Anyone have the webm of the cheese and cold cut sandwich?Alternatively any good restaurant in or near Rome?
>>12802762no it's fish sauce and sugar retard
>>12801742Both of them are about seeing what interesting messes you can make before the boss or teacher shows up.
>>12801512I'd much rather that people have to earn their citizenship than have the good luck to be born in the right area.
>>12801138I wonder if his chicken is in there with him
>>12804343>I'd be worried about making a brand new threadTHERE YOU GO SKITTLES ANON, POST HERE, ITS YOUR THREAD NOW. NO NEED TO THANK ME, I AM HERE TO MAKE YOUR LIFE EASIER.
>>12804445>>12804405If you're going to do this sort of thing, rather than Skittles which have all sorts of gum or whatnot that doesn't dissolve, it's much better to use something like Jolly Ranchers, which will dissolve completely and eliminate the need to process it any further.
>>12804445From that first bottle I began to experiment. I changed the ratios, swapped brands and flavors, changed whether I stored it hot or cold in the early stages, etc.There was even one time where I bought bulk and make a big fuck 2L bottle of the stuff that lasted me a couple months.One fun note was that as the liquid was drained from the bottle (I'd pour it into a shot glass or something, not drinking straight from the bottle) the remaining concoction would slowly get thicker over time. So when it was fresh it was about the consistency of a thin cough syrup, and would eventually become a mollases and end with the mass of undissolved skittle at the bottom of the bottle. I called this "anti-toothpaste" and at one point decided to eat the entirety of a batch's amount in one night. I did not sleep that night at all.>>12804457Honestly I made a lot of retarded mistakes in my time experimenting in college.
>>12804457>>12804445You think you can make Skittles Jenkum out of that skim sludge?Why let it go to waste!
>>12804477So that's about it, honestly. I was nostalgic for it recently and decided to be a bit more methodical about it. I used mason jars instead of plastic bottles so I had better access for skimming and whatnot, and thought to strain the result through a coffee filter and bottle it so it didn't look so unappealing. Pic is a small bottle of the stuff.I've seen the occasional food gore or crazy store pasta'd from /ck/ and I personally don't think this is all *that* weird, but some of my friends thought this was fucking stupid and figured I could make some laughs if I posted it here.>>12804483I was repeatedly asked if my substance was alcoholic, and to my understanding of the brewing process all it was really missing to make some excellently terrible prison wine was some yeast.
Oh and uh, feel free to make this thread a general "weird food" or "candy" discussion, I guess.I've done some mixing of sweets but nothing really brought results like this did.
Why don't i ever see anyone posting about Dairy Queen burgers here? All memes aside, the 1/2 lb flamethrower grill burger is in a league of its own.What is your favourite treat from the grill at Dairy Queen?
>>12802223I used to love DQ but I haven’t been to one in a long time. My favorite was the ultimate burger. Do they still have that?https://m.youtube.com/watch?v=8xhT0tb0iHA
>>12804328Yes we do!
>>12802265my dad knows your dad and my dad told me that your dad is a faggot
>>12802223DQ is literally the blandest, most boring fast food chain there is. Everything is completely mediocre.
>>12804453Send me your location.
Here's my first attempt at making Italian bread. It's cooling so no inside shot yet.
>>12804263you should pre heat your oven to 500 for 1 hour. then drop it to 450 when you put the dough in, then 425 about 20 minutes later until its done. you will get a much better color/crust.
>>12804281Thanks I appreciate the advice I want darker color. The ciabatta actually turned out not bad.
>>12804374anytime m8. highly recommend you get a baking stone if you are going to bake more in the future.
>>12804419Yup, that's on my list to get. I don't see myself dropping serious cash into one right away though, probably start out cheaper.This was a fun weekend experiment though. Broke in m new mixer.
>>12804432i use a $35 one from amazon, its pretty big so ciabatta and larger breads can fit. its served me well for about a year now.
What are you cooking tonight? For me it's sausage, peppers, and onions.Baking @ 400 for like 50 minutes or something.
>>12804319i drove to the walmart parking lot to smoke a cigarette because I live with my parents. I decided to finish off the bottle of sake i got on clearance for $1.50 instead of eat. I'm in my 30s. This is my life.
>>12804330>Redpill me
>>12804376I'm reheating McNuggets that I got on Saturday night when I barely made it to grab vodka, but I feel bad for you, anon. Try. Please try. Get a job and just bust ass while you bum, but it can get better. Especially if you make the move out of the middle of nowhere (if that's the case). Cleaning my kitchen and going to do cozy breakfast for dinner later.
>>12804376Damn dude I chug down 3$ bottles of sake on rough nights too
>>12804410I appreciate the kind words anon. I got a work from home job a few months ago. I should have my $20k in credit card debt paid off my the end of the year, then I can move out and give life another shot.
opening these up now it's been 6 days so they better be readyprevious threads >>12733410>>12714167
>>12801591yeah I was thinking that too, ended up doing the lid like that for better or for worse, but the sugar does change the flavour a bit, not that being slightly sweeter would be a bad thing necessarily.whipping them came to mind too but I think that'll just make them harder to condense and drysomething structural like gelatin could come in handy but that's getting dangerously close to 'hey i found a dried out pudding wanna eat it with me' territorythere is probably something that could make this easier like, gently baking sheets of egg white to act as a barrier in a salt pile, or putting in a salt bisque dish, then broiling the top layer before salting the topbut i'm not sure cooked egg would dry out in the same way and just end up interfering
making surprisingly fast progress today, the loose one is still delicate but the surface is dry enough to handle itthe group block of 3 is fairly solid, the whites have plenty of sugar, probably too much, and don't seem to be breaking down the walls the thick ring around the outside seems to be channelling most of the moisture from the inside wallsthe broke yolks are gelled around the edges but the center is still damp, this tells me there is not enough transfer happening, but it is difficult to reinforce before this stagethese lids btw do not touch the tops, they merely prevent the airflowalso the loose yolk has a nice smokey bbq scent absorbed already
since it is still damp i've added some freshly ground pepper layered across the top, this should help allow bonding as well as not detract from the taste too much as most of my food has pepper in it in the first place because jesus christ nigs its god damned pepper, literal wars over how good this shit is
and ontop of the pepper bonding we're gonna put on some of that extra good salt whatever moisture is left will melt into this as it dries, possibly forming a saline film across the top layer which will help with transferor just be scraped off when it's done after having done nothing who knows
I'm curious if there is a way to add some bacteria to these yolks to get something closer to bleu cheese, or to better explain create a 'funky' flavor.While that is far beyond the level of home experimentation given the health and safety hazards, it is fairly interesting to me if it is at all possible.Seems like something those fuckers at Noma would try.
This is my "accelerated' browned butter cookie recipe. I timed myself when making this batch starting from pic related, and got ~30 minutes time to oven and ~45 minutes time to mouth. You can adjust the sugar mixture and amount of chocolate to your taste, but try to keep a 1:1 sugar:flour ratio, make sure the sugar/butter mixture is cool enough to add the eggs without cooking them, and pay attention to the dough and oven temperatures to control spread (your oven may differ from mine).Ingredients:- 10 ounces / ~2 cups flour- 10 ounces sugar, your chosen mix of white, light brown, dark brown, and molasses. 5 ounces white and 5 ounces dark brown sugar is good starting place.- 8 ounces / 2 sticks butter- ~8 ounces chocolate, to taste- 2 eggs- 2 teaspoons vanilla extract- 1 teaspoon / 2 grams salt- 1 teaspoon / 4 grams baking powderProcedure:1. Start melting butter over low heat.2. Whisk together flour, baking powder, and salt, and set aside.Comment too long. Click here to view the full text.
And that's that. Cool and eat.Ingredients:- 10 ounces / ~2 cups flour- 10 ounces sugar, your chosen mix of white, light brown, dark brown, and molasses. 5 ounces white and 5 ounces dark brown sugar is good starting place.- 8 ounces / 2 sticks butter- ~8 ounces chocolate, to taste- 2 eggs- 2 teaspoons vanilla extract- 1 teaspoon / 2 grams salt- 1 teaspoon / 4 grams baking powderProcedure:1. Start melting butter over low heat.2. Whisk together flour, baking powder, and salt, and set aside.Comment too long. Click here to view the full text.
If this thread is still around tomorrow, I'll post a comparison between some of the cookies baked today an the ones baked from overnight refrigerated dough tomorrow.
thoughts on this steak routine, /ck/?
>completely raw after cookingThis has to be a Jack video.
>>12804455
I'm slow roasting some salmon for the first time. What are y'all making tonight?
>>12804269Turned out great. 225 for about 50 minutes, til the salmon was 125, then took off the salmon and let it rest while I finished the veggies at 400. I think I like a pan seared salmon better but this was still delicious.
>>12804309This is the pan seared from last week, for context.
>>12804315pan seared is much better than roasted
>>12804242I’ve never had Atlantic farmed. Is it as bad as people make it sound? I live where I can go get my own non-farm shit variety.
>>12804434Seemed fine to me. I probably wouldn't be able to tell the difference in a blind taste test, but I've also not consumed a whole hell of a lot of salmon in my life. If it's something you're privy to I'm sure wild caught is better, but I think farmed is passable for the average consumer.
We're making roast today
Amazin
Cooking makes me happy
>>12802390This looks very good op, I am proud of and happy for youThis was a nice thread
>>12803999what is this? reddit?
>>12801926
What would you have before they pull that switch?>mountain dew baja blast >deep dish pizza>ribs>jolly ranchers>apple pie>complete showing of Cowboy Bebop and Full Metal Alchemist(2003)
>>12803966Yes actually.His death caused a whole fucking deal. You should at least check wikipedia or something. Shit is nuts.
All you can eat Vegas style buffet while watching all 5 American Ninja movies
>>12803577he had a head injury and didn't understand he was about to die, it wasn't to be funny.
>>12803501Edgy.
>>12804404it would have been funny to be eating his left over pie while he got done in
Why does this exist ? Who thought "this food is good, but it needs to taste like celery"?
>>12804075why the fuck would they use both garlic/onion powder and garlic/onion salt?almost as bad as washing meat or doing the rubbing spices on your chicken in the kitchen sink thing they do>>12804079proof?
>>12804302Yes.I don't think so.
>>12803524 You dont live next to a walmart?
>>12803553This doesnt answer anything
>>12804362Walmart wants to ban AR-15s. Fuck them, fuck Levi, and fuck Dick's
What do you think of this chicken seasoning?
Does anyone else bake sweets?I'm making eclairs today. The Creme Patisserie came out perfectly and I'm going to make choux today after I get some more butter.
>>12803204>>12803210If the chocolate is so dark light cant escape its surface than why is it brown and not black?
I'm making some crisp dunking cookies, and I need some ideas (unique ones welcome). I'm starting with a simple crisp sugar cookie recipe (1/8", fairly dry dough, 10 min bake @ 350). Should I make ginger snaps? Lemon snaps?I was considering trying orange juice for a laff.
>>12804343see>>12804366
>>12804347>>12804372Oh jeez, alright. Give me a couple minutes, I didn't think I'd be given space to talk about thisThanks
>>12803198My little girl is 5 and is in love with a cartoon about fairies running a cafe. We’ve made stuff like cupcakes, muffins and pie and pretzels. We went out peach picking and made a pie with them and it came out a little watery, I guess I didn’t add enough flour in the filling. But it was delicious and she had a blast.
Imagine a world where human meat has suddenly become easily attainable and popular as a food product.How would you prepare it?
>>12802705>not wanting to eat dark meat
>>12802572>How would you prepare it?no idea; what I wanna know is which race do I eat to get the most gains? I'm thinking asians, they seem to be the healthiest
>>12802988Nobody:Not a single soul in the universe:Kyle:gb2r
>>12802974It's not the claim so much as the way one goes about posting shit that always reveals it's a bullshit larp. Being coy and teasing out little details like every larping faggot we've seen on 4chan since time eternal. There's a reek to it as easy to discern as when a guy is trying to act like an overly flirty bitch.>"Oh no I'm not falling for this one again">"I was doing work for a PMC but I won't say the country. Just that it ends in -stan. That's as much as you'll get from me teehee"A normal person would not be such a coy little cocksucker and would just be honest>I was working with a PMC in Afghanistan.or>I'd rather not say where I was, but it was with a PMC.or>The last time I talked about this I got close to being doxxed, so I am going to keep quiet on it.So fuck off.
Pozole
