:48 EST ID:krN1YB4n No.152131 Ignore Report Quick Reply
>>152130
Yeah, I know. Phone auto correct is a bitch 😋
>>
Paul Thalamas - Wed, 10 May 2017 10:24:53 EST ID:Fyryt3U/ No.152132 Ignore Report Quick Reply
>>152129
>Being uppity about presentation
No, he's actually right. Stop being so contentious.
>>
Alex Guarnaschelli - Wed, 10 May 2017 10:49:06 EST ID:gwccFEMl No.152133 Ignore Report Quick Reply
>>152125
are you new to /nom/ or something?
>>
Marc Veyrat - Wed, 10 May 2017 11:22:51 EST ID:krN1YB4n No.152134 Ignore Report Quick Reply
>>152132
It's just not very appealing. How else is he supposed to know or get better at it? that I looks awful, if you don't tell the kid? There is some stuff above here that looks very well made. If you can't take criticism​ online, I can't imagine how you babies react IRL.

His rice looks overcooked and he added too much water, it looks like goop. The fact he had to explain what was on that plate says a lot, and I was even confused on what I was looking at, and for a second I thought it was Gumbo or pecan pie. See this guy's example >>152093 . On a well made rice. Rice is a art and takes a long time to get it right. I know were no master chefs, but at least make a nice attempt, then post pics.
>>
Keith Cholewinski - Wed, 10 May 2017 12:27:08 EST ID:eaVoLpOj No.152136 Ignore Report Quick Reply
>>152134
Let's see your glass house
>>
Marc Veyrat - Wed, 10 May 2017 12:29:43 EST ID:krN1YB4n No.152137 Ignore Report Quick Reply
>>152136
I had already posted actually it was the turkey above.
>>
Emeril Lagasse - Wed, 10 May 2017 13:44:13 EST ID:N3CuVsSI No.152138 Ignore Report Quick Reply
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>>152134
>Thinks he's Scott Conant/Geoffry Zakarian on an episode of Chopped
>Thinks his unsolicited criticism is constructive
>Is actually a pretentious ass making youtube-tier comments on an imageboard for druggies
>>
Marc Veyrat - Wed, 10 May 2017 13:51:55 EST ID:krN1YB4n No.152139 Ignore Report Quick Reply
>>152138
Never heard of chopped, but ok. I am not criticizing drugs, or the people, I'm talking about their food. But whatever, I am not trying to shitpost, I was just pointing out the obvious. I am a avid coke consumer, but that doesn't stop me from trying to make good food. If you get butthurt this easily, I am sorry I hurt your feelings. Next time just say, don't tell me how to cook my shitty food and be over it.
>>
Marc Veyrat - Wed, 10 May 2017 14:07:45 EST ID:krN1YB4n No.152140 Ignore Report Quick Reply
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>>152139
Just made this by the way. 20m meal for lunch.
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Emeril Lagasse - Wed, 10 May 2017 14:27:29 EST ID:N3CuVsSI No.152141 Ignore Report Quick Reply
>>152139
Chopped is like American Idol for cooking, and Conant/Zakarian are the Simon Cowell judges.

Also I'm not even the guy you're criticising, i just think you're a twat.
>>
Marc Veyrat - Wed, 10 May 2017 14:34:09 EST ID:krN1YB4n No.152142 Ignore Report Quick Reply
>>152141
Fair enough. I'll just let it be.
>>
Chaz Fable - Wed, 10 May 2017 17:28:41 EST ID:R/oOkGF8 No.152145 Ignore Report Quick Reply
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>>152134
Lol you're so full of shit. That looks good if you like savory type stuff. You sound like a narc right now.
>>
Rachael Ray - Wed, 10 May 2017 19:58:18 EST ID:3KARta0B No.152146 Ignore Report Quick Reply
I just had a mashed potato burger with cilantro.
Didn't take a pic though.
>>
Fanny Craddock - Wed, 10 May 2017 20:26:44 EST ID:HtInx+oz No.152147 Ignore Report Quick Reply
>>152146
Whats a mashed potato burger? Like hamburger patty with mashed potatos or like a sandwich with mashed potatos
>>
Adolphe Gérard - Wed, 10 May 2017 21:33:05 EST ID:3KARta0B No.152149 Ignore Report Quick Reply
>>152147
all of that combined
>>
John Besh - Wed, 10 May 2017 22:20:56 EST ID:KKLd6DUZ No.152150 Ignore Report Quick Reply
>>152149
Sounds like it'd be better if it were a meat loaf sandwich.
>>
Guillaume Fouquet de la Varenne - Wed, 10 May 2017 23:21:08 EST ID:KZI5j+7B No.152152 Ignore Report Quick Reply
>>152150
I dont think I ever had a meat loaf samich. I get the feeling this is sorta like sloppy joe's type of feeling.
>>
John Besh - Thu, 11 May 2017 00:18:15 EST ID:KKLd6DUZ No.152153 Ignore Report Quick Reply
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>>152152
Kinda. Nowhere near as sloppy though. I know a few people that like to eat meat loaf sandwiches with cold meat loaf. At first I thought that sounded disgusting but it's honestly not bad, especially on a bun.
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Wylie Dufresne - Thu, 11 May 2017 21:04:13 EST ID:3tifCJ18 No.152161 Ignore Report Quick Reply
meatloaf sandwiches are the bomb. i eat them with cold meatloaf, sweet pickles, and grainy dijon
>>
Adolphe Gérard - Thu, 11 May 2017 22:40:43 EST ID:fEeLLKit No.152162 Ignore Report Quick Reply
>>152161
put some tater chips in there for that craaaaanch
>>
Richard Leblanc - Fri, 12 May 2017 01:05:09 EST ID:KKLd6DUZ No.152165 Ignore Report Quick Reply
>>152162
You could also use some corn flakes or bran flakes for crunch on a sandwich. Shit's dank.
>>
Paul Thalamas - Fri, 12 May 2017 12:32:22 EST ID:PJb+NC9x No.152169 Ignore Report Quick Reply
>>152161
Meat plus starch plus some sweet crunch plus mustard. That's not even weird it's basic flavour maths.
>>
Jean-Baptiste Troisgros - Fri, 12 May 2017 13:43:13 EST ID:2vq34w3b No.152171 Ignore Report Quick Reply
1494610993165.jpg -(1804075B / 1.72MB, 2448x3264) Thumbnail displayed, click image for full size.
Had a two hour lunch so I went back home and made tbis.
>>
Wylie Dufresne - Fri, 12 May 2017 19:19:13 EST ID:3tifCJ18 No.152175 Ignore Report Quick Reply
>>152169
when did i say it was weird? what
>>
Thomas Keller - Sat, 13 May 2017 06:36:50 EST ID:KKLd6DUZ No.152183 Ignore Report Quick Reply
>>152171
Presentation could be better, taters could be more consistently cooked, and damn that's a lot of rice, but despite that you've done very good things here, anon. 7/10 at least, much better than I've come to expect from /nom/
>>
Chen Kenmin - Sat, 13 May 2017 08:02:06 EST ID:lrg4EggZ No.152184 Ignore Report Quick Reply
>>152175
Someone else implied it was strange not you.
>>
Raymond Blanc - Sat, 13 May 2017 10:38:25 EST ID:IqHtd4nW No.152187 Ignore Report Quick Reply
Munchies:
>3 Fish sticks in a pan
>put egg to it in time
>make honey-mustard sauce with dill
>slice bread, put in pan, soak up all the fat
>put together: Bun, fish sticks,honey mustard sauce, bbq sauce, egg, bun
You wouldn't believe how tasty that was. Unfortunately I didn't take a pic.
>>
Thomas Keller - Sat, 13 May 2017 10:38:26 EST ID:KKLd6DUZ No.152188 Ignore Report Quick Reply
>>152184
ACKSHUALLY I implied it was strange to eat cold. But it turns out it's not and it's delicious.
>>
Thomas Keller - Sat, 13 May 2017 10:40:22 EST ID:KKLd6DUZ No.152189 Ignore Report Quick Reply
>>152187
This does sound delicious. Big fan of eggs, big fan of fish. Never put 'em together though. Not sure about mixing the bbq sauce and honey mustard sauce but hey, to each his own.

double post nb
>>
Raymond Blanc - Sat, 13 May 2017 11:06:15 EST ID:IqHtd4nW No.152191 Ignore Report Quick Reply
>>152189
I used bbq sauce as seasoning. I didn't want it to be too sweet and I didn't use any salt or pepper. nb
>>
Beau MacMillian - Sat, 13 May 2017 12:29:47 EST ID:fsu9cMW0 No.152192 Ignore Report Quick Reply
>>152183
Will do, Thanks for the feed back. I wanted to grill the potatoes a little more, but didn't have enough timr.
>>
Toshiro Kandagawa - Sat, 13 May 2017 13:40:43 EST ID:5FGal6xm No.152195 Ignore Report Quick Reply
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iced coffee and pistachio muffin.
no pic because i didn't make it and we all know what coffee and muffin looks like.
idk i'm hung over
>>
C-Higgy !lfsExjBfzE - Sat, 13 May 2017 14:33:31 EST ID:s25hNZ2t No.152196 Ignore Report Quick Reply
I went to a Korean BBQ restaurant last night with my friend. We got the beef combo and spicy chicken, both of which were really good. We're going to a Brazilian steakhouse on Tuesday that I went to 2 weeks ago with my family. You pretty much have to come prepared on an empty stomach to take advantage of all the meat you're going to get at both places.
>>
Thomas Keller - Sat, 13 May 2017 15:20:36 EST ID:KKLd6DUZ No.152198 Ignore Report Quick Reply
>>152196
Higgy, you're gonna get gout
>>
Martín Berasategui - Sat, 13 May 2017 15:33:23 EST ID:8eaqa6FP No.152199 Ignore Report Quick Reply
>>152196
sounds revolting in an excess of both the moral and the physical
>>
Thomas Keller - Sat, 13 May 2017 21:37:30 EST ID:fsu9cMW0 No.152206 Ignore Report Quick Reply
>>152199
Right? You're eat food because it's good, not because you want to be over eaten
>>
James Martin - Sat, 13 May 2017 22:25:17 EST ID:5FGal6xm No.152207 Ignore Report Quick Reply
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>>152198
>>152199
>>152206
More negativity and saltiness. Man this thread has sucked>>152198
>>
Vincent la Chapelle - Sat, 13 May 2017 22:44:59 EST ID:KKLd6DUZ No.152208 Ignore Report Quick Reply
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>>152207
...but he is gonna get gout if he keeps eating as much meat as he's talking here. Is that what you want for the guy? Who's really being negative here? We could just pretend that gout doesn't exist and that people never contract it from eating too much meat, but it happens, dude.
>>
Alton Brown - Sun, 14 May 2017 00:24:23 EST ID:3tifCJ18 No.152210 Ignore Report Quick Reply
>>152184
oh my bad sorry. i got confused.

currently in bed eating fish and chips with no pants on. living the dream.
>>
C-Higgy !lfsExjBfzE - Sun, 14 May 2017 09:08:04 EST ID:WfVY4P8O No.152211 Ignore Report Quick Reply
>>152206
Exactly. It's good food and I like going out with my friends to eat and sharing my experiences with you guys.

>>152208
All I just said was that I went to this place and going to that place and you have to prepare yourself, why all this talk about gout and shit. Like can't people just bump what they're eating? Like in the other bump threads on other boards I've seen, it's not as hostile towards others as it can be on here but maybe food just brings out the critics in people compared to other things.

This post was edited by C_Higgy on 14-05-2017 09:12:27
>>
Guillaume Tirel - Sun, 14 May 2017 10:34:59 EST ID:waG1WMM0 No.152212 Ignore Report Quick Reply
>>152211
Why are you acting like you've never browsed this board before? People are always overly hostile here which is why this board is funny. Don't neuter us like you did with /mtv/.
>>
C-Higgy !lfsExjBfzE - Sun, 14 May 2017 14:05:54 EST ID:QPiNjj2F No.152216 Report Quick Reply
>>152212
I was not trying to act like that, I was simply making an observation about the board culture here vs. the other boards I've seen. I understand if posters may be hostile towards each other about their preferences in food but let's keep it 100.
>>
Paul Jullemier - Sun, 14 May 2017 14:22:14 EST ID:vRlCXFOw No.152217 Ignore Report Quick Reply
>>152216
I don't think meat/red meat causes gout. maybe the preservatives in cured meats though.

I think lots of sodium, saturated fat, alcohol/dehydration will gout your shit up. also sitting on your ass and not running will do it too. so eat well and stay clean and you'll keep the gout away

let me know if that works for you cause I sure can't stay on the bandwagon

just had some fried chicken
>>
Guillaume Tirel - Sun, 14 May 2017 15:09:39 EST ID:waG1WMM0 No.152218 Ignore Report Quick Reply
>>152216
>let's keep it 100
I don't know what that means but if you're eating meat at that temperature you've got more to worry about than gout.
>>
Thomas Keller - Sun, 14 May 2017 15:15:34 EST ID:fsu9cMW0 No.152219 Ignore Report Quick Reply
>>152212
In his defense, he has cleaned up the board nicely, and it stays on topic, without the random shit.
>>
Anthony Bourdain - Mon, 15 May 2017 16:30:05 EST ID:jc61WMb7 No.152221 Ignore Report Quick Reply
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>>152212
>People are always overly hostile here which is why this board is funny

I can never tell if people are genuinely angry or not. All I know is it's hilarious. I often act insulting and hostile in my posts but I don't actually mean it. It's all just part of the fun. I don't think other people are serious either but you never know. The hostility is what makes /nom/ one of my favourite boards.
>>
François Pierre de la Varenne - Mon, 15 May 2017 19:54:08 EST ID:R/oOkGF8 No.152222 Ignore Report Quick Reply
>>152218
lmao
>>152221
indeed. it's all in good fun. I talk shit to my friends all the time, it's how they know I love you.
And it's how "browned eggs" guy knows I love him too.
>>
Chen Kenmin - Wed, 17 May 2017 10:32:56 EST ID:HtInx+oz No.152246 Ignore Report Quick Reply
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eggs, munster cheese, sauted cherry tomatoes, pinto beans with some chopped up green onions, guac.

yes the edges of my eggs got browned, yes it's a weird combo. I'll fight all of you.
>>
Chen Kenmin - Wed, 17 May 2017 10:35:20 EST ID:HtInx+oz No.152247 Ignore Report Quick Reply
>>152246
damn that resolution is way too big lol i'll resize next time. not sure why phones these days take such enormous sized photos.
>>
Carme Ruscalleda - Wed, 17 May 2017 10:48:41 EST ID:fLvb0gP4 No.152248 Ignore Report Quick Reply
>>152247
Next time crop your photo mang. I re size for man. Looks good though
>>
Chen Kenmin - Wed, 17 May 2017 10:51:30 EST ID:HtInx+oz No.152249 Ignore Report Quick Reply
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>>152212
naw there's definitely a spill over of contentious dick heads from /b/ lately. I mean go ahead and shit on everything but don't be shocked when someone calls you a dick head either.
>>
Bobby Flay - Wed, 17 May 2017 12:15:28 EST ID:MUKEd1hs No.152250 Ignore Report Quick Reply
southwest salad.

lettuce, black bean, pumpkin seeds, cherry tomato, avocado, and lil bit of ranch

no pic, was too hangry
>>
Wolfgang Puck - Wed, 17 May 2017 14:12:39 EST ID:R/oOkGF8 No.152251 Ignore Report Quick Reply
>>152249
I hope we never see the day when he gets called a dickhead, that would be sad :(
>>
Carme Ruscalleda - Wed, 17 May 2017 14:16:49 EST ID:fLvb0gP4 No.152252 Ignore Report Quick Reply
>>152251
Shut up dickhead
>>
Ina Garten - Wed, 17 May 2017 19:05:15 EST ID:AbJGbxJ4 No.152253 Ignore Report Quick Reply
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Fried egg sandwich from last night.
A little brown, but not too crispy. Just like I like it
>>
Jose Garces - Wed, 17 May 2017 20:25:35 EST ID:jc61WMb7 No.152257 Ignore Report Quick Reply
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>>152250
>ranch

Buzz me dude.
>>
Philippe Rochat - Thu, 18 May 2017 04:36:52 EST ID:yzdYYyEJ No.152258 Ignore Report Quick Reply
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Some wild oyster mushrooms I found today w/ mussels.

Was pretty good.
>>
Nicolas Appert - Thu, 18 May 2017 06:27:30 EST ID:KKLd6DUZ No.152259 Ignore Report Quick Reply
>>152253
Acceptable enough. I like to believe there's at least some runny-ness left in there.

But as long as they aren't crunchy and totally covered in film I think it's kind of hard to really fuck up an egg.
>>
Ludovic Lefebvre - Thu, 18 May 2017 06:42:07 EST ID:8eaqa6FP No.152260 Ignore Report Quick Reply
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ssssssausage sandwich

with melted cheddar, chilli onion jam, english mustard, cherry tomatoes and a few leaves
>>
Cyril Lignac - Thu, 18 May 2017 12:53:50 EST ID:ha4GP3Pf No.152261 Ignore Report Quick Reply
>>152260
The leaves were just showboating man.

Though good sandwich. I think my ideal sausage sandwich either has onions cheese, brioche and I know but not the shit stuff ketchup. Hummus and caramelised onion is also good though.

I hope that chocolate is dark
>>
Andrew Zimmern - Thu, 18 May 2017 13:15:57 EST ID:RslJPai/ No.152262 Ignore Report Quick Reply
>>152261
>The leaves

Looks like spinach fam. Nothing wrong adding fresh spinach leaves.
>>
Marc Veyrat - Thu, 18 May 2017 13:17:54 EST ID:sr/46NX2 No.152263 Ignore Report Quick Reply
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>>152261
MUSTARD
>>
Ludovic Lefebvre - Thu, 18 May 2017 13:36:10 EST ID:8eaqa6FP No.152264 Ignore Report Quick Reply
>>152261
dark but not too dark. im a child really. always love my burgers to have a bit of green..in this case its lambs lettuce i think
>>
Antoine Parmentier - Thu, 18 May 2017 16:49:01 EST ID:4SYsmwF2 No.152266 Ignore Report Quick Reply
>>152260
I just finished making some spiced soup out of what I could find in my sister's fridge:
>Water
>Potatoes
>Tomato
>Cumin
>Tumeric
>Cous Cous
>Garlic
>Salt & Garlic pepper
>More garlic
I should've put in some lentils but I couldn't find any
Oh yeah and i forgot "Muh Vitamin B12, you deficient vegan!"
>nutritional yeast.
>>
Marc Veyrat - Thu, 18 May 2017 17:00:09 EST ID:sr/46NX2 No.152267 Ignore Report Quick Reply
>>152266
I don't know why, but the thought of eating nutritional yeast i find absolutely repugnant. I brew a lot of beer, and I've tasted and smelled a lot of yeast, and i just don't see it as appetizing or anything i want near my food. Maybe it's because the B vitamin supplements i take to curb hangovers have nutritional yeast in them and they always smell like an old whore's crotchsweat
>>
Pierre Cubat - Thu, 18 May 2017 17:22:40 EST ID:3KARta0B No.152268 Ignore Report Quick Reply
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>>152267
I've grown to like it, it tastes like a cheese to me. Plus I think there are different types, so the yeast used for brewing/baking would be different.
Off topic:
I wonder if there are homebrew threads in /hooch/
>>
Marc Veyrat - Thu, 18 May 2017 17:40:25 EST ID:sr/46NX2 No.152269 Ignore Report Quick Reply
>>152268
>the yeast used for brewing/baking would be different
Eh, kind of. They're both saccharomyces cerevisiae, but there are different "strains" used in brewing different styles of beer that produce different esters and have different preferred temperatures and attenuation/flocculation rates. They're essentially the same, and if you dried them out or whatever the hell it is you do to make nutritional yeast I'm willing to bet they'd taste and smell pretty close.

Also
>homebrew threads in /hooch/
They happen infrequently and its usually how2prisonwine. There's one there now about kilju.
>>
Gnarly McGoblin - Thu, 18 May 2017 18:07:22 EST ID:Kpxkher0 No.152270 Ignore Report Quick Reply
Gnahaha!
Carrots, tomatoes and beer in a bowl.
Tastes fucking perverse!
>>
Raymond Blanc - Thu, 18 May 2017 18:29:33 EST ID:2TAPV5rm No.152271 Ignore Report Quick Reply
Cooked some salmon in oil along with lemon/salt/pepper.

I made brussel sprouts also. I buy the kind you steam in the microwave, and when they are done and the fish is resting, I like to throw them the pan and get a nice little crust on them.
>>
Keith Floyd - Thu, 18 May 2017 20:41:50 EST ID:MUKEd1hs No.152272 Ignore Report Quick Reply
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Makin curryyyyyy
Cauliflower, broccoli, caramelized onion, carrot, bell pepper, purple and gold potato. Jalfrezi-ish curry simmer. All out of meat so I'll crack an egg in it.
>>
Bernard Loiseau - Thu, 18 May 2017 20:58:57 EST ID:Fyryt3U/ No.152273 Ignore Report Quick Reply
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>>152272
That looks fukn dope my man
>>
Fernand Point - Fri, 19 May 2017 01:48:25 EST ID:KKLd6DUZ No.152274 Ignore Report Quick Reply
>>152271
A man after my own heart.
>>
Emeril Lagasse - Sat, 20 May 2017 02:21:01 EST ID:KKLd6DUZ No.152282 Ignore Report Quick Reply
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>want a peanut butter + honey sandwich
>last bit of honey, stuck to bottom of bottle
>microwave it for like 10 seconds to liven it up again
>got it a little too hot I think but it's not stuck anymore
>mfw peanut butter and hot honey sandwich
>>
Gnarly McGoblin - Sat, 20 May 2017 05:05:23 EST ID:JCsA0oV9 No.152283 Ignore Report Quick Reply
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I remember eating one of those yesterday.
With 2 (!) fried eggs, 2 fish sticks, honey mustard sauce and a fried onion on it.
Must've had a million calories...
>>
Alain Ducasse - Sat, 20 May 2017 08:22:38 EST ID:Cxn0gpVW No.152285 Ignore Report Quick Reply
>>152283
How drunk were you?
>>
Gnarly McGoblin - Sat, 20 May 2017 13:41:22 EST ID:JCsA0oV9 No.152290 Ignore Report Quick Reply
>>152285
>>152286
About 15 beers down into the shadow realm.
>>
Jean Bardet - Mon, 22 May 2017 13:53:34 EST ID:4SYsmwF2 No.152308 Ignore Report Quick Reply
>>150858
oatmeal, boiled water, cane sugar, chipotle (just a pinch), choc chips
no pic. it's just a pile.
>>
Jean-Baptiste Troisgros - Tue, 23 May 2017 16:45:16 EST ID:8eaqa6FP No.152317 Ignore Report Quick Reply
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i made a cow pasta bake a few hours ago for dinner

*gestures awkwardly*
>>
Chuck Hughes - Tue, 23 May 2017 18:44:11 EST ID:KZI5j+7B No.152321 Ignore Report Quick Reply
>>152317
Dang, that looks fucking amazing. 10/10
>>
Masaharu Morimoto - Wed, 24 May 2017 02:50:55 EST ID:AbJGbxJ4 No.152322 Ignore Report Quick Reply
>>152317
That looks fuckin dank, do you mind sharing your recipe?
>>
Alexandre Étienne Choron - Wed, 24 May 2017 13:31:58 EST ID:4SYsmwF2 No.152324 Ignore Report Quick Reply
For breakfast
> beans - cooked with only salt and garlic
> cherry shake - almond milk, pitted cherries (took me about fifteen minutes for one serving), and protein powder
no pic
>>
Thomas Edwards - Wed, 24 May 2017 14:11:25 EST ID:CRvvEWcd No.152326 Ignore Report Quick Reply
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Everyone's eating fancy stuff and here I am eating chicken breasts with broccoli for the 4th time this week
>>
François Pierre de la Varenne - Wed, 24 May 2017 15:08:30 EST ID:8eaqa6FP No.152329 Ignore Report Quick Reply
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>>152322 yeah no problem, and >>152321 thank you, cant express how reading that brought me some earnest cheer

  • simmer mince (500g in this case) in a wide, deep saucepan. No oil, no nothing. You will notice all of the liquid coming out of it, then cooking back into it. cook it further still and the meat will become more granular and start to darken. This can take anything up to 20 mins depending how far youre willing to take it. youll get a "crispy" effect on it

>It needs to be a deep pan for the sauce later, and it helps to be quite wide in order to both give the mince/sauce plenty of surface area to cook and to allow rapid cooking.

  • transfer mince to a bowl or whatever. Add a diced onion and oil of choice to the same pan and let it cook gently for a good 5-10. stirring infrequently. Add a rasher or two of diced bacon, cook a little longer for the bacon to begin to brown in patches. Add garlic and let it go another minute

  • bring pan to high heat just as the garlic aromas start to really get going
> (optional) finely chopped anchovies. i wouldnt say more than 2 or 4.

  • about 2-3 tins of chopped tomato go right on top.

  • Let it bubble and boil away and begin to reduce. I like to leave this going an hour or so (having turned the heat down once the simmer starts to stabilise)

> (optional) veggies. in this case a medium batons of a red bell pepper and one and a half courgettes (zucchini) cut into large, 'rustic' chunks. Best to add this one the sauce has reduced in volume a little, to prevent splashing, but with at least 20 more minutes to go before you want to get the entire thing into the oven

  • olives. important! add to taste. id say 4 or 5 black olives to test the water. de-stone and chop finely. throw it in

  • Boil your pasta about part way, so it still has just a little "raw" to it. the oven-baking will do the rest. in this case i used about 500g...im only aware of this because i decided to just tip the entire bag in, in the end, since that seemed easier than fussing with sealing it back up.
> (optional) chiffonade a ton of basil. loads. add most of it into the mixture during the combination process, but reserve just a tiny bit for garnish

  • add a few teaspoons of mascarpone cheese to the mince if you have (did this on a whim) and let it blend in. Drain pasta, add in and mix. grate a big whole fuckton of cheddar and stir about 40% of it into the mixture.

  • spread it all out in an oven dish of some description, heap the cheese on top so it gives a nice thorough blanketing. Can add a little of another sort of cheese here, maybe parmigiano reggiano, a nice firm cheese like manchego, or whatever, really.

  • in this case, oven at about 170c for 40 mins.

so yeah basically
>500g mince
>500g pasta
>1 onion
>2 courgette
>1 red bell pepper
>whole big thing of cheddar
>3 tins chopped tomatoes
>handful of olives
>handful of basil
>bit of bacon

couldve drastically reduced the wordiness of that recipessay, i have a tenancy to be rather thorough

a saucepan like you see on the bottom left here is my go-top for curries and anything involving tomato sauce
>>
Rose Gray - Wed, 24 May 2017 21:53:06 EST ID:KZI5j+7B No.152331 Ignore Report Quick Reply
>>152326
Nice man.
>>
Jonathan Waxman - Wed, 24 May 2017 22:37:19 EST ID:YOFhWDl7 No.152332 Ignore Report Quick Reply
>>152326
nice chickens
good broccolis
half lime for 50% reference

would eat, needs mayo tho
>>
Alain Passard - Sat, 27 May 2017 03:44:58 EST ID:R/oOkGF8 No.152346 Ignore Report Quick Reply
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Dank 2am snack.
2 jalapeno bean microwave burritos, chili with no beans and cheddar
>>
Alice Waters - Sat, 27 May 2017 12:50:00 EST ID:MUKEd1hs No.152348 Ignore Report Quick Reply
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Pan fried polenta with caramelized onion, garlic, egg over easy, and goat cheese. Topped with habenero hot sauce. Also avocado and strawberries for extra dankness
>>
Nicolas Stohrer - Sun, 28 May 2017 01:04:46 EST ID:uNay7nAt No.152349 Ignore Report Quick Reply
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Dijon mustard, oka cheese, apples, and sauerkraut
>>
Susur Lee - Sun, 28 May 2017 19:40:59 EST ID:MUKEd1hs No.152354 Ignore Report Quick Reply
>>152346
Was drunk as fuck last night saw, this and got super jealous. Good munchie food

>>152349
looks dope! what kind of apple?
>>
Rachael Ray - Sun, 28 May 2017 21:24:13 EST ID:uNay7nAt No.152355 Ignore Report Quick Reply
>>152354
thanks man, i really enjoyed it. i used red delicious apples because i accidentally bought a bunch of them. i know a lot of people hate them, but i don't mind them too much
>>
Rachael Ray - Sun, 28 May 2017 22:39:26 EST ID:fEeLLKit No.152356 Ignore Report Quick Reply
>>152348
would eat
>>
Michael Chiarello - Mon, 29 May 2017 16:50:01 EST ID:ASZFewkX No.152359 Ignore Report Quick Reply
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Sourdough that was pan toasted with extra virgin olive oil, swiss cheese, and two eggs. Simple, but so god damn tasty.
>>
Rachael Ray - Mon, 29 May 2017 20:05:43 EST ID:MUKEd1hs No.152362 Ignore Report Quick Reply
>>152355
I'm not a fan, but I'd mix them into something like that or a tuna salad.
>>
Fanny Craddock - Mon, 29 May 2017 21:51:06 EST ID:U8/LVEU6 No.152365 Ignore Report Quick Reply
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Burgers, beans, corn on the cob, and potato salad
>>
Andrew Zimmern - Mon, 29 May 2017 23:18:05 EST ID:uNay7nAt No.152366 Ignore Report Quick Reply
>>152362
now i wish i put some of them in the tuna salad i made last night...
>>
Jose Garces - Tue, 30 May 2017 09:57:09 EST ID:XkDMWbvG No.152370 Ignore Report Quick Reply
Needed to detox after a music festival so I made a cream of artichoke, spinach, and kale soup with lentils, peas, and ham floatin around in it.

Plenty of antioxidants to handle the damage I did over that weekend with enough fiber to hopefully start shitting solid again.
>>
Rachael Ray - Tue, 30 May 2017 18:52:54 EST ID:MUKEd1hs No.152372 Ignore Report Quick Reply
>>152366
Hah! Better luck next time. I almost always include apple in my tuna salad. For tart apples I use sweet pickle, for sweet apple I use dill pickle. Sometimes I'll throw and olive in there too. Generally for me it's tuna, mayo, onion, apple, pickle, black pepper and/or paprika. Sometimes I"ll add a little bit of olive, grainy mustard, or hot sauce in for shits.
>>
Fanny Craddock - Tue, 30 May 2017 23:52:28 EST ID:uNay7nAt No.152376 Ignore Report Quick Reply
>>152372
huh, i never would have thought of putting sweet pickles in tuna salad (or apples for that matter). i've used pickled green beans before because i ran out of dill pickles, but the texture isn't great with them. i go really simple (lazy) with my tuna and often only use tuna/mayo/pickle. i'll add celery and onion if i have part of an onion lying around or leftover celery. once i threw in some green onions and although i liked the flavour the salad didn't hold together as well as a result

i'll have to try your way sometime soon!
>>
Giada De Laurentils - Thu, 01 Jun 2017 14:12:12 EST ID:a2yzDbbH No.152380 Ignore Report Quick Reply
pemmut bummer sammich and a glass of milkuh
>>
C-Higgy !lfsExjBfzE - Thu, 01 Jun 2017 21:40:31 EST ID:s25hNZ2t No.152382 Ignore Report Quick Reply
Had Campbell's hot and spicy Roadhouse chili, a granola bar and Cheez-Its for lunch. Looks like we need a new thread.

>>152221
>I can never tell if people are genuinely angry or not.

Same way how I feel.
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Gnarly McGoblin - Sat, 03 Jun 2017 17:26:11 EST ID:+42CySpG No.152396 Ignore Report Quick Reply
Burger King right to me.
A Big King XXL
6 Chilli cheese nuggets and one chilly cheese burger.
It's the best to eat during a nightly drinking
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Gnarly McGoblin - Sun, 04 Jun 2017 07:07:45 EST ID:+42CySpG No.152402 Ignore Report Quick Reply
1496574465516.jpg -(65195B / 63.67KB, 250x300) Thumbnail displayed, click image for full size.
>>152396
I ordered another Big King XXL and 20 chilly cheese nuggets.
I wanna get fat.
>>
Gnarly McGoblin - Sun, 04 Jun 2017 08:05:14 EST ID:+42CySpG No.152405 Ignore Report Quick Reply
>>152402
Coronary arteries? What is this shit? I don't need that!


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