Who /pep and olive/ here
Olives with pizza is great but they don't belong ON a pizza. Cooked olives is retardation. Would you add olives to your pasta sauce? No, you wouldn't, but they're good to have on the side. Separate but equal- that's my motto.
>would you add olives to your pasta sauce
The fuck are you talking about?
Ask someone that just bought 72 waffles anything
Anyone here with salmon fillet experience? I have a vid of me cutting up a salmon and was wondering if anyone can give me a pointer about what I am doing wrong
I was in Galway city, Ireland this weekend and I went to a fantastic Japanese restaurant. Kappa Ya, great service, excellent to food with a reasonable and elaborate menu. Check it out cocks, if you're ever in Ireland.
Japanese food usually comes with pickles (tsukemono) on the side, much like Korean food comes with banchan. Obviously that isn't banchan, as this isn't Korean.
Japanese restaurants in the West often neglect this, and for that reason westerners have a very skewed sense of what Japanese food is actually like.
Anyone ever cook a roast with dry beans together, where the drippings end up absorbed in the beans?
Have a local chuck roast & oodles of dry beans.
Give me your best, /ck/, thanks.
What's the best thing to add to a cuppa tea?
I'm going camping this Monday for 3 days with 7 friends. We have one camping stove and pot but no cooler (we're hiking).
What kind of food would you suggest? I bought some basics but plan if stocking up tomorrow. Preferably nothing too fancy and something to minimises times we have to clean the pot.
What kind of foods do you bring out camping?
>pic related, my stuff so far
Ultimate comfort when it hits that good thickness
How do you guys like your wine?
Would there be health benefits from switching from Mountain Dew to Sprite?
>when the puerto rican food truck does you wrong
you could gas kurdistan with the fumes coming out of my asshole right now
been going strong for 12 hours straight now
Puerto rican food sucks. Pretty much all food coming from the Spanish speaking parts of the caribbean sucks. It's kind of like flyover food, there was no indigenous culture so the European culture that washed up on the beach just turned out like shit, and they didn't import enough darkies to make a positive impact.
Contrast that with say Mexico or Peru where enough locals survived that the food had a chance of not being a disaster.
When will whites learn. Not racist, just telling it like it is.
Does anyone know where I can get the original Indonesian recipe Red Bull (Kratingdaeng) in America? Any online shops that can import it for a reasonable price?
I've never had it, but it sounds interesting considering the fact it's non-carbonated.
Also, post general food that is hard to come by , discontinued, or simply not available everywhere.
This was the best thing on Taco Bell's menu, and they had to discontinue it. :(
>original red bull
It's called M-150 and you need to go to places that specifically import Asian foodstuff to find it.
If you could have just one food item for a lifetime. A bottomless supply of that food. What would It be? Would you get bored of it?
How do you guys feel about dirty water hot dogs?
Can you identify the chain that produced this pizza?
barg ck. barg.
this is the sound i make when i am frustrated with the idea of food. (i think barg is also a persian dish like a kabob or something but this is entirely coincidence)
my wife is doing a girls night out with some other bitches and I get to take care of our little girl and cook tonight.
i just moved into a nice new house with a convection oven.. and i bought a cast iron pan because it's the latest maymay bullshit and i thought i'd check it out for myself. i mean.. shit they cost nothing.
i am tempted to...
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I followed the following ingredients and threw it in a stand mixer.
1 3⁄8 cups lukewarm water
3⁄4 tablespoon granulated yeast (3/4 packet, room temperature)
3⁄4 tablespoon salt
1⁄2 tablespoon sugar
1⁄8 cup extra virgin olive oil (the fruitier the oil, the better the flavor)
3 1⁄4 cups unbleached all-purpose flour
dough looked a little loose so i threw in an extra quarter cup of flour and now it looks about right..
it'll mix for about 6 more minute on low with the hook and then i'll go back to playing with my daughter and contemplating the human experience for a couple hours.
So I've got all the ingredients to make this but, as a total novice, don't know what to actually do. I was thinking of chopping the chicken breast up, cooking the rice, and just throwing everything into a big pot. Any ideas, fellas?
This is the second best Ben and Jerry's Flavor
Do you ever eat pizza with a fork?
>Order medium wings
>Mouth burns in hell
>Go to another restaurant
>Order Flaming Hot Dante's Inferno wings
>Dick goes flaccid, disappointment
We really should start using the Scoville scale for legal definitions of this. It's like rolling a dice every time you go somewhere new.
>We really should start using the Scoville scale
I actually agree with this, every single place just has some arbitrary definition of what is hot. It's annoying as fuck.
What would you choose for a new item at McDonalds Canada?
I would love some feedback on pan searing ahi tuna. This is the best I could do. Any feedback?
those disgusting smudges on the left side of the plate
0.5/10 for presentation anon, i am dissapointed in you
Did you know this?
lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts, and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week. Lobster was also commonly served in prisons, much to the displeasure of inmates. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and until well into the 20th century, it was not viewed as more than a low-priced canned staple food.
Yeah, before modern refrigeration/controled water tank technology and in areas where there was an excess of lobster.
They weren't getting a fancy fresh lobster dinner with clarified butter and a lemon wedge, it was sup-par leftover shellfish that was probably at least partially spoiled and since we're talking about prisoners here the preparation likely amounted to boiling everything till it was tough as rubber to try to hide the lack of freshness.
So my mate gave me 4 lbs of tuna belly and I have no clue how to cook this. (Not my pic but similar, mine had more white veiny sinewy(?) stuff)
Tried baking it in a cassarole dish so I could be able to flake it for sandwiches, but it got incredibly greasy and disgusting.
Is it ruined? Or should I drain the fat with a paper towel.
Yeah, well, it's belly.
Grizzly bears will eat just the belly during the run just before winter to fatten up for hibernation.
Or cook it and puree and use for tuna salad or something.
What's the best kind of cheese grater to get?
What is the best Baskin Robbins flavor?
>If anyone handed me that, I'd push it 6 inches away with my finger tips, fold my arms and look away.
>What a pretentious, mess.
>that favorite part of your favorite food
yeah that one, the one you could eat, throw the rest, grab a new serving, eat the same part and throw again. until youve had the quantity of a meal.
i love the very core of watermelon, it has a unique sweetness that the rest lacks.
Anyone miss the classic grilled stuffed burrito? I used to get this and one other item every time and it went away. I don't know why it seemed like it had achieved classic status like the crunchwrap supreme. They replaced it with a new xxl grilled stuffed burrito but it isn't close to as good.
I really miss the Chicken Enchilada Grilled Stuft Burrito. It was godlike.
I bite into them like an apple