would you try kebab di polpo?
>>22227021You are developing rigor mortis. Enjoy rigor mortis, cephalopod cylinder child.
>>22225288Retard.
>>22225791>What retard came up with this idea?Creator: Invented in 2015 by Italian chef Ciro Salatiello, former official chef for SSC Napoli.Inspiration: Conceived during a family trip to London when his teenage daughters asked for a fast-food kebab. Salatiello playfully promised a local seafood version instead.The dish was created as a Neapolitan alternative to the Middle Eastern kebab. The name blends the word "kebab" with "purp", which means octopus in the Neapolitan dialect. It consists of a compressed cylinder of cooked, gelatinized octopus that is thinly sliced vertically just like traditional kebab meat. Chef Salatiello came up with the idea during a family trip to London when his daughters wanted to stop for a kebab, prompting him to playfully promise them an octopus version when they returned home to Naples.
>>22228497Oh, I forgot to mention, I got all this after searching for the term "kepurp", as shown on the sign at the end of OP's video, which is apparently what they've named this kebab made of purp (which is apparently the Naples local dialect word for octopus).
>>22228521I suppose if this were invented in india they'd call it "keplop" or perhaps just "cowplop".
It’s edible, but mogged by virtually every other curry imaginable. Basically, it’s food for children, and retarded salarymen who are mentally still children. Not a serious food.
Thai curry is waaaaay better
just made some in a slow cooker with a bunch of cheap ass chicken quarters, shit is so fucking good i'm about to have my third bowl in a row. if you have only ever eaten it made with the curry roux blocks you don't deserve to have an opinion on it.
>>22223678ok?
>>22227207Sounds great, enjoy!
i've been making my way through their flavors ever since i set Breyer's aside after years of enjoying it. they changed something and its rock fucking hard now.i started with the Tillamook cookies & cream because its my favorite flavor. its good and they seem to be real Oreo bits. if not they taste very similar. the chunks are big and add good crunch. will purchase again
I checked Tillamook out, as they are the cheapest brand after the store brand near me (not counting the plastic bucket of Neapolitan that can't legally be called ice cream), and they have a lot of corn in their stuff. I'm not a fan of corn in shit that shouldn't have corn in it. The only reason anyone uses corn is because it is cheap. If they are cheaping out on that ingredient you know damn well they are doing it for others. I found a vanilla without corn in it and it was good but not great.Meanwhile, the store brand, which is almost universally awful, actually had real vanilla ice cream without corn in it. It was their one ice cream without corn. I figured, at $2.50 for 1.5 quarts, I could try it. It was pretty good. Lord knows who makes it for them though. It would be great for floats or malts.Some of Breyers ice cream is still good but only their simple stuff. You get the fancy flavors and the quality drops fast. Also a lot of corn. Dreyer's was disappointing. Lots of corn and it just doesn't taste very good for the price. It tased like a much cheaper ice cream.>>22224421Umpqua is yuck. I've never had them with the Indian on the front though, only recently. It was the worst ice cream I have had that wasn't in the discount bin at Grocery Outlet.
>>22227261>wayyy to much pecan in my last one maybe it just isn't that consistentmine had maybe, 3 pieces of pecan in the whole thing. it was probably a bad batch. i've never liked cherry flavor in anything unfortunately. reminds me of medicine
>>22227495Every bite had like 2 pecans at least which is a shame pecans are kind of something I put up with because I like things that happen to have them really not a fan. That's a shame about the cherry thing I really liked that their cherry icecream had chunks of cherry in it. Haven't ahd their strawberry I wonder if it's the same cause I really hate the artificial strawberry syrup type icecream.
>>22227870i am going to try their strawberry and marionberry pie next sort of burned out on chocolate
>>22227288>It was the worst ice cream I have had that wasn't in the discount bin at Grocery Outlet.What’s your all time worst one?
Cookin up a breakfast wrap
>>22227341That's just my kinda game anon.
>>22227343Yeh homie I've had an itch for steak and eggs for awhile. Finally scratched it.
>>22227326Who the fuck wears shoes in there own kitchen? The cookings great. But I think you're a serial killer now.
>>22227415Yeh I live on top of a penguin farm
>>22227321That tater quality is better than anything I’ve seen in the past year in the us
What kind of Chips do you enjoy? It's weird how many types of Chip there are and how they taste so different even though it's the exact same thing and not much can really be done differently. I always respect and go for the classic Chop shop Chip, but I really love the Translucent Chip. They're just divine
>>22227830>English chips would undoubtably be chip shop style chips, which are very thick and fluffy (or stodgy)They are kind of unique, it must be the sort of potatoes they use, even the stodgy ones taste good.
>>22227477Very feminine energy here. Ultra camp and dramatic.
>>22227893Is this in your place?
>>22227447Shut up
>>22228098Camp kek, that's a word I haven't heard in a very long time. I wonder how it even came about, it's a weird one
Some say against a flat surface. Others have their own technique.
>>22227775Used to be a diner cook. For me rounded edge of a sink was best. Completely flat surface sometimes leaves the membrane intact and you then have to crack again or dig your fingers in a little on separation to pierce it. The shell shards issue only occurs with a sharp 90 degree edge or extremely clumsy technique. Judging by cooking youtube videos i have watched, extremely clumsy technique is very common. If you're a clutz or a gorilla then yes you're better off using a flat surface.
>>22226866/r/egg_irl
>Best way to crack eggs?From behind.
>>22228406We mean chicken eggs
>>22228496Cloaca haha
i'm trying to get over my autistic hangups about vegetables (i haaaaaaate the textures, yes it's literal clinical autism) and actually fucking eat them more often. what are some good starter vegetables not counting potato, sweet potato, and corn?
>>22227941medium-low for the cabbage, my bad
>>22227941oh also you don't have to wash your onion, the flaky skin keeps it cleandon't wash your whole head of cabbage either, just run some water over the portion you've chopped up in a big bowl and then pour off the water, or use a colander
>autismgrow up and pay taxes bitch
>>22227785What textures don’t you like? Is it raw crunchy, rubbery (like cooked broccoli stems), or slimy (like cooked bell pepper)?In terms of taste green beans and squash tend to have mild tastes and are easy to cook. Cooked carrots with butter are pretty good
>>22227785>yes it's literal clinical autismNo, it's you acting like a diva because you are a manchild
So I got one of these. Now how do I cook it?Specifically, I wanna make a pile of pulled pork that I can throw into quesadillas whenever I want some. I'm figuring on tearing it apart and throwing it into ziploc bags and freezing them.Google says 275F for 6-8 hours, but won't it get dried out? Is six hours already too long?Should I wrap it in foil? Would the acidity of the pepper marinade dissolve the aluminum if I did that?If I cook it for a shorter time at a higher temperature would that keep it moist?
>>22227084>he fell for the shillwhat a loser lmao
>>22227084Interested here how it is, thinking about grabbing some butt myself
>>22227173Costco has sold it for years though, it isn't something brand new.
>>22227084>>22227118OP here, my /ck/redibility will never recover now.>>22227197Yeah, but it's seasonal and is only sold for a short time.
>>22226737You're laughing. He's dead and you're laughing.
What are some of the worst crimes against food that you've seen on this board?
>>22227659yeah i dont get it. it looks fine.. the one under it (pic rel) looks like steak egg bacon and unmelted cheese
>>22227672That one is a Luther burger, iirc. So that's a bacon cheeseburger on a glazed doughnut.
>>22227787gross
>>22224614
>check thread>don’t see any pics of my foodPhew
Do you like shrimp? If not, why are you a faggot?
>>22228466I love shrimp. Pretty neat you can eat it hot or cold and it’s good either way.
>>22228466do pr0ns count
Those were the days, huh?
>>22226580are those chalupas?
>>22226605pre-2008? yeah not as good as pre-2001 but still not bad by comparison
>>22226580Bliss it was in that Dawn to be alive but to be young was very heaven...
>>22226605>my life was bad therefore your life was also bad
>>22228453anon asked anon for his opinion on those days, anon gave his opinion. What is your problem?
You don't really know how to cook if you can't freehand polish your kurouchi wa-gyuto on your Mizukihara uchigumori to a fine kasumi, contrasting the bright shirogami #1 hagane against the hazy tetsu jigane
I've been practicing with my Hokkaido Tigi-Ki, ichi nii grit until I improve my skills. The bevel of my santoku makes it a bit awkward at times, but I'm managing and getting better without a Ken guard.People who take this hobby more seriously will probably laugh, but I've been eyeing the famichiki karaage and I think that's my next goal.
>>22227446>this hobbywhat hobby? being gay and sucking dick?
>>22225271but I'm 50% polish and enjoy making various polish dishes such as golabski
>>22227551Artisan knife sharpening, silly gaijin. Not everything needs to be related to sucking dick.
>>22227551You must be russian.
>>22225817see you in un hour
>>22222222Winrar
>>22224827allot of straight celebs fuck so much pussy they go bi for new flavorthis dude fucked so much bussy he got bored of it and when for the og
>>22222432Gets DO mean something to anons who remember what this site was like before everyone was obsessed with lame politics>>22222222Toasting in epic bread
tutti frutti GVDS won
You guys got a favorite youtube recipe?
Followed this video for making Samoas, and they were probably the best cookie I've ever eatenMade my own shortbread, Made the caramel from scratch, toasted the coconut. God DAMN it was good, I need to make these again.
https://youtu.be/y1uUkIEORbI
>>22221712probably this. these are delicious but more importantly it's a great way to use up leftover cream after making creme brulee or something. 'ate cream sauces and 'ate putting heavy cream in soup so this is the only option that consistently uses up cream in my kitchen https://youtu.be/ZIWXcUrm_KE
>>22225698
>>22228428ok trannie >>>/lgbt/
>[FRIDGE CHECKPOINT]>[IF YOU PASS THIS THREAD WITHOUT POSTING FRIDGE YOU WILL BE FINED]I'll start.
>>22225390a fine? explain?
>>22226582The costco pnb says to fridge it. It doesn't keep longer its just that the fats solidify in the cold. If you dont keep it in the fridge the emulsion breaks and the fats seperate from the rest of the peanut butter and then you have to stir it back in every time you want pb. Also the costco pb is just really, really runny at room temperature.
>>22217962>Barley any eggs. I have 80 eggs in my fridge but I buy them 60 at a time. 4 eggs a day minimum is only 2 weeks worth, per crate. I don't like going to the store every week.
>>22225390I have that exact fridge, the beeping of the open door is so annoying
>>22226416Americans pour vegetable oil/sugar concoctions on everything.
