thin malt-o-meal served piping hot with a little butter and wildflower honey
>>7406037
bacon
>>7406037
is that what we call cream of wheat?
>>7406171
there's no wheat and cream...
instead this has malt
Completely unappetizing foods, based on looks and/or ingredients
Monja. Raw it looks like throw up, cooked it looks like cooked throw up, but it taste great.
I'm annoyed at the vegan cringe thread because of all the people bashing the food's appearance. I'm sure most of it IS terrible, what with the ginger gains goblin's stevia dependency, but plenty of delicious food looks like diarrhea/puke/toxic waste/cement/what-have-you. It's just not a useful criticism.
>>7405985
Most curries tend to look bad, I don't care.
>>7406072
Chili doesn't look gross though.
Best brand of oats?
>>7403453
/thread (fuck organic though)
it is time.
who's a fan?
Liver and potatoes is way better.
>>7402654
Of course potatoes are coming..
>>7402652
I'm waiting, OP.
Type up a recipe for this.
Hey /ck/
What are you eating for dinner tonight?
I'm having homemade oven baked pasta shells filled with spinach dip paired with homemade blueberry-pomegranate wine.
>>7401773
Beer braised beef with roasted sunchokes.
>>7401773
Bud light platinum and maybe some chili I made out of stuff sitting around.
It's a sad state of affairs.
>>7401773
How did you get everything to stick to the ceiling like that?
https://www.finedininglovers.com/blog/news-trends/100-best-chefs-in-the-world-le-chef/
>top100 chefs in the world
>only 5 of them are americans
if only we had flags on /ck/ so i could automatically discard an opinion when i see the american one
t. france
You act like this is news.
Amerilards are too busy shouting down their small minority of people who appreciate real food. It's considered unpatriotic to eat stuff that didn't come out of a microwave oven and "pretentious" to actually try new things.
In America, there is a significant population of people that thinks that truthfully labelled food is incompatible with a market-based economy. That GMO food corporations know what's best for everyone and individual consumers cannot be trusted to make their own decisions.
These are things that Americans actually believe.
>>7401662
yet when i was doing my phd in USA and made a profile on some dating site, every other women there was describing herself as a 'foodie'
i wonder what a foodie is by their standards, probably someone who goes to a restaurant from time to time, take a picture of his/her food and post it on instagram
>>7401671
foodie is someone who likes to eat as opposed to exercise. Pretty much fat people.
>Chillis fucking sucks
So, i went to chili's and my steak was under cooked, sent it back it came out like beef jerky. Never again
>>7401587
Were you honestly expecting a quality dining experience?
>my steak was under cooked
No, it wasn't, and you deserve the shoe leather you got for harassing the kitchen staff with your stupid bullshit.
>>7401603
it was beyond rare
/ck/ redpill me on bread flour.
What is it? What makes it different than all-purpose flour?
Is it a necessity for bread baking? Or is it a meme-tier ingredient?
Are there other items (not bread/doughs) that benefit from bread flour?
>>7400540
It's higher in protein than all-purpose flour, which in turn has more protein than cake flour.
flour
gluten
yes
no
not really
What's your favorite pizza, /ck/?
I don't give a shit about repeating digits, but I do with anchovy pizza won.
how do i into anchovies
this is pretty good
I swear I'm not a weeb
>>7390019
In these threads we ask ABV? not ASL?
>>7390019
nah, it's too dry
beer is a liquid, it's supposed to be wet. Why does it taste so dry?
It's just another adjunct lager, if I wanted my beer to taste like corn I'd just get Icehouse or Big Flats
Is there a better food related show better then DDD?
>food show
That's a thinly disguised reality TV show-lite
heart attack when
What are some non-meme vegetarian meals I can make my cute bipolar girlfriend for her birthday?
Anchovy pizza.
>>7406607
Doritos.
>>7406617
Meme
sup /b/,
so i've been making beer burgers, fucking so gud. what are the best beers you've used to get the best burgers?
so far mine has been this one i got for cheap at a liquor store: http://www.beeradvocate.com/beer/profile/147/109615/
Amazing beer, got a pair for 4.50 each.
and made the best burgers i've ever made. holy fucking shit, i wish i didnt buy the last two beers at that store so i could have this burger again.
the next burger i had was made with Stone's double IPA. fucking delicious beer, amazing burger.
i made one with stone's stout, it wasnt that great. I just made one with this, and it was awesome http://www.beeradvocate.com/beer/profile/10046/47726/
anyways, what is the best beer burger?
This thread brought to you by the beer association of America
>>7406573
lol, i would not recommend you use bud lite or coor's or anything like that. brought to you by the draft beer association of america
>>7406581
That reply brought to us by the red wine association of USA
BETTER
INGREDIENTS
>>7406559
I kekked
Hey. I've come to get to what I consider to be a perfect sear/crust with 100% consistency, as of late. I took this picture today and although I consider it to be perfect, I'm not so sure if it is. I wanted to ask if you could feasibly improve something of this quality. Preferably explaining how with pictures of a better sear.
TL;DR: Can I improve this? Pics pls.
>>7406313
Breast with the skin on? What's your technique?
pls halp
>>7406356
Let meat get to room temp. Towel off all moisture. Hot pan. Use appropriate oil for meat/temp I'm cooking at (usually olive or vegetable). Season appropriately. Skin side down for x amount of time (4 minutes in this case). Then flip and cook even amount of time. Add chunk of butter, garlic cloves, and fresh herbs such as thyme or rosemary. Let butter fry herbs and toast garlic to bring out oils. Tilt and baste with spoon or tilt pan to pool flavored butter and flip meat over and over to achieve even cooking/desired color.
![beernburger_pkinpg[1].jpg](https://i.imgur.com/7jClXZZ.jpg "beernburger pkinpg[1]")
