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420chan is Getting Overhauled - Changelog/Bug Report/Request Thread (Updated July 26)

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".


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.


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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.
Marcelo Zana - Wed, 10 Jul 2019 03:41:54 EST pWlEJoFV No.159230 Reply
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
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.

veganish food

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- Sat, 27 Apr 2019 15:55:43 EST bnDwnI8O No.158208
File: 1556394943178.jpg -(338902B / 330.96KB, 1200x800) Thumbnail displayed, click image for full size. veganish food
I'm heavily cutting down on my meat and dairy products consumption. Not ruling them all out entirely, just doing my best. Can we get some recipe suggestions in here for good protein-heavy recipes with minimal meat?
53 posts and 7 images omitted. Click View Thread to read.
Alain Passard - Tue, 16 Jul 2019 19:35:34 EST c/IiTaSg No.159256 Reply
Works with English food as you can replace the entire recipe with literally any other kind of cuisine and it's probably better.

Hot Sauce Thread

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- Fri, 13 Oct 2017 14:13:58 EST v6aP6g8j No.153444
File: 1507918438185.jpg -(150693B / 147.16KB, 1500x1500) Thumbnail displayed, click image for full size. Hot Sauce Thread
Post your favorite hot sauces. Pic is 357, the hottest sauce I like to eat. It has a delicious flavor, but it's fleeting because the heat quickly overtakes the flavor and because you can't use more than a drop or two without making food too hot.
137 posts and 37 images omitted. Click View Thread to read.
Caesar Cardini - Wed, 03 Jul 2019 14:17:28 EST RDs7KYLs No.159176 Reply
>c-higgy is basically a more fun and less retarded version of spunky
Emphasis on less retarded.
C-Higgy !lfsExjBfzE - Wed, 03 Jul 2019 21:07:02 EST 3hJUuMZU No.159183 Reply
I don't watch The CW (except when WWE SmackDown and Saturday Morning Slam aired on there) and a lot of people watch Netflix, nothing wrong with that. nb for /mtv/
Jean-Georges Vongerichten - Wed, 03 Jul 2019 21:19:19 EST jvQb0sSs No.159184 Reply
Ah geez I messed up the very specific details, now people can't get the gist of what I'm saying. Nuts.

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?

1 posts omitted. Click View Thread to read.
Michel Guérard - Tue, 02 Jul 2019 16:15:39 EST 9MHYLlz9 No.159165 Reply
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.
Tyler Florence - Sun, 30 Jun 2019 00:33:32 EST jvQb0sSs No.159151 Reply
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

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
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
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.
32 posts and 8 images omitted. Click View Thread to read.
Marcelo Zana - Fri, 21 Jun 2019 14:55:00 EST c8g26eBq No.159014 Reply
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
Do yourself a favor and try Cabot extra sharp
Should blow your mind if thats what you like


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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.
Duff Goldman - Fri, 07 Jun 2019 17:33:56 EST RDs7KYLs No.158846 Reply
>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
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
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
>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.
Wylie Dufresne - Tue, 18 Jun 2019 09:34:13 EST 7PreVkZv No.158942 Reply
"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 Reply
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 Reply
what is this wizardry

I just want to eat good stuff

Knife Sets

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- Fri, 31 May 2019 06:23:40 EST 6XARSCbG No.158757
File: 1559298220686.jpg -(32271B / 31.51KB, 750x750) Thumbnail displayed, click image for full size. Knife Sets
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.
Rose Gray - Sun, 16 Jun 2019 11:43:34 EST rOFY2Ajm No.158924 Reply
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 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

healthy, authentic indian/persian/whatever those brown people in the middle of Eurasia food

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- Mon, 10 Jun 2019 02:33:32 EST HCEOT1mc No.158867
File: 1560148412177.jpg -(137087B / 133.87KB, 680x1016) Thumbnail displayed, click image for full size. healthy, authentic indian/persian/whatever those brown people in the middle of Eurasia food
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 Reply
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 Reply
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 Reply
>(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.

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