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File: 48e4e575b3624c4⋯.jpg (140.61 KB,1600x1070,160:107,DSC07778.JPG)

Exotic Food Anonymous 10/18/17 (Wed) 11:11:03 No.12189 [Open thread]

Well have you tried those fancy food anons?

What's the first exotic food you've ever tried?

How did you cook it?

Does its taste warrant its price?

For me its the Sea Turtle's eggs. Since i live in Indonesia where there are alot of sea-life, and you can already guess Sea Turtles nest their eggs at the beach, its just the matter of catching one when its laying eggs. Unfortunately, the egg poachers have put a huge dent into the Sea Turtle's population and the government is putting a pressure on them. Buying these isn't illegal mind you, but to find a seller you have to find around and the price is very steep compared to normal eggs. For these egges, you will have to cough up 0.6 - 1 dollars each, and the price depends on the sellers.

The eggs themselves are around around the size of a ping pong ball, its shell is a softshell and its tougher than it looks. For what you can do with it, well not much to say, since every people that i've met that has eaten these said that they always boiled them, i guess expensive products means less experimentation. So, i do what they always do, boiled it in a pot. I added a few chops of green onions, a pinch of salt to taste, and a few cut screwpine leaves. The yolk has a runny texture, and the thing that sets it apart from chicken egg or duck egg is that the yolk can't be hardboiled, the most you can get out of boiling it is that it'll be a softboiled egg every time. But the taste is waaaaaaaaaaaaaaay better than good ol' chicken egg if i could say, the taste is hard to explain in english but i could say its a blend of having a cheese fondue-like consistency and the taste of a really good softboiled chicken yolk.

All in all, while i felt kinda bad for eating these, they taste pretty good but not enough to justify its price. There are alot of local rumors of it being a 'super-food', and people near the coast usually eat one when they can since its rumored to give you better sexual vigor. I don't know how true this is, but since theres barely any research on this, and i don't think i will. Also these things are 'halal'

Well? whats about those culinary escapades then?

This is not my image by the Post too long. Click here to view the full text.

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Anonymous 07/08/19 (Mon) 16:24:30 No.16535

>>16526

At first you were talking about Hogs but it turns out you were talking about rodents, seems interesting though, i’ll make sure to add it to the list of animals that i should eat.

>>16472

>Bison meat (uncommon, used to be critically endangered)

Is Bison related to Aurochs?

>Rattle Snake

I tastes snakes once they taste alot like chicken, but more tough

>Ostrich and Emulator meat

>Emulator

You meant Dolphin meat right? :^)

>Axis, Oryx, Antelope

>Bighorn Sheep in the mountain

Goats and Lambs tended to taste the same in my opinion. Haven’t touched deer though

>Seal meat (in the US at least)

Yeah thats definitely exotic

>Giant Snapping Turtle (you could eat one if you really wanted, but it could also eat your arm.)

The only folks that eats turtles here are the chinese, and by the way it tasted weird. How does the turtle there tasted like?

>Mountain Lion, Bobcat, and Lynx meat (again if you really wanted to eat one)

Wow must be really tough huh?

>>16473

>Recommend whale and elk if you get your hands on. Both can be aquired in Norge

While we don’t hunt whales to the certain extent as the Japs would, some of use still hunts them in certain parts of the province. I’m also very curious since i heard whale meat spoils really fast so i don’t get to see it in the capital at all. Elk is unfortunately out of the question however.

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Anonymous 07/08/19 (Mon) 18:10:47 No.16536

Here's what I've had.

>Kangaroo jerky

>Gator jerky and stir fried gator

>Hammerhead shark jerky

>Grilled octopus that I made into a takodon

>Bison burgers

>Elk and deer jerky

I love gun shows and the interesting jerky they have.

>>16526

I'll have to try that someday.

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Anonymous 07/09/19 (Tue) 10:08:08 No.16559

>>16535

>Aurochs

Seems like they are related to Spanish cattle and Aurochs a bit. But they look more like a MuskOx.

>Whale and Seal

It spoils very quickly and the fats turn rancid as well unless they are frozen. However, they are packed with energy. The frozen meat is always subpar.

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Anonymous 07/10/19 (Wed) 06:11:22 No.16564

File: 33eb28889f52e65⋯.jpg (556.94 KB,1010x679,1010:679,elephant seal.jpg)

>>16472

You wouldn't eat me w-would you goy?

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Anonymous 07/10/19 (Wed) 11:41:06 No.16566

>>16564

SEAL SALO

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File: b7b32e07aaa6502⋯.jpg (233.97 KB,1500x1125,4:3,t-bone-steaks-1-2-1500x112….jpg)

Anonymous 03/09/18 (Fri) 06:08:17 No.13457 [Open thread]

americans are just fat because their food is so delicious.

prove me wrong

but let me throw you a protip your way:

you can't

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Anonymous 07/08/19 (Mon) 21:00:30 No.16541

Don't americans put sugar in their bread? That should be a sign of the problem, that they can't have a staple without putting pounds of sugar in it.

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Anonymous 07/08/19 (Mon) 21:57:00 No.16544

>>16541

From what I read up.

>Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

The usual recipe I use for my french bread or beer bread calls for 2 tablespoons of sugar.

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Anonymous 07/09/19 (Tue) 03:09:39 No.16550

>>16541

>Don't americans put sugar in their bread? That should be a sign of the problem, that they can't have a staple without putting pounds of sugar in it.

American bread is also full of (((vegetable oils))), (((soy))), and (((preservatives))).

>>16544

>Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

You do not need any added sugar to make bread, and traditionally none was used.

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Anonymous 07/09/19 (Tue) 09:40:10 No.16558

File: 965e42dc5aebb3c⋯.mp4 (7.12 MB,854x480,427:240,Australian Man Attempts to….mp4)

>>16539

>US

>Hungry Jack's

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Anonymous 07/09/19 (Tue) 16:54:50 No.16562

>>16550

Do you have the webm of russian teenagers being amused by american bread being extremely spongy?

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File: 1461794697971.png (131.53 KB,367x317,367:317,O.png)

Favorite Ice Cream A big guy For 04/27/16 (Wed) 22:04:57 No.9304 [Open thread][Last50 Posts]

Do you have a favorite or preferred ice cream flavor? Do you have a preferred topping you put on it as well?

>Cookies & Creme

>Caramel

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Anonymous 03/24/19 (Sun) 18:22:25 No.15956

>>9304

Mint chocolate chip.

Vanilla, when it's done properly.

Occasionally, tiger stripe.

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Anonymous 03/24/19 (Sun) 22:06:35 No.15957

>>15955

What do you call sauces? I'd argue caramel is a sauce.

I myself love vanilla ice cream with oats and nuts. It makes the texture and taste very interesting.

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Anonymous 03/30/19 (Sat) 18:32:47 No.15975

File: 9e6ed984907d4c3⋯.jpg (47.11 KB,500x349,500:349,51xlUOluUCL.jpg)

>>15957

I meant all those syrups and other flavored goo that's mostly high fructose corn syrup/palm oil + flavoring. Pic related.

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Anonymous 07/08/19 (Mon) 15:34:38 No.16533

>All these people ITT who have never eaten good ice cream in their life

Here's a hint: the colour of the pistachio ice cream is a good litmus test of whether the parlor is shit or not. If it's shit, it's pure green, if it's good, it's a yellowish green somewhat like >>14549 .

Good ice cream of any flavor >> bad ice cream of any flavor

Almost anything you can get in a normal supermarket is shit. Flavors I like personally include:

>Pistachio

>Other types of nut like hazel

>Rich chocolate

>Sorbet of any kind

>Alcoholic ice cream always has a great texture (a good tip if you want to get into homemade ice cream)

>>9485

>cherry flavor liquorice

There's only real liquorice of various consistencies and flavourless kiddie garbage.

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Anonymous 07/08/19 (Mon) 22:02:14 No.16545

I want to try making frozen custard, but vanilla is a good base to add whatever to.

Also, i bet none of you had moonshine cherries on or mixed into your ice cream.

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YouTube embed. Click thumbnail to play.

Old-fashioned cooking Anonymous 07/05/19 (Fri) 20:51:08 No.16506 [Open thread]

Anyone wanna share videos, books, recipes, etc. of old-fashioned cooking (pre-WW2 and older)? I'm finding that a lot of these meals, while simple and easy to make, are healthier and cheaper, and just plain tasty. And there are a lot of old-fashioned techniques for food preservation that don't require refrigeration or a ton of toxic preservatives, so it's great for campers and survivalists as well.

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Anonymous 07/05/19 (Fri) 20:54:31 No.16510

File: 214452c522742eb⋯.pdf (9.36 MB,66138875-Cooking-The-Art-o….pdf)

The Art of German Cooking and Baking, 1922

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Anonymous 07/05/19 (Fri) 20:55:40 No.16511

File: 95a27b77c197a82⋯.pdf (7.17 MB,66998495-Cooking-American-….pdf)

Cooking American Indian Corn: Maize, a Cheap, Wholesome, and Nutritious Food, 1917

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Anonymous 07/05/19 (Fri) 20:57:37 No.16512

File: 1b249da397ee1e9⋯.pdf (51.54 KB,64199507-Cooking-Japanese-….pdf)

Cooking Japanese Recipes

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Anonymous 07/05/19 (Fri) 20:58:02 No.16513

File: 994d65ad3612f64⋯.pdf (347.95 KB,87043511-Anzac-Biscuits.pdf)

ANZAC Biscuits

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Anonymous 07/06/19 (Sat) 23:58:05 No.16519

A collection of American cookbooks from the late 18th to early 20th century.

http://digital.lib.msu.edu/projects/cookbooks/html/browse.cfm

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File: b0fdab43e9a7bd3⋯.png (250.26 KB,540x960,9:16,Screenshot_2017-09-17-15-3….png)

Is Groupon food vouching a scam? Anonymous 09/17/17 (Sun) 23:08:23 No.12060 [Open thread]

This food item is $20

>> Spend $10 on the voucher

>> Spend $10 on the food at the restaraunt

>> Still spending $20 in the end

Am I missing something? How does this shit work?

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Anonymous 03/02/19 (Sat) 01:46:15 No.15847

I spent 6 bucks for 20 dollar coal fired pizza. nobad

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Anonymous 03/02/19 (Sat) 01:48:38 No.15848

>>12074

Just dont tell them until the check arrives

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Anonymous 03/02/19 (Sat) 02:17:49 No.15849

>>15570

>In practice, a lot of grouponeers are just trying to save a few dollars and won't be back nor tell their friends.

That's because of shit like >>12074

When they provide decent service despite knowing I'm using a voucher I become a repeat customer at that establishment and tell my friends (if they're any good anyways).

>>15848

Pretty much any of the ones that aren't chain restaurants require you to declare your voucher before being seated. Some actually require you to call ahead if you're using a groupon voucher (no doubt to pull ou the older shit they can from the freezer to prep it). There's a Vietnamese place that's always on the groupon/always skimps on the food for said grouponers here in town who lost their shit when someone didn't call ahead to tell them they had a voucher/were going to turn them away before realizing my ma' and I were the only other people in their shitty restaurant and we were about to get up before our food was even served while she was complaining to her cook from what she thought was a quiet corner.

Honestly I try to avoid groupon after I bought a $50 one for CCW training courses and found out it didn't cover using a gun or ammo, or the range time, or really anything other than the physical class itself which was held off-location at some church.

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Anonymous 06/26/19 (Wed) 02:08:08 No.16459

File: 92e871c7a2f0ab5⋯.png (197.38 KB,294x256,147:128,1559597074799.png)

>>12061

>Remember to tip based on the pre-discount amount

Shiggy

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Anonymous 06/28/19 (Fri) 02:53:51 No.16464

>>16459

C'mon man.

The owner chose to get screwed on the deal; the server did not, and the extra $3 really does make their life better.

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File: 8047eb6f0859a4e⋯.gif (277.05 KB,540x761,540:761,BeerInfographic.gif)

Anonymous 06/26/19 (Wed) 11:22:51 No.16461 [Open thread]

beer moderation good

____________________________

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Anonymous 06/26/19 (Wed) 14:18:15 No.16462

>the dose makes the poison

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File: 1468112088646.jpg (12.42 KB,320x320,1:1,1448694934830.jpg)

Anonymous 07/10/16 (Sun) 00:54:47 No.9914 [Open thread]

got a pie in the oven as we speak lads

nothing quite like a good 'za

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Anonymous 07/10/16 (Sun) 19:56:02 No.9925

>>9917

nah a pepperoni 'za

delish tbqh

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Anonymous 07/10/16 (Sun) 22:55:40 No.9928

>>9925

A what?

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Anonymous 07/14/16 (Thu) 05:07:48 No.10008

>>9928

a 'za

lurk moar tbqh

sad!

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Anonymous 06/25/19 (Tue) 20:19:23 No.16454

Bump

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Anonymous 07/06/19 (Sat) 19:02:28 No.16518

File: a75fe44880991a8⋯.png (223.69 KB,450x524,225:262,eyebrow raise owl.png)

>4ailcuck-tier thread

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File: d17064f02da4d00⋯.jpg (1.3 MB,2400x1856,75:58,44f0be4c0bbc2f44441b8d16a5….jpg)

Keto/High Fat Recipes Anonymous 07/11/18 (Wed) 01:10:26 No.14456 [Open thread]

I am new to cooking because of university and stick close to keto diet, not entirely because I'm already a skinny bastard but I would like to learn more recipes because I often eat the same thing daily. Thank you

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Anonymous 12/19/18 (Wed) 10:50:32 No.15382

>>15381

Someone above (just reading through the thread) makes the point that cream contains lactose. I forgot to account for that.

You're really not going to need much cream. The less you use, the less watery the sauce will become and the less you'll need any cornstarch for thickener. Call it 1g of carbs per serving from the cream. I doubt it's even that much, I don't think I use even a quarter of a cup of cream.

Also, at least in my oven, the top of this will get burnt. I throw an empty pie pan over the top to prevent that. Lightly browned is nice, but my "oven" is basically a large toaster-oven and the heating element is too close to the top of the baking dish.

Anyway, thanks for causing me to do the math on all of this. I didn't really know what the calories or grams of whatever were for it until now. This makes my weight plateau even more inexplicable – I thought I was getting more calories than that. Like, a lot more.

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Anon casts "Reanimate Thread" Anonymous 06/18/19 (Tue) 10:11:48 No.16403

File: c9fdeda52af6d5a⋯.jpg (272.86 KB,1791x1415,1791:1415,2019-06-18 03.18.06.jpg)

File: 90663f2a7d3bb8f⋯.jpg (756.33 KB,1943x1376,1943:1376,2019-06-18 03.18.31.jpg)

File: 49240a89bd29f51⋯.jpg (481.67 KB,2149x1404,2149:1404,2019-06-18 03.19.35.jpg)

File: 41fdd409251a307⋯.jpg (464.49 KB,1839x1389,613:463,2019-06-18 03.24.09.jpg)

File: 39f74716ecef009⋯.jpg (454.64 KB,1691x1398,1691:1398,2019-06-18 03.33.57.jpg)

THE CORRECT WAY to do Atkins, South Beach, Paleo, Keto, and every other high fat, moderate protein, very low carb nutrition plan:

>1) dozen eggs in too much of unrefined & cold-pressed olive/sesame/etc other high smoke point oil

>2) ~1/4 cup chia

>3) stir

>4) fry

>5) decorate

>6) you know what to do

<1a) organic! else the yolks would be stuffed with all the toxic chemicals and drugs they pump into conventionally farmed chickens

<1b) most other unrefined oils like coconut don't do well at high temperatures; organic butter could work but it's probably best to stick to vegetable fats since they're lower on the food chain (the theory is: fats tend to "collect" environmental toxins, therefore the higher up the food chain, the more toxins; organic yolks and fatty, wild-caught [NOT farm-raised!] salmon are the exception since they're loaded with otherwise hard-to-find nutrients like biotin!)

<2a) the key to getting enough fiber, vitamins, minerals, omega-3's, and anti-oxidants while keeping your net-carbs to the absolute minimum are:

<2b) the likes of flax and chia

<2c) low-calorie/high-fiber veggies (<120 kcal/lb or <250 kcal/kg) such as broccoli, cauliflower, spinach, and kale

<3c) a FEW berries and other colorful fruit and veggies like blueberries; strawberries; yellow, red, and orange peppers; and at most ONE avocado every day or every two or three days depending on how low you're keeping your net-carbs

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Anonymous 06/21/19 (Fri) 15:54:57 No.16431

i need help, i can make a keto breakfast with pure cocoa powder, butter and water, but how can i make it more dense without adding carbs?

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Anonymous 06/22/19 (Sat) 20:45:13 No.16438

>>16403

just use butter or peanut oil

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Anonymous 06/24/19 (Mon) 10:52:31 No.16448

Don't avoid milk, but turn it into Greek yogurt to remove most the sugars and double-to-triple the protein. And probiotics out the ass, especially if you stir in a 30-50b probiotic pill or two into the mix beforehand. The probiotics will help avoid farting like a beast from all that protein.

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File: 14832f76e1f644f⋯.jpg (35.94 KB,540x285,36:19,1_Pi7yECHXumqmNugKTld8tQ.jpg)

File: f5a59ca5a2a2d81⋯.jpg (89.86 KB,720x720,1:1,65e7b202eb4c90bee6daef04db….jpg)

Anonymous 02/11/19 (Mon) 16:47:33 No.15718 [Open thread]

ITS BUGS!!!

RED FOOD COLORING IS BUGS!!!

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Anonymous 02/17/19 (Sun) 02:29:46 No.15771

>>15767

Shellac hasn't been used for much in food other than pill casings and the surface of citrus fruits for ages

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Anonymous 06/20/19 (Thu) 02:26:08 No.16418

>>15718

legit. stay away from processed food. shits gross

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Anonymous 06/21/19 (Fri) 13:04:24 No.16428

File: 719bff458c9f35b⋯.jpeg (116.52 KB,939x1024,939:1024,bz-5cfa9960012ba.jpeg)

>>16418

But it's so delicious and addictive…

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Anonymous 06/21/19 (Fri) 13:54:13 No.16429

>>16428

Fucking printing presses

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Anonymous 06/22/19 (Sat) 00:05:02 No.16434

>>15771

>Shellac hasn't been used for much in food other than pill casings and the surface of citrus fruits for ages

Shellac is in starburst candies.

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File: 7ce6862f7b89ae7⋯.jpg (113.59 KB,1200x675,16:9,shutterstock_278444525-120….jpg)

How long can you keep reusing pasta water? Man Man 03/04/19 (Mon) 00:30:06 No.15851 [Open thread]

I’m 86 years old and I have been using the same pot of water since I was in my early twenties. I even carried that pot of water on my lap when I moved across the country –which was possible before 2001– and the water is so starchy that it has essentially congealed into goop. Now, the pasta just steams while sitting on top of the goo. Also, about 40 years in, I noticed a great earthy funkiness in my sauces, and realized that the water was fermenting.

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Anonymous 03/23/19 (Sat) 18:04:57 No.15952

File: 5af8c9f471debd9⋯.jpg (38.76 KB,472x600,59:75,burned spaghetti.jpg)

>>15851

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Anonymous 03/26/19 (Tue) 01:04:47 No.15960

>>15952

how can such a thing come to be in normal conditions?

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Anonymous 03/26/19 (Tue) 04:23:54 No.15964

>>15960

Looks like the nigger added the spaghetti before the water came to a boil and was working with a gas stove. He probably let it sit for like a minute before he sparked it 'cause he wanted to get the big flame woosh, the resulting fireball set the spaghetti on fire since spaghetti lights on fire very easily.

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Anonymous 03/26/19 (Tue) 05:45:57 No.15968

>>15960

>>15964

>implying he didn't just set the spaghetti on fire for the picture

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Anonymous 06/21/19 (Fri) 08:03:16 No.16426

File: ef45a02bb7230c4⋯.jpg (28.45 KB,360x640,9:16,röökiv siga.jpg)

>–which was possible before 2001–

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File: c3eb47a26dda5cd⋯.jpg (49.42 KB,612x612,1:1,its terri.jpg)

Anonymous 04/16/19 (Tue) 03:25:09 No.16040 [Open thread]

so, im a vegetarian, and i went to eat at my brother's street shitter friend's stinkdian holiday house party last month. he said all the food he was serving was vegetarian. after we sat down i bit into one of the samosas, and i swear to god i tasted chicken in there. but it took me a few seconds of chewing to realize. and when i did, i spit out this pajeet faggot's chickenshit and emptied my mouth all over the old granny across from me. she couldnt see me though because it was all over her glasses. anyway, long story short, apparently vegetarian to indians means they dont eat cow.

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Anonymous 04/23/19 (Tue) 13:57:53 No.16064

>>16048

Do you think that fat kid is a vegetarian?

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Anonymous 04/26/19 (Fri) 05:30:46 No.16081

>>16040

wow, didnt know this sub was full of racists…

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Anonymous 04/26/19 (Fri) 15:50:31 No.16083

File: 245f791d801ba40⋯.png (8.57 KB,200x200,1:1,so close.png)

>>16081

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Anonymous 04/26/19 (Fri) 15:51:26 No.16084

File: 88d68e850ac718e⋯.mp4 (2.96 MB,288x224,9:7,Alan Watts - Laughing Medi….mp4)

>>16064

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Anonymous 06/21/19 (Fri) 00:13:33 No.16424

>>16040

only cows have souls dude. chickens are okay to eat

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File: 855b410464b751e⋯.jpg (243.34 KB,1280x1280,1:1,ck.jpg)

Home cooked meals(pressure cooking eventually) Anonymous 06/20/19 (Thu) 19:32:14 No.16420 [Open thread]

Sup /ck/!? I have a home alone holiday and have some home cooking to do. I thought I could start a thread and see if we can get the ball rollin' with other anons in here. Feel free to contribute and talk shit at my cooking style, 'cause I'll be dumping some favela cooking here. I will just dump the meals I get done on the holiday. I have some T-bones, ruckle, chicken sausages, etc.

The first day, I grinded the ruckle/red meat, so I decided to use the pressure cooker with some vegetables and try a little bit of intuition to get me a complete meal with rice and baked beans. It seems a lot of work, but it isn't because you can get 2 full meals and leftovers to soup it up at night really easy if you know the drill.

It has lots of protein, iron, fiber and low fat/cholesterol. The rice will complete the amino-acids necessary cause beans are incomplete proteins ok? Don't worry, this is really complete meal. This thing is a pain in the ass, but it is sure worthy.

>The trick here in this meal is knowing how to; mashed garlic+salt, sizzling along with the onion.

BAKED BEANS

>4* tea-cups of beans, 2 if one person

>water, lots of it(if 4 portions, add water until cooker handle markings)

''*only if you want to freeze some portions for later in the week, 'cause you don't want to cook it for 40 minutes every time you want to eat it.

Also be smart about the water and the marking, or else you gonna get a hell of a surprise. I mean, seriously anon, don't fuck it up.

Sort and wash beans, no impurities like little stones or other shit. Now you add it on the pressure cooker and pour the water 3 fingers above the beans level, be generous. If you want to get it wrong, you don't want to burn your beans. 40 minutes of cooking after the vapor starts whistling. Take it off and now you have pressure-cooked beans. Take a portion(2 serving spoons) and freeze the rest into some tupperware™, bonus if you have some ice-cream pot to disappoint unwanted guests.

Post too long. Click here to view the full text.

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Anonymous 06/20/19 (Thu) 19:41:14 No.16421

Once I clean the EXIF info on the picture I took, I can post the IRL version of the results.

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File: 1411869406382.jpg (18.63 KB,279x300,93:100,brita.jpg)

Anonymous 09/28/14 (Sun) 01:56:46 No.455 [Open thread][Last50 Posts]

Let's have a discussion on water. How do you prefer to drink water?

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Anonymous 04/26/19 (Fri) 17:20:43 No.16085

>>13022

It's not that the mineral content of the water matters, it's that youre drinking pure water that will bind to minerals in your body and then cause you to piss it out. Mineralized water already has minerals attached to the water molecules so it is not going to bind to minerals in your body already.

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Anonymous 04/29/19 (Mon) 01:04:39 No.16099

I drink it filtered in a water cooler.

>>13022

As the other anon said, DI water would fuck you up if you drank it allbthe time because it would electrochemically pull the minerals out of your body. You don't want hard water, but you want some trace mineral content to stabilize your water (unless you think you're gonna get a kidney stone and you're trying to break it up).

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Anonymous 05/07/19 (Tue) 01:48:37 No.16169

YouTube embed. Click thumbnail to play.

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Anonymous 05/11/19 (Sat) 15:04:25 No.16192

>>3198

>>12025

Fuck, I still reuse that bottle.

Now I have a Berkey filter system with fluoride filters.

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Anonymous 06/19/19 (Wed) 20:54:11 No.16416

File: a6adcc94c72d9b2⋯.jpg (28.37 KB,600x600,1:1,mason jar 2l.jpg)

lots of cold icy water with no plastic. glass is purity

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File: bf6abb3ba324646⋯.jpg (77.21 KB,484x330,22:15,pbhi.jpg)

eating when flat ass broke Anonymous 06/20/18 (Wed) 14:45:32 No.14323 [Open thread]

Im unemployed and need advice on saving money for buying food.

What can I buy for under 25-50$ at a local Publix that will last me a week or so and is generally not shitty in taste..?

No, i can't shop anywhere else. I currently live in a upscale part of the town and all the cheap grocery stores minorities shop at are too far away.

i am powerlifter fyi

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Anonymous 06/21/18 (Thu) 16:09:07 No.14329

>>14328

oh, get bread flour for the best pasta

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Anonymous 06/21/18 (Thu) 16:49:17 No.14330

well i can't say about taste, but i'm pretty much used to bread+salami+cheese and boiled/fried eggs

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Anonymous 06/21/18 (Thu) 19:24:13 No.14331

>>14323

Check ads / website for sales then buy stuff in bulk when it is on sale. This works ofc better when you have multiple supermarkets to chose from but still a good tactic. They often reduce the price of meat when it's near the expiration date. Buy and freeze. Expiration dates are usually on the super safe side so don't worry.

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Anonymous 06/19/19 (Wed) 19:17:22 No.16407

>>14323

rice is super cheap and heavy on calories and tastes good

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Anonymous 06/19/19 (Wed) 19:18:09 No.16408

>>14327

and then you catch a disease and you're hit with a $40,000 hospital bill

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File: 380b974fa003c23⋯.jpg (118.01 KB,800x800,1:1,JuicyHamburgers_182_xl.jpg)

Hamburgers hidafag 09/26/18 (Wed) 18:08:26 No.14890 [Open thread]

Please give some ideas to cook good hamburgers.

I usually just buy packed meat alongside american cheese slices, mustard, mayonnaise and ketchup. I also add toppings like tomato slices.

My hamburgers are very generic and basic. So I want some ideas to make them more outstanding.

most importantly i need them to be:

>cheap

>easy and fast to cook

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Anonymous 05/27/19 (Mon) 14:21:42 No.16290

File: bd3cfc0133fb426⋯.png (176.29 KB,498x374,249:187,bd3cfc0133fb42612df81d75a7….png)

You need a cheese that will melt properly. American is cheap, works, and complements the taste of the burger. It's inexcusable in any other context, but not for burgers.

Best alternative is to use citric acid and melt down some cheddar. Spread it out on a baking sheet and cut into slices.

Alternatively, just use Pepper Jack. Adds some kick and melts surprisingly well.

>>14890

Best thing for quick, easy, and cheap burgers is to buy pre-made meat and buns. You can upgrade these if you want to spend the money or grind your own meat, but if you want quick and easy then you should focus on technique and not supplies.

Butter your buns and fry them on your griddle/pan. Try not to burn them. Get a nice crust to form.

Roll your meat into little meatball-sized balls and then drop them into the skillet. Smash them down with your spatula so they're flat. Takes some finesse to get right but it's worth it. Season once it's in the pan with salt and pepper. Drop some mustard on top. Flip and let it fry in the mustard. You can season the other side if you wish.

Toss your choice of cheese on it.

I like to add thousand island, pickles, and raw white onion to my burgers, but it's up to you to pick the best condiments for your burger.

Cheap meal. Quick and easy. I've entire families multiple meals with this recipePost too long. Click here to view the full text.

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Anonymous 05/27/19 (Mon) 15:41:05 No.16291

File: 1662cbaf81865ec⋯.png (25.49 KB,228x239,228:239,1468340023637-3.png)

>>16290

>and complements the taste of the burger.

Maybe if you like eating processed garbage.

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Anonymous 06/02/19 (Sun) 05:33:41 No.16323

My grandma got me two blocks of american cheese thinking it was chedder instead due to the color.

Anything to do with it or just let it sit there until I toss it?

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Anonymous 06/02/19 (Sun) 15:05:31 No.16324

>>16323

Good on burgers or macaroni & cheese.

Melts nicely for nachos.

OK in grilled cheese, maybe with something else added.

Passable with some cold cuts in sandwiches - beef or ham.

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Anonymous 06/16/19 (Sun) 05:53:01 No.16391

>>15859

>I'm hoping to expand that concept to a Burger, most likely with mayo, mustard, ketchup and fresh minced onion, tomato, and maybe bell peppers.

This is a good idea Old time burger sauces were like this: e.g. https://carhopsburgersauce.com/ https://www.allrecipes.com/recipe/168018/secret-burger-sauce/ relish with mayo base so it's savory and tangy

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