Home Cooking

[Anonymous No.15038678]

What filters most home cooks?

[Anonymous No.15038684]

cleaning

[Anonymous No.15038687]

>>15038678
>not relying on chicken stock
>

[Anonymous No.15038696]

>>15038678
Assuming that more spices/seasoning = better automatically

[Anonymous No.15038700]

>>15038678
Cheesecloth?

[Anonymous No.15038708]

Having to buy groceries, then take the time to clean and prep them, then prepare them. All before they go bad in your fridge and you have to buy groceries again.

[Anonymous No.15038730]

>>15038708
Yeah, that definitely filtered me for a while. I've gotten better now though at making good use of the ingredients I buy.

[Anonymous No.15039215]

>>15038708
That was a big issue in my house growing up.
Trying to balance having too much and too little foodstuffs, especially when life would get hectic, or things would run out in uneven manners.

[Anonymous No.15039266]

>>15038708
>>15039215
This is my main motivation to git gud at cooking.
Following recipes is mostly easy for me now, but if I do I'll end up with 100 bits of random crap in my house going bad. It's MUCH more relaxing to just improvise with whatever I have on hand and simplify everything as much as possible.

[Anonymous No.15039275]

>>15038708
This plus cleaning after you cooked.

[Anonymous No.15039335]

>>15038678
Using EVOO as a cooking fat when the temperature is way too high.

[Anonymous No.15039396]

>>15038678
Baking, stainless steel. Anything where you have to track multiple things cooking at once.

[Anonymous No.15039402]

>>15039335
I think it's fine but EVOO is cheap where I live so I don't really feel a need to have multiple types of oil stocked.

[Anonymous No.15039409]

not having tools of refinement or any kitchen standards.

[Anonymous No.15039449]

>>15038708
>All before they go bad in your fridge and you have to buy groceries again.
This is why I never buy lettuce.

[Anonymous No.15039464]

>>15039402
It's not the cost; it's the smoke point.

[Anonymous No.15039512]

>>15038708
I just throw stuff away constantly I don't really care if I have to buy more garlic or milk

[Anonymous No.15039521]

Deep frying turkey

[Anonymous No.15041225]

>>15039402
>I think the taste of burnt EVOO is fine.
t.tastelet

[Anonymous No.15041555]

>>15038678
Pan sauces

[Anonymous No.15041561]

>>15038678
>There is bullion cubes in the kitchen

[Anonymous No.15041577]

>>15039335
>>15039464
>>15041225
real, good quality EVOO has its smoke point around 220°C
the stuff that starts smoking @ 160°C is cut with non EV/lower quality olive oil and who knows what else

[Anonymous No.15041582]

thread:
>>15038678
>>15038708
/thread

[Anonymous No.15041656]

>>15041577
The smoke point doesn't matter with good olive oil because the flavour gets affected long before smoke point is reached.

Decent EVOO without much flavour can be used for frying on low heat, it's pretty close to non-EVOO anyway, and it doesn't cost much.

But if you have the good stuff that starts at 40-50 usd for 0.5 litre, 's blasphemy to ruin it with any heat at all. Pic related, how good olive oil looks like.

[Anonymous No.15041663]

>>15038678
>Cleaning
>Special equipment
>Time management
>Prepping (and learning to prep)
>Maintaining fresh ingredients which you have to take the time to prep
>Space constraints sometimes; Actually having a good place to prep and make food
>Unclear budget (I know it's cheaper than eating out, but... I dunno its easier to explain/understand if you live on your own I guess)
>Changes to routine (goes kinda hand in hand with that unclear budget bit)
>PERFECTING A MINIMALIST DISH EITH NO SEASONING SAVE SALT AND PEPP- oh wait that filters out most of the chefs too.
>Understanding various things about temperature. Especially if it involves oil
>Baking
>Making candy
>Understanding that it's not that difficult to make macarons if you ignore all the shit done to make them look uniform
>Multitasking
>Multitasking in a way that is min-maxed to be super-fast
>Nuanced cooking instruments, instruments used for favorite food(s), knives that really just look good.
>Not leaving knives in water.
>Parallel cuts (fuck parallel cuts)
>Expensive ingredients that aren't expensive compared to eating out
>Deep fry (unless from the US south maybe)
>pan sauce
>Going out of your weigh to waste meat making a nice broth.

[Anonymous No.15041674]

PINCH

CUP

OF

KOSHER

SALT

[Anonymous No.15041673]

>>15038678
For some reason, properly making spaghetti by tossing it in homemade sauce with some of the spaghetti water after its done boiling filters a lot of people including my mother who is otherwise actually a pretty good home chef.

I tried to tell her I've done it both ways and can te she just dumped the sauce on but she just doesn't listen.

[Anonymous No.15041684]

>>15041663

>fuck parallel cuts

FUCK YOU BRO

[Anonymous No.15041689]

>>15041674
>Pinch cup

Huh?... Pinch the cup of kosher salt?
What are you all-capsing about?

[Anonymous No.15041695]

>>15041689

FILTERED

[Anonymous No.15041710]

>>15041684
https://m.youtube.com/watch?v=Nmr1l5IV9Os

I'm a home chef. Don't need to prep shit super fast all day every day and don't cut things up all day every day.
Fuck parallel cuts.

[Anonymous No.15041731]

>>15041663
Do you mean US South can deep fry? My grandmother in law makes really good fried chicken, my grandmaw can only make fried pork chops. My brother and I catch catfish every year around new years and fry them up

[Anonymous No.15041732]

>>15038708
I grew up in a small household who valued penny pinching, so being good with groceries was just something you did.
Now that I've moved out and have a fiance? That motherfucker won't eat ANY leftovers. I've wasted more food being with him than if I were just able to live by myself. I hate this shit.

[Anonymous No.15041738]

>>15041684
>>15041710
Forgot image

[Anonymous No.15041760]

>>15041695
Okay, but do you like to use red or mahogany wood fingerboxes for your salads?
Also, I'm still not sure if anon meant different salts have different amounts of sodium and can't be substituted exactly or if he meant kosher or rough salt does something more than just salt. Those are both true. Still don't know what he's being autistic about.

[Anonymous No.15041764]

>>15038678
"filters" what does that mean you idiot?
Try English next time.

[Anonymous No.15041770]

>>15041732
Will you please be my gf(female), anon?

>>15041738
Why would you ever do that? Its unnecessarily dangerous.. just do crosscuts like a normal person

[Anonymous No.15041778]

>>15041760

PINCH

CUP

>from which you take

PINCHES

OF

SALT

[Anonymous No.15041824]

>>15041738
but the pieces aren't the same size
the ones in the middle are way smaller than the edge pieces

[Anonymous No.15041858]

>>15041770
You get weirder pieces with the standard sans parallel cut dice.
I don't like it. It gets weirder results for me when I do it that way and it just doesn't feel right to me. It's still better than the doing a fucking parallel cut.

[Anonymous No.15041878]

>>15041858

Idk bro ive been doing kitchen things for a while and your way definitely is not the beet way for making even pieces.

>lateral cuts
>perpendicular up and down cuts
>rotate 90* for dicing cuts

Simple as.. but youre more than welcome to argue with literally every chef ever if thats your prerogative

[Anonymous No.15041886]

>>15041824
That's true, but I don't care. They are easier for me to predict/understand than when I get these strange long pieces from just doing a crosscut and easier to do than than having to perform a parrelel cut before a crosscut.

[Anonymous No.15041918]

>>15041878
This thread is about what filters home chefs. You are referring to professional chefs. There are professional chefs that agree with the reasoning Ive stated as to why I prefer radial cuts.
I never once said this was ideal or the best way, you're just reacting emotionally because you want to argue for whatever reason.

If I had to do it for something I really wanted, I'd do it, but that hasn't happened so far. This isn't some new shit I'm making up. It is simply a preference that I have when I'm taking the time to dice an onion for myself at home. This is a monumentally stupid argument.

[Anonymous No.15041922]

>>15038678
Cooking multiple things at the same time and having it all done at the same time. A lot of people cant juggle it

[Anonymous No.15041930]

>>15041764
It comes from "pleb filter" and it's used as a verb colloquially on 4chan to mean "distinguishes plebs from knowledgeable people". It's usually something which might seem a nuisance or devoid of merit to people pretending to be smarter than they are, but will have legitimate value which is clear to people with a real understanding. Stainless steel is OP's example because people could feasibly show off their knowledge of cooking materials by complaining that stainless steel is useless because it's sticky but what they're actually doing is allowing others to filter them out of the conversation since they've never cooked a good stew or made a pan sauce.

[Anonymous No.15041933]

>>15041918
*Monomuntally stupid argument for us to have
I wasn't calling your argument stupid, I'm saying this is a stupid thing to argue with me about in the way that you are arguing about it. It's like you think I'm a flat earther or I support a politician you don't agree with. The fuck.

[Anonymous No.15041961]

Misery en place

[Anonymous No.15041992]

>>15041764
>>15041930
>It comes from

No your both retards.
Filter is an English word. You're on a food and cooking board, so surely I don't need to exain what the English verb "filter" means, right?
To filter water? To filter applicants?


The reason it sounds 4chan-y is because he's asking a short question in a ride way that will likely result in rude answers.

I hate when people make up etymology just because they think their experts in internet culture and happen to see a word used a certain way a few times.

[Anonymous No.15041997]

>>15041918
>>15041933

>getting this assblasted because he cant cut an onion like a normal person

FILTERED

[Anonymous No.15041998]

>>15041738

[Anonymous No.15042012]

>>15039335
filtered olive oil is fine for cooking though

[Anonymous No.15042020]

>>15041992
>etymology
>Their experts

[Anonymous No.15042029]

>>15042020

Do australians really use upside down sinks?

[Anonymous No.15042036]

>>15041998
>>15041997
Now you just want a reaction from me.

[Anonymous No.15042044]

>>15042036

May i ask a question in earnest? Are you actually autistic?

[Anonymous No.15042051]

>>15042020
...seriously dude?

[Anonymous No.15042057]

>>15041656
Which would you recommend?

[Anonymous No.15042061]

>>15041998
Not that guy, but Im not a huge onion fan and I just chop the living shit out od it to get the smallest pieces possible

[Anonymous No.15042069]

>>15042051
Yeah bro

[Anonymous No.15042087]

>>15041732
I know that feel. It's usually me which eats the cold left overs. After growing up in the UdssR, I don't let food spoil. Westerners will never understand. Hubby always keeps telling me that we can afford to do it, as if that would excuse wasting, time, money and food.

[Anonymous No.15042089]

Dough kneading filters me.

[Anonymous No.15042101]

>>15039512
this, i buy a bulb of garlic like every day cause they are less than 50 cents

[Anonymous No.15042108]

>>15042087

>no ex USSR russian gf to help me be more frugal

>suffer.exe

[Anonymous No.15042139]

>>15042108
Well, most of us have fallen for materialism and money. I'm just too fucking anti-semitic for my own good. Just find yourself some Amish girl, Cleethus, and be a man which such a woman would desire.

If you haven't slaughtered a pig with a hammer and knife, you are like baby.

[Anonymous No.15042214]

>>15042139
Im not sure that amish like wearing nylons like russian women do, and that is my fetish so.. im gonna hold out for a russian woman. Plus the accent and bitchiness.

[Anonymous No.15042247]

>>15042214
It's either or. Nylons aren't frugal, anon. DIY mended cotton rajstopy are.

[Anonymous No.15042281]

For me, it’s cooking on stainless steel :(

[Anonymous No.15042289]

>>15042247
You arent wrong, but surely theres some middleground between consoomerism and living like the amish/rural russian folk. Nylons are a worthwhile luxury, wasting food is not.

Is that why russian women always wear them? Is it like a status thing indicating you have money to throw away?

[Anonymous No.15042305]

>>15038678
not giving up after a minor injury
not giving up after fucking something up

[Anonymous No.15042323]

>>15042089
just get a stand mixer, nothing should be done by hand that cant be done better by a machine

[Anonymous No.15042325]

>>15042289
Well, not today anymore, but that's historically where it was at. Real nylons are still fucking expansive, at 15-20€. But there are cheap synthetic pantyhose, if you're into that. Just a headsup that EE women going for western men are very calculated and if you show weakness they will make your life a living hell. They have high expectations and rightly so, when I look around your natural femcreaturas over here.

[Anonymous No.15042350]

>>15038678
for me it was learning how to use left over ingredients

[Anonymous No.15042352]

>>15038678
>What filters most home cooks?
deep frying

[Anonymous No.15042353]

>>15042325
I am also into that, yes. Thanks for the info anon.. Looks like settling for a sweet southern girl might be the better call.

[Anonymous No.15042366]

>>15042353
Going for your own stock is always a better decision. You don't want a cultureswine Blyat-hapa. Find a nice Stacey and breed her.

[Anonymous No.15042379]

>>15042366
Unequivocally based femanon

[Anonymous No.15042391]

>>15041824
you dont get exactly even pieces with any technique, the size difference you get with the radial method is minuscule to the point where you wont notice it

[Anonymous No.15042393]

well two things for me: cooking space and superfluous ingredients

i'd love to make a pizza but i live in a two bedroom flat with a tiny kitchen. i also don't want to have huge dutch ovens because of the limited storage space so stews and soups are kinda off limits too

[Anonymous No.15042400]

>>15042044
not that anon but you clearly are

[Anonymous No.15042407]

>>15042393
just make them in a normal stainless steel pot, are you retarded?

[Anonymous No.15042417]

>>15042407
it's annoying having to account for evaporated water without having to counter balance with salt or some other Jewish trick

[Anonymous No.15042443]

>>15041663
>phoneposting
good list tho

[Anonymous No.15042465]

>>15042417
use a lid

[Anonymous No.15042499]

>>15042465
um... no?

[Anonymous No.15042511]

>>15042499
a dutch oven with no lid doesnt stop evaporation so i dont know what your problem is

im just going to assume you are retarded

[Anonymous No.15042516]

>>15042417

You can just add more water/stock OR season at the end. Or use a lid. Are you literally retarded?

[Anonymous No.15042521]

>>15038708
Turn all of your leftovers into curry

[Anonymous No.15042529]

>>15042516
ah nice, gross soggy unseasoned shit.. just what i like

[Anonymous No.15042541]

>>15042529
Isnt the point of soup to be soupy?

[Anonymous No.15042543]

>>15038696
Isn't this just black people and white teenage girls trying to get woke points?

[Anonymous No.15042547]

>>15038678
Cleaning as you go

[Anonymous No.15042555]

>>15042547

Pontificate the olfactory experience

[Anonymous No.15042578]

>>15038678
but for real this happens to me 95% of the time I cook eggs. the other 5% it's almost perfectly clean. How do I into stainless steel egg cooking?

[Anonymous No.15042588]

>>15042578

>put oil and a pat of cold butter in pan
>turn stove to high
>when butter begins to melt and bubble add eggs
>turn heat to low

When the whites set up they should slide around

[Anonymous No.15042646]

Proper defrosting of frozen chicken wings.

[Anonymous No.15042651]

>>15042323
If I can do it by hand I rather not spend the money. Counter space is small as it is and I doubt it'll prevent my cookies from not looking like rocks.

[Anonymous No.15042657]

>>15038684
>pic related

[Anonymous No.15042721]

>>15042588
they just stick though. How low are we talkin? I've got it at about 27% (gas stove, thank christ)

[Anonymous No.15042743]

>>15041998
That seems both slow and subpar. Its whatever if you're at home, but in my kitchen everyone would laugh at you

[Anonymous No.15042757]

>>15042721

That sounds about right. Use more oil than youd think.. and im just talking for sunnyside bois, scrambies always stick a little

[Anonymous No.15042766]

>>15042757

Its really difficult to explain in writing

[Anonymous No.15042907]

>>15042743
I believe that, I've seen videos of people chopping onions absurdly fast, cutting first radially, down towards the stem while holding it in one hand, then quickly across the whole thing. I'm rarely prepping more than two onions though.

Also, realistically I only do two horizontal cuts, four vertical, and the two diagonal; onion layers are a lot thicker than in my diagram.

It's never felt like a bottleneck to me, but maybe I'll take the time to learn a more efficient technique. What would you recommend?

[Anonymous No.15042929]

>>15042907
More horizontal cuts, no diagonals

[Anonymous No.15042945]

>>15041764
Filtered lmao

[Anonymous No.15042947]

>>15042929
The horizontal cuts are the slow ones, though. It's much less awkward to cut downward or diagonally than parallel to the cutting board.

[Anonymous No.15042965]

>>15042947
Use a sharper knife. Idk man after thousands and thousands of onions i just fly through em

[Anonymous No.15043166]

Cutting produce. I suspect my tuna sandwiches would be much improved with scallions but I'm much too intimidated by using the knife for anything but cutting bread and cubing chicken thighs into nuggets.

[Anonymous No.15043225]

>>15042757
interesting. my scrambles don't stick at all but my sunnies do

[Anonymous No.15043546]

>>15038708
my mum is so good at buying and using stuff up but im still not very good at it, not too bad tho

[Anonymous No.15043615]

>>15038708
This and..
>>15041663
>Unclear budget (I know it's cheaper than eating out, but... I dunno its easier to explain/understand if you live on your own I guess)
This.

As a single dude it's hypothetically "cheaper" to cook at home, but I have to be laser focused on making sure I use all ingredients I have, if I want to be frugal, and decline invites to go out and eat with friends or do other activities for fear of wasting a ton of money's worth of food.

That's why I basically don't cook at home. I can't stand eating the same thing for days and days. I only eat once a day, too, so food sits around FOREVER. It's easier to just get a meal from a decent restaurant.

[Anonymous No.15043645]

>>15041922
this

[Anonymous No.15043680]

>>15043615
Youre a fucking faggot, thats the most pathetic thing ive ever heard

[Anonymous No.15043711]

>>15043680
Suck my cock

[Anonymous No.15043726]

>>15043615
>It's easier to just get a meal from a decent restaurant.

if you don't have a freezer i can see where you're coming from, but if you do you can meal-prep 4-5 different things that you can eat all month, like, seriously dope food, and still keep your food budget down to like $300/month (not including the bulk spices and stuff you might need to get started if you don't have that on hand already.)

and it could be even less if you get into curing and pickling.

[Anonymous No.15043747]

>>15043726
I have a freezer connected to my fridge, but I also have a roommate and have to share that space. There's no way I could fill up a month's food in there. (Not to mention, eating off 4-5 foods for a full month sounds terrible.) I could kick out the roommate, but I'd rather have the $650/month than save a marginal amount on food with more freezer space.

It's not like I never cook, but I more cook when there's something special that I want, than to save money.

[Anonymous No.15043775]

>>15038678
>Using paper thin-bottomed pans and wondering why your food is burning
>Using a way too small pan when deep-frying because your scared of what to do with all the leftover oil from a big pan
>Cannot cook rice on the stove without the outside burning and the middle coming out like porridge
>Using a $20 set of Chinese knives and wondering why your cuts are bad
>Rock-chopping your ingredients instead of proper chopping because your knives aren't sharp enough for anything else
>Using an1/8th inch plastic cutting board that slides around so you have to put a wet paper towel under it
>Too scared to season his raw iron cookware
>Puts new spices into his food and can't taste the difference
>Knows exactly 5 recipes, doesn't see the problem with that

[Anonymous No.15043834]

>>15038678
This is the only correct answer

[Anonymous No.15043928]

>>15041656
Nobody buys 50 dollar olive oil mate

[Anonymous No.15044280]

>>15038678
recipes, immune systems, and dishwashing

recipes are for gay wigger queers
dishwashers are for trannies

just look in fridge, cook with what's there, rinse your dishes with warm water after. No soap needed 90% of time

[Anonymous No.15044454]

>>15042323
>kneading filters me
>don't bake often because of that
>hard to justify a mixer purchase because of that

[Anonymous No.15045060]

>>15042543
it's white guys who are insecure in their ethnicity

[Anonymous No.15045127]

>>15042323
mixing stuff with hands is more fun

[Anonymous No.15045236]

>>15038678
https://youtu.be/tuHKPkPJxhA
My own

[Anonymous No.15045291]

>>15038678
>Okay first you're gonna wanna get to your stove
>Then, you're gonna wanna start your stove
>A lot of people get halfway through cooking and they realize they forgot to start their stove

[Anonymous No.15046134]

>>15042089
Learn 2 stretch and fold

[Anonymous No.15046137]

>>15038678
Not loving the leaf

[Anonymous No.15046149]

>>15038678
Heat control, most brand new cooks have no concept of heat besides "hot" or "cold"

[Anonymous No.15046163]

>>15045291
>15045291
I don't have a stove yet, any pro-tips?

[Anonymous No.15046168]

>>15045291
>I'm messing with you
>That's just stove humor

[Anonymous No.15046173]

>>15039335
Smoke point doesn't measure the health impact. You can cook with olive oil np, it's better for you.

[Anonymous No.15046184]

>>15046173
but it tasty baddy and make a cancer appear in my bodie

[Anonymous No.15046185]

I'm filtered by sauces.
They are either made half from butter (which i try to avoil) or are more trouble than worth to cook, esp if it involves fermentation.
The only sauce i make myself is tzatziki.
I could make tomato sauce, but at that point I'm adding ground meat or eggs and doing bolognese/shakshukah instead.

[Anonymous No.15046192]

>>15046184
No, I don't think so. And it's healthier, the antioxidants protect it from becoming carcinogenic. How did people cook pre-industrial vegetable oils which are only used commercially to save money. They know it's harmful to the public.

[Anonymous No.15046195]

i dont have an oven
i can cook but i dont really have much of a kitchen

[Anonymous No.15046203]

>>15046185
You sound irrelevant as fuck. Must suck being non-white caucasian.

>>15046192
>it's healthier, the antioxidants protect it from becoming carcinogenic
This whole fucking post. You sound like some deluded mom on Facebook repeating something she didn't realize was satire.

You realize people are only getting cancer because we increased the average life expectancy by 30 years, right?

[Anonymous No.15046207]

>>15046192
People did various weird things with pre-industrial cooking oils. Like burning a whole onion to get rid of smell.

[Anonymous No.15046211]

>>15046195
that sucks bro. I had to live an apartment with a very small kitchen and no oven. Just move out if you can

[Anonymous No.15046214]

>>15046211
i mostly cook at work
an industrial grade oven is very nice
but ive learned to appreciate not owning one

[Anonymous No.15046216]

>>15046203
Okay why has male fertility dropped 80% in 50 years, why is everyone overweight and 1/4 on antidepressants. The modern diet isn't working, stop shilling profit margins.

[Anonymous No.15046217]

>>15046214
Sorry about your existence, anon. I hope you're not insecure.

[Anonymous No.15046224]

>>15046216
>everyone overweight and 1/4 on antidepressants
Each of these explain the other and explain the fertility. Stop looking for answers where there's nothing but false flags, you fool.

[Anonymous No.15046231]

christ
can you faggots take your fedora tipping soyshit elsewhere

[Anonymous No.15046232]

>>15038708
shout out to owning a freezer

[Anonymous No.15046238]

>>15046231
Pic related: you.

The big men are talking. Since you left a reply like this, I'm going to guess your height.

5'8 1/2

[Anonymous No.15046239]

>>15046224
It's clearly environmental and scientists don't know the reason so stop pretending you do. Anyway olive oil is the best vegetable oil to cook with, Italian's do fry with it.

[Anonymous No.15046240]

>>15046239
Nice, good to see you backed down from a challenge. Know your place, you tired stereotype.

[Anonymous No.15046246]

>>15038700
this lmao

[Anonymous No.15046250]

>>15046246
Ah yes, the "wake up and samefag" post.

I've been watching the thread stats, anon. I've got my eye on you.

[Anonymous No.15046260]

>>15046250
what the hell are you talking about?

[Anonymous No.15046263]

>>15046260
he's a based schizoposter

[Anonymous No.15046270]

>>15046260
Look on the bottom right. It shows how many posters are in the thread.

I'm accusing you of taking a nap and waking up to draw attention to your first post. I've been monitoring this thread (and a few others on /ck/ and /fit/ the whole time waiting for this shit, and I'm glad I caught someone.

[Anonymous No.15046284]

>>15038678
Seasoning. Seasoning properly and well is a challenge. I suck at seasoning but thankfully Montreal steak spice is a big enough crutch I can make it throughout the most meals without any complaints.

[Anonymous No.15046286]

>>15046284
>montreal steak spice
Fucking cringe, anon. Just stop lying to yourself and put MSG and pepper on.

[Anonymous No.15046293]

Making bread filters me hard. I still can't get it right and it takes time and patience and waiting.
Shitty loaves are easy but perfecting bread making is hard as fuck

[Anonymous No.15046296]

>>15046293
Just make the bread. It's not hard.

[Anonymous No.15046303]

>>15046293
>>15046296
Let me elaborate.

There are 2 steps:

1. Make
2. The bread

You're adding a third one:
3. Wake up and start flailing arms about like a retard

Work on perfecting the first two and limiting the third one to entertaining your nieces and shit.

[Anonymous No.15046315]

>>15041732
>That feel...

Broke up with my gf of 5 years, and this was one thing that really pissed me off...

We had several bags of opened pasta, loads of vegetables pushed to the back of the fridge, rotting, loads of retarded vegan processed crap (she was vegetarian), and my favourite, a collection of stuff she wanted to try but never finished - because surprise surprise, it was dogshit.

An example of this was ginger lemon and chilli ice cream, which was as good as it sounds. When we finally split up and I moved out, I threw this almost full tub out.

I also was paying for her groceries while she studied as she had no steady income - so I done cucked myself good in that regard.

[Anonymous No.15046327]

>>15046315
Wow, throwing out a bit of food hurt you more than destroying your relationship with a girl who loved and cared for you despite her own responsibilities (arguably more noble/important than your own)?

Anon, we call that behavior, "schizoid." It's like the dark side of autism.

[Anonymous No.15046368]

>>15046270
what kind of drugs are you on? can I have a slice?

[Anonymous No.15046383]

>>15046368
Look at the bottom right. It literally shows you like this:

posts ITT / images ITT / posters ITT / page number

[Anonymous No.15046422]

>>15046315
>ginger lemon and chilli ice cream
Not gonna lie; that sounds like it wouldn't be bad as a sorbet.

[Anonymous No.15046440]

>>15046327
you are a faggot

[Anonymous No.15046652]

>>15046327
>>15046440
Not a faggot, a woman

[Anonymous No.15046678]

>>15041732
Tits or gtfo

[Anonymous No.15046944]

How long is frozen ground beef good for? I found a package from March in my freezer. Should I toss it or is it okay to eat?

[Anonymous No.15046970]

>>15046944
Allah gave you eyes and a nose.
Use them.

[Anonymous No.15046974]

>>15039335
https://youtu.be/l_aFHrzSBrM

[Anonymous No.15047016]

>>15046970
I guess. I've never dealt with frozen meat that old before so I wasn't sure. I'll thaw it and smell it

[Anonymous No.15047169]

>>15046944
It's just fine. You could eat frozen mammoth. It might just be less flavourfull.

[Anonymous No.15047649]

>>15042089
Just put your back into it niggah.

[Anonymous No.15048463]

>>15046240
the nigger that screams the loudest and the longest wins the shouting match

[Anonymous No.15049560]

>>15046944
It won't make you sick but it might not taste great.