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

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

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

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

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

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

My instructions are bad, but I'm just getting the ball rolling. I'll take pictures next time I cook it.
>>
Elijah Joy - Mon, 16 Jan 2017 21:45:52 EST ID:I32yS5OM No.150743 Ignore Report Quick Reply
>>150742
Forgot to say something about the frying in a little bit of oil (IDK what the technique is called. sauteing?). If you cook the spices before the tofu, then when the tofu crisps up, it takes on all of those flavors in a wonderful way. You can use those fried tofu slices in sandiwches, or just eat as-is with a few sides.

Also: Worcestershire sauce works great with tofu.
>>
Alain Chapel - Mon, 16 Jan 2017 22:34:37 EST ID:fzILv295 No.150744 Ignore Report Quick Reply
>>150742
Excellent thread. I prefer my tofu in Hunan pork sauce.
>>
Louis Eustache Ude - Tue, 17 Jan 2017 00:25:44 EST ID:jJUGwNkr No.150745 Ignore Report Quick Reply
I love tofu so much! My preferred method of preparing it is pan-frying extra firm tofu, but I also like it uncooked and marinated. One of my favorite things to do with tofu is make bbq tofu sandwiches. I slice up a block of extra firm tofu and marinate it in bbq sauce and then pan-fry it. I put the slice in a sandwich with tomato, spinach and mayo and it's so good! Also love making tofu scramble with roasted potatoes mixed into it and making breakfast burritos with it. For that, I saute some garlic, onion, and bell pepper in some oil until their soft. Then I crumble a block of extra firm tofu into the pan and saute it. I add salt, pepper, thyme and turmeric into it and mix it all together. While I'm doing that, I roast some potatoes in the oven with oil, salt, pepper and whatever other seasonings I'm feeling. When those are done, I mix them into the scramble. So good on it's own with buttered toast and fruit on the side, but also good in a tortilla with salsa, sour cream, and spinach. And it doesn't get cheaper than tofu, especially when it's on sale, it's like a dollar for a block of it. Would love more tofu ideas, keep them coming, and pictures would be great too!
>>
Wolfgang Puck - Tue, 17 Jan 2017 08:49:22 EST ID:HXX3rPxC No.150749 Ignore Report Quick Reply
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I like delivering tofu.
>>
Michael Symon - Sat, 21 Jan 2017 01:43:06 EST ID:TAI8xFSU No.150798 Ignore Report Quick Reply
>>150742
>Fried tofu by itself isn't great.
whip up some sauce. soy sauce or teriyaki with anything, hot pepper, crushed/ground ginger, dash of lime, bit of brown sugar, whatever.

crazy shit, ketchup mixed 1:1 with soy sauce works well, at least for my taste.

>>150743
someone in another thread called that "blooming" the spices. good option whenever frying stuff. also to save time you can make your own seasoned oil, not with all the spices, but you can heat up lots of oil mixed with hot pepper or ginger or whatever to flavor the oil, then strain and store it.


Thread of bread by Andrew Zimmern - Fri, 06 Jan 2017 11:02:09 EST ID:EixThJsN No.150603 Ignore Report Reply Quick Reply
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Lets talk about bread, what is your favorite bread? What's your staple bread? Dessert bread? Bread or dead, the gluten intolerant will be shot on sight.

As for me I always have a loaf of potato bread, and my favorite is molasses bread
38 posts and 10 images omitted. Click Reply to view.
>>
Jamie Oliver - Thu, 19 Jan 2017 20:10:27 EST ID:CXKgD5CX No.150789 Ignore Report Quick Reply
>>150787
Those are some good pro-tips, thanks! Maybe I'll give spent-grain bread another go on my next brew day
>>
Michael Chiarello - Thu, 19 Jan 2017 20:29:06 EST ID:5hdhtxyo No.150790 Ignore Report Quick Reply
>>150787
TELL. ME. ABOUT. PREFERMENTS
>>
Joseph Favre - Fri, 20 Jan 2017 09:49:37 EST ID:8eaqa6FP No.150792 Ignore Report Quick Reply
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>>150790
i honestly havent heard that phrase used before. are you talking about when you make a "starter" by mixing yeast with just enough warmed milk/water to submerse it, with a few tablespoons of flour and a nip of sugar? in order to get the yeast activated and give it a head-start, and to also check whether your fresh yes (or otherwise) is, in actual fact, still fresh and active?

because if so, it smells amazing and speeds up the breadmaking process and its a nice way to get your yeast going and to check whether it still "works", but other than that...it isnt exactly needed.

>>150789
a "brew day"? do you work in some sort of distillery? if you have access to fresh yeast or yeast-like substance that sounds amazing. As an enthused baker id like to experiment with this sort of thing. Even fresh yeast is hard to acquire around here and i usually need to sweet-talk the workers in the bakery section at a nearby supermarket...which has varying success since they arent really supposed to

always try to add "not enough" water when youre initially mixing it into the flour just before kneading, you can always add a bit more moisture and some viscosity by cracking an egg or some butter into the thing. My favorite and most obedient blend of flour to work with is about 4/5 strong white and 1/5 rye
>>
Chaz Fable - Fri, 20 Jan 2017 10:45:16 EST ID:Xij02Hjz No.150793 Ignore Report Quick Reply
>>150792
You may know it by the name "poolish". There's another name for it too that's made drier. Similar to a sourdough starter but it's not sour and usually done one day in advance. There's a guy making no knead bread.on YouTube that makes it look great and easy. Makes the dough the night before with little yeast, never punches it down just reforms it for the secondary proof

I think I just need practice. To contribute to the thread, I'd say learn pizza dough first. It's super forgiving and gives you the opportunity to get a feel for dough
>>
Jules Gouffé - Fri, 20 Jan 2017 11:57:59 EST ID:os5JqPEb No.150795 Ignore Report Quick Reply
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>>150792
>a "brew day"? do you work in some sort of distillery?
Nah, I just homebrew a lot of beer. You may have seen me post my brewing rig on here before. My roommate does work at a microbrewery though, so fresh yeast is always an option.

Speaking if which, instead of asking bakers for yeast, find a local microbrewery and ask them. Brewers almost always have huge amounts of slurry around that they'll more than likely be happy to just give you. You might even be able to get them to top-crop some fresh from the fermenter.


Lets discuss peperami by Charles Ranhofer - Wed, 18 Jan 2017 05:57:12 EST ID:AGOf0s5r No.150763 Ignore Report Reply Quick Reply
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Im not saying these are anything superior, but they sure taste good. Are there any other varients in other countries? Pic related.
They are like lil preformed sausage, pretty sure they exist in germany and england/uk but maybe there are better ones elsewhere to import or make your own somehow...
5 posts and 2 images omitted. Click Reply to view.
>>
Charles Ranhofer - Wed, 18 Jan 2017 12:46:59 EST ID:AGOf0s5r No.150770 Ignore Report Quick Reply
>>150769
Yeah theyre nit exactly decent food but they do have a place in my stomach. I might have to import some slimjims and them pickled things....they really peaked my curiosity
>>
Michel Roux - Wed, 18 Jan 2017 13:55:04 EST ID:WbDaiiwH No.150771 Ignore Report Quick Reply
I used to love this stuff but I can't eat the preservatives. If you happen to have stomach upset, try avoiding cured meats for two days and see how you feel. Makes me feel like death and i also get really hungover if I drink cheap stuff/red wine.
>>
François Pierre de la Varenne - Thu, 19 Jan 2017 15:08:02 EST ID:s8t6A0E6 No.150783 Ignore Report Quick Reply
>>150771
Why cant you eat the preservatives?
>>
Fernand Point - Thu, 19 Jan 2017 19:10:44 EST ID:Lvlq2m3I No.150786 Ignore Report Quick Reply
>>150770
Well none of its quite high cuisine. But there is something tasty about this sort of heavily preserved garbage food. The saltiness, the texture, the smoky sort of flavor. You'll get a little bit of this out of pickled sausage and slim jims. Its not something to over indulge in, but its tasty for what it is. Depending on your taste you might enjoy it a little less, but you'll at least see the appeal.
>>
Chaz Fable - Fri, 20 Jan 2017 10:49:00 EST ID:Xij02Hjz No.150794 Ignore Report Quick Reply
>>150783
Makes me feel like shit. Small quantities causes stomach cramps, a feeling of my stomach never emptying, heartburn, later intestinal dull pain, if I really overdo it I'll get a headache, I'll feel IIT in my sinuses and get a metallic taste in my mouth. Feels similar to a hangover, and probably related because I used to drink shitty booze full of preservatives.


Water thread by Antoine Parmentier - Sat, 31 Dec 2016 15:30:52 EST ID:Lvlq2m3I No.150559 Ignore Report Reply Quick Reply
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Lets get a water thread going. How much of it do you drink? Do you drink tap or bottled? (tap through a filter here and lots of it). Do you love water /nom/? You're mostly made of the stuff. Gotta love it right?
43 posts and 9 images omitted. Click Reply to view.
>>
Johann-Carl Leuchs - Tue, 17 Jan 2017 20:44:28 EST ID:/as130Hg No.150755 Ignore Report Quick Reply
>>150754
so now we are putting cooking oil in our glasses of water?

am I missing a step here this sounds terrible for drinking but great for cooking
>>
Troisgros family - Tue, 17 Jan 2017 21:18:09 EST ID:lsr6WfYM No.150756 Ignore Report Quick Reply
>>150754
>drinking oil
>>
Hiroyuki Sakai - Wed, 18 Jan 2017 22:40:13 EST ID:nBC2IPLT No.150776 Ignore Report Quick Reply
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>>150755
>>150756
>water thread
mfw
>>
Chuck Hughes - Thu, 19 Jan 2017 00:18:05 EST ID:Nw0w4BGd No.150778 Ignore Report Quick Reply
>>150776
can you read?
>>
Fernand Point - Thu, 19 Jan 2017 19:18:48 EST ID:Lvlq2m3I No.150788 Ignore Report Quick Reply
>>150731
Cucumber, lime, and mint sprigs. Simple, but it makes the water absolutely wonderful. I like to put together a glass like this once in awhile. It's super refreshing. The bitterness really adds to it for me. If you've got the stuff around the house I really suggest that you try it. You'll be surprised how much the flavors comingle in a nice way.


Marinades by Robert Irvine - Tue, 10 Jan 2017 00:53:45 EST ID:+G1RljyC No.150647 Ignore Report Reply Quick Reply
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No this is not a jenk thread. I wanna know your meatsoak secrets. what works with what, shortcuts, tricks, amazing happenstance. getting serious about this grilling thing, but roasting is sweet too.
8 posts omitted. Click Reply to view.
>>
Seymour Karp - Sun, 15 Jan 2017 22:35:06 EST ID:tm/f6VW8 No.150736 Ignore Report Quick Reply
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>>150672
made this tonight. turned out amazing, tastes like shawarma!
>>
Alice Waters - Mon, 16 Jan 2017 00:24:16 EST ID:/as130Hg No.150737 Ignore Report Quick Reply
>>150736
holy shit you made my recipe!

fucking awesome dude that makes me really happy
>>
Seymour Karp - Mon, 16 Jan 2017 01:13:19 EST ID:tm/f6VW8 No.150739 Ignore Report Quick Reply
>>150737
I don't fuck around, Alice. Thanks for the recipe, the timing was good as I've been diggin shawarma and kebab lately, the cinnamon was the flavor I was looking for. found a similar recipe that had coriander and ginger, might try that next time too. used thighs and marinated about two hours, I think another hour would be good
>>
Johann-Carl Leuchs - Tue, 17 Jan 2017 22:22:55 EST ID:/as130Hg No.150758 Ignore Report Quick Reply
>>150739
fuck yeah, how did you serve the chicken? Did you use my recomended sammich recipe or do something totally different? I'd love to hear any criticisms or new ideas you think could make the whole thing better. I just started making it this last summer and it's one of my favorite warm day recipes so I've got a decent bit of investment in this.
>>
Troisgros family - Wed, 18 Jan 2017 01:05:27 EST ID:lsr6WfYM No.150760 Ignore Report Quick Reply
>>150758
I ate it with rice and a salad. didn't bother with the sandwich. I think it's pretty solid, there are other flavors some people seem to add like cardamom, curry, etc. some have yogurt too. I think it's a nice base recipe and could be refined for preference. I wonder what a dash of honey would do.


WHAT THE FUCK YOU EATING? #6 by YakuiWiggly - Tue, 26 Jul 2016 20:57:41 EST ID:iruT+ece No.147924 Ignore Report Reply Quick Reply
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Well, recent meals #5 is no longer bumping and you know what that means! Post your recent caloric intake!
502 posts and 178 images omitted. Click Reply to view.
>>
Michel Guérard - Wed, 18 Jan 2017 23:50:41 EST ID:3KARta0B No.150777 Ignore Report Quick Reply
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grl chs
>>
Michel Guérard - Thu, 19 Jan 2017 14:50:25 EST ID:3KARta0B No.150782 Ignore Report Quick Reply
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abocado sammich
>>
Wolfgang Puck - Fri, 20 Jan 2017 03:06:07 EST ID:TAI8xFSU No.150791 Ignore Report Quick Reply
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chopped up an eggplant. baked it.
olive oil, garlic, oregano, salt, black pepper, parmesan cheese.

shouts outs to the ugliest fucking pan in the cabinet. old aluminum boy came through with the golden brown crispiness.
>>
Alain Senderens - Fri, 20 Jan 2017 18:06:27 EST ID:yHbzeQNI No.150796 Ignore Report Quick Reply
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Hash browns.
>>
Gaston Lenôtre - Fri, 20 Jan 2017 22:24:23 EST ID:2tYcFycI No.150797 Ignore Report Quick Reply
Short ribs braised in Cabernet Sauvignon with onions, small potatoes, and mushrooms.
Power went out because of thunderstorm so no picture, just glad it waited til dinner was ready to go out.


RIP Francis by Rashma Beharry - Sat, 12 Nov 2016 16:24:17 EST ID:ByJ0pPwA No.150109 Ignore Report Reply Quick Reply
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Francis, the star from Cooking with Dog, died on Sunday just short of his 15th birthday.

This one's for you, dawg. Rest in peace you glorious motherfucker
19 posts and 5 images omitted. Click Reply to view.
>>
Chuck Hughes - Wed, 11 Jan 2017 12:48:13 EST ID:EixThJsN No.150667 Ignore Report Quick Reply
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>>150666
'cuz lazy
>>
Marc Forgione - Wed, 11 Jan 2017 15:19:09 EST ID:/as130Hg No.150668 Ignore Report Quick Reply
>>150666
cuz money comes and goes

nicotine addictions is 4ever
>>
Pierre Cubat - Thu, 12 Jan 2017 18:41:06 EST ID:/as130Hg No.150690 Ignore Report Quick Reply
>>150666
also most of those butts probably didn't belong to the person recycling them in the first place, I knew a lot of kids who would walk down to public buildings like the DMV and raid the ashtrays on a daily basis
>>
Masaharu Morimoto - Sat, 14 Jan 2017 18:56:05 EST ID:kUcr0XNt No.150724 Ignore Report Quick Reply
>>150690
jesus where are you from?
>>
Alice Waters - Mon, 16 Jan 2017 00:25:45 EST ID:/as130Hg No.150738 Ignore Report Quick Reply
>>150724
I'm from Minnesota but the anecdote comes from the years I was living in Portland, OR


Food You Hate by Urbain Dubois - Wed, 04 Jan 2017 12:12:13 EST ID:2sWlPbOb No.150579 Ignore Report Reply Quick Reply
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Seems like the post count has taken a nosedive on /nom/ recently. To counter that I'm going to try up some activity with this thread about hated foods.

I'll start.
Fuck
>Mushrooms
>Aubergines
>Oysters
>Parma violets
30 posts and 3 images omitted. Click Reply to view.
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Chuck Hughes - Tue, 10 Jan 2017 19:26:57 EST ID:EixThJsN No.150658 Ignore Report Quick Reply
>>150652
Well of course furries are going to taste better since they are marinating in their own juices
>>
Marc Forgione - Tue, 10 Jan 2017 20:55:45 EST ID:/as130Hg No.150661 Ignore Report Quick Reply
>>150655
Alton Brown even debunked that one
>>
Bobby Flay - Tue, 10 Jan 2017 21:00:47 EST ID:T8Bq2vvF No.150662 Ignore Report Quick Reply
mushrooms DO produce water. they channel it from the alternate fungal universe from which they ascended
>>
Anthony Bourdain - Fri, 13 Jan 2017 20:55:45 EST ID:LJm7gy+J No.150713 Ignore Report Quick Reply
>>150596

I like them better drained than in a soup.

In veggie cooking, spiced lentils can fit in a lot of places ground beef goes. That said, I like them refried as taco filling. You can use taco seasoning, but I do the following:

Cook and drain a bag of lentils
Throw the following in a blender and liquify: a can of condensed tomato soup, a can of chili in adobo, like 5 large dry chilis, 3/4 an onion, most of a bulb of garlic, maybe some cumin, some salt.
Heat some oil in a big wok, cook the remaining moisture out of the lentils, throw in the mixture, cook that until it starts getting crusty and good.
Eat tacos for a week because it makes a ton.
>>
Prosper Montagné - Sat, 14 Jan 2017 12:17:25 EST ID:etaq4hrt No.150718 Ignore Report Quick Reply
>>150713
>Refried lentils
I may try this at some point. Ty


Your go-to grocery store by Duff Goldman - Sun, 04 Dec 2016 03:21:00 EST ID:OVgo2yyh No.150337 Ignore Report Reply Quick Reply
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>Cheap as fuck prices
>Quality food
>Good wine selection

I fucking love Trader Joes.

Especially those Super Burritos.
49 posts and 10 images omitted. Click Reply to view.
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Rokusaburo Michiba - Fri, 13 Jan 2017 22:21:27 EST ID:lXhHMTDX No.150714 Ignore Report Quick Reply
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best grocery chain in Texas by far. Good quality, selection, prices and freshness.

>>150337
used to be a big TJ fan but i got tired of there being only one kind of everything, like it's the USSR or something. idk.

>>150477
i've never been to a safeway that i liked...
>>
Marcus Samuelsson - Fri, 13 Jan 2017 22:57:12 EST ID:eb4ToBt3 No.150715 Ignore Report Quick Reply
>>150549
This is the kind of shit that's ruining the world. Like why the fuck do you care. If you see 2 mexicans in a white people place you're gonna assume they're together too. Why be a tumblr feminist about it?
>>
Adolphe Dugléré - Sat, 14 Jan 2017 01:05:20 EST ID:Hh4qcMtB No.150716 Ignore Report Quick Reply
>>150714
sadly we don't have those up in north texas. I think as far north as they go is Waco. Sucks, cuz they're the only store that carries whataburger sauces (I looove their honey mustard and spicy ketchup). Though I did make a run to Waco for some when I was near there.
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Chef Wan - Sat, 14 Jan 2017 13:05:27 EST ID:CXKgD5CX No.150721 Ignore Report Quick Reply
>>150715
>If you see 2 mexicans in a white people place you're gonna assume they're together too
Maybe you would. I live in California, there is no majority race here, there's no reason to make assumptions like that. We weren't even doing anything to suggest we might be together, I was standing well away from the white lady and never once interacted with her.

>Why be a tumblr feminist about it?
Is that how you're choosing to take that? I just thought it was a funny thing that happened to me that happened to be relevant to the topic. Why do you assume I have to have an agenda?
>>
Toshiro Kandagawa - Sun, 15 Jan 2017 12:23:34 EST ID:gwccFEMl No.150728 Ignore Report Quick Reply
>>150715
>This is the kind of shit that's ruining the world.
>ruining the WORLD
lol at you accusing him of being a tumblr snowflake while you act exactly like a tumblr snowflake by being so hyperbolically outraged at a little anecdotal story like that. he wasn't even expressing outrage himself, but it was enough to get you ultratriggered and all hot and worked up.

you literally are a tumblrina without a tumblr account. gg.


WE ALL LOVE PIE by Delicious - Tue, 10 Jan 2017 20:11:49 EST ID:x7qt/+mF No.150659 Ignore Report Reply Quick Reply
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https://youtu.be/6H-LSqP-KNc
4 posts and 1 images omitted. Click Reply to view.
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Thomas Edwards - Fri, 13 Jan 2017 10:15:19 EST ID:HXX3rPxC No.150696 Ignore Report Quick Reply
If we are having a pie thread, wanna know what absolutely REVOLUTIONIZES meat pies? A little bit of MSG.

In Scotland we have "Sotch Pies" (durr) which are basically Mutton. Cheap ones are terrible but if you can get yourself high quality ones from the butchers then they are excellent. We've got an award winning butcher in our town and his pies are amazing, but just a little touch of MSG and honest to god those things become next level.

I don't advocate MSG on too much stuff, but seriously guys, pies.
>>
Pierre Wynants - Fri, 13 Jan 2017 11:20:08 EST ID:4ctAStRv No.150699 Ignore Report Quick Reply
>>150696
Why MSG over other glutamates? Forget the synthetics (unless it's natural then forget me) and use mushrooms or oyster sauce (then again chinese and scottish might not go together..
>>
Adolphe Gérard - Fri, 13 Jan 2017 15:09:53 EST ID:Y8YaO1Cp No.150705 Ignore Report Quick Reply
>>150699
Why not Worcestershire sauce? It's UK as fuck and has the same sort of flavor I think you're trying to suggest
>>
Rashma Beharry - Fri, 13 Jan 2017 17:51:02 EST ID:8eaqa6FP No.150706 Ignore Report Quick Reply
>>150705
yeah i think a splash of worcestersherterbler is amazing with cheese, anything tomato based, lamb or beef, or all of the above. I use it a fair bit in my cooking.
>>
Marcus Samuelsson - Fri, 13 Jan 2017 19:30:21 EST ID:pz7SKHu8 No.150709 Ignore Report Quick Reply
I try not to eat too much sugar etc but god damn if my mom didn't have an egg custard pie at christmas from our local store that I have since purchased like once a week for myself since then. SOFA KING GOOD.


Wasabi Peas by Philippe Édouard Cauderlier - Thu, 22 Sep 2016 04:16:21 EST ID:Wn1P8sCs No.149278 Ignore Report Reply Quick Reply
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Holy shit I'd suck a hobo's dong or maybe slap a gay grandma in the heat of the moment for a handful of these babies

>so gud
>contains at least 110% RDV of the following: Vitamin C3PO, Dopealiciousness, Vitamin Bullshit, Jan Michael Vincents, and Infectious Orgasms
>not to mention some of them don't have that green BUNK ASS FUCKIN SHIT
>everyone EVERYONE else likes these suckers. give them away for street cred or afternoon delights

shoutout to avoiding plastic in your foods can i hear an amen anyway so you've been a great audience /nom/ who else has a boner the size of the Florida peninsula for wasabi shit, and also what do you pair it with because hummusss~
>>
Pierre Cubat - Thu, 22 Sep 2016 13:04:35 EST ID:osZ9dunX No.149280 Ignore Report Quick Reply
>>149278
I like wasabi peas, they burn so good.
>>
bittersalt - Sun, 02 Oct 2016 18:18:25 EST ID:zqc6zTMi No.149402 Ignore Report Quick Reply
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>>149278
nnnnnnnnice ;D
>>
Jean Bardet - Sun, 08 Jan 2017 05:32:13 EST ID:S32k0j0f No.150629 Ignore Report Quick Reply
Truly the most disgusting of foods. Horseradishes and wasabi are for some reason very displeasing to my palate. I wish I could understand the pleasure.
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Marc Forgione - Wed, 11 Jan 2017 15:25:22 EST ID:/as130Hg No.150669 Ignore Report Quick Reply
>>150629
it's okay, someday you'll grow up and get your big boy tastebuds


Fuck you my chinese food is better by Hubert Cumberdale - Tue, 01 Nov 2016 21:48:46 EST ID:1u7qYBbB No.149927 Ignore Report Reply Quick Reply
File: 1478051326256.jpg -(33277B / 32.50KB, 352x500) Thumbnail displayed, click image for full size. 33277
Henry Chung's Hunan Style Chinese Cookbook.

Hunan Food > Other Chinese Food

Get this book you little bitch
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Jonathan Waxman - Tue, 01 Nov 2016 22:44:55 EST ID:gW6dJK4I No.149932 Ignore Report Quick Reply
>Get this book you little bitch
Got a pdf or epub?
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Jean Bardet - Sun, 08 Jan 2017 05:20:09 EST ID:S32k0j0f No.150628 Ignore Report Quick Reply
>>149927
Yeah I aint gettin' it you give it to me


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