Archived threads in /ck/ - Food & Cooking - 3019. page

>image.jpg

>sweet cheeks & baby oil

>salty milk and coins

Mmmmmmmmmhhhhhh

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Browned the sausage

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Cooked the onion in a little butter

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Cut up the sausage and parsley

>with no pickle

picky autist eater lmao

I get the spicy chicken deluxe, with pickle, like an adult

>no pickle

Might as well shit in a bag.

>>7341399
Large thing of tendies and an extra large fry

>>7341140
I fail to see the link between cookies and the song...

>>7341165
the smoothness bby

>>7341140
Samoas & Royal Dansk
Thread/

>>7341121
They look frozen :/

>>7341138
>glistening
>moist
Wut

0/10 Doesn't look like they stuck to the pot.

Taste it to see if you appreciate it or not. Pick one a middle shelf bottle and start from there.

Step one is to be a nigger.

I don't know what step two is because that would be racist.

>>7340937
The best bang for your buck is spanish brandy

Avoid california brandy at all costs, it is shit, much like the wine inb4 hurr muh judgment of paris

Cognac and armagnac are really good if you can afford it

Memorize the level grades (solera gran reserva, xo, etc) and like with any "how do I into", drink a variety of things at all quality levels and from all regions except california, in order to develop your palate

bruh, fresh chicken liver is $1.50 per like 2 cup container where im from. why you buyin that canned shit?

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I drink lots of vodka. That cleans out my system, and even cleans my teeth (I haven’t brushed in years, and haven’t had a cavity since).

I also eat a liverwurst sandwich pretty much every day – to counterbalance the effects the vodka has on my liver. I make my sandwiches on seeded rye (because it’s the healthiest bread), with mayo (because eggs are the best protein; I use kewpie, because the msg makes it taste better), coarse mustard (good for the white blood cells), zucchini pickles (because they taste good), and a bunch of baby spinach (just for filler; it could honestly be left out).

I also eat a lot of canned fish (mostly sardines, but also the occasional fancy smoked oysters) on saltines. They give you all your essential amino acids, and provide a nice opportunity to try out various hot sauces, which are generally very low in calories, while high in flavor and immensely prodigious to healthiness.

Aside from that, I drink large amounts of water (anywhere between ice-cold to slightly chilled) every day, always through a straw, and sometimes with a lemon wedge.

To each their own, I say, but I’m just shy of 30 and am doing better than most of you.

>>7340889
such a paragon of health

They serve crab legs at the movie theatre you go to?

extra butter probably

>>7340794
>movie theater
Is OP trying to get a new meme started?

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I know you're just trying to be edgy but that looks pretty good to me.
I don't like that the Chinamen feel a need to torture the animals to death, but I'd absolutely try some dogmeat.
Actually, do they treat their pigs and ducks more nicely or are they also whacked around and skinned alive and what have you?

>>7340359
probably not much worse then we do

Would trh dog if it was brought up propperly for eating, i e, no funky antibiotics, free from parasites and so on

>>7340332
butter doesn't work for this anon. go get some actual cream.

what the bleep is this? what were you trying to accomplish?

>>7341406
What are you trying to accomplish by typing bleep?

>>7339606
Am I high?

What the fuck is?

I don't even know what it is and I want to eat it

>>7339497
Shit I meant to say Meat and Cheese Tray

>>7339497
Fruit Cocktail would be amazing, doesn't exactly fit into the junk food trend though

>>7339497
I usually get wings and nachos at a local wing place
I have no friends so I just get carry out and eat at home

>>7339489
What even is this thread, regret even commenting

No I marinated it, for 10 minutes. Because only idiots marinate for hours or days. It's utterly pointless.

>>7339494

Diffusion takes longer than you think it does, anon.

It's entirely dependent on the thickness of the meat. If you had thin pieces just a few minutes would be fine. If you have thicker pieces it takes much longer. Fick's law of diffusion bro. You learned about it in school.

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I'M GONNA RUN AROUND THE TOWN ON A MARKET DAY
EVERYONE WILL LOOK AT ME AND SAY
I'VE GOT A MOUTHFUL OF CRABS

it's funny, the people who post these on my fb could give no fucks about cooking

>>7339483
SKIBBIDIE BA BA BABADABOO
SKIBBIDIE BA BOWBADA BOO YEAH
SKIBBIDIE BA BA BABAHEY
SKABBIDIE BABA BABBITY BOO YEAH

SKIB BA BA BABBITY BAY
A YABBA DABBA DAB DAB BABBITY BO BADOW
YAB DUB DUB BUB WAHEY
A YABBA DABBA DAB DAB BABBITY BO BADOW

>>7338661
Welcome to pungent cheeses, they're a killer but you learn to love the smell of wet dog.

Cheese breathes, it's possible it was stored incorrectly and got some rather nasty scents and spoiled. If you don't like it, throw it out, it's very possible it is spoiled.

>>7338676
well I'm worried because this is the first time I'm trying to love a cheese and it just won't stick.

It also worries me that it doesn't taste like it's been described in the reading I've done.

I am really entertaining the idea that it's spoiled. Thanks for the input.

>>7338661
What's the best cheese to spread on crackers?
I just tried brie, and it was okay. Nice when combined with a small bit of blackberry jam on a cracker. Nothing great, though.
What do you recommend?