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Is platinum toxic at all? Could you flatten it into foil and coat food with it?
If it is non-toxic, why aren't fancy-pants using that instead of gold on their thousand-dollar food?
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>>8791970
Platinum is inert, like gold, but it's very hard metal, while gold is very soft. Pure gold can be squished with your fingers. Gold flake is made by beating it into very thin sheets, which doesn't require much involved process. To do that to platinum would require more expensive processing and would make it more trouble and cost than it was worth just for adding to a food item.
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>>8791998
What about silver? I know it's less expensive than gold, but desu, I just want to see silvery gilded food once in a while.
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Currently gold is worth more anyway.
In the mid 2000s platinum was $2100+ an ounce while gold was in the $1000-1200 per ounce range. Currently however gold is $1200-1400 per ounce while platinum is $900-1100 per ounce.
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Is the meme that spicy food is good for your health real?
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>I eat spicy food
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>>8791919
>real
*true
ftfy, fag.
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>>8791919
Spicy food lights up my brain and makes me feel happy.
I call this "Polish scramble." Kielbasa, horseradish cheddar, and eggs. Light rye toast.
I cut the cheese into chunks but it didn't seem to melt quickly enough. And I think I had too much meat for two eggs.
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Ok
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Call it whatever
Its just drunk food
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>>8790941
Nobody cooks when they're drunk.
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How does /ck/ feel about Chili oil?
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>>8790784
always use it at dim sum
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>>8790789
piss off weeb
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Feelsgoodman
https://www.theguardian.com/lifeandstyle/2017/apr/09/le-cinq-paris-restaurant-review-jay-rayner
I keep seeing this "hilariously harsh" review around. Do food critics actually know about cooking? Is this guy trying to be the Ebert of food, or does this restaurant actually deserve the lambasting? Seriously I want to know I read this entire article without forming an opinion except that the food was fucking expensive
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>>8790764
I was neutral until the end. The contrast between the press photos and the actual photos says a lot. I would be pissed.
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>>8790764
Did you look at the photos at the bottom? It sounds like a restaurant that's coasting on prior success. Those pictures looked absolutely awful. The milk skin seriously made me literally wrinkle my nose.
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it's fashionable for critics to pan 3-starred restaurants, especially french ones.
rayner is a great writer though. the only food critics I bother reading.
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is margarine ever justified in baking?
whenever I see it in a recipe I just substitute with butter
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I'm sure it has its purpose
I use it instead of butter because it's cheap and I can sell my cakes to veganfags
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>>8790769
>can sell cakes to veganfags
You mean you can't, butter's not vegan.
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What do I eat?
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>>8790335
Weed and a bullet.
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Weed bullet.
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There's some good Warungs for Surinam and Indonesian food, usually not expensive.
Also, I have never met anyone who didn't like stroopwafels. Get a big one fresh from the market, still warm and runny. That's the best.
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>that first cigarette of the day
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>that first blowjob of the day.
Can still taste the cum
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>>8790135
>that first food-related thread of the day
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First fart is better. Especially when you remember what you ate yesterday.
Anonymous
food you could eat forever and never get tired of 2017-04-08 11:12:37 Post No.8788674
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food you could eat forever and never get tired of 2017-04-08 11:12:37 Post No.8788674
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food you could eat forever and never get tired of
Anonymous
2017-04-08 11:12:37
Post No. 8788674
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For me
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>>8788681
This
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>>8788681
Same here.
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When Steve1989 MREinfo hits you with that quadruple upload in a 24 hour period
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>>8788319
>when there's no hiss
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please stay in your containment thread
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>>8788319
Surprisingly pleasant
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I saw a thread praising this sauce some days ago and I have to ask.
Are you serious?
This stuff is watery and tasteless compared to STOREBRAND bbq sauce.
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sbr is fine. has a tartness, a sweetness, a smokiness, a pepperiness. what else is missing?
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>>8787245
Compared to the storebrand it is incredibly watery, the storebrand also has much stronger flavours in general.
Not only that but SBR is almost TWICE the price.
It's a joke.
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i tred the hawaiian style. i did not like it at all. it was as if they combined the sauce w/ the extra syrup from pineapple cans. 0/10. do not recommend.
al/ck/oholic general
Choking down bottom shelf liquor edition
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>>8786803
woke up mildly sober, have shit to do (that can be put off)
Just took a shot of a 13 dollar 1.75 bottle of vodka.
I dont think shits getting done today.
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>bottom shelf liquor
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post listenings
https://www.youtube.com/watch?v=ADIkLh5Wr3o
Anonymous
What's the most nasty food you have tried 2017-04-08 07:02:06 Post No.8786035
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What's the most nasty food you have tried 2017-04-08 07:02:06 Post No.8786035
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What's the most nasty food you have tried
Anonymous
2017-04-08 07:02:06
Post No. 8786035
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>Steak fat
>oysters
>little caesers pizza
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>>8786035
Parsley.
I don't understand how people can enjoy the taste. People call it fresh. To me it tastes totally rancid.
Not a picky eater, I only have four things on my do not eat list: Parsley, Raw oysters and Brain.
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>>8786037
Those are 3 things
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>>8786035
>>Steak fat
this is no way to live
How does /ck/ feel about chick-fil-a? What do you order from there?
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Chick fil a sandwich with some chick fil a sauce on top
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>>8780922
Spicy deluxe meal. Root beer to drink, Chic-fil-a sauce for the fries only. That sandwich is literally perfect.
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Sometimes they give you a giant juicy piece of chicken and other times you get an overcooked thin piece of shit on a bun. It's too much of a gamble for a $5 sandwich.
Plus the fries are only good for like 5 minutes and then they get cold and gross.
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I just discovered how delicious this is after pan frying a few pieces of lambs liver. Not only that, it's hella cheap and a good source of iron. What are the best ways to prepare it, seeing as it will now be a regular in my kitchen?
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>>8778367
Mushrooms, butter, sherry vinegar, sage, salt, pepper, hit of cream at end to finish.
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>>8778370
At what point do you add the shrooms, same time as the liver?
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>>8778367
Try a liver pâté.