It doesn't get any better than this shit right hereLiterally better than sexIce Cream thread
Tillamook is the best brand I've found yet. Rich and creamy with lots of stir ins and it's not overpriced to hell and back because the makers donate half the cost to gay buttsex like with Blow & Jobs
>>22077613Tillamook sucks and is full of gums and emulsifiers and air
>>22075469>>22076671>>22076691>cinnamon ice creamit's usuallly way too fuckin sweetcan't remember what i had last, something like cinnamon roll dough pieces, it just tastes fuckin weird
if you're around russian localesstick one of those shits in the freezer (chocolate one is the classic and best)then cut the top open and consumenot top tier ice cream but unbeatable for the pricefor those not around russia, it isn't just your average chocolate milk, it's creamy and viscous, so it freezes instead of crystallizing
>>22070423The chocolate layer is so good. >>22070508I disagree with their politics, but, the icecream is my favorite. There are several cases where I don't like the artist but enjoy the art.It's not so deep.
Yesterday I went into 7-11 and got a Big Bite Hot Dog and filled it full of onions, jalepanos, chili, and pico de galo at the toppings area.When I was in the checkout line and paying for it, the female clerk kept looking at me, like she was looking THROUGH me. I tried ignoring it at first but she literally stared at me directly for a 10 second period without breaking eye contact. This freaked the hell out of me so much that I dropped the hot dog and the toppings spilled all over the floor. I then turned around and immediately ran out the door and jumped in my car, backed it up, and peeled out of the parking lot and as I left I looked back and noticed some very black skid marks I left from peeling out.I guess I can never go back to that 7-Eleven again. But the clerk was some kind of psycho.anyone else have any fast food freak out stories?
>>22075091yea, high on crack
>>22074997No, stop bumping your shit thread.
>>22075654It's a fun thread
>>22064969Sounds like a star child type of thing
>>22075091No YOU!!!
What American foods and restaurants do you wish you had in your country?This German guy said he was amazed by Buccees and Waffle House.
>>22076944>and then source the materials you need to do it overseasIt uses American hardwoods for smoking, so that will be kinda difficult, especially in the volume required.>If you come to SW France we have guns pickup trucks and unlimited boar hunting, Can an American buy an AR-15 and shoot anyone who tries to rob them, and kill anyone on their property without permission at any time? If not, you're not getting the Texans to go there.>God isn't part of the equation for most people anymore though.Even if He was you're all Mary worshipers so it wouldn't work out (might be able to snag some Mexicans though)>>22076552Rent is more expensive in Europe. Most Europeans have less disposable income than the average American.
>>22077050We're taking our language with us, you can all go back to speaking French. France, before you get excited remember this means you'll have to listen to foreigners speaking French.
>>22077094I personally love hearing foreigners accents in French, my favourite accents so far are Iranian (sexy) and American (funny and they're never embarassed about it so it lasts longer), least favourite are Chinese and Italian (''allora'' spamming)>>22077091no AR-15s lol, although one time I went to a barn party and this old Slav dude had an AK-47 he said he hunted with
>>22063808
I wish we had Buc-ee's so bad all across yurop so bad bros.
Is it really all that?
>>22073781Montreal bagels are definitely superior to NYC ones, they're a lot breadier and while NYC bagels are just boiled in normal water, Montreal bagels are boiled in honey water that makes them have a nice savoury/sweet balance
>>22074585>a sandwich at Schwartz's in Montreal costs like 20$, the bread is the size of a baguette cut vertically and there's maybe 50gr of meat inside it as in OP's pic.So just ask for extra meat.
>>22069624I live in Connecticut and there's a place in New Hampshire that serves this. I drove up there once to try it. Not worth it.
>>22073781>>22074589montreal bagels are a creamed cheese spread's best pal
>>22074585I just went to Schwartz last month and it was like 20 bucks for a mountain of meat with fries and a pickle, perfectly reasonable for what you get, they could probably charge 50% more to take advantage of their reputation if they wanted, and in NY it would be twice the price minimum.
Hey, its cheesecake anon. Its exactly 2:48 am where I live and I just finished baking pic rel. I've been trying to bake cheesecakes without waterbathing, because I hate waterbaths with a burning passion. I doesnt matter how well I cover it up, it always ruins my crust and the sides. So far, Ive been liking the results of raw baking. Sure it doesnt matter how carefully I mixes the engridients (which are always in room temperature), it always end up with a little air in itwhich it causes to crack. As you can see, there are 2 small cracks in it, but I dont really care, as long as they're not that big,I juts cover it up with jam. My clients dont give a flying fuck either. Also, the caramelization on the sides makes everything worthy. You see the brown crust on the sides? My clients love it. Shame I will have to freeze this one up tho. I always prefer to deliver it as fresh as possible to my costumers. But some of them are just, too entitled. I had a guy messaging me yesterday, asking if he could have a cheesecake. I said yes ofc and asks him to when he would like to have it. Mf says "immediatley". Because of these events, Ive been frozing my desserts (those who can be frozen ofc) and storing them in my freezer. So I can have it for rushing costumers.
>>22077802Grandma wants to bake one of those. Any advice for first timers? Baking isn't really our strong suit.
>>22077802You dont need to use one of those claspable pans
>>22077814it just needs to bake slower in a very high humidity oven, that's what the waterbath does>>22077802You're not using enough foil. The reason why the water is seeping in is because either:Your mold is cheap and the seal at the bottom or side are not very tight, you can actually fix this with a mallet and some GENTLE tapping. But more probably it's that you're using a single long sheet of foil to do it. instead, place the mold on top of two sheets that are about 1/3 of the way on top of each other. Then you crinkle and fold up the foil to make a little berth of it. Then you place it in your deep baking tray with the water in it (or do it dry and add the water when it's already in the oven. And remember, if your water level is at the middle height of the cake (not the mold) or higher, that's too much water, 1/3 is best.
>>22077888make sure to get a nicer brand of cream cheese, the less stabilizing gums it has, the better. Philadelphia is always good. Make sure your eggs are room temperature, as well as the butter, the cream cheese can be cold, it doesn't matter. If you're making a graham cracker crust, make sure to use brown sugar over regular granulated, the taste is much nicer with the crust. Always bake in a water bath, like this >>22077975, let it sit for 15-30 minutes after it's done with the oven off and the door ajar, then let it cool completely, thermal shocks can cause cracks. You can actually flavor a ny cheesecake with just about anything that you can purée in a blender and add in. While a toothpick to test doneness is fine, it'll leave a big hole in your cake and make it uglier, you can actually just jiggle it a bit in the oven and you'll see that the sides have set with only the center jiggling lightly. It's okay to underbake the center, some people actually prefer it like that. Never overbake it.
>>22077802I've baked dozens of cheesecakes and I don't think waterbaths are necessary. I sometimes do them just because people say it's the "right way" to do them but I won't use a detachable pan if I do it that way, I'll use a solid bottom pan and when it's time to take the cheesecake out I'll put it in some hot water to loosen it before turning it out on its head then back onto its base. That has the potential to ruin your top if you're not careful. If you like the detachable pans, just keep doing that. If picrel is what you made, you overbaked the shit out of your cheesecake and you have bigger problems than figuring out if you should be baking a cheesecake in a bain marie or not.
Name a more nu-male drink accessory than whiskey stonesProtip: you can't
>>22076324No they barely do shit at allFucking useless numale bs
>>22076324yes its great, dont use high end whisky tho
>>22073282its stupid but i never seen a nu-male or trannydad use whisky stone.
>>22074492just admit you dislike the taste of alcoholtheres nothing wrong with being cali sober if you own it
>>22077252Numales who use whiskey as a hobby disavow these things in all their forms.
Got this, what should I mix it with?
>>22073867Coriander, Nutmeg, Cinnamon, Orange, caramel
>>22073436soda water and lemon twist to make a japanese higborru / bourbon and soda
>>22073436Pour it into the toilet, as you would do with any toxic substance, then drink a kombucha.
my saliva when we kiss :3
>>22073436Poor some into your ass and talk about the experience.
The 70s were wild
>>22077776Because he likes celebrating the birth of our Lord and Savior Jesus Christ, presumably
>>22077805>paganism in 2026Cringe
>>22067551VGH, back when "shall not be infringed" meant something!
>>22077653adding gin to lime jello tastes pretty damn good though. like an entire bowl full of jell-o shot
>>22077805Jesus is a false sheperd
Some days, there's nothing like breakfast pizza for breakfast.
>>22076762Looks better than my gas station shit breakfast pizza
>>22076762Do Europoors really?
>>22077021No. Americans do. That's gas station food. You know who doesn't? Pizzerias. Actual Italian restaurants. You know why? They aren't open for breakfast.
i'd rather stay in bed and pee in it
>>22076762I love pizza for breakfast but I don't like eggs in my cooking.
What happened to deenz?Costco all sold outLow stock = no stock btwWent today, all outdeenz are disappearing from the shelvesI cannot find them anywhere, this is crazy
>>22069748Happened to matcha last year. Greetings from Kazakhstan.
>>22073033>How long will 210 tins last?Probably around early AugustI was deenzmaxing before it was cool
>>22069937
>>22071770Retard take the L. Most of our sardines come from Portugal and Spain, they're crossing the Atlantic not going through the strait.
Supposedly sardines are being over fished and commercialized, which ruins ocean ecosystem. Our overlords tell us to eat bigger fish instead.
I FUCKING HATE working with potatos holy shit I can't fucking stand peeling them I cant fucking stand frying them I just fucking hate potatos so much it's unrealI have to make french fries tomorrow alongside some sausage and I want to do oven baked french fries because I'm SICK OF SEEING THESE BASTARDS on my stovetopRedpill me on the proper ANON way to do this. Here's where I'm at after looking at a single recipe>soak fries in cold water to remove starch>dry fries>on tray with parchment paper>seasoning (vegeta, salt, parsely (open to suggestions, this is by base))>avocado oil>bake at 375 for 20m, then 425 for 20m (this seems really long, but that's what the recipe says. I dunno man, 40m for fries seems retardedQuestions. Should I blanch the fries first? Last time I tried blanching I fucked it upGive me your wisdom potatoanonsI am ready to learn
>>22077904I just leave them juliened in a plastic bag of water then fry when I feel like them. As far as double frying, if you want to, cook them then whenever you are eating with them finishes dunk them again for 30 seconds.
>>22077937I'm not deepfrying in oil or anything, I don't have a deep frier, nor am I going to fill a pan with oil for fucking potatosNormally I just wedge cut potatos and fry them on a stovetop until they look like pic rel. I hate doing this because it sucks and is gay. They taste fine, but it's annoying as shit to babysit these retards for 20m
>>22077904Too lazy to peel fresh? You don't deserve to eat potatoes
>>22077967Yeah, I don't deserve to eat potatos. I deserve to eat actual GOOD food
>>22077970kek
So simpleSo tasty
>>22076584
>>22076657SPIT IT BACK ANON!!
>>22073626>>22073646>>22073680>>22074974OP never implied to be the owner of the pic though
i see alf in here
>>22076894High IQ poster.
Various dishes I cook and wish to share.
We have a guest from out of town. We went out for drinks and appetizers and brought home Northern Cantonese food.
That's disconcerting.
>How many times should I degrease my fried prawn before it's safe to eat?
Instant Coffee Edition: Rood Aroma EditionThis thread is for discussing coffee and coffee accessories and coffee animeIf you're new and confused, start here: https://pastebin.com/UEzwuyLzIf you're old and confused just stick to instant.Previous: >>22060133
i think you should grind coarser actually
Just got this coffee. Was roasted a week ago so i think I’ll let it rest for a little longer. Seems interesting.>>22077703I think I will actually
>>22077875only 125g?
>>22077627no, sorrybut i think you should brew 10 pods into a pint and go back to your desk sipping on it all day
>>22077627cafe du monde makes k cups of their coffee and chicory. i havent had the k cups but i dont see how they could fuck it up. if it's just as good as the can it will be just about the best the keurig has to offer.
I was six the first time I had Tiramisu.Cocoa powder, dreamy cream and that fucking liquor soaked up into the biscuits, like it was begging me to eat it even through the wrapper. My little-kid heart didn’t understand gluttony yet, but my body did. I’d sit too close to the Tiramisu, knees pressed together, my face hot, my hands clenched in my lap because of the way it smelled, the way its cream had a wavy texture, the way its layers cross section could be seen through the bowl, made my stomach flip like I was on a rollercoaster.I didn’t know what overindulgence was back then. But I knew I’d get this ache in my gut whenever it was nearby, this need to press my face into my pillow and squirm until it went away.Now? Now I know exactly what it was.I’m twenty-eight years old, and I still think about Tiramisu every single day.I have folders of recipes. Downloaded YouTube tiramisu vids, amateur blog posts about Tiramisu, pictures of Tiramisu. I’ve watched some of these clips so many times the audio’s started to warp, its sizzling savoiardi biscuits cracking like a vinyl record, but I don’t care. I need it. I need to taste it like it's saying "Ciao, ragazzi!" with that sweet, cocoa powdered goodness right before I bite, because it’s the only way I can pretend it's here, that it's real, that it’s mine.I’ve mapped it out in my head a thousand times. I know the way its mascarpone would’ve thickened as it aged, how the ratio of coffee to marsala would’ve spread out under those golden brown biscuits that rests beneath the cream. I’ve imagined it so many times I’ve given it ingredients it might not even have, brandy on the biscuits, the way its structure wiggles on the fork before I consume it. I’ve bit my tongue to the idea of it so often I’ve started to hate my own mouth for not being filled with it.Comment too long. Click here to view the full text.
>>22076829Not your personal diary
>>22077010I'm trans btw
>>22076841Don’t some supermarkets sell it by the slice in the refrigerated bakery section? Trader Joe’s does an actual one now too in the frozen section
Most tiramisu is done poorly, and I'm sick of nobody talking about it. It is one of my favorite cakes when done properly, but most of them are basically bland vanilla cream cakes with barely any coffee essence and stale lady fingers. It fucking blows.>>22077774I've had this, it sucks. I like Trader Joe's in general, but this, I do not recommend.
>>22077774Some do and they can be surprisingly good. Pic related
