>I'll have a water, no lemon, no ice please!
Ate an entire loaf of challah AMA
yes dude weed lmao
How does one become a successful Youtube food reviewer?
What similar qualities/personalites do they share?
What do you have for lunch? I'm getting sick of noodle
Just had one of these topped with sour cream and hot salsa for lunch
If I don't meat for a day (12-20h) I get a craving for it. Feel a little empty inside, like something is missing. Only get similar when try do quit smoking. Not vegan and don't plan on becoming one. Just some foods are with out meat, so sometimes a day goes by without meat. Someone cares do explain why I get that feeling?
It can be one of two simple things. Actual addiction to the taste and texture and such, which will pass with time, or calorie deficiency on days you skip meat, as it is very dense in energy.
Creepy cooking Thread... (If that exists)
This guy makes realistic looking body parts with bread and food coloring.
What are /ck/'s favourite food and cooking youtubers? I like maangchi, even though I'm not the biggest fan of Korean food per se.
>inb4 people who ironically watch ja/ck/ and joeysworldtour
your thread will not survive on /ck/, not without approval of its king.
(but I like cooking with dog, dat japanese honey with her poodle getting her second best teriyaki sauce I'll ever taste on)
What's that word where when you're knowledgeable about a subject and everyone else seems to get it terribly wrong?
For example, most of us probably cringe at the technical jargon in movies and television.
Anyways, I find that nearly all popular YouTube cooking channels are fucking garbage. Don't believe me? Just find a dish you're really good at, and compare it to theirs.
Bruno Albouze is the only one who is an actual pro.
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This. Can't stand "home cooks" who take a basic recipe off the internet and cook it with minimal effort or technique. I want to learn how to cook, the technique and reasons why, not some shitty nutella cupcake shit. Foodwishes is good for this, and cookinginrussia, the latter is god tier for technique and restaurant tricks
anyone get their hands one of these yet?
last time they launched new flavors I took like 6 months to show up around store near me in New York, I'll be pissed if it happens again
Hey fellas, I made some chili con carne and documented the process. Stick around to talk shit aobut my culinary skills!
First thing I made some flavoured buttuer. Take some cumin, coriander, smoked paprika, and dried oregano...
Like how the fuck do you even get to go to Arby's? I always see their commercials and the food looks beyond delicious but we never go there.
I usually go to dinner with my family but my family always picks Bob Evans or Cracker Barrell.
I feel like killing myself. Life is so unfair.
Why the fuck would you ever want to go to Arby's? It's low-tier fast food. Their "meat" isn't even whole piecies: it's reconstituted from a liquid set into molds. (Seriously. Google it).
Want a roast beef sandwich? Go buy some buns and some roast beef and assemble it yourself. Or, go to a proper deli and get one there.
What the hell does "full of flavor" even mean?
What should I eat for lunch, ck?
>MMM crab SO GOOD -everyone
Fuck off, it's bland as shit, the only reason I can figure out why anyone likes crab (or lobster for that matter) is because they drench it in butter. Crab is utterly tasteless at best and tastes like the polluted waterway it came out of at worst. There is NOTHING redeeming about crab at all. The fact that there's a special apparatus for the melted butter you're supposed to dunk it in says it all. Canned tuna is better. Anyone who says otherwise is a complete pleb who just follows the herd.
Crab is shit. Most of the meat is tough and tasteless because it comes from the limbs, and the meat on the body is crap, too.
Fucking lobster tails are tasty as fuck, prepared properly.
Price-wise though, the shit's not worth it. Better to grab a slab of fresh atlantic salmon and bake it in beer.
Well, /ck/? Did you know this?
Who /grapefruit/ here?
>tfw grapefruit juice with lemon
>mfw people cut through the dividing cellulose boundaries and expect me to eat them as well.