webm thread

File: 2.93 MB, 600x338, absolutely haram.webm [View same] [iqdb] [saucenao] [google]

webm thread Anonymous Wed Jun 29 12:05:52 2016 No.7831325 [Reply] [Original]

post them

>>	Anonymous Wed Jun 29 12:14:49 2016 No.7831343 >>7831325 really digging the fires and cheese thing. what kind of pan would i use for that? I feel like i would damage the pan if i struck it like that webm

>>	Anonymous Wed Jun 29 12:16:27 2016 No.7831346 File: 2.72 MB, 626x360, surly_king_of_the_egg_fort.webm [View same] [iqdb] [saucenao] [google] unidentified race brown skin man with a passion for made-to-order egg sandwiches.

>>	Anonymous Wed Jun 29 12:18:06 2016 No.7831351 >>7831343 Any kind of frying pan or skillet that doesn't have a nonstick coating. Cast iron, stainless, anodized aluminum, etc. you name it.

>>	Anonymous Wed Jun 29 12:21:12 2016 No.7831356 File: 774 KB, 640x640, KHbHUbk.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 12:22:59 2016 No.7831361 >>7831356 THICC!

>>	Anonymous Wed Jun 29 12:23:15 2016 No.7831362 File: 2.91 MB, 472x796, mexican_monstrosity.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 12:24:00 2016 No.7831364 >>7831351 k thanks.

>>	Anonymous Wed Jun 29 12:26:39 2016 No.7831369 >>7831325 I reckon I'd get instant indigestion and heartburn from this.

>>	Anonymous Wed Jun 29 12:32:34 2016 No.7831389 File: 79 KB, 500x500, 548349457.jpg [View same] [iqdb] [saucenao] [google] >>7831325 >wrap a sandwich in paper >cut through the paper >remove the paper WHY DO THEY DO THIS

>>	Anonymous Wed Jun 29 12:33:55 2016 No.7831395 >>7831389 Isn't it obvious? to keep the sandwhich together while handing and cutting it. It keeps the work area clean and stops the filling of the sandwich from making a mess when it's cut. Why would it bother you anyway?

>>	Anonymous Wed Jun 29 12:36:16 2016 No.7831400 File: 1.43 MB, 1280x720, ck summer treat.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 12:37:18 2016 No.7831401 File: 125 KB, 394x320, average cker.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 12:39:41 2016 No.7831412 File: 2.90 MB, 640x480, Japanese Magic.webm [View same] [iqdb] [saucenao] [google]

>>	None !OPIATE9fy. Wed Jun 29 12:40:55 2016 No.7831416 >>7831325 meat isn't cooked

>>	Anonymous Wed Jun 29 13:25:00 2016 No.7831501 >>7831351 Be sure you've got access to a sandblaster if you're gonna try that with iron.

>>	Anonymous Wed Jun 29 13:26:32 2016 No.7831506 >>7831416 It clearly is you fucking retard. I really wish you fuck off with your serial shit-posting.

>>	Anonymous Wed Jun 29 13:30:23 2016 No.7831518 >>7831416 >what is curing?

>>	Anonymous Wed Jun 29 13:36:55 2016 No.7831536 >>7831412 Is this some sort of candy? I remember getting some kind of candy science kit as a kid that did something similar to this.

>>	Anonymous Wed Jun 29 13:40:09 2016 No.7831542 >>7831536 Yes it is. Part of the Kracie "Popin' Cookin'" candy series.

>>	Anonymous Wed Jun 29 13:48:42 2016 No.7831560 >>7831346 >>7831356 >>7831362 >everysinglethread.webm

>>	Anonymous Wed Jun 29 14:04:04 2016 No.7831597 File: 2.80 MB, 1280x536, 1467173436120.webm [View same] [iqdb] [saucenao] [google] I have a few...

>>	Anonymous Wed Jun 29 14:04:50 2016 No.7831598 File: 1.72 MB, 1280x720, clammin.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 14:05:39 2016 No.7831601 >>7831597 Is that Jon Favreau?

>>	Anonymous Wed Jun 29 14:06:02 2016 No.7831603 File: 2.89 MB, 1280x720, 1467172806005.webm [View same] [iqdb] [saucenao] [google] >>7831560 why not contribute instead of complain?

>>	Anonymous Wed Jun 29 14:08:08 2016 No.7831608 File: 2.75 MB, 640x360, 1467171976111.webm [View same] [iqdb] [saucenao] [google] >>7831598 razor clams. changing the saline level makes them look for better water. this harvesting method is illegal in many states.

>>	Anonymous Wed Jun 29 14:09:37 2016 No.7831613 >>7831597 greasesandwich.mov

>>	Anonymous Wed Jun 29 14:15:10 2016 No.7831632 >>7831597 >no butter on the inside with the cheese inedible

>>	Anonymous Wed Jun 29 14:19:01 2016 No.7831640 File: 2.77 MB, 480x360, Popcorn.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 14:21:33 2016 No.7831647 >>7831325 That is fucking disgusting.

>>	Anonymous Wed Jun 29 14:34:01 2016 No.7831676 >>7831400 Wouldn't that be warm

>>	Anonymous Wed Jun 29 14:37:23 2016 No.7831684 >>7831362 >American_monstrosity FIXED

>>	Anonymous Wed Jun 29 14:37:32 2016 No.7831685 >>7831676 Have you never been around a unicorn?

>>	Anonymous Wed Jun 29 14:38:27 2016 No.7831686 >>7831685 No I'm no virgin :^)

>>	Anonymous Wed Jun 29 14:38:48 2016 No.7831687 File: 151 KB, 236x330, 1454518947614.png [View same] [iqdb] [saucenao] [google] >>7831597 I've tried this shit once because Americans cream themselves over it all the time. It's fucking disgusting.

>>	Anonymous Wed Jun 29 14:39:46 2016 No.7831690 File: 835 KB, 404x720, black_man_posting_on_ck.webm [View same] [iqdb] [saucenao] [google]

Anonymous Wed Jun 29 14:41:34 2016 No.7831695

>>7831687
It's nostalgia food if you eat it as just cheese (commonly, american pasteurized cheese product). Grilled cheese and tomato soup is stuff a lot of americans had served to them as kids by their parents. I'm sure you have some food that your parents served you when you were younger that we would consider unimpressive, but you love.

>>	Anonymous Wed Jun 29 14:43:51 2016 No.7831701 >>7831603 Is that Hannibal? I have a suspicion that's supposed to be human.

>>	Anonymous Wed Jun 29 14:47:58 2016 No.7831713 >>7831687 Kill yourself.

>>	Anonymous Wed Jun 29 14:51:31 2016 No.7831724 >>7831608 >this harvesting method is illegal in many states. why

>>	Anonymous Wed Jun 29 14:54:33 2016 No.7831735 >>7831724 https://www.wpi.edu/Pubs/E-project/Available/E-project-050305-123212/unrestricted/mqpdraft.pdf Basically, the method makes harvesting them too easy, the areas get harvested completely out before they can repopulate.

>>	Anonymous Wed Jun 29 15:01:45 2016 No.7831756 >>7831325 I thank i just came

>>	Anonymous Wed Jun 29 15:01:51 2016 No.7831757 >>7831684 that abomination is literally hecha en mexico wetback

>>	Anonymous Wed Jun 29 15:02:54 2016 No.7831761 >>7831757 >>7831684 >>7831362 Yeah well, an all american addition to that recipe is to change nothing until the very end, and instead of handing it to the customer you throw it in the trash and tell that person to order some real fucking food.

>>	Anonymous Wed Jun 29 15:04:05 2016 No.7831764 >>7831735 thats fucking stupid, just limit people to a number.

>>	Anonymous Wed Jun 29 15:04:16 2016 No.7831765 anyone have the one with the ridiculous burrito that goes through 12 stages and then gets wrapped in a pizza? i think it is a parody?

>>	Anonymous Wed Jun 29 15:05:06 2016 No.7831768 >>7831765 its called taco town.

>>	Anonymous Wed Jun 29 15:05:11 2016 No.7831769 >>7831764 Yeah, it is. The paper also mentions there is no limit on how many clams you can bring in, people regularly take 900-1500 clams a day if that's their job.

>>	Anonymous Wed Jun 29 15:05:47 2016 No.7831771 >>7831765 Shut up sucker mother fucker

>>	Anonymous Wed Jun 29 15:07:57 2016 No.7831774 >>7831608 I'm also curious as to why that is illegal.

>>	Anonymous Wed Jun 29 15:09:57 2016 No.7831777 >>7831774 Then read the thread broski, because it's already been answered.

>>	Anonymous Wed Jun 29 15:10:02 2016 No.7831778 >>7831771 fuck off beaner

>>	Anonymous Wed Jun 29 15:10:06 2016 No.7831779 >>7831325 That file name.

>>	Anonymous Wed Jun 29 15:10:28 2016 No.7831783 >>7831774 >I am too retarded to look at replies to other replies

>>	Anonymous Wed Jun 29 15:11:03 2016 No.7831784 >>7831764 way easier to enforce a method rather than number

>>	Anonymous Wed Jun 29 15:12:41 2016 No.7831787 >>7831784 but thats retarded. make harsher penalties.

>>	Anonymous Wed Jun 29 15:13:22 2016 No.7831792 >>7831787 What does that have to do with the practicality of enforcement?

>>	Anonymous Wed Jun 29 15:16:48 2016 No.7831803 >>7831325 Man, that went from awesome to nasty really fast. >all that dry greasy meat

>>	Anonymous Wed Jun 29 15:20:37 2016 No.7831810 >>7831362 Looks pretty good, you must have the palate of a fucking four-year-old if you wouldn't try that.

>>	Anonymous Wed Jun 29 15:21:30 2016 No.7831811 >>7831810 What kind of person with a good palate would want to get anywhere near a bag of doritos?

>>	Anonymous Wed Jun 29 15:25:08 2016 No.7831821 >>7831690 i laugh every time i watch this

>>	Anonymous Wed Jun 29 15:36:07 2016 No.7831853 >>7831598 >grabbing a clam by its penis gaaay

>>	Anonymous Wed Jun 29 15:46:54 2016 No.7831883 I think i just swallowed a fly and im worried im going to turn into one!!

>>	Anonymous Wed Jun 29 15:58:15 2016 No.7831925 >>7831690 Yes.

>>	Anonymous Wed Jun 29 16:06:37 2016 No.7831948 >>7831640 It's kind of like the pressure frying that kfc uses

>>	Anonymous Wed Jun 29 17:22:47 2016 No.7832180 File: 2.88 MB, 852x480, Modern Japanese Kitchen.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 17:31:30 2016 No.7832205 >>7831792 you are confusing practicality with lazyness. using salt is more practical because it makes clamming faster.

>>	Anonymous Wed Jun 29 17:33:19 2016 No.7832213 File: 2.08 MB, 1280x1707, 1463840044455.png [View same] [iqdb] [saucenao] [google] >>7831361

>>	Anonymous Wed Jun 29 17:33:47 2016 No.7832216 >>7832205 they wanted the act of clamming to be slower so that there would be enough clams to repopulate >>7831735

>>	Anonymous Wed Jun 29 17:34:56 2016 No.7832221 >>7831853 Why are you here?

>>	Anonymous Wed Jun 29 17:36:55 2016 No.7832229 File: 153 KB, 700x700, 1441648672796.png [View same] [iqdb] [saucenao] [google] >>7832213 How

Anonymous Wed Jun 29 17:44:19 2016 No.7832259
File: 37 KB, 450x600, moby1.jpg [View same] [iqdb] [saucenao] [google]

>>7831764
They actually do limit take in states like oregon, washington and california.
The wardens will come right up to you and make you dump out your buckets and do a count. they can search your vehicle also. fuck poachers.

>>	Anonymous Wed Jun 29 17:55:27 2016 No.7832286 >>7832229 Made in a rice cooker, or something, from what I've heard.

>>	Anonymous Wed Jun 29 18:05:05 2016 No.7832321 >>7831325 That looks absolutely disgusting. Come Friday night I won't be able to stop wanting it.

>>	Anonymous Wed Jun 29 18:11:15 2016 No.7832350 >>7832286 Yea, you just throw the batter in a rice cooker.

>>	Anonymous Wed Jun 29 18:13:27 2016 No.7832357 File: 2.93 MB, 640x360, 1456370085817.webm [View same] [iqdb] [saucenao] [google] obligatory

>>	Anonymous Wed Jun 29 18:15:11 2016 No.7832363 >>7831325 I'm guessing this is supposed to be food after you've been drinking? It looked okay at first but then it started looking like some Epic Meal Time crap.

>>	Anonymous Wed Jun 29 18:15:47 2016 No.7832370 >>7831597 >butters bread and then oils griddle absolutely haram

>>	Anonymous Wed Jun 29 18:22:32 2016 No.7832396 >>7832357 What the actual fuck does this guy think he's doing?

>>	Anonymous Wed Jun 29 18:23:49 2016 No.7832401 >>7831356 what are these

>>	Anonymous Wed Jun 29 18:28:11 2016 No.7832416 >>7832396 idk maybe you should post a thread highlighting your expert bbq skills

>>	Anonymous Wed Jun 29 18:31:19 2016 No.7832437 >>7831356 I want to fuck these pancakes

>>	Anonymous Wed Jun 29 18:42:26 2016 No.7832481 >>7831695 To me the whole grilled cheese/tomato soup combo that Burgers do rave so much about is just as strange as African wild boar asshole.

>>	Anonymous Wed Jun 29 18:48:11 2016 No.7832508 File: 2.00 MB, 960x540, fancy beans on toast.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 18:51:12 2016 No.7832522 >>7832481 Have you tried either of those things?

>>	Anonymous Wed Jun 29 18:51:29 2016 No.7832524 >>7831416 >tripfag Filtered

>>	Anonymous Wed Jun 29 18:59:06 2016 No.7832567 >>7832396 Displaying the food they offer.

>>	Anonymous Wed Jun 29 19:37:12 2016 No.7832742 >>7831325 where is this at?

>>	Anonymous Wed Jun 29 19:38:40 2016 No.7832749 >>7831690 Making it seem like he's cooking on someone else's cookware is funny, until my autism kicks in and wonders how he got the stuff prepped that way.

>>	Anonymous Wed Jun 29 19:39:59 2016 No.7832755 File: 2.35 MB, 640x360, tacoTown.webm [View same] [iqdb] [saucenao] [google] >>7831768 >>7831765

>>	Anonymous Wed Jun 29 20:07:55 2016 No.7832856 >>7832180 sauce

>>	Anonymous Wed Jun 29 20:10:29 2016 No.7832865 >>7832396 feedin' 'muhricans

>>	Anonymous Wed Jun 29 20:19:15 2016 No.7832897 >>7831597 Why is he bending over it with a concentration level of over 9000? Shouldn't making a grilled cheese be easy as shit for a chef? He looks like he's setting up dominoes or something.

>>	Anonymous Wed Jun 29 20:21:49 2016 No.7832908 >>7832897 It's from a movie where a fat fuck has a has a hot ex-wife and one bag of groceries can feed 300 people. As you can see, it's not a documentary so don't take it at face value.

>>	Anonymous Wed Jun 29 20:28:37 2016 No.7832940 >>7832908 Yeah his wife was pretty hot. Still, I know what they were going for (1337 chef puts 200% into everything he makes), it just seems overdone my relative.

>>	Anonymous Wed Jun 29 20:30:59 2016 No.7832946 >>7831356 Thay made me hard

>>	Anonymous Wed Jun 29 20:35:26 2016 No.7832959 >>7832508 Why so stingy on the wine?

>>	Anonymous Wed Jun 29 20:36:16 2016 No.7832965 >>7832508 >using a knife and fork for beans on toast HERESY

>>	Anonymous Wed Jun 29 20:40:20 2016 No.7832983 >>7831701 yep its hannibal, that show has the best cooking sequences

>>	Anonymous Wed Jun 29 20:42:09 2016 No.7832991 >>7831603 What shitty cuts of meat. It's like one-third bone.

>>	Anonymous Wed Jun 29 20:45:04 2016 No.7833006 >>7832991 You do realise what it is supposed to be?

>>	Anonymous Wed Jun 29 20:45:32 2016 No.7833007 File: 2.93 MB, 640x360, seasoning wok.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 20:45:52 2016 No.7833008 >>7831640 Is it the sudden change of pressure what makes the popcorn pop?

>>	Anonymous Wed Jun 29 20:47:45 2016 No.7833014 >>7831690 Is there a meme or something about /ck/ and black people? I personally know next to no black people who cook

>>	Anonymous Wed Jun 29 20:51:21 2016 No.7833026 >>7832755 >Americans will actually eat this

>>	Anonymous Wed Jun 29 20:51:42 2016 No.7833029 >>7832749 It's a joke about grease popping

>>	Anonymous Wed Jun 29 20:52:15 2016 No.7833031 >>7833006 Oh. I didn't even know there was a Hannibal TV show.

Anonymous Wed Jun 29 21:02:51 2016 No.7833080
File: 279 KB, 700x591, 700px-Phase_diagram_of_water.svg.png [View same] [iqdb] [saucenao] [google]

>>7833008
Yah, the water in the kernels is hot enough to boil normally but is kept liquid by the pressure. Releasing the lid lets it all turn to gas in one explosion. The hard outer skin of a popcorn kernel does the same thing, but this method lets you puff almost any grain much more consistently.

>>	Anonymous Wed Jun 29 21:04:41 2016 No.7833084 >>7831598 Is that Rex Hunt?

>>	Anonymous Wed Jun 29 21:05:18 2016 No.7833087 >>7831632 >>7832370 hope you guys know thats mayo, not butter

>>	Anonymous Wed Jun 29 21:06:03 2016 No.7833090 File: 2.56 MB, 800x450, Tasting Menu - Jacques La Merde.webm [View same] [iqdb] [saucenao] [google]

Anonymous Wed Jun 29 21:07:51 2016 No.7833099

>>7833080
So, this is a better method for popping (almost) every kernel since you give them all the energy necessary to pop before they actually do, preventing failure of popping in individual kernels. However it requires more tools and is also more dangerous.

>>	Anonymous Wed Jun 29 21:21:27 2016 No.7833139 >>7833007 best webm so far

>>	Anonymous Wed Jun 29 21:22:32 2016 No.7833143 >>7832991 It's oxtail, retard.

>>	Anonymous Wed Jun 29 21:23:31 2016 No.7833146 >>7833143 Why is a shitty cut of all bone more expensive per lb than actual fucking steak?

>>	Anonymous Wed Jun 29 21:27:56 2016 No.7833165 >>7833087 Who the hell stores their mayo on a tray?

>>	Anonymous Wed Jun 29 21:29:37 2016 No.7833167 >>7833090 >the red bull lost me there, too funny

>>	Anonymous Wed Jun 29 21:29:53 2016 No.7833168 >>7833143 it's ossobuco, veal shank

>>	Anonymous Wed Jun 29 21:30:15 2016 No.7833169 >>7833090 it took me to the redbull to understand what this fucking was

>>	Anonymous Wed Jun 29 21:30:35 2016 No.7833171 >>7833146 Fuck if i know, i'm nit an economist.

>>	Anonymous Wed Jun 29 21:30:45 2016 No.7833173 >>7832401 rice cooker pancakes

>>	Anonymous Wed Jun 29 21:33:33 2016 No.7833178 >>7833165 I dont know, what butter spreads that way and is white, tho that might be shitty lighting

>>	Anonymous Wed Jun 29 21:37:50 2016 No.7833192 >>7833146 Because they're suddenly popular and you can only get one package's worth per animal. It's like how chicken wings cost nearly a buck each because it takes ten chicken to make enough for one person.

>>	Anonymous Wed Jun 29 21:41:38 2016 No.7833203 >>7832908 >It's from a movie where a fat fuck has a has a hot ex-wife His ex wife is Sofia Vegara and his girlfriend is Scarlett Johanssen. Clearly a flick focused on realism.

>>	Anonymous Wed Jun 29 21:44:30 2016 No.7833213 Does anyone have some of those webms from Eat Drink Man Woman where the old chef is prepping everything with the cleaver?

>>	Anonymous Wed Jun 29 21:49:58 2016 No.7833229 File: 2.63 MB, 600x325, rip mr. swimmy :'(.webm [View same] [iqdb] [saucenao] [google] >>7833213 1/4

>>	Anonymous Wed Jun 29 21:51:46 2016 No.7833235 >>7832508 >that pour Fucking disgusting.

>>	Anonymous Wed Jun 29 21:52:46 2016 No.7833237 File: 2.56 MB, 600x325, <cooking intensifies>.webm [View same] [iqdb] [saucenao] [google] 2

>>	Anonymous Wed Jun 29 21:55:24 2016 No.7833243 >>7833229 >>7833237 does he actually do the cooking or is it just a hand double. his face and hands are never in the same shot.

>>	Anonymous Wed Jun 29 21:55:57 2016 No.7833244 File: 2.86 MB, 600x325, 3.webm [View same] [iqdb] [saucenao] [google] i wonder if his hands even notice the heat

>>	Anonymous Wed Jun 29 21:56:59 2016 No.7833247 >>7833229 got the source?

>>	Anonymous Wed Jun 29 21:59:24 2016 No.7833257 File: 1.63 MB, 600x325, 4.webm [View same] [iqdb] [saucenao] [google] 4 of 4, thanks to whoever posted them here originally >>7833247 c'mon son read the thread

>>	Anonymous Wed Jun 29 22:07:12 2016 No.7833282 >>7833257 holy fuck those dumplings look amazing

>>	Anonymous Wed Jun 29 22:08:56 2016 No.7833288 >>7833229 >>7833237 >>7833244 >>7833257 Thanks senpai. This always makes me want to buy a high quality cleaver and start using it for everything. Don't know why I don't.

>>	Anonymous Wed Jun 29 22:12:31 2016 No.7833305 >>7833192 i've never been hungry enough to eat 40 wings by myself

>>	Anonymous Wed Jun 29 22:14:57 2016 No.7833312 >>7833257 inb4 /pol/ shitposting about gutter oil

>>	Anonymous Wed Jun 29 22:15:11 2016 No.7833313 >>7833305 FUCK I FORGET CHICKENS HAVE LEGS Five chickens.

>>	Anonymous Wed Jun 29 22:17:33 2016 No.7833325 >>7833288 because you know a new toy won't make you a better cook and that cleaver isn't doing anything your knives don't already

>>	Anonymous Wed Jun 29 22:19:11 2016 No.7833333 >>7833325 this. nice things are a scam, anyone who has the means to act on a minor impulse to purchase a kitchen upgrade that costs about the same as a tank of gas is a trust fund uppity college boy everyone should be poor like me REEEEEEEEEEEE

>>	Anonymous Wed Jun 29 22:21:30 2016 No.7833350 >>7833333 checked

>>	Anonymous Wed Jun 29 22:24:43 2016 No.7833362 >>7833325 Makes sense. The only thing it would really help me with is quartering a full chicken but I can still do that with my butcher's knife.

>>	Anonymous Wed Jun 29 22:26:19 2016 No.7833368 >>7833362 >butcher's knife Whoops. Meant Cook's knife.

>>	Anonymous Wed Jun 29 22:30:48 2016 No.7833383 >>7833333 Quads checked

>>	Anonymous Wed Jun 29 22:39:13 2016 No.7833407 >>7831362 Honestly, I'd eat the fuck out of that if they didn't load all those sauces on at the end

>>	Anonymous Wed Jun 29 22:44:40 2016 No.7833431 File: 2.76 MB, 800x450, 30 day ribeye.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 22:55:57 2016 No.7833452 File: 2.64 MB, 640x360, 1447726184685.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 22:57:15 2016 No.7833454 >>7833431 Explain this process to me. Are they cutting off the "aged" parts of the meat?

>>	Anonymous Wed Jun 29 22:59:30 2016 No.7833459 File: 2.07 MB, 640x360, 1447799832386.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:01:01 2016 No.7833465 File: 2.23 MB, 640x360, 1453261124298.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:02:06 2016 No.7833466 >>7831325 trade the chopped potato cheese thing for some shredded lettuce and tomato slices maybe a few hot peppers.

>>	Anonymous Wed Jun 29 23:02:29 2016 No.7833468 File: 2.11 MB, 480x360, 1453325018649.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:03:47 2016 No.7833473 File: 1.31 MB, 640x360, 1453342069886.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:05:22 2016 No.7833478 >>7833454 Yes. After aging you have to trim off all of the "crust" and then consume the delicious flavorful meat inside.

>>	Anonymous Wed Jun 29 23:06:00 2016 No.7833482 File: 1.60 MB, 198x360, 1461799207672.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:07:39 2016 No.7833488 File: 2.99 MB, 800x450, 1461802719966.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:09:28 2016 No.7833495 File: 712 KB, 640x640, EasygoingGiganticAdder.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:10:32 2016 No.7833497 >>7833454 The edges dry more with ageing, almost to the point they're inedible. Think jerky. They're just trimming that off, plus excess fat

>>	Anonymous Wed Jun 29 23:11:02 2016 No.7833500 File: 2.41 MB, 202x360, FRIP DA RICE.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:12:07 2016 No.7833505 >>7831400 that guy would be so hot without the wig and facial hair

>>	Anonymous Wed Jun 29 23:13:09 2016 No.7833508 File: 2.72 MB, 360x640, omelette master.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:13:47 2016 No.7833511 >>7831597 This movie was dogshit, never post it again.

Anonymous Wed Jun 29 23:16:55 2016 No.7833524

>>7833333
>""""nice things""""
> """""costs about the same as a tank of gas""""

wow famalam you couldn't even stay consistent through a single sentence shitpost? Go splurge and get every faberware knife walmart sells, you deserve """"""""""""""nice""""""""""""" things

>>	Anonymous Wed Jun 29 23:18:16 2016 No.7833527 File: 1000 KB, 640x640, PresentEvenGrayreefshark.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:21:11 2016 No.7833533 File: 1.64 MB, 640x640, YFPucJi.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:22:20 2016 No.7833534 >>7833527 Is that cheese, senpai?

>>	Anonymous Wed Jun 29 23:22:42 2016 No.7833536 File: 2.91 MB, 640x360, eggcelent.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Wed Jun 29 23:23:37 2016 No.7833541 >>7833527 WHY DIDN'T HE TURN THE OTHER WAY WHAT A FUCKING RETARD REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

>>	Anonymous Wed Jun 29 23:24:08 2016 No.7833542 >>7833237 @0:16 I really wanted to watch the whole thing get chopped and now I feel so unsatisfied

>>	Anonymous Wed Jun 29 23:25:00 2016 No.7833545 >>7833536 Fuck, this pisses me off. Why cant I ever find eggs with nice orange yokes here.

>>	Anonymous Wed Jun 29 23:27:00 2016 No.7833549 >>7833465 pure kino

>>	Anonymous Wed Jun 29 23:32:59 2016 No.7833559 >>7833536 >more oil than egg in the pan fucking DISGUSTING

>>	Anonymous Wed Jun 29 23:34:54 2016 No.7833564 >>7833545 Buy organic. They tend to have more orange yolks due to the feed.

>>	Anonymous Wed Jun 29 23:35:47 2016 No.7833566 >>7833452 What is noodles made out of? Dough?

>>	Anonymous Wed Jun 29 23:44:17 2016 No.7833581 >>7833534 yes, raclette

>>	Anonymous Wed Jun 29 23:46:07 2016 No.7833582 File: 2.94 MB, 640x360, candy.webm [View same] [iqdb] [saucenao] [google] >>7833468 useful gadget? or cleverly disguised medieval torture device?

>>	Anonymous Wed Jun 29 23:48:02 2016 No.7833587 >>7831346 >surly_king_of_the_egg_fort.webm title always make me laugh

>>	Anonymous Wed Jun 29 23:49:05 2016 No.7833589 >>7831640 >humongous fire in front of him >still puts out a lighter for his cancerstick Where is this? I'd buy some

>>	Anonymous Wed Jun 29 23:58:47 2016 No.7833610 >>7832959 That's balsamic vinegar

>>	Anonymous Wed Jun 29 23:59:46 2016 No.7833613 >>7832959 i don't think it's wine, but balsamic vinegar

>>	Anonymous Thu Jun 30 00:01:48 2016 No.7833619 >>7833582 i used to make hard candy, the feeling in my hands never quite came back.

>>	Anonymous Thu Jun 30 00:08:26 2016 No.7833639 >>7833619 I bet jerking off feels great.

>>	Anonymous Thu Jun 30 00:08:36 2016 No.7833641 >>7833619 Explain?

>>	Anonymous Thu Jun 30 00:11:18 2016 No.7833649 File: 3 KB, 125x112, 7rQ6BVB.jpg [View same] [iqdb] [saucenao] [google] >>7831325 >no sauce in a sandwich

>>	Anonymous Thu Jun 30 00:11:55 2016 No.7833655 >>7833582 This is called "drop candy". It's on YouTube.

>>	Anonymous Thu Jun 30 00:14:53 2016 No.7833666 >>7831346 How does he get out of there without breaking the eggs?

>>	Anonymous Thu Jun 30 00:15:48 2016 No.7833669 >>7833090 This is what it feels like to eat at noma.

>>	Anonymous Thu Jun 30 00:15:56 2016 No.7833670 >>7831362 You know what pisses me off about this more than anything? How shittily the bag was opened with those scissors.

>>	Anonymous Thu Jun 30 00:17:36 2016 No.7833675 >>7831597 Nigga thinks hes building a robot.

Anonymous Thu Jun 30 00:20:22 2016 No.7833686
File: 188 KB, 425x283, 4552309237_24ef75d9c7_o.jpg [View same] [iqdb] [saucenao] [google]

>>7833641
the molten sugar comes out at around 300F and unless you have a heated work area you need to shape it fast because it'll harden in a matter of minutes.

Ive also cut my hands a few times on broken candy sheets and gassed my home out because someone wanted scorpion pepper candy and i thought it would be a good idea to just pour molten sugar on top of crushed peppers.

>>	Anonymous Thu Jun 30 00:20:42 2016 No.7833690 >>7833666 The king has no need to leave his castle.

>>	Anonymous Thu Jun 30 00:24:25 2016 No.7833707 >>7831542 >Popin' Cookin Man that always sounded so stupid to me

>>	Anonymous Thu Jun 30 00:26:42 2016 No.7833714 >>7831608 >changing the saline level makes them look for better water This hurt my feelings.

>>	Anonymous Thu Jun 30 00:32:10 2016 No.7833730 >>7833686 Woah. I had no idea candy making was so dangerous. What do you mean by gassed out your house?

>>	Anonymous Thu Jun 30 00:40:51 2016 No.7833749 >>7833655 All I'm getting is weeb shit

Anonymous Thu Jun 30 00:40:58 2016 No.7833750

>>7833730
Its not if you have a good setup for it, but a small apartment kitchen isnt a place for that, and i poured 300 degree liquid sugar on scorpion peppers, i dont know the exact science behind it but i assume the molten sugar flash steamed any water in the crushed peppers and essentially tear gassed my home.

>>	Anonymous Thu Jun 30 00:41:19 2016 No.7833752 >>7833686 nice! i want to try that, is it expensive?

>>	Anonymous Thu Jun 30 00:41:34 2016 No.7833753 >>7833536 >all that oil >all that salt "no"

>>	Anonymous Thu Jun 30 00:43:27 2016 No.7833761 >>7831608 OFF THE HEAT

Anonymous Thu Jun 30 00:49:06 2016 No.7833794

>>7833752
It uses a lot of sugar, about 3 cups a batch but other than that not really.

Flavor extracts can be kind of expensive but they'll last forever so you dont need to buy them very often.

Be patient though because you'll go through a few batches before you get to where you dont burn the sugar or make taffy by accident.

>>	Anonymous Thu Jun 30 00:50:33 2016 No.7833797 >>7833527 It always triggers me how his workmate could have been badly burned simply because they did not turn the cheese or bun the other way round.

>>	Anonymous Thu Jun 30 00:53:07 2016 No.7833805 >>7833178 fresh european butter that has been out of the fridge long enough it's definitely not butter

>>	Anonymous Thu Jun 30 01:01:07 2016 No.7833834 >>7833805 *definitely not mayo slip of the finger

>>	Anonymous Thu Jun 30 01:16:27 2016 No.7833863 File: 926 KB, 1102x683, 235661233123.png [View same] [iqdb] [saucenao] [google] >>7833383 >quads

>>	Anonymous Thu Jun 30 01:21:33 2016 No.7833873 >>7832856 https://www.youtube.com/watch?v=lkaIoH6Um60

>>	Anonymous Thu Jun 30 01:29:22 2016 No.7833891 >>7833473 damn a nice 20 second fabrication. I'm assuming he got everything portioned, legs, thigh, breast, etc

>>	Anonymous Thu Jun 30 01:33:22 2016 No.7833895 >>7831325 All that cheese, is this a kids' meal?

>>	Anonymous Thu Jun 30 01:39:23 2016 No.7833903 >>7833508 OHMURETTO MASUTAH!

>>	Anonymous Thu Jun 30 01:43:28 2016 No.7833911 >>7833482 pretty cool.

>>	Anonymous Thu Jun 30 01:43:44 2016 No.7833912 >>7833895 italian

>>	Anonymous Thu Jun 30 01:44:17 2016 No.7833913 >>7833912 Italian kids?

>>	Anonymous Thu Jun 30 01:44:29 2016 No.7833916 >>7833488 what cut of meat?

>>	Anonymous Thu Jun 30 01:46:11 2016 No.7833918 >>7833566 You can use many types of flour. Usually rice flour.

>>	Anonymous Thu Jun 30 01:47:40 2016 No.7833921 >>7833508 very satisfying.

>>	Anonymous Thu Jun 30 01:48:53 2016 No.7833925 >>7833533 Which restaurant?

>>	Anonymous Thu Jun 30 01:59:29 2016 No.7833949 File: 214 KB, 404x411, 1467163899004.png [View same] [iqdb] [saucenao] [google] >>7833686 >i thought it would be a good idea to just pour molten sugar on top of crushed peppers. you're a pretty dumb guy aint ya

>>	Anonymous Thu Jun 30 02:32:25 2016 No.7834020 >>7833916 Looks like lamb to me

>>	Anonymous Thu Jun 30 02:58:15 2016 No.7834051 >>7833007 what's the purpose of this? I'm very interested.

>>	Anonymous Thu Jun 30 02:59:55 2016 No.7834053 >>7834051 seasoning a wok just like how some people season cast iron skillets.

>>	Anonymous Thu Jun 30 03:07:22 2016 No.7834069 >>7833007 that camera effect is bothering me so bad, looks creepy

>>	Anonymous Thu Jun 30 03:09:16 2016 No.7834071 >>7833545 Because you're a yank and your country is run by the insidious corn lobby.

>>	Anonymous Thu Jun 30 03:15:52 2016 No.7834081 >>7834071 using insidious in an almost-right context >“The difference between the almost right word and the right word is really a large matter. ’tis the difference between the lightning bug and the lightning.” -Mark Twain

>>	Anonymous Thu Jun 30 03:31:36 2016 No.7834100 >>7833536 >shallow frying an egg >overcooks the egg >it still sticks

Anonymous Thu Jun 30 03:52:25 2016 No.7834131

>>7833146
Because oxtail got popular after it stopped being considered a crap cut of meat. Thanks to the connective tissue, when you braise oxtail, you get a lot of gelatin which makes for an incredibly silky sauce and super tender meat.

For a cheaper variation try shank.

>>	Anonymous Thu Jun 30 03:57:36 2016 No.7834138 >>7834131 lamb shank is expensive as fuck, I can't imagine cow shank being much different in texture to lamb shank and is probably cheap as fuck

>>	Anonymous Thu Jun 30 04:00:36 2016 No.7834143 >>7834138 Since we were talking about oxtail, I thought that it would be obvious I meant beef and not lamb.

>>	Anonymous Thu Jun 30 04:04:22 2016 No.7834150 >>7831598 Fucking hell you only need to put a tiny sprinkle of salt on the hole to get them to come out. I love catching those bastards, even though I don`t like the taste

Anonymous Thu Jun 30 04:12:42 2016 No.7834162

>>7834143
yeah I know you were talking about beef shank, I was complaining about the price of lamb shanks and then said that the texture of a beef shank is probably similar to the lamb shank
implying that I might get some beef shank to try if it is indeed cheaper and similar

>>	Anonymous Thu Jun 30 04:13:43 2016 No.7834164 >>7834162 sorry if I wasnt clear

>>	Anonymous Thu Jun 30 04:31:16 2016 No.7834181 >>7832856 Just type in "Japanese Shrimp Cannon" I don't even know the name of the video but I found it using the context of the video. Learn to be independent.

>>	Anonymous Thu Jun 30 04:32:45 2016 No.7834182 >>7833619 I am thinking about making some got any tips. I have some citric acid for flavor but not many other flavors.

>>	Anonymous Thu Jun 30 04:33:48 2016 No.7834183 >>7833749 https://www.youtube.com/user/LoftyPursuits

>>	Anonymous Thu Jun 30 04:47:59 2016 No.7834200 >>7833168 its human calf

>>	Anonymous Thu Jun 30 04:51:31 2016 No.7834204 >>7832856 >>7832865 Three Second Cooking 三秒クッキング Fried prawn and gyoza videos. An ad campaign for what appears to be either an ISP or phone data plan.

Anonymous Thu Jun 30 04:59:21 2016 No.7834209

>>7834182
citric acid boosts any flavor in small amounts and makes it sour in large amounts.

You'll want to use a wet brush to get rid of any stray sugar crystals on the side of the pan because if they burn and get mixed in with the rest of the sugar ir'll ruin the whole batch.

for flavors you want to get super concentrated extracts, if you use a thin extract it'll either be too weak or you'll add too much liquid and ruin the batch.

wear gloves that can stand up to 300F because if it gets on your skin its like napalm and its not coming off until it cools.

>>	Anonymous Thu Jun 30 05:05:17 2016 No.7834213 >>7832396 >he doesnt understand that a guy would advertise the food his restaurant sells do you have autism?

>>	Anonymous Thu Jun 30 05:06:57 2016 No.7834218 >>7833014 It's more of a 4chan and black people thing

>>	Anonymous Thu Jun 30 05:09:27 2016 No.7834222 >>7832940 >i don't understand people who are passionate and driven just because it seems "overdone" doesnt mean that its not realistic though

>>	Anonymous Thu Jun 30 05:14:06 2016 No.7834229 >>7832437 Japanese cheesecake Uncle something

>>	Anonymous Thu Jun 30 05:26:17 2016 No.7834245 >>7832180 I can almost hear them screaming, "WHHHYYYYYYYYYYYYYYY?!" though all the ingredients and fire. kek

>>	Anonymous Thu Jun 30 05:38:42 2016 No.7834258 >>7833559 >fried egg >fried >complains there's too much oil >thinks you eat all the oil the egg is cooked in just how stupid are you?

>>	Anonymous Thu Jun 30 05:40:22 2016 No.7834260 >>7833753 .. you don't really understand cooking, do you?

>>	Anonymous Thu Jun 30 05:43:10 2016 No.7834262 File: 2.39 MB, 480x480, Twitter_2.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 05:43:27 2016 No.7834263 >>7834260 Did you even watch it? He uses like 50% more oil than is necessary and completely covers it with course salt, not to mention the fact that it looks like complete shit

>>	Anonymous Thu Jun 30 05:44:26 2016 No.7834265 >>7833508 this webm needs some eurobeat

>>	Anonymous Thu Jun 30 05:47:02 2016 No.7834267 File: 2.83 MB, 480x480, Twitter_15.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 05:50:23 2016 No.7834270 File: 2.90 MB, 480x480, Twitter_17.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 05:52:40 2016 No.7834272 File: 2.67 MB, 480x480, Twitter_16.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 05:55:48 2016 No.7834277 File: 2.77 MB, 480x480, Twitter_1.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 05:59:20 2016 No.7834279 File: 2.62 MB, 480x480, Twitter_8.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 06:01:34 2016 No.7834286 File: 2.79 MB, 480x480, Twitter_18.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 06:14:44 2016 No.7834301 >>7832401 >>7833173 Those are Japanese-style cheesecakes

Anonymous Thu Jun 30 06:32:55 2016 No.7834322

>>7832216
yes, because again, they are too lazy, not too practical, to enforce the correct system. Doing the former instead of just enforcing a better rule means that people spend way more time getting clams than they'd otherwise have to which is a waste fo fucking time. Nothing about that is practical and their time will always always be more than the people required to watch them.

>>	Anonymous Thu Jun 30 06:33:56 2016 No.7834324 >>7832259 then theres no excuse not to use salt.

>>	Anonymous Thu Jun 30 06:35:45 2016 No.7834326 >>7833916 round sirloin i believe. cooked picahana style.

>>	Anonymous Thu Jun 30 06:37:55 2016 No.7834329 >>7834277 shameful

>>	Anonymous Thu Jun 30 06:47:34 2016 No.7834337 >>7834272 >eating flowers

>>	Anonymous Thu Jun 30 07:37:49 2016 No.7834388 File: 126 KB, 254x205, disapinoyment.png [View same] [iqdb] [saucenao] [google] >>7833536 >eggs with disgusting brown paper >all that salt >all that oil >still sticks

>>	Anonymous Thu Jun 30 07:39:19 2016 No.7834394 >>7833686 >gassed my home out because someone wanted scorpion pepper candy I remember you

>>	Anonymous Thu Jun 30 07:39:22 2016 No.7834395 File: 341 KB, 540x500, beees.png [View same] [iqdb] [saucenao] [google] >that completely unmixed pocket of salt he even lays a cheese slice over

>>	Anonymous Thu Jun 30 08:00:31 2016 No.7834421 File: 13 KB, 240x320, 1360943140722.jpg [View same] [iqdb] [saucenao] [google] >>7833495 i'm sure it tastes alright, but holy shit that looks disgusting

>>	Anonymous Thu Jun 30 08:06:06 2016 No.7834428 >>7833566 that particular dough is made out of wheat flour and then stretched. Its the alkaline noodle that is the precursor to Japanese ramen. >>7833918 is wrong

>>	Anonymous Thu Jun 30 08:09:43 2016 No.7834432 >>7834051 woks are usually made from carbon steel. You can season carbon steel so that it becomes non stick, just like cast iron.

>>	Anonymous Thu Jun 30 08:11:52 2016 No.7834433 >>7831325 where's the greens

>>	Anonymous Thu Jun 30 08:16:32 2016 No.7834439 >>7834421 Gotta agree, but I think it's the extreme closeup that makes it look so revolting. It looks like it's the size of a shoebox.

>>	Anonymous Thu Jun 30 08:17:42 2016 No.7834442 >>7833452 I guess I've been spoiled by pasta machine way too much, but that's impressive technique.

>>	Anonymous Thu Jun 30 08:19:05 2016 No.7834446 >>7831687 my mopm always made it with cabot cheddar

>>	Anonymous Thu Jun 30 08:27:52 2016 No.7834456 File: 19 KB, 444x409, Taro_drink face.jpg [View same] [iqdb] [saucenao] [google] >>7834286 >almond coat why haven't I tried this before?

>>	Anonymous Thu Jun 30 08:43:55 2016 No.7834478 >>7834456 I think that's Kaki no tane https://en.wikipedia.org/wiki/Kaki_no_tane

>>	Anonymous Thu Jun 30 08:44:30 2016 No.7834479 >>7833090 /ck/ the webm

>>	Anonymous Thu Jun 30 08:47:56 2016 No.7834483 >>7834337 >eating plants

>>	Anonymous Thu Jun 30 08:58:06 2016 No.7834496 File: 53 KB, 500x575, 1467154465216.jpg [View same] [iqdb] [saucenao] [google] >>7833459 >soon we will be the meat they are processing

>>	Anonymous Thu Jun 30 09:02:04 2016 No.7834502 >>7831325 Who likes this kind of overfilled impossible to eat as a sandwich sandwiches?

>>	Anonymous Thu Jun 30 09:03:50 2016 No.7834503 >>7834267 Nice. My mom used to make a more redneck version of this with taco meat, lots of cheese and canned croissant dough

>>	Anonymous Thu Jun 30 09:21:04 2016 No.7834522 >>7834478 well that makes sense. thanks.

>>	Anonymous Thu Jun 30 09:27:16 2016 No.7834528 >>7833468 YOU MUST BROOOKEN THE CHEESE

>>	Anonymous Thu Jun 30 09:31:18 2016 No.7834536 >>7833536 No, just no.

>>	Anonymous Thu Jun 30 09:39:23 2016 No.7834546 >>7833500 LOOK AT DAT FLICKA DAT WRIST

>>	Anonymous Thu Jun 30 09:39:52 2016 No.7834548 >>7832357 fuuuuuu I need it t. texan

>>	Anonymous Thu Jun 30 10:36:51 2016 No.7834650 >>7834502 Americans And me

>>	Anonymous Thu Jun 30 10:54:46 2016 No.7834706 >>7833670 That pissed me off too, also, using tongs to distribute the chips. Why not just sprinkle them like a normal human being?

>>	Anonymous Thu Jun 30 11:17:46 2016 No.7834761 >>7831608 >changing the saline level makes them look for better water. this harvesting method is illegal in many states. WONT SOMEBODY THINK OF THE CLAMS!!!!

>>	Anonymous Thu Jun 30 11:31:23 2016 No.7834795 File: 1.93 MB, 480x360, egg farm.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 11:51:31 2016 No.7834830 >>7831597 >american "chef"

>>	Anonymous Thu Jun 30 11:54:05 2016 No.7834836 >>7834322 no one cares about wasting their time you negroid. it's a larger waste of time, and more vulnerable to abuse, to try to enforce quotas. limiting the rate at which people can harvest the things is a far better solution.

>>	Anonymous Thu Jun 30 12:05:44 2016 No.7834857 >>7833431 >literally rotted meat

>>	Anonymous Thu Jun 30 12:08:37 2016 No.7834864 >>7833566 did you think it growed on trees ?

>>	Anonymous Thu Jun 30 13:10:46 2016 No.7835030 >>7833257 What film is this?

>>	Anonymous Thu Jun 30 13:12:11 2016 No.7835033 >>7835030 Nevermind, I was reading the thread bottom to top.

>>	Anonymous Thu Jun 30 13:28:20 2016 No.7835075 >>7834337 what is an artichoke

>>	Anonymous Thu Jun 30 13:35:16 2016 No.7835107 >>7833536 >salting an egg while it cooks which breaks it down and changes the flavor Stopit.jpg

>>	Anonymous Thu Jun 30 13:38:56 2016 No.7835118 >>7835107 >mangling bits of taxi-driver food science everyone knows but no one understands stopit.jpg

>>	Anonymous Thu Jun 30 13:42:31 2016 No.7835132 File: 13 KB, 219x230, kek.jpg [View same] [iqdb] [saucenao] [google] >>7833669 There's a distinct lack of spruce salt though.

>>	Anonymous Thu Jun 30 14:00:12 2016 No.7835178 >>7832856 Probably soy.

>>	Anonymous Thu Jun 30 14:47:34 2016 No.7835331 File: 202 KB, 1345x879, MetaOrM.png [View same] [iqdb] [saucenao] [google] >>7833686 In case anyone needs an image that sums up /ck/ here you go

>>	Anonymous Thu Jun 30 14:50:48 2016 No.7835347 >>7831325 seems like it'll be salty, needs some sauce to dunk in plus carbs and carbs jesus that will fill you up so fast.

>>	Anonymous Thu Jun 30 15:05:47 2016 No.7835395 >>7832180 There's no way they'd cook at all in those flames that quickly

>>	Anonymous Thu Jun 30 15:13:26 2016 No.7835418 >>7831401 keke

>>	Anonymous Thu Jun 30 15:15:15 2016 No.7835424 >>7831597 >americans eat this shit wtf

>>	Anonymous Thu Jun 30 15:19:47 2016 No.7835437 >>7831325 Is this american food for italians?

>>	Anonymous Thu Jun 30 15:20:12 2016 No.7835438 File: 2.77 MB, 800x450, satay sauce.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 15:20:28 2016 No.7835439 >>7832755 how would you eat that?

>>	Anonymous Thu Jun 30 15:22:53 2016 No.7835443 >>7831325 Where can I get one?

>>	Anonymous Thu Jun 30 15:25:25 2016 No.7835450 >>7834795 what about the piss and shit

>>	Anonymous Thu Jun 30 15:26:41 2016 No.7835453 >>7831597 Have you guys ever heard of "Chef"?

>>	Anonymous Thu Jun 30 15:33:19 2016 No.7835473 >>7831597 ey b0ss

>>	Anonymous Thu Jun 30 15:44:07 2016 No.7835505 >>7835450 The floors are sloped, falls out the back.

>>	Anonymous Thu Jun 30 16:03:24 2016 No.7835559 >>7833478 but how is it still safe to eat?

>>	Anonymous Thu Jun 30 16:04:58 2016 No.7835564 >>7835559 because bacteria can't get inside the surface and because man up ya sissy

>>	Anonymous Thu Jun 30 16:08:10 2016 No.7835571 >>7833649 Cheese is the sauce fool. There's so much

>>	Anonymous Thu Jun 30 16:21:27 2016 No.7835604 File: 2.74 MB, 1868x1000, Strawberry rhubarb sorbet in ice bowls.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 16:22:40 2016 No.7835609 File: 347 KB, 826x412, Slow Motion Falling Food.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 16:25:13 2016 No.7835619 File: 558 KB, 592x320, water experiment #1 (look around you) pt2.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 16:26:19 2016 No.7835622 File: 1.20 MB, 592x320, water experiment #1 (look around you) pt3.webm [View same] [iqdb] [saucenao] [google]

>>	Anonymous Thu Jun 30 16:31:38 2016 No.7835640 >>7835619 man..... look around you was feckin hilarious

>>	Anonymous Thu Jun 30 16:32:14 2016 No.7835644 File: 281 KB, 3162x3087, 1466150311453.png [View same] [iqdb] [saucenao] [google] >>7835604

>>	Anonymous Thu Jun 30 16:35:18 2016 No.7835653 >>7835622 Is it Michael J. Fox's hands??

>>	Anonymous Thu Jun 30 16:37:29 2016 No.7835655 >>7831603 le chifre wat r u doing

>>	Anonymous Thu Jun 30 16:38:20 2016 No.7835658 >>7831597 This man is a grilled cheese rocket scientist on a mission from god. That is perfect.

>>	Anonymous Thu Jun 30 16:38:28 2016 No.7835659 >>7833527 you want a hotdog to go with your cheese?

>>	Anonymous Thu Jun 30 16:40:24 2016 No.7835660 >>7833243 you don't really see the cooking and guy's face in the same shot, so probably double

Anonymous Thu Jun 30 16:47:58 2016 No.7835679

>>7831687
You've likely never had it correctly.
Grilled cheese needs american cheese.

Kraft is NOT American cheese.
American cheese is firm enough to stand upright when a slice is held vertically, and doesn't come individually packaged.

It's only available at deli counters, and is sliced from a larger block of cheese.

It is also usually white, though there are a few variations that yellow with age.

>>	Anonymous Thu Jun 30 16:48:02 2016 No.7835680 >>7833090 propane torched tasty cake... omg. life changing.

>>	Anonymous Thu Jun 30 16:58:56 2016 No.7835714 >>7833545 Raise your own chickens. I had my own for a while but a wild animal got to them.

>>	Anonymous Thu Jun 30 17:00:30 2016 No.7835721 >>7833559 >eats french fries

>>	Anonymous Thu Jun 30 17:05:55 2016 No.7835747 >>7834503 >used to Sorry to hear about your mom's massive coronary. RIP

>>	Anonymous Thu Jun 30 17:22:03 2016 No.7835799 >>7835679 you don't need american cheese at all, you just need a good cheese that melts well like provolone.

>>	Anonymous Thu Jun 30 18:27:00 2016 No.7836072 >>7833666 he's a fucking bird, what do you expect? Of course, he will fly over it.

>>	Anonymous Thu Jun 30 19:57:55 2016 No.7836365 >>7831597 >35g of fat in ONE sandwich probably tastes good but the caloric density of that little ass sandwich probably isnt worth it

>>	Anonymous Thu Jun 30 20:06:43 2016 No.7836391 >>7833527 why didn't he scrape to cheese off parallel to the hotdog?

>>	Anonymous Thu Jun 30 20:35:26 2016 No.7836493 >>7836391 you mean perpendicular

>>	Anonymous Thu Jun 30 21:15:42 2016 No.7836668 File: 2.91 MB, 456x574, 1467335356695.webm [View same] [iqdb] [saucenao] [google] Found the sequel to the noodles fuckfest

>>	Anonymous Thu Jun 30 21:58:31 2016 No.7836821 File: 137 KB, 215x502, 1415238589563.png [View same] [iqdb] [saucenao] [google] >>7836668 i cant even tell what some of this stuff is. were those brownies? >the juice at the end this has to be a parody right?

>>	Anonymous Thu Jun 30 23:01:05 2016 No.7837026 >>7836668 did he just fuckin pour fruit punch on that shit

>>	Anonymous Thu Jun 30 23:52:40 2016 No.7837197 Someone pls make a webm of this https://youtu.be/o5qJ3MAPxS8?t=345

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/ck/ - Food & Cooking