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Sandwich


Recent Meals #12 The Reason You Still Visit 420Chan

Reply
!9ewYjBc0iU - Wed, 13 Mar 2019 15:39:00 EST 2rQ71PrS No.157769
File: 1552505940142.gif -(268044B / 261.76KB, 200x200) Thumbnail displayed, click image for full size. Recent Meals #12 The Reason You Still Visit 420Chan
Well, we seem to have survived a bit of a time loop. I was worried at first that people would just stop posting all together, but we did it. We filled up recent meals #11 two times.

Now, lets see what's cookin'!
>>
Johann-Carl Leuchs - Wed, 13 Mar 2019 22:06:28 EST BbPAH7FB No.157770 Reply
1552529188520.jpg -(2026592B / 1.93MB, 3036x2868) Thumbnail displayed, click image for full size.
>>157769
Here's some nachos for my nomniggas.
Just tortilla chips, Colby Jack cheese, black beans, and salsa on top.
Hits the spot baby
>>
Alain Chapel - Fri, 15 Mar 2019 11:46:05 EST 3dEgB6cU No.157804 Reply
I was eating chicken à dorê in the morning but for lunch I'll have salmon and mixed eggs.
>>
Martha Stewart - Sat, 16 Mar 2019 01:59:59 EST OScdunSC No.157818 Reply
im a giant fag and im eatin dick and burrito juice is on my taint and my cat is licking it off.
>>
Chaz Fable - Sat, 16 Mar 2019 11:15:15 EST c9Caxho1 No.157822 Reply
>>157818
i remember some guy posting awhile ago "today i ate a salad, and by ate a salad i mean i drank my friend's cum." still the funniest post i've read on this site. your post strikes a similar tone so i am wondering if you are that guy.
>>
Rick Moonen - Sat, 16 Mar 2019 21:55:16 EST kyhdAa3R No.157825 Reply
>>157822
Gotta get your potassium somehow, and I ain't a fan of salad!
>>
Yutaka Ishinabe - Mon, 18 Mar 2019 02:22:36 EST SwX1AUu4 No.157840 Reply
1552890156808.jpg -(5026093B / 4.79MB, 4032x3024) Thumbnail displayed, click image for full size.
Brisket. It takes ages to cook but it tastes better than steak at a fifth of the price.
>>
C-Higgy !lfsExjBfzE - Mon, 18 Mar 2019 14:06:11 EST 3hJUuMZU No.157842 Reply
Hot and Spicy Mi Goreng
>>
Pierre Cubat - Tue, 19 Mar 2019 12:23:52 EST NYhesM2y No.157851 Reply
>>157840
how the fuck are you not gonna show us a cross section smdh
>>
dextrolord - Tue, 19 Mar 2019 14:08:42 EST UsPqVquY No.157852 Reply
>>157769
I just ate an apple and two fried eggs for breakfast, washin it all down with an 8oz red bull cuz I prefer this to coffee
>>
Marcelo Zana - Tue, 19 Mar 2019 18:02:56 EST 8xwV2JfD No.157853 Reply
>>157840
I smoke Brisket once a week at my work. It's so juicy and tastey
>>
Wolfgang Puck - Wed, 20 Mar 2019 04:46:57 EST p+zM4HAQ No.157855 Reply
>>157851

sorry, I ate it already.

I'll make another one and take more pictures. It was 4 in the morning and I drank all the bourbon I didn't put on the meat.

>>157853

Would love to read about how you do it.
>>
Ted Allen - Wed, 20 Mar 2019 13:15:51 EST 8xwV2JfD No.157858 Reply
>>157855
Make a rub - Paprika, Salt, Pepper, Sugar, Chili Powder, Star Anise and garlic powder
Rub down that big beefy boi good. Get all the nooks. Smoke for 8 hours. Let sit for 8 hours.
Slicing is the most important part. Slice perpendicular to the grain. The grain will change as well so you have to kind of study the meat to see which way it goes. It's annoying but worth it for that maximum tender juicy ass beast of brisket babbay. wooooo

We use a meat slicer at work to get it super thin but you can use a knife and actually be more precise with cutting perpendicular to the grain. Thin is best for sammies. Throw those thin slices on a hot cast iron pan or a flat top if you have one for some reason because you're rich as fuck. Get some nice bread. Saurkraut, swiss, russian dressing. Eat that shit. Or just eat it as it is. It's fantastic.
>>
Paul Thalamas - Wed, 20 Mar 2019 22:32:16 EST p+zM4HAQ No.157859 Reply
>>157858

Groovy.

I do brown sugar, salt, pepper, garlic, ginger, paprika, cumin seeds, coriander seed, Sichuan peppercorn.

12 hours at 110c 225f on peach and pear wood that is soaked and charcoal. Over a water-bath to catch drippings and keep the bark from getting too crispy.

Then Texas cheat when done. Let sit under foil to finish and cool completely. Reheat until fat melts and looking for final internal temp of 80c 180f

Slicing is so important, I prepare by trimming the skirt between the layers back before rub, so it has more opportunity to melt into the meat. It is cooked fat cap on top.

Think I'll do another this weekend

Ideally the juices flow with each slice, across the grain. I do thick cut and include some burnt ends on each serve just cause
>>
Chuck Hughes - Wed, 20 Mar 2019 23:48:35 EST 8xwV2JfD No.157860 Reply
>>157859
That sounds awesome. Probably wouldnt be very logical to do it this way in a restaurant situation like the one I am at as we often work alone and need to be cooking plates to order as well as prepping but if I were to make it at home some time I would try that for sure.
>>
Pierre de Lune - Thu, 21 Mar 2019 08:21:18 EST kZRCgFZV No.157862 Reply
>>157860

Thinkin bout doing a BBQ spot. Just need some drug money to launder.

Cornbread and greens sorted. Bbq I'm still questioning what to do as regular and what to do as special. Might just grow for demand.

What's critical? To me it is bread, green to help you shit the pound of meat you about to put away and sweet tea or bourbon or both. Maybe beer, but I'm not really down.

Am I missing something? Is Mac and cheese really important when you got shit hot bbq? Slaw and sauces seem like filler. Maybe pickles?
>>
Chuck Hughes - Thu, 21 Mar 2019 11:41:08 EST 8xwV2JfD No.157865 Reply
>>157862
People love having the option of mac and cheese for their snot-nose kids who cant eat anything. Ive been to some BBQ spots in texas that served potatoe chips with their sandwhich and I found that kinda cool. Some serve them IN the sandwhich.
>>
Elizabeth Falkner - Thu, 21 Mar 2019 14:34:50 EST 8jhkEV17 No.157868 Reply
>>157862

critical is u gotta have a bigass on-site wood smoker, nothing else is very important
>>
Paul Bocuse - Thu, 21 Mar 2019 15:56:07 EST BbPAH7FB No.157869 Reply
>>157862
Fuck mac and cheese dude do a pasta salad (cold) that can be eaten to beat the heat of the BBQ. Or a potato salad. You could also do like a green or veggie salad but you have to make it more intricate if it's a green salad because they're boring to most people. You'd have to have real zesty tangy flavor in it, something to make it as interesting as the BBQ'd slab of meat. Personally I love bread and rolls so if you have some dank bread break it the fuck out so people can make sammiches. Oh and take pictures I'm hungry
>>
Pierre de Lune - Thu, 21 Mar 2019 17:52:36 EST kZRCgFZV No.157870 Reply
>>157869

I have vegan salad on lock. Recipe and pics soon.

Pasta salad like how Hawaii do? Mayo not cheese. Ok. Seems fine.

But Сaлaт oливьe! (Russian potato salad) them tasty.

Wonder about balancing wood oven into charcoal oven. Could do bread and BBQ. Sorta like how tobacco then bbq used to happen, but you know.
>>
Rose Gray - Thu, 21 Mar 2019 21:08:06 EST QYD+wNR5 No.157874 Reply
>>157869
Pasta salad is awesome! I like it warm, room temperature. The tomato and green peppers are a nice touch. I'll have to try it with bbq sauce next time. That sounds delicious :)
>>
C-Higgy !lfsExjBfzE - Sat, 23 Mar 2019 00:55:49 EST 3hJUuMZU No.157885 Reply
I made a bacon egg and cheese sandwich and jalopeno cheddar sausage for dinner.
>>
Guillaume Fouquet de la Varenne - Sat, 23 Mar 2019 01:47:03 EST knieHfLU No.157887 Reply
1553320023646.jpg -(5552708B / 5.30MB, 4032x3024) Thumbnail displayed, click image for full size.
Just a small five pounder with lime for reference.

It's sleeping now. Gonna go meat the smoke tomorrow.
>>
YakuiWiggly !9ewYjBc0iU - Sat, 23 Mar 2019 16:03:11 EST 2rQ71PrS No.157895 Reply
>>157887
Looks good man! I made asparagus, sausage, and bowtie pasta yesterday for dinner. Ended up really tasty!
>>
Spike Mendelsohn - Sat, 23 Mar 2019 17:40:02 EST OScdunSC No.157897 Reply
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Went to an all you can eat buffett yesterday for my birthday because it's free. Both my friends had to pay 30 dollars each for their meals. Horrible slop. I know it was free but god dang it was bad. I had a memory of this buffet being good but it ended up just being horrible renditions of chinese food, terrible taco bar, boring shitty salads and slops of old meat under a heat lamp. This isn't my picture. This actually looks slightly better. I just googled the place and found this photo.

It's funny because we made a joke about it being 40 bucks if it's not your birthday and it ended up being 30. We also made a joke about it being piles of slop and some fat greasy man scooping it into a bowl for you and it wasn't far off from that either.
>>
Philippe Édouard Cauderlier - Sat, 23 Mar 2019 19:18:36 EST lcfP3M+I No.157900 Reply
>>157885
Anyone else ever get the feeling that C-Higgs is a fatso?
>>
Hiroyuki Sakai - Sun, 24 Mar 2019 09:02:40 EST O4wfLFAm No.157903 Reply
1553432560486.jpg -(3873008B / 3.69MB, 3024x4032) Thumbnail displayed, click image for full size.
Brisket with cross section
>>
Hiroyuki Sakai - Sun, 24 Mar 2019 09:07:20 EST O4wfLFAm No.157904 Reply
1553432840486.jpg -(3988273B / 3.80MB, 4032x3024) Thumbnail displayed, click image for full size.
Southern skillet cornzbrad
>>
Hiroyuki Sakai - Sun, 24 Mar 2019 09:10:43 EST O4wfLFAm No.157905 Reply
1553433043486.jpg -(5030563B / 4.80MB, 3024x4032) Thumbnail displayed, click image for full size.
Kale with tahini dressing cranberries and сeмeчки (sunflowerseed)
>>
Hiroyuki Sakai - Sun, 24 Mar 2019 09:13:24 EST O4wfLFAm No.157906 Reply
1553433204486.jpg -(3978166B / 3.79MB, 3024x4032) Thumbnail displayed, click image for full size.
Spinach rocket with cucumbers toasty pinenuts and marinated feta
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Hiroyuki Sakai - Sun, 24 Mar 2019 09:15:29 EST O4wfLFAm No.157907 Reply
1553433329486.jpg -(4403445B / 4.20MB, 4032x3024) Thumbnail displayed, click image for full size.
Smoke shrimp with garlic and lime.
>>
Cthurkey - Sun, 24 Mar 2019 20:44:23 EST ox0Jf2jH No.157919 Reply
1553474663108.jpg -(4203227B / 4.01MB, 5312x2988) Thumbnail displayed, click image for full size.
>>157907

Just nommed a bunch of amazing cucumber salad, mesquite charcoal barbecued chicken and steak, drank dry red wine out of a gold rimmed crystal glass. The most peculiar but albeit delicious part was the seasoned butter broiled squid served on top of mashed potatoes. Pic is not appetizing at all but I praise Cthulhu for this deliciousness.
>>
Rashma Beharry - Sun, 24 Mar 2019 21:00:11 EST 8xwV2JfD No.157920 Reply
1553475611820.jpg -(104347B / 101.90KB, 1200x672) Thumbnail displayed, click image for full size.
only way to cut a cucumber
>>
Georges Blanc - Mon, 25 Mar 2019 05:32:36 EST O4wfLFAm No.157921 Reply
>>157920

What is this cucumber mojito hour? How you gonna get a fork through that? You eat with a spoon or a straw?
>>
Charles Ranhofer - Mon, 25 Mar 2019 16:07:39 EST MQ3ldBlg No.157928 Reply
1553544459023.jpg -(1025320B / 1001.29KB, 1200x1600) Thumbnail displayed, click image for full size.
Steak with some boiled broccoli, added some leftover fried rice from the day before cause why not.
>>
Caesar Cardini - Fri, 29 Mar 2019 10:01:52 EST 7PreVkZv No.157942 Reply
1553868112653.jpg -(1971099B / 1.88MB, 4032x3024) Thumbnail displayed, click image for full size.
classic spaghetti alla carbonara
>>
Marc Forgione - Fri, 29 Mar 2019 11:22:06 EST It3C0mHQ No.157943 Reply
>>157942
>2 plates

You saving one for later? What's going on here?
>>
Keith Floyd - Sat, 30 Mar 2019 16:54:06 EST OScdunSC No.157948 Reply
>>157943
Love how the idea of someone on here cooking for two is something you couldn't think of.
>>
Lucien Olivier - Mon, 01 Apr 2019 08:33:09 EST bnDwnI8O No.157954 Reply
Scrambled egg & smoked salmon on freshly baked focaccia for breakfast washed down with a mixed smoothie. Luis Guzmán.
>>
Carme Ruscalleda - Mon, 01 Apr 2019 12:14:15 EST si8sbW8p No.157955 Reply
1554135255299.jpg -(6143124B / 5.86MB, 5312x2988) Thumbnail displayed, click image for full size.
I threw this together for dinner last night, it was delicious. Just potatoes, mushrooms, onions, garlic, kale, a lot of celery salt and pepper and a good shot of worcestershire sauce to give it a bit of a steaky flavor. Real good and I still have everything to make another big pot today.
>>
Amy Finley - Mon, 01 Apr 2019 12:21:35 EST 7PreVkZv No.157956 Reply
>>157955
Id certainly eat that

but i hope you dont mind me suggesting a couple of things. firstly, rather than using a nonstick i would switch to a cast iron skilled or a plain old aluminium sautee pan. the "stick" and caramelisation are what you want - you can always deal with too much of it with control of moisture and the addition of liquid, fats, and sauces

secondly i would add the onions a while beforehand to give them a chance to break down. you can also use this stage to bloom some spices into warming oil to then spread that flavour throughout the rest of the dish. You might just prefer your onions on the "greener" side, and i can understand that, ill just say that giving them longer and more gradual cooking, as a base for dishes, tends to make them more digestible, among other things

never stop cooking
>>
Jules Gouffé - Mon, 01 Apr 2019 14:15:41 EST OScdunSC No.157959 Reply
Just ate some McDonalds to cure my hangover and it honestly worked. Headache is gone. Thank-You McDonalds
>>
Carme Ruscalleda - Mon, 01 Apr 2019 14:17:02 EST si8sbW8p No.157960 Reply
1554142622299.jpg -(5778095B / 5.51MB, 5312x2988) Thumbnail displayed, click image for full size.
>>157956

Yeah I know I need a better pan, but I'm broke right now and hey, gotta work with what you got.

As for the onions, thats just how I like them in a big veggie bowl thing like this, a little bit firm and not really caramelized. For other dishes I would completely caramelize them. I also think I might try soaking the mushrooms in the worcestshire first, I feel like that would be pretty nice.

I actually am a restaurant cook lol, this is just my drunk lazy Sunday dinner.
>>
Amy Finley - Mon, 01 Apr 2019 19:34:07 EST 7PreVkZv No.157961 Reply
1554161647445.jpg -(2332309B / 2.22MB, 4032x3024) Thumbnail displayed, click image for full size.
>>157960
i wouldnt necessarily call it caramelisation though i dunno sometimes i just soften it up a little, adding water to cook off so they get tender. they break down into more of a "sauce base" so the difference is personal preference

i love cooking and being around food, have some small amount of experience but id love to have tips and such. i mean noone can know "all" of cooking, the way i see it. we need to share whatever little we've accumulated. always sharing. So i look forward to comments and stuff outside my box of thinking

uh i just made a toad-in-the-hole in my cast iron. i found an old courgette so i got a bit nutty with it...shredded, salted and squeezed dry the courgette.e half baked the toad, then draped the courgette over with a little grated cheese for the last 15 mins. just caus. using leftovers and such
>>
Carme Ruscalleda - Mon, 01 Apr 2019 19:53:17 EST si8sbW8p No.157962 Reply
>>157961

Damn that looks good, I have never heard the word courgette before, is it zucchini squash or cucumber?. Maybe try and crack a few eggs in there and make a quiche kind of thing to stretch it out?
>>
François Pierre de la Varenne - Mon, 01 Apr 2019 23:41:24 EST OScdunSC No.157963 Reply
>>157961
are you the type of person who only cooks at home and never worked in a restaurant but you walk into restaurants like you know everything
>>
C-Higgy !lfsExjBfzE - Tue, 02 Apr 2019 01:14:57 EST Sn1n8P27 No.157964 Reply
I made nasi goreng tonight with shrimp, onions, and red peppers. Aside from Korean BBQ and Yakiniku, I've gotten into Indonesian food.
>>
Aida Mollenkamp - Tue, 02 Apr 2019 06:00:57 EST bnDwnI8O No.157966 Reply
1554199257882.jpg -(1044535B / 1020.05KB, 1456x2592) Thumbnail displayed, click image for full size.
>>157962
Courgette is English for zucchini.

>>157961
Yo I hope you wiped those surfaces before you used them I been rubbing my dick all over them while you sleep.
>>
Aida Mollenkamp - Tue, 02 Apr 2019 06:24:22 EST bnDwnI8O No.157967 Reply
>>157961
You're out of eggs btw can you get some from Londis on your way back
>>
Antonin Carême - Thu, 04 Apr 2019 07:15:24 EST 7PreVkZv No.157995 Reply
1554376524597.jpg -(2152302B / 2.05MB, 4032x3024) Thumbnail displayed, click image for full size.
>>157966

haha the resemblance is unsettling. i gave it all a chemical-soaked wipe, just in case. Dont think theres a Londis near me...i got eggs from my butchers instead. biltong too

>>157962
its a funny recipe, its like a sort of pie. theres a few eggs in the batter there, so its a pretty filling mass of eggy stodge which suspend the sausages.

Made "cast-iron pizza" yesterday. using an extremely throw together pizza dough (ideally id like to try this cold-ferment dough i keep hearing about), a few things that i suspected turned out to be true - a cold skillet is not the ideal vessel for a pizza in the oven. Even if its nice and tidy to assemble your pizza into. Your toppings are done by the time the base is is barely starting to grow less pale

anyway it didnt seem worth taking a picture of and i couldnt find my phone. but i topped it with slices of ham, pancetta, cubes of blue cheese, and some other crap cheese since i forgot to get mozzarella. was pretty good, just not my 'ideal' pizza

setup for tonights meal...got me some beef-shin and ox-cheek.
>>
Antonin Carême - Thu, 04 Apr 2019 07:16:28 EST 7PreVkZv No.157996 Reply
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coloured a bit. tomato puree and red wine
>>
Antonin Carême - Thu, 04 Apr 2019 07:17:55 EST 7PreVkZv No.157997 Reply
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all the other junk and topped up with stock. Gonna try it at 130c for 8 hours, topping up occasionally then uncovering towards the end
>>
Antonin Carême - Thu, 04 Apr 2019 10:25:18 EST 7PreVkZv No.157998 Reply
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looking alright so far boys

the aroma is unreal
>>
Antonin Carême - Thu, 04 Apr 2019 12:51:08 EST 7PreVkZv No.157999 Reply
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about time to toss in the mysterious special ingredient
>>
Susur Lee - Thu, 04 Apr 2019 13:54:09 EST VFeLIuJP No.158000 Reply
>>157999
What the fuck get rid of the fucking cat you want hair in your food?
>>
Masahiko Kobe - Thu, 04 Apr 2019 14:01:05 EST OScdunSC No.158001 Reply
I really wish phones didn't take such huge pictures. I know I can just use zoom but jesus christ
>>
Antonin Carême - Thu, 04 Apr 2019 16:30:07 EST 7PreVkZv No.158002 Reply
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my special ingredient managed to escape my cluctches before it was time, still came out a pretty good meal though. Shin was a little chewy but the cheek was so soft and succulent and brimming with juices

besides i suspect he wouldve been too big to fit in the pot
>>
Rachael Ray - Fri, 05 Apr 2019 22:38:24 EST BbPAH7FB No.158013 Reply
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>>157769
This is a can of black beans on chips, with mozzarella cheese and Tapatio on top.
>>
Fernand Point - Sat, 06 Apr 2019 05:32:22 EST dLdaOzGY No.158019 Reply
>>158013
bro I work with mozzarella cheese and that just looks like you jacked off on your beans
>>
Andrew Zimmern - Sat, 06 Apr 2019 11:57:59 EST 7PreVkZv No.158022 Reply
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>>158021
un-economical? yeah. less environmentally friendly? sure.

by default disgusting and of lesser quality than beans of questionable origin and age you buy and soak yourself? cmon.
>>
Rachael Ray - Sat, 06 Apr 2019 13:51:49 EST BbPAH7FB No.158024 Reply
>>158019
I know, it could have used more cheese but I already eat so much fucking cheese I'm almost sick of it. That dish was more about using whatever I found in the pantry for dinner. Here's some stuff about beans! They're good for protein, carbs, and iron. They're cheap. They're easy as hell to prepare if they're canned. You can also use black beans as a base for brownies believe it or not and they don't taste like beans at all.
>>
Michel Roux - Sun, 07 Apr 2019 13:28:21 EST R0X65nv6 No.158032 Reply
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hel yea motherfu jer
>>
Antonin Carême - Mon, 08 Apr 2019 11:00:31 EST It3C0mHQ No.158038 Reply
>>158036
What's with the white chunky stuff and uncut hamburger buns
>>
Fernand Point - Mon, 08 Apr 2019 20:29:44 EST BbPAH7FB No.158043 Reply
>>158039
The white stuff looks like straight up cottage cheese though The biscuits and meat looks rad though
>>
Vincent la Chapelle - Mon, 08 Apr 2019 22:58:54 EST jvQb0sSs No.158044 Reply
>>158043
The chunks in that sort of gravy is sausage. I'm not sure if it's more of a midwestern or southern thing but it's pretty popular.
>>
Marcus Samuelsson - Tue, 09 Apr 2019 07:30:39 EST It3C0mHQ No.158046 Reply
>>158039
What must a man do to a gravy to make it milky white like that
>>
Geoffrey Zakarian - Tue, 09 Apr 2019 16:31:02 EST dLdaOzGY No.158048 Reply
>>158046
it's a country gravy usually made with sausage, flower, butter, and milk

a little protip for you though, it's way better when you use bacon instead and lots of black pepper
>>
Emeril Lagasse - Tue, 09 Apr 2019 18:27:04 EST 7PreVkZv No.158050 Reply
>>158048
its insanely pale then if thats the case. it sounds roux based but with the flour basically not cooked out at all, and i cant imagine what kind of sorcerously-altered flour/milk youd need to use for the sheer whitewashed-ness to overpower any hint of colour from the butter or other ingredients

its like mayonnaise. but maybe it tastes great. i dont know. for the moment it looks like chunky cream.
>>
Martín Berasategui - Tue, 09 Apr 2019 20:40:20 EST Z0KJkHwG No.158051 Reply
>>158039
>>158043
>>158044
>>158046
>>158047
>>158048
>>158050
It looks more like a potato salad than a gravy to me. While country/sawmill gravies can be very pale and thick, the logical order is gravy over biscuits, and not the other way around. Plus, I feel like biscuits and gravy is more of a breakfast food, and barbecue/mac and cheese is more of a lunch/dinner food
>>
Marcus Samuelsson - Tue, 09 Apr 2019 20:45:57 EST dLdaOzGY No.158052 Reply
>>158051
>the logical order is gravy over biscuits

the CORRECT order is gravy-biscuits-gravy
>>
Martín Berasategui - Tue, 09 Apr 2019 21:02:42 EST Z0KJkHwG No.158053 Reply
>>158052
If you use enough gravy it'll get under the biscuits all on its own
>>
Marcus Samuelsson - Tue, 09 Apr 2019 21:39:03 EST dLdaOzGY No.158054 Reply
>>158053
it's still nice to put a little down for their comfort you know
>>
Daniel Boulud - Tue, 09 Apr 2019 23:23:57 EST jvQb0sSs No.158055 Reply
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>>158051
That looks like potato salad to you? What kind of fucked up potato salad have you been eating??
>>
Daniel Boulud - Wed, 10 Apr 2019 01:09:43 EST jvQb0sSs No.158057 Reply
>>158056
Even the shittiest potato salad wouldn't be a mayo soup.
>>
Martín Berasategui - Wed, 10 Apr 2019 01:14:29 EST Z0KJkHwG No.158058 Reply
>>158057
I've had potato salad where the potatoes were basically a creamy mash. It makes sense in the context of the other plate items, moreso than gravy imo
>>
Carme Ruscalleda - Wed, 10 Apr 2019 12:44:58 EST 8xwV2JfD No.158061 Reply
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country style gravy is supposed to look more like cum. That shit is too pale. Too much milk. Uncooked flour and butter. Gross. This right here is good good.
>>
François Pierre de la Varenne - Wed, 10 Apr 2019 22:40:26 EST Z0KJkHwG No.158064 Reply
>>158063
Unless its oozing out ya bf's poopchute
>>
Thomas Keller - Tue, 16 Apr 2019 06:41:10 EST MQ3ldBlg No.158102 Reply
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>>157769
Gyros meat with brown rice and bell pepper. Some cucumber and tomato on the side and big dollop of tzatziki.

I really love food where you can combine something hot and spicy with something cold.
>>
Robert Irvine - Tue, 16 Apr 2019 22:34:04 EST BbPAH7FB No.158104 Reply
>>158102
Ooh that looks real tasty. I just tried zucchini fries for the first time today from a PDQ joint; they were crunchy and zingy and barring the excess of oil I generally approved of them.
>>
Giada De Laurentils - Wed, 17 Apr 2019 09:46:35 EST Q2f4LXYT No.158105 Reply
>>158102
Mixing hot and cold in food makes for a lavish experience. The dichotomy only lasts for a matter of minutes, so you know you're living large when you can afford such pampering. Gets me rock hard just thinking about cold and hot food mixed together. So tasty.. so delicious.
>>
Charles Durand - Wed, 17 Apr 2019 09:53:00 EST mV6dTDOR No.158108 Reply
>>158105
Yeah it makes me horny too. Sometimes I jizz on a sandwich just before eating it so I can feel lavish.
>>
François Massialot - Thu, 18 Apr 2019 00:51:32 EST JhfBNn7C No.158113 Reply
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butternut squash and balck bean chili
>>
name_redacted !h55/E7mIo6 - Tue, 23 Apr 2019 04:12:51 EST gbb3Kse3 No.158145 Reply
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>>157769
Bought two big bags of beans and chilli's for $2 on a roadside stall. Fried them up and some lamb for dinner
>>
Elizabeth Falkner - Tue, 23 Apr 2019 10:03:41 EST It3C0mHQ No.158148 Reply
1556028221164.jpg -(37206B / 36.33KB, 500x500) Thumbnail displayed, click image for full size.
>>158145
You're supposed to cut those for maximum flavor and stuff.

Do you also fry zucchinis whole? Might as well not even bother with packaging, the sky is the limit when you don't give a shit.
>>
Alex Guarnaschelli - Thu, 25 Apr 2019 07:41:35 EST 7PreVkZv No.158182 Reply
1556192495851.jpg -(2346176B / 2.24MB, 4032x3024) Thumbnail displayed, click image for full size.
tray bake of nachos, homemade salsa+cheese sauce and guacamole. fried up a steak and topped it off with corriander and lime juice

was pretty fulfilling, if a little soggy in the middle. gotta work on that.
>>
Troisgros family - Mon, 29 Apr 2019 14:07:05 EST +JDXsAwP No.158256 Reply
>>158255
What is this? Pickles and arugula and Colby Jack cheese and... Mango? That's a pretty terrible looking sandwich
>>
Wolfgang Puck - Mon, 29 Apr 2019 16:49:50 EST dLdaOzGY No.158259 Reply
>>158256
it's a wild foraged sammich from a high quality restaurant and only costs 35 dollars
>>
Tyler Florence - Mon, 29 Apr 2019 17:21:26 EST BbPAH7FB No.158260 Reply
>>158256
You got the cheese and pickles right, those are yellow and green bell pepper strips with spinach kale and chard. I foraged it.
>>
Jose Garces - Mon, 29 Apr 2019 22:15:12 EST 4wwnQGTJ No.158264 Reply
>>158260
Is there any condiments on it? I'm not the biggest sammich eater but I can tell you I wouldn't touch this one with a yard stick haha sorry bro.
>>
Charlie Trotter - Tue, 30 Apr 2019 00:13:45 EST BbPAH7FB No.158270 Reply
>>158264
Nah I didn't condiment it. It's like my regular sandwich. The pickles are spicy though so that's kind of my sauce. Idk yo I just want to eat a lot of veggies and this sandwich is a good way to get 'em in. How would you augment or change it? I'm open to improvements.
>>
Pierre Gagnaire - Tue, 30 Apr 2019 00:38:21 EST OZIr73Or No.158272 Reply
>>158270
The sandwich doesn't seem like the optimal delivery method for a large amount of veggies. Why not a salad or lettuce wraps or something like that?

If you're dead set on the sandwich, I'd say add some protein, and a sauce. I'm gonna guess you're vegetarian/vegan, maybe try spreading hummus on the bread, and/or adding some sliced portobellos or something like that.
>>
Wylie Dufresne - Tue, 30 Apr 2019 03:15:56 EST 8jhkEV17 No.158275 Reply
>>158270

bro i bet it would be better as a wrap. like in a tortilla. or maybe lettuce if you wanna go full rabbit mode. and some sort of sauce, maybe a little oil n vinegar?
>>
C-Higgy !lfsExjBfzE - Tue, 30 Apr 2019 11:06:11 EST HAzNaZpG No.158278 Reply
I had a Double Dracarys Burger and Dragonglass Shake from Shake Shack during Game of Thrones' final season. The Burger was good although it was really just cheese, bacon and spicy shack sauce. Dragonglass Shake was pretty good for the minty custard though the dragonglass is actually just colored toffee and didn't care for that. Would have preferred chocolate or something.
>>
Chef Wan - Tue, 30 Apr 2019 13:51:22 EST 5BNgJ3WJ No.158281 Reply
>>158278
based chiggy with the shakes and burgers while these nerds talk about salad wraps.
>>
Wiggles - Tue, 30 Apr 2019 15:16:47 EST BbPAH7FB No.158284 Reply
>>158272 True, I don't get a ton in a sammich but I want to try to get the leafy stuff in and I seem to enjoy the sandwich format for that purpose more than a straight salad. I did salads for a while but they got really boring as well as they didn't satiate me. Hummus and portobellos would be tasty AF I'll have to try them.
>>158275 I've never made a wrap but love burritos. Oil and vinegar, maybe with some oregano and rosemary could be dank in it. I'll give your guys' advice a shot next time I hit the store.
>>
Jean Bardet - Tue, 30 Apr 2019 15:29:39 EST oZgC3nhk No.158290 Reply
>>158284
If you're going to add oil and vinegar I'd suggest dialing it back on the pickles a little bit or the sandwich might become too acidic
>>
Daniel Boulud - Fri, 03 May 2019 10:16:39 EST mg4drvYN No.158341 Reply
1556892999176.jpg -(683077B / 667.07KB, 2048x1875) Thumbnail displayed, click image for full size.
Not really a meal, my first ever attempt but these turned out dope and I wanted to share them. Banana, lemon and vanilla soufflé... gluten and lactose free.
>>
Elizabeth Falkner - Fri, 03 May 2019 13:26:02 EST oZgC3nhk No.158344 Reply
>>158341
My only comment is the tops need some browning/caramelization.

Other than that, shit looks cash
>>
Urbain Dubois - Mon, 06 May 2019 09:15:59 EST 5ZNADCB3 No.158408 Reply
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It's pastry. Inside. Mystery.
>>
Franz Quixtner - Thu, 09 May 2019 16:04:36 EST RDs7KYLs No.158458 Reply
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Had a crazy weekend over at my friend's new place. We made way too much food, and somehow ate all of it. There was fine drink and smoke, and we played some pleasant games too.

The first course was the homemade vegan ramen bowls.
>>
Franz Quixtner - Thu, 09 May 2019 16:06:01 EST RDs7KYLs No.158459 Reply
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>>158458
After our soup came the appetizers, hand-rolled lobster rangoons and pork dumplings with a spicy szechuan peanut sauce.
>>
Franz Quixtner - Thu, 09 May 2019 16:06:58 EST RDs7KYLs No.158460 Reply
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>>158459
And the final course was a modest broccoli dish, prepared (almost) according to traditional Chinese cooking.
>>
Adolphe Gérard - Thu, 09 May 2019 19:31:08 EST bnDwnI8O No.158462 Reply
Does anyone else hate rice they cooked themselves? I'm fine with rice normally but my own rice just seems a chore to eat. Am I doing it wrong?
>>
Alexis Soyer - Fri, 10 May 2019 07:11:47 EST bnDwnI8O No.158467 Reply
>>158463
1 part rice to 3 parts water, pinch of salt, bring to boil then simmer until the water evaporates.
>>
Alton Brown - Fri, 10 May 2019 08:43:21 EST XJiiDXye No.158468 Reply
>>158467
I cook jasmine and brown rice fairly often and this works for me.

Jasmine, 1 part rice 1.5 water. Rinse rice in strainer till water runs clear, put in pot with cold water, add seasoning if desired (salt, cardamom pod, star anise, cinnamon... whatever makes you drool), bring to simmer and cover for 10 mins on low heat, turn off heat leave to steam for 10 mins, fluff with fork.

Brown rice, 1 part rice to 8 parts water, rinse rice, add to pot with cold water and seasoning, bring to simmer and cook for 30 mins partially covered, strain rice and return hastily to pot, cover and let rice steam for 20 mins without heat, fluff with fork.
>>
Richard Leblanc - Fri, 10 May 2019 09:41:01 EST It3C0mHQ No.158469 Reply
1557495661557.jpg -(35670B / 34.83KB, 320x239) Thumbnail displayed, click image for full size.
>>158462
I absolutely hate cooking rice because I always fuck it up.

Luckily they recently started selling these rice pouches. They're plastic baggies with tiny holes which you can just throw into a pot of water and boil for a bit. When it's done you simply let the water drain through the holes and let it sit for a minute. Each baggie is perfect for one serving and it's almost impossible to fuck up.

I guess microwavable packets or instant (just warm it up in a wok or something) are options too but they're not gonna taste as good.
>>
Alain Passard - Fri, 10 May 2019 10:26:56 EST RDs7KYLs No.158470 Reply
>>158467
That's too much water. I do 1:2 ratio, but the guy below does even less.
>>158468
I do it mostly like this guy, but a little different. You can get away with not rinsing the rice if you don't have a fine strainer, but ideally I rinse it, boil water, reduce heat, add rice, stir occasionally to prevent sticking, and keep lid slightly ajar. Watch rice so it doesn't bubble over and make a mess. Then I take it off the heat, let it sit for 10 minutes, and then fluff.

8:1 seems like a lot of water, especially if you just strain it out anyway. Why so much? I dislike brown rice anyway, but I know it's a lot better than refined white rice, which is inflammatory.
>>
Georges Blanc - Fri, 10 May 2019 10:47:09 EST 8jhkEV17 No.158472 Reply
>>158469

disgusting dude, enjoy all those plastics leeching into the rice. how can you not cook rice its the easiest thing ever. practice more. cook lower heat for longer. or get a fuckin rice cooker they are like 15 bucks
>>
Alexis Soyer - Fri, 10 May 2019 12:24:08 EST bnDwnI8O No.158474 Reply
>>158470
>>158468
I think maybe the straining it is the difference. I'll do that in future.

>>158469
Great, more disposable plastic to put in the sea. Thanks for the tip.
>>
Charlie Trotter - Fri, 10 May 2019 23:17:22 EST JPQGVMZg No.158476 Reply
>>158474

I do strain clear, then 1:4 Rice water mix, heat from cold, lid on until boiling, then reduce to simmer. Don't touch, don't stir, don't do anything.

Rice comes out exactly how I want it, soft but textured, and each grain has flavor.

Quinoa is the exact same process, but instead of rinsing, you soak then rinse.
>>
Alain Ducasse - Sat, 11 May 2019 05:20:44 EST i0sm0IXF No.158479 Reply
>>158470
Look I'm saying 8:1 as a guideline for rookies, I generally just put brown rice in a large pot and add water. I think it's important to have a lot of water so nothing goes starchy.
>>
C-Higgy !lfsExjBfzE - Wed, 15 May 2019 19:31:45 EST 3hJUuMZU No.158532 Reply
Had a buffalo chicken and bacon pizza with spicy tomato sauce and mozzarella from &Pizza
>>
Giada De Laurentils - Wed, 15 May 2019 22:24:10 EST Z0KJkHwG No.158537 Reply
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Pork chop, salad, and rice with an egg on top and a side of homebrewed beer
>>
Raymond Oliver - Fri, 17 May 2019 15:08:06 EST u+pcR1Om No.158565 Reply
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This was my breakfast. Some eggs on toast with bacon and some tomatoes just with some salt n pepper on them.
>>
Robert Irvine - Sat, 18 May 2019 16:57:35 EST sbvxnQtr No.158574 Reply
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banana split

banana split longways
snickers ice cream
hersheys hot fudge (this shit heats quickly)
chopped sundae nuts (in a bag in the toppings section)
whipped cream (it was still frozen in this pic but it worked)
>>
Marc Summers - Sun, 19 May 2019 15:57:00 EST jvQb0sSs No.158579 Reply
I've never really got why people hate cool whip, can someone explain it to my dumbass? Please use small words.
>>
Alex Guarnaschelli - Sun, 19 May 2019 16:31:29 EST QtqawUXt No.158580 Reply
>>158579
Because hydrogenated oils or some boohoo bullshit. Cool Whip is fine
>>
John Besh - Sun, 19 May 2019 18:45:23 EST WqIGV4rj No.158581 Reply
>>158579
I haven't had it since I was a kid but I remembering it being alright. Just seems like sugary nothing to put on something else. I remember my mom loved to snack on it for some reason considering she was skinny as a rail and was super into organic healthy shit.
>>
Auguste Escoffier - Mon, 20 May 2019 05:15:35 EST 5WdELw/2 No.158583 Reply
>>158579
if you get a stand mixer and some heavy cream you will understand
>>
Marc Summers - Mon, 20 May 2019 20:10:28 EST Vwf+yLiT No.158591 Reply
1558397428544.gif -(1034353B / 1010.11KB, 270x240) Thumbnail displayed, click image for full size.
>>158583
I dare say there's many eligible bachelors on here who would find no pain in whipping cream with a balloon whisk.
>>
Mario Batali - Mon, 20 May 2019 21:29:58 EST BbPAH7FB No.158592 Reply
>>157769
Snacking on some bloobs and strawbs after I made shroom tacos. No pictures though it wasn't pretty
>>
Marc Summers - Tue, 21 May 2019 04:20:58 EST Vwf+yLiT No.158603 Reply
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Last nights dinner, pan fried scallops with crispy pancetta on brussel sprouts fried in the pancetta grease. It's covered in a black truffle and sage beurre blanc that I kind of fucked up and it split but still tasted good.
>>
Susur Lee - Wed, 22 May 2019 01:55:56 EST JyToIIHK No.158624 Reply
>>158468
>>158469
>>158470
>>158476
jesus just get a rice cooker.
also rinsing is mandatory, just do it in a bowl and be careful pouring the water out, once it runs clear you're good.

...unless the bag says "do not rinse or drain", in which case you rinse it anyway and then take the empty bag outside, piss on it, and email a photo of the aftermath to the company that packaged it. only a dipshit would tell a buyer not to wash the rice.
>>
Lucien Olivier - Thu, 23 May 2019 06:50:12 EST WzLUnxNg No.158640 Reply
1558608612426.jpg -(1608479B / 1.53MB, 3024x3024) Thumbnail displayed, click image for full size.
Baby octopus on brussel sprouts and red capsicum covered in a beurre blanc that wasn’t fucked up.
>>
Jonathan Waxman - Thu, 23 May 2019 06:51:15 EST J6BZuEmd No.158641 Reply
>>158640
Well that's the last time I post something from my phone, enjoy the sideways delicious.
>>
Spike Mendelsohn - Fri, 24 May 2019 00:33:37 EST FMxX/Xaf No.158649 Reply
>>158641
It looks good man and also the photo turned out better then half the phone pics that cover the whole screen.
>>
Alton Brown - Fri, 24 May 2019 10:45:04 EST 8jhkEV17 No.158652 Reply
>>158641

dont worry, real niggas know to middle-click sideways pictures
>>
Anne Burrell - Sun, 26 May 2019 09:57:04 EST WzLUnxNg No.158663 Reply
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Chocolate mousse, get on it.
>>
Marcel Boulestin - Sun, 26 May 2019 12:03:31 EST 8mWu/Oxq No.158667 Reply
>>158663
Is that mayonnaise under the berries? Did you make this with cool whip? Asking for a friend.
>>
Anne Burrell - Sun, 26 May 2019 17:19:23 EST WzLUnxNg No.158675 Reply
>>158667
Cool whip hahaha, what kind of pleb do you take me for. It’s heavy cream whipped with a dash of ritzy vanilla essence.
>>
Alain Chapel - Fri, 31 May 2019 23:00:01 EST JyToIIHK No.158776 Reply
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gazpacho. it was good and will probably be more good after a night in the fridge.
the secret ingredient is a hangover. whenever i have a hangover, i end up making some elaborate soup thing, and it's always 10x better than my normal cooking. i have no fucking clue why.

bonus nachos: the leftover vegetable pulp makes good salsa if you add salt and hot pepper.
>>
Alain Chapel - Wed, 05 Jun 2019 07:23:21 EST wHDzN1/y No.158823 Reply
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Poutine with hand cut chips, melted bocconcini and duck fat gravy.
>>
Pierre de Lune - Wed, 05 Jun 2019 11:06:20 EST It3C0mHQ No.158826 Reply
>>158825
idk, maybe you can buy a keg of it in the grocery store
>>
Georges Blanc - Wed, 05 Jun 2019 20:51:01 EST XJiiDXye No.158831 Reply
>>158826
You can indeed buy small kegs of it at the grocery store.
>>
Pierre Gagnaire - Fri, 07 Jun 2019 22:31:57 EST JyToIIHK No.158848 Reply
>>158791
uhhhh drunk memory activate

2 CUCUMBERS, LIKE 2-3 TOMATO BIG TOMATOES, HALF A CUP OF V8, 2 BELL PEPPERS IN COLOR OF YOUR CHOICE, OLIVES, THYME, HOT SAUCE, FETA CHEESE, CAPERS, GREEN ONIONS.

seed and chop cucumbers, seed and chop tomatoes keep the tomato seeds/pulp though, seed and chop the bell peppers, chop and THEN rinse the green onions to get the grit out, keep half the chopped stuffs to one side. throw the rest in a food processor or blender with the tomato pulp until it's liquified. take the liquid and smush it against a strainer until you've got a bowl of juice and a bowl of juiceless solids. discard this pulp. the juice isolation takes like half an hour of screwing around to get ALL the juice out. throw the chopped stuff you put aside earlier in the juice, add the thyme and some hot sauce and V8 and chill it all for a couple hours. serve and garnish with olives/feta/capers/.

or you could just look it up on allrecipes or something lmao. this one's from a random cookbook of mexican food. also revision: do NOT use the leftover pulp as salsa it will cause turbo bowels.
>>
Pierre Gagnaire - Fri, 07 Jun 2019 22:32:54 EST JyToIIHK No.158849 Reply
>>158848
oh season w/ black pepper and maybe a touch of salt also
>>
Alain Senderens - Fri, 07 Jun 2019 23:00:47 EST dJCyDoqI No.158850 Reply
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just roasted some chicken marinated in lime juice, garlic, ginger, and curry spices, and also made some crispy roast potatoes. chicken was somewhat overcooked, but the flavor was great and the potatoes were almost perfect (could have been crispier, but I got impatient)
>>
François Vatel - Sat, 08 Jun 2019 02:36:51 EST 5WdELw/2 No.158853 Reply
>>158850
you need some yogurt in that marinade to put it over the top
>>
Alexis Soyer - Sat, 08 Jun 2019 14:41:53 EST 8jhkEV17 No.158857 Reply
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my first attempt at fried rice. got that mirepoix goin', poured in some of the rendered chicken juices, when it was all sizzly and good threw in rice, kept adding water bit by bit slowly so it would get crispy, threw in a couple eggs for good measure. the chicken i just cooked with mushrooms. with all the seasonings i added shit was delicious. not pictured is a little sriracha i threw on that bitch. overall extremely easy recipe, <$10 for 4 meals
>>
Maestro Martino - Sat, 08 Jun 2019 17:38:58 EST WzLUnxNg No.158858 Reply
>>158857
>mirepoix
>rendered chicken juices
>kept adding water bit by bit

Son you just made risotto ahahaha.
>>
Alexis Soyer - Sat, 08 Jun 2019 18:05:21 EST 8jhkEV17 No.158859 Reply
>>158858

wow i just googled it. i even used white wine in the mirepoix too. looks like this caveman has some neural capacity after all
>>
Carme Ruscalleda - Sat, 08 Jun 2019 19:37:38 EST Hi8JOcem No.158860 Reply
house special fried rice

there ain’t nuthin special about it! it is good tho
>>
Michael Chiarello - Sun, 09 Jun 2019 00:44:18 EST WzLUnxNg No.158861 Reply
>>158859
Fried rice you want to precook the rice and put it in the fridge before you fry it, jasmine rice goes best.

If you wanna do legit risotto next time use Arborio rice, mirepoix in butter till sweated, rice in till a little golden, deglaze with wine then add water bit by bit or preferably chicken stock, stir lots till cooked and creamy.
>>
James MacInnis - Sun, 09 Jun 2019 03:10:33 EST NYhesM2y No.158862 Reply
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oh damn haven't been here in a while. Made vegetable udon with shiitake, oyster mushroom, and katsuobishi dashi as a base, ginger, garlic, and scallion for the rest of the broth, then carrot, scallion, rehydrated mushrooms, bok choy, and egg. Superfluous furikake because why not.

I could have made it look prettier but fuck you i was hungry
>>
Aida Mollenkamp - Sun, 09 Jun 2019 04:01:40 EST j6RlYGWv No.158863 Reply
>>158862
You're making the gluten intolerant amongst us jelly haha, looks good.
>>
Marc Summers - Mon, 10 Jun 2019 02:34:09 EST HCEOT1mc No.158868 Reply
lamb kebab just the meat nothing else
>>
Claude Troisgros - Mon, 10 Jun 2019 06:26:21 EST j6RlYGWv No.158872 Reply
>>158663
Didn't take a photo but exact same presentation. Toblerone mousse turned out dope, pictured was Lindt 70%, didn't require gelatin.

Serves 4
4 eggs room temp seperated
160ml cream
130g toblerone
1 tsp gelatin powder
30ml Chambord rasberry liqueur (optional)
Few tsp of sugar
1 tsp vanilla essence
rasberries

Melt chocolate slowly over 50-60 celcius water(about 30 mins), bring cream up to light boil and mix in gelatin, whisk till dissolved. Whisk cream, chambord and egg yolks one at a time into melted chocolate, set aside. Whip egg white slowly adding 2 or more tsp of sugar until hard peaks form. Fold 1/3 of egg whites into chocolate mixture then fold in the rest, you don't want to fold too much as the egg whites will flatten, tip into 4 serving containers and put in the fridge to set.

To serve whip extra cream with vanilla essence until hard peaks form, put on top with rasberries.

You're welcome.
>>
Alain Passard - Tue, 11 Jun 2019 06:07:44 EST m6btJK+S No.158879 Reply
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A little bit sacreligious but whatever, pad thai with sichuan marinated pork belly and ginger.
>>
Alexandre Étienne Choron - Wed, 12 Jun 2019 10:00:55 EST RDs7KYLs No.158881 Reply
>>158872
Hey Claude I fixed your recipe for you.

Serves 4
4 eggs room temp seperated
160ml cream
130g toblerone
1 tsp gelatin powder
30ml Chambord rasberry liqueur
Few tsp of sugar
1 tsp vanilla essence
rasberries

Melt chocolate slowly over 50-60 celcius water(about 30 mins), bring cream up to light boil and mix in gelatin, whisk till dissolved. Whisk cream, chambord and egg yolks one at a time into melted chocolate, set aside. Whip egg white slowly adding 2 or more tsp of sugar until hard peaks form. Fold 1/3 of egg whites into chocolate mixture then fold in the rest, you don't want to fold too much as the egg whites will flatten, tip into 4 serving containers and put in the fridge to set.

To serve whip extra cream with vanilla essence until hard peaks form, put on top with rasberries.
>>
François Massialot - Fri, 14 Jun 2019 17:48:56 EST gG7C8C8+ No.158902 Reply
>>158881
here's my attempt

drink the cream
eat the toblerone
drink the liqueur
eat the rasberries

feel free to change up the order! serves 2
>>
Paul Thalamas - Mon, 17 Jun 2019 22:34:46 EST 8xwV2JfD No.158933 Reply
>>157769
I recently quit my job in a kitchen after cooking for ten years. Cooking sucks. Food industry is cancer. I'm out. Going to go learn something that actually pays you for your effort. Imagine being passionate about something that eventually turns into poo. BROWN SHIT!
>>
Masahiko Kobe - Tue, 18 Jun 2019 02:24:22 EST 8jhkEV17 No.158934 Reply
>>158933

sorry to hear that bro. at least you have the skill to cook though. probably 80% of people can hardly cook at all, so you have that capability most dont
>>
Wylie Dufresne - Tue, 18 Jun 2019 17:05:52 EST 7PreVkZv No.158950 Reply
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confit duck, roasted high at the end to crisp the skin

brown rice noodles with spinach sauteed in duck stock (homemade, leftover from previous confits) julienne courgette, fine green beans, soy sauce and bean sprouts at the end. FInished with chives and spring onion and some funny little flavoured sesame things i found and a fair whack of lemon juice and maldon salt
>>
Jamie Oliver - Tue, 18 Jun 2019 22:04:18 EST kw1BJUOj No.158952 Reply
>>158950
your noodles look shit

actually I just wanted to shit on your food

which is what it looks like you did from the thumbnail

(fuck your duck)
>>
Chuck Hughes - Thu, 20 Jun 2019 10:44:22 EST It3C0mHQ No.158988 Reply
>>158950
Looks pretty good except for the noodles. I'd have left those out and replaced them with some snow peas and/or baby carrots. Maybe add a few chunky home made fries on the side.
>>
Dextrolord - Thu, 20 Jun 2019 11:24:22 EST UsPqVquY No.158989 Reply
>>157769
recent meals in reverse!! It's about what I am going to cook for breakfast.

I don't have much time before work so I am making some basic scrambled eggs with bacon bits and a piece of toasted sourdough bread
>>
Curtis Stone - Thu, 20 Jun 2019 21:49:01 EST e/aFcqya No.158999 Reply
>>158989
Recently I just ate a frozen bean burrito that thawed out because my freezer wasnt set cold enough. i didnt warm it up, just covered it in hotsauce. Did a bunch of knuckle ups and ate three more. Hey its protein.
Besides, eating cheap food all the time makes me stop giving a shit. Its like taking my medicine or something.
>>
Michel Troisgros - Thu, 20 Jun 2019 23:51:27 EST 8xwV2JfD No.159002 Reply
>>158999
why not heat it up. why did u do knuckle ups. why did you eat four of them. for fucks sake.
>>
Curtis Stone - Fri, 21 Jun 2019 03:22:44 EST e/aFcqya No.159003 Reply
>>159002
In that order:
I live with other people and the microwave is four rooms away from me. I also suffer from unrealistic apathy
I did knuckle ups because within 30 mins of a workout is the best time to intake nutrients
I ate four of them because again, I am working out. Im actually starting to put some serious muscle on too so sometimes it feels like i burn 100 calories just farting. You wouldnt believe what i eat
>>
Fernand Point - Fri, 21 Jun 2019 15:37:42 EST FAvYFlY4 No.159015 Reply
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oatmeal, banana, blue berries. breakfast all day.

it's usually ok to a eat a frozen bean burrito that has thawed; my coworker would prefer them that way. I think it's ok as long as it has been cooked before packaging or has no ingredients that would go bad or rancid if it's not cold (like animal products).
>>
Vincent la Chapelle - Fri, 21 Jun 2019 17:13:40 EST dJCyDoqI No.159018 Reply
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duck marinated in soy sauce, sake, lime juice, rice wine vinegar, sunflower seed oil, garlic, ginger, star anise, sichuan pepper, black pepper, and cloves, then roasted at 350 for a couple hours. also reduced the marinade a bit and added more sugar to make a sauce
stir fry with onions, carrots, fennel, zucchini, kale/cabbage mix, ginger, garlic, black pepper and a dash of soy sauce
plain jasmine rice
>>
Curtis Stone - Fri, 21 Jun 2019 17:19:21 EST e/aFcqya No.159019 Reply
>>159006
Ironic?

I mean yeah it kinda is since i clearly care about my physique but not my overall life
>>
Philippe Édouard Cauderlier - Sat, 22 Jun 2019 07:12:02 EST e/aFcqya No.159046 Reply
>>159044
no but its damn ironic that the last words i typed before reading this included "thats what im looking for"
>>
Michel Bras - Sat, 22 Jun 2019 23:52:41 EST VZX9gyzX No.159058 Reply
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the recipe was called "grilled scottish oatcakes" or something but it definitely isn't what's normally called an oatcake

i didn't hate them, i'd try again but modify the recipe
>>
Michel Bras - Sat, 22 Jun 2019 23:54:01 EST VZX9gyzX No.159059 Reply
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>>157769
scallops, roasted asparagus, brown rice

either i did a shit job of cooking the scallops or i don't like scallops but i'm still glad i tried it
>>
Michel Bras - Sat, 22 Jun 2019 23:55:15 EST VZX9gyzX No.159060 Reply
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>>157769
an attempt at omurice. sorry for ugly but it was fuckin good
>>
Rashma Beharry - Sun, 23 Jun 2019 19:42:23 EST JUXjauHK No.159069 Reply
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Blue crabs -- traditional vinegar boil with old bay season-all
>>
Keith Floyd - Thu, 04 Jul 2019 10:15:28 EST l7UeHi83 No.159186 Reply
>>159185
Vegan shellfish is a contradiction I wish someone would make
>>
Keith Floyd - Thu, 04 Jul 2019 14:43:57 EST EYTLQcVp No.159191 Reply
>>159186
You mean surimi?
Most vegans are liars anyway. Crazy bastards who chow down fish and bowls of eggs just to stay alive.
>>
Joël Robuchon - Thu, 04 Jul 2019 16:51:41 EST 5WdELw/2 No.159192 Reply
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>>159186
at least somebody is finally making vegetables out of meat, thank you arbys
>>
Jean-Georges Vongerichten - Thu, 04 Jul 2019 18:21:01 EST jvQb0sSs No.159193 Reply
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>>159191
My brother calls himself a vegetarian because he's essentially replaced every meal with pizza, technically it's correct but I've never seen him make a salad in his life. It's some weird identity thing for some people.
>>
Heston Blumenthal - Sun, 07 Jul 2019 22:05:16 EST FAvYFlY4 No.159208 Reply
I rediscovered the mustard. I thought there was none. I've been making mustard sandwiches.
>>
Thomas Edwards - Mon, 08 Jul 2019 02:38:40 EST BbPAH7FB No.159209 Reply
>>159193
For sure. Personally I stopped eating animals because I don't want to pay people to kill things that feel pain. Anyway, not eating animals can be pretty hard. I haven't done enough research to live comfortably without eating animals. I know it's possible but it's tough without having food become boring. I don't do this for the title or any pride thing it's just a conscience thing. I feel better about myself for not being a part of the current animal industry. I would love to learn more about plants and other things I can eat, even wild plants. Oh also I wanted to say that titles and labels are really fucking stupid. I don't call myself vegan or vegetarian. Labels are confining. I just prefer not to fund the mistreatment of animals. I don't brag about it or mention it unless someone asks why I'm not hoovering down the bacon. But labels are lame. I just want to be OK with myself, that's all. Interestingly, stopping the consumption of meat was incredibly easier than stopping processed foods. Manufactured and processed food is waaaaay harder to avoid than animal derivatives.
>>
Marcelo Zana - Wed, 10 Jul 2019 03:50:54 EST pWlEJoFV No.159231 Reply
>>159209
Interesting. youtube what it looks like. Kinda disturbing. To down cattle. In mass slaughterhouses.
>>
Charles Ranhofer - Wed, 17 Jul 2019 15:30:14 EST EYTLQcVp No.159265 Reply
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Posting food
>>
Toshiro Kandagawa - Wed, 17 Jul 2019 17:31:14 EST kFnnS0fV No.159266 Reply
>>159265
ughh, looks like prison slope. sending prayers your way my nigga.
>>
Raymond Blanc - Mon, 22 Jul 2019 16:06:54 EST k8vbkEd1 No.159289 Reply
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Two pictures incoming

New York strip steak for fajita quesadillas
>>
Curtis Stone - Fri, 26 Jul 2019 03:29:18 EST It3C0mHQ No.159310 Reply
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>>157769
Fried up some thick bacon cuts, forgot to take pic so here's some stock img. Greasy af but very delicious.

Cooked up an entire plate of broccoli on the side to sort of compensate
>>
YakuiWiggly !9ewYjBc0iU - Thu, 01 Aug 2019 01:47:33 EST EV/ks+HZ No.159362 Reply
I leave for almost half a year and it's still recent meals #12 on /nom/.

Never fucking change 420chan.
>>
Yutaka Ishinabe - Thu, 01 Aug 2019 14:48:24 EST 5fo/KDi2 No.159364 Reply
>>159362
This thread's only been up 4 months, on a very slow board, what did you expect?
>>
Antoine Beauvilliers - Thu, 01 Aug 2019 16:33:29 EST 5WdELw/2 No.159368 Reply
>>159362
>half a year
>march 13th to aug 1st
>3 1/2 months = half a year
>>
C-Higgy !lfsExjBfzE - Fri, 23 Aug 2019 03:20:35 EST HAzNaZpG No.159604 Reply
I had Taco Bell for dinner and tried the new Triple Double Crunchwrap but it's like I couldn't really taste much of a difference between the regular one and this other than the triple double having more meat and stuff in it. Loaded Potato Griller though is my jam tho but it sucks they ain't got Nacho Fries right now but I'm sure they're gonna bring em back again soon.
>>
Ludovic Lefebvre - Fri, 23 Aug 2019 11:30:09 EST t0p71lVL No.159608 Reply
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made some jambalaya. homemade spice mix and added a lil bit of fish sauce and worchestershire to the broth for extra dankness. Also used mushroom instead of adding chicken for a 3rd meat
>>
YakuiWiggly !9ewYjBc0iU - Sat, 24 Aug 2019 03:47:00 EST EV/ks+HZ No.159620 Reply
>>157769
I've been on the save money side of life recently so the huge dinners on one of my many days off is no longer a thing. I've been getting into microwave stuff recently and the Indian stuff at Trader Joes is amazing. Veggie or otherwise it's a full portion with rice and the most flavorful thing I've ever thawed out in a microwave.
>>
Cat Cora - Sat, 24 Aug 2019 13:58:20 EST t0p71lVL No.159626 Reply
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>>157769
went to a local burger place for my 30th

Burger with ham, sunny side up egg, and aioli , some other shit too. Fries with duck confit, duck fat mayo, gooseberry sauce, green onion, and mozzarella
>>
Keith Floyd - Sun, 25 Aug 2019 00:20:38 EST 014TDAPB No.159631 Reply
>>159626
Part of me hates fancy burgers But that sounds fucking bomb
>>
Rashma Beharry - Sun, 25 Aug 2019 06:13:28 EST iHWKYglR No.159632 Reply
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Boiled kielbasa and chicken
>>
bizzel - Mon, 26 Aug 2019 17:07:58 EST eQvVmHRE No.159650 Reply
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Caprese sandwich with homegrown Cherokee purple tomatoes and sweet basil, plus some Miyoko's mozz, a little crushed red pepper, and balsamic vinegar on a toasted baguette
>>
Michel Bras - Mon, 26 Aug 2019 19:41:31 EST WPM63BV0 No.159652 Reply
>>159650
Did you even want to take a picture of the sandwich or was that pretense for your coin collection?? I am not impressed, you don't even have a case and they all look grubby
>>
Raymond Oliver - Tue, 27 Aug 2019 12:02:33 EST VjWOCO8V No.159656 Reply
>>159653
Bernard is Love. Tulsi is life.
Any Functioning Adult 2020
Nb
>>
François Massialot - Wed, 28 Aug 2019 23:06:26 EST FAvYFlY4 No.159669 Reply
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terribly-lit tiny tacos
>>
Dextrolord - Thu, 29 Aug 2019 15:13:07 EST 8FOsbPGC No.159677 Reply
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>>157769
Awww ya my town has a huge rib cook off every year and I'm about to eat a bunch of dank ass meat
>>
C-Higgy !lfsExjBfzE - Thu, 29 Aug 2019 17:50:17 EST UHyFoic4 No.159678 Reply
>>159669
Kind of looks like you put coleslaw on your tacos.
>>
Marcelo Zana - Sat, 31 Aug 2019 10:04:39 EST p8cN8DsT No.159681 Reply
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friends brought me back some pork roll from new jersey. made it with some eggs and toast (w/honey) for breakfast.
>>
Claude Troisgros - Sat, 31 Aug 2019 12:11:50 EST RuTHJ2oF No.159683 Reply
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This stuff is great if you dilute it by a shitton, otherwise you're just inviting a fiery death to the insides of your mouth.
>>
dode - Fri, 06 Sep 2019 20:43:28 EST NCR1uhnu No.159751 Reply
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brown rice and black beans, 2 eggs over easy, brocc, and parmesan
>>
Francois Massiaslot - Sun, 08 Sep 2019 00:11:32 EST FAvYFlY4 No.159771 Reply
>>159676
I don't remember. It was a taco from a takeout place, and supposed to be vietnamese style.

>>159678
yeah that is what it reminded me of too.
>>
Pierre Wynants - Mon, 09 Sep 2019 12:56:56 EST hjMuSgwm No.159787 Reply
>>159751
Nice, but it sounds a bit dry. Or did you get them juicy beans?
>>
Nicolas Appert - Tue, 10 Sep 2019 00:11:42 EST PoByHLQM No.159792 Reply
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Porridge with skim milk, honey and cinnamon.
>>
Frédy Girardet - Tue, 10 Sep 2019 07:49:03 EST 7PreVkZv No.159798 Reply
>>159794
i mean, a metal bowl can just be a metal bowl

guess it helps if you wanna shovel ghastly amounts of food into your gaping maw
>>
Jean-Georges Vongerichten - Tue, 10 Sep 2019 14:11:40 EST 8jhkEV17 No.159799 Reply
>>159792

gruel out of a dog bowl. now that's depression food.
>>
Maestro Martino - Tue, 10 Sep 2019 23:59:50 EST L3gj+ZIY No.159806 Reply
The Queen herself might feed her dog out of a clad pot.
>>
Caesar Cardini - Wed, 11 Sep 2019 10:30:37 EST WPM63BV0 No.159811 Reply
>>159804
You callin' them fat because they don't eat like Oliver Twist?
>>
Toshiro Kandagawa - Wed, 11 Sep 2019 13:31:32 EST RuTHJ2oF No.159816 Reply
>>159804
Looks like a dog threw up in its own water bowl. You were eating a bowl of dog puke.
>>
Joël Robuchon - Fri, 13 Sep 2019 01:03:54 EST RuTHJ2oF No.159827 Reply
>>159826
"If you don't eat yer meat, you can't have any porridge! How can you have any porridge if you don't eat yer meat?"
>All in all you're just another spoon in the dog bowl
>>
Prosper Montagné - Mon, 16 Sep 2019 13:27:23 EST jcCWYTKK No.159878 Reply
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fried eggs, bacon, chocolate cake, and a glass of water after a bowl. a day off from work.
>>
Pierre Troisgros - Thu, 19 Sep 2019 15:00:48 EST FAvYFlY4 No.159926 Reply
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Paw paw fruit tastes very good. I ate some of those and a PBJ sandwich full of drugs.
>>
Jamie Oliver - Thu, 19 Sep 2019 15:58:07 EST WPM63BV0 No.159927 Reply
I've now realized the key to swedish meatballs is just to forget to add salt to regular meatballs
>>
Thomas Keller - Thu, 19 Sep 2019 23:12:15 EST FAvYFlY4 No.159932 Reply
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>>159930
lol yeah my camera is crap and I did not think of taking a photo until halfway through eating it. The top is a whole fruit; seeds at bottom left; flesh at bottom right; some peels in the bowl. It was so good omg. It tastes like a dogwood kousa fruit, but that is probably less known than the paw paw. I want to try planting those seeds.

here's the dinner disaster: spiral pasta, peas, cheese, chunky sauce,
>>
Yutaka Ishinabe - Fri, 20 Sep 2019 00:40:09 EST BbPAH7FB No.159935 Reply
>>157769
I just made some simple wide egg noodles with a garlic...pasta sauce? Tomato sauce? I dunno, it had basil. But I made that shit and threw the sauce on it with parmesan and romano cheese. It was real fucking good dudes. Keep /nom/ alive! Post your dishes! I'll take a picture next time I make something nummy.
>>
Ina Garten - Fri, 20 Sep 2019 00:46:07 EST Gkn23z6r No.159936 Reply
>>159932
That's like a rorschach dinner. It might be pasta, might be a taco, might be a stir fry, might be a casserole. What do YOU see?!
>>
Guillaume Tirel - Fri, 20 Sep 2019 05:14:30 EST It3C0mHQ No.159938 Reply
>>159936
I see raw ground beef with white chocolate sprinkles, 6 peas, and shredded fusilli.
>>
Michael Chiarello - Wed, 25 Sep 2019 03:55:33 EST rhlVrAe3 No.159977 Reply
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Viet roll is best meatbread.
>>
Jose Garces - Mon, 30 Sep 2019 11:58:10 EST BbPAH7FB No.160002 Reply
Where's the food goblin? Hope his KFC diet didn't kill him
>>
Tyler Florence - Tue, 01 Oct 2019 13:36:14 EST RuTHJ2oF No.160008 Reply
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>>160002
>With this economy I sure am glad I was able to get that parttime job at KFC. Slaying goblins satisfies my trauma-induced psychotic urges, but it doesn't pay the bi-
>[Food goblin walks in]
>>
Julia Child - Wed, 02 Oct 2019 06:55:00 EST yungr8fX No.160013 Reply
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Muffin tin steak fajita Anne pico omelets
>>
Joseph Favre - Sat, 05 Oct 2019 17:35:06 EST 1qbnDmu8 No.160040 Reply
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Made some balsamic reduction. A tiny smear of the balsamic on baguette, some diced up olives, and Camembert cheese on top. I can’t even explain how good this tastes
>>
François Pierre de la Varenne - Mon, 07 Oct 2019 14:16:07 EST TZTuRt+w No.160056 Reply
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Venison steak and some brussels sprouts
>>
Ina Garten - Tue, 08 Oct 2019 06:34:14 EST S3yflvqA No.160064 Reply
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Dirty bulk, between lunch and dinner meal
>>
Marie Troisgros - Tue, 08 Oct 2019 07:40:59 EST 7smKBVuw No.160065 Reply
>>160064
Just admit you are working to achieve diabetes, you fat fuck.
>>
Jean Anthelme Brillat-Savarin - Tue, 08 Oct 2019 22:37:17 EST LUwnxb19 No.160069 Reply
>>160065
He's accumulating mass for the epic gainz, Marie
>>
Jonathan Waxman - Wed, 09 Oct 2019 04:41:24 EST hQkkjzhK No.160072 Reply
>>160071
I mean those do look pretty tasty. But yeah, he would be better off eating one of them with a piece of fruit or something.
>>
Alain Passard - Sun, 13 Oct 2019 23:41:23 EST YGQl5ENN No.160118 Reply
>>160117
HELLL yeah. Look great..

> I used a bit too much lime juice in the guacamole.
I've only had this problem with avocados from peru. When they're from mexico, it's REALLY hard to add too much lime juice. IDK about california avocados. I'd think they're more like mexican than peru.
>>
Paul Bocuse - Tue, 15 Oct 2019 18:20:58 EST NruxxAeK No.160143 Reply
>>160141
He's in australia, ensuring that only a smaller number of the world's 13 year old girls aren't separated from him by a substantial quantity of water.
>>
C-Higgy !lfsExjBfzE - Sun, 03 Nov 2019 19:44:26 EST HAzNaZpG No.160288 Reply
Finally had that Popeye's Spicy Chicken Sandwich today. It was pretty damn good and I understand now why people were raving about it and sold out as quick as it did. At least it's permanently part of the menu now. I definitely like the crunchiness and flavoring of the chicken.
>>
Jacques Pépin - Sun, 03 Nov 2019 23:15:33 EST 7MGhtdxD No.160290 Reply
>>160288
Those things are really good but I had no idea that they went away until all the craze about them coming back happened. I think the last one I had was last year in summer.
>>
Martín Berasategui - Mon, 04 Nov 2019 01:35:18 EST WPM63BV0 No.160291 Reply
>>160288
Buy a welfare suit at your local salvation and you will become a youtube sensation. Youre not cut out for ham radio however
>>
Rachael Ray - Fri, 08 Nov 2019 00:05:30 EST T1DPyW3v No.160322 Reply
>>160288
Im so pissed. I went to Popeyes and got that sandwhich but some teenager cook who looked miserable made it. It was over flowing with spicy mayo and the entire thing was a soggy shitty mess with an untoasted bun. zero crunch. I need dat crunch.

That being said I get why a teenager would be pissed working at popeyes. I didnt return it or anything. Ive worked in a lot of kitchens from all levels of culinary skill. Not down with soggy shitty sandwhiches though.
>>
C-Higgy !lfsExjBfzE - Sun, 08 Dec 2019 22:35:18 EST 3hJUuMZU No.160512 Reply
Went to IHOP for dinner and had the Spicy Buffalo Chicken Sandwich that has Frank's Red Hot Sauce as well as french fries.

I forgot to mention that when I was in Denver last month, I went to BurgerFi. It felt like a combination of Five Guys and Shake Shack. Their chicken tenders were not too bad.
>>
Amy Finley - Wed, 25 Dec 2019 09:08:33 EST RuTHJ2oF No.160646 Reply
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I made gummies. They got THC in them.

Always remember to bloom your gelatin.
>>
Lancelot de Casteau - Wed, 25 Dec 2019 22:19:46 EST rC2g2eHJ No.160652 Reply
>>160650
Doo eeeet. You can also buy one of those kits for making your own molds.
>>
Pierre Koffman - Fri, 27 Dec 2019 13:19:43 EST RuTHJ2oF No.160664 Reply
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>>160652
I REALLY should look into that, for the same reason I'm making this boast post.

I gave out two sets of these (brownies with chocolate chip layer on top and cupcakes) to coffeeshops I was on friendly terms with, which were made with the coconut oil I mentioned earlier. (20 grams of hash went into that one.)

They were a hit, and apparently also hit like bombs. I was told some of the people who ate them just zoned the fuck out. A friend of mine tried a few leftover cupcakes too, which is a wonder in itself because he's normally not much of an edible person and this time he just kept going back for more.
>>
Louis Eustache Ude - Tue, 31 Dec 2019 18:47:15 EST vD1+76Us No.160697 Reply
>>157769

Just finished eating whole tuna out of the can and a slice of pizza with onion, green pepper, tomato, steak, pepperoni, and jalapenos. Anybody by chance have tips for getting tuna chunks out of the bottom of my nasal passage?
>>
Lancelot de Casteau - Wed, 01 Jan 2020 17:17:30 EST BbPAH7FB No.160701 Reply
>>160697
Yes - slow the fuck down if you're getting food jammed up your nose
>>
Elizabeth Falkner - Thu, 02 Jan 2020 10:34:57 EST RuTHJ2oF No.160708 Reply
>>160701
Let the poor man enjoy his tuna-induced oxygen deprivation in peace.
>>
Paul Jullemier - Fri, 03 Jan 2020 08:38:01 EST It3C0mHQ No.160717 Reply
>>160708
Does oxygen deprivation make food more tasty? I mean it supposedly enhances the intensity of an orgasm but I wouldn't know anything about that.

Somebody needs to do some science about this.
>>
Marc Summers - Sat, 04 Jan 2020 17:20:56 EST j0KCHwfQ No.160733 Reply
>>160716

ah fuck there was a comic in the paper where this old dude had a blueberry up his nose from chirstmas. its happening
>>
[name redacted] !h55/E7mIo6 - Sat, 11 Jan 2020 06:04:55 EST ePZsFuPt No.160749 Reply
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Large double quarter pounder meal with no onion or pickle, as well as 24 nuggets. Been a while since I've had a nice meal like this.
>>
[name redacted] !h55/E7mIo6 - Sat, 11 Jan 2020 06:06:01 EST ePZsFuPt No.160750 Reply
>>160749
Sorry forgot to mention, chocolate thickshake as a drink too. Love their thickshakes because they put ice cream in it.
>>
Rokusaburo Michiba - Sat, 11 Jan 2020 07:51:28 EST kFnnS0fV No.160751 Reply
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>>160749
I see nothings changed pedo good goblin. Shit nigga I thought you had stroke.
>>
Elizabeth Falkner - Sat, 11 Jan 2020 15:40:09 EST 5fo/KDi2 No.160752 Reply
>>160749
>been a while since i had a nice meal like this
jesus fuck off pedo food goblin
nb
>>
Mr_Shawmeen - Sun, 12 Jan 2020 13:49:30 EST +cI1UvZo No.160757 Reply
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>>157840
Mighty fine choice; here's a pic of the last bird I smoked. It went over apple and hickory for 12 hours after a 2&1/2 day brine.
>>
Charlie Trotter - Mon, 13 Jan 2020 03:21:27 EST fhna0yyw No.160758 Reply
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>>160749

>Been a while since I've had a nice meal like this.
>>
Giada De Laurentils - Mon, 13 Jan 2020 10:09:23 EST It3C0mHQ No.160760 Reply
>>160749
What's up with the plate of sliced onion chunks in the background you weirdo
>>
Pierre Troisgros - Mon, 13 Jan 2020 13:23:02 EST j0KCHwfQ No.160762 Reply
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Ok I understand the food goblin, some of the choices are questionable. But ultimately isn't this inspirational?

And somebody explain, is he diddling kids or what?

What's on the menu before the health inspector visits in the summer.
>>
InconvienienceStore !ikwaNLFmBo - Mon, 13 Jan 2020 13:26:47 EST KMRgSjM1 No.160763 Reply
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>>160762
Do you like the idea of being a coma patient?
User is currently banned from all boardsUser is currently banned from all boards
>>
Marie Troisgros - Mon, 13 Jan 2020 14:45:01 EST 8RfcRSTF No.160765 Reply
>>160762
Some voyuer shit with his kid sister's slumber parties.
>>
Anne Burrell - Mon, 13 Jan 2020 23:53:51 EST /5JaOCx7 No.160768 Reply
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Michelada with extra tajin and lime, bong rips, and short ribs braised in green salsa for a couple hours.
>>
Cat Cora - Thu, 16 Jan 2020 13:58:30 EST +4Hq2zk+ No.160779 Reply
>>157769
I live in the literal hometown of pudding and I have mixed along with many drugs (methadone, weed alc ect you dont wanna know) vanilla pudding with cacoa powder and some sugar.
Dr.Oetker 4 ever. **** ****
>>
Guillaume Fouquet de la Varenne - Sat, 18 Jan 2020 18:32:24 EST 7MGhtdxD No.160789 Reply
>>160768
Your food looks gross, sorry. I'm sure it has a lot to do with the lighting. However, I'm happy that you have a michelada.

Did you always used to drink those or did my michelada threads nearly a year ago inspire you to start having them?
>>
Ferran Adrià - Sat, 18 Jan 2020 19:56:18 EST 8RfcRSTF No.160790 Reply
>>160789
Just looks like Mexican food. Maybe the lack of garnish isn't appealing. I would have gone with refried beans which would probably look worse to you.
>>
Marcelo Zana - Sat, 18 Jan 2020 23:49:59 EST kFnnS0fV No.160791 Reply
>>160789
Its typical Mexican food. Sure, it doesn't look pleasant, but it's still good shit.
>>
Mr_Shawmeen - Sun, 19 Jan 2020 03:42:38 EST +cI1UvZo No.160796 Reply
>>160790
Not the lack of garnishing but the lack of caramelization on the meat, not that it isn't probably bomb as fuck. That said, if those tomatillios aren't canned try roasting them under a broiler until they get crispy and black next time along with the onions, garlic, and jalapeños/serrano/poblano that you're using to make your salsa verde. The maillard reaction is your friend.
>>
Nicolas Appert - Fri, 24 Jan 2020 04:34:41 EST 7PreVkZv No.160823 Reply
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Poor lighting and all but here it is

actually way more elaborate that it seems. I grated cauliflower in a box-grater, bit of salt+oil and put it on a sheet pan in a low oven for an hour+ during the cooking process. the idea was to get it totally dehydrated, caramelised, and crunchy. 2/3 achieved in the end there but a really nice complex flavour

quickly fried some diced guanciale till they were really juicy with a crispy exterior. scooped it out and set aside, removed about 2/3 of the rendered fat and used the rest to colour some lovely baby king oyster mushrooms. boiled some pasta al-dente in *just* enough water to barely submerge the pasta, by the time the pasta was cooked theres about a cup-full of really starchy liquid in the bottom. Tip the whole thing into the saute pan once the mushrooms are done. add the guanciale back in, along with roasted fine strips of parsnip and diced butternut squash. dump a whole load of a mild creamy cheese in and do the pan-shuffle to allow to emulsify in the water

stiired in some fresh chives at the end, topped with the cauliflower "rice" and some crumpled strips of panchetta i brought up to crispiness ever so gently under the broiler
>>
Mr_Shawmeen - Sat, 25 Jan 2020 22:52:28 EST +cI1UvZo No.160833 Reply
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>>157769
Cured em in coarse salt with paprika, black pepper, annatto, and then rinsed, patted dry, and covered them in a savory glaze and dry rub after which I smoked them for 8 hours.
>>
[name redacted] !h55/E7mIo6 - Mon, 27 Jan 2020 09:42:25 EST UAqb5Bg5 No.160841 Reply
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For Invasion Day I cooked up an onion I diced then fried in animal fat, then took that out and frired two sliced potatoes in that, then took those out and fried four sausages. Chucked the sausages in bread with the onions and tomato sauce, then salted the potatoes.
>>
Johann-Carl Leuchs - Mon, 27 Jan 2020 17:04:37 EST 8jhkEV17 No.160846 Reply
>>160841

>local pedophile eats hot dogs on bread with ketchup
>>
MORE KETCHUP - Tue, 28 Jan 2020 16:06:36 EST Fh+oew9h No.160858 Reply
>>160844
Where's the webm of the sexy asian lady splashing around in a tub full of ketchup?
>>
Susur Lee - Wed, 29 Jan 2020 13:05:07 EST NgzWlkGd No.160863 Reply
>>160858
I found some wet and messy fetish porn involving ketchup but it's probably not allowed on this board.
>>
Marcel Boulestin - Thu, 30 Jan 2020 00:19:07 EST /SlB2FZU No.160869 Reply
>>160866
I don't know if this girl too much for me, but I want to find out
>>
Mario Batali - Thu, 30 Jan 2020 09:51:07 EST v9dareGd No.160872 Reply
Sexy asian lady.

Bathtub of ketchup.
>>
[name redacted] !h55/E7mIo6 - Fri, 31 Jan 2020 03:05:17 EST UAqb5Bg5 No.160877 Reply
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>>160849
Never have and probably never will

Burger, chips and beer for dinner
>>
Heston Blumenthal - Fri, 31 Jan 2020 03:40:58 EST v9dareGd No.160878 Reply
>>160877

not half bad, you get any pickles on that and why carlton, melb bitter too strong for ya?
>>
[name redacted] !h55/E7mIo6 - Fri, 31 Jan 2020 05:19:12 EST UAqb5Bg5 No.160879 Reply
>>160878
Yeah pickles, onion and something else. I've never actually tasted Melb Bitter. If I buy beer, I'll normally get cheap Storm shit from Aldi, but I bought this slab at a tiny country bar Christmas night and found it in the boot of my car.
>>
Masahiko Kobe - Fri, 31 Jan 2020 18:16:40 EST LNk0WHtI No.160880 Reply
>>160879
I think i'm going to start eating like you do. I have had a bad week and I want to eat something fun.
>>
Mr_Shawmeen - Fri, 31 Jan 2020 22:56:44 EST +cI1UvZo No.160881 Reply
>>160880
I'm smoking 6 racks of ribs atm. You wanna see em when they're done?
>>
Paul Bocuse - Sat, 01 Feb 2020 00:06:01 EST 8RfcRSTF No.160882 Reply
>>160881
If you tease us any more we gonna salivate out our peeholes
>>
[name redacted] !h55/E7mIo6 - Sat, 01 Feb 2020 04:42:20 EST itnmyIb+ No.160884 Reply
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HSP as a bit of a special treat to myself tonight
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Pierre Troisgros - Sat, 01 Feb 2020 19:50:30 EST 5fo/KDi2 No.160886 Reply
>>160885
CHiggs I will never understand why you support pedo food goblin
>>
Art Smith - Sat, 01 Feb 2020 23:40:58 EST v9dareGd No.160887 Reply
>>160884

choice.

beef or lamb, and more importantly, are they good chip shop chips or soggy AF frozen bag chips
>>
[name redacted] !h55/E7mIo6 - Sun, 02 Feb 2020 06:26:33 EST UAqb5Bg5 No.160889 Reply
>>160887
Lamb and good chips. I've been around to about 6-7 different kebab places and this is the second best, but the best place only stays open until about 8pm as it's more of a Turkish cafe than a late-night kebab shop. It's only these two places I would consider buying from though because they have decent chips.
>>
Art Smith - Sun, 02 Feb 2020 12:59:53 EST v9dareGd No.160891 Reply
>>160889

Man the turks have the best late night. My go to is where the cab drivers stop for breakfast in ramadan. Damn fine kebaby
>>
Mr_Shawmeen - Sun, 02 Feb 2020 19:14:21 EST +cI1UvZo No.160894 Reply
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>>160882
>>160883
I facked up and sent them to their owner before I took a pic. Here's a pic of some cheese I had prepped to smoke for the holidays. I did it on apple with a touch of hickory and it included cheddar, gouda, munster, mozzarella, and as an experiment I put a wedge of aged parm on there.
>>
Marc Summers - Mon, 03 Feb 2020 09:14:02 EST It3C0mHQ No.160899 Reply
>>160884
I prefer a kapsalon myself but that looks pretty good. Maybe too much cheese though, and that red stuff better be hotsauce and not goddamn ketchup.
>>
Alain Chapel - Mon, 03 Feb 2020 13:00:28 EST CI2Wj7Qx No.160900 Reply
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Lettuce wrap with portabella mushrooms sauteed in canned sardines
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Johann-Carl Leuchs - Wed, 05 Feb 2020 10:03:14 EST kFnnS0fV No.160916 Reply
>>160897
well, it is pedo food goblin. Quite frankly his shit is gotten old and stale. It was hilarious at first, but now, its meh.
>>
Lucien Olivier - Wed, 05 Feb 2020 14:26:55 EST v9dareGd No.160918 Reply
>>160897

You must be stupid. have you ever tried an HSP in your life?
>>
Michel Guérard - Wed, 05 Feb 2020 15:26:56 EST pDgWuSSR No.160920 Reply
>>160918
Your name is now The Dare God

And no. I never saw the word "doner kebab" spelled out and it always sounded like "donor kebab", like it was donated by someone who didn't want it. Sounded hazardous so I never tried HSP in my life.
>>
Eric Ripert - Wed, 05 Feb 2020 19:00:53 EST v9dareGd No.160921 Reply
>>160920

You missing out on a culinary abomination. Garlic yogurt, sweet and hot chili sauce sprayed all over slowly cooked juicy meat that is then quickly fried giving it crispy edges, this is topped on chips, hopefully good ones fresh from the deep fryer.

The experience is crunch, juicy, saucy and from first bite to last you know that whatever horrible things you did earlier in the evening, this is probably worse.

I love it and hate it, but there is no way that such a thing does not qualify as a masterpiece of culture.
>>
Alexandre Étienne Choron - Thu, 06 Feb 2020 02:51:34 EST /SlB2FZU No.160924 Reply
>>160921
I never browse 420chan when I'm hungry. I would probably be more enthusiastic about HSP if I was REALLY hungry.
>>
Madame Mérigot - Thu, 06 Feb 2020 13:07:51 EST LgxMh3v1 No.160927 Reply
>>160921
Weirdly in Europe those things are edible. In the Netherlands Durum Kebab is pretty decent (served in a rolled up tortilla)

In Cologne/Koln I had a "Doner Kebap" I giggled, ordered it and was served tender marinaded lamb on a ciabatta and no, I did not miss my elephant leg squirrel meat.
>>
Mr_Shawmeen - Thu, 06 Feb 2020 17:56:08 EST +cI1UvZo No.160931 Reply
>>160930
Some of those spices are redundant in a garam masala. You should look into mixing your own masalas and you might be able to fit more of your spice mixture into that before toasting the spices. It's worthy research if nothing else.
>>
Jonathan Waxman - Thu, 06 Feb 2020 17:59:21 EST 7PreVkZv No.160932 Reply
>>160930
id eat the fuck out of that

not to be a rice snob but if youre into nutrition at the cost of the "delicate" neutral-like flavour of your rice, should really look into black rice or camague red. Can get some really delicious gorgeously complex earthy, nutty and even meaty varieties of dark rices.

my favorite is braised pork belly or slow-cooked beef shortrib over black gaba rice slightly salted, with a squeeze of lime and some chives/scallions/corriander stirred in once the rice has finished cooking and is off the heat. chuck that shit in and put the lid back on while you finish the rest of the meal. flavours all infuse
>>
Jonathan Waxman - Thu, 06 Feb 2020 18:01:46 EST 7PreVkZv No.160933 Reply
>>160931
i wouldnt say redundant, its more like youre just overlaying. increasing on the flavours you want or think need dialing in
>>
Michael Chiarello - Thu, 06 Feb 2020 18:19:20 EST kFnnS0fV No.160934 Reply
>>160930
Looks good. 8/10
>>
Mr_Shawmeen - Fri, 07 Feb 2020 01:03:29 EST +cI1UvZo No.160937 Reply
>>160933
When you want to increase, or accentuate, the flavors of any particular ingredient in a dish it's best to treat that same ingredient in a new or different way. The more ways you use and cook the intended ingredient the more layers of its flavor it has to offer. If you slap together your own garam masala and want a little more of anyone one spice it's easy to simply up that ingredient itself, but if you want to experience a different dimension of its flavor make sure to treat it separately from the masala used to make the base sauce if the dish. It's important to remember that you could simply add more, but how you do it matters just as much as how much more you are adding.
>>
[name redacted] !h55/E7mIo6 - Fri, 07 Feb 2020 03:44:45 EST nB6eehVN No.160938 Reply
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I had some weeb stuff, chicken kotaku and vegetable curry and some extra fried chicken thighs with I don't know what
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Vincent la Chapelle - Fri, 07 Feb 2020 08:57:47 EST v9dareGd No.160940 Reply
>>160938

katsu curry the jam man, but kara age too? life's too short to compromise.
>>
Marc Veyrat - Fri, 07 Feb 2020 16:10:44 EST 7PreVkZv No.160941 Reply
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cheese on toast splashed with some worcestershire sauce, little salad with olive oil, diced avocado and dill

good stuff
>>
Prosper Montagné - Fri, 07 Feb 2020 18:16:52 EST 8jhkEV17 No.160942 Reply
>>160938

has everyone here gotten complacent toward pedophiles?
>>
Prosper Montagné - Fri, 07 Feb 2020 18:32:43 EST 8jhkEV17 No.160943 Reply
>>160941

that actually looks really good. did you bake the breads? or toaster oven?
>>
Guillaume Fouquet de la Varenne - Fri, 07 Feb 2020 20:53:21 EST v9dareGd No.160947 Reply
>>160942

I acksed him and he say he didn't diddle no kiddies. so its your word against his. got anything otherwise?
>>
[name redacted] !h55/E7mIo6 - Sat, 08 Feb 2020 04:10:00 EST nB6eehVN No.160948 Reply
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Had a burger and chips from a local joint in town I really like. They make their own chip sauce and marinade for the chicken. Burger is two of their thighs, pickles, American cheese and blue cheese, as well as their sauce.
>>
Marc Veyrat - Sat, 08 Feb 2020 08:57:51 EST 5fo/KDi2 No.160949 Reply
>>160947
>hey pedo did you perv on your little sister and her friends during a sleepover qnd post about it on 420chan as xXDarKDestroyer420xX
>n-no
>oh ok continue posting your garbage food
>>
Nicolas Appert - Sat, 08 Feb 2020 16:52:38 EST kFnnS0fV No.160951 Reply
>>160949
We have been doing this for over 2 and half years. Just dont reply to pedo food goblin. Hes a pervert that likes underage girls. He has no shame and doesn't care to have any because he's a sub-human, and he knows it. Just don't reply back to him.
>>
Fernand Point - Sat, 08 Feb 2020 22:44:17 EST BZXzqhlL No.160952 Reply
>>160886
It's because he also likes pro wrestling and tween dramas on the CW.

That's literally it. If you like similar things than Higgins will look past someone being a fucking pedophile.

>>160947
No, he's a pedo. Marc's correct above that the pedo food goblin originally went by a really fucking obnoxious trip, xXxDarkDeathDestroyerxXx or some lame shit like that. He was really annoying and stupid on here, then one day he tried to solicit the site on how to secretly record his underage sister and her friends because they were having a sleepover at his home. He got banned for this, but then he evaded his ban and started using the trip "[name redacted]" because get it, he can't use his old shitty trip because it's banned. Get it? Isn't the morbidly obese pedo so funny and clever?

I hope he fucking dies of massive heart attack brought on by all of the congealed grease in his arteries.
>>
Fernand Point - Mon, 10 Feb 2020 00:10:39 EST v9dareGd No.160967 Reply
>>160952

i dunno guys, seems sketchy. i don't see you posting any food. so who's the real pedo food goblin? bake a dish, post it and i'll start shunning him again
>>
C-Higgy !lfsExjBfzE - Mon, 10 Feb 2020 05:54:32 EST BlLFuUj1 No.160969 Reply
>>160967
Agreed. Stick to food, munchies, and cooking except sports
>>
Daniel Boulud - Mon, 10 Feb 2020 08:50:09 EST kFnnS0fV No.160971 Reply
>>160967
>>160969
You both are bunch of pedo sympathizers. All he post is troll post, usually fast food shit and huge amounts of unnecessary food he consumes. And your arguement is "post food". People shouldn't have to back track their post because a literal pedo food goblin is at your door step and you let it slide because he post a bunch disgusting shit. Fuck off.
>>
Bobby Chinn - Mon, 10 Feb 2020 22:35:26 EST fl/egl+U No.160973 Reply
>>160971
Hey the goblin cooked some steak or potatoes at one point. It's not all fast food!
>>
Jules Gouffé - Tue, 11 Feb 2020 01:01:46 EST v9dareGd No.160974 Reply
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>>160973

green mushroom coconut curry with tofu and scallion, glass noodle with homemade carrot, chili and radish pickle
>>
Jonathan Waxman - Tue, 11 Feb 2020 04:21:59 EST 7PreVkZv No.160975 Reply
>>160943
i popped it in a toasted beforehand to get it semi-crispy, then layered the cheese on and put it under the broiler on moderately high to let the cheese slowly blister over maybe 10 min

>>160946
wasa combination of real thin slices of gruyere as a base. thick rectangles of cheddar as the main body. and a little grated parmesan sprinkled over caus why the hell not
>>
C-Higgy !lfsExjBfzE - Tue, 11 Feb 2020 05:41:09 EST BlLFuUj1 No.160976 Reply
>>160971
Again, any drama or issues you have with other posters can be addressed on /420/ or just click the user ignore button.
>>
Jonathan Waxman - Tue, 11 Feb 2020 05:51:25 EST 7PreVkZv No.160978 Reply
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sorry for the lackluster pic of cold-ass leftovers, but i made this last night and didnt think to take a pic, and i do think they help provide some visual connection to the description

been getting into this concept i really like where you take a deep pot/cast iron, sear skin-on chicken thighs so theyre crispy-skinned and about half cooked. Take them out and as an optional step sautee some onion or something in the chicken-fatty pan. then add in a grain (couscous, buckwheat, frekeh, quinoa), fill it up with stock, sit the thighs back on top of it, and pop it back in the oven

its a really good template. you can tweak multiple parts of it but ultimately the grain will soak up all these incredible flavours from the chicken on top of it, and the chicken will get a good crispy skin from the searing, but then finish gently with the gradual heat thats cooking the grains and vegetables through - and all the while the evaporation and steam from the stock helps moisten the chicken so it doesnt dry out

in this instance i went pretty crazy. heaps of ginger, butternut, fine green beans, fish sauce and tomato paste, za'tar, sumac. parboiled potatoes. ive yet to prove wrong my theory that no matter what you put in it, the broth and everything in it ends up tasting delicious
>>
[name redacted] !h55/E7mIo6 - Tue, 11 Feb 2020 07:48:54 EST Nry7NLak No.160982 Reply
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Made my base for a slice tonight, haven't tried for about 3 months, since last time I tried to use a gluten-free flour (coconut) and when I added the caramel later, it sunk in. Really hope that doesn't happen now, since I used normal flour and cooked it for 35min at 180c so it feels solid, if not a bit crumbly. Will refrigerate tonight and add caramel tomorrow
>>
François Vatel - Wed, 12 Feb 2020 16:27:19 EST v9dareGd No.160995 Reply
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Baked tuna casserole.
Egg noodle, tuna, mushroom soup, mushrooms, peas, curry powder.

Topped with mozzarella, family tradition says put a bag of chips on the top to crisp up, but no, I don't think that is required here.
>>
[name redacted] !h55/E7mIo6 - Wed, 12 Feb 2020 21:58:11 EST 6UhYJC4F No.160998 Reply
>>160982
Sort of continuing on with this, I made a caramel from condensed milk, honey and butter. I stirred it in a saucepan until it was all one colour (I reckon about 15 minutes) and then baked it for about 35 min on 180c. I only took it out because it looked like the skin on top was about to burn, it was sort of a darkish-brown, but was fine underneath. It was still really liquidy though when the recipe said it should be firm.

After I cooled it and left it in the fridge overnight, it did go firm, but has anyone ever had their caramel actually go firm after baking it? I don't think I ever had. It turns out fine, just interested in the experience of others.
>>
Carme Ruscalleda - Thu, 13 Feb 2020 01:39:36 EST v9dareGd No.161000 Reply
>>160998

I've never tried baking it. I use a double boiler to make a soft caramel of cream, sugar and vanilla essence, sometimes a touch of rosewater, then reduce it until it coats the back of a spoon and running a finger through it leaves a clear line.

Then pour on the biscuit base, refrigerate and top with melted chocolate.

I'm guessing you're doing caramel slice right?
>>
[name redacted] !h55/E7mIo6 - Thu, 13 Feb 2020 05:43:25 EST 6UhYJC4F No.161003 Reply
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Plat 1/2 of butter chicken, saffron rice and garlic naan
>>
Hiroyuki Sakai - Thu, 13 Feb 2020 07:02:55 EST 7PreVkZv No.161005 Reply
>>161000
please, its called a bain marie. "double boiler" means utterly nothing
>>
Jonathan Waxman - Thu, 13 Feb 2020 07:07:01 EST LNk0WHtI No.161006 Reply
>>161005
My favorite episodes of the great british baking show are the ones where they have to do some kind of pie in a bain marie. Just pie days in general. It's brutal man.
>>
Mr_Shawmeen - Thu, 13 Feb 2020 09:48:19 EST KtdgSMi+ No.161007 Reply
>>161005
I think bain-marie is more specific to that as a cooking technique and a double boiler simply refers to a pot specifically designed for this purpose.
>>
Carme Ruscalleda - Thu, 13 Feb 2020 11:10:45 EST v9dareGd No.161008 Reply
>>161005

No bain marie means nothing, it is bastardized french. Double boiler is expressive.

They also are not the same thing.

Let me explain.

Take a pot, put water in it, take a bowl, put it on top of the pot with your ingredients, the water underneath boils and the steam heats the upper bowl slowly to avoid sticking or burning.

A bain marie, is a water bath. used for bathing your flan or custard to stop it from drying out while cooking. You use a double boiler on melted chocolate and you don't want water in your melted chocolate.
>>
Carme Ruscalleda - Thu, 13 Feb 2020 11:12:10 EST v9dareGd No.161009 Reply
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Here's a pizza, natural yeast leavened, baked on lowest shelf of oven on nylon mat for 15 minutes.
>>
[name redacted] !h55/E7mIo6 - Sat, 15 Feb 2020 02:44:36 EST 6UhYJC4F No.161023 Reply
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Made tacos since im feeling pretty sick and need something less greasy and fatty but still with protein
>>
Paul Jullemier - Sat, 15 Feb 2020 02:52:32 EST OPBe05kt No.161025 Reply
>>160976
Go defend your pedo friend more you fat fucking faggot. Kill yourself you pathetic fucking loser.
>>
Pierre Cubat - Sat, 15 Feb 2020 06:10:26 EST 7PreVkZv No.161029 Reply
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would be nice to just outright delete the comments of these few oddly obsessed individuals

french toast, blueberry sauce, and a dollop of creme fraiche!

my first time ever making french toast. was pretty pleased with how easy it was. used a big loaf of chollah
>>
Mr_Shawmeen - Sat, 15 Feb 2020 13:28:45 EST +cI1UvZo No.161030 Reply
>>161029
Holla fo chollah, it seems like it could be a good choice like a slightly less rich brioche. For the liquid component did you make something more milky or something more custardy/anglaise-esque?
>>
Melissa d'Arabian - Sun, 16 Feb 2020 02:00:49 EST GSfvYyDL No.161034 Reply
Fucking curry.
Food wisdom: When life gives you six assorted jars of curry powder, you make a lot of curry and go through a lot of rice.
>>
Mr_Shawmeen - Sun, 16 Feb 2020 02:25:40 EST +cI1UvZo No.161035 Reply
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>>157769
I do a lot of smoked meat jobs and make a lot of white people food at work, but tonight I got to use up some stuff I had frozen and some fresh cut pork I bought. It was marinated in a blend of adobo-esque spices hard seared after which I threw some molé in the pan. Laid it all on top of some (not)sopa de fideo(a regional not soupy version) then drizzled with some crema and one of my own hot sauces.
>>
Nicolas Stohrer - Sun, 16 Feb 2020 14:05:10 EST 7PreVkZv No.161037 Reply
>>161030
fairly custardy yeah, but still quite loose. bit of vanilla and brown sugar with the whole milk and eggs

soaked maybe 15 seconds in total
>>
Mr_Shawmeen - Sun, 16 Feb 2020 22:47:20 EST +cI1UvZo No.161039 Reply
>>161038
Molé often isn't pretty, I didn't feel like putting sesame seeds all over it. Granted I was a bit tipsy so I could have plated better but as far as molé goes the color and texture is above average.
>>
Madame Mérigot - Mon, 17 Feb 2020 01:12:13 EST /SlB2FZU No.161041 Reply
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>>161040
Caught a heavy surgeonfish with a spear, about 12 meters below. Pulled out the guts and tossed him on the grill, scales on. United States 25 cent coin, for reference.
>>
[name redacted] !h55/E7mIo6 - Mon, 17 Feb 2020 09:17:11 EST f2TPhUQp No.161043 Reply
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Roasted a lamb and some potatoes tonight, my first time
>>
Jonathan Waxman - Mon, 17 Feb 2020 12:55:08 EST ufZRNRA0 No.161044 Reply
>>161041
Did it taste better because you caught it yourself?

Though I have no idea how big a 25 cent coin is as I am not well traveled. Still if you didn't have a lime to hand it's better than nothing.
>>
Mr_Shawmeen - Mon, 17 Feb 2020 18:25:58 EST +cI1UvZo No.161046 Reply
>>161045
Can't reef dwelling fish like that poison you if the wrong stuff lives in them?
>>
Paul Thalamas - Mon, 17 Feb 2020 19:08:20 EST LNtyUZzc No.161047 Reply
>>161046
Yes. The toxins are less concentrated in the surgeonfish because they mostly eat algae. In carnivores such as the grouper, the toxins can reach much higher levels.
>>
[name redacted] !h55/E7mIo6 - Tue, 18 Feb 2020 04:12:38 EST 6UhYJC4F No.161048 Reply
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Made some mashed potato (first time) and two sandwiches made with leftover roast lamb from last night, Dijon mustard, garlic aioli, cherry tomatoes and Jarlsberg cheese.
>>
Jean-Georges Vongerichten - Tue, 18 Feb 2020 04:48:23 EST zy29wVS+ No.161049 Reply
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That's broccoli. Tastes better than it looks.
>>
Chen Kenichi - Tue, 18 Feb 2020 07:29:17 EST It3C0mHQ No.161050 Reply
>>161049
Anything tastes "good" if you batter it up, fry it, and cover it in cheese.

Besides, how is that broccoli? Is it just the stalks?
>>
Paul Thalamas - Tue, 18 Feb 2020 12:44:21 EST 5fo/KDi2 No.161051 Reply
>>161050
Yeah idk looks more like zuchini flower or something I dont see how that could be broccoli
>>
Michel Roux Jr. - Tue, 18 Feb 2020 13:11:51 EST kNk168Ib No.161052 Reply
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>>161049

Those look more like cauliflower fries.

Once every 4 or 5 weeks I do a FRY-day, Friday. I still crave fried bar-type foods even when I'm not eating meat. So clockwise got some fried corn on the cob, homemade fried cauliflower, homemade fried squash, and some store bought cheese sticks.

This was actually the second time I ate this meal. The first night I pre-fried what I wouldn't eat and just had 10 or 15 minutes of prep the next day.
>>
Elijah Joy - Wed, 19 Feb 2020 05:45:31 EST bnDwnI8O No.161054 Reply
>>161053
There's a biological drive behind it, scientifically when the food is cooked the outer layer of fat becomes caramelised and your brain tells you to start salivating because brown things look like poo and you start to crave it because you're a massive gay who wants to put shitty dicks in your mouth.
>>
Marc Veyrat - Fri, 21 Feb 2020 00:25:19 EST MJN0iiQU No.161059 Reply
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>>157769

Tried my hand at making cast iron pizza. It was alright, I probably added too many toppings. The refrigerated premade dough from the grocery store is pretty bland.
>>
Prosper Montagné - Fri, 21 Feb 2020 01:43:24 EST GSfvYyDL No.161060 Reply
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>>161059
  1. Discuss why using fennel seeds as a pizza topping is wrong.
  2. List three advantages of jalapeno as a topping.
  3. Dicks?

i have eaten curry in one form or another every day for a week pls send help and liquor to ease my burdens.
>>
Tyler Florence - Fri, 21 Feb 2020 02:47:16 EST LNk0WHtI No.161061 Reply
>>161059
>STOREBOUGHT DOUGH

Are you trying to come in here and start some shit? Is that what you want?
>>
Jean-Georges Vongerichten - Fri, 21 Feb 2020 05:29:03 EST 6EXcuYVU No.161062 Reply
>>161059
The best thing to do with store made dough is to get the biggest piece and make a loaf of bread with it.
>>
Mr_Shawmeen - Fri, 21 Feb 2020 15:36:15 EST F4CzelVG No.161063 Reply
>>161062
Correction, the best thing to do with store bought dough is to get the biggest lump of it and *throw it in the trash*
>>
Mr_Shawmeen - Fri, 21 Feb 2020 22:23:03 EST +cI1UvZo No.161067 Reply
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>>161059
>>161059
Made this dough with a nice high protein bread flower and kneaded it for a good bit. It's not rocket science mang.
>>
Marie Troisgros - Fri, 21 Feb 2020 22:25:32 EST LNk0WHtI No.161068 Reply
>>161067
> bread flower

Like they made the flour into bread and then made the bread into flour?

>>
Elijah Joy - Sat, 22 Feb 2020 00:43:43 EST v9dareGd No.161069 Reply
>>161068

high protein flour for better gluten development, best used for making kneaded dough or leavened breads. but you knew that already.

sourdough pizza culture sittin on my bench, been farting away for 4 months now or so, she's a sexy lady
>>
Marie Troisgros - Sat, 22 Feb 2020 01:02:25 EST LNk0WHtI No.161071 Reply
>>161070
Did you use a 400 year old mother dough from the old country?
>>
Fanny Craddock - Sat, 22 Feb 2020 19:54:05 EST v9dareGd No.161079 Reply
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Belly smoked salmon, veggie platter and toast with tzatziki
>>
[name redacted] !h55/E7mIo6 - Sun, 23 Feb 2020 06:17:17 EST 6UhYJC4F No.161082 Reply
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Pasta tonight
>>
Curtis Stone - Tue, 25 Feb 2020 14:22:07 EST LNk0WHtI No.161090 Reply
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I need to get a fucking job
>>
YakuiWiggly !9ewYjBc0iU - Wed, 26 Feb 2020 02:37:41 EST 59V8xxVV No.161092 Reply
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As we reach 500 posts the question becomes, do we reset at 500 posts or 1000 according to the new laws?

Here's a lasagna I made recently that was really good.
>>
Wolfgang Puck - Wed, 26 Feb 2020 15:48:17 EST 7MGhtdxD No.161101 Reply
>>161093
Yum. A big block of bread with gooey cheese on a plate of fruity pebbles and pop rocks.
>>
[name redacted] !h55/E7mIo6 - Fri, 28 Feb 2020 10:15:02 EST 6UhYJC4F No.161112 Reply
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Kebab
>>
Rick Moonen - Fri, 28 Feb 2020 14:15:31 EST sFMi/EXN No.161113 Reply
1582917331449.gif -(680346B / 664.40KB, 200x200) Thumbnail displayed, click image for full size.
>>161112
>TFW kebab looks like the healthiest meal ever in comparison to your other pics
>>
Rick Moonen - Fri, 28 Feb 2020 17:06:43 EST sFMi/EXN No.161116 Reply
>>161114
That's just the camera adjusting the levels for the screen brightness rather than the kebab though, is my take.
>>
Pierre Wynants - Fri, 28 Feb 2020 17:55:13 EST dwr2t88o No.161118 Reply
>>161114
I don't care about the lighting, how he only eats at his computer is what irks me.
>>
Pierre Wynants - Fri, 28 Feb 2020 18:30:27 EST dwr2t88o No.161120 Reply
>>161119
That's a given. But maybe eating at the keyboard causes those predilections.
>>
Yakuiwiggly !9ewYjBc0iU - Sat, 29 Feb 2020 00:22:07 EST 59V8xxVV No.161121 Reply
>>161112
It's about time you leveled up. That looks like a legit good dish!
>>
Koumei Nakamura - Sat, 29 Feb 2020 07:39:03 EST +Rua+RHV No.161122 Reply
I was thinking of making a tomato pasta sauce tomorrow. This is my ingredient list so far:
Olive oil
2 x 400g tinned tomatoes
2 garlic cloves, crushed
2 onions, diced
1tsp brown sugar
1tbsp Italian herbs or 1/3 cup chopped fresh parsley and 1/2 cup chopped basil
2 bay leaves
2tbsp red wine
1/2 cup of stock
Salt and pepper to taste
>>
[name redacted] !h55/E7mIo6 - Sat, 29 Feb 2020 08:42:49 EST 6UhYJC4F No.161123 Reply
>>161122

I like to add a small amount of grated carrots in mine.Also, no meat?
>>
Mr_Shawmeen - Sat, 29 Feb 2020 13:01:07 EST +cI1UvZo No.161124 Reply
>>161122
If it's a red meat sauce then you should wait to be properly informed before you attempt it. I'd say as just a tomato ragout it sounds ok but unless you're gonna fully cook down those onions it sounds like too much, and I don't mean sweat them, or sauté, but fully caramelize and let them be sweet to start with at that. I'd use dry herbs for the whole thing personally and keep the fresh for garnish, especially if you're gonna cook it for a prolonged period. Also, no oregano?
>>
Charles Ranhofer - Sun, 01 Mar 2020 00:52:31 EST pDgWuSSR No.161129 Reply
>>161127
None of them. If you put sugar in your red sauce, I'm calling the police.
>>
Marc Summers - Sun, 01 Mar 2020 13:36:29 EST o9VL3Q9l No.161131 Reply
>>161122

I love onions (red, white, yellow) put them in almost every dish I cook, but that is a fuck load of onion, comparatively, with your other ingredients listed.

Use any sugar you like, but you should probably do it to taste. Brown sugar is generally less sweeter than white. I'd add a pinch or a half teaspoon of red pepper flakes for some subtle heat, but that's just my taste.

When I make a red sauce I usually make a big pot and start with diced red pepper, onion and celery. Cook it all the way down. And then start adding tomatoes and spices.

With all that said there's not really a right way to do any of it. And sadly, jarred pasta sauce is so good/cheap, that I've found, it is hardly worth the effort to make my own. :yano: >>161122
>>
Rick Moonen - Sun, 01 Mar 2020 14:38:29 EST dwr2t88o No.161132 Reply
>>161131
I'm not the guy making the sauce, I was talking more about the caramelizing, you're probably right about the amount. Also I'd mince it in a food processor.
>>
Chen Kenichi - Mon, 02 Mar 2020 02:40:58 EST Ia7XDu5p No.161138 Reply
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>>161137
No gods. No masters.

The Roma tomatoes grown in volcanic soil is small and sweet. If unavailable sweetening may be required to balance the flavor of the sauce.

That said it ain't ketchup.
>>
Marie Troisgros - Mon, 02 Mar 2020 14:41:47 EST EYTLQcVp No.161140 Reply
>>161127
If your sauce needs sugar then you're using crappy tomaters
>>
Lancelot de Casteau - Mon, 02 Mar 2020 20:07:11 EST v9dareGd No.161142 Reply
>>161140

its like, you know they have cans in italy right? and you can have one too.
>>
YakuiWiggly !9ewYjBc0iU - Tue, 03 Mar 2020 02:56:25 EST 59V8xxVV No.161144 Reply
>>157769
My oven has been down for the last three weeks and I've been living with a toaster oven and a microwave since. How do some of you survive like this?

also, bump check
>>
Lancelot de Casteau - Tue, 03 Mar 2020 14:02:49 EST xI4n34K/ No.161148 Reply
I want to keep bumping this one to 1,000
>>
Mr_Shawmeen - Wed, 04 Mar 2020 19:20:38 EST +cI1UvZo No.161153 Reply
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>>161148
Have a massive 15oz burger stuffed with 6oz of pepper jack on a oversized brioche-
/challah hybrid bun. The grind should have been more coarse and I should have warmed the bun better but it wasn't bad. I topped it with feta mouse and a whole large well grilled sweet onion.
>>
Alain Senderens - Thu, 05 Mar 2020 12:00:16 EST dwr2t88o No.161157 Reply
>>161153
I don't get the appeal of cheese stuffed burgers, just melt a block of cheese to have on the side because it will all end up on the plate anyways.
>>
Guy Savoy - Sat, 07 Mar 2020 00:11:30 EST v9dareGd No.161190 Reply
>>161187

Yeah it is time to scrub that fucker hard. The silicone mat is starting to peel from the use.

Next time pain au chocolate
>>
Elijah Joy - Mon, 09 Mar 2020 18:26:16 EST dwr2t88o No.161202 Reply
>>161200
Idk what a chumpa is but it would be easy on one of those mats for sure
>>
Richard Leblanc - Tue, 10 Mar 2020 01:31:16 EST v9dareGd No.161204 Reply
1583818276486.jpg -(1642893B / 1.57MB, 2592x1944) Thumbnail displayed, click image for full size.
>>161199

In my experience it helps evenly heating the base. Really good for baking.

The nonstick cleaning thing. That's lies

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