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Anyone else getting sick of plebs thinking just dumping loads and loads of cheese on something is somehow a substitute for actual cooking skill or some revolutionary, insane, heavenly act? I'm fucking tired of people I know memeing away about certain restaurants: "brooo the food there is so good it's just so CHEESY there's so much CHEESE on it man! xD" when they could literally cook the shit tier food themselves and then just put cheese on it.
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>>8141092
I'm getting sick of you teenagers thinking the term meme is still acceptable - especially on this board.
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>>8141092
It ain't easy
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>>8141098
What did he meme by this?
How exactly am I supposed to """""boil""""" one of these bad boys?
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>put in cold water
>bring water to boil
>cover with lid and remove from heat
>take lid off, drain eggs, and let sit in cold water after reaching time of desired doneness
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I always get best results with lava
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>>8141067
Wow! This sure is complicated!
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Yo /ck/, is there a particular smell chicken thighs are supposed to have?
I just bought some fresh from the butcher (they were pre-cut into chunks, I was feeling like lazy curry) but when i got home I noticed they had a weirdly sweet-sour smell? I wanna say almost like ammonia, but not quite; I don't really know how to describe this.
Says they were packed today; If I weren't hella paranoid about food poisoning and shit I probably wouldn't care but it's freaking me out a little.
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>>8141015
>like ammonia
spoiled.
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>>8141024
also chunks are fucked up cuts usually so just because they were packaged today does not mean cut today.
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>>8141029
Augh yeah, you're probably right. I hate wasting food but better safe than not I guess.
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Soup co/ck/s.
Thinking about grilling a pork belly on my Weber grill this weekend. Never cooked pork belly before, let alone grilled it.
I've researched the basics (scoring the fat).
Anyone got any tips? Looking for a crispy outside, tender inside, "bbq" style rub/sauce.
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low and slow
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>>8140917
preboil on a low simmer
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pressure cook the shit out of it
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What's your last meal?
Multi-meat pizza and Spanish omelette here
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I'd get something weird so someone at cracked could put me in a listicle 20 years in the future.
Like a single grain of rice with the Psalm 23 engraved on it
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Fresh raspberries.
Veggie lo mein.
Cherry Coke.
Greek pizza.
Chocolate cheesecake.
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pint of mint choco chip
glass of milk
3cheese lasagna
pepperoni pizza
Im lactose intolerant.
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>he's capable of leaving his room and ordering his own food
>he doesn't strictly use self checkouts at night when forced to grocery shop
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He sure does.
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>>8140879
I shop at night because it's less crowded with no lines though.
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>>8140879
>>8142601
Early morning shopper master race, reporting in. Kroger opens at 6:00 AM, and they've been closed all night restocking and cleaning.
When you shop at night, hundreds (maybe thousands) of customers have been touching the products all day. Then there's that segment of the population that only comes out at night. Teenagers, creepy old men, drug users, criminals, transsexuals, faggots, niggers, etc. My fellow customers are old white people. It's glorious.
which frozen pizza is closest to a real nyc 'za
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totinos
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>>8140843
just eat the cardboard that comes with the frozen pizza
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lay a dildo on each slice to remind yourself exactly who you are.
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MONSTER CEREAL!!!
With Halloween right around the corner, I figure we'd discuss these seasonal bad boys.
What's your favorite one, which box design was the best, should they bring back mummy and brute permanently, etc..
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>>8140835
why does every god damn cartoon character have the same raised eyebrow expression
it's fucking stupid
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>>8140849
The old designs are much more fun, especially boo berry
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>>8140856
Old boo berry looks like a smug pepe
Anonymous
McDonald's Chocolate Pumpkin Fries 2016-09-29 23:36:09 Post No.8140811
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McDonald's Chocolate Pumpkin Fries 2016-09-29 23:36:09 Post No.8140811
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McDonald's Chocolate Pumpkin Fries
Anonymous
2016-09-29 23:36:09
Post No. 8140811
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Sorry for sharing this atrocity, but I can't resist.
http://reut.rs/2d9Kh2b
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vegetables and sweets do not work
I don't even like sweet potato or carrot cake
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I don't have anything saved to my phone, so just imagine I posted the reaction image of the guy violently throwing up out of every hole in his head.
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>>8140811
>japan
Not suprised
Anonymous
Drunchies/Munchies Thread 2016-09-29 23:28:24 Post No.8140799
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Drunchies/Munchies Thread 2016-09-29 23:28:24 Post No.8140799
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What do you eat when you're fucked up, cu/ck/s? Share stories of past experiences and whatnot
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I usually head down to the nearest McDonald's restaurant for a Double Quarter Pounder with cheese, hot, fresh fries and an ice cold Coca Cola!
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>>8140799
I eat whatever I'm craving, co/ck/su/ck/er motherfu/ck/er.
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>>8140799
I made all sorts of disasters as a 14 year old pot head.
>Chocolate omelet
>Undercooked French toast, recipe from memory
>Lime streak
>A1 sandwiches
Haven't smoked since I learned how to cook though.
Anonymous
What flavors do you WISH were Pop Tarts? 2016-09-29 23:09:06 Post No.8140764
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What flavors do you WISH were Pop Tarts? 2016-09-29 23:09:06 Post No.8140764
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What flavors do you WISH were Pop Tarts?
Anonymous
2016-09-29 23:09:06
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What flavors do you wish were made as Pop Tarts?
I would fucking love Banana Cream Pie as a Pop Tart.
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lemon meringue would be dank
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Peach
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post meme beers
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>>8140760
>I use the word "meme" to refer to things I don't like
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I just drank a 24 oz can of that.
Ama
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>>8140777
Since the beginning of your alcoholic career, what would you say is the biggest difference between a 12 ounce can and a 24 ounce can? Do you prefer light beer? If so, why? If not, why not?
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I want to make some mead in my room over the fall and winter. What is the simplist way to make it? I'm talking bare necessities. Is it possible to make it without any type of filter or hoses?
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http://www.ambrosiafarm.com/mead.php
Quick mead kits.
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>>8140720
Got this off here, not actually tried it yet though
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>>8140720
I've got a peach mead (melomel) brewing right now.
To be honest, you can make it by just mixing honey and water and a wine yeast in a bucket and sampling it sometimes until it has the balance of alcohol and sweetness you want.
But to make a mead you'll be proud of, you're going to have to invest some money in proper equipment. That means a fermenting vessel, a secondary fermenting vessel, hoses for transferring from one vessel to another, bottles, corks or caps, etc.
You can find this kind of info on the internet by doing a google on "brewing mead" or stopping by your local homebrew store. Usually the owner/operator is a brewer and will set you up with the minimum equipment necessary.
I encourage you to try it. It's a pretty rewarding and tasty hobby that isn't that difficult or expensive to do right.
A mead binge, especially with a significant other, is an experience every human of good will should experience at least once.
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>so desperate for food he eats tortilla chips without dip
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>>8140573
They're good as hell as is. Dip em' in ranch if you don't got dip.
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>tfw have a super market in my building
>tfw I never have to go through the pantry 10 times and end up trying to McGyver something from old bread and frozen peas
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>>8140573
They're best eaten without dip, as long they're properly salted
Share your recipes, techniques, queries and tricks!
I've been having a problem with my rice. I recently bought a new stove and I've been cooking my white long grain, simply-as-fuck newfag rice on it with the simple method of "put twice as much water (by volume) in a pan as you want to use (by volume) of rice, bring this water to boil while you wash your rice with cold water, then add your rice to the pan and cover, reduce heat to low and simmer for around 12 minutes, then serve it".
My problem however is that when I'm wanting to serve the rice, I'm noticing that the stuff in the pan clearly still has a lot of water left to absorb, implying that I'm either using too much water or I'm simmering it on too low a temperature, however once I do serve the rice, I'm noticing some hardly cooked rice stuck to the bottom of the pan (I usually have to scrap it off), implying that I've not used enough water or I've simmered at too high a temperature.
How is this possible? What's gone wrong?
Admittedly, I am planning to change my rice cooking method, but I just don't see why this one has started to fail.
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>>8140463
Stir your rice in, use less water, keep temperature at a simmer.
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1) what the fuck is risotto actually
2) how do I make that sticky rice every aZn restaurant has?
2b) do I just need a different type of rice?
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>>8140463
You're using too much water
Also, I'm guessing you are using a thin shitty pot that tends to hotspot which is why you have rice stuck to the bottom of it.