/ck/ - Food & Cooking

>>4770683

>an immersion blender is only useful because you can attach a whisk to the end

>>4548793

That sounds correct, but I do remember her also adding that she didn't want to force the challenge onto the entire board.

>mfw i post about saging a meta-discussion and forget to sage

>>4439938

>kimchi flavor
>coreaboo

Yeah, I'm pretty sure there isn't a single Korean product in that entire picture...

>>4422175

>tfw you post a ubiquitous 4chan picture along with some feels on a non-feels board and are validated, giving you the best feels of the day

>>4367239
>And on that note FUCK YOU FRGSP I hope you get eliminated!

I am honestly confused on how the scores from the first 3 rounds are going to be calculated.

If frgsp, for example, were to have gotten an average score of 1 or 2 for this round (I personally didn't think the entry should have gotten more than a 5, simply because (s)he did make a vertical showing how to make ramen), would that be better than not having had submitted an entry at all this round?

It seems like a handful of contestants simply opted out, whereas frgsp put in the effort to explicitly show his/her (imho) unjustified dismissal of ramen.

tl;dr - is getting a low score in the third (or any) round better or worse than skipping it (or any round) entirely?

>Did not sage because people still need to vote while there is time.

>>4287272
>You actually wait to get to the restaurant to start your buzz? Hue.

Touché good sir, you have made a valid point.

The short answer is, no, I typically have a cocktail/aperitif before going out to eat.

However, I see the Bloody Mary as a breakfast/brunch drink (aside from when I am flying and have to deal with jet-lag and all of that). That said, when I go out to eat for breakfast or brunch, I do not typically drink anything (perhaps other than water, or a quick cup of coffee, if I have to drive).

In other words, whenever i order a Bloody Mary at a restaurant, I am not typically already buzzed. If I make Bloody Mary's at home, I never really put in the effort to make them quite so elaborate (but nonetheless maintain a reasonable cocktail to garnish ratio).