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Sandwich


Trying to not feed it to the cats.

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- Thu, 25 Jul 2019 21:19:48 EST 6oS1H89y No.159307
File: 1564103988299.jpg -(2518911B / 2.40MB, 3264x2448) Thumbnail displayed, click image for full size. Trying to not feed it to the cats.
Free turkey breast. What is the best method of devouring this? I'm thinking sandwitches.
1 posts omitted. Click View Thread to read.
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Ted Allen - Thu, 25 Jul 2019 23:01:54 EST 6oS1H89y No.159309 Reply
Ill over cook it. Have eggs bread and chease. Should be good.
>>
Martha Stewart - Fri, 26 Jul 2019 17:45:38 EST 7smKBVuw No.159315 Reply
>>159307
I would probably make a soup or chili if I somehow ended up with that much free turkey. Honestly turkey is shit but can be palatable if highly seasoned and in a broth or stew to keep it moist.
>>
Martha Stewart - Fri, 26 Jul 2019 17:48:08 EST 7smKBVuw No.159316 Reply
Also don't waste a perfectly fine turkey by feeding it to animals. Pet food exists for a reason.

(Raw) Vegan Pasta

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- Mon, 22 Jul 2019 19:54:13 EST EOmupQCb No.159292
File: 1563839653224.jpg -(223460B / 218.22KB, 650x975) Thumbnail displayed, click image for full size. (Raw) Vegan Pasta
what that is vegan raw friendly, has a pasta / noodle like consistency, or maybe something use as a substitute ... except for real pasta made of flour. And not disgusting zucchini noodles
2 posts omitted. Click View Thread to read.
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Pierre Wynants - Mon, 22 Jul 2019 23:45:28 EST dUPoaWe+ No.159295 Reply
1563853528606.jpg -(71872B / 70.19KB, 500x375) Thumbnail displayed, click image for full size.
I'm not even sure what you mean by raw vegan pasta. Adding the veggies when the noodles are luke-warm?
>>
Bobby Flay - Tue, 23 Jul 2019 06:06:52 EST It3C0mHQ No.159296 Reply
>>159295
>raw vegan pasta

I think you're supposed to wrap kelp based spaghtetti or tagliatelle around a raw whole cauliflower or head of lettuce and just munch on that between crying sessions.

Panty recommendations

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- Fri, 12 Apr 2019 16:43:37 EST L6stOzvy No.158075
File: 1555101817091.jpg -(8665B / 8.46KB, 165x300) Thumbnail displayed, click image for full size. Panty recommendations
What are some examples of must have items in your pantry.

Pic related. It makes everything taste better
86 posts and 14 images omitted. Click View Thread to read.
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Fernand Point - Sat, 20 Jul 2019 22:14:54 EST bLrbRiv2 No.159275 Reply
>>159257
DuDE

DUDE.....

DUDE!!!!!!!!!!!!!!!!


holy fucking SHIT dude!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I HAVE TO TRY THIS

Retarded /nom/ Shit

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- Sat, 20 Jul 2019 21:34:56 EST DFXMoKF5 No.159274
File: 1563672896388.jpg -(1190809B / 1.14MB, 2592x1458) Thumbnail displayed, click image for full size. Retarded /nom/ Shit
I like to pretend that randomly generated names on /nom/ are actually IDs, except Rachael Ray, who is almost always an imposter depending on the spelling. A few examples to give you an idea of what life in my shoes is like.

>pantry must-haves
>sumac and tinned cannellini beans
Guy Savoy you madman!

>someone else's food
>ughh, looks like prison slope
Oh Toshiro, you pretentious Japanese cunt.

>c-higgy is basically a more fun and less retarded version of spunky
>emphasis on less retarded.
Awe. True to Caesar.

Favorite chefs/youtube or tv cooking channels/recipe sources

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- Sat, 08 Dec 2018 17:15:45 EST yungr8fX No.157548
File: 1544307345084.jpg -(58752B / 57.38KB, 500x279) Thumbnail displayed, click image for full size. Favorite chefs/youtube or tv cooking channels/recipe sources
Where do you get dope recipes? Blogs, tv shows, recipe aggregators, youtube channels.. Share. I'm gonna share this guy, he's an absolute badass. One thing that's great about his recipes is that every single one of them have his own spin. He never just gives you the classic recipe. And often times, the little spin he puts on it is kinda strange but awesome and makes you think "how did I never think of this awesome flavor combination" or "how did I never think of this technique".

https://www.youtube.com/watch?v=_Co2Zvj_3_k

Also, I just really like watching his videos because I'm obscenely jealous of his beautiful cooking appliances. That flat top he has in his backyard has me drooling every time.
33 posts and 7 images omitted. Click View Thread to read.

Ramen

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- Wed, 03 Jul 2019 16:16:51 EST RDs7KYLs No.159178
File: 1562185011551.jpg -(401215B / 391.81KB, 1600x1071) Thumbnail displayed, click image for full size. Ramen
You'll fools even make ramen? I got hooked on those ramen that you can have made for you at Whole Foods (Genji brand), and then I started trying to make my own, and they're delicious as fuck. Post your ramen pics and recipes.
13 posts omitted. Click View Thread to read.
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Marcelo Zana - Wed, 10 Jul 2019 03:41:54 EST pWlEJoFV No.159230 Reply
>>159229
Yea no. Packaged within the US, have to be marked, (thyroid and other parts.) Chorizo does not have to include these parts.
>>
Daniel Boulud - Wed, 17 Jul 2019 02:10:30 EST BbPAH7FB No.159258 Reply
>>159230
That's fucked up. There was a case of poisoning and illness in the mideast US (I believe michigan?) where the cattle trimmers were including the thryoid gland of cattle due to sloppy trimming and all the poor fuckers who ate the contaminated beef got sick as fuck.

Pickled Jalapenos Enhancement

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- Tue, 02 Jul 2019 10:43:08 EST EOmupQCb No.159163
File: 1562078588328.jpg -(101430B / 99.05KB, 550x786) Thumbnail displayed, click image for full size. Pickled Jalapenos Enhancement
I'm looking for ideas on what spices etc to use for basic pickled jalapenos to enhance it and get the most out of it. Maybe some chili powder and sugar? .. or leave the sugar out ? Also I think the seeds are pretty hot, but does the heat reduce once it sits a while in the water+vinegar? Will they still maintain the hotness if the seeds are left out?

thanks
1 posts omitted. Click View Thread to read.
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Michel Guérard - Tue, 02 Jul 2019 16:15:39 EST 9MHYLlz9 No.159165 Reply
>>159163
substitue sugar for a sweeter vinegar like rice vinegar.
Garlic is a must, pearl onions are nice, a bit of salt.
they actually sell pickling seasoning
>>
Tyler Florence - Wed, 03 Jul 2019 10:48:59 EST bnDwnI8O No.159174 Reply
fuck sugar
i stir in some heat extract to the vinegar, makes up for the lost heat

Connoisseur of hot saucery

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- 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. Connoisseur of hot saucery
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)
22 posts and 2 images omitted. Click View Thread to read.
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Tyler Florence - Sun, 30 Jun 2019 00:33:32 EST jvQb0sSs No.159151 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 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 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...

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- 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. Can I get uhhm...
Does anyone else pop a bite of banana into 3 bits or is it a normie thing
>>
Guy Fieri - Fri, 28 Jun 2019 13:26:25 EST BbPAH7FB No.159139 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

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- Sun, 26 May 2019 19:46:26 EST ogPVhKC7 No.158682
File: 1558914386030.jpg -(16878B / 16.48KB, 262x193) Thumbnail displayed, click image for full size. Favorite cheeses
What is your favorite type of brand of cheese right now? I'm loving these baby Camembert things from France.
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Marcelo Zana - Fri, 21 Jun 2019 14:55:00 EST c8g26eBq No.159014 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 Reply
>>159014
Do yourself a favor and try Cabot extra sharp
Should blow your mind if thats what you like

Flambé

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- Thu, 06 Jun 2019 07:34:58 EST HYyHWSYZ No.158834
File: 1559820898568.jpg -(155005B / 151.37KB, 825x1000) Thumbnail displayed, click image for full size. Flambé
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.
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Duff Goldman - Fri, 07 Jun 2019 17:33:56 EST RDs7KYLs No.158846 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 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 Reply
I flambe bombe alaksa. Oopsss..

chicken nougats

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- 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. chicken nougats
chicken nougats
>>
Curtis Stone - Fri, 21 Jun 2019 17:23:15 EST e/aFcqya No.159023 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 Reply
>>159023
>for kids under 5, thots, and mental patients.
You left out drunks

food I'm eating

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- Fri, 21 Jun 2019 13:59:46 EST a9aCTg3h No.159013
File: 1561139986454.jpg -(3349950B / 3.19MB, 4160x3120) Thumbnail displayed, click image for full size. food I'm eating
shish kebob

Seasoning Stainless Steel for Non Stick

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- Sat, 01 Jun 2019 05:18:47 EST 6XARSCbG No.158779
File: 1559380727600.jpg -(69471B / 67.84KB, 1500x1500) Thumbnail displayed, click image for full size. Seasoning Stainless Steel for Non Stick
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.
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Wylie Dufresne - Tue, 18 Jun 2019 09:34:13 EST 7PreVkZv No.158942 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.
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Beau MacMillian - Tue, 18 Jun 2019 09:38:12 EST u9cnC24a No.158943 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.
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Jamie Oliver - Tue, 18 Jun 2019 22:07:07 EST kw1BJUOj No.158955 Reply
what is this wizardry

I just want to eat good stuff

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