No.13001 [Last50 Posts]
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No.13002
I see nothing wrong with your third picture.
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No.13003
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No.13004
>>13003
o I see now it's under cooked :^)
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No.13005
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No.13006
>>13005
>3rd pic
What the fuck am I looking at?
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No.13007
>>13006
The only sense I can make of it is gelatinized Cheerios made in a cake pan topped with boiled hotdogs. Truly a cursed image
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No.13013
>>13006
>>13007
That's clearly a retro spaghettios aspic.
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No.13017
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No.13023
>>13006
Never mind that, what about second pic?
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No.13024
>>13023
That looks like ice cubes on a bun.
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No.13038
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No.13042
>>13013
Yes, it does look like a spagettios aspic with vienna sausages… but the color of the aspic is wrong, like it's been enhanced with ketchup.
>>13023
>>13024
Those aren't cubes.
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No.13056
>>13042
> but the color of the aspic is wrong, like it's been enhanced with ketchup.
Maybe. Another, and in my opinion more likely possibility, is that it's made with flavored gelatin. Mmmm strawberry spaghettios.
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No.13057
YouTube embed. Click thumbnail to play. >>13042
>>13056
We're both wrong.
So after I posted I wondered if that Japanese chick with the mole has made this. She has. Embed related. The color comes from tomato soup concentrate. This recipe is less gross than I expected, but I still wouldn't eat it.
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No.13062
>>13057
Somebody screwed up the darker red version.
Look carefully, the shape didn't come out of a ring mold… empty cool whip tub, maybe. Campbells tomato soup is almost the exact same color as the sauce of Campbell's Spaghetti-O's, and the flavor profiles are quite similar as well. The soup isn't the red.
The guess on flavored gelatin is a good, if startling, idea. Kinda hits you like one of those "nailed it" pinterest fails.
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No.13064
>>13062
Lol. I didn't mean she made that exact one shown in the picture. Looking at it again, I now don't think anything was added. I think the opposite happened: it was watered down. Look how well you can see the spaghettios. The gelatin is super translucent. Look how deep that price of Vienna sausage is embedded. We can still see almost the whole end of it.
Now you've got me thinking. It might be even too clear to be watered down. The tomato soup spaghettios come in is very opaque even when watered down. This seems like maybe someone strained out the pasta rings from the soup, and added them to ketchupy jello.
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No.13073
>>13064
The one portrayed in 13005 is clearly a large can or two regular cans of "with sliced franks" flavor, topped with vienna sausages.
Tomato paste may have been used, but that seems an unlikely extravagance given the rest of the recipe. Ketchup - and not Heinz - is the likely suspect. I guess Del Monte ketchup, or maybe the Aldi store brand.
Someone MIGHT have gone full nutso and gotten the bag of miscellaneous OooOOs used for soup pasta, combined with sliced franks, straight tomato sauce thickened with gelatin and then topped with vienna sausages… but, why?
I'm just saying the shade of red is wrong (more than just lighting) and it's not from a ring mold (maybe coolwhip, maybe a leftovers container).
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No.13086
>>13001
Posting best dessert.
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No.13092
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No.13101
>>13086
I've seen this so many times. I might actually try to make it this week. If I do I will post it here.
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No.13104
>>13101
Don't - just… don't
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No.13963
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No.13964
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No.13965
>>13001
>mfw when I opened the first pic thinking those were scrambled eggs
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No.13971
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No.13972
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No.13978
>>13971
>second pic
That's.. actually brilliant.
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No.13992
>>13978
My cousin does that.
She uses ketchup instead of any sort of normal sauce.
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No.13997
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No.14000
>>13971
Rice krispy treats are an international classic you uppity french faggot
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No.14003
>>13086
I mean, if you removed the poptart and food coloring and replaced the ramen with ice cream, this would basically just be a really overloaded sundae. I'm not sure what posessed this person to use ramen instead though. Hell, some pound cake or even just normal bread would probably work better.
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No.14005
>>13978
It's very fun to do.
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No.14008
>>14000
He's french. He's probably butthurt that they aren't made with a full pound of butter.
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No.14017
>>13997
how does he eat around the urticating hairs
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No.14679
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No.14680
>>14679
>eating your sticks of butter raw
>not deep fried
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No.14684
>>13997
>blender
That's a food processor.
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No.14685
>>14680
I'm probably an insane glutton but I've considered doing this for one main reason: Using the breading as a shell for a dessert.
Like pour the butter out, let it drip a little, fill it like a cannoli or something.
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No.14697
>>13971
I want to try #2. I wonder if the pasta inside the wiener is cooked too?
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No.14698
>>14697
As far as I remember it is. The wiener is cooked through, and it's not a big slice of wiener anyway.
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No.14794
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No.14806
>>14698
Huh. I've read a few reports that say the pasta in the wiener doesn't get fully cooked and is still a little crunchy, but maybe all those people used slices that were too thick.
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No.14808
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No.14834
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No.14846
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No.14847
>>14846
What a wonderful color.
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No.14849
I remember a long time ago I saw a screencap of a fake recipe for peanut butter cookies that would actually catch fire and smoke your house out when you tried to bake them. Anybody happen to have it?
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No.14851
>>14849
The description is familiar, weren't they made of 100% peanut butter?
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No.15107
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No.15299
I still can't figure out how anyone can mess up like this.
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No.15303
Invidious embed. Click thumbnail to play. >>14680
>>14685
>deep fried butter
>not deep fried coke
It's like you don't even want diabetes.
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No.15305
>>15303
>it's just shit coke flavored doughnut holes
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No.15306
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No.15334
>>15299
My best guess is they used a gas stove and turned the flame up so high it caught fire
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No.15341
>>15336
I want to fuck those burgers
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No.15343
>>15337
>the Hurgin
One of the greatest American contributions to the culinary world.
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No.15344
>>15343
They should just call it mystery meat.
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No.15348
>>15343
>$6.99/lb
Holy fucking shit, is that ground up unicorn or something?
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No.15349
>>15348
Good heavens, that is dear.
My local shop charges $2.99/lb for the end-cuts from the slicer, similarly packaged.
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No.15371
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No.15701
>>15336
The 2nd one isn't too bad. I've used bread when I run out of hotdog bugs.
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No.15708
>>15299
>>15334
Fire turned red instead of blue because the water boiled over and the spaghetti bend over because the fool didn't break them
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No.15711
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No.15712
>hurr Durr ebin maymay garbage
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No.15754
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No.15879
File: de406c5f7e0b959⋯.jpg (Spoiler Image,279.49 KB,1259x1533,1259:1533,de406c5f7e0b959fc66d624fee….jpg)
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No.15881
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No.15882
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No.15884
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No.15885
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No.15895
>>15884
Why is he slicing it so thick ;_;
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No.15896
>>15881
>Blue chunks
Really makes you think
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No.15899
>>15896
I can't even comprehend the flavor profile of it.
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No.15900
>>15895
If sliced more thinly, you miss out on the meat's texture when biting.
That looks just about perfect for a sandwich on toasted rye bread. Mayo, tomato, very thinly sliced red onion, maybe a light touch of brown mustard.
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No.15926
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No.15927
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No.15929
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No.16055
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No.16056
>>16055
>Read Mayomust from thumbnail
>Looked like Holocaust
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No.16058
>>15927
These insane recipes remind me of those accelerated first-person cooking videos with desserts that look like they'd cover your sugar requirements for the month.
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No.16117
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No.16125
>>16117
>last pic
There are those who believe this. They must be hunted down and sent to whichever country is most cucked by rapefugees.
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No.16144
>>15879
The swedish special/supreme.
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No.16164
>>15879
Ja vadå får man inte gilla kalles?
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No.16167
>>14685
>>15303
>american cuisine in a nutshell
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No.16177
>>16167
Says the country that cooks their own into soup.
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No.16179
YouTube embed. Click thumbnail to play. Disclaimer: this post and the subject matter and contents thereof - text, media, or otherwise - do not necessarily reflect the views of the 8kun administration.
No.16187
>>16179
That probably isn't BAD, just overpriced and loaded with bullshit to keep it "fresh" in a warehouse for several months. Grinded chia seed and cacao beans for fats, fiber, and flavor mixed with protein powder. Boom, done.
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No.16190
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No.16191
>>16058
One bite is all I need of your vid. Mmm
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No.16196
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No.16197
>>16190
I'll drink to that
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No.16215
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No.16217
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No.16218
What is the sauce below the egg?
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No.16220
>>16218
Looks like caramelized onions.
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No.16222
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No.16232
>>16222
>second pic
american cuisine in a nutshell
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No.16233
>>16232
>>16222
First pic is just BBQ
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No.16262
>>16222
>tfw have done pic 1 before with nachos
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No.16599
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