/ck/ - Food & Cooking

>>19579931
Good for you man.
Amazing how that works, isn't it?
Next step:
Find your local farmers and level-up your pantry.
Another good tip: 90% of European grain products are GYPHOSATE FREE by default.
They can very often be found at closeout stores for cheap.
Hope you just keep leveling up Anon--and keep reading those labels-(They are getting trickier and trickier about hiding shit.)

>>18601466
>checked
I don't eat these now that they almost ALL use "Biologically Engineered food ingredients", but the dollar stores carry the "Movie theater" boxesand milk duds sprinkled on a tub of hot poopcorn is breddy tits.
>>18601477
>checked
Wouldn't know--I've never eaten either. I would doubt it--but again-I don't eat that garbage, so maybe?

>>18392947
Not the same though--the rule of thumb is if you can get it by pressing, WITHOUT CHEMS, it's natural enough to not be an issue.
read those labels though, friends!!
They are getting sneakier and sneakier.

>>18358633
>checked but...
> But at least I'm not so poor I buy dried beans.
You don't seem to be aware of this, but old money rich people have pantries stocked with the cheapest dollar tree shit. That said, it's usually carefully picked out, not GMO laden goyslop, and interspersed with some VERY expensive ingredients.
The point of any craft or trade is to use the rawest materials, then through mastery of those materials, produce high quality products...
Plasterers make their own molds and mix their own plaster composition, master carpenters of old,(and sometimes new,) buy rough hewn slabs, then work them down to their will.
Master chefs... well you get the idea.
Cooking beans from dry doesn't really take too much more time, just a knowledge of the material, and good time management.
>Sort and rinse 5 min.
>overnight soak ~or~ 1 minute quick boil then rest for an hour.
>season with hard spices/peppers**NO SALT
>bring to simmer and cook for 1-1&1/2 hrs.(you don't sit there and WATCH them)
>last 10 mins season with salt and aromatics
Sure, you can argue that just opening a can for $1 is quicker, but for that same dollar, the smart cook gets 6-10x as much, and CONTROLS every aspect.
I've tuned a # of pintos into soup, refried beans AND chicken chili--all for super cheap, and NOT loaded with the bullshit chemicals and fructose that DEFINES Goyslop.
YMMV according to skill
You're just demonstrating that you're too lazy to NOT STAY POOR.

>>18282572
ANYTHING with this on it.
>pic