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/ck/ - Food & Cooking

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>> No.19869522 [View]
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19869522

>>19869488
Nah...way more.
>chocolate pudding cup=100cals
>mini pizza=320cals
>1/3nd quart choccy melk=130cals
>1 serving fritos(32 chips)=160cals
>chocolate glazed cake doughnut=450cals
yep, no shit, I went with the SMOL numbers too.
>1160 total calories for that garbage.

>> No.19765720 [View]
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19765720

>>19765705
Those are Nipponese FartCakes, anon...

>> No.19712040 [View]
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19712040

>>19711094
ANY food from 1976.
Fuck...ALL of them, why not? We should have that ability.
By that I mean, Before the Subsidies, the GMO push for Glyphosate and the lack of artificial bullshit in most everything now.
I want Hostess fruit pies with FRUIT in them that were cooked in TALLOW.

>> No.19674594 [View]
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19674594

>>19674249
BASED anon giving it 150%

>> No.19378406 [View]
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19378406

>>19368485
You CAN eat bread, anon... Just NOT storebought garbage--
FIX YO' GUT!!
(And DON't eat no SPLENDA/Sucralose)
https://docdro.id/sz4gsmF
>>19368624
Fucking UNDERRATED
KUDOS, Anon..that was tiptop!!

>> No.19284474 [View]
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19284474

>>19278672
They were ALWAYS highly processed Meat-lump GARBAGE.
The ONLY thing that gave them their flavor from 1987 on was soaking in a 1/3rd pan of highly seasoned BBQ sauce.
the plain McRib™ was flavorless as cardboard.
Anyone who has succumbed to this Frankenfood devil-trance addiction, gets JUST WHAT THEY DESERVE.
t. worked at McDicks in my teens in the late 80s.
>fuck you retards--I'm NOT a boomer. I'm genX

>> No.19186182 [View]
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19186182

>>19185963
>There are various additives in the Western diet that kill good bacteria as well.
RoundUp™
In addition to the food supply being FUCKED for the last 70 years, I think we ourra take a hard look at dishwashers(their chems to be specific,) and artificial sweetners like sucralose(chlorinated sucrose, and Aspartame)
>tfw saccharine wasn't that bad after all- Rumsfeld just REALLY needed to sell his chemical garbage.

>> No.19121351 [View]
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19121351

>>19121219
If you REALLY wanted it to be a ball, you could always do profiteroles that have a cheese based choux paste then shoot the tom soup in with a turkey baster or "flavor injector" hypodermic--
not sure how well they'd hold up after the first few minutes, however.
I'd stick with the cups.

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