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>> No. 9544 Anonymous
26th June 2013
Wednesday 10:29 pm
9544 Recipes only, no comments. Stickied

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>> No. 12303 Anonymous
3rd May 2017
Wednesday 2:52 am
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>>12211
>Fish them out somehow
Bit late to this, but you want one of these (attached). They're called a wire skimmer.

>>12302
>This, I have finally realised, is how you eat instant noodles.
Sounds good. I've never gone that far but I do occasionally do egg drop noodles (toss in an egg to cook in the water when you're boiling the noodles, takes a bit of learning but it won't take more than a go or two to figure it out). Works best with a duck egg, their yolk is really rich and complements the otherwise rather artificial "umami" (MSG) of flat-pack instant noodles.
>> No. 12304 Anonymous
28th June 2017
Wednesday 2:08 pm
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>>12303
I got a slotted spoon, it does just as well.


Turns out you can buy 2.3kg tubs of hot lime pickle.
>> No. 12327 Anonymous
9th September 2017
Saturday 6:21 pm
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I noticed some sausage meat in a bag in Sainsburies so I made some Scotch Eggs. Well. Auld Alliance eggs (I added mashed French garlic to the meat). Plus finely diced bacon and a couple of jalapeños from the garden.
They don't taste a lot like store-bought Scotch Egg;, a different sort of flavour entirely but damn they're good.
>> No. 12328 Anonymous
9th September 2017
Saturday 10:07 pm
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>>12327
They look tremendous.

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>> No. 4633 Anonymous
1st August 2010
Sunday 2:24 pm
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Look at this fucking thing, /nom/. Gaze upon it.

Fucking yum.

(It's five or six inches in diameter, in case the scale isn't obvious.)
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>> No. 12363 Anonymous
15th October 2017
Sunday 10:36 pm
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>>12360
These are fucking evil. The only difference is that bulb at the bottom, so if you pick them from the top you cannot tell the difference. You have to pick them from the root. They've killed so many people they deserve the name.
>> No. 12364 Anonymous
15th October 2017
Sunday 11:06 pm
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>>12363
Sorry I'm drunk and I should clarify they're very similar to an edible mushroom I forget the name of. If you pick just the tops of them, they both look the same, which is why they're so dangerous.
>> No. 12367 Anonymous
16th October 2017
Monday 2:02 pm
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>>12364

They can be mistaken for various different edible Agaricus mushrooms. But edible Agaricus usually don't have snow white gills like the Destroying Angel. Then again, variations and mutations are indeed observed in the wild, so there is always the risk of getting it wrong.

Because there are so many similarities between edible Agaricus and deadly Amanita species, you're really much better off simply getting agaricus bisporus, i.e. the common button mushroom, from your local supermarket.
>> No. 12372 Anonymous
16th October 2017
Monday 7:36 pm
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Is there any technique or theory on how to find fungi? I've noticed most of my finds tend to be along paths, which would make sense considering wind borne spores carried along air currents, but then I wondered how many times do I actually leave the path.

It just seems you look down and occasionally spot one or two, then more as you kneel and observe. Over time I guess you'll remember where troops and whatever have been so they'll likely return next year. I guess my resistance is to the fact that you just experience it rather than learning as a skill.
>> No. 12375 Anonymous
16th October 2017
Monday 9:36 pm
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>>12372

From my own experience of picking mainly boletes the last eight or ten years, I can tell you a bit about where to find them. You want areas of forest that consist of pine or fir. Or any conifers really. And boletes usually prefer spots where the vegetation on the forest floor isn't that thick. A bit of moss or dead leaves is fine, but you don't want to be standing in fern, heath, or other vegetation up to your knees.

I've sifted through random images of forest for you on google images, and the picture in this post looks to me like one of your better bets for finding bay boletes and ceps. Try to locate a similar looking patch of forest in your area, and prepare to go up to half a mile or even a mile into the woods off the paths. Because as most people will pick mushrooms right near the paths, it both means that you will only find few there yourself, and they won't be able to propagate in those areas the same way as in more undisturbed spots deep inside a forest. All it takes is one mushroom hunter with a big enough wicker basket who scoured the area an hour before you, and you'll have to wait another week before any sizeable mushrooms will have reappeared. Most people can't be arsed to walk a mile into the woods, but that also means your chances of finding something, both of bigger size and greater quantity, will be much better.

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>> No. 12365 Anonymous
16th October 2017
Monday 11:22 am
12365 Sweet Chestnuts
I've never tried collecting these and roasting them and eating them until last night. I enjoyed it! So much free, delicious food out there. The only thing was that I found getting the good stuff out of the shells a little annoying. Is there a better way of preparing them that makes them easier to eat? The guy at the park whose kids gave me their chestnuts told me that boiling them for fifteen minutes and then frying them is a good way to cook them. I might try that next, I'll post how I get along with it.
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>> No. 12369 Anonymous
16th October 2017
Monday 4:44 pm
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You lot know you can buy food these days, you don't just have to eat what you find down the park.
>> No. 12370 Anonymous
16th October 2017
Monday 4:55 pm
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>>12369
Next you'll be telling me you don't go bramble picking.
>> No. 12371 Anonymous
16th October 2017
Monday 7:32 pm
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>>12370
Can you believe black berries are still about? Not in bloom obviously, but a few stragglers here and there. I was going to eat one today but decided against it when I tried to pick it and it slopped off the stalk.
>> No. 12373 Anonymous
16th October 2017
Monday 7:48 pm
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>>12368

Conkers can paralyse you. You want sweet, not horse chestnuts. Sweet chestnuts come in the impossibly spiky pods.
>> No. 12374 Anonymous
16th October 2017
Monday 8:09 pm
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>>12373

How hard are you throwing them!?

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>> No. 12349 Anonymous
13th October 2017
Friday 3:44 pm
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Lads,
Are there any other nice hot drinks that take milk? I understand how retarded that sounds but I'm starting to get sick of normal tea and coffee.
Hot chocolate is nice and all but not something I can drink all the time.
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>> No. 12355 Anonymous
13th October 2017
Friday 6:55 pm
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Alphabet soup.
>> No. 12356 Anonymous
13th October 2017
Friday 7:36 pm
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Milk.
>> No. 12357 Anonymous
13th October 2017
Friday 7:55 pm
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Hot milk with vanilla, cinnamon and honey.
>> No. 12358 Anonymous
13th October 2017
Friday 8:35 pm
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Chai Latte
>> No. 12359 Anonymous
13th October 2017
Friday 11:35 pm
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I'm not really sure what you're looking for. Personally I stick with a nice red bush which has a great taste, numerous health benefits (like its vitamin c content) and won't keep you up all night.

As you can see their marketing department has some issues but it makes a nice alternative to tea that can be prepared in exactly the same way and costs pennies.

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

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

Ales aren't about finding the one perfect ale, they're about the querky names, trying new things, finding some disgusting but learning to plough through it to aquire the taste. Keep that up for a while and you'll be slurping down dark bitters without batting an eyelid.
>> No. 12323 Anonymous
20th August 2017
Sunday 8:57 am
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>>12322

Exactly this. It's like trying new cuisine or going to new places, you learn to enjoy novelty.
>> No. 12324 Anonymous
20th August 2017
Sunday 11:43 am
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Broughton Old Jock ale, if you can find it OP. Started to enjoy blonde beers recently after being a bit of a stickler for heavies and red beers. If I see that one OP's advertising I'll give it a bash.
>> No. 12325 Anonymous
20th August 2017
Sunday 4:59 pm
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Doombar is my ale of choice when I can find it. Its not particularly strong and has a nice mild flavor. The only down point is that can taste a bit watered down. Other than that it's just the Old Speckled Hen or whatever the super market has on offer.
>> No. 12326 Anonymous
20th August 2017
Sunday 7:17 pm
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>>12325
Yes, I like Doom Bar a lot in fact - its quite a similar taste to the Farmers Blonde.

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>> No. 10896 Anonymous
10th August 2014
Sunday 8:42 am
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Morning, lads.

I enjoy making my own sauces (mainly curry or for pasta) but I want to step it up a notch. Yesterday I made a delicious cashew nut, Quorn chunk, sweet potato and pea curry in an onion, spring onion, ginger, garlic, chilli pepper, bell pepper, cashew nut, turmeric, cumin, cinnamon, paprika, nutmeg, honey and plum tomato sauce but I want to add more flavour for a bit more of a kick without making it too hot (I'm mainly cooking for a mild/medium vegetarian audience).

I'd say it's better than stir-in sauces and a lot of the takeaways around here (although that's because they're bland and shite) but I want to be able to produce something on par with a nice restaurant. I don't know if I need to up the grease/unhealthiness or what. Obviously I need to widen the range of ingredients I use, so I'd be grateful for any tips and pointers.
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>> No. 12082 Anonymous
26th August 2016
Friday 9:16 pm
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Don't mess with Yorkshire.
>> No. 12083 Anonymous
26th August 2016
Friday 9:33 pm
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I use a saucepan, put an onion in with some oil and my spices followed by garlic. Then I'll add a load of water, put the main ingredient of my curry in, add tomato puree and some other bits, then let it simmer for 30 minutes. Is this good technique?
>> No. 12084 Anonymous
26th August 2016
Friday 9:33 pm
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>>12082
I've been wondering why this place has been closed down all year. Turns out its worse than being closed down - its getting renovated with a modern architectural design.

https://www.sheffield.ac.uk/about/city/news/hendospub-1.571952
>> No. 12309 Anonymous
8th August 2017
Tuesday 9:12 pm
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Can you lads recommend some samosa fillings? I've recently hit upon the idea that I can simply fry wheat wraps once I've made them airtight with a bit of flour-water glue. I've just made a batch of mashed potato, pea, dill, onion and cumin ones (idea stolen from Nadiya Hussain's TV show) and they were rather nice.
>> No. 12312 Anonymous
9th August 2017
Wednesday 12:15 am
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>>12309
Try Somalian samosas.

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>> No. 5883 Anonymous
6th April 2011
Wednesday 5:52 pm
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Why do a lot of people seem to rave about Nando's?

My friends think I'm a freak because I very rarely eat Subway or Nando's; as far I can tell it's just, not especially good quality, grilled chicken that has been marinated in peri-peri sauce. Am I missing something here?
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>> No. 12220 Anonymous
4th February 2017
Saturday 1:57 am
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>>12218
And a bit soggy bab.
>> No. 12298 Anonymous
13th April 2017
Thursday 4:20 pm
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I had a burger from 'Spoons today and it seems they've jumped on the chip spice bandwagon. However, their 'special seasoning' tastes like your chips have had the dust and crumbs from a packet of Skips chucked on them.

Standard 'Spoons service, though. One order wrong and for the five bean chilli they could have at least stirred it so it wasn't so blatantly obvious it was microwaved.
>> No. 12299 Anonymous
13th April 2017
Thursday 6:02 pm
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>>12298

It's the same stuff they season steaks with and was a staff secret long before it came on the menu.

Get a side of sour cream and some raw onions, they go great with the chips.

The five bean chilli is indeed microwaved and so is the rice. It all comes in flash frozen from the main warehouse. How did you think its cooked?
>> No. 12300 Anonymous
13th April 2017
Thursday 6:08 pm
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>>12299
>How did you think its cooked?

Microwaved. Hence me saying standard 'Spoons service.
>> No. 12301 Anonymous
14th April 2017
Friday 8:58 pm
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>>12300

In that case, I don't know why you've got the hump that they didn't disguise it.

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>> No. 12260 Anonymous
11th April 2017
Tuesday 12:57 am
12260 Wimpy still exists
It's pretty shit.
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>> No. 12292 Anonymous
11th April 2017
Tuesday 11:43 pm
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>>12290
hmm, it displays fine for me on /*/ but when I click on the thread it gains an  immediately preceding it.
>> No. 12293 Anonymous
12th April 2017
Wednesday 12:52 am
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>>12292
Are you of the generation who understands what it's meant to be, even if your browser doesn't interpret it correctly, or are you of the generation who needs to complain that it's not perfect?
>> No. 12294 Anonymous
12th April 2017
Wednesday 2:10 am
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>>12293

I imagine you live in a house where the hot water cuts out about half way into filling a bath, only half the light bulbs work. And you haven't got around to fixing the upstairs toilet yet, but don't worry it can wait another 3 years it isn't going anywhere, you can just use the downstairs.

How dare the young people expect things to work the way they are supposed to, privileged little shits.
>> No. 12296 Anonymous
12th April 2017
Wednesday 4:56 pm
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>>12294

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

I felt that to be a dig at older people. In my experience, they seem to cause more fuss. But I'll lend you to this, that it's rather subjective and not really about age-defined 'generations'.
>> No. 12297 Anonymous
12th April 2017
Wednesday 7:16 pm
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>>12291
I don't think it's so much that we're being taken advantage of, it's more that it's fucking expensive to run a business in this country. Everything from rent, to business rates, to wages, to the cost of raw ingredients makes the sort of food they sell in the US impossible here.

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

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

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

How do the takeaways do lemon chicken?
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>> No. 12283 Anonymous
11th April 2017
Tuesday 6:27 pm
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>>12089
>I suspect a lot of chinese takeaways buy a wholesale lemon sauce or even a frozen lemon chicken, because it always seems the same.
Most cheap Chinese takeouts buy their lemon chicken, and the rest of their stuff, wholesale frozen in large quantities. Same deal with most of the dishes from cheap Indian takeouts (and with pretty much everything in any kebab shop) - which is why they all taste more or less the same as each other. Some may try and hide it by adding a few odds and ends of their own, or mixing up sauce bases etc, and if you're in London or on curry mile then it's a different story, but as a general rule if you're going with a cheap takeout in a town in Britain then all of their stuff will have come straight out of a tub, which came out of a freezer, which came from a giant wholesale conglomerate syndicated all across the UK. Very few will be carefully dusting lemon chicken by hand and leaving it to season in the back, because they can't afford the labour/time/wastage costs associated with that. You'll know the ones that are preparing their own stuff, because their prices will typically be twice as high.

(I know I'm quoting an old post, blame >>12281.)
>> No. 12284 Anonymous
11th April 2017
Tuesday 7:07 pm
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>>12283
Sadly true, though sometimes nicely familiar. For genuine Chinese food you either have to find a London joint with a no reservation policy filled to the gills with tattooed beardy types or keep a beady eye out for where the Chinese students at your nearest uni tend to frequent. They won't recognise or touch the stuff at most of our supposedly Chinese restaurants.

Also has anyone, anywhere, ever ordered one of the mysterious omelette dishes they have in what they call the English section of the menu? I've always been intrigued but never enough to spend money on it. Not to mention I'd probably get food poisoning.
>> No. 12285 Anonymous
11th April 2017
Tuesday 7:17 pm
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>>12283
My local Indian is a 10ft by 6ft extension on the side of a slightly dodgy pub, and they have a metal shed just outside they use to store their ingredients in.
I sort of find it hard to believe that they aren't just shipping everything in frozen, but it is honestly the best Indian takeaway I've ever ordered from, it's comparable to the quality of food you get if you dine-in at renowned restaurants in Birminghams balti belt. The rest of the reviews on just-eat agree with me too.
I've also seen them unloading vegetables off a van sometimes which is a good sign, even if they are sneaking in some frozen chicken when no-ones looking.

>>12282
>And I've just realised the abject idiocy of describing Himalayan salt as 'sea salt'. Old habits die hard.

Well it was in the sea once.
so was my piss
>> No. 12288 Anonymous
11th April 2017
Tuesday 7:46 pm
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>>12285
There are exceptions. There's an Indian near me who unquestionably cook their own stuff from scratch (and it's fantastic), but they're vegetarian so there's a lot of "meat problems" there that they don't have to deal with, and that's reflected in their price. You might just have got lucky and found a place with an old Indian lass with a bindi who sweats away in the kitchen every day of the week doing it all by the recipes her mother's mother passed down. Lucky you.

>keep a beady eye out for where the Chinese students at your nearest uni tend to frequent.
Yeah, or similarly ask an Indian/Pakİstani taxi driver to drive you to where he goes for dinner, as I think someone on here tipped me off to many years ago. As a rule of thumb, if the clientele of the place you're eating in match the country represented, you're probably in for a good meal.
>> No. 12295 Anonymous
12th April 2017
Wednesday 6:09 am
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>>12288

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

Yup.

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

Fuck me that food was goood and cheap.

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>> No. 12184 Anonymous
30th December 2016
Friday 1:56 am
12184 Beef Jerky
I got one of these for christmas so I made some beef jerky.
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>> No. 12273 Anonymous
11th April 2017
Tuesday 1:28 pm
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Any idea how much power these things use?
>> No. 12275 Anonymous
11th April 2017
Tuesday 1:48 pm
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>>12273
The one pictured is rated at 600W, which is about 1/3rd of a regular kettle, if you're worried about it overloading your wiring. It won't be at that constantly, probably just at the start of the cycle, but let's assume it's a constant 600W just for starters: at ~12p/kWh that'd work out at ~70p per ten hours (rough maths), but I'd imagine it'd be about a tenth of that if it decreases the wattage as much as I'd expect it to. In other words, fuck all.
>> No. 12276 Anonymous
11th April 2017
Tuesday 2:11 pm
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>>12275
Yeah the instruction booklet says the cost of running it starts at about 3p an hour or something.

Good timing, I just started another load today. A butcher just opened up in my local corner shop and they were happy to slice the meat for me, so I have 8 plate sized pieces of beef on the go, rather than the chips I shaved off frozen bits of whatever was cheapest at Sainsburies.

Similar marinade, more maggi wurze than soy sauce and no chillies, but I dry-fried the szechuan peppers before grinding them up, it's a lot more powdery.
>> No. 12277 Anonymous
11th April 2017
Tuesday 2:29 pm
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>>12276
Have you tried using tamari instead of soy sauce? I have a feeling it'd work well with one of these; more umami.
>> No. 12279 Anonymous
11th April 2017
Tuesday 2:46 pm
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>>12277

No. I'll have a look for it next time I'm at an Asian supermarket.

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

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

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

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

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

>>12252
>None of that is bad food you mad armchair hippy.

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

>>12253
Its gets worse because I read it as:
>mild cheese and white rice with fried chicken

Which frankly makes me want to slap him around a bit.
>> No. 12256 Anonymous
27th March 2017
Monday 1:37 pm
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>12255

>I'm pretty sure chips count as bad food.

Nope, they are 'empty calories' which are not inherently bad more neutral. They aren't a poison they just don't give you much in the way of micro nutrients.
>> No. 12257 Anonymous
27th March 2017
Monday 3:28 pm
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>>12252

There are no bad foods, but there are bad diets. OP's mate is looking at a ~7 year reduction in life expectancy based on his diet, assuming he doesn't get scurvy in the mean time. Diets high in vegetables reduce the risk of diabetes and cardiovascular disease independent of caloric intake - fat people who eat lots of veg live longer than fat people who don't.

>>12249

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

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

https://www.b-eat.co.uk/support-services/helpline
>> No. 12258 Anonymous
27th March 2017
Monday 7:23 pm
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>>12257
>If he had a reasonably normal upbringing, then the odds are fairly good that he has a minor eating disorder - avoidant/restrictive food intake disorder (ARFID).

In my experience of being a student, most people that age eat a bad diet partly through laziness and partly through lack of experience. They leave home never having had to cook for themselves before, and they end up getting into the habit of cooking the same things all the time. Most people grow out of it naturally over a few years.
>> No. 12259 Anonymous
27th March 2017
Monday 7:41 pm
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>>12258

OP's friend's diet appears to be restrictive rather than lazy. Living on takeaways, tins and ready meals is lazy but normal. These foods aren't particularly healthy, but they're reasonably varied and flavourful.

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

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

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

I was thinking of baking our lass summat for Valentine's Day. Last year I made peppermint creams, but I thought I'd take it up a notch. Any suggestions? All I can think of is those gimmicky cake lollipop thingies.
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>> No. 8652 Anonymous
25th January 2013
Friday 6:05 pm
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>>8636
I made some chocolates fairly recently, trying to use a silicone melting pot which pissed me off to no end. The old ways are the best. Anyway that looks pretty awesome, going to give that a go myself.
>> No. 8761 Anonymous
14th February 2013
Thursday 11:36 pm
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OP here.

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

Also sell some cracking chocolate that's only 30p per 100g.
>> No. 8762 Anonymous
14th February 2013
Thursday 11:38 pm
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>>8761
*Aldi. That'll teach me for not checking if my phone had auto-corrected owt.
>> No. 12225 Anonymous
12th February 2017
Sunday 10:40 pm
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wow
>> No. 12226 Anonymous
13th February 2017
Monday 1:12 am
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>>12225
Fucks sake lad.

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

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

https://www.diffordsguide.com/encyclopedia/339/bws/gin-botanicals-explained

https://www.theguardian.com/lifeandstyle/wordofmouth/2014/dec/29/make-your-own-gin-tonic-homemade-gandt

http://metro.co.uk/2013/10/25/recipe-how-to-make-your-own-gin-4156419/
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>> No. 12222 Anonymous
6th February 2017
Monday 7:10 pm
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Sort of. I've steeped juniper, cardamom, and cinnamon into vodka and soda and set it with agar agar for what I masterfully called gin jelly. It tasted like christmas.

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

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

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

Thanks, lads.
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>> No. 12159 Anonymous
22nd November 2016
Tuesday 3:33 am
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>>12156

I find myself reguarly eatting samples of soap nowdays. It just looks so tasty. :(

I honestly think there is a market for a sweet shop that sells food tha looks andt tastes like how these soaps should taste.
>> No. 12160 Anonymous
22nd November 2016
Tuesday 6:57 am
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>>12156
I'd buy fudge, but I wouldn't trust someone selling chocolate at a market. They'd probably melt down chocolate from Aldi, set it in their own moulds and add a 400% mark-up.
>> No. 12213 Anonymous
3rd February 2017
Friday 7:24 pm
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>>12160
But Aldi chocolate is some of the best around and it'd be worth the extra to avoid the shame of shopping in Aldi.
>> No. 12214 Anonymous
3rd February 2017
Friday 7:46 pm
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>>12159
That's exactly Lush's plan though - to convince you that their products are good enough to eat. They are plugging the market you suggest, directly.
>> No. 12219 Anonymous
4th February 2017
Saturday 12:31 am
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>>12159
There is palmer's coco butter moisturiser that smells obscenely like high-grade lindt chocolate. It's ridiculously pungent after you've sweat a bit and you feel uncomfortably craving chocolate.

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