Itadakimasu!!
haha good one oplook at all the seething josenjin in this thread
post the ingredients list
>>20901140These have the best noodles of all instant noodles I have found.I don't get why all instant ramens have these stringy pathetic noodles and the only ones that I like are in a meme food.
>>20902107korea does instant noodles better in generalonly high end japanese instant like nissin raoh come close in the non-asian markets
>>20901140>Buldak>BrothObvious troll thread is obvious.
I dunno. Does the concept of "midnight spaghetti" do anything for you?
>>20900657love you, girl
Huh, odd. I made late night spaghetti yesterday>>20900086 has it right, it's far from glamorous, whether it's a quaint cafe or at home>>20900152rednecks don't literally have red necks, retard. how can they with the mullets covering them up?
>>20900076sounds like a euphemism for something
>>20900603Moved from a city that did to a city that doesn't. Shit sucks, I have to go to the fucking convenience store for anything past 10PM.
>>20900698why are you weirdos so afraid of everything
R8 my meal.
>>20899788Not saying it's a fact
>>20901721Oops Meant to tag you here >>20901727
>>20896545I hate curry sauce.What would happen if I went to one of these places (I live in Germany) and ordered fries and sausage without the sauce?
>>20898139calm down Suhkdeep, it's just banter
>>20896549There's German on that sticker, they're probably currywurst drenched in curry ketchup. You can see little bits of dry curry powder sprinkled on them. You can find it in america, it's alright, but I wouldn't submerge my shitty sausages in it like the Germans do. Just treat it like ketchup.
THE TOPPINGS CONTAIN POTASSIUM BENZOATE.
Ooh cheap meat
(That's bad)
>>20901772can I go now?
No need for fine print.
does kerrygold butter deserve the praise?
>>20896247Because it's BUTTER. "Butter" that isn't as yellow has oil mixed in to make it softer and therefore easier to spread.
>>20896236Yes , the praise is deserved.
>>20896340Tillamook products are good, but I don't know if they have distribution in place outside of OR, CA, ID, and WA.
>>20896236No, shitty Tesco and Lidl butter is generally just as good here in Ireland, but it might be better than "standard" own brand Walmart butter in America. It's not really worth the "premium" ish price. Shit like pic related are in the same price range but taste nicer (the outer layer goes "off" much quicker and the deep yellow crust tastes a little bit "cheesy"; I like the "fresh" flavour otherwise)
Which small island(s) populated by funny sounding Anglos will win the Butter War?
Why does rye bread filter people so hard? Wheat bread tastes like nothing at all. Rye? Rye tastes like working out and non-consensual violence.
>>20901964the ergot was a brutal filter until quite recently
>>20901964sometimes I eat ripped off pieces of rye and varying meats and cheeses and pretend I'm Jesus.
>>20901973you bow to no one my friend
>>20901964Rye bread is God tier. It makes me feel like a chad peasant too when I eat it
How did France end up with all the best chefs in the world (Michelin) despite the best cuisine coming from Italy?
The French codified their food centuries ago while the Italians can't even agree on the basics
>>20901395It definitely doesn't. To put things into perspective:France is on a par with neighbouring Belgium, which is 10x smaller in every respect. Both France and Belgium have more variety and quality produce than The Netherlands and Switzerland combined and are way ahead of Spain, Germany and the UK. All 3 of which are very respectable in their own right.There are very simple reasons why Belgium and Italy are so ridiculously far ahead of everybody else: the historical silk road with main trading hubs in Venice, Ghent, Antwerp and Bruges. And their microclimates. France has 8 for 644K square km, Belgium has 34 for 30k square km, Italy has 350 for 300k square km. All 3 have seen their fair share of war. The French with the Brits and Germans, Italy with the French and Spanish, and poor little Belgium with the Italians, Spanish, Burgundy, France, The Netherlands, Germany, Austria, Vikings and Spain.On top of that Belgium has had very large cities and still has very densely populated regions to this day, forcing it to grow ever more food on ever shrinking fertile soil. So they came up with horticulture in the 1200's where they began cross-breeding different varieties of produce looking to maximize their harvests. And the Italians quickly picked up on that.
>>20899215>why did a french restaurant guide fellate french cooks
>>20899215Italian food was adapted from French cuisine, but made simpler for less refined palates.
>>20901274cooklet answer > game animals,It's an irrelevant part of basically any cuisine >breadBoth are mid in that. Just wheat in slightly different form and cooking methods with just few exception (baguette, carasau, burnt wheat bread,...). Germany has a more interesting bread culture respect to both italy and france > vegetable dishesItaly is way better than france is not even funny > and wine betterDebatable, france has more exceptional wines in terms of number and overall better processes for producing them. But France is almost double the size of italy which is something to keep in mind > Mexicans aren't nearly as autistic Mexican cuisine is really nice but nowhere near italy Comment too long. Click here to view the full text.
I want to learn to cook, but I somehow always mess it up. I live with my parents so they make my meals. However, sometimes I try to make my own. But every time I mess it up wasting the groceries they bought. Scrambled eggs burnt, rubbery. Chicken breast stringy, dry. Fried egg burnt or underdone. Tried to make crepes today, but turned more into scrambled eggs and didn't stay together. I can't even follow simple recipes to make things like crepes. I don't know when to use dual, or single heat on the stove. What's medium high, low medium, to use stick or nonstick, or cast iron. Butter or olive oil. I just feel so stupid I don't know how to learn to cook. Should I take a class at a community college?Tldr I'm a cooklet and don't know where to start.
>>20901470Each stove is different and you need to practice a bit to learn what dial corresponds to which temperature.
>>20901470OP I know you're retarded but let me help you here by reframing your situation in a way that makes the path forward obvious.>you live at home>you live with parents who make the meals you are used to eating>you want to learn how to cook but are unable to do so alone when you tryYou're many years late on just starting the way many many people get their legs in the kitchen. Go to your parents who cook your food and say that you want to learn to cook, and would like to observe/help in the kitchen. Do easy things like basic prep and follow their lead, and as you get better at different things help with more stuff.Given enough time you will be able to independently cook these meals for yourself and you will have both connected with your parents through a shared activity and lifted from them the burden of needing to take time out of their day to cook your food for you. Thank them for everything they do for you and learn to cook their food for them so you can give them a break every once in a while.
>>20901881This is good advice, also don't be afraid to ask for guidance from them when you cook.You can try to take notes or make a cooking diary to see exactly what went wrong.Practice is the watchword.
>>20901470>Tldr I'm a cooklet and don't know where to start.Just do what Chef John tells you to do
>>20901470>What's medium high, low medium, It is exactly what it sounds like. Take the dial to halfway and then slightly more = medium high Low medium = slightly less than halfway >to use stick or nonstick, or cast iron. Use whatever you want. The instructions are more like guidelines or suggestions. The way I cook is I do what I know works best or gives me an end result I like For example when I cook spaghetti noodles I am technically supposed to use a big pot, but I actually cook my spaghetti in a small pot used in my rice cooker because I find it cooks faster and easier >Butter or olive oil. Whichever you want, it doesn't matter. Either will cook something, it will just taste different. Personally I like Olive oil a lot so I use it more than butter. I even sometimes fry my eggs in olive oil
I'm going to make it for the /ck/ Ja
>>20900510>>20900511>not DIYDisappointment, immeasurable.
>>20900560Huh never thought of using a grater for it i just cut it off a small board or use a perforated sheet pan
>>20901163If money werent a factor, 99% of people who cook regularly would never cook again.
>>20901491You've never seen a rich person in your life. We all cook, and we all work. Because we love it. Everything else gets boring.
>>20901589>he thinks the rich cookAre you retarded?
I pressed the popcorn button and survived.
>>20898098Its this one cool trick that popcorn manufacturers don't want you to know about.
Enjoy microplastics from that popcorn bag.
>>20897586You're goddamn right I am round eye. Come the fuck at me and my homies if you dare.
>>20901239If you like cheese popcorn this is the best recipe I've ever tried. Just chuck everything in a food processor until its a fine powder.https://altonbrown.com/recipes/triple-cheese-popcorn/
Pop your own popcorn. Use this stuff and some coconut oil.
afternoon, gentlemen, what are you fine fellas eating today?
I ate a peanuckle karl earlier and then took a nap
>>20901850what is that on the left
>>20901865beans
>>20901850I had porridge for breakfast, chicken soup for lunch and made cheeseburgers for tea got some leftover noodles I might fry up before bed too
Fruit butters aren't good.Its just crappier jam.There. I said it.
How are they made? Do they contain less gelatin or pectin or something?
>>20901798Its like the diarrhea of jam
I'm thinking of making a russian honey cake. Any of you anons have recommendations or tips for making one?
>>20900357
>>20900062>Any of you anons have recommendations or tips for making one?My sister made the sacrilegious Michelle Polzine version with Dulce de Leche instead of Sour Cream. It was great, but we kept it in the fridge and it really needed to warm up for an hour or so.
>>20900062Make greek honey cake instead
>>20901879more like GEEK honey cakesmelly fukkin turrrrks
>>20900357are bees in the room with us right now?
How did they become so much better at food than everyone else?
>>20900274True, but maybe not for the same reasons in my case
>>20900207Bullshit, nobody has to get out of bongland it's great here. We got Brexit and we are building better now EU isn't holding us back. Once we leave their human rights court they can piss off asking for money and sending us Abdul too. Things can only get better.
>>20900262M E M EEME
>>20900207I'm still impressed at how Newcastle Brown became a premium beer for Americans a while back. shows the power of marketing. I mean it is nice enough but not this pinnacle of brewing prowess it was treated as went to Italy and the premium export lager they had was Tennent's Super. Couldn't believe it. Originally invented to keep Glaswegian tramps warm over the winter and now sold to people who look like they stepped off the pages of GQ
>>20901731its selfish to talk about yourself too much.
this is how you know it’s a real chinese place
gutter oildog meatspicy rocks
>>20900569>>20900008ok but what IS the black stuff? It's 10 times hotter than lao gan ma so it can't be that, how do I get a jar of it?
>>20900844>assuming anyone calling out a tired npc-tier joke is involved in a conspiracy hiding gutter oil>observationHow about you take your meds
>>20901867They make it in-house, it's called "hot oil".You half fill a jar with chilli flakes and then pour hot oil on top, stir and let it cool.Chilli crisp and other jarred sauces have other things added, sugar etc, usually less spicy than hot oil.The red chilli paste at Viet restaurants is just pureed chilli, maybe some lime juice
>>20900569did you have a concussion when you took this pic
