/ck/ - Food & Cooking

So buy a toaster. The made in America kind is best. They cost a little more but they're worth it.

Casuals can keep toasting toast with their fork and stove, but if you're a real westaboo, you get a toaster like me and enjoy toast for every meal.

/ck/ I am going to a white people grocery store today, what should I get?

I was thinking I'd stock up on ranch dressing and wonder bread. I was also thinking of buying one of those fancy "toasters" I keep reading about. are they worth it? why is it better than just using a fork to hold the bread over a gas burner? what are the best brands made in USA?

I find white bread to be way too bland anyway. Lately I've been eating it with ranch dressing but that's getting boring. Any other ways to make white bread less bland?

Also who are all these losers who can't even toast their white bread without a special appliance. Unbelievable. Haven't you ever heard of a fork and a stove?

> all this uninformed /int/

America, Japan, and Sweden make the best cutlery steels in the world today. That's why you see knife makers from all three countries using steel from the other two.

At the moment, Japan makes the best actual mass produced kitchen knives. Most of those are from Japanese steel, but not all. Some of the best use Swedish steel. American steel is less common at the higher end, although it does exist.

Germany is deprecated, only people living under a rock still buy knives from there, let alone their terrible 1960s-era cutlery steel.

>>4908954

He is pouring it in the honorable Japanese method. The more you spill, the more generosity you show your guest.

Howdy compadres,

I'm a 26 year old toonaholic and I recently decided to eat more toast. I'm really confused at all the different kinds of toaster. What's a good brand? How do I know if it will toast good toast? Do they come with instructions?

I've never been able to make good toast on the stove before but I'm willing to take it to the next level. Please respond.

Sincerely,

Ken Sama

>people who go full /pol/ the second sushi is mentioned

>>4494773

So what would you call him if he referred to a whetstone quarried in arkansas as a "washita stone"? A westaboo? What about a couticle from belgium? A waloonaboo? Or a covenant stone from israel's negev desert? A zinaboo? How about a chinese guanxi stone? A sinaboo?

This may come as a surprise to you, but the world outside mom's basement can be described at various levels of detail. You may wish to explore it further before posting again.

what's with all these westaboos insisting you need a bread toaster? are they too stupid to use a fork and a gas burner to make their morning cute?

also, I'm tired of seeing this thread every day. rawr. look how angry and upset I am.

Howdy /ck/,

What can I put on my soft crustless white bread to make it more tasty? I'm getting really sick of ranch dressing. I'm ashamed to admit I heard of a thing called "butter" from my toonaholic friends (I don't watch that shit), would that go well on bread? I don't want to lose face when I go down to the Western grocery store this weekend and ask them for some butter, especially if they ask what I intend to do with it.

Also, I'm moving into the dorms next year, and I will be eating a lot of sketti. If anyone has any verticals on how to make sketti more delicious that would be great. I am bringing a 1 kg wheel of parmigiano-reggiano di modena because I've been on a huge umami kick lately. If any of you aren't yellow-bellied cowards you ought to try some. I pretty much grate it over everything these days. I made my sister try it and she made such a funny face! Some stupid babies just aren't able to handle a strong umami flavor but I can. Obviously I'm just much more grown up.

Anyway please post those sketti verticals, thanks in advance!

Kenichi Smith

Howdy /ck/,

What can I put on my soft crustless white bread to make it more tasty? I'm getting really sick of ranch dressing. I'm ashamed to admit I heard of a thing called "butter" from my toonaholic friends (I don't watch that shit), would that go well on bread? I don't want to lose face when I go down to the Western grocery store this weekend and ask them for some butter, especially if they ask what I intend to do with it.

Also, I'm moving into the dorms next year, and I will be eating a lot of sketti. If anyone has any verticals on how to make sketti more delicious that would be great. I am bringing a 1 kg wheel of parmigiano-reggiano di modena because I've been on a huge umami kick lately. If any of you aren't yellow bellied cowards you ought to try some. I pretty much grate it over everything these days. I made my sister try it and she made such a funny face! Some stupid babies just aren't able to handle a strong umami flavor but I can. Obviously I'm just much more grown up.

Anyway please post those sketti verticals, thanks in advance!

Kenichi Smith

Howdy /ck/,

What can I put on my soft crustless white bread to make it more tasty? I'm getting really sick of ranch dressing. I'm ashamed to admit I heard of a thing called "butter" from my toonaholic friends (I don't watch that shit), would that go well on bread? I don't want to lose face when I go down to the Western grocery store this weekend and ask them for some butter, especially if they ask what I intend to do with it.

Also, I'm moving into the dorms next year, and I will be eating a lot of sketti. If anyone has any verticals on how to make sketti more delicious that would be great. I am bringing a 1 kg wheel of parmigiano-reggiano di modena because I've been on a huge umami kick lately. If any of you aren't yellow bellied cowards you ought to try some. I pretty much grate it over everything these days. I made my sister try it and she made such a funny face! Some stupid babies just aren't able to handle a strong umami flavor but I can. Obviously I'm just much more grown up.

Anyway please post those sketti verticals, thanks in advance!

Kenichi Smith

>>4185549
>the local news

You mean the NY Times?

Howdy /ck/, I was wondering what is the best recipe in town for Bouef Bourguignon? As I learned from watching many 'toons from Pirate Bay, I often throw in a big ole heap o cheese and lots of preservatives that I bought at the cheap-ass gaijin grocery store, but I can never get the dang flavors right. I've been using normal みりん instead of authentic burgundy wine, could that be the problem? Where can I get some burgundy wine?

Yours in Christ,

Kenny