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Dietary Strategies by Geoffrey Zakarian - Thu, 08 Feb 2018 23:20:58 EST ID:RmoUZmWO No.154321 Ignore Report Reply Quick Reply
File: 1518150058254.webm [mp4] -(2017411B / 1.92MB, 468x338) Thumbnail displayed, click image for full size. 2017411
Hello /nom/,

In this day and age we have more information available to us regarding nutrition, food quality/safety, and so forth. And we are all doing what we can to try to have a healthy diet, with other life-factors considered of course. I am curious what are some dietary strategies you guys employ, and maybe discuss the motivations for them.

I have a few things I am playing around with to see how it works for me or doesn't:

>no soda
>no red meat (except special/rare occasions, like a friend makes a special dish or you get a chance to eat elk or something)
>every time you eat food, consider the time/effort it would take to harvest/prepare that food. for each day/meal, do not exceed what you yourself would reasonably be able to harvest/prepare

so far these focus areas have helped me to lose some weight and start eating more nutritious meals. what do you guys do?
26 posts and 1 images omitted. Click Reply to view.
Rashma Beharry - Mon, 19 Feb 2018 01:48:12 EST ID:rRveWixC No.154426 Ignore Report Quick Reply

what the fuck are you rambling about
Marco Pierre White - Mon, 19 Feb 2018 13:29:06 EST ID:e/xOWTlt No.154427 Ignore Report Quick Reply
Smash Mouth didn't eat 24 eggs. It's not rocket science. Guy Fieri is to blame. If you can't be arsed to put "24 eggs smashmouth" into google and see all the relevant links on the entirety of the front page including videos then why should I bother explaining in more detail than this? It doesn't matter.
Maestro Martino - Mon, 19 Feb 2018 20:46:02 EST ID:GcOHz4Pl No.154428 Ignore Report Quick Reply
God this is so wrong. Calorie counting is the basis of dietary propaganda. My best friend is a dietician. He'd tell you to eat less processed food, less meat and dairy. Drink more water too, and less alcohol.
Elijah Joy - Mon, 19 Feb 2018 20:58:10 EST ID:rRveWixC No.154429 Ignore Report Quick Reply

>The energy required to heat one cubic centimeter of water one degree Celsius is propaganda

>My hippie friend thinks so too
Antoine Parmentier - Tue, 20 Feb 2018 00:42:28 EST ID:yU/V4d0T No.154432 Ignore Report Quick Reply
but you seem really upset about a guy not eating eggs

How can I make my breakfast burritos more delicious by Alain Passard - Wed, 14 Feb 2018 09:48:20 EST ID:lqpqEDsk No.154385 Ignore Report Reply Quick Reply
File: 1518619700439.jpg -(70134B / 68.49KB, 720x960) Thumbnail displayed, click image for full size. 70134
Hello /nom/. I've been making breakfast burritos recently. What I like to do is bake some potato, onion, and bell pepper, and mix all that up with about a dozen scrambled eggs. Then I take ten tortillas, add some cheese, and put it all together. The end product is ten days worth of breakfast burritos. Combine that with some fruit and yogurt and you have a healthy full breakfast.

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

>pic related is the feeling of me eating one of my burritos
3 posts and 1 images omitted. Click Reply to view.
Alain Passard - Wed, 14 Feb 2018 10:55:07 EST ID:lqpqEDsk No.154389 Ignore Report Quick Reply
Yeah I was debating on whether or not I should cook up a little bit of sausage to mix with the eggs, but I honestly feel kind of bad killing so many animals, dude. Chorizo does sound good though.

For dinner I eat a rice cooker meal (throw some rice, vegetables, seasonings into the rice cooker) each night, and I like to put chicken breast in there. So every night, I see that chicken breast, and I know I've contributed to the death of at least one chicken. I don't have too much a problem with eating animals, just I want to kill fewer of them.
Guy Fieri - Wed, 14 Feb 2018 19:37:52 EST ID:XiUh33qu No.154392 Ignore Report Quick Reply
OP add pickled pimentos. It gives the scramble spacks of red color and a nice tangy flavor. A few of those, a little cream in the eggs as you whisk them together, and breakfast sausage make a fine burrito. OFC cheese and tortilla but that's neither here nor there. (Couldn't imagine using a corn tortilla for a breakfast burrito though, unless huevos rancheros)
Julia Child - Wed, 14 Feb 2018 19:48:29 EST ID:NNZ5+ZCz No.154393 Ignore Report Quick Reply
Maybe we shouldn't blow off the cheese, what type are you using, OP? I usually have a mix of colbyjack and sharp cheddar, less of the cheddar though or it becomes a greasy mess.
Gaston Acurio - Mon, 19 Feb 2018 22:56:24 EST ID:IAYZBLM+ No.154430 Ignore Report Quick Reply
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My gf thinks it's gross but some black olives would make that shit dank. Consider adding other pepper as well, like jalapeno, serrano, or habanero
Hubert Keller - Tue, 20 Feb 2018 00:15:46 EST ID:NNZ5+ZCz No.154431 Ignore Report Quick Reply
If you're adding olives you have to smother the burrito in a sauce and put them on top

cheese on bread by Raymond Oliver - Sat, 11 Feb 2017 10:18:36 EST ID:x5VpSLcJ No.151080 Ignore Report Reply Quick Reply
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what do y'all do to mix up your grilled cheese

i fry up some mushrooms and throw them inside with some basil pesto
74 posts and 14 images omitted. Click Reply to view.
Rachael Ray - Sun, 06 Aug 2017 13:54:30 EST ID:FruDA9wn No.152892 Ignore Report Quick Reply
how about camembert? or maybe gouda? goat cheese? or something old...I should work through the options and find the best grilled cheese
Jose Garces - Thu, 17 Aug 2017 00:07:26 EST ID:ad/OHElj No.152971 Ignore Report Quick Reply
I add peanut butter.
nb for great shame.
Johann-Carl Leuchs - Wed, 14 Feb 2018 22:45:45 EST ID:chjONHZj No.154397 Ignore Report Quick Reply
this made me feel dirty
Jamie Oliver - Thu, 15 Feb 2018 00:15:54 EST ID:ucYLGzQP No.154398 Ignore Report Quick Reply
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freshly grated irish cheddar on a buttered up sourdough
Rashma Beharry - Mon, 19 Feb 2018 01:47:32 EST ID:rRveWixC No.154425 Ignore Report Quick Reply
cant forget about cheese crisps nigga

james by Yutaka Ishinabe - Sun, 18 Feb 2018 22:40:00 EST ID:V6Py2RjG No.154424 Ignore Report Reply Quick Reply
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Lets make food buddy

Recent Meals #9 by Yakuiwiggly - Sun, 19 Nov 2017 22:42:40 EST ID:XiUh33qu No.153700 Ignore Report Reply 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?!
264 posts and 70 images omitted. Click Reply to view.
Paul Thalamas - Sat, 17 Feb 2018 14:24:15 EST ID:h97qAJ4S No.154416 Ignore Report Quick Reply
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

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
François Marin - Sun, 18 Feb 2018 19:10:55 EST ID:TAI8xFSU No.154423 Ignore Report Quick Reply
pls remove banan. then repost.

What are legal condiments for Pop Tarts? by Bernard Loiseau - Sun, 11 Feb 2018 20:22:49 EST ID:WGTsd7/y No.154354 Ignore Report Reply Quick Reply
File: 1518398569964.jpg -(43447B / 42.43KB, 355x294) Thumbnail displayed, click image for full size. 43447
>I woke up this morning, feeling famished.
>I feel like grabbing a fresh Wheat Bagel, with some garlic & creamcheese spread.
>Walked downstairs to see my roommate had taken over the space that occupies my toaster.
>Not a big deal, I'll make a pot of coffee and use the toaster when hes finished.
>Grind some beans, fill the craft with water... etc.
>Toaster pops.
>Friend grabs poptarts.
>Strawberry, with frosting.
>Flips over the tarts.
>Grabs a knife and the largest wad of butter I have ever seen.
>Slathers that shit over a single tart.
>Like a knife-full of butter on one pop tart.
>Is this even legal?

We've been fighting about this all day, why would anybody need butter on a pop-tart?
9 posts and 4 images omitted. Click Reply to view.
Gaston Acurio - Wed, 14 Feb 2018 20:19:54 EST ID:VMkDpVsD No.154395 Ignore Report Quick Reply
>extra fat to an already carb loaded sweet-tart
That's not actually nonsensical. Fat and carbs are different things. There already was the example of adding fatty peanut butter to a super sweet chocolate tart. For another example, you could add an avocado to some sweet yogurt or ice milk/frozen yogurt, and it would likely be better.

Or for another thing for those pop tarts - coconut milk. That would be understandable if you had some thick enough (65%+) coconut milk at hand, because it supposedly lasts for two days, so using an open can up would be a perogative. Maybe if they sold coconut milk in 6 or 12 packs of 100ml cartons it would even be generally useful as a condiment for things like pop tarts, but that kind of coconut milk would be due to be a bit more liquid.

But yeah, it's emtpy calories stacked with more vacuous calories, and it's not even good empty calories like a fresh cruller, freshly made chips fried in organic lard, fresh fancy baguette or a rice cake with nutella, it's totally the kind of waste that only fat people would consume in remotely normal circumstances.
Gaston Acurio - Wed, 14 Feb 2018 20:27:00 EST ID:VMkDpVsD No.154396 Ignore Report Quick Reply
1518658020556.jpg -(88385B / 86.31KB, 768x576) Thumbnail displayed, click image for full size.
Instead of making a sandwich with bread, use a pop-tart!
Adolphe Gérard - Thu, 15 Feb 2018 04:58:16 EST ID:e/xOWTlt No.154400 Ignore Report Quick Reply
You get his point though. Butter is pretty much just fat, peanut butter has a strong taste of its own beyond "cow grease".

If he's capable of human interaction then he's no you-know-who it was just that sort of vile diet choice.
Wolfgang Puck - Sat, 17 Feb 2018 15:03:30 EST ID:8eaqa6FP No.154417 Ignore Report Quick Reply
you sound like one of those gym enthusiasts who "taught themself" nutrition. Going on about fucking nutella and fad nonsense, jesus christ.
Wolfgang Puck - Sat, 17 Feb 2018 15:45:50 EST ID:8eaqa6FP No.154418 Ignore Report Quick Reply
you sound like one of those gym enthusiasts who "taught themself" nutrition. Going on about fucking nutella and fad nonsense, jesus christ.

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

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

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

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

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

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

I need a go to custom carbonated drink for while I'm high.
75 posts and 12 images omitted. Click Reply to view.
Rashma Beharry - Thu, 25 Jan 2018 12:11:46 EST ID:sfD+6fM1 No.154247 Ignore Report Quick Reply
You taste the "natural flavor", aka secretions from beaver anus glands.
Wolfgang Puck - Thu, 25 Jan 2018 13:56:28 EST ID:8eaqa6FP No.154250 Ignore Report Quick Reply

"natural flavours" is an infamously dubious word. It can mean just about anything. One of which famously being an extract from the anal gland of a beaver, being a common low-cost stand-in for vanilla.
Alain Senderens - Thu, 25 Jan 2018 22:10:29 EST ID:1HNXTWN5 No.154258 Ignore Report Quick Reply

People at work drink this stuff like it's liquid crack for some reason. Carbonated/Sparkling water tastes gross to me, though, so I steer clear of it. I would rather drink filtered water than cans of that crap.
Joël Robuchon - Fri, 09 Feb 2018 12:11:25 EST ID:ci54O6Tw No.154325 Ignore Report Quick Reply
I'm a fan of tonic and lime. Good luck convincing people there's not gin in it, though. Maybe that's just because I"m a drunk and everybody knows it. And there's often gin in it.

But if I can't drink at a bar, that's my go-to. TOnic and lime. Or tonic and cranberry. I love the taste of quinine.
Marc Forgione - Tue, 13 Feb 2018 01:01:45 EST ID:ucYLGzQP No.154363 Ignore Report Quick Reply
while that is true, for some, LaCroix has gone on record on it being fruit rinds. Probably don't want to put that on the can since rinds are seen as trash? idk

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

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

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

Fermentation thread by Joseph Favre - Tue, 05 Dec 2017 15:04:48 EST ID:LJT3bH/C No.153792 Ignore Report Reply Quick Reply
File: 1512504288879.jpg -(69691B / 68.06KB, 720x1280) Thumbnail displayed, click image for full size. 69691
Post fermentation related things.

Check out this quite interesting video series from fermentation in PRC.
Sandor Katz' "The art of fermentation" is also a very good encyclopedic book in case you are interested of the subject.
Pic related. My first batch of sauerkraut.
32 posts and 14 images omitted. Click Reply to view.
Robert Irvine - Fri, 12 Jan 2018 16:46:52 EST ID:bnDwnI8O No.154115 Ignore Report Quick Reply
If you do it with some spices and you can make pickle which is fucking great in fact I may do that soon.
François Vatel - Sat, 13 Jan 2018 18:44:09 EST ID:dQgvJaPg No.154125 Ignore Report Quick Reply
Basically anything that calls for a lemon in savory foods, can be made even better with preserved lemon. It just fuses better with the flavor, as the rind is soft n shit. It has a really florally flavor, and only a bit salty.

You can use it in cakes too, my ma makes a lemon champaigne sorbet and mixes in preserved lemon into it. The combination of everything makes it fizz in your mouth when eating it, it's dank .
Fernand Point - Sun, 14 Jan 2018 15:29:35 EST ID:yU/V4d0T No.154136 Ignore Report Quick Reply
>my ma makes a lemon champaigne sorbet and mixes in preserved lemon into it. The combination of everything makes it fizz in your mouth when eating it, it's dank .

that sounds fucking awesome
Cat Cora - Sun, 04 Feb 2018 14:57:56 EST ID:iYH70p7O No.154302 Ignore Report Quick Reply
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OP saw organic lemons on sale so I made preserved lemons. Seems like these are fermenting so you have to let out pressure once in a while.
Michel Guérard - Sat, 10 Feb 2018 09:05:18 EST ID:0HDlmhug No.154335 Ignore Report Quick Reply
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Dank man. Let me know how it goes. It doesn't take too long to preserve dem lemons, so the turnover is pretty quick.

You probably know all this already, but it's the rind that you gotta use. The flesh part doesn't impart that zesty hit after it's been preserved.

I recommend finely dicing it and adding it into some couscous, coriander, rapeseed oil (or thick oil equivalent) and a good pinch of salt and pepper. Some olive too if you feel like it, but i'm not really an olive kind of guy.

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

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

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

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

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

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

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