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Hunger pangs by Martha Stewart - Thu, 26 Jan 2017 19:01:11 EST ID:QVNXam6X No.150876 Ignore Report Reply Quick Reply
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Anybody know how to deter hunger? I have no money, and I have no food. I probably wont be able to eat for two or three days.

34 posts and 3 images omitted. Click Reply to view.
Carme Ruscalleda - Tue, 14 Nov 2017 01:27:36 EST ID:gwccFEMl No.153646 Ignore Report Quick Reply
I do.
Alex Guarnaschelli - Fri, 17 Nov 2017 18:17:12 EST ID:Hj0mntCe No.153683 Ignore Report Quick Reply
sniff glue, motherfucker
Koumei Nakamura - Thu, 23 Nov 2017 07:17:04 EST ID:YE5l9EDB No.153727 Ignore Report Quick Reply

Terrible advice. Also reading that little sequence on cigarette inhaling really got me heated. I'm going to go beat someone or something up now. Hope you found a solution to your problem sometime in the last year OP.
Koumei Nakamura - Thu, 23 Nov 2017 07:17:46 EST ID:YE5l9EDB No.153728 Ignore Report Quick Reply
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Forgot my pic.
Guillaume Tirel - Thu, 23 Nov 2017 07:26:41 EST ID:xaPndjZr No.153729 Ignore Report Quick Reply
Sleep extra long. Go to car dealerships, etc. and drink their free coffee. Find wild berries, many are great for appetite suppression. Use very little energy to reduce starvation.

And drugs if you got em, I have to force myself to eat a lot of the time so I don't lose weight. Not eating is easy.

Industry by Julia Child - Thu, 16 Nov 2017 01:53:06 EST ID:K+Wpy0HL No.153655 Ignore Report Reply Quick Reply
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Where do you work?
9 posts and 2 images omitted. Click Reply to view.
Jean-Georges Vongerichten - Mon, 20 Nov 2017 16:14:11 EST ID:8eaqa6FP No.153709 Ignore Report Quick Reply
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baker/dessert chef for a coffee-house-slash-restaurant

cant really say anyone i work with strikes me as "thats a stupid person", if i tried to discern who was the *most* stupid, id really have to spend some time thinking.

dang. maybe its me?
Michel Guérard - Tue, 21 Nov 2017 02:28:55 EST ID:o1mn8sko No.153713 Ignore Report Quick Reply
some people make the bread, some people eat the bread
i hide under the table sniffing people's feet
Lucien Olivier - Wed, 22 Nov 2017 04:03:39 EST ID:AbJGbxJ4 No.153720 Ignore Report Quick Reply
what do you call that bad boy
Joseph Favre - Wed, 22 Nov 2017 16:50:11 EST ID:8eaqa6FP No.153722 Ignore Report Quick Reply
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i was really into Stardew Valley at the time, so when i made them i decide to call them Maple Bars

these are chocolatey oat dohnuts with a brown butter glaze
Koumei Nakamura - Thu, 23 Nov 2017 07:10:26 EST ID:YE5l9EDB No.153726 Ignore Report Quick Reply
I clean toilets at a grocery store and get a discount on donuts. Pretty sweet deal ngl.

Mayo by Michel Roux - Thu, 03 Aug 2017 10:25:11 EST ID:8CLMcOK2 No.152857 Ignore Report Reply Quick Reply
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Mayonnaise - disliked by black people (allegedly), dieters, and food snobs. It's one of those foods that a sizable chunk of people just can't stomach. And yet, all it takes is a simple name change, and suddenly the food becomes entirely appealing to black people, dieters, and food snobs. Meet, Aioli
38 posts and 7 images omitted. Click Reply to view.
Marco Pierre White - Wed, 18 Oct 2017 17:16:29 EST ID:bIIDUwn2 No.153477 Ignore Report Quick Reply
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>disliked by black people (allegedly)

I don't know about this. I once saw two extremely OBESE black people (one man, one woman) at Subway, they ordered the Tuna, Footlong, added Bacon, Extra Cheese, no veggies, then asked for "LOTS OF MAYO" the worker squirted like the entire sandwich white and you couldn't see anything other than the mayo, and they were still not satisfied.
Chaz Fable - Sun, 12 Nov 2017 03:58:50 EST ID:chjONHZj No.153636 Ignore Report Quick Reply
actually it is more like 83.333333333333333333333333333333% vowels, just super sayin
Andrew Zimmern - Tue, 14 Nov 2017 01:27:15 EST ID:yU/V4d0T No.153645 Ignore Report Quick Reply
did they eat it in front of you?

it may have been for some sexual stuff back at home
Marcus Samuelsson - Fri, 17 Nov 2017 16:17:50 EST ID:4m2TLKmb No.153681 Ignore Report Quick Reply
I'm surprised undercover brother has had this much influence over how we think about black people's diets.

Koumei Nakamura - Thu, 23 Nov 2017 07:08:43 EST ID:YE5l9EDB No.153725 Ignore Report Quick Reply
Shelton X Benjamin.

Mushroom Threat by Fly Amanita - Mon, 06 Nov 2017 11:47:00 EST ID:7uSLo+0s No.153595 Ignore Report Reply Quick Reply
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You'll fools even eat mushrooms? What kinds of mushrooms do you like?

Last night I went to my first ever mushroom banquet, hosted by the Boston Mycological Society. The food was spectacular, especially the orderves. How do you like to prepare your mushrooms? What kinds of dishes do you use them in? I know this is /nom/, but is anybody here into foraging or cultivation?

I'll fucking break your legs
7 posts and 1 images omitted. Click Reply to view.
Pierre Wynants - Fri, 17 Nov 2017 12:15:44 EST ID:lhcddGfS No.153674 Ignore Report Quick Reply
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Found a few big clusters of honey mushrooms last weekend. I was all ready and excited to cook them and then I started to cut them up. Seeing live maggots crawl out of something I was about to eat was just too much. They were tiny, and there was probably enough clean mushroom to eat, but I tossed them after seeing that.
Marcus Samuelsson - Fri, 17 Nov 2017 16:12:30 EST ID:4m2TLKmb No.153679 Ignore Report Quick Reply
>What kinds of mushrooms do you like?
My favorites are maitake/hen of the woods, lion's mane and shiitake.

Usually, I sautee with garlic, olive oil, parsley and paprika and use as a side on its own or mixed with rice, green beans, peas, risotto, carbonara or whatever. I'll also throw them into an omelette.

I'm also into huitlacoche, which I make spicy tacos with.

>Actchyually, as someone told me last night, that's not a real kind of mushroom, just a marketing name.
It's real. I've eaten them. They're just big, old button mushrooms. It's like the difference between lamb and mutton...
Lidia Bastianich - Sat, 18 Nov 2017 03:16:58 EST ID:yU/V4d0T No.153684 Ignore Report Quick Reply
my nigga

maitakes are fucking great, however I actually like chicken of the woods a little more but that might just be because they are more common around me
Martha Stewart - Sat, 18 Nov 2017 16:20:22 EST ID:ICRwIPEn No.153690 Ignore Report Quick Reply
i have always liked muhsrooms even when i was a kid. i like all kinds. raw, cooked, in soup, whatever
Guillaume Tirel - Wed, 22 Nov 2017 23:50:27 EST ID:xaPndjZr No.153724 Ignore Report Quick Reply
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I fancy myself a bit of a mushroom hunter.

Currently got a lot of coral mushrooms popping up here in the PNW.

Decided to pick some Ramarias today. Will be my first time trying them, I hear they're either really gross or very tasty. Luckily very few Ramaria species are considered poisonous though.

I'm not much of a cook, so I usually just fry mushrooms in butter or add them to soup/sandwiches/pizza. I mostly eat mushrooms for the health benefits.

Also grabbed a few fresh Turkey Tail. They grow all over the place here, really easy to ID as the look alikes have no pores or are hairy.

I like to make tea out of Turkey Tail, super good immune support.

giblets and offal by François Vatel - Wed, 22 Nov 2017 17:15:36 EST ID:JA3/e1UM No.153723 Ignore Report Reply Quick Reply
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I found some chicken livers in the freezer section of my local supermarket for pretty cheap and, having never tried them, decided to grab some with the last of my small change. Cooked them up with scrambled eggs the next morning and they were dank, so I had the rest today coated in flour, paprika, cayenne and garlic salt with smoked bacon on toast. Nicest breakfast I've had in months.

Any delicious recipes you guys have for these things? Also general thread for parts of animals nobody ever eats but they totally should.

Recent Meals #9 by Yakuiwiggly - Sun, 19 Nov 2017 22:42:40 EST ID:XiUh33qu No.153700 Ignore Report Reply Quick Reply
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It's time! Tonight I made butterflied fried chicken with fries and fancy sauce. What you got?!
7 posts omitted. Click Reply to view.
Marcelo Zana - Mon, 20 Nov 2017 21:55:04 EST ID:kmiT+ob0 No.153712 Ignore Report Quick Reply
well done pan fry. I figured deep fry because it looks so even. I need to try that sometime because it looks dank.
Michel Guérard - Tue, 21 Nov 2017 17:44:29 EST ID:4m2TLKmb No.153716 Ignore Report Quick Reply
>Question for OP, what is the sauce?
I'm not OP, but since they ignored you, fancy sauce is a mix of mayo & ketchup.
Alexis Soyer - Tue, 21 Nov 2017 18:28:12 EST ID:8eaqa6FP No.153718 Ignore Report Quick Reply
im not sure if thats true, given the colour

looks almost like a hollandaise
YakuiWiggly - Tue, 21 Nov 2017 22:02:00 EST ID:XiUh33qu No.153719 Ignore Report Quick Reply
This was more like a reverse fancy sauce. French's/Coleman's mustard and mayo with horeradish and lemon. I love that nasally spice.
Art Smith - Wed, 22 Nov 2017 13:42:57 EST ID:mhahrJuY No.153721 Ignore Report Quick Reply
Ah good old Colemans, sounds like a good sauce. I think it'd be great with those chips and I doubt it'd go too badly with the chicken either.

DUCKS by Marcel Boulestin - Sun, 19 Nov 2017 18:24:49 EST ID:ImVCYeW3 No.153697 Ignore Report Reply Quick Reply
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so it's just gonna be me and my woman for thanksgiving this year. I'm gonna buy a duck. /nom/, how should I prepare this duck
1 posts and 1 images omitted. Click Reply to view.
Giada De Laurentils - Mon, 20 Nov 2017 01:13:53 EST ID:GzSuhlcl No.153701 Ignore Report Quick Reply
I'd go for the confit as the holiday meal instead, duck breasts are massively overrated, plus OP's woman needs duck fat so she can get nice and THICC.
François Vatel - Mon, 20 Nov 2017 16:45:02 EST ID:ImVCYeW3 No.153710 Ignore Report Quick Reply
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so i bought a seven pound frozen duck. I'm thawing it now, gonna brine it until thanksgiving then roast it with with, like.. cinnamon and allspice and thyme.
what happens if I put curing salt in with the kosher salt in the brine? bad things?
Michel Guérard - Mon, 20 Nov 2017 19:43:22 EST ID:4m2TLKmb No.153711 Ignore Report Quick Reply
You don't need to brine a duck for days.

You want 10 oz kosher salt per gallon of water if you're doing a wet brine, and you want to brine it for ~10 hrs.

You want 1/2 teaspoon kosher salt per pound of meat for a dry brine, and it needs like 3-5 hrs.

I've never used curing salt, so I can't help you there. I assume the more you use the more hammy your duck will turn out though. Why not just use all kosher salt?
Marcus Samuelsson - Tue, 21 Nov 2017 14:13:17 EST ID:ImVCYeW3 No.153714 Ignore Report Quick Reply
>Why not just use all kosher salt?
i've got curing salt on hand and i've never used it. you're right, though, i'm probably not gonna be happy if I make duck pastrami.
i'll wait until tomorrow night to wet brine it, but like.. what happens if I over-brine the duck? too salty?
Michel Guérard - Tue, 21 Nov 2017 17:40:58 EST ID:4m2TLKmb No.153715 Ignore Report Quick Reply
>what happens if I over-brine the duck? too salty?
Yeah, but if you start it tomorrow night, you should be fine. If you're worried that you over brined it, you can cut off a little piece of meat somewhere, pan fry it real quick and taste it. If it's too salty, you can soak the bird in plain water.

Thanksgiving (or fall recipes for the non-Americans) by Mario Batali - Wed, 15 Nov 2017 23:00:12 EST ID:AbJGbxJ4 No.153654 Ignore Report Reply Quick Reply
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What are y'all making for Thanksgiving?
My pops is frying a turkey, and other family members are making all the normal stuff.

I'm gonna change it up a little bit and bring a dope ass macaroni dish.
9 posts omitted. Click Reply to view.
Lidia Bastianich - Sat, 18 Nov 2017 04:49:56 EST ID:yU/V4d0T No.153685 Ignore Report Quick Reply
This is America and curry is not a very common dish
John Besh - Sat, 18 Nov 2017 08:33:56 EST ID:mhahrJuY No.153686 Ignore Report Quick Reply
You can still order or make it all year round.

In a few years I imagine you'll have a choice between Indian, Nepalese and Thai curries at minimum.
Robert Irvine - Sat, 18 Nov 2017 18:51:09 EST ID:0zGhKdal No.153693 Ignore Report Quick Reply
Obviously there are all of those types of places and more in the states, but if you don't live in a decent size city you might not have access to something like curry at a restaurant. Like, put it this way, I can't think of any chain (more than a single location) restaurants that serve curry unless you're talking celebrity chef ones, know what I mean? There's always a chance that smaller towns could have a local Indian place of course, but it's a lot less likely than I assume it is for you guys where I get the impression that it's pretty widespread at this point. The closest analogue would probably be Mexican food. A lot of places that aren't strictly Mexican food spots would probably be able to whip up some tacos if you asked.
Cat Cora - Sun, 19 Nov 2017 03:09:21 EST ID:yU/V4d0T No.153695 Ignore Report Quick Reply
I can also make turkey all year round if I want jesus christ I'm gonna do my thanksgiving however I want quit yelling at me mom
Marcelo Zana - Sun, 19 Nov 2017 14:58:06 EST ID:mhahrJuY No.153696 Ignore Report Quick Reply
Yeah but I also said don't necessarily do turkey and that the big meal is about the whole ritual and form of the meal. But you couldn't argue about that so you just skirted around that. This is why I keep nagging you about paying attention in class. You don't want to end up like Uncle Louis, your father WILL disown you if you can't at least get a D in English this year.

I know what you mean but actually it's not like that.

You'd find curry in the UK is a lot better than that. it's dedicated restaurants and they're all small businesses, meaning it's the real shit and anything bigger than a small village will have at least 1 or 2 such places. The town I'm in has at least 4 that specialise in curry plus a couple of asian places that do a couple of specific curries but again these are not generic "I need a curry this will do" these are specific to the food they do, so I got Cashew and I forget what now but it was delicious at an East Asian focused place the other day. The Nepalese and Indian places are all about curries though.

So we've got it great, not only have the big chains not buggered curry senseless, but you don't just get an "it'll do" curry. I think the cop out cross purposes meal is pretty rare outside kebab houses and other vendors of food which get no business until after midnight when the drunks need to eat, aren't fussy and no where else is open.

The downside is mexican is something you might have a 50% chance of being able to order in a town or city less than 100K people. Only at proper mexican places mind you though.

Bulking food by BewareTheLongWeinerOfBeavis - Thu, 06 Apr 2017 21:50:27 EST ID:jlurRpS2 No.151642 Ignore Report Reply Quick Reply
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What is your bulking food regime?
I dirty bulk so whatever I want but my metabolism says its a-ok
Im mostly just looking for ideas

nb4 /fit/ they would say go here /nom/
12 posts and 1 images omitted. Click Reply to view.
Tyler Florence - Tue, 11 Apr 2017 22:00:56 EST ID:D+2jg9mQ No.151727 Ignore Report Quick Reply
>my metabolism says its a-ok
No, it doesn't. You're just still too young to hear it and understand it's rebelling.
Marcus Samuelsson - Tue, 11 Apr 2017 22:21:28 EST ID:l/zaJLg0 No.151728 Ignore Report Quick Reply
jesus christ, who cares. i find your complaining infinitely more insufferable than the use of these subculture buzzwords.
Pierre Gagnaire - Fri, 14 Apr 2017 21:59:59 EST ID:gwccFEMl No.151769 Ignore Report Quick Reply
yeah man, prader willi is some depressing shit.

>People with Prader-Willi syndrome typically have mild to moderate intellectual impairment and learning disabilities. Behavioral problems are common, including temper outbursts, stubbornness, and compulsive behavior such as picking at the skin. Sleep abnormalities can also occur. Additional features of this condition include distinctive facial features such as a narrow forehead, almond-shaped eyes, and a triangular mouth; short stature; and small hands and feet. Some people with Prader-Willi syndrome have unusually fair skin and light-colored hair. Both affected males and affected females have underdeveloped genitals. Puberty is delayed or incomplete, and most affected individuals are unable to have children (infertile).
>underdeveloped genitals
>tiny feet
>tiny willi to tiny boot
Pierre de Lune - Sat, 18 Nov 2017 17:33:50 EST ID:xojnW7pZ No.153691 Ignore Report Quick Reply
>>151678 you are a shitty human being
Raymond Oliver - Sat, 18 Nov 2017 19:56:59 EST ID:ICRwIPEn No.153694 Ignore Report Quick Reply

>hurr durr i know everything about nutrition

>hurr durr is cheese good? rainbow durr

Recent meals thread #8 by C-Higgy !lfsExjBfzE - Sun, 04 Jun 2017 14:55:18 EST ID:s25hNZ2t No.152407 Ignore Report Reply Quick Reply
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Continuing from last thread >>150858, bump when you're eating and/or cooking a meal.
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Hiroyuki Sakai - Thu, 16 Nov 2017 16:41:46 EST ID:yU/V4d0T No.153662 Ignore Report Quick Reply
probably money
Marcus Samuelsson - Fri, 17 Nov 2017 16:14:52 EST ID:4m2TLKmb No.153680 Ignore Report Quick Reply
red lobster is a restaurant. did you even read the recipe? there's not lobster in it.
Jose Garces - Sat, 18 Nov 2017 12:49:19 EST ID:ucYLGzQP No.153687 Ignore Report Quick Reply
ate a croissant with french pressed coffee for breakfast, haven't had a croissant in years and was so damn fucking tasty. i used to eat a shit ton of croissants as a wee lad and holy fuck i remember why. croissants are the fucking best. about to go grocery shopping at a local middle eastern specialty store so i can make some ghormeh sabzi tonight's dinner (an awesome iranian bean-herb-meat stew to put on top of crunchy and pillowy soft basmati rice) but the store also got an amazing french bakery so definitely gonna pick up some pain au chocolat and more croissants.
Robert Irvine - Sat, 18 Nov 2017 18:38:57 EST ID:0zGhKdal No.153692 Ignore Report Quick Reply
your wording was confusing. not only is 'imitation lobster' a food product in and of itself, apparently that guy had never heard of it, so now he's double confused. bet you feel bad now for that, you really did him dirty on that one.

they're called cheddar bay biscuits (the biscuits served at Red Lobster, the restaurant) and they're fucking dank, I bet the ones you made were great.

Was driving by Taco Bell and it had been awhile so I thought fuck it and tried their "rolled tacos" which are just taquitos, but they were actually really good. I got a 2 pack with a few other things off the dollar menu and I wish I had gotten a 4 pack, they're nothing amazing but mine were hot and they were really solid with some guac to dip in. Way to expensive ($1 each which makes no sense when you look at the other items on their dollar menu), but definitely tasty.
Michel Guérard - Tue, 21 Nov 2017 17:50:37 EST ID:4m2TLKmb No.153717 Ignore Report Quick Reply
what do you mean my wording? I'm not >>153656. learn how ID's work, man.

Hot Sauce Thread by Keith Cholewinski - Fri, 13 Oct 2017 14:13:58 EST ID:v6aP6g8j No.153444 Ignore Report Reply Quick Reply
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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.
8 posts and 4 images omitted. Click Reply to view.
Michel Roux Jr. - Sat, 04 Nov 2017 15:05:49 EST ID:AbJGbxJ4 No.153583 Ignore Report Quick Reply
to my dismay, it seems that the goatwhore sauce is some kind of black pepper flavored barbecue sauce or something? It actually does sound like it could be pretty good, but I was expecting something more intense.
Oh well, at least that way I'll finish the bottle sooner and can have a new decoration.
Alain Senderens - Tue, 14 Nov 2017 13:09:13 EST ID:GzSuhlcl No.153647 Ignore Report Quick Reply
Whooooooah, stoner rock hot sauces!
I gotta order this shit!
(OP) - Tue, 14 Nov 2017 18:43:55 EST ID:Om97ddXm No.153651 Ignore Report Quick Reply
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It is important that people hear about this sauce. It isn't hot compared to .357 (at all) so it's probably something everybody can enjoy. I'd put it a small bit above tobasco sauce in terms of heat. It doesn't do it for me in that regard, but the flavor is so good that I still eat it frequently. It's called Iguana Radioactive Atomic Pepper Sauce, and it's a sharp smelling sauce, with a bite of vinegar in the aroma. It's also saltier than most (not more than franks or other mainstream sauces), coming in at 100mg sodium per serving (24 servings in that tiny bottle!). The strong mix of vinegar and salt with the habaneros, cayennes, and tabascos is reminiscent of buffalo sauce, but without all the artificial flavors associated with most buffalo sauces. If you don't like buffalo, don't let that scare you off. Trust me.

The ingredients are: Habanero, Cayenne, Tobasco, Carrot, Corn Vinegar, Onion, Lime Juice, Tomato Paste, Salt, Garlic, and Ascorbic Acid.

The link to the company's webpage about the sauce is below:

The reason I put the effort into making this nice post is because this sauce is really worth the $6. Order some now from Amazon someone who doesn't suck and you'll thank me when you get around to trying it. I'm about to have some right now, and I've almost burned through the whole bottle in just a month or two.
Jose Garces - Sat, 18 Nov 2017 12:55:01 EST ID:ucYLGzQP No.153688 Ignore Report Quick Reply
yo sorry for bailing on this board/post; back with an update. And Goatwhore is peppercorn based, it is not as intense as the EHG (which I think is most intense) but it still has a good kick highly recommend in mixing it with stuff that naturally has peppercorns like white tx gravy; Fu Manchu is more mustard base, not intense but good kick, High on Fire is more habanero base so it is spicier than all three but has that natural sweetness of a habanero.
Jose Garces - Sat, 18 Nov 2017 12:56:27 EST ID:ucYLGzQP No.153689 Ignore Report Quick Reply
btw im >>153549

STOP MAKING TALL BURGERS by Ina Garten - Mon, 23 Oct 2017 04:34:54 EST ID:bnDwnI8O No.153506 Ignore Report Reply Quick Reply
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I saw this yesterday honestly it pissed me off because that's not a perfect hamburger you bougie cunt, how the fuck are you supposed to bite into it? that's way too fucking tall, nobody's mouth opens that wide.
All these fancy chefs making 'gourmet' burgers but you have to eat them with a knife and fork because they're too focused on stupid bollocks like making it look impressive instead of being FUCKING EDIBLE.
Don't get me wrong, i love a big burger and all the ingredients/cooking method he uses sounds great, but if you're making a bigger burger, make it WIDE, not TALL because that's fucking stupid and defeats the point of it being a FUCKING SANDWICH in the first place.
7 posts and 3 images omitted. Click Reply to view.
Ludovic Lefebvre - Mon, 06 Nov 2017 13:14:03 EST ID:+jDYuHCf No.153598 Ignore Report Quick Reply

Soylent's not bad. I don't think I'd ever replace everything with it, but it tastes alright. Way too expensive, though.
Alain Ducasse - Fri, 10 Nov 2017 23:03:58 EST ID:HgQgX5c4 No.153634 Ignore Report Quick Reply
it's for chump consumers
Prosper Montagné - Sat, 11 Nov 2017 07:30:13 EST ID:FnNAoN2Q No.153635 Ignore Report Quick Reply
sometimes i think having something like soylent around would be kinda nice. i would probably never actually buy it though. its an interesting concept though
Daniel Boulud - Fri, 17 Nov 2017 05:17:31 EST ID:xojnW7pZ No.153671 Ignore Report Quick Reply
that is not at all too tall, what are you, a child? you need your chicken tendies pre-chewed as well? christ
Charlie Trotter - Fri, 17 Nov 2017 11:49:10 EST ID:GSn5wQM1 No.153673 Ignore Report Quick Reply
need dem tendies

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