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>The UK forces manufacturers to prove that a material is safe before using it.

yes, and people in the UK, including myself, use sous vide all the time. in BPA free plastics.

you obviously don't really understand the advantages of sous vide and think it's a 'cheat' like many other dunderheads on here, but don't conflate that with your own paranoid bullshit.
I bet you believe in chem-trails as well?
>verifiable historical facts about Nazi plans about a European Union are conspiracy theories now!
The modern mans grasp on historical events never ceases to amaze me.

You use plastics which were approved for use in the European Union...

Not plastics which were made and marketed in the US...

There is a huge difference.

And fine.. even if it's not a cheat.. and even if it won't give you cancer (both of those things are true though) it's still wasteful and slow.. and still produces nothing better than the original methods (when done correctly).

Sous vide is seen as this new hipster thing.. but large manufacturing processes have been controlling heat and temperature dynamics in similar ways for decades to produce things like chef boyardee and chicken in a can... oddly enough you chowder heads haven't made the connection....

its not good food... its food that has been boiled (or simmered) in a bag..

only shit heads eat food like that.

>You use plastics which were approved for use in the European Union...

yes. i don't see why you don't realise this invalidates your whole diatribe about the US. it doesn't apply here.

>it's still wasteful and slow.

energy wasteful? not necessarily.

>and still produces nothing better than the original methods

i'm not going to get into an argument about whether it's 'superior' because that's very complicated and subjectivity plays a part. but it is inarguably more consistent and in the particular case for a restaurant makes a huuuuge difference to scalability.

>Sous vide is seen as this new hipster thing

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I made a handy guide to help out our American posters ;)
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no you stupid bucktooth sisterfucker, a hamburger has no cheese that's why a cheeseburger is called a fucking cheeseburger. If you ordered a hamburger at a restaurant you wouldn't get any cheese on it and your fat-ass would be telling a waitress how incompetent you are because you don't know what certain foods are called and you would look like a stupid pissed-off baby-boomer complaining to someone who does give a single fuck.

All three of them are noodles...
How the fuck is a pulled pork sandwich a burger? Are Europeans really so retarded that they think anything on a bun is a burger?

Here, I'll help you mongoloids out: a burger is a protein patty (meat, grains, or vegetables). That's it. You can eat a burger on a bun, or on toast, or even in a lettuce wrap. A burger can be made from chicken, or chickpeas, or beef(in which case it's called a hamburger, or a cheeseburger when there's cheese on it), or any other protein. A sandwich on a bun that doesn't have a patty is just a sandwich.
... Are you sure you know who OP is?
germans need those more than americans

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Alright cu/ck/s!

Travelling to stinky but fascinating London today for the weekend. I need your best food suggestions, anything from restaurants to food stalls and pop-up places!

Already have Manze's and Rules on the list. What else?
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> Asian
Cheap? Camden market. Walk through the markets to the bit with the food stalls.
Good? Chinatown, Brick Lane for indian.

> Continental
If you want 'continental cuisine', France is a few hours away by train.

> American style
There's a place across from Forbidden Planet in Covent Garden.

> Seafood
Not in London, bruv.
> Melting pot
You mean 'the place where we take money off foreigners', right?
Holy shit that's funny
You mean 'northerner here ', porbly living in London for a few months for a shitty office job after going to 'uni'.
No Londoner says 'paki', no Londoner is intimidated by other races.

>No Londoner says 'paki', no Londoner is intimidated by other races.

no true londoner you mean

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so I bought a shitton of matcha this Weekend and dont really know what to do with it now

made some Milkshakes and obviously tea. heard green Rice is also pretty neat. got any other recipee ideas for me?
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1. White chocolate matcha flavoured
2. Milkshake
3. Icecream
4. Ochazuke
5. Matcha+dashi powder+linseed oil+raw egg yolk = cold noodle sauce
6. Matcha Dango
7. Matcha Mochi
8. Matcha pudding
9. Azuki Matcha Yokan
10. Matcha Sponge Cake
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It's a 1400 year old Chinese method of tea preparation which survives mostly in Japan today. Just powdered tea leaf, nothing added or removed. Instant tastes like shit in comparison.
Also worth adding that low quality tea produces undrinkable matcha.
its the difference between dehydrated tea (tea fannings steeped then the liquid dried into powder) and ground actual leaves. Huge difference. Theres ground beef, beef stock, and beef bouillon cubes. matcha is like ground beef, tea is like beef stock, instant tea is like bouillon cubes but worse because its made from the lowest quality beef they could find...like bouillon cubes made from alpo
You can add it to like any baked good.

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Let's keep the ball rolling. Worst Kitchen Nightmares restaurant? Thoughts on the show overall (UK or US)?
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Mangia Mangia?
You mean he was running a Fazoli's?
>he thinks speed is crack
Found the dweeb who couldn't organize a drug deal with Hunter S. Thompson's rolodex and a briefcase full of cash.
He got high and beat up the owners daughted
>pee rat's tavern

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I'm not sure if you guys know alcohol, but I figured this was the board to ask.

I love absinthe, but it makes me fucking NUTS. I stabbed myself and then cleaned a whole bathroom to sparkling while bleeding all over myself through my makeshift tourniqet on the stuff, and another time I dislocated one of my hands by punching a concrete wall as hard as I could. Barely felt it.

I drink vodka, whiskey (which makes me violent but not stupid), beer, you name it. But only absinthe turns me into a rabid animal. I looked stuff up and people are saying there are no hallucenoencis in it, that that is a myth. There's no way that's right, is there?
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fake and lame
It's like how a lot of cases of women having their drinks drugged just ends up with them actually not realizing how much alcohol they're consuming, and blacking out from it.

There have been studies showing that most of the effects of alcohol are also cultural, if most people believe that alcohol makes you mad you get mad, happy you get happy, etc.

You're just drinking absinthe with the mindset that it's gonna make you fucking NUTS, and you feel free to act that way because you think you're not in control anymore since you had some absinthe.

tldr you're doing it to yourself
You're just getting a placebo effect.
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All alcohol has the excact same effect on your body. "Absinthe" doesnt make you any crazier than beer, only more drunk, faster.
This is correct.

There's a Total Wine near me that stocks absinthe, and I've had everything from Mansinthe (66.6% ABV, Switzerland) to Vieux Carre (60% ABV, USA), with and without thujone, and it's never made me "nuts" nor done anything besides taste like licorice from hell. But then I also sip it like a civilized person and don't chug it like an animal.

You're just getting too drunk too fast and you're losing track of the booze in your body.

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Tonight is a good a night as ever to have good beer, and good food to go with it.

This is a general cook along/drink along/eat along thread for people who don't wanna make their own. All welcome, all skill levels, from wifey to 3 star Michelin tire chefs, to fast food junkies. Whatever floats your boat.

Tonight I'm having spinach artichoke dip and fried pickles. Already prepped spinach achieve, getting together the pickles to have batter set.

Drinking Modus Hoperondi from Ska Brewing in Durango, CO.
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Yum. Served with Danny Cash garlic habenero ranch.

Setting up a fryer on a TV stand in the middle of your kitchen while drinking doesn't seem like the wisest idea. Don't you have enough counter space for a fry daddy?
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And the finished dip, bubbling nicely. It was delicious.
The cord is hidden inside the cabinet. I normally go outside but the winds have been a sustained 20 mph, didn't seem the best idea.

The other side of my counter has a plug right by the sink (whose smart idea was that in construction?), so the cord would get wet.

I've tried on the counter, but the counter just didn't work for me and was hell to clean.

Not the best setup in a pinch, but I've responded to grease fires and had fires in a Microbiology lab I worked at that I had to contain, so it's all good. Don't leave a fryer unattended anyway or overload them, that is how most grease fires start.

I prefer this to frying on the stove, had some terrifying moments witnessing a stove top fry go wrong.
This thread already sucks you can't make OPs thread with out a kitchen counter picture of food and kitty this is how its been for months. Also I bet you won't even tell me what kind of sausage you use.

Is this a reasonable amount of sugar for my spaghetti?
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I know, right. He should be sponsored by M&Ms.

>It’s a donut stuffed with M&Ms. That way, when you’ve finished the donut, you don’t have to eat any M&Ms.
I think that's a little light for you UK folk.
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I smoked pot with Johnny Hopkins.
sure, if you're german

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So lately I've been grilling my chicken breasts to be rare on the inside. i can't be dealing with cooked/overcooked chicken. I don't enjoy it. But anytime i mention it to someone if the topic gets brought up they keep telling me I will get salmonella. I am still searing the outside killing all the bacteria, how is this any different from say grilling a steak. I know with things like ground beef you need to cook it all the way through since bacteria mixed into it as it's being ground, but this is a chicken breast. How is this shit any different.
Because the chicken has caught the salmonella bacterium as opposed to having it only on the skin / outside layer in transit.
Chicken flesh isn't as dense as beef, so even when it's not ground up, salmonella can get deep enough into the meat where it won't get killed as easily. At the end of the day though, it's your chicken and you can prepare it however you like, just please thoroughly cook any chicken your guests eat, because you're putting them at risk of severe lava ass, and even death if they're weak
The entire chicken can be dangerous to eat.
It depends on the bacteria but ground beef, ground chicken, and ground pork generally aren't safe either because they are made from several potentially dangerous animals
It's better and safer at medium.
I'm not a qualified home economist, but I have never had a problem with organic vegetarian fed, free range chicken breasts.

If you pay a little extra, you can cook more nuanced than poor people.

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hi guys making carbonara right now come and join me in the fun
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He's just German.

Then again, what's the difference?
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couldnt finish and my stomach hurts a little now haha
I am going to lie down for a bit so see you guys and thanks for sticking around
>thanks for sticking around
nice pun
Where is the stock pot for the noddles?

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Hello /ck/

I'll be making some pasta with minced meat and a cream sauce, how should I spice it up? I'd like to try something different.
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>thinking I'm European

Okay, now I KNOW you're white trash
Thanks that's what I guessed, but don't to ruin it. I'm gonna do spinach and peas in the sauce and see what happens
Add garlic too and some chilies.
I always put some 'men on my 'ta. Gives it a nice tangy aftertaste and if anyone asks I just tell 'en it's cream.
Just finished eating and it was very good (with a dash of vinegar)
But I could barely taste the spinach. I don't know if there's something wrong with my spinach, my genetics or spinach just has very little flavor. I put more spinach than peas but the peas were way stronger

You drink AT LEAST a gallon of water a day, right /ck/?
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sad thing is, its the tiny ones that hurt the most

i had an 8mm and 12mm bilateral, i wasn't aware pain could even reach that level
I drink at least 64 ounces a day but I owe that to being a dirty spic landscaper
but your liver anon...
I just saw on google as well that the most kidney stones in one person at a single time is 172,155.


The absolute horror

how you would keep from killing yourself is beyond me

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Critique my Experimental Pork Melt: Juniper Berry/Cardamon Pod Pork Butt w/ American Cheddar, Horse Radish Mayo, Portobello and Yellow Bell Pepper
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There's a difference between adding horseradish to your meats as an extra flavor and diluting the actual taste of the horseradish with extra fat. You seem kinda retarded.
Yes. Fight me motherfucker

You seem to not know the difference between storebought horseradish sauce/cream and actual horseradish. I'd love to watch some retard like yourself use actual horseradish
I would have used a sourdough bread OP.
Pork with cheese and mushrooms?
Absolutely disgusting.

pork undercooked, needs to be shredded.

bellpepper is absolutely haram unless cooked with onions

horseradish DOES NOT go with cheddar. manchego, gouda, jack, etc

no mustard. how you gonna eat pig without mustard? are you some kind of savage animal?

the bread is shit. thicker, better, more whole grains, ditch that wonderbread tier garbage for a nice rustic loaf

It is properly toasted.

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What is the correct Waffle House order?
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I'll take a country ham and eggs, over easy, and a large hashbrowns covered, chunked, capped, and topped
The Grand Slam
All star bacon, hash browns covered chunked,and 2 biscuits and gravy
sausage egg and cheese on the jalapeno biscuit
All Star Special
>Eggs over medium
>Browns smothered, covered, peppered, chunked, and capped
>Pecan or blueberry waffle, well buttered and syrupped
>[spoiler]Cinnamon raisin toast[/spoiler] or replace with a biscuit
>Smother everything in hot sauce and Heinz 57


>Texas Cheesesteak or Angus Patty Melt and browns
>Sprite with vanilla syrup

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In the next week or so I'm going to buy my first smoker but before I do I wanted to get some advice.
I'm going with hardwood briquettes for fuel and plan on doing a wide range of meats. Price cap of $250 if possible but I'll spend the extra money if it's worth it.

>consistency is crucial to me
>what are quality brands
>what features should I look for
>what are things I should avoid
>good resources to learn from so I don't bug /ck/ with stupid questions every five minutes
>any advice is welcome

>Rotary engines are shit because MUH V8

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