How long does it normally take you to find “your restaurant” in a new city?I’m picky about sushi and I finally found a good place after 7 tries.
>>20349334Back when I first moved to Undisclosed, USA, it took me a solid five years to find my restaurant. My restaurant turned out to be an indian place in a strip mall. Like many such places, it was secretly amazing. I ended up eating there a lot.
>>20349336Because I’m happy that I finally found a sushi place where it was actually fresh and with my preferred fish/rice/other ratio.:)
>>20349347Realistically every single sushi joint in your region buys all their fish from the same supplier
>>20349370Realistically all fish come from the sea or ocean, so really it’s only two suppliers for the entire planet. It’s only one supplier for meat…
>>20349370I live in a coastal megacity so that’s unlikely.
The entire supermarket is comprised of at most 7 different bulk ingredients (Ingredients which are adding the bulk of the product, weight and calorie wise)Cereal Grains:WheatRiceCornAnimal:MeatDairyEggsBonus:SugarComment too long. Click here to view the full text.
>>20347240There is actually more in supermarkets than what I think.Candles, for example.
>>20347340You can buy electronic gift cards. You can even buy them with cash and end up with a net loss of matter.
>>20347240>as you thinkis this Youtube or what? Fuck off with your clickbait shit and hopefully kill yourself, too.
>>20347240Oh you sweet summer child, there is only actually one ingredient in the store. It's all carbon atoms, there is no variety at all whatever you choose it's actually the same thing.
>>20347573Most of them taste different though that is what matters to people which is why they don't buy the whole ingredient.
Cardboard friesCardboard burger mashed to look like a pancakeToughest chicken batter you'll ever eatDrinks are always flatThis is purely state pride, isn't it? If this place wasn't from Texas it would have a very bad reputation.
>>20349105Retarded saladlet who has never seen a fats food burger before
>>20348085>>20348132>>20349122>>20348161Why can't you fucking spell? Is English not your first language, spic?
>>20349131It was one spelling error you fucking tard. Please kill yourself spaz
>>20349131Because I think too fast and I'm constantly changing what I want to say in my head and sometimes the words get typed out before my brain has noticed that I already decided to say something different. For example, pretty sure I was going to say "you are a retarded monkey" but decided to drop the monkey and forgot "retarded" doesn't make sense anymore without it. It's a bad habit but hard to break because it requires me proofreading all of my posts and sometimes I just don't feel like doing it.
>>20340656fast food burgers are depressing in general, it's because people make m who have no skills in cooking whatsoever. they just follow the protocol >>20349033>single whopperngmi
Name a better snack
>>20349332This is an acceptable choice
>>20349250>he said, posting from a computer, with a phone in his pocket, wearing clothesKek
>>20349358I'm not wearing clothes.
>>20349387Even worse
consider the humble almond
What's your noodle-fu?For me it's bucatini
spelt spaghetti. fuck wheat pasta.
>>20349363>bucatiniIs are my mom? She’s the only one I know that shills this gummy spaghetti bullshit.
>>20349378>Is are my mom?Low IQ, as expected of a bucatini-hater
who sells the best white pepper? i don't buy it often but i want to buy the good stuff
>>20349357The store
>>20349357the store
>>20349357My store(Mediterranean restaurant / import market)
>>20349367>>20349369there's got to be better brands...
I know there was a thread about these the other day but I get these all the time and I've done all the shit recommended in the last thread so I wanna think outside the box here. What if I butterfly it, pound it out a little bit with a mallet and stuff it with something before rolling it up? Pretty much like a braciole. The question is what do it put inside? It doesn't help that its already in a teriyaki marinade but honestly the flavor doesn't end up being that strong.
>>20349361Stuff it with mushrooms, blue cheese, onion, garlic
why do people trim fat off their meat? it's the best part, and where all the flavor is at
>>20347326A little bit of nicely seared fat on a steak can be delicious. A big floppy slab of un-rendered fat on a steak is a major turn-off.
>>20347326Well for brisket specifically there are large amounts of fat that won't render out during cooking before the meat gets way overdone and tough so it's almost always trimmed out. Also the caul fat is generally accepted to be the best quality fat on the animal, especially pork where it can be used in sweet pastry without much taste impact unlike lard derived from other fat deposits.
>>20347326Because I don't want to eat a mouthful of fat. Leaving some is fine
>>20349337Anon you're supposed to cook the meat not eat it raw...
I trim fat off your mom everytime I put her to work.
Are the Blue Zones scams? Someone I spoke to about this topic online argued that there was a very high selection bias among groups, e.g. Okinawans were monitored during a time of mass-starvation and they immediately stopped eating sweet potatoes after recovery of war.
>>20349206Those blood tests only look for signs of things that might indicate allergies to what you're currently eating, but they're not 100% accurate. Even the skin test you can get from allergists isn't 100% accurate. Really the only way to tell is to do an elimination diet then try foods one at a time. But it seems like some people really can't tolerate the pollen and toxic compounds in plants because their body just doesn't break them down properly.
>>20349244No. People eat more red meat now than they ever have, and it's causing obesity. People didn't "turn to" red meat, they were already eating it alongside simple sugars (standard american diet), noticed their blood sugars spiking due to insulin resistance, and now think if they just cut the simple sugars out it's fine. Wrong. Red meat is fatty, hard to digest, and absolutely terrible for your heart and gut health. We are not meant to eat it. Clinging onto it makes people sicker. The only proponents of this meme diet have either admitted to consuming fruit, or been known liars with shittons of plastic surgery like Mikayla Peterson
>>20349311>liars with shittons of plastic surgery like Mikayla PetersonPost some hot pics.
>>20349311Processed food causes obesity. If you ate nothing but red meat you'd have a hard time becoming obese. But add in some cake and cookies and soda and chips and it's pretty easy.
>>20349268i've taken so many tests of this type, I can't even remember their namesintestinal permeability is a better predictor of immune reactions against foods. Intolerances and allergies are two completely different things.
Culinary Genius, or Gluttonous Icon?
>>20348366For me its the Big Boy.
>>20348416this desuif they were 1/4 lb patties, maybe
as for me, it's the mcdouble
>>20348370said the exact same shit for 35 years>then my father dies>I'm starting to lose focus in life and become lazy>my friend goes with me to a MickeyDs, >shows me how fucking easy the ordering process is on the machines>get addicted>have ordered already 20 times since December and I have to fight myself to not go there every timeI'm truly fucked, but then again I was from the very start.
>>20348624>>20348626I meme'd it m'self...I guess if nothing else, I can throw a funny every so often..
I am smoking 3 turkey legs marinated in Walkerswood jerk paste overnight at around 275 until they fall apart. I'll post updates.
>>20346259OP the jerk paste store called, they’re running low on Walkerswood (and they wanted to let you know as a courtesy)
>>20346374kek
>>20346624Come back as in returned from the customer?
>>20348990They just don't get bought. Maybe 2 or a week sell.
>>20346624How much do they cost per pound and what is the average weight? If I could buy just split turkey breasts for a reasonable price I would love that
Is it worth it to get a meat slicer and slice meat myself? Mostly as a cost saving device.
>>20347075No they scare me like woodshop does. I'm not putting my hand near any blades.
>>20347075>is buying a $400 meat slicer a good idea to save money?>>20347189>>20347506It's really not hard to clean especially with a spray bottle. I worked at a deli so we had the bigger ones with non-removable, circular blades (not saw-toothed like in the OP), you just took the blade cover off and washed it in the sink, the rest of the machine you just soak with water and wipe down. It only takes a while if you're cutting nasty crap like pastrami or liverwurst.Keeping the blade calibrated and sharp is more annoying, assuming you care a lot about thin slices.
>>20349126also for the cowards scared of the big scary blade, it's nothing. it takes a little bit to get used to the rhythm but you figure out it's impossible to cut yourself unless you're purposely misusing the machine.
>>20347096or.... you look it up on internet.
>>20347075They're pretty handy. Like if your neighbor is away and you blow out their fuses because they left noisy devices on, when you realize you've also disabled their cat's automatic feeder you can make thin slices of meat to slide under the door so it doesn't starve.
Confess any strange cooking methods or odd habits in the kitchen.
>>20347353mmm, bleach
I huff onion fumes>>20346173>I always make sure my hardboiled eggs are runny>hardboiled eggs>runnyAre you from a Dali painting or something?
>>20343829licc
>>20342202I can't eat hamburger helper without making it spicy. I always throw a giant chopped habanero in there plus seeds and that hits my spice ratio for liquids. I love seeing people's reaction to it as well.
>>20345305look at you with the posh ketchup. do you rate it?
I did what Weisman and Chef-Johnsama said and the dough actually worked and came out well for once, but the pork filling was too solid. Indecently Weisman's 2(.75 AP flour + .25 Br flour)/ 1 (water) worked better than Johns. How do you keep the filling soft? I tried cornstarch and water and it didn't really do anything.
>How do you keep the filling soft?Glass noodles!My mum always made dumplings and spring rolls with cooked glass noodles mixed into the pork and the first time I made them without, they were firm af. Since that was the only thing different from how she taught me to make dumplings and spring rolls, I never skip the glass noodles. A word in that: CHINESE glass noodles. The thin ones. Not those thick af Korean ones. You cook them then drain and chop up. By then, them be cool enough to mix into the pork etc just fine.
>>20349292>them be coollolTHEY'LL be cool. I am not Caribbean.
>>20349237check the number of fast food threads in the catalogue and let me know what you find
What is the starting strength + gomad of /ck/? An air fryer and dino nuggets?
>>20349251There are always weak people