ITT we argue over which area has the best X, Y, or Z. I'll start.
I present to you the Chicago dog. Perfection on a poppyseed bun. Hands down the best hotdog ever created.
Where are you from and why do your locals make the best X?
>>9258844
>Hands down the best hotdog ever created
Much like pizza, you guys do fucking everything worse than Jew York.
>>9258852
>saurkraut mustard and onion
>served from a hot water bath by some foreigner with a street cart
wow what a great hotdog there new york
It's all in the celery salt
Find a flaw.
notveryfilling/10
>>9258767
fatty detected
>>9258762
Holy fuck, does joe rogan know how to cook anything other than eggs with jalapeños garlic and venison
Truly the patrician way of applying ketchup to fries.
I just ask for a handful of ketchup packets and then dump them out on a pile of napkins when I get home. Do the same with sauce from taco bell.
you misspelled autistic
what is the appeal of ketchup? the sugar?
So tomorrow I'm going to follow my first 'recipe' instead of buying a frozen dinner.
I found an ingredient list and directions on how to make Sesame Chicken.
I'm sure it'll actually be really easy to follow directions (I've actually made other recipes before but not any that required more than like 3 ingredients) but I was wondering if anyone had any tips
1. I don't have any measuring spoons. What's a good way to get a fairly accurate estimate of tablespoons, etc.
2. I find then when I cook at a high temp I get a lot of smoke coming off the pan. I have smoke detectors within 30-40 ft of my stove. What's a good way to not set off the alarms
3. How the fuck do I cook rice? I've been looking for tutorials and I just see (boil until boiled, then turn heat off and let it steam)
Measuring shit generally isn't important, especially for asian sauces, so just eyeball it
Turn on the fan above your stove or open a window, or use an oil that won't smoke too much (coconut oil is one)
Put one more cup of water than rice, a little butter and salt, heat on high until it begins to foam and simmer (not boil), then put the lid on and leave it for about 21 minutes
>>9258687
Are you fucking serious? Butter and salt?
>>9258679
>What's a good way to get a fairly accurate estimate of tablespoons
Use a tablespoon.
How long has it been since you ate something like this, /ck/?
>>9258416
Too long...
>>9258416
I used to be 350 and I never ate something like that.
Also
>inb4 "do Americans really"
A couple of weeks.
Post the menu of your best local restaurants and others critique
if your "best" local restaurant has any item priced below $100 dollars its a shit restaurant and your a flyover
You should consider moving (seriously get the fuck out of Corning, I say this with love and Elmiran regret), killing yourself, and/or stop running all that bullshit on your phone.
>>9258370
best in my opinion is the one most accepted by locals, theres a lot more expensive than this but this is by far the best place to eat
This thread is for alcoholics only. Are you blackout drunk right now? Then this is the thread for you. Otherwise, leave, and don't come back until you're drunk and swinging from the chandeliers.
>>9258326
Wgbeunnrunafcscd wooo!
>>9258345
Ayyy abadda bing abadda boom
Fugggme Immadrunk moodbadfee
Blueberry jam by tallgraas tasty
Are flat bottomed woks any good, or am I just fucked in general by being on electric?
You're fine. Just be smart about heat management, i.e., cook in small batches and warm stuff up to room temp or higher.
>>9258287
>in this line of questioning, can a stainless steel pan substitute for a flat bottomed wok, but simply cook with smaller portions to avoid spillage?
Maybe if you had it seasoned and used even tinier portions. Cast iron might be better than SS if you had to go with an alternative, but woks are much more convenient. You can throw in a handful of meat, let it sear, push it to the outer edges and quickly let the center heat up to searing temps again. They're lighter, easier to clean in between batches, and there's some mystical shit about carbon steel making food taste better.
>what do you mean warm stuff up to room temp or higher, you mean ingredient stuff?
As in, don't use ingredients right out of the fridge/freezer. You'll learn to gauge how much you can throw in at a time with experience, but if you misjudge and stuff starts boiling, pour it all out and drain the fluid, and let the wok heat up again before you toss it back in.
Has /ck/ ever had Prasadam?
>>9257812
have u ever considered not being a fag?
>>9258088
But you're so dreamy
P
O
O
what is the most boring food?
>>9257575
came here to post this
but the real answer is iceberg lettuce
does anyone score their bread with a swastika? whats your favorite score?
>>9257043
>does anyone score their bread with a swastika?
I dont.
>>9257054
oh :(
>>9257054
I prefer to score mine with a star of David, just to identify them before I put them in the oven.
post your fridges
3 tubs of mayo. 5 of cream cheese, 2 of ranch dressing. reddi whip, milk
>>9256626
>extra mayo
ay wad up white boi
>>9256646
im mexican
McChicken cu/ck/s will never know how great these are. Only the best for the best: New England master race.
>>9256200
We had these in Hawaii this summer.
>>9256200
flyover food.
>>9256466
>>9256491
uhm no sweeties want to try again?
>There’s just one catch (no pun intended, we promise): McDonald’s is only selling the lobster rolls in New England states; specifically, Maine, New Hampshire, Vermont, Rhode Island, Massachusetts (excluding locations near the Albany border area), and Connecticut (excluding Fairfield County), according to the spokesperson. So, if you live elsewhere, you’ll just have to continue dropping upwards of $20 to enjoy a lobster roll -- all three or four fleeting bites of ‘em. Obviously, they're worth every damn cent.
https://www.thrillist.com/news/nation/mcdonalds-lobster-rolls-return-to-new-england-for-summer-2017
And last week, my biopsy came back positive for Colon Cancer.
WTF??!!?!?
WY DIDN'T SOMEBODY WARN ME?!!?!
> Long term vegetarian diet changes human DNA raising risk of cancer and heart disease
bu Sarah Knapton
Long term vegetarianism can lead to genetic mutations which raise the risk of heart disease and cancer, scientists have found.
Populations who have had a primarily vegetarian diet for generations were found to be far more likely to carry DNA which makes them susceptible to inflammation.
Scientists in the US believe that the mutation occured to make it easier for vegetarians to absorb essential fatty acids from plants.
But it has the knock-on effect of boosting the production of arachidonic acid, which is linked to inflammatory disease and cancer. When coupled with a diet high in vegetable oils - such as sunflower oil - the mutated gene quickly turns fatty acids into dangerous arachidonic acid.
The finding may help explain previous research which found vegetarian populations are nearly 40 per cent more likely to suffer colorectal cancer than meat eaters, a finding that has puzzled doctors because eating red meat is known to raise the risk.
If I had known, I would have spent my life eating a healthy, balanced diet. Fuck, my grandmother ate nothing but stakes until she died at 92. And now, I will never know what that feels like.
:`(
Vegans BTFO?
Well at least you weren't vegan - you'd be more cancer than human by now.
Everything can give someone cancer
>cigarettes
>too much sunlight
>drinking excessively
>your post
Why can't I get a McSpicy in America?
>>9256065
Open burger, add spicy, profit
For Americans, it's the Hot n' Spicy McChicken, available in select locations
>>9256881
does not everywhere have that? texas definitely does