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/ck/ - Food & Cooking

The tastiest and most filling board on 8chan!

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

[–]

 No.16461 [Open Thread][Watch Thread][Show All Posts]

beer moderation good

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 No.16462

>the dose makes the poison

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

[–]

 No.9914 [Open Thread][Watch Thread][Show All Posts]

got a pie in the oven as we speak lads

nothing quite like a good 'za

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 No.9925>>9928

>>9917

nah a pepperoni 'za

delish tbqh

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 No.9928>>10008

>>9925

A what?

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 No.10008

>>9928

a 'za

lurk moar tbqh

sad!

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 No.16454

Bump

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 No.16518

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

>4ailcuck-tier thread

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[–]

 No.14456 [Open Thread][Watch Thread][Show All Posts]

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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 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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 No.16403>>16438

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

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

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

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

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

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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 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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 No.16438

>>16403

just use butter or peanut oil

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 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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[–]

 No.15718 [Open Thread]>>16418 [Watch Thread][Show All Posts]

ITS BUGS!!!

RED FOOD COLORING IS BUGS!!!

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 No.15771>>16434

>>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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 No.16418>>16428

>>15718 (OP)

legit. stay away from processed food. shits gross

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 No.16428>>16429

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

>>16418

But it's so delicious and addictive…

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 No.16429

>>16428

Fucking printing presses

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 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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[–]

 No.15851 [Open Thread]>>15952 [Watch Thread][Show All Posts]

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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 No.15952>>15960

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

>>15851 (OP)

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 No.15960>>15964 >>15968

>>15952

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

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 No.15964>>15968

>>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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 No.15968

>>15960

>>15964

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

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 No.16426

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

>--which was possible before 2001–

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

[–]

 No.16040 [Open Thread]>>16081 >>16424 [Watch Thread][Show All Posts]

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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 No.16064>>16084

>>16048

Do you think that fat kid is a vegetarian?

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 No.16081>>16083

>>16040 (OP)

wow, didnt know this sub was full of racists…

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 No.16083

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

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 No.16084

File (hide): 88d68e850ac718e⋯.mp4 (2.96 MB,288x224,9:7,Alan Watts - Laughing Medi….mp4) (h) (u) [play once] [loop]

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 No.16424

>>16040 (OP)

only cows have souls dude. chickens are okay to eat

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

[–]

 No.16420 [Open Thread][Watch Thread][Show All Posts]

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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 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 (hide): bf6abb3ba324646⋯.jpg (77.21 KB,484x330,22:15,pbhi.jpg) (h) (u)

[–]

 No.14323 [Open Thread]>>14331 >>16407 [Watch Thread][Show All Posts]

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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 No.14329

>>14328

oh, get bread flour for the best pasta

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 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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 No.14331

>>14323 (OP)

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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 No.16407

>>14323 (OP)

rice is super cheap and heavy on calories and tastes good

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 No.16408

>>14327

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

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[–]

 No.14890 [Open Thread]>>16290 [Watch Thread][Show All Posts]

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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 No.16290>>16291

>>15770

>>15761

>>15785

>>15786

>>15794

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 (OP)

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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 No.16291

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

>>16290

>and complements the taste of the burger.

Maybe if you like eating processed garbage.

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 No.16323>>16324

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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 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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 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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File (hide): d668254b7bec219⋯.jpg (598.44 KB,1504x2016,47:63,ribeye1.jpg) (h) (u)

[–]

 No.16346 [Open Thread][Watch Thread][Show All Posts]

Post all your best meat-based ideas and recipes. They have to contain 90% (no mashed potatoes on the side faggot). The 10% is for non-meat seasonings, toppings, and sauces. Pic related is a grilled ribeye with lemon, rosemary, butter, and bell pepper

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 No.16362>>16363

I just sear my steak in a pan or on the grill, and then sear some sliced fat. I salt it well and enjoy. I eat that almost every day. Every once in a while I will mix it up and make pork belly curry, or enjoy a tin of cod liver in its own juices.

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 No.16363

>>16362

>tin of cod liver in its own juices

Amazing with some bread and maybe a bit of lemon juice/horseradish to offset and highlight the fat.

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 No.16375>>16377

Meatloaf sandwich.

>Make a big ol' meatloaf.

>Cut two thick slices of said meatloaf.

>Put some deli meat and sauce between the slices.

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 No.16377

>>16375

What, a sandwich on untoasted meatloaf?

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 No.16378

Can oven ribs be good?

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File (hide): 2e44fa9d5b42442⋯.jpg (54.58 KB,900x900,1:1,hortler.jpg) (h) (u)

[–]

 No.16351 [Open Thread]>>16358 [Watch Thread][Show All Posts]

how the fuck do you make cinnamon rolls without the pastry becoming disgusting and dense

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 No.16353

Anon.. don't tell me you've been using pure puff pastry for cinnamon rolls? You're supposed to add a raising agent to them as well.

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 No.16357

You should be using a basic yeast dough for cinnamon rolls, not pastry.

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 No.16358

>>16351 (OP)

Use yeast or baking soda. Use baking soda only if you are not patient and do not mind getting inferior flavor.

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[–]

 No.16309 [Open Thread]>>16321 >>16327 [Watch Thread][Show All Posts]

This is the best fucking meal of all time. I will eat this for the rest of my life.

Cost: so fucking cheap it doesn’t matter. Don’t over complicate it.

>ZERO fat

>as many kcals carbohydrates as you want

>add beans for protein

Season with lime or lemon juice to taste. Also remember to heap on the salsa.

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 No.16310

File (hide): 10ba58b0ef86baf⋯.gif (943.46 KB,700x700,1:1,bz-5ceba17426063.gif) (h) (u)

>healthy

>white rice

Is this a troll thread?

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 No.16321

File (hide): 747aa22f9bda4b2⋯.jpg (353.01 KB,1024x683,1024:683,119134890.jpg) (h) (u)

>>16309 (OP)

>healthy

>No fat all carbs

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 No.16327

>>16309 (OP)

>not knowing you're suppose to choose either fats or carbs to burn as your main source but not neglecting the other completely and just getting the right amount of protein

Anyways, an easy way to cook healthy and/or cheap is to just make it yourself and/or buy in bulk (or grow it yourself).

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 No.16328

You are not the first to discover this.

http://foodmarks.kevinleung.com/recipe/1685/

(Original source : http://www.paulgraham.com/ramenprofitable.html - Read more, scroll to end / Notes)

Seriously, add an egg or two into the mix every few days.

Carrots work nicely to add some veg.

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[–]

 No.16234 [Open Thread][Watch Thread][Show All Posts]

This restaurant is in my home town of Warren MI which used to be listed as the “Whitest city in America over 100K in population” but is now roughly 15% niggers and as expected, they brought their nigger culture with them from Detroit.

http://www.fox2detroit.com/news/local-news/party-of-10-dips-out-on-500-bill-at-japanese-steakhouse-in-warren?fbclid=IwAR26z2agg0WfPfAWXsNaHBYelM9XnpHwsz6i7nNXoeDqN50LacSBbS-PiVA

May 17 2019

Party of 10 dips out on $500 bill at Japanese steakhouse in Warren Michigan

Another dine and dash in metro Detroit has left a Japanese steakhouse and bistro out more than $500 after a large group decided they weren't interested in paying for their food on Mother's Day. And make no mistake, this was no accident.

That's what a Warren police corporal said while assessing the surveillance footage of the group eating. The owner of the steakhouse agrees.

"They know they didn't pay," said manager Yukio Oki.

Oki runs the Sagano Japanese Steak House & Bistro, located on Dequindre Street. He said party came in around 8 p.m. and included three small kids and a baby. Despite the connotation of a "Dine and Dash," the video surveillance is anything but.

The group is casual about their exit, meandering around their seats as they begin to leave. As kids twirl around, a couple even hugs. The group had asked the $530 bill be split among five tabs. The waitress never had a chance to deliver those bills though as the family had already walked out.

"It's Mother's Day, it sets a bad example," said Oki.

Police aren't just leaning on intuition in their suspicion that the group never intended to pay. They didn't make a reservation or call in - so pPost too long. Click here to view the full text.

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 No.16279>>16280

>Allowing niggers into restaurants

I wouldn't allow a nigger into a convenience store.

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 No.16280>>16289

>>16236

>>16279

>Turn them away

>Get sued for being rayciss and have business closed down

No, they have to accept them because the US doesn't believe in freedom of association.

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 No.16289>>16292

>>16280

I read some nigs tried to get their kids into a good jewish school but they weren't allowed in. Guess it's rules for thee not for me

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 No.16292>>16294

>>16289

Because you have to choose the correct reason for not allowing them into your store, and whatever standard you apply has to be applied to everyone. Jews are just good at skirting the rules.

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 No.16294

>>16292

hygine?

and just to show it doesn't affect only niggers because of niggerstank give 10 bucks to a non-black hobo to walk in and be escorted out.

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File (hide): 8329efeb80c685f⋯.jpg (193.95 KB,1024x792,128:99,presidentwithshotgun.jpg) (h) (u)

[–]

 No.12630 [Open Thread][Watch Thread][Show All Posts]

>For me there was fruit and about one-half cup of coffee, with a home-made cereal made from boiling together two parts of unground wheat with one part of rye. To this was added a roll and a strip of bacon which went mostly to our dogs.

What is this thing our greatest President had for dinner each day?

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 No.12712

>>12710

NEITHER.

Over easy eggs should be prepared in a pan, not directly on the flatiron. This facilitates the turning of the eggs. The size of the pan should be just large enough to keep the eggs together without forming the combined whites into an unnatural perfect circle. If you are cooking directly on the flat top, sunny side up is the way to go. If the diner prefers a more thorough set to the yolk, steam it under a cloche… but it should still be an "up" egg, not an "over".

I am a fan of toast being fried in just butter, personally… but I think it would be safe to use a mix of butter and rendered beef fat. It would change the characteristic of the toast. The toast would adopt some of the fond and seasoning from the steak; this would be appropriate for a workingman's breakfast, but not for a king's breakfast.

If you're going to scoop baked beans onto the plate, none of these concerns matter, and SPAM may be readily substituted for the ribeye.

Since you may in fact be a SPAM eating type, remember to slice it square for sandwiches (the can's instructions may mention a "SPAMburger"), rectangular for non-sandwich breakfast applications (like served in lieu of bacon or sausage). When frying SPAM, it should be fried until a golden crust forms, but not so long that the crust becomes crisp. Frequent flipping can aid this goal.

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 No.12745>>12809

>wheat

>rye

>roll

cuck foods for soyboys

>bacon

manly, goes to the dog. lel.

get cucked.

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 No.12809>>12915

>>12745

>le baycon is le mainly!!!!!!!

>food that doesnt contain soy is muh soyboy

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 No.12915>>16261

>>12809

Poor impoverished hue. Saturated fats are needed to produce testosterone and helps with brain function. I know in your 3rd world shithole they feed you grains because it's cheap and filling but you should eat more meat even if it's stray dog because your post is fucking retarded.

I sincerely hope you get raped to death by a gang of angry mongrels from the favelas.

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 No.16261

>>12915

What about onions?

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[–]

 No.14764 [Open Thread]>>16210 [Watch Thread][Show All Posts]

>fries

>cheese

>gravy

Why is this mocked? It sounds pretty good.

Any tips for making it?

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 No.15670>>15671

>>14771

Canada isn't really known for having a wide variety of vegetables given it's fucking cold most of the year for them.

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 No.15671

>>15670

Fucking cold or fucking swampy, lemme rephrase that.*

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 No.15685

File (hide): 8c687f2ab7269b6⋯.jpg (75.83 KB,500x375,4:3,The lys.jpg) (h) (u)

>>14775

>Leafs

Poutine is a Lys creation, the eternal leaf had nothing to do with it except appropriate it and call it "canadian"

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 No.15985

>>14894

Cheese curd is actually cheddar.

Just use break cheddar in little chunks if you can't find cheap cheese curds

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 No.16210

File (hide): 620a6f51d48dd4d⋯.jpg (225.9 KB,1280x800,8:5,poutine.jpg) (h) (u)

>>14764 (OP)

> It sounds pretty good.

I’ve only had it once and it was good. There was a nearby brewpub (Falling Down Brewery in Warren MI) that had poutine with shredded BBQ pork on their menu that was really good but the place went out of business after the owner had a stroke.

I find it surprising and annoying that despite being right next door to Canada, I can’t get poutine here in metro Detroit.

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