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Sandwich


420chan is Getting Overhauled - Changelog/Bug Report/Request Thread (Updated July 10)
Non-shilling Exotic Street Food Thread Ignore Report View Thread Reply
Paul Thalamas - Wed, 29 Aug 2018 22:09:28 EST +NJAlw4Q No.156593
File: 1535594968633.jpg -(199543B / 194.87KB, 625x417) Thumbnail displayed, click image for full size. 199543
That shitty shill thread kinda made me sad because I'm super interested in the subject matter but the context of the thread kinda killed the vibe, but I think we should still talk about it.

I've always wanted to travel to some asian country like Korea, China, Japan or maybe even Thailand and check out some of the crazy foods you can get at street vendors. You can even find some really awesome and crazy (by American standards) just to the South of the border in Mexico and South America. I'd be very happy to try some crazy spicy fried grasshoppers or some other strange delicacies that people here in the US turn their nose up at.

Does anyone have any experience with street vendors in what Westerners would consider exotic places? What kind of advice would you give to a newbie in general or location specific? I'd love to hear about it. It doesn't have to be something strange, just any street vendor stories would be cool.
42 posts and 4 images omitted. Click View Thread to read.
>>
Gaston Lenôtre - Mon, 10 Dec 2018 08:02:37 EST bnDwnI8O No.157569 Ignore Report Reply
>>157394
>"Meat is hard for your stomach to process!"
>poops undigested corn
I'd say you're full of shit but more likely you're full of partially digested fibrous plant matter and totally undigested cellulose.
>herbivores have several stomach chambers, much longer digestive tracts and often have to chew their food multiple times by sicking it up a bit or eating their own poop
>some carnivores don't even have teeth to rip meat with and just swallow other animals whole
yeah man it's totally meat that's harder to digest. you know, the food that's already been digested by things of our phyla and reassembled into the exact stuff that we need to live on, much much harder to re-use in our own bodies than stuff that's been assembled into good stuff for plants. Like if your body's a lego house, you wouldn't want to re-use lego from another lego house to add to it, it's far more energy efficient to make your own brand new lego from raw oil.
>>
Pierre Cubat - Tue, 11 Dec 2018 08:18:51 EST KWbS4wqg No.157588 Ignore Report Reply
>>157569
You guys still arguing about this? Cheesus Chrust let it go already. Nobody cares whether or not you eat meat and besides, you're talking out your ass about evolutionary biology.

Just had bacon sausage fried rice. It tasted good.
nb
>>
Geoffrey Zakarian - Wed, 12 Dec 2018 17:55:06 EST SNdTZncP No.157603 Ignore Report Reply
I once had sea turtle caviar. Leatherback sea turtle eggs cut from a fertile 150 year old mother. It was sold to me by a 103 year old withered attempted mummy on the streets of Hong Kong. Apparently the pain of a dying bloodline as ancient as the dinosaurs gets them hard or some shit. Who am I to judge? I like rimming.

It was like egg but one solid thorough yellow consistency. No baby turtles yet. Mellow and buttery.


8 out of 10 sauce! Ignore Report View Thread Reply
Jessica Tandy needs candy !!vVWR8L52 - Fri, 07 Dec 2018 01:48:20 EST 6znjjhoo No.157521
File: 1544165300679.jpg -(35764B / 34.93KB, 350x233) Thumbnail displayed, click image for full size. 35764
>One time I actually went into a Jack in Box drive through and ordered "a large Cliff Bleszinski"

>I also have been in a drive through at a Burrito Shack and was literally served a woman's used shoe, size eight

Ask me anything
1 posts omitted. Click View Thread to read.
>>
Koumei Nakamura - Sat, 08 Dec 2018 03:28:43 EST 4KmmhmSM No.157540 Ignore Report Reply
what does your dad's dick tastes like?
>>
Rachael Ray - Mon, 10 Dec 2018 18:51:02 EST BbPAH7FB No.157576 Ignore Report Reply
>>157521
What kind of woman's size eight used shoe was it?
What food was it disguised as, if any?
Lastly, why does Burrito Shack let their staff work while tweaking?
>>
Jessica Tandy needs candy !!vVWR8L52 - Tue, 11 Dec 2018 21:47:14 EST Js5yieni No.157600 Ignore Report Reply
>>157576
It was a dirty white athletic type shoe, it wasn't disguised as anything they just handed it to me on a tray used for "for here" orders. I honestly don't know why they let them tweak lol. The dude was so serious about it and literally no other employee was in the building so needless to say I went full nuclear and reported them to the better Buisness bureau

But to comp me they gave me 24 cups of waters, so overall it was a strange experience


First time making French Toast... not bad Ignore Report View Thread Reply
Louis Eustache Ude - Sat, 08 Dec 2018 07:13:57 EST OZRzK0nu No.157544
File: 1544271237996.jpg -(258356B / 252.30KB, 1280x960) Thumbnail displayed, click image for full size. 258356
8slicesfirm bread(preferably white/potato or challah, sliced ½-inch thick)
1½cupswhole milk
6egg yolks
3tablespoonslight brown sugar
2tablespoonsunsalted butter(melted)
¼teaspoonsalt
1tablespoonvanilla extract
2tablespoonsunsalted butter(divided (for cooking))


DIRECTIONS:
Stale the bread by setting it out on a cooling rack uncovered overnight.
Whisk milk, egg yolks, sugar, melted butter, salt, and vanilla in large bowl until well blended. Transfer milk mixture to 13x9-inch baking pan.
Working with 3 slices of bread at a time, dip into custard for 20 seconds. Using a spatula turn bread over and soak for another 20 seconds. (Bread should be saturated but not falling apart.) Transfer soaked bread to baking sheet or tray and continue until all bread is soaked.
Heat ½ tablespoon of butter in a 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. Wipe out skillet with paper towels. Repeat cooking remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch.
20 posts and 3 images omitted. Click View Thread to read.
>>
Chaz Fable - Mon, 10 Dec 2018 21:08:30 EST Z0KJkHwG No.157582 Ignore Report Reply
1544494110720.webm [mp4] -(6631410B / 6.32MB, 320x240) Thumbnail displayed, click image for full size.
PAIN PERDU
>>
Chaz Fable - Mon, 10 Dec 2018 21:09:31 EST Z0KJkHwG No.157583 Ignore Report Reply
1544494171720.webm [mp4] -(5055318B / 4.82MB, 320x240) Thumbnail displayed, click image for full size.
FRENCH TOAST
>>
Alice Waters - Tue, 11 Dec 2018 00:25:56 EST 4cfImF8p No.157586 Ignore Report Reply
>>157577
Ey yo FUCK your waffles that you mad.


School lunches Ignore Report View Thread Reply
Jessica Tandy needs candy !!vVWR8L52 - Tue, 20 Nov 2018 23:13:04 EST n1BueyqK No.157308
File: 1542773584143.jpg -(179053B / 174.86KB, 640x458) Thumbnail displayed, click image for full size. 179053
Why in America do schools have kitchens that serve food? Why can't kids bring food to the school?

I'm not sure if this is to broad of a question but I was talking with someone the other day and this topic came up and neither of us could come up with an actual reason why schools have kitchens and serve lunch
105 posts and 21 images omitted. Click View Thread to read.
>>
Michel Bras - Thu, 06 Dec 2018 02:27:39 EST wkGG0S3M No.157506 Ignore Report Reply
>>157406
>claims to do scientific research and then spends thirty min typing up tldr posts without a single source
>>
Elijah Joy - Thu, 06 Dec 2018 10:33:11 EST cXuO5M0K No.157514 Ignore Report Reply
>>157506
>Pretending that sourcing is ever done on 420chan ever about anything.
>Using snarky yellow text instead of just asking for a source.
nb let this thread die so we can go back to being retarded about other food-related stuff.
>>
Michel Bras - Thu, 06 Dec 2018 15:10:06 EST wkGG0S3M No.157517 Ignore Report Reply
>>157514
>I've never seen sources so sources never exist
Science doesn't fall into confirming your preconceived notions or making your argument for you. You claim to do "the research" yet you refuse to mention any opposing research in a field that is far from settled, because you came up with your position first and then went to confirm it through the literature. This is called confirmation bias. It is not science. You are not a scientist. You don't even take the first steps to having the pretense of scientific understanding.

You are a pseudointellectual.


Hightea Ignore Report View Thread Reply
Martha Stewart - Fri, 23 Nov 2018 00:21:06 EST eCqtGAL0 No.157330
File: 1542950466416.jpg -(781378B / 763.06KB, 1080x2220) Thumbnail displayed, click image for full size. 781378
What type of food do you get at high tea .... this is my first time.
2 posts and 1 images omitted. Click View Thread to read.
>>
Beau MacMillian - Fri, 23 Nov 2018 18:21:10 EST yungr8fX No.157335 Ignore Report Reply
what the fuck is high tea
>>
Jules Gouffé - Fri, 23 Nov 2018 19:01:06 EST krLq2lZT No.157336 Ignore Report Reply
Pineapple Buns and milk tea
>>
Masaharu Morimoto - Sat, 24 Nov 2018 15:15:26 EST 3SdHjR1o No.157344 Ignore Report Reply
>>157335
High tea is bollox in the UK of basically a fancy lunch.

In reality, it's just another excuse to eat gentrified food for 10x the price.

OP: Puff pastries with various fillings. Figs that are cut open but generally everyone avoids.


Bourbon Ignore Report View Thread Reply
Louis Eustache Ude - Fri, 31 Aug 2018 10:34:00 EST kgTAu3B1 No.156614
File: 1535726040496.jpg -(73917B / 72.18KB, 780x600) Thumbnail displayed, click image for full size. 73917
https://www.drinkology.de/whisky/bourbon-whiskey

What's a good bourbon I should order from here?
1 posts omitted. Click View Thread to read.
>>
Alexis Soyer - Sat, 01 Sep 2018 08:20:57 EST OSukxFTj No.156624 Ignore Report Reply
>>156615
I'm bot following that link because I don't care enough, but Woodford Reserve, Maker's Mark, abd Bulleit are all good. If money is an issue, than try Jessie James.
>>
Guy Fieri - Sun, 18 Nov 2018 18:27:14 EST bdNn8UKJ No.157274 Ignore Report Reply
I really don't know because I've never been a big whiskey drinker, but
https://www.drinkology.de/woodford-reserve-bourbon-whisky-1-0l-43-2-4322 is good. Don't get anything like Maker's Mark, Jim Beam, or God help you Jack Daniels. In fact looking at this site it is mostly for bydlo. If you're looking for any decent whiskey in general without being adventurous just get Johnny Walker Blue Label. But really nothing on that site is not shit imo except Woodford Reserve. Bulleit is just ok.
>>
Rick Moonen - Sun, 18 Nov 2018 19:48:38 EST Z0KJkHwG No.157279 Ignore Report Reply
If you want really cheap Wild Turkey 101 is pretty decent. Its $17/750ml where I am, and at 101 proof its hard to beat the value.

Next tier up I'd recommend Bulleit, Buffalo Trace or Eagle Rare, reasonably priced but still very good.

If you've got a few extra dollars to spare, I absolutely love Basil Hayden's. Woodford Reserve is a good choice too. Knob Creek is also a good choice.

I don't particularly like Maker's Mark, and Jim/Jack are good for nothing but mixing.


Chorizo Ignore Report View Thread Reply
Leber Tran - Wed, 12 Sep 2018 05:56:29 EST Ify44Yve No.156695
File: 1536746189376.jpg -(864636B / 844.37KB, 2000x2000) Thumbnail displayed, click image for full size. 864636
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?
Experiences?
Preferrences?
28 posts and 4 images omitted. Click View Thread to read.
>>
Keith Floyd - Sun, 21 Oct 2018 16:17:46 EST C8kM3tUd No.157043 Ignore Report Reply
1540153066295.jpg -(178757B / 174.57KB, 667x384) Thumbnail displayed, click image for full size.
>>157042
<Calm down man.
NEVER
>>
François Vatel - Wed, 07 Nov 2018 14:06:25 EST OScdunSC No.157157 Ignore Report Reply
>>156778
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 sNZryuVf No.157234 Report 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.


Recommended Recipes Thread. Ignore Report View Thread Reply
Pierre Wynants - Tue, 13 Nov 2018 21:40:56 EST 5yh0Tsdf No.157206
File: 1542163256190.jpg -(49413B / 48.25KB, 800x450) Thumbnail displayed, click image for full size. 49413
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?
4 posts omitted. Click View Thread to read.
>>
Charles Ranhofer - Wed, 14 Nov 2018 15:13:35 EST NYhesM2y No.157212 Ignore Report Reply
>>157211
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 5yh0Tsdf No.157214 Ignore Report Reply
>>157209

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

Lock and nb I guess.


>>157212

No need to be smarmy.
>>
Charles Ranhofer - Wed, 14 Nov 2018 18:39:49 EST NYhesM2y No.157215 Ignore Report Reply
>>157214
just tuggin your dick dude, no offense intended


Change up coffee Ignore Report View Thread Reply
Cyril Lignac - Wed, 07 Nov 2018 23:26:52 EST sYOHnJu7 No.157160
File: 1541651212357.jpg -(157809B / 154.11KB, 1200x900) Thumbnail displayed, click image for full size. 157809
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?
12 posts and 2 images omitted. Click View Thread to read.
>>
Sidoine Benoît - Tue, 13 Nov 2018 18:25:21 EST DD2R5oKD No.157204 Ignore Report Reply
>>157202
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 8jhkEV17 No.157205 Ignore Report 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
>>
Michel Bras - Thu, 06 Dec 2018 03:08:53 EST wkGG0S3M No.157510 Ignore Report Reply
>>157200
>it's the meme where we pretend 99% sugar solution is better than 100% sugar because muh 42ug of magnesium


Curry Ignore Report View Thread Reply
Bird Keeper Dane - Sun, 14 Oct 2018 17:47:33 EST OSukxFTj No.156892
File: 1539553653137.jpg -(277421B / 270.92KB, 900x570) Thumbnail displayed, click image for full size. 277421
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.
33 posts omitted. Click View Thread to read.
>>
Chen Kenichi - Mon, 05 Nov 2018 15:09:46 EST JxFJuAD0 No.157146 Ignore Report 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 dLdaOzGY No.157147 Ignore Report Reply
>>157145
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 c9Caxho1 No.157150 Ignore Report 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 Ignore Report View Thread Reply
Paul Jullemier - Sat, 21 Jul 2018 20:47:33 EST v/0vrwsn No.156176
File: 1532220453265.jpg -(2545410B / 2.43MB, 3264x2448) Thumbnail displayed, click image for full size. 2545410
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.
127 posts and 31 images omitted. Click View Thread to read.
>>
Charlie Trotter - Fri, 02 Nov 2018 16:53:53 EST WcDKf/Vt No.157124 Ignore Report Reply
>>157123
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 NYhesM2y No.157135 Ignore Report Reply
>>157123
>>157124
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 NYhesM2y No.157136 Ignore Report Reply
>>157135
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 Ignore Report View Thread Reply
Michael Symon - Sun, 01 Jul 2018 09:22:21 EST DZr5y3fi No.155931
File: 1530451341400.jpg -(185376B / 181.03KB, 600x633) Thumbnail displayed, click image for full size. 185376
You guys ever put cheese on garlic bread? what if you out even more garlic on it would that be fucked up or what
22 posts and 5 images omitted. Click View Thread to read.
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Marcus Samuelsson - Sun, 28 Oct 2018 22:32:50 EST Ip677x6A No.157106 Ignore Report Reply
>>157097
I prefer aioli
>>
Duff Goldman - Mon, 29 Oct 2018 23:17:52 EST C8kM3tUd No.157111 Ignore Report Reply
>>157097
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 e+18IasM No.157112 Ignore Report Reply
>>157106
This is a top tier chef troll

10/10


Canned Seafood Ignore Report View Thread Reply
Salt - Tue, 05 Jun 2018 16:10:57 EST Bj3r/uNC No.155648
File: 1528229457350.png -(984079B / 961.01KB, 718x538) Thumbnail displayed, click image for full size. 984079
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.
12 posts and 6 images omitted. Click View Thread to read.
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Maestro Martino - Sun, 14 Oct 2018 16:14:21 EST dLdaOzGY No.156890 Ignore Report Reply
>>156888
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 OSukxFTj No.156893 Ignore Report Reply
>>156890
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 8jhkEV17 No.156901 Ignore Report Reply
>>156884

because humans didnt always live in the age of grocery stores and meat packets. thats how it was dude.


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