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>> No. 14248 Anonymous
12th March 2021
Friday 9:14 am
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Are pizza ovens worth it?
9 posts and 1 image omitted. Expand all images.
>> No. 14259 Anonymous
12th March 2021
Friday 3:09 pm
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>>14256

I have no idea how good the Ooni oven is, but a pizza oven is totally different from an ordinary domestic oven - it should run at about 420 degrees celsius with massive amounts of radiant heat from the dome and cook a pizza in about 90 seconds.

If you have any real interest in pizza, it's easy to tell the difference between pizzas cooked in gas, electric and wood-fired ovens. You can see if the oven is running too hot or too cold just by looking at the crust. Pizza is a very simple dish, which is why every detail matters.

Christ, I really want to go to Naples now.
>> No. 14260 Anonymous
12th March 2021
Friday 6:29 pm
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>>14259
> Christ, I really want to go to Naples now.
Have you been before? I remember getting the simple marinara's for something stupid like 1 or 2E a pop. I had them morning, noon and night.
>> No. 14261 Anonymous
12th March 2021
Friday 6:55 pm
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>>14260

>Have you been before?

Often - in The Before Times, I used to travel to Italy a couple of times a year. Going from church to church on a folding bicycle is my happy place, which is a bit odd considering that I'm a practising Buddhist. I'm very minded to retire there, if living abroad and retirement are still possible.
>> No. 14262 Anonymous
12th March 2021
Friday 8:07 pm
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>>14261
Christian churches are serene places, it doesn't surprise me that a Buddhist would enjoy visiting them.
>> No. 14263 Anonymous
12th March 2021
Friday 11:55 pm
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>That's not opinion, it's physics.

Pic not quite related but this brought it to mind.

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>> No. 14054 Anonymous
15th January 2021
Friday 4:16 pm
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How many takeaways do you have in a month? What's the right amount?

I feel like I'm slowly turning into a once-a-week man because I just can't be arsed and Covid gives you the excuse as there's sod all else you can spend your money on.
19 posts and 3 images omitted. Expand all images.
>> No. 14074 Anonymous
15th January 2021
Friday 9:38 pm
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I have one every other week usually.
I'm going this month without one though.
>> No. 14075 Anonymous
15th January 2021
Friday 10:15 pm
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>>14072
There was (is?) a kebab place in Bucharest of all places, in the base of a commieblock across the road from the commieblock my mate lived in, that was absolutely fucking divine. It had potato chunks in that were just the perfect blend of spicy and savoury. I've not had one come close before or since.
>> No. 14076 Anonymous
15th January 2021
Friday 11:40 pm
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Usually I have one once every six weeks, if you average it out over a year. However, in the past month just gone I've had two, because I'd not had any takeaways at all for a couple of months before exactly a month ago and then on something like the 28th I wanted a Chinese. I had a crab that time! Oh, the novelty. The chippy and the Chinese closest to me are probably the best I've had and COVID has forced the Chinese to start home deliveries rather than only doing customer pick-up, so, that least some good has come from all this.

>>14075
>a kebab place in Bucharest of all places
Well, yeah, it's like 120 years/the thickness of Bulgaria from Turkey.
>> No. 14077 Anonymous
16th January 2021
Saturday 9:35 am
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>>14054

I used to have one every 2 weeks, but since the pandemic i've gone months without them because i've had to do online groceries, which means planning out the week in food (there's always something in), and with no commute i'm rarely too tired to cook.
>> No. 14085 Anonymous
16th January 2021
Saturday 11:31 pm
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Once, maybe twice.

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>> No. 13978 Anonymous
29th November 2020
Sunday 12:45 am
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Settle an argument for me: Do you put eggs in the refrigerator?

I had long assumed that eggs only went in the fridge if you're buying the American ones where the shell has been washed. For proper eggs you don't put them in as moisture builds up on the inside of the shell.

Well, I just looked at the egg carton in my cupboard and it says to keep them refrigerated for best results. I don't know what to believe anymore.
3 posts omitted. Expand all images.
>> No. 13983 Anonymous
29th November 2020
Sunday 10:15 am
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If you keep them in the fridge, then your boil timing goes all to fuck.
>> No. 13984 Anonymous
29th November 2020
Sunday 10:22 am
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I left an egg on a radiator for a month to give to someone as a prank, expecting it to smell when cracked, but he cooked and ate it without noticing and before I could stop him. It didn't make him ill and he said it tasted completely normal.

I think you can tell when eggs are off, the yolk seems to stick to the inside of the shell more than usual. I've had a few recently where it was slightly stuck and they didn't taste off.
>> No. 13985 Anonymous
29th November 2020
Sunday 12:54 pm
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>For proper eggs you don't put them in as moisture builds up on the inside of the shell.

I've never heard this before. As >>13981 says aren't eggs already full of moisture on the inside of the shell?
>> No. 13986 Anonymous
29th November 2020
Sunday 2:01 pm
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At the back of my cupboard is a box of 7 year old eggs. They look fine, but feel a little fluffy and roll like mexican jumping beans.
>> No. 13988 Anonymous
29th November 2020
Sunday 3:37 pm
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>>13983

A little bit of experimentation is required, but I find 4:30 to 4:45 is ideal for soft boiled eggs, if you're taking them from the fridge and putting them straight into a rolling boil.

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>> No. 12576 Anonymous
19th August 2018
Sunday 1:41 pm
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Is cultural appropriation even possible when it comes to cooking?
204 posts and 24 images omitted. Expand all images.
>> No. 13968 Anonymous
26th November 2020
Thursday 9:33 am
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https://www.thebureauinvestigates.com/stories/2020-11-25/cargill-the-company-feeding-the-world-by-helping-destroy-the-planet
Here's an article about McDonald's chicken that actually matters.
>> No. 13969 Anonymous
26th November 2020
Thursday 10:03 am
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>>13965
It's because we're racist and dismiss their complaints as whining. There is a deep culture surrounding pasta in Italy. There are rules about which shapes go with which sauces and which ingredients. Spaghetti bolognese particularly annoys them, because what's usually served up is napolitana, and neither are supposed to go with spaghetti.
>> No. 13970 Anonymous
26th November 2020
Thursday 10:15 am
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>>13965

>Nobody's ever gotten in trouble for making a carbonara while being English


>> No. 13973 Anonymous
27th November 2020
Friday 4:18 pm
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https://www.bbc.co.uk/news/amp/newsbeat-55086977
Another article about fast food chicken but it doesn't mention idpol so it's not funny to argue about.
>> No. 15519 Anonymous
4th April 2023
Tuesday 8:58 pm
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>A horrified Sainsbury's shopper has demanded the supermarket rename their "Big Daddy" steak after she spotted it in a shop last week - as she believes the name is "sexist and misogynistic".

>Rose Robinson was left appalled when she visited her local Sainsbury's and spotted a rump steak on sale that was labelled as a "big daddy beef rump steak", and said she was "bewildered" as to the supermarket's thought process behind it.

https://www.mirror.co.uk/news/weird-news/shopper-demands-sainsburys-rename-wildly-29627418

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>> No. 13939 Anonymous
23rd November 2020
Monday 12:21 pm
13939 Fish
I'm stepping up how much fish I eat but don't really have a clue what I'm doing as I didn't grow up eating much beyond battered cod. Therefore I'm going to ask a couple of stupid questions as I work out how to have fish twice a week.

I assume a can of pilchards on toast is a dinner item and that I warm them up in a saucepan for going on toast? Maybe with eggs?
Similar deal with canned Mackerel?
What other seafoods should I consider?

I googled this but the BBC food article decided to make repeated reference to pilchards being cat food. It's incredibly cheap admittedly.
8 posts and 2 images omitted. Expand all images.
>> No. 13950 Anonymous
23rd November 2020
Monday 10:18 pm
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My favourite canned fish is the smoked sprats they sell in Eastern Euro skleps.

I wish you could find them in regular supermarkets.
>> No. 13951 Anonymous
23rd November 2020
Monday 10:56 pm
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>>13941
>>13942
So I just pour the can out on some toast and then put it under a grill? I'm having misgivings given the sauce, surely it goes in a pot and is heated?

>>13942
>>13944
How do I avoid it stinking up to the house when I cook or do I just bake everything in bags and oiled paper?

>>13947
Tuna is pricey and the canning process breaks down the omega-3.

>>13950
I'm not sure how I'd feel about eating fish regularly caught from the Baltic. Isn't it still horribly polluted?
>> No. 13952 Anonymous
23rd November 2020
Monday 11:27 pm
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>>13951

If your fish stinks up the house, you have bought bad fish.

I just put cold mackerel on hot toast, I do not have the time nor inclination to do otherwise. There's not enough sauce in one of those tins to justify using a pan, just stick it under the grill if you must.
>> No. 13953 Anonymous
24th November 2020
Tuesday 12:50 am
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>>13951

The kippers I like come in oil, you obviously shake the oil off a bit or drain the liquid from the can before you put them on your toast. If you've got the ones that come in tomato sauce I don't know what to tell you, it's never occurred to me that anyone buys them. I thought they were just filler they use to pad out the shelves.

Presumably just whack the can in some hot water for a bit so they're already warm when you open them?
>> No. 13956 Anonymous
24th November 2020
Tuesday 10:24 am
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>>13942

The same company that does those cream sauce herrings also have their take on the matjes herring, albeit very salty, and my goodness do they taste like prepared, salted anchovies. You can cook with them the same way, they just need chopping up a bit, and are far more cost effective if that's any concern.

Anchovies as bought at a deli counter in oil w/ flavouring like dill and lemon are delicious though and a completely different experience to the salted, tinned ones.

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>> No. 13868 Anonymous
11th October 2020
Sunday 9:41 am
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My gluten-free soy sauce ferment seems to be stuck. It's yellow but hasn't got darker brown the same way the gluten one has. Is there anything I can do? Maybe add a smidgen of the gluten one to get the microbes going? Just leave the lid off for a while? They're all six months old a this point.
Expand all images.
>> No. 13869 Anonymous
11th October 2020
Sunday 4:52 pm
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>>13868
You're making your own soy sauce? That's impressive.
>> No. 13913 Anonymous
4th November 2020
Wednesday 6:40 pm
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>>13869
I'm trying to. This one (with wheatflour) is only 5.5 months old and it tastes more like gyoza dipping sauce than plain soy sauce. I put a dollop of it in each of the two non-wheatflour ones with half a bag of gram flour because I didn't read the label before buying it and thought fuck it.
>> No. 13914 Anonymous
4th November 2020
Wednesday 6:41 pm
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this one*
>> No. 13915 Anonymous
4th November 2020
Wednesday 8:53 pm
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Looks a bit less grotty now I've finished filtering out the koji gunk.

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>> No. 13711 Anonymous
5th September 2020
Saturday 5:04 am
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Anyone else like having biscuits for breakfast?

My usual breakfast is a mug of warm milk and 5 digestive biscuits. Sometimes I get myself custard creams.
57 posts and 6 images omitted. Expand all images.
>> No. 13799 Anonymous
14th September 2020
Monday 9:10 pm
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>>13798
I knew someone would say this and I'm upset by it, mostly because I don't have a well-formed argument; but I know that digestives are for breakfast, while a hobnob is more a late-night dessert, oats or not. I think it's to do with the sweetness of a hobnob.
>> No. 13800 Anonymous
14th September 2020
Monday 9:15 pm
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Seeing as we're debating the finer points of breakfast biscuits, can anyone suggest a decent lunch marmalade?
>> No. 13801 Anonymous
14th September 2020
Monday 9:30 pm
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>>13800
>lunch marmalade

For lunch you say - you old devil.

I would suggest that Orange & Lime is allowed outside normal hours. I only ever buy Wilkin & Sons in a marmalade, whilst I prefer the French-themed Bonne Maman if it's any kind of berry.

I do accept though given modern supply chains, and manufacturing techniques, they're all probably made in the same factory in Barnsley or something.
>> No. 13802 Anonymous
15th September 2020
Tuesday 11:02 am
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>>13801
Just looked them up and Wilkin & Sons is still a private company that's been operating since 1885. I'd be happy to support them, maybe I'll get someone their damson or quince liqueur for a stocking filler.
>> No. 13893 Anonymous
18th October 2020
Sunday 4:27 pm
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If 19th-century newspapers are to be believed, Victorian gentlemen were martyrs to an epidemic of flatulence. McVitie’s is credited with having invented the digestive biscuit as a remedy for their disordered stomachs. In fact the idea that biscuits would cure “windy colic” was nothing new. In the 15th century, caraway biscuits were eaten to comfort the stomach. In 1892, McVitie’s added baking powder – thought to guard against indigestion – to sweetmeal biscuits.

https://www.amazon.co.uk/dp/B084STCR8F/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

This book sounds like required reading, for everyone. Comes out at the end of the month.

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>> No. 13854 Anonymous
10th October 2020
Saturday 12:36 pm
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Sometimes humanity goes too far.
12 posts and 1 image omitted. Expand all images.
>> No. 13867 Anonymous
10th October 2020
Saturday 7:08 pm
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>>13866
Fat bastard.
>> No. 13870 Anonymous
11th October 2020
Sunday 7:23 pm
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I remember having one of these one Xmas eve. It was as shite as you'd expect.
>> No. 13871 Anonymous
11th October 2020
Sunday 7:45 pm
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>>13870
Could be worse.
>> No. 13872 Anonymous
11th October 2020
Sunday 9:28 pm
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>>13871
"If you want a vision of the future of ready meals, imagine Peter Andre suppressing his raging boner with a mallet - forever." - George Orwell.
>> No. 13873 Anonymous
11th October 2020
Sunday 10:00 pm
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>>13872

>imagine Peter Andre suppressing his raging boner with a mallet

I can wank to that.

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>> No. 13834 Anonymous
27th September 2020
Sunday 8:18 pm
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What's happened to chocolate rich tea biscuits? I can't find them anywhere.
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>> No. 13847 Anonymous
28th September 2020
Monday 2:49 pm
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>>13845

That's despicable erasure of the unique and distinctive digestive culture.
>> No. 13848 Anonymous
28th September 2020
Monday 3:18 pm
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>>13846
What about jaffa lollies?

https://groceries.morrisons.com/products/morrisons-jaffa-chocolate-orange-lollies-317638011
>> No. 13849 Anonymous
28th September 2020
Monday 6:06 pm
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>>13834
Is this meant to be Paddy McGuiness?
>> No. 13850 Anonymous
28th September 2020
Monday 7:27 pm
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>>13849
It's Benedict McVitiesbatch
>> No. 13851 Anonymous
28th September 2020
Monday 11:19 pm
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>>13849
This is him. Pretty, but a cartoon wafer of a biscuit and therefore unsatisfying.

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>> No. 13805 Anonymous
16th September 2020
Wednesday 11:43 am
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The local burrito place was doing 2-for-1 on all burritos yesterday, so I now have a foil-wrapped burrito in the fridge.

What's the best way to reheat? I obviously can't shove it in the microwave, but don't want to dry it out by ovening it wrong.
1 post omitted. Expand all images.
>> No. 13807 Anonymous
16th September 2020
Wednesday 12:04 pm
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If it's well sealed in the foil then it shouldn't dry out in the oven.
>> No. 13808 Anonymous
16th September 2020
Wednesday 12:07 pm
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>tin-foil-wrapped-potato-burrito-450x450.jpg

YOU MEAN A JACKET TATIE WITH SPICY FILLING?
>> No. 13809 Anonymous
16th September 2020
Wednesday 12:11 pm
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>>13806
Defeats the point of a burrito, and also microwaved burritos tend to go all soggy.
>> No. 13811 Anonymous
16th September 2020
Wednesday 12:56 pm
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>>13805
Just eat it cold, you melt.
>> No. 13812 Anonymous
16th September 2020
Wednesday 12:58 pm
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>>13809

you can put tin foil on again after. 😮

(A good day to you Sir!)

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>> No. 13784 Anonymous
12th September 2020
Saturday 8:45 pm
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Are there any disadvantages to fitting water filter taps?

I think a plumber once said 'They don't filter everything' but not entirely sure what he meant by this.
5 posts and 1 image omitted. Expand all images.
>> No. 13790 Anonymous
13th September 2020
Sunday 3:07 pm
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>>13784

The disadvantage for most that they do very little meaningful effect for their money. Anything it is removing was quite harmless and nominal anyway. Unless you are in a hard water area and you have a softener fitted (which is best done further back to protect things like the boiler washing machine ect) but then you wouldn't need a different tap.

Unless of course you are going down the path of sticking a full reverse osmosis unit under your sink. Which is a much more expensive bit of kit but would remove nearly all dissolved material in the water, and put it at a level of purity that you could theoretically wash things to spotless in it without any detergent because of its abrasive properties by letting it just soak in it. (It is what they use for those window cleaning pole systems). It is safe to drink but I can't say I've ever seen much point in the difference.
>> No. 13791 Anonymous
13th September 2020
Sunday 3:08 pm
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>>13790

RO water doesn't taste very nice, but it is very useful if you're an aquarium hobbyist or a meth cook.
>> No. 13794 Anonymous
13th September 2020
Sunday 7:31 pm
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>>13789

UK tap water is still mostly all free chlorine, it's only really London, and bits of Anglia and Scotland that have switched to Chloramine.
>> No. 13795 Anonymous
13th September 2020
Sunday 11:02 pm
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>>13791
> or a meth cook

A meth cook who is seriously invested in the absolute purity of his product no less. With most cooks you're lucky if they bother scraping the coating off the pseudoephedrine tablets never mind worrying about finding even distilled water for their various solvent solutions.
>> No. 13796 Anonymous
13th September 2020
Sunday 11:28 pm
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>>13789
>If you're not sure just get a Britta filter and use that for a while.

I'd agree with this - I've found a Britta kettle to be one of the best compromises around this topic.

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>> No. 10896 Anonymous
10th August 2014
Sunday 8:42 am
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Morning, lads.

I enjoy making my own sauces (mainly curry or for pasta) but I want to step it up a notch. Yesterday I made a delicious cashew nut, Quorn chunk, sweet potato and pea curry in an onion, spring onion, ginger, garlic, chilli pepper, bell pepper, cashew nut, turmeric, cumin, cinnamon, paprika, nutmeg, honey and plum tomato sauce but I want to add more flavour for a bit more of a kick without making it too hot (I'm mainly cooking for a mild/medium vegetarian audience).

I'd say it's better than stir-in sauces and a lot of the takeaways around here (although that's because they're bland and shite) but I want to be able to produce something on par with a nice restaurant. I don't know if I need to up the grease/unhealthiness or what. Obviously I need to widen the range of ingredients I use, so I'd be grateful for any tips and pointers.
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>> No. 13697 Anonymous
26th August 2020
Wednesday 9:01 pm
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>>13696
We'll have built the .GS nursing home by then - your families will drop you off one day and you'll all actually come and live with me.

Also, I love this Indonesian tribe/culture where once a year they dig up their dead relatives - I can see that being a thing at the home.
>> No. 13708 Anonymous
1st September 2020
Tuesday 8:00 am
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Mushy pea curry might be the most disgusting thing I've read in some time.
>> No. 13709 Anonymous
1st September 2020
Tuesday 9:10 am
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>>13708 Is that not just a dal, with all the possibilities and horrors that that can entail?
'curry powder' isn't an auspicious start, but might be rescued.
I'm just saying the jury's out, this could go either way, despite how foul it sounds at first.
>> No. 13710 Anonymous
1st September 2020
Tuesday 10:31 am
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>>13709
I'd agree it's just a dal - I mean tarka dal is yellow split peas I believe, so it's not too out there.
>> No. 13739 Anonymous
7th September 2020
Monday 12:42 pm
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>>13710
>just a dal
Waking up at twelve with my cloves again
Feel my mouth explode from madras and vin
Another tarka plate

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>> No. 13611 Anonymous
15th August 2020
Saturday 8:32 am
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Can you get sick from eating bad sausages even if they're cooked?

Two days ago I cooked and ate some frozen sausages my nan gave me and became violently sick and had diarrhea

I suspect she left the sausages out in the heat before freezing them as she often does, but could they still make me sick if they were well-cooked?
14 posts omitted. Expand all images.
>> No. 13642 Anonymous
16th August 2020
Sunday 1:56 pm
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>>13640
I'd look closely at the work surfaces in the kitchen - maybe someone handling raw meat/chicken/fish somewhere they shouldn't?

By coincidence, I bought myself a UV/blacklight torch yesterday and have been fascinating/disgusting myself with it around the kitchen, office and other places today. Dreading the evening darkness when I can turn all the lights off and actually really see it all.
>> No. 13651 Anonymous
18th August 2020
Tuesday 2:39 am
13651 ***Update***
That diarrhea really cleaned me out. It's been 4 days and I still haven't had a shit yet.
>> No. 13652 Anonymous
18th August 2020
Tuesday 3:17 am
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>>13651
Think of the weight-loss benefits?
>> No. 13653 Anonymous
18th August 2020
Tuesday 12:13 pm
13653 ***Update***
>>13651

Just had a poo. It was a good solid poo, not sloppy.
>> No. 13654 Anonymous
18th August 2020
Tuesday 1:19 pm
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>>13653
Top bombing.

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>> No. 13623 Anonymous
15th August 2020
Saturday 10:13 pm
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Just watching this;

Do any of you know if the same "rules" apply in the UK? I.e. you can eat salmon and trout raw as sushi, just make sure it was farm raised?
13 posts omitted. Expand all images.
>> No. 13646 Anonymous
17th August 2020
Monday 12:49 am
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>>13645
Say "boo meringue" out loud. Gave me a chuckle at least.
>> No. 13647 Anonymous
17th August 2020
Monday 1:05 am
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>>13646
Okay but I still want to see footage or studies of Australians booing meringues.
>> No. 13648 Anonymous
17th August 2020
Monday 1:09 am
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I was watching an Australian documentary the other day about telecommunications. They interviewed a few people about how they would speak to friends. The millenial texted, but the boomer rang.
>> No. 13649 Anonymous
17th August 2020
Monday 2:14 am
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>>13648
>> No. 13650 Anonymous
17th August 2020
Monday 3:11 am
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Fucks sake.

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