/ck/ - Food & Cooking

[Anonymous No.18333399]

There’s one situation, and only one situation, in which I wash my chicken. And that’s when I make wings. (I’m making wings.)

[Anonymous No.18333403]

>>18333399
post hand bud you know the rules

[Anonymous No.18333424]

We wash the wings so that we can dry the wings.

[Anonymous No.18333433]

>>18333424
Huh?

[Anonymous No.18333441]

>>18333424
the drying of the wings heats the oven which cooks the bufflo sauce which heats the chicken

[Anonymous No.18333444]

>franks
>oil
>onion powder
>garlic powder
>salt
>pepper

[Anonymous No.18333450]

>>18333444
>the reflection
uh oh, oh boy

[Anonymous No.18333466]

>>18333450
called it

[Anonymous No.18333467]

Not following an exact recipe. Just add what you think looks right. It’s pretty hard to mess up unless you overdo it on the salt.
>>18333450
Those are just my home beater knives. I keep the good stuff in a knife roll.

[Anonymous No.18333486]

Washy washy.

[Anonymous No.18333491]

>>18333486
how often do you bleach your sinks

[Anonymous No.18333511]

>>18333444
>>18333450

[Anonymous No.18333515]

>>18333511
enhance

[Anonymous No.18333522]

Wings in. Toss to thoroughly coat.

[Anonymous No.18333525]

>>18333515
>maximum enhancement

[Anonymous No.18333532]

>>18333511
oh no no no

[Anonymous No.18333548]

Move to the fridge overnight. Sleep tight, wings.
>>18333525
Wow, is this the power of current enhancement technology? That almost looks like me, and the AI even gave me a pistol with a silencer.

[Anonymous No.18333555]

>>18333548
>expiration date
>2020.08.01
explain. Hold a newspaper with todays date and your hand holding it in frame.

[Anonymous No.18333556]

>>18333548
clean ya fridge dude

[Anonymous No.18333557]

>>18333548
grim. don't worry "bro" keep working and you'll get out of there someday

[Anonymous No.18333560]

>>18333557
>>18333556
I think OP's canadian

[Anonymous No.18333567]

>>18333548
I can smell the shitty apartment in this picture. Smells like single motherhood. Smells like two shitty jobs and riding the bus.

[Anonymous No.18333568]

>>18333560
everything in his fridge is in oz measurements, you'd make a shit detective

[Anonymous No.18333576]

>>18333548
yeah that's what I'm worried about if I buy some tonkatsu sauce. Am I really going to use it all up before it expires

[Anonymous No.18333583]

>>18333568
just one more thing, you forgot to check below the raw chicken bowl, if you had remembered, you would have seen the bottle of maple syrup.

[Anonymous No.18333586]

>>18333583
That's aldi syrup I'd recognize it anywhere.

[Anonymous No.18333590]

I started measuring things to make the sauce, and then remembered that I wasn’t sure of the ratio so just winged it.
>>18333555
That's just a suggested use by date.
>>18333576
Perhaps this thread will inspire you to do more home frying.

[Anonymous No.18333592]

>>18333568
The date is displayed as YYYY/MM/DD, that's not how burgers write dates

[Anonymous No.18333593]

>>18333583
What caused the hardened red globule on the Nathan's jar lid though? Could be a drop of jelly. Could be crystallized 2 year old tonkatsu sauce. What else is op hiding?

[Anonymous No.18333595]

>>18333590
>That's just a suggested use by date.
poverty detected

[Anonymous No.18333599]

>>18333586
Right, of course you would know that anon, you shop at aldi, but ah, just one more thing, you only shop at aldi because you're poor, isn't that right anon? If you weren't poor, you would see at other stores, not aldi, that every maple syrup producer uses 1 of 5 standardized bottles and put their own label on it.

[Anonymous No.18333604]

>>18333590
>just winged it

[Anonymous No.18333620]

Butter and wine over low heat.
>>18333586
>>18333599
It's Kirkland.

[Anonymous No.18333621]

>>18333604

[Anonymous No.18333631]

>>18333599
Please don't make fun of my shopping habits. Much like OP's single mom I'm just doing my best. I didn't plan on trying to make it on my own in the big city but with a little luck and a lot of perseverance I'm going to give it my all and show these publishing company executives what I can do.
Starring Brooke Shields.
Verification not required.

[Anonymous No.18333635]

>>18333444
>oil
use butter

[Anonymous No.18333640]

Most people just whisk the butter and Frank’s, but you really want to blend them to make an emulsion. I’m only pretending to blend them here because I only have two hands.

[Anonymous No.18333641]

>>18333486
your sink and sponge looks identical to mine

[Anonymous No.18333652]

>>18333640
This is a good method, I remember my parents making wing sauce as a kid and it was always split

[Anonymous No.18333660]

>>18333640
i never even though to make a emulsion, got a pic of it

[Anonymous No.18333676]

That nice orange color is what we’re going for. It’ll be even better once it’s chilled.
>>18333641
You should probably swap out your sponge for a fresh one.

[Anonymous No.18333679]

>>18333652
you could put some kind of emulsifier in it like mustard powder or use some corn starch like my lazy ass , i think Franks already has xanthan gum in it which should help it hold together

[Anonymous No.18333681]

>>18333676
whar ratio of butter to franks are you using

[Anonymous No.18333683]

>>18333676
>swap out your sponge
i pour boiling water on it occasionally to sterilize it but it makes them break down faster

[Anonymous No.18333689]

>>18333679
use egg yolks to make it anti-jewish

[Anonymous No.18333719]

I was pretty close with the ratios, but might have slightly overestimated the quantity.
>>18333679
No binders in Frank's.
>>18333681
I'd guess somewhere around 3:1, which leans a bit heavy on the hot sauce (I also added a good amount of white wine to the butter). I actually added a little more butter after tasting it.

[Anonymous No.18333746]

Wings on a pan. Toaster oven preheated to 350F.

[Anonymous No.18333771]

>>18333746
toaster oven huh? i my shitty toaster can't evenly cook toast

[Anonymous No.18333780]

>>18333746
do you have to wear goggles in your kitchen when you do this?

[Anonymous No.18333788]

Anyone else redeem their Nitro Pepsi glass vouchers?
>>18333771
These newfangled smart toasters are pretty nice. If I had a little more counter space I would have bought one with convection, which would have been nice for this.
>>18333780
I don't wear anything in the kitchen.

[Anonymous No.18333791]

>>18333556
>>18333560
Yeah, that's Lovecraftian with the hairs in there. I almost puked thinking of it and just when I thought mine was bad.

[Anonymous No.18333795]

>>18333780
for franks? its only 450 SHU, now for my habanero hot sauce thats 100,000 SHU in boiling vinegar gets a little spicy when i touch my eyes like a retard

[Anonymous No.18333800]

>>18333511
it just looks like a cracka ass bitch holding a phone in front of his face?

[Anonymous No.18333801]

>>18333788
>convection
yea it might have helped crisp up the skin

[Anonymous No.18333803]

>>18333399
I admit, I rinse but only if the chicken is from the freezer and it's just to get any frost off.

[Anonymous No.18333804]

>>18333800
n

[Anonymous No.18333806]

>>18333800
>>18333804
no it does not*

[Anonymous No.18333813]

Wings out after 20 or so minutes. They don’t look like much now, but they aren’t done. Set them aside to cool.
>>18333801
It would held remove more moisture from the outside, but the crispening comes later.

[Anonymous No.18333828]

>>18333813
you could have used a rack under the chicken so it wasn't stewing

[Anonymous No.18333836]

I know this seems like a lot of steps just to make some wings, but if you get anything out of this it should be that the most important part of making homemade wings is making homemade blue cheese dressing. I was lazy and bought some pre-made stuff from the store, so the second most important thing to remember is to give your cucumber racing stripes.
>>18333828
I want the skin dry, but also want the meat to be tender, so there's nothing wrong with a little stewing at this stage.

[Anonymous No.18333838]

>>18333548
>>18333560
>>18333568
>>18333583
>>18333592
his pickle jar literally says OHIO you idiots

[Anonymous No.18333855]

>>18333813
yeah this is why I dry brine (use some baking powder) and then do a bake then broil to get the skin extra crispy. Hate soggy skin

[Anonymous No.18333863]

>>18333399
If I saw you doing that at a party I would walk right out the door and drop all contact with you for life.

[Anonymous No.18333877]

>>18333444
Doesn't hot sauce all those seasonings anyway?

[Anonymous No.18333894]

It was my first time using the toaster oven to make wings (it’s like 1000 degrees outside so fuck turning on the real oven) so I dissected one of the thicker drumettes to see what I was working with. And this is perfect. Just barely cooked through and still really moist.
>>18333863
When I cater a party guests aren’t allowed in the kitchen. People think they want to know how the proverbial sausage is made, but they really don’t.
>>18333877
Has anyone really been far even as decided to use even go want to do look more like?

[Anonymous No.18333901]

>>18333894
That's fucking raw holy shit

[Anonymous No.18333919]

I’m shooting for 350 on the oil, but it’s going to drop once you add the wings so you should go a bit higher.

[Anonymous No.18333921]

>>18333919
i always fry at 400f, never understood why all recipes say 350f my stuff always comes out soggy

[Anonymous No.18333925]

>>18333838
Sumimasen, hitotsu wasurete iru koto ga arimasu. `OHIO' wa nihongode `GOOD MORNING' o imi shimasu

[Anonymous No.18333928]

>>18333894
whats your problem?

[Anonymous No.18333933]

>>18333894

[Anonymous No.18333934]

>>18333548
Is that Pubic hair on the far left?

[Anonymous No.18333940]

>>18333934
It's public hair now that it's in a shared space.

[Anonymous No.18333944]

>>18333894
>>18333933
zozzle

[Anonymous No.18333952]

>>18333940
Oh yeah, I guess that makes sense, still how did it get in the fridge?

[Anonymous No.18333954]

>>18333952
>still how did it get in the fridge?
where do you keep yours?

[Anonymous No.18333957]

>>18333952
the insulation from the hair keeps the fridge from cooking the egg

[Anonymous No.18333968]

>gobble gobble gobble
(That’s my Maangchi impression.) I was planning on using cast iron but am glad I decided to just use my SS pot. It would have been a bit of a mess otherwise.
>>18333921
I used corn oil so could have gotten away with a higher temp, especially since the wings only go in for a couple minutes to finish cooking and get crispy. I guess I’m just used to 350 because that’s what fryers are usually set to. Never had a problem with things being soggy at that temp.
>>18333925
I hate Ohio almost as much as I hate mornings.

[Retard Alert No.18334003]

Why would you ever waste time rinsing chicken

[Anonymous No.18334010]

The cast iron would have retained the heat a little better. I only did 6 wings for the first batch and it dropped the temperature by 60 degrees. 320 is still okay though. I turn the heat up when I drop the wings so it comes back pretty quick.

[Anonymous No.18334019]

>>18334010
fry often get one of these, they maintain the heat for you

[Anonymous No.18334024]

>>18334019
I just use my sous vide machine

[Anonymous No.18334032]

>>18334024
huh, i wonder if my instapot would work

[Anonymous No.18334034]

Wings in bowl, hot as shit and crispy as… something that was just fried.
>>18334019
I actually have a Granpappy fryer. I just didn't feel like pulling it out and cleaning it. I like the idea of having a deep fryer at home, but it's really a lot less work to just do it on the stove - at least in my experience.
>>18334024
I also have an immersion circulator. Maybe next time I'll try doing sous vide wings.

[Anonymous No.18334040]

>>18334034
your bowl glitched bro

[Anonymous No.18334041]

I made some crispy wings the other day. In salt, pepper, Cholula then tossed in Marion-Kay 99-x and flour. The day before I used an egg wash and double-battered it but it was unnecessary. Very crispy and pretty tasty.

[Anonymous No.18334047]

>>18334003
It's a black thing you wouldn't understand.

[Anonymous No.18334056]

>>18334041
>Marion-Kay 99-x

How did you find out about this?
It looks pretty nice

[Anonymous No.18334060]

You really don’t need that much sauce, but damn, look at that color and consistency. It’s like a money shot from Antichrist.
>>18334041
Those look good. I've battered and fried a lot of shit, but always just do chicken wings straight. I'm weirdly now wanting to make Thai stuffed wings, and also thinking I should have replaced the salt in my marinade with msg.

[Anonymous No.18334066]

>>18334056
If you try to find out how to recreate KFC, eventually 99-x is mentioned because the Colonel used to use them for their seasoning. Colonel got mad after selling out that the corporate overlords changed the recipe.

[Anonymous No.18334091]

Give them a quick toss to coat.
>>18334066
I've seen that image of the supposed KFC seasoning recipe leak posted a hundred times, but never believed it because there's no way in hell msg wasn't one of the "11 herbs and spices".

[Anonymous No.18334094]

Et wala!

[Anonymous No.18334102]

>>18334091
Yeah, the leaked ones are wrong, the Glen And Friends series is pretty good. Definitely lots of MSG and white pepper, some of the other candidates for the real deal include things that are way off like cloves. The reason it's kind of a challenge now is that their recipe is different now, they don't even use the same kind of frying oil, Original and extra crispy are made differently (water dunk vs egg wash, pressure fry vs open fry, single vs double batter etc). Unfortunately there's less info on extra crispy which I prefer, I think it's similar but slightly changed seasonings but potato starch or something in the batter.
>tfw chicken skins are not sold as a side dish in USA

[Anonymous No.18334106]

The skin is nice and crispy and the meat is juicy and tender.
>>18334102
>things that are way off like cloves
I haven't had KFC for a few years, but first had it in the early 90's and would never in a million years think that there were cloves in the recipe. Even if it's just a hint that shit cuts through the noise like a paper cut on a chalkboard.

[Anonymous No.18334107]

Falling off the bone.

[Anonymous No.18334119]

Demolished.

[Anonymous No.18334162]

>>18334094
tasty op, enjoyed the thread

[Anonymous No.18334522]

>>18334102
>chicken skins are not sold as a side dish in USA
This would have solved so much.
https://www.youtube.com/watch?v=s5jm-xuSWhw&ab_channel=SP343

[Anonymous No.18334805]

good thread

[Anonymous No.18334839]

too much work for a few shitty wings
no thanks I'll let someone else do it for me

[Anonymous No.18334883]

>>18333399
Why do you wash wings?

[Anonymous No.18334915]

>>18333444
>no celery salt
leaving this thread right now.

[Anonymous No.18334962]

>>18334805
I don't like that gif. Or I do, I'm not sure.

[Anonymous No.18335017]

Round two. Smooth and creamy edition.

[Anonymous No.18335039]

The oil is always better on the second fry, like making pancakes.
>>18334962
It's because licking eyeballs is hot, but the slit down the forehead is disturbing. I'm sure there's a word for this but it's escaping me.

[Anonymous No.18335083]

Extra saucy.
>>18334883
If I’m being honest, it’s because that’s how the Guatemalan guy who first showed me how to make wings did it. He came in every morning and worked an 8 hour shift doing prep and working the lunch rush, and then rode his bike across town to do another 8 hour shift working the line at a nicer place. He’d been doing that for 40 years and sending money back to his family. When I was working with him he was also doing consulting for a new restaurant that was opening up, helping them design their kitchen and menu. And yes, he was still illegal after all that time. I don’t think even he knew why he did most of the things he did, other than that through sheer repetition he’d found that that’s the way to get the best result. If I ever asked him why he did something he always gave me some vague answer and laughed it off. The idea that you have to understand the science behind cooking in order to do it well is relatively recent. For the most part cooking was just viewed as any other craft, where you do something like an apprenticeship and copy what the more experienced guy does. I’m not saying science and innovation is bad; it’s usually great. I just hate all these youtube, Alton Brown clone “chefs” who try to tell new cooks how everyone else has been doing it wrong all this time, even though they’ve never stepped foot in a real kitchen. Long story short, the idea is to wash off any juices/moisture and then let the wings dry so that they absorb as much of the marinade as possible.

[Anonymous No.18335096]

>>18333631

[Anonymous No.18335129]

If anyone is wondering why I would make such a lengthy process out of cooking a few wings, it’s both because I wanted to show how they’re done in restaurants (yes, some places cook them entirely in the fryer), and also because it allows me to heat up some oil in the middle of the night and have buffalo wings ready in just a few minutes. When’s the last time you can say you ate wings hot out of the fryer in bed at 4am?
>>18334839
My only regret is that I didn’t buy a bigger pack of wings. It’s definitely a method designed around doing things in bulk and making line work more efficient, but I also think it results in a better end product.

[Anonymous No.18335132]

>>18333548
>grime everywhere
>fridge full of pubes/brillo pad hair
Jesus christ, clean your fuckin fridge up nigger.

[Anonymous No.18335141]

>>18333683
When my dish sponge gets old enough I just replace it then retire the old one to countertop/stovetop duty. Then when it gets too old for that I clean the toilet with it.

[Anonymous No.18335149]

>>18334003
>he doesn't pour bleach on his chicken
goddamn white people never season they food

[Anonymous No.18335175]

>>18333444
>>franks
Does this mean hotdogs? If not, what?

[Anonymous No.18335263]

>>18335175
"Frank's Red Hot" hot sauce the traditional cayenne pepper sauce used to make Buffalo wings.

[Anonymous No.18335279]

>>18335263
Thanks fren

[Anonymous No.18335293]

Only you can prevent forest fires.

[Anonymous No.18335297]

>>18333399

You're just washing all of the flavor and the juices out of the chicken when you do that. It's silly.

[Anonymous No.18335451]

>>18333592
Are you so fucking retarded that you don't think Americans write it whichever way then just interpret it?

[Anonymous No.18335479]

>>18333444
>no butter
>no worchestershire sauce
Multiple chickens died for this dumpster fire.

[Anonymous No.18335535]

>>18335479
Hey man, you don't know that those wings didn't all come from the same chicken.

[Anonymous No.18335786]

>>18335141
same

[Anonymous No.18336259]

>>18335129
What do you predict the results would be if you used small/medium chicken legs instead of wings?
What results might you get from the leg not being fully covered in skin?

[Anonymous No.18336477]

>>18333548
SHOW THE REST OF THE FRIDGE

[Anonymous No.18336609]

Another reason why you should just learn how to bake wings if you're cooking at home for yourself. What an absolute mess. The emulsion idea was pretty cool though.

[Anonymous No.18336782]

max comfy bread

[Anonymous No.18337016]

>>18336609
What mess?

[Anonymous No.18337061]

Way too much work for a couple of shitty wings

[Anonymous No.18337158]

>>18336609
>you should just learn how to bake wings
As my mother used to say, "baked wings are like low sodium Spam; why even bother at that point?"

[Anonymous No.18337167]

>>18333746
for fucks sake. bake the wings WITHOUT THE LIQUID. then toss them in the sauce and bake them again.

[Anonymous No.18337228]

>>18337167
You're essentially suggesting glazing the wings in lieu of marinading them, and I can't possibly see how that would be preferable, since the wings are still getting tossed in sauce at the end.

[Anonymous No.18337338]

>>18337061
If you go in with the mindset that an ingredient or a dish is inherently "shitty", you're never going to put the time or effort into it required to get an end product that's anything other than shitty.

[Anonymous No.18337395]

>>18333877
yes it does

[Anonymous No.18337453]

>>18337228
you aren't get any milliard reactions with the marinade. and marinades don't penetrate meats, salt does. tenderizers can also change the texture of meat but with chicken wings it's already tender af, it's pointless. bake them, get a nice sear, toss in sauce and bake again.

[Anonymous No.18337484]

>>18333836
You're peeling a pickle, what are you nuts?

[Anonymous No.18337498]

>>18337453
>you aren't get any milliard reactions with the marinade
Lol. Did you even read the thread? See,
>>18334034
>>18335039
>and marinades don't penetrate meats
Oh, I see. You're that asshole who's been making those stupid "marinades don't do anything" threads for the past few weeks.
>but with chicken wings it's already tender af
I've had plenty of tough/chewy wings.
>get a nice sear, toss in sauce and bake again
Maybe the reason you don't think that marinades work is because you're cooking your meat before you season it. Even if you're serious, what's the point of getting a good sear AND THEN tossing it in sauce and baking it again? It seems like that's a recipe for soggy wings, and it actually makes a lot more sense to do the complete opposite and bake them wet first, then get them crispy in the fryer right before serving.

[Anonymous No.18337511]

>>18337498
geezes fucking christ if i had the time or the patient to circle all the bald spots on those chicken wings. alright bro, do what you want to do. i'm just saying you can try it the way i said and decide for yourself or you can continue the way you are making it. if it tastes good to you that's great.

[Anonymous No.18337519]

>>18337498
also, when you bake them first, as long as they are dry, you will get a nice milliard reaction. of course rarely anybody just wants plain chicken wings. so you sauce them after and than give the sauce the heat to produce even more milliard reactions on it. it's about layers of flavour.

[Anonymous No.18337523]

Imagine the braps from these wings, it's Lovecraftian.

[Anonymous No.18337529]

>>18337511
>i'm just saying you can try it the way i said and decide for yourself
Where did you get the idea that nobody here has baked chicken before? It's almost like if OP made a thread about homemade, Belgian style pommes frites from scratch and you came into the thread and started going on about how baking frozen fries in the oven is the far superior method.

[Anonymous No.18337535]

>>18337529
>Where did you get the idea that nobody here has baked chicken before?
because if you did it properly you wouldn't have massacred those perfectly good wings. gg

[Anonymous No.18337536]

>>18337529
>from scratch?
So you grew your own taters?

[Anonymous No.18337542]

>>18337536
Even if we're just talking about potatoes, fat, and salt, the potatoes are by far the easiest thing to grow/produce yourself. But no, I don't create the universe when I wake up every morning.

[Anonymous No.18337553]

>>18337542
I like growing my own taters, I pluck them from tater tot trees

[Anonymous No.18337560]

>>18337553
You should really wait a few years for the tree to mature before picking all the fruit off.

[Anonymous No.18337723]

>>18337519
>it's about layers of flavour
Now you're just blatantly trolling.

[Anonymous No.18337953]

>>18335083
Holy shit no one asked for your life story all you had to say was that you're black we would understand.

[Anonymous No.18338366]

>>18337953
But that was the explanation behind the entire thread.

[Anonymous No.18338598]

>>18334839
>>18337061
you won't believe this but some people on this cooking imageboard actually enjoy cooking

[Anonymous No.18338635]

but you can still just pat them dry instead and accomplish the same thing

[Anonymous No.18340223]

I was inspired. I'm not going through all your steps but I got muh wings marinating.

[Anonymous No.18341150]

>>18340223
Take pics and post results.

[Nugg No.18341451]

Very comfy thread
you're inspiring the masses, Winganon

[Anonymous No.18341591]

>>18341451
true, quality thread

[Anonymous No.18341612]

>>18333399
Literally the one method of cooking guaranteed to kill the most bacteria

[Anonymous No.18341653]

>>18333592
Plenty of people use the ISO 8601 standard here.

[Anonymous No.18341660]

>>18337498
That guys retarded yeah, but my experience is also that marinades never fucking penetrate chicken. They do on more porous meats, like beef, but fuck chicken.

[Anonymous No.18343091]

>>18341660
On something like a whole chicken, or even just a fat breast, yeah, the marinade obviously isn't going to penetrate all the meat. But with wings I'd imagine you're going to get enough flavor to make a significant difference.

[Anonymous No.18343146]

>>18343091
>Contrary to popular belief, marinades do most of their work on the surface of meat or just below. Some ingredients in a marinade do penetrate the meat—but only by a few millimeters (and oil-soluble herbs and spices in the mix merely add flavor to the exterior). To prove the point, we soaked beef short ribs in red wine for intervals from one hour to 18, then measured the band of purple created by the wine. Our finding? Even after 18 hours of soaking, the wine penetrated less than 1 millimeter. Additional testing with marinated boneless chicken breasts confirmed that the flavors of other kinds of soaking liquids do not penetrate to the center of the meat.

marinating only makes it a lot more difficult to get the surface dry for a sear. marinate after the sear so you can caramelize the marinade.

[Anonymous No.18343169]

>>18343146
>marinating only makes it a lot more difficult to get the surface dry for a sear
You've never cooked anything in your life if you believe this.
>marinate after the sear so you can caramelize the marinade
That doesn't even make sense.

[Anonymous No.18344281]

>>18343146
even if it only penetrates a millimeter like you it still seems to keep the interior from drying out making the piece of meat more tender

[Anonymous No.18344718]

>>18333511
>>18333450
I donor like this

[Anonymous No.18344876]

>>18344718
A.. he made decent wings, credit where credit is due.
to often have we seen abominations on this board and then OP comes along and provides solid content

[Anonymous No.18345354]

>>18333788
Too bad the nitrogen doesn't add enough flavor or texture to the soda but is still annoying enough to make your drink bubble over. However anything is better than carbon dioxide, your body exhausts that for a reason lmaooo

[Anonymous No.18345385]

>>18345354
I really like the flavor and texture. It's a lot like a float, just without the ice cream.

[Anonymous No.18345398]

>>18345385
Sure, you might like nitro soda if you like flat tasting soda. Some people do.

[Anonymous No.18345401]

>>18345398
It doesn't taste flat. It just has a different mouthfeel.

[Anonymous No.18345413]

>>18345401
Everyone tells me the taste is like flat soda

[Anonymous No.18345423]

>>18345413
Nah, flat soda is gross. Nitro tastes like normal soda but just has a sort of creaminess to it.

[Anonymous No.18345491]

>>18345413
>Everyone tells me
Try it for yourself so you can provide a firsthand opinion instead of blindly parroting others.

[Anonymous No.18345522]

>>18345491
I have tried this already >>18345354

[Anonymous No.18345560]

>>18345522
Not being able to pour a soda without it spilling over - nitro or otherwise - isn't exactly the best endorsement for of your opinion.

[Anonymous No.18345603]

>>18345560
Nitro pepsi comes in cans, and the soda always spilled over even when the cans sat still for a few days

[Anonymous No.18345734]

>>18345603
>the soda always spilled over even when the cans sat still for a few days
I'm not sure why you'd think that letting the cans sit for a few days would make any difference, but obviously OP didn't have any issue with spill over.
>>18335017

[Anonymous No.18345879]

>>18333590

You winged it. Bravo. I chuckled.

[Anonymous No.18347842]

>>18345879
underrated

[Anonymous No.18347848]

>>18333399
Why? Only reason to wash any meat is if it was cut with a bandsaw and might have bone fragments.