When was the last time you had a burger?
>>21953804That burger looks burnt to shit and you added way too much mustard. Confirmed cantcook goyslop enjoyer.
>>21953798fpbp
>>21954408i would devour this without question
>>21953817E39? God tier
>>21954463Those are his mom's car keys.
Who is your favourite chef, /ck/? My favourite chef is Gordon Ramsay.
It's not really the recipe, is the technique, but mostly the brutal kitchen discipline where everything is somehow magically clean when the deed is done
>>21952040Samin Nosrat
>>21954441More like Noserat
>>21952040Nigella Lawson
First time making gyoza
They are ugly as fuck but at least they taste good.
Why are the images flipped xd
>>21954159Oh cool, you made from scratch?
>>21954156nice crust, they look delicious. you dont need to worry about flipping though. if you pack them close and keep the lid on the steam is all they need to cook through, and you can get the whole layer out of the pan easily.
>mogs the fucking dogshit out of every other cuisine on earth put together when it comes to desserts
>>21954091>paté chouxlol I'm imagining a pâté made mostly of cabbage>>21954089tropézienne is the best if it's well made but is often cloyingly sweet or the cream is too heavy like paste. I'm realizing my major problem with these desserts is that so many bakeries are sub-par as you say. My mother was more into American or SEA dessertts so I never got to taste home-made versions of any of these except croustade aux pommes (Gers version)
>>21954098>the cream is too heavy like pasteThat's one of the telltale signs of industrial cream - like the cream found in superkmarket-made desserts. These establishments should be avoided indeed
French cuisine is fun but I find it becomes too rich and heavy after a while. I probably prefer Spanish as I find they are more legume and seafood heavy and I find I prefer olive oil as a fat base over butter unless its with steak.
>>21954132Just cook provençal dishes then, it's still French cuisine but very light, olive oil-based and vegetable-oriented
>>21949738Your culture no longer exists, unc. The Muslims are in charge now.
YUM!
>>21952697Do repeat.
>>21952697Please give us a hint. They used to do videos together back in the day.I tried to find any info on this but got nothing.Although I just a sub dedicated to hating Mike Chen. Which is pretty funnyhttps://www.reddit.com/r/MikeyChen/
>>21950852You'll never ever find them.
>>21953285>sub dedicated to hating Mike ChenBut why? Is he too chuddy for plebbit's libshit sensibilities?
>they found the bodies
The GOAT of Easter candy.
>>21953957drink water
>>21953959no thanks. i prefer to eat my water
>>21953389i beg to differ
>>21953390did you eat it
Should I try a chicken parm sandwich for the first time
>>21953629what ?
>>21953654they absorb the oil like a sponge?
>>21954090wat ?
>>21949854JALAPENO??
>>21954385it's probably just green bell pepper
Record-setting Big Mac eater underwhelmed by McDonald’s new Big Arch burgerDuring a brief interview Sunday on his landline telephone, Donald Gorske said he found the white cheddar cheese and tangy sauce that came on the Big Arch his son brought for him to try on 8 March as less preferable to him than the fixings on the Big Macs he has eaten twice daily since May 1972.Gorske, 72, also said the Big Arch simply had more meat than he needed at his age, with its two quarter-pound beef patties.“I wasn’t really crazy about it,” Gorske remarked of the Big Arch’s heft. “I’m sure it’s great for people that are younger, but for me, it’s like eating a steak or something.“I just think the Big Mac is better. I don’t like [the Big Arch] as much as the Big Mac.”
>>21951989too bad you weren't him
>>21946908This is why I exclusively eat pizza
the only correct response to McDonald’s in 2026. Price rises, removing the best menu items and the bullshit app. Fuck them.
>>21950068Big Mac ˡᶦᵗᵗˡᵉ ᴹᵃᶜ
>Take Big Mac>Remove stupid center bun>Replace two paper thin patties with one 1/4 pounderDone.
Thread for discussing coffee and coffee related topics.Easter EditionIf you're new and confused, start here:https://pastebin.com/UEzwuyLzIf you're old and confused, Orthodox Easter is still a few weeks away. Previous: >>21932533
>>2195418616 days and $20 shipping for an item that weighs 90 grams
>>21954189I meant prison.
>>21953749yeah those exist
>>21954024does it taste like apple pie?
>>21954402it tastes like coffee
rate my plate
>>219535985.5/10 above average. It could be a lot worse. As long as it was good to you, who cares though.
>>21953598Good portioning. I’m willing to bet that you are NOT fat.
>>21953606Gottem
>>21954418Jews in Auschwitz had bigger portions.
>>21953598bunnies > bees
spring allocations are here! show the class what you've got
>>21953434
>>21953465Nice. How was the Saxum drinking?
>>21954005Very soft, very ripe, i think any less acidity and it’d come across unbalanced. I don’t see how it’d benefit from any further aging but it is the oldest Saxum I’ve tasted so far. I’m going to open one of the new releases, I think I might prefer drinking these young in general when they’re still hedonistic. the Herman story showed the best last night
favorite niche varietals?
>>21954165Schioppetino
Potato leek soup. Simple to make and just absolutely delicious. What are some other soups or general stick blender recipes I can make?
>>21953541>I like lentil soup.Spotted the Indian
Make sure to use white onions, red onions make soup dingy and look unappealing
>>21953506Soup is meant for peasant serfs.
>>21953767do you blend all that together? I feel like I would enjoy some zucchini chunks, but maybe not. I bet if they were roasted first that would be delicious
>>21954398>do you blend all that together?Yeah. And you're right, same as most vegetable soups roasting them first is amazing
>"yummy"
>>21952114is that my m-m-mulligatawny recipe?
/tv containment breach
>>21952114NO SOUP FOR JEWS!!!!!!!!!!!!!!
The envy of the world. The pride of Morocco.Nadorcott is a premium, late-season Clementine-type mandarin originating from Morocco in the 1980s, known for being easy to peel, highly sweet, and generally seedless. It is a patented, protected variety (often marketed as Afourer or ClemenGold) that grows well under self-pollination, thriving in Mediterranean climates with intense, red-orange, juicy pulp.
>>21952815>everything looks amazingI kneel
>>21952815>Oh, and I also made coffee macarons with the same coffee to go with it, a little matching treat. And some pastéis de nata too, because everyone knows they pair wonderfully with coffee.
>>21937669>pride of MoroccoBut they're called Mandarin oranges. That's like Chinese.
>>21948836>>21952755
>>21951798Yeah it's a too minor issue to bother really. I got a new flavor ("MAXIMUM CHOCOLATE") and it's so bloody thickening it locked up the machine five minutes in (same freezing problem as the other one), and on top of that the texture is almost like dondurma. Might need a shot of rum for this one. I also never let these sit, I mix (cold milk) and immediately churn.
Tonight I won't be able to eat until late (around 11), and have to be up early and in a car. Wanna make sure I don't get the shits. I won't have access to much more than fast food or a grocery store and only will have a mini fridge (with freezer) and microwave. Tips?
>>21950626newfag?
>>21950266Miso soup powder. Eggs (2 minutes at 8 power or so). Some kind of pickled (cucumber) or fermented veg. >>21950348>high in fiberA single prune would suffice. Or an Orange.
>>21950266It all depends on what's wrong with you, when I have an upset stomach I just avoid spices, oils and the like until I'm better, so plain yogurt, white rice, miso soup, fruit, boiled egg, watery fruits, stuff like that.If you want 100 percent no stomach problems just eat plain crackers and chug water.
Prune juice (and lots of it) usually helps me when I have a runny tummy OP. Would recommend drinking an entire picrel just before your journey.
Eat what you want, but load up on these. You will not shit for a week at least.When you do finally make stool careful you don't give yourself hemorrhoids
