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Food & Cooking

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2151 No.2151 quickreply   Reply
McDonalds has a decent burger now?


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Not really. It's still McD after all.

That... that sounds good. Really good.

Swedish MCDonals was here. We get out asses kicked by the local chain; Max. EVERY DAY

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2166 No.2166 quickreply   Reply
All those moments will be lost in time... like tears in rain...

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that's not as bad as mine. When they put it in the bag they turn it sideways so everything slides to the side so theres a giant blob of cheese on one side of my pizza and it usually oozes out the side of the box.

GOD DAMN IT, YOU TOO? If that doesn't happen to me then they pile a bunch of other shit on top of it, squish the pizza so that the cheese comes right off and sticks to the top of the box where I have to scrape it off when I get home. Fuck.

Pretty sure this happens to most people. Usually I have a 50/50 chance of getting an intact mexican pizza.

However, what >>2171 wrote seems much darker. I think there is some sinister repertoire going on with some Taco Bell employee needlessly punishing this man with toppings he never wanted.

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1475 No.1475 quickreply   Reply
So, I'm sitting here, eating a bag of sweet chilli & sour cream flavored chips. But the flavor of chip I really want is unavailable in Australia, or at least Victoria (see pic). Also want: blue cheese flavor, jalapeño flavor, bacon flavor (actually used to be able to get those here).

ITT: flavors of potato chips you wish they sold in your city/state/country/whatever.

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We specifically bred our produce to be larger and tougher and have longer shelf lives. Unfortunately breeding for those traits requires plants to give up all the nice stuff that makes them tasty.

If we had all our farms right next to cities instead of hundreds to thousands of miles away and we didn't demand to have produce available out of season, it wouldn't have been necessary.

The only flavor of chip I need is Sour Cream and Cheddar, and it's readily available 'round these parts.

The burn these have to them wasn't quite the nuclear meltdown I was expecting. More of a "this electric blanket didn't feel so uncomfortably hot last night" sort of burn. Decent flavor, though!

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2183 No.2183 quickreply   Reply

Carmel Corn with Bacon

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2162 No.2162 quickreply   Reply

Sharing this article. I enjoyed it. That, and it's an all-around good blog, and I recommend it to everyone.

I agree with this article. I too bear a grudge against Bobby Flay after watching him on Iron Chef.

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2003 No.2003 quickreply   Reply
Let this be a general thread about OUR food!
Dishes we made.
Simple tricks or recipes we discovered.
Problems we face.
Maybe a general thread like this will make the board a bit more active. Picture related. It's a chili I just made. Simple but oh so delicious!

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I like adding cinnamon to tuna salad. But every time I mention it to people, they give that funny "what the fuck did you just say" look.

I'm not too weird, right?

I'd like to say no, but that look you mentioned came across my face when I read the first part.


Many people have no idea about what sort of herbs or spices they can add to any meal.

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2131 No.2131 quickreply   Reply
I have decided to post this handy guide here.

Play along, kids at home!

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No thanks, I'd rather enjoy my endless baskets of french fries at Red Robin.

Hah! There are none.

Fuck yes, I'm going to Hooters.

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No.2143 quickreply   Reply

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2101 No.2101 quickreply   Reply

1 cup extra crunchy peanut butter
3/4 cup brown sugar packed
1 large egg
1/2 cup English toffee bits

Use oven preheated to 350 F / 177 C

Cover a baking sheet with parchment paper sprayed with nonstick cooking spray.

In a medium mixing bowl, stir together peanut butter, brown sugar, and egg. When well mixed, stir in toffee bits.

Spoon a tablespoon or use 1.5 inch ice cream scoop to place dough at least 1 inch / 2.5 cm apart on the baking sheet. Grease the bottom of a fork with butter or cooking spray and gently press down cookies a little. They do not spread a lot and if you have them flattened a little it makes things look nicer in the end.

Bake one sheet at a time until the edges just begin to color, 9-10 minutes. Don't overcook or things just go to shit.

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2109 No.2109 quickreply   Reply
ITT: Non-name brand foods that are just as good as the original products they are based off of.

Generic brand cereal tends to be just as good as the real stuff, only exception imo being Honeycomb still manages to stay ahead of the game.

Actually, some of the generic Frosted Flakes are better than the Kelloggs brand.

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HEB storebrand shit is almost always as good as the brand-name.

>Generic brand cereal tends to be just as good as the real stuff,

It isn't odd for name brands to sell their product under a generic label so that they can appeal to consumers wanting to be cheap. So it may not be that the cereal is just as good, but that it is the same.

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Quality chain right thur.

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1299 No.1299 quickreply   Reply
What are some food eating habits you got?

I tend to eat all the fries before the burger at fast food joints. Similarly, side dishes before the main dish at sit in restaurants.

Unless it's mashed potatoes. If I have mashed potatos I keep enough left so that I can dip my last bite of whatever I ordered in the remains.

Also, upside down spoon for ice cream.

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Pretty sure that's why it was posted.

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This thread needs more gummy nipples.

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2092 No.2092 quickreply   Reply
I've been tasked with making Deviled eggs. Who's been tasked with something for tomorrow?

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3 1/2 c. Mashed Yams/Sweet Potatoes

1/4 c. Sugar

1/4 tsp. Salt

1/2 c. Butter

3 Eggs Beaten

1 tsp. Vanilla

1/3 c. Milk

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Much obliged!

Use it wisely, and tastily.

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2052 No.2052 quickreply   Reply
Post your FOOD SCIENCE and results.

Recently I bought a HEUG bottle of Sriracha and have been adding it to everything. Again

Test Number 1:
Sriracha + Jelly(Grape)
Hypothesis: Oh god I'm so hungry. Fuck it.
Test: It was pretty gross looking, but it turned out being edible. A light sweet touch with a spicy burn. Blech texture, but good results.

Test Number 2:
Sriracha + Peanut Butter
Hypothesis: If this works, I will have mastered cooking forever.
Test: Through down some bread and PB, slabbed some Sriracha. It should be noted, I'm using the chile version, not the straight sauce. So this looked pretty gross. Way more gross then the jelly. BUT THEN I ATE IT, and. Okay it was pretty gross. Edible, but the peanut butter neutralized the delicious out of the sriracha. Blech.
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Well, I've been experimenting with the microwave to pre-heat/melt the stuff I will later stick between bread and grill it.

Result: For the exact same flavor, my food's done in 30 seconds.


You generally dry things out more by doing that, which may give things like cheese a slightly odd texture, and make meats just weird. You could just use a toaster oven for an inattentive way to warm up your sandwich stuffings.

(The following was originally going to be a way to kick off a "gross combinations" thread:)

low-sodium v8 and A1 steak sauce
Hypothesis: since this kind of v8 has little to no taste, it should primarily taste like A1, and that's awesome.
Test:A few drops of A1 were all that was needed to give this a kick. Taste awkwardly conflicts with v8's texture, though.
END PRODUCT: 3/4, have been doing this for a few weeks

low-sodium v8 and Vanilla protein
Hypothesis: I just got done working out and need a boost of EVERYTHING but am too lazy to make two different cups of things.
Test: One cup of the protein was all that was needed to-oh maaaan this tastes weird not even bad just disappointing.
END PRODUCT: 1/4 too lazy to stop

Milk, peanut butter and Vanilla protein
Hypothesis: These flavors all pertain to sweet/desert things, and I've already done the A1V8 cup since I am trying to avoid Test Subject B.
Test: Cup of protein, pour milk, stir with a spoonful of peanut butter.
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