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>>21781131

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>>21781140

it ain't easy bein cheesy

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>>21781149
Sorry in advance if any of these recipes are crap, Im not really preview them. Some may be worthwhile, though.
And hey, beats watching some retard eating green noodles for some reason

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>>21781159

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>>21781155
No cheese here, but still seems like a good and simple recipe

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>>21781131

>>21781171
That looks wonderful

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>>21781131

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>>21781182
Vids like these don't get shared enough.

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>>21781131

>>21781149
PORCO DIO.

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>>21781206
I hear ya

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NSFW

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>>21781131

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Pork belly folded over 1 million times

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I love rural cooking

>>21781259
>boil meat
>sear meat
>boil meat
for what purpose

>>21781259
>eggs and bacon
Bernays' propaganda even reached the East.

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This one always looks so good

>>21781284
Brings out the umami

>>21781332
where do you even get thick uncut slabs of bacon?

>>21781344
Even grocery store butchers should carry uncut pork belly

>>21781131
>1/4 cup of hot sauce

Then you no longer need all of that other shit, especially not the salt,

The hot sauce has all of that shit in it.

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>>21781373
Why would you want the breading to be flavorless? Show us on the doll where the seasoning hurt you.

>>21781284
dude... fucking properly made pork belly is god tier. the asians know what they are doing.

the first time was in a pressure cooker.
the searing was for color and people think it give more flavor, but it's really to make it look better.
the second time is the sauce.

>>21781344
costco, or any asian grocery. not all grocery stores have pork belly all the time.

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>>21781284
It's not really that weird. Think beer-bath for brats or italians before grilling then adding to sauce.

>>21781389
I'll be honest, no matter how much I season the flour, it never translates well to actually flavouring the chicken.

What you really need to do is to season the chicken itself

>>21781417
Which is what the initial saucy marinade the chicken was soaking was for.

>>21781131
Why mix up new seasoned buttermilk for the breading after you just marinated the chicken in seasoned buttermilk? Just use the marinade instead of pouring it down the drain.

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>>21781469
I'm not saying there isn't some waste going on, but I'm still not gonna knock em for the use of seasoning

>>21781477
>I'm still not gonna knock em for the use of seasoning
I'm not either, I'm knocking them for wasting ingredients for no good reason.

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>>21781479
What do ya think? Pull out their fingernails with pliers, or jump straight to beheading? I could honestly go either way with this one, I legit despise needless waste.

>>21781303
I've always wondered: just what is the All-Bengal Women's Union?

>>21781131
>actual cooking
wishful thinking
enjoy your videos from tasty dot com and that one guy who posts the same japanese crab videos in every thread for some reason

>>21781661
Better than 100 tik toks about people eating slop

>>21781479
Nobody cares, just fuck off you middle aged woman.

>all the webms moving crab meat to the bones of the crab body
A bit morbid, innit?

>>21781149
>not using the cold water to rinse out the cream

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>>21781665
This.
I'm not sayin this thread will be golden, but it's better than what that tiktok ragebait slop spamming faggot brings.
At least with some of these you can get some meal prep ideas or whatever.

kinda sad that 10 years ago we would make fun of facebook retards for posting these videos and now this is considered a quality thread

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>10 years ago

>>21781658
>I've always wondered: just what is the All-Bengal Women's Union?
I searched, seems like some kind of NGO that helps kids and women, helps get them their highschool diploma, teaches vocational skills like sewing or whatever. Also runs an old age home, child welfare home etc in India
I simply have too much free time in my hands

>>21781396
>the searing was for color and people think it give more flavor, but it's really to make it look better.
>he doesn't know about the maillard reaction

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I prefer pork belly braised until it melts in your mouth, but here's some crispy pork belly for those who are into that.

>>21782247
also I would not use that much white pepper

>>21781469
different layers of flavor
marinade->flour->bath->flour
I agree with tou btw, I think it is unnecessary.

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>>21782247
I wanna try that one someday

>>21782247
That looks really good
Why is pork so rare? Why is it considered the poor man's meat?
It's really good, it's so common in Europe

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>>21781396
>the searing was for color and people think it give more flavor, but it's really to make it look better.
U wot, m8?

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>>21782469

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>>21782469
rare? never had trouble finding pork in the US. historically there were all kinds of autistic rules about what were good and bad animals to eat. two of the three major religions banned pork altogether, and even when europe was predominantly christian the rich much preferred capon and chicken. probably also some basic prejudice about pigs being dirty that still exists today.

>>21782469
is it really that good though? because beef is better, game is better, lamb better, chicken better, I am not saying pork is bad but I don't know why we eat it so much here

>>21781479
>>21781483
it's not possible to waste anything. just because a human did not consume or use it, does not mean it was wasted.

>>21782505
it's tasty, tender, relatively cheap, it's nearly perfect. given the choice of a ribeye or pork I would of course take the ribeye, but given the choice of pork, chicken, turkey, or seafood. pork wins every time.

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>>21782512
If I'm not the one using it and am not benefitting from it being used, then it is wasted. Stop being a pedantic contrarian cunt, your autism is not as charming or interesting as your mom led you to believe.

>>21782514
the only plus I see is price and the pork products, you won't make sausage from chicken

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BACON ALA SANDO

I haven't eaten cow in months. All I need is pig.

>>21781176
I love white text on a white background

>>21782523
found the narcissist.

>>21782194
Not a single McDonald’s thread! I love that there was a soup thread for the season too.

>what is humanities obsession with stuffing things
That’s a good question desu! I’d say it’s the human desire to create combined with limited things to create with. I love deviled eggs

>>21782469
People overcooked pork for a century, so it tastes like shit
They’re also regarded as an incredibly filthy animal because pigs will eat anything
Two of the three largest religions in the world refuse to eat it

>>21782782
I browsed a few more pages of the archive from that date, because 4chan as a whole has a serious case of nostalgia bias on nearly every board, but in this case it really does seem to have been a lot better back then. Lots of cooking and food related questions. Virtually no ecelebs. Very few fast food threads.

>>21781161
I love baked brie with jam

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>>21782586
You don't seem to understand that word very well. Another public school retard loosed upon the world.

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>>21782880
Brie with cranberry chutney on french bread grilled sammich is nearly a religious experience

>>21781356
>>21781398
Uncut(kek)/slab bacon is NOT the same as pork belly.
Bacon (in the US, at least; "streaky bacon" in bong/leafland) is cured (nitrates/smoke/whatever; I don't remember all the food science).
Pork belly is raw pork, fat, and (sometimes, if you're lucky) skin.
Both are wonderful; magical, even.
But they are NOT interchangeable.
If you can't get uncut(kek)/slab bacon, just use thicc cut.

>>21781332
>when black people touch your food
:(

>>21781436
Crabs are not food!
Crabs are friends!

>>21781149
cutting small tomatoes like that is actually a good idea, have to try it

>>21782505
Pork is really that good. Most cuts are fatty and tender yet full of flavour. Pork belly is great. Grill it with some nice marinade. Pork skin is excellent too. Pigs are just the right amount of hairless so they don't have to be skinned.

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>>21783202
>just the right amount of hairless so they don't have to be skinned.
Wish I could have said that about my ex

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>>21783118
>2025
>not eating your friends
Ngmi

>>21781266
Same

>>21781131
breading and frying shit is not home cooking. fried shit is for eating out.

Damn this new captcha is ass. I am just gonna stop posting rather than deal with this shit.

>>21781444
what a stupid waste of food

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literally fuck this site

>>21784422
Yeah it's fucking retarded.
Maybe it's
>firefox
Or you tagged too many posts.
I love the new captchas, although. Very fast and easy.

>>21784444
Well it's not
>firefox
since I could post it. I don't know.

>>21781266
What animal is this? It's too small to be an ostrich, no?
>>21781417
Agreed. (NTA)

>>21782512
>waste doesn't exist
Found the retard.
>>21782586
You should stop using words randomly.

>>21781479
>>21781483
>>21782523
I agree with these gentlemen.
>>21782956
I will never understand people waking up in the middle of the night to eat. Also eating that stuff that way, addictive and picking it from the fridge worsens it.
Sounds like a terrible habit but not only this, I literally can't wake up because I'm hungry. I can go to sleep even without having eaten, my body won' t wake me up even if my stomach is empty. I'm a lightsleeper to the point a plane in the sky can wake me up, but hunger will never. I will be hungry when I'll wake up.
It looks very tasty, I just wouldn't eat it that way.

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>>21784444
ahhhahahahaha fucking AGAIN

>>21784453
I used to be the same way but as I get older (32) I find myself often waking up around 3 or 4 am and not being able to go back to sleep. If I don't fall asleep within a few minutes, it's close enough to wake-up time that I start getting hungry and bored so I get a bite to eat (fruit, biscuit, spoonful of whatever leftover I got). My dad said the same thing happened to him around my age and he got fat from eating two breakfasts everyday though, so I'm trying to avoid having more than a bite or two.

>>21782504
who the fuck cooks avocado lol

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>>21783214
>Finally someone uses a spatula to get everything out of the cup instead of just dump-
>Doesn't even get it all out
You're already on 2x speed just fucking take two more seconds REEEEEE

>>21784482
Interesting.
If for some reason my sleep scheme is fucked up and I get up early and am hungry, I'll take my breakfast but I won't take a second one at 9AM. It happened recently and I just took my lunch earlier, around 10AM and I'll probably be tired earlier, have diner around 6PM or something, and sleep around 8PM.
You see what I mean? Like I'll eat earlier but my body won't ask me one more meal than usual.
Maybe try it if it happens?
To be honest I don't really have to be cautious about my weight. I easily stay in shape if I keep doing sport.

>>21784585
My brother in christ, avocado not only is tasty, it's good for your health because of omega… 9 iirc?
>>21784821
kek, agreed.

>>21781457
>>21781444
>>21781443
This stuff looks so boring and unappetizing to me. It would probably look divine in an anime though.

How does he get out

>>21785814
why would he want to?

>>21785226
I think he meant cook as in apply heat rather than just eat raw, but the point there was to cook the bacon

>>21785829
he ran out of eggs

>>21785891
if he gets really wasted and passes out someone will take him home and give him a huge bowl of eggs when he wakes up

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>>21784311
Where is the waste? From what I'm seeing, that vid appears to be one of those 'every part of the animal' sort things.

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Gonna dump a bunch I converted from tiktok now that I'm not getting spam errors every other post. These are picked on the basis of being my favorite foods and being reasonably close to how I cook them. Not all of them have ingredients or instructions listed, look them up if you're interested. If you're offended by brown people or their food, idk go to the other thread you'll be much happier there.

First up, Japanese thing : O
This is Japanese curry without the cubes. Fuck the cubes. The only thing I do differently is make the roux in a separate pan and add it at the end, he just dumps the flour and butter in halfway through.
1/36

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You can make karepan with the curry from the previous video or the quick curry she makes in this one. Protip, if you are super lazy you can just put the curry between two slices of bread and saute the outsides with butter like a patty melt.
2/36

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Onsen tamago, the 'wiping your ass with silk' of poached eggs. Just look at that jiggle. The instructions vary between chefs, as you really need to nail the timing and temperature for your specific pan but once you do it comes out right every time.
3/36

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Last Japanese thing, oyakodon. Basic easy comfort food. The heat of the stove cooks the egg, so maybe add the eggs off the heat as they set pretty fast, or maybe you want set eggs idk.
4/36

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Next up, Mexican. This is chile colorado. It's basically the long version of simmering ground beef with a packet of taco seasoning, but much, much better (and in this case the meat is pork shoulder).
5/36

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Chile colorado goes great in a burrito with this dish, frijoles puercos, basically refried beans with chorizo. Nearly every video I saw used a blender or mashed everything up until it was almost completely liquid. I prefer to mash it up roughly leaving something to still chew on a bit. It may have to do with the chorizo they use which ends up having no texture either way because it's fucking salivary glands.
6/36

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If you're not into salivary glands, you can easily make your own Mexican chorizo from ground pork. Then you don't have to mash the previous recipe up as much. If you look up the recipe and it suggests using cinnamon and cloves, use very very very little of each or omit them entirely, they can overpower the whole thing easily.
7/36

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Last one from Mexico, this is just a fuck you to rice cookers. Perfect rice every time, faster and fluffier than my Zojirushi.
8/36

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Not gonna lie I don't eat much European food outside of Italian, but occasionally something featuring cheese will catch my attention. Pretty sure I originally learned about käsespätzle from someone here having an argument about whether it's spätzle or knöpfle.
9/36

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However, if I don't give the rest of European cuisine much love, I make up for it with my lifelong passion for quiche. Quite literally the perfect food. This isn't a recipe so much as a trick for getting the custard right.
10/36

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Meanwhile in Korea, here's some steamed egg. Honestly don't know how different this is from other countries' steamed egg dishes but it works for me. You can also make this in a microwave but it might need to be in smaller ramekins.
11/36

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Don't expect any desserts. I don't eat them I don't want them. This is the closest you'll get only because it's better than the videos for savory hotteok that I found, and I personally don't like the ones with japchae inside anyway. Cheese all the way. But if you know a kpop-crazed zoomer I'm sure she'll love this.
12/36

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Last one for Korea is bibimbap. I actually cook a lot more Korean than this but it's mostly dumping whatever is in the fridge into a pot with anchovy stock kimchi and gochujang.
13/36

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Brief stop in Iran for some tahchin. Truth be told I usually don't go as far as making this whole ass thing. It's way easier to make polo with the same ingredients and call it a day. But if you want to impress someone...
14/36

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Saartime. This is a very basic curry, you can put pretty much anything you want in it and it cooks up very quickly.

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Make your own cheese at home. Follow the video to make paneer. Pretty good cheese to saute, not quite as good as halloumi but that shit is a much more involved process and I can't be bothered. You can also make cottage cheese by not pressing it and adding cream or yogurt to the curds instead.
16/36

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>>21786095
Wrong video. This is paneer. The last one was for aloo paratha, it's like an Indian spiced potato tortilla. Great for eating paneer and curry.
17/36

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My favorite cut of meat with my favorite method for cooking it, red braised pork belly, comin' straight outta China.
18/36

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More glorious Chinese sloppa, mapo tofu. Did you know you're supposed to take the black seeds out of the sichuan peppercorns? Did you know that if you even know what I'm talking about then you got ass quality sichuan peppercorns?
19/36

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Finally, char siu buns. Probably should have included a video for char siu, oh well. As someone who hates kneading dough I have to admit these aren't that hard to get right but you can use Chainbaker's no-knead tangzhong milk bread dough too.
20/36

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African recipes from the two least African countries. First up, Moroccan bastilla (b'stilla/pastilla/etc). Like tahchin I can rarely be bothered to make this but there are plenty of recipes for similarly-spiced and less fussy chicken dishes. Idk what it is but Moroccans are the only ones I trust when I see cinnamon in a savory recipe.
21/36

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And bobotie from South Africa. He complains about the wet bread but you can just use breadcrumbs or tear pieces of bread off and just throw it in like that. Fucking zoomers.
22/36

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Despite being from the U.S. I'm not really sure which American foods are distinctly and definitively American and not hijacked from elsewhere. I guess you could say the same thing about Korea and China. Anyway I'm pretty sure we invented crab cakes and holy shit do I love some fucking crab cakes.
23/36

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If you couldn't tell, I'm kind of a reverse autist where food is concerned. I much prefer all the food to be touching rather than having separate lumps of food on a plate. I want to taste everything in each bite, so I love me some casseroles. Turkey tetrazzini, just in time for Xmas leftovers. If this isn't American, I'm not sure another country would bother claiming it anyway. Their loss.
24/36

>>21784460
Get fucking owned negro

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>>21786184
By the way if you suck at life you can use canned cream of mushroom soup instead of the heavy cream and fresh sauteed mushrooms.

Another glorious slopperole, everyone's favorite mac & cheese. Southern style for delicious custard. Evaporated milk is key as it has emulsifiers which help prevent the sauce from splitting, which can leave you with an oily mess.
25/36

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Swimming now to the Caribbean. Having moved out of NYC I think the thing I miss most is relatively easy access to Jamaican food. I found out the place I used to get homemade patties at closed a while ago. Luckily they're not hard to make at home.
26/36

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What IS hard to make at home, due to lack of availability of the main ingredient, is curry goat. This ain't pretty but if you've had it then you probably love it, aside from all the bone slivers.
27/36

>>21782194
i remember that kitchen
it was posted a few times iirc
i might have even posted my old shitty condo kitchen in one of them threads
god i've been coming to this website for more than 20 years

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And even better is putting that curry goat in a nice dhalpuri roti. Same idea as the aloo paratha from the Indian recipes above, stuffed spiced flatbread. Unsurprising given the heavy Indian presence in the Caribbean, specifically in Trinidad & Tobago.
28/36

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From Puerto Rico, mofongo, here served with shrimp but you can eat it with anything or by itself, though a bit or a lot of gravy is a big plus. Traditionally, chicharrones are used but real chicharrones can be hard to find, so many recipes use either pork rinds or bacon in their place.
29/36

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Finally, Italy. This is gorgonzola risotto. I could not find a video making it exactly the way I learned, but the idea is that you use the gorgonzola as it melts in place of stock. You still use a bit of stock at the beginning, but it's mostly cooked in a pound of gorgonzola. This results in a ridiculously rich dish. If you can eat more than one serving you need to see a doctor.
30/36

>>21786207
please leave unc

>>21781191
I like the idea of the breadcrumbs on the outside I do a similar thing with ground turkey but smush it onto skewers and airfry and eat with yogurt garlic sauce

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Lasagne alla bolognese done (mostly) the right way. I disagree with how finely the meat is shredded, but it's otherwise perfect.
31/36

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Sformato di carciofi, a.k.a. artichoke flan, one of a variety of savory Italian vegetable custards. I believe the sauce is typically made with pecorino romano but this was taken from the official parm-regg tiktok so that's what you get.
32/36

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I'm not sure Italians actually eat this combination of toppings but I love it (I've never made it with walnuts though). In a pinch you can use a very light layer of fig jam as a sauce and add slightly saltier toppings to keep a good balance.
33/36

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It's rare that I can get a whole uncut slab of pork belly, especially since the last butcher I went to was murdered (not by me), but when I do, it's porchetta time.
34/36

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Spaghetti n deenz. Super easy basic bitch pasta dish, no tomatoes required. You can cook the sauce while the pasta is boiling and still have a minute or two of downtime. Substitute mackerel or anchovies for the deenz to much the same effect (the anchovies will melt into the sauce though). I usually don't add cheese, just a lot of toasted bread crumbs.
35/36

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This thread is the first good ck webm thread ive seen in aged. Good job everyone

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Actually I'm not even sure where strata comes from. You can use pretty much whatever as long as it involves custard-soaked bread. And that's enough tiktok for me for a lifetime.
36/36

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mmm burrito

>>21786016
>if you are super lazy you can just put the curry between two slices of bread and saute the outsides with butter like a patty melt
>be me, a lazy ass weeb-adjacent bastard
Ahree gah toe go zai mazoo, fellow gaijeen

>>21786275
>This thread is the first good ck webm thread ive seen in aged. Good job everyone
Same. I have been here (not necessarily /ck/, though) since '07
>no ragebait tiktok posts
>no ragebait jack posts
Without queering it, I have to say that this is the absolute best thread I've seen in a very long while.
>inb4 me fucking up this entire great thread with fucking whatever
I apologize in advance for the inevitable bot fallout.

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Saved this a while ago, still haven't made it

>>21786619
What region?

>>21787012
No idea. Does it vary between regions?

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>>21787012

>>21781240
these aren't tasty at all, are they?

>>21787448
>>21787450
>>21787451
>>21787452
>>21787453
>>21787454
fuck off with this garbage

>>21787487
Yeah, that guy needs to keep his shit out of real threads. Probably got salty that other people enjoyed using the site for once.

>>21786012
>If you're offended by brown people or their food
Italians can't stop catching strays.

Thanks for the dump, anon, definitely some good idreas here, even if the tiktok formatting makes me want to hurt people.

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>>21787911
Yeah, I don't think anyone is actually trying to cook along with 1 minute long videos, so they're just for ideas. That's the only reason I even come to this board anymore. The discussion is ass no matter the topic, but maybe I'll see a picture or video of something I end up making.

Here's one for cacio e pepe

>>21781556
If she said "anon, penis in my pussy kudasai" I'd probably do that for her.

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Malloreddus alla campidanese a.k.a. Sardinian gnocchi a.k.a. not actually gnocchi at all but gnocchi-shaped pasta.

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>>21788009
>only need 3 ingredients
>uses 4

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>>21788220
>water doesn't count!

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Trini doubles

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Chicken paprikash

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Banana lumpia from the Philippines

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Thai basil chicken. Usually made with mince but you can use any bite size or smaller meat or poultry.

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Here are a couple of semolina rolls I made for cheesesteaks last week.

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Korean bossam. There's a fancy version from a restaurant called Momofuku that uses roasted pork shoulder. It's worth looking up their recipe just for the two dipping sauces they serve it with, not that there's anything wrong with just ssamjang.

>>21788392
Nice. I made baguettes the other day and I fucked up the scoring and they grew tumors.

>>21788406
I'd kill for a cute korean bf to cook yummy meals with

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>>21786159
Char siu for the buns or whatever else. If you really want it deep red then you have to add food coloring. Also I've never made it with the fermented black beans, but they probably add a bit of depth to the marinade.

>>21781266
This was good

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Jamaican peas and rice, common throughout the Caribbean with slight variations (pigeon peas instead of kidney beans, for example).

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Bakaliaros skordalia, a Greek dish of deep fried salted cod with potato garlic puree.

>>21782469
America has the largest Jewish population in the world

>>21788406
I am not taking advice from someone who wraps food in lettuce

>>21781356
>>21781398

What are you even doing on a cooking board if you don't know the difference between pork belly and bacon?

>>21788315
Always yummy with spaetzle

>>21781266
They better not eat the cat next

>>21781266
>he gives his friend the wing and doesnt share any of the leg
sigma move desu

>>21788671
Just got a really nice block of cheddar, gonna make this shit >>21786062 tonight.

>>21788509
Want some potatoes with your oil?

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>>21788857

>>21788307
I automatically do not believe anyone who acts like a retard showing how good the food is

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>>21789593
Going by the ingredients, tho... Seems like that would be pretty tasty. I'd add in some seared chicken or flakey cod to make it a real meal.

>>21789634
>cook spaghetti
>mix in additional ingredients
>everything flees to the sides of the pan
every fucking time

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>>21789646
Spaghetti IS the worst pasta shape. This is fact.

>>21789741
angel hair is the worst version of strand pasta, it's too thin

>>21789741
What is this called?

>>21789749
There's one dish I like that uses angel hair where you bake it like a cake. Mix cooked angel hair with some eggs, parsley, salt, pepper and parm, then in a springform pan, preferable a tall one, make three layers of toasted breadcrumbs, angel hair, chopped prosciutto, mozzarella, and pasta sauce, then on the final layer top the pasta with bread crumbs dotted with some butter and olive oil. As you make the layers, press the pasta down to compress it, you probably won't get a full pound of pasta in the pan unless it's abnormally tall. Bake at 350F for 45-50 min. Slice like a cake and serve. It doesn't look pretty (hence not posting any pics) but it's delicious.

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>>21789772
Saved filename calls it an avocado carbonara, which I'm sure would offend some purists out there. But it seems a fair enough and apt description.

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>>21781131
Instant Pots can handle steak using the saute option with the lid off. I used butter and when the crust started to darken I kept an eye on it, letting it rest by turning off the power and putting the lid on.

>>21789921
>>21789922
Not the thread for this slop content.

>>21789925
this board isnt big enough for two webm threads accept your refugees

>>21789926
just fuck off no one wants that shit but you and other lost polfags

>>21789926
Fuck off, off-topic spammer. You aren't wanted.

Ah, the tiktok thread finally died, no wonder the quality took an immediate nose dive

>>21789921
the thumbnail kinda looks like a specter looming over her

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>>21789964
spooky

>>21786179
Crab cakes are American. I live on the Chesapeake Bay and I can get excellent crab cakes almost anywhere with little to no filler. They're excellent. Good on a sandwich too. A place not far from my house does a double Decker sandwich with shrimp salad and a crab cake. It's amazing.

>>21789919
Why do blacks cover sweet potato in sugar? It's already fucking sweet

>>21790097
>blacks
It's really a Southern thing. I've seen southern whites put stuff like marshmallows on sweet potatoes too, had it in restaurants also

>>21781284
Pork belly is tough

>>21790097
coward

>>21790122
so is reading your posts

>>21790097
Can confirm it's more southern than nigga, the aforementioned mashed sweet potato with marshmallows on top is a family staple of ours at thanksgiving.

>>21790131
coward

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ITT

>>21790135
good fuck off fatso

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>>21782469
>Why is pork so rare?
Where do you live?

People shit on teflon for no good reason. just dont burn it like a retard and you wont get cancer jeez

>>21788650
90% of /ck/ is junk food gluttony

>>21781332
This looks tasty as fuck. But I'm not sure I'd call it a chowder.

>>21790147
They don't

>>21789749
Capellini is the OG way of serving pesto.

>>21790112
>>21790131
Point still stands it's already sweet enough why turn it into a literal dessert

>>21790197
people like sugar, a lot. this isn't top secret knowledge.

>>21781435
native americans used every part of the crab