Cooking with satan

[Satan No.9000976]

curry pork salad wrap with kale

[Satan No.9001029]

canned the pork myself

[Satan No.9001394]

getting better

[Satan No.9001507]

should i make french fries?

[Satan No.9001723]

[Satan No.9001807]

[Anonymous No.9001810]

>>9001807
better get some seasing on those fucks

[Anonymous No.9001818]

>>9001810
You don't season it while it's in the fryer, dipshit

[Anonymous No.9001822]

>>9001818
Says who

[Satan No.9001826]

>>9001810

[Satan No.9001860]

[Anonymous No.9001866]

>>9001826

>entry level mccormick

[Anonymous No.9001868]

>>9000976
looks like cow shit

[Satan No.9001874]

>>9001866

[Anonymous No.9001878]

>>9001860
tossign fries at incredible hiigh speed

[Satan No.9001894]

>>9001866

[Anonymous No.9001952]

>>9000976
why do you get so defensive

[Satan No.9003149]

>>9001952
how am i defensive?

[Anonymous No.9003197]

>>9001826
>not using old bay
you're worth more than this

[Anonymous No.9003538]

>>9003149

[Satan No.9003551]

>>9003197
nice b8

[Satan No.9003583]

I shall make french toast with the sourdough wheat i made yesterday.

i grind up some cardamom, nutmeg and cinnamon. whisk into some triple sec.

[Satan No.9003624]

[Anonymous No.9003649]

>>9003624
And what rough beast, its hour come round at last,
Slouches towards Bethlehem to be born?

[Satan No.9003675]

>>9003649
i guess its good to have a crazy reply vs no reply at all

[Satan No.9003697]

cant have french toast without bacon

[Satan No.9003744]

>>9003583

[Anonymous No.9003777]

>>9003675

I gotta say...

I love you and all. I've enjoyed some of your past posts...

but...

the level of equipment you own makes me think you are in the industry, but the level of results you get makes me feel awful for your customers.

i can't even figure out what half of what you cook is... and you post and type out the intermediate steps and ingredients.... thats fucking crazy.

[Satan No.9003781]

>>9003777
its just my house dude.
not in the industry.
i care about how my food tastes. not how it looks.

[Anonymous No.9003789]

>>9003744
That pic looks like you should have removed both the bread and bacon a bit earlier from the fires of hell, my fallen angel.

[Satan No.9003796]

>>9003789
have you ever used alot of cinnamon to make french toast with whole wheat bread? thats what it looks like.
you gotta mix the cinnamon with a bit of liquid first. then add eggs. or else the cinnamon will just float on the surface of the egg. this way it saturates the bread.
and the bacon is thick needs to be crispy.

[Anonymous No.9003801]

>>9003796
>have you ever used alot of cinnamon to make french toast with whole wheat bread?

No, I cook good food.

[Satan No.9003808]

>>9003801
so a light faggoty dusting of cinnamon on pleb white bread?
gotcha

[Anonymous No.9003811]

why are you a namefig ?

[Anonymous No.9003815]

>>9003781
>>9003796
>>9003808

[Anonymous No.9003821]

>>9003808
>pleb

because wheat bread is sooo patrician

Try using a croissant, honey, and vanilla next time, and don't burn the fuck out of everything.

[Anonymous No.9003824]

>>9003811
helps to identify which thread to avoid

[Satan No.9003828]

>>9003821
its not burned. its cinnamon. maybe get some more experience cooking and you can see that next time.

[Anonymous No.9003832]

>>9003744
>itsJustCinnamon.jpg

lols

[Satan No.9003849]

>>9003821
why yes. poor niggers eat wonder bread
rich intelligent people eat whole grain bread.
next i will try sprouting the wheat first.

[Anonymous No.9003859]

>>9003583
>cardemom
I hope you at least left a few slices of bread out to get stale, doesn't look like it though.

[Satan No.9003864]

>>9003859
i toasted it a bit first

[Satan No.9004033]

>>9003832
its like nobody here even knows how to cook