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>> No. 12052 Anonymous
2nd August 2016
Tuesday 8:29 pm
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I'm reading a book by Neal Stephenson where he describes the emergence of coffee houses in England. He doesn't mention how do they prepare (steep?) their coffee though. And that is the question that bothers me a bit more than it should.

Any ideas? I tried feeding that to search engines. Got a few references to an old book but it's all that funny Old English, add being spectacularly non-specific.
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>> No. 12075 Anonymous
7th August 2016
Sunday 9:15 pm
12075 spacer
Learn to read annotations [1].

[1]a critical or explanatory note or body of notes added to a text.
>> No. 12076 Anonymous
7th August 2016
Sunday 9:17 pm
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It's not necessarily more bitter. A moka pot extracts more flavour from the coffee grounds than an espresso machine, so naturally bitter coffees will taste more bitter when prepared in a moka. IME you want a slightly lighter roast and a slightly coarser grind than you would use for espresso.

I think a moka is the best way to prepare coffee at home. It's not espresso, but it can produce excellent coffee with very little fuss.
>> No. 12077 Anonymous
8th August 2016
Monday 9:49 am
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By the way lad. What do you exactly mean when you mention strength? The aroma or the caffeine content?
>> No. 12402 Anonymous
25th January 2018
Thursday 9:40 pm
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I actually bought myself one. I'm satisfied; the coffee it makes is flavourful in its own way. A decent addition to a cezve and a cafetiere I already possess.

Not all beans taste remarkably well in it though. Coffee made from the last batch of beans I'd milled tasted bland; brewing the grounds in a cezve produced a noticeably better result.
>> No. 12570 Anonymous
4th August 2018
Saturday 1:23 pm
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This thingy - exactly like the one on the picture - turned out to be a bit more finicky than its steel counterpart. The latter is straightforward, the aluminium one has caused me some grief. I can't reliably catch the moment when enough is enough. Several times I've steamed my coffee into a way too bitter substance.

>> No. 12365 Anonymous
16th October 2017
Monday 11:22 am
12365 Sweet Chestnuts
I've never tried collecting these and roasting them and eating them until last night. I enjoyed it! So much free, delicious food out there. The only thing was that I found getting the good stuff out of the shells a little annoying. Is there a better way of preparing them that makes them easier to eat? The guy at the park whose kids gave me their chestnuts told me that boiling them for fifteen minutes and then frying them is a good way to cook them. I might try that next, I'll post how I get along with it.
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>> No. 12369 Anonymous
16th October 2017
Monday 4:44 pm
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You lot know you can buy food these days, you don't just have to eat what you find down the park.
>> No. 12370 Anonymous
16th October 2017
Monday 4:55 pm
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Next you'll be telling me you don't go bramble picking.
>> No. 12371 Anonymous
16th October 2017
Monday 7:32 pm
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Can you believe black berries are still about? Not in bloom obviously, but a few stragglers here and there. I was going to eat one today but decided against it when I tried to pick it and it slopped off the stalk.
>> No. 12373 Anonymous
16th October 2017
Monday 7:48 pm
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Conkers can paralyse you. You want sweet, not horse chestnuts. Sweet chestnuts come in the impossibly spiky pods.
>> No. 12374 Anonymous
16th October 2017
Monday 8:09 pm
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How hard are you throwing them!?

>> No. 12321 Anonymous
19th August 2017
Saturday 9:52 pm
12321 ale thread?
I'm not really a big ale drinker, being a southern lager drinking softie but have recently discovered this - its a blonde ale, not too yeasty or hoppy and very drinkable, indeed.

What other blonde or light ales are there that I should try?
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>> No. 12322 Anonymous
20th August 2017
Sunday 12:46 am
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Many, just go to random pubs and drink them all. Wetherspoons seem to have quite a good selection of ales now, changing the selection regularly, at least the ones near my work.

Ales aren't about finding the one perfect ale, they're about the querky names, trying new things, finding some disgusting but learning to plough through it to aquire the taste. Keep that up for a while and you'll be slurping down dark bitters without batting an eyelid.
>> No. 12323 Anonymous
20th August 2017
Sunday 8:57 am
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Exactly this. It's like trying new cuisine or going to new places, you learn to enjoy novelty.
>> No. 12324 Anonymous
20th August 2017
Sunday 11:43 am
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Broughton Old Jock ale, if you can find it OP. Started to enjoy blonde beers recently after being a bit of a stickler for heavies and red beers. If I see that one OP's advertising I'll give it a bash.
>> No. 12325 Anonymous
20th August 2017
Sunday 4:59 pm
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Doombar is my ale of choice when I can find it. Its not particularly strong and has a nice mild flavor. The only down point is that can taste a bit watered down. Other than that it's just the Old Speckled Hen or whatever the super market has on offer.
>> No. 12326 Anonymous
20th August 2017
Sunday 7:17 pm
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Yes, I like Doom Bar a lot in fact - its quite a similar taste to the Farmers Blonde.

>> 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. 12082 Anonymous
26th August 2016
Friday 9:16 pm
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Don't mess with Yorkshire.
>> No. 12083 Anonymous
26th August 2016
Friday 9:33 pm
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I use a saucepan, put an onion in with some oil and my spices followed by garlic. Then I'll add a load of water, put the main ingredient of my curry in, add tomato puree and some other bits, then let it simmer for 30 minutes. Is this good technique?
>> No. 12084 Anonymous
26th August 2016
Friday 9:33 pm
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I've been wondering why this place has been closed down all year. Turns out its worse than being closed down - its getting renovated with a modern architectural design.

>> No. 12309 Anonymous
8th August 2017
Tuesday 9:12 pm
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Can you lads recommend some samosa fillings? I've recently hit upon the idea that I can simply fry wheat wraps once I've made them airtight with a bit of flour-water glue. I've just made a batch of mashed potato, pea, dill, onion and cumin ones (idea stolen from Nadiya Hussain's TV show) and they were rather nice.
>> No. 12312 Anonymous
9th August 2017
Wednesday 12:15 am
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Try Somalian samosas.

>> No. 12260 Anonymous
11th April 2017
Tuesday 12:57 am
12260 Wimpy still exists
It's pretty shit.
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>> No. 12292 Anonymous
11th April 2017
Tuesday 11:43 pm
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hmm, it displays fine for me on /*/ but when I click on the thread it gains an  immediately preceding it.
>> No. 12293 Anonymous
12th April 2017
Wednesday 12:52 am
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Are you of the generation who understands what it's meant to be, even if your browser doesn't interpret it correctly, or are you of the generation who needs to complain that it's not perfect?
>> No. 12294 Anonymous
12th April 2017
Wednesday 2:10 am
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I imagine you live in a house where the hot water cuts out about half way into filling a bath, only half the light bulbs work. And you haven't got around to fixing the upstairs toilet yet, but don't worry it can wait another 3 years it isn't going anywhere, you can just use the downstairs.

How dare the young people expect things to work the way they are supposed to, privileged little shits.
>> No. 12296 Anonymous
12th April 2017
Wednesday 4:56 pm
12296 sage

>or are you of the generation who needs to complain that it's not perfect?

I felt that to be a dig at older people. In my experience, they seem to cause more fuss. But I'll lend you to this, that it's rather subjective and not really about age-defined 'generations'.
>> No. 12297 Anonymous
12th April 2017
Wednesday 7:16 pm
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I don't think it's so much that we're being taken advantage of, it's more that it's fucking expensive to run a business in this country. Everything from rent, to business rates, to wages, to the cost of raw ingredients makes the sort of food they sell in the US impossible here.

Running costs for a local sarnie shop are as cheap as they get, but you're still lucky to get more than 3 wafer thin rashers of bacon on your bookers wholesale bap.

>> No. 12088 Anonymous
2nd September 2016
Friday 12:54 am
12088 Why am I adding the ingredients I'm adding? Specifically for this dish.
I added too much salt to my lemon sauce. I know that because it tastes of salt. Went about 600ml water, 400g sugar, lots of lemon zest and peel, 100 ml corn starch and then about 80g salt. I was trying to follow an amalgamation of a google recipe and the recipe on a bottle of lemon sauce I got. It seemed on point at the time but now it tastes way salty. I've been adding more water and some lemon juice but in the back of my head I know it's going to simmer away and leave the salt. So I've left it for now, will the salt condense at the bottom, or is the corn starch a binding agent of some kind?

Also, when breading chicken, I was told flour, drizzle in beaten salted egg, and then cover in breadcrumbs. This kind of works but I'm not sure why I'm doing these things. Why do I need flour and egg to make the chicken sticky enough for breadcrumbs? Why can't I just put flour, egg, and breadcrumbs in a bowl and roll it about?

How do the takeaways do lemon chicken?
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>> No. 12283 Anonymous
11th April 2017
Tuesday 6:27 pm
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>I suspect a lot of chinese takeaways buy a wholesale lemon sauce or even a frozen lemon chicken, because it always seems the same.
Most cheap Chinese takeouts buy their lemon chicken, and the rest of their stuff, wholesale frozen in large quantities. Same deal with most of the dishes from cheap Indian takeouts (and with pretty much everything in any kebab shop) - which is why they all taste more or less the same as each other. Some may try and hide it by adding a few odds and ends of their own, or mixing up sauce bases etc, and if you're in London or on curry mile then it's a different story, but as a general rule if you're going with a cheap takeout in a town in Britain then all of their stuff will have come straight out of a tub, which came out of a freezer, which came from a giant wholesale conglomerate syndicated all across the UK. Very few will be carefully dusting lemon chicken by hand and leaving it to season in the back, because they can't afford the labour/time/wastage costs associated with that. You'll know the ones that are preparing their own stuff, because their prices will typically be twice as high.

(I know I'm quoting an old post, blame >>12281.)
>> No. 12284 Anonymous
11th April 2017
Tuesday 7:07 pm
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Sadly true, though sometimes nicely familiar. For genuine Chinese food you either have to find a London joint with a no reservation policy filled to the gills with tattooed beardy types or keep a beady eye out for where the Chinese students at your nearest uni tend to frequent. They won't recognise or touch the stuff at most of our supposedly Chinese restaurants.

Also has anyone, anywhere, ever ordered one of the mysterious omelette dishes they have in what they call the English section of the menu? I've always been intrigued but never enough to spend money on it. Not to mention I'd probably get food poisoning.
>> No. 12285 Anonymous
11th April 2017
Tuesday 7:17 pm
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My local Indian is a 10ft by 6ft extension on the side of a slightly dodgy pub, and they have a metal shed just outside they use to store their ingredients in.
I sort of find it hard to believe that they aren't just shipping everything in frozen, but it is honestly the best Indian takeaway I've ever ordered from, it's comparable to the quality of food you get if you dine-in at renowned restaurants in Birminghams balti belt. The rest of the reviews on just-eat agree with me too.
I've also seen them unloading vegetables off a van sometimes which is a good sign, even if they are sneaking in some frozen chicken when no-ones looking.

>And I've just realised the abject idiocy of describing Himalayan salt as 'sea salt'. Old habits die hard.

Well it was in the sea once.
so was my piss
>> No. 12288 Anonymous
11th April 2017
Tuesday 7:46 pm
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There are exceptions. There's an Indian near me who unquestionably cook their own stuff from scratch (and it's fantastic), but they're vegetarian so there's a lot of "meat problems" there that they don't have to deal with, and that's reflected in their price. You might just have got lucky and found a place with an old Indian lass with a bindi who sweats away in the kitchen every day of the week doing it all by the recipes her mother's mother passed down. Lucky you.

>keep a beady eye out for where the Chinese students at your nearest uni tend to frequent.
Yeah, or similarly ask an Indian/Pakİstani taxi driver to drive you to where he goes for dinner, as I think someone on here tipped me off to many years ago. As a rule of thumb, if the clientele of the place you're eating in match the country represented, you're probably in for a good meal.
>> No. 12295 Anonymous
12th April 2017
Wednesday 6:09 am
12295 spacer

>Yeah, or similarly ask an Indian/Pakİstani taxi driver to drive you to where he goes for dinner,


When I was at uni I ended up moving into a street abutting the main drag. Of all the take-outs there were two that looked fucking shite. One a Mexican, one Turkish. But I noticed that they were rammed with Spanish and Turks respectively, every hour they were open.

Fuck me that food was goood and cheap.

>> No. 12249 Anonymous
27th March 2017
Monday 7:18 am
12249 how long will I have my friend for
my best friend is 22 and has the worst diet of anyone I've ever met.

all he eats is white bread, chips, sausages, tomato ketchup, mild cheese and white rice with fried chicken, if he eats at all, and he has like 4 sugars in every cup of tea he drinks

I don't see him changing this of his own accord, so, how long does he have before he kicks it?

also how can I help him
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>> No. 12255 Anonymous
27th March 2017
Monday 12:47 pm
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At 22 he is still a child yet too old to respond well to pressure without it feeling emasculated. Give it a few years and his tastebuds will learn to love vegetables by themselves, I know because I was like that owing to how my parents eat.

Maybe if he's ever around your place you can offer to make him a dinner/lunch and introduce him to some proper food. Something like chickpea and lentil dhal on toast is nutritious and simple enough for him to make at home. Lead by example.

>None of that is bad food you mad armchair hippy.

I'm pretty sure chips count as bad food and I say that as someone who shaves his armpits. The fact that his concept of fruits and vegetables is ketchup could also pose health issues given his obsession with white food already indicates some deficiencies.

Its gets worse because I read it as:
>mild cheese and white rice with fried chicken

Which frankly makes me want to slap him around a bit.
>> No. 12256 Anonymous
27th March 2017
Monday 1:37 pm
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>I'm pretty sure chips count as bad food.

Nope, they are 'empty calories' which are not inherently bad more neutral. They aren't a poison they just don't give you much in the way of micro nutrients.
>> No. 12257 Anonymous
27th March 2017
Monday 3:28 pm
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There are no bad foods, but there are bad diets. OP's mate is looking at a ~7 year reduction in life expectancy based on his diet, assuming he doesn't get scurvy in the mean time. Diets high in vegetables reduce the risk of diabetes and cardiovascular disease independent of caloric intake - fat people who eat lots of veg live longer than fat people who don't.


If he's from a very deprived background where eating that sort of diet is the norm, then he'll probably grow out of it in time. Learning to enjoy unfamiliar flavours requires repeated tasting, so I'd gently encourage him to try different foods whenever you have the opportunity.

If he had a reasonably normal upbringing, then the odds are fairly good that he has a minor eating disorder - avoidant/restrictive food intake disorder (ARFID). If you're in contact with his parents, you might want to have a word with them and express your concerns. You could also give the BEAT helpline a ring.

>> No. 12258 Anonymous
27th March 2017
Monday 7:23 pm
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>If he had a reasonably normal upbringing, then the odds are fairly good that he has a minor eating disorder - avoidant/restrictive food intake disorder (ARFID).

In my experience of being a student, most people that age eat a bad diet partly through laziness and partly through lack of experience. They leave home never having had to cook for themselves before, and they end up getting into the habit of cooking the same things all the time. Most people grow out of it naturally over a few years.
>> No. 12259 Anonymous
27th March 2017
Monday 7:41 pm
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OP's friend's diet appears to be restrictive rather than lazy. Living on takeaways, tins and ready meals is lazy but normal. These foods aren't particularly healthy, but they're reasonably varied and flavourful.

Unless I'm getting the wrong end of the stick, OP's friend seems to eat nothing but a handful of very bland foods. From the image, I assume that OP is implying that his friend is a very picky eater and refuses to eat foods outside of his comfort zone; the phrase "if he eats at all" suggests that his friend has poor meal habits or may be avoidant of food in general.

I could be completely wrong, but I see a description of someone with a disordered relationship to food, not just laziness. Perhaps OP can elaborate on exactly what his friend will and won't eat. Will he eat a normal meal in a restaurant or from a takeaway? Does he regard many normal foods as disgusting? Would he rather go hungry than eat something outside of his usual menu?

>> No. 8633 Anonymous
22nd January 2013
Tuesday 6:27 pm
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Alright lads.

I was thinking of baking our lass summat for Valentine's Day. Last year I made peppermint creams, but I thought I'd take it up a notch. Any suggestions? All I can think of is those gimmicky cake lollipop thingies.
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>> No. 8652 Anonymous
25th January 2013
Friday 6:05 pm
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I made some chocolates fairly recently, trying to use a silicone melting pot which pissed me off to no end. The old ways are the best. Anyway that looks pretty awesome, going to give that a go myself.
>> No. 8761 Anonymous
14th February 2013
Thursday 11:36 pm
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OP here.

I made the chocolate jewels, except I couldn't find jewel molds in any of the shops I tried and the ones I saw online looked a rip-off, so I borrowed my mum's Christmas and Easter ones. I went a bit overboard with the number of lustre dust colours I got, but only half of them brushed on properly. I then made the mistake of bunging them all in a bag, so all the colours smudged together. She loved them, mind.

Also sell some cracking chocolate that's only 30p per 100g.
>> No. 8762 Anonymous
14th February 2013
Thursday 11:38 pm
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*Aldi. That'll teach me for not checking if my phone had auto-corrected owt.
>> No. 12225 Anonymous
12th February 2017
Sunday 10:40 pm
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>> No. 12226 Anonymous
13th February 2017
Monday 1:12 am
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Fucks sake lad.

>> No. 12221 Anonymous
6th February 2017
Monday 6:09 pm
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Evening, lads.

I'm thinking of having a go at converting vodka into gin. Have any of you tried it?



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>> No. 12222 Anonymous
6th February 2017
Monday 7:10 pm
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Sort of. I've steeped juniper, cardamom, and cinnamon into vodka and soda and set it with agar agar for what I masterfully called gin jelly. It tasted like christmas.

Chocolate Truffles_f.jpg
>> No. 12146 Anonymous
19th November 2016
Saturday 3:33 pm
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Afternoon, lads.

I could do with some chocolate recommendations. My Dad is one of the most difficult people to buy presents for, because he doesn't really do much beyond sitting on his arse watching TV all day, so at Christmas I'll usually end up spending around £40 on my Mum whereas all he'll get is a couple of cheap DVDs and either a Toblerone, Thorntons toffee or a large bar of Cadbury's whole nut.

This year I thought I might push the boat out on the chocolate front but I'm a bit clueless, really. I've tried Hotel Chocolat and didn't think much of it. Any tips would be appreciated.

Thanks, lads.
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>> No. 12159 Anonymous
22nd November 2016
Tuesday 3:33 am
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I find myself reguarly eatting samples of soap nowdays. It just looks so tasty. :(

I honestly think there is a market for a sweet shop that sells food tha looks andt tastes like how these soaps should taste.
>> No. 12160 Anonymous
22nd November 2016
Tuesday 6:57 am
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I'd buy fudge, but I wouldn't trust someone selling chocolate at a market. They'd probably melt down chocolate from Aldi, set it in their own moulds and add a 400% mark-up.
>> No. 12213 Anonymous
3rd February 2017
Friday 7:24 pm
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But Aldi chocolate is some of the best around and it'd be worth the extra to avoid the shame of shopping in Aldi.
>> No. 12214 Anonymous
3rd February 2017
Friday 7:46 pm
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That's exactly Lush's plan though - to convince you that their products are good enough to eat. They are plugging the market you suggest, directly.
>> No. 12219 Anonymous
4th February 2017
Saturday 12:31 am
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There is palmer's coco butter moisturiser that smells obscenely like high-grade lindt chocolate. It's ridiculously pungent after you've sweat a bit and you feel uncomfortably craving chocolate.

>> No. 12161 Anonymous
29th November 2016
Tuesday 9:59 pm
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Two days ago I went cold turkey on pepsi max. I must've drunk on average at least a litre a day for the last four years. Shit can't be good for you.
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>> No. 12173 Anonymous
30th November 2016
Wednesday 3:52 pm
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I drink a lot of sugar free coke as well but unlike OP I'm not really concerned about the health effects. The issues appear to be:

a) acidity (which I believe is proven to decay teeth and upset gut flora)
b) artificial sweeteners (which aren't proven to do much of anything beyond give you a sweet tooth and make you fat, but I'm thin as a rake).
>> No. 12174 Anonymous
30th November 2016
Wednesday 4:20 pm
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Your body needs sugar. The sweetener make the body think it's getting some sugar, and when none is forthcoming you end up hungry.

FWIW, within the first few pages of Google, only one result claimed outright it was a myth, and that was the Daily Mail, so make of that what you will.
>> No. 12175 Anonymous
30th November 2016
Wednesday 7:00 pm
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> and make you fat

This has been really perplexing me. I'd put good money on my diet being one of the best amongst my peer group but I'm 83kg at 174cm and it refuses to go down.
>> No. 12176 Anonymous
30th November 2016
Wednesday 7:03 pm
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Then you're eating too much. Control the portion size.
>> No. 12177 Anonymous
30th November 2016
Wednesday 7:25 pm
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>FWIW, within the first few pages of Google, only one result claimed outright it was a myth, and that was the Daily Mail, so make of that what you will.
It's contentious and under-researched, any remotely honest reporting will reflect that.

Whatever the health effects of diet soft drinks, they aren't particularly pronounced.

>> No. 11968 Anonymous
26th March 2016
Saturday 4:35 pm
11968 Ersatz-pilaf [1]
Or plainly, rice with meat and spices. Yesterday I made something distinctly resembling the subject. But that's not why I'm here.

Tell me something, lads. The meat part tasted awful today after I microwaved what was left from yesterday's portion. I remember at least three similar occasions when meat would taste foul after the microwave. And plenty of occasions when it wouldn't.

Why? I am at a loss here.

[1] https://en.wikipedia.org/wiki/Plov
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>> No. 12081 Anonymous
26th August 2016
Friday 9:14 pm
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splash some water on the leftovers before microwaving.
cover, (with another plate) and reheat slower on a lower setting.
its about all the advice that i can give re this subject. when using a microwave, you must always be prepared for some sacrifice of texture/taste/quality
>> No. 12085 Anonymous
26th August 2016
Friday 9:36 pm
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I've tried to start eating quinoa instead of rice recently. Does anyone have any tips on how to make it taste less disgusting? I like nuts, but quinoa's nuttiness is just not for me. But I tend to just serve it as a side with whatever else I'm eating. Any tips?
>> No. 12086 Anonymous
26th August 2016
Friday 11:37 pm
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It's very good with pesto. Lob in some peas (or prawns) if you're tempted, for a bowl of deeply satisfying glop.
>> No. 12087 Anonymous
27th August 2016
Saturday 12:39 am
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I'll give that a try. I just cooked some using the advice from this page:


1 spoon of Kurkuma
- 1 spoon of Curry
- 1 teaspoon of paprikapowder
- 1 teaspoon of garlic powder
- 1 teaspoon of cinnamon
- 1 teaspoon of garam massala
- 4 shredded limeleaves
- some salt & pepper to taste
- a shot of Kikkoman
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>> No. 12096 Anonymous
4th September 2016
Sunday 7:49 pm
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> splash some water on the leftovers before microwaving.
> cover, (with another plate)
Did that actually. No luck, mate.

budget food.jpg
>> No. 12056 Anonymous
3rd August 2016
Wednesday 8:43 pm
12056 Cheap Tasty Eating
Evening cheflads.

I have gone many years without having to live alone, so for the first time I'm having to tighten my belt when it comes to things like food budgeting. Now, I'm a big boy and I have the common sense to do things like save leftovers, cook big portions and freeze them, and base my meals around cheap dried food like pasta and rice.

Trouble is my culinary repertoire is a bit limited in this regard, and I'm getting a bit sick of eating bolognese and carbonara every night. I hear lentils are a great budget staple, but fuck knows how to make nice food out of them. In addition, I've always been a devoted carnivore, and I'm finding it hard to get the amount of meat I crave without overspending or wasting anything.

Do you chaps have any ideas, or recipes that you use yourself, in order to make rich, tasty, tangy food on a limited budget?
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>> No. 12064 Anonymous
3rd August 2016
Wednesday 10:04 pm
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Have you considered providing us with your own culinary excellence, lad? In the sticky?
>> No. 12066 Anonymous
3rd August 2016
Wednesday 10:13 pm
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Soya is pretty much un-noticable in most recipes if you mix it 40/60 with beef mince. Processed food manufacturers do it all the time, partly because it's cheaper but also because it reduces the fat content.

"Nosh for Students" by Joy May is excellent for cheap, easy meals. It contains five meal plans which cost about £20 a week for breakfast, lunch and dinner. Some of the writing is a bit patronising if you're not a wet-behind-the-ears teenager, but it's a solid basis for economical cooking.

>> No. 12067 Anonymous
3rd August 2016
Wednesday 10:22 pm
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I can't see that name without having flashbacks to the 2011 riots.

>> No. 12068 Anonymous
4th August 2016
Thursday 7:45 am
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>"Nosh for Students"

But does it tell you what to do when your dad has died?
>> No. 12069 Anonymous
4th August 2016
Thursday 1:37 pm
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>> No. 12037 Anonymous
28th July 2016
Thursday 7:45 pm
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What're the best cooking shows? I'm looking for one where taste/texture/nutrient combinations are explained and such, something to tickle my aspergers caresses my intellect whilst finding interesting tips for established meals or new meal ideas.

A second thing, there's a clip I saw of a male celebrity chef cooking in Indonesia or somewhere tropical on an outdoor grill thing against a backdrop of the sea/mountains, I can't for the life of me remember what it was or what he was cooking if it rings any bells.
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>> No. 12038 Anonymous
28th July 2016
Thursday 8:09 pm
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Did you not read the weekend thread? At least 1/3 of the posters on .gs haven't had any in months, you can't expect an answer with such a distracting image.

Is the guy you're talking about Rick Stein by any chance?
>> No. 12039 Anonymous
29th July 2016
Friday 12:18 am
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I don't know about cooking shows that go into that kind of detail, but I really enjoyed No Reservations and anything hosted by Keith Floyd.
>> No. 12040 Anonymous
29th July 2016
Friday 1:26 am
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Heston Blumenthal's "In Search of Perfection" is worth a look. He reverse-engineers every aspect of a popular recipe, trying to work out the best possible way of doing everything. The recipes he develops aren't remotely practical for a domestic cook, but the programme gives a tremendous insight into his thinking process.


You might also enjoy this blog:


He cooks relatively simple recipes, but with obsessive attention to detail.
>> No. 12041 Anonymous
29th July 2016
Friday 4:56 pm
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A lot of what he does is accessible to the home cook, but you need to put thought into it yourself to work out where you need to compromise.

For example, the best way you can cook steak at home is with a high heat, and turning it every 30 seconds or so. The traditional way that most chefs is to just turn it once, and the only reason that top chefs do that is because it's what people have always done.
There are a lot of little things like that you can pick up from him which really work.
>> No. 12047 Anonymous
29th July 2016
Friday 7:08 pm
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I'll check out Heston's stuff. I've never really watching cooking shows before except Kitchen Nightmares which is just good fun and not really about cooking.

I do appreciate that blog though, thanks m80.

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