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Thoughts on Wonka? Is it one of the best candy brands out there?
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>>7884924
Fav candy is rock candy but if I had to choose from wonka its have to be those sweettart ropes
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sweet tarts and shockers are the cocaine and crack of the candy world
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>>7884924
Ya gotta buy wonka bars to find em
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Is soup a drink?
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Is mayonnaise an instrument?
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Because of the salt content, blood is technically considered a food, so I'd say it depends on the salinity and whether or not you can drink it through a straw.
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>>7884884
its a liquid, but its the only liquid you eat with a spoon.
so, OP is a faggot
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These any good?
Should I make some?
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Yes and yes.
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>>7884854
Don't make them. Outsiders must not know of their power.
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>>7884854
ima try makin these tonight for my carb binge
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Best pizza in the country. Prove me wrong.
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not even close dipshit. at least make this hard for me.
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>>7884838
I'd go to Pizza hut if they could compete on pricing. $8 Dominos Large 3-topping carryout is way too good
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>>7884831
What country?
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Guy, I know a few things about drinks but I am no expert. How accurate is my flowchart?
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You should highlight the start of the flowchart, or at least keep the intro at the top of the picture.
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Gin is not made from juniper berries, it's grain alcohol infused with things like juniper berries and such.
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>>7884811
White rum isn't aged in oak. Also you didn't account for mescal, various eaux de vie or shochou, cider or perry.
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Cooking with foraged ingredients. Tonight we're making slow-cooker risotto with chanterelles.
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Where are you from, roughly? I'm in Oregon and I get pretty decent chanterelles this time of year.
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>>7884606
Halfed the larger chanterelles, smaller ones are going in whole.
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>>7884610
I'm in Mississippi.
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Do you have any idea....how much costs would go down at restaurants if they just used custom paper/throwaway plates and utensils so they didn't need dishwashers?
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>>7884597
I would have to disagree, with paper disposable you have to constantly replace them but with real dishes there is a one time cost, and a good nigger can wash ALOT of plates in an hour at $10 a hour
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>>7884597
>Do you have any idea....how much costs would go down at restaurants if they just used custom paper/throwaway plates and utensils so they didn't need dishwashers?
Oh yeah, costs would go down significantly, especially the cost they could sell the food at
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>>7884597
>because disposal and manufacture is free
>impact on dining experience is not a quantifiable cost
Retard alert!
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>tfw fell for the 1/2 price memay
Any others?
47 Posts / 9 Images
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Wanna open it?
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>>7884522
I work at Domino's
The half price deal is to try and get the geriatrics away from phone orders and have them start ordering online, since it saves us a LOT of time and makes all errors and accidents the diner's fault.
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>>7884566
I have to drive 35minutes one way to show my grandma how to order on line using her desktop computer.......then had to leave before the pizza ever came...you bastards
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here is my predicament I have to go to a cookout at around 5:30-6, I haven't eaten anything all day, I usually have a routine of drinking 7-10 beers a night I get started around 7pm my question is how long should I wait after eating to begin drinking so that I can still get a good buzz....I don't want to waste beer by not catching a buzz......also I don't want to look like an alcoholic by saying "i cant eat because im drinking later".....any advice?
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>>7884515
>any advice?
Stop being an alcoholic.
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>>7884515
> 7 to 10 beers a night
my advice would be to kiss your liver goodbye
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Oy lads
Just out of curiosity, what's your favorite type of beer? I'm wanting to pitch a set of ideas to a local brewery and I want to know what kind of beer YOU like
Pic slightly related.
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>>7884475
a bourbon flavored beer?
are you serious?
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>>7884482
No, it's related in the sense that both drinks contain alcohol. I was just too lazy to flip over to the Google machine and find a generic picture of beer.
Additionally, Eagle Rare is one of my favorite bourbons.
I don't know if a bourbon-flavored beer would catch on, though.
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what eat now /ck/?
start barbecued pork bun now
soft outside bun
inside wet meat taste
26 Posts / 14 Images
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>>7884466
When you say barbecue, do you mean it's cooked over propane, coals, or wood?
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>>7884488
kerosene?
next mix meat balled
savory taste salt
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>>7884535
pork shiumai next
soft shell outside
sweet pork meat taste inside
What does /ck/ think of Grape Nuts?
I've been on a kick for em lately.
Never tried em hot.
they seem to be a rare -healthy- bfast cereal
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Ironically, in addition to being made of neither grapes nor nuts, Grape-Nuts aren’t all that healthy, either, though compared to most breakfast cereals perhaps one can consider them relatively healthy. Back in the day Post boasted that Grape-Nuts would “fill you up, not out.” However, it has since been found that the cereal has a Glycemic index of 71, higher than such sugary cereals as Fruit Loops and Frosted Flakes. Further, table sugar only has a glycemic index of 60.
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grapes a shit
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>>7884268
>glycemic index
it's 2016 my man
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I was looking at some recipes from Apicius' De Re Coquinaria and was wondering if there's a show that shows how to make ancient recipes and reviews them
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>>7884225
That would be a really cool show tbqh
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>>7884225
I really like this show. It's on youtube if you search it. Comedy rather than proper docu-stuff but still really interesting.
https://en.wikipedia.org/wiki/The_Supersizers...
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>>7884306
Thanks, I found that too
I was watching this
https://www.youtube.com/watch?v=swhEbBDwM0I
apparently Roman food was mostly rank, although that might be due to them not being able to prepare it properly
Anonymous
Re-using bean cooking water 2016-07-16 17:34:15 Post No.7884166
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Re-using bean cooking water 2016-07-16 17:34:15 Post No.7884166
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Re-using bean cooking water
Anonymous
2016-07-16 17:34:15
Post No. 7884166
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I cook black beans by just throwing them in their dry, unsoaked state into a pot of boiling water, covering, reducing to simmer for about 90 minutes or so. The first time I use low-sodium vegetable stock for the beans, and subsequent times I use the previous day's bean cooking liquid.
I've found that instead of discarding the water, if I re-use it in the next batch, the beans will taste even better.
Yesterday, I made more 'baked beans' style beans, starting from twice re-used black bean cooking liquid. The taste after reducing was amazing. I'm thinking of using the leftover beans/bean-juice-gravy as a base for making more black beans today.
That said, am I going to die? Is it safe to keep re-using the bean liquid, or is there a danger that builds each time you re-use the liquid?
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>bean liquid
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>>7884166
You're cooking the beans and the liquid, so you should be killing off anything that might pose a medical risk. If you wanna play it safe you should put the liquid in an airtight container between uses. You should definitely throw the stuff away as soon as it starts to taste or smell funky.
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>>7884166
>That said, am I going to die? Is it safe to keep re-using the bean liquid, or is there a danger that builds each time you re-use the liquid?
Of course it isn't safe. The reasons are those you are obviously aware of. The water and beans contain (spore-forming) pathogens, the water contains nutrients after cooking. Therefore, pathogens will multiply and/or produce toxins. It would only be safe for a limited number of uses and time if you were to cool the water in between like you would any food item.
This technique is much safer and more effective in a pressure cooker, since you can cook a new batch every 10 minutes, rather than doing it over multiple days.
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Let's celebrate the greatness that is cheese.
post your favourites and what you use em for or if you're a humungous faggot post why you don't like cheese.
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I love cheese. I love reading about cheese while I eat cheese.
Right now I'm snacking on some cheapish goats cheese on some crackers because I ain't doing my shopping till tomorrow, but by fuck I'd love some Red Leicester or some oak smoked Wendsleydale
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>>7884139
About to go to bed
I'm currently eating a Dairylea Strip Cheese, slice of Gouda from Aldi (it has K2) and 300g Everyday Value cottage cheese (lots of slow digesting protein for my muscles as I sleep 8-9 hours). Lots of fat as well, which keeps me anabolic through the night. I also eat some Walnuts and Almonds (for melatonin and magnesium)
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>Trader Joes finally gets Red Leicester, my favorite British cheese
>it has red pepper in it (which I am very allergic to)
why does a truly excellent cheese need to be overpowered with spice? what the fuck, America?