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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. 12387 Anonymous
26th November 2017
Sunday 8:45 pm
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The best pudding ever:-

• One sachet of chocolate mousse mixture. I recommend Green's.

• A few drops of orange extract. I recommend Sainsbury's Taste the Difference Valencian orange extract.

It's like an incredibly intense version of Terry's chocolate orange. Seriously, it's the tits.
>> No. 12388 Anonymous
26th November 2017
Sunday 9:56 pm
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>>12387
>I recommend Green's
>> No. 12389 Anonymous
10th December 2017
Sunday 7:49 pm
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After a tiny bit of trial and error I think I've cracked the best vegetarian lasagna, if it can be classified as such.

• Roast peppers with a fucktonne of oil. I suggest two sweet red pointed peppers and three yellow/red/orange bell peppers.

• When you're done with the oil use it to fry five or six shallots. After they're nice and soft add in one tin of chopped tomatoes and one tin of plum tomatoes. Let them cook for a while before going at them with a masher. Add any tomato puree or salt as you see fit.

• Cook at least one big bag of spinach. When they've wilted mix in some form of soft cheese; ricotta works best but you can use any soft/cream cheese spread instead.

• Mix most of the tomato sauce with the peppers and use this for the bottom two layers of the lasagna. Use the cheesy spinach layer as the middle and the remaining tomato sauce on top.

• Top with cheese and/or breadcrumbs.

• Eat.
>> No. 12430 Anonymous
24th February 2018
Saturday 10:16 am
12430 Ultimate veggie carbonara
Step 1 - Remove stalks from a pack of mushrooms. Lightly brush them in oil, crushed garlic and black pepper. The best thing to do with them is to smoke them, which either requires living in the American Midwest, having a barbecue or either experimenting with your grill or burning something in the bottom of a wok (which you've double lined with tinfoil first) whilst having the mushrooms hovering on top on a wire rack with a lid over them.

Step 2 - Cook 500g of linguine until it is also dente.

Step 3 - Crack four eggs into a bowl and mix them together. Mix cheese, preferably pecorino or another Italian hard cheese but mature cheddar works too, until it's all thick and gloopy.

Step Four - Scoop out a cup full of the pasta water before draining it, but don't shake it completely dry.

Step Five - Mix everything back in the pan. The heat from the pan should cook the egg mixture without scrambling it. Add more cheese to taste and a little of the pasta water if it's not at the desired consistency.

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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. 12493 Anonymous
11th April 2018
Wednesday 9:44 pm
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>>12492
hah!
>> No. 12494 Anonymous
12th April 2018
Thursday 1:49 am
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>>12485
> There aren't many pubs that make money from food, if any. It's there to bring people in, and the alcohol is very profitable so it makes up for it.

Well I'm a total prat because I've been telling people for years that it's the opposite; you can get a 4 person family fed and watered (1 meal and 2 drinks each) and back out the door and the table clear in an hour while an old mooch like me will take up an entire table for eight hours and only do eight pints.

Then again I was always told that pubs were barely breaking even on the booze, so - again - who knows. Bloke who told me this worked for Punch Taverns if that means anything.
>> No. 12495 Anonymous
12th April 2018
Thursday 1:10 pm
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>>12494
Wetherspoons buys all it’s alcohol just as it is about to “expire” at a reduced rate because they know they’ll shift it quick.
>> No. 12496 Anonymous
12th April 2018
Thursday 1:20 pm
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>>12495

If this connected to why sometimes you'll go in on a Sunday morning / lunch and all they'll have on tap is fucking Carling? They've bought the whole weekend's lot short dated and run out a bit quicker than they expected?
>> No. 12498 Anonymous
12th April 2018
Thursday 1:32 pm
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>>12494

Tied and tenanted publicans have been complaining for years that they can't make a profit on their beer sales, hence the massive number of pub closures and the huge shift towards food sales.

http://www.bbc.co.uk/news/business-30114911

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>> No. 12463 Anonymous
1st April 2018
Sunday 10:32 pm
12463 Cook books
Evening, lads.

What cook books do you recommend? I know you can get recipes online these days but it doesn't seem the same to me as having a proper cook book. I'm toying with getting Persiana by Sabrina Ghayour as I've heard Iranian cuisine isn't too dissimilar to Indian food, but with much less heat.
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>> No. 12464 Anonymous
1st April 2018
Sunday 11:01 pm
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>>12463
I say get it, experimentation is the spice of life. If you're looking for something to give you a grounding in a lot of different home grown dishes, then The Hairy Bikers do a cookbook I like.

All their recipes were on the BBC at one point, but no longer.
>> No. 12465 Anonymous
2nd April 2018
Monday 1:21 am
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>>12463
Most cookbooks end up taking space on a shelf with only a handful of recipies attempted and don't really teach the techniques and thinking behind creating tasty meals.

< This (maybe out of print) is the only book I've referred to more than a couple of times.
>> No. 12466 Anonymous
2nd April 2018
Monday 8:18 am
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Go to the works and have a hunt around.
You'll probably find something along the lines of >>12465 this one that might be good.

You get far more use out of something like that, than some flashy celebrity cookbook, or one of the many books that are quite specific (i.e. desserts, or Italian, etc.)
>> No. 12467 Anonymous
4th April 2018
Wednesday 2:06 am
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If you want Persian food then try Ottolenghi's books.

Do not attempt before really understanding the principles of cooking as outlined in >>12465.

Disclaimer: I am by all the metrics mentioned above probably a shit cook, and only mention Ottolenghi because he got me to buy pomegranate molasses and put it on vanilla ice cream and for this I feel indebted to him.
>> No. 12468 Anonymous
4th April 2018
Wednesday 6:24 am
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>>12467
>Ottolenghi

Why do something in 5 steps when you can do it in 45 instead?

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>> No. 12431 Anonymous
20th March 2018
Tuesday 10:56 am
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What are the most bitter, widely available nonalcoholic drinks you can think of?

I love bitter flavours and want something I can sip throughout the day with an almost medicinal taste.

At the moment I drink black coffee and grapefruit juice quite regularly, but would like more choice.
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>> No. 12458 Anonymous
21st March 2018
Wednesday 9:46 pm
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How about some Marmite tea.
>> No. 12459 Anonymous
22nd March 2018
Thursday 1:34 am
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>>12458
Disgusting.

I used to like old-school Bovril though, the few times we ever had it. My nan convinced me one day that an Oxo cube was just as good.
>> No. 12460 Anonymous
22nd March 2018
Thursday 2:19 am
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>>12459

My grandad maintains that the RAF ran on Bovril back in the war. He still gets hold of the cubes from somewhere.

I recently discovered that Bovril has been vegetarian for nearly 15 years. Can't say I ever noticed.
>> No. 12461 Anonymous
22nd March 2018
Thursday 2:37 am
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>>12460
> My grandad maintains that the RAF ran on Bovril back in the war.

Bovril was just Officer code for methamphetamine hydrochloride.
>> No. 12462 Anonymous
22nd March 2018
Thursday 3:35 am
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>>12460
>Bovril has been vegetarian for nearly 15 year

Also, Bisto. Changed our lives.

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>> No. 12052 Anonymous
2nd August 2016
Tuesday 8:29 pm
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I'm reading a book by Neal Stephenson where he describes the emergence of coffee houses in England. He doesn't mention how do they prepare (steep?) their coffee though. And that is the question that bothers me a bit more than it should.

Any ideas? I tried feeding that to search engines. Got a few references to an old book but it's all that funny Old English, add being spectacularly non-specific.
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>> No. 12074 Anonymous
7th August 2016
Sunday 9:11 pm
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>>12073

You are supposed to fill the bottom with water, and the middle bit with some coffee, then when the water boils it bubbles through the coffee and out not the kettle bit. Takes about 5 minutes.
>> No. 12075 Anonymous
7th August 2016
Sunday 9:15 pm
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>>12074
Learn to read annotations [1].

[1]a critical or explanatory note or body of notes added to a text.
>> No. 12076 Anonymous
7th August 2016
Sunday 9:17 pm
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>>12071

It's not necessarily more bitter. A moka pot extracts more flavour from the coffee grounds than an espresso machine, so naturally bitter coffees will taste more bitter when prepared in a moka. IME you want a slightly lighter roast and a slightly coarser grind than you would use for espresso.

I think a moka is the best way to prepare coffee at home. It's not espresso, but it can produce excellent coffee with very little fuss.
>> No. 12077 Anonymous
8th August 2016
Monday 9:49 am
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>>12071
By the way lad. What do you exactly mean when you mention strength? The aroma or the caffeine content?
>>12076
Thanks.
>> No. 12402 Anonymous
25th January 2018
Thursday 9:40 pm
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>>12070
I actually bought myself one. I'm satisfied; the coffee it makes is flavourful in its own way. A decent addition to a cezve and a cafetiere I already possess.

Not all beans taste remarkably well in it though. Coffee made from the last batch of beans I'd milled tasted bland; brewing the grounds in a cezve produced a noticeably better result.

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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. 12380 Anonymous
29th October 2017
Sunday 7:25 am
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No sign of any colouration when I cut or otherwise mangled them.
Went in an omlette. Was nice.
You're right that it's not worth a trip out to find them - but, when out walking the dog, I'm not going to turn them down.
>> No. 12381 Anonymous
30th October 2017
Monday 12:17 am
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>>12379
>a punnet of perfectly good agaricus mushrooms can be had for just over a quid at Lidl's.
They taste nothing like as nice as wild mushrooms. You do need to be careful with agarics, though, agreed.
>> No. 12382 Anonymous
30th October 2017
Monday 12:32 am
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>>12381
>They taste nothing like as nice as wild mushrooms.

Again, weigh your options. Mediocre tasting but guaranteed safe to eat supermarket agarics, or a wild card from the woods that could give you the shits or put you six feet under.
>> No. 12383 Anonymous
30th October 2017
Monday 1:46 am
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>>12382
To be honest, if you don't know the differences between a death cap and a horse mushroom then you shouldn't even be thinking of eating wild mushrooms. Yes, you need to be careful, and I've written most of the scare posts in this thread. With respect, though, there's a point beyond which being careful is simply depriving yourself of a tasty meal. Avoiding horse and field mushrooms comes under that for me. (In this case, it's not particularly hard to stay safe from a dodgy belly, and certainly not hard to avoid an agonising death - just follow the identification guidelines, don't ever eat juvenile agarics, etc.)

Or you can limit yourself to finding good bolete patches, like you/the other lad in here, even if they are a 20+ mile drive away. I'm not meaning to be snarky, that's a valid choice, and if I had the option, at this point I'd probably avoid gilled mushrooms too.
>> No. 12384 Anonymous
30th October 2017
Monday 5:19 pm
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>>12383

To me, as far as wild mushrooms, boletes just taste better. Personal opinion. I could probably tell a Destroying Angel or otherwise unsafe to eat mushroom from an edible agaricus, but I just like boletes better.

Also, I just love being in the woods by myself out in the middle of nowhere. I love the peace and tranquility in a patch of forest where you know there isn't a single soul around for a few miles. And if you have to drive 20 miles to find a patch with good boletes, then that makes it all the more an exciting event. Your basket (hopefully) full of boletes will be well earned when you drive home again.

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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. 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.

whiteline
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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?

whiteline
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