I'm about to tuck into a pork pie. Ask me any questions about British Traditional Food
>>7114716
Did you make it?
>>7114718
Not this one, though I've made them in the past. Not very difficult and the dough used is a very easy, non-challenging recipe.
This one, at least, is from a local butcher shop so it's still hand made and fresh.
if you really wanna be traditional, you should prepare a goose for christmas.
the turkey is an american bird.
>puckin' purray
https://www.youtube.com/watch?v=HHV_oypEQEM
>>7114333
Is she getting wider or is her camera's aspect ratio slowly getting squashed?
![whatssofunny-alanpartridgecup-650[1].jpg](https://i.imgur.com/IoaIoqj.jpg "whatssofunny-alanpartridgecup-650[1]")
>partridge paper
THE BREATHING
Ordered this yesterday, only want a bun and pickles. They give me this and still charge me the same price as a regular burger wtf? They could have at least filled it up with pickles. Should I call Corporate?
You didn't ask for more pickles. You asked for a bun with the standard amount of pickles that goes on a burger.
Should've asked for heavy pickles. You got what you ordered, retard.
>>7113913
First and foremost, it's your fault for being a weirdo and wanting a pickle sandwich. Second, you should have specified that you want the entire sandwich filled with pickles.
>lrn2fastfood
>>7113930
Its not common sense to put more pickles on it since im being charged full price and its the only thing on the burger?
>forced to go with my parents on Thanksgiving to my aunts house
>tell parents I dont want to go im 28 and can just stay home, we argue I lose
>they know im on a diet.
>i bring portioned Tupperware with me and my food to my aunts
>get made fun of all dinner and night over it
>>7113686
>omg this one meal will like totally ruin my whole diet
kill yourself senpai
>>7113686
Its OK to have cheat meal every once in a while.
>>7113686
You're 28. Your parents aren't the boss of you anymore.
So, what does /ck/ think of Moe's?
How does it compare to Chipotle or Qdoba?
>free chips
>>7113530
Pretty much the only reason to go.
>>7113515
inferior in quality to both
you get a fuckton of food for relatively cheap though, and it's not awful.
Hi /ck/
I have just recently bought 2 really nice knives (a chef's knife and a paring knife) and I'm looking to get some new equipment to make the most of them. Obviously, I'll need to sharpen the knives occasionally, so I've decided to buy some whetstones. I've been looking at getting a few Naniwa Professional stones (pic related - essentially the same as Chosera stones) to do the bulk of the sharpening and then maybe a higher grit stone from another manufacturer to get a polished finish.
The main thing I want to ask is; are there any downsides to getting these as my first whetstones? I have read very good things about the Professional/Chosera stones and I'm quite keen to buy some, but I'm worried that I may damage them as a result of inexperience. Is there any chance that, during the process of learning to sharpen, poor technique could have any irreparable adverse effects on the stones?
There is nowhere local that offers knife sharpening services (and I'm 99% sure the nearest places use belt sanders), so I will need to be able to sharpen my own knives. As such, I may as well get some long-lasting whetstones and so will definitely be getting some of these at some point. The only question is whether I get them right away or start with cheaper stones.
>tl;dr is it a good idea to learn to sharpen on Naniwa Professional whetstones?
>>7113430
Buy a stone fixer alone with the stones
It's a small coarse block used to smooth out the stones if you fuck it up or just after repeated use
I like to wear down the edges of my stones with the fixer as knives tend to get caught on them while sharpening
Just look at some youtube vids on how to sharpen, there's a lot of chefs who will give good examples
There's several techniques so it's a matter of finding what works best for you
Just remember it's never about how hard or fast you move the knife across the stone, it's about finding the right angle, that sweet spot, & working it til it's sharp
>>7113543
Thanks for all the info anon.
Forgot to mention that I'm planning to get a flattening stone (or maybe 2). I'm going to go for the larger ones because I think they make it easier to level the surface. Like the whetstones, they are also Naniwa.
Yeah, I've found YouTube to be a really good source of information. I've basically spent the last week just constantly watching sharpening videos about all sorts of different techniques and knife edge shapes (even though my knives just have basic 50:50 edges).
>Just remember it's never about how hard or fast you move the knife across the stone, it's about finding the right angle, that sweet spot, & working it til it's sharp
Top-notch advice m8. I will definitely try to remember this. I think it could be especially important if I do go for the Professional stones, as I've heard that they sharpen effectively under very slight pressure.
Really want to go for these stones now. They're expensive, but within my budget. Are there any potential problems (other than cracking as a result of oversoaking/improper drying) which can't be fixed with a stone fixer? If not, I think I will just commit and hopefully they will last me for a long time.
>>7113806
Not the guy who replied before, but the older style stone fixers are pretty slow. You might want to get a very coarse diamond plate instead.
You don't really need to worry about "improper" soaking as long as you're just using clean tap water and air drying (not sticking it in the oven or something)
What do you think of this pizza, /ck/?
ooh
Is that tater tots and nacho cheese?
>>7112559
what does it fucking look like you stupid nigger
why is there such a stigmata when it comes to ordering steak well done
like, why do people get so much angrier about this than other foods
i only started eating meat when i was 20 so that might be why i don't understand
>>7112097
I don't think any well done steak could suffer from stigmata.
Well done steak
Cream of Carbonara
Chili Con Carne with Beans
Pimeapple on pizzas
Mayonaise on sandwiches
etc.
>>7112097
because people are pretentious wankers who think their preferences are objectively what's correct
>abloo it's an insult to the factory farmed abused murdered non-grass fed cow
Fazoli's?
nah
banhammer for you?
>>7109111
wa la to you brother
I like the breadsticks at Fazoli's
I am personally quite fond of classic Red Bull.
The original is still better.
>classic
heh
I never drink energy drinks anymore only like 4 times a year. But the red monster is kinda tasty.
>I don't eat seafood
>i care what other people eat/don't eat
>Picky eaters in any sense
>drinks soda on a regular basis
>eats sweets
>is fat
seafood is overall trash
lobster is ok
>I'll take my coffee black
*sips fedora*
Coffee culture is the most disgusting, degenerate behavior in modern human history.
>>7118756
>implying coffee culture is a modern development
lolol
why some people tend to store their eggs on the fridge?
>>7118616
I like my eggs chilled.
>>7118616
I store them in the refrigerator. No point storing them on top.
Because they last longer, and I live in a first-world country so I eat a varied diet and not just eggs every day.
I want a bad ass frozen lasagna with some garlic bread.
Who makes the best of each? It doesn't have to be in pic related.
>>7118247
inb4 why don't you make it yourself herp derp
>>7118252
how can you defend this kind of shit?
I wouldn't eat frozen lasagne if you paid me to do it
ok actually I'd probably eat it for $50
>>7118256
Sometimes a faggot just wants to eat something frozen.
Sometimes a faggot works 12 hour shifts in a kitchen.
Sometimes a faggot is just a faggot.
Faggot.
What are these called that come in like a tin can
>>7118170
Google image search.
>shitpost
>>7118170
I don't know what's like a tin can. Perhaps an aluminum can?
![maxresdefault[3].jpg](https://i.imgur.com/zTs4dpU.jpg "maxresdefault[3]")
