Food
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- mort_6
- legend.renderedred
- "You just dump the rice into the thing" :DBindegal
- "The secret ingredient is sadness" lolhelloeatbreathedrive
- https://www.youtube.…Krassy
- pockets7
- It saddens me that I have but one upvote for smoky barbecue to give.Continuity
- +1OBBTKN
- Ramanisky23
Made this but with a tomato, a little red onion, pastrami and baby swiss. Forking Delicious.
- What's "baby swiss"?Continuity
- fresh deli slice of baby swiss cheese.Ramanisky2
- Err. OK. What sort of Swiss cheese? There are over 450 of them ...Continuity
- Hmm, well if you’re going to buy packaged brand then this is pretty good too. Guess it also depends on where you live. https://i.ibb.co/ZGq…Ramanisky2
- Oh, I see. It's not a real Swiss cheese, like Emmentaler, Gruyère, Alpenzeller, Raclette du Valais, Tilsiter, Vacherin Mont d'Or, l'Etivaz, Tête de Moine ...Continuity
- Here in the states I usually get a 1lb of deli sliced Boars Head Brand Baby Swiss. https://i.ibb.co/Sdd…Ramanisky2
- Is the grilling machine plugged in?Fax_Benson
- I make this every now and then with different ingredients and it's always a winner.oey_oey
- the best is to have different ingredients and each one of us composes its own.oey_oey
- you fucking cheese snobs...dee-dubs
- Oi! It matters!Continuity
- iWood!YakuZoku
- Danish2
Just bought this sauce, after trying the noodles with the same name.. Very spicy indeed!
- yeah Koreans don't mess around_niko
- I like hot. I love hot, in fact. But even I can't cope with Buldak stuff. Last time I tried to eat the noodles, I got lightheaded after standing up ...Continuity
- ... and needed to brace myself against the door frame, all the while seeing stars, drooling uncontrollably, and sweating buckets. No joke.Continuity
- The come-down was good, though. No crash.Continuity
- Buldak noodles are great, and the 2x spicy is pretty warm, the 3x is pretty much my limit. A different kind of heat to Thai or Vietnamese.BuddhaHat
- Pffff. Get the black bottle. So good, but a touch spicer. Btw, best if you pan fry noodles & dab seasame oil.hydro74
- That shit is hot as fuck. I was surprised by it since i think i can handle heat.milfhunter
- Try the stew type noodles. I prefer that one above the 2x spicy.milfhunter
- I tried the extra extra hot black one once. When I got up after eating, I turned around and saw myself still sitting down.Jrdntnnr
- @buddhahat Is it just me, or is the 3x not as spicy as it used to be? I feel like when Buldak became a meme, they toned it down a bit.garbage
- @garbage yep I had a couple of bowls about a year apart and unless my tolerance really went up in 12 months, it wasn't as hot.BuddhaHat
- @buddha Ah thanks for the confirm. I'd say "I miss the old 3X", but I'd be lying because that shit is murder. I remember having a bowl that was..garbage
- ..just as heavy as wings made with The Last Dab.garbage
- My local hot sauce store has the whole Hot Ones range, I haven't convinced myself the sauces 8-10 are a good idea.... seems like I'll buy it and try it once.BuddhaHat
- Continuity5
I seriously can't think of anything that's so ridiculously easy to make, and so maddeningly delicious at the same time.
the effort-to-reward ratio is outstanding.
Taco time!
- Recipe available on requestContinuity
- I'd love to try this. Recipe requested :-)Ianbolton
- Saw the recipe. Hand toasting and deseeding chiles is ridiculously easy? :)monospaced
- It takes ten minutes to process six chillies. How much easier do you want it?Continuity
- yes please. I would like to get the Recipe! is it somewhat authentic?milfhunter
- Already posted it, milfy. As to its authenticity ... I'm going to assume it's more less the real deal, though if someone from QBN México is representing in thisContinuity
- ... thread, maybe they could confirm/deny?Continuity
- A check!milfhunter
- BuddhaHat5
I saw mention on r/salsasnobs yesterday of Chilean pebre, which seems like a cross between a pico de gallo and a salsa. It's definitely on my list to try now, and looks pretty simple and delicious. Served with bread or meat, and it seems like you can either blend it like a salsa, or leave it rough more like a pico. Now I just need to find an aji chilli plant and add it to my collection.
- BuddhaHat5
Simple weeknight dishes last night, they were excellent.
- mort_4
- :DPioneerDJ303
- Alien: ReservationsIanbolton
- LOL Ianmort_
- lolsted
- the garnish ruins it....shapesalad
- What the fuck are they though?Ianbolton
- mort_3
- From "Jamie's 15 minute meals". Seriously, if I can make this, anyone can!mort_
- lol Jamie's tongue pastafadein11
- no way, A cheese slice filled with penne pasta with mayo? That's cheatingIanbolton
- ~ Chef's Kiss ~stoplying
- Boxed Pasta
Velveeta Cheese
Bottled Cheese Whizutopian - I just looked at this, and I'm going to need somebody to come over and kill me please. I don't want to remember ever seeing this.garbage
- I tried making this last night and fucked it up. Do you have the recipe (page number) to hand?Ianbolton
- Thank you Ian. Thin.garbage
- It’s in the BBQ section, Ian.mort_
- The crazing on the plate is starting to get at me at this point. This is honestly worse than goatse to me.garbage
- PioneerDJ3036
- Post food not memes of food!grafician
- Whiskey is made of various grains, barley, corn, rye, and wheat.PioneerDJ303
- It staysmonospaced
- Continuity6
I've been absolutely dying all week for a good smokey pulled pork sandwich. Problem, I don't have a smoker, and my go-to joint is shut thanks to corona.
So finally, yesterday, I got myself a 1.6 kg shoulder of pork. And, rather than using something like mustard or oil as a binder for my rub, I used liquid smoke, and a very generous amount of it. Applied my rub (smoked paprika for the extra smokey kick, salt, pepper, brown sugar, granulated garlic and onion, cayenne pepper).
Wrapped the thing up in cling film and left it in the fridge overnight, and here it is ready for the oven.
And in a 120° straight on the rack it went with a drip pan underneath, until a nice bark formed and the internal temperature was 66°, about 3 hrs later.
Take it out, bring the oven up to 160°, then wrap the thing up as tightly as possible in two layers of foil (to which I added a bit of apple juice for braising, because you know ... pork and apples).
Back in the oven it went, until a butter knife slid in and out with no resistance. Let it rest for an hour, transferred it to a more suitable container, took two forks, and shredded like my name was Joe Satriani. Once done, I mixed in all the juices from the foil.
Sauced up a portion with a bacon/jalapeño barbecue sauce I mixed with some apple juice, and hey-presto: a smokey pulled pork salad, served with Bavarian potato salad, and some pickles.
It was fucking the delicious. Tender, juicy, and the liquid smoke mellowed out perfectly in the long cooking.
If you have no smoker (or opportunity to smoke on your urban flat balcony), but want a pulled pork sandwich, this is the way.
- This is the way.palimpsest
- I like that you refer to it as a saladscarabin
- Oh, THIS is what you were talking about - haha, I can see why eating all that might've led to a bit of indigestion :)
Looks tasty.Nairn
- Nairn4
Hungry. Late night home.
I just sliced a load of cheese and dry fried it 'til it starting srisping alongside some herby ham and chunks of bread and then mixed it around the pan and fucked some coarse ground chilli pepper and a tiny smidge of lemon juice over and it and yes, i've had a couple, but omg god damn it tastes so good dipped in indeterminate-import overly-salty harissa with asmall dollop of mayo. omg.
- i can't read these instructions back too well, but i want another.Nairn
- Sounds like a croque monseur with extra stepsscarabin
- did you insert the stent in your heart before or after the cheese started "srisping"?PonyBoy
- I’m eating garlic bread straight from the freezer to the grill and a glass of diet coke. I feel you, bro.maquito
- How's the hangover, Nairn?Continuity
- Eh, I wasn't hungover-hungover - I had a couple of cans on a very empty stomach whilst working, then came home and made a mess of food.Nairn
- Suffice to say, 'my stomach was rumbling' when I awoke this morning.
@Pony - I mean UK levels of cheese abuse, not US ones ;)Nairn - @scar - I should've dropped a fried egg into it. I was thinking at the time... .Nairn
- I have this wonderful filthy Moroccan-made 'Harissa' from the local Turkish thats ingredients are 'Chilli, Salt'. It's utter filth, but so good.Nairn
- I'm clearly dying of colonic cancer in a decade or two.Nairn
- hmm... what about the knob of butter? You're in the UK... there is always a knob of butter involved.PonyBoy
- For once not, haha! but not that it was not considered. Should've gone with a big dollop of slightly-salted butter and an egg or three :)Nairn
- Nairn2
re: https://www.qbn.com/reply/398607…
Do you lot outside the UK know of Crumpets?
If not, please meet the best vehicle for the delivery of melted butter into your mouth hole, known to man:
- looks sup dupa healthy.utopian
- Well, I hold you in higher esteem, but ‘coming from an American..’ ! :) They're not sweet. Actually probaly not too unhealthy.
Until sodden with melted butter.Nairn - I spent four weeks trying to master these fucks. They’re trickyscarabin
- +! Scarabin - I'd not even think about trying to actually make one.
K, 2021 challenge?Nairn - Make ‘em with sourdough, they’re deliciousscarabin
- Woodmoldero
- Verified. Best melted butter delivery mechanism. You can almost get 50% crumpet 50% butter.thumb_screws
- They’re a doddle to make you spackers. Just the sort of thing homesick britishers make.MrT
- butter + golden syrup of the win. But slight chemical after taste from the industrial flour risers. Best to make on, but royal faff in kitchen.shapesalad
- milfhunter0
Visited NY last week and went to Peter Luger Steakhouse.
It was a good steak but not worth the price.
- How much was it?palimpsest
- 3x Steak
1x Salad
1x Fries
4x Beer
2x Prosecco
-------------------
Total: 390 dollarsmilfhunter - This is the way. XDpalimpsest
- Beers where even more insane. Ive once paid 30 dollars for 3 beers.milfhunter
- Not a fan of t-bone, but looks good :)Gnash
- 30$ for 3 beers? Laughs in Czech.palimpsest
- I've seen that place before (on the internets, obv) - is it any good? I was under the impression "it might've been, but thirty years ago"?Nairn
- @Nairn its good but overrated. Nothing special, you pay too much for a decent steak.milfhunter
- I concur. Also, I can't stand how they pre-slice it into those sections. If I'm paying $100 for a steak, I'll take it in 1 piece please.monospaced
- They have an appetizer on the menu called "onions and tomatoes" and it costs at least $20. It's JUST thick sliced raw onion and tomato. that's it. FUCK thatmonospaced
- A $10 beer is normal though at a restaurant or bar.monospaced
- @mono i know about the beer prices being like this everywhere in the city, and that is still fucked up. 3,60 is what you pay in The Netherlands.milfhunter
- I feel the same way about places like Sparks steak house, they make a killing no pun intended off of tourists falling for that old mob mystique_niko
- I’ve never been but I assume it’s overpriced and mediocre so I avoid it, but I could be wrong, maybe it’s great..._niko
- This place is legendary, like it or not. And aren't all steakhouses overpriced?stoplying
- @stoplying agreed, it had some michelin stars in the past so it is def. good food but again overpriced.milfhunter
- $30 for beer?!
Laughs in German, strokes €1.25 500 ml bottle of cold beer.Continuity
- BuddhaHat1
Image not loading for me so reposting
- O_OContinuity
- That cling wrap is hanging on for dear life!BuddhaHat
- Nice!palimpsest
- cling wrap = toxic mess. Use a bigger bowl with a plate / pan lid / tea towel on topshapesalad
- Your keyboard is made of microplastics, Shape. Best to not use it anymorescarabin
- I knew it was a shapesalad's note even before reading his name...dmay
- XD downersaladpango
- Nairn1
Further to the sausage and cheese bruschetta above, if you're in the UK, these are the perfect sausage to use for that recipe:
I think UK sausages in general are quite underrrated compared to a lot of continental stuff, but these fuckers here are a good Anglo-Italo hybrid - fresh, and very meaty.
- That marketing copy on the package is as dire as it is unbelievable. 'I came to the UK just to make sausages!' Uh-huh.Continuity
- The pigs Anus - would be a great brand name for sausages.shapesalad
- interesting - does giuseppe also make a fennel version?hans_glib
- *facepalm* right in front of my eyes...you've supplied a url... and indeed he does!hans_glib
- We've generally got one of these in the fridge: https://www.gerinisp…, unlike the ,,,Nairn
- ... 'Anglo-Italo' ones <here, are - like a lot of 'fresh' continental sausages, loaded with preservatives so they keep for waay too long.Nairn
- That's why I quite like <these ones, which are more like the stuff you find in Italy, but with fewer ingredients and a much shorter shelf life.Nairn
- Mind you, I suppose it's a bit moot for you, given you only get your fleisch from the butcher!Nairn
- It's annoying - there's a pretty good butcher on my way home, but they shut at 5pm sharp, and I work at w'ends, so rarely get a chance to pop in.Nairn
- What's a "w'ends"?Akagiyama
- The secret is Albanian day laborers.jmckinno
- they have to turn the sticker 180°. the sausages are not smiling...sandpipe
- @sausages - as an ingredient?Nairn
- sted1
corn is not visible because there is not enough of it and idk why it always lands at the bottom of the bowl.- deliberately making shite food photos.sted
- 4 types of pepper, 3 types of onions, chicken in homemade spicy marinade with mustard. quick and easy food that I like to makested
- I like to leave garlic thick as possible in this onested
- What do you call it?palimpsest
- Put it on a tortilla and you’ve got fajitasscarabin
- Throw some marinara sauce and mozzarella on it and makes some sandwiches.utopian
- put some food in it?
bon appetit!grafician - yes. you might want to bump up you plating and photo skills.milfhunter
- Corn falls through the spaces of the bigger pieces. It's the Brazil Nut Effect, aka Granular Convection.i_monk
- mort_1
- mousetrap in a gardenPioneerDJ303
- NL?OBBTKN
- What's in your wallet?utopian
- Can you imagine keeping track of 13 credit cards?scarabin
- Paying for stuff with salad is a reality in Russia now.mort_
- Can you imagine keeping track of all your lettuce?Ianbolton
- Warren Buffet?ShenanigansTV
