>flip fries half way through cooking process
what's the easiest way to do this?
>>8449895
Spatula
Like a pancake
get a deep fryer and cut your own
Pale ales are a meme beer. Everyone does them, and no one does them well.
>>8446782
>not liking iced tea made from hops
i thought you were cool, anon
Thank you for your opinion, we really care.
Obvious bait thread, but still
>no one does them well.
Pic related, the pale ale that sets the bar for what all others should aspire to be.
I've been drinking this beer for more than 20 years. Before and after I started home brewing. Still amazing.
I've never had duck before. This is the first one I've ever bought.
Give me a simple recipe to fix this tomorrow, ideally baked. It's for my mother and I.
>>8442408
I'm not sure what the orange sauce packet would taste like, so I don't plan on using it.
>>8442408
It's chewy meat and tastes like garbage, throw it in the bin and wash your hands.
Shouldn't have bought pre seasoned duck.
ARRR m80 puttin me wobbly boots on and lets try to cook up all kinds of marvelous shit!
this thread is for anyone to post a cook-along, bake-along, drink-along, pickle-along or OC food/drink pics, post your meals or what ever if you dont want to make or use another thread
>srs bizness patti mode
ol paula "butta stix" dean wanted me to grind a 1/4 cup of black pepper that woman done lost her mind I did almost 1.5 tbsps so ill adjust her house seasoning recipe accordingly since it is required apparently
>dem pixils
Nice beer galss m8. Patty gorgeous as ever
Haven't seen one of these in a while.
Y'all know the rules. No cleaning up. No throwing out. No organizing.
Post your fridges as they stand right now.
>pic related
Yes, I know my food to alcohol ratio is fucked.
here's another pic without the door
>he doesn't chew gum
Anon, what kind of soulless monster are you?
>>8454487
>wanting migraines
lmao no thanks
>>8454497
>he is so weak chewing gum gives him severe migranes
Gum should be taxed 10X more than cigarettes.
The incessant smacking is going to give me an aneurysm far sooner than I'll die from the occasional second hand smoke.
>absolutely disbusting.asdfsd
How true is this ?
kimchi
>>8454423
For me, it's the McChicken. The best fast food sandwich.
>>8454423
>1.1 MB .png
bruh
pls post an even larger and less compressed image next time.
>mfw
http://www.medscape.com/viewarticle/824237
>tfw the media keeps pushing bullshit alcohol industry-funded stories about how red wine is good for your heart because they're dependent on revenue from alcohol ads
>tfw alcohol is the leading cause of lifestyle-related cancer, even more so than tobacco and obesity
>>8454300
>causes cancer
Everything fucking causes cancer these days, at least with alcohol I can have a good time with my mates.
>>8454305
britbong reta rd
>>8454300
>tfw alcohol is the leading cause of lifestyle-related cancer, even more so than tobacco and obesity
But that's wrong, meat consumption is.
Made some cheese and crackers for me and my wife. Thoughts?
>>8454140
1) Why the fuck is there a random foot on the table?
2) Those look like shitty crackers. I highly recommend a better brand like Carr's for example.
>>8454140
What did you make for her son?
What do you think of this meal?
It's from Yakov's Dinner Adventure
is that buffet food?
>>8454049
No it's Yakov's dinner for you
Why are beer reviewers such pretentious cunts?
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>>8454003
Don't worry OP no one is going to take away your corn & rice beer
Because they're reviewing something people drink primarily to get a buzz or get shitfaced on. Taste is 1000% secondary and they need to justify it by turning themselves into wine level aficionados
i have a can of sardines on my shelf that's been sitting there taking space , what do i make with it
Poop
>>8452913
Nothing. Put them on a saltine crackers and eat them that way.
>>8452933
raw ?, with bones and scales and all ?
I've got a little ground turkey thawing out and here's what I'm thinking I want to try doing with it:
1. Put it in my ass and post a picture on 4chan
So basically I want to make kind of long, seasoned meat patties mixed with potato and spinach, seared on both sides and topped with a tangy sauce of crunchy garlic in either butter or oil.
So I'm thinking, I chop up a potato and some spinach into tiny bits and boil them in a vegetable broth until they're soft which I would mix into the raw ground turkey that I season with cumin and peppers and some other shit. Then I let it sit with the seasonings for maybe an hour (mix in some crushed croutons maybe to help it keep shape?)
Then I shape them into long flat patties (kinda like in pic but wider and flatter) and prepare a pan with some water, salt and canola oil. Then cook the patties on both sides, turn up the heat, then sear both sides until lightly blackened.
Then in the same pan, put in some butter, worcestershire sauce and a bunch of chopped garlic until the garlic turns hard and brown and use the resulting liquid to top the patties with.
>>8452731
Sounds tasty, but I would be worried that the sauce and heavy sear combination perhaps overpowers the mild turkey flavour. Pls report back when you've made it.
What is your favourite way to prepare pork chops?
>>8452593
Grilled with s&p or slow cooked in a mushroom sauce
Fried in late would you like my recipe?
>>8452593
with apple sauce
A little bit of backstory.
>Be me, 21 and in uni.
>Live together with best buddy, who goes to a different uni, in a nice apartment close to the train-station.
>I work at a retirement home to pay for rent and groceries, occasionally I get to bring home some food or drink from the kitchen.
>Roommate works as a chef on weekends.
>Get a text one day.
>"Hey bro I got like 80 EUR of food in the fridge. Make sure not to open any of it, or it'll expire real fast."
>Come home, see this.
It's about 1 kg worth of ham. Turns out that the owners of the restaurant will be going on holidays, meaning the kitchen will be closed for a while. Seeing as my roommate works as chef, he got to pick out whatever he liked.
What are some of the things we can do with it?
There's a lot of other things he took home, which I will post in a bit.
Cont.
I don't know if there is a name for it in English, but literally translated these would be called "Amsterdam onions".
They're pickled onions and one of the primary ingredients of the brine is saffron, which explains the yellow colour.
Apparently it goes pretty well with ossenworst (a sausage made of smoked veal).
cont.
Half a kilo (or a pound) of sun-dried tomatoes. We're planning to make this into red pesto and freezing it in portions for when we need it.
Final cont.
And lastly, a fuckton of lunchmeat. No idea what to do with it.
So cu/ck/s, what do?