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Sandwich


Recent Meals #12 The Reason You Still Visit 420Chan by YakuiWiggly !9ewYjBc0iU - Thu, 10 Jan 2019 03:28:57 EST ID:2rQ71PrS No.157810 Ignore Report Quick Reply
File: 1547108937722.gif -(268044B / 261.76KB, 200x200) Thumbnail displayed, click image for full size. 268044
I can't believe we've finally reached the 12th one of these things. As a board, we've had years of great, disgusting, or questionable culinary art posted here and don't know how to do anything else!

Post pictures of meals you've recently eaten, made, or stood beside.

What the fuck are you eating?
>>
Chen Kenichi - Thu, 10 Jan 2019 17:23:47 EST ID:OScdunSC No.157814 Ignore Report Quick Reply
If I lick a tit is that food?
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Curtis Stone - Thu, 10 Jan 2019 19:55:41 EST ID:FAvYFlY4 No.157816 Ignore Report Quick Reply
>>157809
grilled cheese tastes very good. i like to use pepper jack slices.
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YakuiWiggly !9ewYjBc0iU - Thu, 10 Jan 2019 21:17:22 EST ID:2rQ71PrS No.157818 Ignore Report Quick Reply
>>157816
The real trick is to find a decent thick bread that can soak up some butter. Melt a ton of butter in the pan, with both slices on top of the butter throw your cheese on top, and cover until the cheese is melted. If you did it at the right temperature, by the time the cheese is melted the bread will be perfectly grilled on both sides.

And yeah, I have no issues with pepper jack.
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Michel Roux Jr. - Fri, 11 Jan 2019 10:49:04 EST ID:hNAlS0WF No.157822 Ignore Report Quick Reply
I've switched over to mayo for my grilled cheese, it just makes it easier, also gives it a nice taste.
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Paul Jullemier - Sat, 12 Jan 2019 01:15:25 EST ID:BbPAH7FB No.157824 Ignore Report Quick Reply
1547273725419.jpg -(2960026B / 2.82MB, 3036x4048) Thumbnail displayed, click image for full size.
>>157810
Just ate dafuq? out of some sweet salty tortilla chips, got a banana on deck and eating pic related
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Paul Bocuse - Sat, 12 Jan 2019 02:44:41 EST ID:/kwC3/Wb No.157825 Ignore Report Quick Reply
>>157810
>Post pictures of meals you've recently eaten
no, i'll describe it instead. 3/4lb bison, 1/4lb jimmy dean hot sausage, tapatio, dave's total insanity, worcestershire, liquid smoke, and colbyjack. together in burger form.
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Guillaume Tirel - Sat, 12 Jan 2019 07:40:17 EST ID:hyyOEbXr No.157826 Ignore Report Quick Reply
I am at my 6 year of this shit and cant wait for our new shananigans. Cooking until tomorrow will post results. Here is to a new year without digusting shit.
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Tyler Florence - Sat, 12 Jan 2019 14:00:30 EST ID:hyjYF57m No.157830 Ignore Report Quick Reply
I had some cold left over pasta that I cooked three days ago. Still tasted okay.
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YakuiWiggly !9ewYjBc0iU - Sat, 12 Jan 2019 19:28:56 EST ID:NZq455us No.157831 Ignore Report Quick Reply
Sick as fuck and eating soup. I know it's a hot take, but I think I like campbells better than progresso.

It's probably just a nostalgic thing, but progresso tastes way too greasy for me. Campbells is more like a hot chicken infused tea.
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Jean-Baptiste Troisgros - Sat, 12 Jan 2019 20:23:26 EST ID:NYhesM2y No.157832 Ignore Report Quick Reply
1547342606690.jpg -(4995676B / 4.76MB, 5312x2988) Thumbnail displayed, click image for full size.
Zucchini crepes. Batter is spiced with dill, filling is onion, mushroom, garlic, spinach, pepper, and thyme cooked in butter. Didn't have keffir for the batter so I mixed milk with sour cream and it worked fine
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Jean-Baptiste Troisgros - Sat, 12 Jan 2019 20:24:50 EST ID:NYhesM2y No.157833 Ignore Report Quick Reply
>>157832
Fuck should have got a cross section
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YakuiWiggly !9ewYjBc0iU - Sat, 12 Jan 2019 22:27:05 EST ID:NZq455us No.157834 Ignore Report Quick Reply
>>157833
Looks good man. I've never really fucked with savory crepes, but that sounds Mediterranean as fuck.
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Seymour Karp - Wed, 16 Jan 2019 03:31:47 EST ID:NYhesM2y No.157857 Ignore Report Quick Reply
>>157834
Thanks amigo! Dude you should try it. It's super easy and worth trying out at least. The ONLY difficult part is regulating the thickness and flipping, but honestly it just takes a few tries and that goes for sweet crepes too. They're so fuckin versitle that you can really spice or fill it with anything you feel like, and once you get the basics down they're super easy to adjust
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Richard Leblanc - Wed, 16 Jan 2019 09:42:13 EST ID:o549ndLf No.157858 Ignore Report Quick Reply
1547649733478.jpg -(3257451B / 3.11MB, 5312x2988) Thumbnail displayed, click image for full size.
>>157810
Showing off my breakfast of lox and bagel, so simple so delicious
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Masahiko Kobe - Wed, 16 Jan 2019 11:44:20 EST ID:VVKzwTcb No.157859 Ignore Report Quick Reply
1547657060970.jpg -(849924B / 830.00KB, 1080x1920) Thumbnail displayed, click image for full size.
I was just eating some bread and cheese, until I pulled this out of the back of my roquefort, wtf man. It looks like a kind of mushroom stem or something, anyone got any idea as to what that shit is?
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Thomas Edwards - Wed, 16 Jan 2019 17:48:51 EST ID:97oCMUkK No.157860 Ignore Report Quick Reply
>>157859
Holy shit, wtf.. sending prayers your way.
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Aida Mollenkamp - Wed, 16 Jan 2019 18:45:33 EST ID:tXasn4Vc No.157861 Ignore Report Quick Reply
1547682333817.jpg -(244737B / 239.00KB, 960x540) Thumbnail displayed, click image for full size.
>>157859
Is it plastic? Organic? Looks either like a spacer the cheese maker put in it for some reason or some fucked bacterial/fungal colony
Thoughts and prayers my dude
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Paul Jullemier - Wed, 16 Jan 2019 21:14:01 EST ID:dLdaOzGY No.157862 Ignore Report Quick Reply
>>157859
it looks like it was once a piece of a sea creature


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