what are you favourites?1 martini2 bloody mary3 corpse reviver no24 modified sidecar5 death in the afternoon6 brandy alexander7 hot toddy8 manhattan9 pina colada10 headless horseman
>>22013976lol>>22013983>>22014285nta, you guys don't read much huh
>>22018479If literacy was a prerequisite for posting, we'd have nothing but machines.Apparently a WD-40 is tequila, vanilla vodka and malibu... sounds like it needs something.
>>22018351Was fixed on a rye vodka, but the Tequila does sound good. Ouzo's just for the cloudy look, bare minimum. Needed something anisetty that wouldn't muscle in on the gin.
damn the flavor on this is CLEAN. can't wait to use it in cocktails, might replace beefeater as my main cocktail gin, unless i'm feeling really stingy when i go shopping.
>>22015899Check out the HUMUHUMUNUKUNUKUAPUA'A from Smuggler's Cove. It's very tasty.
Girlfriend is a genetic failure who can't tolerate gluten.She wants us to "cook together" as a couple thing when I'm over at her place. She's a typical libtard white woman who seems to eat a variety of leaves and brown-coded food like curries, stir-fry, things with soy sauce etc.What are some gluten-free recipes I can try to make given that I'm a retard who is more than capable of burning water?My idea of dinner is microwaving a potato for 4 minutes and eating it with a tin of plain tuna in springwater. I microwave bowls of frozen peas and eat them with a spoon as a snack. I hate cooking and basically cannot cook and need something retard-proof.
>>22014922You sound like an insufferable faggot and your approach to the situation will reflect in the outcome
>>22016994I think Aristotle has a point. You?
I hope you and your cunt girlfriend choke on a dick
>>22016898I've heard some other people say their thyroid caused food issues like that. I have a slightly overactive thyroid according to my last tests but the doctor said it wasn't much of a concern because it was just barely over range. But I think I might actually have Celiac disease and my issues with other foods were from the resulting malnutrition due to that and a legume allergy.
Why would you berate your gf like this? Dont you love her?
Hard to swallow EditionThread for discussing coffee and coffee related topics.If you're new and confused, start here: https://pastebin.com/UEzwuyLz (embed)If you're old and confused what are you swallowing this month?Previous:>>21995324
PISSINMY MOUTHSHITOUTMYDICKCOFFEUPMYBUTT
>>22018853
>>22018821>>22018821>moka>medium roast bitterGrind slightly less fine, don't tamp, brew more steadily (pre-boil in a kettle) & do the first dribble pull off the heat thing. Add spare boiled eggshells to the top to take the acidity/bitterness down further, pinch iron two's worth.
>>22018828I’ve been grinding it with a Timemore C5 ESP hand grinder. Started with 0.9 clicks (0.5-1.2 clicks is the espresso/mokapot recommendation according to the grinder) and today I did 1.4 clicks. I’m not wasting anymore beans today to show you pictures but basically, I’ve been increasing clicks everyday by 0.1.>and learn to brew betterIf there’s anything I think that I’m doing wrong is that I don’t use aeropress filters for it because I don’t have it or that I’ve been manually holding my mokapot above the burner because my stovetop is too big for it>use better beansI’ll try french pressing it this morning to see if its a skill issue on my part or the beans>>22018865>Grind slightly less fine, don't tamp, brew more steadily (pre-boil in a kettle) & do the first dribble pull off the heat thingI pretty much do this already
barista wasnt wearing a bra today boys, I got fully erect watching this girl tamp and froth. Does she know the vile thoughts that her appearance is illiciting or am I the bad factor here?
are big ceramic grills like this a meme?
>>22015859It's been longer than fifteen years. My black friends father (I know, they were good ones) in elementary school in the early 2000s bought an egg smoker. I remember the chicken and ribs he cooked on it being really good but I don't know if that's because he was a good cook or if it was the egg smoker.
>>22015847yes, youre better off getting a pellet smoke box with a regular grill
>>22018435its up to you to stop thinking about bbc
>>22015847Holy crap!
>>22016546No they aren't. You put charcoal in, light it, wait for the lid to get preheated, close down airflow and slowly let it reach your temp, add smoke wood, and then put your food in. Way simpler and less fucky than using an offset.Also you're an absolute retard if you think the smoke from burning sticks to cook something and charcoal + wood cubes tastes the same.>>22018563Only if poor.
post the finest British culinary delights, I'll start.
>>22009242>chicken bake from greggs
>>22007749scones are god tier?that means i've already had the best and shouldn't waste my time with trying the otherswhat a fuckin disappointment
>>22002053I was saying it looks wrecked up in a good way, I'm a sloppa-loving American.
>>22000687pwoar
>>22017554fair enough, i didn't really know what wreck-up meant. That plate looks nice. man this thread is making me very hungry
Do you have good street food in your area? What do you usually go for?
>>22018688Mmmm fat wigger pussy
>>22015288There's this really good food truck nearby that sells fresh spring rolls the size of your arm for $6 and really good smoothies for $5.
>>22015919It’s not really about her, more like all the drooling simps her video always summons like clockwork
>>22015288We don't do street food in Spain.
>>22015288We have a lot of mexican trucks, all different kind of mexicans.... portorican mexicans, portapotty mexicans, dominican mexicans, mexican mexicans, even oriental mexicans.... but they're so established and regulated that it strains the definition of "street food". At this point they're basically just local restaurants with diesel fumes and terrible parking, and they're required to close by 8:00 PM because of the obvious social problems otherwise. It's basically all gentrified, whether it's 4th-generation mexican cartel types, or hipsters who saw Chef and want to show us Le Quirky Take on something vaguely ethnic. The last time I saw honest street food in this area was the Home Depot Hot Dog Truck, and that closed before you were born.>>22018621>>22018751Our taco truck no longer has prices listed on the side and I'm 90% we're paying a gringo tax, especially for the instagram white girl birria.
So many fast food places have been going out of business this year. https://nypost.com/2026/05/11/business/five-guys-closing-multiple-california-stores-amid-financial-woes/
>>22018151Maybe California should have thought about this before doubling labor costs?
>>22018015When your parents or grandparents were in college they paid for the whole thing and all extra expenses working a few hours on the weekend at the 50's version of five chuds. But somehow you shouldn't be allowed to live anywhere except sharing a room with ten other jeets in a slum on a full time job working there now. I'm not one of the retarded eat the rich fools but something isn't adding up.
>>22017862Five Guys is ridiculously overpriced. I can get a better bacon cheeseburger (Baconator(TM)) from Wendy's at half the price. I am honestly surprised that Five Guys can continue to exist in a competitive marketplace.
Fast food should be weighted to allow easy access to 1,600 calories for the poverty level of the city the franchise is set up at. If a fast food place made it so someone could eat 1,600 calories for $3.25 in LA County, you better believe that shit would be making money like gangbusters.
>>22018884You're likely to find that in a family run and operated place using cheap ingredients and having the lowest overhead possible. A home kitchen selling "plates" might achieve that, but /ck/ threw all kinds of shade about those the last time we discussed those.
My starter isn’t activating well.I did the first feed and I waited 12 hours and it didn’t grow very much so I did a 2nd feed last night and it’s slightly larger today (pictured) but not much. Feeds were 1:1 ratio of AP flour and 70-77 F water.My house has been colder so I upped the heat and boiled some water to add some nearby moisture. It’s been covered loosely with a kitchen towel without a rubber band for most of the time but put the lid on more recently. I think I need to give it more time but pretty frustrating so far.Any tips?
>>22011862You using tap water? If so, switch to bottled at the next feeding as a stopgap, and marvel at what starter does when you don't feed it shit specifically treated to fuck up microbes. Then get yourself a couple jars, bring a pot of tap water to a rolling boil for 15 minutes minimum. This'll offgas most of the chlorine and anti-microbial shit from the municipal water system. Let the water in the jars cool to room temp; rendering it safe for your starter. Feed the starter using your baking water as normal for a couple days. You'll see a massive difference. It's like an on/off switch. Tripped me up when I first established my starter. The bottled water was the first breakthrough cluing me into the fact I was introducing something that was inhibiting microbial activity. After that, I just experimented with how much boil I needed to get whatever that was out of my tap water for economic bread/doughmaking. Ping back with an update if it does the trick. Hopefully it will, and the bounty of criminally delicious bread will be within your reach soon.
>>22012404No, I will use yeast for cooking at home. Gromans got all their bread from the baker or field kitchens. Very few people had a home kitchen. So picking up some sourdough from the supermarket bakery is very lindy.
>>22015155Is there any harm in using only bottled water? My tap water is very hard, lots of calcium I think, and boiling it doesn't help for shit.
>>22014190I bought it. And yeah I thinned it out because they said it was supposed to be muffin batter consistency and they’re lying fucks>>22015155I did at first but switched to filtered water. Since the post in OP, I thicker up both of the originals. They smell pretty strongly now but it’s still on the thinner side. I don’t see that elevated sponge type consistency in pics like the post above yours.I’ve also started 2 new starters with rye flour instead of AP flour and using filtered water from the jump.
>>22017512>I bought it
>go through the effort of finding local market selling shiratamako>have to order joshinko online>make dango for the first time>it just tastes like soy sauce and rice dough>with the velvetyness of a penis head and the squishiness of a testicleTHIS is the cherished food of Japan??
>>22018000>japanese sweet potatoes roasted
>>22017669I cried when the anime girl died and the dango song played. :(
>>22018075Those bitches are delicious.
>>22017669I went to Japan and got these and was also a bit disappointed. They had so much other great food, but I always wanted to know what these tasted like, and was let down
>>22018738>Is it okay if I stop here?https://www.youtube.com/watch?v=kAImtagQL_I
Recommend me some food products.Now!
>>22018506>THESE SPONGES ARE MAKING ME THIRSTY
>>22015555Frozen black cherryAnd im NOT talking about anal sex with a teenager during the winter months!
>>22018478I thought she was literally shoving rough kitchen sponges in her ass and vagina when I was a kid because my parents wouldn't explain what contraceptive sponges were when I was 7 or 8 and watching Seinfeld every evening with them.
>>22018545>not being 60 when the show startedISHYGDDT
>>22018518>This was a 29 year old in the early 90s
this shit is addictive. i enjoy eating the berry peppers just by themselves when i want a bit of zing, and i'm a sucker for really fragrant in-your-face taste profiles which the region has a lot of.sichuan food/pepper appreciation thread
>>22018654>sloppy joe, china :O
>>22017569What's the bottom leftmost dish with the chicken and chilies? Place near my college apt had something that looked similar called "dry chicken chili" and I haven't been able to find an exact recipe. Mala chicken is the closest I've found but it's not the same. Miss that shit
>>22018862Its chicken n red chilli. On its right is chicken n green chilli. On is left is shrimp n red chilli, which is next to tofu n red chilli, which is next to mistery meat n green n red chilli
>>22018867Thank you for translating for the blind. Their text to speech will work much better now.
>>22018710ya but it's nice
Post cakes you made. I want to see.*pic not mine, sadly
>>22017075I love living in a city. Plenty of bakeries near me do this.
>>22014957been using anon's olive oil cake recipe to make cake layers. frosting's just sour cream, vanilla and powdered sugar. it's so good
I was asked to make the most repulsive cake I could think of.Rich chocolate-espresso cake inside, with layers of espresso-cinnamon buttercream. I sent my homie a pic of this and the reply was >"I asked for ugly. Are you trying to ruin my birthday?"... so... thick thick thick lavender buttercream with a little bit of sorrel, to try to make it look like pink slime or mashed meat with a thin honey glaze that set like snot... sent him this pic>Fucking perfect! Up to you, but if you want to do that chocolate blue waffle thing up top, I'm not opposed.I didn't do that. That was a one-off.
>>22017688Saved to try later>>22017717Cake inside sounds delish, the outside decor is how my cakes turn out when I try to make them look nice lol
I made a salted caramel cheesecake for mother's day
What have you dehydrated lately? What will you dehydrate next? What are some interesting uses for a dehydrator?I'm going to try dehydrating cheese next to powder it for popcorn.
>>22018815w-..what?
>>22018824they're talking about using a food dehydrator to dry out materials used for 3d printers
>>22015600Hmm, I’m a total drying newb but maybe I should try some berries from the yard>>22017379So thicker slices end up softer?
>>22018856>So thicker slices end up softer? They can retain more juice, I also didn't dry them as long. I'm not a huge fan of that teeth shattering stuff that is as dry as a salt lick.
I've been drying thin slices of cheese for about 7 hours at ~100°F. the sharp cheddar and pepperjack have released a good deal of oil. anyone attempting th should probably put them on paper towels. i changed one rack because it was saturated with oil. the american deluxe slices arent releasing nearly as much oil and i think in the future I'll mainly just work with those if the flavor is good. gonna just let it go overnight and see what happens
BurgerDarkness technique
>>22017644What's an llm
>>22018064it's a meme
>>22017473I had burgers as well. :D two singles and this double. I did the onion smash burger thing. Pretty good.
>>22017502That was like a tidal wave of semen. A hurricane of cocks
>>22017493Excellent, good meat coverage and amount, appropriate amounts of cheese and toppings>>22017502>Your memes are like old & warm yogurt.Memes can have a yogurt effect?
I don't eat fresh fish much because it's so expensive so I want to get into canned fish. What are the best kinds and ways to eat them?
>>22014566Fisherman's eggs is fantastic. Definitely worth making. If I can find deenz packed with jalapenos then that just makes it even better. >>22014838It's fish. It tastes like fish. If you don't like how fish tastes, then you won't like it. And I don't mean Gordon's fish sticks.
I will once again shill my image. Best at-work lunch to date. >$2.50 - $3 per can>shelf stable>convenient >healthy>satiatingOnly downside is to find a way to drain the oil and you'd probably have to eat these alone since they smell
>>22016281The nearest grocery store should have a smoked/cured fish section anon. >>22014751OMG I am so excited to watch this I have made tinned fish garlic noodles before!!!
>>22014504I don't care what it is. Sardines, anchovies, whatever. I open the can. Have a sleeve of crackers. Whatever I got. And then I just have an arrangement of condiments available. Mustard, hot sauce, worscestershire sauce, salsa, etc. Then I eat different combinations until I get sick.
Tinned mackeral in tomato sauce - dunk it into a pot of ramen noodle. Ramen flavour packet flavours the chicken while the hot water warms it up. The tomato in the can mixes with the broth to make a rich tomato-y fish-y broth.Tom Yum or Curry flavour ramen works best - usually Koka brand is what I go for. Bit of frozen peas, little drizzle of chili oil. Goes a long way.
