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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?!
57 posts and 14 images omitted. Click Reply to view.
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
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
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
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.

Hot Sauce Thread by Keith Cholewinski - Fri, 13 Oct 2017 14:13:58 EST ID:v6aP6g8j No.153444 Ignore Report Reply Quick Reply
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Post your favorite hot sauces. Pic is 357, the hottest sauce I like to eat. It has a delicious flavor, but it's fleeting because the heat quickly overtakes the flavor and because you can't use more than a drop or two without making food too hot.
17 posts and 5 images omitted. Click Reply to view.
Michel Bras - Thu, 07 Dec 2017 15:48:02 EST ID:/H3oo5RC No.153822 Ignore Report Quick Reply
Quit editing all your posts, you're making this place look like circlejerk
Bobby Flay - Thu, 07 Dec 2017 16:47:38 EST ID:ucYLGzQP No.153824 Ignore Report Quick Reply
why don't you google sauces of that nature and see what looks familiar?

stop being an ass, you're making this place look like fourchan; faggot.
Susur Lee - Thu, 07 Dec 2017 19:25:24 EST ID:/H3oo5RC No.153829 Ignore Report Quick Reply
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Ettore Boiardi - Sun, 10 Dec 2017 13:15:41 EST ID:ucYLGzQP No.153850 Ignore Report Quick Reply
dis me; so i'd figure i'd update from word from the sauce boss himself, Big Daddy, that there is another sauce in the works/been made and ready for mass production soon. Don't know the exact details on what it could be, or even the band, just know it's a legendary TX band. My first thought was ZZ Top, but just remembered the dude is also good friends with Butthole Surfers. So might be the latter.
Charles Ranhofer - Sun, 10 Dec 2017 17:40:35 EST ID:R/oOkGF8 No.153852 Ignore Report Quick Reply
nice. Pantera would be dope too.

Bulking food by BewareTheLongWeinerOfBeavis - Thu, 06 Apr 2017 21:50:27 EST ID:jlurRpS2 No.151642 Ignore Report Reply Quick Reply
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What is your bulking food regime?
I dirty bulk so whatever I want but my metabolism says its a-ok
Im mostly just looking for ideas

nb4 /fit/ they would say go here /nom/
15 posts and 1 images omitted. Click Reply to view.
Pierre de Lune - Sat, 18 Nov 2017 17:33:50 EST ID:xojnW7pZ No.153691 Ignore Report Quick Reply
>>151678 you are a shitty human being
Raymond Oliver - Sat, 18 Nov 2017 19:56:59 EST ID:ICRwIPEn No.153694 Ignore Report Quick Reply

>hurr durr i know everything about nutrition

>hurr durr is cheese good? rainbow durr
Jules Gouffé - Sat, 09 Dec 2017 23:29:17 EST ID:D+2jg9mQ No.153847 Ignore Report Quick Reply
2-3 eggs, boiled or fried
2 cans of sardine or 1 can of tuna
Greek salad (tomato, cucumbers, feta cheese, olives)
1 slice of seed bread (flax, sesame, sunflower)
Cup of yoghurt mixed with 2 teaspoons of pumpkin seed protein
1-2 cans of energy drink

Snack: banana or peanuts or milk ice cream

Steak/fish with some veggies

Fuck yeah pizza or whatever unhealthy else I want
Comment too long. Click here to view the full text.
Jules Gouffé - Sun, 10 Dec 2017 00:10:19 EST ID:D+2jg9mQ No.153848 Ignore Report Quick Reply
Shit, accidental nb.
I want other women to see my diet as it really fucking annoyingly difficult for us to build muscle.

I must add that the breakfast is the most important part, I religiously eat the same shit each morning day after day if I need to gain.
Masahiko Kobe - Sun, 10 Dec 2017 10:07:19 EST ID:rtfQse3k No.153849 Ignore Report Quick Reply
If you eat that way daily, you aren't doing yourself a favor. Way too much mercury via bioaccumulation in tuna, way too much cholesterol in 2-3 eggs a day, too much meat in general (plant proteins are more diverse, lower in fat, and better for building), and if building is your goal, you shouldn't eat pizza or whatever unhealthy stuff you have for dinner.

Not to say I eat any better of course. Just out of curiosity, how built are you? I mean, I find jacked women to be like men with breast implants, in that they both look uncomfortably like the other sex. A little tone is nice for sure, but I remember my gf a few years back had a bodybuilding sister, and frankly she was disgusting. Little boobs popping off her pecs, huge arms, chizeled everything. Nothing feminine-looking about her. Each to their own of course. I'm just sharing my preferences.

Fermentation thread by Joseph Favre - Tue, 05 Dec 2017 15:04:48 EST ID:LJT3bH/C No.153792 Ignore Report Reply Quick Reply
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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.
16 posts and 7 images omitted. Click Reply to view.
Guy Savoy - Fri, 08 Dec 2017 11:52:31 EST ID:SIaTLrIe No.153835 Ignore Report Quick Reply
>just make a starter
lol, you can buy a starter a it is still a hassle.

If you want to make bread, start small: https://www.williams-sonoma.com/recipe/rosemary-lemon-no-knead-bread.html
Rashma Beharry - Fri, 08 Dec 2017 13:16:51 EST ID:YQW1r2vA No.153837 Ignore Report Quick Reply
Making a starter is probably the easiest thing you can do.
You just put flour and water in a vessel at let it ferment.
Chuck Hughes - Fri, 08 Dec 2017 15:15:33 EST ID:8eaqa6FP No.153839 Ignore Report Quick Reply
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no though

you must understand what to look for. the indicators of what stage it is in. You need knowledge in order to understand what youre looking for. youre stating the equivalent of "cooking a chicken is easy, just put it in the oven"

either you understand what a chicken looks like and how it behaves in its various stages of "cooked", or you lack that knowledge, and while you may still, technically, be "cooking" the chicken, it is entirely a guessing game. It really frustrates me when people try to pass off their knowledge like its commonplace, its arrogant. You may think its casual, but its arrogant and pays no respect to the process, the alchemy, and ritual involved.

ok here we go

in a large, wide mixing bowl
  • 500 grams of Strong While flour (simply called bread flour to americans)
  • 8 grams of instant/dried/fast-action yeast (several names for essentially the
same thing) sprinkled over it
  • 10 grams flaked sea salt (or table. i guess. put about 8 grams in that instance)
Comment too long. Click here to view the full text.
Alain Ducasse - Fri, 08 Dec 2017 15:44:25 EST ID:xRDWATuE No.153840 Ignore Report Quick Reply
OP here and it really is that easy. I baked that bread from just fermenting water and flour for a couple of months abd replenishing the mix every now and then.
Jamie Oliver - Sat, 09 Dec 2017 18:42:45 EST ID:RmoUZmWO No.153846 Ignore Report Quick Reply

if i dont want to consume plastic-originating xenoestrogens is there another method than the bread bag?

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.
58 posts and 9 images omitted. Click Reply to view.
Chuck Hughes - Thu, 07 Dec 2017 13:15:10 EST ID:CWt7qN9/ No.153820 Ignore Report Quick Reply

no, actually he meant that the beverage is an adult
Hiroyuki Sakai - Fri, 08 Dec 2017 00:07:22 EST ID:VjDBb1wa No.153833 Ignore Report Quick Reply
San Pellegrino is pretty good. It's still pretty sugary but whatever I don't care about shit.
Marie Troisgros - Fri, 08 Dec 2017 13:38:54 EST ID:bnDwnI8O No.153838 Ignore Report Quick Reply
Seltzer, lemon, lime and a dash of bitters is not an alcoholic drink*.
He's talking about making soda drinks "for adults" because he's pretentious.

*Yeah okay so bitters tend to contain alcohol but it's not a relevant amount.
Frédy Girardet - Fri, 08 Dec 2017 15:49:12 EST ID:ozv37HTc No.153841 Ignore Report Quick Reply
Angustora bitters: 44.7% ABV
Peychaud's bitters: 35% ABV

That's as much as or more alcohol than jagermeister...
Marie Troisgros - Fri, 08 Dec 2017 16:17:11 EST ID:bnDwnI8O No.153842 Ignore Report Quick Reply
Lets see you do a shot of bitters then. Please film it.

Whats good at subway? by Lucien Olivier - Wed, 29 Nov 2017 19:31:39 EST ID:KU7tfmfl No.153767 Ignore Report Reply Quick Reply
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Im really hungry
I only like spinach as a veggie
What should I get at SUBWAYYYYYY
I had a big math exam today so I want to treat myself to a nice toasty sandwich and enough concentrated marijuana to dissociate myself into passive contentment


I usually get herbs and cheese bread, double steak, pepperjack cheese, spinach, mayo/mustard, oregano, salt, pepper.
3 posts omitted. Click Reply to view.
Gaston Acurio - Thu, 30 Nov 2017 12:53:04 EST ID:b42aD8YH No.153775 Ignore Report Quick Reply
If I had to eat a subway it'd be either steak and cheese or meatball marina (cheese too) with jalapenos and sweetcorn and maybe peppers but there is probably somewhere in your town that will do something better with that same money and deserves it instead.
C-Higgy !lfsExjBfzE - Thu, 30 Nov 2017 19:05:45 EST ID:OPlZ98fo No.153776 Report Quick Reply
Well I’d get a hot sandwich. For me it’s either buffalo chicken or meatball marinara but the latter might be a good one for your drug induced hunger.
Jacques Pépin - Tue, 05 Dec 2017 14:35:52 EST ID:6kfHZdly No.153791 Ignore Report Quick Reply
turkey and tuna on the italian herb n cheese bread with swiss and permesan cheese. have em toast it then add lettuce, tomato, black olive, spinach, light mayo, oil and vinegar, salt and pepper

Marc Forgione - Wed, 06 Dec 2017 16:12:33 EST ID:TQ6spk9c No.153806 Ignore Report Quick Reply
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Not trying to be a dick but nothing, really. Decent local delis are a dime a dozen, and almost all of them are cleaner and better quality. Shit, your local chain grocery story probably has better sandwiches than Subway.

Mine does, anyway. Pic related, jerk turkey and chipotle gouda sub.
Giada De Laurentils - Fri, 08 Dec 2017 00:04:55 EST ID:4f9cfQlY No.153832 Ignore Report Quick Reply
I think it's the bread at subway that kind of grosses me out, because I can't think of a single thing i really like there... and that's the common denominator. I'll eat it sometimes on a road trip but it's pretty nasty stuff.

giblets and offal by François Vatel - Wed, 22 Nov 2017 17:15:36 EST ID:JA3/e1UM No.153723 Ignore Report Reply Quick Reply
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I found some chicken livers in the freezer section of my local supermarket for pretty cheap and, having never tried them, decided to grab some with the last of my small change. Cooked them up with scrambled eggs the next morning and they were dank, so I had the rest today coated in flour, paprika, cayenne and garlic salt with smoked bacon on toast. Nicest breakfast I've had in months.

Any delicious recipes you guys have for these things? Also general thread for parts of animals nobody ever eats but they totally should.
5 posts omitted. Click Reply to view.
Giada De Laurentils - Wed, 29 Nov 2017 16:41:34 EST ID:0d3xbRDH No.153766 Ignore Report Quick Reply
tripe isn't chitlins. chitlins is the small intestine. tripe is the stomach lining. they look different. I'd assume they taste different, too, but I've never had chitlins. macaroni cheese is cheese you put on macaronis - like pecorino romano. i guess it's a regional name for it.
Bobby Flay - Wed, 06 Dec 2017 20:29:33 EST ID:ucYLGzQP No.153809 Ignore Report Quick Reply
I don't know why its not eaten more but cow tongue is dope, especially in stews. Tripe is pretty alright, can be smelly tho, there's this Chinese/Vietnamese place that does crispy pork tripe thats dope, there's a taco truck near me that does tripa tacos thats nice especially with some lime juice. Not a huge fan of liver, too irony for my taste, chicken hearts is ok but still too irony for me.

In Iranian food we have this thing called kaleh pacheh, thats apparently a really common hangover cure, but i know it as some good cold weather food but its sheeps head, with brains, cheek, and eyeball. eat it with some good flat bread (preferably tanoor) to sopp it all up, so good.
Cat Cora - Thu, 07 Dec 2017 08:58:33 EST ID:YQ70sO2c No.153815 Ignore Report Quick Reply
huh do you guys get hangovers in Iran? I thought you only have a few stores that sell beer to tourists, otherwise none booze at all
Alton Brown - Thu, 07 Dec 2017 09:16:40 EST ID:SIaTLrIe No.153816 Ignore Report Quick Reply
>I don't know why its not eaten more but cow tongue is dope
It's a texture thing, for me at least. If you can slice it razor thin, I'll eat it. Otherwise, I don't like the chewiness.
Bobby Flay - Thu, 07 Dec 2017 16:45:33 EST ID:ucYLGzQP No.153823 Ignore Report Quick Reply
we don't outright sell alcohol in stores (obviously because of the islamic law of the land) but people who have money have connections to drugs/alcohol. Persia actually has a history of alcohol too (we have something akin to vodka and created shiraz/syraz wine before france popularized it), its mostly Islam's fault for stopping the fun since y'know ultra-conservatives in any religion is against fun (promiscuity, drugs, etc lol).

Condiments by Paul Jullemier - Sat, 23 Sep 2017 19:23:56 EST ID:fNxacAsZ No.153227 Ignore Report Reply Quick Reply
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What's your go-to condiment? I basically only have olive oil (extra virgin) which I usually add last to avoid altering its organoleptic properties. I also prefer its raw taste rather than cooked.
I use that for literally everything, from salads to stir frying shit for pasta sauces and so on. Except when baking pastries or cooking eggs, of course, for which I use standard fresh butter from cow's milk. Though I don't remember the last time I baked something. I don't deep fry stuff, not anymore at least, but back when I did I was using sunflower seeds oil.

Yeah my cuisine is pretty boring I guess, yet simple and time saving... and maybe healthy. But I don't give much fucks about that as I'm an alcoholic drug addict piece of shit
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Toshiro Kandagawa - Sun, 29 Oct 2017 18:03:44 EST ID:aQ9j01ks No.153547 Ignore Report Quick Reply
Garlic paste and cubed onions. I know its a cheap trick, but I mostly only cook for myself anyway.
Curtis Stone - Wed, 01 Nov 2017 22:41:01 EST ID:yU/V4d0T No.153567 Ignore Report Quick Reply
onion and garlic is an aromatic base not a condiment
Caesar Cardini - Wed, 01 Nov 2017 23:08:11 EST ID:3B7/veQ2 No.153568 Ignore Report Quick Reply
  1. black pepper
  2. white pepper
C-Higgy !lfsExjBfzE - Thu, 30 Nov 2017 19:14:40 EST ID:OPlZ98fo No.153779 Report Quick Reply
Buffalo sauce, ketchup and mustard are my main condiments of choice. I like any kind of olive oil though if there was a spicy one, I’d be all over that.
Madame Mérigot - Mon, 04 Dec 2017 14:32:53 EST ID:SIaTLrIe No.153785 Ignore Report Quick Reply
  1. cumin
  2. smoked paprika
  3. kimchi

Industry by Julia Child - Thu, 16 Nov 2017 01:53:06 EST ID:K+Wpy0HL No.153655 Ignore Report Reply Quick Reply
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Where do you work?
18 posts and 4 images omitted. Click Reply to view.
Bobby Chinn - Sat, 25 Nov 2017 03:03:01 EST ID:q8K7teet No.153738 Ignore Report Quick Reply
Sorry I flip between /b/ and other boards quite a lot. Just assumed this was a thread on there.
Thomas Edwards - Sat, 25 Nov 2017 22:12:49 EST ID:d020XSiN No.153742 Ignore Report Quick Reply
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Head server/ assistant manager at a BBQ Place known for our beer selection and super bomb brisket and ribs and smoked slamon
Shit is retarded easy, I worked in fine dining for the past 5 years so this is suuuupppperrr chill compared to that but I don't make as much most nights, but work more hours so it kinda evens out
Overall I like it alot would assistant manage again, I get to show off my beer knowledge and I love knowing how to sell people on beer (the BBQ sells itself)
Charlie Trotter - Wed, 29 Nov 2017 13:29:28 EST ID:d4cuTP3x No.153763 Ignore Report Quick Reply
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I dont. I just sit at home eating junkfood, watching anime and playing videogames all day. Hiffwe
Gaston Lenôtre - Wed, 29 Nov 2017 14:54:29 EST ID:XiUh33qu No.153764 Ignore Report Quick Reply
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I've been in the industry for about 10 years now and I've worked as a Papa John's pizza maker and driver, server and bartender at a popular NC BBQ joint, and most recently a waiter and bar manager at an extremely high end restaurant. The most interesting thing about moving up through the ranks is the attitude in the kitchens.

Papa Johns? No one gave a flying fuck about anything. I've literally seen people toss a pizza into a box, splattering shit all over the cardboard, cut it up, and sell it to some poor soul. (Bonus fact: the first day of work is "training day" and you have to sit in a cramped office and watch papa John Schnatter talk about how great he is for 4 hours, and made it himself by selling the corvette his dad gave him.)

BBQ Joint was full of jokesters that cared a lot about food, but didn't give a shit about the process or haute cuisine at all. They all kind of did their thing and it was every man for himself. (Lots of latino back of house at this one. Worked here for 5 years and learned the majority of spanish that I know from those sweet Guatemalans.)

High end restaurant is absolutely nuts. Everyone in the kitchen treats work like an episode of top chef. The chef is called chef, the chef is the expo, the chef will insult your julienne, if you do not fire the dish when the second course comes in you will not be asked back from the stage. Everyone in the back has cooked professionally for at least 5 years and all but a few have culinary arts degrees. It's some shit to aspire to for sure.
Jean-Baptiste Troisgros - Fri, 01 Dec 2017 20:27:55 EST ID:8eaqa6FP No.153783 Ignore Report Quick Reply
i wish i had a middleground. i love the laid back atmosphere at my work but too many people just take total advantage of it and use it as an excuse to do things in the most sloppy way sometimes

im taking making a mess then leaving it for someone else to pick up. dropping something and just ignoring it. taking everything out the fridge to get to one thing at the back, then leaving all the stuff thats been taken out just sitting there

i love how sometimes the atmosphere is so family-like and relaxed. i can just pop upstairs ask for a coffee and hang out and chat. I wish it were possible to have both worlds - drum a little more work ethic into some of the people, without making it some high-stress no-fun-allowed work environment.

if i was given more sway id tighten a few screws. Something i thirst for is a working environment where everyone is on the top of their game. Everyone is passionate about food; doesnt feel comfortable just standing around doing nothing; has a good attitude and considerate disposition. But that last scenario you described simultaneously sounds like the last thing i want. stress stress stress.

less stress, more work ethic.

DUCKS by Marcel Boulestin - Sun, 19 Nov 2017 18:24:49 EST ID:ImVCYeW3 No.153697 Ignore Report Reply Quick Reply
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so it's just gonna be me and my woman for thanksgiving this year. I'm gonna buy a duck. /nom/, how should I prepare this duck
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Michel Guérard - Mon, 20 Nov 2017 19:43:22 EST ID:4m2TLKmb No.153711 Ignore Report Quick Reply
You don't need to brine a duck for days.

You want 10 oz kosher salt per gallon of water if you're doing a wet brine, and you want to brine it for ~10 hrs.

You want 1/2 teaspoon kosher salt per pound of meat for a dry brine, and it needs like 3-5 hrs.

I've never used curing salt, so I can't help you there. I assume the more you use the more hammy your duck will turn out though. Why not just use all kosher salt?
Marcus Samuelsson - Tue, 21 Nov 2017 14:13:17 EST ID:ImVCYeW3 No.153714 Ignore Report Quick Reply
>Why not just use all kosher salt?
i've got curing salt on hand and i've never used it. you're right, though, i'm probably not gonna be happy if I make duck pastrami.
i'll wait until tomorrow night to wet brine it, but like.. what happens if I over-brine the duck? too salty?
Michel Guérard - Tue, 21 Nov 2017 17:40:58 EST ID:4m2TLKmb No.153715 Ignore Report Quick Reply
>what happens if I over-brine the duck? too salty?
Yeah, but if you start it tomorrow night, you should be fine. If you're worried that you over brined it, you can cut off a little piece of meat somewhere, pan fry it real quick and taste it. If it's too salty, you can soak the bird in plain water.
Jose Garces - Sun, 26 Nov 2017 09:11:43 EST ID:GzSuhlcl No.153745 Ignore Report Quick Reply
If you wet-brine you can remove any danger of too much salt flavour by just not making the brine all that salty. Osmosis and whatnot.
Marc Summers - Wed, 29 Nov 2017 09:37:34 EST ID:iDxiomvz No.153761 Ignore Report Quick Reply
ay nigga peach garden oath bitches let's bring an end to the chaos liu bei

Hunger pangs by Martha Stewart - Thu, 26 Jan 2017 19:01:11 EST ID:QVNXam6X No.150876 Ignore Report Reply Quick Reply
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Anybody know how to deter hunger? I have no money, and I have no food. I probably wont be able to eat for two or three days.

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Alex Guarnaschelli - Fri, 17 Nov 2017 18:17:12 EST ID:Hj0mntCe No.153683 Ignore Report Quick Reply
sniff glue, motherfucker
Koumei Nakamura - Thu, 23 Nov 2017 07:17:04 EST ID:YE5l9EDB No.153727 Ignore Report Quick Reply

Terrible advice. Also reading that little sequence on cigarette inhaling really got me heated. I'm going to go beat someone or something up now. Hope you found a solution to your problem sometime in the last year OP.
Koumei Nakamura - Thu, 23 Nov 2017 07:17:46 EST ID:YE5l9EDB No.153728 Ignore Report Quick Reply
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Forgot my pic.
Guillaume Tirel - Thu, 23 Nov 2017 07:26:41 EST ID:xaPndjZr No.153729 Ignore Report Quick Reply
Sleep extra long. Go to car dealerships, etc. and drink their free coffee. Find wild berries, many are great for appetite suppression. Use very little energy to reduce starvation.

And drugs if you got em, I have to force myself to eat a lot of the time so I don't lose weight. Not eating is easy.
Thomas Keller - Thu, 23 Nov 2017 19:40:44 EST ID:GzSuhlcl No.153731 Ignore Report Quick Reply
I'd be careful with the coffee consumption. What usually happens to me is that when I am up the hunger is supressed, but when the caffeine wears off I get super fucking hungry on top of the usual lethargy (unless I ate whilst "high").

To top it off your body is super good at building tolerance to that shit, so drinking coffee 24/7 isn't a solution.

Mayo by Michel Roux - Thu, 03 Aug 2017 10:25:11 EST ID:8CLMcOK2 No.152857 Ignore Report Reply Quick Reply
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Mayonnaise - disliked by black people (allegedly), dieters, and food snobs. It's one of those foods that a sizable chunk of people just can't stomach. And yet, all it takes is a simple name change, and suddenly the food becomes entirely appealing to black people, dieters, and food snobs. Meet, Aioli
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Marco Pierre White - Wed, 18 Oct 2017 17:16:29 EST ID:bIIDUwn2 No.153477 Ignore Report Quick Reply
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>disliked by black people (allegedly)

I don't know about this. I once saw two extremely OBESE black people (one man, one woman) at Subway, they ordered the Tuna, Footlong, added Bacon, Extra Cheese, no veggies, then asked for "LOTS OF MAYO" the worker squirted like the entire sandwich white and you couldn't see anything other than the mayo, and they were still not satisfied.
Chaz Fable - Sun, 12 Nov 2017 03:58:50 EST ID:chjONHZj No.153636 Ignore Report Quick Reply
actually it is more like 83.333333333333333333333333333333% vowels, just super sayin
Andrew Zimmern - Tue, 14 Nov 2017 01:27:15 EST ID:yU/V4d0T No.153645 Ignore Report Quick Reply
did they eat it in front of you?

it may have been for some sexual stuff back at home
Marcus Samuelsson - Fri, 17 Nov 2017 16:17:50 EST ID:4m2TLKmb No.153681 Ignore Report Quick Reply
I'm surprised undercover brother has had this much influence over how we think about black people's diets.

Koumei Nakamura - Thu, 23 Nov 2017 07:08:43 EST ID:YE5l9EDB No.153725 Ignore Report Quick Reply
Shelton X Benjamin.

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