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Protip: you can't.
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>>8620552
Obviously
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>>8619874
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>>8620572
American have shit taste
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>>8620627
Dr. Oetker's fault.
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>>8620627
It's German you retard

Why do women seem to like chocolate so much more than men?

Is it just the women I know or is it just something universal?
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>>8620373
I'd be happy if everything below 90% cocoa chocolate disappeared tomorrow.
>>
>>8620361

>>/pol/
>>
>>8616556
It's a social meme.

Men don't like sweet things, women do. Men like bitter black coffee, scotch, and cigars. Women like flowers, wine, and chocolate. This isn't even some SJW shit. Just observe the archetypical advertising that was done until neo-feminism forced everyone to be women friendly all the time around 2010.

That's it. That's literally it. You're welcome.
>>
>>8620557
>mildly enjoy chocolate
>get on hrt
>love chocolate more than anything in the world
how do you explain this?
>>
>>8616570
Don't worry, I'm pretty sure you're not homosexual. Do you ever wear lingerie and masturbate to body building magazines?

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While reading this german book "Der Butt from Gunther Grass" I read about this mushroom called Seidenriß.
Ok can someone please tell me which mushroom it is? I couldn't find anything on google, I guess it's some sort of dialect, or maybe it doesn't exist.
>>
>>8620665
What does he say about it? Any pics?
>>
Unfortunately no pics.

The text is:
"Und als die zierliche, aber sonst lautstarke Mamsell anfing, die gesammelten Pilze zu sortieren, wobei sie erklärend sprach – „Das ist der Seidenriß, der ist giftig!“ – erinnerte sich Brentano schmerzlich, daß seine vor Jahresfrist verstorbene Frau Sophie geheißen hatte."
>>
I think it's a type of inocybe. It's not edible, if that's what you're wondering.

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What's the best vegetable and why is it broccoli?
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Brussels Sprouts.
All the nutrition of them cruciferous vegetables and they don't taste like shit!
>>
>>8619197
goddamn do i love roasted sprouts
>>
cabbage master race
>>
onion, easily
Then garlic, celery, broccoli, carrot. (in that order).
I think more of them as spices, but peppers and ginger are also great. But not as great as the aromatics mentioned above.
>>
>>8619197
>>8619263
GOAT method is to deep fry them. It's fucking tricky to do at volume without splattering the shit out of your fry cook unless you prep them the right way. Here's the best technique I've found (& also the way we do it at my restaurant).

https://www.youtube.com/watch?v=dQw4w9WgXcQ

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What is the best frying pan?
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>>8620571
>using a nonstick pan in an oven
>using a nonstick pan for searing
it just keeps getting worse

are you one of those tards who uses a paring knife as a can opener and then goes crying to the manufacturer for selling a "defective" knife?
>>
>>8620580
I think you've lost the plot, I don't use teflon. Unless you are calling carbon steel nonstick.
>>
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>>8620571
I don't even own a non stick pan, I do all that in a ss pan. even eggs without sticking.

what is this obsession with using one pan for everything ? is it just poor people? if I cooked eggs more I'd probably buy a a non stick omelette pan, but ss and cast iron suits my needs enough. there is also more to a pan than material, subjective preferences.
>>
>>8620583
>I don't use teflon
never suggested you did. but you've made it clear you have retarded ideas about what specific tools are for: >>8620497

what's it like being that guy whose product reviews get used as cautionary examples of retarded customers?
>>
>>8620632
You've lost the plot. reread.
I was giving examples for why I would never buy a non-stick (teflon) pan. to recap:

You can't make pan sauces in a nonstick
you can't use metal utensils in a nostick
you can't put teflon pans in a hot oven
This is why you shouldn't buy one and should buy carbon steel instead. You can do all of those things and cook eggs/fish delicately.

I realized that black pepper is the GOAT condiment.
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>>8620681
what exactly were you "trying to learn" by posting "I realized that black pepper is the GOAT condiment."?

stupid faggot.
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>>8620677
Well then your wrong. This video might help clear up the confusion.

https://www.youtube.com/watch?v=dQw4w9WgXcQ
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>>8620687
my wrong what?
>>
>>8620603
I think Donkey Kong is the GOAT condiment.
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>>8620687
its a topping

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WHAT CAN I MAKE WITH 5 DOZEN EGGS

I DONE BOUGHT TOO MANY EGGS
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>>8618894
do like the fit anon 36 hard boiled egg whites a day and 2 multi vitamins (if you want to cut.)
>>
>>8618894

zabaglione
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>>8618968
They're damn good. Salty, vinegar soaked eggs. Whats not to love?
>>
>>8619869
Right? I know I'm headed to McDonald's for a quarter pounder with cheese, hot fresh fries, and an ice cold coca-cola!
>>
the tism ITT is amazing

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Any fämälämäzoids here been to amerikan prisons and eaten the "spread"?

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>Europoors will never experience this

I laugh at them.
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>>8614569
Literally fucking samoas. I can live my whole life eating those things.
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>>8614569
You mean these girl scout things always in your media are just a branded mass produced thing? Here our charity baked goods are homemade, is it even charity if you are buying something like that instead of putting in your time and effort?
>>
Thin Mints are shit
>>
>>8614569
O B E S E D
B
E
S
E
D
>>
Peanut
Butter
Patties

Why the fuck is this the "standard" garlic when there's single clove ones that taste about the same and are much easier to deal with?
>>
because the less adulterated food is before it gets to your kitchen the better
>>
>>8620671
one is naturally partitioned into individually wrapped single use servings
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>>8620674
Single clove garlic is not any more "adulterated" than standard retard, it's just a different kind

>>8620680
Nope. Even if you're a fag cooking one dinner for one you still need at least two cloves. Any decently sized stew calls for 4 or more

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>Go to restaurant
>Order a steak, well-done
>waitress leaves
>moments later, a chef walks up to me
>I ask him what he wants
>he tells me he doesn't like preparing well-done steaks, because it robs them of all flavour or something
>ok then, I guess we'll be leaving and never ever returning
>nod at girlfriend, she gets up
>the chef addresses her, asking how she can date someone like me
>she just glares at him and asks:
>what on earth made you think I was going to take your side?
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>>8620177
w-why do you have this saved anon
>>
>>8618618
This is fucking retarded. It's called killing the cow twice, and you should burn in hell until reasonably well-done. I hope you get well done by a pack of angry niggers.

The GOAT way to cook steak is black-and-blue, which surprisingly many (shitty) grill cooks don't know how to do. Seriously, though, if you can figure this out, you'll never go back. Here's a quick video rundown on the technique:
https://www.youtube.com/watch?v=dQw4w9WgXcQ
>>
>>8618618
Add to your list of things that have never happened to you in real life.
>>
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>>8620628
"rolls eyes"
>>
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>>8620611
that's one of my reaction images

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I want to become a vegetarian for personal reasons but I'm worried about protein intake.
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>>8613300
Enjoy eating 4 kilos of beans lel
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>>8615047
>implying natty scoob isn't natty
Remove this comment
>>
>>8613045
Wait, is that the chick from this video??? (nsfw)
https://www.youtube.com/watch?v=dQw4w9WgXcQ
>>
>>8616198
t.momscience pro
>>
>>8620639
hnnnnng

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>tfw no home-maker schools left in my country
How do I learn to be a good home maker now?
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>>8620515
>>8620579
Just swallow his semen on occasion and let him have anal sometimes.
>>
>>8620579

Finishing schools for women are not now culinary schools. Culinary schools were for felons and veterans before being a Chef became trendy. Funny thing about culinary school is that when people graduate and enter the workforce, realizing 80hr weeks are basically mandatory...they take out more loans and go back to school.
>>
>>8620515
1. Learn how to suck a mean penis
2. Learn to cook. It's not that hard.
3. House better be fucking clean.
4. Don't spend all my money.
That's about it. I should write a book.
>>
>>8620668
speak for yourself, every "finishing school" in my country is now either a normal kind of boarding school or a culinary school.
>>
>>8620669
oh yeah? how about budgetting, and raising children?

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ITT: post the most main-stream tv-chef from your country/US:state and /ck/ names him/her.
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>>8620488
is scarlet her name or just the color of her clothes.
>>
>>8620613
That's in Quebeckistan so yeah
>>
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>>8620602

>pol
>>
Probably this guy.
>>
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Hola amigos

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https://www.youtube.com/watch?v=bJUiWdM__Qw

I saw this a while back and decided to give it a shot last night. I always get a little paranoid before trying a new recipe and I found a few differences amongst the different recipes that I saw. I'll try to break them down a little bit to help you out:

-Rather than heat the oil and garlic over medium heat, use low heat. 2-3 on my gas range was the perfect temperature, but whatever you feel will slowly add color to the garlic over 5-6 minutes. Low and slow is better so as not to interfere with the taste of the olive oil nor burn the garlic.
-Add the chili flakes earlier if you like it on the spicier side of things. I added 1/2 tsp as soon as I put in the garlic and whew, it was good. Watch your heat if you put them in early as you don't want them to burn.
-The lemon juice doesn't pop up in many recipes, but I'd say it's absolutely amazing in here. The acidity really helps cut through the oily sauce.
-I used fettucini, but I've seen it with linguine, spaghetti, and angel hair. Personally I like the broader flat noodles, but pick your favorite.
-Chop your parsley fine! Some recipes did it really rough but that tends to lend itself toward overly herby bites when you get those chunks and less of a balance when you get little to no parsley in a bite.
-Lastly, I used some freshly grated parmesan to finish it off. Again, this only popped up in some of the recipes, but the smoky saltiness really added something. Adjusted your salt elsewhere as needed.

Very simple dish, only takes maybe 20 minutes from start to finish (prep and everything), and tastes really great. Easy dish for a date if you're trying to impress!
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>>8617453
what if i experimented with beef/pork tallow instead of oil?

hmmmmm.
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>>8617453
Simple and fast, i like this dish too
I cant agree about parmesan but everything else is good
Would say only a few drops of lemon and parsley not too thin or you lose much flavour
But those are little things
>>
>>86189https://cooking.nytimes.com/recipes/12168-midnight-pasta-with-garlic-anchovy-capers-and-red-pepper04

The much maligned 'chovy is a humble and delicious little flavor bomb, a secret weapon for soups, stews and sauces. Don't neglect them.
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>>8619579
Naw, it went just fine! If you're both garlicky, it's hard to tell the difference really.

>>8619817
Is it because it isn't traditional? Don't be upset.

>>8620119
Agreed, I definitely would say don't overdo it on the lemon. It helps cut through the oil, but too much drowns out the other flavors. If I would cut something, the parmesan would probably be it.
>>
>>8620654
>>8618904
Whoops.



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