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disappointment: the fruit
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Are those seeds? I've never seen that before
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Yeah immunity Cat's great
Birria tacos, when?
On the commercial side I agree about peaches, nectarines, and apples. However, oranges still uses for the most part washington navel orange and valencia orange, which have been around over 40years. Furthermore, cutie mandarins(which refers to multiple varieties of mandarins depending on availability) have been entering the marketplace more and more.Bananas are a great example of only having one variety that sucks just because the color,packing, and the fact that it is virtually seedless.
I really like these. They taste mild, sweet and refreshing. I love the texture too. They don't lack flavor they just aren't super-strong tasting. I don't eat a lot of sweets, processed food or salt though. But I've heard they can taste bland to western taste buds that are used to a lot of sugar and salt for 'taste'.

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Do you like Donuts? What's your favorite Donut? personally i'm not a big fan but i'm open to trying more
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My mother used to make them every year for Farschingsfest.
I like them
double-chocolate chocolate-glazed cake donuts
I've never really liked any donuts. For the amount of fat, carbs and calories in a donut or 2, I'd rather have a cream puff, a custard or a piece of pie.
christ, I want a donut now

fuck you!

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Crispy strips of all white chicken breast, premium dipping sauces...this is luxury lunching. Because you won’t touch anything but the best.

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Let's see em homos
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good enough quality photos is usually enough to forensically analyse food.

who knew the minimum threshold for 'forensic analysis' was so high.
made dessert now too
banana raspberry chiffon w cinnamon
how did it taste?
amazing. its a bit soft near the top but nothing too far- and thats probably the tastiest part.

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Were the iron chefs the real deal or were they just shitty celebrity chefs?
specifically referring to the japanese, but curious about the american ones too, although I've never watched that
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not this one
Fap fap fap
American kata isn't even his nephew
It's lies
Not even Japanese, he is Greek

Also Otha is was better than Alton brown who is a shit
japanese iron chefs>>>>>> american iron chefs

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Do you put the mustard on top of the chili or under?
I used to love mustard on my chili dog so much that I would mix mustard into a bowl of chili. Don't quite like it anymore. I blame getting old.

But I prefer it on top because it's PRETTY.
usually don't put must' on my chil'dawgs

ketchup goes better on them
Damn that chili dog looks scrumptious in OPs pic!
Sometimes I put ketchup and mustard on top. Sometimes I put it in between the dog and chili sauce. And sometimes I put it under the dog. Even though I also put ketchup and mustard in the chili sauce.

Excellent thread OP, chili dogs for everyone!

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Swede lost in LA.
In Sweden I always got good recommendations from the dude at the Alcohol shop for which wines should be worth trying out based on my preferences.
Here in the US all I have to go on are people keen on selling whatever they have stocked too much of and the labels (Which all claim to decorate the finest wine in its price class).

So without further ado, Do any of you guys know your wines and can help me out?
I love rich and smooth wines with fairly low tannins that aren't Amarone. I'd like to keep cask at a fairly low level.

One of my favorite wines is Penfold's Kalimna Bin 28 2012 or 2014, another one would be Gê 2011.

Could you recommend a bottle that cost less than 50 bucks that might be available here in LA? (almost all wines I've seen in stores have been either Californian or Italian for some reason.
Thank you very much
1 reply omitted. Click here to view.
no you know the barell flavor. what do you call that?
Oh, I don't think there's really a single word for that. Oak I guess, but people talk about new oak or neutral oak and length of time spent in barrel and so on. California has a well deserved reputation as overdoing the oak, I suppose you've had some trouble with that.

Anyway I haven't tried the Kalimna Bin 28, but if you want a "local" syrah that is pretty tasty, and not a disgusting California oak bomb, you might give Ojai or Tensley a try. They should be in roughly the same price range.
Thank you, I'll check those out!

James may series on california wine. Entertaining and informative.
>there are no hidebound rules like in the old world, you can grow whatever you like, you can blend them however you like
He forgot "you can label it however you like and it doesn't even have to be correct or accurate in any way"

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Is there any restaurants that just serve variations on omelette? best and most versatile dish desu
That's like saying a plate is the most versatile dish because you can put anything on it
said like someone that doesn't understand the true power of omelette.
sounds like you don't understand the true power of a plate
you can make omelette drinks, omelette soups, omelette bowls, plates are not as versatile or as tasty. They're not aesthetic either, in every sense of the word.

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What are the best places for breakfast in the city of Chicago?
Yelp and TripAdvisor exist for a reason OP.
Yelp is a horrible way to learn about restaurants, you know this.

>Food was delicious and service was prompt
>The waitress only filled my glass twice and somebody scraped my car in the parking lot
>one star, never going back
This. While Yelp may be run by corrupt shitheads, it gives you a good look at popular places + what their menus look like.
I prefer using goggle's reviews
nice 'go style 'akes

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Post your rare tacos
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I like them with extra cilantro tbqh sir
Jesus christ, cut up that cilantro you lazy cunt.
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Plate condom

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>there are people here right now that don't put this on everything
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If I need salt I add it in the cooking phase. Sprinkling flavor powder over your food is not optimal
>If I need salt I add it in the cooking phase
So you're completely shit at cooking, or you only ever cook gruel and literally nothing else.
Peppers don't kill your tastebuds.


Indians use peppers because they have a good taste.

>supposed to have

Multiple flavours can enchance each other.
>what is this guy getting at?

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All of this for $5.
Is American-Chinese food the best take-out?
Kebab and pizza a shit.
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go eat ice honky
Cheapest fast food in my country is fish & chips. Most of them sell chinese food too.
My typical order would be:
>1 Fish
>2 scoops chips
>2 hot dogs
>12 wontons
>2 dessert items (doughnut, jam wrap etc)
Feeds me and my wife for $25
Ask your neighbors

He asked for Chinese, not for Hakka or Thai.

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Name one dish that isn't made 1000x better by adding a fried egg

>you probably can because there are exceptions to every rule but fried eggs are fucking delicious and they go with most everything
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Fried egg
Adding another fried egg makes it at most 2x as good
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Meh. I'd pick any other piece of sushi over the tamagoyaki any day.

it's not a fried egg.
It totally is

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What two sodas do you like to mix together?
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Sprite and Orange Fanta.

Root beer and Dr Pepper
Crush, Fanta, and Sunkist
loved Spezi as a child

don't really mix sodas anymore, but mixing beer with some orange soda really is a nice way to drink a bit in the afternoon without being drunk at 8pm
More than 15 years ago I'd mix something I called The Ice Breaker, because it tasted like the gum: pepsi + barqs root beer + sprite.
All sodas from the machine in equal portions

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Has anyone here tried the "Portobello" as a bun meme for vegetarian sandwiches? Is it any good or does it over power the fillings?
16 replies omitted. Click here to view.
That shit would fall apart so fast and make your hands greasy shits.
Do they not understand that only a small part of the population has gluten intolerance?
The biggest, most immediate problem here is that when you try to bite into the mushroom, you'll pull it off the sandwich.
Sup lady man
Anyone else who think it's just sad when vegetarians try to make their own versions of classical dishes?
Just feels extremely tryhard and pathetic.

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