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lmao
47 replies and 8 images omitted. Click here to view.
>>
>>11601136
what in the everloving fuck is the point of this thread? I hope OP dies a slow and painful death while he's forced to watch his loved ones raped by a pack of feral niggers.
>>
>>11601745
>a slow and painful death while he's forced to watch his loved ones raped by a pack of feral niggers.
damn you're cold blooded. I'd watch video of it though
>>
AMERICA #1

USA! USA! USA!
>>
>>11601745
>point of this thread?
https://youtu.be/Dvc811aAt-E
>>
>>11601381
Then why not have the Milky Way be the same thing in each area and make US 3 Musketeers and UK Mars the same thing?

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I'm on a soup kick. What's your favourite soup? Got any good recipes to share?
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>>11599574
I would say tomato is the most forgiving soup to get the cheapest available can of
>>
Soup is alright but..... Not as good as a fresh Bacon McDouble with fries
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>>11601130
Posole is dank.
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>>11600948
This post made me make loaded baked potato soup for dinner tonight.
>>
>>11599487
Chef John's roasted butternut squash is DIVINE.

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how tf do you make the leap from just being able to follow recipes to actually knowing ur way around a kitchen ??
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>>11601512
Agreed. Post more racism and fast food
>>
Experience, plain and simple.
>>
first you learn food chemistry if you want to know how to cook
then you just learn ratios to do the cooking
no competent person uses recipes, they use ratios
>>
I dont think Ive met anyone who is 'good' in a kitchen that hasnt worked in a kitchen, or at least been in the restaurant industry at some point.

Home cooks seem to do stupid shit quite often that just doesnt make sense. I think its maybe because they dont really understand the techniques being used. They can follow a recipe, but if something goes wrong, its like they dont know how to correct it. And if they want to make any adjustments, they have no idea how to do that.
>>
>>11601621
>they use ratios
ratios for recipes.
Show me a ratio without a referring to a recips

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Rate my dinner /ck/
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>>11600391
>>
Wtf is that croissant looking bun thing at the top? Why are you eating sausages off a greasy old pizza box? Are you a SwedeNEET?
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>>11600404
That thing is croissant stuff with sweet cream Inside and the Pizza Box is from last night.
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Rate
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Pot roast w/ potatoes, carrots, onions and parsnips. Why? Because fuck yeah, pot roast.

Potentially having an established listing of fundamental preparations (for example, cheeses) is really neat. There are a few specific inquiries: getting a quality and flavoring, at a least, similar to grocery products (especially cheddar), what options from whey and casein – but this also is a much more deep and varied subtopic … The reasoning (of the topic) is that protein powders are cheap; and there are multiple simple ingredients for many recipes, so here's posting for information on getting food items for cheaper than markets.

It's possible cold-making so many things from protein (a lot of texturing and consistency), stevia for sweetness – sauces, creams, fudges, brownies, (even, with the appropriate ingredients, Tiramisu, and other) cakes, cookies, taffies – and "cookies turning into taffies when eaten". These are some examples that, when made, are eventually highlighting the qualifiers of plants (cocoa, cacao, stevia) and other aspects of the preparations (pressures, temperatures, physical interactions), so it's interesting getting public consensus on how specifics are being made (for example, the aforementioned cold-made periods were about having a graceful alternative to cooking, or cheap to the expensive mixes already available (for drinks, mostly). Keto was a majority aspect of factorization (and ketosis / increased GH production / lowered DHT production and potentially increased T … feels great).
>>
Huh?
>>
This is Google translated

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as much as this site loves to hate on and abuse jews, jewish american cuisine is god tier in the comfort food realm. what is there to hate? beef dumplings and matzoh balls in chicken broth? smoked pastrami brisket/navel piled high on seeded rye? stuffed cabbages? cream cheese on an everything bagel? health salad? i could go on and on but i personally think the american jews have got the south's soul food and bbq beat as far as comfort food goes
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>>11601775
who are you quoting?
>>
>>11601769
You implied it when you called typical /pol/ack behavior and attack.
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>>11601788
an*

fuck
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>>11601329
>pretend jews are the only ones guilty of those behaviors
Who do you think is president, tard? Mfw it's a goy!
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>>11601888
Still waiting for him to reply to >>11601405

While we wait, remember that The Simpsons knew what was up.
https://www.youtube.com/watch?v=_kGtIJxAH3A

Opinion on egg salad sandwiches? Any recipes?
2 replies omitted. Click here to view.
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>>11601570
I'm a big fan of egg salad. I don't have any set recipes, though: I use whatever's to hand and experiment with each batch. I've added horseradish, mustard, pickles, garlic, onion, and nutmeg in various batches, and all were great.
>>
>>11601570
I like it but for some reason anything other than mayo, mustard, salt, and pepper, is unappealing to me.
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>>11601570
Add egg salad between 2 pieces of bread. Wa la.
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>>11601589
>2 ingredients
You don’t actually cook do you bud?
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>>11601894
If he only uses two ingredients, it explains why he's such a little bitch about egg salad.

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post fridges, just stocked up for the holidays
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>>11600764
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>>11600678
22 nov
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>>11600764
soo uuh you gonna eat that sweet potato?
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>>11600764
>keeping shelf stable food in the fridge
what are you doing hombre? cans keep in the pantry for years. peanut butter is better and more spreadable at room temperature, you don't keep flour products in the fucking fridge either jesus, I can't tell if youre mexican or just a southerner/westerner
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>>11600664
Imagine being this much of a fag(e)

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Why is this shit so expensive? $3+ for a single can. If capitalism is supposed to work why hasn't competition driven the prices down?
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Red bull is the most expensive and hardly on special in straya. At least we have passionfruit mothers
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>>11598257
Fuck that one flavor in particular. It literally tastes like melted ice cream, and not in a good way. F-bomb or Citrus just taste like soda.
>>
>>11598175
The fed keeps inflation going.
>>
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>>11599753
Red Bull is shit, Mother is pretty good, but V gives me the most energy, which I actually do need when I'm working. These things have gotten me through a lot of shit. Wish they still had those Sour Tonic Vs.
>>
I only like sugar free energy drinks

continues
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>>11599901
Boy you must be fun at parties
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>>11599874
leeks are the niggers of alium
>>
>>11601857
>doesn't mention scallions.
what a pleb
>>
>>11599835
>red for salads, sammiches, and borguhs
>white for cooking
>yellow for batterin' and deep fryin'
>>
>>11601865
>doesn't mention a garnish
It's literally an afterthought anyway
>but infuse it into oil
That's what I have shallots for

Anyone tried these things? I had some morally questionable parents growing up and had to eat dry dog food a bunch of times and you can absolutely survive on it for a few days. You won't like it probably, but it'll keep you alive.
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>>
>>11600650
cute
>>
Taste incentives are different for cats and dogs, so it only makes sense the food is designed differently. Dogs, for instance, can barely taste salt content. Exclusive meat eaters don't need to hunt down things like salt (or sugar for that matter). If anything they're in danger of eating too much salt, and require more water to help flush excess. Dogs have a much higher sense of taste for water compared to humans for this purpose, and it grows more keen as their salt levels become higher.

Cats aren't too different in general (being meat eaters), but they lack a sense of taste for sweet completely (while dogs still have it to a degree). However, they are taste sensitive to fat content, meaning they still might hunt down fatty human sweets if given a chance. Cats are also overly sensitive to BITTER and SOUR as evolutionary deterrents against poisonous food.

As contrast, I've just read Dolphins have no sense of taste at all cause they swallow shit whole.
>>
>>11601328
Big if true
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>>11601328
Non racist and based
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>>11597321
I used to eat Bonio as a kid. I remember them being quite nice.

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if you stupid faggots are so smart, what can i use this for? i want december to be a month where i experiment with cinnamon recipes.
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>>11600214
It isn't fat soluble either... durrrr
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>>11594927
>what can i use this for?
Nothing really. McCormick spices are garbage.

Throw it out and get some real cinnamon. Ideally Saigon, if you can't get that then buy Ceylon. It should not be pre-ground. Grind it yourself before use.
>>
some people add cinnamon to shepherd's pie, but I haven't tried it yet.
as some already posted, rice pudding, it's god tier.
>>
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Churros
Sopapillas
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>>11599656
Would you also suggest that he wear a balaclava to look psychotic?

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it's sourdough sunday, post your most recent bakes
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>>11599106
Rye bread turned out great, a tiny bit gummy in texture, but that's not bad for our first attempt. Had it with a peanut curry.
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>>11599416
>Your flour comment is correct in the regard that the dough is much more consistent (which is obviously helpful for the home baker but moreso for the industry). But the modern day wheat was bred with a high yield and plant stability in mind.
No, modern bread flour is much better because it's actually higher quality. It's not just the consistency. Modern artisan bread favorites like the baguette and ciabatta were all a product of higher quality flour in the 20th century; none of them would be possible much earlier.

>>11599734
>extremely retard
Are you saying the microwave will retard the dough? Or are you just a retard who can't spell retarded?
>And you gonna use citric acid?! Get the fuck out
Citric acid is definitely a natural product. Isolated in 1784 from lemon juice according to wikipedia.
>The whole function of modern aditives is correct mistakes that appears during high speed productions. Aditives dont make anything better, just less bad.
This really isn't true; bread improves objectively improve bread. You can make one excellant loaf with just extremely high quality flour, but adding the right emulsifier will improve the crumb texture and rise even more. w
>>
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>>11598899
It's the top textbook in the field. It's used at the SF Baking Institute, or whatever it's called. Basically, it's the baker's equivalent of the CIA's "The Professional Chef."
>>11598986
AB&P has an entire chapter (or like 10 pages) on dough conditioners from what I remember.
>>11600093
Good trick.
>>11599734
>>11601112
Microwave only heats water. It will kill some yeast, but overall, it's just a trick to kickstart a cold dough. I'm talking like 15 seconds, maybe 30s max. AB&P has a couple of pages on "DDT," desired dough temperature. Essentially, you take the entire set of ingredients and change the temperature of the water to achieve a DDT of 74-77F/23-26C or something like that. It's a simple calculation and supposedly every bakery keeps a log of the room temp, flour temp, and mixing time. The mixer adds X degrees to the dough, and so you adjust the water temp to get to DDT.
Flour temp should = room temp. Oven light is a good idea. If you have a bad DT, then a microwave can help. I have also turned the oven on briefly. The problem is that a slow prove leads to better flavor, so rushing things is bad. Mkay?

TL;DR your dough temp should hold in a closed oven (or proving drawer/cabinet) if you have DDT correct.
>>
>>11601792
>AB&P has an entire chapter
Nice, I'll have to check it out.

I've put boiled water in the microwave and used it as a sealed container to proof dough in a humid environment (when it's too cold or dry to proof dough well). Never thought about starting refrigerated dough by microwaving it for a couple seconds, sounds like a nice trick.
>>
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>>11601792
>>11601112
This guys trying to defend microwave water.

So I drank 1 litre of vodka Sunday night.
The hangover was bad at work.
So I drank750ml vodka Monday night kinda as a hair of the dog which worked well until this morning at about 5am.
Felt almost as bad all day today.
So my plan tonight to try and feel better is to only drink 500ml vodka.
My issue is that I have no appetite.
What should I eat to help not to be so damn hungover tomorrow /ck:?
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>>11599688
1-2 beers usually get your appetite going.
For fucks sake buy half a bottle tomorrow.
>>
Nothing stops a hangover like a meaty soup, my dude
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>>11600349
Nigga everybody drinks micheladas. That's what they use in them. Have you never seen it in your grocery store? That shit is everywhere. Liquor stores have them too and I've seen it at fucking pharmacies
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>>11599883
absolute madman. i havent been able to chug half a bottle of smirnoff since high school and that was only because i was trying to show off to qts. i can still drink all my friends under the table but cant chug it like that anymore
>>
best post hangover food for me is mexican food. fuck ton of cheese dip, chips, steak enchiladas, couple of coca colas and im ready to fuck up the day

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Dead general edition

This is a thread for general discussion about tea, tisanes, and yerba mate.

FAQ: https://pastebin.com/4ZEuMwBJ

Pictured: Sencha
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forgot I had a shou brewing in my gaiwan for like a half hour and it was still drinkable when I remembered it
I had almost forgotten why shou is my go-to in the office
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>>11597198
Yeah it is and its good
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>>11601559
(you)
>>
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How hard should i clean my teapot? Scrub it with a spunge after each use or just lightly rinse it ? Does it add flavour to let it get lightly brown from the tea ?


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