Suck it, bitches.
>In Europe the impoverished underclass have to subsist on unenviable diets of processed crap, which is acknowledged by all to be inferior to natural produce
>In America processed crap is a proud part of national culture and is consumed daily by millions of well-off, middle-class families
Please explain this
Multinationals have brainwashed the American public into believing that high quality food is unpatriotic and an attack on our fundamental freedoms as enshrined in the second amendment (the only part of the Constitution we've read)
Hipsters under the control of ISIL have been pretending to like fresh vegetables and meat that isn't from an ammonia-soaked slurry in an effort to appear "sophisticated". Real Americans, in the meantime, are fighting a losing battle to defend against creeping secularism and Big Organic. Nice things are a scam.
Check me out.
Have you guys ever cooked anything while tripping on acid? I'm taking 2 tabs tomm and i've always wanted to. Any ideas on foods that would be aesthetically pleasing to cook (frying, using bright ingredients, foods that react in a cool way when you put them in a pan)?Preferably not something that requires constant attention like caramels or shit like that.
Did anyone save a vertical from that anon who posted a homemade crunch wrap a few weeks ago?
What do you guys think of Beyond Meat?
I pretty freakin excited.
Heya /ck/. I was planning on making some mulled wine to give as gifts this holiday season. I have never made any before and noticed there are many different variations. So I was wondering if you guys had any tips or recipes you'd like to share?
I like to mix apple cider and wine, add some honey, citrus peel (usually a mix of lemon and orange peel) and some of the citrus juice, cinnamon sticks, cloves, star anise, cardamom and simmer on low for like 10-20 mins.
Not really, usually a lighter red like cabernet sauvignon but I've also used zinfandel and pino grigio. I've made it with merlot and shiraz before too but those tend to be a bit stronger and some people don't care for it.
I also don't go for anything too expensive since it'll be flavored, usually stuff around $8-10/bottle at most.
>I don't wash the handle
What are your secrets /ck/?
Hot / superhot pepper thread. Share your experiences, sauce recipes, etc.
To all the steak lovers: what ia the best sauce to eat with a steak? Do you have a recipe to make one at home? I'd like to make a really good one for a christmas present. I don't care if it takes a lot of work.
to bake pancaks. Do you think this is possible? I believe oats don't have much gluten.
> Allium sativum
/ck/ I come to you because I'm ashamed to admit I've never had a pbj sandwich. I'm rather poor and want to gain a little bit of weight in muscle, and I hear peanut butter is a decent way to do that since it's mostly protein.
I already have a favorite peanut butter (my family uses it in cookies) and bread, what's the best jelly and why?
Hey /ck/, I want to organize a LOTR movienight with some friends and was wondering if you guys had any ideas what would be some great middle-earth food that would go along with it?
I'm not a very experienced cook, but I was thinking of taking a stab at some English pies or something. Some nice dark beers to wash everything down as well.
Making American Goulash tonight for dinner. Pretty standard recipe from the WEB though I ad a can of mushrooms, tomato paste and soy sauce among other things.
Any family secrets you want to share?
inb4: hurr durr that's not food, flyover, etc.
When I was in the Army, chili mac and goulash were heaven sent foods. Out in the sticks for up to 30 days, eating cold rations, conducting infantry operations then rucking 15-25 miles to an area with hot chow. Oh man, goulash was the best. I was a skinny twig back then and I could 3-4 helpings.
I love goulash.