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> be me, vacuum chamber enthusiast
> get a bunch of McD's burgers, big brain time
> vacuum seal those bad boys, air = enemy
> fast forward, craving hits
> whip out sous vide machine, it's science time
> gently thaw burgers in warm water bath
> feels like a chef, minus the hat
> perfect thaw, no microwave massacre
> burgers still juicy, flavor level 100
> saved time and cash, McD's trip avoided
> sitting back, enjoying gourmet fast food
> mfw I've hacked the fast-food system
- Pizzashill-2 : Did people not know that seasoning over a hot pan causes clumping??
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Ok A she’s my new favorite person and B this is what irl tradwives are but nobody is ready for that convo. Sorry bro she’s probably not some ethereal size 0 walking through a field of sunflowers pic.twitter.com/KQWgMCNigz
— Saint Q 🏙️💫🌊👽🛸 (@SaintQ92) November 29, 2023
Internet vids are a great way to get folk to post their:
Internet weirdos are creepily into her personality:
Jesus at this point just sexualize her instead you friendless losers:
Seriously you all need to touch grass:
Thankfully a real tradfood consumer interrupts this wholesome nonsense:
These folk argue for a while.
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Do you agree with them /h/food? I for one heard they don't wash their chicken in France. And Lawry's isn't being sold there either.
Reddit discusses: https://old.reddit.com/r/BlackPeopleTwitter/comments/1633m2u/the_french_need_a_reality_check_on_their_shitty?sort=controversial
What would you rather eat?
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i love instagram reels pic.twitter.com/olPTnpeBfv
— P.E. Moskowitz (@_pem_pem) November 12, 2023
This is her:
- Soot : give me money i live in a dumpster and post on rdrama from a thinkpad
- breakcore : >he couldnt get a reservation at dorsia
- TariqNasheed : I SWEAR IM GOING TO DORSIA NEXT WEEK
- free_palestine : go vegan, rotten flesh eater
- ACA : that would go great with some Philly
- K9 : Lol fat butt ate $1000 worth of food
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Don’t forget the difference this #Thanksgiving.
— PETA (@peta) November 22, 2023
Choose compassion this year, have a #vegan roast. pic.twitter.com/G3HUGJhCTr
Every peta tweet I've clicked is 99% rage in the replies and I one day aspire to have that level of mastery over internet plebs
- cockexpert911 :
- ALASKAN : most disgusting food i've ever seen
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this would KILL me pic.twitter.com/AREWIke82w
— Alpha Male Bergamo (@AlphaBergamo) January 12, 2024
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From our family to yours, happy Thanksgiving. pic.twitter.com/Nhifx0sHi5
— Vice President Kamala Harris (@VP) November 23, 2023
- birdenthusiast : No offense but
- ILoveChapose : NSFL
- lain : pizza has gone from hated to absolutely redeemed
- StarSix : Does pizza get his boxed meals at the same place he buys discount tampons?
- Thirtythirst4sissies : More hilarious larping from Carp alt #23
- n0thanky0u : No vegetables
- trainspotting : Culturally appropriatin negro culture without they seasonins
- Pizzashill-2 : It hurts not being able to post so can you buy me an unban award please
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Time to have an honest discussion about how crinkle cut fries might be the worst fries of all time https://t.co/T1cxPAkk2Y
— comfy (@ihatethiskid) January 17, 2024
This is Greek appropriation. Make your own chud:
This is a probable cause for peak burger civil war:
In n Out catches a stray bullet:
Chips are the only thing no one wants to be thicc:
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- of_blood_and_salt : unpin this
- ThatHoeOverThere : no
- Genius : White woman nonsense
- 2DBussy : "there are too many woman bad posts"
- DWHITE___________DYNAMITE : :#marseypuke::#marseypuke::#marseypuke::#marseypuke::#marseypuke::#marseypuke::#marseypuke:
- STAN_ARTMS : neofoids seething inside
- Keggw : Not watching this. kuru imminent.
- usernaw : moids eat their own c*m so
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A perpetual stew, also known as forever soup, hunter's pot[1][2] or hunter's stew, is a pot into which whatever foodstuffs one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.[1][3] Such foods can continue cooking for decades or longer, if properly maintained. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the ingredients blend together.[4] Various ingredients can be used in a perpetual stew such as root vegetables, tubers (onion, carrot, garlic, parsnip, turnip, etc.), and various meats.[3]
https://en.wikipedia.org/wiki/Perpetual_stew
I tried one of the world's oldest soups, a broth that's been kept simmering for 50 years by 3 generations of a family. It's now one of my favorite restaurants in Bangkok.
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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.
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Damn bro was in there fighting for his life pic.twitter.com/REiyWxmOX8
— Lance🇱🇨 (@Bornakang) November 22, 2023
Fighting your food counts as seasoning it with its own sweat:
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- Homoshrexual : Should be in /h/food
- snallygaster : Shit, I navigated to /h/food just to post it and forgot to enter it in the hole box
- Borpa : ??? snally getting senile ???
- bballbelle : slavic nonsense
- kermits_for_joker_rights : supporting Russia, chud moment
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Sorry for the ugly pic, what's important is the recipe.
Through years of experimentation I have created the ultimate (according to my tastes) red borscht recipe. If you've never had it, it's a slightly sweet beet soup that you can customize in endless ways, but it typically has meat or beans and cabbage. It's a good meal for any season, extremely cheap, very healthy, and beets are good for your liver, so you should try it. It takes around 2-3 hours to cook but most of that's just letting it simmer and occasionally adding crap to the pot.
Ingredients
1. 1-2.5 lb cartilaginous red meat, ideally with bone (A big skin-on pork shank is my ideal cut, braised pork skin tastes great and thickens the broth. Can sub meat for dark kidney or cannellini beans) - precut stew meat works but you're paying more for someone else to do something that takes a couple extra mins of work
2. 3 medium or 4 small red beets (generally the smaller the sweeter, and ones with stalks still attached tend to taste better)
3. 4 medium cloves garlic
4. 1 large onion or 2 small
5. 1 gigantic carrot, 2 regular grocery store carrots, or 3 farmer's market/upscale grocery carrots
6. 1 can tomato paste
7. dash of white or white wine vinegar (be careful)
8. small fistful of flat leaf parsley
9. 2 medium bay leaves or one large
10. liberal amount of marjoram to taste
11. about a tsp of mexican oregano to taste (optional)
12. about a tsp of paprika to taste
13. half a white cabbage
14. chicken stock, 2 chicken stock cubes, or water
15. black pepper and salt to taste
16. white sugar or 2 prunes (optional)
Serve with:
sturdy bread like a baguette
dill
sour cream, smetana, cream cheese, etc.
Directions
1. Cut the onion in half and dice one half; set the other half aside
2. Mince garlic
3. If you bought a whole cut of meat, you can process it into pieces ahead of time or simmer it first, then pull it out if you're lazy. That'll increase cook time though
4. Heat up your largest stock pot on the stovetop at about medium heat (I usually let the fat from the cut render but if yours doesn't have a lot of exposed fat then add some oil. Lard highly recommended if you're using beef). Add the meat and stir around for a few mins.
5. Add onions and sweat for a couple mins, then add bay leaves and garlic and sweat for a couple more mins. Make sure not to brown anything, the mallard reaction ruins the clean flavor
6. Add tomato paste, stir around for a couple mins, then add paprika and stir for a few secs until the paprika smell diminishes. The timing for these first few steps isn't important due to the aforementioned mallard reaction note.
7. Add stock/water with bullion/water and a dash of vinegar along with marjoram, parsley, and oregano.
8. Simmer for at least an hour, though it'll take longer if you're removing the meat and cutting it into pieces during the cooking process (it took the shank in this round about 1.5 hrs). You want the meat to be somewhat pliable but not super soft yet so that the pieces don't dissolve into pulled pork
9. Meanwhile, peel beets and cut each of them into halves. Divide the halves and cut half into small, thin pieces or throw into food processer and cut the other half into rough cubes or matchsticks (you could do one or the other but having both makes the texture more interesting)
10. Throw the beets into the pot
12. About 30 mins after the beets have been added, taste the broth. If your beets are really shit then you can add sugar or prunes here to sweeten it . Otherwise adjust your salt, spices, vinegar, etc. if you need to
13. Meanwhile, cut carrots into matchsticks or shreds or throw into food processor and cut the reserved half of the onion once through the middle, then crosswise into thin slivers
14. Toss the carrots and onion into the pot after the beets have been in there for 40-60 mins
15. Dice the cabbage half into squares or cut in small thin slivers.
16. Add cabbage to pot after carrots and onion have been in there for about 15 mins
17. Cook soup for 10 more mins, adjust to taste again if you need to
18. Serve with dill (can sub parsley), sour cream or w/e, and bread
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Simple question
Making chili
Pretty basic
The spice mostly comes from 3tbsp of cayenne pepper which hasn't been quite enough for my liking before and when I've added tabasco and more cayenne it doesn't really seem to change things much either
I bought some habanero peppers and I'm getting ready to start things but I'm having second thoughts
With two pounds of beef how much habanero should I use
Should I just slice it up or should I like completely pulverize a pepper or three and toss it in
Is habanero going to overpower the rest of everything and kill my mayoid tongue
I had habanero on a burger a few times and it's always very hot so I am nervous