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/ck/ - Food & Cooking

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[–]

 No.14213 [Open Thread][Watch Thread][Show All Posts]

Anyone work in a kitchen?

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 No.14216

I've only had a few business ideas related to food (fast food and stuff canned in those aluminum containers). Didn't get into it since any food job overall isn't very profitable, now I'm in process of starting more interesting business with smaller entry barrier.

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 No.12967 [Open Thread]>>14189 [Watch Thread][Show All Posts]

Do steamed ham recipes actually exist?

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 No.13451

>>13077

Oh, no, Skinner family burgers, old family recipie!

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 No.13452>>13456

>>12968

I tried it and made hammed steam. What did I do wrong?

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 No.13456

>>13452

you didn't let it cool

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 No.14148

File (hide): 5c8e10bc1e5242d⋯.png (218.72 KB,1414x1302,101:93,ClipboardImage.png) (h) (u)

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 No.14189

File (hide): dfef72c37b56115⋯.jpg (75.38 KB,1024x682,512:341,steamed hams.jpg) (h) (u)

File (hide): 9257e3d2dfe1de5⋯.jpg (351.54 KB,1024x577,1024:577,1514026149316.jpg) (h) (u)

>>12967 (OP)

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 No.9546 [Open Thread][Last 50 Posts][Watch Thread][Show All Posts]

What is something that you always find yourself making, /ck/?

>Strain a can of mixed beans

>Dice two large tomatoes, or four small ones

>Dice two small cucumbers, or one long one

>Dice two small onions, a medium sized onion, or part of a large onion

>Finely cut up a generous amount of parsley

>Throw all of the above into a wide bowl

>Add two to three caps of balsamic vinegar, two generous pinches of dried oregano, and a drizzle of oil

>Salt to taste, toss, and enjoy

This makes a surprising amount of flavourful salad for such a deceptively small input of ingredients. It's also pretty quick, and relatively cheap depending on what green grocers are like where you live.

>Rinse n-cups of brown rice

>Formulate 2n-cups of chicken or vegetable stock

>Place in rice cooker

>Add n-tsps of olive oil and minced garlic, and stir through

>Cook

>Once rice is done, transfer to another bowl

>Add another tsp of olive oil to loosen it up

>Add salt, pepper, and dried oregano to taste

>Optionally, fry some eggs (scrambled or not) and toss it through the rice

Again, it's a blinking obvious "recipe", but you can't really go wrong for the cost.

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 No.14143

Ramen Aglio E Olio

>thinly slice a few many cloves of garlic

>put them in a cold pan with some olive oil, black pepper, and crushed red pepper

>in another pan, start bringing about 2 cups of water to a boil

>turn on the heat on the garlic pan. timing is everything since you don't want to overcook the ramen or the garlic

>once the water is boiling, drop in a block of ramen

>don't fully cook the ramen, since it'll cook a bit more in the pan with the garlic

>right as the garlic starts to brown, pour in the ramen and water

>add the ramen flavor packet and some sriracha if you want

>add some chopped green onions

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 No.14147>>14155

Slice some potatoes, add cooking oil, fry with lid for a while, add whatever meat I have lying around, usually ground beef or balogna, add an egg, fry a little longer until egg is cooked. Top with a bit of mayo. My bachelor chow of choice.

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 No.14154>>14178

>>9552

Walmart's name brand canned pork loaf has less additives than modern Spam lmao, much less the mechanically separated chicken found in any variety of Spam that isn't original. Hormel died decades ago.

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 No.14155

>>14147

Oh right, very important thing I left out: seasoning. Salt and pepper minimum, garlic powder, onion powder, and paprika if you got em.

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 No.14178

>>14154

Aldi's is pretty good, too.

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[–]

 No.14107 [Open Thread][Watch Thread][Show All Posts]

Hello ck/ I was looking to make a energy drink out of pic related, was told to come here for help. I would be graceful if you could help, thank you.

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 No.14116

>>14108

I don't like tea, and this is better substitute just need a recipe

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 No.14141

>>14117

>Uncultured plebeian.

or not an acquired taste, that like saying your not American if you don't guzzle down beer and watch (((football))), but thanks for the recipe

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 No.9135 [Open Thread][Watch Thread][Show All Posts]

Let's see how good are you into this?

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 No.14109

hanamaru hamburgers are good shit there was an infograph but I can't find it

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 No.14122>>14124 >>14125

>>14059

>simmer

Holy fuck. Not once did I think to not have it at a roiling boil.

BRB cooking rice. If it doesn't work gonna kill myself.

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 No.14124

>>14122

Rice + excess water + rolling boil = rice porridge

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 No.14125

>>14122

Well, faget. How did it go? I'm guessing since you haven't gotten back to us that you killed yourself. Millions of retard level shitskins make rice every single day. Get it figured out.

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 No.14126

>>10744

One of the things that are on my todo list. Post recipe and pics if possible.

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 No.12701 [Open Thread][Watch Thread][Show All Posts]

Whats the deal with none English white people and their inability to deal with spice?

>American friend claims they found 'super rare worlds hottest ramen'

>Claims eating it nearly killed him

>Links me to youtube videos of americans, germans and french people all nearly dying eating it

>Its just a Shin Cup. Not even Shin Cup BLACK just a regular, not even a Shin Cup BIG.

>mfw i buy these 6 for £3 at ASDA

>Barely spicy at all.

>Canadian friends come over to visit

>All want to try traditional 'the works' kebab in a naan

>Cannot eat it and stop in coughing fits.

>The 'fruity ketchup' which is the mildest chilli is too strong.

>See a lot of asian people from india or korea say 'white people grow up without spice so cannot deal'

>Looking back englands colonial empire days lead to all modern english people growing up with curries and heavily spiced goods as a staple of the diet.

>Mfw watching "chilli heads" eat a seasoning and act like its a marathon.

I realise it sounds like a 'my dick is so big' self aggrandisement but IS there a lower spice tolerance in places like the US and western europe?

It seems like shit we eat in england as just delicious food is some ridiculous strong man trial elsewhere and i dont get it.

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 No.13076>>13079

>>12703

>>12704

This. I'm white and love spiciness. The only ones who don't are basic stacy's who over worry about it potentially creating pores in their skin. That said, obviously we can't handle spiciness as much as pajeets who have been eating it since they were kids and probably have it epigenetically embedded in their DNA at this point. But also no other race can handle it besides pajeets and south-east muzzies so "only whites cant handle spiciness" is wrong af.

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 No.13079

>>13076

I've met pajeets who thought Sriracha is spicy

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 No.13080

>>13075

Trying to keep up with the quality of the thread. (^:

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 No.13974

>>12827

What is Belgium's primary gastronomic contributions?

The two things you guys are best known for i.e. french fried potaters and waffles aren't even yours.

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 No.13983

>>12901

Oh, Anon. I'm sure you know it's not the size that counts.

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[–]

 No.13956 [Open Thread]>>13959 [Watch Thread][Show All Posts]

1. Are you ready to make the next step, from glutton, to foodie, and then finally gourmand?

2. Have you ever experimented with illegal cooking?

For example here in California foie gras is illegal, so presumably somebody who has caught a goose and is force feeding it to death in his suburban home is a criminal.

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 No.13959

>>13956 (OP)

is this an admission to a crime?

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 No.13961>>13977

[pop]YouTube embed. Click thumbnail to play.

I'm not sure there's any illegal cooking around here, except maybe ortolans, who are small birds eaten whole after having been fattened up until they can't move and then drowned in Armagnac.

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 No.13977>>13980

>>13961

J'ai lu à propos de cette tradition, mais j'ai peur de manger le bec et les os.

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 No.13980

>>13977

Les os sont si fragiles que l'on peut les croquer (écoute les bruits effroyables vers 2:30).

Certaines personnes mangent bien les os de poulet…

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 No.10474 [Open Thread][Watch Thread][Show All Posts]

inb4/foodie-instagram roodiepoodery

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 No.13498

File (hide): 338dd526e2f6acb⋯.jpg (199.24 KB,500x332,125:83,Oreo Inisde.jpg) (h) (u)

>>10488

Honestly, with the sole exception of pastry dough (love me a good elephant ear), I've never found that frying sweets really adds anything to them. You just sort of get a generic fried crust around a sweet thing.

These on the other hand…

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 No.13499>>13503

>>11234

I can never find a Sushi roll that satisfies my desire for exorbitant amounts of raw salmon. I like the "creamy" taste of sushi salmon, and want a roll with it both in the roll and on it, and NOT the minced spicy salmon, that defeats the point.

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 No.13503

>>13499

Just go for sashimi. It's the only way to scratch that itch.

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 No.13950

File (hide): d71ed46b0740d22⋯.png (4.28 MB,2560x1440,16:9,ClipboardImage.png) (h) (u)

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 No.13967

File (hide): 3645f8944224c8b⋯.jpg (256.66 KB,1920x1080,16:9,2018-05-03 20.40.56.jpg) (h) (u)

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 No.13951 [Open Thread]>>13952 [Watch Thread][Show All Posts]

>when a recipe lists more than six ingredients

This is the shit keeping me from making 'proper' curry. How do you guys do it? Is there a key to it like "look for the important ingredients and ignore things like herbs and spices"?

I can do 'home cooking' style throw-shit-in-a-pot and make all sorts of soups and mixtures to pour over rice, but I've never been able to follow a recipe that has had more than six ingredients.

While I'm at it, shit like "add half a teaspoon of tahini" like fucker where the hell am I supposed to get half a teaspoon of tahini from? They only sell them in 2 liter containers around here. And all this fancy ass bullcrap like "lightly beat two eggs and a pinch of cream of tartar in a froppe dish" fucker I've got a pot and a pan and a slow cooker. I just wanted to make some fucking chicken corn chowder and these assholes have me looking in a dictionary trying to figure out the etymology of half of these ingredients so I know which ethnic supermarkets I need to drive to.

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 No.13952

>>13951 (OP)

they have pre made spice blend for this reason, if you don't make shit often then use that to start ie chili powder. buy cumin in bulk though.

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 No.13953>>13960

What the hell kind of curry are you making? Good, Nipponese curry is just

>chicken

>chicken stock

>onions

>garlic

>ginger

>potato

>carrot

>curry roux

<butter

<flour

<garam masala

<curry powder

<pepper powder for spice

Which is 8 ingredients, and not all recipes use garlic and ginger. You can easily make a proper Nipponese curry with just a slow cooker and a pan.

>caramelize a lot of onions

>throw it in slow cooker

>saute garlic and ginger and throw that in too

>throw in chopped vegetables and chicken

>make basic chicken soup (I seriously hope you can do this)

>mix roux in when the soup is almost ready

>serve on rice

Making roux yourself is mildly complicated.

>melt better

>add flour

>keep stiring

>add spices

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 No.13960

>>13953

I like to add the spices and flour together if it's pre ground, gives it a better flavor

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 No.13784 [Open Thread][Watch Thread][Show All Posts]

What is important when buying a crock pot/slow cooker? I see there's aluminium, ceramics, stainless steel, etc.

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 No.13793

>>13792

Not while on Low. That's my preferred method of dinner prep, just drop a roast in the morning with some water, seasonings, and veggies, come home 10 hours later to a perfectly tender dinner

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 No.13808

>>13792

As long as you don't do anything stupid like leaving anything easily flammable like a rag or something on top of it you should be fine.

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 No.13944>>13945

slow cookers are overrated nonsense. anything a slow cooker can do, can be done better by conventional methods. slow cookers are for people who'd rather do crossfit than lift weights and run on an off day.

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 No.13945>>13946

>>13944

Slow cookers don't need to be attended to constantly. They're a great alternative to roasting in an oven on low heat for hours on end when you don't have time to just sit around and make sure the house doesn't burn down.

That said, many stand-alone pressure cookers also have a slow cook function, so OP may be better off looking into a combination pressure/slow cooker than a regular crock pot.

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 No.13946

>>13945

To add to this, stand-alone pressure cookers are a great way to feed lots of people, so while you're researching pressure cookers, you should also look into large public gatherings happening near you so you can test your pressure cooker out right away.

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[pop]YouTube embed. Click thumbnail to play.
[–]

 No.8062 [Open Thread][Watch Thread][Show All Posts]

Anyone got a recipe for rabbit stew?

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 No.13012>>13069

>>12739

If they're considered invasive or a pest, they're usually fair game.

My state allows hunters to kill any wild hogs they come across.

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 No.13069

>>13012

Allows? Should be required. Damn things are tearing the country apart.

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 No.13670

>>12987

Properly cooking them kills all the bacteria, it's the act of skinning and dressing them that'll get you ill. If you're hunting rabbits, always have PPE for when you clean them up.

Further info: http://fwp.mt.gov/fishAndWildlife/diseasesAndResearch/diseases/tularemia/default.html

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 No.13707

>>12735

id suggest a live trap, then you can just wring his neck or chop his head off. Im pretty sure its legal if its on your land, nobody is gonna care anyway.

james towsend & sons has a good recipe for rabbit on jewtube. he puts it in a crock with some herbs and puts that on a fire. looked pretty dank.

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 No.13940

>>12992

Good plan. Eat the rabbits, milk the goats.

You've got your protein and fat taken care of.

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 No.13937 [Open Thread][Watch Thread][Show All Posts]

https://8ch.net/sodapop/catalog.html

if you enjoy soda, please join us

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 No.13970

Friend, /ck/ is slow enough without splintering off boards for individual food-/drink-stuffs. This is why >>>/campfire/ and >>>/v9k/ are dead, among many others.

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[–]

 No.13875 [Open Thread]>>13915 >>13916 [Watch Thread][Show All Posts]

Makes one 16” Pizza

Prep Time about 2 Hours

Cook Time approximately 18-25 mins depending on oven and toppings etc

I didn’t include toppings but it takes about 12 ounces of cheese. I prefer a mixture of half provolone and half mozzarella.

Dough:

1 1/2 Teaspoons of Yeast

7/8 Cup All Purpose Flour

1 1/8 Cup Bread Flour

1/4 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

1/2 Teaspoon Honey

150ml of Water

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

1 Tablespoon Red Wine Vinegar

Pizza Sauce Recipe:

1 Roma Tomato

1 3/4 Cup of Water

1 6oz Can of Tomato Paste

2 Teaspoons of Minced Garlic

1/2 Teaspoon Sweet Basil

1/4 Teaspoon Oregano

1 Teaspoon Dried Onion

1/4 Teaspoon Thyme

1/8 Teaspoon Parsley

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

1 Tablespoon Olive Oil

1/2 Teaspoon Brown Sugar

1/2 Teaspoon Honey

1 Tablespoon Parmesan

1/2 Teaspoon Ketchup

Directions for dough:

Get a Pyrex measuring cup and pour in the water. Microwave the water for about 30 seconds. Next take the measuring cup out of microwave and stir in the sugar and the honey. Now add the yeast and stir well. Set this aside for about 10-15 minutes.

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 No.13890

>>13876

Thanks for the warning, I don't like ketchup-sauce but otherwise this looks pretty good.

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 No.13915

File (hide): 60185761173f624⋯.jpg (50.94 KB,938x477,938:477,601.jpg) (h) (u)

>>13875 (OP)

>Best Pizza

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 No.13916>>13924

>>13875 (OP)

>all the ingredients in the sauce other than vinegar that ketchup has and some

>still needing to add ketchup

just put a dash of balsamic in and it'll be a hell of a lot better

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 No.13924

>>13916

You’re probably right, I did the ketchup thing once and I was happy with it and a lot of people do add vinegar to their sauce.

I used to add a tablespoon of hot sauce to the sauce which has a lot of vinegar in it and it gave the sauce a little tang and was good that way too.

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 No.13925

Whenever I tweaked my pizza recipe to match certain things I like about other pizza restaurants I stopped and thought about how the person came up with their recipe.

You have to remember that when folks go into the food business they look for ways of saving money. So for instance instead of using a quarter cup of wine per pizza I’m sure someone thought ‘hey let’s try red wine vinegar’ or balsamic vinegar.

To get a matching flavor it would only take a tablespoon instead of a quarter cup etc.

So there’s a few different things I looked at and tried to think like I was in their shoes and how would they save money on certain ingredients.

But anyways I apologize for posting this recipe here I thought this board was something else lol I should lurk moar :P

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[–]

 No.13776 [Open Thread][Watch Thread][Show All Posts]

ayo, just got a small oven

any simple shit i can make in it?

so far i've only tried ham and i'll try potatoes tomorrow

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 No.13817

>>13794

We call that, "half a chicken."

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 No.13886

I have actually baked salmon and pork chops in mine. Better than using a big oven for small meals. I may look into a tabletop convection oven next.

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 No.13889>>13892

How hot will it go?

You might be able to make some nice bread in it.

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 No.13892>>13911

>>13889

90-230 degrees C

kind of small for bread though

so far i'm mainly using it for potatoes/weiners/salami

toast worked well too, but if i buy bread i end up overdosing on it instead of normal food

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 No.13911

>>13892

>toast worked well too, but if i buy bread i end up overdosing on it instead of normal food

This. Especially homemade bread, or at least mine which is incredibly calorie-dense even if I limit the ingredients to sugar, salt, yeast, water, and either kamut or einkorn flour. So damned sinful right when pulling it out.

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File (hide): 976dd9c0b03256f⋯.jpg (54.37 KB,631x353,631:353,Towsends.JPG) (h) (u)

[–]

 No.13840 [Open Thread][Watch Thread][Show All Posts]

Any one on /ck/ like experimenting with primitive cooking?

I found this guy on YouTube, I think he's a reenactor that goes pretty deep into his craft.

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 No.13859

[pop]YouTube embed. Click thumbnail to play.

>>13857

>>13858

Seconding blood sausage. It works really well with apples; either incorporate some in the preparation or eat the sausage with an apple baked in the oven.

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 No.13891

>>13855

>1850

>He thinks 19th century is primitive

If you use fire you're way too modern.

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 No.13896>>13898 >>13907

File (hide): a69450df7cb1851⋯.jpg (13.85 KB,252x200,63:50,give_me_the_butter.jpg) (h) (u)

townsends is a beta cuck faggot

watch real foodtuber oliver babish instead

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 No.13898

>>13896

babish is a soyboy too

I watch both of them

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 No.13907

>>13896

this

the day i found his channel i was really excited. and then five minutes later as im watching his videos i get cuck shit in the recommended videos. so i go to his channel and scroll through his uploads and find 5 more examples of marxist propaganda. fuck townsends

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