As far as national pizza chains go, we can all agree this is the best?
I prefer Little Caesar's. You can place an order and have it made fresh, or buy one of their hot 'n ready pizzas. They still have unbeatable prices after all these years, and the Detroit-style pan pizzas are even better than Domino's (which FWIW managed to turn that chain around).
The Italian cheese bread with sauce is GOAT.
How do you tell which types of alcohol you're supposed to drink straight and which to mix?
I recently tried vodka for the first time and it tastes like shit, yet for some reason people keep drinking it straight. Same goes for vodka. Meanwhile, rum and whiskey taste fine on their own, yet most people seem to only drink them in cocktails where you can't even taste the alcohol itself.
Am I missing something here or are my taste buds just defective?
>How do you tell
What ever your tongue tells you is palatable or not is entirely up to you... do you expect this board to be able to tell you what you like?
That's pure autism right there, learn to do things for yourself.
Rum, vogka, and whiskey can all be mixed or drunk straight. It depends on the individual variety (brand), not the broad type of booze.
You use cheap lower-quality liquor for mixing. You use the better stuff for drinking straight.
If you had too choose only ONE nations cuisine to live off of, what would it be?
USA as a whole is off the table.
Watcha gon' get?
Apple pie season is upon us.
Do you add cheese to your apple pies? Why or why not?
memes and hate aside is going vegan/vegetarian cheaper than being an omnivore?
Depends on what kind of vegetarian. If you plan to legitimately cook only whole foods, you might save some money. If you "don't have time to cook" or other things and are therefore going to spend your money on organic veg microwave meals (most vegetarians,) then you will probably spend more.
Source:Vegetarian for 5 years
Best of luck
If you stick to cheap, bulk-buy staples like rice, grains, legumes, potatoes etc. then it can be cheap and very much affordable.
If you make the mistake of trying to replace animal products with vegan alternatives (meat substitutes, vegan ice cream and so forth) it'll bleed you dry.
>Homemade is better.
We need to end this terrible meme.
In a basic kitchen it is very hard to replicate all the conditions that professional kitchens have. I agree in many cases it is, but I don't have a pizza oven and cannot realistically make a better pizza than a kitchen which has one.
What is the spiciest thing you have ever eaten and what was your reaction?
For me it's the Bhut Jolokia, the third hottest chili in the world (pic related).
I actually enjoyed the taste, but it still hurt like hell.
I get a fit of hiccups from habanero and above, sometimes even from too much jalapeño in a single bite.
The piquancy doesn't even start to bother me but my diaphragm just throws a tantrum every time.
I ate half a birds eye raw, and that gave me hiccups. In oil they're fine, I can go through tons, but the oil does sort of counterract it.
I wouldn't really want to try a hotter chilli straight, the birds eye already felt like it had maxed out the heat sensation, so I can't imagine one a hundred times stronger.
Beans or no beans, m8s?
Do you guys reckon Guy Fieri knives are ok for at home non-professional use? They are cheap and look cool
made some maqlouba (arabic food)
consists of cauliflower, chicken thighs, and rice with spices. now praise me
yeah seriously OP don't get up your own ass about plating, it's a fucking rice and chicken dish, put the rice down, put the chicken on top of it, I have no idea why it's all congealed together
Making some ham and split pea soup later today, is there any food more comforting than hot soup on a cold winter day?
>he buys the green split peas
i don't know what it is about green food. just doesn't look quite right.
For me its the Big Buford, the best fast food sandwich.
When I first started cooking, I tried to follow a recipe as if it were a scientific experiment, and tried to make all measurements with absolute precision. Eventually, I realized that recipes are simply guides, and seasoning and cooking times are all matters of personal taste. Now I hardly ever measure anything with anything other than my eye, and by taste, and I've had much better results, and find it much more enjoyable to cook.
When did you finally quit worrying and just did what the fuck you want while always getting good results?