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I doubt he's a compotent cook, but I would be lying if his food doesn't look like delicious.
2 replies omitted. Click here to view.
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>>18397923
>I will literally never watch this retarded bullshit simply because you made this post. In fact, I filtered it on my router config just to spite you, because you're an faggot
same.
>>
>>18397821
The only cook you need to watch is Keith Floyd
>>
>>18397821
i havent watched their stuff in years, but i always appreciated that they were able to simply shut the fuck up.
>>
Kevin Belton's cooking Louisiana
>>
>>18397821
>his food doesn't look like delicious.
you should of posted an example faggot

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I have to fast two days a week, eating less than 600 calories. I've had success with nuts, but are there any other foods that help fill and curb hunger all day?
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>>18399158
>fast
>600 calories or less
>i shiggy diggy

drink water
eat a few pickles and a slice of spam
salt up, fat up
it's all in your mind really
i've fasted for 7 days, i know people who have fasted for a month
>>
>>18399158
Something bitter like unsweetened chocolate.
>>
>>18399170
I work a mind-numbing office job so I often idly snack, and I have the eating habits of a person who's 200lb heavier than I am
>>
>>18399158
Do 0 calories. All you're doing at 600 is keeping your body out of a fasted state and fucking up your metabolism
>>
>>18399213
https://www.youtube.com/watch?v=bzHFUDOwgDs

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It's fall, which means it's soup season. Post your soups. I'm sitting down for a bowl of split pea. I didn't have a ham hock, but I used up some bacon my neighbor smoked that was sitting in my freezer.
>>
>>18399191
Looks a bit thin, but patrician taste, my guy.
>>
>>18399195
I over salted it, so I had to add a splash more water than I would have otherwise.

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Post your deenz stash. If you don't have at least three different countries of origin ur a pleb
>>
>>18399135
Goya. Ok, fascist.
>>
Sardines are gross :/

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So I bought these on a whim. What sauce would you make with them? Pasta thread general I guess.
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>>18396368
How was it?
>>
>>18397561
Incredible. Never made it before and I've always been a little intimidated by Sichuan recipes since it's out of my normal wheelhouse but it turned out as good or better than many restaurants Ive had it at
>>
>>18396368
you're not allowed to do that
>>
>>18398664
I'm not allowed to jack off on public transit either but nobody's stopping me
>>
>>18396368
Nice, dude.

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This meal contains just two ingredients apart from water, salt and pepper. The cost of the ingredient amounts was just £0.26p. An astonishing amount of sustenance for a super budget meal.

Name those ingredients.
3 replies omitted. Click here to view.
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>>18397770
eggs
crammed
>>
>>18397778
With rising food costs, food shortages, energy crises, heating costs, lockdowns, panic buying. I think the subject of cheap, nutritional meals that can be made in bulk is very worthwhile.

This was a simple pot of green split peas and diced Bratwurst sausage.
>>
lack of vitamin d, vitamin a, vitamin c, and calcium tells me that there was no milk or green vegetables. the high phosphorus amount makes me think eggs. the high manganese is likely from rice so my final guess would be eggs and rice
>>
>>18397802
I’m will be damned if I eat like you. I’ll keep the peas whole, keep the sausage whole, do some buttery mashed potatoes, and add some thick gravy, for an AVERAGE quality meal. You probably take it up the arse considering you’re happy to bend over backwards to accommodate your shit quality of life that the stories gave you.

>tl;dr I will not eat the bugs.
>>
>>18399121
*Tories, fuck phoneposting.

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I am not a fan of pork. I hate the taste and smell. And no, I am not Jewish, Vegan, or Muslim.
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>>18394449
More for me then
>>
>>18394486
Baby back ribs are one of the best foods tangy juicy smoked tender meat the place here does them perfect not overly sweet
>>
>>18395273
Just report and move on
>>
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>>18396802
Why are you wearing a kippa anon ?
>>
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I don't eat pork either, OP. I grew up eating bacon occasionally at breakfast but I don't miss it, you know?

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I got this beef and ricotta ravioli from Buitoni. If you want fresh Ravioli here and you don't wanna literally make your own ravioli (I know one of you stupid faggots is going to tell me to make ravioli, kill yourself). I got this with a coupon six heckin' dollars for a big fat bowl of ravioli. But it's all shitty. It's like moist watery little fuckin wads of ground beef. I can guarantee you it's not from a cut like they are trying to display in pic related. I put the shit in the fridge, Just put pepper, salt, butter, and red pepper + parmesan on it. I reheat the ravioli and bada bing bada boom I'm a faggot and this fagioli is right up my alley now.
>>
>>18398950
5 star post, faggot.
>>
>>18398960
Yeahhhhehhh buddy i got me some pasta vagio and spaghetti forqueefaroni and you can share it with me just after we're done evacuating our balls into each other's mouths yum yum yum big italiano
>>
>premade pasta
goyslop
>>
>>18398950
>But it's all shitty. It's like moist watery little fuckin wads of ground beef.

You overcooked it causing the pasta to break.
>>
>>18399002
The pasta will break anyway some times because they're not perfect. Only one of them was open, but I didn't spend the time to see if one was broken or structurally weak. I like how you thought I was serious with this post. I'm talking like a retarded Italian American stereotype and you're so autistic you think I really care about one ravioli exploding on medium heat boil for one minute less than the amount of time they suggested I cook it. You really are a star pupil there kiddo. I hope you rise to the top of your class.

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What are some interesting fermented or pickled foods to make? Cabbage aside.
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>>18394634
I've seen some people give it a 10 or 20 minutes coating of salt to take off the slime. But my basic brine for pickled goods is a 1:5 ratio of salt to vinegar. So I didn't pick up the slime. Texture? Yeah, like >>18395513 said it's a little like green bean or asparagus, however there is a more "grassy" flavor to it than those. I'll probably make more for sure as they go great in tacos. But it's not a bad thing to try if your getting tired of the same old same old.
>>
>>18393937
fish
>>
>>18396052
pcikling meat??
>>
>>18393937
Pickled herring in wine sauce is godlike.
>>
>>18393937
Escabeche

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What is the food capital of Europe?
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>>
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>>18392498
The balkans
/thread
>>
>>18396264
you're*
>>
>>18393755
nobody cares that you're a faggot
>>
>>18397512
>tranny shit
Nevermind.
>>
>>18393436
Fuck, I want to do this, eurofucks think I'm one of them and I blend right in. Would be so comfy. Which region would you recommend?

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Which one do you like the most?
Right now I think those two on pic are the best. The Habanero one especially.
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>>18398830
Maybe you reheat it too fast and cause it to boil which fucks it up
>>
>>18398852
Well shit
I guess next time I'll just reheat in a saucepan on low
>>
>>18398830
>I thought curry was supposed to improve overnight
>It tastes better.
That's a false rumor.
People who are sensitive to spices and prefer their vegetables and meats cooked until tender are the only ones who prefer it.
>>
>>18391142
This is the most retarded meme take ever
>>18391665
So is this

Stop repeating retarded boomer shit.
>I literally can’t afford meat that isn’t rotten
>but I can afford a bajillion apices to doctor it up!
See how retarded that is? And the whole retarded “spicy stuff was meant to cover rotten meat” all came from one thing written by one dude which has been proven wrong many times.
>>
>>18392217
>But cant you put random shit into it and call it spices?
No
>Yep, and that's part of the reason why some people don't trust manufactured food products
No, and it’s why only schizo retards do that.
There is a very finite list of exactly what is allowed to be grouped under the term “spices”. You don’t just get to call whatever a spice. Take some meds.

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I'm never buying mayonaise again.
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>>
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>>18398494
Were you literally spooning it in your mouth or something?
>>
Butter is better than mayo on sandwiches. That being said, I still put both on sometimes.
>>
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>>18398527
ugh I want a GOOSE
>>
>>18398527
Making your own is delicious, but I'm not doing it every time I need mayo so I keep some kewpie in the fridge
>>
How you gonna make your Coleslaw then?

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>Your doing Italian food wrong
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>>18397275
Fuck off to /fit/ dipshit.
>>
>>18398335
meds confirmed not white
>>
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>>18398332
>>
>>18395723
what the fuck? when I went to italy all the restaurants gave you garlic bread with your food this is bullshit
>>
>>18395843
Ragusea would never say something so sexist and shitty

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Sometimes...I dream about cheese.
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>>
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https://www.waitrose.com/ecom/products/castello-marquis/520281-747670-747671
>>
gruyere is the only bad cheese
>>
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Aged gouda, just crumble some on a plate and BOOM flavor for hours
>>
Government cheese
>>
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My three favorite types of cheese are
>cold cheese
>open cheese
>free cheese

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>why are you throwing away those pan drippings bro dont you know you can make a pan sauce bro its totally easy and quick bro dude trust me! :)

FUCK YOU LYING FUCKING RETARDS I HAVE TRIED MAKING THIS RETARDED MEME SAUCE FOR THE PAST 2 YEARS AND I HAVE LITERALLY NOT SUCCEEDED ONE FUCKING TIME THIS IS EASILY THE HARDEST SHIT I HAVE EVER TRIED TO DO IN A FUCKING KITCHEN FUCK YOU

I HAVE READ EVERY FUCKING GUIDE WATCHED EVERY FUCKING VIDEO TRIED THIS SHIT SO MANY FUCKING TIMES NOT ONCE
ONCE
N
C
E
DID I FUCKING SUCCEED
>add water
>add butter
>add water
>add butter
>no matter what you do its literally ALWAYS JUST A PAN FULL OF WATERY GREASE

Comment too long. Click here to view the full text.
139 replies and 10 images omitted. Click here to view.
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>>18388735
Not having the ingredients is only a problem if you didnt plan ahead at all and just randomly decided to make a pan sauce the moment you finished cooking your meat.
>>
>>18394584
This anon knows and didn' skip classes.
>>
>>18388176
don't forget to take the pan off the heat before adding the butter, if the pan is too hot, all the butter does is add fat instead of thickening your sauce.
>>
>roast a chicken
>bunch of crap stuck on the tray
>pour some water on and scrape it up
>delicious thick gravy forms
Guess it's just a skill issue.
>>
>>18388155
Just deglaze properly bro. Even YouTube chefs can do it


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