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>> No. 9453 Anonymous
20th June 2013
Thursday 12:55 pm
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Alright, lads. Looking for a nod towards what do to with a cut of meat I got cheap from the Co-op.

It says "bone in boiling beef" on the front and I had planned on making soup with it. My gran used to make ham end soup, but she died and never taught me how to make it. My parents are useless in this regard as they are both estranged.

Google wasnt very clear, I must be searching the wrong things.

I have the beef, carrots, a bag of new potatoes, a leek, some onion and a sweetheart cabbage. I dont want to make a cunt of it because I bigged it to someone I like thinking "how hard can it be" and now I have a date tomorrow I'm woefully unprepared for.

Cheers.
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>> No. 9538 Anonymous
26th June 2013
Wednesday 11:26 am
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Do expensive teflon pans last significantly longer than cheap ones?
>> No. 9539 Anonymous
26th June 2013
Wednesday 11:28 am
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>>9538
The teflon probably won't, expensive pans are more about durability and their ability to spread heat effectively.

t. chemist
>> No. 9540 Anonymous
26th June 2013
Wednesday 11:58 am
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>>9538

In my experience no Teflon pans last forever. You're far better off with cast iron, you keep them seasoned and they last for life.
>> No. 9542 Anonymous
26th June 2013
Wednesday 6:26 pm
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>>9540
The only decent teflon pan I've ever used is the Tefal one. And even then it's basically trading-off some of the non-stickiness for extra durability.
Since I got an iron pan though, I'd still get another tefal one if my current one needs replacing, because it's still useful for cooking stuff like eggs and black pudding that don't fry as easily on the iron, and also for doing vegetables, particularly tomatoes that can either damage the seasoning or leave any taste behind.
>> No. 9543 Anonymous
26th June 2013
Wednesday 7:12 pm
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I like stainless steel or copper pans. Glass lids are nice to have too.

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>> No. 8006 Anonymous
3rd June 2012
Sunday 1:15 pm
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Food horror story thread.

I bought a pack of sausage rolls from Aldi once, when I opened it there was a slug inside the packaging, still cautious about sausage rolls to this day.
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>> No. 9515 Anonymous
26th June 2013
Wednesday 12:33 am
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>>9505

My grandmother is an excellent cook but when I was sick she used to make me spaghetti with Heinz chicken soup poured on top of it. I still make it now when I'm feeling peaky.

Also her widely acclaimed pasta bake, her base sauce is cream of tomato. She often used to comment on how it got far more praise than anything else she might have made from scratch.
>> No. 9517 Anonymous
26th June 2013
Wednesday 12:44 am
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I used to have pasta in soup when I was a student. I don't think it's too unusual.
>> No. 9531 Anonymous
26th June 2013
Wednesday 6:04 am
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>>9509

This is fucking horrifying.
>> No. 9532 Anonymous
26th June 2013
Wednesday 7:14 am
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>>9517
Isn't passata cheaper?
>> No. 9541 Anonymous
26th June 2013
Wednesday 4:04 pm
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>>9532

Yes.

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>> No. 9250 Anonymous
10th May 2013
Friday 10:19 am
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What's the best way to make loose leaf tea and minimise tea leaves in the bottom of the cup?

I really like this type of tea because the leaves are big and a fine mesh tea strainer can catch them with no problem but I've run out of it at the moment and I'm using Tesco loose leaf which makes stronger tea with half the amount but the leaves are so small about a third of them just drop right though the strainer.

I think if I used a teapot, it would be a pain to clean. Tea leaf waste is too watery to put in the bin and probably too insoluble to be good for the drain. I don't use compost. It would probably be best to throw them away in an empty plastic milk bottle but I've stopped using milk. I think I'll try to improvise some kind of plastic tea leaf bin today and get more Sainsbury's leaves as soon as possible.
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>> No. 9364 Anonymous
1st June 2013
Saturday 5:54 am
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>>9262

I found one of those strainers on its own on Amazon for £6 and it's perfect. There's no powdery dreck in the bottom of the cup now at all.
>> No. 9438 Anonymous
17th June 2013
Monday 1:17 pm
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Bumping this thread to further discuss tea.

I'm trying Indian Chai today. The cloves are really lovely, and adding a bit of honey gives that smell an extra depth when you drink it.
>> No. 9440 Anonymous
17th June 2013
Monday 7:34 pm
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>>9438

Milky chai is really lovely.
>> No. 9441 Anonymous
17th June 2013
Monday 8:31 pm
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>>9440
Do you smell like patchouli?

I quite like that smell.
>> No. 9442 Anonymous
17th June 2013
Monday 11:22 pm
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>>9441

Yeah, but it's always accompanied by body odour, bad hash and desperation.

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>> No. 9425 Anonymous
17th June 2013
Monday 12:59 am
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Lets get this out the way. I am a massive manchild and it has occurred to me that I should really get around to learning how to cook.

Are there any sites or recipe cooks designed specifically for the person that has never boiled an egg or made bacon sarnies. I'm talking really basic stuff here that explains every step in detail even down to how to whisk an egg right because I haven't cooked anything since I was 14 with Food Tech at school and I gave food poisoning to my family from a dodgy pizza.
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>> No. 9434 Anonymous
17th June 2013
Monday 2:17 am
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>>9426>>9427>>9428>>9433
Very quick responses considering the time and board, thank you.

I do tell a lie as there have been a few things I've cooked recently. I mentioned on /b/ a few weeks ago I wanted to make my own vienneta without popping to the shops and spending whatever it costs and someone posted links to semi-freddo cakes and I made a tornoni ice cream cake. I did help my brother make some enchiladas and I partially cooked the mince tonight as our parents are on holiday. My brother goes to university so he's had to learn how to cook but he's moved back in for the summer. Meanwhile I'm a big manchild who still hasn't left home and I'll be in the same position as him in a year or two (funnily enough he's younger than me).

It's all well and good I'm learning how to make ice cream and mince but I'll need to buy things for subsistence rather than pleasure or on an individual level. Doesn't help I'm a fussy eater (for example I cannot stand lasagne or spaghetti bolognese which are meant to be the easy recipes as you lot mentioned and that both are very cheap).

Sorry I had to tell my life story. like >>9427 I've been on the alcoholic beverages.
>> No. 9435 Anonymous
17th June 2013
Monday 2:25 am
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>>9434

What DO you like then? Apart from ice cream and mince.

I'm sure you've heard this before but you should stop being a fussy eater. There's no such thing really, it's all in the mind. Lasagne is objectively delicious, I don't care if you think it's too slimy or too square to eat or something, it isn't. Most people will say they don't like a dish, but on further probing, they haven't eaten it since they were seven.
>> No. 9436 Anonymous
17th June 2013
Monday 2:32 am
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>>9435
Strangely food that people absolutely hate. Sprouts, broccoli, black pudding, haggis and pickles on burgers are examples of food that most people hate yet I can't get enough.

Really though if you had to probe me it's just that I can't stand it when I have the same food for lunch on a daily basis or the same tea on a weekly basis. I just prefer having a variety. That and there's the possibility that maybe my mum's cooking isn't all that great with specific dishes.

I didn't really answer your question. I'd say I quite like a cheese and onion pie with home made wedges so I was thinking of making that. This is another thing. Apart from subsistence I do need to learn how to make relatively healthy food or else I'll be ordering takeaways and making microwave dinners or oven chips every other night.
>> No. 9437 Anonymous
17th June 2013
Monday 3:41 am
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>>9436

Good general advice is to start off easy; buy a few packet or jar sauces / recipe mixes of dishes you like and follow the recipe on the back. You'll learn a fair bit, get a healthier and cheaper meal than a takeaway or frozen meal and still enjoy the end result. As you get better you can start substituting the pre-made mixes / jars / packets with your own ingredients. This'll make things even healthier, cheaper and perhaps even more to your taste.

Once you get to that stage you can start looking up recipes online and generally messing around. Once you get the general idea of what flavours you enjoy and go well together the sky is basically the limit.
>> No. 9439 Anonymous
17th June 2013
Monday 2:47 pm
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>>9436

I dropped my pasta sauce from scratch recipe in /nom/ somewhere. I think the lad had some slag visiting for dinner and he only had 2 quid and an onion, or something. Dig that out, it is piss easy and delicious.

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>> No. 9405 Anonymous
5th June 2013
Wednesday 6:50 pm
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I'm going to a Chinese restaurant with my girlfriend on Friday, but I'm not very familiar with Chinese food.

From a look at the menu the options are satay dishes, mixed vegetables in oyster sauce dishes, mushroom dishes, catonese sauce dishes, sweet & sour dishes, green pepper in black bean sauce dishes, kung po dishes, black pepper sauce dishes, cashew nut dishes, roast duck dishes, szechaun chilli dishes, thai curry dishes, foo yung dishes, chow mein dishes, seafood dishes or some form of curry.

Any recommendations? I've tried sweet and sour dishes before and I'm not keen on that. I was leaning towards Thai Gai Yang Chicken (battered chicken with sweet garlic and coriander sauce) or maybe some form of satay dish.
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>> No. 9410 Anonymous
8th June 2013
Saturday 9:32 pm
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>>9409

He's already been and gone.


How did it go, OP?
>> No. 9413 Anonymous
9th June 2013
Sunday 4:43 pm
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>>9410
I went for the Thai chicken. I got bored of it because it was very bland; weak batter, flavourless chicken and the sauce was almost tasteless. I guess it would have been alright if I was able to mix and match a few dishes with my girlfriend, but she's vegetarian so I was stuck with all the chicken. If I went again I'd probably be boring and go for the pork fried rice.

The service was very quick, but then again don't they buy huge vats of sauce in bulk?
>> No. 9419 Anonymous
11th June 2013
Tuesday 10:38 pm
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>>9413
Depends on the restaurant. Stop being boring.
>> No. 9423 Anonymous
16th June 2013
Sunday 8:32 am
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>>9413

Sounds like you went to a pretty bad restaurant. Don't let that put you off, Chinese/Thai food can be delicious.
>> No. 9424 Anonymous
16th June 2013
Sunday 8:55 am
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>>9423
Thai food is actually one of my favourites. Maybe I need to go to an all you can eat buffet so I can find out what dishes I like.

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>> No. 8979 Anonymous
14th March 2013
Thursday 8:20 pm
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Any good serving suggestions for venison, lads?

I bought a couple of those cute little vacuum packed steaks earlier on because I thought they looked tasty, but then I realised I have never cooked it before and don't have much idea what to do with it.

Left to my own devices, I'd probably be boring and just make a bit of a red wine sauce and some potatoes/rice to go with it. So I come to you gurus seeking culinary enlightenment.
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>> No. 8980 Anonymous
14th March 2013
Thursday 8:32 pm
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>>8979

That sounds perfectly fine, lad.

Don't fuck with it, you'll just regret it. Keep it simple, maybe make a nice marinade and grill them over some coals.

It's about as good as venison gets.

As far as a marinade for venison, I'd recommend something balsamic-y, add some sugar to counter at the bitterness. Chuck a few bay leaves in there.

Serve it on a bed of spinach, merely because I love spinach and the flavours would blend well, and make some gravy withe left over marinade and use it as a makeshift steak sauce.
>> No. 8982 Anonymous
16th March 2013
Saturday 6:25 pm
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>>8980

Cheers, I hadn't thought of the balsamic vinegar. The sharpness of it does go quite will with the flavour of the meat.

Probably not all that worthy of the price, so I don't know if I'll be repeating the dish, but if the deer population needs culling then surely we'll see a lot of cheap venison shall we not?
>> No. 9362 Anonymous
29th May 2013
Wednesday 1:21 pm
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>>8982
I've only cooked with venison the once at a cookery class. We made this assemblage of pan-fried fillet on a celeriac fondant topped with a red cabbage and dark chocolate sauce.

If I was going to approximate the flavours at home, I'd probably roast the celeriac along with potatoes and make a sauce out of dark chocolate, stock and red wine. The combination of game and chocolate has to be tasted for its epicness to be believed.
>> No. 9363 Anonymous
29th May 2013
Wednesday 2:10 pm
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>>9362
>The combination of game and chocolate...
...is the preserve of pederasts.

Absolutely disgusting. Sageru.

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>> No. 8529 Anonymous
19th November 2012
Monday 2:37 pm
8529 ITT: baking bread
'Sup /nom/.

I'm getting back into baking bread after a year living without an oven. Over a few months I got pretty good at basic bread, but would be interested if there are any "artisan" bakers out there willing to share tips and recipes.

Pic unrelated.
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>> No. 9344 Anonymous
18th May 2013
Saturday 8:59 pm
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What circumstances led you to be short of an oven? I couldn't last a week, let alone a year. What sort of stuff did you usually eat? You had hobs right?
>> No. 9345 Anonymous
18th May 2013
Saturday 10:48 pm
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>>8529

A bowl of water in the oven helps give the bread a nice crust
>> No. 9346 Anonymous
19th May 2013
Sunday 12:48 pm
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>>9344

Obviously I have hobs. After mentioning lack of ovenage to my landlord, some kind of new fangled tabletop (microwave size) oven is due soon. Halogen, I believe. For bread this is probably better than gas.

>>9345

I splash water into a baking tray at oven temperature. I thought it had to steam?
>> No. 9360 Anonymous
29th May 2013
Wednesday 1:14 pm
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>>9346
Your landlord sounds like he's fucking you about. Those things are shit, you should move house.

I can barely cope with having ceramic electric hobs at my house - only the people/atmosphere of the place makes it worth staying. Ever tried to make a pancake on an electric hob? God almighty..

Anyway, for a standard white loaf knowing the baker's percentage helps. Off the top of my head, the weight of flour is always 100%, the weight (which for water is the same as volume in ml) of the water is 54%, the fat 14% (i use melted marj, enriches and makes the dough more manageable) and the salt 1-2%. It gives a pretty wet dough, but it rises up rather than out when left to rise on a tray. Might need to handle it with oiled hands though.

For a quick rise I normally heat my flour in the oven while my yeast is activating. Looking into what you can brush your dough with is a good idea, I've only ever tried milk, which softens the crust.

I'm lucky enough to live near a supermarket that sells sunflower seeds, linseed and the like at a decent price and I like putting that sort of thing in bread so perhaps you may fancy that. Poppy seeds are especially nice glazed onto the top of bread with beaten egg.

Been a bit skint to experiment with new things lately, but I've got my eye on making a foccacia and some brioche at some time in the future.

Anyway, good on you for joining the resistance to industrial loaves, breadlad.
>> No. 9361 Anonymous
29th May 2013
Wednesday 1:21 pm
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>>9360

Nah, we're not being fucked about. I have used these ovens before, and they do work well, if they're good quality - and this one will be. We also have gas hobs, which is rare out here, so its swings and roundabouts.

>I've got my eye on making a foccacia and some brioche at some time in the future.

Oh! Do tell...

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>> No. 9062 Anonymous
14th April 2013
Sunday 10:19 pm
9062 Amazing Food Combos
Does anyone else magic up crazy food combos when they are stoned/drunk/under the influence of something?

Personally I just fucking love the combination of Marmite and peanut butter. I recommend that you try it, it's fucking amazing.

Not one for Marmite-haters, obviously.
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>> No. 9190 Anonymous
6th May 2013
Monday 10:04 pm
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>>9188
It's not that strange.
>> No. 9191 Anonymous
6th May 2013
Monday 10:04 pm
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Oh wait were you being sarcastic?
>> No. 9192 Anonymous
7th May 2013
Tuesday 10:21 am
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>>9191

Yes m8.
>> No. 9335 Anonymous
17th May 2013
Friday 12:30 pm
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>>9091
Genius.

I once made a pretty nice sauce out of onions, red wine, amaretto and cranberry juice to go with venison. Worked rather well, and I learned that venison livers are not a great party good.

That same night, after ingesting a quantity of illicit substances, I made a cocktail of cranberry juice, red wine and amaretto garnished with an orange wedge that was pretty nice until I sobered up.
>> No. 9338 Anonymous
17th May 2013
Friday 5:39 pm
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Rich Tea biscuits with Hummus.

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>> No. 9099 Anonymous
25th April 2013
Thursday 9:25 am
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Is there any type of milk substitute which doesn't taste horrific in tea? Oat milk tastes overpowering and porridgey. Hemp milk tastes like disgusting chemicals. Almond milk has an oddly grainy texture. Coconut milk tastes like fermented unripe coconuts. Rice milk is strangely beige and watery. Soya milk is just about palatable as long as you don't get the cheap stuff.

Is there any better one because I feel like I'm running out of options? I don't think I could get used to black tea.

I have some um... digestive difficulties and I'm suspecting lactose intolerance.
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>> No. 9163 Anonymous
29th April 2013
Monday 10:20 pm
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>>9161
It's not chunky. I doubt it would be any more disturbing than watching someone drink Horlicks.
>> No. 9165 Anonymous
30th April 2013
Tuesday 9:40 pm
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>>9107

Thanks. I think soya can be an acquired taste because I found tofu was. It's funny something so bland can be an acquired taste.

I wasn't keen on oat milk because I'm not keen on porridge and I found the texture of almond milk weird, it was OK-ish in cereal but not tea.

I'll try oolong and jasmine tea. I'm sure the waiter called it "China tea" but isn't normal tea from China? I found this in Sainsbury's and assumed it was the same thing and I've just got around to trying it and it's absolutely fine without milk. I found normal black tea has this sort of harshness to it which irritates the back of my throat.
>> No. 9167 Anonymous
30th April 2013
Tuesday 10:00 pm
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>>9157

Red bush is caffiene free, perfect for a supper cuppa.

Milk in your herbal infusion, etc. Stop liking things I don't.
>> No. 9336 Anonymous
17th May 2013
Friday 1:03 pm
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'rice milk is strangely biege and watery' i know what you mean. Rice milk makes good porridge, though.

If you're getting just digestive symptoms, you may not have lactose intolerance because it apparently comes with inflammation (sore throat, indigestion) and head cold related symptoms. Most people have at least somewhat of an intolerance to lactose (and gluten!), though.

i'm a tea drinker, but i can't stand the generic guff passed off as a British cuppa.
That we British colonised some of the finest tea-growing regions in the world, and all we have to show for it is basically one standard type of tea, drunk by all without question, saddens me greatly.

Polemic aside, I think changing what tea you drink might neatly bypass the issue you're having. Earl Grey of a decent quality is in my view nicer drunk black, as are Assam and Gunpowder tea. Herbal teas are pretty good too (best variety I've drunk so far was rosehip and cherry). My friend has some Mao Feng tea from a popular London-based tea retailer that I rate pretty highly. You can reuse loose leaf teas, in fact some types of tea its encouraged because the best brew comes from the third brew or suchlike.

tl;dr try new teas, british tea sucks.
>> No. 9337 Anonymous
17th May 2013
Friday 1:54 pm
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>>9336
>That we British colonised some of the finest tea-growing regions in the world, and all we have to show for it is basically one standard type of tea, drunk by all without question, saddens me greatly.
My folks are into their tea, they buy expensive Darjeeling and Assam and fuck knows what else. I'll drink it, it's nice enough but for me I'm happier with just a regular bag of PG Tips.

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>> No. 9319 Anonymous
16th May 2013
Thursday 6:32 pm
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I just got a big jar of olives from a Tesco internet order. I got it and read the label and it said I have to use the whole lot in a fortnight. Jesus Christ, do I really have to? I'm going to be a bit olived out after that. I thought the fact they were in a jar meant they'd last ages.

http://www.tesco.com/groceries/Product/Details/?id=262035425
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>> No. 9331 Anonymous
16th May 2013
Thursday 9:27 pm
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>>9329
What warehouses would those be? As far as I'm aware, in Tesco (not sure about others) orders are placed to the store, and items are picked from the shelves. This is part of the reasoning for the price not being final - if they can't find what you were looking for, they'll substitute it with something else.
>> No. 9332 Anonymous
16th May 2013
Thursday 9:48 pm
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>>9331

I think they ask for advance notice if you want more than 12 or something too. If it were coming from a warehouse, that probably wouldn't be an issue.
>> No. 9333 Anonymous
16th May 2013
Thursday 10:32 pm
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>>9331
hmm wikipedia agrees with you, but some google results contradict you. Other supermarkets like Ocado and sainsburys definitely use warehouses to assemble orders. Perhaps they pick it from a store if the store is closer than a warehouse.
>> No. 9334 Anonymous
17th May 2013
Friday 12:05 am
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>>9333
Ocado are an online retailer, not a supermarket. [citation needed] for Sainsbury's.
>> No. 9348 Anonymous
20th May 2013
Monday 9:28 pm
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Just don't worry about it lad, they'll keep for ages, especially if you make sure that the brine level in the jar is above the olive level as much as possible.

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>> No. 9204 Anonymous
9th May 2013
Thursday 5:03 am
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Does anyone know what the pretend beef stuff is in the dumplings of Blue Dragon wonton soup? I would have sworn it was beef and was shocked it's suitable for vegans.

I've thrown the tin away but found a list of ingredients on a website. Saying it has "protein" seems alarmingly vague. Maybe it's like Quorn mycoprotein.

>Ingredients: Water, protein, onion 2%, sunflower oil, green onion 1%, carrot, wonton wrapper ( wheat flour, water, acidity regulator: sodium carbonate) salt, flavour enhancer; monosodium glutamate, sugar Chinese celery 0.5%, vegetable soup powder(salt, sugar, mushroom powder, soy powder, maltodextrin, mixed vegetable powder, (dried cabbage, dried carrot, dried onion), palm oil, caramel powder, flavour enhancer: disodium 5'-ribonucleotide, mushroom flavourings) sprit vinegar, pepper yeast extract powder, chicken flavouring, flavour enhancer: disodium 5'-ribonucleotide, acidity regulator: citric acid
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>> No. 9255 Anonymous
10th May 2013
Friday 11:05 am
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>>9248

A lot of people say Holland's pies have gone crap but they're still a lot better than Pukka pies or any of that nonsense.
>> No. 9256 Anonymous
10th May 2013
Friday 12:16 pm
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>>9235

They are. Our farming is limited in volume by the fact we physically can't fit as many animals on our land, which drastically reduces the need for cutting corners for increased output, so even if nobody cared we'd still have the edge. Plus our abattoirs are possibly the most highly regulated in the world, especially after mad cow disease. Then there's the fact that there's not really such a thing as a corporate farm in this country, only private farmers who sell to companies, you end up with a better quality of life all around for the animals. Our poultry could use some work, as there are companies like KFC and Bernard Matthews operating here with heinous practices, but I guarantee even your bottom barrel British ready to roast chicken has at least been able to walk around in the sun for a bit.

Buy British, really.
>> No. 9271 Anonymous
11th May 2013
Saturday 2:01 am
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>>9235
I watched Food, Inc. the other day, it's pretty harrowing how the animals are treated and processed. The farmers refer to 'growing' chickens.

It's quite reassuring to hear (>>9256) we don't have it like that in this country.
>> No. 9272 Anonymous
11th May 2013
Saturday 9:14 am
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>>9271
Read "The Omnivore's Dilemma" by Michael Pollan. It's US-centric, but it's still an amazing, thought provoking book on food and how it gets to your plate.

Things like this and food inc almost turn me veggie, but pork scratchings are just too good. Don't give one about bacon, scratchings are the golden handcuffs of meat eating for me.
>> No. 9274 Anonymous
11th May 2013
Saturday 10:00 am
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>>9272

I read this one and now I can't eat anything anymore.

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>> No. 8714 Anonymous
14th February 2013
Thursday 4:14 am
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Hope this is the right board, didn't want to get shouted at for posting on /b/.

I am an adult but I have never liked any alcoholic drink I've tried, so I never drink. I have never been drunk. I feel like I'm missing out, so I'm going to buy some and force myself to drink until I find something I can tolerate. I will most likely post about my experience as I'm doing it.

Please give me your recommendations, preferably sophisticated stuff like this (according to Christopher Hitchens the best whisky in the world).
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>> No. 9150 Anonymous
28th April 2013
Sunday 9:38 pm
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>>9147
>Blandford Flyer
All of Badger Brewery's lighter ales (Hopping Hare etc) are pretty easy going. I don't like real ales generally but those ones are fine.
>> No. 9151 Anonymous
28th April 2013
Sunday 9:44 pm
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>>9143

I quite like experimenting with weird combos. Sailor Jerry's goes particularly well with the sweeter fizzy drinks.
Equally most of the flavored vodkas go champion with most fruity fizzy drinks or indeed lemonade. The Apple Smirnoff is lovely with a bit of Schweppes.

>>9145

I know my rate for both with wine. For spirits it takes longer to get into my system, so I very rarely get it right. I either stay sober all night (some how) or end up COMPLETELY wankered.

>>9146
Depends how they do. With cola it's lovely.

>>9147

I would be interested in trying gin with cloudy lemonade; gin is one of the few spirits I haven't managed to get a taste for yet. Having said that, I did find Saffron gin with tonic and a slice of orange to be acceptable.
>> No. 9152 Anonymous
28th April 2013
Sunday 9:47 pm
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>>9148>>9149
I'm a bit of a fanny and I didn't find it too strong. If I was going to recommend something with a strong taste then I'd have said Old Peculier

If you want something milder than Blandford Flyer then I'd recommend Everards Tiger.
>> No. 9153 Anonymous
28th April 2013
Sunday 10:25 pm
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>>9152
A fresh pint of Fuller's Discovery is a great thing also. Tastes crap if the cask has been on for a while but when fresh and properly looked after it's really refreshing and zesty.
>> No. 9164 Anonymous
30th April 2013
Tuesday 6:21 pm
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>>9153
That cartoon always comes to mind when I consider talking about beer with someone, sadly. Fucking Viz.

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>> No. 9037 Anonymous
11th April 2013
Thursday 4:33 am
9037 junior special general
Have any of you cunts had the pleasure of eating junior spesh? Was it worth the £1.50? I am traveling south next month and want to taste it for myself

https://www.youtube.com/v/Q6pbZLiLt30
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>> No. 9078 Anonymous
16th April 2013
Tuesday 10:36 am
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>>9068
I used to do this from time to time but I'd get a portion of southern fried chicken to make the bump to the delivery threshold. That MSG-loaded chicken breaded covering stuff tastes peculiarly good cold when I've got a hangover.
>> No. 9088 Anonymous
16th April 2013
Tuesday 4:39 pm
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>>9074
Water seems sensible, you can add it to your zombie-apocalypse bug-out bag.
>> No. 9089 Anonymous
16th April 2013
Tuesday 5:23 pm
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>>9054

In Leicester, the excellent Maryland chicken will do you 5 crispy chicken strips and chips for £2. You can also get a strip burger (2 strips in a cob, with lettuce and mayo), 2 wings and 2 more strips, with chips or a can of drink for £2.70. It's delicious too.

The Loughborough branch will sell you 20 wings and a seperate box full of chips for a fiver. Insane.
>> No. 9090 Anonymous
16th April 2013
Tuesday 11:38 pm
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>>9089

>Maryland Chicken
>excellent

Whinge for greentexting
>> No. 9093 Anonymous
21st April 2013
Sunday 5:11 pm
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>>9090

Obviously it's all relative. As far as shit chicken shops go, which you're only going to because you want a certain type of food, it's excellent.

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>> No. 9028 Anonymous
7th April 2013
Sunday 6:01 pm
9028 Tomato Sauce
Although I try to eat healthily I rely on branded sauces when I am cooking. I will fry some mince for example and then just use half a bottle of Dolmio sauce. Although it is tasty it kind of ruins the cooking experience.

Does anyone know an easy way to make a tasty sauce from scratch?
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>> No. 9029 Anonymous
7th April 2013
Sunday 6:05 pm
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Isn't this about the fifth variation of this thread that we've had on the front page of /nom/ in the last month or two?
>> No. 9030 Anonymous
7th April 2013
Sunday 6:35 pm
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>>9029

Yes. And I answered the fucking question a month ago.
>> No. 9031 Anonymous
7th April 2013
Sunday 6:59 pm
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>>9028
Use one of these threads if possible.
>>4570 >>6587 >>8637

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