Anonymous 04/16/25 (Wed) 17:36:12 No. 144222
Feeling like this more of a /spg/ thread then a /qa/ thread...
Anonymous 04/16/25 (Wed) 17:36:55 No. 144223
>>144222 Fuck, hit enter too fast;
Anyways I made a spam and cheese sandwich, grilled cheese with spam actually if you wanna split hairs.
Anonymous 04/16/25 (Wed) 17:45:44 No. 144226
>>144222 >>144223 Well feel free to move or delete if it's inappropriate.
I do like spam, but I almost never buy it because it's as expensive or more expensive than real meat.
Anonymous 04/16/25 (Wed) 17:48:17 No. 144228
>>144226 Oh no I'm not a mod, I'm just being a fag lol.
Where are you at, spam is cheap here.
Anonymous 04/16/25 (Wed) 18:02:23 No. 144234
>>144228 Belgium. Spam is 20 yuro/kg here (apparently but more expensive in stores). That 800g pork roast cost me around 10 at my local butcher.
Anonymous 04/16/25 (Wed) 18:03:51 No. 144235
>>144222 It fits, we even have an older food thread
>>95721 Anonymous 04/16/25 (Wed) 19:02:13 No. 144263
>>144221 Hamburgers.
For whatever reason, bloggers have always used /qa/ even though these questions aren't really in line with the descriptions we always give of what the board is for. The problems of taking your name from a historical legacy rather than a description of its current state.
Anonymous 04/16/25 (Wed) 19:15:36 No. 144268
>>144221 i'm participating in lent so i'm pretty limited on what i can eat. last night i made a tomato pasta dish with pan-cooked shrimp and diced black olives. very tasty and high in protein if you use chickpea noodles.
Anonymous 04/16/25 (Wed) 19:20:59 No. 144272
I eat bagels with cheese every day
Anonymous 04/16/25 (Wed) 22:01:27 No. 144376
>>144304 look at these fucking peppers!
They're yuge
Anonymous 04/16/25 (Wed) 22:49:47 No. 144412
Used a youtube guide that suggested flavacol and popcorn cocunut oil in a pan with popcorn kernels to make the perfect movie theater popcorn, and it wasn't wrong
Anonymous 04/16/25 (Wed) 23:09:43 No. 144436
>>144413 If those paprikas are on a test I'm failing it.
Anonymous 04/27/25 (Sun) 13:20:36 No. 152304
>>152302 Ah, I thought it was something else at first glance but turns out I was wrong. Chicken soup sounds good when I'm feeling a bit under the weather like now.
Anonymous 04/27/25 (Sun) 13:22:58 No. 152306
>>152304 It's a classic Greek chicken soup. You add the lemoned eggs afterwards. (traditionally with rice but I use kritharaki pasta)
Anonymous 04/27/25 (Sun) 14:21:57 No. 152335
I'm impressed at the size of japanese katsu curry rice I just ate from the vendor next to my house.
Anonymous 04/27/25 (Sun) 15:17:29 No. 152346
I have to drop 25lb or so odd.
Anonymous 04/27/25 (Sun) 15:48:46 No. 152357
>>152302 That looks pretty good, I think I will try making that one day. By the way what is that orange stuff? An egg yolk?
Anonymous 04/27/25 (Sun) 15:56:38 No. 152361
>>152357 Just a carrot used in the cooking of the chicken. Also added some onions from the broth. While the soup and pasta/rice is cooked apart, the eggs are beaten and you add 1-2 lemons, then warm the beaten eggs bit by bit with the broth from the cooked soup so it doesn't coagulate and then add it. I also added celeri in juilienne, but probably a bad choice since celeri has an acidic taste and the soup already is acidic. Next time I think peas might be a good idea. Maybe even potatoes.
Anonymous 04/28/25 (Mon) 18:58:16 No. 152593
Cold food. Joys of that blackout in the news
Anonymous 04/30/25 (Wed) 00:41:04 No. 152772
>>152771 But how does it taste?
Anonymous 04/30/25 (Wed) 00:47:24 No. 152775
>>152771 should've just followed the guide
>>151989 Anonymous 04/30/25 (Wed) 06:29:20 No. 152813
>>152771 Once happened to me mid-way through baking a dozen crepes. Always smell your oil and butter before use and keep them in a dark cool place.
Anonymous 05/01/25 (Thu) 10:08:48 No. 152949
>>152940 I saw a trick on Tastemade Japan a long time ago but cannot find the video now. It was for mandarins, but from you place them in boiling water, followed by a into an ice bath, then the pith will more or less fall off.
Anonymous 05/04/25 (Sun) 18:54:39 No. 153584
Nvm. Salty enough
Anonymous 05/04/25 (Sun) 19:59:44 No. 153590
I eat one frozen pepperoni pizza per day and that's my entire diet already. My freezer is just big enough for me to only have to go out shopping once a week, I don't have to waste a lot of time on food preperations and it's relatively inexpensive at around 10 bucks per week. I have also developed a little system that tells me exactly when I have to do the dishes, which is when the little drops of solidified grease on my plate become old enough to negatively affect the taste of the pizza.
Anonymous 05/04/25 (Sun) 22:55:42 No. 153619
>>153590 what about disposable plates?
Anonymous 05/06/25 (Tue) 21:44:54 No. 153876
>>153875 My rice cooker claims to have a setting for sticky rice, but I've never tried it. Should I be worried?
Anonymous 05/08/25 (Thu) 12:14:48 No. 153942
Made another big batch of granola to snack on for the next few weeks.
Anonymous 05/08/25 (Thu) 16:26:05 No. 153958
>>153942 Granola mix is good. I like to use oats and raisins for cereal, and with milk it turns all chewy. The jaw workout is phenomenal.
>hemp, flax, and chia seeds I've never had them, how are they?
Anonymous 05/08/25 (Thu) 22:43:34 No. 153979
>>153966 would you like to become my wife
Anonymous 05/10/25 (Sat) 13:26:50 No. 154072
Glad to see my thread alive. I'll post something tomorrow.
>>153583 That sounds great. I should make crab some time.
Anonymous 05/10/25 (Sat) 20:46:22 No. 154090
>>153966 This is probably one of the worst steaks I have ever seen.
Congratulations on your unique culinary accomplishments.
Anonymous 05/11/25 (Sun) 08:49:46 No. 154199
>>154198 Wá lá!
Rockfish suchi. I'm no artist but it tastes good.
Anonymous 05/11/25 (Sun) 08:54:13 No. 154200
>>154195 O_O
Looks impressive!
Anonymous 05/11/25 (Sun) 09:03:59 No. 154201
>>154195 >>154196 >>154198 >>154199 I enjoyed this adventure. Makes me want to open a PO box and try to become the thread's resident food tester. The business model would be that I get free Kissu chef food in turn for providing the entertaining content of potentially getting food poisoned and updating my health status.
Anonymous 05/19/25 (Mon) 17:18:39 No. 154525
Imagine my shock knowing that Nuttella is healthier than jam...
Anonymous 05/19/25 (Mon) 17:41:15 No. 154526
>>154525 Doubtful. Jam is just sugar water and fruit while Nutella is full of oil.
Anonymous 05/19/25 (Mon) 18:25:51 No. 154527
>>154526 but the nuts actually have iron and things in them unlike the jam which loses all it's nutrients in the process. Maybe there's some of the micronutrients thought like antioxidants..
Anonymous 05/29/25 (Thu) 04:31:12 No. 155040
>>155038 My sister in law makes sourdough bread quite often and it's amazing. Also the thing is that she just has her starter which she takes care of and feeds every so often with water and bread flour and that's all you need to keep it alive and growing to continuously spit out more and more bread. So if you want to go making bread then you should probably look into cultivating a sourdough starter first, the process can take a little while but supposedly once you have it it's pretty tough to lose it unless you don't take care of and neglect it.
Anonymous 05/29/25 (Thu) 04:35:07 No. 155041
>>155038 I did it for a while at the end of the PAN(パン)demic
I tended to not create enough quantity to last until expiring, because creating the same quantity of bread as you get in the store requires a lot of flour.
I think I made it like every 2 weeks I guess.
Anonymous 06/01/25 (Sun) 17:12:03 No. 155322
File:d3.jpg (1.69 MB,4000x3000)
This time, it's mackerel sashimi. 8/10, very fatty and fresh tasting. Pretty cheap. Also relatively easy to filet.
>>155038 Making bread is one of those things that while great, I just can't take the time for any more. But if I'm in an emergency I'd sometimes make unleavened fried bread.
Anonymous 06/01/25 (Sun) 17:18:38 No. 155324
>>154798 I'd eat that butt if you catch my drift
Anonymous 06/01/25 (Sun) 17:39:20 No. 155326
>>155325 How many fingers do you need to eat a slice of pizza you stupid robot
Anonymous 06/01/25 (Sun) 18:15:19 No. 155333
>>155325 I like the shoe-less heels.
Anonymous 06/01/25 (Sun) 18:33:59 No. 155334
Feeling sickly so I soft boiled some eggs and then ate them chopped up in a bowl with some salt, pepper, and cilantro
Anonymous 06/01/25 (Sun) 22:48:29 No. 155343
>>155322 I've never prepared raw fish before. Other than being careful of where you're buying from, how do you avoid things like parasites in the fish?
Anonymous 06/02/25 (Mon) 03:02:07 No. 155356
>>155343 That mostly, and check the color of the skin, the flesh, and the gills. Probably best to buy with the head if you want to be thorough.
If there's something wrong with the fish, probably best to not eat it.
That said, it's pretty low risk. Especially compared to meats, in which case the risk is still very low if you get good meat.
Parasites from fish aren't a big problems for humans, although freshwater fish have a higher risk (which are for cooking up anyway). In other words, it's a very small worry. You'd be more likely to get sick from rotten fish than get sick from a parasite.
Anonymous 06/13/25 (Fri) 14:51:09 No. 155974
>>155972 technically, yeah, but i was trying to follow a chashu recipe. pork belly is not typically sold here either unless you're in an oriental supermarket. the recipe is pretty simple either way, as you essentially just chuck the meat into the pot and let it simmer for however long, and then afterwards you have something you can slice up for instant noodles, eat with rice, or whatever else. i've been cooking a lot of japanese recipies lately because it's quite easy.