[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 37 KB, 1000x635, Potatoes.jpg [View same] [iqdb] [saucenao] [google]
20317550 No.20317550 [Reply] [Original]

i love potatoes so much bros. what about you?

>> No.20317552

If you love it so much why don't you marry it Mr. Potato Head?

>> No.20317566

>>20317550
I like a baked potato with italian dressing...it's my comfort food

>> No.20317567 [DELETED] 

>>20317550
ass > potatoes

a hot woman with a thick ass, sitting on my face with my nose nestled against her asshole while her ass cheeks envelop my ears and all I can see, taste, and smell is ass, ass everywhere, the world is ass, there is nothing but me and endless ass

>> No.20317670

>>20317550
ate a whole bunch of these fuckers yesterday with cabbage, i don't even need corned beef.
>>20317567
based ass enjoyer

>> No.20317836

>>20317550
Yes. I love all potatoes and turnips and rutabega and cassava and carrots and parsnips and celery root and beets and radishes and onions and garlic and shallots and ginger

>> No.20317840

>>20317550
Based. They're far more versatile than rice or pasta imo. And much better after reheating too.

>> No.20317867

low quality food for low quality people

>> No.20317912

>>20317867
>t. tranny Asian

>> No.20318517

>>20317912
im taiwanese and trans (mtf) and i love potatoes

>> No.20318533

>>20317550
Here's a good question, do you leave the skins on the taters or peel them? Personally I leave the skins on when I make mashed potatoes because I find that it adds flavor and character.

>> No.20318549

>>20318533
The skins are great and have a bunch of nutrients. Even if you're making something that really needs peeled taters, you can always panfry the peels with a bit of onion and/or garlic. That shit is delicious.

>> No.20318551
File: 49 KB, 470x470, Colmans_Mustard_Powder-114151079.jpg [View same] [iqdb] [saucenao] [google]
20318551

>>20317670
This Colmans mustard is good with corned beef on rye. Trust me, you can thank me later.

>> No.20318555

Not really DESU.

>> No.20318580
File: 2.95 MB, 5291x3968, IMG_1968.jpg [View same] [iqdb] [saucenao] [google]
20318580

>>20317550
I like trying different types even if they're wrong for what I'm cooking .

>> No.20318651

>>20318533
i am too lazy to peel them so i leave the skins on. at most i will remove some of the eyes, but otherwise i leave the skins on.

>> No.20319118

Yea they kick fucking ass. I wash the hell out of them before baking, split it open, load the fucker up with crumbled bacon, sour cream and chives and just eat the whole thing skin and all.

>> No.20319151

Potato, butter, garlic, salt and pepper.

Simple and tasty.

>> No.20319175

>>20319118
I just eat the dirt.

>> No.20319995

>>20317566
hmm, sounds kind of good

>> No.20319999

>>20317566

ive been putting butter ranch garlic and chili powder in mine