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G933 Giveaway     Discussion Thread
how do you eat your pizza? by Fanny Craddock - Mon, 12 Nov 2018 19:19:12 EST ID:UNB0NvFj No.157191 Ignore Report Reply Quick Reply
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How does /nom/ eat their pizza?
>crust first
>point first
>discard crust
>dip crust
>knife and fork
I usually eat the crust first, but sometimes will remove the crust and dip it in sauce if it's especially bland or dry
12 posts and 3 images omitted. Click Reply to view.
Adolphe Dugléré - Fri, 16 Nov 2018 15:08:00 EST ID:/pZ1M2os No.157237 Ignore Report Quick Reply
I eat the pizza, and some of the crust as I go, such that by the end, there's just the right amount of pizza and crust left for a satisfying bite.
Pierre Koffman - Fri, 16 Nov 2018 19:46:39 EST ID:gNNY+1vX No.157238 Ignore Report Quick Reply
holy fuck are you living in 3018
Marc Summers - Fri, 16 Nov 2018 20:04:30 EST ID:Z0KJkHwG No.157239 Ignore Report Quick Reply
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That's some next-level shit. You're going places
Marc Forgione - Fri, 16 Nov 2018 20:31:07 EST ID:aikhWt3z No.157240 Ignore Report Quick Reply
Pics or it didn't happen
Alexandre Étienne Choron - Sat, 17 Nov 2018 01:14:34 EST ID:4KmmhmSM No.157241 Ignore Report Quick Reply
1542435274203.gif -(739002B / 721.68KB, 250x158) Thumbnail displayed, click image for full size.

you don't actually do that

Chorizo by Leber Tran - Wed, 12 Sep 2018 05:56:29 EST ID:Ify44Yve No.156695 Ignore Report Reply Quick Reply
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got some Chorizo-Sausages but I don't know whats the best way to serve em.
Want to fry 'em in a pan
but don't know if I have to slice the suasage
or just cut it a littlebit
or fry em as a whole.

Any help?
26 posts and 4 images omitted. Click Reply to view.
Michel Roux Jr. - Sun, 21 Oct 2018 14:29:55 EST ID:/aB+049W No.157031 Ignore Report Quick Reply
Chuck yourself off a roof.
Anthony Bourdain - Sun, 21 Oct 2018 16:08:57 EST ID:FvzBMBtY No.157042 Ignore Report Quick Reply
Calm down man. He just meant to put strings on them and use them as nunchucks.
Keith Floyd - Sun, 21 Oct 2018 16:17:46 EST ID:C8kM3tUd No.157043 Ignore Report Quick Reply
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<Calm down man.
François Vatel - Wed, 07 Nov 2018 14:06:25 EST ID:OScdunSC No.157157 Ignore Report Quick Reply
Oh shit I meant to say STEAM. STEAM the chorizo. If you put a lil but of water in a pan and cook it with a cover on until the water is cooked out of it and it begins to fry. Best shit.
C-Higgy !lfsExjBfzE - Fri, 16 Nov 2018 08:20:15 EST ID:sNZryuVf No.157234 Report Quick Reply
I tried the Chorizo and egg breakfast burrito at Washington-Dulles International Airport last week as it's the only Chipotle location that serves breakfast. It wasn't bad but considering their regular menu in the morning too, I'd just get something from the regular menu.

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.
97 posts and 27 images omitted. Click Reply to view.
Michel Bras - Wed, 14 Nov 2018 19:46:05 EST ID:NYhesM2y No.157217 Ignore Report Quick Reply
Anybody mix hotsauces with another sauce for some extra dankness? I used to make SriRancha a lot. Sometimes I'll mix a habenero sauce with mayo for a spicy spread.

it's surprisingly good for a fast food sauce. I try to always get extra to keep stocked up but i haven't been to Taco Bell in forever. Haven't tried it in a bloody mary either, but I'm positive it's better than tobasco.
Marc Forgione - Thu, 15 Nov 2018 03:41:14 EST ID:eAZqk7h2 No.157220 Ignore Report Quick Reply
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Taste the meat, not the heat
Yutaka Ishinabe - Thu, 15 Nov 2018 12:04:01 EST ID:aHvRewDE No.157223 Ignore Report Quick Reply
You don't even have to go to Taco Bell any more they sell it in bottles at the store
C-Higgy !lfsExjBfzE - Fri, 16 Nov 2018 08:13:55 EST ID:sNZryuVf No.157232 Report Quick Reply
More of a Diablo sauce kind of guy but even then it's not even that hot.
Antoine Beauvilliers - Fri, 16 Nov 2018 14:20:20 EST ID:NYhesM2y No.157236 Ignore Report Quick Reply
you're right it isn't that hot, I just don't really like the flavor

Recent Meals #11 This Time It's Personal by YakuiWiggly !9ewYjBc0iU - Wed, 25 Jul 2018 17:13:31 EST ID:oFI2rXfU No.156205 Ignore Report Reply Quick Reply
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Time to see if the 1000 post limit extends to all the boards, or just the ones Kirt frequents. This is the 11th recent meals thread so you know how it works at this point. Post pictures of food you've either made or eaten recently and have it ripped apart by our increasingly hostile community. Who knows, you might even get some decent replies out of it!
368 posts and 129 images omitted. Click Reply to view.
Mario Batali - Thu, 15 Nov 2018 09:35:58 EST ID:qUf/84rw No.157221 Ignore Report Quick Reply
I feel the same way every time I drink. One sip of liquor and I realize how retarded non-drinkers are. Yes, it may kill me in a few decades, but it's pure bliss mixed with digestive problems, and I love it.
Alex Guarnaschelli - Thu, 15 Nov 2018 10:11:59 EST ID:1s3YOQ5U No.157222 Ignore Report Quick Reply
All good things in life kill you. I say you can do everything a moderate consuption.
Marc Summers - Thu, 15 Nov 2018 20:40:44 EST ID:Z0KJkHwG No.157225 Ignore Report Quick Reply
Thomas Edwards - Thu, 15 Nov 2018 22:33:10 EST ID:bnDwnI8O No.157227 Ignore Report Quick Reply
A "moderate" amount wouldn't hurt you, by definition. It's a tautology.
C-Higgy !lfsExjBfzE - Fri, 16 Nov 2018 08:13:00 EST ID:sNZryuVf No.157231 Report Quick Reply
I went to Ruth's Chris Steakhouse last night for dinner and had a New York Strip, mashed potatoes, lobster bisque and Haagen-Daaz vanilla ice cream. I had A1 sauce with my steak but it was weird eating it without garlic, thyme and butter soaked in it like I usually cook at home.

Recommended Recipes Thread. by Pierre Wynants - Tue, 13 Nov 2018 21:40:56 EST ID:5yh0Tsdf No.157206 Ignore Report Reply Quick Reply
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Lately I've really gotten into cooking. Not simple cooking like buying pre-made pizza dough and topping it with shit, or spaghetti with tomato sauce. I mean making good meals from the ground up.

That means buying fresh produce, grating my own cheese, cooking that pig neck for 3 hours.

Now I'm relying on google for recipies for whatever I want that day, but I've realized just how many dishes there are out there.

Does /nom/ know some real recipes like that?
2 posts omitted. Click Reply to view.
Charles Ranhofer - Wed, 14 Nov 2018 14:03:08 EST ID:NYhesM2y No.157210 Ignore Report Quick Reply
>Does /nom/ know some real recipes like that?

no none of us know real recipes or cook real food
Thomas Edwards - Wed, 14 Nov 2018 14:20:43 EST ID:1s3YOQ5U No.157211 Ignore Report Quick Reply
>cook real food

oh, come on now..
Charles Ranhofer - Wed, 14 Nov 2018 15:13:35 EST ID:NYhesM2y No.157212 Ignore Report Quick Reply
lol I was being sardonic. OP would know plenty of us make meals "from the ground up" and post recipes if they had bothered to do a quick browse before posting.
Pierre Wynants - Wed, 14 Nov 2018 18:04:57 EST ID:5yh0Tsdf No.157214 Ignore Report Quick Reply

Sorry, went back and checked before posting but I've must've missed that thread.

Lock and nb I guess.


No need to be smarmy.
Charles Ranhofer - Wed, 14 Nov 2018 18:39:49 EST ID:NYhesM2y No.157215 Ignore Report Quick Reply
just tuggin your dick dude, no offense intended

Waffles by Tyler Florence - Fri, 02 Nov 2018 19:18:30 EST ID:jsWqWCzY No.157126 Ignore Report Reply Quick Reply
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Why do my waffles suck?

They’re always so sugary, floury, and oily and banal that they make me feel sick
How do I make perfect waffles?
21 posts and 10 images omitted. Click Reply to view.
Marcelo Zana - Thu, 08 Nov 2018 19:26:24 EST ID:OScdunSC No.157170 Ignore Report Quick Reply
Brunch rapes me every weekend. So in a way yes. Those waffles haunt me. The smell. The batter. Everything gets sticky. The costumers adding poached eggs to their waffles. Groups of 7 showing up and every person getting two half waffles so they can have literally everything on the menu.

Neo from the matrix - Thu, 08 Nov 2018 19:57:56 EST ID:pE6HB+Kg No.157171 Ignore Report Quick Reply
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You could use mushed up bananas in a paffle iron
Beau MacMillian - Fri, 09 Nov 2018 03:56:14 EST ID:ZPBvG+4w No.157177 Ignore Report Quick Reply
At first I was like, "Waffle House"

Then I saw poached eggs and it quickly changed to "Upscale Joint in some city's downtown"
Sidoine Benoît - Tue, 13 Nov 2018 04:58:32 EST ID:DD2R5oKD No.157199 Ignore Report Quick Reply
By adjusting your recipe...

Too sugary: use a bit less sugar next time
Too floury: use a bit less flour next time
Too oily: get a spray pump for your oil when baking the waffle, also you might have taken it out too early
Too dense: Use a bit more baking powder
Too floppy: Either you're rushing it or your waffle iron is shit (most modern ones are. Waffle irons with a built in timer are shit)

Baking recipes are never set in stone, especially not waffles. To attain perfect pastry of any kind, you need to adjust it to your preference. In the end you will have mastered your own waffle.

Perfect waffles have a crispy, light brown crust, and that tender, fluffy inside. They should only bend a little when held by their edges.

Most modern irons are, especially if they have a timer or other such "intelligent features". Real waffle irons just heat and require constant supervision.
However, if you can get a '70's or '80's era waffle iron at Goodwill, you're set for life if you can't find waffle tongs or pans. They are also "dumb" enough to be easily repairable...
Rick Bayless - Wed, 14 Nov 2018 03:02:53 EST ID:dLdaOzGY No.157208 Ignore Report Quick Reply
>Baking recipes are never set in stone


Baking is probably the most chemistry advanced form of cooking most people do and so many factors go into how the baked good turns out. Even things like current humidity can strongly change the way a batter or dough comes out.

Change up coffee by Cyril Lignac - Wed, 07 Nov 2018 23:26:52 EST ID:sYOHnJu7 No.157160 Ignore Report Reply Quick Reply
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What are some good ways to spice up your coffee?
A friend of mine used to always spice his up with some ground cardamom in the press, another gave me a tip to toss a bag of chai in there. And there's mocha of course.
Irish coffee is a thing, never tried that. Did put rum in coffee once though, not a success, tasted exactly like a hobo smells like. Unwashed piss and dirt. Might just have been the rum though.

Anybody know other good things to put in your coffee?
9 posts and 1 images omitted. Click Reply to view.
Masahiko Kobe - Fri, 09 Nov 2018 13:01:41 EST ID:g4DEGYBG No.157179 Ignore Report Quick Reply
i like to pour a shot (or two) of espresso over ice, then add Mexican coke from a glass bottle to the top. Tasty and energizing.
Sidoine Benoît - Tue, 13 Nov 2018 05:09:42 EST ID:DD2R5oKD No.157200 Ignore Report Quick Reply
Instead of sugar use a bit of maple syrup
Some stores also sell coffee syrup. I usually get hold of hazelnut infused syrup to add to my afternoon coffee. Goes great with a nice donut or very dark chocolate.

Rum does come in many, many varieties, so don't discount it yet. Most cheap rums are for mixing drinks only, however the more expensive, sweet rums are great. Main rule is, if you can drink the rum pure, you canadd it to coffee, if not, it's for cocktais.

Captain Morgan, for example, is one of the latter.
Pierre Troisgros - Tue, 13 Nov 2018 09:27:48 EST ID:eurkcLLx No.157202 Ignore Report Quick Reply
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Tbh thinking back I think maybe it was more the coffee actually, was an especially musty dark roast. The rum was good enough for sipping in my book, pic related (actually even got tipped about it here on /hooch/).
Also didn't have any milk in the coffee, dunno if it fits better like that or if black goes well.
Sidoine Benoît - Tue, 13 Nov 2018 18:25:21 EST ID:DD2R5oKD No.157204 Ignore Report Quick Reply
Plantation rum is very recommended as an addtion to coffee and for sipping... It especially goes well with a nice, freshly ground, dark coffee.

I prefer black coffee myself... milk just removes most of that nice roasty coffee taste for me
Rick Bayless - Tue, 13 Nov 2018 18:29:21 EST ID:8jhkEV17 No.157205 Ignore Report Quick Reply
baileys and/or kahlua. whenever i head to the booze emporium i always grab a couple handfuls of those tiny bottles of shit to add to my coffee

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.
109 posts and 42 images omitted. Click Reply to view.
James Martin - Tue, 06 Nov 2018 16:33:20 EST ID:tXasn4Vc No.157153 Ignore Report Quick Reply
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Oh dont be such a bitch itll be fine
Ludovic Lefebvre - Tue, 06 Nov 2018 18:34:43 EST ID:dLdaOzGY No.157154 Ignore Report Quick Reply
Don't worry my man I'll be fine

Like I said it wouldn't be drank by the glassful at a time, just a shot or two for a nice medicinal effect

I've been doing drugs for over a decade, I know my limits, and a couple shots of mead is not going to send me into respiratory depression
Michel Guérard - Tue, 06 Nov 2018 22:49:00 EST ID:dLdaOzGY No.157155 Ignore Report Quick Reply
Also you may have taken my post as coming from some kid trying to get super drunk and nod balls off of this glorified tincture, which would be the incorrect assumption.

My right ankle was rebuilt after a severe car accident about 5 years ago, and I work 10-11 hour shifts on my feet. This makes pain management a huge factor in my life. I just want something to take a shot or two off when I get off work to get my pain level down.

I use kratom during the day to get through my shift but I want something less stimulating and more analgesic than kratom for when I get home. I am not going to be chug'a'luggin this shit.
Pierre Gagnaire - Wed, 07 Nov 2018 20:45:05 EST ID:61fI9HWY No.157159 Ignore Report Quick Reply
Yeah, that's true. However you straightened me out and I get it. Plenty of people on this forum are or have been dumb about drugs and it's better safe than sorry though.

When my last hard drive died I lost the historic screencap that had the guy who had wine and heroin with some friends. He was surprised when one of them nearly died, her lips turned blue but hey, he put ice in her pussy. Not narcan, not help, just ice in her pussy. At this point by sheer luck she woke.

But anyway some people are REALLY fucking dumb. You are cool but i didn't know initially you know?
Madame Mérigot - Thu, 08 Nov 2018 21:53:49 EST ID:dLdaOzGY No.157172 Ignore Report Quick Reply
>You are cool but i didn't know initially you know?

yeah dog, no worries, I know

Curry by Bird Keeper Dane - Sun, 14 Oct 2018 17:47:33 EST ID:OSukxFTj No.156892 Ignore Report Reply Quick Reply
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Sup /nom/,

Tonight I'm going to make a curry, with the sauce and all. What do you all know about curries? How do you make them? I've made things with curry spices before, but only an actual curry a few times.

I'm planning on using coconut milk and cherry tomatoes for the sauce, as well as garlic, ginger, cumin, fenugreek, coriander, cardamom, and some other spices. Besides that I'll use onion, lime, habanero, celery, and golden oyster mushrooms. Anyway, post about curries.
31 posts omitted. Click Reply to view.
Jean-Georges Vongerichten - Sun, 21 Oct 2018 04:30:06 EST ID:dLdaOzGY No.157017 Ignore Report Quick Reply
fuck yeah dude I used to use an M&P for fresh spices but switched to a coffee grinder as well
Marco Pierre White - Mon, 05 Nov 2018 03:27:06 EST ID:qjTJvFpS No.157145 Ignore Report Quick Reply
This step i think is important, is to add the curry at a point before you add the coco milk so that you can get the curry hot and oily. I think they call it cracking or breaking. THis because it will be more flavorful, and add texture, and overall encorporate better.

also throw in some sugar at some point dont be a noob!
Chen Kenichi - Mon, 05 Nov 2018 15:09:46 EST ID:JxFJuAD0 No.157146 Ignore Report Quick Reply
I make Japanese curry once a week. Shits fire, and I end up shitting fire.

No regrets.
Art Smith - Mon, 05 Nov 2018 18:34:45 EST ID:dLdaOzGY No.157147 Ignore Report Quick Reply
I usually cook the spice mixture in a little bit of oil in a totally separate pan until it's oily and hot

I've heard of it as "waking" or "blooming" the spices

same effect you are talking about though
Jules Gouffé - Mon, 05 Nov 2018 20:21:20 EST ID:c9Caxho1 No.157150 Ignore Report Quick Reply
for awhile i've been messing around with a curry recipe to get it to taste like the restaurants', and at least for what i'm seeking the jarred sauces/pastes have never cut it, and neither have the powders (could just be my area though, my "international aisle" in the supermarket is like only half an aisle.) from what i hear restaurants just make massive amounts of stocks and spice pastes ahead of time for ready use and I'm never gonna have that amount of fridge space, but I've gotten pretty much there.

basically, I buy bulk whole spices and make 2 ground up blends, one toasted (for use during the cooking) and one untoasted (which only goes on at the end when everything's cooked)

a mix of whole spices (mustard seed, cumin, coriander, and cinnamon) go into hot oil at the beginning, then onions, then the chiles, garlic/ginger paste, then toasted spice blend, then tomatoes.

i marinate meat in yogurt and the toasted blend, then grill it. when this is done and the tomato sauce has reduced i throw the meat in and coat, then the coconut milk. then the untoasted spice blend and some salt and sugar get sprinkled in to my taste.

this is basically alton brown's recipe, but i thought that didn't cut it either. what i've discovered is you really need those 3 different steps of spices: whole, toasted&ground, then untoasted&ground. this is really the only hugely bitchy part but i just make them all ahead of time when i have a free moment. if I have all the mixes on hand it's actually a relatively quick weeknight meal; 30 mins prep and 30 mins cooking.

Pepperoni Pizza Hack by Paul Jullemier - Sat, 21 Jul 2018 20:47:33 EST ID:v/0vrwsn No.156176 Ignore Report Reply Quick Reply
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So it saddens me to do this but it feels like a weight has been lifted at the same time. After all these years i am ready to share my number one pizza hack with you all. Tear your pepperonis into 4 pieces. Every bite now has pepperoni, it is easier to cut, it is easier to eat, you can be less choosy about your bites (more consistent bites every time) and it feels like there are more pepperoni than there are.

This is a frozen pizza with no additional pepperonis added. What were 9 or 10 measly pepperoni are now a million.

Enjoy, you are welcome.
125 posts and 30 images omitted. Click Reply to view.
Pierre Troisgros - Fri, 02 Nov 2018 15:20:45 EST ID:NYhesM2y No.157122 Ignore Report Quick Reply
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made pizza without tearing the sausage apart by hand like a chimp
Urbain Dubois - Fri, 02 Nov 2018 15:22:55 EST ID:c9Caxho1 No.157123 Ignore Report Quick Reply
my man. i always hated sausage pizza for the same reason i hate ground beef, just as a kid those little meat crumbles looked like warts or something and it turned me off for good. then i went to a place that sliced their sausage and saw the light. good shit.
Charlie Trotter - Fri, 02 Nov 2018 16:53:53 EST ID:WcDKf/Vt No.157124 Ignore Report Quick Reply
its a thing in america ive noticed
i always had sliced sausage on pizza. no place servers it in those retarded crumbs.
Marc Summers - Sun, 04 Nov 2018 01:32:43 EST ID:NYhesM2y No.157135 Ignore Report Quick Reply
yeah, the thing with most US pizza places is that they use something similar to minced breakfast "sausage" instead of sliced meat and spices encased in skin. Sometimes they mold it into small crumbly chunks, patties, or "links" but it aint the same. Idk if it should even count as sausage, it's just mostly ground pork and spices, sometimes with some beef, chicken, or venison. Not that I'm hating on it, it definitely has its place but I gotta agree that having that crumbly bullshit on a pizza ruins the texture and aesthetic.
Marc Summers - Sun, 04 Nov 2018 01:41:41 EST ID:NYhesM2y No.157136 Ignore Report Quick Reply
i suppose the only meaningful difference is the skin and perhaps breadcrumbs, but some sausage includes grain. Contents of course vary a lot so yeah i guess it's just the lack of casing idk

HELLO by Michael Symon - Sun, 01 Jul 2018 09:22:21 EST ID:DZr5y3fi No.155931 Ignore Report Reply Quick Reply
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You guys ever put cheese on garlic bread? what if you out even more garlic on it would that be fucked up or what
20 posts and 4 images omitted. Click Reply to view.
Michel Guérard - Sat, 27 Oct 2018 18:54:35 EST ID:FfIIeEKi No.157097 Ignore Report Quick Reply
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hay guys you ever put mayonnaise on your garlic bread grilled cheese?
Bobby Flay - Sun, 28 Oct 2018 04:38:10 EST ID:dLdaOzGY No.157099 Ignore Report Quick Reply
uh you're going to make mayo guy flip his shit

that looks fucking dank though
Marcus Samuelsson - Sun, 28 Oct 2018 22:32:50 EST ID:Ip677x6A No.157106 Ignore Report Quick Reply
I prefer aioli
Duff Goldman - Mon, 29 Oct 2018 23:17:52 EST ID:C8kM3tUd No.157111 Ignore Report Quick Reply
I just used mayo to grill my patty melt and I put some garlic in it, so it sort of.
Tyler Florence - Mon, 29 Oct 2018 23:52:22 EST ID:e+18IasM No.157112 Ignore Report Quick Reply
This is a top tier chef troll


Canned Seafood by Salt - Tue, 05 Jun 2018 16:10:57 EST ID:Bj3r/uNC No.155648 Ignore Report Reply Quick Reply
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I am getting "into" canned Seafood. I just had a bunch of anchovies, sardines and smoked clams from the Kroger affiliate in town, along with a cigarillo and milk as a palette cleanser.

Is there anything so quintessentially modern as a can of sea-critters? You rip the metal open and it's full of oil and salt and squirmy dead shit.

I had this DANK tin of squid in it's own ink at this place under Pike Place Market in Seattle. Turns out you can get it for like 8 bux online. I'm gonna spring for it. Next time me and the boys get baked we're gonna eat disgusting canned sea bugs all day in a forest clearing or around a fire or something. I have this childlike, but ancient desire to strap on a helmet, climb something dangerous and quaff disgusting oil and salt gristle from steel capsules. It's like a birthright from a better, more hopeful age.

TLDR Tell me what you know about Canned Seafood.
38 posts and 15 images omitted. Click Reply to view.
Wylie Dufresne - Sun, 14 Oct 2018 12:19:00 EST ID:bnDwnI8O No.156889 Ignore Report Quick Reply
Maestro Martino - Sun, 14 Oct 2018 16:14:21 EST ID:dLdaOzGY No.156890 Ignore Report Quick Reply
it's a major part of why the dish comes out the way it does
Bird Keeper Dane - Sun, 14 Oct 2018 17:52:06 EST ID:OSukxFTj No.156893 Ignore Report Quick Reply
My mom used to make that dish. Did she put blood in it? Damn I better ask her.
Pierre Gagnaire - Mon, 15 Oct 2018 18:10:36 EST ID:8jhkEV17 No.156901 Ignore Report Quick Reply

because humans didnt always live in the age of grocery stores and meat packets. thats how it was dude.
Urbain Dubois - Fri, 19 Oct 2018 23:26:24 EST ID:aikhWt3z No.156985 Ignore Report Quick Reply
the blood is only in the OG version that uses an old rooster, etc. Most coq au vin is just chicken and wine-based (still fuckin awesome). I've never had the OG version.

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