/ck/ - Food & Cooking

[Anonymous No.15986873]

Is this accurate?

[Anonymous No.15986876]

>>15986873
I get the others, but wtf is iodized salt doing there.

[Anonymous No.15986880]

>>15986873
>>15986876
>FLAVOR BAAAAD

[Anonymous No.15986903]

>>15986880
Artificial flavor is indeed bad you cur

[Anonymous No.15986906]

>>15986880
Why yes, these do have inferior flavor compared to fresh counterparts. Salt is salt and the iodine is good for your thyroid.

[Anonymous No.15986909]

>>15986903
>garlic
>artificial

[Anonymous No.15986914]

>>15986873
to be fair, actual lemons are so fukken expensive and go bad so quickly that buying lemon or lime juice is considered fine

[Anonymous No.15986917]

>>15986880
Why yes, these do have inferior flavor compared to fresh counterparts. Except the salt. Salt is salt and the iodine is good for your thyroid.

[Anonymous No.15986944]

>>15986876
because you should probably be using iodized sea salt for the crystal size

[Anonymous No.15986959]

>>15986880
>Fresh garlic? Why would I spend a minute chopping garlic when I can CONSOOOOOOOM

[Anonymous No.15986965]

>>15986959
Get a job loser it cost 1$. If you can't afford to buy something simple like garlic you need to reevaluate your life

[Anonymous No.15986976]

>>15986873
just cos u dont like a certain type of cuisine doesn't make the chef bad!!!!

[Anonymous No.15986988]

>>15986965
You fuckin retard why would you waste money on shitty minced garlic when you can just chop it yourself and it'll taste twice as better.

[Anonymous No.15986991]

>>15986873
Fuck you OP I'm not going to waste an entire lemon on a meal when I live alone and am cooking for myself. Those lemon juice bottles are perfect.

[Anonymous No.15986994]

>>15986914
This is false, you're probably dumb and see jews hawking lemons for a dollar each instead of by the lb. Lemons can sit on my counter for weeks, even when they're browned a bit the lemon juice taste only slightly more bitter. Also lemons are cheap.

[Anonymous No.15986996]

>>15986988
because chopping it takes time.

[Anonymous No.15986998]

>>15986988
not that guy but i buy both fresh garlic and jarred garlic because sometimes I don't care enough to mince a clove of garlic and a spoonful of the minced shit will be like 40% as good for 5% of the effort

[Anonymous No.15987004]

>>15986876
To avoid a goiter or in case of radiation poisoning. But desu you can get plenty of iodine from other sources.

[Anonymous No.15987007]

>>15986994
they're like $4 each here and they go rotten in 2 days in this climate

[Anonymous No.15987027]

>>15986873
Nah
Won't be hindered by someone else's autism

[Anonymous No.15987044]

>>15986873
can't you just mince garlic, squeeze lemon buy big cheese and squeeze lemon ?

[Anonymous No.15987061]

>>15986873
What's the problem with iodized salt?

[Anonymous No.15987072]

>>15987044
>>15987061
bumping question about salt

[Anonymous No.15987080]

>>15987044
OP's just retarded. To be fair, the kraft cheese is probably shit compared to fresh grated, which parmesan cheese should be

[Anonymous No.15987082]

>>15987080
>OP's just retarded.
yeah, stupid me
i keep forgeting about this

[Anonymous No.15987090]

>>15987072
crystal shape. buy iodized sea salt or iodized (((kosher)))) instead.

[Anonymous No.15987264]

>>15986914
You can freeze lemons without any loss of taste, plus they squeeze easier and the texture of the zest is nicer. Haven't tried freezing garlic, but I'm sure it fucks up a bit

[Anonymous No.15987315]

>>15986959
>>15986965
>>15986988
>not buying food products based on the cuteness of the girl used for the logo
NGMI

[Anonymous No.15987344]

>>15986873
I don't care. Iodized salt tastes fine and fake lemon juice works. You can take your elitism to reddit.

[Anonymous No.15987352]

>>15987315
This is a cartoon

[Anonymous No.15987359]

>>15986873
lol. do you think pro chefs break out their finest ingredients every time they cook a snack? I'm not using my expensive parm just to top a slice of pizza, I'm using my shaker parm.

[Anonymous No.15987368]

>>15986988
Are you like 10 years old? You are missing the fact that time is a limited resource that costs money. If your time is worth $0, then yes - it is better for you to mince garlic every single time you make something. For someone like me, whose time is appraised at $90/h, I'd rather not spend a precious 10 minutes mincing garlic and then another 5 minutes cleaning up.

[Anonymous No.15987370]

>>15987352

[Anonymous No.15987376]

>>15987315
>tfw no garlic gf

[Anonymous No.15987380]

>>15986876
In my country every kind of salt sold for human consumption is iodized by law

[Anonymous No.15987393]

>>15987315
>not buying the products with a crazed black man on the label

[Anonymous No.15987407]

>>15987393
>>15987315
you fags aint shit

[Anonymous No.15987416]

>>15987368
>taking 10 minutes to mince garlic
oh no no no

[Anonymous No.15987422]

>>15987359
This. I often spend a lot of money to buy all the finest ingredients, but for everyday cooking some cheap and convenient processed shit can be ok too. In some dishes you're not going to clearly notice the difference anyway.

[Anonymous No.15987432]

>>15987416
Even if it takes 3 minutes (it doesn't) that would cost me $4.50 of my time. No thanks

[Anonymous No.15987449]

>>15986873
minced garlic is the big no no to me. I like slicing my garlic in big thin pieces. I also like my garlic toasted as well though. I;m kinda weird though

[Anonymous No.15987457]

>>15987315
>not buying food products with le epic gentlesir drawn on the label for your wife's boyfriend

[Anonymous No.15987459]

>>15986873
convenience = bad
>soy.png

[Anonymous No.15987468]

>>15987457
>>not buying food products with le epic gentlesir drawn on the label for your wife's boyfriend

[Anonymous No.15987497]

>>15986873
Can people really taste the iodine in the salt? I recently switched to it and it seems fine.

[Anonymous No.15987528]

>>15987315
>Garlic Girl
>Net Wt. 5lbs.
>Product of China

[Anonymous No.15987537]

>>15987468
>turns your lovable mustachioed potato chip representative into a bald sex offender with creepily raised eyebrows
nothing personnel, kid

[Anonymous No.15987561]

>>15987528
Without Garlic Girl there would be no New China

https://www.youtube.com/watch?v=5tCMI0uKbBE

[Anonymous No.15987585]

>>15987315

[Anonymous No.15987704]

>>15986909
fake garlic?

[Anonymous No.15988519]

A poor craftsman blames his tools.
Any chef worth his iodized salt can make this work.

[Anonymous No.15988535]

>>15987585
Nice fruitbox art. I always thought it was novel how fruit producers will print such cool art on their boxes that most people will never see when they purchase fruit off supermarket shelves. Seen a lot of cool ones over the years, I keep telling myself I'm going to start a collection.

[Anonymous No.15988604]

>>15987315
Fucking hell. How do they preserve this ?
The farts of adolescent Uygurs ?

[Anonymous No.15988765]

>>15988519
i use iodized for pasta water
sea salt for almost everything else

[Anonymous No.15988791]

>>15986873
Minced garlic is actually not terrible.

[Anonymous No.15988797]

>>15987344
Salt all tastes the same and real parmesan is expensive, but fresh lemon and garlic is cheap and objectively tastes better. It's not "elitism" to acknowledge that.

[Anonymous No.15988883]

>>15988791
I agree but you do have to use a lot more of it and press the moisture out. I keep some around just in case I somehow manage to run out of the fresh stuff.

[Anonymous No.15988967]

>>15986880
Jarred garlic and shaky cheese have little flavor compared to the real thing.

[Anonymous No.15988975]

>>15987432
It takes like 2 minutes, how slow are you?

[Anonymous No.15989018]

>>15986998
Jarred garlic is like 20% the flavor of fresh and fresh takes like 2 minutes effort, tops. That said, if you get good quality garlic powder/granules, like from costco, that stuff is actually reasonably good even though you still have to use a lot.

[Anonymous No.15989019]

>>15988535
yeah bro that pixel art sexy fox would be awesome in your collection

[Anonymous No.15989038]

>it's yet another /ck/ thread full of homosexuals that pretend that they actually cook anything

[Anonymous No.15989050]

>>15988604
interestingly it is uygur children who peel this, they use kids cuz their fingers are smaller and they can peel more before their nails fall off (which happens to every garlic peeling slave before long)

pretty cool huh!

[Anonymous No.15989064]

>>15989050
>>15988604
Garlic production is nowhere near xinjiang.

[Anonymous No.15989067]

They are just ingredients

[Anonymous No.15989084]

>>15987457
All of their products taste like flavorless shit and the name just reminds me of crackhead niggers in Kensington from Philly

[Anonymous No.15989093]

>>15986959
why are you like this? did your mum not spend enough time with you when you were a child?

[Anonymous No.15989094]

>>15986873
Buying real lemons for juice is a jewish scam.

[Anonymous No.15989132]

>>15986873
Fuck you too anon. Kraft's Parmesan Cheese will always have a special place in my heart (literally too)

[Anonymous No.15989141]

>>15986873
cooking to impress has to be some of the most pathetic mindset a person can ever have

[Anonymous No.15989166]

>>15987407
Glad Scourge the Hedgehog has found a new gig

[Anonymous No.15989202]

>>15987359
Asiago is the most based parmesan you can put on a pizza. Anything else is a fucking disgrace.

[Anonymous No.15989204]

>>15987315
this man gets it.

[Anonymous No.15989263]

>>15988975
You're not using enough garlic, step it up.

[Anonymous No.15989356]

>>15986959
You are consuming either way you stupid retard

[Anonymous No.15989372]

>>15986944
>sea salt
He doesn't know that all salt comes from a sea!

[Anonymous No.15989377]

>>15989064
The dots aren't literally where production is dummy.

[Anonymous No.15989698]

>>15989202
>Asiago is the most based parmesan
Asiago is a different type of cheese. Do you use "parmesan" as a synonym for (italian) cheese?

[Anonymous No.15989817]

i dont think any of these are bad, except that I prefer not to use them (except for idiozed salt. i prefer to use it. the added iodine is essential for preventing diseases!)

[Anonymous No.15989854]

>>15987537
definitely looks more like a some kind of beaked bird with its mouth open now.

[Anonymous No.15989919]

>>15989064
they could be importing the children

[Anonymous No.15989927]

>>15989067
You are entirely based.

[Anonymous No.15989945]

>>15986873
ok what is the reason to repost this thread? it seems like the answers are almost exactly the same everytime. what does op gain from this?

[Anonymous No.15989966]

>>15986873
Although I’ve switched to coarse sea salt a few months ago, there’s nothing wrong with using iodized salt. It literally tastes the same. If you know how to use it, it’s fine.

>>15986914
>>15987007
You can keep lemons and limes in the fridge. A cut up lemon will help absorb nasty smells from the fridge as well.

[Anonymous No.15989974]

>>15987315
>Product of China
I would prefer not to.

[Anonymous No.15989998]

>>15987380
Congratulations anon, you live in a sensible, non-US country.

[Anonymous No.15990016]

>>15988519
you are insane

[Anonymous No.15990020]

>>15989141
this, if it tastes good, fuck it
who the fuck are you trying to impress?

[Anonymous No.15990038]

>>15990020
My wife's boyfriend

[Anonymous No.15990053]

>>15986873
I'm not touching the rest 3 items but what's wrong with iodized salt for something that won't undergo extensive heating?

[Anonymous No.15990258]

>>15986959
I only cook for myself so buying a pack of fresh garlic is pointless as I won't use it all because it starts going off. I've found the jars to be better value for money purely on that alone.

[Anonymous No.15990331]

>>15986873
Surely there is a dish where you can combine all these ingredients to be a massive shitlord

[Anonymous No.15990341]

>>15986873
nope

[Anonymous No.15990413]

>>15986965
>>15986996
>>15986998
>>15987368
>>15988791
>>15988883
>>15990258
Fucking gross, it takes less time than to even cut up an onion. You're buying disgusting chinese shit, it tastes rancid.

[Anonymous No.15990414]

>>15990331
Garlic lemon chicken. Add the parmesan for the memes

[Anonymous No.15990437]

>>15990414
Lemon anything always fucking sucks.

[Anonymous No.15990491]

>>15990413
>it tastes rancid
You’re being hyperbolic. Stop throwing a tantrum.

[Anonymous No.15990605]

>>15986873
Also, breadcrumbs.

[Anonymous No.15990655]

>>15989998
Almost all US salts are iodized, you fucking retard.

[Anonymous No.15990660]

>>15986959
So obviously you grow your own Garlic, right? Because that's the only way you wouldn't be buying into consumer culture.

[Anonymous No.15990665]

>>15986876
(((they))) want you to love kosher salt. what they don't tell you is all kosher salt in the world is produced on israeli settlements in the west bank along the dead sea.

NO BLOOD IN MY SALT

[Anonymous No.15990669]

>Not having this in your kitchen next to the fructose and MSG
Never gonna make it

[Anonymous No.15990701]

this is the only acceptable one other than fresh garlic

[Anonymous No.15990932]

>>15987368
Your time might be worth $90/h but your life is worthless if you can't take 3 minutes to chop garlic

[Anonymous No.15990953]

>>15987368
dis u

[Anonymous No.15990988]

>>15986873
Three of those I get but garlic paste -if you get decent garlic paste- is perfectly decent for some applications.

[Anonymous No.15991233]

>>15986876
I'm pretty sure it's pretention. You can't really taste the iodine, but a lot of chefs these days prefer coarser types. And back in the day iodized salt was mostly important for people who don't (or can't) eat food out of the ocean because it won't make the trip inland, so it's associated with that area of the US, which isn't known for culinary excellence.

Agree with the others though

[Anonymous No.15991241]

>>15987061
>>15987072
association with flyovers because of the olden days when it kept them from having thyroid issues

[Anonymous No.15991248]

>>15987315
>product of China
hows that free prison labor taste?

[Anonymous No.15991255]

>>15986988
Peeling garlic is annoying

[Anonymous No.15991271]

>>15987585
>how to subtly insert furry propaganda into normie culture
Do bear in mind, I'm not passing judgment on propriety. I'm merely observing.

[Anonymous No.15991281]

>>15986873
I hope you get raped in the ass in prison and learn some humility

[Anonymous No.15991351]

>>15986994
To keep them from tasting bitter why not just juice them and but them in a bottle in the fridge?

[Anonymous No.15991354]

>>15989377
Yes it is, why wouldn't the dots be centered then? Also:
>Jinxiang produces 80 per cent of the world’s garlic exports
https://en.wikipedia.org/wiki/Jinxiang_County

[Anonymous No.15991399]

>>15987004
Wrong

[Anonymous No.15991595]

PSA: iodine is still important and you're probably not getting enough.

[Anonymous No.15991743]

>>15989093
My mum taught me how to crush and mince fresh garlic.

[Anonymous No.15991773]

>>15991743
I just googled it and learned how to do it in 60 seconds. You know in the Matrix when Tank is taking Neo through all those training courses? That's what I just did.

[Anonymous No.15991925]

>>15987393
they have this at the eastern euro immigrant market near me, cracked me up when I saw it

[Anonymous No.15992059]

>>15989372
>He doesn't know that all salt comes from a sea

oh yeah anon, look at these guys mining all that salt from all that ocean.

okay retard

[Anonymous No.15992078]

>>15986873
I like minced garlic.

[Anonymous No.15992111]

>>15986880
I grew up on the Kraft green can cheese. Once I got older I found that most markets have fresh grated of their own. Even legit parmigiano-reggiano shaved or shredded.

[Anonymous No.15992143]

>>15986873
You're a shitty cook if you can't user those four things to make a good meal.

[Anonymous No.15992720]

>>15990665
bruh kosher salt is just coarse grain salt

[Anonymous No.15992732]

>>15991773
he has a memory of good times with mum
you have an impersonal google and the mentality of being hyper efficient so you can leave shit as late as possible.

[Anonymous No.15992735]

>>15986873
Leave my shitty canned garlic out of this you incel blackoid.

[Anonymous No.15992782]

>>15986873
shitty cooks don't have goiters

[Anonymous No.15992864]

>>15987704
>fake garlic?
do americans really...?

[Anonymous No.15992895]

i only get lemon juice because i make a lot of lemonade, otherwise i dont buy and minced garlic or other gay shit.

[Anonymous No.15993017]

>>15986873
parmesan cheese in a green jar like that...i like it on pasta sometimes.... i agree real parmesan is better for lots of other stuff, but there is something nostaligc about having kraft parmesan on my spaghetti.

[Anonymous No.15993176]

>>15989372
This is a troll, right? No one is actually this fucking stupid. Right? Right??

[Anonymous No.15993249]

>>15992059
The salt in that image is from an ancient sea that dried up

>>15993176
He’s right. All salt originally comes from the sea

[Anonymous No.15993280]

>>15993249
>salt deposits
That doesn't mean all salt comes from the ocean. It just means large quarries of salt formed that way.

[Anonymous No.15993344]

>>15991255
I do it while watching Netflix.

[Anonymous No.15993352]

>>15987315
> Garlic Girl

[Anonymous No.15993465]

>>15991233
>but a lot of chefs these days prefer coarser types.
It's not a function of flavor, a bigger flake allows you a little more wiggle room when adding a pinch. Small grain salt can very easily cause you to oversalt a dish.

[Anonymous No.15993485]

>>15986994
>pounds of lemons
If you used lemon juice in every recipe 3 meals a day for a week and also made yourself a pitcher of lemonaide to go with, you wouldn't go through even 1 lb of lemons. Fuck off.

[Anonymous No.15993542]

>>15986873
I’ve served $30 plates of Shrimp Scampi and Veal Francese made with this shit.

[Anonymous No.15993639]

>There are people in this thread RIGHT NOW who don't peel their own garlic
People who buy peeled unminced garlic aren't gonna make it, at least people buying jarred minced garlic know they're lazy

[Anonymous No.15993698]

>>15987315
I cant figure out how shipping a few dollars of garlic across the Pacific Ocean is profitable.
>>15989202
Asiago is the cheap stuff

[Anonymous No.15993927]

>>15993249
you literally found the one answer, on quora mind you, that agrees with your narrative

but go off bestie

[Anonymous No.15993933]

>>15986873
I agree with everything but the salt.

[Anonymous No.15993997]

garlic powder chads win again

[Anonymous No.15994041]

>>15986873
you can make alfredo sauce with shaker parm, and iodized salt come on man

[Anonymous No.15994075]

>>15990665

[Anonymous No.15994094]

>>15990988
>decent for some applications.
damning through faint praise.

[Anonymous No.15994456]

>>15991595
Yes. Eat seaweed and use iodized salt

[Anonymous No.15994561]

>>15990258
if you don't go through a bulb of garlic before it rots you aren't using enough garlic

[Anonymous No.15994793]

>>15987457
I worked down the hall from their office at one point. They're a bunch of hipster hucksters, as you'd expect.

[Anonymous No.15994858]

>>15986873
Pretty much. The garlic and lemon are stale and full of off flavors. Iodized salt is unpleasantly sharp (sea salt is mellower). Shaky cheese is missing the flavor crystals found in real cheese and has the texture of wood pulp.

In a simple dish these substitutes would all be noticeable. At least use pre-peeled garlic rather than what is essentially pickled garlic.

[Anonymous No.15994864]

>>15987368
I use a garlic press that folds open so you just put it in the dishwasher. Garlic presses are a good unitasker.

[Anonymous No.15994904]

>>15990701
this is ok. freezing is a decent way to preserve garlic. I've also frozen cloves and just pressed them frozen.

>>15990491
>look how much I don't care about ingredients on the cooking board

[Anonymous No.15995057]

the classic

[Anonymous No.15995075]

>>15986873
>iodized salt
This thread is gay.

[Anonymous No.15995189]

>>15987061
There isn't any.

[Anonymous No.15995194]

>>15994858
>Iodized salt is unpleasantly sharp

lol get a load of this fuckin faggot

[Anonymous No.15995255]

>>15994858
>flavor crystals
redd*t moment

[Anonymous No.15995451]

>>15992864
>real garlic
can euros really afford?

[Anonymous No.15995825]

>>15990437
lemon tree

[Anonymous No.15995850]

if you cant taste the difference between salt that has iodine in it and salt that doesn't then god help you, clinically retarded apes

[Anonymous No.15995851]

>>15995850
it's not whether you can taste the difference or not

it's that acting like normal ass table salt isn't good enough for you makes you the type of person nobody wants to be around.

[Anonymous No.15996016]

>>15995850
No Karen, you can't taste a difference.

[Anonymous No.15996039]

>>15995850
Sodium chloride tastes like sodium chloride.

White sugar tastes the same regardless if it's sanding sugar, caster sugar or superfine sugar. There's a difference in powdered sugar because it has corn starch in it and in brown sugar because of the molasses, but these are specific cases. Salt is all salt.

[Anonymous No.15996532]

>>15990655
Yes and as the turd worlder said, ALL salt is iodized in his country
Stupid fucking American lmao

[Anonymous No.15996552]

>>15989038
welcome to /ck/

[Anonymous No.15996602]

>>15986873
Minced garlic and parmesan powder just don't taste like the real thing. That doesn't mean that it's, like, wrong to use, but it's not a good substitute for the real deal. Squeezy bottles of lemon are completely fine, unless you're making something where it's the dominant flavour.
Never heard of iodized salt, because I'm ESL

[Anonymous No.15996738]

>>15991354
They're centered on the capitals of each country. Unless you think US garlic is grown in Washington DC and not California.

[Anonymous No.15996857]

>>15996039
Salt has purities based on minerals and texture and crystal structure. Kosher salt distributes itself at an ideal spread for meats being juicy and flavorful while Fleur De Sal is crunchy for salads and chocolates at the end because it does not seep in but floats on top. Finer salt is saltier than coarse. Himalayan salt tastes different and has less plastic than sea salt. Salt has purity. It's knowledge of preservation and content is worth so much that this is where the word SALARY comes from.

[Anonymous No.15996861]

>>15996039
The world does not run on ideal stoichiometry but process jumbling fumbling trade offs.

[Anonymous No.15996872]

>>15986988
Bc my professional billable rate is $210/hour and I don’t get to bill for peeling and chopping garlic.

I prefer fresh garlic but sometime you just wanna scoop some garlic goop straight into the pan

[Anonymous No.15996876]

>>15987537
when did the change happen? because the pringles that i have still got the SOUL version.

[Anonymous No.15996879]

>>15987315
>peeled garlic

Mexicans peel them with their teeth

[Anonymous No.15996882]

>>15996738
That's not where Washington is; those dots are in New York.

[Anonymous No.15996888]

>>15990701
>no preservatives
kek, garlic IS a preservative.

[Anonymous No.15996954]

>>15991255
>cut the ends
>press it under a knife blade a bit
>peels almost drop away
>wala!

[Anonymous No.15996959]

>>15986873
I buy lemon juice, because lemons are $0.50-$1.00 each, though freshly squeezed citrus tastes better. I’ll go out of my way to get Meyer lemons if I’m making a nice dessert or if I’m serving guests. The garlic and Parmesan are inexcusable even for just yourself. I don’t used iodized salt, because I use diamond crystal kosher but supplement with iodine.

[Anonymous No.15996967]

>>15995451
costs like 30 pence for a clove of em

[Anonymous No.15997299]

>>15996738
What >>15996882 said, and, it doesn't matter if the other countries aren't centered, Jinxiang is where to dot is for china, my point still stands.

[Anonymous No.15997300]

don't forget
>super special set of 500$ knives that they do shit like japanese sharpening or oil treatments on
There's nothing wrong with taking care of your tools, but there's a level where it turns into memery.

[Anonymous No.15997342]

>>15991255
Blanche the garlic and it will peel easily.

[Anonymous No.15997364]

I refuse to believe that people actually buy preminced garlic. I dont even think such a thing exists

[Anonymous No.15997406]

>>15986873
If you're saying that cheap store-bought stuff and/or artificial stuff is bad, then I agree. But if you're saying garlic, salt, parmesan cheese and lemon juice are all bad ingredients, then you're either mentally disabled or British. Possibly even both at the same time. I also don't get why you threw iodized salt on there. What are you, some salt elitist who only uses sea salt on everything? Or some weirdo who only uses pretzel salt?

[Anonymous No.15997501]

>>15986996
A cheese grater is good for more than cheese

[Anonymous No.15997587]

>>15990413
>You're buying disgusting chinese shit
No I'm not.

[Anonymous No.15997605]

>>15987315
This is honestly god tier for garlic lovers

[Anonymous No.15997665]

>>15991233
I live in the midwest, so I use iodized salt to ensure I get enough since I have thyroid disease. Food from the ocean is scarce and expensive here.

[Anonymous No.15997678]

>>15996872
Amen brother, I compensate for the weaker flavor of the pre-minced by simply adding more.

[Anonymous No.15998141]

>>15989698
I know a surprising amount of idiots that think any kind of hard cheese = parmesan

[Anonymous No.15998144]

>>15990437
lemon key face

[Anonymous No.15998153]

>>15996857
Himalayan salt does not taste different, you poser

[Anonymous No.15998175]

>>15993639
Its not worth the effort

[Anonymous No.15998258]

>>15987537
>personnel
retard

[Anonymous No.15998270]

>>15998258