>OOO HHH AHH AHHH IM LITERALLY OOOO HHHH
Fucking Mike Wiens thread.
https://www.youtube.com/watch?v=JR6FyQfwynI
I bet you could start a Kickstarter to punch him in the throat.
>>7056770
D'ya think he pulls the same face when he noms on some guys cock?
Why does he look like a weird looking chinaman?
Is he cuming on that pic?
Every year Golden Corral gives a free dinner to military veterans. The full buffet. Supposed to be no questions asked, but I have heard someone say they were asked to require proof at theirs.
My dad and I have gone every year for 5 years though and they didn't ask for anything. They were PACKED though, we had to wait to get in for about 20 minutes.
Also since it was just 2 of us we were told to sit at a table with another party of 2.
There were a lot of people there who obviously never served, and a shit ton of 400lb hamplanet women. But we sat with a couple of old VFW guys and had a good time.
last year I had a steak, potatoes, corn biscuits, a taco, a slice of pizza, a slice of meatloaf, basically I tryed everythign on the buffet. Even used the fountains.
Anyway don't wait too late to go, they stay pretty packed all day and don't want to end up having them close while you're waiting.
>>7056712
>being this poor
>>7056712
I'm white trash and even I won't eat there.
cool find. A lot of places usually do veterans day deals. We eat there once or twice a month anyway, will have cortana make a reminder about it.
>>7056725
>not taking advantage of free stuff
HOME CANNING PROP TIPS AND THEORY
I really wanna home can one day... but I want my food to last longer than canned goods you buy st stores. The only real preservatives I'm aware of used in home canning that seems perfectly safe is lots of salt. What are some safe preservatives that don't involve the "FAT TOM" acronym and how do I best utilize FAT TOM in canning? Namely, using acidity to prevent growth or contamination. Is there a way to take advantage of PH extremes that doesn't turn your food into goo?
I thought alcohol would be an awesome food safe way to prevent spoilage. As little as 5% alcohol made water safe to drink for centuries, even in biblical times mixing water with wine was common. What about tannins? Do tannins inhibit growth? Anyways, the alcohol would pretty much all evaporate by the time my chili was done being pressure cooked right?
Or would a couple shots of vodka mixed in actually help it keep better?
I'd prefer to stay away from preservatives that people might have reactions too. The basic criteria is that the preservative can remain functional after 3 hours in a pressure cooker.
What about using vacuum sealed Mylar bags instead of canning jars? Would there be any benefit in that? Would Mylar be able to handle 3 hours in a pressure cooker?
I like Mylar a lot because it would be cheaper than jars and it would block light. Vacuum sealed Mylar is pretty much the best way to preserve dry foods that I'm aware of.
Are there any packets of oxygen absorbers that would be safe to use? Or could I put my unsealed jars in a buckets with enough baking soda in the bottom and add vinegar until the carbon dioxide displaced all the oxygen? It would be easy enough to do and prevent and oxygen from being in the jars.
PLEASE HALP.
I honestly believe a few simple hacks could double or triple current expiration times without effecting taste or quality significantly enough to matter.
Do you even need all that shit if you're pressure canning?
What about tobacco? Or nicotine? I think a quarter of a tobacco leaf per jar might be worth testing.
If you ever have tapeworms, eating a decent cigar will incapacitate the worm long enough for you to poop it out.
Surely nicotine would be a relatively safe preservative if caution was taken?
I've got no idea how heat effects it, though.
>>7056669
Even pressure canned food can spoil in a few years. I've heard of five year old canned food that was still good... temperature is the best preservative!
But there has to be other ways to extend shelf life even more.
>be me
>order food at pizza hut
>register with e-mail
>get a survey the next day
>"$10 off orders $20 or more"
>that's 50% off if you play your cards right
>play with the online ordering to tweak it
>order pasta, cheese sticks, wings, and a personal pan pizza
>get it almost to exactly $20
>they keep sending me the same survey
>been doing this for months
>>7056650
>>be me
Who else would you be?
>>7056654
Hopefully not you, faggot.
Alright, /ck/I'm broke and need dinner. I have the following available
-long grain rice
-butter
-salt, pepper, and most spices
-sliced roast beef
-mozzarella slices
-imitation crab meat
-cream of mushroom
give me some ideas, please. Also feel free to list your own ingredients if you're in the same situation as me right now
>>7056554
I would just boil the rice and fry the imitation crab
fuck that other bullshit
boil the rice, mix with cream of mushroom, add in the crab meat. you might be able to mix in one of the cheese slices for a little added flavor.
>>7056589
that sounds gaudy as fuck, anon
Is she the Julia Child of our generation?
>>7056546
of my dick, more like
>>7056551
she's the child of your dick?
>>7056546
Never thought I'd fap to something I saw on ck.
God, I fucking love Nigella.
WHAT KIND OF A MAD MAN PUTS ONIONS ON A SALAD??? AND BELL PEPPERS??? WHO THE FUCK DOES THIS??? WHAT'S WRONG WITH THESE PEOPLE??
k
>>7056415
I do. Sorry I offended your flyover sensibilities by straying from iceberg lettuce, ranch dressing, and shredded cheese-like product.
>>7056583
LEAVE MY CHEESE FLAVORED WOOD CELLULOSE ALONE REEEEEEEEEEEE!!!
Hi, /ck/. I can't into cooking. I found a recipe that says I need two cloves of garlic, and I figure that means the entire clove. My mother comes along and tells me I need only two little pieces of one of the cloves, and that those pieces are called cloves. She knows more about cooking than I do, but that sounds like bullshit, so I wanted to make sure I was going to do this right when I finally tried.
tl:dr When a recipe calls for "cloves" of garlic, does it mean the entire cloves, or just the pieces of the clove that you can pull off?
that's a head moran
>>7056389
A clove is one of those yellow things in your picture. /thread.
The entire package is a bulb of garlic. The individual pieces are the cloves.
Hey /ck/, who makes their own dressings?
How to?
literally vinegar and oil
Mayo + sour cream + whatever seasonings you want. Add garlic, onion powder, parsley, salt and pepper for a real basic ranch.
>hash browns all the way plz
acid + oil is a good way to start
So what do you guys like to make for some healthy meals? I'm sick of these fast food threads.
>>7056233
I hate it when I'm trying to order a salad in the drive thru and my mouth says, "Double Quarter Pounder with cheese."
>>7056251
Its got lettuce and tomato on it, even comes with onion, thats kinda like a salad and just as healthy.
>>7056233
i once had a carrot it gave me liquid shits for a week 10/10 would do again
Never cooked tenderloin before but I got a shit ton given to me. What's the best way to prepare it? Sear and roast? Braise it?
What should I use to season it? Would a rub be better than sauce?
>>7055917
foodwishes, pork diablo. easy and almost fool proof. tastes great.
>>7055917
Tenderloin is a very tender cut so it benefits from quick cooking. Sear and then roast as needed to finish cooking through. Save the braising for tough cuts with a lot of connective tissue.
>>what should I use to season it
I dunno man, what do you like?
>>rub be better than a sauce?
why not both? you can make a great pan sauce from the drippings regardless of what other seasoning you use.
>>7055917
I like them roasted or grilled. bbq sauce or garlic and rosemary.
macrobiotic seaweeds used to be easy to eat. i got hooked on cheeseburgers and now i can't swallow the health foods >.<
how long to reacquire the taste ?
>>7055797
Depends on if you cut out msg/taste-enhanced foods entirely or if you just reduce them. Pretty tricky stuff, but why eat seaweed?
rumor has it it's the healthiest diet. so you reckon not eating the rest of my hamburger will speed up my taste buds ?
>>7055913
>rumor
So you're eating hamburgers right now and because of health you wanna start eating seaweed. Are you borderline, because you seem like you might be?
You should eat normal food but not any msg shit because that will be too much of a tease. That's my tip.
Any1 have any odd non traditional food flavorings?
I personally really like the taste of Astroglide on ice cream. I made my buddy's a Astroglide sundae last Friday.
Surprisingly good.
bbq chips dipped in chocolate milk
>>7055683
I want to drink an 8oz glass of her vaginal mucus
On the habaneros I've bought it says "add at the end of cooking"
Why? Doesn't that make less of the flavor spread in whatever you're making. Also I expected them to be like 10 times hotter than normal chili with all the shit people say. It's more like 2. And they're smaller.
>>7055681
I'd cook along with the sauteing onions/aromatics.
>Doesn't that make less of the flavor spread in whatever you're making.
Yes.
Add them in the beginning, the heat gets distributed for a nice even burn.
At the end, the heat tends to be concentrated in the peppers themselves.
1 larger pepper provides a nice flavor with a very even and manageable burn.
2 larger peppers creates a lot of heat, flavor, and is still enjoyable.
3 or more starts to take too much flavor away from the rest of the meal.
YMMV
>>7055681
>being so afraid of a pig that you need an assult rifle
What is it with americans and guns?
What's your favorite flavor? It doesn't have to be pictured here.
I usually rotate between Cheeseburger Macaroni, Stroganoff, and Chili Macaroni.
I want to try: Spaghetti, Crunchy Taco, Patty Melt, Sloppy Joe, and others.
>eating hamburger helper regularly
>>7055657
>eating hamburger helper, ever
