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420chan is Getting Overhauled - Changelog/Bug Report/Request Thread (Updated July 10)
Do you put your delivery Pizza in the oven? Ignore Report View Thread Reply
Pl0x - Sun, 23 Jun 2019 13:36:37 EST OYFc1YeP No.159067
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I like to put my delivery pizza in a preheated oven when it gets to my house.

Are I is weird?

I know it defeats the purpose of convinience food,

But I cant get enough of that gently crispy bottom...

and the cheese goes extra stringy.

Am I alone in my habit?
3 posts omitted. Click View Thread to read.
>>
Johann-Carl Leuchs - Mon, 24 Jun 2019 21:02:27 EST 5WdELw/2 No.159089 Ignore Report Reply
>>159074
oh shit you did actually listen to me about making soup

that made my day man I'm so fucking happy I could help someone learn how to soup

seriously this ain't sarcasm
>>
Fillet Minion - Thu, 27 Jun 2019 14:13:03 EST OYFc1YeP No.159125 Ignore Report Reply
>>159074

This board moves slow enough that i might just show.
>>
Paul Thalamas - Wed, 03 Jul 2019 03:43:18 EST YE5l9EDB No.159170 Ignore Report Reply
rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero rero


Connoisseur of hot saucery Locked Ignore Report View Thread Reply
Pierre Wynants - Wed, 19 Jun 2019 16:17:29 EST e/aFcqya No.158966
File: 1560975449234.jpg -(9016B / 8.80KB, 300x207) Thumbnail displayed, click image for full size. 9016
We all have our favorite, whats yours and why?
What kind of flavor does yours have?

My go to is black label Valentina. I can ALWAYS manage to find it, it is pretty hot, its very very tangy, its cheap, and you can buy it in 1ltre bottles.

My overall favorite would be Garlic Melinda's, but its pretty much only available by online order. Has a vegetable base that gives alot of flavor

Honorable mentions include: Black reserve el yucateca (a very flavorful mayan recipe that causes diarrhea) and cheech's mojo mango (a sweet one, but good balance)
Locked
Thread has been locked
Thread was locked by: C_Higgy
Reason: already a hot sauce thread
22 posts and 2 images omitted. Click View Thread to read.
>>
Tyler Florence - Sun, 30 Jun 2019 00:33:32 EST jvQb0sSs No.159151 Ignore Report Reply
>>159141
Fruity hot sauce is the craft beers of the 2020's, mark my words
>>
Yutaka Ishinabe - Sun, 30 Jun 2019 21:20:47 EST sPj/KyhI No.159155 Ignore Report Reply
>>159051

Came here to post this. Just cracked open a fresh bottle.

Other hot sauces:

Whatever your local Mexican restaurant makes themselves
Famous Dave's Devil's Spit BBQ sauce (yes it's a bbq sauce but it's fucking great)
Taco Bell Diablo (store bought)
There's a bar in the larger city closest to me called Sword & Velvet II. I make it a point to always get whatever the bar calls their spiciest burger. HOLY SHIT, they had a ghost pepper sauce that completely kicked my ass.
>>
Toshiro Kandagawa - Mon, 01 Jul 2019 19:16:44 EST MoS1Kj5q No.159160 Ignore Report Reply
>>159141
If you're interested, the tangerine one is by superweaks, and I think it's only a limited time. Bought it at a concert for some reason.


Can I get uhhm... Ignore Report View Thread Reply
Fillet Minion - Thu, 27 Jun 2019 14:10:36 EST OYFc1YeP No.159124
File: 1561659036453.jpg -(37892B / 37.00KB, 753x577) Thumbnail displayed, click image for full size. 37892
Does anyone else pop a bite of banana into 3 bits or is it a normie thing
>>
Adolphe Gérard - Thu, 27 Jun 2019 20:41:59 EST wLW/+ANS No.159136 Ignore Report Reply
I don't understand
>>
Guy Fieri - Fri, 28 Jun 2019 13:26:25 EST BbPAH7FB No.159139 Ignore Report Reply
>>159124
Yeah it's usually I'll bite a chunk off, then halve that chunk in my mouth and keep halving it until it's mush that I like to then swallow.


Favorite cheeses Ignore Report View Thread Reply
Marcel Boulestin - Sun, 26 May 2019 19:46:26 EST ogPVhKC7 No.158682
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What is your favorite type of brand of cheese right now? I'm loving these baby Camembert things from France.
32 posts and 8 images omitted. Click View Thread to read.
>>
Marcelo Zana - Fri, 21 Jun 2019 14:55:00 EST c8g26eBq No.159014 Ignore Report Reply
>>158998
Lol stinky cheese candle. Babybel is pretty good. It's pretty acidic. I like that zing
>>
Curtis Stone - Fri, 21 Jun 2019 17:21:16 EST e/aFcqya No.159021 Ignore Report Reply
>>159014
Do yourself a favor and try Cabot extra sharp
Should blow your mind if thats what you like
>>
Emeril Lagasse - Sat, 22 Jun 2019 20:14:44 EST nD7WU12I No.159056 Ignore Report Reply
>>159021
I will try it if i see it, thanks!


Flambé Ignore Report View Thread Reply
Prosper Montagné - Thu, 06 Jun 2019 07:34:58 EST HYyHWSYZ No.158834
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Anyone else flambé? I've recently started dabbling and I'm finding it a pretty exciting way to add a bit of flair and extra flavour.

Most recent dish was pad thai with a bit of flambé thrown in, used a 54% cooking wine to get that shit flamin. Didn't take a pic but it was pretty damn tasty.
8 posts omitted. Click View Thread to read.
>>
Duff Goldman - Fri, 07 Jun 2019 17:33:56 EST RDs7KYLs No.158846 Ignore Report Reply
>>158845
>Ain’t nobody got time for the oyster swill sauce they sell at my local supermarket haha. I agree. Most oyster sauce is barely oyster. It should be all oyster.
>>
Raymond Oliver - Sat, 08 Jun 2019 03:15:01 EST Nr5ec+95 No.158855 Ignore Report Reply
>>158846
I forgot to mention but I do highly recommend the Megachef oyster sauce if you can get your hands on it, hands down best I've ever used and I've used plenty of different brands. I'm real picky with my stir fry sauces. Three Crabs fish sauce is my go to though I definitely haven't tried as many brands of fish sauce as I have oyster.
>>
Robert Irvine - Sat, 22 Jun 2019 20:02:00 EST Zq9qtizu No.159055 Ignore Report Reply
I flambe bombe alaksa. Oopsss..


An ode to noods Ignore Report View Thread Reply
Curtis Stone - Fri, 21 Jun 2019 18:41:21 EST e/aFcqya No.159025
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Glorious Noods:
Garlic butter is garlic better
throw in shrimp but hold the cheddar.
If youre sleeping on the futon,
grab yourself a bowl of udon.
Ramen comes in cups and bags
Spaghetti comes with italian flags.
Oh how this world can be too rude
but never betrayed, am I by noods.
>>
Bobby Flay - Fri, 21 Jun 2019 19:15:27 EST RDs7KYLs No.159026 Ignore Report Reply
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>>159025
Tell me another one.
>>
Urbain Dubois - Fri, 21 Jun 2019 22:10:30 EST c8g26eBq No.159037 Ignore Report Reply
>>159025
a worthly candidate for your ode. bravo!


chicken nougats Ignore Report View Thread Reply
Guillaume Tirel - Fri, 21 Jun 2019 03:29:28 EST mCRO3QCK No.159005
File: 1561102168893.jpg -(10531B / 10.28KB, 183x275) Thumbnail displayed, click image for full size. 10531
chicken nougats
>>
Ettore Boiardi - Fri, 21 Jun 2019 09:12:05 EST IxGsRfDA No.159011 Ignore Report Reply
not a nougat

try again
>>
Curtis Stone - Fri, 21 Jun 2019 17:23:15 EST e/aFcqya No.159023 Ignore Report Reply
>>159005
for kids under 5, thots, and mental patients.
Not really food at all
Nothing unique about it
Id rather chew on a tree root
>>
Michael Symon - Sat, 22 Jun 2019 13:51:07 EST jvQb0sSs No.159048 Ignore Report Reply
>>159023
>for kids under 5, thots, and mental patients.
You left out drunks


food I'm eating Ignore Report View Thread Reply
Duff Goldman - Fri, 21 Jun 2019 13:59:46 EST a9aCTg3h No.159013
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shish kebob


Seasoning Stainless Steel for Non Stick Ignore Report View Thread Reply
Georges Blanc - Sat, 01 Jun 2019 05:18:47 EST 6XARSCbG No.158779
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I have always loved stainless steel fry pans however I've always cleaned them with steel wool because it cleans them so well, recently I have started seasoning my stainless frypan as you would a cast pan with MCT oil and man oh man the difference is amazing, it takes a bit more effort but heat up your clean pan, tip in some high smoke point oil wipe it around with paper towel and heat until it is all smoking, turn off the heat and let it sit to cool then wipe with paper towel again. After you cook on it use a non scratch scourer to clean it and season it again before you put it back in the cupboard.
35 posts and 4 images omitted. Click View Thread to read.
>>
Wylie Dufresne - Tue, 18 Jun 2019 09:34:13 EST 7PreVkZv No.158942 Ignore Report Reply
>>158940
"seasoning" a pan isnt so much about the food as it is the pans ability to deal with food.

a well-seasoned pan basically has a non-synthetic nonstick layer. its to do with the polymerisation of fats by coating the pan in an ultra-fine layer of fan, then bringing it past its smoking point (and causing the pan to thermally expand in the heat at the same time) so that the fats properties change.
>>
Beau MacMillian - Tue, 18 Jun 2019 09:38:12 EST u9cnC24a No.158943 Ignore Report Reply
>>158942
Not a nom poster but worked as a cook for years.

This right here.

Its my understanding that the fat and salt you add enter the tiny cracks and blemishes on the surface of the pan and then expand and sort of seal those cracks up.
>>
Jamie Oliver - Tue, 18 Jun 2019 22:07:07 EST kw1BJUOj No.158955 Ignore Report Reply
what is this wizardry

I just want to eat good stuff


Knife Sets Ignore Report View Thread Reply
Robert Irvine - Fri, 31 May 2019 06:23:40 EST 6XARSCbG No.158757
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I've always had dirt cheap knives, looking at buying a decent set. I'm pretty much settled on the set I'm getting but I'd like to hear your thoughts. I cook prolifically for myself and friend and really value quality implements.

Set pictured, Wusthof Ikon 8 Piece. Admittedly I probably wouldn't use the carving knife but I would try and sell that and replace it with a filleting or boning knife.
12 posts and 3 images omitted. Click View Thread to read.
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Rose Gray - Sun, 16 Jun 2019 11:43:34 EST rOFY2Ajm No.158924 Ignore Report Reply
>>158920
yeah I like the curve too

harder to throat but better for the prostate
>>
Daniel Boulud - Sun, 16 Jun 2019 17:40:11 EST 7PreVkZv No.158928 Ignore Report Reply
buy a big ol chefs knife - thats your "set"

my go to is a mega cheap one called Kuma, amazon used to sell em but seems to have recently stopped. phenomental £20 knife. super even for 80. my brother got me a shun recently for christmas but i find myself hesitant to use it for anything other than, like, separating a large piece of meat, slicing raw fish, stuff like that
>>
Adolphe Gérard - Sun, 16 Jun 2019 22:49:26 EST 9MHYLlz9 No.158929 Ignore Report Reply
>>158924
We men are talking about knives, not your boyfriend


Kirt Cooks Dinners Report View Thread Reply
Kirtaner !Ub4TCdRjOM - Tue, 30 Apr 2019 15:21:24 EST 6msKl/go No.158285
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ITT I post the dinners I cook

Provolone stuffed burger with kale and rosemary garlic fries
73 posts and 20 images omitted. Click View Thread to read.
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Thomas Edwards - Sat, 15 Jun 2019 05:41:37 EST ah/MK8za No.158913 Ignore Report Reply
>>158910
The problem from black garlic is you end up eating it like savory candy.
>>
Marco Pierre White - Sat, 15 Jun 2019 09:12:23 EST RDs7KYLs No.158914 Ignore Report Reply
>>158913
How about homemade black garlic oil then?
https://www.youtube.com/watch?v=amX2VFs-nw8
>>
Captain Lava ass - Sat, 15 Jun 2019 11:08:22 EST e/aFcqya No.158917 Ignore Report Reply
>>158913
True and I may smell like walking vampire repellent but I have no regrets


healthy, authentic indian/persian/whatever those brown people in the middle of Eurasia food Ignore Report View Thread Reply
Marc Summers - Mon, 10 Jun 2019 02:33:32 EST HCEOT1mc No.158867
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other than persian kebab (kebabebarg) does /nom/ have any recommendations? looking for primarily keto styles but not strictly like chicken tikka
tired of the chinese/japanese style of cooking chicken on a stick, too and I dont have an actual tandoori oven but many restaurants nearby (yemeni, indian, arab, basically everyrthing)
16 posts and 1 images omitted. Click View Thread to read.
>>
Rashma Beharry - Sat, 15 Jun 2019 04:43:06 EST 5WdELw/2 No.158912 Ignore Report Reply
>>158905
shit no dog I talk about poor brown people all the time

I'm mad at OP for being a keto retard
>>
Marco Pierre White - Sat, 15 Jun 2019 09:16:41 EST RDs7KYLs No.158915 Ignore Report Reply
>>158912
Now that's something to be mad over. The whole diet is built around inducing ketosis, IE fat burning for energy, by starving yourself of carbs, the body's preferred energy source. But the problem is that you just end up eating a shit ton of animal fats anyway, so it's unproductive and stressful for your body. Not to mention if you get to dedicated to avoiding carbs, you'll just end up with ketoacidosis, a life-threatening condition that should only be pursued under the care of a doctor or registered nutrition (and only to combat a very nasty disease like cancer)..
>>
Rick Moonen - Sat, 15 Jun 2019 09:46:54 EST wLekz+9K No.158916 Ignore Report Reply
>>158915
>(and only to combat a very nasty disease like cancer).
Or epilepsy!! The keto diet is actually really fucking interesting. I applaud all the healthy people becoming guinea pigs to try it out. I'm not gonna, because carbs are the best. But there's interesting biochem going on with keto.


Delicious ways to melt your face off Ignore Report View Thread Reply
Captain Lava ass - Sat, 15 Jun 2019 03:19:04 EST e/aFcqya No.158909
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1 box gouda or queso blanco shells and cheese, prepared
1 can chipotle peppers in adobo sauce chopped (Mexican aisle)

Simply blend the two for smoky amazing 2ND degree burn giving goodness


Weird loves Ignore Report View Thread Reply
Lidia Bastianich - Wed, 29 May 2019 01:47:44 EST KDcxLcdI No.158720
File: 1559108864067.jpg -(27548B / 26.90KB, 355x267) Thumbnail displayed, click image for full size. 27548
Ingredients:
1tbsp chunky peanut butter
1/2 tsp garlic powder
1tsp hot sauce
1 package chili flavor ramen, cooked, crushed, drained, and seasoned

Mix all together and enjoy
I might be poor, but this is my favorite food
16 posts and 4 images omitted. Click View Thread to read.
>>
Giada De Laurentils - Sat, 01 Jun 2019 19:44:24 EST e/aFcqya No.158789 Ignore Report Reply
>>158787
I know. I've had the pleasure of meeting a few immigrant families from different nations and fresh is the word. Fresh delicious powerful flavors. Some old-world style foods too like ox tail
>>
Tyler Florence - Sat, 01 Jun 2019 20:11:11 EST jhnizYvp No.158790 Ignore Report Reply
>>158789
yes I definitely wasn't joking
>>
Nicolas Appert - Thu, 06 Jun 2019 13:21:50 EST 7e7PMCxo No.158838 Ignore Report Reply
>>158720
Swap the garlic powder for adobo and add "tuna steak" with the hot sauce and you just described jail pad thai OP.


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