Are there any people from Sweden here? Can I ask you a few questions about what candies/snacks you have there, and, more importantly, what candies/snacks you don't?
I'm trying to decide on things to send to a Swedish friend and don't know what you already have over there, or how common it is.
- Have you ever had mochi?
- If you have, what do you think of it?
- Dried seaweed (asian snack type)?
- Coffee-flavoured hard candy?
- Apple/vanilla-infused white chocolate?
- BBQ-flavoured dried squid (asian snack type)?
- Fruit jujube candies?
- Sweet soy milk?
- Sweet sesame porridge/pudding?
- Sesame/nut crunchy nougat candy?
- Fruit roll-ups?
- Candied plums?
- Hawthorn?
- Chocolate with jelly inside?
- Chocolate with fondant inside (filled chocolate)?
- Aerated chocolate?
- Chewy fruit candy?
- Chocolate with jellybeans inside?
- Mint-flavoured chocolate?
- Hazelnuts in chocolate?
- Dried fruit and biscuits in chocolate?
- Have you ever had mochi? >No
- If you have, what do you think of it? >No
- Dried seaweed (asian snack type)? >Never
- Coffee-flavoured hard candy? >No
- Apple/vanilla-infused white chocolate? >Yes
- BBQ-flavoured dried squid (asian snack type)? >No
- Fruit jujube candies? >Not that i've seen
- Sweet soy milk? >Yes
- Sweet sesame porridge/pudding? >No
- Sesame/nut crunchy nougat candy? >Nougat is pretty common crunchy not so much
- Fruit roll-ups? >No
- Candied plums? >No
- Hawthorn? >Very common
- Chocolate with jelly inside? >Yes
- Chocolate with fondant inside (filled chocolate)? >Yes
- Aerated chocolate? >Do you mean chocolate with air bubbles then yes
- Chewy fruit candy? >Very common
- Chocolate with jellybeans inside? >There is one kind in stores i think, never tried it myself
- Mint-flavoured chocolate? >Yes very common
- Hazelnuts in chocolate? >Yes
- Dried fruit and biscuits in chocolate? >Common as shit recently
> Have you ever had mochi?
y
> If you have, what do you think of it?
s'ok
> Dried seaweed (asian snack type)?
y
> Coffee-flavoured hard candy?
y
> Apple/vanilla-infused white chocolate?
no
> BBQ-flavoured dried squid (asian snack type)?
no
> Fruit jujube candies?
don't know what that is
> Sweet soy milk?
y
> Sweet sesame porridge/pudding?
y
> Sesame/nut crunchy nougat candy?
y
> Fruit roll-ups?
is that the same as dried fruit strips? if so, y and if not, n
> Candied plums?
n
> Hawthorn?
n
> Chocolate with jelly inside?
y
> Chocolate with fondant inside (filled chocolate)?
y
> Aerated chocolate?
y
> Chewy fruit candy?
y
> Chocolate with jellybeans inside?
n
> Mint-flavoured chocolate?
y
> Hazelnuts in chocolate?
y
> Dried fruit and biscuits in chocolate?
y
if you can find it, send real licorice because there is none in sweden
>>7753672
>>7753689
Thank you very much! Looks like I'm going to be dropping some of the chocolates in favour of the asian candies, then.
Some follow-up questions:
- Chilli/lime/spicy chocolate?
- Chocolate-covered candied ginger?
- Coffee-flavoured chocolate?
- Tea-flavoured chocolate?
- Milk-flavoured hard candy?
- Little fruit jelly cups?
- Feijoa chocolate?
- Sea salt caramel chocolate?
- Plum/almond chocolate?
- White rabbit candy?
- Chocolate-filled biscuit shells?
- Chocolate with coconut centres?
Monsanto is a chemical company that was started in the year 1901. They created DDT and Agent Orange. Many people aren’t even aware of their existence and that needs to change ASAP. They’re absolutely huge and own a majority of agricultural production WORLDWIDE (India currently having many legal issues with them). (See link-http://www.truth-out.org/buzzflash/commentary/make-monsanto-pay-for-swindling-farmers-in-india) (yes source is a blog, but she’s a doctor and you can easily google her). I’m sure many of you have heard of GMO… guess who made those? MONSANTO. They are the ones who directly poison our food and encourage the use of chemicals in/on our food.
More than just health effects, (see link by New York Times about lawsuits against them) [http://www.nytimes.com/2016/03/01/business/monsanto-could-benefit-from-a-chemical-safety-bill.html] this company bullies and threatens farmers into producing their GMO crops. (see free doc- https://www.youtube.com/watch?v=IvkNda-_jdc) . It’s important to note that GMO crop are to be made on a mass production scale and require heavy and expensive machinery (in order to keep up production) that poor farmers- especially 3rd world farmers- cannot afford. Unlike normal, natural plants, GMO crops (seeds) do not come back every year and must be repurchased from Monsanto with money that farmers do not have! There was a mass suicide among farmers in India over a ten year span that started in 2005 simply because they, as poor, 3rd world farmers, could not meet Monsanto’s requirements and fell into financial ruin! The farmers that produce food don’t even have enough to eat themselves- this is so sad!
To make things worse, Monsanto has sued farmers and have won in court! Monsanto has patented (copyrighted) GMO seeds, making them illegal to use/ sell unless paid for. Many crops, such as corn, are wind pollinated and can easily contaminate a neighbouring farmer’s organic crop (via wind).
When their crop tests positive for GMO and they don’t pay Monsanto- they sue the farmers and succeed in doing so! See how they can scare farmers?!
These crops, because of how large the sale is, must be maintained with the use of chemicals. (Chemicals synthesized by Monsanto as well). As stated before, Monsanto’s use of pesticides and fungicides contain chemicals that are very harmful to us and the environment. It’s odd how a chemical can kill all the plants (weeds) around the crop but not the actual crop itself. When it rains on these crops, its causes a toxic runoff that drains into bodies of water and pollutes them! Hence why it’s only recommended to eat fish once a week, as their mercury levels are so high (and for some reason we take that as fact and we’re all okay with it!)
The only financially reasonable way we can help is to spread the word and raise awareness of this company and what’s its doing to us and our planet. As a company that only cares about revenue, when people become aware, their sales will go down! When more people find out, Monsanto will only have two choices: either change their ways or go out of business.
>>7753560
Is this spam ?
I’m not debating whether GMO crop is good or bad. My focus is on the health effects of pesticides on us and the environment. And also, the hardships of famers (especially 3rd world). Here are some scholarly articles that are a better source than the blog (Blog is written by a doctor though).
www.researchgate.net/publication/7302066_Aquatic_Toxicity_Due_to_Residential_Use_of_Pyrethroid_Insecticides (click on PDF, is 8 pages).
http://pub.epsilon.slu.se/3364/
http://link.springer.com/chapter/10.1007/978-0-585-36973-0_1#page-1
http://www.jstor.org/stable/1311994?seq=1#page_scan_tab_contents
http://www.toxicsaction.org/problems-and-solutions/pesticides
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2984095/
Thanks everyone for your time reading this and perhaps together we can discuss environmentally sustainable agriculture such as polyculture (see google lol)! I appreciate everyone’s feedback, negative or positive. A quick reminder that not everyone will agree (even some farmers), so remember to be patient and respectful of everyone’s opinion… as change does not happen overnight!
The last thing you cooked is the only thing you can eat for the rest of your life.
How fucked are you?
>Okonomiyaki
I'mokaywiththis.jpg
>>7753517
Tacos.
Tacos rule.
>depression Pizza Hut
Well at least I'll get to die soon.
>>7753517
some bomb af shepherd's pie, actually got fresh herbs this time. very OK with this.
>mfw a whole stick of butter in the 3lbs mashed taters
unless you count the brainschweiger sandwich, but there wasn't any cooking involved in its construction.
I'm tired of frying chicken thighs, any suggestions for something I can do quickly tonight? I've got a boneless thigh thawing as I type this.
Grill them?
>>7753268
bake with bbq sauce on it. pretty simple and good meal.
>>7753268
grill em
I'm fucking ashamed of myself /ck/. Ever since I discovered you guys (a few days ago) I've been browsing and feel like a sham of a human.
>be student
>eat fish and potatoes cooked in a microwave for the past 6 months
I'm gonna be more human and cook something that's more /ck/ worthy than fish and microwaved potatoes. What should I cook tomorrow?
>>7753241
Anything that isn't fish and potatoes cooked in a microwave.
>>7753241
My favorite when I feel down is kinda weird, but you should try some Fish and Potatoes, I usually cook mine in the microwave on high until they're cooked, it's pretty good desu
pic unrelated
>>7753245
As someone who's been eating that shit for 6 months, I'm low on inspiration and most of the good shit on /ck/ are way over my skill level.
Anyone else here addicted to refined sugar? I get grumpy if I don't have my daily fill
>>7753213
Ever since I started cooking for myself I haven't added refined sugar to anything. Infact I haven't even purchased a bag of sugar. I haven't drunk a soda in probably 5 or 6 years.
Git gud.
I don't eat sweets anymore
I do like ice cream every once in a while
>>7753213
The only thing I use it for is coffee in the morning.
Honestly probably consume more salt and sugar in ketchup alone then the rest of my diet
How do you guys do it?
>pic related is mine
Recipe:
Ladyfingers
Cold Brew Coffee Concentrate (I used a whipping siphon)
Sabayon (yolks, sugar, bailey's cream since I had no marsala)
Chocolate Cabernet sauce
Mascarpone cheese (1lb)
1) To make the cold brew coffee concentrate I steeped 60g of coffee with 300g of water and pressurized it in a whipping siphon, then ran it through a filter. Coffee is steeped for 2 hours before filter. Let it sit in the fridge while you prep other stuff too
2) to make sabayon: 1/2 cup sugar, 1/3 cup milk, 3 yolks, and splash of baileys (to your taste). Cook till boiling point and when mixture thickens slightly, then let it sit at room temp for 30 minutes. Refrigerate after for 1 hour.
3) Mix room temperature mascarpone cheese with chilled sabayon. Set aside.
4) mix cold brew with a small splash of baileys, Cabernet chocolate sauce, and 1/2 cup of water (since its concentrated)
5) Dip ladyfingers in cold brew mix and layer to your fitting. At each layer, top with sabayon-mascarpone mix and then cover it with a little chocolate shavings and cocoa powder. Then repeat to get the layers you want
Tiramisu is for fat chicks.
>Hipster Italian cake
>>7753020
My mom requested, so I made it,
>chef uses the word sexy to describe a food
>>7752985
>Chef using seasoning instead of relying on the taste of the meat itself
>>7752985
>White """""people""""" """""food"""""
>>7752996
Any amateur can make a Michelin star steak if they are careful and have access to high quality beef.
Froze a pack of supermarket burgers, back in November and defrosted them in the fridge last night. They have grayed a little in some parts, but I heard that's from the the thawing.
Should I eat them?
Picrelated. Look similar, just better quality meat/coarser grind.
>>7752918
DO IT OP EAT IT AND POST RESULTS
Do they smell funny? If they don't, eat them.
How do I eat avocado, /ck/?
put it in your mouth and chew
>>7752864
I wasn't a fan until I had avocado toast.
Just avocado on toast (I use the healthy multigrain wheat shit, I don't know if it would be as good with white bread as the textures of the added grains and seeds and shit really interact well imo) with liberally applied salt and pepper. Maybe turmeric and cayenne if you're feeling frisky.
On toast with salt
On a hamburger or sandwich with whatever else
On salad with celery, onion and lettuce
On hotdogs, mashed
>does my wok look to be seasoned correctly?
This is like the 5th time I've cooked on it, I never use soap when I clean it and I always cover it in a light coat of oil when I am done.
It looks fine for being practically brand new.
Come back after you've used it 50 times and ask about the seasoning then.
>>7752828
no. what the dick is wrong with you, it's all shiny and shit.
>>7752838
I was just curious about the sides still being all shiny. I know when I was in Asia every wok I saw was black on the sides and bottom, I get that those have been used thousands of times, but the sides on mine show no signs of turning black.
So 4chan, what's the weirdest/best/worst/otherwise notable food you've eaten that wasn't made from a concrete recipe and was still edible? Provide images, if possible. I'll start.
>My friend came up with a thing.
>I call them "hash whites."
>Sort of like hash browns, but made in the microwave, and more shit.
Here's the "recipe," as far as I can tell, for those interested.
>Get potatoes. My friend usually uses 2 or 3, but I suppose you could use as many as you wanted.
>Wash and peel the potatoes.
>Next, cut the potatoes into little pieces, as in really little pieces.
>Put the cut-up potatoes on a plate, and spread it into a decently thick layer.
>Add salt, pepper, butter and whatever else to taste.
>Put in microwave and nuke it on "High" for 2 minutes.
IMO, this stuff is edible, but, I wouldn't eat it if I had other options. That image is COOKED hash whites.
Oh, also, when the butter melts, it dissolves some of the salt. The it evaporates off, and you get the bottom of the hash white coated in a fine layer of salt crystals.
>>7752790
>"My friend"
>named it
>I wouldn't eat it if i had other options
you sick bastard, there is no friend, is there
Will you be trying this?
Nope, sure won't.
>>7752782
no thanks
is there any food more plain and boring than a piece of bare steak on a plate?
Why is it so common for people to eat steak for dinner by itself with a fork and knife theres no excitement its so chewy and boring to eat
You have to make a taco with steak or a philly cheese steak or something for steak to be fun and tasty
eating a steak alone is a waste of money
>>7752750
chewy? depends on the cut and how done it is. a fillet mignon is not chewy, even cooked well done. a chuck steak is always chewy unless it's cooked to shit in some liquid. a ribeye or strip steak aren't chewy if cooked in the rare to medium range.
it's common for people to eat these steaks this way because they are good this way.
You need plenty of ketchup for a proper steak
>>7752766
>ketchup
why not just buy the cheapest shittiest beef from mcdonalds and eat your HFCS ketchup with that
dont buy a expensive
steak
Basic enough of a thread. Post your favorite recent addition to your kitchen. Pic related is mine. It's a 9.5 inch carbon steel de buyer crepe pan I bought specifically for breakfast foods, mainly eggs. I went with the crepe pan mostly to make it lighter weight and the shallower sides allow me to manipulate the eggs easily with a fork. The pan is barely seasoned and already eggs are sliding off it. 10/10 extremely happy
>>7752685
I guess I'd go with my 2.5mm copper saute pan
It's not recent, but I love my de Buyer 8" (or something around there) carbon steel pan.
That larger sized crepe pan looks great for doing breakfast type foods.
>>7752700
That also looks nice, but it's not a saute pan.
>>7752704
>That also looks nice, but it's not a saute pan
I was referring to the metal thing in the background, not the sunglasses
![Raw-Chicken-Thighs[1].jpg](https://i.imgur.com/b4sUe5M.jpg "Raw-Chicken-Thighs[1]")
