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File: garlic-powder-500x500.jpg (44 KB, 373x253)
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What is your weird food kink /ck/?

Mine is that I basically put garlic powder on anything savory. I would put garlic powder on the same level as pepper and salt. In fact if I had to choose between pepper or garlic powder I would probably pick the latter.
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>>12806076
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>>12805983
no because garlic powder doesn't taste like anything unless you let it sit for a while in some sort of liquid
maybe you're thinking of garlic salt
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>>12806076
unironically slit your throat
>>
I'm the same but with black pepper. I actually have a small pocket pepper grinder that I carry with myself everywhere, and add it to anything savory. French fries, pizza, hot dogs, burgers, Chinese food, burritos, salads, etc. I feel like everything's better with black pepper, sometimes i like big pieces like just cracked, other times I finally grind it.
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>>12805983
Is this weird because I do the same.

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What's a good, cheaper alternative to Gruyère? As a table cheese and for melting.
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>>12807403
>Swiss isn't a dialect
Actual retard.
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>>12807433
poor quality troll
go back to troll school and pay attention in class this time
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>>12804874
This. Comté is cheaper (at least in France). Also, there is some good Emmental but don't try cheap ones.
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>>12807441
I wonder if the French Swiss display the same level of retardation towards French people as the German Swiss do towards German people.
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>>12800875
asiago

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Bulk food storing
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>>12807304
Go on
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>>12807323
I have nothing. I wanted now bulk storage photos
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Should invest in a vacuum sealer if this is something you do frequently
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>>12807410
Pretty much this, freezer burn is a bitch.

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im in my early 20's and live on my own and nothing was handed to me so naturally im poor as SHIT. Im trying to figure out how to shop for groceries and have 5-7 days worth of decent meals to actually cook from scratch while preferably keeping my food cost as low as possible. am i doomed to rice and eggs and pasta with just olive oil?
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>>12806461
I walked the same path. I was poor as dogshit. I have lived off a dollar per day for a while. What I did that got me out for good was figuring out where I was comfortable at, then keeping it exactly the same for a decade, even though I earned more and more. I went so far as to set up a “sweep” account at a bank, where anything over say $1000 is “swept” into savings, where out of sight = out of mind. I figured out where I was happy at and made sure this was well less than net earnings. Other than that, though, I lived the day-to-day $1000 net worth lifestyle for a decade.

At some point, when you have about a year’s worth of money saved up, life will start looking different. You will want 5 years saved up, then 10. You will understand the mechanics better; how sometimes the little shit doesn’t matter if you avoid the big stuff, and how sometimes the little stuff really fucking matters if it is frequent enough. You are wholly content. You can focus of building your earnings 100% because you are stable, cash-flow positive, have all needs met, and have a significant cash buffer if any shit hits the fan.

The real miracle happens when you get to the point where you’re making double what you used to but live the same exact life. Nobody knows you make more. You barely know. Your ATM balance always reads $1000. If you do this long enough you will build real wealth. Any asshole can come into money, but wealth is a mindset, one where you get dialed in to your happy point and then let the rewards pile up. You can do it.
>>
>>12806461
Dry beans, rice, pasta, etc. will keep forever obviously.

But if you want to eat veggies, choose hardy ones such as cabbage, broccoli, cauliflower, carrots, kale, or peppers. These can last a week or more in the fridge. Pick out the the freshest-looking ones in the store, the ones without any bruising, yellowing, softening, or other visible damage. Then if they're wrapped in plastic to prevent moisture loss, they'll stay fresh for quite a while.
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>>12807242
You’ve really just inspired me. I’m going to start taking saving more seriously. Thank you.
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>>12806527
>being this mad someone posted
your autism is showing
>>
>>12806581
>>12806625
>>12807242
>>12807292
op here thank you all for contributing. i went and took a nap after that fuckass fp'er made me feel shitty for being poor, was nice to wake up to genuinely contributing anons. screencapping this thread

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Why would you even like these little shits? They're good for the juice but not the rest.
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i buy the baby oranges and eat them whole
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Gotta love food you can't eat without making a mess
>>
They're not the best fruit but they're good.

The peel is very good too, I started eating oranges in slice with the peel
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>>12805674
i tell him to close his eyes and sit on the edge of the bed
then i go grab an orange from the freezer
once i'm in position i tell him to open them
then i fucking pitch that rock hard orange into his face
>>
>>12807299
That is NOT The Orange Technique.

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>>12806536
How would this ruin anything?
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>>12806536
Nobody wants AIDSberals touching their food.
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>>12799713
beautiful

one of my sister's friends (who lived somewhere near the border) named her dog la migra, so we'd whenever they called its name it freaked out mexicans
>>
>step one: get image of a cold sore off google images
>step two: go to review sites and claim that restaurant gave you the cold sore
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>>12807334
>step 3: get sued for making libelous claims

I eat most cold leftover food just fine and it tastes fine to me, but I've noticed that no matter what, whether it's cold or reheated, I cannot stand the taste of leftover chicken, even though I like it when it's originally cooked. Is there something inside chicken that's not inside other foods that makes it taste nasty when it's been in the fridge for a bit? I figure if any place might know something about this it's /ck/.
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>>12805176
Breasts are always a shitshow, in all aspects of life.
>>
Chikin
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>>12799670
>I eat it delicously
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>>12806929
While it sounds stupid it's probably not incorrect, British people have some odd uses for that word.
>>
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Yesterdays discussion about falling off the bone led to experiment today with ribs in my instant pot.
Turns out i like my ribs a bit less tender than i thought.
Puc related still a bit chewy and you have to tug a bit to get it off the bone.
Thanks /ck/, you taught me something new once again
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>>12804708
Aww
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>>12802163
Mackerel, herring, anchovies
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>>12797956
Thanks to /ck/ I now have over 40 semen recipes.
>>
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That asian massage therapists love something called a geoduck
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>>12805964
I love all of those

Do you have unbranded burger places in your city?
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>>12807208
Those still have brands. Franchising, even.
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>>12807209
>as well as a whorehouse supplied with your wife at the same time
Anon didn't say this at all. Maybe you should take a step back, and reassess the situation, because the current you is way too involved in this.
>>
>>12807209
you shouldn't call your mother a whore anon
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>>12807212
>Those still have brands. Franchising, even.
Well yea. You can't start a business in America without a name, so every business is named which is their "brand".
>>
>>12807218
Which brings us back around to >>12807205

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Here's my first attempt at making Italian bread. It's cooling so no inside shot yet.
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since this is the only bread thread
After my starter starts actually working on its own, can I store it in the fridge between feedings? Will that slow it down a little bit, then I can just grab some when I need to make bread?
I have never made bread before, how much water do I need for steam when baking it?
Also, can I just grab some starter and immediately use it or do I need to separate the piece I am going to use for a day and do something with it?
>>
>>12806348
Egg wash and higher temp
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>>12806758
To store in the fridge: feed it at room temp and let it work for an hour or so then put it in the fridge. A day before you plan to bake take it out and let it get to roomish temp, then feed it. Once it’s peaks it’s good to use. If you’re going to store it in the fridge and not bake for a while, feed it at least once a week.

For best results you’ll need a feeding prior to use once it comes directly from the fridge. Read the perfect loaf steaming guide.

Normally the extra from when you feed is what you’ll use to bake with.
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Any suggestions where can i find good/nice bread recipes? Book, webapge, youtube, are all welcome.

I wanted to try new recipes and found a nice looking book at the local library, but the "pain de mie" recipe had all the portions wrong!
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>>12807153
wow thats a sharp knife

File: steakandeggs.jpg (61 KB, 640x426)
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What is that crispy stuff on this steak, and what kind of sauce is it?
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>>12806572
>Tabasco
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>>12806507
Should I try with a batter made with beer?
>>
>>12806583
>beer
Sounds like it would work.
Make sure your oil can get really hot, or you'll end up like mine.
>>12806500
Not crispy like in op.
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>>12806607
The ones in the picture are likely from a bag. If you dredge the onions in cornstarch and fry them they'll get crispy. They won't get that golden tho
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>>12806507
Try both. Just shave the onion then fry with out any batter or dredge. Fry really hot.

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yeesh. who actually buys pointless shit like this?
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>>12805369
>butter dick
wut
>>
>>12801935
Nice!
>>
>>12800846
Urban warriors nigga
>>
>>12801350
Who knew that the food industry can be so
>dangerous.
>>
>>12800921
I think most of them are dull as piss but even so it would fuck someone up if you hit them in the face with it

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I was given a large slab of boneless pork loin roast, what is the best way to cook this thing?
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cut into steaks, make katsudon
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vacuum seal and and cook in a pot with water at about 80-90c for 30 minutes
then cut slices and 'toast' them in a hot pan with butter
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>>12799686
I actually like to cut these into pork chops so I have a bunch of them for later cooking. like for breakfast or lunch.
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>>12799686
Slow cooker with cut up potatoes and carrots, some onion flake and a bit of garlic. Season more if need be but this is fine by itself when cooked low for 6-8 hours.
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>>12799824
kek

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First time trying to make some loafs bros... what went wrong
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Should have left it in the oven for longer
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>>12806946
Too moist. Poor crumb. Soggy.
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>>12806988
>every bread has to have giant cavernous holes in it for some reason

When did people start believing this nonsense? If you're making sandwich rolls, an even crumb is fine.
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>>12806988
Why'd you describe your mum's vajayjay?
>>
>>12807060
>>>12806988
>Why'd you describe your mum's vajayjay?
10\10 would eat

How many meals do you eat per day?
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>>12802113
1.
I have a stomach condition, never feel hungry.
Sometimes 0 meals for like 3/4 days.
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>>12802113
Two: your mom’s ass and then whatever she whips up in the kitchen afterward
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>>12802656
kek
>>
>>12802384
Terrible
>>
maybe one meal every 3 days or so


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