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https://www.youtube.com/watch?v=5gv86vO9zCw
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Apr 21, 2015 23:14
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Solice Kirsk posted:Time to go buy a sushi mat I guess. This was my exact thought.
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Apr 21, 2015 23:45
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Mouse Dresser posted:That's the biggest one I've found, but I'm sure there's a bigger version out there. There's not. It's the original size to keep the file smaller. I made it.
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May 8, 2015 23:21
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My Lovely Horse posted:https://www.youtube.com/watch?v=u1-R8mizqRc Yeah that's the one. I don't even know German but it was oddly calming to watch and capture that video over and over again to get the right scenes. https://youtu.be/f3Q8nbtRNT0
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May 9, 2015 12:58
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Anti-Food Porn Thread: FULL OF SODIUM!! FULL OF IT!
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May 10, 2015 22:45
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Rah! posted:Because peanut butter Almost there.
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May 12, 2015 01:02
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death .cab for qt posted:Why are there crackers They should just surround it with these 
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May 21, 2015 23:21
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This is art.
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May 23, 2015 16:00
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cash crab posted:Really? It looks like it's going to hatch at any minute It already hatched, they should be chasing it across the spaceship by now.
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May 25, 2015 06:01
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C.P.A.N. posted:Process cheese exists because it melts easily. That is literally why it's made (thanks Food Network). If I'm in a situation where I want melty cheese then it's process cheese all the way. Grilled cheese, cheeseburgers, toasted Subway sub all get American Cheese. Here you go, make your own melty cheese sauce out of any cheese. http://www.amazon.com/WillPowder-Sodium-Citrate-16-Ounce-Jar/dp/B00250Y9Y6
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May 30, 2015 20:57
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Gamma Nerd posted:Why would a restaurant name itself after a book about murderous children Sucks to your poutine-mar... Or something.
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Jun 11, 2015 07:39
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https://www.youtube.com/watch?v=RxrmbvFL4WU e: http://i.imgur.com/nDH6dri.gifv Plinkey has a new favorite as of 19:35 on Jun 20, 2015 |
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Jun 20, 2015 19:30
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titties posted:Oscar Meyer dogs are not bottom-shelf, they're the good ones. Only half-a-step behind the Koegel's all-beef natty casing franks. Yeah, if you want bottom the the barrel go for the Bar-S 5lb bulk pack. You used to be able to find a 1 lb pack of 4 for anywhere from .25 - .75 at walmart over the summers.
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Jun 25, 2015 23:32
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Danger Mahoney posted:Good god, how you people have a lower obesity rate than America I will never know. 
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Jun 26, 2015 03:52
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Heat it up and it's super creamy tomato soup! e: In the microwave of course.
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Jun 30, 2015 05:44
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Solice Kirsk posted:Fuddruckers aren't around anymore? I remember they used to have like sides of beef hanging in their windows and you could put whatever the hell you wanted on the burger. I liked that place. They are, they got hit hard by the recession, closed a bunch of locations and sold off the company to someone else in 2011 I think. As far as I know they still do the fixin's bar thing...which I also liked, mostly because I could get like a pound of pickles to eat with my burger.
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Jul 1, 2015 00:40
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Pastry of the Year posted:You'll love this, then: a cookbook for recreating McDonald's menu items, past and present. You'll need to pick up this for I think like 75% of the recipes to get that 'authentic' taste. http://www.amazon.com/Accent-Flavor-Enhancer-lb-canister/dp/B0017TN3UC/ref=sr_1_2?ie=UTF8&qid=1435776985&sr=8-2&keywords=MSG My friend went on a kick for a while making a new thing from that menu almost every day, he said most of it turned out really well if you used quality ingredients but it's pretty obvious that quality will = better taste than anything you can get from McDs.
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Jul 1, 2015 19:58
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Decrepus posted:How It's Made is awesome except that everything in the world is extruded out of a loving nozzle. Ok I understand how everything is made now thank you History Channel. *Science Channel 
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Jul 8, 2015 04:35
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Gridlocked posted:"loving hell mum why did you do this?" I like how he still had a minute and ten seconds left until it was 'done'.
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Jul 9, 2015 03:08
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Grape Soda posted:
You're no fun.
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Jul 15, 2015 06:17
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Chard posted:This looks to be a vaguely-southwest baked spinach and cheese dip in a really cool piece of glass that they have carelessly dripped on. Would dip a chip and steal the bowl. I'm pretty sure that's what happens when you use a non-oven safe bowl/tray whatever when trying to make dip or a casserole, it almost looks like plastic.
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Jul 16, 2015 05:59
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There is one true chip flavor:
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Jul 31, 2015 23:10
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cash crab posted:I have to loving make this. Here ya go? 
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Jul 31, 2015 23:16
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titties posted:The UTZ website has both spicy pork rinds and spicy pork cracklins. They look exactly the same in the pictures, packaging aside. Does anyone know what the difference is? I think cracklins are 'bite sized' / smaller.
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Jul 31, 2015 23:41
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In the spirit of Nurtiloaf. I think I'm going to try and make a pizza cake in a meatloaf/small bread loaf pan. Wish me luck. At least a pound a pepperoni.
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Aug 13, 2015 04:49
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titties posted:my wife You monster. 
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Aug 25, 2015 05:44
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DicktheCat posted:White pizza is good though? Finally, a good opinion.
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Aug 26, 2015 05:01
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You forgot 'why is it grey' also if it only had some cheese on top I'd say we had our first winner.
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Aug 27, 2015 00:49
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RareAcumen posted:Oh, that explains that. Still seems weird to call it that despite it missing one of the key ingredients. So cheese bread on bread bread?
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Aug 27, 2015 01:58
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pandaK posted:the pizza refuses to leave the pizza pan Amazing, I can only assume you're eating it out of the pan now.
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Aug 28, 2015 02:59
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pandaK posted:I'll take a picture of the second one since the first one came out looking all mangled up, unless the thread prefers it that way. 
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Aug 28, 2015 03:12
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Would. quote:And here's the second pizza: Probably not, the popcorn just weirds me out.
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Aug 28, 2015 03:51
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Food has gone too far.
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Aug 30, 2015 05:57
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Elliotw2 posted:I thought this one was some lovely stir fry until I saw omelette under it. Are those cucumbers in an 'omelet'? 
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Aug 30, 2015 14:00
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Dilb posted:Serious eats actually tested egg peeling, and while there's no foolproof way to do it, there are 2 big things that help: start the eggs in boiling water, and let the eggs cool completely before you peel them. You want to spend more time letting the eggs cool than actually cooking them. Here's the foolproof way, buy these: 
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Sep 10, 2015 02:39
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Why do so many people use paper/Styrofoam plates day to day, this bothers me.
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Sep 11, 2015 05:39
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That was $7.75? lol
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Sep 11, 2015 23:28
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Aesop Poprock posted:Jesus, and I thought it was bad when a hotdog place opened nearby and was selling dogs for $4-5. They went out of business within a year cause no one wants to pay that much for a hot dog. But those dogs are almost $10 and don't look like anything overly special http://www.xe.com/currencyconverter/convert/?Amount=8.25&From=CAD&To=USD Still a drat expensive hot dog.
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Sep 12, 2015 02:55
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cash crab posted:Maybe I'm missing something, but how is it low-carb? It's breaded and deep-fried. Fat: 37 g Sat Fat: 11g Carbs:18g Protein:52g It's fairly low carb for fast food. E: Only like 11% of the calories come from carbs. Plinkey has a new favorite as of 23:27 on Sep 13, 2015 |
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Sep 13, 2015 23:23
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cash crab posted:Okay, but ostensibly, the only reason you'd be concerned about your carb intake is if you, on the most basic level, thought it would improve your health. The Double Down is not good for you on every level; nutritionally, emotionally, spiritually. I just can't really see why they would bother offering a low-carb option. If anything, I suspect the fact that it has less carbs than, say, a bun, is an auxiliary benefit, not an intended consequence. You should read the low carb thread from a few years ago in YLLS to figure out the mind set. People were literally eating beef fat out of cups because 'hey no carbs!'. Yeah, it's not good for you at all and not the way to do it but people get into this weird state of mind when doing low carb and eat all kinds of poo poo just because 'hey no carbs!'. BARONS CYBER SKULL posted:How much of a Double Down is Salt? I closed the window, but I think right around 2 grams.
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Sep 13, 2015 23:41
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