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Aw c'mon now

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>>689273002

I love Falafel

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>>689273745
i fucking love a good doner kebab/gyro

sheit

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>>689273002
we need multi-image posting like on superior new chans.

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>>689275566
hey, I got dubdubs

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>>689275566
the fugg is this?

>>689275728
i actually like a good MRE

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>>689273002
just looking at this; I'm going to guess it's a ham open faced sandwich in filo pastry, fried, then caster sugar & jam.
oh, it's supposed to have cheese too. that's one weird fucking sweet & savoury, /b/ruh.

>>689275728

>>689273002
I just had two grilled hot dogs from Burger King. Now I know why they are going out of business. Could have had the same from AM/PM for a lot less.

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I'm a sweets kinda person. I make my own crème brulee, but I never have the time or a good excuse.

>>689273002
M-Monte Cristo?

>>689276514
that's right anon! it's a monte cristo sammich and it's delicious once every two years or so.

>>689276708
nice! i've never had a crème brulée but i've heard they're harder than horsecocks to get right

>>689276866
Hadn't finished when I hit post on this

I fucking LOVED the Monte Cristo sandwiches from Bennigan's but the one near me closed down and I haven't had one in years

>>689273002
Monte Cristo is best sandwich. Great choice anon

>>689277136
bruh that's the only place i've ever had a monte cristo too! had it 3-4 times at the benny's in boston but then the cucks closed. never had one since, they're hard to come by

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>>689277459
>>689277136
They're pretty easy to make, basically ham, turkey and Swiss on French toast. Whenever I go home to visit my mom makes them.

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pan seared scallops

if you bite into a grain of sand you make a wish :3

>>689277998
i thought they were supposed to be deep fried in batter? either way still looks good

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>>689277847
Big Lou's come recommended by /ck/

>>689278158
They can be either way, although I have never had one that looked like OPs pic. When I make them I dip it in mayo and have lots of home fries with them.

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>>689278002
oh dude, imagine pan seared Quahog, each with a natural pearl inside.
now that would be some fancy fucken dining.

>>689278202

>>689278491
sounds fantsier than it is good †bh

>>689278158
Yes, you are correct.

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>>689278662
fancy is the important thing.

>>689278491

>>689276974
Really? It's a lot of little things, but I've never made bad crème brulee. Even the first time.
1/4 sugar plus extra for garnish
1 cup heavy whipping cream
2 teaspoon vanilla extract or 1 vanilla bean pod scraped
3 egg yolks
Preheat your oven to 315 F. Slowly boil the cream till it's bubbly and add vanilla extract and stir. Once it's boiled, take it off the heat and start boiling a pot of water. Separate 3 yolks from the whites of the egg and mix the sugar with the yolk. You can toss the whites or whatever. Make a shitty egg white omelette. Slowly pour the sugar into the egg yolks, stirring constantly. I hate it when the sugar gets stuck to the sides of the bowl. Once the cream is body temperature or below, slowly pour it into the sugar-egg mixture. Pour in little bit and stir till there are no streaks before you add in the next bit. Then put the whole mixture through a fine sieve. Pour the mixture into ramekins about 3/4 the way up the side, but you can make it lower if you want. Place the ramekins in a brownie tray and pour the hot water you boiled earlier in the tray, being careful not to get it into the ramekins. Put the tray into the oven, carefully for 35 to 40 minutes, they should be springy, if they start to bubble, you've over cooked them. Once they are done, take them out of the pan and put them in the fridge for at least 4 hours, up to 3 days. To serve, use the reserved sugar and spread evenly over the top of the custard. Use a chef's torch to melt the sugar. Move the torch quickly, to prevent burning. Course sugar like demarara or "real raw" is a better choice than regular sugar. If you don't have a chef's torch, figure out how the broiler works in your oven, but it isn't as good as the torch.
This is my personal recipe that I pulled from my brain. It's pretty good though, and it's better than the modern versions with gelatin and cornstarch.

Traditionally, it is dipped in its entirety in eggbatterand panfried, though it may also be deep fried.[4]Regional variations[1][5]may include sliced turkey. In some areas of the US it is served grilled, in others as anopen sandwichwith only the bread battered and the assembled sandwich heated slightly under a grill or broiler.[1]In thesouthern US, some restaurants serve a variation that is batter dipped and deep fried.

>689278158

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>>689278824
any other anons here on bread & water?
I'm poor & have always enjoyed the Ano aesthetic, so I'm on 1000 calories or less/day atm.

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Nothing like an apple fritter from the Amish market after classes on Friday to end a week.

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>>689279149
I really want to get some more long pig. after I move. maybe a qt3.14.

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>>689279101
You can bet
There's nothin' but net
When I am in a zone and on a roll
But I've got a confession
My own secret obsession
And it's making me lose control

Everybody gather around

If troy can tell his secret
Then I can tell mine
I bake!

What?

I love to bake!
Struedel, scones, even apple pandowdy.

Not another sound!

Someday I hope to make the perfect Creme Brulee


https://www.youtube.com/watch?v=peHw5G9uQVc

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>>689279541

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>>689279616

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I'm so hungry I could eat at Arby's. Seriously fuuuck look at it all.

>>689279591
That faggot has no idea what he's doing. I bet he couldn't tell a crème brulee from a crema Catalana.

>>689280142
obviously not. and i like your moxie anon

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>>689280051

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>>689280775
is that a Sriracha snowcone‽
fuck that would be nice.
oh, with some hot cream.

>>689280826

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my three favorite sushies

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>>689282946
I can't find the recipe I was looking for.

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>>689283269

>>689283269
>Tobasco
You genuinely need to off yourself