Food
Food
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- pango28
Felt cute. Made tonkatsu
Made from this recipe
- You made it look better than the video thumbnail.palimpsest
- Success!pango
- That looks proper crunchy!Continuity
- I love Japanese food.cherub
- Wow. I meet for dinner in a japanese restaurant tonight and if it doesn't look like yours I don't want it.Longcopylover
- Print the pic and bring it to the restaurant.
"I want this."palimpsest - that picture is insane. Are you a food photographer?milfhunter
- So basically schnitzel with ricedrgs
- Food always looks better on dark dishes and a dark table.stewart
- @drg. pretty much. don't know the common schnitzel recipe but i think the main difference is the crumb and the cut.pango
- @milfhunter. nahh just a photog with lights at home. I lit that photo with 2 light. 1 bare flash and 1 flash/umbrella. cuz i'm that extra XDpango
- “Thank You, Chef”Ramanisky2
- I want that end piece.Continuity
- more sauce!doesnotexist
- This gives me hunger pangos. Looks awesome!stoplying
- Nice shot man! Looks deliciousfuturefood
- yup!YakuZoku
- @pango lol was your food still warm by the time you where done making the picture?milfhunter
- Nice!PonyBoy
- @milfhunter. It's only 2 lights so it's fairly quick to set up before I started cooking. Rice did get cold but the meat stayed warm :)pango
- Yes please! I don't deep fry enough. And lovely lighting, I am inspired.MrT
- not enough is good. this thing isn't exactly healthy lol. and it uses so much oil. 1L+. that's pretty much my 1 month of cooking oil.pango
- git in my bellybezoar
- Yesgarbage
- Continuity18
Dinner I made myself this evening. I call it The Double Babydick Burger.
Two perfectly-seasoned smash burgers with American cheese, topped with epic amounts of bacon on a brioche bun, sauced with a blend of mayo and a chunky bacon/jalapeño barbecue sauce ...
... and bottomed with two fat, juicy slices of raw fucking onion.
- woodmoldero
- Lolscarabin
- oh man don't do this to me now.helloeatbreathedrive
- just don't scroll for the second picturested
- good god.ben_
- "The Double Babydick Burger" s a tough one to brand and/or market bro.
Lolz.ideaist - good gawd! too much onion!pango
- Apart from the gay ass raw onion beta cuck pussboi move, it looks delicious.babydick
- Beta cuck pussbois can't handle raw onion. They prefer the softer, sweeter cooked onion, which more closely resembles their under developed bodies.monospaced
- +1 Continuity, this looks amazing. I'll take mine with a quality dill pickle, please.monospaced
- Yup, raw onions ftw!moldero
- God damn... make me one.Ramanisky2
- First of all babydick is a moron.garbage
- Second that looks sick, my only constructive criticism would be the stacking order. Since you don't have any lechuga on there, next time try melting the cheesegarbage
- on the bottom bun, then go from there. It creates a nice layer between sauce and bun. But I would eat the hell out of that.garbage
- No, cheese should be between the patties.ben_
- When the hot burger hits the raw onion magic happens. Cheese is right where it should be.monospaced
- The great QBN Burger Off begins!garbage
- And cheese under would be great here. A fat slice of dairy-condom to keep that bottom bun right where it needs to be. No sog, slow enjoyin'.garbage
- Sorry mono. but a chance for that cheese to melt and leech into those patties has been missed. Agree on onions tho.ben_
- "gay ass raw onion" - lol@babydickutopian
- @ben_ Nah, my cheese was sufficiently melty for my tastes (patties always get cheesed on flip).Continuity
- @garbage I'll also bottom with cheese on a single burger, for sure. On a double, I want the cheese glue between the patties.Continuity
- those fries are killin me.sea_sea
- Ah-ah-ah. Hands off!Continuity
- yes raw union! what is your sauce made of?milfhunter
- A blend of mayo and this:
https://www.kuehne-i…Continuity - Oh, you lost me the sauce, but otherwise perfick!Nairn
- I can never make you happy, Nairn. :'(
Where did we go wrong?Continuity - will never understand how anyone can love meat so much...neverscared
- First of all, garbage's nickname is accuratebabydick
- Second, it's a gay ass burger, you cucks.babydick
- Why go to the pub if you can make that!canoe
- Totally unrelated, but for anybody to make an argument that the username describes the person, babydick just played himself.garbage
- Think next time I'll double the raw onion and call it The Double Babydick Deluxe, with extra infant tears.Continuity
- That wasn't the argument, you dumb cuck. I'm talking about your nick only and this shit just proves how stupid you are. PS. I have a big dong.babydick
- You mean double gay ass bitch autistic continuity cunt raw onion faggot burger.babydick
- ^ Oh, dear. Another one whose mother smoked a pack a day during her pregnancy with him.Continuity
- ^ Your mother sucks raw onions.babydick
- lolsted
- Oh, the little deary's projecting again.garbage
- @Continuity Make more burgers! I'll slap one together this weekend.garbage
- Looks good. But where's the kale and salad?
(beta cuck pussboi here)NBQ00 - There’s no “wrong” way to do cheese, don’t get me wrong. But try it in the middle on a double sometime. Babydick should be honoured.ben_
- Ah ben_, now you're reminding me that I should make a Juicy Lucy again sometime soon.Continuity
- Your burger looks delicious. Your title logic is invalid.jtb26
- Continuity15
Here are three hamburgers that I cooked this evening.
Three ordinary hamburgers.
Each patty was made with 145 g of 80/20 beef mince from the same batch.
Each was formed in the same hamburger press to the same thickness.
Each of them was salted and peppered on both sides immediately prior to cooking.
All three were cooked simultaneously in the same large frying pan, on the same heat, for the same length of time.
Each of them is garnished with mayonnaise, mustard, and pickles.
Each of them is sat in a toasted basic, flavour- and nutrition-free supermarket hamburger bun.Three absolutely creditable, but ordinary, hamburgers. However ...
The patties of the two hamburgers on each end contain powdered gelatine. They are experimental samples.
The patty of the one in the middle does not. It is the control sample.The idea for the powdered gelatine came from a video Kenji recently uploaded to YT, where he made meatballs which included it in the mince. The reason, he says, is because the gelatine helps meats be softer and even juicier.
Nairn — having subsequently done the same for a batch of meatballs in carrot sauce after seeing said video — confirmed that this method did, indeed, do what it said on the tin.
So, I thought I would take it a step further, and try it out in a hamburger patty.
For what is a hamburger patty, if not a large squashed meatball?The results are immediately remarkable.
The control sample was everything I would ever want in a burger. Savoury, crusty, cooked to my liking, juicy. Exactly the same sort of burger I normally make, no difference in flavour at all. If this was the only burger available to me, I'd be perfectly happy with it.
The two with the gelatine in them ... Oh, wow. So difficult to describe. By far juicier, absolutely. The inside was softer. Silkier. Impossibly rich. Almost sticky, like a reduced meat stock. Such a pleasing mouthfeel. Moreish.
Yet the patties held their structural integrity as well as the control sample did, despite their texture. It also produce a far superior crust than the control sample — it was absolute beef candy.
This is going to be my burger-making method from now on. It's such a ridiculously easy way of levelling up the hamburger.
- Wow. Good write up. Now I'm hungry.skinny_puppy
- They do look tasty. Now you only need pango's blessing.palimpsest
- I'm never going to get it.
He's a tough crowd.Continuity - I must try this!! Those look delicious!Akagiyama
- https://www.youtube.…jonny_quest_lives
- gelatine is usually melted pork so would def add that extra zingprophetone
- @Akagiyama I think a little goes a long way. 2 g (a bit less than 1/4 tsp) for 145 g of beef. I don't think one could get a way with more.Continuity
- Basically like breadcrumbs and milk (parade) in the meatballs, right?dmay
- My mistake, 2 g would be about 2/3 of a tsp, but I would err on the side of caution and go with half, in that case. Or, just weight it out.Continuity
- @dmay It's ... wow, it's so much more than that. With the panade, you know it's there. You can almost taste it. With this, it's just ... wow.
Nothing like it.Continuity - #GelatineKru Reprazent!
Shit works so well in meatballs and meatball sauce (well, non-tomato, at least).
Need to try in burger now. +1 Science!Nairn - @prophetone - I think at the point it's just 'gelatine' it doesn't much matter what the source animal was, but the stuff I've had is all beef-basedNairn
- @dmay - in meatballs, I've used gelatine in addition to milked bread. It doesn't make the meatballs 'softer' per se, but it does 'improve' the texture.Nairn
- Like, it makes that softness make more sense - it sort of fatty-meatifies its relevance.Nairn
- @continuity - did you vary the amount of gelatine in the two patties that contained them? I'm kind of curious to put in a bit too much and see what it does :)Nairn
- Interesting. Do we have a burger thread?garbage
- Yes, interesting. I'm typically poised against these type of interventions but I will definitely be trying this.MrT
- go all out and run a piece of sheet gelatin through the centre of the pattie.thumb_screws
- @Narin Ah yeah! And I forgot to mention it. The one on the left has 2 g, the one on the right has 4 g, and that's too much of a good thing.Continuity
- flol "Narin", ugh. Too early. Anyway, My next experiment will be a 120 g pattie with 1/8 teaspoon of gelatine, and we'll see what that does.Continuity
- I suspect that will be the sweet spot. Naturally, I'll report my findings in this here Food thread.Continuity
- Oe sounds goood!! do you use dijon mustard or regular?milfhunter
- Needs more beetroot, pineapple and fried egg and bacon!sab
- And marshmallows while we're at it.palimpsest
- @milfhunter This time, the standars yellow mustard. Though, I'm also partial to a healthy dollop of sinus-clearing Dijon mustard on a burger.Continuity
- like MrT, I typically don't mix anything into burger meat, but this sounds very interesting indeedmonospaced
- Will try this for suredmay
- That gelatine sounds swellatinestoplying
- So fucking hungry nowRamanisky2
- @MrT and mono, normally I'm totally onboard with you both. The purity of the beef mince is sacrosanct. But this was too promising an experiment to pass up.Continuity
- Getting gelatin from the store today to try this on my days off.Akagiyama
- Careful not to overwork your meat.
^ Can't wait for an out of context usage of this one.misterhow - sounds good!ephix
- would it work in a smashed patty?ephix
- I'm going to go ahead and guess 'no'. The reason being that there simple won't be enough thicken in the patty for the gelatine to do its work with ...Continuity
- ... the meat juices. In all likelihood, you would expel it all in the smashing.
But, you know. I could be wrong. It's worth experimenting with. For science.Continuity - *simply won't be enugh thickness
I need more coffee.Continuity - fair enough and makes senseephix
- Continuity14
Well, look: I've never had tacos al pastor before — much less the real deal from Mexico City — so it's not like I have anything to compare my results with.
But, this recipe from Serious Eats is astonishing. It's so, so, so delicious. Will absolutely make again, and it's 1000% worth the time it took.
(Garnished with a bit of salsa verde, onions, coriander, and pineapple roasted in the pork fat.)
- Looks great!!!
Fax some over.palimpsest - Dear God.Nairn
- congrats, that looks amazing. and it also looks more convoluted than Pango's noodle soup. Did you do the whole circle grill charcoal thing? did it take 11 hrs?_niko
- oh never mind I see you can do it in the over as well through probably won't get that nice charcoal flavour, damn now I have to try this_niko
- Looks very good! Serious eats is a great site. Did you make or buy the tacos?MrT
- Want!! Looks fantastic. Bookmarked the Serious Eats website. Thanks!Green_Pork
- Last time I followed a recipe I used my dirty socks as oven mittens and stepped on a tomatodrgs
- @niko Yeah, I used the oven method. It was one of my criteria when I was researching recipes and methods, cos I'm not allowed to cook with fire on my balcony.Continuity
- @MrT Bought them ... one day I'll try making my own, but this time, I wasn't in the mood. Also, I haven't got a tortille press (yet).Continuity
- not a big fan of warm fruits on my food but you are selling it like i should give it a shot.milfhunter
- ^ I'm normally not, either, but the pineapple is an absolute must. Sooooo good!Continuity
- Looks just like what you get in Mexico.monospaced
- This is cultural appropriation and not allowed.shapesalad
- Excellent, saw the recipe posted last week, great follow through ⭐ ⭐ ⭐ ⭐ ⭐whatthefunk
- https://i0.wp.com/me…pango
- My fav kind of street taco here in LA. You'll find family vans loaded up to set up and cook on the sidewalks like little pop ups without the food truck.shellie
- *warm/char tortillas on the hob flametbgoodwillie
- I'd heartily recommend getting a press, esp. as you clearly enjoy putting in the effort : ) I made your Mexicana recipe from a few pages back, + tortillas...MrT
- It was delicious and has gone in the sacred recipe binder! Soz for shitpic, I was a bit d-runk. https://jmp.sh/nWMM7…MrT
- Damn, Mr T. Looking at your tortillas in that pic, you've sold me on a press!Continuity
- Thanks, do it! MrsT is GF so they get made a lot. Delicious charred edges and they stay warm forever under a cloth. The first one with just lime + salt = joy.MrT
- Do you use the white or yellow masa harina?Continuity
- Nice work!canoe
- Do you cook often from Serious Eats? Did you compare it to Bayless?canoe
- I didn't compare to Bayless, though I should. I understand he did for Mexican food in the US what Ramen_Lord (Reddit) and Ivan Orkin did for ramen.Continuity
- I use both, this one currently. We don't get the range in Aus so I use what I can. https://cdn11.bigcom…MrT
- https://cdn11.bigcom…MrT
- Also this but in date : ) https://internationa…MrT
- Ahaaaa. Lista is white, Harina is yellow. I'm going to try with Lista, first.Continuity
- These are a staple! Made ‘em with grilled portabello strips and cotija last timescarabin
- I fucking love cotija cheese. Texture of cheese curd for poutine, with an awesome salty funk.Continuity
- Looks great!!!
- Ramanisky211
Ahhhhhh ok
- Sorcery. This is fucking sorcery.Continuity
- I'm really not into this kind of food.shapesalad
- @SS you back on the Greggs up Norf?fadein11
- I don't visit QBN often, but when I do, the first thing I want to know is what food shapesalad likes to put in his cute little mouth.canoe
- Shapesalad brings burgers to the cinco de mayo partycanoe
- this should be taught in primary schoolKrassy
- can you find and post the pizza version?grafician
- It was my proud honor to teach my kiwi friends how to make and fold breakfast burritosrobotinc
- Sounds odd since I live in mexico but I miss me a good burritoYakuZoku
- Where do you those hand condoms?hydro74
- I want one of graf's folded pizzas.MrT
- the best "Shit, I'm drunk & hungry" burritos can be found in the dive mexican drive thrus throughout the US southwest–Filibertos... Eribertos... I miss them :(PonyBoy
- dont tell me how to roll by borritomilfhunter
- Yea Im with shapedrgs
- PonyBoy, when I lived in pacific beach San Diego, my place was Aliberto’s. The best. Filiberto’s was not bad either ;)monospaced
- Mission roll 101.garbage
- @monospaced @PonyBoy any'berto's in San Diego is tops, yes!Krassy
- There's about half a liter of sweat in them gloves!Akagiyama
- lol akafadein11
- This guy burritosscarabin
- MrT16
It started with a beer in the sun and bringing the BBQ out of hibernation. It finished in a slightly virtuous veggie overload.
Purple kale and toasted almonds, BBQ'd parsnips, beans and carrots, roasted chickpeas w paprika, pickled apple and fennel, and broccoli leftovers. All with a side of miso dressing.
- That all looks amazing. I would just hose an entire plate of pickled apple and fennel because that sounds delicious.BuddhaHat
- Ace!OBBTKN
- ayeeee now that's a well lit photo.pango
- You got the pango seal of approval!
It is beautiful.palimpsest - looks gooodmilfhunter
- Rabbits love this.utopian
- Do you have a mandolin or what do you use to get them cuts? I've been looking at getting a mandolin and all I see are horror stories.refunktion
- Blimey! And pango photo approval! I just pointed my phone at it... Yep I do have a mandolin, I use it a lot. Just be careful : )MrT
- One of these, been going strong for a decade or so. https://www.borner-s…MrT
- Benriner mandolin + protective glove ftw!BuddhaHat
- $99 for a mandolin!pango
- Those V-slicers are the tits. Great for coleslaws and stuff. Used one today to slice ginger for spiced chaiscarabin
- I've had a food processor for many years, and only recently used one of its attachments that does these cuts in just seconds. :)monospaced
- Awesome, thanks so much for the reco!
And, yeah, that plate looks incredible, I would come back for seconds.refunktion
- Continuity7
pango doesn't own a pepper mill, and buys pre-ground pepper. No word of a lie.
- Ban him.palimpsest
- start a gofundmeuan
- Oh my... How is it possible pango?OBBTKN
- Um, that's slanderousgarbage
- Not slander if I can prove it!
https://i.imgur.com/…Continuity - I will never unsee this.maquito
- I've always had my doubts.Horp
- https://i.imgur.com/…PonyBoy
- LOL, poor pangoNairn
- https://media.tenor.…scarabin
- I LOVED YOU PANGZ! LOVED YOU!garbage
- https://i.imgur.com/…utopian
- lolpango
- why do the manual labour when you can get someone else to do it for you
https://i.imgur.com/…pango - also not a fan of holding a thicc stick with both hands and twisting it.pango
- https://i.kym-cdn.co…hydro74
- we should strip his qbn pro account from him...neverscared
- We should strip him full stop.palimpsest
- I see you, hydro74 ...Continuity
- https://www.youtube.…Wolfboy
- Spicy food hater like me
*bangs on chestdrgs - thats how you know i never meet him.
he would have a proper pepper-mill
with a nice story to tell.sted - :spastic:palimpsest
- It's only the white man's "cuisine" that you grind pepper on all your tasteless shit. Most of the rest of the world doesn't use this spice like this.Khurram
- You have the weirdest fucking takes. Pepper is part of the "white man's 'cuisine'"? Give me a break, you're just looking for another thing to be upset about.garbage
- Signed, white boy that is pretty much fueled by harissa and za'atar.garbage
- Haha, don't take yourself so seriously white boy xKhurram
- You're the one who somehow thinks pepper is a western thing. You've gotten your bell rung too many times yo.garbage
- I think you may have misread :-/Khurram
- I didn't, you're the other dude that trains MMA?garbage
- No that's not what I meant... eugh never mind.Khurram
- No ones stopping you grinding fresh peppercorns on your mashed potatoes, ok?? If that's what you live for, then bloody go for it!Khurram
- pango, how does it feel to be the token ethnic on this forum? You are like a curiosity to them.Khurram
- Try grinding some fresh peppercorns on your congee in the morning, lift up the flavour! >_<Khurram
- https://gifsec.com/w…pango
- White man's cuisine? You sound like a brown cuntcrazyprick
- khurram. how do you use pepper?pango
- He doesn't.
Pepper is the white devil's tool for oppression. Stay away from that filth, even in pre-ground form.palimpsest - Definitely projection happening here. I don't think pangz as "the Asian dude", he's just the homie with no pepper grinder.garbage
- wait till you find out there are black, red, green and white peppercorns...uan
- I use white pepper. PRE-GROUND TOO! take that!pango
- White pepper is actually best pre-ground! Too hard to get it dusty, and that dust goes a long, long way.garbage
- https://www.amazon.c…garbage
- Bare minimum, get that. Fresh pepper is just.. better. Now I'm leaving this toxic thread, and half of the people in here should probably re-think their words.garbage
- i think only 2 people are taking it seriouslypango
- You should rethink your existence, garbagecrazyprick
- i think we should all think about our existence.pango
- scarabin18
Crispiest roasted potatoes i’ve ever had. https://www.seriouseats.com/the-…
This pile started out much, much bigger
- Also, that vegan mayo is dead easy. Tbsp each of lemon juice, vinegar, ground mustard, garlic. Blend w 1/2 cup soy milk, and emulsify with 1 cup oilscarabin
- they look amazing, do they use the baking soda trick?
and do you use like a vitamix for the mayo, or just a stick blender?BuddhaHat - Yeah, baking soda + russets. For emulsions i use a lil cheapo ninja blender with an opening in the lid for drizzling in oil. Works like magic!scarabin
- I like to take that mayo and whirl in a few chipotle peppers. Keep it in a squeeze bottle and put it on everything
https://i5.peapod.co…scarabin - Once you see it...found the turtle!
https://i.imgur.com/…
I like Turtles.utopian - Kenji's roast potato method is my go-to. This man can do no wrong.Continuity
- The vegan mayo is interesting, I'd no idea soy milk can be used in emulsions instead of eggs. I should tell my mum about this, she's veggie.Continuity
- they use baking soda for meat as well at chinese restaurants. makes them more tender. i gotta try it.pango
- Just be careful who much you use, pango - it can quickly make beef end up with a weird slimy texture and taste like soap.Nairn
- A half teaspoon per pound is ample, and you don’t let it marinade for more than half an hour. That helps avoid the slimy overly soft results.monospaced
- @continuity yeah! It works really well https://www.ncbi.nlm…
Also i should clarify i meant “stone ground” not “ground”scarabin - Would eat. Baking soda is the secret ingredient in so many things. Magic powder staple.garbage
- pango16
Made dumplings
- These look delicious. Last weekend I made 1kg of wontons, it takes a bit of time and effort but the taste is amazing, and the cost per wonton is crazy low.BuddhaHat
- verdict.
i need to season it more lolpango - Fuck, these look good!Continuity
- What fillingdrgs
- yummie!Calderone2000
- It's pork and cabbage.pango
- Lovely!palimpsest
- Fuck yes.garbage
- yes please. my favourite filling too.MrT
- i made it with this video.
https://www.youtube.…pango - tho he said no pleat is completely fine but i find that unacceptable. i tried my best to make pleats and they look absolutely horrendous lolpango
- Papa Adam is pretty relaxed about a lot of stuff. He lets you get away with a lot more than others would.Continuity
- You got pleats, you mean the half moon shape?palimpsest
- The ripple fold seal on the flappango
- The best foods are stuff inside of other stuffscarabin
- true datpango
- palimpsest15
For Continuity
Papa rellena with classic beef filling and 1/4 of a boiled egg. You can also add an olive but I haven't found Peruvian olives here. Topped with Salsa Criolla and a side of Huancaina sauce and small fried mashed potato balls that I wanted to test.When building the potatoes I always leave a bit to make a lid then pinch the seams and roll back into potato shape. I then rolled the potatoes in all purpose flour, no egg wash.
The potato dough is 100% boiled potato.I've heard of other people use 30% cassava to add elasticity without changing the taste.
Filling is ground beef (chopped would have been better), onions, garlic, tomato paste and raisins.
The mashed potato balls came alright but the crust didn't hold up as well as the papa rellenas.- https://www.pngitem.…Nairn
- I'm sorry to say that I somewhat recently bought, and wasted, a jar of aji amarillo. I should've treated it as an ingredient, not a sauce, I now realise.Nairn
- https://www.thespruc…Nairn
- Oh. My. God.
You, sir, deliver!
I want ten of those. Now.Continuity - Aji amarillo paste is used like tomato paste, a base for our dishes.
If you ever get a hold of our again, Nairn, I recommend you try making Huancaína...palimpsest - ... or Ají de gallina where the taste of the Ají Amarillo shines.palimpsest
- Nommmscarabin
- the quality of this far exceeds
the expectations here :D lol
will you marry me?"+ :xDsted - I could castrate you and marry you in a heartbeat, Sporus.palimpsest
- ^ Someone's frisky tonight!
Also, should I be jealous?Continuity - You're my bottom bitch.
Nothing's gonna change that, boo.
I did this for you.
<3palimpsest - <3 !Continuity
- I almost forgot:
#nojalapeñopalimpsest - FLOL!Continuity
- ++koma_
- Thanks for sharing the recipe pali, and for doing the lower instincts flow again on this old-ass site ;)OBBTKN
- Did you take pics from that dinner?
We're waiting on an update.palimpsest - This is interesting but the raisins confuse me. I'd eat it though, send it over.garbage
- Raisins find their way in a lot of central and south American savoury dishes. Picadillo, for example. Oddly enough, it's an awesome combo.Continuity
- I grew up with raisins in savory fillings like for empanadas and turkey so it seems natural to me. The mix is also used in northern Africa.palimpsest
- I'd be surprised if these are phone photos.pango
- They are phone photos. Portrait mode.
Curious about your feedback, pangi.palimpsest - They are? Damn! How come Buddhat's photo look so different!?!
K that make sense. Portrait mode tend to warm up the photo a tiny bit. Cuz skin tones.pango - They're good. Sharp. Good exposure. Colour seems natural. I'm guessing you have one of those tube lights in the kitchen.pango
- Thanks pango. This means so much to me.palimpsest
- Um, guys? It's suppose to be *my* #niceweek, not yours ...Continuity
- LOLpalimpsest
- Wait, you found aji amarillo, but not peruvian olives?canoe
- I live in Prague, brought the AA from Barcelona. I have seen Peruvian olives make an appearance in French markets recently though.palimpsest
- Nairn15
- omfg flolllll
It pains me that I have but one upvote to give you, Nairn!Continuity - haha, the cat's face is like WTF? Love the effort thoughIanbolton
- hahahascruffics
- omg they did it for the cat...sarahfailin
- rotflsted
- Wow....just...wow.
ROFLAkagiyama - Best ending ever. LOL!mort_
- neindasohr
- And it was all made from scratch.palimpsest
- omfg flolllll
- jagara11
Best garlic press ever (it's apparently called a "garlic rocker"). Works better than the pliers-style press. Super easy to clean. Never going back.
- https://www.amazon.c…jagara
- Nah, ceramic garlic plates are where it's at. So good, so easy to clean....Nairn
- Nah, steel garlic rockers are where it's at. So good, so easy to clean. Makes bits, not paste.jagara
- Both have pros and cons I guess. The rocker is very fast. Try using the ceramic plate with 10 cloves of garlic.jagara
- seeing this, I just ordered one.CyBrainX
- ^haha... I just ordered one too!
My old garlic press can't get in the garbage soon enough... too many parts and I always find dried garlic on itPonyBoy - This thing is cool.cherub
- Pliers advantage is when you crush the garlic over your dressing, the oil will drip in, as opposed to the oil going into a cutting board.canoe
- https://a.aliexpress…Smurf
- Cool if it wasn’t so fucking big.monospaced
- This looks cool too: https://www.amazon.c…Danish
- So slap knifing garlic is something anybody should be able to do in less than a minute..garbage
- ..but this is something like a mezzaluna. I'll never buy one, but it looks fun. And cooking is supposed to be fun.garbage
- @garbage it's actually a good tool, and not just a novelty. IMO. It produces these little uniform bits of garlic. Using a knife makes a messier result...jagara
- ...unless you want garlic minces, of course. Long story short, it does what the pliers-press does, but better. Again, my opinion.jagara
- I have a garlic press, but it's mostly for "Hey, you do the garlic" moments. I could see this thing having a lot of potential non-garlic potential. Good look.garbage
- i fkn ordered one too then thought why? I like the process of chopping garlic.ephix
- Late to the party but this is a good garlic press a guy I know designed:
https://dreamfarm.co…sausages
- Continuity13
Got a wild craving for some Montréal Smoked Meat last week ... which is kind of not available in Munich, so I approximated my own. Brisket 6 days in a brine of smoked salt, water, sugar, curing salt, and liquid smoke; then cooked really low and slow in the oven, with Montréal steak seasoning as the rub, until nearly pulled-brisket tenderness.
Magnificent. Definitely scratched the itch. I need a nap.
- so ... you didn't smoke the meat?monospaced
- looks good, though ... almost like a NY deli :)monospaced
- Well, you know ... living in a small urban flat kind of precludes actual smoking. So one does what one can with what's available.Continuity
- Looks pretty legit.ben_
- holy fuck that looks yummyBonSeff
- yes... pleasePonyBoy
- YOU. SMASHED. ITnecromation
- MARRY ME
.
lol at dry small urban flat response :)Nairn - No one worried smoked salt and liquid smoke is carcinogenic??!shapesalad
- I also live in a small urban flat, so I fully understand.monospaced
- Baking Meatsmisterhow
- Only sky-is-ever-falling joykills like you worry about shit like that, shapesalad.Nairn
- That looks fantastic.fadein11
- 'joykills'?
killjoys or buzzkills perhaps, nairn?Nairn - looks properFax_Benson
- Continuity15
Discovered that there's a Mexican grocery in Munich (finally!) that sells all of the essential dried peppers (Guajillo, Pasilla, etc), so I celebrated by making my first-ever homemade Chorizo Mexicano for some — frankly — fantastic Tacos de chorizo con papas.
- ¡No está mal! Buena pinta...OBBTKN
- Suave!! did they have any Serranos? Even in NYC they can be hard to findrobotron3k
- I've not seen serranos anywhere in Germany. As far as fresh goes, jalapeños and habaneros are the best you can hope for in the supermarkets.Continuity
- not a fan of chorizo, but those tacos look properly delish!BonSeff
- I just made baby-friendly pumpkin soup.
You, by far, win.
*grumps*Nairn - You can put everything in a tacoBindegal
- ¿Donde es cotija? (jk they look dope)garbage
- The lack of pepper selection in nyc is shocking and disappointing.monospaced
- Are those red onions pickled in escabeche with the habaneritos? A white cheese and a green tomatillo salsa would be good.HijoDMaite
- Probably just regular quick pickled red onions, like normal people. ;) I’m more concerned about the tortillas.monospaced
- @mono Are you saying that they're overcooked, or not your choice of tortilla?garbage
- Well, they're made with apple cider vinegar, water, salt, a touch of sugar, cumin, Mexican oregano, and garlic.Continuity
- And the tortillas are soft corn tortillas.Continuity
- God damn. I think mono tortilla-shamed me, up there. :(Continuity
- they do look like dry corn, but if you say they're moist and handmade tortillas, there's no shame :)monospaced
- @mono What's your favorite sauce?garbage
- Akagiyama12
Felt inspired (Thanks Pango!)
Made chicken tonkatsu. Looks nowhere near as photogenic, tasted delicious though!
- Hmm the more I look at this pic, the worse seems lol!Akagiyama
- Lol no worry I'm that guy with lights. As long as it taste goodpango
- Btw ton katsu means pork cutlet. You meant tori katsu for chicken.pango
- fucking yuminteliboy
- Would eat. You got some Kewpie on that mudderfugga?garbage
- https://i.pinimg.com…pango
- Looks de-lish!!! You gave Pango a run for his $ (I’d gladly eat either of your dishes) (Also...Go Knights, dude from Vegas!!)PonyBoy
- Looks like Asian street food. And Asian street food is good.jagara
- i think you went a bit nuts with the sauce. Other then that it looks good.milfhunter
- I see some katsu in my future.maikel
- @akagiyama. what sauce did you put on? i actually used okonomiyaki sauce i had made a while ago. its quite similar to the store bought tonkatsu sauce.pango
- I used Kewpie mayo and tonkatsu sauce, Kagome brand. Thanks for the compliments, will use a black plate next time! Go Knights! :)Akagiyama
- Throwing DOWN! looks awesomestoplying
- dang tasty! needs more bush! can't lose with cabbage n ponzu dressingSquiddy
- pango7
- yupmoldero
- wake up city folk!
*spitsmoldero - Us lazy American's will not do this.utopian
- If the meat is not packaged and conveniently stocked on a shelf at Walmart or at your local grocery store this will never happen, its that simple.utopian
- in Alaska all the locals I met had multiple large freezers (minimum 5) to store all the meat they hunted to last through wintermoldero
- big cities are fuuucked.moldero
- "learn to code" is now "learn to hunt"moldero
- Getting our first quarter cow in a week or 2eryx
- You can’t do this. Butcher’s are not licensed for thisGnash
- Where I live you need to use a licensed processorGnash
- Friend of mine has a sheep farm, he’s not allowed to butcher his own sheep.Gnash
- I was apprentice butcher in SF in my early 20's @ tower market top of the hill my father in law raises and sells sheep, when the shit goes down im getting somemoldero
- since the beaches are still fucking closed in Mexico, fucking stupid, people are hungry and you cant even go fishingmoldero
- Can they do nuggetsnb
- Pathetic killersi_was
- midwest life is gonna midwest life. we've done this before the pandemic. wanna split a cow? is a common question between families i knowimbecile
- lol @ Pathetic killersmoldero
- As someone who lives in the land of cowboys, this meme is pure fiction. Whoever wrote this has no clue how meat is produced!zarkonite
- @moldero, I did some apprentice butchering when I was young. Good skill to have, but never really needed it. Until maybe soonGnash
- Can't you just ask the farmer to chop it up?Projectile
- no, not all cattle ranchers are licensed (or equipped) to process meat.imbecile
- ^ thisGnash
- ^^yupmoldero
- where im going to get my sheep, I wouldn't want my father in law cutting it up at his ranch, it would probably spawn Covid20moldero
- Just make sure there are no bats around, molderoGnash
- Here's a wild and inconceivable idea. Do yourself and the world a favor, don't eat meat.MarleyMarl
- inconceivablemoldero
- wildimbecile
- ohhhh we got vegan in da house!pango
- Kill a cow yourself.omahadesigns
- most vegans I know wear leather shoesmoldero
- city folk!
*spitsmoldero - Why are you posting this shit Pango ? are you an avid meat eater ?i_was
- Stop spitting moldero, lol.i_was
- when I was a kid we actually had to walk our steer to the butcher (1/2 mile through the woods and a field)... 35+ years ago... broke my heart everytime :(PonyBoy
- But GA'DAMN my heart healed right quick when ol' 'Munchkin' hit the table w/ a stack of mashed heaven by his medium rare sidePonyBoy
- i grew up at a farm... so...pango
- old mcPango...PonyBoy
- ... ate a cow...Sellies
- Add some bacon.
https://cdn.ebaumswo…pango - ^hahah It would be cruel to pull them apart.Sellies
- Fuck a vegan, I just don't eat meat. It's disgusting.MarleyMarl
- id fuck a vegan while eating meat and drinking cruelty free kombucha.pango
- anyway. u dont like meat. thats cool .good for you.pango
- https://bamacatholic…pango
- oh fuck you guys. you're making me sound like a overly enthusiastic meat lover. my diet is actually 70% none meat 20%pango
- for my own amusement... at your expense of course, pango <3
https://i.imgur.com/…PonyBoy - ^ add 10% BBQ sauce and Pango is complete!Sellies
- say fuckin cant even buy raw milk here. probably cant get a pig processeddeathboy
- ewww raw milk. thats disgusting.pango
- tbh... i dont know what that 10% is.pango
- BuddhaHat10
Happy international Hawaiian pizza day everybody
- https://i.imgur.com/…utopian
- No.Continuity
- Yes I love a good oneMrT
- ^ Heretic.Continuity
- Lol utopian, I mentioned the international day to my missus and she just said 'UM YES PLEASE' and I didn't have much choice after that.BuddhaHat
- For me it's jamón and olive or pepperoni and mushroom, they are the bomb.BuddhaHat
- Salsiccia, mushrooms, and green bell pepper for me, pls.Continuity
- I haven't found anywhere with good salsiccia back in Oz, but goddamn did I eat a lot in AndaluciaBuddhaHat
- Hawaiian pizza with a really spicy sauce is the titsb_a_b_y_d_i_c_k
- Hawaiian Pizza + Sriracha!fooler
- burnmilfhunter
- Mmmm might get one tonightnb
- Birthed by 2 Greek brothers in my hometown of Chatham, Ontario, Canada.ideaist
- Pepperoni pineapple is good for a kicknb
- Pepperoni pineapple is good for a kicknb
- Pepperoni pineapple is good for a kicknb
- I'd fuck that delicious looking pizzab_a_b_y_d_i_c_k
- #2 came out even better
https://i.imgur.com/…BuddhaHat - https://youtu.be/aZB…prophetone
- Blame Canada! https://www.youtube.…kaiyohtee
- milfhunter10
Found the best ramen spot in my town this weekend:
- Want. Where is your area?monospaced
- That looks absolutely wonderful. Given that colour, I'm guessing lots fo chilli oil was in play. Tantanmen?Continuity
- *ofContinuity
- @monospaced Rotterdam area. The name of the place is Tensai Ramen.milfhunter
- @Continuity Its a pork based soup called Karashibi Miso Ramen, i think Tantanmen was on the menu under Chicken broth. Its def. filled with chilli oil and spicesmilfhunter
- I looked it up because I'd never heard of that kind of ramen before. And now I need it!!Continuity
- The Ramen Hunter.palimpsest
- ^lolNairn
- lol :D
url? :D I'm going to visit my sister next month in RD would like to try it out.sted - no website only socials so weird,
https://www.tripadvi…sted - Karashibi Miso Chasu. You just made my mouth and nose water simultaneously. It's so good.garbage
- I'm in Rotterdam within a week or two... If it's not too far from where I am I'll check it outCalderone2000
- That looks deliciousMrT
- That broth looks soooo goodmaquito
- @sted
@Calderone2000
Tensai ramen is located in the city center at the subway station Beurs.
Would go just before 6, can be super busy.milfhunter - @garbage indeed its spicy! But in a good way.milfhunter
- Oh I saw the oil beads, no doubt it was spicy in a good way.garbage
- Ramanisky26
This has been my go to for lunch everyday for the past 2 months. So delicious, refreshing and healthy.
2 Avocados
1 Tomato
1/4 Onion
Pinch of Salt & Pepper
Pinch of Lemon Pepper
- Oh and Lime Dressing...
... a combination of olive oil, lime juice, maple syrup, garlic and salt.Ramanisky2 - fucking rabbit!
Sounds nice, but i'd have a bit more onion... but then I work alone ;)Nairn - Onion breath.shapesalad
- sounds yum... nice hit of protein in there too w/the double avocadoPonyBoy
- Add beans for what they call “cowboy caviar” herescarabin
- nice! looks like it'd make a nice side for a BBQSquiddy
- Minus the maple syrup, and I'd go to town on that!Akagiyama
- Where's meatdrgs
- You toss a mean salad!utopian
- You could throw in any kind of bean for protein.canoe
- fukking millennial eating all the avocados!pango
- Corn would be good in this, too. Would also try on bulgur or quinoascarabin
- Bulgur needs to be cooked, that's 30 mins of fumbling with utensils. The idea is that its super simpledrgs
- flash it up with some italian mozzarella..neverscared
- Avocados are bad for the climate! Didn't u get the memo?!milfhunter
- Drgs, you just add it to hot water and walk away. No utensils or fumblingscarabin
- Try it as a dip for tortilla chipsmonNom
- Oh and Lime Dressing...
- Nairn7
Top tip: If you've just cooked a load of chicken thighs in you favourite copper-coated deep pan and left it in the oven to finish, but have perhaps left the oven on by accident, don't 30 seconds after putting it on the stove try to move the pan using the bare metal handle with your raw pink fleshy hands.
I've just cooked the palm-side of all my fingers on my left hand. It would be an understatement to say that it hurts a bit even after a half hour in cool water with aloe.
Fucking idiot.
- Been here. Also do not recommend.duckseason
- That's a mistake most people, myself included, only make once. and yes, searing pain.BuddhaHat
- Once did this on pipework fresh from a brazer.i_monk
- hope copper is on the outside.pango
- Once I was finishing some chops in the oven, pulled them out and checked the temp, 5 under my target and I immediately grabbed the handle to pop them back in.garbage
- I had just pulled them out of a 400 degree oven, and somehow forgot that fact 10 seconds later. Fellow fucking idiot.garbage
- Warm water rinse, not cold for the next time it happens.garbage
- I seem to do this just about once a year religiously with my steel-handled Le Creuset enamelled cast iron frying pan. Punches for me.Continuity
- Been there... Burnt my right hand. What a pain for weeks! The wound that cost me the most to heal in life...OBBTKN
- i like cookwares with out heat resis rubber handles. that means i can put them in oven. but ya... i burn myself time to time.pango
- aw mate, that's a stinger. I've done this with my cast iron pans just cooking on the stove. They weigh a lot so need to get a good grip tooIanbolton
- Get yourself some of those greasy burn pads + gauze to put on top + stretch net to keep it in place. You'll be glad you did.spl33nidoru
- With small stretch nets you can do that to each finger individually and keep your hand functioning. Change every day.spl33nidoru
- For minor, non-serious burns, use vinegar immediately (not hours later) after burning yourself. Gets rid of the pain.jagara
- oeef. friend of my did this as well. second day it gonna look nasty. Make sure you use the non-sticky bandage on your skin.milfhunter
- Oh and never purge the blisters. Your body is producing this fluid for a reason.spl33nidoru
- haha, thanks all - this isn't my first rodeo, but it's probably the wildest beast I've messed with :) Pain's gone and burns are better than expected...Nairn
- ..and my palms isn't going to be one giant blister as first feared. It did take about two hours for pain to subside, using my preferred treatment.Nairn
- Ouch. Have done this more than once. I tend to leave a tea towel wrapped around the handle after I take it out now - and leave it there until washing up time.mort_
- Ugh, I have the Le Creuset braiser. I love it, but that thing is fucking daring you to forget how hot the handles are. Happy recovery.garbage