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4615 No. 4615 hide quickreply [Reply]
its thanksgiving.

a time for thanks
and giving
and gorging yourself in the most unhealty ways man can think of.

>> No. 4618
got to spend time with the extended and eat pecan and smoked ham along with the Turk. Also heard about how much meat by cousins brought in Deer hunting (they have a place the elder brother drops off the deers to be processed) Elder came in with 14 pounds of sausage after processing off the choice cuts and the Younger came out with 30 pounds of links after processing of the choice meats. And now I know what we'll be having for Christmas.
>> No. 4654
I know I'm late to the Thanksgiving party here, but I've been eating leftover turkey for a couple of weeks, and I have to say I will be very relieved when it is all gone.

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4611 No. 4611 hide quickreply [Reply]
>> No. 4613
Yeah Greek yogurt is basically the best yogurt there is.
>> No. 4617
oh fuck i loved this shit until uh i couldn't afford it anymore

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4389 No. 4389 hide expand quickreply [Reply]
Are you... are you supposed to eat the skins or not?
13 posts omitted. Click Reply to view.
>> No. 4609

Thanks! Sounds like a plan.
>> No. 4612
>> No. 4614

I cooked them this way and it worked out really well. Thank you!



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4272 No. 4272 hide expand quickreply [Reply]
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>> No. 4577
Because you still have to boil the pasta after you slip it through the meat.
>> No. 4592
what, you don't boil your meatballs before putting them in the sauce? it gets rid of a ton of the excess fat that you don't want to eat anyway.
>> No. 4600
What kind of monster would not only waste fat, but drown the meatball in sauce?

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4528 No. 4528 hide expand quickreply [Reply]
let's fucking do it man. i say we make shit tons of food threads in baw and then those FUCKERS will be so hungry they'll have no choice but to leave the internet.

who's with me?

azuma kazuma related because he will win this war
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>> No. 4594
I heard once that those thin concrete blocks work well as baking stones if you put two side by side.

The ones I mean are made out of the same material as the common two-cell cinderblocks, but it's just an inch high and solid.
>> No. 4598
Just make sure it isn't glazed.
Terracotta does make an awesome bread/pizza stone, but it's not as durable as most actual marketed pizza/bread stones that I've seen.

Which isn't a big deal cause they cost like 1/15th as much.
>> No. 4599
good to know!

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4482 No. 4482 hide expand quickreply [Reply]
Any comments on this cupcake epidemic that we have today?

Also, grilled cheeses are becoming quite popular as well...
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>> No. 4580
It's...it's so beautiful.
>> No. 4581
>Rum and coke
Holy shit I would give a redundant organ for that right now.
>> No. 4597
I second that statement, Darc Discordia!

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4428 No. 4428 hide expand quickreply [Reply]
What goes well with maple syrup?
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>> No. 4473
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>> No. 4550
eggs. grew up eating syrup on eggs.
>> No. 4551
Canadian girls.

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4520 No. 4520 hide quickreply [Reply]
Dear /ck/, I desire your quick dinner recipes. All of them.

If it's under an hour (including prep time!) post it here.

I'll start off with one of my favorites:

>> No. 4521
(PS. Use stew beef instead of that expensive crap. Turns out fine.)

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4256 No. 4256 hide expand quickreply [Reply]
So I believe we were discussing corn..
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>> No. 4283
Whoa, what?
>> No. 4284

dried popcorn kernels do shit to your liver. My grandfather's been detoxed once because he would go out to watch a movie at least twice a week since he was 22.
>> No. 4298

>4. One of the sweeteners that has way more fructose than high-fructose corn syrup: Agave nectar. It's somewhere between 70% and 87% fructose, while most of the high-fructose corn syrup you'll run into is only 55% fructose. Other natural sweeteners, like honey and apple sugar, are also in the range of around 50% fructose. There's no solid evidence that shows this fructose to be any different than the fructose in high-fructose corn syrup. If you're really concerned about fructose (And I'm not sure you should be yet. Most of those studies are dealing with pure fructose in test tube or animal research, not real-life mixtures of sugar in human bodies.) your best bet may be maple syrup, which is only 1% fructose.

>My take: Keep an eye out for added sugars—of all kinds—in products. If you're worried about empty calories and weight gain, that's your real concern. But don't stress too much about this. Cutting down on the added sugars in your life is good. But a little added sugar isn't going to kill you. And high-fructose corn syrup isn't more of a worry than any other sweetener.

HFCS is bad for you because eating too much sugar of any kind is bad for you. The real problem of HFCS is that it's so fucking cheap you find it everywhere. It's ridiculously easy to overshoot your daily calorie intake using normal grocery stores items.

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4446 No. 4446 hide expand quickreply [Reply]
what are you eating tonight /ck/?
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>> No. 4500
Homemade Udon soup with chicken, tree ear mushrooms and Chinese Broccoli for the main course, and then homemade Hunan chicken, just for the hell of it and because I want some for lunch tomorrow.
>> No. 4501
Slow-cooked beef stroganoff on egg noodles.

So tender oh god.
>> No. 4518
Sliders from Bates' Burgers (tiny and incredibly popular old-fashioned burger shop in Livionia), fries, and a piece of leftover cherry pie. Burgers are just about the best ever.

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4335 No. 4335 hide expand quickreply [Reply]
Let us speak of hot sauce.
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>> No. 4355
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Dave's has been a favorate of mine since i picked up a bottle at a cooking convention. few drops will make any sauce hot and it doesn't leave a taste like tabasco does.
>> No. 4363
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I'll put Crystal and/or sriracha on just about anything.

pasilla negro chilis are my favorite, I wish I could find a good hot sauce made from those...
>> No. 4478
Sriracha improves beef in basically every way possible. I can't imagine eating most hamburgers without it anymore, unless there's some other kind of sauce made for it that is better. Or if the beef was mixed up with a good flavoring. (Most people I know, obviously, don't make great burgers.)

On a side note, god damn do I love hot sauce. I'll contribute to this thread more when I get the chance.

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4418 No. 4418 hide expand quickreply [Reply]
Chef thread.
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>> No. 4472
Self-taught runner-up to the "Best Restaurant in the World" award winner?

I can roll with that.
>> No. 4475
i cant think of a single Australian chef that you would've heard of
>> No. 4477
Try us?

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4404 No. 4404 hide expand quickreply [Reply]
It's BACK.

I've had three already.
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>> No. 4470
I almost bought one of these today, but instead my friend and I decided to get healthy salads.

I think I made the right choice.
>> No. 4471
salads not from mcdonalds, mind you.
>> No. 4476
Will it got to sweden?

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4305 No. 4305 hide expand quickreply [Reply]
ITT I have a sweets and (dark) chocolate problem and it's your job to test and tempt me with your worst the best you got.
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>> No. 4382
Why can't I reach into the screen and take it?
>> No. 4435
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>> No. 4444

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4299 No. 4299 hide expand quickreply [Reply]
Why I do believe it's October.

You know what that means.
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>> No. 4367
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melocreme pumpkins were here

candy corn is for suckas
>> No. 4369
It means the weather being on its period and going all over the place.
>> No. 4400
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oh god what are you doing here get out

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