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Recent Meals #9 by Yakuiwiggly - Sun, 19 Nov 2017 22:42:40 EST ID:XiUh33qu No.153700 Ignore Report Quick Reply
File: 1511149360982.jpg -(1905110B / 1.82MB, 3264x2448) Thumbnail displayed, click image for full size. 1905110
It's time! Tonight I made butterflied fried chicken with fries and fancy sauce. What you got?!
>>
Susur Lee - Mon, 20 Nov 2017 01:50:07 EST ID:Hv1q0e/K No.153702 Ignore Report Quick Reply
>>153700

I see the yellow sauce, but where the hell are the chicken triangles? Somebody contact chiggy.
>>
Gaston Lenôtre - Mon, 20 Nov 2017 05:37:14 EST ID:kmiT+ob0 No.153703 Ignore Report Quick Reply
>>153700
Did you deep fry it?
>>
Martín Berasategui - Mon, 20 Nov 2017 10:08:58 EST ID:XwC4ZIED No.153704 Ignore Report Quick Reply
>>153700
I dislike the shape of those fries (for some reason), but I really like the attention to detail. The lemon garnish, and the herbs, especially on the sauce, really make the picture appetizing. What kind of herbs do you have there?
>>
Martín Berasategui - Mon, 20 Nov 2017 10:10:08 EST ID:XwC4ZIED No.153705 Ignore Report Quick Reply
>>153700
>It's time! Tonight I made butterflied fried chicken with fries and fancy sauce. What you got?!
>butterflied fried chicken
I could've sworn that said "buttermilk" before my last post. C-higgy? Is that you?
>>
Alfred Prunier - Mon, 20 Nov 2017 12:56:05 EST ID:HgQgX5c4 No.153706 Ignore Report Quick Reply
>>153704
I think it looks pretty fruit-boot-y, bougie and ostentatious. The fries are gay looking and the sauce is way too pale colored. And the lemon? Da fuq is this, fish? You gonna squeeze lemon over fried chicken? What planet are you from?
0/10
>>
Richard Leblanc - Mon, 20 Nov 2017 13:33:44 EST ID:mhahrJuY No.153707 Ignore Report Quick Reply
>>153706
There's nothing middle class about fried chicken and crinkle cut chips. Question for OP, what is the sauce?

Chicken and lemon is alright but I think with the batter it's a bit much. Pick 2. Battered fish and lemon is a different deal even with a fancy batter.
>>
Bernard Loiseau - Mon, 20 Nov 2017 14:58:36 EST ID:XiUh33qu No.153708 Ignore Report Quick Reply
>>153703
I pan fried it in a cast iron skillet, 5 minutes a side. The trick is to beat the shit out of the chicken breast before you butterfly it and not after. Get it to a uniform flatness, open it up so it's a huge cajun filet patty, flour, egg, flour, fry.
>>
Marcelo Zana - Mon, 20 Nov 2017 21:55:04 EST ID:kmiT+ob0 No.153712 Ignore Report Quick Reply
>>153708
well done pan fry. I figured deep fry because it looks so even. I need to try that sometime because it looks dank.
>>
Michel Guérard - Tue, 21 Nov 2017 17:44:29 EST ID:4m2TLKmb No.153716 Ignore Report Quick Reply
>>153707
>Question for OP, what is the sauce?
I'm not OP, but since they ignored you, fancy sauce is a mix of mayo & ketchup.
>>
Alexis Soyer - Tue, 21 Nov 2017 18:28:12 EST ID:8eaqa6FP No.153718 Ignore Report Quick Reply
>>153716
im not sure if thats true, given the colour

looks almost like a hollandaise
>>
YakuiWiggly - Tue, 21 Nov 2017 22:02:00 EST ID:XiUh33qu No.153719 Ignore Report Quick Reply
>>153716
This was more like a reverse fancy sauce. French's/Coleman's mustard and mayo with horeradish and lemon. I love that nasally spice.
>>
Art Smith - Wed, 22 Nov 2017 13:42:57 EST ID:mhahrJuY No.153721 Ignore Report Quick Reply
>>153719
Ah good old Colemans, sounds like a good sauce. I think it'd be great with those chips and I doubt it'd go too badly with the chicken either.
>>
YakuiWiggly - Sat, 25 Nov 2017 01:14:00 EST ID:XiUh33qu No.153737 Ignore Report Quick Reply
This ain't about me ya'll! What you been snacking on?
>>
Michel Troisgros - Sat, 25 Nov 2017 07:57:15 EST ID:gwccFEMl No.153739 Ignore Report Quick Reply
>>153706
lemon on chicken is pretty standard in a lot of places. you can easily overdo it though, just a light splash is all you need.
>>
Alain Ducasse - Sat, 25 Nov 2017 10:38:52 EST ID:JA3/e1UM No.153740 Ignore Report Quick Reply
1511624332213.jpg -(89427B / 87.33KB, 721x868) Thumbnail displayed, click image for full size.
mortadella, fried egg and avocado sandwich, seeded bread.

yes that's 2 tiers, because fuck you
>>
Ted Allen - Sat, 25 Nov 2017 15:00:33 EST ID:XiUh33qu No.153741 Ignore Report Quick Reply
1511640033352.jpg -(92640B / 90.47KB, 961x541) Thumbnail displayed, click image for full size.
>>153740
Looks good! Are my eyes deceiving me, or is 420chan getting better at cooking food!?
>>
Toshiro Kandagawa - Sun, 26 Nov 2017 02:56:49 EST ID:yU/V4d0T No.153743 Ignore Report Quick Reply
>>153741
some of us have always been good, I think it's just a certain few people have not been posting as much lately
>>
Pierre Troisgros - Sun, 26 Nov 2017 14:26:20 EST ID:fE0kN5s4 No.153747 Ignore Report Quick Reply
>>153743
I think you've always had a mix of cooks. The good (the pros), the mediocre to middling but we know it, and the so bad the Dunning-Kreuger effect makes them post their shit. The second group rarely post and the third have been quiet of late/have taken the hint (no one wants to see their shit).

I'm pretty good at nutrition or at least my physical condition would lead me to believe it but that takes precedence over beautiful dishes for me most of the time (at least within the constraints of my budget and level of energy it does). I'll sit and enjoy the food porn and occasionally take inspiration from it and do a thing. nb
>>
Nicolas Stohrer - Mon, 27 Nov 2017 02:25:02 EST ID:hk0jGowu No.153748 Ignore Report Quick Reply
>>153705
I made buttermilk nashville fried chicken recently. I marinaded it for two days in spiced buttermilk and fried it in peanut oil but the results were disappointing. Other than the spicing being wrong the chicken didn't taste like chicken. It just tasted like more of the dough. Did I marinade it too long or was it something else?
>>
Gordon Ramsay - Mon, 27 Nov 2017 09:22:19 EST ID:ICRwIPEn No.153749 Ignore Report Quick Reply
>>153741

its because the average age of the 420ch user is creeping upward and as we all get older we slowly are learning to cook a lil better
>>
[name redacted] !h55/E7mIo6 - Mon, 27 Nov 2017 09:32:26 EST ID:kTNt5+Da No.153750 Ignore Report Quick Reply
1511793146546.jpg -(2429293B / 2.32MB, 4032x3024) Thumbnail displayed, click image for full size.
Tacos
>>
Fanny Craddock - Mon, 27 Nov 2017 21:00:03 EST ID:uX+Z8E/b No.153751 Ignore Report Quick Reply
>>153750
what the fuck
>>
[name redacted] !h55/E7mIo6 - Tue, 28 Nov 2017 06:37:28 EST ID:kTNt5+Da No.153752 Ignore Report Quick Reply
1511869048274.jpg -(2412850B / 2.30MB, 4032x3024) Thumbnail displayed, click image for full size.
Ice cream, milo and hundreds and thousands for dessert
>>
Philippe Rochat - Tue, 28 Nov 2017 09:00:48 EST ID:AbJGbxJ4 No.153753 Ignore Report Quick Reply
>>153750
How is it that everything you make seems just fuckin wrong?

Like the fucking meals you make look like some fat fuck alien trying to imitate human food and doing a pretty poor job. Like if we were on an alien world, the food they would serve at your restaurant would be "Earth Food"
>>
Fernand Point - Tue, 28 Nov 2017 09:24:10 EST ID:Xif/MN/6 No.153754 Ignore Report Quick Reply
>>153753
Eh, well in this case, you can't expect an ignorant Australian to understand the finer points of Mexican or Tex Mex cuisine. It's obvious this guy doesn't leave the house...
>>
Georges Blanc - Tue, 28 Nov 2017 11:18:09 EST ID:8eaqa6FP No.153755 Ignore Report Quick Reply
>>153753
because theyre always 3x an average portion size

among other things
>>
Philippe Rochat - Tue, 28 Nov 2017 17:24:52 EST ID:2W2Mdls9 No.153756 Ignore Report Quick Reply
>>153752

Makes sense that the pedo food goblin stirs up his ice cream like a child.
>>
Philippe Rochat - Tue, 28 Nov 2017 17:57:18 EST ID:AbJGbxJ4 No.153757 Ignore Report Quick Reply
>>153754
It ain't difficult to throw some taco seasoning in beef and not use what looks like mozzarella ffs
>>
Michel Roux - Tue, 28 Nov 2017 22:04:15 EST ID:xax2SzOE No.153758 Ignore Report Quick Reply
>>153753
hey man, at least he's trying. sure, it's far from authentic mexican cuisine, but he actually prepared it himself mostly. it's been a while since he posted a "family" sized fast food mound.

>>153752
aaaaaaaand we're back.
>>
Nicolas Stohrer - Wed, 29 Nov 2017 02:25:31 EST ID:2W2Mdls9 No.153759 Ignore Report Quick Reply
>>153758

He realized that instead of paying $20+ to buy himself a KFC Family Meal or two McDonald's combos he can spend $15+ to just make his own 5000 KCal meal out of whatever carbohydrates and sodium he can manage to combine into semi-edible food.
>>
Marc Summers - Wed, 29 Nov 2017 09:36:28 EST ID:iDxiomvz No.153760 Ignore Report Quick Reply
It all makes sense now. [nr] is Neelix.
>>
Michael Symon - Wed, 29 Nov 2017 11:21:43 EST ID:/H3oo5RC No.153762 Ignore Report Quick Reply
1511972503613.gif -(1045698B / 1021.19KB, 245x160) Thumbnail displayed, click image for full size.
>>153757
Could be monterey jack. Not that you're wrong about it looking like shit.
>>
[name redacted] !h55/E7mIo6 - Thu, 30 Nov 2017 02:03:20 EST ID:85awDxh7 No.153769 Ignore Report Quick Reply
1512025400040.jpg -(2718871B / 2.59MB, 4032x3024) Thumbnail displayed, click image for full size.
Pesto pasta
>>
Jules Gouffé - Thu, 30 Nov 2017 05:22:26 EST ID:bnDwnI8O No.153770 Ignore Report Quick Reply
>>153769
autism
>>
Pierre Cubat - Thu, 30 Nov 2017 08:04:20 EST ID:tGJKkhAd No.153771 Ignore Report Quick Reply
>>153769
What do you think pesto is? I don't see any on that pasta...
>>
Antoine Beauvilliers - Thu, 30 Nov 2017 11:51:19 EST ID:0zGhKdal No.153774 Ignore Report Quick Reply
>>153769
Honestly could not help myself from seeing "Pedo Pasta" for like 10 seconds.
>>
C-Higgy !lfsExjBfzE - Thu, 30 Nov 2017 19:08:58 EST ID:OPlZ98fo No.153777 Report Quick Reply
1512086938608.jpg -(706979B / 690.41KB, 1536x2048) Thumbnail displayed, click image for full size.
Got a Chocolate Peppermint shake at Shake Shack at the mall. They usually have some cool shakes each month. Also had Baja Tuna, Seared Salmon, and Rock n’ Roll sushi rolls at a sushi bar there.
>>
Raymond Blanc - Fri, 01 Dec 2017 06:13:12 EST ID:JA3/e1UM No.153780 Ignore Report Quick Reply
>>153771
looks like he just sprinkled ground basil and Parmesan on it
>>
Bernard Loiseau - Fri, 01 Dec 2017 13:32:55 EST ID:6FYyBapn No.153782 Ignore Report Quick Reply
1512153175955.jpg -(48062B / 46.94KB, 562x446) Thumbnail displayed, click image for full size.
>>153769
At it again I see. Damn nigga, do you really need some much portions. That's two servings hahaha.
>>
Franz Quixtner - Mon, 04 Dec 2017 14:05:10 EST ID:4KmmhmSM No.153784 Ignore Report Quick Reply
1512414310253.jpg -(62289B / 60.83KB, 711x960) Thumbnail displayed, click image for full size.
scrambled eggs and toast
>>
Paul Bocuse - Mon, 04 Dec 2017 14:50:50 EST ID:XiUh33qu No.153786 Ignore Report Quick Reply
1512417050165.jpg -(317215B / 309.78KB, 711x960) Thumbnail displayed, click image for full size.
>>153784
I couldn't help myself.
>>
Paul Bocuse - Mon, 04 Dec 2017 15:08:10 EST ID:XiUh33qu No.153787 Ignore Report Quick Reply
1512418090165.jpg -(391590B / 382.41KB, 711x960) Thumbnail displayed, click image for full size.
>>153786
And it's the season, sooooooo
>>
Tyler Florence - Mon, 04 Dec 2017 19:27:00 EST ID:yU/V4d0T No.153788 Ignore Report Quick Reply
>>153787
nice
>>
Marcus Samuelsson - Tue, 05 Dec 2017 02:53:02 EST ID:bDSWfkh2 No.153789 Ignore Report Quick Reply
>>153787

Ah, this is why I love /nom/, pedo food goblin be damned.
>>
Jacques Pépin - Tue, 05 Dec 2017 14:34:15 EST ID:6kfHZdly No.153790 Ignore Report Quick Reply
>>153787

needs maisie williams face due to eye distance
>>
otherkevin - Wed, 06 Dec 2017 08:14:33 EST ID:o1mn8sko No.153800 Ignore Report Quick Reply
i am properly drunk

i ain't wanna offend loskene tho... i only called you loskee so i wouln't highlight you.
>>
otherkevin - Wed, 06 Dec 2017 08:16:07 EST ID:o1mn8sko No.153801 Ignore Report Quick Reply
1512566167608.png -(1359648B / 1.30MB, 900x1200) Thumbnail displayed, click image for full size.
>>153800
>>
Daniel Boulud - Wed, 06 Dec 2017 20:28:25 EST ID:WMWSpUnm No.153808 Ignore Report Quick Reply
1512610105121.jpg -(77281B / 75.47KB, 480x679) Thumbnail displayed, click image for full size.
>>153801
>>
Bobby Flay - Wed, 06 Dec 2017 20:36:56 EST ID:ucYLGzQP No.153810 Ignore Report Quick Reply
>>153700
had the last bit of my chinese leftovers, had to order from my non-usual place and they had this thing called curry fried rice and figured it was worth a try along with my usual add-ons (crab rangoon, egg roll) and curry fried rice (which happened to be fried rice with some spicy peppers and i think cumin and garam masala) wasn't bad as i enjoyed it for dinner last night and lunch this afternoon but this dinner tho, got overboard and sick of it so glad thats over with. but the food in general was hella dank for another delicious chinese place; just need to remember not to order the curry rice again.
>>
Raymond Blanc - Thu, 07 Dec 2017 02:20:29 EST ID:XiUh33qu No.153811 Ignore Report Quick Reply
1512631229666.png -(36643B / 35.78KB, 570x533) Thumbnail displayed, click image for full size.
So I've decided to try keto to see if I can lose some quick weight in the next few months. My beer belly is really starting to show through and I don't want to be the 35 year old guy that can't button a shirt. Baked 12 rosemary, lemon, chicken thighs to eat throughout the week last night and I'm eating it on beds of different veggies. I've got broccoli, riced cauliflower, collards, and squash right now that I can cook up in no time to add to it. Eggs and bacon for breakfast.

I'm planning on starting back up with starting strength as well so ungodly amounts of protein and getting energy from ketones instead of carbs should be an interesting thing to mess with. Apparently there are some effects on brain chemistry when the body is in ketosis as well, and I'm curious to see what that's like too.

I have a feeling it's gonna be a bland couple of months.
>>
Masaharu Morimoto - Thu, 07 Dec 2017 12:50:33 EST ID:b42aD8YH No.153819 Ignore Report Quick Reply
>>153811
Keto works really well for your epilepsy so it should really help.

If you're also trying to lose weight it is a diet which often makes it easy to eat at a surplus which is a nice bonus if you're trying not to be fat as well as controlling your epilepsy. The two aren't mutually exclusive. It's said that keto is good for weight loss but the only thing for certain is a calorie deficit so who knows?
>>
Bobby Flay - Thu, 07 Dec 2017 16:52:11 EST ID:ucYLGzQP No.153825 Ignore Report Quick Reply
>>153811
just don't forget that working out would help too, diet is good (i'm down almost 10lbs because of diet change) but working out helps speed up the loss (just walk around the neighborhood an hour every other day or do simple indoor stuff if its too cold like planking; push up position for a minute or thirty seconds, its easy as fuck) best of luck my dude, you got this.
>>
Paula Deen - Thu, 07 Dec 2017 18:58:07 EST ID:6kfHZdly No.153828 Ignore Report Quick Reply
>>153810

>they had this thing called curry fried rice

sounds exotic, the other day i went to a mexican restaurant and they had this thing called salsa.
>>
Daniel Boulud - Thu, 07 Dec 2017 19:55:59 EST ID:tyTqGjpp No.153830 Ignore Report Quick Reply
>>153828
In all my years of American Chinese food, I've never come across curry fried rice. I've had curry, and I've had fried rice, but not together. Let alone have had curry from an American Chinese place.
>>
Guy Savoy - Fri, 08 Dec 2017 11:56:34 EST ID:SIaTLrIe No.153836 Ignore Report Quick Reply
>>153830
yeah, curry isn't really chinese. what kind of curry was it? Thai? Japanese?

or is it just regular chinese fried rice with curry powder on it?
>>
James MacInnis - Fri, 08 Dec 2017 23:29:19 EST ID:ucYLGzQP No.153843 Ignore Report Quick Reply
>>153836
tasted like normal fried rice but maybe the added hot chilis and i think turmeric or garam marsala; was a bit darkish yellow fried rice vs. the usual soy-brown fried rice.
>>
Ina Garten - Sat, 09 Dec 2017 04:32:26 EST ID:YUsJa/p5 No.153844 Ignore Report Quick Reply
>>153836
>>153830
Chinese curry sauce is totally a thing in the UK. Doesn't really taste much like curry though, you can put it over chips or rice. Although I think there's some weird thing in Ireland where you get chips, rice, and sauce all in one packet. There's a thought!

Now I am living in China I actually had a curry earlier on, this was at a bar that catered to westerners though.
>>
Toshiro Kandagawa - Sat, 09 Dec 2017 12:45:25 EST ID:o1mn8sko No.153845 Ignore Report Quick Reply
plain oatmeal and malt liquor

gross af holy fuck
>>
Ettore Boiardi - Sun, 10 Dec 2017 13:23:46 EST ID:ucYLGzQP No.153851 Ignore Report Quick Reply
>>153844
I understand that China is a huge ass country and borders India so there is cross pollination of cultures (just like prev. anon has said there's Thai/Japanese curry) but in American-Chinese it's been more or less same menu/cuisine since the '70s/the popularization of the "Chinese" food in America.
>>
Charles Ranhofer - Sun, 10 Dec 2017 17:42:45 EST ID:R/oOkGF8 No.153853 Ignore Report Quick Reply
>>153851
I'd like to try real Hunan Chinese.
For the most part I don't find American Chinese all that great except general tso, I'll eat that shit all day if its nice and spicy
>>
François Pierre de la Varenne - Sun, 10 Dec 2017 20:00:22 EST ID:ucYLGzQP No.153854 Ignore Report Quick Reply
>>153853
oh me too, i would love to try legit chinese food. i think the closest is dim sum but there's a great dumpling house i love going to because of how insanely cheap it is to stock up on dumplings and do a great crunchy garlic pepper shrimp dish
>>
Jules Gouffé - Sun, 10 Dec 2017 20:43:35 EST ID:XiUh33qu No.153855 Ignore Report Quick Reply
This protein diet sucks. Made hamburger steaks tonight with kale in a steam in the mic bag. It was food.
>>
Hiroyuki Sakai - Mon, 11 Dec 2017 07:51:26 EST ID:LAD82sQU No.153856 Ignore Report Quick Reply
>>153854
>>153853
Some Hong Kong places do stuff fairly similar to western Chinese food. Sweet and Sour isn't as popular as it is in the UK, but it still exists.

The food here is great, but there's a lot of food that is just ok. In the UK things like dumplings and steams buns would be things that you got as a treat. Whereas here they are staple foods that are cheap and pretty boring. It's still good, but it's nothing like as special as it would be in the UK.

Also generally the Chinese just have different tastes. I know that good food is good food, but there's a kind of weird aroma of spices that you can find in a lot of the meat here and it's not really to my tastes.

The big deal here is "hot pot" which is also kind of underwhelming. It's a lot of effort for something that is a bit of a skeptical, but really isn't as good as a decent traditionally prepared meal.

The best meals I've had have all been when you go out in a big group, order a dish each and just help yourself to rice and try everyone elses food. That stuff is banging.

I'll be off to Hunan in a few months for Chinese new year, so I'll let you know what the vibe is up there when it happens.
>>
Toshiro Kandagawa - Mon, 11 Dec 2017 17:13:18 EST ID:yU/V4d0T No.153860 Ignore Report Quick Reply
>>153856
I look forwards to your insights chinabro
>>
Masaharu Morimoto - Tue, 12 Dec 2017 09:38:30 EST ID:gwccFEMl No.153863 Ignore Report Quick Reply
>>153855
>steamed hamburger steak
wouldn't that, like, remove all the fat content? like it melts in drips out that way, wouldn't it? or was that intended?

the beauty of a low-carb diet (which yours may nottl be in all fairness, you only said "protein diet") for me is that you're allowed all these fats. like cheese n shit is a-ok. did a low carb keto diet before for detox purposes (had a potential drug test coming up), but infound itnl fairly easy to maintain. just lota of steaks, pork/lamb chops, chicken, mushrooms, cheese, jalapenos, onions, sausages, shit like that. worked like a charm too, i was pissing clean in 6 days after heavy daily smoking.
>>
Julia Child - Tue, 12 Dec 2017 15:54:45 EST ID:XiUh33qu No.153869 Ignore Report Quick Reply
>>153863
Hamburger steak wasn't steamed, just the kale. I fried up that hamburger steak in a cast iron pan.
>>
C-Higgy !lfsExjBfzE - Tue, 12 Dec 2017 15:57:58 EST ID:lD/afa/j No.153870 Report Quick Reply
1513112278710.jpg -(73841B / 72.11KB, 1024x682) Thumbnail displayed, click image for full size.
>>153869
You’re missing out on steamed hams.
>>
Spardot !SPQRqHx0.E - Tue, 12 Dec 2017 17:14:25 EST ID:dekIC4fL No.153871 Report Quick Reply
1513116865425.jpg -(181885B / 177.62KB, 960x1280) Thumbnail displayed, click image for full size.
>>153870
>>
Maestro Martino - Tue, 12 Dec 2017 20:12:42 EST ID:19pS2sQs No.153873 Ignore Report Quick Reply
1513127562169.jpg -(683993B / 667.96KB, 2016x1512) Thumbnail displayed, click image for full size.
This was a week or two ago, never got around to posting it. Chicken parm, I make my own sauce and bread/fry/bake my own chicken breasts. Gotta go with Texas Toast brand garlic knots (or bread sticks).
>>
Alfred Prunier - Tue, 12 Dec 2017 20:36:52 EST ID:ucYLGzQP No.153874 Ignore Report Quick Reply
Still have pulled pork leftovers from Thanksgiving, so made some tacos with pico, guac, cilantro, and green onions. Was dank as always.

Tomorrow gonna do an Iranian twist to homemade Chipotle bowl with the leftover fixings.
>>
John Besh - Thu, 14 Dec 2017 02:48:53 EST ID:XiUh33qu No.153881 Ignore Report Quick Reply
>>153873
Looks good, but you totally overcooked that chicken. I had to zoom in to figure out what I was looking at. Try 3 minutes a side at 5 on the stove. I assume that you're pan frying it to get that burnt look.
>>
Paul Jullemier - Thu, 14 Dec 2017 03:36:06 EST ID:4KmmhmSM No.153882 Ignore Report Quick Reply
>>153871

as sexy as shirtless hairy Rusev is those are some pretty sad looking burgers
>>
Tyler Florence - Thu, 14 Dec 2017 19:22:21 EST ID:ucYLGzQP No.153892 Ignore Report Quick Reply
1513297341455.jpg -(4562708B / 4.35MB, 5312x2988) Thumbnail displayed, click image for full size.
Made an Iranian Chipotle plate from leftover pulled pork from Thanksgiving which includes pico, guac, beans tahdig (Iranian crunchy rice), green onions, and a dashes of dried bhut jolakia and habanero mix. And a french soda (acai guava flavor) to drink.
>>
Ludovic Lefebvre - Thu, 14 Dec 2017 19:38:21 EST ID:8eaqa6FP No.153893 Ignore Report Quick Reply
>>153892
i would utterly go to town on that
>>
Auguste Escoffier - Mon, 18 Dec 2017 13:44:54 EST ID:Tb/hcyRV No.153912 Ignore Report Quick Reply
1513622694084.jpg -(15866B / 15.49KB, 480x360) Thumbnail displayed, click image for full size.
Got to eat family Christmas meal yesterday! We had chicken casserole, green beans, sweet potatoes and onions, chicken salad, mashed potatoes, yeast rolls, hand made creamed corn, and cheddar broccoli. Holy shit ya'll, it was so good.
>>
Madame Mérigot - Mon, 18 Dec 2017 21:03:13 EST ID:oIdRRYfR No.153926 Ignore Report Quick Reply
1513648993140.jpg -(1271541B / 1.21MB, 1800x2400) Thumbnail displayed, click image for full size.
>>153863
>>153869

there is a place in Meriden Connecticut that does steamed cheeseburgers. I think it's my favorite burger.
> meat is steamed
> cheese is steamed. sharp Wisconsin cheddar. gets kind of chunky as the oil leaves. almost curdlike which is a great texture
> fat drips out but is still well seasoned
> comes out hot and moist so who tf needs fat
> do not feel bloated or sluggish after eating
> no farts~
> good portion

every time i go through that part of the state i eat one. pic related
>>
Anne Burrell - Wed, 20 Dec 2017 23:15:05 EST ID:XiUh33qu No.153951 Ignore Report Quick Reply
I'm working on a sausage and pepper dish right now. Still going with the low carb thing and it's getting easier, but goddamn if it isn't greasy...
>>
Anne Burrell - Wed, 20 Dec 2017 23:53:23 EST ID:XiUh33qu No.153952 Ignore Report Quick Reply
>>153951
Meh, it's decent. still boring as fuck though.
>>
Adolphe Gérard - Sat, 23 Dec 2017 03:54:17 EST ID:JUXjauHK No.153959 Ignore Report Quick Reply
Has /nom/ just given up...
>>
Geoffrey Zakarian - Sat, 23 Dec 2017 19:20:53 EST ID:tGJKkhAd No.153962 Ignore Report Quick Reply
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I made some Galician style octopus tonight, with potatoes (not shown). This was pretty easy. Octopus was on sale at the fish market: $8/lb, so I got one which was 1 lb. I boiled it for an hour in water with bay leaves, salt and black pepper. I took it out, cut off the head, removed that bone thing in the middle there and cut up the tentacles and topped the dish off with salt, smoked paprika and extra virgin olive oil. I broiled some of it, just to see how it affected the taste. It wasn't too much different. Maybe a little firmer.

It tastes just as good as it does in some of the restaurants I order this in with the delicate flavor and creamy but firm texture. I was able to make it way cheaper, though. It's real easy, but it does take a bit of time, and I don't always see these octopuses at the market...
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Jamie Oliver - Sat, 23 Dec 2017 23:33:46 EST ID:gltWGGpu No.153963 Ignore Report Quick Reply
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Add some hangover soup. I got blasted drunk and making this still semi drunk was a pain on the ass.
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François Vatel - Sun, 24 Dec 2017 07:26:27 EST ID:Fv/RzUR7 No.153964 Ignore Report Quick Reply
>>153963
Looks shitty.
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Rick Moonen - Sun, 24 Dec 2017 07:46:49 EST ID:XiUh33qu No.153966 Ignore Report Quick Reply
>>153964
Well aren't you just a little ray of sunshine.
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Fernand Point - Sun, 24 Dec 2017 12:20:10 EST ID:+NJAlw4Q No.153968 Ignore Report Quick Reply
>>153966
Don't knock tradition
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Keith Floyd - Wed, 27 Dec 2017 20:00:16 EST ID:Tj9JY9UJ No.153978 Ignore Report Quick Reply
>>153963

That looks great for a hangover cure. Fuck what that other guy said.
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Joseph Favre - Wed, 27 Dec 2017 21:09:33 EST ID:yU/V4d0T No.153979 Ignore Report Quick Reply
>>153964
that looks like good soup dude you don't know what yer talking about
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Martín Berasategui - Wed, 27 Dec 2017 23:37:05 EST ID:BbPAH7FB No.153980 Ignore Report Quick Reply
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'Sup /nom/?

Currently eating this fried rice I just made. Hhnmnnggg
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Antoine Parmentier - Fri, 29 Dec 2017 01:14:02 EST ID:4KmmhmSM No.153991 Ignore Report Quick Reply
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scramnel egg an snausage binks
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Marcus Samuelsson - Sat, 30 Dec 2017 12:42:37 EST ID:g5QaD6Qa No.154003 Ignore Report Quick Reply
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>>153700
guinnea fowl cooked on a low fire in fresh orangejuice, honey, orangerasp and herbs
with potatoes and sprouts
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Lucien Olivier - Sat, 30 Dec 2017 13:06:11 EST ID:W8TOCXU2 No.154004 Ignore Report Quick Reply
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>>153700

Sauteed red onions with broccoli in olive oil and salmon with scallops. This about what I usually like to cook before work. I also ate blackberries, raspberries, blueberries, a kiwi and a package of greek yogurt.
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Paul Jullemier - Sat, 30 Dec 2017 20:10:49 EST ID:yU/V4d0T No.154006 Ignore Report Quick Reply
>>154004
>This about what I usually like to cook before work
damn nigga, how you getting that salmon and scallops on the daily money that's some expensive shit
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Marcus Samuelsson - Sat, 30 Dec 2017 20:28:23 EST ID:Q1QlOqqO No.154007 Ignore Report Quick Reply
No pic because retard.
Angel Roll (salmon, tuna, eel, avocado, in sushi)
Gyoza Damprang
Singapore Style Rice Noodles
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Bernard Loiseau - Sun, 31 Dec 2017 13:28:39 EST ID:Nhd5QV7Y No.154009 Ignore Report Quick Reply
>>154006
On the real.
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[name redacted] !h55/E7mIo6 - Wed, 03 Jan 2018 02:25:18 EST ID:ucjjUHqg No.154018 Ignore Report Quick Reply
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2 foot longs for $16, so I grabbed two and eat one now and the other tomorrow or later if I’m hungry
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Jules Gouffé - Wed, 03 Jan 2018 02:29:52 EST ID:yU/V4d0T No.154019 Ignore Report Quick Reply
>>154018
the fuck am I looking at here
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[name redacted] !h55/E7mIo6 - Wed, 03 Jan 2018 03:09:08 EST ID:5TWg6Ygv No.154020 Ignore Report Quick Reply
>>154019
Subway meatball sub with jalapenos and marinara and hot chili sauce
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Alain Chapel - Wed, 03 Jan 2018 04:04:24 EST ID:bnDwnI8O No.154022 Ignore Report Quick Reply
>>154018
How do you manage to make even food you paid for a professional to make look gross?
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Alain Chapel - Wed, 03 Jan 2018 06:30:29 EST ID:bnDwnI8O No.154023 Ignore Report Quick Reply
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Experimenting with ways to prepare chicken. Tandoori masala buttermilk skewers.
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Michael Chiarello - Wed, 03 Jan 2018 10:39:43 EST ID:Xp+KOjE4 No.154026 Ignore Report Quick Reply
>>154018
oh, look pedo goblin is back. What the fuck did you do, dissect your sandwich. Man, that looks gross.
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Michael Chiarello - Wed, 03 Jan 2018 14:10:35 EST ID:Xp+KOjE4 No.154033 Ignore Report Quick Reply
>>154032
Hey, man. Some people just have low standards.
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Jules Gouffé - Wed, 03 Jan 2018 18:03:55 EST ID:yU/V4d0T No.154034 Ignore Report Quick Reply
>>154032
nigga they call them sandwich artists for a reason
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Jules Gouffé - Wed, 03 Jan 2018 18:06:30 EST ID:yU/V4d0T No.154036 Ignore Report Quick Reply
>>154020
did you step in it first?
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Rachael Ray - Wed, 03 Jan 2018 20:58:17 EST ID:XiUh33qu No.154040 Ignore Report Quick Reply
>>154023
Looks good buddy. I think n_r just knows that anything he posts will get more responses than decent food.
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C-Higgy !lfsExjBfzE - Thu, 04 Jan 2018 02:48:18 EST ID:xjLDTNG5 No.154047 Report Quick Reply
Having Wild Mike’s Pepperoni pizza and Blue Bunny Mint Chocolate Chip ice cream with Canada Dry Blackberry Ginger Ale while I watch Wrestle Kingdom 12 this morning.
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Antoine Parmentier - Sat, 06 Jan 2018 20:41:37 EST ID:+NJAlw4Q No.154071 Ignore Report Quick Reply
Little Sleazers

I'm ashamed, but at least I had a chance to test out some new hot sauces I got for Christmas.
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Beau MacMillian - Sun, 07 Jan 2018 09:59:28 EST ID:0zGhKdal No.154078 Ignore Report Quick Reply
>>154071
it's not great quality, but $5 for a warm pizza is tough to beat, and it's definitely better than shit like 7/11 or gas station quality. I'll still pick one up on the way home from work sometimes if I can't be fucked to make something after a long day.

The crust turns to cardboard overnight in the fridge so if you're gonna reheat it, do it with a little bit of water in a skillet on the stovetop, that or a toaster oven works pretty well. If you have to use a microwave put the slice(s) on top of 2 or 3 paper towels so it doesn't get soggy af

damn i've bought way too many cheap pizzas over the last decade
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Marc Forgione - Sun, 07 Jan 2018 23:28:57 EST ID:JemRxP/y No.154079 Ignore Report Quick Reply
>>154071

If your local LC's has people that give a shit about their job then you can get some pretty dank pizzas for only $5. No shame in that. Since they're franchised there actually are some LC's that have managers and employees that treat it like they're running their own quality mom & pop since they kind of are. Going to a Little Ceaser's you've never been to and getting shit food because it's a garbage location is a total bummer, though.
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[name redacted] !h55/E7mIo6 - Wed, 10 Jan 2018 06:13:51 EST ID:ucjjUHqg No.154091 Ignore Report Quick Reply
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Sausages and onion in bread, less than $3 to make
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Alain Passard - Wed, 10 Jan 2018 07:35:06 EST ID:yU/V4d0T No.154092 Ignore Report Quick Reply
>>154091
Six fucking wieners you goblin?
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Paula Deen - Wed, 10 Jan 2018 09:44:58 EST ID:0zGhKdal No.154093 Ignore Report Quick Reply
>>154091
jesus fuckin christo that's gross
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Alfred Prunier - Wed, 10 Jan 2018 10:06:48 EST ID:8eaqa6FP No.154094 Ignore Report Quick Reply
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>>154091

*irate wailing*
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Philippe Rochat - Wed, 10 Jan 2018 13:21:42 EST ID:XcwOuMHd No.154095 Ignore Report Quick Reply
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This took 5 minutes but I think it sums things up.
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Caesar Cardini - Wed, 10 Jan 2018 14:02:27 EST ID:4KmmhmSM No.154096 Ignore Report Quick Reply
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>>154091
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Guy Savoy - Wed, 10 Jan 2018 15:11:23 EST ID:KI9siIJe No.154097 Ignore Report Quick Reply
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>>154091
my new year's resolution was to find some way to constructively tell you why the food you make is all wrong, instead of just shitting on it, because i truly hope one day you will learn to cook food that /nom/ (and myself personally) finds so haram.

so in this instance, your onions are what's cheesing me. what heat did you cook them on? because do you see how their insides are translucent while the outsides have blackened? that indicates too high heat for too short of a time.

if you're making a soup, stew, or sauce, you want to "sweat" onions by putting some oil over a low heat, then dropping in your diced onions with some salt to the heated oil. stir often for a good amount of time until they all look translucent and reduced in size like in your pic. however, there should be no browning/blackening in this case. if it starts to occur turn the heat down.

BUT if you're serving them as a topping, like you did here, then you want caramelized onions, not sweated ones. this means putting them in butter or oil and kicking up the heat to the point that browning occurs (not so high that your cooking fat burns, though). true caramelization takes awhile though, so in cases like this sauteeing is also fine. this requires medium-high heat, and constantly moving the onions around in just a little bit of fat/butter/oil. you will see them brown (not blacken, that means turn your heat down) around the edges, at which point they will be tasty and sweet but still springy/crunchy, and great as a sausage topping. pic is how they would ideally look.

when you find the time try one of these and show us the result. all 3 techniques are essential to cooking and onions are a good thing to practice on. i know this is a little long and preachy but i am going to teach you to cook if it kills me, god damnit.
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Philippe Édouard Cauderlier - Wed, 10 Jan 2018 16:54:44 EST ID:R/oOkGF8 No.154098 Ignore Report Quick Reply
>>154091
wow you made that gourmet meal for only under $3???

Amazing.
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Jean-Georges Vongerichten - Wed, 10 Jan 2018 17:16:52 EST ID:JemRxP/y No.154099 Ignore Report Quick Reply
>>154095

Five fucking stars, my man.

>>154097

He microwaves everything, that's the root of the problem.
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Pierre Wynants - Wed, 10 Jan 2018 23:46:33 EST ID:TAI8xFSU No.154101 Ignore Report Quick Reply
>>154091
that is fuck.
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Lancelot de Casteau - Thu, 11 Jan 2018 04:56:43 EST ID:ck8pN7gJ No.154102 Ignore Report Quick Reply
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>>154091
This shit is getting old. I either think he's actually a fat retard or he's baiting our asses for replies. This does not shock me anymore... We get it your a disgusting day slob pedo goblin with cooking abilities.
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Frédy Girardet - Thu, 11 Jan 2018 20:45:46 EST ID:yU/V4d0T No.154105 Ignore Report Quick Reply
>>154102
eh, at least we all get a weekly dose of not feeling as bad about ourselves
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Ludovic Lefebvre - Thu, 11 Jan 2018 20:55:34 EST ID:NYhesM2y No.154106 Ignore Report Quick Reply
>>154019
it's his soiled diaper
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!scyTheNg3k - Thu, 11 Jan 2018 22:30:08 EST ID:M0MvyW1h No.154108 Ignore Report Quick Reply
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if that guy didn't post nasty stuff in this thread it would be pretty boring. Tripfag to prove I'm not him. Now for some roasted butternut squash and fried kale around a pile of slow-cooked pork because arranging unprocessed foods is hard, man.
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Martín Berasategui - Fri, 12 Jan 2018 01:53:22 EST ID:+NJAlw4Q No.154109 Ignore Report Quick Reply
>>154108
Nice Trip, bruh.
Glad you're here broseph.
It's funny, I was just saying the other day, wasn't I fellas, I was just saying this place needs some more tripfags. Good to see my wish came true. Post well, post often.
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Michel Roux - Fri, 12 Jan 2018 04:03:30 EST ID:8nwHBNMT No.154111 Ignore Report Quick Reply
>>154108
This place was just fine without him. The fuck are you talking about? Are you new.. oh, right I you must be never seen your trip. You Gaylord
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Alain Senderens - Fri, 12 Jan 2018 11:20:50 EST ID:RmoUZmWO No.154112 Ignore Report Quick Reply
>>154108

looks like a good meal, though im not the biggest fan of kale. tell me you had some spicy bbq sauce for that pork tho
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Chaz Fable - Sat, 13 Jan 2018 07:28:22 EST ID:IOi11182 No.154120 Ignore Report Quick Reply
>>154112
Kale definitely needs to be treated well, it goes well with pork though. It'd probably work with the right sauce.

We don't need trips. For every good trip there's 5 shit ones. If you're worth having a trip then you'll stand out without one. Pedogobbo would be obvious to all, the same way the guy who works making cakes occasionally pops out and you know it's him (though other times he posts and it's probably not obvious). He doesn't use a trip, the content of his posts makes it obvious. He doesn't say "hey I'm that guy" he just says "I work at a place that does this" and posts images and you know it's him. If you need to use a name to stand out, you shouldn't stand out.

All that said I do appreciate the attempt and positive posting. The trips just add nothing that the post didn't.
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Anne Burrell - Sun, 14 Jan 2018 00:51:38 EST ID:nYMFOkDP No.154132 Ignore Report Quick Reply
>>154120
I eat my kale with a steak and I prepare it the same way I'd prepare spinach, it also tastes very much like spinach with a slightly more bristled texture.

I personally enjoy kale as a substitute for spinach leaves in my salad and think the two can be substituted for each other in almost all instances.
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Lancelot de Casteau - Sun, 14 Jan 2018 20:07:11 EST ID:ucYLGzQP No.154140 Ignore Report Quick Reply
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>>153700
One of my friends started up a BBQ food truck, went to his opening or whatever at local bar. Goddang wish I got some to-go; probably was the best BBQ I've had in a while.
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[name redacted] !h55/E7mIo6 - Mon, 15 Jan 2018 06:33:32 EST ID:UYJClSv2 No.154141 Ignore Report Quick Reply
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Some spaghetti and bread
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Mario Batali - Mon, 15 Jan 2018 09:36:25 EST ID:RmoUZmWO No.154142 Ignore Report Quick Reply
>>154141

what is this like 5 cans of spagetti-o's? jesus christ.
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Ferran Adrià - Mon, 15 Jan 2018 11:22:35 EST ID:8eaqa6FP No.154143 Ignore Report Quick Reply
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wrap made out of basically anything spare, laying around, and about to expire

Some grilled halloumi, baked falafel, a baked burrata which sorta melted into an ooze..which actually turned out pretty well. Plus matchstick beets, avo, and a little sriracha
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Georges Blanc - Mon, 15 Jan 2018 12:52:06 EST ID:5DaC5Daj No.154144 Ignore Report Quick Reply
>>154143
That looks amazing. Great job my man.
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Marcelo Zana - Mon, 15 Jan 2018 13:34:52 EST ID:4KmmhmSM No.154145 Ignore Report Quick Reply
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>>154142

5 cans of spaghetti-o's and like half a loaf of bread
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Anthony Bourdain - Mon, 15 Jan 2018 13:55:16 EST ID:0zGhKdal No.154146 Ignore Report Quick Reply
>>154141
>some spaghetti and bread

>full pan of "spaghetti"
>like 8 slices of buttered bread

Well done there. Nicely plated, proper portions, looks very appetizing. Would def nom.
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Wylie Dufresne - Mon, 15 Jan 2018 14:38:18 EST ID:bnDwnI8O No.154147 Ignore Report Quick Reply
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Chicken cubes rubbed with a mixture of Econa extra hot sauce and lemon juice, left in a bowl for an hour with generous splashes of Molho de Gindungo. Skewered then sprinkled with ground Naga Jolokia. Grilled over butter, then topped with grated mature cheddar.
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Thomas Edwards - Mon, 15 Jan 2018 16:49:52 EST ID:NNZ5+ZCz No.154149 Ignore Report Quick Reply
>>154141
I hope you've got those matchbooks because you're taking up another unhealthy habit
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Eric Ripert - Mon, 15 Jan 2018 16:53:27 EST ID:XiUh33qu No.154150 Ignore Report Quick Reply
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>>154141
>Carb loading like a professional training for an Iron-Man challenge.
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Rokusaburo Michiba - Tue, 16 Jan 2018 04:13:43 EST ID:RmoUZmWO No.154151 Ignore Report Quick Reply
>>154145
holy fuck dude you're right, i was so disgusted by the processed slop appearance of the contents of the bowl i failed to even notice the 10 slices of thickly buttered bread. sweet mother of god this meal is pure carbs, sugar, sodium, and fat. and probably like 2k calorie or so
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François Marin - Tue, 16 Jan 2018 04:17:49 EST ID:ZxnQ1xsy No.154152 Ignore Report Quick Reply
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I made some shakshuka the other night in my new cast iron. the acid stripped the seasoning off the pan but it's not like they're my grandmother's pans or anything, easy to reseason. Did half a Spanish onion, a bell pepper, and like two plum tomatoes that were about to turn with canned tomatoes, smashed garlic, a fuckload of cumin, fresh parsley, chili powder I think sumac too, hit it with dat feta and proceeded to fucking overcook the eggs in the oven. still tasty tho, hit it with dat grocery store naan. mm.
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[name redacted] !h55/E7mIo6 - Tue, 16 Jan 2018 11:08:03 EST ID:ZUFogijc No.154154 Ignore Report Quick Reply
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Cooked up some pasta today, but because I had garlic bread I used less. I think I like this meal better
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[name redacted] !h55/E7mIo6 - Tue, 16 Jan 2018 11:10:57 EST ID:5TWg6Ygv No.154155 Ignore Report Quick Reply
>>154149
nah they're for candles


>>154142
toucans
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Heston Blumenthal - Tue, 16 Jan 2018 12:12:19 EST ID:/HTEiBYe No.154156 Ignore Report Quick Reply
>>154154
Can you just stop posting in this thread. You know there is a thread called "Disgusting Food" that's more like your calling. Better yet, just start you own thread with what you make from a day to day basis.
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Antoine Parmentier - Tue, 16 Jan 2018 12:38:41 EST ID:NNZ5+ZCz No.154157 Ignore Report Quick Reply
>>154155
Then I hope you place those candles somewhere hazardous, you can't really cook so it's not a longshot
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Caesar Cardini - Tue, 16 Jan 2018 17:53:58 EST ID:XiUh33qu No.154158 Ignore Report Quick Reply
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>>154154

>9 pieces of garlic bread
>Pile of pasta
>One dish

Have you TRIED eating vegetables? I mean jesus, try moving away from nothing but carbs. You're gonna realize that grilled chicken and steamed broccoli is even easier to prepare than pasta and meat sauce, and you can still drench the broccoli in melted cheese.

Just try not to butter up a whole fucking loaf of bread to go with it.
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Ted Allen - Tue, 16 Jan 2018 20:17:26 EST ID:bnDwnI8O No.154159 Ignore Report Quick Reply
>>154158
Why should he when it gets more replies than people actually making an effort?
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Raymond Oliver - Wed, 17 Jan 2018 01:10:06 EST ID:K8Ogf+44 No.154160 Ignore Report Quick Reply
>>154155
I am now convinced that you are calculating and conceited. This is a slow board and you've taken advantage of that fact.

For the rest of you. Why should anyone bother putting in an effort if you are going to overlook people's skill and the time they invest by favoring and replying to this idiot?
If you really cared at all, you would boycott this place.

Each one of you that doesn't like this behavior should stop posting until it IS just 'name redacted' then maybe the mods WILL actually have to do something about it.
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Jose Garces - Wed, 17 Jan 2018 01:50:48 EST ID:NNZ5+ZCz No.154161 Ignore Report Quick Reply
>>154160
The turd has c-higgys stamp of approval so all we can do is cheer on and hope for some kind of embolism
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Eric Ripert - Wed, 17 Jan 2018 08:23:47 EST ID:RmoUZmWO No.154162 Ignore Report Quick Reply
>>154152

looks like you had the heat a little too high bro
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Joseph Favre - Wed, 17 Jan 2018 11:30:44 EST ID:0zGhKdal No.154163 Ignore Report Quick Reply
>>154160
This isn't social media or some food blog, who cares how much skill goes into something that's posted here? Of course the hot mess piles he posts get more attention than actual meals. And why would the mods do anything about it? It's not like he's off topic.

It's like the guy who was eating ketchup sandwiches and fucking up extremely easy food prep who is probably dead by now, that guy was the best part of /nom/ for awhile.
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Chen Kenmin - Wed, 17 Jan 2018 11:50:25 EST ID:1BeLZ2O1 No.154164 Ignore Report Quick Reply
>>154163
>It's like the guy who was eating ketchup sandwiches and fucking up extremely easy food prep who is probably dead by now, that guy was the best part of /nom/ for awhile.

Yeah, but that guy had a certain charm to it where it was hilarious watching him eat undercooked food and ketchup sandwichwa. Unlike that dude, that started being a goblin about how to take a 14 year old and posting fast food virtualy everytime. This pedo goblin is what he is doing is undermining others peoples food. Ketchup Herring guy had only posted like 2 or three times and made one thread about who to boil his undercooked lobsters, which he probably died because we never heard from him again.
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Chen Kenmin - Wed, 17 Jan 2018 12:02:03 EST ID:1BeLZ2O1 No.154165 Ignore Report Quick Reply
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>>154164
Forgot my pic.

Made a breakfast sandwich.
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Bobby Chinn - Wed, 17 Jan 2018 12:11:19 EST ID:4KmmhmSM No.154166 Ignore Report Quick Reply
>>154156

nah seeing what monstrosity he's eating and seeing people's reactions to it is way more entertaining
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Chen Kenmin - Wed, 17 Jan 2018 12:24:06 EST ID:1BeLZ2O1 No.154167 Ignore Report Quick Reply
>>154166
I'm not saying.he shouldn't post his Disgusting food. But that guy is right. He should just start his own thread a d you guys can go and laugh at him there all you want. What he does is undermine others peoples food by posting is a legitimate thread about people making stuff.
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Michel Guérard - Wed, 17 Jan 2018 17:17:08 EST ID:JemRxP/y No.154168 Ignore Report Quick Reply
>>154164

This. Ketchup guy was adorable, pedo food goblin is not. Pedo food goblin shitposts for attention, but he'd rather do it and have us laugh at him and make fun of him because he's starved for attention otherwise and just convinces himself that we like him because of his abominations and pedo tendencies.
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Wolfgang Puck - Wed, 17 Jan 2018 19:56:53 EST ID:8eaqa6FP No.154169 Ignore Report Quick Reply
>>154167
its probably precisely because of posts like this and talk of "legitimate food" that he even posts his abominations

he cant possibly be *that* oblivious. he knows hes doing something a lot of people here consider vile, its also pretty clear he doesnt care about that. its probably pretty amusing to watch people flip their utter shit and start telling him they hope he dies and stuff
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Jacques Pépin - Wed, 17 Jan 2018 20:03:11 EST ID:JemRxP/y No.154170 Ignore Report Quick Reply
>>154169

>he cant possibly be *that* oblivious

He posted on here asking for advice on how to secretly record his underage sister naked so he could masturbate to it. He is that oblivious.
>>
Jamie Oliver - Wed, 17 Jan 2018 20:20:01 EST ID:RmoUZmWO No.154172 Ignore Report Quick Reply
>>154141

roflmao just chanced upon this BBC article discussing nutrition and when to eat carbs. the main image is a bowl of pasta and a piece of toast and the caption reads "Pasta v toast - which can you have?"

http://www.bbc.com/news/health-42705852
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Jacques Pépin - Wed, 17 Jan 2018 23:40:28 EST ID:YGL8iQ5J No.154173 Ignore Report Quick Reply
>>154170
Exactly. /nom/ is the wrong board to ask that type of question, he should have tried /sd/ or media
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Wolfgang Puck - Thu, 18 Jan 2018 08:16:34 EST ID:8eaqa6FP No.154175 Ignore Report Quick Reply
>>154172
this isnt an article though, its an advertisement. for a show.
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Jamie Oliver - Thu, 18 Jan 2018 13:14:37 EST ID:RmoUZmWO No.154176 Ignore Report Quick Reply
>>154175

whatever nerd that wasnt the point
>>
Johann-Carl Leuchs - Thu, 18 Jan 2018 13:51:17 EST ID:/HTEiBYe No.154177 Ignore Report Quick Reply
1516301477733.jpg -(1737108B / 1.66MB, 3264x2448) Thumbnail displayed, click image for full size.
Made some a vegetarian omelette toasted bread and cream cheese with some coffee.
>>
Guy Savoy - Thu, 18 Jan 2018 14:47:47 EST ID:0zGhKdal No.154179 Ignore Report Quick Reply
1516304867600.jpg -(4942863B / 4.71MB, 5312x2988) Thumbnail displayed, click image for full size.
Lazy grilled cheese
>>
Pierre Gagnaire - Thu, 18 Jan 2018 15:48:13 EST ID:hTePKmFd No.154181 Ignore Report Quick Reply
>>154179
>5312x2988
>4.71 MB

Why the fuck do you think a grilled cheese deserves a file that big?
>>
Guy Savoy - Thu, 18 Jan 2018 18:17:13 EST ID:0zGhKdal No.154183 Ignore Report Quick Reply
>>154181
took it on my phone bud, don't format shit it's not my bandwidth
>>
Jamie Oliver - Thu, 18 Jan 2018 18:40:29 EST ID:RmoUZmWO No.154184 Ignore Report Quick Reply
>>154183

your phone has settings to take smaller pics """bud"""
>>
Nicolas Appert - Thu, 18 Jan 2018 19:12:57 EST ID:4KmmhmSM No.154185 Ignore Report Quick Reply
>>154181

not even rotated properly either. Have a little fucking self respect Guy
>>
Alex Guarnaschelli - Thu, 18 Jan 2018 22:23:42 EST ID:0zGhKdal No.154188 Ignore Report Quick Reply
>>154185
If you expand it it rotates just fine. I'm not on the gram or any shit like that friend, I just took it and posted it since others in this thread have been calling for some actual food posts. Why would anyone care about 5MB these days? Calm down.
>>
Jamie Oliver - Fri, 19 Jan 2018 10:34:57 EST ID:P7bzTE9O No.154190 Ignore Report Quick Reply
I want name-redacted to devour my asshole
>>
Jamie Oliver - Fri, 19 Jan 2018 10:36:36 EST ID:P7bzTE9O No.154191 Ignore Report Quick Reply
>>154154
just the cheese on top should be >200 kcal
>>
Michael Symon - Fri, 19 Jan 2018 14:38:38 EST ID:XiUh33qu No.154195 Ignore Report Quick Reply
1516390718092.jpg -(42666B / 41.67KB, 535x411) Thumbnail displayed, click image for full size.
I made tacos last night using old el paso hot n spicy taco seasoning, and it was actually really damn spicy. I eat hot sauce on everything and even had diced jalapenos on the taco bar, but the taco meat itself was just stinging hot.

Anyway, I didn't get a picture, but it was a solid taco bar with jalapenos, diced white onion, diced tomatoes, shredded lettuce, sour cream, salsa, guac, queso, refried beans, rice, and either tortillas or taco shells for the base. Probably the easiest way to cook for a lot of people.
>>
Chen Kenmin - Fri, 19 Jan 2018 21:21:29 EST ID:+NJAlw4Q No.154197 Ignore Report Quick Reply
>>154190
For $50k USD would you trade your GI tract with the Pedo Goblin's?
>>
Jonathan Waxman - Sat, 20 Jan 2018 01:59:45 EST ID:TAI8xFSU No.154198 Ignore Report Quick Reply
1516431585350.jpg -(4820865B / 4.60MB, 5459x3394) Thumbnail displayed, click image for full size.
>>154188
>If you expand it it rotates just fine.
>>
Marie Troisgros - Sat, 20 Jan 2018 14:13:07 EST ID:f52XH0iR No.154201 Ignore Report Quick Reply
>>154198
That's a lot work just for grill sandwich.
>>
Chen Kenmin - Sat, 20 Jan 2018 15:33:47 EST ID:ucYLGzQP No.154203 Ignore Report Quick Reply
1516480427271.jpg -(4559826B / 4.35MB, 5312x2988) Thumbnail displayed, click image for full size.
etoufee (with sprinkling of ghost pepper) on a bed of crunchy and pillowy soft persian rice :)
>>
Elizabeth Falkner - Sat, 20 Jan 2018 18:11:35 EST ID:yU/V4d0T No.154204 Ignore Report Quick Reply
>>154203
looks fucking tasty my man
>>
C-Higgy !lfsExjBfzE - Sat, 20 Jan 2018 20:26:15 EST ID:xpX6q/o8 No.154206 Report Quick Reply
Had spaghetti and beef meatballs for dinner last night, which were the ones I got from Ikea. They’re pretty good although I think the chicken meatballs are slightly better.

>>154163
Pretty much. As long as it stays on topic, it doesn’t really matter what’s posted.
>>
Michel Roux Jr. - Sun, 21 Jan 2018 02:00:43 EST ID:d7Kog1E8 No.154209 Ignore Report Quick Reply
>>154206

Take pictures, ya weirdo.
>>
Mario Batali - Sun, 21 Jan 2018 02:39:35 EST ID:f52XH0iR No.154211 Ignore Report Quick Reply
>>154206
Your food sounds almost exactly like pedo goblins food. You guys are like best friends for something?
>>
C-Higgy !lfsExjBfzE - Sun, 21 Jan 2018 09:43:25 EST ID:xpX6q/o8 No.154214 Report Quick Reply
>>154209
Sometimes I do, just depends if I feel like it or not.

>>154211
I get not everyone likes spaghetti and meatballs, I was just posting about the recent meal I had.
>>
Alain Senderens - Sun, 21 Jan 2018 11:51:18 EST ID:NNZ5+ZCz No.154215 Ignore Report Quick Reply
>>154214
>I get not everyone likes spaghetti and meatballs
I don't think that's what he's busting your balls over. I'm just glad you didn't add buffalo sauce to it.
>>
Alton Brown - Sun, 21 Jan 2018 22:15:17 EST ID:ZxnQ1xsy No.154219 Ignore Report Quick Reply
>>154203
yom, but i'm used to etoufee being lots saucier
and usually with crawfish but i get using shrimp instead
>>
Geoffrey Zakarian - Mon, 22 Jan 2018 14:08:11 EST ID:ucYLGzQP No.154222 Ignore Report Quick Reply
>>154219
What do you mean by saucier? Like thicker? Because I will say it was a little thinner than usual. And there's crawfish, trust me, I love those mudbugs as much as anyone else. Just in that serving I somehow got more shrimp than crawfish. But anyway thanks! I think it's not bad for an Iranian with no Cajun heritage lol, my Cajun neighbor even said one time it was one of the best he's ever had which I totally didn't expect (but he could just be being nice lol) :)
>>
Michel Guérard - Tue, 23 Jan 2018 08:55:55 EST ID:RmoUZmWO No.154225 Ignore Report Quick Reply
>>154222

he means saucier like more assertive and cheeky
>>
Charlie Trotter - Tue, 23 Jan 2018 17:46:20 EST ID:mjDOCcbx No.154227 Ignore Report Quick Reply
>>154225
Naw bro, he clearly meant wetter. Etouffee is more curry like in texture, a thick broth.

But please, do make an assertive etouffee because i'd also like to see that. I want also a sassy chowder and a cheeky gumbo.
>>
Antonin Carême - Tue, 23 Jan 2018 18:27:50 EST ID:e/xOWTlt No.154228 Ignore Report Quick Reply
>>154227
THATS NOT ROUX CHARLIE. YOU JUST ATE YOUR SENSE OF HUMOUR.
>>
Carme Ruscalleda - Wed, 24 Jan 2018 01:13:47 EST ID:ucYLGzQP No.154232 Ignore Report Quick Reply
buncha curly fries with mumbo sauce to dunk em
>>
Carme Ruscalleda - Wed, 24 Jan 2018 01:14:16 EST ID:ucYLGzQP No.154233 Ignore Report Quick Reply
>>154232
*mambo sauce, nb
>>
Gaston Acurio - Wed, 24 Jan 2018 18:58:36 EST ID:MVcswjVn No.154237 Ignore Report Quick Reply
>>154147
fancy
>>
Prosper Montagné - Sun, 28 Jan 2018 03:16:47 EST ID:XiUh33qu No.154271 Ignore Report Quick Reply
Man, I made a dank green thai curry last night with kaffir lime leaves, thai basil, and all sorts of goodies I was amazed that my local oriental grocery had! It's so goddamn spicy that I can only take a little at a time, but fuck is it good.
>>
Toshiro Kandagawa - Sun, 28 Jan 2018 03:21:17 EST ID:yU/V4d0T No.154272 Ignore Report Quick Reply
>>154271
yo dawg I'm all about Thai green curry and have posted a couple recipes for it here, what kind of stuff did you use?
>>
Prosper Montagné - Sun, 28 Jan 2018 04:44:52 EST ID:XiUh33qu No.154273 Ignore Report Quick Reply
>>154272
I actually asked the Asian cashier for suggestions and he pointed me to some great bamboo shoots that I cut up to use and a specific Thai green curry paste to use. I used chicken breast because it was on sale, but I think thigh would be better. The coconut milk cooked down into a nice thick paste with oil browning nicely before adding the paste. Lesson learned, trust the recommendation of your Asian clerk!
>>
[name redacted] !h55/E7mIo6 - Mon, 29 Jan 2018 20:31:49 EST ID:EukEOPs9 No.154276 Ignore Report Quick Reply
1517275909290.jpg -(2288120B / 2.18MB, 4032x3024) Thumbnail displayed, click image for full size.
Lentils tonight because lazy
>>
Marie Troisgros - Mon, 29 Jan 2018 22:19:34 EST ID:0zGhKdal No.154277 Ignore Report Quick Reply
>>154276
i'd like to say good on you for being healthy but holy fuck does that ever look like a bowl of vomit
>>
Aida Mollenkamp - Tue, 30 Jan 2018 01:22:08 EST ID:f52XH0iR No.154278 Ignore Report Quick Reply
>>154276
>Lentils tonight because lazy
>because lazy
>Lazy

The irony of this post is unprecedented.
>>
François Pierre de la Varenne - Tue, 30 Jan 2018 14:05:25 EST ID:8eaqa6FP No.154280 Ignore Report Quick Reply
1517339125335.jpg -(1081648B / 1.03MB, 4032x3024) Thumbnail displayed, click image for full size.
salmon and haddock fish pie. Includes dill; cubed butternut squash and parsnip; fine chopped onion, carrot and garlic; lemons; green beans; and probably some other things
>>
Pierre Gagnaire - Tue, 30 Jan 2018 17:05:28 EST ID:bnDwnI8O No.154281 Ignore Report Quick Reply
Can a mod please rename this thread "Chunky vomit" thanks
>>
Jean Anthelme Brillat-Savarin - Wed, 31 Jan 2018 01:11:27 EST ID:Ouhszu4d No.154284 Ignore Report Quick Reply
1517379087157.jpg -(62437B / 60.97KB, 332x395) Thumbnail displayed, click image for full size.
I mean seriously? Just three?
>>
Yutaka Ishinabe - Thu, 01 Feb 2018 14:04:48 EST ID:4KmmhmSM No.154285 Ignore Report Quick Reply
1517511888260.jpg -(184889B / 180.56KB, 600x845) Thumbnail displayed, click image for full size.
>>154284

I eat a lot of sandwiches but I don't normally think to take a picture and post it on here
>>
[name redacted] !h55/E7mIo6 - Thu, 01 Feb 2018 20:35:57 EST ID:2UIbHdnx No.154290 Ignore Report Quick Reply
1517535357147.jpg -(2668363B / 2.54MB, 4032x3024) Thumbnail displayed, click image for full size.
Finally opened the jar of tomato relish I made back in November. For lunch I fried up some spinach and mushroom, and added it to a sandwich with the tomato relish and some ham
>>
Louis Eustache Ude - Fri, 02 Feb 2018 01:56:37 EST ID:Nhd5QV7Y No.154291 Ignore Report Quick Reply
>>154290
Well, at least you didn't manage to fuck this up. Good on you pedo food goblin.
>>
Rose Gray - Fri, 02 Feb 2018 17:14:29 EST ID:sfD+6fM1 No.154293 Ignore Report Quick Reply
>>154290
>a sandwich
>a
There's clearly two in the picture, man. You can lie to yourself, but don't lie to us.
>>
Maestro Martino - Sat, 03 Feb 2018 01:42:38 EST ID:RmoUZmWO No.154294 Ignore Report Quick Reply
>>154293

>Gee, Bill,
>>
Joël Robuchon - Sat, 03 Feb 2018 10:44:05 EST ID:/F98E6W9 No.154295 Ignore Report Quick Reply
1517672645202.jpg -(4255002B / 4.06MB, 3120x4160) Thumbnail displayed, click image for full size.
Nontraditional Irish breakfast. Am hungover as fuck.
>Bacon
>Red onion, mushroom, tomato with wild garlic garnish
>Egg
>Breaded Potato cake with turnip
>Soda bread
Served with coffee, oj and tomato relish
>>
Koumei Nakamura - Sat, 03 Feb 2018 15:54:10 EST ID:0zGhKdal No.154296 Ignore Report Quick Reply
>>154295
ya got the shakes hard on that one boyo. that or you smeared some vaseline over the lens before you snapped that pic.
>>
Giada De Laurentils - Sat, 03 Feb 2018 18:09:30 EST ID:5DaC5Daj No.154297 Ignore Report Quick Reply
>>154295
Fuck, that's banging yo. Nice.
>>
Bernard Loiseau - Sun, 04 Feb 2018 10:03:22 EST ID:e/xOWTlt No.154298 Ignore Report Quick Reply
>>154296
He was seriously hungover.
>>
Beau MacMillian - Sun, 04 Feb 2018 11:02:19 EST ID:rp3grNmh No.154299 Ignore Report Quick Reply
>>154295
agree with the other guy that the photo itself is meh but otherwise good job yo, looks dank as fuck.
>>
Masahiko Kobe - Sun, 04 Feb 2018 12:08:03 EST ID:+NJAlw4Q No.154300 Ignore Report Quick Reply
>>154295
I've always wanted to try doing a legit British or Irish breakfast but you guys go all out, and I'd end up cooking like 7 different things instead of just doing eggs and sausage like normal.
Looks dope though. Only missing toad in the hole.
>>
Ferran Adrià - Sun, 04 Feb 2018 12:56:00 EST ID:bnDwnI8O No.154301 Ignore Report Quick Reply
>>154300
>Only missing toad in the hole.
The fuck? No.

Toast or local carb equivalent, bacon, fried eggs, scrambled eggs, poached eggs, sausages, hash browns, black or white pudding, baked beans, grilled tomato, mushrooms, bubble & squeak, liver, kidneys, laverbread, cockles, mushy peas. "Fries" if you're a cunt.
These are the things in English/Irish/Welsh breakfasts. Never toad in the hole. Toad in the hole is a dinner dish.
>>
Sidoine Benoît - Mon, 05 Feb 2018 05:40:37 EST ID:QLhmiA4r No.154304 Ignore Report Quick Reply
1517827237370.jpg -(3830887B / 3.65MB, 4032x3024) Thumbnail displayed, click image for full size.
Pork belly with almond potato mash and some onion and mushroom fried in the fat of the pork
>>
James MacInnis - Mon, 05 Feb 2018 09:26:38 EST ID:EhTuyVTj No.154305 Ignore Report Quick Reply
>>154304
Looks good! How do you cook up your pork belly? I've tried it a lot but it's just so damn fatty.
>>
Paul Jullemier - Tue, 06 Feb 2018 09:24:11 EST ID:+NJAlw4Q No.154306 Ignore Report Quick Reply
>>154301
You actually expect me to know your traditions? Lol the only interesting thing for me about your region is what you eat. I mean all y'all do is eat potatoes, drink and bomb each other. Chill out.
>>
Rashma Beharry - Tue, 06 Feb 2018 09:27:39 EST ID:bnDwnI8O No.154307 Ignore Report Quick Reply
>>154306
Why would you imply toad in the hole was missing if you didn't think you knew the traditions? He's got sausages in there already, that's half of toad in the hole. It's just Yorkshire pudding if it's not cooked with the sausages. Yorkshire isn't in Ireland, by the way.
>>
Chuck Hughes - Tue, 06 Feb 2018 17:16:42 EST ID:RmoUZmWO No.154308 Ignore Report Quick Reply
>>154306

>makes authoritative claim
>lol you actually expected me to know about this topic? let me mock your personally as a distraction
>>
Amy Finley - Wed, 07 Feb 2018 00:01:58 EST ID:ucYLGzQP No.154309 Ignore Report Quick Reply
>>154304
wowwee, looks amazing; bravo mate.
>>
Guy Savoy - Wed, 07 Feb 2018 01:52:07 EST ID:nRbeK6eH No.154310 Ignore Report Quick Reply
1517986327793.jpg -(3816403B / 3.64MB, 4032x3024) Thumbnail displayed, click image for full size.
>>154305
In a frying pan with garlic, fennel, thyme and some stock/cider to simmer in. It is a fatty cut no matter wht you do.
>>
Michel Bras - Wed, 07 Feb 2018 08:08:54 EST ID:+NJAlw4Q No.154311 Ignore Report Quick Reply
>>154307
As if anyone is supposed to care about the different regions of your inbred shithole??
>>
Chen Kenmin - Wed, 07 Feb 2018 08:16:54 EST ID:bnDwnI8O No.154312 Ignore Report Quick Reply
>>154311
Clearly you do.
>>
Franz Quixtner - Wed, 07 Feb 2018 08:40:35 EST ID:hKKhZQH8 No.154313 Ignore Report Quick Reply
>>154311
>>154312
Now, now, children settle down.
>>
Michel Troisgros - Wed, 07 Feb 2018 13:11:33 EST ID:e/xOWTlt No.154314 Ignore Report Quick Reply
1518027093535.jpg -(24255B / 23.69KB, 620x372) Thumbnail displayed, click image for full size.
>>154311
You did start the whole conversation. Obviously you're just pretending you don't care to try to hide your embarrassment at knowing nothing.
>>
Lidia Bastianich - Thu, 08 Feb 2018 00:59:37 EST ID:RmoUZmWO No.154315 Ignore Report Quick Reply
1518069577074.webm [mp4] -(2215090B / 2.11MB, 640x336) Thumbnail displayed, click image for full size.
>>154311

oh boy you are a real proper faggot cunt.

>hurr i know about your desserts
>lol you expected me to know your traditions?
>YOUR TRADITIONS ARE INBRED SHIT

you are a troll, shill, and/or trump voter. please die
>>
Gaston Lenôtre - Thu, 08 Feb 2018 10:37:12 EST ID:gwccFEMl No.154316 Ignore Report Quick Reply
>>154306
>>154311
lol it's pretty obvious you tried claiming to know something, didn't, got called out on it, and then backtracked claiming you didn't care at all in the first place. then you huffed and puffed and got all super ultra hyper mega butt blasted and just started throwing around insults out of defensive embarassment. dude this is really embarassing. for you. just stop.
>>
Eric Ripert - Thu, 08 Feb 2018 11:54:47 EST ID:bnDwnI8O No.154317 Ignore Report Quick Reply
1518108887809.jpg -(1003956B / 980.43KB, 3000x2000) Thumbnail displayed, click image for full size.
Before +NJA starts claiming that it's only Irish people who are laughing at him, >>154315, despite all his virtues, clearly doesn't know that Yorkshire pudding isn't a dessert.
>>
Robert Irvine - Thu, 08 Feb 2018 14:50:09 EST ID:ucYLGzQP No.154318 Ignore Report Quick Reply
1518119409247.jpg -(4327729B / 4.13MB, 5312x2988) Thumbnail displayed, click image for full size.
>>154310
Damn dude. Nice. 👌


Went to a nearby Japanese grocery that usually has freshly prepared food, stopped by to pick up pork katsu (cutlet) sandwich and unagi (eel) nigiri.
>>
Lidia Bastianich - Thu, 08 Feb 2018 16:50:06 EST ID:RmoUZmWO No.154319 Ignore Report Quick Reply
>>154317

i never even commented on any food dishes im just pointing out a faggot
>>
Cyril Lignac - Fri, 09 Feb 2018 07:41:53 EST ID:bnDwnI8O No.154323 Ignore Report Quick Reply
>>154319

It's all good friend.
>>
Elijah Joy - Fri, 09 Feb 2018 19:54:49 EST ID:ZQxFBnT9 No.154329 Ignore Report Quick Reply
I'm eating lentils and some smoked oysters in a tin I got from a discount store. The oysters are weird as fuck. The taste is weird, the texture is weird, it's just weird. I don't know how else to describe it. There's like 20 of them in the tin though. I don't know how much it cost but I don't think it was a lot. I wonder why fresh oysters are so much more expensive.
>>
Masaharu Morimoto - Sat, 10 Feb 2018 02:57:38 EST ID:yU/V4d0T No.154330 Ignore Report Quick Reply
>>154329
probably because the not fresh ones are weird like you said
>>
John Besh - Sat, 10 Feb 2018 06:31:18 EST ID:e/xOWTlt No.154334 Ignore Report Quick Reply
>>154330
Oysters in general are nasty. They just taste of seawater and are a bit slimy. They are rather healthy I believe and the aphrodisiac quality comes from the zinc, they are good for boosting or at least ensuring you're producing testosterone I believe. They used to be peasant food because they're nasty but those peasants were probably pretty healthy.

Smoked oysters sounds weird too. From a discount store and in a tin. Elijah is brave.
>>
Michel Guérard - Sat, 10 Feb 2018 09:22:43 EST ID:0HDlmhug No.154337 Ignore Report Quick Reply
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>>154334
Yeah oysters aren't great. When was it that they became gentrified? 40's? 50's?
They're literally expensive for the same reason gold is. Notions of luxury.

Mussels on the other hand.. now they ARE good. Put it in a butter parsley broth and serve that with a hunk of garlic bread. Ale/stout on the side... now we're talking.
>>
Vincent la Chapelle - Sat, 10 Feb 2018 15:07:01 EST ID:RmoUZmWO No.154338 Ignore Report Quick Reply
>>154334

i feel like fried oyster though, are actually very good
>>
Masaharu Morimoto - Sat, 10 Feb 2018 16:13:11 EST ID:yU/V4d0T No.154339 Ignore Report Quick Reply
>>154334
IDK man the only time I ever had oysters I was chilling at a fancy martini bar in downtown Portland drinking away my sadness after my lady friend got on a train and left town

I ended up chatting up this old classy bar tender lady for quite a long time and she found out I'd never had oysters and brought me a half dozen plate all done up for free

I think she wanted the D but I was to sad drunk/benzo'd out to take the hint
>>
François Massialot - Sat, 10 Feb 2018 20:31:40 EST ID:8eaqa6FP No.154342 Ignore Report Quick Reply
>>154337
or theyre just gorgeous, difficult to mass-produce, and the people who *do* produce them arent about to be exploited the fuck out of like..say, farmers. Because they know their market, its got strength, and theyve got it cornered.

I think oysters are wonderful and have a lot of textures and a unique taste to them. Take into consideration that "oyster sauce" is used in chinese cooking. If its not for you then thats fine, but dont make it seem like because of that the market for them is nonsense and the people at the end of it are chumps.

could say the same about wine, for christ sake. or chocolate. Theyre a luxury, if you have a taste for it, you notice complexities that become more identifiable with experience

i also believe that oysters do not need anything done to them. there is no method by which to improve on them, cooking, smoking etc.
>>
Gordon Ramsay - Sat, 10 Feb 2018 21:11:35 EST ID:+NJAlw4Q No.154343 Ignore Report Quick Reply
1518315095840.jpg -(195381B / 190.80KB, 1000x563) Thumbnail displayed, click image for full size.
Breakfast = Best Dinner
>>
Marco Pierre White - Sun, 11 Feb 2018 02:48:56 EST ID:ucYLGzQP No.154344 Ignore Report Quick Reply
>>154343
is that a fucking egg sausage english muffin sandwich?



fuuuuck, that looks fucking amazing. breakfast sandwiches in general are great except for the mcgriddle, fuck that shit
>>
Carme Ruscalleda - Sun, 11 Feb 2018 10:29:27 EST ID:0HDlmhug No.154348 Ignore Report Quick Reply
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>>154342
> they're just gorgeous
Nah. Just for anecdotal evidence, I have worked at Howth Harbour doing charity, and part of that is making a fish gumbo which we give to families in need. We get FRESH oysters, and we throw them out. Because they are unpopular to the average plebeian, despite their price. Want to know the most popular? Fresh mackerel.
> difficult to mass-produce
Worse than cockles or mussels or clams? Which are often 1/3rd of the price?
> Because they know their market, its got strength, and they've got it cornered.
So you agree it's been gentrified then? Because monopolising the market is a step short selling it as a luxury item, which it is. They are literally a luxury item, saying they aren't is a barefaced lie. They are worth nothing to produce and are sold at something like 1000% mark-up.
>could say the same about wine, for christ sake. or chocolate.
Acute observation there Francois but that's a tangent. Wine and cheese and other things like whiskeys, etc take TIME to produce. You are paying for the YEARS that have gone into it, so it's arguable. Even then, you have cornering of the market, such as champagne only being produced in the champagne region, despite many sparkling wines competing to the same level; often cost less. Luxury chocolate, foie gras, caviar, oysters are a total sham and I think you ARE a bit of a chump if you think they're worth the money you are paying for it. They are the haute couture of food, you are paying for the label.
>oyster sauce
That's the only thing I agree with you here.

Look man despite all of this, if you enjoy oysters that's all cool, I don't personally, I think they taste like snot and all the complexities in the world wouldn't beat something like a hunk of monkfish or a properly done mussels.

But you're completely naive in how you portray your argument.
>>
Alain Ducasse - Sun, 11 Feb 2018 13:53:16 EST ID:e/xOWTlt No.154349 Ignore Report Quick Reply
>>154342
At the lower end of the market the difference is pronounced, this guy's discount canned oysters will be much worse. However as you climb up through the market the difference gets less pronounced. It usually becomes indistiguishable somewhere between "high mid range mass produced" Most wine tasters can't tell a good 10 quid bottle from a "good" £1000 bottle reliably. Heston Blumenthal once soda streamed some fucking blue nun and most people preferred it to champagne to "artisan but not fancy" though I'd not be able to tell the difference between my local chocolatier and some belgian master at twice the price I'm not saying they aren't different as you pay more but rarely better.

Except base level oysters are not something a lot of people enjoy out the gate. Even pretty decent ones aren't great. Sure oyster sauce is nice but that's also the result of being caramelised, it's got a different chemical composition to oysters.
>>
Sidoine Benoît - Sun, 11 Feb 2018 16:19:41 EST ID:yU/V4d0T No.154350 Ignore Report Quick Reply
>>154348
actually he made a pretty decent argument and you just spent a shit load of words crying about not liking oysters
>>
Carme Ruscalleda - Sun, 11 Feb 2018 16:54:22 EST ID:0HDlmhug No.154352 Ignore Report Quick Reply
>>154350
>I don't have an argument and have no input whatsoever but I'm just going to shake my head disapprovingly.
Alright there bub.
>>
Ina Garten - Mon, 12 Feb 2018 16:40:51 EST ID:tGJKkhAd No.154361 Ignore Report Quick Reply
>>154348
How expensive do you think oysters are?

Comparing oysters to luxury brands of champagne, whisky, cheese, caviar, foie gras, etc. is disingenuous. You really went off the rails there, unless you live in some part of the world that makes importing them tough, I dunno...
>>
Guy Fieri - Tue, 13 Feb 2018 03:21:18 EST ID:yU/V4d0T No.154364 Ignore Report Quick Reply
>>154352
>I'm upset that somebody else didn't spend a large chunk of their day typing out an internet argument like I did

go argue about politics on /b/ more nerd

oysters are alright
>>
Melissa d'Arabian - Tue, 13 Feb 2018 08:10:58 EST ID:jAtWRMnx No.154368 Ignore Report Quick Reply
>>154364
This, Oysters are alright and a aquire taste. Like caviare.. my mom gave me oysters when I was 15 and I thought they meh, now as an adult they are good eating them at beach with a ice cold beer.
>>
François Vatel - Tue, 13 Feb 2018 09:12:41 EST ID:e/xOWTlt No.154369 Ignore Report Quick Reply
>>154368
>not a slightly chilled real ale
This is doubly bad if you're American because you basically have the best craft beers and the worst mass produced beers in the world. If you're drinking budweiser or blue moon or whatever with your oysters then that doesn't help the argument it just means you like piss tasting trash. On the other hand assuming that would be dumb. You could be drinking chilled cans made at some brewery I will never know of that maybe isn't the best but you can taste the love in every sip and experiencing culinary delights beyond my level. I don't know. You do though.
>>
Fanny Craddock - Tue, 13 Feb 2018 09:13:51 EST ID:h97qAJ4S No.154370 Ignore Report Quick Reply
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I hereby present my usual wake n bake breakfast. im not the best at presentation but trust me it's tasty af.
I use home made sausage (sausage is made with various spices and just the right amount of chili inside), slice it up, fry it a little on some butter, add roughly sliced red onions, a little bit of salt and oregano (im an oregano man myself), no need to overspice it cause the spices from the sausage slices will extract in your butter. Just before adding the eggs, sprinkle with bell pepper pieces. Crack 2 eggs in, mix *in the pan* on medium heat. Dank AF scrambled eggs.
On this occassion I had some cucumber & tomatoes on the side, with some nice plain artisan bread toast.
>tfw not even a hipster just live in europe
>>
Marc Forgione - Tue, 13 Feb 2018 14:08:32 EST ID:ucYLGzQP No.154371 Ignore Report Quick Reply
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>>154370
looks awesome my dude, just couple things; when you say you make your own sausage, as in you do your own casing and stuff too? If so where do you get those at the grocery store or specifically a butcher? and whereabouts you from? (just to get regional understanding of your meal; idk, i'm just curious)

only critique is take better photos, something less blurry. gotta properly showcase your work chef.
>>
Fanny Craddock - Tue, 13 Feb 2018 15:58:42 EST ID:h97qAJ4S No.154372 Ignore Report Quick Reply
>>154371
Lol i work as a delivery driver for a restaurant, I lost my Galaxy 2 days ago cause i left it on top of my car and pulled off lol. So this shitty huawei i managed to get has like the worst optics but yeah.
I live in central EU btw.
bout dat sausage, the way I do it is the following: my great-grandparents live out in the countryside, so they always butcher and process their own pigs, lambs, etc. They don't even have a farm lol it's just like a hobby for them. old people i guess. So i make my sausage from like scratch i guess lol.
I'm usually in charge with the sausage lol. You can get edible "synthetic" casing at most butchers for pennies, i find it works better than natural solutions (well the traditional way is putting the ground meat back in the insides of the animal lol) cause it's less sticky and prevents molding and other bacterial problems better.
I take original classic sausage recipes you can find on the interwebs and modify them (add spices, chili, dried herbs and vegetables etc. walnuts are great in sausage as it turned out) to my own taste, lol its all experimenting, sometimes it turns out pretty unpleasant, sometimes it's great. The current batch is awesome.
Obviously you gotta have a smoker in your backyard if you're into sausage makin. My grandparents have just that. This is a big part of the difference compared to storebought sausages, the way it's smoked plays a huge role in the final product. The type of wood matters a lot and you gotta pay attention as you don't want to burn them, keeping the temps low enough is a challenge.
Lol funny thing is I live in a very urban area myself but when i let myself lose on the sausage no one can stop me.
>>
Duff Goldman - Tue, 13 Feb 2018 18:26:42 EST ID:rRveWixC No.154374 Ignore Report Quick Reply
>>154372

lol, you lol don't lol say lol? lol.
>>
Fanny Craddock - Tue, 13 Feb 2018 18:45:24 EST ID:h97qAJ4S No.154375 Ignore Report Quick Reply
>>154374
bear with me man, i was just tryna spread some sausage insight for my dude here..
>>
Andrew Zimmern - Tue, 13 Feb 2018 19:44:25 EST ID:ucYLGzQP No.154377 Ignore Report Quick Reply
>>154372
very nice my dude, i'm decently versed in smoking myself (pun unintended, cause 420chan, blaze up blah blah, etc. etc lol) as I'm Texan and we're all about smoking meats for our BBQ, which I do occaisionally with my pop; we usually do some brisket, pork ribs, pork shoulder, and sausage. We usually get some garlic venison sausage from one of my pop's friend who goes hunting a few hours out from our city and has a butcher doing the casing work, while that's pretty dank I would love to learn how to do it myself and just learn how to be self-reliant like your grandparents (and cooking in general just intrigues me, especially cultural aspect).

And Texans tend to be most sausage specific out of all the other states who also do BBQ since we had a huge German/Austrian immigration in the 1900s (each state, has their own special unique BBQ thats different from the next; another notable example being Texans love beef over pork in their BBQ), and we see a lot of other influences from them in our [Texan] society like street names.
>>
Louis Eustache Ude - Tue, 13 Feb 2018 20:45:23 EST ID:tGJKkhAd No.154379 Ignore Report Quick Reply
>>154372
How do you put the meat into the casing?
>>
Anne Burrell - Wed, 14 Feb 2018 02:13:57 EST ID:jAtWRMnx No.154380 Ignore Report Quick Reply
>>154372
No idea why you said lol a lot. Are you laughing this much?
>>
Anthony Bourdain - Wed, 14 Feb 2018 06:13:00 EST ID:h97qAJ4S No.154384 Ignore Report Quick Reply
>>154379
There's a machine for that. You attach the casings on one end, put the meat in on the other, and operate the machine & cut the casings when you have the preferred lenght. Ez pz.
>>154377
Nice. Sausage is great and making it is easy to get into my man.
>>
YakuiWiggly - Wed, 14 Feb 2018 20:16:47 EST ID:XiUh33qu No.154394 Ignore Report Quick Reply
It's time for more fried food. As a southern boy I've eaten Nashville hot fried chicken all my life, but I've never made it. I currently have a little over a pound of tenders marinating in a buttermilk, hotsauce, pickle-brine mixture, and one egg. In 2 hours I'm breading and frying them up. I was lucky to get the proprietary spice mixture from my favorite hot chicken joint in town, love working in kitchens with people that steal from their second jobs, so I'll be melting that into butter and basting the chicken when it's done.

Sides are mayo based cole-slaw and mac and cheese, with the chicken sitting on white bread accompanied by some bread n butter pickles. I'll make sure to get a picture when it's all said and done. Haven't really attempted a /nom/ picture since the OP.
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Gaston Lenôtre - Thu, 15 Feb 2018 04:39:47 EST ID:bnDwnI8O No.154399 Ignore Report Quick Reply
>>154394
That sounds fucking great.
>>
Ferran Adrià - Thu, 15 Feb 2018 13:49:37 EST ID:6rdLwWp1 No.154403 Ignore Report Quick Reply
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I'm big on omlettes because they're easy to make and taste delicious. It's my main food source at the moment. This one has ham, sharp cheddar, onions, and spinach with a side of sausage.
>>
Alexis Soyer - Thu, 15 Feb 2018 16:35:10 EST ID:rRveWixC No.154404 Ignore Report Quick Reply
>>154403

i like to throw in like 3-4x as much spinach, and let it cook and shrink with the eggs and tomatoes. nigga where are your tomatoes
>>
Joseph Favre - Thu, 15 Feb 2018 21:23:57 EST ID:XiUh33qu No.154405 Ignore Report Quick Reply
>>154399
Got drunk and forgot I was going to take a picture. Turned out dank though. Ended up going over to a friends house and sharing it with the house mates.
>>
Hiroyuki Sakai - Fri, 16 Feb 2018 10:28:43 EST ID:VglTymMP No.154408 Ignore Report Quick Reply
>>154403

This looks delicious. Thank you for not posting garbage like the pedo food goblin and posting an actual tantalizing plate of well-made food.
>>
Andrew Zimmern - Fri, 16 Feb 2018 10:33:28 EST ID:bnDwnI8O No.154409 Ignore Report Quick Reply
>>154405
You'll have to do it again today and take a picture this time.
>>
Paul Jullemier - Fri, 16 Feb 2018 13:10:54 EST ID:DHuMjBW7 No.154410 Ignore Report Quick Reply
1518804654506.jpg -(2025053B / 1.93MB, 3264x2448) Thumbnail displayed, click image for full size.
Tofu
>>
Hiroyuki Sakai - Fri, 16 Feb 2018 17:09:55 EST ID:VglTymMP No.154411 Ignore Report Quick Reply
>>154410

...is this a picture you took off your monitor?
>>
Prosper Montagné - Sat, 17 Feb 2018 01:54:00 EST ID:swT+Np7b No.154412 Ignore Report Quick Reply
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Ok i know this isn't technically a "meal" but I made these pink lemon bars for valentine's day and i thought the color came out really well
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Vincent la Chapelle - Sat, 17 Feb 2018 13:23:00 EST ID:4KmmhmSM No.154413 Ignore Report Quick Reply
>>154412

they look a bit overdone but I'd still eat one
>>
Marc Forgione - Sat, 17 Feb 2018 13:44:06 EST ID:bnDwnI8O No.154414 Ignore Report Quick Reply
I tried grilling cubes of skewered paneer that was intermittently basted in a yoghurt, spicemix and hot sauce combination. It didn't really work, you can't marinate cheese. My vegetarian friend really liked it though. Ate it in wholemeal wraps with lentils for him and tricolour salad for me (he ate his salad separately).
Good meal even if it didn't have quite the consistency I was hoping for (the paneer was crumbly which he likes, I prefer it rubbery).
>>
Alexandre Étienne Choron - Sat, 17 Feb 2018 13:55:31 EST ID:rRveWixC No.154415 Ignore Report Quick Reply
>>154412

looks a little burnt around the edges, maybe your temp was a little too high. still would dig in though, looks tasty
>>
Paul Thalamas - Sat, 17 Feb 2018 14:24:15 EST ID:h97qAJ4S No.154416 Ignore Report Quick Reply
>>154412
looks a bit like something from a horror movie, id eat the shit out of that baked tho
>>
Duff Goldman - Sat, 17 Feb 2018 17:05:01 EST ID:+NJAlw4Q No.154419 Ignore Report Quick Reply
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Made a banana cream cheesecake.

Damn I was unaware of how many different ways you can fuck up a cheesecake. My first attempt in the past I didn't research to make sure I did everything right and it ended up puffy and cracked. Second time's the charm though, this bad boy turned out perfectly.
>>
Pierre Wynants - Sun, 18 Feb 2018 06:41:19 EST ID:rRveWixC No.154421 Ignore Report Quick Reply
>>154419

YUM YUM nigga that shit looks DANK BOI
>>
Paula Deen - Sun, 18 Feb 2018 09:14:45 EST ID:8nwHBNMT No.154422 Ignore Report Quick Reply
>>154419
Nice.
>>
François Marin - Sun, 18 Feb 2018 19:10:55 EST ID:TAI8xFSU No.154423 Ignore Report Quick Reply
>>154419
pls remove banan. then repost.
>>
Hubert Keller - Thu, 22 Feb 2018 04:23:36 EST ID:oFI2rXfU No.154448 Ignore Report Quick Reply
My life has become leftover chicken sandwiches. Dear god.
>>
Marcelo Zana - Thu, 22 Feb 2018 13:28:14 EST ID:rRveWixC No.154454 Ignore Report Quick Reply
>>154448

like, you eat a whole chicken then use the leftover bits for a sandwich? or you make a bunch of chicken sandwiches and have some old ones later? or you work at a place that sells chicken sandwiches and you live off the discarded ones?
>>
Tyler Florence - Thu, 22 Feb 2018 14:18:29 EST ID:bnDwnI8O No.154455 Ignore Report Quick Reply
>>154454
He didn't say anything about eating them.
>>
Antoine Parmentier - Thu, 22 Feb 2018 14:21:14 EST ID:0zGhKdal No.154456 Ignore Report Quick Reply
>>154455
if his life truly has become chicken sandwiches, than Dear god sounds about right.

Someone pitch that as a modern take on The Metamorphosis.
>>
Hiroyuki Sakai - Thu, 22 Feb 2018 16:18:23 EST ID:/SFIw3v6 No.154457 Ignore Report Quick Reply
>>154456
Horrifying.
>>
Ettore Boiardi - Thu, 22 Feb 2018 18:49:12 EST ID:i9Qf5diK No.154460 Ignore Report Quick Reply
>>154456
Absolutely disgusting.
>>
Ina Garten - Fri, 23 Feb 2018 05:25:41 EST ID:yU/V4d0T No.154468 Ignore Report Quick Reply
>>154456
It's already happening in D&D

https://www.dandwiki.com/wiki/McChicken_(5e_Race)
>>
Alex Guarnaschelli - Fri, 23 Feb 2018 08:57:53 EST ID:0zGhKdal No.154469 Ignore Report Quick Reply
>>154468
>Madame Victoria of Chickenshlovakia
>>
Rokusaburo Michiba - Fri, 23 Feb 2018 12:22:48 EST ID:e/xOWTlt No.154470 Ignore Report Quick Reply
>>154468
lol

I mean it's not actually happening on anyone's table but it's a better use of web space than most of D&D unofficial homebrew despite the namewiki
>>
C-Higgy !lfsExjBfzE - Fri, 23 Feb 2018 14:11:21 EST ID:BdLGJxjl No.154471 Report Quick Reply
>>154448
I had Chick Fil-a last night and lemme tell ya, chicken sandwiches are great.
>>
Ferran Adrià - Fri, 23 Feb 2018 14:52:22 EST ID:bnDwnI8O No.154472 Ignore Report Quick Reply
>>154471
You ate the man's life and you're just posting about it all blasé? What the fuck Chig
>>
Madame Mérigot - Fri, 23 Feb 2018 16:18:37 EST ID:/SFIw3v6 No.154474 Ignore Report Quick Reply
>>154471
Chik fil chiggin is so good.
>>
Ina Garten - Fri, 23 Feb 2018 16:58:37 EST ID:yU/V4d0T No.154475 Ignore Report Quick Reply
>>154470
> it's not actually happening on anyone's table
I'm gonna roll one up now just because you said this
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Rokusaburo Michiba - Fri, 23 Feb 2018 18:27:43 EST ID:e/xOWTlt No.154476 Ignore Report Quick Reply
>>154475
Enjoy being a tiny flying creature (who have trouble with a lot of wind spells) with no vision beyond 40 feet. I think it'd be fucking hilarious in the right campaign, you cast fog cloud to exploit your blind sight and then the gust of wind that clears it send you off on your merry way.

It's funny that you could use a great sword when a halfling cannot though.

I imagine though, when you're bored of it in 3 sessions one of the party members can mistake you for a real mcchicken and eat you thus allowing you a reroll.
>>
Charles Durand - Sat, 24 Feb 2018 04:15:04 EST ID:bnDwnI8O No.154481 Ignore Report Quick Reply
>>154476
>one of the party members can mistake you for a real mcchicken
I can't see that being a problem unless they happen to find a McDonalds.
>>
Michael Symon - Sun, 25 Feb 2018 01:14:43 EST ID:XiUh33qu No.154487 Ignore Report Quick Reply
Made blackened fish tacos last night. Used on-sale cod and make so fucking much. Easy paprika based blackening spice and cast-iron grillin. Shredded red cabbage, diced onion, chopped cilantro, lime juice and olive oil for the slaw, and guac and sour cream on top.

So fucking good.
>>
Michael Symon - Sun, 25 Feb 2018 05:25:37 EST ID:XiUh33qu No.154491 Ignore Report Quick Reply
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>>154488
You cooked fish and ground beef together? I've heard of surf and turf, but it's usually separately cooked meats on the same plate together.
>>
Aida Mollenkamp - Sun, 25 Feb 2018 10:19:58 EST ID:mnroYtuO No.154494 Ignore Report Quick Reply
>>154491
Tastes like fish man. 10/10 I'll never alter the recipe.
>>
Aida Mollenkamp - Sun, 25 Feb 2018 11:59:46 EST ID:culW0wwV No.154495 Ignore Report Quick Reply
>>154491
Dude, I swear by my three meat chili. 80% lean ground beef, canned salmon, and country breakfast sausage (or bacon). It's fucking incredible
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Fanny Craddock - Sun, 25 Feb 2018 18:04:37 EST ID:ucYLGzQP No.154496 Ignore Report Quick Reply
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>>154488
>>154495
>fish and beef chili
>>
Urbain Dubois - Sun, 25 Feb 2018 20:36:15 EST ID:tGJKkhAd No.154497 Ignore Report Quick Reply
>>154494
What recipe was this, exactly?
>>
Bobby Flay - Mon, 26 Feb 2018 03:28:02 EST ID:VglTymMP No.154498 Ignore Report Quick Reply
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>>154491

Eat de feesh, Michael.
>>
Martín Berasategui - Mon, 26 Feb 2018 03:29:07 EST ID:XiUh33qu No.154499 Ignore Report Quick Reply
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>>154496
I just don't understand the combination... In all my years, it truly has surprised me.
>>
Michel Troisgros - Mon, 26 Feb 2018 09:45:11 EST ID:KRkF45so No.154502 Ignore Report Quick Reply
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Jalepeno Doritos over some fish and chicken taco filling. Highly recommended.
>>
Martín Berasategui - Mon, 26 Feb 2018 18:06:13 EST ID:XiUh33qu No.154503 Ignore Report Quick Reply
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>>154502
Now tell me, why would you cook chicken and fish together? Name one traditional dish that combines fish and chicken in the same pan. I'm pretty sure you're the beef and fish chili guy too. Were your parents East Asian transplants who just didn't understand western styled food?
>>
Geoffrey Zakarian - Tue, 27 Feb 2018 01:52:02 EST ID:+NJAlw4Q No.154504 Ignore Report Quick Reply
>>154502
Neanderthal...
>>
Ted Allen - Tue, 27 Feb 2018 10:17:48 EST ID:8dyyHb+M No.154505 Ignore Report Quick Reply
>>154502
You had me for a minute there, [name redacted]
>>
Andrew Zimmern - Tue, 27 Feb 2018 14:57:27 EST ID:tGJKkhAd No.154508 Ignore Report Quick Reply
>>154503
At this point, he's just trolling the board...
>>
Eric Ripert - Tue, 27 Feb 2018 20:45:05 EST ID:hyWY6rCi No.154509 Ignore Report Quick Reply
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>>153700
Prepped a heart beef stew for like an hour
No I uave to wait 8 hours :(
I'm sooo hungry
>>
Alice Waters - Wed, 28 Feb 2018 21:40:44 EST ID:+NJAlw4Q No.154513 Ignore Report Quick Reply
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Not meal but my strawberry cheesecake turned out dank af
>>
Koumei Nakamura - Wed, 28 Feb 2018 22:36:34 EST ID:BDTlh1ca No.154515 Ignore Report Quick Reply
>>154513
yeah that looks dope as all kinds of shit bby
>>
Lancelot de Casteau - Thu, 01 Mar 2018 14:20:44 EST ID:bnDwnI8O No.154525 Ignore Report Quick Reply
Grilled celery flavoured chicken in a wholemeal wrap with guacamole, diced raw onion, chilli sauce and pickled whole chillies like you get with kebab shop wraps.
Healthy and delicious.
>>
Chen Kenmin - Thu, 01 Mar 2018 18:41:07 EST ID:OqsDk9me No.154529 Ignore Report Quick Reply
>>154525

post pics or gtfo
>>
Martha Gavingdale - Fri, 02 Mar 2018 03:00:34 EST ID:AGJYyLjn No.154533 Ignore Report Quick Reply
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Fixed some sloppy joes out of leftover bolognese sauce, oat bread and mustard.
>>
Rick Moonen - Fri, 02 Mar 2018 04:06:33 EST ID:+NJAlw4Q No.154536 Ignore Report Quick Reply
>>154533
Could look good, could look like absolute shit. It's a mystery.
>>
Robert Irvine - Fri, 02 Mar 2018 06:57:15 EST ID:bnDwnI8O No.154538 Ignore Report Quick Reply
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>>154529
here
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Amy Finley - Fri, 02 Mar 2018 09:10:40 EST ID:tGJKkhAd No.154539 Ignore Report Quick Reply
>>154536
you can't tell cause of the huge blurry photo. although in this guy's defense, how sloppy joes look rarely has anything to do with how they taste.

>>154533
seriously, dude, why is this so blurry? is the sandwich vibrating or something? adjust the settings on your camera. make the pics smaller and rest your elbows on the tale or something if you can't keep still.
>>
Robert Irvine - Fri, 02 Mar 2018 13:01:53 EST ID:bnDwnI8O No.154541 Ignore Report Quick Reply
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>>154538
>>154529
Better pics. Different chicken.
>>
Charlie Trotter - Fri, 02 Mar 2018 14:46:01 EST ID:OqsDk9me No.154544 Ignore Report Quick Reply
>>154541

2nd one looks dank, 1st one looks like Onion Hell
>>
Robert Irvine - Fri, 02 Mar 2018 15:03:04 EST ID:bnDwnI8O No.154545 Ignore Report Quick Reply
>>154544
They both have the same amount of onion in, I just used half a small one in each. The combination of the chilli, onion and hot sauce gives it that "£8 kebab bought at 2am while waiting for the night bus" taste without any of the grease.
>>
Julia Child - Fri, 02 Mar 2018 16:47:31 EST ID:yU/V4d0T No.154546 Ignore Report Quick Reply
>>154541
you should try marinating in buttermilk and the same spices

the acidity will do wonders for the consistency of your chicken
>>
Robert Irvine - Fri, 02 Mar 2018 18:01:25 EST ID:bnDwnI8O No.154548 Ignore Report Quick Reply
>>154546
I did that, originally, but I'm preparing about a month's worth of chicken to marinade & freeze at a time on budget. Using buttermilk would up the price per meal by something like 25%.
>>
Urbain Dubois - Fri, 02 Mar 2018 19:21:16 EST ID:e/xOWTlt No.154549 Ignore Report Quick Reply
>>154545
>£8 kebab
>night buses that happen
Londoner then? Hopefully it's one of those extremely rare edible kebabs (like the ones you get anywhere in Germany) that a handful of places in London sell. Because if it's squirrel meat in a defrosted pitta then you can get that for £6 in the most expensive city outside the capital. No where else has night buses though so it must be London. I mean there used to be a night bus service in the nearby city but it was a lie to make people pay taxi companies £20/head to get home.

I envy Londoner kebabs but they're still third rate compared to the tender marinaded lamb served in a fresh garlic ciabatta I got in Cologne.
>>
Pierre Koffman - Sat, 03 Mar 2018 04:52:11 EST ID:yU/V4d0T No.154551 Ignore Report Quick Reply
>>154548
well then add some lime juice or vinegar

you need acid for a marinade to marinate it's kind of the whole thing
>>
Marc Veyrat - Sat, 03 Mar 2018 05:09:03 EST ID:bnDwnI8O No.154552 Ignore Report Quick Reply
>>154549
I was being hyperbolic, it's just the combination of raw onion and hot sauce that has a very distinct kebab taste, which you usually only eat when you've been out drinking.

>>154551
I didn't notice any particular difference in the flavour or texture when I used buttermilk as opposed to milk. I like the idea of adding some lime flavour to the chicken tikka but I'm not really sure if I want to add acid to any sort of milk, won't it go weird? The way I'm doing it right now, the spices flavour the milk and then soak in to the chicken meat, it gets that beautiful fade of red to white when you cut it open instead of all the flavour just being a coating.
>>
Marcelo Zana - Sun, 04 Mar 2018 00:08:12 EST ID:ucYLGzQP No.154559 Ignore Report Quick Reply
cajun classic; red beans n rice with sausage.
>>
Caesar Cardini - Sun, 04 Mar 2018 00:38:23 EST ID:+NJAlw4Q No.154561 Ignore Report Quick Reply
>>154559
Zataran's or Uncle Ben's?
>>
Marcelo Zana - Sun, 04 Mar 2018 02:14:53 EST ID:ucYLGzQP No.154562 Ignore Report Quick Reply
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>>154561
I actually made it from scratch m'dude.
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Joël Robuchon - Sun, 04 Mar 2018 04:48:49 EST ID:yU/V4d0T No.154563 Ignore Report Quick Reply
>>154552

oh shit dude if you are going for a tikka style then yogurt should be your acid of choice
>>
Marcus Samuelsson - Sun, 04 Mar 2018 06:07:15 EST ID:MJ4hfwBE No.154565 Ignore Report Quick Reply
Just made a grilled cheese with mayo instead of butter because of the grilled cheese thread and damn it's not the same. I miss the crunch that butter gives. It cooks very differently.
>>
Masaharu Morimoto - Sun, 04 Mar 2018 06:43:57 EST ID:bnDwnI8O No.154566 Ignore Report Quick Reply
>>154565
You can't really be surprised that egg and butter aren't the same
>>
Joël Robuchon - Mon, 05 Mar 2018 08:10:39 EST ID:+NJAlw4Q No.154573 Ignore Report Quick Reply
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Breakfast of champtions. I also had a cinnamon roll.
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James MacInnis - Mon, 05 Mar 2018 08:19:06 EST ID:MJ4hfwBE No.154574 Ignore Report Quick Reply
>>154566

Did I say I was shocked mother fucker?
>>
Marc Veyrat - Mon, 05 Mar 2018 12:14:18 EST ID:1s3YOQ5U No.154575 Ignore Report Quick Reply
>>154573
Im so jelly. :[
>>
Caesar Cardini - Mon, 05 Mar 2018 14:25:15 EST ID:ucYLGzQP No.154576 Ignore Report Quick Reply
>>154573
Dank 👌
>>
Michael Symon - Mon, 05 Mar 2018 21:33:12 EST ID:763gw+u4 No.154579 Ignore Report Quick Reply
Made vegan pasta for the week. I've done it twice before with mixed results. This time it turned out really good.

I'm sure there's multiple types, but when I tried meatless meatballs it just ended up being like pieces of wet bread in the middle of spaghetti.
>>
Michael Chiarello - Tue, 06 Mar 2018 05:10:22 EST ID:+NJAlw4Q No.154582 Ignore Report Quick Reply
>>154573
made this again today. such a fuckin good meal. restuarant quality. If I had a breakfast restaurant I could sell this shit all day. And all it required was some eggs and bagels. The local Tom Thumb sells bagels and they're like $5 for a dozen, they're all really good but I especially love those jalapeno cheddar bagels.

Highly recommend trying this. It's the best way to do an egg sandwich. I love english muffins but this destroys that. And I don't think I'll ever be able to go back to eating an egg sandwich on toast again..
>>
Georges Blanc - Tue, 06 Mar 2018 11:18:28 EST ID:MJ4hfwBE No.154583 Ignore Report Quick Reply
Mac N cheese with blue cheese, sriracha, pepper mixed in. Pretty basic but it elevates a classic meal pretty well.
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C-Higgy !lfsExjBfzE - Tue, 06 Mar 2018 13:44:01 EST ID:mqi5e7j9 No.154584 Report Quick Reply
>>154583
That’s nice, a twist on a classic meal indeed. When I make mac and cheese, I like to put some chili on it and sprinkle some grated cheese on top along with some chicken and buffalo sauce though lately I’ve been having Indonesian Sambal sauce and it’s really good with meals since it has an extra peppery spice to it.

This post was edited by C_Higgy on 06-03-2018 13:46:43
>>
Chaz Fable - Tue, 06 Mar 2018 17:38:27 EST ID:KI9siIJe No.154586 Ignore Report Quick Reply
>>154579
what's in vegan noodles? are they easy?
>>
Tyler Florence - Tue, 06 Mar 2018 20:16:33 EST ID:xKV3jki5 No.154587 Ignore Report Quick Reply
>>154586
Basic noodles are vegan. Most pasta is come to think of it. I suppose egg noodles aren't.
>>
dode - Wed, 07 Mar 2018 19:58:04 EST ID:9j0JJuxY No.154596 Ignore Report Quick Reply
1520470684047.jpg -(3666304B / 3.50MB, 3036x4048) Thumbnail displayed, click image for full size.
diced tomatoes, zucchini, summer squash, red bell pepper, green beans, spicy sausage, onion, garlic, pesto, and cheese tortellini
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Spike Mendelsohn - Thu, 08 Mar 2018 03:00:24 EST ID:OhfnaBVj No.154597 Ignore Report Quick Reply
>>154596
mmmmm I bet that smells as good as it tastes
>>
Lancelot de Casteau - Thu, 08 Mar 2018 16:16:48 EST ID:+NJAlw4Q No.154602 Ignore Report Quick Reply
>>154597
that's what she said
>>
Marc Summers - Thu, 08 Mar 2018 16:43:44 EST ID:xsQupFqF No.154603 Ignore Report Quick Reply
>>154596
When is zucchini in season? I've been looking for it but none of the stores seem to have it.
>>
Art Smith - Thu, 08 Mar 2018 23:43:47 EST ID:dTFxyWfJ No.154608 Ignore Report Quick Reply
1520570627332.jpg -(106816B / 104.31KB, 780x618) Thumbnail displayed, click image for full size.
Chick-Fil-A continually proving why they are top tier
>>
Ferran Adrià - Fri, 09 Mar 2018 06:05:51 EST ID:VglTymMP No.154609 Ignore Report Quick Reply
>>154608

I'm not a fedora-tipper but Chickl-Fil-A being closed on Sundays is the dumbest shit.
>>
Anthony Bourdain - Sat, 10 Mar 2018 00:21:10 EST ID:OqsDk9me No.154616 Ignore Report Quick Reply
>>154609

their mission statement is "to glorify god by serving chicken"
>>
Raymond Oliver - Sat, 10 Mar 2018 16:52:59 EST ID:+NJAlw4Q No.154621 Ignore Report Quick Reply
>>154609
Yeah it's not like they're jews and can't work on sabbath or some stupid shit.
In fact, being open on sundays and being a known "Christian" company would probably net them a huge amount of customers because there are tons of old people that would love to give more of their hard earned money to people pretending to be godly.
>>
Joël Robuchon - Sat, 10 Mar 2018 18:30:25 EST ID:ucYLGzQP No.154622 Ignore Report Quick Reply
>>154609
i dunno, while they are pretty top tier and would love to have them on sundays when i crave 'em but i like that they have sundays off, i like that it's a given day off for people. i hear that chickfila is one of the only fast food chains that actually gives a damn about their employees.

but them donating to alleged anti-LGBT groups ain't cool
>>
Joël Robuchon - Sat, 10 Mar 2018 18:39:10 EST ID:ucYLGzQP No.154624 Ignore Report Quick Reply
prepared/ate zucchini noodles (for the first time) with a creamy cajun garlic shrimp sauce that was pretty dang good, a lot better than i expected (and i usually not a fan of zucchini)

forgot to take pics because was distracted by how surprisingly good it was lol
>>
YakuiWiggly !9ewYjBc0iU - Mon, 12 Mar 2018 05:21:26 EST ID:a1ACOdzh No.154626 Ignore Report Quick Reply
1520846486164.jpg -(261909B / 255.77KB, 450x600) Thumbnail displayed, click image for full size.
Chicken Gyros!

Just butterfly some chicken breast and then pound them down. Add salt, pepper, and oregano. Caramelize some onions and get the spinach and tomatoes ready. I had some turkey bacon cooked and in the fridge so I added it, but I'd advise against it. It didn't work well.

Once the chicken is cooked, toss the pita in the pan and rub it into the goodness to get a nice crust. From here add the raw spinach, caramelized onions, diced tomatoes, and tatziki sauce! Throw feta and the chicken on top of that and fold it up for a proper gyro!

I added more tatziki because I can't help myself.
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Pierre Wynants - Mon, 12 Mar 2018 05:36:33 EST ID:ucYLGzQP No.154627 Ignore Report Quick Reply
>>154626
Try finding a Mediterranean garlic sauce, those usually go some of the best shawarmas. also look you over stuffed your wrap, was it foldable?
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Chef Wan - Mon, 12 Mar 2018 05:45:18 EST ID:a1ACOdzh No.154628 Ignore Report Quick Reply
>>154627
It was perfectly foldable, but required the finger on the top technique. As you fold it up, you shove that escaping meat and goodness right back into the pita. Anything that falls back onto the plate becomes dip.

It was delicious, and I only used chicken and turkey bacon on this run because my better half will only eat meat that isn't a mammal.
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Alain Senderens - Tue, 13 Mar 2018 01:43:53 EST ID:+NJAlw4Q No.154632 Ignore Report Quick Reply
1520919833468.jpg -(184240B / 179.92KB, 1000x563) Thumbnail displayed, click image for full size.
Cheesecake boi coming back at ya with a fresh one. I also made a no bake oreo cheesecake but that thing was devoured before I could snap a pic.
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Heston Blumenthal - Tue, 13 Mar 2018 19:39:27 EST ID:ucYLGzQP No.154634 Ignore Report Quick Reply
>>154632
That swirl looks dank and I fucking love oreo cheesecake, very jealous.
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Alain Chapel - Tue, 13 Mar 2018 22:38:38 EST ID:ATTEhYAS No.154635 Ignore Report Quick Reply
>>154626

i love turkey bacon and 99% of the time prefer it to pork bacon, but i immediately recognized it before even reading your text and knew it was a bad combo. looks exquisite minus the bacon
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Joseph Favre - Wed, 14 Mar 2018 01:11:51 EST ID:XiUh33qu No.154637 Ignore Report Quick Reply
>>154635
Yeah, my girlfriend only eats meat if it's poultry so I've been stocking up on the turkey stuff. It usually has a pretty close taste, but almost always has a weird texture to it. It seems to fall flat literally.

Not the best addition to a gyro but fuck it, it's calories.
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Georges Blanc - Wed, 14 Mar 2018 06:52:56 EST ID:yl5NGQWA No.154638 Ignore Report Quick Reply
Just made a pretty quick breakfast sandwich with 2 eggs over easy, a handful of spinach, a slice of Baby Swiss, and extra chunky peanut butter.
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John Besh - Wed, 14 Mar 2018 18:28:23 EST ID:+NJAlw4Q No.154639 Ignore Report Quick Reply
>>154638
You put peanut butter on an egg sandwich?
>>
Georges Blanc - Wed, 14 Mar 2018 21:09:28 EST ID:yda0udnN No.154640 Ignore Report Quick Reply
1521076168132.jpg -(412261B / 402.60KB, 1024x655) Thumbnail displayed, click image for full size.
>>154639
Oh god I had to do it
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Madame Mérigot - Wed, 14 Mar 2018 22:07:09 EST ID:ATTEhYAS No.154641 Ignore Report Quick Reply
>>154640

dude, fuck off and die. TRASH meme fit only for a landfill
>>
Georges Blanc - Wed, 14 Mar 2018 22:41:46 EST ID:yda0udnN No.154642 Ignore Report Quick Reply
>>154641
It's a trash meme, but at least it's OC. This is what I get for refreshing my facebook feed like it's an addiction.
>>
Michel Roux Jr. - Wed, 14 Mar 2018 23:59:15 EST ID:YIXAR6/Z No.154643 Ignore Report Quick Reply
>>154642
who cares if it's oc, this isn't leddoot where you can post your fresh stank memes
>>
Fanny Craddock - Thu, 15 Mar 2018 05:08:05 EST ID:bnDwnI8O No.154644 Ignore Report Quick Reply
1521104885178.jpg -(57574B / 56.22KB, 1024x576) Thumbnail displayed, click image for full size.
>>154643
Relax guy.
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Art Smith - Thu, 15 Mar 2018 07:45:25 EST ID:yl5NGQWA No.154645 Ignore Report Quick Reply
>>154639

Yeah, it's pretty tasty. Toast your bread, though.

I didn't think that was controversial. Or is it the fact it's combined with the cheese and spinach? Either way, I don't get the general response.
>>
Giada De Laurentils - Thu, 15 Mar 2018 13:43:12 EST ID:+NJAlw4Q No.154646 Ignore Report Quick Reply
>>154645
Idk it just seems strange I've never heard of it.
>>
Heston Blumenthal - Thu, 15 Mar 2018 17:05:22 EST ID:AAI9WTaU No.154647 Ignore Report Quick Reply
>>154638
Peanut butter and egg
u wot mot?
>>
Art Smith - Thu, 15 Mar 2018 19:39:03 EST ID:yl5NGQWA No.154648 Ignore Report Quick Reply
>>154646

Egg, fried in a cast iron skillet with black pepper, using the fat rendered from the meats cooked the night before. Leave that yolk runny as fuck.

Toast some bread, schmear some peanut butter on there. Rich in protein, sweet and savory.

I'd imagine an English Muffin would be a fantastic substitute. Or French Toast.
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Raymond Blanc - Fri, 16 Mar 2018 12:53:41 EST ID:MJ4hfwBE No.154649 Ignore Report Quick Reply
1521219221243.jpg -(7063B / 6.90KB, 275x183) Thumbnail displayed, click image for full size.
Just made some kraft peanut butter cookies from the recipe right off the fucking peanut butter jar.

Dont usually eat sweets. I don't really ever bake either. These shits are good though. I don't care. I added chocolate chips like an absolute madman.
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Johann-Carl Leuchs - Fri, 16 Mar 2018 13:41:34 EST ID:CWK7NCch No.154650 Ignore Report Quick Reply
1521222094850.jpg -(4348360B / 4.15MB, 5344x3006) Thumbnail displayed, click image for full size.
>>153700
Just had Singapore Style Rice Noodles, Crab Rangoons, and Gyoza with a heady peanut sauce. Got some extra gyoza to bring back to work for my coworkers.
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Melissa d'Arabian - Sat, 17 Mar 2018 02:07:48 EST ID:ATTEhYAS No.154651 Ignore Report Quick Reply
>>154650

looks truly delectable, well done
>>
Lancelot de Casteau - Sun, 18 Mar 2018 22:31:10 EST ID:zpla9xfj No.154653 Ignore Report Quick Reply
Warmed up some leftovers from the Israeli place I went last night. Awesome dining room completely covered in tapestries, with floor seating on pillows, Belly dancers walking around, live musicians, and some damn good food.

I got the chicken skewers and it came with house cooked pita, healthy portion of jasmine rice, really tasty thin sliced and sauteed summer squash and carrots, and 2 huge metal skewers with chicken and onion on it.

So fucking good.
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John Besh - Mon, 19 Mar 2018 01:00:00 EST ID:gwccFEMl No.154654 Ignore Report Quick Reply
>>154649
man i love peanut butter cookies. good on you.
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Troisgros family - Thu, 22 Mar 2018 03:50:45 EST ID:9yVhsOFY No.154666 Ignore Report Quick Reply
I've been running out of food lately and I just made a drunken masterpiece.

I did a quick rundown of what was left in my fridge
>Eggs
>Cream 3 days past due
>A little of a block of cheese
>Frozen kale I bought years ago
>Half of an onion that has been in the fridge for who knows how long
>That pre-chopped garlic that has an infinite fridge life
>Some thyme

The way that the frozen kale formed a veggie crust on bottom with the onions and garlic with cheese and egg on top was fantastic. I felt like I was Lynne Rosetto Kasper on the Splendid Table
>>
Curtis Stone - Thu, 22 Mar 2018 12:13:20 EST ID:ATTEhYAS No.154673 Ignore Report Quick Reply
>>154666

lol that's some julius caesar-level opportunism, well done
>>
Bernard Loiseau - Fri, 23 Mar 2018 16:03:31 EST ID:2f0qrQMV No.154692 Ignore Report Quick Reply
1521835411131.jpg -(146123B / 142.70KB, 1280x960) Thumbnail displayed, click image for full size.
Oven roasted root vegetables, fried herring, yellowfoot sauce and lingonberry
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Bernard Loiseau - Fri, 23 Mar 2018 16:08:56 EST ID:1s3YOQ5U No.154693 Ignore Report Quick Reply
>>154692
damn nigga, that looks good.
>>
Ludovic Lefebvre - Sat, 24 Mar 2018 06:08:22 EST ID:+8bSI1Yz No.154695 Ignore Report Quick Reply
1521886102668.jpg -(1619409B / 1.54MB, 3264x1836) Thumbnail displayed, click image for full size.
Meatloaf. Cooked bacon finely chopped into crumbs mixed in with the ground beef. Fresh bakery oatmeal bread rolls for crumbs. Diceed red onions cooked in sangria. Ketchup honey balsamic glaze and bacon.
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Alain Chapel - Sat, 24 Mar 2018 09:36:10 EST ID:NzkyFU0+ No.154696 Ignore Report Quick Reply
1521898570587.jpg -(749681B / 732.11KB, 720x1280) Thumbnail displayed, click image for full size.
Salmon gravlax with a drizzle of honey dijon dill sauce i made served on pumpernickle with thin cucumber slices and lemon cream cheese.
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Auguste Escoffier - Sat, 24 Mar 2018 15:35:24 EST ID:Xp+KOjE4 No.154699 Ignore Report Quick Reply
1521920124519.jpg -(1598234B / 1.52MB, 2448x3264) Thumbnail displayed, click image for full size.
Made some hang over soup
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Wylie Dufresne - Sun, 25 Mar 2018 00:02:10 EST ID:ATTEhYAS No.154700 Ignore Report Quick Reply
>>154699

didnt you post this same thing a couple weeks ago, even in the same bowl? lol
>>
Louis Eustache Ude - Sun, 25 Mar 2018 08:57:35 EST ID:0zGhKdal No.154703 Ignore Report Quick Reply
>>154700
what a same bowl having loser amirite, trying to post about meals they've made and shit. the nerve of some people, using the thread for what it's meant for. unbelievable
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Chen Kenichi - Sun, 25 Mar 2018 18:32:29 EST ID:p+HJhLzr No.154706 Ignore Report Quick Reply
>>154695 Half this meatloaf is now currently being transformed into a lasagna after spending 36 hours in my fridge. Pics to come??
>>
Seymour Karp - Sun, 25 Mar 2018 18:35:27 EST ID:N9Aea4/Y No.154707 Ignore Report Quick Reply
>>154706
Damn, I've never thought of using meatloaf for lasagna, sounds dank
>>
Alexandre Étienne Choron - Sun, 25 Mar 2018 22:22:25 EST ID:KI9siIJe No.154713 Ignore Report Quick Reply
>>154700
yknow ironically i also have that same bowl
>>
Ettore Boiardi - Mon, 26 Mar 2018 01:01:04 EST ID:ATTEhYAS No.154717 Ignore Report Quick Reply
>>154703

dont know why you are being all negative and sarcastic, i just noticed a bowl
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C-Higgy !lfsExjBfzE - Mon, 26 Mar 2018 21:21:49 EST ID:xpX6q/o8 No.154729 Report Quick Reply
Mac and cheese with chili and chicken
>>
Seymour Karp - Thu, 29 Mar 2018 15:42:20 EST ID:S7daqUdp No.154766 Ignore Report Quick Reply
1522352540008.jpg -(4260391B / 4.06MB, 4160x3120) Thumbnail displayed, click image for full size.
Burrito with all the frills:
>chicken n veg with a mix of texmex spices
>habanero salsa
>Cool guac with garlic
>Burnt end beans with bacon
>rice and bulgar wheat
>Sharp Cheddar
>sour cream
>Spinach infused wrap.
>>
Seymour Karp - Thu, 29 Mar 2018 15:47:38 EST ID:S7daqUdp No.154767 Ignore Report Quick Reply
1522352858008.jpg -(4628729B / 4.41MB, 3120x4160) Thumbnail displayed, click image for full size.
>>154766
Nb
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Nicolas Stohrer - Thu, 29 Mar 2018 17:59:11 EST ID:+NJAlw4Q No.154770 Ignore Report Quick Reply
>>154766
Fuckin dope. Been trying to come up with something new for the family as our meals are stagnating. Make your own burritos like this would be great.
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Nicolas Stohrer - Thu, 29 Mar 2018 18:01:29 EST ID:+NJAlw4Q No.154771 Ignore Report Quick Reply
>>154766
double post but what did you use to season the chicken and veggies?
>>
Pierre Koffman - Thu, 29 Mar 2018 21:01:05 EST ID:S7daqUdp No.154776 Ignore Report Quick Reply
>>154771
Into a cup:
  • 2/3 chicken stock cube and a glug of oil (rapeseed is good) Stir with a fork to break it down, should be thick, then add spices
  • 2 tbsp cumin powder
  • 2 tbsp coriander powder
  • 2 tbsp smoked paprika
  • 1 tbsp dried morjoram or however you spell it.
  • 1 tbsp dried ramson (or dried garlic granules)
  • 1/2 tbsp of celery salt
  • 2 tsp of light brown sugar.
Stir in the cup, add to yer chicken n veg, then maybe add a bit more oil to the cup to wash out all that spice.
-Squeeze of lemon, salt n pepper
Let it sit for an hour before adding directly to the pan (don't need to oil the pan, shits already based in it)
>>
Pierre Koffman - Thu, 29 Mar 2018 21:08:22 EST ID:S7daqUdp No.154777 Ignore Report Quick Reply
>>154776
You probably notice there's no actual hot spices in this recipe. Thats intentional - thats why I made a spicy as fuck salsa. That way if your sharing with family, people can make their food as spicy as they want.
>>
Georges Blanc - Thu, 29 Mar 2018 22:16:33 EST ID:+NJAlw4Q No.154778 Ignore Report Quick Reply
>>154776
Very nice, much appreciated. I haven't actually seasoned my own fajitas before I always just buy the pre marinated stuff from the meat market so this should be pretty dope to try out myself.
Cheers!
>>
Georges Blanc - Fri, 30 Mar 2018 01:09:45 EST ID:+NJAlw4Q No.154780 Ignore Report Quick Reply
1522386585732.jpg -(150133B / 146.61KB, 800x450) Thumbnail displayed, click image for full size.
Taco slop (taco meat, refried beans and cheese mixed into a uniform paste), pb&j on a hamburger bun and a chocolate snack pack pudding.

The slop was actually a lot better than I was expecting and I always love pb&j's on buns. I feel like the flavor works a little better with buns as they have a little bit of taste unlike bread which is mostly tasteless.
>>
Marco Pierre White - Fri, 30 Mar 2018 02:32:27 EST ID:ATTEhYAS No.154782 Ignore Report Quick Reply
>>154780

what prison was this pic taken at?
>>
Caesar Cardini - Fri, 30 Mar 2018 06:06:12 EST ID:m16ovBCa No.154785 Ignore Report Quick Reply
1522404372131.jpg -(54233B / 52.96KB, 500x224) Thumbnail displayed, click image for full size.
>>154780
>>
Pierre Koffman - Fri, 30 Mar 2018 06:37:25 EST ID:S7daqUdp No.154786 Ignore Report Quick Reply
>>154780
Sending prayers your way
>>
Rick Bayless - Fri, 30 Mar 2018 08:08:11 EST ID:0zGhKdal No.154788 Ignore Report Quick Reply
1522411691141.gif -(1006149B / 982.57KB, 250x141) Thumbnail displayed, click image for full size.
>>154780
>have ingredients for tacos
>"damn no tortillas, but I do have burger buns..."
>"fuck it, I'll just make slop"
>>
Charles Ranhofer - Fri, 30 Mar 2018 08:18:53 EST ID:h97qAJ4S No.154789 Ignore Report Quick Reply
>>154780
This is why america has fallen
>>
Joseph Favre - Fri, 30 Mar 2018 08:31:42 EST ID:1GpGIl8D No.154791 Ignore Report Quick Reply
>>154780
Nice try [name redacted]
>>
Michel Troisgros - Fri, 30 Mar 2018 10:09:53 EST ID:hXDk7TVB No.154792 Ignore Report Quick Reply
1522418993833.jpg -(9899B / 9.67KB, 260x194) Thumbnail displayed, click image for full size.
>>154780

>>154791

Fucking lol'd
>>
Thomas Edwards - Fri, 30 Mar 2018 12:02:55 EST ID:1s3YOQ5U No.154795 Ignore Report Quick Reply
1522425775091.gif -(3538834B / 3.37MB, 480x270) Thumbnail displayed, click image for full size.
>>154780
>>
Rachael Ray - Fri, 30 Mar 2018 16:34:28 EST ID:8eaqa6FP No.154796 Ignore Report Quick Reply
>>154546
buttermilk is just an all-around winner
>>
Antoine Beauvilliers - Sat, 31 Mar 2018 09:14:20 EST ID:C1LaAlri No.154797 Ignore Report Quick Reply
1522502060104.gif -(766133B / 748.18KB, 158x199) Thumbnail displayed, click image for full size.
>>154780
>>
Bobby Flay - Sat, 31 Mar 2018 12:41:44 EST ID:4KmmhmSM No.154800 Ignore Report Quick Reply
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>>154780

you nasty bitch
>>
Guillaume Fouquet de la Varenne - Sat, 31 Mar 2018 14:18:59 EST ID:5DaC5Daj No.154801 Ignore Report Quick Reply
1522520339399.jpg -(1509768B / 1.44MB, 3264x2448) Thumbnail displayed, click image for full size.
Let's get this thread back on track. Made some tomato soup, came out pretty good
>>
John Besh - Sat, 31 Mar 2018 16:13:55 EST ID:ATTEhYAS No.154802 Ignore Report Quick Reply
>>154801

you forgot to add the red
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Guillaume Fouquet de la Varenne - Sat, 31 Mar 2018 16:29:11 EST ID:5DaC5Daj No.154803 Ignore Report Quick Reply
>>154802
I added cream for the heavy thick texture that's why it looks orange
>>
Chaz Fable - Sat, 31 Mar 2018 20:22:13 EST ID:ATTEhYAS No.154804 Ignore Report Quick Reply
>>154803

im sorry lad but i cant really make any meaningful judgement of the soup from the pic. could be wonderful or terrible.
>>
Jean-Baptiste Troisgros - Sat, 31 Mar 2018 22:26:55 EST ID:tWEMq4r3 No.154805 Ignore Report Quick Reply
>>154804
If only the spices weren't the size of my eyeball at full resolution...
>>
[name_redacted] !h55/E7mIo6 - Sat, 31 Mar 2018 23:26:19 EST ID:UG2wZ09Q No.154807 Ignore Report Quick Reply
1522553179264.jpg -(3114898B / 2.97MB, 4032x3024) Thumbnail displayed, click image for full size.
Easter celebration with myself, let’s see if I can still finish this!
>>
Cat Cora - Sun, 01 Apr 2018 04:00:04 EST ID:m16ovBCa No.154810 Ignore Report Quick Reply
>>154807

Oh, fuck off.
>>
Marc Forgione - Sun, 01 Apr 2018 10:17:48 EST ID:gwccFEMl No.154812 Ignore Report Quick Reply
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>>154807
>>
Adolphe Dugléré - Sun, 01 Apr 2018 11:08:47 EST ID:EhGOFZ3z No.154813 Ignore Report Quick Reply
>>154807
Are we doing this again.
>>
Thomas Keller - Sun, 01 Apr 2018 13:04:07 EST ID:vhGiStVs No.154815 Ignore Report Quick Reply
>>154807
choke on it
>>
Jacques Pépin - Sun, 01 Apr 2018 13:49:58 EST ID:N9Aea4/Y No.154816 Ignore Report Quick Reply
1522604998128.png -(869695B / 849.31KB, 1024x577) Thumbnail displayed, click image for full size.
>>154807
Mmmm, the taste of cardboard pairs well with burgers.
>>
Gaston Lenôtre - Sun, 01 Apr 2018 14:17:45 EST ID:0zGhKdal No.154817 Ignore Report Quick Reply
1522606665892.gif -(1468974B / 1.40MB, 200x200) Thumbnail displayed, click image for full size.
>>154810
Happy Easter!
>>
Guy Savoy - Mon, 02 Apr 2018 19:35:47 EST ID:C1LaAlri No.154823 Ignore Report Quick Reply
>>154807
these posts were funny (yet sad) but now that I know this guy is a pedo I am just more grossed out than anything
>>
Lancelot de Casteau - Thu, 05 Apr 2018 16:42:26 EST ID:d4NJ4t82 No.154841 Ignore Report Quick Reply
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Tuna salad on Scottish oatcakes has become my new work lunch after getting this job.
>>
Rashma Beharry - Sat, 07 Apr 2018 22:12:04 EST ID:+NJAlw4Q No.154846 Ignore Report Quick Reply
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If you've ever got grilled, baked or whatever leftover chicken breast and some pico de gallo and some provolone or cheddar, do what I do. Top the chicken with a bunch of pico then cover it in cheese and pop that bitch in the microwave or oven to heat it back up. It's super dank. Provolone works better than cheddar but cheddar is quite good.
>>
James Martin - Sun, 08 Apr 2018 15:24:59 EST ID:ngTdAxVd No.154848 Ignore Report Quick Reply
meat reheated in microwave is fucking nauseating, so rubbery and dry
>>154846
>>
John Besh - Sun, 08 Apr 2018 17:14:40 EST ID:7smKBVuw No.154849 Ignore Report Quick Reply
>>154848
So just like your vagina.
>>
Carme Ruscalleda - Sun, 08 Apr 2018 22:09:03 EST ID:0zGhKdal No.154850 Ignore Report Quick Reply
>>154849
got em stop shit posting people who are just trying to post their meals
>>
Daniel Boulud - Mon, 09 Apr 2018 03:25:58 EST ID:YeIjw2jS No.154851 Ignore Report Quick Reply
>>154850
I mean technically he was shitting on the dude shitting on the dude posting his food
>>
Alain Ducasse - Mon, 09 Apr 2018 05:04:02 EST ID:+NJAlw4Q No.154852 Ignore Report Quick Reply
1523264642454.jpg -(21790B / 21.28KB, 225x300) Thumbnail displayed, click image for full size.
>>154848
It wasn't bad because the juices from the pico absorbed into it a bit. But yeah, what I should have done and what I normally do if I'm gonna be reheating chicken is cut it into small cubes, then cover it with pico and cheese. When you do that, you keep the microwave time minimal and barely get any rubbery-ness if any at all. And if you do, the pico and cheese will cancel it out.

So this fuckin ramen from the asian market is dope. It's pretty much the same price as the stuff you get at walmart but tastes 10x better. I added a bit of thai red pepper flakes I got at the market too (they're fuckin good they're like 5x as hot as red pepper flakes you get at most markets) and it came out perfectly spicy and really nice. This ramen includes the little grease packet to add that little bit of extra flavor to complete it.
>>
[name_redacted] !h55/E7mIo6 - Tue, 10 Apr 2018 10:19:48 EST ID:plTTWrW0 No.154859 Ignore Report Quick Reply
1523369988745.jpg -(2231182B / 2.13MB, 4032x3024) Thumbnail displayed, click image for full size.
Pasta and a bit of garlic bread
>>
Susur Lee - Tue, 10 Apr 2018 10:40:09 EST ID:sApyCUTi No.154860 Ignore Report Quick Reply
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>>154859
>>
Michael Chiarello - Tue, 10 Apr 2018 11:34:53 EST ID:1s3YOQ5U No.154861 Ignore Report Quick Reply
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>>154859
>>
François Massialot - Tue, 10 Apr 2018 11:36:46 EST ID:m16ovBCa No.154862 Ignore Report Quick Reply
>>154859

I get it, it's symbolic of the diarrhea that will flow from your butthole as you spread apart the two loaves that are your butt cheeks.
>>
Pierre Koffman - Tue, 10 Apr 2018 12:05:31 EST ID:0zGhKdal No.154863 Ignore Report Quick Reply
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>>154859
>>
Keith Cholewinski - Tue, 10 Apr 2018 13:08:48 EST ID:ilwXSd9n No.154864 Ignore Report Quick Reply
>>154859
Why do I even wake up in the morning anymore
>>
Jules Gouffé - Tue, 10 Apr 2018 17:36:38 EST ID:EcCtzS9q No.154866 Ignore Report Quick Reply
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>>154859
>>
Paul Bocuse - Tue, 10 Apr 2018 20:01:34 EST ID:ATTEhYAS No.154868 Ignore Report Quick Reply
>>154862

Transcendent art critic identified.
>>
Paul Bocuse - Tue, 10 Apr 2018 20:03:26 EST ID:ATTEhYAS No.154869 Ignore Report Quick Reply
>>154859

one tiny hint that your portion might be a little too big is the fact that it is plated on a fucking cookie baking sheet you fucking hippopotamus
>>
Cyril Lignac - Tue, 10 Apr 2018 22:30:50 EST ID:2Z/mCLe+ No.154870 Ignore Report Quick Reply
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>>154859

your bread could use some better anti aliasing
>>
Marcus Samuelsson - Tue, 10 Apr 2018 22:51:18 EST ID:m16ovBCa No.154871 Ignore Report Quick Reply
>>154869

Oh fug, I didn't even notice that it's on a baking sheet and not an actual plate. pfffft
>>
[name_redacted] !h55/E7mIo6 - Tue, 10 Apr 2018 23:36:36 EST ID:GOniqKKs No.154873 Ignore Report Quick Reply
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Medium HSP for lunch
>>
[name_redacted] !h55/E7mIo6 - Tue, 10 Apr 2018 23:36:37 EST ID:GOniqKKs No.154874 Ignore Report Quick Reply
1523417797561.jpg -(2421131B / 2.31MB, 4032x3024) Thumbnail displayed, click image for full size.
Medium HSP for lunch
>>
Marcus Samuelsson - Wed, 11 Apr 2018 00:45:31 EST ID:7lRPk9wn No.154875 Ignore Report Quick Reply
1523421931829.jpg -(188908B / 184.48KB, 900x685) Thumbnail displayed, click image for full size.
>>154873
>>
Frédy Girardet - Wed, 11 Apr 2018 02:07:35 EST ID:+NJAlw4Q No.154876 Ignore Report Quick Reply
>>154873
What even is that?
>>
Pierre Koffman - Wed, 11 Apr 2018 02:17:54 EST ID:Yl9IPBsX No.154877 Ignore Report Quick Reply
>>154873

The interesting thing about these posts is that it's obvious you're posting them for attention, so you're probably thinking "hehe, this will get some replies!"... but you're still the morbidly obese pedophile that's shoveling this slop down your gullet, so I don't think this joke you think you're pulling is going the way you think it is.
>>
Daniel Boulud - Wed, 11 Apr 2018 04:41:49 EST ID:YeIjw2jS No.154878 Ignore Report Quick Reply
>>154874
What is HSP exactly
>>
Marcus Samuelsson - Wed, 11 Apr 2018 05:01:07 EST ID:m16ovBCa No.154879 Ignore Report Quick Reply
>>154878

Hog Slop & Protein
>>
Marc Veyrat - Wed, 11 Apr 2018 06:09:33 EST ID:bnDwnI8O No.154880 Ignore Report Quick Reply
>>154876
It appears to be a takeaway box of kebab meat drowned in garlic and chilli sauce.
>>
Nicolas Stohrer - Wed, 11 Apr 2018 07:32:49 EST ID:JA3/e1UM No.154881 Ignore Report Quick Reply
1523446369760.jpg -(240837B / 235.19KB, 1334x750) Thumbnail displayed, click image for full size.
me breakfast this mornin; scrambled eggs, wilted spinach, brown bread, chicken livers (coated in flour, paprika, cayenne, salt, pepper)
>>
Duff Goldman - Wed, 11 Apr 2018 08:01:06 EST ID:dLdaOzGY No.154882 Ignore Report Quick Reply
>>154880
based on my knowledge of aussie originality it probably stands for "hot sauce platter"
>>
Marc Veyrat - Wed, 11 Apr 2018 13:59:07 EST ID:bnDwnI8O No.154886 Ignore Report Quick Reply
>>154882
They're not actually that bad, provided it's 2am and you're wasted.
>>
Frédy Girardet - Wed, 11 Apr 2018 15:11:20 EST ID:+NJAlw4Q No.154887 Ignore Report Quick Reply
>>154880
In that case, it doesnt' actually look all that bad, albeit quite crude (per the usual fare)

I give that a 10/10 on the adjusted Name_Redacted scale.
>>
Adolphe Dugléré - Wed, 11 Apr 2018 16:22:11 EST ID:1s3YOQ5U No.154888 Ignore Report Quick Reply
>>154887
I take 5 points away, since hes still a pedo goblin.
>>
Alex Guarnaschelli - Wed, 11 Apr 2018 17:19:14 EST ID:KI9siIJe No.154890 Ignore Report Quick Reply
1523481554644.jpg -(40047B / 39.11KB, 800x450) Thumbnail displayed, click image for full size.
>>154881
>>
[name redacted] !h55/E7mIo6 - Wed, 11 Apr 2018 23:29:56 EST ID:Fq2ooWKU No.154891 Ignore Report Quick Reply
1523503796533.jpg -(2977188B / 2.84MB, 4032x3024) Thumbnail displayed, click image for full size.
>>154878
Halal Snack Pack, they might just be called that in Australia. It's usually chips, doner meat and the sauce, tastes great.

Also cooked some noodles for lunch today.
>>
Alexis Soyer - Thu, 12 Apr 2018 06:56:13 EST ID:2Z/mCLe+ No.154892 Ignore Report Quick Reply
>>154891

Man, you didn't even use the seasoning packet.

You've just made carb water soup.
>>
Troisgros family - Thu, 12 Apr 2018 08:20:40 EST ID:+NJAlw4Q No.154893 Ignore Report Quick Reply
>>154892
He took the pic before adding it because he thought it would be hiliarious. He's a real funny guy.
>>
Caesar Cardini - Thu, 12 Apr 2018 08:25:54 EST ID:h97qAJ4S No.154894 Ignore Report Quick Reply
>>154893
you're supposed to add it at first with the pasta...
>>
Caesar Cardini - Thu, 12 Apr 2018 08:27:36 EST ID:h97qAJ4S No.154895 Ignore Report Quick Reply
>>154894
also yall autistic you can see the bits and shit he added it
i realised this upon further inspection
the problem with this bowl of noodles is he used too little water for too much pasta
-ramen boi
>>
Troisgros family - Thu, 12 Apr 2018 09:23:18 EST ID:+NJAlw4Q No.154896 Ignore Report Quick Reply
>>154894
you boil the water, then add the ramen, then remove from pot to bowl leaving a bit of water, then add the packet
>>
Koumei Nakamura - Thu, 12 Apr 2018 11:34:10 EST ID:bnDwnI8O No.154897 Ignore Report Quick Reply
It depends on the ramen, there is no one set way to do all of them. Some are soups, some are just noodles, it varies.
You know you're supposed to eat some of them cold?
>>
Pierre Troisgros - Thu, 12 Apr 2018 12:58:30 EST ID:mHds8rNU No.154898 Ignore Report Quick Reply
>>154897
Guys you're debating ramen. It's instant noodles plus a sachet of entirely water soluable flavouring. If you fucked it up then you wasted a dollar and it's probably still as nutitrional (empty carbs) as before.
>>
Koumei Nakamura - Thu, 12 Apr 2018 13:26:49 EST ID:bnDwnI8O No.154899 Ignore Report Quick Reply
>>154898
We're not debating ramen we're debating ABOUT ramen.
>>
Masaharu Morimoto - Thu, 12 Apr 2018 15:50:05 EST ID:1s3YOQ5U No.154900 Ignore Report Quick Reply
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>>154899
>We're not debating ramen we're debating ABOUT ramen.
>>
Koumei Nakamura - Thu, 12 Apr 2018 16:05:06 EST ID:bnDwnI8O No.154901 Ignore Report Quick Reply
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>>154900
>debating about ramen
we are debating, about ramen
>debating ramen
We are ramen, debating
>>
Troisgros family - Thu, 12 Apr 2018 16:10:26 EST ID:+NJAlw4Q No.154902 Ignore Report Quick Reply
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alright let's take this to /ramen/ guys
>>
Marc Forgione - Fri, 13 Apr 2018 03:59:06 EST ID:1HwOm7Az No.154903 Ignore Report Quick Reply
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hey I think that Chinese food was a mistake. This is so fucking bad. Look at it! I know chinese food is usually pretty crappy but this is extra bad. It's maybe the worst thing I've ever ordered.
>>
Jose Garces - Fri, 13 Apr 2018 05:03:47 EST ID:+NJAlw4Q No.154904 Ignore Report Quick Reply
>>154903
da fuq is that?
>>
Bobby Chinn - Fri, 13 Apr 2018 09:42:48 EST ID:1s3YOQ5U No.154905 Ignore Report Quick Reply
>>154904
looks like fried rice, orange chicken?, mystery meat?. no sure but it looks like Chinese Food, its the fucking picture that makes look awful.
>>
Marc Forgione - Fri, 13 Apr 2018 11:45:19 EST ID:1HwOm7Az No.154906 Ignore Report Quick Reply
>>154905

it was bad man. The chicken balls were so small and stale and fucked up. Those ribs tasted like metal. The rice was burnt. Couldn't finish the spring roll.
>>
Marcel Boulestin - Fri, 13 Apr 2018 11:53:38 EST ID:JA3/e1UM No.154907 Ignore Report Quick Reply
>>154890
lol thanks. i've gotten this kind of reply the past two times i've posted here, what happened to this board? used to be somewhat inspirational
>>
Bobby Chinn - Fri, 13 Apr 2018 12:18:47 EST ID:1s3YOQ5U No.154908 Ignore Report Quick Reply
>>154907
pedo food goblin, aka (name redacted) came along and fucked it up.
>>
Jose Garces - Fri, 13 Apr 2018 12:32:21 EST ID:+NJAlw4Q No.154909 Ignore Report Quick Reply
>>154907
Nobody really posts their food here anymore. It's just a handful of people but more often than not it's just Name Redacted.
>>
Guillaume Fouquet de la Varenne - Fri, 13 Apr 2018 21:50:26 EST ID:1HwOm7Az No.154910 Ignore Report Quick Reply
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you know what? this wasn't that bad.
>>
Jacques Pépin - Fri, 13 Apr 2018 22:51:03 EST ID:Yl9IPBsX No.154911 Ignore Report Quick Reply
>>154910

Looks like a frozen pizza. Not disgusting like the pedo food goblin's pictures, just kind of disappointing compared to seeing homemade pizzas. Man, I miss being able to make my own pizzas.
>>
Guillaume Fouquet de la Varenne - Sat, 14 Apr 2018 05:19:37 EST ID:1HwOm7Az No.154913 Ignore Report Quick Reply
>>154911

it is. it's just a fucking frozen pep pizza. thin crust nothing pizza. but it was alright.
>>
Johann-Carl Leuchs - Sat, 14 Apr 2018 08:19:37 EST ID:+NJAlw4Q No.154914 Ignore Report Quick Reply
>>154910
Frozen pizza is usually pretty good as long as it's not totinos.

I hardly get them but when I do gotta add some basil, red pepper and maybe a little garlic salt.
>>
Jacques Pépin - Sat, 14 Apr 2018 08:45:28 EST ID:Yl9IPBsX No.154915 Ignore Report Quick Reply
>>154914

I don't think I've had Totinos since I was a kid, those were awful. I think Tony's are the best kept secret of frozen pizza, but it seems people are starting to catch on since I can never find them for a couple bucks or 5 for $10 anymore for those nights of peak laziness. Seeing DiGiorno pizzas or Screamin Sicilian pizzas in the store for $8-$12 is fucking wild, though. I don't get why someone would pay that much for cheap frozen pizza when you can just get a fresh one from a pizza place for the same or less.
>>
Johann-Carl Leuchs - Sat, 14 Apr 2018 08:53:33 EST ID:+NJAlw4Q No.154916 Ignore Report Quick Reply
>>154915
I agree 100%. I would never pay more than like $4-5 for a frozen pizza. That shit is way overpriced. I get that convenience is a factor, but you gotta drive to the store. You could just go pick up a pizza from any chain place for that much.

And yeah Tony's is pretty dope, decent quality but I don't think they're as cheap as they used to be.

My personal favorite might be the red baron ones. Their 4 cheese pizza is the only cheese pizza I"ve ever liked. They're kinda inbetween pricewise but still out of my frozen pizza price range so I never get em anymore. Plus it's fun to make your own so I'll usually go that route. The tom thumb near me sells dough balls for cheap af and it's good dough too.
>>
Anthony Bourdain - Mon, 16 Apr 2018 02:20:00 EST ID:1HwOm7Az No.154929 Ignore Report Quick Reply
>>154916

For me I get a cheap frozen pizza if im really hungry and it's a weird hour of the night. Just pop over to the corner store. That or I am already getting a bunch of groceries. Like one of those massive grocery store purchases. I only do that like once a year. Feels good to drop tons of money on groceries though.
>>
François Massialot - Mon, 16 Apr 2018 12:43:57 EST ID:ATTEhYAS No.154930 Ignore Report Quick Reply
i never had totino's but i remember that old commercial about the kids eating totinos pizza rolls who "have to be quiet" and of course shriek like animals. also makes me think of the old sears commercial "NOTHER SKORCHER" "I'll call now."
>>
Ludovic Lefebvre - Mon, 16 Apr 2018 15:17:24 EST ID:XiUh33qu No.154931 Ignore Report Quick Reply
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>>154930
Totino's? HOW DID YOU KNOW!?
>>
Alain Ducasse - Mon, 16 Apr 2018 15:48:42 EST ID:+NJAlw4Q No.154932 Ignore Report Quick Reply
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>>154931
I'm a totino's pizza boy
>>
[name_redacted] !h55/E7mIo6 - Tue, 17 Apr 2018 23:04:31 EST ID:KfaB7iJi No.154936 Ignore Report Quick Reply
1524020671750.jpg -(2195115B / 2.09MB, 4032x3024) Thumbnail displayed, click image for full size.
TOMATO, salt and pepper sandwich
>>
Paul Bocuse - Wed, 18 Apr 2018 01:03:33 EST ID:m16ovBCa No.154937 Ignore Report Quick Reply
>>154936

>Not pictured: The KFC family meal the pedo goblin ate after his bread and tomato appetizer
>>
Marc Forgione - Wed, 18 Apr 2018 02:46:43 EST ID:ucYLGzQP No.154938 Ignore Report Quick Reply
>>153700
For some reason because I'm high I decided to make bacon mac and cheese at 1:30-2:00 in the morning, 10 more minutes until its ready. Can't wait to sprinkle on some spicy Italian seasoning and dried scotch bonnet and chow down.

lost some weight lately, near 20lb mark, figured I'd spoil myself
>>
James Martin - Wed, 18 Apr 2018 13:15:41 EST ID:1s3YOQ5U No.154942 Ignore Report Quick Reply
>>154936
This is less inpressive then your previous post pedo food goblin.
>>
Charles Ranhofer - Wed, 18 Apr 2018 14:04:03 EST ID:+NJAlw4Q No.154944 Ignore Report Quick Reply
>>154936
You must have not been on your game yesterday. Step it up.
>>
Alex Guarnaschelli - Wed, 18 Apr 2018 22:30:35 EST ID:dLdaOzGY No.154948 Ignore Report Quick Reply
>>154936
are you still drinking vodka OJ's instead of eating most days?
>>
Antoine Parmentier - Thu, 19 Apr 2018 00:22:03 EST ID:1HwOm7Az No.154949 Ignore Report Quick Reply
>>154936

This isn't that bad. It's kinda gross to me just because I don't like tomato that is cut as thick as those are. My ex used to eat these though. I found it kinda lame. Girls are boring at eating.
>>
Michel Roux - Thu, 19 Apr 2018 04:55:53 EST ID:ci54O6Tw No.154951 Ignore Report Quick Reply
Tomato sandwiches can be amazing, Even if you have shitty bread and tomatoes, a little toasting/salt/pepper/oil goes a long way, If you have decent bread, obviously that makes it better. Obviously the tomatoes are the most important thing, though. As long as it's a decent variety that's vine-ripened.

A good tomato sandwich is one of my favorite foods. A bad tomato sandwich is still a good snack IMO.

>>154936
That bread looks like it would be way better toasted.
>>
Guy Fieri - Thu, 19 Apr 2018 06:51:39 EST ID:h97qAJ4S No.154952 Ignore Report Quick Reply
>>154951
how is a tomato sandwich good?
sry but you guys are retarded...
look, no single sandwich recipe is out there where the end result is soggy bread. none.
if you put some tomato slices between two slices of bread, isnt it gonna be all fucking soggy and watery???? wtf????
apart from the fact its just some fucking tomatoes and bread like not even butter or anything...
>>
François Massialot - Thu, 19 Apr 2018 07:31:06 EST ID:bnDwnI8O No.154953 Ignore Report Quick Reply
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>>154952
>apart from the fact its just some fucking tomatoes and bread like not even butter or anything...
check out mr fancypants
>>
Guy Fieri - Thu, 19 Apr 2018 08:58:18 EST ID:h97qAJ4S No.154954 Ignore Report Quick Reply
>>154953
thats not tomato
>>
François Massialot - Thu, 19 Apr 2018 09:39:57 EST ID:bnDwnI8O No.154955 Ignore Report Quick Reply
>>154954
No, it's bread.
>>
Alain Ducasse - Thu, 19 Apr 2018 09:43:02 EST ID:1s3YOQ5U No.154956 Ignore Report Quick Reply
>>154955
looks like an old boot.
>>
François Massialot - Thu, 19 Apr 2018 12:55:49 EST ID:bnDwnI8O No.154957 Ignore Report Quick Reply
>>154956
I know your mother's a bit doughy around the sides but that's no way to speak about her.
>>
Pierre de Lune - Thu, 19 Apr 2018 14:20:11 EST ID:mHds8rNU No.154959 Ignore Report Quick Reply
>>154951
Yeah but that's clearly just raw. This is pedo goblin. He used to eat gristle and fat and now he eats carbs with carbs and carbs. Rice and potatoes, pasta sandwich. Tomato is a bit better but this man fails at his macros. It's probably not pepper, its probably just coal or burned breadcrumbs or something.
>>
Paul Thalamas - Thu, 19 Apr 2018 16:09:34 EST ID:ATTEhYAS No.154960 Ignore Report Quick Reply
>>154959

>8 servings of spaghetti, two loaves of bread, on a cookie baking sheet
>>
Koumei Nakamura - Thu, 19 Apr 2018 18:34:30 EST ID:+KPjH65/ No.154961 Ignore Report Quick Reply
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Tomato on bread is great, it's just a few steps shy of bruschetta, which is essentially an italian salsa on bread. Get fucking fancy and make a molasses vinaigrette and strike over it and will look impressive as well tasty.

Pedo goblin still sucks major dong though.
>>
Hiroyuki Sakai - Thu, 19 Apr 2018 19:38:26 EST ID:2Z/mCLe+ No.154963 Ignore Report Quick Reply
>>154959

And here's where I'm slightly confused. Is [name_redacted] the same guy that cooked rotten lobster a few years back? The same guy that was eating ketchup sandwiches (or some awful shit like that)?

Just had a bacon and bleu cheese burger from the bar down the road. Pretty tasty, washed it down with some Jack Daniels and 7-Up cocktails.
>>
Raymond Blanc - Thu, 19 Apr 2018 20:22:15 EST ID:m16ovBCa No.154964 Ignore Report Quick Reply
>>154963

Did rotten lobster and ketchupo sandwiches person post under a trip? Pedo goblin used to post under the trip xXxDarkDeathDestroyerxXx until he got banned and started ban evading as [name redacted].
>>
Daniel Boulud - Fri, 20 Apr 2018 01:49:10 EST ID:dLdaOzGY No.154965 Ignore Report Quick Reply
>>154963
different dudes

word on the street is lobster kid died
>>
Adolphe Gérard - Fri, 20 Apr 2018 03:10:58 EST ID:ucYLGzQP No.154966 Ignore Report Quick Reply
been eating everything bagels with jalapeno cream cheese, tomatoes, red onions, and lox for a couple nights now for dinner. shit is always dank and filling.
>>
[name_redacted] !h55/E7mIo6 - Fri, 20 Apr 2018 12:08:01 EST ID:4KFAt7A0 No.154970 Ignore Report Quick Reply
1524240481835.jpg -(2162682B / 2.06MB, 4032x3024) Thumbnail displayed, click image for full size.
I know you guys don’t agree with some of the food I post here sometimes, but this is probably the worst thing I’ve ever cooked in my adult life, I don’t know what made me think it was a good idea and that these flavours would go together. I couldn’t finish this meal.

Mashed sweet potato with fried onions and pepper all mixed together, the onions were probably the worst flavour enemies but it was all bad.

That aside, what should I add to sweet potatoes to make them taste okay considering I have a few left on the fridge now? I heard these some marshmallow bake you can do but that sounds disgusting as well.
>>
Fernand Point - Fri, 20 Apr 2018 12:14:48 EST ID:1s3YOQ5U No.154971 Ignore Report Quick Reply
>>154970
>I know you guys don’t agree with some of the food

Thats an overstatement pedo food goblin, no one likes any of the food you post.
>>
Wylie Dufresne - Fri, 20 Apr 2018 12:33:10 EST ID:+NJAlw4Q No.154972 Ignore Report Quick Reply
1524241990083.jpg -(384168B / 375.16KB, 1600x1064) Thumbnail displayed, click image for full size.
>>154970
I don't have a whole lot of experience with sweet potatoes but sweet potato casseroles and souffles are fucking amazing and are pretty easy. My all time favorite dessert is a sweet potato souffle with crunchy pecans in some kind of brown sugar sauce/crumble on top. That should be what the world exclusively uses sweet potatoes for because other than in desserts, sweet potatoes suck.

But here's some stuff you could do.
https://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/cook-sweet-potatoes/
>>
Michael Symon - Fri, 20 Apr 2018 12:50:59 EST ID:sApyCUTi No.154974 Ignore Report Quick Reply
>>154970
Turn them into fries
>>
Raymond Blanc - Fri, 20 Apr 2018 17:51:45 EST ID:m16ovBCa No.154981 Ignore Report Quick Reply
>>154970

>I know you guys don’t agree with some of the food I post here sometimes

Oh, fuck off.
>>
Tyler Florence - Fri, 20 Apr 2018 18:31:44 EST ID:1HwOm7Az No.154982 Ignore Report Quick Reply
>>154970

this is the most normal thing you have made. Your onion chunks are too big. fry the onions first for extra flavour. add pepper and salt and cream to mashed sweet potato.
>>
Cat Cora - Fri, 20 Apr 2018 22:59:13 EST ID:+NJAlw4Q No.154985 Ignore Report Quick Reply
>>154982
I don't really agree with onions and sweet potatoes together at all, but I'd maybe concede if the onions were nice and caramelized. Throw a half teaspoon of sugar and sautee them for a bit to sweeten them up a bit and I bet they'd compliment the potato better.
>>
Philippe Édouard Cauderlier - Sat, 21 Apr 2018 08:58:38 EST ID:YJE6RoEZ No.154988 Ignore Report Quick Reply
1524315518609.gif -(1601367B / 1.53MB, 256x192) Thumbnail displayed, click image for full size.
>>154970
Dude seriously..
>>
Fernand Point - Sat, 21 Apr 2018 19:59:34 EST ID:t0TpBmT7 No.154990 Ignore Report Quick Reply
Deep fried porkchops and fries tonight! Looked a lot like OP actually.
>>
Aida Mollenkamp - Wed, 25 Apr 2018 08:01:06 EST ID:LxvyoD9U No.155033 Ignore Report Quick Reply
>>154970
>I know you guys don’t agree with some of the food I post here sometimes
I agree that you make and eat disgusting dishes, but ironically, sweet potato hash is not one of them. How you managed to fuck up such a simple and time honored tradition, I'll never know.

Maybe if you stored your potatoes properly, in a cool dark place instead of the fridge, they'd taste better.

>>154985
Wait, do you really think caramelised onions = cooking onions with sugar? Please tell me you're trolling...
>>
Marc Summers - Mon, 30 Apr 2018 16:48:28 EST ID:h97qAJ4S No.155132 Ignore Report Quick Reply
>>155033
you don't cook onions unless you're making onion soup, you fry them. and if you do it with sugar shits gonna get caramelized. how do you think it gets caramelized when you do it with butter? also i usually add brown sugar anyway


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