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/ck/ - Food & Cooking

8chan's tastiest board!

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File: 4aa5d34a03d2586⋯.png (7.12 KB, 408x286, 204:143, Interesting.png)


Someone at my mom's church tolder about "What the Health" and now I'm stuck living off of this shit. It was standard bs about how "We don't have teeth like carnivores," and other BIG FOOD, BIG PHARMA trite. They actually said one egg is on par with eight ciggaretes and I was struggling to not laugh at these retards. Any tips on making this somewhat better.

Pic Unrelated.

16 posts and 5 image replies omitted. Click reply to view.




How do people get over the cognitive dissonance of

>Big pharma bad, mandatory vaccinations (made by same big pharma) that don't go through double blind trials good?


>We don't have teeth like carnivores

We have teeth like OMNIVORES because we're omnivores and not herbivores.


Buy local/organic (Not sure how well regulated the term is in the US, but EU has some decent regulations).

>one egg is on par with eight ciggaretes

wew, ask for a source because there is none

>Any tips on making this somewhat better.

Try to lessen it to vegetarian or normal diet, look into sikh, hindu, south east asian cuisine.

Here are some articles you might read into (didn't read myself but they are critical of the film):






>unironically linking to Vox

When did normalniggers find this board?



2016 along with 8gag as a whole, newfag.



Small dead boards are usually spared.

File: ae0b7bc43de6423⋯.jpg (694.79 KB, 1280x720, 16:9, obscura1534110846911.jpg)


Old thread: http://archive.is/iODGQ

Mexican corn bread

'Swedish' meatballs

Purple hull peas / okra/ beef bacon

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File: e25983791edeb07⋯.jpg (847.27 KB, 2048x1152, 16:9, e9d4361bab62f5f74b95dfc905….jpg)


…Today has been a significant improvement. Breaded chicken, barleys, broccoli and hollandaise



Looks good.


i suck at cooking and have only just started to try and learn more the past few weeks. i learned how to make a shrimp recipe from gordon ramsey and have made that a few times. will make that tonight

sautee crushed red pepper flakes and garlic in butter (he uses oil) add shrimp, salt and pepper, toward the end of cooking add lemon juice. garnish with parsley. eat over rice. very simple i know, but like i said i suck so its good for me.



Melt the butter in a little oil as butter is really easy to scorch and mixing it with a neutral oil will prevent that while still giving you the butter flavor.



>Melt the butter in a little oil as butter is really easy to scorch and mixing it with a neutral oil will prevent that while still giving you the butter flavor.

Mixing butter and oil does not raise the smoke point. https://www.seriouseats.com/2014/09/does-mixing-oil-and-butter-really-alter-the-smoke-point.html

Butter does not burn that easily with most cooking. If you need higher temperatures use clarified butter/ghee, which has a very high smoke point.

File: 8ed2eaa71f74f87⋯.webm (7.66 MB, 1920x1080, 16:9, basiclymeonlymyimoutoiscr….webm)

File: 1e7455e8ca8c6c8⋯.png (2.1 MB, 1920x1080, 16:9, chinesebeef.png)

File: f066e230a356f67⋯.png (3.45 MB, 1920x1080, 16:9, cutletandchicken.png)

File: 45bbd59ab5cdf41⋯.png (2.39 MB, 1920x1080, 16:9, indianstylecurry.png)


Anyone have a pirate for the complete Iron Chef series with subs?

148 posts and 23 image replies omitted. Click reply to view.



That recipe sounds delicious.

Should the flours be white or whole?

>It takes a while to make starter, but you only need to make it once in a while.

You should be able to keep it alive forever. Just discard/use most of the starter when you feed it.



Thanks, it is just a simple recipe, and there are breads that are more interesting but also more involved. You could also try making french lean bread, which is pretty much a baguette. Buns made out of it would toast really well. This is a decent recipe:


For poolish use the starter in my recipe or make one using same instructions but with bread or wheat, rye or some other grain flours.

>Should the flours be white or whole?

Sorry, I forgot to specify. To get that rye flavor, you need at least medium rye flour. I used either medium or dark one. Wheat flour one should be white, but you can make portion of it whole. Usually you can replace up to 50% of total white flour quantity with whole one without fucking up recipes. You can also used all purpose flour, but then you will need to make up for its low protein content. That can be done by adding vital wheat gluten.



>You can skip the yeast, but then you will need to give dough 10 to 12 hours to grow.

Won't it over proof? Shouldn't you let it rise before forming the buns, then rise again for a couple hours?



Plain stainless steel pretty much sucks. It conducts heat terribly, gets gnarly hot and cold spots, and pretty much sucks all-around. Note that these problems go away if the stainless steel is a thin layer over something like aluminum.

The main advantage of cast iron is that it's an excellent heat sink. Once it gets hot, it stays that way, even when good-sized pieces of food are introduced to the pan (like a big steak that needs searing). It is reactive to acids and can develop off-flavors if things like tomatoes sit in the pan a while. There are nickel-plated cast iron pans that combine all of the advantages of CI without the maintenance & reactivity issues.


File: 684b8b21477c690⋯.jpg (106.06 KB, 540x960, 9:16, misfortunes of linear time.jpg)


It actually helped although I wish I had one of those pads after I od'ed on beano. After viewing that guy selling total restore I think I have leaky gut. With lectins everywhere and my wallet unable to sustain the entire American pharmaceutical industry, I come back to you again, /ck/. Steven Gundry wrote the plant paradox according to which I should find sustenance in lettuce, salmon and a some olive oil, while running away from pretty much anything sold at the grocery store. Such a bleak perspective led me to find gut restoration supplements, marketing themselves as "pay pharma now and maybe not later". Has anyone prior experience in taking those, is it snake oil or did it actually reduce bloating? As I live in a densely populated area, a fair amount of people and myself thank you for any input.

File: e55ba3ab7fbb512⋯.png (71.12 KB, 700x700, 1:1, CUP LOGO 2.png)



The Infinity Cup is returning once again, and 8chan's boards will be fighting it out on the pitch to claim divegrass supremacy. As a board that has participated in the Cup at one point or another in its history, you are invited to the reveal stream for 2019 Summer edition of the Cup. On Saturday June 22nd, at 3 PM EDT/7 PM UTC, on cytu.be/r/8cup I'll be giving you guys an early look at the Cup's 5th edition, which will include revamped aesthetics, team stadiums and other quality of life improvements I've figured out how to do in PES 17. Hopefully this will get anons back on board with the Cup, considering it has struggled mightily since its 2nd incarnation.

So how is it going to go down? I'll be staging a couple of exhibition matches between teams using their rosters from the last Cup, and we'll shitpost our merry way through the stream. Once the stream ends, entries will be open for the Cup, and boards can start putting together/editing their rosters and kits. Entries will close in early July, the field will be determined, and the Group Draw will take place approximately a week before the Cup kicks off in August. I'm also hoping to possibly introduce managers for the Cup, although I'm still working out the details to keep this from devolving into a namefag dick measuring contest. I hope you all will tune in, and in case you aren't caught up on your board's history, I've provided some links below to get you caught up:




3 posts and 1 image reply omitted. Click reply to view.


File: 70573c67e598879⋯.png (305.05 KB, 675x675, 1:1, ad.png)





A reminder, you have less than two weeks to submit your base roster and secure your entry into the 2019 Summer Cup.



If you want to use your old roster (link above), just say so. I believe there was someone who went by Kutkebreugier (I think that's how you spell it) who wanted to be in charge for the next Cup, so if you're here…


Heads up. You guys have less than a week to submit your entry to the Cup. Again, if you'd like to use your old roster just say so.




File: 0ae4e658a98414a⋯.png (120.33 KB, 1024x1024, 1:1, ck_logo.png)

Any changes are due tomorrow. Heads up.



Forgot my fucking trip so this'll do:

I don't think we need to change anything for this year. Good luck everyone!

File: d6a8445ccac3672⋯.png (213.57 KB, 327x772, 327:772, auchentoshan 12.png)


Let's have a thread about the good ol' brown liquid. What whiskies do you guys enjoy and how far down the rabbit hole are you?

Ever since I got introduced to scotch with pic related ive spiraled down into the brinks of whisky and 2 years later ive found myself only buying expensive cask strength independently bottled juice over quantities outside of the occasional Weller or Wild Turkey.

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File: 8a8edac9daca304⋯.jpg (1.17 MB, 3024x4032, 3:4, h58t31z80f211.jpg)

>>15555 (checked)


Also. Isn't it US law that says if a manufacturer adds artifical color it is no longer a bourbon? Doesnt the same hold true for scotch?


Pic related is HANDS DOWN best BiB whiskey for the price.



>artificial colors

Straight Bourbon can't have additives. All BiB bourbon is straight bourbon.

I believe, but am not certain, that Straight American Whisk(e)y is not allowed to have additives.

Blends are ok to have additives, but with the good stuff so affordable… why? Pure vodka (Platinum or Pinnacle) is way cheaper if you need a cheap drunk, and rotgut brown liquor isn't really worth it when you can get a pretty decent bottle for about the same price.


File: 7eed4438964fed7⋯.pdf (157.88 KB, 157798054-The-Art-of-Makin….pdf)

Just had me a glass of Glenlivet, actually.



It can no longer be called a "straight" whiskey if they add coloring. As for Scotch, it's basically free game as far as I know.

That said, I really do not care if they add coloring or not so long as the taste is good.


File: c6206b3075bb6e9⋯.jpg (72.07 KB, 362x277, 362:277, 1240134474292.jpg)


Now imagine for a second if that Booth faggot hadn't murdered Lincoln and he went through with his desire to repatriate all niggers.

>yfw you realize yes, we could have had nice things

File: 1422778984319.jpg (253.43 KB, 576x433, 576:433, tjoa1wdod4grzrq8affz[1].jpg)


Pineapple pizza: Blasphemy or delicious?
181 posts and 29 image replies omitted. Click reply to view.




File: 3bf23d669cdfce3⋯.gif (2 MB, 200x200, 1:1, 3bf23d669cdfce3b0e31a1571f….gif)

Pineapple, grilled chicken, and bbq sauce instead of the usual red sauce.


File: d97e00ac9d1a9a9⋯.jpeg (526.84 KB, 1500x1061, 1500:1061, pizza.jpeg)

Pineapple is pretty okay as long as it's not too sweet or overbearing.


its gud


sausage and pineapple master race

File: 8663f79f482f004⋯.png (1.05 MB, 1600x900, 16:9, wallhaven-lq377q.png)


>You only eat 10 foods for the rest of your life (excluding water/vitamins etc)

>you can be kind of vague but not too vague (ie bread isnt donuts also you cant reprocess the food into something wildly different)

>post them

1 Bread (grain)

2. Rice (grain)

3 Potatoes including yams (vegetable)

4 Asparagus (vegetable)

5 Green bell peppers (vegetable)

6 Bananas (fruit)

7 Date fruit (fruit)

8 Beans (fruit)

9 tomatos (fruit)

10 Sriracha sauce (condiment)

1 post omitted. Click reply to view.


1. Beef including organs

2. Milk

3. Butter

4. Cheese

5. Cabbage / Sauerkraut

6. Salt

7. Sourdough bread

8. Onion

9. Garlic

10. Berries



>All carbs

>No animals products



1. Shrimp

2. Lobster

3. Pasta noodles of varying shapes

4. chicken

5. lemons

6. cherries

7. spinach

8. onions

9. garlic

10. capsicum (hot peppers)


How do you define "foods"?

If it can be really vague my list might be something like this

1. cereal grains (wheat, oats, rice, corn, etc.)

2. legumes (peanuts, peas, chickpeas, tamarind, etc.)

3. drupes (almonds, cashews, peaches, cherries, coffee, mango, olives, etc.)

4. Milk (I guess this can't really be processed into cheese, butter, yogurt, cream, without changing it too much)

5. Tubers (yams, potatoes, etc.)

6. Taproots (carrots, radishes, parsnips, beets, turnips, etc.)

7. Leaves (spinach, lettuce, kale, etc.)

8. Eggs (chicken eggs, caviar, duck eggs, quail eggs, etc.)

9. Chicken

10. Berries (blueberries, bananas, melons, grapes, tomatoes, cucumbers, chili peppers, melons, squash)


**If we're being more specific I'd pare it down to

1. Corn

2. Beans

3. Tomatoes

4. Carrots

5. Eggs

6. Milk

7. Chicken

8. Apples

9. Grapes

10. Squash

Does distilling corn into moonshine change it too much? What about fermenting grape or apple juice?**



oh my spoilers fucked up

I never realized they have to be on one line

File: 28bd20a8a5cf4b8⋯.jpg (139.05 KB, 581x389, 581:389, meyerlemons.jpg)


meyer lemons to be exact

i baked several batches of lemon bars but after a month and a half of far more sugar than i usually allow, the weight gain was noticeable

which is the crux of it - not sure what to do with lemons that doesn't involve sugar

i packed a few quart jars as per the salt-fermentation method but I really see that as a great option

18 posts and 6 image replies omitted. Click reply to view.



>What'd happen if you use no sugar and use everclear for the spirit?

You end up with lemon extract for cooking and a horrible hangover/ulcers if you're stupid enough to drink it straight.



I believe the polite term for how to drink straight Everclear is "contraindicated".

If you're going to use a high test grain alcohol, I'd suggest Volkov. Been a while since I did any taste tests on 190 proof booze (YES THEY ARE DIFFERENT), but that one has a complementary flavor profile for citrus infusion.

Don't drink it straight. A shot will do wonders in a glass of cola. Which doesn't get you away from the sugar.


File: 396125b47c813bc⋯.jpeg (144.66 KB, 2000x2500, 4:5, bcbceed90d40c95acd29cf829….jpeg)




You know, it might not sound very intuitive, but add a bit of salt to the lemon-water instead of sugar. Makes a nice, refreshing drink on hot days. Works even better with lime. Salt and lime go great together.



make cherry lemonade home made



H&S soup is made with vinegar. Not lemons.


It's time-consuming but you shave off the rinds and keep a stock of the dried lemon zest for flavoring. As for the lemons themselves, they have a lot of uses. You can make preserves using the standard method, do lemonade, make a bunch of lemon and garlic sauce and store that shit, make a lemon syrup for frozen treats, or you could even just use the liquid as a cleaning agent.

File: 3deced0d2ecdaf0⋯.jpg (254.41 KB, 900x1200, 3:4, 3deced0d2ecdaf0f227876c2de….jpg)

File: 102ae20c4e4dcbf⋯.jpg (22.67 KB, 480x270, 16:9, 102ae20c4e4dcbf408f7726243….jpg)

File: 9b0e9c69335d19f⋯.jpg (1.61 MB, 2836x2168, 709:542, best steak.jpg)


Post your best bait pics

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File: 8062df07113db81⋯.jpg (93.04 KB, 605x995, 121:199, 2345675653423.jpg)

File: 8c78a2021597c12⋯.jpg (59.17 KB, 605x605, 1:1, 934543456.jpg)



>second pic

american cuisine in a nutshell




First pic is just BBQ



>tfw have done pic 1 before with nachos


File: 1dd1565bff3f522⋯.jpg (39.11 KB, 500x377, 500:377, hFMt0QV.jpg)

File: 1422823287055.jpg (558.08 KB, 940x350, 94:35, dream breakfast.jpg)


It's the most important meal of the day, /ck/. So amazing it can be eaten at any time of the day, because fuck time frames.

What makes up your dream breakfast?
108 posts and 28 image replies omitted. Click reply to view.


I kinda have two. For a quick day to day thing just fried eggs with a molten yolk and bit of paprika, couple slices of bacon, and if I got the time/leftover potatoes some homefries.

It's easy, filling, and good.

For whenever I got time: Thinly sliced cabbage, carrot, green onion, and sometimes even a little bit of shredded cheese beaten with a couple eggs. Fry some bacon, use the grease to fry the eggs into an omelette. Toast/fry some bread, cut the omelette to shape, make a sandwich.

My sister likes it with a bit of ketchup and mayo, I like more of the veggie mix and a bit of garlic powder.


File: 11c6c2a6d357131⋯.jpg (297.87 KB, 2048x1536, 4:3, irrvMhI.jpg)


oh there is so much amazing food in this world but eggs and bacon can be OK in the mornings - only drawback is my conflicted sentiment towards eating meat :|



Never feel bad about eating meat. Meat is good for you and tastes great.


YouTube embed. Click thumbnail to play.


YouTube embed. Click thumbnail to play.


detected flood

File: b425849eff5241a⋯.jpg (141.39 KB, 1280x720, 16:9, tf2_items.jpg)


This is my cast iron. There are many like it, but this one is mine. My cast iron is my best friend. It is my life. I must master it as I must master my life. My cast iron, without me, is useless. Without my cast iron, I am useless. I must season my cast iron true. I must cook better than my neighbor who is trying to out cook me. I must serve him before he serves me. I will… My cast iron and myself know that what counts in this kitchen is not the steaks we sear, the noise of our sizzle, nor the smoke we make. We know that it is the plates that count. We will serve… My cast iron is human, even as I, because it is my life. Thus, I will learn it as a brother. I will learn its weaknesses, its strength, its parts, its accessories, its oils and its handal. I will ever guard it against the ravages of water and damage as I will ever guard my legs, my arms, my eyes and my heart against damage. I will keep my cast iron clean and seasoned. We will become part of each other. We will… Before God, I swear this creed. My cast iron and myself are the defenders of my stomach. We are the masters of our hunger. We are the saviors of my life. So be it, until satisfaction is America's and there is no hunger, but fullness!


10/10 shitpost.

"This is my frying pan, you are not welcome on my frying pan!"

File: 3ff18a406b1ff13⋯.jpg (85.74 KB, 931x931, 1:1, 8dfgykK.jpg)


tried making pancakes for the first time today

one cup white flour, two cups water one egg, it was enough for around 4 pancakes

put a tablespoon of sunflower oil on the pan before each pancake

but each of them still kept sticking and if i tried to flip them they'd end up falling apart. only the last one didn't fall apart, but the only part of it that got cooked was still sticking to the bottom

wat do

49 posts and 14 image replies omitted. Click reply to view.


bisquick + cinnamon sugar = trailer park delight




Enjoy your heart attack, burger.


File: d03f15e55673244⋯.png (1.83 MB, 1248x832, 3:2, ClipboardImage.png)



- Use high protein or Canadian flour when possible (it is much stronger, nutritionally superior, and rises more)

- Pancake recipes requiring yeast should either be made ahead of time with ample time to rise, or be made the night before (assuming this is for breakfast) and left to rise much more slowly in the fridge

- Butter or clarified butter is an excellent substitute for a flavorless oil. In most cases you can get away with regular butter to fry the cakes, but for thicker pancakes like Welsh, Scottish and the Russian kinds like Oladi, you will likely need something that is less sensitive to temperature such as clarified butter or a high smoke point oil.

- For clarified butter don't waste your time buying Ghee, that shit is overpriced, just melt regular butter in a pan, put a coffee filter over a cup, pour the melted butter into the cup through the coffee filter. The solids will be stuck on the filter and you will have clarified butter in the cup (which is also excellent for omelettes and hashbrowns).

-I have found this to be a great starter recipe feel free to tweak it to your liking. https://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe Some pancakes respond well to being made slightly savory.

-There are three major grades of maple syrup, in the US, they used to be A, B, and C, (with the latter being the heaviest/darkest) but now they're all grade A with different descriptions of their thickness and darkness.


Non stick is fucking cancerous shit. Don't use them, get a cast iron or carbon steel pan. Cast iron is cheap as fuck and if you're really lazy the vintage pans (better made) you canPost too long. Click here to view the full text.



Vegetable oil is made of soybeans in the united states. If you feel uncomfortable using butter I would advise you use coconut oil. Do you have any other oils in Australia that might not be available in America?


That much is true.



>Enjoy your heart attack, burger.

Butter does not cause heat disease. Butter is much better for you than (((vegetable oils))), and tastes better too.

File: 1446175633478.jpeg (10.6 KB, 350x220, 35:22, 386938147_kids_hate_healt….jpeg)


What are foods that you absolutely hate?

For me its raw onions. I hate their texture, flavor, and they overpower everything else that is with them. I have absolutely no problems with onions if they are cooked in some way. In fact I think fried, grilled, and sauteed onions are fantastic and onions mixed into a salsa are fine.

Raw onions for some reason though are absolutely disgusting to me and if I cant pick them out of a meal then I will refuse to eat it.

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File: 070d3fd9776fe55⋯.jpg (46.4 KB, 550x413, 550:413, noix-decortiquees-lesidees….jpg)


I like them but they completely destroy my mouth and tongue unless cooked, that's such a shame.


zucchini. cauliflower. raw tomatoes.


Corn and peas, but only when they are mixed in with other foods, on their own they're nice. Also brean sprouts, way to fuck up my chow mein you overly crunchy fuckers.


green peas. as a Briton, I don't understand people eating so much of that shit. disgusting.


Garbanzo beans.

File: 48e4e575b3624c4⋯.jpg (140.61 KB, 1600x1070, 160:107, DSC07778.JPG)


Well have you tried those fancy food anons?

What's the first exotic food you've ever tried?

How did you cook it?

Does its taste warrant its price?

For me its the Sea Turtle's eggs. Since i live in Indonesia where there are alot of sea-life, and you can already guess Sea Turtles nest their eggs at the beach, its just the matter of catching one when its laying eggs. Unfortunately, the egg poachers have put a huge dent into the Sea Turtle's population and the government is putting a pressure on them. Buying these isn't illegal mind you, but to find a seller you have to find around and the price is very steep compared to normal eggs. For these egges, you will have to cough up 0.6 - 1 dollars each, and the price depends on the sellers.

The eggs themselves are around around the size of a ping pong ball, its shell is a softshell and its tougher than it looks. For what you can do with it, well not much to say, since every people that i've met that has eaten these said that they always boiled them, i guess expensive products means less experimentation. So, i do what they always do, boiled it in a pot. I added a few chops of green onions, a pinch of salt to taste, and a few cut screwpine leaves. The yolk has a runny texture, and the thing that sets it apart from chicken egg or duck egg is that the yolk can't be hardboiled, the most you can get out of boiling it is that it'll be a softboiled egg every time. But the taste is waaaaaaaaaaaaaaay better than good ol' chicken egg if i could say, the taste is hard to explain in english but i could say its a blend of having a cheese fondue-like consistency and the taste of a really good softboiled chicken yolk.

All in all, while i felt kinda bad for eating these, they taste pretty good but not enough to justify its price. There are alot of local rumors of it being a 'super-food', and people near the coast usually eat one when they can since its rumored to give you better sexual vigor. I don't know how true this is, but since theres barely any research on this, and i don't think i will. Also these things are 'halal'

Well? whats about those culinary escapades then?

This is not my image by the Post too long. Click here to view the full text.

9 posts and 2 image replies omitted. Click reply to view.



At first you were talking about Hogs but it turns out you were talking about rodents, seems interesting though, i’ll make sure to add it to the list of animals that i should eat.


>Bison meat (uncommon, used to be critically endangered)

Is Bison related to Aurochs?

>Rattle Snake

I tastes snakes once they taste alot like chicken, but more tough

>Ostrich and Emulator meat


You meant Dolphin meat right? :^)

>Axis, Oryx, Antelope

>Bighorn Sheep in the mountain

Goats and Lambs tended to taste the same in my opinion. Haven’t touched deer though

>Seal meat (in the US at least)

Yeah thats definitely exotic

>Giant Snapping Turtle (you could eat one if you really wanted, but it could also eat your arm.)

The only folks that eats turtles here are the chinese, and by the way it tasted weird. How does the turtle there tasted like?

>Mountain Lion, Bobcat, and Lynx meat (again if you really wanted to eat one)

Wow must be really tough huh?


>Recommend whale and elk if you get your hands on. Both can be aquired in Norge

While we don’t hunt whales to the certain extent as the Japs would, some of use still hunts them in certain parts of the province. I’m also very curious since i heard whale meat spoils really fast so i don’t get to see it in the capital at all. Elk is unfortunately out of the question however.


Here's what I've had.

>Kangaroo jerky

>Gator jerky and stir fried gator

>Hammerhead shark jerky

>Grilled octopus that I made into a takodon

>Bison burgers

>Elk and deer jerky

I love gun shows and the interesting jerky they have.


I'll have to try that someday.




Seems like they are related to Spanish cattle and Aurochs a bit. But they look more like a MuskOx.

>Whale and Seal

It spoils very quickly and the fats turn rancid as well unless they are frozen. However, they are packed with energy. The frozen meat is always subpar.


File: 33eb28889f52e65⋯.jpg (556.94 KB, 1010x679, 1010:679, elephant seal.jpg)


You wouldn't eat me w-would you goy?




File: b7b32e07aaa6502⋯.jpg (233.97 KB, 1500x1125, 4:3, t-bone-steaks-1-2-1500x112….jpg)


americans are just fat because their food is so delicious.

prove me wrong

but let me throw you a protip your way:

you can't

47 posts and 10 image replies omitted. Click reply to view.


Don't americans put sugar in their bread? That should be a sign of the problem, that they can't have a staple without putting pounds of sugar in it.



From what I read up.

>Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

The usual recipe I use for my french bread or beer bread calls for 2 tablespoons of sugar.



>Don't americans put sugar in their bread? That should be a sign of the problem, that they can't have a staple without putting pounds of sugar in it.

American bread is also full of (((vegetable oils))), (((soy))), and (((preservatives))).


>Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise. If there is not enough sugar available, the dough will rise slowly or not at all.

You do not need any added sugar to make bread, and traditionally none was used.


File: 965e42dc5aebb3c⋯.mp4 (7.12 MB, 854x480, 427:240, Australian Man Attempts to….mp4)



>Hungry Jack's



Do you have the webm of russian teenagers being amused by american bread being extremely spongy?

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