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File: Burrito Muncher.webm (703 KB, 372x210)
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>I want my cofee with extra taste of asian market air.
I thought it was a good webm anon.
did he died
You shouldn't believe "the story"
>doesn't understand a joke

Who /LaCroixBoy/ here?

For me, its Tangerine, the best flavor. Full of refreshing flavor and a crisp aftertaste, this summery flavor reminiscent of idyllic lazy Sundays spent on a gently rocking boat is a must-have at all your family gatherings at your cabin in the northern Wisconsin woods.

Degenerate sugar-and-caffeine-addicted sip-posters need not apply.
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>*sips toxic cocktail of industrial chemicals*
>Being so illiterate you misread 'sweets' for 'sugar'
how's the bubbly, boix?
Who else sip boix right now
Soleil? I tried the lime flavor and didn't like it as much as the regular lime refreshe.

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Steel Reserve 211 is actually a very good tasting beer provided the below three rules are followed:

1) Expiration Date: Avoid buying this beer if the expiration date stamped on the bottle or can is about 2 months away from the date you're going to purchase it. It will still be drinkable, but most of the hops smell and sweet grain-like aftertaste will be gone.
2) Storage method: Buy this beer only if it was stored in a refrigerator. SR211 does not store well in room temperature and will quickly develop a bitter taste.
3) Drink this beer freezing cold. I keep SR211 in the fridge but before I drink it I put it in the freezer for about 15 to 20 minutes. The freezing temperature really brings out the flavor.
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Tastes like vomit in a can.
How do your farts smell?
SR22 <<<<<
What I have to purchase now because of my DUI.

Let's take a break from the bum wine and malt liquor threads and talk about real beer

What you been drinking?

Want recommendations? Got recommendations?

Prev thread: >>9787328

Discord: https://discord.gg/rqsxQdW
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why bother
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Yes, it was good but not certainly overhyped. If you can find it for a reasonable price it's worth trying but it won't blow your mind compared to a normal double IPA
What cheap beer do you drink?
For me it's Yuengling and I'm not sure I quite like it.
Laughing Dog Pecan Porter is fucking delicious and whoever thinks otherwise can suck my anus
Kirin, but I'm a fucking weeb. it's enjoyable.

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In my opinion, The only good Munchies videos are UK travel guides. All of their other videos are just a bunch of fat stoners like eggslut cooking trashy food like spam sandwich.





i always wanted to eat boboon
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Why is drawing balls on a carcass with a thinkpad nipple so damn hard?
God, she's awful. Reminds me of some of the girls at uni.

Bet you she read a useless humanity at a golden triangle university, and had no idea how to earn money afterwards.

Thoughts on pink Himalayan salt?
34 replies and 4 images omitted. Click here to view.
i've been using pink salt for a couple years now, and i just enjoy the way it tastes. it is a subtle difference. not as salty as standard iodized table salt. very light and airy in my opinion.

there's also Real Salt which is the best salt according to how it is sourced.

i don't taste any difference between sea salt or pink salt or Real Salt so i just use either sea or pink.

it's not a huge cost difference but it does add a nice little element of class when you use pink because it just looks nice...back when i was gainfully employed, i went to this mid-tier sushi/oyster bar and they would have a simple red snapper sushi finished with pink salt grated on top. it's just one of those things people do to look cool and fancy and luxurious but i do taste a difference in that i like how it isn't as salty as standard salt.

in terms of the trader joes grinder, yes it is inconsistent and sometimes it grinds it too large or too fine, but i don't mind it being too large because it adds a nice unexpected crunch sometimes.

that being said, i wouldn't pay 2X more for pink salt, and i am always wondering if they just add food coloring to it. all pink salt is sourced from pakistan. can we really trust the pakis to deliver actual pink salt from the foot of the himalayan mountains? i don't know for sure.

to each their own.
It's cheap stuff from the world's second largest salt mine and offers no benefits besides looking different. Don't fall for salt woo.
You'd do better eating a single bean each day.
The undertale of salt
It's just as cheap as table salt and has a slightly different taste. Learn to use it correctly, mabye.

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Food rate thread

What do you think of my
>scallops, caviar, brussel sprouts, prosciutto, and creme fraiche
10 replies and 1 image omitted. Click here to view.
The plate is ok, the plating could be better.
Mop u that jizz streak.
I hope you didn't serve that to anyone because they would now think of you as a wanker
that looks really delicious
It's bad, but I've seen worse.
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Sorry guize it was only a dollar per plate, so the value was there.

Do you think my flat iron steak on mushroom, pea, and bacon risotto looks better?

Croque Madame 2day
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Looks alright i would add ketchup
kill yourself
The eggs look nice and creamy, and I like that the sausage is mixed with them. What's the recipe?
Jimmy dean pre-cooked sausage
and scrambled eggs.
How does it not look like a croque Madame?

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For me it is Activa RM, the best meat glue
Does it glue your mouth shut?
No, because you can drink water/wash it away with saliva, but if you inhale enough, it can glue the alveolae in your lungs shut and you'll suffocate
Does it come with an MSDS?

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I want to get a cleaver for christmas so I can chop shit up like that guy on that chinese cooking show. what is a good brand to look for?
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They had a global cleaver at a store marked down to 45 bucks. Not sure if it's a good deal or not
I always tend to use a traditional chef's knife, but my girlfriend's knife set came with a chinese cleaver. I tried it today and found it very comfortable to use. I think I'm going to make it a point to use it instead of a chef's knife for a month to see how they really compare.
It's a consumable, so it's more like knife oil, or cheap prostitutes.
Lived with a sous-chef in London, once. He said the kitchen was always snowed under.
Those Chinese chefs are using a Chinese chef knife which looks like a cleaver but is different. The chef knife is thinner and sharper so it is suitable for fine knifework whereas the cleaver is thicker and stronger so you can chop through bones and shit.

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Why the fuck do men drink white wine,its a fucking atrocity, it doesnt even taste the way a wine should taste, fucking sweet-sour tingly water.

Only tannic wines are true wines everything else is vice

99 replies and 9 images omitted. Click here to view.
Red wine for winter
White wine for summer
>It's not like smearing shit on your body though
Are liquors gay?
>felt like spitting
But didn’t because you’d have gotten your stupid face kicked in.
Furthermore a person can drink whatever they want with foie gras, although cognac would be strange.
t. Frenchman
I’ll fite you irl, closet boy. Where are you?

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Discuss bread baking here.

This is my latest sourdough. I was disappointed with the lack of sourness and large holes in my previous wheat batch, so I tried 100% rye.

55% hydration, 1% salt, 50% preferment at 100% hydration for 24 hours room temperature, 12 hours bulk ferment room temperature, 12 hours bulk ferment refrigerated, 3 hours proof room temperature, 45 minutes bake at 180C.

This is exactly what I want. It's dense and heavy and extra sour. I can taste both lactic and acetic acid, along with the fruity kind of taste you get from stressed yeast. You can't buy this kind of bread in shops.
90 replies and 15 images omitted. Click here to view.
Learned with the loaf after that one!
~2.5 cups water, a couple teaspoons salt, a couple teaspoons sugar, 2.25 teaspons yeast, and all purpose flour, though I forget how much right now.
It makes OK bread until it breaks.
Hey /Sour Dough General/, I've got a question. Started a starter recently and I just went to go feed it. It had a thin layer of hooch on it and the starter has lost its doughy consistency and is now more like a paste. All good? Keep feeding it as normal?
No mold/rotten smell? It's good. Stir it up, and feed it sooner next time.

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What are you drinking tonight /ck/

My budget beer since I'm broke
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L A C R O I X B O I X 2 0 1 7
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Drinking PBR.
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I never knew - that whiskey and bourbon where the same thing.
>one part bottom shelf gin in a plastic bottle
>one part generic store brand sports drink
>one part store brand mountain dew knock off
>all while playing tera
Bourbon is a type of whiskey

Sausage McMuffin
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>tfw 2 for 1 coupon on the mcd's app
>tfw double the calories for $4
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deals on wheels, anon.
>be me at local mcdonalds on lunchbreak last year
>all have 2 mcdoubles, a mcchicken, and a sausage mcmuffin
>that will be 6 dollars anon
>be me at same mcdonalds last week
>Ill have two mcdoubles and a mcchicken
>that will be 8 dollars anon.

Fuck mcspicks, their only redeeming quality was being cheap. Their price hikes have put me permanently off of the place.
mcdonald sausage pattie is fucking disgusting. egg and bacon or just bacon but fuck that sausage shit
sausage mcmuffins taste better without the egg

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has anyone else tried putting freshly cracked black pepper on peanut butter toast?
i decided to try it a few days ago, wasn't bad at all
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Are you taking 2 me?
i'm not sure...

Try it with chili sambal, bruh.
i might
thank you for the suggestion
Spice is nice.

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