Is it truly as munchie as they say?
>>22192722>they’re trying to get you into heavenand that really qick. I mean that's like 90% brown stuff
>>22193616NTA but generally speaking these come with a large pita bread but you're probably drunk and eating it with your hands anyway. The sign of a better quality place is that the bread and potentially meat will come separate to avoid sogginess.>>22192726For shitty quality places yes. Nicer places give you the donner and bread wrapped separately but together to both keep warmer and avoid excess moisture in the box which is bad but apply it to the donner to keep it moist which is good. Also the bread then gets the kebab taste.
>>22193126Real Australians don't eat that overpriced muzzie shit, junior
>>22196573I pity you
>>22196573Who gives a fuck about Australians
Made this for myself, might share it as well.>RISO = rice>ACQUA = water
>>22185329My parents' Zoji is from like 2001 and is still going. Admittedly we're white so we only use it a couple of times a week instead of everyday like actual Asians would, which has probably stretched its lifespan some. I bought a cheap one when I moved out with my ex and that shit died in like a year. Things have reversed so my parents are now elderly and living with me so I have that same old Zoji back but if it ever dies I'm tempted to buy the $90 made in Japan Tiger one that Costco sells.
>>22184844All these guys wanting to know why rice is finicky, and discussing rinsing vs not rinsing, yet not I don't see a single post mentioning toasting the rice first. The water ratio changes if you do (need more water), and it makes for the least sticky rice I've seen, plus it just tastes better. One more thing for stovetop guys to brag about, really.
>>22197408Yes, toasting (or pearling) the rice in a little oil, as you would risotto rice, makes regular long grain rice fluffier. You can do that in the rice cooker, tho. Personally, I don't like fluffy rice. I prefer moist rice and sticky rice, but that's just me.
>>22197391Zojirushi is a high quality brand, so whether or not you have an advanced one or a simple push button cooker like the one your parents have is irrelevant. A $90 Tiger is a good choice too.
wtf this isn't tasty at all
>>22197405Statistical magic. Basically you know your chicken supplier provides raw chicken at [4, 6] lbs for a range, and the average is 5lbs. Lets say you want to use 66% of your chicken as a loss leader, and the other 34% goes to the freezer/cooler section. So you take the mean and 1 standard deviation above and below that, sort all those chickens from the pile, cook em, and slap them in a bag with the weight 5lbs -1sigma adjusted down for cooking water loss. That tells the customer they are getting at least a 3lb chicken for each bag.But the reality is some chickens will be 3, some will be 3.5, some will be 4 even! More for the customer means happy customer! But because you did some math and pre-selected you chicken for a weight range, you are covered for any pesky customer who might weight that shit and sue you. They will always weight out at 3 point something for that type of person. Now if you use the cooked chicken to recycle leftover stocks of raw chicken... that is where you must be careful. But we can do tricks here too! If we need 3lb and that requires a 3.5lb raw chicken, then we can use any leftover chicken above that threshold. But what about tiny chicken? That is where we cook them, but pre-shred them and slap them in containers! That is right, you can pay wagies to pre-shred the chicken for lazy cunts, and charge them 1.5x more for a tub of hot or chilled pre-shreded meat! Ta da, now you have no loss/waste in your grocery process.
>>22197491He stuffs all the gribbly bits right in his jimsy
If you have a Walmart Supercenter near you, and they have a deli, check their cold cases for leftover rotisserie chickens. They can be anywhere between $2 and $4 depending on the phase of the moon or the manager's menstrual cycle but they're great for sandwiches and making stock like >>22197359 said. I haven't compared them to Costco's but they're flavorful enough.
>>22197505People pay extra for pre shredded chicken?Why not get wings and legs instead?You can cook them and eat it directly from the bone.
>>22197405When I hung chickens, we had 200k a day at specific sizes with maybe less than 100 oversized and undersized birds. Sometimes it just meant throwing a big bird small bird line's belt or vice versa.
>Here are your utensils, bro
>>22195621This cheered me up
>>22196138What is the use case for this fork?
I do my best cooking in a bent spoon. These do look pretty cool though.
>>22197572thick meals
>>22195774Glad I'm not the only one who thought this
What have you made? What has worked? What has failed? What are your cautions for new cheese makers? What intermediate advice can you pass on? What kind of milk do you use? Where do you source your milk? what type of milk has worked best for you? What are your go-to cultures? Where do you buy your ingredients? What type of ingredients are you using? What additional flavor additives have you tried?
>>22196606That's a really long neck on that sheep
>>22196641that's its lamb in the next stall over. you can see its head behind the stocks in the milking stand.
>>22196160i don't get it
>>22196912Smegma, also known as cock cheese.
Havarti from yesterday.
What is the best keto diet?What should I eat?This is partly for weight loss and partly for preparation to get jacked as fuck.
>>22197428SamefagThe basic rule is this. Eat as much protien as your wallet allows. Use fats to feel full. Fats will make you feel full for longer. Eat veggies for the specific vitamins and minerals, dont just stick to only 1, rotate it out. If you have a history of heart disease in your family (like I do, even though we are all fairly skinny), avoid saturated fats. Do yourself a favor and look up "keto flu". It happens worse to some, and not bad to others. I felt a tiny bit sick for 2 days, and then I was good. Some people get bad flu-like symptoms. Also, you will pee a lot. That is the water attatched to the ketones (belly fat) flushing out. Stay hydrated.
>>22197231No carbs in mayonnaise. Thanks.
Eat chicken and broncolli and tell 'em Large Marge sent ya.
>>22197599broccoli is catabolic food
>>22197612stfu gaytard
Is this still the top tier of frozen food? Tons of varieties, 1LB of food.
>>22197362Yum. That looks good.In lack of "efficiented to hell" production facilities probably high quality half automatic cooked by humans in huge pots and then simply frozen.
>>22196387they still make the sports grill? I used to love these as a kid. Last time I went shopping for a Hungry Man I couldn't find any of this variety.Well whatever it's probably been enshitified.
>>22196387>beer battered chickenGROSS
>>22197521I bet you would like it if it said Non alcoholic beer batter you pussy
>>22196387Maybe like 15 years ago, theyve been trash for years now
Cooklet here. Are the Fallow chefs on youtube legit good? Would following their recipes make me actually better at cooking? Apparently there's so many fucking midwits on that platform teaching the wrong techniques I need to be discerning.
>>22196901>I've lived in the UK and everyone acts like them.Then I woke up . . .but it was real in my mind.
>>22196911At least she didn't charge him 50% tip.
>>22196901...and then everybody clapped
>>22193961Woah, they make money? Clearly they can't teach me anything worthwhile. Oh well, back to my vedic cookbooks I go...
>>22197146>printed papercapitalist scumyou should only use recipes that you overhear in passerby conversations or that have been carved into a wall
Just bought one of these. I have a pint of milk and honey chilling in the freezer for tomorrow. What am I in for?Also, ice cream making thread.
>>22195773>>22195785yeah what the hellit's called ice cream not ice whole milk
>>22197513They don't sell A2 organic cream bruh
>>22197516Yes they do, alexander farms
>>22194316cardamon ice-cream is great. sounds like it wouldn't work but got damn its fantastic, steep some pods in hot milk and add a little powdered but not too much or it'll go soapy
>>22197503these chop up the crystals with a blade. its not as smooth but its easier
In-n-Out has fallen......
>>22195894I tried their fries "well done" and thought it was a nice improvement.
>>22197252This sometimes works at the locations that undercook their FriesA friend of mine always gets them well-done, I usually still take my chances with normal if it’s an In-N-Out I haven’t been toAlso, I’ve noticed that women who don’t typically consume goyslop say In-N-Out makes their favorite fast food fries
>>22197192To be fair, everything is overpriced compared to INO. It's one of the reasons it's so popular. I'll admit that Tommy's has gone way downhill in recent years too.There are kickass hole in the wall spots for burgers though. I used to go to some random-ass place in Sun Valley called the Old Time Drive In or something that was great. I was always partial to Carney's too but I grew up in Studio City eating there all the time so a lot of it was nostalgia for me. The big thing about INO for me is that it's kind of its own style of burger and if I want that then it's the place but sometimes I want a more normal style of burger.
>>22193882>>22193905Raw onions have a peculiar bite to them from the chemicals they have to deter critters like us from eating them. Children need to be taught to enjoy that flavor. They are properly detecting the raw onion chemical as a poison and refusing to eat it. They are not "picky", they are defending their bodies from poisons (that tend to be bitter, hence avoidance of all bitter foods). Some people of course never get taught to accept bitter things in life, and as a result avoid all bitter things as an adult. The above principle is why you will see kids/adult children accepting ketchup and pizza but not raw tomatoes, cooked onion in foods but not raw onions, and maybe even pickles (note: most fast food pickles are garbage dogshit cheapshit, actual pickles are fucking tasty but FF dependence causes bad habits/teaching).
>>22195897looks like shit, bro
gravy, gravy -- tomato sauce
>>22197508have a biscuit (cookie) fuck you
Last week it was $1.50. This week it's $2.30.How could McDonalds betray us? Wtf do we do??
>>22195846The ap with AI and customer profiling means youll never pay a value price again
>>22195696did we really need a second thread about the price of mcchickens?
>>22195854entirely false kek. The app knows I only pay 2017 prices for food and it's desperate to make a sale so $1 spicy mcchickens for me
>>22195696Buy chicken patties and make them yourself? The only reason why they’re raising prices is cuz people keep buying them.
we dont do this in germanywe have the mc chicken classic and its €6.89unless you are talking about the chickenburger which looks closer to your mcchicken but only has 293kcal and costs €3.19
are restaurants near you using terrible ai slop too?
>>22186800Yes, and I refuse to eat anywhere that does this. I get wanting to save money, but I'm supposed to be eating that. Take a damn picture of your food and put it on your menu. I went to the seaside with my girlfriend one week, we ate at the only place that didn't do this. The week after I went hiking with my friend, the mountain tourist town we went to was the same. Just AI slop everywhere, the worst thing is I go to that place quite often and even half a year ago it wasn't like this
>>22190138Please stop huffing paint thinner, it's not good for you
>>22197087Looks like the fucking walls from system shock one, Im not eating that shit, nasty ass picture
>>22197087more like botfly burrito
rate my grocery haulguess how much>this is not a data mining thread
>>22196022doesn't count
>Asiago cheeseit's not Asiago>Bread in plastic bagsyou're buying cake, not bread>Romaineit's not Romaine>avocadoswith a dent, for extra spice>kale Caesar saladwhat's next? rutabaga Caesar salad? sugar beet Caesar salad?>heirloom cherry tomatoesnothing about that shit is heirloom>Gemini, what ingredients are there in San Francisco Capellino Marinara Sauce?I don't know>unicorniliciousComment too long. Click here to view the full text.
>>22196578both are easy to manipulate but you can easily make a huge 18in pizza with the whole foods dough since the quantity is so big. though sometimes i go to pick up dough there and they switch out to a different brand doughball thats half the size
pls rate
>>22197481im a bit conservative to rate
Why does Dominoes think this is reasonable?
they need to bring back the 5 cheese dip. shit was so good
I just learned they discontinued their tater tots with cheese melted on them. I was embarrassed for them when they added it to the menu.
>>22197332That looks good albeit
>>22195304why does any fast food place think anything about their existence is reasonable at this point?
>>22195306it's okay anon. just don't forget to wash it all down with the crisp refreshing taste of a sprite soda
