>little red cowboy hat appears above my head
>i'm feelin arbys
>go to arbys
>buy enough food for one hungry person
>15-20 bucks every time
Why is this place so fucking expensive? Are those mozzarella sticks made from god's semen?
There are few feels comparable to biting into a big roast beef sandwich. The feeling in your mouth is pure bliss. I never really bought into the whole curly fries thing, that's mainly white girls.
One of the main reasons I go is because it's one of the few fast food chains that sell mozzarella sticks and those are like crack to me.
This is a joke, right? Nobody in their right mind would name their food product 'Soylent'.
I tried it recently, and it wasn't bad. Not filling at all, my stomach was gurgling all day, and it was damned annoying, but it wasn't bad, it tasted a bit sweeter than i'd like though.
The name is because it's largely made made from proteins, lent from soy.
The millenial generation doesn't know about soylent green, so given that they're by and large the consumer base, it's not as big of a deal as any person over the age of 25 might think.
Rate my sandwich.
Looks like it holds a delicate balance between the succulent spaghetti and the crispy bread. The parmesan provides an excellent seasoning. What lets this dish down however is the underwhelming sauce dish, with no fresh italian herbs.
I'm not an alcohol or anything, I just go through about a fifth of tequila a week. There are a lot of health benefits to tequila, I read it on the internet, you can google it to see what I'm talking about.
Is Buffalo meat a meme? Was it recently featured by some celebrity chef or something? I work at a grocery store and over the past several weeks have had several people a day asking if we carry buffalo.
If you were rich would you just eat at restaurants all the time or get a private chef?
Private chef feels too intimate, like you don't want this random guy ready in your proximity all the time. I'd probably mostly order food home or cook myself (provided you don't need to work because of the wealth).
I've been craving chicken liver lately. Does anyone know any good recipes?
I just ate somewhat over a pound of them, sprinkled with Old Bay seasoning, coated in beaten egg then breadcrumbs, and baked 45 minutes at 375 (190 C. if you prefer) on a foil lined pan, then sprinkled lightly with salt.
The results were okay but I think maybe next time I will use cayenne pepper instead of Old Bay.
What other recipes are out there for chicken livers? Thanks.
Sweet or Unsweetened?
Unsweetened master race.
I grew up drinking unsweetened iced tea, and sweet tea always seemed like a gimmicky thing if you went to a Southern restaurant. I stopped going to McDonald's years before they started offering sweet tea, but probably would have chosen that over soda when I was little.
Why and how the hell does Japan have so many flavors of Kit Kats than anywhere else?
Why do Americans get so excited about foreign junk food?
And then when you mention foreign real food they get butthurt and say AUTHENTICITY IS PRETENTIOUS U CAN'T TELL ME WHAT TO DO
They have a lot of flavors of most of the shit they seem to produce but I remember reading that kit kat pronounced in japanese sounds like the word for "good luck" so kit kats are more popular there than in the U.S.
Why don't they just make neopolitan ice cream sandwiches without chocolate ice cream since no one likes the chocolate ice cream?
Neapolitan was always great because it was the three most popular flavors all together, each of which are incredibly boring on their own. I always thought strawberry was the least popular flavor, despite being my favorite. Without all three it's just some shitty soft serve swirl.
Anyone know how much different home dry-aged beef is vs the professionally dry aged beef at steakhouses?
Pic related, a few dry aged steaks I made for a dinner w/ friends last year.
High end steak restaurants have temperature controlled compartments to age their beef. Most people at home just put it on a plate in the refrigerator and let it rot for 3-4 weeks, and then cut off the green bits.
>High end steak restaurants have temperature controlled compartments to age their beef. Most people at home just put it on a plate in the refrigerator and let it rot for 3-4 weeks, and then cut off the green bits.
I can get my fridge to pretty much any temp 33-50 with a probe thermometer and the thermostat. I think the professional process controls the humidity also though.
The only home aging recipes I've seen do 5-7 days. 3-4 weeks seems like it would get TOO dry.
>enjoy your botulism
lol....the bacteria causing botulism is an obligate anaerobe. So oxygen is toxic to it, that's why it's only an issue in canned/jarred foods.
Bacteria in general though doesn't grow well on such a dry surface, as long as you keep contaminants away and the temp stable.
What on earth is a blue raspberry?
Anyone on a chicken rice beans diet? I've been unemployed for 6 months at this point while studying webdev and funds have gotten tighter. This some roasted chicken thigh, beef shank feijoada, and plain-ass rice
Went out for sushi / Japanese fusion. Didn't see a Japanese food thread.
Here is just a light veggie maki with apple, avacado, and asparagus. Think it had a mango sauce.
A Hendricks gin and Cucumber sake martini to go with my ponzu and roe oyster shooter.
Tempura asparagus and oysters.
Plus lobster rangoon which is more just Asian fusion, but sounded good.
Plus uni (urchin) nigiri and tuna sashimi.
Not quite as good as uni I have had before, but not bad.
I got a new job that has some good hours, the downside is lunch is only 30 mins.
Give me some good ideas for a large snack/lunch that I can make cheap and easy to bring?