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>> No. 8767 Anonymous
15th February 2013
Friday 3:22 am
8767 FOOD PORN
Most of my folder is sweet stuff because that's what I eat more of, hopefully other people have savoury stuff to add.
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>> No. 10945 Anonymous
30th August 2014
Saturday 5:35 pm
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>>10942
I'm with >>10940. It isn't food porn if I have to mentally rearrange it on the plate to make it edible, in the same way that pictures of pretty girls fully clothed aren't porn even though I can 'try to think of' them naked.
>> No. 10946 Anonymous
30th August 2014
Saturday 5:38 pm
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>>10945
>> No. 10947 Anonymous
30th August 2014
Saturday 5:44 pm
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>> No. 10948 Anonymous
30th August 2014
Saturday 5:50 pm
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>>10947
>> No. 10949 Anonymous
30th August 2014
Saturday 7:47 pm
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>>10946
Well played.

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>> No. 10388 Anonymous
4th February 2014
Tuesday 11:45 pm
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What's the best way to cook a steak? Mine always go tough.
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>> No. 10455 Anonymous
9th February 2014
Sunday 4:09 pm
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Enough ranting about ingrates, let's share our technique.

I start by salting and peppering the steak and leaving it at room temperature for half an hour. If it's an inch or more in thickness I'll give it a good hammering first. Sometimes I'll soak it in lemon juice to tenderise it too which is lovely if you slice up the steak afterwards and have on a rocket-based salad.

I use sunflower oil for its high smoke point and when the pan is screaming I chuck it in, usually for around 45 seconds on each side. Once it's nicely charred (griddle pans are essential here) I stick it in the grill to rest and keep warm while the chips cook for ten minutes at least. I deglaze the pan, usually with red wine and make any sauce I fancy out of it. My favourite is a cream, tarragon and horseradish mix.

There you have it. Cheflads, do please point out anything stupid I'm doing.
>> No. 10470 Anonymous
9th February 2014
Sunday 8:27 pm
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>>10455

Sounds good to me, but don't be afraid to rest your meat away from any source of heat. Keeping it warm under the grill is likely drying it out just a little.
>> No. 10471 Anonymous
9th February 2014
Sunday 9:33 pm
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https://www.youtube.com/v/46eRIxVxkG8

The 'most popular' video on his channel is cooking steak by his friend 'Pete'.?. Though the 'ratings' aren't as good as this one.

I can't speak from experience 'on' this technique but I really want steak right 'now'.'

tl;dw - Moo, 'Whip It', Whip It Again. Steak'!'
>> No. 10472 Anonymous
9th February 2014
Sunday 9:59 pm
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>>10470
Cheers. I forgot to mention I don't leave the grill on, it just stays warm from the fan oven beneath it.
>> No. 10924 Anonymous
21st August 2014
Thursday 1:36 pm
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>>10455

I tend to do similar.

Key points for me are to make sure that the meat is at room temp before cooking, oil the meat (hurrr) and not the pan and use a cast iron griddle to cook it on.

I got one of those giles & posner sous vide/slow cooker things for my birthday. Have done a piece of topside in it (56 degrees for 24 hours, blowtorched the outside afterwards for maillard reaction tastys) ended up amazingly tender. Haven't got round to doing steak in it yet though.

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>> No. 10867 Anonymous
3rd August 2014
Sunday 7:44 pm
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I've just had a lovely Indian curry in a very nice restaurant. I felt a bit adventurous so I ate it with my hands despite my social misgivings. It went surprisingly well and a large portion of it actually made it in to my mouth.

The trouble is that when I looked up Indian food etiquette later wikipedia informed me that it's a small section of society that eats with their fingers and even then there are some very specific rules that I broke, namely that it shouldn't go all over your fingers and you should only use the tips.

I'm interested in food culture from around the world, so shall we have a general food etiquette thread?

Incidentally I've always thought that in Japan you should burp as loudly as you can after the meal as a gesture of appreciation to the chef. Given my general ignorance on the subject I wouldn't be shocked to find that I'm wrong.
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>> No. 10891 Anonymous
4th August 2014
Monday 1:06 am
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>>10890

I had hoped that /nom/ would be above such antics.
>> No. 10892 Anonymous
4th August 2014
Monday 1:10 am
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>>10891
I think most people just use /*/sfw/ these days and don't actually know which board they're posting on half of the time.
>> No. 10893 Anonymous
4th August 2014
Monday 1:11 am
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>>10889

>but I don't really think anyone noticed or cared.

This is almost certainly correct. One thing I can guarantee above all else in any restaurant in the world, is that as long as you're spending money, and not causing them to lose any money, you can do whatever the fuck you want.

>for example is the information in >>10886 a custom more honoured in the breach?

I would say yes, because etiquette in general is a big part of Japanese culture. It's also a generational thing, and it depends where you are. Some trendy twenty somethings in Osaka probably aren't really going to care if some gaijin dips his rice in his soy sauce, but then older or more serious people might get upset. It's the cultural equivalent of watching someone dollop tomato ketchup on their steak - it is on some level offensive to anyone who likes the taste of steak, but at the same time nobody's going to kick you out on the street for it. Well, actually, I probably would kick you out on the street for the latter one, but I'm not as polite as most Japanese chefs.
>> No. 10894 Anonymous
4th August 2014
Monday 1:18 am
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>>10893

Are you one of the cheflads? You must have some interesting stories about foreign customs you've seen in your restaurant and this would be the perfect thread to share them in.
>> No. 10895 Anonymous
4th August 2014
Monday 1:26 am
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I have a tendency to eat with my hands when alone all the time, especially cuts of meat. I think it's a habit I picked up from watching a slightly odd friend eating the dinners his Nan would make him after school, he was adamant the best way to eat a steak was with your hands.

And while he was "slightly odd", I did just remember he's half Libyan so that's probably got more to do with it. Sorry, Steakm8.

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>> No. 10826 Anonymous
2nd August 2014
Saturday 4:41 pm
10826 Foreign Food/Products Thread
A few weeks back in London, I wandered across a 'USA Food Store' (between Holland Park and Notting Hill Gate tube stations).

Curious, I entered. The shop wasn't massive and as you might imagine, filled with mostly unhealthy looking things.

Frosties are called 'Frosted Flakes' (Tony is still present), lots of Hershey chocolate bars and of course, Ramen Noodles (that look just like any other instant noodles).

However, when I saw it, standing there in the far corner of their cooler, I knew I had to try it.

Mountain Dew.

£1.25 for a regular UK size can. I'm not a soft drink drinker but I've seen this stuff so much over the internet and never before in real life, I felt compelled to try it. (Two friends later told me that it used to be common in England but I'd never come across it).

The taste is hard to describe, not bad, quite nice. But it had a thickness to it, like being on the cusp of becoming a syrup. I looked at the ingredients and thought the 46 grams of sugar might the reason behind that, so decided to pour away the last half.

Worth a try but hardly something I recommend.
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>> No. 10859 Anonymous
2nd August 2014
Saturday 8:35 pm
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Iodine is an essential element in the functioning of the human body, and is an irritant in elemental form and toxic in excess.

These things do not contradict each other. 'It contains x' is not a valid reason for considering something negatively in the vast majority of cases.
>> No. 10862 Anonymous
2nd August 2014
Saturday 8:41 pm
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>>10854

It's obviously a relative term, but that doesn't exclude it from being a quantity. Learn how to think.
>> No. 10863 Anonymous
2nd August 2014
Saturday 8:50 pm
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>>10862
No lad. 'Excess' describes a quantity - it is itself a quality. An excess quantity of heroin is clearly not the same as an excess quantity of water. Now go away and learn how to think.

Besides, an excess quantity of iodine can't be harmless by virtue of being in excess.
>> No. 10864 Anonymous
2nd August 2014
Saturday 8:55 pm
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>>10863

First of all I don't understand how you're disagreeing with me and secondly your point about excess being inherently harmful is wrong. See excess of jewellery and excess of tattoos for example.
>> No. 10865 Anonymous
3rd August 2014
Sunday 3:14 am
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See if they have any root beer in the glass bottles. Its pretty nice stuff when its been stored in a way to avoid the yeast eating up all the sugar (which I think is why its never took off here).

>>10830
They sell it everywhere at my university and I see it in a few stores it seems great for inducing a mud baby

>>10845
>Very moreish, only problem is that it contains a lot of iodine so you're not meant to eat more than 100g a day.

If ITZ hits us be sure to stock up on some of this as an iodine overdose is what anti-radiation pills do (clogs your thyroid gland).

>>10850
I quite like picking up exotic foods when I visit. Polish produce is pretty underrated.

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>> No. 9171 Anonymous
4th May 2013
Saturday 12:51 pm
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Let's talk those shitty little takeaways and kebab houses near you. Everyone has their favourites and stories.

There's a small place in my hometown called Star Burger part way down an alley that's been there since I was a kid, a good 15 years at least. I genuinely don't know how it's stayed in business this long especially when there's a McDonalds and KFC five minutes away. It's only open in the day, not even a late night place, and the town is only small. I've not once walked in there but next time I'm home I may go in one day just to see what the fuss is about, maybe it's actually really decent.
Oh hey I found a real image of it

Anyway what do you lot have around?
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>> No. 10856 Anonymous
2nd August 2014
Saturday 8:25 pm
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>>10852

The best wraps are the Greek chicken souvlaki. Food. Of. The. Gods.
>> No. 10857 Anonymous
2nd August 2014
Saturday 8:27 pm
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Grubbs burgers, Brighton. Best greasy burger joint imaginable.
>> No. 10860 Anonymous
2nd August 2014
Saturday 8:37 pm
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>>10857
I can imagine one that isn't in Brighton.
>> No. 10861 Anonymous
2nd August 2014
Saturday 8:38 pm
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>>10860
Eh?
>> No. 10866 Anonymous
3rd August 2014
Sunday 8:40 am
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>>10861

They're pretty beefy m7.

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>> No. 10800 Anonymous
31st July 2014
Thursday 8:42 pm
10800 Things in places
Visiting Hungary as I do quite often due to family ties. Tried to buy fresh coriander in 3 supermarkets. No dice.

Last year I was thwarted by there being no swede with which to mKe pasties.

Where have you been and what have you not found ?
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>> No. 10821 Anonymous
2nd August 2014
Saturday 1:01 am
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>>10813

To my eternal shame the first dish I ever got on a menu was a "play on" the prawn cocktail. That alone was embarrassing enough to admit, but the actual plate was crayfish tails in a little ramekin surrounded by various 90's style sauce smears and foam. And iceberg lettuce.

Fuck it, I'm going to defend the prawn cocktail. It's very british no matter how you look at it. Prawns - you can get them on the UK coast. Lettuce - We grow that. Marie rose sauce - ketchup, mayo, and lea and perrins - a holy trinity of the british palate. Even putting it in a cocktail glass is a nod to our dangerous and unhealthy drinking. Long live the prawn cocktail.
>> No. 10822 Anonymous
2nd August 2014
Saturday 1:03 am
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>>10821
And, naff or not, it still tastes good.
>> No. 10823 Anonymous
2nd August 2014
Saturday 1:09 am
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>>10822

Exactly. It makes me proud to be British, though the more I think about it, the more likely it seems that it's french in origin, probably Escoffier. I'm scared to look it up now.
>> No. 10824 Anonymous
2nd August 2014
Saturday 11:52 am
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>>10814

I can give you one in Copenhagen, and two, only two, int he entire of Australia. Their chefs are from Brum.
>> No. 10825 Anonymous
2nd August 2014
Saturday 12:35 pm
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>>10821
I really like prawn cocktail, too. I don't give a fuck if it's fashionable or not, it's ridiculous that recipes can go in and out of fashion anyway.

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>> No. 10732 Anonymous
16th July 2014
Wednesday 8:21 am
10732 Spices
Where do you buy your spices from, /nom/?

I'm on a cooking kick again and I'm starting to think that, much like dried pulses, the spices available in my local Sainsbury's have probably been sitting on the shelf for a while and have lost a bit of their pzazz. The cardamom pods I bought from there last time looked distinctly anaemic, and I figure if I want to really kick my masala up a notch I probably should source my cinnamon sticks, coriander seed and cloves somewhere less Jack-of-all-trades. So, where's best?

That said, I know there are some cheflads here so I'd be grateful if they'd contradict me and tell me it really doesn't matter where I get my spices from or how long they've been sitting around on a shelf, and that my curries just don't satisfy me because I'm a shit cook. Does it matter? I really don't know.
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>> No. 10734 Anonymous
16th July 2014
Wednesday 8:44 am
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>>10732
A paki shop is pretty good for dry ingredients. An asian shop as well, but you better know what you want and how to use it.

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>> No. 10660 Anonymous
18th June 2014
Wednesday 3:42 pm
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Could nay of you cheflads help me out here?

I've just found a load of professionally BBQed lamb, pork, sausages and burgers, which in my drunken state three weeks ago I threw in the fridge, not the freezer.

It smells fine, and what I first thought was mould is congealed fat. Am I okay to still eat it? It has been at about 2-3 degrees Celcius during this period. I am tempted, and another day won't make a difference.
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>> No. 10661 Anonymous
18th June 2014
Wednesday 3:50 pm
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http://multimedia.food.gov.uk/multimedia/pdfs/fsw11presentation.pdf

Specifically - just because it smells fine doesn't mean it's safe.
>> No. 10662 Anonymous
18th June 2014
Wednesday 3:55 pm
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>>10661

OP here. Well done, m7, that was fucking well informative. FFS. Please Cheflads, get in touch after your brutal shifts. And after you've finished fucking your boss.

(A good day to you Sir!)
>> No. 10663 Anonymous
18th June 2014
Wednesday 4:13 pm
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You know the answer already, otherwise you wouldn't be asking. Can you eat it? I wouldn't. Will it kill you? Probably not. Is it worth the risk? It depends what kind of state your life's in. If you're skint and have nothing on for the next few days then go for it.
>> No. 10664 Anonymous
18th June 2014
Wednesday 5:36 pm
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>>10661

Cheers lad. I remember half reheating a Chinese once from the night before.

I was on Tablet for 9 months....

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>> No. 10650 Anonymous
11th June 2014
Wednesday 2:29 pm
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I just made my first ever pie and I'm well chuffed that it mostly worked. Unfortunately some quick googling indicates that the beef should be sealed and boiled before being put in the oven for an hour, whereas I only sealed it. Am I going to die?
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>> No. 10655 Anonymous
11th June 2014
Wednesday 2:49 pm
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>>10653

Lad, it is on too high you've ruined the pastry and therefore the pie.
>> No. 10656 Anonymous
11th June 2014
Wednesday 2:51 pm
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>>10655

BBC said 190. Lying bastards, I knew I shouldn't have taken cookery advice from a broadcasting corporation. What should I do it on?
>> No. 10657 Anonymous
11th June 2014
Wednesday 3:12 pm
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>> No. 10658 Anonymous
11th June 2014
Wednesday 3:22 pm
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>>10656

I would say 140-150 for 45 mins.
>> No. 10659 Anonymous
11th June 2014
Wednesday 3:22 pm
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>>10658

Thanks.

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>> No. 10589 Anonymous
15th April 2014
Tuesday 5:06 pm
10589 Sandwich Spreads
I'm aware this is a pitifully elementary question, but what's a healthy(er) spread to put on a sandwich? Or even just something that's not mayonnaise would be kewl?

Also I suppose you can talk about sandwiches here once my rubbish question has an answer.
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>> No. 10644 Anonymous
25th May 2014
Sunday 6:39 pm
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>>10589
>eating sandwichs
get all that filling and chuck it in a bowl with some couscous

(A good day to you Sir!)
>> No. 10645 Anonymous
25th May 2014
Sunday 6:53 pm
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>>10644
I think you mean Boursin.
>> No. 10646 Anonymous
25th May 2014
Sunday 10:08 pm
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>>10601

You're sill a prole with your toastie maker.
>> No. 10647 Anonymous
26th May 2014
Monday 7:28 am
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>>10646

M7 my butler makes my toasties.
>> No. 10648 Anonymous
26th May 2014
Monday 12:29 pm
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>>10589

Try this hot sauce. It's not very hot, but the taste is amazing and its a really pretty colour. Goes with various cold meats and cheese. Or you could try mustard. Lidl do some good one Dijon and French mustard.

I like to put various salad stuff in sandwiches to create a variety of textures and tastes. Gherkins or something vinegary like mint sauce often works well.

I realise this post sounds like I am plugging the condiment industry. I probably am. I have received no money, though.

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>> No. 10419 Anonymous
8th February 2014
Saturday 9:19 am
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Morning, lads.

I realise this is going to sound blasphemous, but I've never had a proper cup of tea in my life. I don't even think I've had a sip to try it. Apart from hot chocolate I rarely have warm beverages; I've tried coffee, which tastes to me like bitter mud and armpits, and someone at work made me a cup of pomegranate tea, but that tastes like a mix of perfume and the powder you get on Turkish delight.

However, I've had a fair few colds recently and I think I may be hooked on Beechams honey and lemon sachets. They're £2.50 for 10 sachets, so I thought I'd better wean myself off them and branch out into other hot drinks. What would you recommend for my first proper cuppa, bearing in mind that I'm evidently a bit of a fanny.
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>> No. 10631 Anonymous
17th May 2014
Saturday 10:50 pm
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>>10630

I'm a beast beyond your knowing.
>> No. 10632 Anonymous
18th May 2014
Sunday 1:07 am
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>>10630
horrible shit. Proper coffee in the morning is just lovely, so much more flavour. I wish it was bigger in everyday life here in t'UK instead of instant.
>> No. 10633 Anonymous
18th May 2014
Sunday 1:58 am
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>>10632
I'm pretty sure we're the only country where instant has such a huge share of the coffee market too. We're not even number one for tea consumption, the Turks way outdo us. Our national drink is instant fucking coffee.
>> No. 10634 Anonymous
18th May 2014
Sunday 2:10 am
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>>10633
Instant coffee is even bigger in Korea.

I like instant coffee.
>> No. 10635 Anonymous
18th May 2014
Sunday 2:11 am
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I don't drink anything hot. I only drink water, cider, good quality shorts and the occasional can of fizzy pop. Hot drinks make no sense to me so I'll have mine as cold as possible please.

A huge advantage of this life choice is that caffeine is a very useful drug to me. Because I only use it once every few months it has a very powerful effect on me.

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>> No. 10619 Anonymous
6th May 2014
Tuesday 2:34 pm
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My fridge freezer has just broke down. I'm moving in a month to a new place which has a fridge so I don't see much point in getting a new one or paying to have this fixed.

The only problem is I barely eat anything that isn't in a fridge or freezer so I'm not sure how to survive for the next month. All I can think of is tinned beans and soup.

I don't even like beans.

Can anyone suggest stuff I can get that I can actually make a variety of full meals out of?

A side note is I always make my own sandwiches for work, these are usually with cold meat or spreads that I keep in the fridge. I work 13 hour shifts so I generally take a lot. What can I now use as a substitute?
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>> No. 10621 Anonymous
6th May 2014
Tuesday 3:02 pm
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Get some of the soya mince from the recipe thread or some beanfeast. All you need to do is add a bit of water and (for the soya mince) some seasoning and you'll be reet.
>> No. 12232 Anonymous
7th March 2017
Tuesday 6:21 pm
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>>12230
>>12229

Lad.
>> No. 12240 Anonymous
8th March 2017
Wednesday 5:34 am
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I lived in Brazil without a fridge, freezer, or any kind of cooker for six months and lived to tell the tail.

I was also on about a quid a day, although that probably doesn't count for much given the different economies (at least back in 2005).

I basically lived off bananas, yoghurt, and cashew nuts. For the first month I still had a sort of "luncheon voucher" type deal worth about 2 quid a day which I used to trade in for a hot lunch (or rather 70% of a hot lunch) most days.

Anyway, enough of my pitiful past.

The bananas thing is good for you. Two bananas a day is very good for you and they don't need much storage especially in the UK. Beyond that if you want Real Meals I think you're going to have to go the old eggs n rice and beans/lentils route. Try to at least incorporate a 1kg bag of frozen broccoli or spinach into each of your cooking cycles. If that's not feasible try 500g bags. You can probably turn that into lunch and dinner. Trust me when I say that if you eat nothing but chicken and rice your ringpiece will hate you.

I realise that storing a lunch made the night before until you go to work the next day can be hard, but try the "suspend it off the window ledge in a tesco carrier bag" method. That shit never worked in Brazil, obviously, but it worked fine in amsterdam for almost six months while I was too autistic to get my fridge/freezer fixed by the landlord.

Eggs don't go off even at room temperature. Nor does most cheese. If you hit tesco / sainsbury's / whatever at the right time you can get decent meat to cook each night for an ok price without having to buy in bulk and freeze or refrigerate.

I suppose what I'm saying is; don't fall for the "eat pasta, rice, noodles, bread, whatever" diet; there are plenty of things out there that can make your diet feasible that don't need a fridge or freezer.
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>> No. 12242 Anonymous
9th March 2017
Thursday 8:53 pm
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>>12240
> eating cashew nuts on a quid a day

Different economies indeed.
>> No. 12243 Anonymous
10th March 2017
Friday 5:20 pm
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Indian cooking is great for this sort of thing. Pretty much every (vegetarian) Indian meal tends to be based around ingredients that aren't too fussy about being kept in a fridge.

>>12240
>Try to at least incorporate a 1kg bag of frozen broccoli or spinach into each of your cooking cycles.

Why frozen? Fresh broccoli will keep perfectly fine in a cupboard for a few day, it might even last a whole week with luck.

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>> No. 10049 Anonymous
29th October 2013
Tuesday 6:26 pm
10049 Mead
Evening, lads.
I was wondering what the best brand of mead would be to buy in London?
I've heard that pic related is quite lovely.
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>> No. 10614 Anonymous
5th May 2014
Monday 8:15 pm
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>>10612
SHOPS IN SETTING MARKUP THAT MARKETS WILL BEAR SHOCKER
>> No. 10615 Anonymous
5th May 2014
Monday 8:22 pm
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>>10612

> double the price.

Wait, what? Scotch is half the price up there? Time to start packing my bags.
>> No. 10616 Anonymous
5th May 2014
Monday 8:22 pm
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>>10614
Oh do stop being so objectionable, it's quite unwarranted. I was at home this weekend and I'm proud to say that my twelve-year old brother (>18. Big gap. Because reasons.) is now moving beyond the 'being facetious and picking holes in things for the sake of it' phase.
>> No. 10617 Anonymous
5th May 2014
Monday 8:39 pm
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>>10616
That goes both ways mate. You said something obvious. I didn't say you shouldn't have said it and don't think we'd be better off if you hadn't. I just pointed out in the humorous way we are accustomed to on britfags that your remark was completely obvious and maybe ignores wider complexities. No offence was meant and just as you might say it was uncalled for, I could describe your comparison of me to a child in the same way. It's not like we are having a conversation in person and my post had the power by itself to derail proceedings. So yeah, stop being so defensive.
>> No. 10618 Anonymous
6th May 2014
Tuesday 2:51 am
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>>10609
I've bought mead in Morrison's and Asda.

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>> No. 10602 Anonymous
2nd May 2014
Friday 10:35 pm
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Chocolate recommendations thread?
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>> No. 10604 Anonymous
2nd May 2014
Friday 10:40 pm
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Do they have Reese's peanut butter cups in the UK?
>> No. 10605 Anonymous
2nd May 2014
Friday 10:55 pm
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>>10604

Yes, we do.

However, we call them Old Man Smith's Peanut Butter Mugs.
>> No. 10606 Anonymous
3rd May 2014
Saturday 1:16 am
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Crunchies and twirls. Fuck the rest.
>> No. 10607 Anonymous
3rd May 2014
Saturday 2:11 am
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If you want something to spice up your middle class chocolate lifestyle I recommend lindt 'touch of sea salt' (its not as bad as it sounds). Otherwise I would stick with a nice Topic which is a bit cosmopolitan and nice to dip into tea.

If you're a SPAM looking for some exotic British 'candy' then try Ripple. Its very sweet and silky instead of being big, black an 'ard like most of our more industrial chocolate varieties.
>> No. 10608 Anonymous
3rd May 2014
Saturday 4:38 am
10608 spacer
The fake chocolate like what you get off the sides of a KitKat or a Wagon Wheel. Or those little "chocolate" footballs you used to be able to get in the penny sweets trays.
Pretty sure that stuff is dog chocolate. It might well be cornflour and corn syrup dyed brown.

whiteline
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