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Which deviled egg do you want?
>>
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>Heritage Tavern
>Madison, Wisconsin
Their online menu doesn't specify which eggs you get, and judging by the review pictures, it's "whatever the chef feels like today".
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>>14802949
maybe one of those is a deviled egg
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>>14802949
for me, it's sucking dick and balls
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>>14802949
I'll take the cancer looking one

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Two week mark on Kimchi
Jared Kimchi is fermenting well, lots of bubbles when pressed.

Kimchi in plastic tubs has developed a white mould, I suspect the issue is a combination of poor sterilization, the cabbage expanding above the liquid (no glass/stone weight) and a resulting fall in acidity of the protruding cabbage.

because there was no airtight seal on the plastic tubs I'm unsure if botulism is a concern, anything below the water line should be acidic and anything above should be exposed to air- but this is playing with fire.
The Kimchi could always be boiled into soup, but botulism can't.
This may be two liters of kimchi that I throw away.
>>
>>14804329
Just toss it and try again. Cabbage is cheap, experience is valuable.

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Hey guys can we have an energy drink thread? What are you guys sipping on? I hope you moved past the trend of drinking sugary ones and moved on to the sugar-free.
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only time I've drunk this liquid cancer is when for some shit life reason I have to skip sleep entirely. Very rarely
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>>14795775
That is actually a really good question I expected them to be good, but they're just not!

>>14791917
full throttle is good too but idk if it holds up to nos
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>>14789094
Did they stop producing the sugar free version? That's the pinnacle to me.
>>
>>14787085
Trucking.
>>
>>14778204
Bangs are literally sugar free you tard. No calories.

hey /ck/, how do I deal with BEING A STUPID FUCKING IDIOT THAT CAN'T COOK A STEAK WITHOUT IT BEING A BLOODY COLD MESS OR A FUCKING OVERDONE PEICE OF SHIT?
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>>14804136
Stop trying. Steak is deceptively simple, yet remains tricky.
The most likely reason is you just don't have the right equipment, or are not willing to make the mess it takes to properly sear a steak.
YES, you must make it smoking hot, and YES you must splatter grease all over the fucking kitchen. Ideally its in a smoking hot cast iron pan, or over an intensely hot charcoal grill.
Is this something you can (or will) do just casually? Or are you trying to half ass it with some half assed method that just doesn't work?
A truly great steak is classed with those other two often talked about items that we just cant make well at home. Which of course are pizza and Asian stir fry, because we don't have a 800F oven or a jet engine style wok burner at home. Sorry but to do it right, this is mandatory.
(YOU) don't have a perfectly seasoned cast iron pan, and (YOU) are not willing to make clouds of smoke and aerosol grease inside your home. And that is why your steak keeps sucking.
>>
you gotta let your steak rest dude that's why its bleeding.
>>
bake ur steak
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>>14804347
Based
>>
>>14804136
Anon, understand the following:

Salt makes meat more thermally conductive. In other words, when you apply heat, more will be transmitted to the center. Also, salt makes the surface of the steak hostile to infection from any source.

Salt and pepper your steak on all sides and let it rest for an hour or two at room temperature, covered, so no flies land on it. The covering can simply be the paper it was sold to you in. The reason people like kosher salt is because its flakes are bigger and they take more time to dissolve and tend to stay on the outer surface vs penetration. Be careful if you use fine salt, it can be very potent.

Once you have this dialed in, it’s a question of how you like your steak. I like low 130’s F but I enjoy a sear on exposed fat. So I use tongs and sear as much exposed fat as I can before cooking the steak in earnest. I like the seared fat, medium rare meat combo.

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How often do you drink to excess? What does excess look like for you?
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>>14798213
I only drink a few times a year but I just had a few beers while I was on the toilet and I'm fairly buzzed
>>
I have 1-2 drinks with my significant other over dinner every few days. It's comfy.

I never really drank to excess consistently. I have drunk unwise amounts occasionally, however, and I realize that I really don't like feeling drunk. So I really don't anymore. That said, I can probably tolerate red wine the best. Knock back a bottle in one sitting (with dinner) and still feel okay afterwards with no hangover in the morning.
>>
>>14798486
>he says his family are alcoholics so they didnt really mind
kek, did you also buy them alcohol as a gift?
>>
Half a 750ml bottle of bourbon gets me wasted but not so far that I can’t handle myself in public. That’s my limit.

I’m very tall and moderately fat, for some context.
>>
>>14804493
Oof. Once a year to answer OPs question

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entamants thread? also discuss donuts in general!
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Face
>>
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Based entiments poster these things are based and delicious treat donut
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>>14804346
These are comfy. My grandparents used to have the regular brown ones all the time. My grandpa used to dip it in his coffee. I feel nostalgic.
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>>14804352
try the apple ones, i got them yestarday and theyre probably the bests store-bought donuts i've had in a while. i'm eating one now lol
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>>14804337
>buy enderman apple strudel cake
>it's good
Ty entinbaum

What does /ck/ think of Miso Soup?
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>>
>>14803289
>guys
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>>14803293
hahaha soy is for the gays gottem
>>
lecker
>>
>>14803278
I love it during autumn and winter. There’s nothing better than a warm bowl of miso soup on a cold day.
>>
>>14804429
Based

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Have you baking doing sourdough bread with your own starter? Is it worth all the trouble?
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>>
Post recipe anon.
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>>14803225
why are europeans so obsessed with eating dogs?
>>
>>14802989
Anyone who can keep a goldfish alive for a week can make a sourdough starter. If you consider making sourdough a lot of trouble, you should never have a pet.
>>
stupid question but since people sell starters online that supposedly been kept for like 100+ years, what if you bought a bunch really old ones and combined them all?
>>
>>14804387
Should work but why would you do it.
Making your own is easy and almost free (just buy some wholegrain flour) and it will work same as 300yrs old one. Just feed it before baking a couple of times to make it active.

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post yours
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>>14797193
In the thumbnail, I thought that was Dave. Horribly disappointed
>>
>>14804043
obvious meme post
>>14804128
clearly I'm amerifat
>>
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>>14803964
Basic/slight cringe
>>14803103
Good
>>14802942
You're old
>>14802452
Where in Texas + memetier
>>14801923
Brazil tier
>>14801485
Good
>>14801416
Meme
>>14800946

Comment too long. Click here to view the full text.
>>
>>14804331
oh yeah miller sucks but i have a lot of good memories of drinking it w/ friends so it has a special place
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>>14797233
Based af

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How did they btfo every other nations cuisine with just tortillas, meat, beans, and salsa?
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>>14803938
parsley is good as hell and using a lot of butter is hardly unique to european food
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>>14804271
At least they don't plate food on the floor like Indians or the English
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>>14803094
>Meat good!
>Vegetables good!
>Cheese good!
Mexi food is simple, so it pleases to the primal, caveman part of the brain.
>>
>>14804019
Mexicans don't use spices
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>>14803343
>Maybe we can get the guy at my six to whip up a couple of quesadiches,

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For me? It has to be the costco chicken enchilada.
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>>14803682
Yeah, but their labor costs are high.
I believe starting pay at costco is $19+/hr and decent benefits.
If they're making money, it isn't much.
>>
>>14802598
>Not being told to broil the cheese
Failure
>>
>>14802766
>he doesn't get his enchiladas from his local Australian import market
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>>14803635
jews
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>>14803682
>hur dur I smart look I do math
>conveniently leaves out cost of labor, storage, electric, gas, and all the other small things that go into getting that stupid hot dog into a bun.
Pro tip you’re not as smart as you think you are

Now here's a topic I don't see talked about. What are some of your favorite recreational drinks? Non-alcoholic or otherwise; those drinks you take your time to make and enjoy outside of the necessity of hydrating--for your own luxury and enjoyment of flavor. I'm looking to add to my repertoire of drinks and my knowledge is very lacking.
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>>14804010
is this actually good
>>
Steep Rosemary and Mint in water and add a squirt of lemon juice. It's something special.
>>
Limeade>lemonade
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>>14804016
Yes. It's my go to with strawberry lemonade.
>>
>>14803919
This

I make a homemade Fanta with orange juice

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Lets say someone has a gun to my head and I have to order something from here. What should I get?
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>>14803658
I'll have a Duper instead.
>>
>>14803420
That's kinda gay, chief.
>>
>>14803629
baste
>>
>>14803447
>This is not an interesting question
It is because the franchise has specific feigns at quality. The problem with PH is that their crusts are from frozen, and the sauce is garbage. Conversely, for example, Dominos hand-tosses their crusts (and their sauce's much less sweet, and is more flavorous).
>>
>>14803415
Tell an employee to come over and pull the trigger.

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Post em!
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>>14801529
>that looks so good, i'd add some balsamic vinegar
soyjak.gif
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>>14801868
are you more of a olive oil kinda guy?
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>>14801925
not in general, i just think that only olive oil would fit in better with ham
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>>14768644
i like to eat out of this style of bowl/plate hybrid. makes whatever i'm eating feel fancier.
i'd eat that food.
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>>14799778
my man

red pill me on knife sharpening. what is the best bang for my buck tool I can get to keep a chef knife straight and sharp?
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>>
the redpill: you will spend time second guessing yourself when you could buy a piece of steel no matter the quality and buy some sharpening block and learn all your questions by experience
>>
Got a stainless steel sink?
Just use that.
>>
>>14804252
First, don't even fucking make an OP saying "redpill me on" anything. You want the truth? There is no truth.

You see pic related? That thing your mom would pull out of her cunt to "sharpen" her knifes? Not actually a knife sharpener. Use this shit, or those bricks like in your image when your knife is getting a little dull, and it'll scrape off the little nicks and scratched steel. Manually sharpening a knife is a dull and tedious process that you're only just barely emulating by whacking your knife a couple times against a grinding surface. Honing isn't sharpening.

Honing isn't sharpening.
I said that twice because it's important.

So what's the solution? Those water-sharpening wheelygigs where you have no surface control are out of the question. Most electric sharpeners have absolutely zero control or speed variation and just eat the blade down to make it look shiny. Then you got angle grinders which will also bite away like fucking nothing and make it look you've done shit. You could scrub your blade a billion times against the most expensive stone and still end up looking like you pitted it with a dollar store scrapper.

Professionals will use a bench grinder with varying grits and lubrication, but don't think you can fucking match that at home. Also don't think you can go to any professional sharpener and not just expect them to stick your knife set through the good old commercial "Sharp-o-matic 9001". These guys sharpen lawnmower blades and weaboo katanas alike.

So, what's the solution? Don't come to /ck/ expecting anything but people telling you you're fucking wrong. Buy a good knife, know when it needs to be sharpened, and do your own fucking research, faggot.
>>
if you always want a knife sharp enough to shave with buy a £15 #1000 #6000 whetstone but first buy a honing rod to maintain your edge so you only have to sharpen 1 to 2 times a year


(1000 grit is good if this is your first time because you can't take too much off)
>>
>>14804358
i have this one


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