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Discord Now Fully Linked With 420chan IRC

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.
Melissa d'Arabian - Thu, 22 Aug 2019 03:59:32 EST ScCEslmC No.159598 Reply
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

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
> 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.
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
you should make pickled pasta


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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.
Tyler Florence - Sat, 10 Aug 2019 23:29:17 EST 5fo/KDi2 No.159452 Reply
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
>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.

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
I'm not going to shit on you for posting while intoxicated, but basic reading comprehension is still on you.
>durable bodies are gone
>our bodies can be conditioned to be incredibly durable
I think it's pretty clear what's being refuted here.

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

Raymond Oliver - Mon, 12 Aug 2019 02:25:15 EST vhNa3MzG No.159457 Reply
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
>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.
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.

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.
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
>mango chunks
>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

5kg blueberries

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- Wed, 31 Jul 2019 20:42:01 EST EOmupQCb No.159358
File: 1564620121376.jpg -(102853B / 100.44KB, 1155x648) Thumbnail displayed, click image for full size. 5kg blueberries
If you had 5kg of berries what would you do with them
3 posts omitted. Click View Thread to read.
James MacInnis - Thu, 01 Aug 2019 16:03:43 EST RuTHJ2oF No.159367 Reply
Oompa Loompa doobedy doo
Gonna make some fucking ice cream outta you
Antoine Beauvilliers - Thu, 01 Aug 2019 16:48:45 EST 5WdELw/2 No.159369 Reply
I still think the soda syrup is the best idea so far

Best snacks for munchies?

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- Sun, 28 Jul 2019 02:27:08 EST so+19kOc No.159333
File: 1564295228884.png -(266636B / 260.39KB, 720x332) Thumbnail displayed, click image for full size. Best snacks for munchies?
(Pic Unrelated) What should I stock up on for the next time I have the munchies? I'm not looking on blowing hella cash, as most of the snacks likely won't be there when I sober up, but good budget snacks would be great to hear.
Marcus Samuelsson - Sun, 28 Jul 2019 06:09:35 EST 8jhkEV17 No.159335 Reply
make a little board. crackers, cheese, sausage, kalamata olives, hummus, maybe even fruit.
Johann-Carl Leuchs - Sun, 28 Jul 2019 17:39:41 EST so+19kOc No.159339 Reply
Bro I'm hungry just thinking about that. I'll remember that.

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.
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
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.
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
>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.

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