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>there are people who do not know that new coke was a coverup distraction to keep people from realizing that they switched from god tier sugar to garbage HFCS shit
>there are people who do not know that there are 3 versions of coke in the world
>True Coke (Sugar -- original recipe)
>New Coke (Distraction)
>Current Coke (HFCS Garbage version of original recipe)
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/x/ is thataway ----------------->
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>>8618798
This is well documented and known by anyone who has three braincells to rub together
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>>8618792
There're more than three Coke variants, OP. They do different blends for almost every country they sell to.
Other than that, no shit, Sherlock.
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In this thread post things that shouldn't go on hot dogs but they are.
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Mayonnaise
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objectively, i guess it's an acceptable topping, but i fucking hate sweet relish
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sup co/ck/s
tonight ill share the making of this easy pizza. minimal pizza, if you like. as with everything minimal, quality ingredients is key, because one cheap thing will ruin all the taste.
here we go.
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first. the dough.
made this dough last night. then threw it into the fridge. no big deal here: water, activated yeast, flour, warm water. about any internet recipe will do.
always knead with love.
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there it is. you can see how fermentation already started doing its thing. that translates into the final texture.
*forgot to add salt to the "recipe" in >>8618663
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i always put extra water into my dough, helps fermentation. so when i pull it from the fridge its super sticky, there is when it comes handy a bit of flour in the hands. you make a ball and let it sit there. tell her how good she looks, just like with an insecure qt gf.
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Hey /ck/
If you have some tasty bread, what would you add to it to enhance the bread flavor and not cover it up?
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>>8618619
honey butter
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powerderd white suger
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I add caraway and fennel seeds. More fennel than caraway.
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God tier soda.
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>>8618390
all soda is sugary processed junk and should be cut from your diet
debate me
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>>8618420
actually fedoras love soda
Anonymous
Homemade sourdough crust pizza 2017-02-26 12:55:02 Post No.8618272
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Homemade sourdough crust pizza 2017-02-26 12:55:02 Post No.8618272
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Homemade sourdough crust pizza
Anonymous
2017-02-26 12:55:02
Post No. 8618272
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Lads, I think I got it right this time. Last time I posted my sourdough crust pizza I felt like I had descended into the bowels of hell, what with the gnashing of teeth, wailing and arms thrown up in despair.
So, I took your demon spawn advice and changed it up a bit and let it rise longer. I'll show a crumb shot when I cut it.
But it's still the same sourdough crust with homemade pepperoni, mushrooms and jalepenos.
Have at me, I didn't kneck myself last time and enjoyed a great pizza, so I can take it.
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>>8618272
Crumb shot.
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>>8618272
This actually looks tasty. Got a recipie for the dough?
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>>8618376
2 cups "00" flour (AP probably works as well
1/2 tsp salt
1/3 cup sourdough starter
Water added to starter to reach 3/4 cup
1 Tbs EVOO
Mix until comes together adding water if necessary. Rest covered 20 minutes. Knead 8 minutes. Form tight ball. Coat bowl with olive oil and rub dough in it. Cover and let rise at room temp for 3 hours. Place in refridgerator overnight. When ready to make pizza remove from fridge 1 hour prior and preheat pizza stone to 550F. Spread and top. Bake for 12 minutes.
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Whiskey thread?
Whiskey thread.
Let's do this. Recommendations, advice, current favorites, whiskey's you hate.
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Gonna need a good Islay recommendation. I am a huge fan of Laphraoig Quarter Cask and Ardbeg Uigeadail. Been thinking of buying Lagavulin 16. Is it worth the pricetag?
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american """craft""" whiskeys: have you had one that is worth a damn?
a """craft""" distiller told me last week that the aging for a lot of the scotchy scotch is necessary mainly because the product that goes in the barrels is pretty nasty - the foreshots, the heads, the tails, all of it goes in. and if it were cleaner it would get better at a younger age.
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>>8617928
I think so, but if you want something that's a little more subtle, go with Caol Ila. If you've got a Costco near by, I've seen them go for $45/bottle.
>>8617962
Stranahan's pretty good, but I'm not sure if that counts as a "craft" whisky. I did find a very small distillery in Brooklyn, NY. It was called Kings County Distillery, near the Naval Docks, and they made a bourbon from locally sourced corn and such. I have to say that while their bourbon is very smooth, it is a bit on the sweet side. They also had a unique bourbon as it was a chocolate whisky. One of the NY Local chocolatiers, Mast Brothers, gives their used cacao husks to King's County and are soaked in the whisky, resulting in a darker and definitely dark chocolate whisky. I personally thought it was unique.
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Hello can any beaners teach me how to cook and spice mexican food?
I am specifically interested in:
>how to salsa - not real hot but still spicey (do you use cilantro???)
>how to spicy chili - jalapenos good??
>also can i add a sweet flavor to it? whats a good combo? jalapeno and pineapple?
>how to beans - plain pinto and black beans taste like shit. How do I get them good? Do I boil them then fry them?
>how to pico tomato
>how to pico corn
what does pico mean anyway? is it a spice?
I have never cooked before so dont come at me with your bourgeois shit like "reductions"or whatever other tricks you posh fucks use. Thanks.
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>>8617718
That picture is tex mex
You should look into bayless's cookbooks, for a gringo his command of mexican food is second to none
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>>8617718
>Hello can any beaners...
Stopped reading. No.
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>>8618039
Nice attention span idiot
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https://www.youtube.com/watch?v=bJUiWdM__Qw
I saw this a while back and decided to give it a shot last night. I always get a little paranoid before trying a new recipe and I found a few differences amongst the different recipes that I saw. I'll try to break them down a little bit to help you out:
-Rather than heat the oil and garlic over medium heat, use low heat. 2-3 on my gas range was the perfect temperature, but whatever you feel will slowly add color to the garlic over 5-6 minutes. Low and slow is better so as not to interfere with the taste of the olive oil nor burn the garlic.
-Add the chili flakes earlier if you like it on the spicier side of things. I added 1/2 tsp as soon as I put in the garlic and whew, it was good. Watch your heat if you put them in early as you don't want them to burn.
-The lemon juice doesn't pop up in many recipes, but I'd say it's absolutely amazing in here. The acidity really helps cut through the oily sauce.
-I used fettucini, but I've seen it with linguine, spaghetti, and angel hair. Personally I like the broader flat noodles, but pick your favorite.
-Chop your parsley fine! Some recipes did it really rough but that tends to lend itself toward overly herby bites when you get those chunks and less of a balance when you get little to no parsley in a bite.
-Lastly, I used some freshly grated parmesan to finish it off. Again, this only popped up in some of the recipes, but the smoky saltiness really added something. Adjusted your salt elsewhere as needed.
Very simple dish, only takes maybe 20 minutes from start to finish (prep and everything), and tastes really great. Easy dish for a date if you're trying to impress!
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>>8617453
pasta aglio olio, if you really, really want to impress your date
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>>8617496
I'm not sure if this is sarcastic or not, lol. That's what I was trying to say, great simple dish to impress.
Has anybody else tried it? I'm interested to hear what additions or adjustments or other recipes that are deceptively simple.
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>>8617744
Yes, I like the method of steeping the garlic at very low heat in the olive oil so it infuses the oil completely. I can't think of anything to change in your recipe other than really excelling with homemade pasta. But that would be for that one you're desperate to bed, and finally got her over for a homecooked meal.
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What are you drinking today boyz?
I finally got around to trying le merle and it's fantastic. Very unique for a farmhouse/saison, while still staying close to the traditional style. Will definitely buy this again. North Coast is always great.
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I had 120 minute IPA with dinner last night.
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just Stone. good IPAs but not very interesting
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couldn't be bothered to walk to beer shop so Supermarket will have to do
Young's Special London Ale
Brewdog (kill me) Grapefruit IPA
Lagunitas IPA
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What's the best vegetable and why is it broccoli?
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Broccoli
Leek
Garlic
Holy trinity. Mire poix is shit by comparison.
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>>8616524
filthy greenheads get out of my country
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brussels sprouts
Whats the weirdest thing you have ever eaten?
Rat meat for me, pretty good, like bacon with tiny soft bones.
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>>8616276
Fugu, not worth the money, like sharkfins.
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>>8616276
Rats eat literal shit, unless you fucking farmed one i dont trust this post
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ny pizza
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Brits, teach us a secret behind beans in your full English/Irish/Welsh/Etc-sh breakfast.
Do you use canned beans and heat them(microwave or oven)? Do you prepare them in the evening? Or is there a recipe to cook them that doesn't involve spending hours? (I've googled seen some recipes, but they seemed to to take to much time for breakfast, like soaking for eight hours, cooking for an hour and half. )
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>>8615885
>spending hours
Literally what the fuck. None of these items require any more than a couple of minutes of cooking, you asshole.
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Baked beans are a Nigel thing, they do not belong on the Scots or Irish variants.
They take up too much room, and the English only use them because they are tight-fisted arseholes that cannot enjoy the delights of the Lorne sausage and potato scone on their shitty 'breakfasts'.
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>>8615885
You're going to need pic related.
Only faggots eat Heinz beans these days
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Does anyone know of any tiny, silent, very efficient freezers?
I'm trying to think of a good solution that I can keep in my bedroom so I can have ice cream at hand at any moment while I'm using the computer without having to descend a flight of stairs, take the ice cream upstairs, eat my fill, then descend a flight of stairs, replace the ice cream in the freezer, then go back upstairs. This is a massive pain in the ass. It would be great if I could just have ice cream right next to my desk kept cold and ready to be eaten at a moment's notice. It only needs to be large enough to fit a few pints or a couple quarts of ice cream.
Mini fridges won't do because they are too shitty to keep ice cream cold and they are inefficient as fuck. I'm thinking of something like a top-opening standard cooler with maybe a small refrigerating unit built into the side, able to get down to 30F would be ideal. Any ideas guys?
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>>8615649
Shut the fuck up.
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>>8615649
Shut the fuck up.
It's obvious that during the meeting the other day Asia moot told mods to lift the quality of the boards but this isn't the way to do it.
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Is it just me or are al dente noodles fucking gross?
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Its you
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>>8615590
It's because you're a faggot
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What's the alternative?