A traditional dish with a personal touch. See our recipe for authentic King’s Hand pic.twitter.com/0zhBZkZMre

— NYT Cooking & Food (@thatfrood) April 20, 2023

People who have been to Italy or Seoul or wherever will notice that while the food is often good, it’s generally EXACTLY THE SAME across most options.

— Will Stancil (@whstancil) January 31, 2024

>Noooo where's my gutter oil cheese and beans?

This been arguing with Steve Sailer non stop for weeks (which probably deserves it's own post but it'd be too much effort at this point) and it's completely broken his brain.

He's just posting whatever drivel comes across his mind now as long as it makes minorities look good

!eurochads

Chicken thighs >>>> chicken breast

Post bird.

Or really any of your food for Thanksgiving here.

Edit: unloved dramatards ruining my thread arguing over frozen pizza and not even including pics.

This one is my personal fav fish dish

Incidentally in place of Bhetki(though you should be able to find it if there's any Bangladeshi fish stores in your neighbourhood ) any generally bland tasting fish should work. I don't think oily or sea fish would taste particularly good with this method but I've never tried it. For some reason this is the only fish traditionally cooked in this style.

I heard somewhere that a man in his 30s will either become obsessed with fixing shit in his house or smoking meats. Smoking meats sounded like it aligned with my interests

As luck would have it I found a reasonably sized brisket for a decent price. Gave it the ol' rub n' tug with spices and then got the grill ready. I have a nice Weber kettle grill and decided to use mesquite wood chips which I soaked and spread over the hot coals. Slapped my meat on the grill and spent the next 5 hours or so letting it do its thing at 250 degrees, wrapping it the last hour.

I think it turned out really good for my first go. Brisket was mayyyyybe a touch dry, but not too bad and really tasty. With winter coming around I think I found myself a good reason to stay outside and drink on those nice warmer days.

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

I've mostly bought it out of morbid curiosity as ever since I learned of the existence of this thing back in school while reading Macbeth, I was wondering whether the conditions were really so bad in Scotland that a mince of grain and animal organs was considered a delicacy.

Well, it turns out it's actually alright. It's way milder and more neutral than I expected, the most prominent aroma is the spice of the onion and black pepper. The second most prominent taste is liver, which I kind of like. So really it's just a spicy, granulated pâté, which I ended up enjoying by the end.

It's by no means high cuisine, but for something that I expected to have a taste and then throw away, it really surprised me

Were actually surprisingly good. They're whole pieces of chicken, not ground, and the seasoning and sauce were decent. The one downside is they were crazy expensive, $7 for 5 nuggies, a small thing of fries, and a drink. I would get them again if they lowered the price.

I won the only chili cook-off I've ever entered. I have a trophy in my shop to prove it. It was only against 6 other people, but a dub is a dub.

This is how we do Chili in the Midwest so I don't want to hear anyone from Texas b-word about the beans or celery.

I just put it on.

Meat:

2 pounds ground beef

1 pound Italian sausage

4 strips of bacon

Beans:

2 cans chili beans

2 cans chili beans with chili sauce

Veggies:

2 cans diced tomatoes

1 can of mader paste

1 onion

4 staulks of celery (get some shit until someone tries it)

1 green and 1 red pepper

4 little chili peppers

Spices:

I don't really measure I cook it to taste and add spices along the cook

Generous pour of chili powder

Couple splashes of oregano

Some garlic powder

Little bit of cummin

Some basil

Some canyne pepper

Couple splashes of paprika

Little bit of basil

Some shakes of S&P

Half a can of Budweiser

Couple splashes of Tabasco

I stir every 15 mins or so then every half hour I taste and add spices appropriately. Usually let it simmer for 2-3 hours.

In my opinion Chili is the only thing a man should be cookin indoors.

Some of you might remember that I made this post a while back where I shared a cool video I found on how to make South African cured meat called biltong. I also said in that thread that I will try making one myself. Here are the results!

Apologies for the trashy drying setup . The stuff on the plate + the drying rack is the modest amount I got out of 1 kilo of beef. I also couldn't find the right cut so they're a bit smaller and of irregular geometry. Taste pretty good though! They go well on toast

In the video they also said you can toss it into sauces, so once I got tired of eating it as a snack, I made a batch of marinara sauce and just chopped biltong into it while it was cooking. The result was very pleasant, the spices from the meat gave the sauce a much deeper, meatier flavour, and the chunky pieces themselves which have a strong beef taste were just . If it didn't take so long to make, I'd recommend everyone try it.

Speaking of making biltong, if you decide to make some yourself like I did, here are 2 important points that I learned along the way that were not addressed in the video:

1. Protect it from flies. Buy yourself a cheesecloth, or a box, or stick it in an oven that you're not using. Flies will swarm to it for the first couple of days, and you don't want them to infest it. At the same time you also don't want to restrict air circulation too much because it will inhibit drying and exacerbate problem 2 which is

2. Mold. It starts to grow if there is improper ventilation, or if it's too humid, or for variety of other reasons. I caught it early and looked up online what the deal is. Apparently some molds are ok (like the ones on salami) and others are very bad. Thankfully mine was benign, and you could remedy it by giving it a small vinegar wash which kills the fungus. Not a huge issue but something to pay attention to.

That's it. If any of you have experience drying/curing meat make sure to tell me how horribly I fricked it up.

Cheesecake is great as it's the kind of dessert that can be customized to be sweet, tart, and every flavor in-between. I'll post the results of the most popular cheesecake recipes here