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Discord Now Fully Linked With 420chan IRC

me retarded

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- Mon, 26 Aug 2019 01:17:42 EST agjMLtjU No.159637
File: 1566796662818.png -(115971B / 113.25KB, 800x450) Thumbnail displayed, click image for full size. me retarded
How do I properly season and make skinless chicken breast taste good? i want something healthy to eat because I'm going to start working out soon so I'm just just going to eat chicken breast for the protein and to stay lean, the only problem is I don't know SHIT about cooking and anytime I try marinating a frozen chicken breast in chicken broth and slap it in the oven for 40 minutes it still comes out really bland tasting, can anyone help me out here?
10 posts omitted. Click View Thread to read.
>>
Rick Bayless - Tue, 03 Sep 2019 13:12:38 EST AhYot13I No.159709 Reply
>>159673
>REEEEEEEE I CAN SAY WHAT I WANT
Sure, doesn't make you less of an uppity fag though. Why don't you go post in a vegetarian thread? It's not like you're not going to stop anyone seen eating what they want here
>>
Rashma Beharry - Thu, 05 Sep 2019 20:17:12 EST Z0KJkHwG No.159742 Reply
The best thing you can do for chicken breast is salt it a MINIMUM of one hour before cooking, overnight would be better. Use Kosher salt, you want big flakes rather than tiny granules. If you use table salt you're likely going to over-season it.

When I buy chicken (or pretty much any un-ground meat) the first thing I do when I get home from the store is salt it and put it in a tupperware/ziploc baggy and put it in the fridge.

I'm Going To Update This Thread Every Week With Dinners I Cook For Queen Spardo

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- Tue, 03 Sep 2019 21:37:00 EST DFXMoKF5 No.159716
File: 1567561020400.jpg -(73797B / 72.07KB, 1124x1002) Thumbnail displayed, click image for full size. I'm Going To Update This Thread Every Week With Dinners I Cook For Queen Spardo
jk lol
>>
Prosper Montagné - Wed, 04 Sep 2019 14:03:23 EST 8jhkEV17 No.159721 Reply
kirt is going through a midlife crisis, leave him be. on some other thread he's posting every single document he can find from his childhood, brother is processing some shit right now

Healthy Unhealthiness

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- Tue, 23 Jul 2019 18:24:29 EST EOmupQCb No.159298
File: 1563920669798.jpg -(349016B / 340.84KB, 2048x3072) Thumbnail displayed, click image for full size. Healthy Unhealthiness
How are some people able to eat "unhealthy" things, while others could not handle eating those same things, even if these people are very healthy not putting bad stuff in their stomach (like meats, oil, acidic food...).

Is it the strength of the immune system that is responsible for this?

What is responsible for how much "unhealthy" things one can eat and get away with it more than others?
22 posts and 1 images omitted. Click View Thread to read.
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Chen Kenichi - Thu, 29 Aug 2019 09:17:30 EST DFXMoKF5 No.159672 Reply
>>159461
Story time: my 3 closest friends and I were all/are all spicy fiends, and have been since the early 2000's. As we started getting older, some of us found that we couldn't eat spicy food anymore without getting severe heartburn, as well as the classic fiarrhea.

Fast forward a few years, and it turns out pretending to go vegan worked for all of us so we can eat spicy food again. When I say pretend, I mean trying to go vegan and failing, but ultimately switching to a primarily plant-based diet.

I can't imagine a premade ramen is all that hot. I'll have to try it and report back.
>>
Guy Fieri - Sun, 01 Sep 2019 05:08:32 EST RuTHJ2oF No.159698 Reply
>>159672
I really can't wait for you to try the 2x Spicy Samyang, even if you can handle it.
>>
Hubert Keller - Mon, 02 Sep 2019 01:51:02 EST 7fVgM3zM No.159700 Reply
>Tried the semi-spicy one again
>Threw up what felt and tasted like lava this morning
Jesus Christ whyyyy

Breat Milk Ice Cream

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- Thu, 29 Aug 2019 09:25:48 EST DFXMoKF5 No.159674
File: 1567085148717.jpg -(257016B / 250.99KB, 781x1062) Thumbnail displayed, click image for full size. Breat Milk Ice Cream
Would you try ice cream made from human breast milk? I sure would.
https://www.npr.org/sections/thetwo-way/2011/02/25/134056923/breast-milk-ice-cream-a-hit-at-london-store
>>
Marcus Samuelsson - Thu, 29 Aug 2019 11:56:28 EST bnDwnI8O No.159675 Reply
not that one, it'll have gone bad by now

Do you put your delivery Pizza in the oven?

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- Sun, 23 Jun 2019 13:36:37 EST OYFc1YeP No.159067
File: 1561311397257.gif -(227438B / 222.11KB, 256x144) Thumbnail displayed, click image for full size. Do you put your delivery Pizza in the oven?
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?
9 posts and 1 images omitted. Click View Thread to read.
>>
Rachael Ray - Sat, 10 Aug 2019 17:52:16 EST gTiESYMJ No.159446 Reply
I fry it in a pan with a little olive oil. Cheese stays bubbling hot, crust is perfectly crispy and not too dry.
>>
C-Higgy !lfsExjBfzE - Thu, 29 Aug 2019 09:11:43 EST UHyFoic4 No.159671 Reply
That's not really weird OP especially if you're not eating it right away such as waiting for friends or family to eat with you for instance. Keeps it nice and warm at least.

High prices on Amazon...

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- Tue, 13 Aug 2019 00:09:58 EST u9jyVhSf No.159469
File: 1565669398859.png -(664361B / 648.79KB, 1920x1080) Thumbnail displayed, click image for full size. High prices on Amazon...
They're up charging on Amazon for products like Salt, Hot Sauce, Sugar, etc.

They're putting FAKE products on the shelves at my local grocery stores in Dallas. Something BIG is going on. That's a $3 bag of sugar at Walmart. Recently, Walmart started putting knockoff FAKE version of it on the shelves and it was taken off the shelves completely shortly after.
9 posts and 1 images omitted. Click View Thread to read.
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Melissa d'Arabian - Thu, 22 Aug 2019 03:59:32 EST ScCEslmC No.159598 Reply
>>159493
That makes no sense. The difference between those of yours is that sugar beets are much more expensive to make sugar out of. Which goes completely against the whole point of making fake sugar.

I think they could also use something like matotriose or maltotetrose in fake sugar. Which would make it incredibly blatant, due to being significantly lighter, but I guess that's exactly what they'd need to make it more efficient.
>>
Marcus Samuelsson - Fri, 23 Aug 2019 21:40:21 EST j0KCHwfQ No.159616 Reply
>>159493

There's a pretty good reason not to buy products made from slavery.
>>
Julia Child - Sat, 24 Aug 2019 00:21:54 EST 014TDAPB No.159618 Reply
>>159598
> sugar beets are much more expensive to make sugar out of.
Depends on location. climate/latitude and tariffs.

How's it going /nom/

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- Mon, 12 Aug 2019 10:18:26 EST lLm8Sw/e No.159458
File: 1565619506379.jpg -(45281B / 44.22KB, 480x480) Thumbnail displayed, click image for full size. How's it going /nom/
Hey guys,

I need advice.

I am unsure if I want to be a chef. I've worked in a restaurant environment since I was 16 (I'm 19 now) so I know how intense it can get at times. That's what bothers me though, I'm pretty sure I'm going to an hero from the stress and work hours, but then again I'm very passionate about food and cooking. I'd love the idea of making my own food and managing a kitchen.

I'm not sure if I want to commit to something like this though, is it really all that bad? Any chefs/culinary arts students have words of encouragement/discouragement.
16 posts and 1 images omitted. Click View Thread to read.

Homemade pasta enhancement

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- Sat, 17 Aug 2019 14:59:15 EST urxYPCOr No.159546
File: 1566068355095.jpg -(635413B / 620.52KB, 2427x1618) Thumbnail displayed, click image for full size. Homemade pasta enhancement
what could you add to enhance a plain homemade pasta to really maximize the dish? dried mango powder? grinded hemp seeds ...? what could work, or maybe it turns out shit if you tweak it like this
7 posts and 1 images omitted. Click View Thread to read.
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Jean-Baptiste Troisgros - Sun, 18 Aug 2019 16:01:57 EST GMem6EkF No.159566 Reply
Some kinda colorant

Beet juice/powder?

Liking nutritional yeast as well
>>
Nicolas Stohrer - Sun, 18 Aug 2019 23:37:00 EST 5WdELw/2 No.159568 Reply
>>159567
you should make pickled pasta

Fuck

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- Fri, 16 Aug 2019 05:05:47 EST nhrl01o1 No.159512
File: 1565946347369.jpg -(5508621B / 5.25MB, 4656x3492) Thumbnail displayed, click image for full size. Fuck
Beyond Burger is fucking brilliant.

Taste is off but the texture is spot on.
9 posts and 1 images omitted. Click View Thread to read.

Baking at low temp

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- Wed, 07 Aug 2019 00:26:41 EST EOmupQCb No.159417
File: 1565152001373.jpg -(49880B / 48.71KB, 500x454) Thumbnail displayed, click image for full size. Baking at low temp
Let say the same casserole goes in the oven, one for 175c 30 minutes, the other 75c for 3-4 hours or however long for it to get the same as the 175c one. The purpose is to preserve the nutrients in the food. Can baking something at 75c become as good as the 175c one if its kept in long enough, or is it simply too low temp.. I wanna find a sweet spot to bake food and at the same time not destroying nutrients like 175c would.
14 posts and 1 images omitted. Click View Thread to read.
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Tyler Florence - Sat, 10 Aug 2019 23:29:17 EST 5fo/KDi2 No.159452 Reply
>>159448
Are you trying to say that with proper diet and exercise we can achieve 10 mile long intestines? Cause idk what the fuck youre trying to say
>>
Alice Waters - Thu, 15 Aug 2019 05:15:19 EST tHhFruKv No.159494 Reply
>>159428
>Vegetables are "alkaline"
Most of them are actually at least slightly acidic, as are most fruits. your average carrot for example has a pH of about 4-5.
The only reason that veggies are considered "alkaline" in that meme diet is because saying that vegetables are unhealthy will immediately discredit it.

>>159417
In a casserole or a similar dish, most nutrients will survive. Take a casserole containing chicken for example:
With chicken (and pork), you want the dish to be at least 75c all the way through, to avoid risk of infection. This is also a rule in the industry...
The 175c for 30 minutes will usually heat the very outer layer to about 170-175c, but in the middle, your dish will be 75-80c - enough for the meat to be tender, yet safe to eat.
the 175c path will also allow some of the sugars in the outer layers of the food to caramellize and add flavour to the dish

As another example, take the dish in OPs pic related... it's a good example of a dish that needs the high temperature to work. From what I can see, it contains some light meat (chicken or pork), pasta, cheese and corn. The 175c and 30 mins will make sure to cook the meat properly, while giving the cheese that nice brown color and taste and making the corn nice and soft while still having some bite.

Now try the same dish at 75c for 3-4 hours:
  1. There's no guarantee that the meat will be properly cooked all the way to the center. Yes the surface temp will be 75c, but the temperature in the center is still going to be lower, as the dish itself, the sauce and the cheese will work as insulation.
  2. It's likely the top of the dish is going to be dry af and basically inedible. "cooking" at low temperatures like this for a long time dries out the food. Jerky for example is made at 50-75c for 6-8 hours.
  3. pasta and corn in the middle and the bottom of the pan is going to become mush, as the sauce will behave as a solvent due to its water content.

As for other cooking methods...
Boiling won't happen at much more than 100c unless you live on friggin' Venus. Most vitamins and other nutrients can withstand this temperature fine and will also survive being on the stove for an hour or two.
The purpose of (stir)frying is to induce the Maillard reaction and to caramellize the sugars contained in the food - it adds taste to the dish. While the surface of the pan can be in excess of 200c, the temperature in the center of a steak or a piece of stir fried vegetable is going to be much lower... you never fry something for more than a few seconds or minutes.
Many Asian stir-frys for example add most vegetables at the very end - they get a quick heating for that caramellization and to impart a bit of flavour - but remain nice and crunchy to give the dish some texture. Veggies rarely remain in the pan for more than a minute or two.

The aim of a majority of cooking methods does break down *some* nutrients, but makes it easier for the body to absorb the rest as it also helps break down some proteins and other long-chained molecules into components that the body can use. Keep in mind, we've been cooking long before we were called Homo Sapiens - the very art of cooking is thought to be a big reason behind our large brains. If done right, cooking can unlock more nutrients and other building blocks than a given food contains naturally. For the more heat-sensitive components, eat some fruit instead.
>>
Thomas Keller - Thu, 15 Aug 2019 09:07:59 EST DFXMoKF5 No.159499 Reply
>>159452
I'm not going to shit on you for posting while intoxicated, but basic reading comprehension is still on you.
>>159443
>durable bodies are gone
>>159448
>our bodies can be conditioned to be incredibly durable
I think it's pretty clear what's being refuted here.
nb

fucking GOOD motherfucking EATS is BACK

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- Sun, 11 Aug 2019 16:57:47 EST 5WdELw/2 No.159454
File: 1565557067127.jpg -(6636B / 6.48KB, 300x168) Thumbnail displayed, click image for full size. fucking GOOD motherfucking EATS is BACK
in a couple weeks the ontological food god, our Lord and Savior Alton Brown, is going to descend from his throne atop the ziggurat and once again grace mankind with the heavenly knowledge on how to properly prepare our foods

god damn I didn't know this was happening until just now and fuck am I excited and y'all should be to

https://www.youtube.com/watch?v=na_euVR8R7Q
>>
Raymond Oliver - Mon, 12 Aug 2019 02:25:15 EST vhNa3MzG No.159457 Reply
>>159456
every one of his youtube videos involves him getting addicted to some strange household substance (like Comet, Pixie-sticks and that such) then it depicts the gradual decline in his live from that point on

Best dried spice brand

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- Thu, 08 Aug 2019 19:27:44 EST EOmupQCb No.159423
File: 1565306864554.jpg -(427532B / 417.51KB, 1820x1214) Thumbnail displayed, click image for full size. Best dried spice brand
What brand etc has best quality dried spices? and I mean top of the Branch top of quality
>>
Alain Senderens - Thu, 08 Aug 2019 19:45:24 EST wdvOVi2d No.159425 Reply
Biggest difference is whole vs. ground. If you're getting whole spices, then you can't really go wrong IMO.

For ground spices, yeah the brand makes a big diff. But I don't buy them often enough to have too many opinions. I know those red tins of hungarian paprika are fuckin bomb. For shit like garlic and onion powder, I just check the ingredients , and I've never been steered wrong.


It's not the "best quality", but just since we're talking spice brands, I really like badia. They're cheap, no fuss, and almost as widespread as mccormick.
>>
Bobby Flay - Thu, 08 Aug 2019 20:17:31 EST 5WdELw/2 No.159426 Reply
>>159425
>those red tins of hungarian paprika
my nigga, that's the dankrika right there

Something to gnaw on!

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- Tue, 06 Aug 2019 00:26:30 EST MIFp9rMa No.159397
File: 1565065590572.jpg -(137787B / 134.56KB, 720x1080) Thumbnail displayed, click image for full size. Something to gnaw on!
Is there anything that could be considered like the human equivalent to a rawhide?

Currently unemployed and waiting for thc to leave my system and i keep finding myself wanting to munch on something just cuz I'm bored. But I don't eat because that would be wasteful and I dont wanna get too fat. But the craving is ever present. I feel like if I had something to just absently gnaw on I'd be ok.

If anyone can relate, what do you usually use to sate your belly demon's desires?
1 posts and 1 images omitted. Click View Thread to read.
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Frédy Girardet - Tue, 06 Aug 2019 12:05:04 EST uZ2gbLQ8 No.159404 Reply
1565107504781.jpg -(14971B / 14.62KB, 355x351) Thumbnail displayed, click image for full size.
>>159397

I've had luck with packs of flavored toothpicks (usually cinnamon from Amazon) - has the added effect of fresh breath too

Avocado smoothie ideas

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- Fri, 26 Jul 2019 14:51:57 EST EOmupQCb No.159311
File: 1564167117565.jpg -(107078B / 104.57KB, 960x960) Thumbnail displayed, click image for full size. Avocado smoothie ideas
What avocado smoothie combination taste the best, what goes well together with avocado?

Also I guess mixing with water will turn out shit?
7 posts and 2 images omitted. Click View Thread to read.
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Corey Trevorson - Sun, 28 Jul 2019 12:41:20 EST QHGT9rAL No.159336 Reply
I like making smoothies out of avocado, apple, spinach, and greek yogurt. Lime and/or sugar optional. This is every week and I don’t get tired of it. ymmv

Try different combinations. Banana and orange could be good. I wouldn’t add water ever
>>
Pierre Troisgros - Tue, 30 Jul 2019 03:07:28 EST 5WdELw/2 No.159343 Reply
I do smoothies a couple times a week but I go
>banana
>hemp
>blackberries
>mango chunks
>pomegranates
>greek yogurt
>a little water for texture

avocado sounds gross in a smoothie
>>
Chef Wan - Sat, 03 Aug 2019 13:37:00 EST dJCyDoqI No.159377 Reply
celery, cucumber and lime juice, and chill all the ingredients beforehand. shouldn't need to add water, the celery and cucumber have enough water in them. perfect breakfast on a hot day

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