/ck/ - Food & Cooking

>>10584866
SAME HERE


I love those guys

>

>>32446
You only have to compare how they place their orders to know the answer to that question. Bubble Bass puts forth the effort to describe very precisely exactly what he wants, even using the proper cooking lingo to ensure it's made to his exact specifications. This is a connoisseur, one that won't be satisfied than anything less than perfection. Yeah, he's fat, but it's clearly because he loves food.

Then we have Big Smoke.
>two number 9s, a number 9 large, a number 6 with extra dip, a number 7, two number 45s, one with cheese, and a large soda
Ask any fat guy, and they'll tell you the same- this was an order placed by a guy that clearly has the menu memorized from consistent, perhaps even daily patronage. Big Smoke's no foodie- as long as it's deep fried in peanut oil and served up with extra dip, he'll eat it, and he'll eat LOTS of it. He's not trying to scratch some specific culinary itch, like Bubble Bass, there's no particular, niggling little craving going on here. He just wants to eat and eat and eat. Anyone that's hit up a Dollar Menu at 3 in the morning can sympathize.

So I guess the question becomes, if it's Bubble Bass vs Big Smoke, does the more cultured eater win, or are we going by volume? If it's the former, Bubble Bass. The latter, I'd have to give it to Smoke.

Reminder that it's not about the bakeries, it's about floor. Floor quality ranges depending on the protein content. Chiabatta grade floor must contain about 13% protein, for example. But if you go through floor shelves you'll be hard pressed to find such floor, meanwhile there are whole shelves of assorted chiabattas in bread corners. Answer is assorted chemicals like Azodicarbonamide that help the dough to rise, which are harmless (inb4 (you)'s) but doesn't help the taste. Now the cheapest bread is made from livestock feed grade grain which is normally so poor in protein, the floor out of it wouldn't rise at all if not for all those wonders.
tl;dr no matter the hamhands you physically can't make your bread worse than the cheapest one from the bakeries if you use floor, yeast, salt and warm water and your dough rises without further additives.

Black pudding
Sweetbreads
Tripe

Most offal and some exotic meat, crocodile, kangaroo and ostrich.

Ostrich steaks are the shit, really recommend you try them if you can get hold of some.

>>7623475
I've been a fan of black pudding for many years, I enjoy it quite regularly usually as a breakfast item or maybe just a quick dinner. Fortunately, I live pretty close to Bury which is well known for it's fantastic black pudding, so can I just go get some handmade fresh black pudding when ever the mood strikes me. Typically have mine fried.

>>6415546
When you come in from a night out with half a kebab and a calzone, wake up in the morning and microwave that shit. Garlic mayo and chili sauce soaking into the that sweet sweet pita. Truly the breakfast of kings.