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Archived threads in /ck/ - Food & Cooking - 198. page
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Am I a genius or a retard /ck/?

For when I want fruit on the go but don't want dripping juice from biting into the fucker.
25 replies and 3 images submitted. Click here to view.
>>
>>8138185

Or you know, you could skip all that effort and just grab a napkin?
>>
You're a regular Stephanie Hawkins, OP.
>>
>>8138197
Don't have napkins only kitchen towels, so there goes that

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How do you guys like to make your beef pies? What amount of beef do you put in your pie in lbs? What oven temp do you bake your meat pie to? 350? 375? 420..? And how long?

I just made a hot beef pie in my oven, it was honestly a cheese and beef pie. 345 for an hour medium heat, quick broil at the end for a nice browned crust after a minute on medium broil. Had pork butt gravy and mashed peas, with Chinese dumplings mixed in.
16 replies and 5 images submitted. Click here to view.
>>
Please post your beef pies as your upload if you have it on hand so I can look at it. Thank's.
>>
>hopesolo.jpg
>>
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>>8138141

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I'm assuming most of us on /ck/ are "thrifty" when it comes to cooking. What are your go-to's when you're trying to save money?

I usually buy yogurt and sardines, dry beans, and bulk meat that I get on sale. I just picked up 6 lbs of pork chops for $.97/lb. I'm going to divide them up and freeze them. I got all this for $20. I usually eat lunch at the restaurant I work at. This will last me a week here.

What about you /ck/?
16 replies and 3 images submitted. Click here to view.
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>>8138109
Frozen chicken breasts
>>
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Potatoes and other root vegetables, beans and rice.

Pea soup is always nice.
>>
10 pound bag of rice, $5 at Wal-Mart.
Whatever meat is cheap because the sell-by date is today.
Day old bread, 50¢ a loaf.
Cheese, $2 a pound if it's on sale.
Vegetables, usually frozen.

There are other things, but those are my staples.

>slow cooker recipe
>prepare combine and cook list of ingredients
>then slow cook it for an hour
Is the slow cooker a meme? What the hell is the point of these?
19 replies and 1 images submitted. Click here to view.
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>>8138101
Idk, I got one for free, used it twice and put it away. I just use a dutch oven instead.
>>
>>8138101
It's mostly for working moms that don't feel like cooking after they get home
>>
>>8138101
It's a staple appliance in every kitchen that makes everything that comes out of it worse than with stovetop preparation.

But hell if they aren't timesavers

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I am SICK and TIRED of people making fun of Chicago deep dish when they are CLEARLY posting stuffed pizza.
IT IS NOT OK
14 replies and 6 images submitted. Click here to view.
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Since the sauce is on the top and cheese is on the bottom, why not call it upside-down pizza?
>>
if you have to eat it with a spoon it's not really pizza tbqh
>>
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Would this fall under 'uffed or 'eep 'ish?

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So? Are they Sandwiches or not?
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Sandwiches are burgers

Burgers are sandwiches

You can't have it one way but not the other.
>>
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WARNING YOU ARE NOW ENTERING A TROLL THREAD ABANDON HOPE ALL YE WHO ENTER
>>
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>>8137938
>the number 2 is even number, if it's an even number it's the number 2. you can't have it one way but not the other

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I've tried broiling, smoking pot cast iron, reverse searing. None of it comes close to the flavor of grilling. I'm talking about gas grilling too, it's not even a charcoal thing. I already get my indoor steaks pink in the middle and browned/blacked on the outside. Is there any more I can do or are indoor steaks just limited this way.
39 replies and 4 images submitted. Click here to view.
>>
Good question. I'll stick around for an answer.
>>
Polyaromatic hydrocarbons
>>
>>8137920
the marinades infuse better with a nice smoky taste, on pan or dish inside it's just going to collect grease

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Ok guys I made a vegetable this time to go with my trough of pasta. I cut up the sausages too to make it look a little better. Well guys how'd I do this time? Tips?
12 replies and 1 images submitted. Click here to view.
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>>8137893
Disgusting
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>>8137893
>onions

No thanks
>>
>>8137893
>red peppers

No thanks

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Come share dinner with me, /ck/.
11 replies and 1 images submitted. Click here to view.
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>>8137813
no fuck you
>>
>Eating on this floor where people walk and animals drag their asses

Plebeian
>>
>>8137813
Crikey! That looks like the floor setting I had at the Hare Krishnas' for the free lunch when I was at university. No prosletyzing during lunch (dinner a different matter) just all you could stuff for free.

As a broke amerifag college student, I survived on that shit.

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September. Too many cucumbers. Wat do?
41 replies and 3 images submitted. Click here to view.
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Cucumbered Water
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>>8137788
Pickles?
>>
Make them disappear inside of you.

Al/ck/oholics, what are some good tasting but not shit-for-you drinks.

Got a huge amount of whiskey and Kahlua that I don't want to drink because of the calories.
19 replies and 2 images submitted. Click here to view.
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They're all shit for you health wise, so for the point of this post we'll consider low-calorie alcohol to be "healthy"

The only healthy alcohols are the bases:
- vodka
- rum
- whiskey
- gin
- brandy
- etc.

^ pretty much any hard alcohol that is only pure alcohol with no carbs or protein. From there you add a calorie free mixer (coke zero is my fav) and you have the healthiest alcoholic drink you can have.
>>
>>8137593
eventually all alcohol maniacs end up drinking el cheapo vodka and mixing/chasing it with water or soda water, it's pretty much the cheapest and healthiest way to get liquored up
>>
>>8137612
Coke Zero and healthy hahaha
Just mix some whiskey with water. You'll be perfectly fine. Takes away some of the bite and you actually taste your liquor.

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i don't even like food. it's just sustenance. i eat out of necessity.
13 replies and 4 images submitted. Click here to view.
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You probably won't find anything on this board to interest you, then.
>>
You probably have depression, anon
>>
That's what they all say right before "except ______"

Make up your mind.

My ex said that shit all the time but would never touch eggs, anything white and creamy (ironically), etc etc.

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>coat the steak in a thin layer of olive oil

People don't actually do this, right?
16 replies and 1 images submitted. Click here to view.
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retards who like the acrid taste of burnt oil do - I've seen it more than once
>>
What if im pan-searing?

I usually follow the ramsey method, suggestions?
>>
I do it when I pan fry because I dont need a whole grill just for myself.

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How do you find the magic sweet spot between not enough heat and undercooked rice, and too much heat that causes the rice to boil over?
15 replies and 3 images submitted. Click here to view.
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Bring it to a boil, then turn it down to a simmer.
>>
>>8137356
1) rinse your rice so it doesn't have that thick sticky scum like OP pic does

2) rice cooker
>>
>>8137361
this, how fucking dumb are you OP? also maybe try a bigger pot?

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>go to jason's deli and ask to speak with jason
>get told he's not there

I'm starting to think this whole fucking thing is a scam.
18 replies and 2 images submitted. Click here to view.
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I actually did find Wendy, though.
>>
>>8137299

What is that in your pic? I always have a hard time finding anything good at Jason's besides the free 'scream
>>
>>8138208
that's a baked potato, the chicken pasta with red sauce is ok too.

their soft serve ice cream with the dark chocolate syrup is some of the best I've had, not many places have good soft serve.

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Fry Wheel
>Literally everything is fried
>Menu designed after those "eating contest" system where if they manage to eat it under a time limit they get it free/prize/cupon/etc.
>Adorn side of truck with winners
>Mostly work off of novelty, so you don't expect many folks to be regulars, to compensate you follow events (like state fairs)
>some menu items I have tested include twice fried cornbread (sweet chili...
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>>8137253

Neat idea, but impractical. How are people supposed to keep track of the time (etc.) for the eating contest yet still serve other customers?

The key to a food truck is speed & simplicity.

I do agree that fried food is a good idea for a food truck though. Frying is simple and fast. It can be used for many different foods as well.
>>
>>8137264
>Neat idea, but impractical. How are people supposed to keep track of the time (etc.) for the eating contest yet still serve other customers?
See, that's the main issue. You would record the time a person is given their food, and they come back with finished food. Only problem is if they go and just throw the food away I suppose, but why the fuck would people do that?

You would put a time next to certain meals (only some would have the timed eating gimmick like a 3" corndog and shit.
>>
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How do I make bread crumbs?

I wanna deep fry some stuff, but dont have any bread crumbs. I have some normal bread and a bunch of crackers.
23 replies and 2 images submitted. Click here to view.
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Toast the bread, then grind it up in a blender or food processor (or I guess you could do it by hand). Alternatively, first grind the bread - don't grind too finely - then melt a little butter in a pan and toast the crumbs til golden.

Crackers make good coatings too, you can grind them in a food processor or just put them in a bag and smash them with something heavy.
>>
>>8137236
There are people out there that still use Italian bread crumbs instead of panko?
>>
>>8137256
>Toast the bread, then grind it up in a blender or food processor (or I guess you could do it by hand)

This.

Or if you want to use the crackers just toss those in the food processor, or stick them in a plastic bag and smash.

I just put a 3lbs pot roast into the oven at 250 F. It is inside a cast iron dutch oven, but I decided not to cover it with a lid. Has anyone tried cooking a pot roast without using a lid? I couldn't find any info online. Basically, my idea is to reduce the braising liquid over the 4 hour cooking time to concentrate its flavors and use it as a gravy for the meat and veggies.
12 replies and 1 images submitted. Click here to view.
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>>8137034
You're doing some kind of odd cross between a plain 'ol roast and a braise. That's a pretty typical thing. I often do lamb shanks in the oven. I start with the lid on for most of the cooking, then remove it for about the last hour or so. It helps brown the meat better, but it doesn't do much as far as reducing the liquid. If you want a good reduction then a much better idea is to cook the meat however you want, then after it's cooked you transfer the braising liquid to the stovetop and reduce...
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>>8137054
I actually put the lid back on and reset the timer before you posted because everything online keeps mentioning the tight-fitting lid, so I assumed that was a critical component of the cooking method.

You said that you remove the lid for the last hour of cooking to brown the meat, but I already seared it before adding it to the dutch oven, so it's already browned.

And yes, last time I braised a chuck roast, I separated and reduced the liquid in a pot on the stove. I figured four hours of evaporation...
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>>8137083

When you remove the lid then you are no longer doing a "pot roast", you're just plain ol roasting. The enclosed pot with a tight-fitting lid is critical to the definition of a pot roast.

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I just came back from a hunting trip in Sweden. While there we ate this flatbread made with reindeer blood and it was awesome. I want to recreate it at home, but I'm not sure how to cook with blood to make it shelf stable in room temperature. I've seen this type of flatbread sold in the stores in Sweden, but it was probably full of preservatives and stuff. Any anons know how to bake using blood?
24 replies and 2 images submitted. Click here to view.
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>>8137024
Google Paltbröd.
No worries.
>>
>>8137045
I love you, anon
>>
>>8137093
I ate it in Norway, didn't care for it personally.
We did drink warm blood from a freshly shot deer though, that tasted awesome..

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Hey /ck/, I got a whole rabbit today. What's the best way to cook it?
17 replies and 2 images submitted. Click here to view.
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A Dutch recipe called knien in ut zoer
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>>8137014
Spaghetti Bolognese like back in the old days.
>>
Rabbit pie! Fuck they're delicious.

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yo /ck/

This giant squash fell off a vine that was hanging over the fence from my neighbor's yard. He said I could keep it, but I'm not really sure how to cook this beast. Fucker probably weighs about 10 lbs.

Any ideas? Slice her open and oven roast it?

Thanks in advance.
40 replies and 7 images submitted. Click here to view.
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>>8137003

Hmmm, Normally I'd agree about the roasting in the oven part but that giant bitch looks like it's too large to fit in a typical oven.

I'd rather avoid cutting it up before roasting it because then it will lose too much moisture. If it doesn't fit in your oven then try grilling it.
>>
>>8137003

You don't have to do the whole thing at once.

Even after some exposed flesh grows blue mold you can just cut those bits off and observe good flesh underneath.
>>
Make soup out of it and probably strain the hunks out. I bet it's fibrous.

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I like buffalo sauce but I suck at cooking.

I just bought this but it's too "thick" and tastes too "pure", how do I make it taste better?
13 replies and 2 images submitted. Click here to view.
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>>8136965
We'll op. What is better to you?
I mean I can give what is better for me but might not be for you.
>>
The original and standard buffalo sauce recipe is half Frank's Red Hot and half melted butter.

Dunno why anyone would buy anything different given how easy, cheap, and simple the original is.
>>
>>8136971
I can't get Frank's Red Hot where I live.

Do I just toss in some buffalo sauce and butter in a cup, stir it up and that's all? Should I add water or something else?

>>8136969
I'd appreciate any advice.

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Is anyone else a fan of borscht?

Pic related I did
>sear 1lb stewing beef in a large dutch oven pot
>add 8 cups of water in and three tennis ball sized beets, peeled and shredded (use a food processor)
>add a teaspoon or two of salt and sugar
>boil for 10-15 min and then add 3 peeled diced potatoes and three grated carrots
>boil for 10-15 min longer and then throw in 1/2 of a medium size head of cabbage shredded along with two 28oz cans of diced tomato and and few tablespoons of heinz ketchup (optional for memesters)
>add one diced medium sized onion worth of fried onions
>boil until cabbage is tender and remove from heat, add 5 cloves of minced garlic and stir it in raw

I've only just discovered this stuff and it's the hypest shit for cold leftovers and it's pretty cheap to make as well. It's easily my favorite kind of stew that I've ever had.
11 replies and 2 images submitted. Click here to view.
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i would eat the shit outta that
>>
>>8136884
Pretty big fan of borscht. There are many different kinds. I've had Christmas borscht, white borscht, Spring borscht, vegetarian borscht... All were pretty good. The simplest (and cheapest) example I make is vegetarian:

Saute onion on fat of choice. Add chopped cabbage. Add beets and carrots. Season with salt. Add enough water to cover, a dash of vinegar and a handful of lima beans. Simmer until beets are cooked through. Serve garnished with chopped fresh dill.
>>
>>8136884
yeah im going to make this

only issue is, no dutch oven pot. I'll just saute the beef instead

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What are you eating ck
17 replies and 4 images submitted. Click here to view.
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exotic pussy
>>
>>8136778
Oatmeal with some apple and toasted walnuts
>>
are you eating.... from the floor?

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post your breakfast, anon!
>drugs and food never cheat on you after 6 years, edition.
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Eating breakfast right now.

>Scrambled eggs and sautéed mushrooms on top of arugula salad

Fucking delicious.
>>
>>8136811
Sauteed 'shrooms are the food of the gods

Why are they so fucking delicious on everything?
>>
>>8136814
They really are food of the gods.
I eat them all the time, I'd eat them with every meal if I could. Top tier.

I've been cooking for a decade and my stock is still awful
I used to have some really good Heston recipes but I lent the books out and haven't seen them since
so many methods are floating out there, but never any explanation of the pro's and cons

do you Blanche your carcasses and discard the water first?
I know it gives a much clearer stock, but I've heard a lot of other benefits touted that I'm not sure of

do you roast/grill your carcasses?
and it might sound like a silly question, but do you roast them before/after blanching if you both roast and blanche?

do you heat your vegetables in the pot, or just add them in raw?
at what stage would you add them?

do you skim the stock periodically as it cooks?
asians seem big on it, but some euro chefs I know say there is no real flavour benefit

I heard somewhere that pepper shouldn't be added at all, because its an aromatic sustained cooking destroys it
29 replies and 2 images submitted. Click here to view.
>>
recently I've been using lamb bones in stock, it's not common but I've had some great results; lamb has a much earthier flavour than beef
I use a lamb base for my northern chinese foods

still undecided on chicken kneck, it's cheap and nutritious; but the amount of gelatine in it is unreal
I end up with stock too gloopy for most things
>>
1. Make a standard overnight stock with carcases, skim in the morning
2. Take 2kg of chicken wings, split all the bones and deep fry them
3. Put the wings on top of fresh mire poix and bouquet garnier add half a litre of white wine.
4. Add the chicken stock and cook on a low heat for another day, do not skim the fat.

Sat bains' recipients for a base Chicken sauce that can be used as a conc. Stock
>>
i usually roast carcasses for dark stocks, although seeing as i use a pressure cooker i don't think it's necessary for chicken. with traditional stocks, yes i skim regularly. sweating off veg yields a different flavour to putting them in raw - it's not worse or better, just different.

>I heard somewhere that pepper shouldn't be added at all, because its an aromatic sustained cooking destroys it

this is true and equally true of many other spices, herbs and vegetables. pay attention to the volatility of your ingredients.

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>hubby's favorite meal
>fish of the day
>our famous fries
>in-house BBQ sauce
23 replies and 2 images submitted. Click here to view.
>>
whoa there, cool it with the anti-semitic imagery!
>>
>>8136455
>local
>organic
>artisan
>craft
>free range
>certified angus beef
>made fresh daily
>farmer's market
>sustainable
>cruelty free
>gluten free
>no...
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>>
>homeslaw
>hand-cut chips

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What is some food I need to try before I die?

I mean dishes and plain foods and ingredients, not processed stuff from the store.
12 replies and 4 images submitted. Click here to view.
>>
>frogposter

eat shit
>>
Sushi/Sashimi. Pad Thai, Chinese dumplings, Indian food, Good Gryos, freshly made pasta, Irish stew, perfectly made rare steak on a grill. So many things that are simple and generic.
>>
>>8136383
Shemale scat.

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Piedmontese beef is meat from cattle having one or two copies of the inactive myostatin gene. This attribute provides a higher lean-to-fat ratio, It looks like beef and tastes like beef but with the cholesterol and fat content of poultry or white fish.
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>>8136284
Aka it's tough as fuck
>>
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>>8136294
>TIL
>>
>>8136294
>what is fassone piemontese
it tastes and feels absolutly great

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What're /ck/'s daily eating habits like?

For me:

Weekdays:
>No breakfast, wake up about 30 minutes before leaving for work
>Two cups of coffee at the office
>No lunch unless work demands it
>Afternoon tea of some kind
>Post-work snack, normally a little cheese, meat, or happy hour appetizer with a few beers and friends
>Dinner around 9-10, hearty meal

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22 replies and 3 images submitted. Click here to view.
>>
Nobody cares dude what the fuck lol
>>
>>8135983
>Do online schooling this semester
>Family never home for breakfast/lunch
>Only snack during the day
>Mostly carb-y shit
>tfw want to try cutting out on carbs but fuck me
>Family comes home
>Cook a family dinner for everyone
>Usually followed by some kind of desert

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>>
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Weekdays:
>No breakfast, at least two strong cups of coffee
>No lunch usually 4 espresso shots with a bit of steamed milk
>Dinner is up in the air but usually a sandwich or some type of salad

Saturdays:
>wake up around noon/one from drinking and get burger/fries/beers
>99 beers

Sundays:
>usually 99 more beers and no food

I smoke a lot of cigarettes.


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