pumpkin season has come motherfuckers. Have you taken advantage?
today is butternut squash soup for me, with greek yogurt and peanut butter, tomorrow is hokkaido pumpkin
>>8059044
>butternut squash soup
Fuck pumpkin spice everything, butternut squash and apples are why I love fall food.
>>8059044
>Pumpkin
That's what people in Arkansas do.
What's your favorite 'musty' cheese?
Mine is gorgonzola
>>8059013
ew I will never touch mould cheese aka rotting scum cheese
>>8059013
I agree gorgonzola is wonderful, especially for a 4 fromaggi pasta sauce, cambozola is awesome too.
>>8059018
Are you american?
MY gf is hosting a brunch at her house tomorrow and I can't think of what I should make.
Please help.
>>8058990
If you really want to be a hit, bring lots of shit to make Bloody Marys with.
>>8058990
Quiche
>>8058990
Maybe something like this?: http://www.bbc.co.uk/food/recipes/spaghetti_with_chilli_89628
Name a better restaurant than McDonald's.
>protip : you can't
whats with all the mcshill threads?
Dairy Queen - It's not fast food, it's fan food.
I haven't eaten at McDonald's in 5 years you little snot
Best luncheon meat right here!
>>8058945
Head cheese aka smegma?
>Doesn't know about bologna.
I like salami best, but headcheese is really good.
So we can all agree this is the preferred ripeness level for bananas, correct?
I'll take the lack of replies as unanimous approval
>>8058899
>>8059068
Incorrect!
Who's hungry?!
For brekky, I'm heading down to the nearest McDonald's restaurant for a delicious Sausage and Egg McMuffin, golden, crisp Hash Browns and a hot, freshly brewed Expresso
I've never had hash browns. Are they good? They're just potatoes, right?
fuck off
no thanks I already made breakfast.
It's pizza time
Salami.
It will be good
>>8058530
>toppings before cheese
Every fucking time. Why is it that when tards make pizza at home they always do this shit?
>>8058530
>not deep dish
You already failed.
>go out for a nice meal
>the place is known for top notch local ingredients at the peak of seasonal perfection
>wine happens, it's great
>first course shows up, it's great
>second course materializes, it's great
>dessert appears and disappears, was great
>time for the espresso
>it's either lavazza, or some shit from a pod
How do we put a stop to this, /ck/?
>>8058480
I'm have the confuse.
>>8058483
good food, shit coffee
Is it normal to find onions disgusting in most forms?
>>8058330
You'll start to like them when you turn 15
>>8058330
If you don't like them sauteed with mushrooms or fried as onion rings you're a relentless cockgobbler.
I used to work for a man who would eat white onions like apples. I was happily amazed to witness such a thing.
Soup co/ck/s
I've recently had the excellent fortune of having a tooth break. I'll be having it out pretty soon, but in the meantime (and for a little while after) my mouth is too damn sensitive to handle anything but lukewarm soup, and too fucked up to chew even the smallest chunk of whatever.
What're your favorite recipes for blended/pureed soup?
>>8058228
>Soup co/ck/s
Hey! What's up, co/ck/ su/ck/er mother fu/ck/er!
Clam chowder!
>>8058232
Would that still be palatable after being reduced to a uniform slurry? I might give that a try.
Sorry to hear about your tooth anon - I remember getting my wisdom teeth out (all 4 at once) and eating nothing but ramen and jello.
Bean soups are awesome though and easy to cook - here's my fave recipe
1) dice 1-2 onions, fry in a big pot until translucent
2) add in a can or two of Romano beans (any beans will work, I find Romano makes the soup creamier)
3) let beans and onions cook for a bit, add in a 1.5 cups water
4) finely chop celery and carrots, add to soup
5) bring to a boil, add in about 1.5 tbsp of chicken stock (or however much you like)
6) let simmer for 30-45 minutes
7) taste it, add any seasoning you like accordingly (eg., salt, pepper)
8) blend and enjoy!
You can also add in small pasta (like capellini broken up) after you've blended for 10 minutes or so it if you want it to be more filling. I've also used diced potatoes in this recipe as well. I like to put a spoonful of EVOO in the soup after its served, tastes awesome. It tastes great blended and I make it pretty regularly. Good luck anon!
Is there any particular type of stock I should use with particular soups?
>>8058188
Toilet water
Honestly just make quality homemade chicken stock and use it with everything that calls for any kind of stock.
>>8058191
Are you a troll or are you actually dumb enough to do this?
Hey /ck/ , my friends told me it's wrong to eat plain butter
I eat butter sticks now and then because I think they are tasty.
Is this normal?
Pic related
>>8058050
Super bulk?
Wait a minute butter shouldn't be considered food.
>>8058058
Nah, no bulking , just for an occasional snack you know?
I mean look at that tasty butter
You might have some kind of deficiency. I used to take small bites of butter sticks or cheese blocks from the fridge when I was a very young kid (4 or 5). Don't know if that was just me being weird or because I was underweight and needed the fat to grow.
now that the crust has settled, what pizzeria chain has the best dough?
i like papa john's.
it's dense and chewy, like a bagel.
crust desu
but only the non meme pizzas
Jet's deep dish.
Out of the 3 national chains it's Papa John's no question.
My dad always had a gas bbq and it was extremely easy to use, so he used it all the time even for healthy everyday foods like chicken breasts, or fresh fish
But every time I tell people about it they just go "nah you need coal to get the right flavor".
But these are people who never bbq because coal is a massive pain in the ass so it's like a three-times a year event for them. My dad uses his gas bbq every other day.
I thought I'd ask the experts.
Which is better?
hank hill is a liar.
i CAN taste the heat. propane makes my food taste like gasoline.
>>8058023
"Taste the meat, not the heat."
No explanation needed.
If you BBQ on gas you might as well use your gas stove.
I have a quick coal burner. It is a metal tower, bottom half you shove paper in, top you load the coals. Let it burn and you have nice grey coals