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Unfortunately this awful American invention is now growing in popularity here in the UK to the detriment of our superior biscuit culture.
So who actually likes them?
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Once you have the double stuffed you can never go back to the original kind
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>>8350380
>So who actually likes them?
They are fucking awful. Like all the american food I have had the misfortune of trying.
Don't worry, just like sleeve tattoos and short back and side hair cuts people will realise they're fucking shit and laugh at how stupid they were for pretending to like them.
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>>8350380
Newman O's for the win
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Is there a better meat than kangaroo's?
>healthy
>tasty
>animals are cunts
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>>8349638
>meat
>healthy
pick one faggot.
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Ostrich >KangaRoo
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Bison. Kangaroo smells like shit.
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What went wrong?
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I dunno they just raised the prices and cut the portions now they're gonna die.
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>>8348402
Got too big, boy. Distribution is a shit.
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>>8348402
for you
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Why does everything taste worse now than how I remembered it as a kid?
I bought a box of these, the crunch coating wasn't crunchy and there was no discernable difference between the "cake" and "strawberry" layers.
I thought it was just my imagination but then I looked at the ingredients.
Ice cream pops aren't even legally ice cream anymore, they're "frozen dairy dessert".
They can't possibly be saving that much money by skimping out on milkfat.
Even poorfag tier $5 gallon ice cream buckets are still legally ice cream.
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>>8347915
I used to get them as a child in school cafeteria vending machine. I felt bad for the children a grade bellow me because after I graduate they removed all fatty foods and made all drink machines diet only
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>>8347915
>Why does everything taste worse now than how I remembered it as a kid?
http://recipes.howstuffworks.com/menus/kids-taste-buds.htm
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>>8347921
Oh yeah. I'm old school like that. Mountain Dew and Cherry Pepsi all day erry day. Took them out after I graduated.
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What does american cheese taste like compared to normal cheese?
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freedom
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>>8347068
> real cheese
Being from Holland, I can't even begin to imagine how disgusting that must taste.
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>>8347068
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Does anyone else have an instinctive desire to eat a bath bomb?
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>>8345532
No, I filled up on playdoh
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No, but I do miss those fizzy beverage tablets you used to be able to get.
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>>8345532
They do look weirdly delicious.
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ITT: indisputable food facts
If there are two things I know for sure in the food world, it's that:
1 - pasta should always be fresh made, never dried
2 - pasta should always be al dente
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Huh?
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>>8345221
Some retard Italian who thinks he knows how to cook pasta because he's Italian despite being culinary inept and close-minded.
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What appetizer would you make using bacon jerky as the highlight?
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I have a package of gourmet stuff (not pic). I am being challenged to incorporate it in some horderves or something for our holiday party this year.
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>>8350327
>horderves
Retard.
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>>8350331
I didn't have time to google the french spelling, friendo.
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What do i have to eat and what to i have to avoid to get clear skin?
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>>8350265
less tendies more veggies
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>>8350265
DRINK WATER
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Never look at sugar again
Take loads of BBC cum on your face and dont wash it off
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In 2 weeks I'm going to move to the Arctic where food prices are pic related. I'll be driving up in a big SUV, and traveling light so I can take literally hundreds of pounds of food and ingredients with me. What should I make sure I bring? I can cook, but honestly I'm not that good and my parents cooked for me all through childhood/uni.
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>>8350141
MRE's.
All of them.
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Oats, nuts, seeds, dried fruits, milk powder, canned beans, canned meat and fish, vegetable powder, tomato paste
Count calories
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>>8350146
They seem kind of expensive.
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Why is he so comfy, bros?
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he's not
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>>8350116
HES NOT
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why are liberal males so effiminate?
My coffee meme machine started making noise so I ran vinegar through it a few times like I think the manual said to do (I can't remember though). Now the taste won't go away.
How do I get vinegar taste out of this or what coffee goes well with slight vinegar aftertaste?
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>>8349899
Milk, run milk through the machine, just make sure it is Whole or at least 2%. The milk fat will stick to the vinegar and remove it as it passes through he machine
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>>8349902
I can confirm that this will fix the problem, 100%.
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I'm scared this is like my 6th coffee with clean water and it's still vinegary
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what are top tier potatoes and what are the shit tier potatoes
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It depends entirely on what you're cooking.
!thread
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All potatoes are good, its you thats horrible.
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>>8349863
This, 100%.
My preferences are:
Fries: russet
Mashed potatoes: mix of russet & yukon gold
Sauteed: assorted fingerlings, especially multi-colored like OP's pic
Roasted: yukon gold, peeled, parboiled first, then shaken in the colander before going into the oven to get those lovely crispy bits. bonus points for roasting with duck fat, garlic, and a sprig or two of rosemary.
In a seafood boil: red
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Alright /ck/, I grow my own corn and also have my own cultivar. This is what a lot of people would call decorative corn or field corn. It's a mixture of flint, dent and flour corns. I'm currently turning some into hominy in a way that yields much better tasting hominy than you can get at a store.
I'm leaving for a hunting trip tomorrow, so I'm pre-cooking a lot of meals right now, and the posole is one of them. Yesterday, I BBQed a few racks of ribs and two pork butts. Top pic is one of the butts being pulled. It's all going into the posole, some of which is going with me on the hunting trip. Middle pic is the firebox from my BBQ pit. I was taking the wood ash and running it through a sieve for the nixtamalization process with the corn. Bottom pic was the corn in a stainless steel 4+ gallon pot with the wood ash. It is approximately 1 gallon wood ash and 1 gallon corn. More water than that was later added, as the corn expands when being nixtamalized (turned into hominy.)
The nixtamalization process is an important one. Not only does it make it so that the hulls of the corn slip off, but without it, the niacin in corn is biologically unavailable. If you live in a society where corn is a staple, you either nixtamalize the corn, or you run the risk of suffering pellagra. Nixtamalizing it with wood ash adds a unique flavor that you won't get in anything commercial.
I'll post updates, but this is at least a 3-5 hour process.
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>>8349804
Not bad son
Like the good ill blind try
Srry you haven't had anyone to run this by you step by step with all those do's and don'ts
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I've only ever had canned hominy. I'm watching this thread.
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>>8349804
>wood ash and running it through a sieve
So essentially just sifting it to eliminate the pieces of charcoal? Also, does the wood ash, corn water mixture sit over low heat or get heated at all? How long does the corn need to sit in the mixture?
I use a lot of masa, so I'm interested in the process. Keep updating.
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So I bought this from the supermarket
I don't know what it's called, it's the top part of a pig's leg (cooked)
I want to make a stew from it with potatoes, onions, tomatoes, that kind of thing.
Problem is I don't know what to search for on the internet? What's this thing called? What is the type of stew I'm thinking of called?
I read on reddit you can just dump everything in a pot and slow cook it, can I do this with this type of meat?
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It's called a pork leg, or in culinary language, "fromage del la porke leg".
You can't stew it because it's already been cooked, what you can do though is deep fry thin slices of it in peanut oil to make what the ancient slaves of the Mongolian empire called "Wong cuck". Make sure to serve with a side of milk sauce dip for authenticity.
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make a ham bone soup out of it.
put it in a crock pot with some veggie or chicken stock with some diced onions, celery, can or two of diced tomatoes/rotel (if you want the green pepper flavor), and some kidney beans
let it go on high till everything get real hot and then bump it to low to simmer for a couple hours. Its pretty good over rice. This is what i do with my hambone from thanksgiving and x-mas and those are precooked too.
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>>8349624
thanks anon that sounds really tasty, much more appetizing than wong cuck
when you say over rice, wouldn't it be to liquid for that? Or does simmering it dry it out