Archived threads in /ck/ - Food & Cooking - 1494. page

So basically you went to a place that sells tea and food? I'm not sure what this topic is about.

>>8516904

look up "tea room"

sounds pretty faggy tbqh

>>8516089
where's the difference between human and pet food ?
if i eat meat my dog gets parts i trim from the raw meat, sometimes he gets some cheese or sausage if it doesn't contain to many spices/salt/whatever, when i cut veggies he gets some as long as they aren't poisonous, same goes for fruits.

File: IMG_1992.jpg (68KB, 500x375px) Image search: [Google]

68KB, 500x375px

I had a mouse and i usually fed him fruit, seeds and crackers. He loved bananas. One time i gave him Oreos and he got really sick. Rip lil' Hector

>>8516100
>giving a mouse oreos
Kek you done fucked up m8

Also, general high strength spirits thread.

As an aussie used to drinking beer and occasionally spirits, this shit is next level strong. I've produced several batches of ethanol - mainly for gin production - and baiju is the closest thing to that level strength.

>>8515741
Hmmm. Don't know what kinda brands you are talking about commercially. I've never tried shit in a soda bottle.
The apparently expensive stuff has a nice, uzo style taste to it, at a much higher alcohol of course. I enjoyed that, even though it is punishing on the tastes.

Also tried cheap (and I mean 2 dollars a bottle) stuff when I was in china. Very effective at getting you tragically smashed but you try and get codiene in china without knowing mandarin - good luck.

After several tries and currently downing a litre of it over two days, I've grown to like it.

What shocked me is how much the bloody chinese drink it. At the kind of levels that would flat out knock out a westerner.

Moutai and other premium baijiu have pleasant fragrance and body, but I still won't drink it. Just give me a beer.

t. Chinese

>be me
>dickering politics with the bartender
>door opens
>we stop talking
>buncha people come in
>bartender tells them they can only send one person back in if they forgot something
>they just say they are cold
>tells them we are closed
>they leave
>a half minute later one guy comes back in and starts asking the bartender to sell him some booze
>tells him no and that he has to leave
>then asks me to lock the door
>that's what I was thinking
>our sign is still outside
>go get it
>some lady looks at me and says she's disappointed in me
>fuck off, bitch
>they actually gasp
>you can't talk to me that way
>I'm the janitor, I can do whatever I want

Did you teach them?

>>8515306
Fuck
The dude that did it wrong comes in tomorrow, and the other I don't see is next week
And me, that's tomorrow too

File: 2.webm (3MB, 600x325px) Image search: [Google]

3MB, 600x325px

>>8514673

File: 3.webm (3MB, 600x325px) Image search: [Google]

3MB, 600x325px

>>8514675

File: 4.webm (2MB, 600x325px) Image search: [Google]

2MB, 600x325px

>>8514679

File: d.png (955KB, 1073x701px) Image search: [Google]

955KB, 1073x701px

>>8514193
He will put an end to this madness.

>>8514210
We can only hope. McDouble inflation reflects the true state of the economy, time will tell

Just responding to the market. I wouldn't be surprised if it's their best selling sandwich.

>>8511530
Is it behind that shit?

>>8511530

Ruby red are the kings of grapefruit.

Midwestern cuisine is fantastic! Do you think Midwesterners are fat because the food sucks?

>>8497229
It's cause they're all stupid and eat garbage. All of them.

>>8497228
Why the fuck is there just a plate of spices in the background? What is that for?

Monday-Saturday: Yes
Sunday: No

I don't drink coffee on Sundays.

>>8496384

yes.

Once in the morning, and sometimes at night.

>>8496384
Not at all. 3 times since new years

>>8522048
Even if it was the best food he had ever eaten in is whole life he would still deny it, you know it, I know it, what's the point of this thread?

>>8522048
food looks mediocre but not bad, definitely overpriced

cannot stand the personalities reviewing it though, jesus. who can be so confident in their humor that they shout everything

>>8522064
Hey man, I support Trump, I just wanted to see if anyone has eaten there. The food didn't look that bad to me and I'm tired of people making personal attacks against Trump and ignoring the good shit he does.

>carbs covered in fat
I've never made macaroni and cheese and I never will.

>>8521962
> carbs covered in fat
I've never made pizza and I never will.
I've never made cheesecake and I never will.
I've never fried potatoes and I never will.

I'm never going to eat food again.

Umami

>common words that describe actual things

File: 1483410814729.png (54KB, 454x439px) Image search: [Google]

54KB, 454x439px

>>8521791
Umami

File: C3ZST57VYAAlXh0.jpg (194KB, 1200x900px) Image search: [Google]

194KB, 1200x900px

Yum!

File: C3ZST57VMAI2gAr.jpg (196KB, 1200x900px) Image search: [Google]

196KB, 1200x900px

Delish!

kill yourself

>>8521587

Weird, I always associated porters with colder weather.

Also, I'm pretty sure I just saw a commercial on TV for a dating site exclusively for farmers. Kek.

>>8521606
Isn't it weird? I literally had that conversation with my friend at the bar the other day.

Funky Buddha alone dominates the top of the porter lists on places like Untappd and BA, and Bell Cow and Puppy's Breath are pretty reasonable competition for them, as well. That's strange coming from the warmest state in the union.

What's also weird is I was just talking to that same friend about FarmersOnly.com. . .

File: spellboundporter[1].jpg (29KB, 283x300px) Image search: [Google]

29KB, 283x300px

>>8521587
I'm sure those are really good but this porter from New Jersey is the best I've ever had. We've got good stuff up here too.

>>8521201

Practice. My nan makes the best bread I ever tasted. She said it took her 5 years before she could make a loaf she was proud of every time.

What's the filling? I can't really tell from the pic. Regardless, steamed buns are much easier than baked and the texture pairs really well with a lot of fillings.
That said, I bake bread on the reg. What's your process? I might be able to help. If you feel like waiting I'll probs be making rolls on Tues/Wed, and will put up a bread thread general detailing my (amateur) process then.