420chan now has a web-based IRC client available, right here
Leave these fields empty (spam trap):
Name
You can leave this blank to post anonymously, or you can create a Tripcode by using the float Name#Password
A subject is required when posting a new thread
Subject
Comment
[*]Italic Text[/*]
[**]Bold Text[/**]
[~]Taimapedia Article[/~]
[%]Spoiler Text[/%]
>Highlight/Quote Text
[pre]Preformatted & Monospace text[/pre]
1. Numbered lists become ordered lists
* Bulleted lists become unordered lists
File

Sandwich


Community Updates

420chan now supports HTTPS! If you find any issues, you may report them in this thread
It's that time of year again! by Gordon Ramsay - Thu, 17 Aug 2017 07:12:02 EST ID:bnDwnI8O No.152973 Ignore Report Reply Quick Reply
File: 1502968322022.png -(5029B / 4.91KB, 587x93) Thumbnail displayed, click image for full size. 5029
Surströmming is back in season!

Surströmming is a really good traditional food to have because the scent is so strong. you'll smell it and try it as a kid then even when you're old, the smell is so strong you'll recognise it and it'll bring back good memories or at least positive associations.
https://www.youtube.com/watch?v=qyeNEhSyvig
Notice how in this video, the people who appear to enjoy it the most are the most elderly? Despite the pungent smell, surströmming has a delicate flavour which means that it can be fed to children, unlike similar things with strong scents like gorgonzola, époisses, etc which have very sharp tastes unsuitable for a child's palate. These people were fed surströmming when young and now the scent and taste takes them back to a time before they grew up, before they had the responsibilities and emotional wounds that life gives.

Buy surströmming for your children today.


Game by Alain Passard - Wed, 09 Aug 2017 19:44:25 EST ID:D+2jg9mQ No.152922 Ignore Report Reply Quick Reply
File: 1502322265383.jpg -(123691B / 120.79KB, 1024x759) Thumbnail displayed, click image for full size. 123691
Can I get your best hunters' recipes?

Currently got some wild deer and wild boar meat.

I intend to make a tasty goulash in white wine with the deer, no idea what to do with the boar yet.

Recipes for any kind of game welcome, small or large.
>>
Paula Deen - Wed, 09 Aug 2017 23:56:24 EST ID:AbJGbxJ4 No.152930 Ignore Report Quick Reply
take a nice cut of venison backstrap steak, lightly season it and cook it on the grill wrapped in some bacon
>>
Marcus Samuelsson - Thu, 10 Aug 2017 18:11:13 EST ID:3qy2hqd4 No.152934 Ignore Report Quick Reply
What cut is the boar
>>
Bernard Loiseau - Thu, 10 Aug 2017 20:33:50 EST ID:D+2jg9mQ No.152937 Ignore Report Quick Reply
>>152934
Chop (That's what Google translate says, I don't speak English well enough. It's the thigh in humans)
>>
Bobby Flay - Fri, 11 Aug 2017 12:00:20 EST ID:V2EYkLu7 No.152939 Ignore Report Quick Reply
>>152937

Oh chop is good. How is the marbling? Is the bone still in?

What I'd do is marinade then give it a nice seared crust in a pan loaded with herbed butter then finish it off in a slow cooker, basting regularly.

This recipe is off the top of my head so beware.

Marinade in grapeseed oil, salt, pepper, cloves, cinnamon, apple sauce, onion powder and cayenne pepper. Let it marinade a nice 8-12 hours.

Sear in butter or lard that has been mixed with fresh orange zest garlic and fennel. Make sure the pan is hot.

Now crack the bone and transfer it to a crockpot with some roast caramelized vegetables, peppercorns and brandy. Let it cook until it is fork tender and falling apart, making sure to baste regularly and make sure the bone marrow if there is any is exposed to the slow cooking brandy.
>>
Marcus Samuelsson - Thu, 17 Aug 2017 02:45:46 EST ID:D+2jg9mQ No.152972 Ignore Report Quick Reply
>>152939
>the marbling
The what? Well shit, never though I'd have to learn a whole new vocabulary when making this thread.

No bone though, but I'm still willing to try it. I love experimenting, and if it doesn't turn out well no matter, my dogs love my failed experiments.

The deer goulash I made was godly. Thread still open for suggestions since I've got an endless supply of wild meat.


Mayo by Michel Roux - Thu, 03 Aug 2017 10:25:11 EST ID:8CLMcOK2 No.152857 Ignore Report Reply Quick Reply
File: 1501770311575.jpg -(271797B / 265.43KB, 768x453) Thumbnail displayed, click image for full size. 271797
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
14 posts and 3 images omitted. Click Reply to view.
>>
Chef Wan - Mon, 14 Aug 2017 17:04:12 EST ID:KKLd6DUZ No.152958 Ignore Report Quick Reply
>>152923
What's wrong with onions on a sandwich? Chopped or not. Usually I'll just slice 'em but if I have chopped ones leftover from something I'll just use them instead. How is that backwards? You must hate flavor.
>>
Koumei Nakamura - Mon, 14 Aug 2017 18:22:02 EST ID:PGtAuLqN No.152959 Ignore Report Quick Reply
>>152958
Agreed, onions go well with sandwiches especially the red ones.
>>
Marie Troisgros - Mon, 14 Aug 2017 19:29:16 EST ID:vq1i8l3e No.152960 Ignore Report Quick Reply
1502753356902.png -(63500B / 62.01KB, 500x166) Thumbnail displayed, click image for full size.
I think there's a small misunderstanding here that needs clearing up. Black people don't dislike mayonnaise itself, they just like calling whites "mayo" because they get comically upset about it, due to the term's long history as a means of dehumanizing white "bodies" and normalizing their subordinate position in society. Mayo *is* gross as hell, and trying to rebrand it for out of touch bougie weirdos won't change that, but that's beside the point

-This post was made possible by a generous grant from the 420chan Cultural Interchange Program
>>
Guy Savoy - Tue, 15 Aug 2017 00:05:31 EST ID:KZOEXEpI No.152962 Ignore Report Quick Reply
>>152960
Shut the fuck up cracker
>>
Jose Garces - Thu, 17 Aug 2017 00:05:12 EST ID:ad/OHElj No.152970 Ignore Report Quick Reply
>>152923
Raw onions are great on sandwiches. Have you ever considered that perhaps what you thought were your hands, were really your feet?

>>152960
>they get comically upset about it, due to the term's long history as a means of dehumanizing white "bodies" and normalizing their subordinate position in society.
>white's subordinate position in society
lmao gtfo with this shit this is a mayo thread you already took pepe let mayo be.


Blue Rare master race by Paula Deen - Fri, 04 Aug 2017 19:33:01 EST ID:dfRyN2uj No.152876 Ignore Report Reply Quick Reply
File: 1501889581432.jpg -(1085542B / 1.04MB, 2560x1440) Thumbnail displayed, click image for full size. 1085542
Let this be a thread for consuming delicious undercooked steak. If you use A-1 i hate you.

Post your favorite thing about blue rare steak
16 posts and 3 images omitted. Click Reply to view.
>>
Paul Thalamas - Sun, 13 Aug 2017 10:14:43 EST ID:nT+HmPsE No.152947 Ignore Report Quick Reply
1502633683690.png -(91679B / 89.53KB, 480x360) Thumbnail displayed, click image for full size.
>>152911
fart yer ass on outta here.
>>
Marcus Samuelsson - Sun, 13 Aug 2017 17:35:50 EST ID:ym2Op+NQ No.152948 Ignore Report Quick Reply
>>152947

Oh no a black and white image of an italian man what ever should i do

Black and white like your charcoal ass steak

Troglodyte
>>
Rachael Ray - Tue, 15 Aug 2017 00:38:06 EST ID:a2yzDbbH No.152964 Ignore Report Quick Reply
I like my steaks with ketchup
>>
Ferran Adrià - Tue, 15 Aug 2017 04:47:18 EST ID:8eaqa6FP No.152965 Ignore Report Quick Reply
1502786838364.jpg -(2094343B / 2.00MB, 2592x1936) Thumbnail displayed, click image for full size.
i prefer my steaks minced and then cooked into a lasagna
>>
Jose Garces - Wed, 16 Aug 2017 23:59:24 EST ID:ad/OHElj No.152969 Ignore Report Quick Reply
>>152876
In my country virtually none of the steak is safe to eat blue.
USA


Beverages by Madame Mérigot - Sun, 13 Aug 2017 20:22:12 EST ID:1Wssa3+f No.152949 Ignore Report Reply Quick Reply
File: 1502670132660.jpg -(217893B / 212.79KB, 1024x729) Thumbnail displayed, click image for full size. 217893
The hell do you people drink, /nom/?

I'm never big on soda unless I'm drinking liquor. I used to drink water all the time but now I make my own unsweetened iced tea and that shit is the motherfucking Bees Knees. I don't know how assholes can sully that shit up with fucking LEMON JUICE, it just tastes like shit lemon juice water then, all the tasty tea flavors RIPPED away!
2 posts omitted. Click Reply to view.
>>
John Besh - Sun, 13 Aug 2017 23:55:41 EST ID:EBEuJGgE No.152953 Ignore Report Quick Reply
>>152949

i've really been wanting to experiment with aloe juice lately.

Also I want to try to make carbonated green tea sweetened with honey.
>>
François Massialot - Mon, 14 Aug 2017 02:08:39 EST ID:HgQgX5c4 No.152954 Ignore Report Quick Reply
water
>>
Ferran Adrià - Tue, 15 Aug 2017 05:07:36 EST ID:8eaqa6FP No.152966 Ignore Report Quick Reply
1502788056364.jpg -(184701B / 180.37KB, 700x980) Thumbnail displayed, click image for full size.
to my mind, iced coffee is a wonderous thing
>>
Koumei Nakamura - Tue, 15 Aug 2017 12:40:15 EST ID:kQecqTdF No.152967 Ignore Report Quick Reply
>>152966
You Savage..
>>
Jose Garces - Wed, 16 Aug 2017 23:58:26 EST ID:ad/OHElj No.152968 Ignore Report Quick Reply
>>152949
From most to least:
>water
>kombucha
>red wine
>beer


Recent meals thread #8 by C-Higgy !lfsExjBfzE - Sun, 04 Jun 2017 14:55:18 EST ID:s25hNZ2t No.152407 Ignore Report Reply Quick Reply
File: 1496602518087.jpg -(28577B / 27.91KB, 300x300) Thumbnail displayed, click image for full size. 28577
Continuing from last thread >>150858, bump when you're eating and/or cooking a meal.
233 posts and 76 images omitted. Click Reply to view.
>>
François Vatel - Mon, 14 Aug 2017 05:11:46 EST ID:xFxFTr+g No.152955 Ignore Report Quick Reply
I just wrapped some brie in a layer of puff pastry with a little raspberry jam. I had left over dough so I threw together some raspberry jam and cream cheese "bites" with a raspberry baked in the middle.
>>
Sidoine Benoît - Mon, 14 Aug 2017 09:27:43 EST ID:AbJGbxJ4 No.152956 Ignore Report Quick Reply
>>152916
Made some more of this broccoli last night, except this time I threw in a bit more cayenne and a few flakes of crp.
Main dish was one of my favorites. It's super easy too. We get pico de gallo from a local mexican meat market. They make a super spicy, really tastey one that's great. We throw some chicken breasts on the grill, then when they're getting about halfway or 2/3 of the way through I throw a bunch of pico on them, then a slice of provolone on top and the provolone kinda seals it in and some of the juices kinda go into the chicken. It's a semi healthy way to do it and make it super tastey. Imo it's better than slathering it in sugary bbq sauce or cooking it in a fattening dish.
But yeah that, and that dank spicy broccoli on the side, and for my weekly cheat we had some banana cream pie. That was one of the best meals I've had in a while. All really simple too.
>>
Pierre Wynants - Mon, 14 Aug 2017 15:22:20 EST ID:J3eqAVIt No.152957 Ignore Report Quick Reply
I have a lot of plums and a lot of chocolate pudding, would that make a great smoothie?
>>
Charles Durand - Mon, 14 Aug 2017 21:35:48 EST ID:AbJGbxJ4 No.152961 Ignore Report Quick Reply
>>152957
I could see that being pretty dank.
>>
Caesar Cardini - Tue, 15 Aug 2017 00:11:53 EST ID:WnDaIM3s No.152963 Ignore Report Quick Reply
>>152957
make a vanilla cake and fill it with the plums and ice it with the pudding


NOM NOM BRISKET by Keith Cholewinski - Tue, 25 Jul 2017 11:35:19 EST ID:1veDV1ig No.152777 Ignore Report Reply Quick Reply
File: 1500996919829.jpg -(10332B / 10.09KB, 225x225) Thumbnail displayed, click image for full size. 10332
just finished off brisket from yesterday cooking it up with taters in it sauce...unnh so good.

I normally buy from store or BBQ shack but I figured I should learn how to make myself.



Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

http://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431
>>
Geoffrey Zakarian - Wed, 26 Jul 2017 03:31:28 EST ID:AbJGbxJ4 No.152784 Ignore Report Quick Reply
>>152777
Nah man, you don't just oven roast a brisket, you smoke it around 175 overnight, then pop it in the oven with some stock for a couple hours in the morning.
>>
Marcus Samuelsson - Sat, 12 Aug 2017 21:27:32 EST ID:ym2Op+NQ No.152944 Ignore Report Quick Reply
>>152784

NOT ALL OF US OWN HI TECH FANCY RICH BOY SMOKERS YOU HOD DAMN LUNATIC
>>
Rick Bayless - Sat, 12 Aug 2017 21:34:29 EST ID:KKLd6DUZ No.152945 Ignore Report Quick Reply
>>152944
you tell him, hod dammit
>>
Michel Bras - Sat, 12 Aug 2017 23:19:57 EST ID:tpWK9Zcy No.152946 Ignore Report Quick Reply
>>152944
A smoker is 50 dollars on amazon you cheap fuck.


Pepper recipe ideas by Martín Berasategui - Fri, 07 Jul 2017 17:28:45 EST ID:AbJGbxJ4 No.152657 Ignore Report Reply Quick Reply
File: 1499462925088.jpg -(101508B / 99.13KB, 600x697) Thumbnail displayed, click image for full size. 101508
So it's about harvest time. Soon I will have dozens of ghost peppers, anaheim chiles and habaneros.

I know there are tons of things you can do with the chiles, roasting them and putting them in pretty much anything. But I don't have much experience working with peppers as hot as ghosts and habaneros. I've got a recipe for some enchilada sauce with the habaneros, and I'm thinking I'll make some chili with a ghost pepper, but besides that I'm clueless what I'm gonna do with these scores of peppers I'll have shortly.

Does anyone have other ideas of what I can do with all these peppers?
7 posts and 1 images omitted. Click Reply to view.
>>
Gaston Lenôtre - Fri, 14 Jul 2017 16:24:57 EST ID:E5kSzrFq No.152724 Ignore Report Quick Reply
>>152721
Smoke that shit

Straight to the dome
>>
Pierre de Lune - Sat, 15 Jul 2017 01:26:55 EST ID:AbJGbxJ4 No.152726 Ignore Report Quick Reply
>>152720
I had burgers tonight and sauteed onions in the oil for a topping.

It was really good, the oil wasn't quite as hot as I was hoping it would be, but the flavor of those onions was dank. I mean they were spicy, but not spicy enough for me.

I threw an other ghost in it and now I'm letting it heat up for longer to try and absorb some more capsicum before I make the chinese food tomorrow or sunday
>>
Thomas Keller - Sat, 15 Jul 2017 08:37:55 EST ID:emMNDwQj No.152727 Ignore Report Quick Reply
>>152726
noice
>>
Rick Bayless - Thu, 20 Jul 2017 12:55:38 EST ID:ClYb47eO No.152756 Ignore Report Quick Reply
>>152726
good tip, I must try that sometime

>>152657
You can dry up a few of your Ghosts for use in sauces.
Dry 'em whole, but pierce the skin a little before drying... when you want to add a bit of heat to a sauce or soup, just dip it in there for a bit.

After that, they can be stored in a sealed jar... the sheer amount of capcaisin will keep any fungus and bacteria at bay.

a quarter or half a habanero goes well in a chili, and is enough to make you sweat.

as for some alternative uses:

habaneros can also be cut VERY finely (or dried and powderized) and melted into chocolate. If done properly, you'll get a chocolate with just a teeny bit of heat, but a lot of dat good chili taste that really complements the chocolate. A good way to "spice" up a delish chocolate fondue
Comment too long. Click here to view the full text.
>>
Nicolas Appert - Fri, 11 Aug 2017 15:16:38 EST ID:JA3/e1UM No.152941 Ignore Report Quick Reply
>>152721
bombs away!


Multiple-Spiced Bean Curd and Mustard Greens by Disciple of Hunan - Fri, 14 Jul 2017 10:06:09 EST ID:sFjs8Tne No.152722 Ignore Report Reply Quick Reply
File: 1500041169721.jpg -(448136B / 437.63KB, 1944x1094) Thumbnail displayed, click image for full size. 448136
Ingredients

• 8-12 large (about the size of your hand) mustard greens (can be kale, swiss chard, collard greens, etc.), cut horizontally into thirds
• 1 package of bean curd (12 oz.), cubed

• 1 onion, chopped
• ½ bell pepper, chopped
• 1-2 tablespoons fresh ginger, chopped somewhat finely
• 4 or more cloves garlic (can never have too much garlic), thinly sliced
• 3-6 hot peppers or substitute with a few drops of extremely hot sauce (.357 Mad Dog sauce is what I use to substitute)
• 3-4 tablespoons rice vinegar
• ½ teaspoon black pepper
• 3-4 tablespoons soy sauce
• 3 tablespoons hot sesame oil
• 2-3 tablespoons peanut butter (crunchy or creamy)
Comment too long. Click here to view the full text.
4 posts omitted. Click Reply to view.
>>
Chaz Fable - Sun, 30 Jul 2017 17:57:01 EST ID:6w/jU+MQ No.152826 Ignore Report Quick Reply
>>152761
>>152769

I went and googled the chillis and hot sauce.

There's 5 levels of eating chillis.
>paprika makes me cry. Why would anyone eat hot sauce?
>I like jalapenos I just need a glass of milk after. I am afraid of hot sauce.
>I like chillis but some are still a no go for me. I have a mild "hot" sauce and maybe an "extra hot" version for if I'm feeling "brave"
>My pain threshold is respected by my peers. I can handle heat. I have several hot sauces with different pepper flavours the exact hotness doesn't bother me.
>Other chillis are basically just dressing for the naga and ghost. Thanks to pavlovian conditioning eating non chilli food I angry fire ants to my genitals or I don't feel satiety. I have several extracts with different pepper schoville ratings.

OP is a solid 4 maybe even pushing 5. Just bear that in mind. If you're someone who has to ask "is this too hot" you are not a 4 or a 5. I would recommend stepping it down.
>>
Michel Bras - Fri, 04 Aug 2017 18:24:01 EST ID:qUwUmR9J No.152873 Ignore Report Quick Reply
>>152826
OP here. How did you know? I'd like to say I'm a 5, but really I'm a 4
>>
Charles Ranhofer - Mon, 07 Aug 2017 05:08:21 EST ID:TXoBxtM/ No.152904 Ignore Report Quick Reply
>>152873
The chillis you used. There's a lot of chillis which are as hot and they're all great but barring the naga (which is harvested before it is fully ripe to reduce the heat) every chilli which is hotter is a cultivar grown within the last few decades to cater to the 5s.

I used to work with two people who thought sumac was just about as spicy as they could handle. How do these people not weep when people put pepper on their food?
>>
Guillaume Tirel - Wed, 09 Aug 2017 23:03:49 EST ID:gwccFEMl No.152929 Ignore Report Quick Reply
>>152873
i'm a 5. trust me bro, you don't wanna be a 5. daily magma shits that you never learn from because you're just a capsaicin addict. like, i just fucking know it's gonna rek my bowels later, but i do it anyway for the immediate gratification. delayed pain be damned. i been doing this for several years, and combined with my alcoholism my intestines no longer function correctly. i can't take a good shit that doesn't hurt. painless shits are constipated shits. but i can never be satisfied without naga level hot sauce. it's fucking awful and i can't escape.
>>
Giada De Laurentils - Thu, 10 Aug 2017 00:11:41 EST ID:oAFz8heY No.152931 Ignore Report Quick Reply
>>152929
I can't decide if I should offer you a medal or my sympathy. It's hard to tell if you're just trying to show off under the guise of expressing suffering. Either way, fiarrhea is something nobody should have to experience regularly.


BWE by Fernand Point - Mon, 07 Aug 2017 18:21:02 EST ID:08DAV+IU No.152906 Locked Ignore Report Reply Quick Reply
File: 1502144462277.jpg -(56855B / 55.52KB, 379x960) Thumbnail displayed, click image for full size. 56855
BUMP WHILE EATING!

Just dosed 100g of Toblerone.
Locked
Thread has been locked
Thread was locked by: C_Higgy
Reason: there's a thread above
>>
Paul Jullemier - Mon, 07 Aug 2017 21:09:37 EST ID:pE6HB+Kg No.152908 Ignore Report Quick Reply
Sippin' peppermint tea, this is delicious.
>>
Paula Deen - Tue, 08 Aug 2017 06:11:29 EST ID:QFxh4zM5 No.152909 Ignore Report Quick Reply
>>152906

I completely forgot that Toblerone hollowed out half of their bars to save money because of Brexit. What a bunch of cheap cunts.
>>
Nicolas Appert - Tue, 08 Aug 2017 18:25:33 EST ID:9X56S7aE No.152912 Ignore Report Quick Reply
>>152909
wot? elaborate?
>>
Marc Veyrat - Wed, 09 Aug 2017 13:10:24 EST ID:TXoBxtM/ No.152917 Ignore Report Quick Reply
>>152912
It wasn't entirely because brexit. All snack makers have been doing it for years.

The worst was when Americunts bought cadburys and shrunk creme eggs then posted on their website implying it's just the customers getting fatter. Then gave up on all the sustainability and ethical promises they made. Then they fucked with the recipes.

But hey just wait until we have to eat chlorinated chicken, salmonella eggs and pink goo yet. Paying more for european food is nothing compared to eating american poison.
>>
Guy Savoy - Wed, 09 Aug 2017 21:06:11 EST ID:d+Ao5AiO No.152924 Ignore Report Quick Reply
>>152917
They're not government rations, dipshit. You can elect not to eat processed food.


cheese on bread by Raymond Oliver - Sat, 11 Feb 2017 10:18:36 EST ID:x5VpSLcJ No.151080 Ignore Report Reply Quick Reply
File: 1486826316918.png -(5039430B / 4.81MB, 1852x1199) Thumbnail displayed, click image for full size. 5039430
what do y'all do to mix up your grilled cheese

i fry up some mushrooms and throw them inside with some basil pesto
71 posts and 14 images omitted. Click Reply to view.
>>
Ludovic Lefebvre - Sun, 06 Aug 2017 01:35:55 EST ID:3DAUdn/Z No.152889 Ignore Report Quick Reply
Lots of talk about mayo in here, how about cheese? What cheeses you stoners like on that shit?
>>
Mario Batali - Sun, 06 Aug 2017 01:57:58 EST ID:KKLd6DUZ No.152890 Ignore Report Quick Reply
>>152889
As far as sandwiches and grilled cheese goes, pepperjack is a go to, same with colby jack. I think I like colby jack more tho. Sharp cheddar is good too.

I don't know, man. Hard to go wrong with cheese. Unless we're talking blue cheese. In which case go fuck yourself, you nasty mold eating bastard.
>>
Keith Floyd - Sun, 06 Aug 2017 03:40:06 EST ID:AbJGbxJ4 No.152891 Ignore Report Quick Reply
>>152889
I usually just use american, but any spicy or smokey cheese is good too. I bet a gruyere grilled cheese would be good, if not too rich.
>>
Rachael Ray - Sun, 06 Aug 2017 13:54:30 EST ID:FruDA9wn No.152892 Ignore Report Quick Reply
>>152891
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
>>151080
I add peanut butter.
nb for great shame.


Hey guys, just started getting into pickling, looking for good recipes by Koumei Nakamura - Sat, 22 Jul 2017 13:14:25 EST ID:tpWK9Zcy No.152766 Ignore Report Reply Quick Reply
File: 1500743665325.jpg -(36232B / 35.38KB, 630x630) Thumbnail displayed, click image for full size. 36232
I've pickled eggs so far, and am now just starting to experiment with cucumbers more. Already did one batch of sweet and sour, but they turned out too sour, too much vinegar. Second batch is sweet dill with garlic and peppercorns. Went lighter on the vinegar, but still not as light as many recipes call for, since I do like vinegar. Anyway, does anyone have any good recipes?

Also, I'm interested in pickling as an extension of my main interest which is pre industrial revolution cuisine. So if anyone has any old recepies at all even, I'd be interested to hear them. I find older food simpler, and better tasting. It's funny that way how things work out.
15 posts and 3 images omitted. Click Reply to view.
>>
Joseph Favre - Wed, 02 Aug 2017 11:12:38 EST ID:KXahLEcs No.152844 Ignore Report Quick Reply
>>152766 i was gonna recommed this guys youtube channel to you op good stuff
>>
Jonathan Waxman - Wed, 02 Aug 2017 12:16:51 EST ID:tpWK9Zcy No.152845 Ignore Report Quick Reply
Hey guys! So I've got some GIANT pickles brining right now. Used a complex mix of spices. As follows.

Fennel seed
Caraway seed
Turmeric
Dill
Peppercorns
Habanero
Whole kernal mustard
Cilantro
Basil
Oregano
One smashed garlic clove
Salt
Hint of sugar
Comment too long. Click here to view the full text.
>>
Jonathan Waxman - Wed, 02 Aug 2017 12:17:22 EST ID:tpWK9Zcy No.152846 Ignore Report Quick Reply
>>152845
Oh and I used one small grape leaf for tannins. We have vines.
>>
Jonathan Waxman - Wed, 02 Aug 2017 13:00:59 EST ID:tpWK9Zcy No.152848 Ignore Report Quick Reply
1501693259063.jpg -(3680573B / 3.51MB, 5248x2952) Thumbnail displayed, click image for full size.
>>152846
Theses are huge pickles!
>>
Thomas Keller - Thu, 03 Aug 2017 04:41:56 EST ID:OhfnaBVj No.152855 Ignore Report Quick Reply
>>152848
shhhh they're sleeping


Pages Next>>
0 1 2 3 4 5 6
Report Post
Reason
Note
Please be descriptive with report notes,
this helps staff resolve issues quicker.