these Michelin spots are a pile of bologna. Buncha pretentious, high brow, nonsense smoke and mirrors for tiny bites of crap

surprise, surprise, the former chef has a different opinion than the guy who thinks there's nothing special about Michelin starred restaurants.

Calories.... 2 McDoubles = 800 1 small fry = 365 1 small drink = 150 1315 calories...

Eh, they wouldn't want a loser like you in there anyway

There isn't all that much inter-personal drama yet, it's more one cohort beating their chest signalling that they're too smart to pay for air and the other calmly and politely explaining the context, but with a real possibility of either group losing patience with the other, I reckon that the thread may develop explosively.

https://old.reddit.com/r/SubredditDrama/comments/1bz4t0v/a_floating_bubbly_dessert_has_redditors_foaming/?sort=controversial

The original post is this disgusting-looking /r/food post: [i ate] a deluxe Italian sandwich:

Someone points out that this has nothing to do with Italy:

Wikipedia doesn't say to use 5kg or random mixed meat and 5 grams of veggies. Wrong proportion and wrong ingredients. It doesn't make sense to do it like this.

But I guess it's the “American way”. ==> American sandwich

They get downvoted to -221 and crossposted to /r/iamveryculinary: Italian learns what an "Italian" sandwich is and immediately becomes the authority on why OP is making it wrong

Let's see what angry Redditors have to say:

Eep pray this guy never learns about French toast.

I don't understand this, French toast is something that they actually eat in France.

I just imagine some dude sitting on the potty angrily commenting on a small picture of a sandwich on his phone.

Just like you sitting on the potty angrily commenting on a comment on a small picture of a sandwich on his phone.

Why is immigration and ancestry such a difficult concept for some people to understand?

Peepeeheads pretending to be Italians and the 'No true Scotsman' fallacy, name a more iconic duo

You mean like someone who calls it an Italian sandwich?

@KONGLAND for once I'm begging you to see the light.

New inflation index just dropped pic.twitter.com/RngUhxq4rn

— 🏛 Aristophanes 🏛 (@Aristos_Revenge) April 5, 2024

!goyslopenjoyers run, don't walk to maccas for the Surf & Turf burger. The west may have fallen but goyslop is healing. The days of "healthy" offerings are hopefully behind us, and no longer will we be sold grilled chicken wraps and other hippy garbage.

This burg is peak slop, pinnacle of American innovation. TWO beef patties on a classic bun sandwiching a fish filet, pickle and cheese.

The placement of the patties both above and below the fish was a brilliant move (my burg differed from the one pictured). The pickles add a much needed tang to the fish, which is in itself delectable. Finished off with a garnish of ketchup and mustard, who could possibly ask for more? It's the first time in ages a maccas burg left grease on my fingers. 11/10

After years of Big Biscuit pushing super flaky biscuits on the American public, I had a crumbly type biscuit for breakfast this morning. The inside was so tender it made me cry.

Chick-fil-a is literally the most overrated restaurant ever in my opinion. I have been multiple times and never been impressed, and I have nothing wrong with chicken, fries, etc. Everyone acts like it's the best place ever and it's really just… not. I've tried the waffle fries and they were lukewarm and nothing special, and the chicken sandwiches have all just been bleh.

Edit: for everyone saying “What are you comparing it to?” Popeyes is way better

My aunt gave me some leftover food from Easter and I wanted to share some of the finest Polish cuisine with people from around the world, and no better place to do this than this cosmopolitan platform.

So, here is traditional Polish Easter cake the Mazurek:

I'm pretty sure it is Mazurek with almonds, rains and... stuff.

Of course that's just the dessert. I also got traditional jars of meat:

It is indeed real meat. I emptied one of the jars into a bowl so you can take a better look:

It's not yet heated up so forgive the floating clumps of fat, but you can tell its fine meat indeed.

I also had a cheesecake, but sadly no pictures, I ate it already because it actually looked edible.

Well, that's it. It may not be much, but I'm sure those pictures say a thousand words each. I do hope I didn't make any of you too hungry.

Anyway, I'm off to eat some of these delicious specialities, it's not everyday I get to dine on such fine food. I sure love getting unidentified leftovers.

is this a sign that carp is coming back to finish the oregon trail runs?

sloppa

I got lucky with sourdough and have never had a failure with this recipe for the starter https://www.bostongirlbakes.com/how-to-make-sourdough-starter-from-scratch/#h-ingredients-and-equipment-needed and this recipe for the actual bread https://heartbeetkitchen.com/rye-sourdough-bread-recipe/#recipe

I want a good go-to regular bread though, I've tried a lot and had some success but none that especially stood out, pls post if you have any

Other recipes:

This is my favourite brioche, very forgiving recipe https://old.reddit.com/r/food/comments/eenrxt/homemade_brioche_hamburger_buns/fbvn2g1/?context=8&sort=controversial

This is a great pizza dough but I found it a little salty when measuring by weight, I'd maybe split the difference between the volumetric and measured weight https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe

Lafayette, LA is a good food town.

I've been making so much bourguignon recently that I've started to get sick of it. One good thing about it though is that you can prep it in advance for the week and make mash/gnocchi/pasta as required without it tasting like leftovers. I was looking for something similar to make and came across gumbo. Food from that part of the US always looks good in photos but I've never had the opportunity to try some that was made by someone who knew what they were doing. The closest thing to it that I've tried was one of my attempts at jambalaya, but I put in too much paprika and ruined the flavour of the whole thing. When looking at the recipe for gumbo, I saw that it uses similar spices and also needs roux. I don't store excess oil from my cooking and the thought of mixing flour and frying oil to make the foundation of a dish was . I figured that cuisine from Louisiana is already pretty French so substituting parts of the recipe for more French versions might work out.

Here I started prepping some celery, green peppers, and onion/garlic. I wasn't spoiled for choice in terms of smoked sausage so I just got chorizos.

I also added some chopped up beef chuck steaks

First step is to crisp up the meats

Pop them back in their bowels and start frying up the onion/celery/peppers

Once the onion is looking nice and brown, add in some tubs of tomato paste, crushed tomato, a bottle of Pinot noir, and beef stock

Add the meat and throw it into the oven at 350 for a while.

After 30 mins mine looked like this - OK, but feeling a bit empty. I added some more celery and onion, and also added 7 teaspoons of flour to thicken it up. After that, back in the oven until it has had at least 2 hours cooking time.

This was it at the end. My whole house smelt like a pizza shop and it tasted great. I made some rice to go with it seeing as that's how most do gumbo

In the end, it wasn't that bad! Much better than the jambalaya I had previously made which was done by following a recipe. My only mistake here was in adding some supermarket Cajun seasoning. Just a teaspoon of it changed the smell of the whole thing and I'm curious to try it with any paprika. I also need to find a noncancerous place to look at southern US recipes

What am I supposed to eat with chicken wings now?