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Author Topic: Food Porn  (Read 3164 times)
Teleku
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http://tinyurl.com/d89qk7g


on: April 24, 2018, 01:17:45 PM

Ok, I've decided we really should just have a separate food porn thread to post pictures of things we've eaten.  Even if its just Schild and myself posting pictures of the way to expensive shit we travel around to eat, I'm sure it can be amusing/fun.

Anyways, food porn.  JAPAN EDITION.

So about a month ago I took two weeks to have a little fun in Japan, and then hike in the mountains for  week straight till my body was about to fall apart.  Was actually a wonderful time, and I had a ton of amazing food along the way.  So lets recreate my trip via food I ate.

Though, to get to Osaka, the cheapest flights were via Air Asia, which routes through Kuala Lumpur.  Since I've never been to Malaysia, decided to stay there one night so I could explore a bit.  So of course we'll start off with the airplane food.


Had to order this when buying tickets.  Seemed like the safe bet!


It was...... still better than most western airline food I guess.


Walking around the city.  I'm going to post a lot of pictures of random shit I saw for sale that seemed funny, but I did not actually try.  I have no idea what was going on at this place, but it appears to be advertising a cheese dish mixed with various things that should not be mixed with cheese.


KL did not impress me very much, and probably not that great of a place to visit for tourism.  Only thing that seemed legit was the food.  There were tons of big outdoor eating courts with stations of all sorts of crazy looking spiced food.  I went ahead and got this chicken something something (everything has really funny names I can't say in Malaysia).  It was super good, but also super fucking spicy.  Christ.


Next into Osaka!  For my first meal in Japan, I went to a top rated Okonomyiaki place (its a crazy Japanese dish they cook on a stove you sit around, that's sort of a meat pancake noodle thing covered in sauce and mayo.  Its a specialty of the Kansai region, and amazing.


After waiting two hours (don't worry, I went bar hopping in the area around the place while I waited) got a seat right next to the chef and got to watch him cook everything.  It takes like, 30 minutes to make each one.  Got this amazing pork/scallop infused goodness.


Went bar hopping and had a blast after the meal, so of course after midnight needed something to eat.  So went to a top rated Ramen place (thanks for the suggestion Schild), which had a line wrapped around it when I walked by earlier in the day.  Open counters at one AM though!  Double happiness ramen sounded tempting, but had to go for number one rated pork rib.


This was super fucking good, but oh god, so rich.  That pork rib (no bone in it) was well over 50% pure fat.  My heart was screaming at the same time I couldn't stop eating it.


Walking around Osaka the next day.  Let it be known the Japanese can monetize anything.


Also, crazy tempura taco things?  I was completely full walking around at this point, or I would have gone for one.


So for dinner that night, on a whim I went to a place that serves Matsusaka beef.  It's another sort of Japanese beef like Kobe beef, except they don't even export it apparently.  Here is my apitizer set before the meat arrives.  That pink blob of meet you see is pure fat.  You use it rub across the grill in front of you with chop sticks to grease it before cooking your meat on it.  I thought that was pretty clever.


ďBeef SushiĒ appetizer. 


Platter of various parts of the cow.  This type of beef is often served thin sliced, so you grill it in front of you are do shabu shabu.  I think its kind of a shame because that doesn't lend towards as strong of a flavor, but still great obviously.  The marbling on this stuff is insane.


Cooking my own meat before eating.



So for the real deal though, I got reservations at a Kobe Beef steak house in Kobe for Lunch the next day.  Didn't eat anything all day before walking in.



Initial starter snacks.


The main event.  A5-12 Kobe Beef.  About 5 oz.  Chef cooked it perfectly in front of me, and it was really wonderful.  People say shit like melts in your mouth all the time, but this really does.  You barley need to chew as it just sort of unravels.  I'm not going to say its worth the insane price that 5 oz piece of meat was, but its a fun one time experience at least.  Wonderful meal!


For dinner that night, stopped at a place called Plum that I'd always heard about when I lived there.  Super nice restaurant that specializes in various kinds of Umeshu (Japanese Plum Wine).  Spent the rest of the evening trying the various types.  Here are the initial free appetizers and wine just for sitting down.


After the Kobe lunch I spent all afternoon walking off, decided to get some normal beef to compare.  This was a super good roast beef in some crazy sauce.  Very interesting to compare the texture after the last thing I had was top end Kobe.  Also, more plum wine.


Got some Ramen next to the train station at a little po dunk town on my way to the start of the Kumano Kodo trail head (the trail I hiked).  Still good.


First night on the trail.  So, I basically stayed at little Ryokan's (Traditional Japanese ins with tatami rooms) or Onsens (same as a Ryokan, but more fancy and with natural hot springs to bath in) the entire hike.  All of these places cook a set meal for everybody staying at the place every night.  Most of them were tiny, so only a couple other people staying, as I am in pretty small villages at this point.  Here is my view walking into the 'dinning room'.


Close up view.  On the right, big bowl of sashimi, arious Tempura fried stuff in the middle, and amazing bowl of Oxtail soup on the left.  Plus tons of other little things and green tea.  All of this was cooked by hand by the old husband and wife that run the place.  Amazing.


Breakfast the next morning before hitting the trail.  Tamago (japanese style egg omlet), Tofu in a sweet sauce, pickled greens, and miso.
 

Next inn.  This time various Katsu fried things, fish, and a bowl of Nabe on the left.  Basically, the flame heats up a bowl of water, and you dump the vegitables into it.  Once they've boiled a bit, you pick them right out of the water, dip them in that sauce right below the pot, and eat straight.  Super good!


So, part of the package deal I did for this trip is that every inn I stay at must make me a packed lunch so I don't starve in the woods.  It was the exact same at every place.  Three Onigiri and maybe some other small random thing.  One Onigiri was always just rice mixed with bits of seaweed (Good).  One was always filled with salmon (Great).  And one was always filled with Natto (death).  Natto is a really nasty fermented bean paste that Japanese always insist foreigners try because its a traditional thing, while every single one of them I know hates the shit themselves.  So it was always gut punch lottery every day for lunch as I tried to figure out which of the two white Onigiri did not contain gaijin poison.


Stayed at an Onsen the next night.  These are always bigger and more fancy (so the dinner meal is fancy but not as personal as the previous).  More sashimi and other crazy things.  Got Shabu Shabu this time, which is similar to Nabe, but you take thin sliced beer and swish it in the boiling water before diping it straight into the sauce and eating.  Loves me some Shabu Shabu.



A helpful Engrish menu of all the various shit they threw at me that night.



The fish you may have saw on the menu.  Loved the presentation, as it was a massive bowl with a perfectly burning piece of wood that had reached that flame less red coal stage, sitting in the middle on a bunch of sand.  They told me the fish was already cooked, and all of this was just to keep it warm...


Insane breakfast they gave me the next morning.  Baked fish and tofu, and all sorts of other things.  I have no idea how they did that egg thing.  The yoke was a perfect ball.  Firm but still very squishy, while the whites were still fairly liquid. 


Sort of a fun thing.  The Onsen was at this little village that has been famous for its hotsprings for centuries.  In the middle of town they have a naturally boiling pool of water they've bricked up and use as the 'public kitchen'.  People bring sacks of eggs to boil in the hot spring before eating.


Walking around a temple that day, I stopped and got lunch at an Udon joint.  Sansai style Udon with Mehari Sushi.  Basically, its the original form of Sushi, which is a big lump of rice wrapped in a pickled lettuce leaf.  Came from this region.


So I had a lot of other random dinners at the places I stayed, but they were along the same lines of what you've seen, and I need to get to bed.  After finishing the hike, I had to wait for a train to take me to the last city I was staying for the night.  I stopped at a random place next to the train station and ordered Katsudon, which is one of my favorite comfort foods in Japan.  Its fried pork katsu, mixed with egg over rice.  I assumed this place being in a small town next to a train station tourist hit would give me some half ass'ed shit, but no.  Even out here, the lady running the place took 40 minutes to make it, and it was obvious she made everything from scratch.  It was one of the best bowls of Katsudon I've ever had.


Stayed the night in Wakayama, and so went to the top rated Ramen place for my final dinner in Japan.  Got the 'extra pork' bowl as you can see, heh.  Was super good, though not as good as that first bowl I posted.  Still, great cap to the trip!

Ok, its past 1 AM here, I stayed up way to long trying to finish this.  Just going to post this without doing much editing and pass out.  I can always edit later!

"My great-grandfather did not travel across four thousand miles of the Atlantic Ocean to see this nation overrun by immigrants.  He did it because he killed a man back in Ireland. That's the rumor."
-Stephen Colbert
schild
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Reply #1 on: April 24, 2018, 01:47:46 PM

Oh, we're doing this now? Wife and I ate at Stubborn Seed in South Beach a few weeks ago. It's the new restaurant from the Season 13 winner of Top Chef - Jeremy Ford. Anyway, it was fucking superb. I'm not even sure what I would classify it as. I guess it's New American, but that feels like i'm not giving it enough credit. I've eaten at a lot of Top Chef-bourne restaurants, and this one is just MILES away the best. Anyway, this is most of the tasting menu. I forgot to take pictures of a few courses. Also, the first picture is the bathroom door.



House Made Bread
fennel pollen | garbanzo chili dip


Kusshi Oyster
radish | thai chili mignonette | fresno pepper oil


Lavash
chicken liver butter | smoked chili jam


This one isn't on the menu, but it's basically an excuse to further eat caviar and lobster.


This one also isn't on the menu, iirc it was a rhubarb ice cream intermezzo with a butter crumble.


Smoked Foie Gras
quince | marcona almond | butternut squash



Jojo Tea Cured Cobia
finger lime | green strawberry | spicy celery broth


Butter Poached Lobster
green curry | caramelized cauliflower | crispy garlic


Umami Short Rib
trumpet mushroom | heirloom carrots | miso mustard butter
01101010
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Reply #2 on: April 24, 2018, 03:02:53 PM

There is a Japanese restaurant 2 blocks from my house that has Okonomyiaki and Hiroshimayaki dishes. Been there quite often so I have had a few selections on their menu. Good stuff.

"I want to watch it all burn in an orgy of smashed Coke machines and weasel rape." - HaemishM
Polysorbate80
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Reply #3 on: April 24, 2018, 03:41:56 PM

CUT had a "sampler" plate that was the same cut of steak in American, American-Wagyu hybrid, and A5.  It was a good way to compare the relative merits of the steaks.

Wife and I both agreed that while you couldn't beat the texture of the pure wagyu, we preferred the hybrid as a good blend of the flavor of American beef with the tenderness of the A5.  

I must admit I did not expect that outcome.

« Last Edit: April 24, 2018, 03:48:18 PM by Polysorbate80 »
schild
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Reply #4 on: April 24, 2018, 04:19:02 PM

CUT had a "sampler" plate that was the same cut of steak in American, American-Wagyu hybrid, and A5.  It was a good way to compare the relative merits of the steaks.

Wife and I both agreed that while you couldn't beat the texture of the pure wagyu, we preferred the hybrid as a good blend of the flavor of American beef with the tenderness of the A5. 

I must admit I did not expect that outcome.



aye my favorite restaurant in america

did you go because I wax on endlessly about it? Also:

So here's Snake River: http://www.snakeriverfarms.com/

I do wish Cut would switch to sourcing their American stuff from here though: https://heartbrandbeef.com/
Polysorbate80
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Reply #5 on: April 24, 2018, 04:56:20 PM


aye my favorite restaurant in america

did you go because I wax on endlessly about it? Also:


Yes, I was taking your recommendation, and I thank you for it.

The only thing I didn't totally love was the blood-orange old fashioned; it was good but honestly not as tasty as their regular house old-fashioned. 

schild
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Reply #6 on: April 24, 2018, 07:13:35 PM

I think I've had all the drinks. My go-to drinks are the Pins & Needles and Pepino's Revenge. I swap the gin for vodka in the former and call it the Trill Cosby. What else did you get to eat? ALSO, HOW ABOUT THAT BREAD SERVICE.
Samwise
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Reply #7 on: April 24, 2018, 07:23:48 PM

I swap the gin for vodka

I imagine that pairs nicely with a well-done steak.

"Nice attempted blast about my "drinking".  I do enjoy a nice cuppa, but that is because I am a bon vivant of gregarious nature and cheery disposition." - Ab
Polysorbate80
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Reply #8 on: April 24, 2018, 10:33:13 PM

I had ALL the bread, pretzel bread for the win...

Bone marrow flan and tuna tartare for appetizers, broccolini and the cauliflower sides.  Three or four old fashioneds.  I canít remember which steak the wife had, probably as a result of said old-fashioneds  awesome, for real

The bearnaise and the green chimichurri sauce were great, but the house steak sauce was the clear winner to me. 

Iím a bit bummed that after a week of seriously overeating I was too full for dessert, but we did have the small after-dinner treats, and Iíll be damned if the peanut butter one doesnít taste EXACTLY like a Reesesí peanut butter cup before they changed their recipe and fucked it up.

Next time Iíll schedule steak night for the first dinner so I can bloat on everything.
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Reply #9 on: April 24, 2018, 10:50:40 PM

I swap the gin for vodka

I imagine that pairs nicely with a well-done steak.

not one human eats well-done steaks, my man (yes, the vodka is better than the gin given the meal)

I had ALL the bread, pretzel bread for the win...

Bone marrow flan and tuna tartare for appetizers, broccolini and the cauliflower sides.  Three or four old fashioneds.  I canít remember which steak the wife had, probably as a result of said old-fashioneds  awesome, for real

The bearnaise and the green chimichurri sauce were great, but the house steak sauce was the clear winner to me.  

Iím a bit bummed that after a week of seriously overeating I was too full for dessert, but we did have the small after-dinner treats, and Iíll be damned if the peanut butter one doesnít taste EXACTLY like a Reesesí peanut butter cup before they changed their recipe and fucked it up.

Next time Iíll schedule steak night for the first dinner so I can bloat on everything.

alright, if you go again - steak toppings:
roasted bone marrow (it's wild, trust)
yuzu kosho sauce (it's the only thing nearly as good as the house steak sauce, and maybe better on the A5)

also you can order truffles by the ounce

we really just need a VEGAS THREAD for f13 so people can post when they'll be in Vegas. I think we're going back twice more this year.
« Last Edit: April 24, 2018, 10:54:00 PM by schild »
Polysorbate80
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Reply #10 on: April 24, 2018, 11:07:10 PM

I didn't take a lot of food pics in Vegas, but I did have to take one of breakfast:



Since we were at the Paris, I took Abogadro's suggestion of Mon Ami Gabi for breakfast.  I make crepes frequently, but I don't know why it never occurred to me to put lemon marmalade on them, particularly since I usually put a little fresh squeezed lemon juice in the batter.  I had those for breakfast three of the days we were there  Oh ho ho ho. Reallllly?

I made some this last Sunday, but I made up some of the same raspberry compote I used for linzer torte and added that with the lemon marmalade and homemade whipped cream.  Fuckin' delicious.
Surlyboi
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Reply #11 on: April 29, 2018, 06:38:15 PM

From my instagram feed. Because yes, I'm one of those motherfuckers that films his food. FITE. ME.

Michelin Star chefs meal in the Maldives.

https://www.instagram.com/p/BaWtaj-BM4i/

Tuned in, immediately get to watch cringey Ubisoft talking head offering her deepest sympathies to the families impacted by the Orlando shooting while flanked by a man in a giraffe suit and some sort of "horrifically garish neon costumes through the ages" exhibit or something.  We need to stop this fucking planet right now and sort some shit out. -Kail
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Reply #12 on: April 30, 2018, 12:33:22 AM

man you are way more active on IG than me
Surlyboi
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Reply #13 on: April 30, 2018, 09:07:02 AM

Itís pretty much all I use my camera for. Well, that and documenting shit I canít talk about.

Tuned in, immediately get to watch cringey Ubisoft talking head offering her deepest sympathies to the families impacted by the Orlando shooting while flanked by a man in a giraffe suit and some sort of "horrifically garish neon costumes through the ages" exhibit or something.  We need to stop this fucking planet right now and sort some shit out. -Kail
Teleku
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Reply #14 on: April 30, 2018, 09:44:52 AM

The shit I work on doesn't even allow a cell phone within 100 feet of the room.  THIS IS WHY CHINA KEEPS STEALING ALL OF OUR SHIT APPLE.

 why so serious?

In other news, a friend of mine went to Singapore and got a hamburger.  I should submit this to r/WeWantPlates because its literal this time:



Incidently, know where I'm going next time I'm in Singapore. 


"My great-grandfather did not travel across four thousand miles of the Atlantic Ocean to see this nation overrun by immigrants.  He did it because he killed a man back in Ireland. That's the rumor."
-Stephen Colbert
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Reply #15 on: April 30, 2018, 09:48:13 AM

i was gonna post my entire stubborn seed meal to r/wewantplates but then they brought out 2 plates

i was very upset - i deserved the karma for the price of that meal
Teleku
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Reply #16 on: April 30, 2018, 09:52:38 AM

What do you call problems even less relevant than first world problems?

"My great-grandfather did not travel across four thousand miles of the Atlantic Ocean to see this nation overrun by immigrants.  He did it because he killed a man back in Ireland. That's the rumor."
-Stephen Colbert
Chimpy
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Reply #17 on: April 30, 2018, 11:48:25 AM

Teleku problems? why so serious?

'Reality' is the only word in the language that should always be used in quotes.
Teleku
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Reply #18 on: April 30, 2018, 12:03:48 PM

Sublime.

"My great-grandfather did not travel across four thousand miles of the Atlantic Ocean to see this nation overrun by immigrants.  He did it because he killed a man back in Ireland. That's the rumor."
-Stephen Colbert
schild
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Reply #19 on: April 30, 2018, 12:51:27 PM

white people problems

above that though is arab royalty problems

we can never peak as long as the world depends on oil
Surlyboi
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Reply #20 on: April 30, 2018, 05:24:22 PM

Oh, shit. Don't get me started on Dubai...

Tuned in, immediately get to watch cringey Ubisoft talking head offering her deepest sympathies to the families impacted by the Orlando shooting while flanked by a man in a giraffe suit and some sort of "horrifically garish neon costumes through the ages" exhibit or something.  We need to stop this fucking planet right now and sort some shit out. -Kail
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Reply #21 on: April 30, 2018, 07:35:39 PM

i have very strong opinions of arab business people

so, i won't
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Reply #22 on: May 03, 2018, 03:23:49 PM

I will Instagram a lot but somehow I don't like to IG food.  Maybe because it all looks boring to me.  I'm more fascinated by a manhole cover than an aspic from Banska Bystrica.  True story, btw.

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Reply #23 on: May 04, 2018, 10:20:37 AM

I will Instagram a lot but somehow I don't like to IG food.  Maybe because it all looks boring to me.  I'm more fascinated by a manhole cover than an aspic from Banska Bystrica.  True story, btw.

To be fair, that manhole cover you posted recently was freaking cool looking. 

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Reply #24 on: May 04, 2018, 02:12:08 PM

Well, it doesn't have to be high quality porn, right?



First time I had Vietnamese Pho soup, and it loved it. The image is somewhat deceptive on the scale, it's actually quite a big bowl. A full meal on it own.
« Last Edit: May 04, 2018, 02:15:55 PM by calapine »

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Reply #25 on: May 04, 2018, 02:13:16 PM

Pho is just heaven in a bowl.

schild
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Reply #26 on: May 04, 2018, 05:54:36 PM

It's also always a full meal
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Reply #27 on: May 06, 2018, 12:56:59 AM

Because of the wife, I'm more partial to bun xao now. Especially during the warmer months.

Tuned in, immediately get to watch cringey Ubisoft talking head offering her deepest sympathies to the families impacted by the Orlando shooting while flanked by a man in a giraffe suit and some sort of "horrifically garish neon costumes through the ages" exhibit or something.  We need to stop this fucking planet right now and sort some shit out. -Kail
Samwise
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Reply #28 on: May 06, 2018, 01:02:53 PM

Because of the wife, I'm more partial to bun xao now. Especially during the warmer months.

I lived on bun for a good chunk of my college career because it was one of the cheapest and easiest things to grab on the way to lecture.  Still love the stuff; it always reminds me of my static engineering class.

"Nice attempted blast about my "drinking".  I do enjoy a nice cuppa, but that is because I am a bon vivant of gregarious nature and cheery disposition." - Ab
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Reply #29 on: May 06, 2018, 03:22:43 PM

I love bun xao but if I'm picking a random Asian food that I could eat all day erry day it's gonna be tom kha.
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Reply #30 on: May 07, 2018, 08:43:14 PM

Shabu-shabu or nothing.

Tuned in, immediately get to watch cringey Ubisoft talking head offering her deepest sympathies to the families impacted by the Orlando shooting while flanked by a man in a giraffe suit and some sort of "horrifically garish neon costumes through the ages" exhibit or something.  We need to stop this fucking planet right now and sort some shit out. -Kail
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Reply #31 on: May 07, 2018, 08:52:05 PM

i don't want to commit that much time to a meal every day tho
Surlyboi
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Reply #32 on: May 07, 2018, 08:58:40 PM

Fair enough. Though I just found a J. Kenji Lopez-Alt recipe for Kung Pao chicken that's a lot less time and kicks serious ass. https://www.seriouseats.com/amp/recipes/2017/08/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe.html?__twitter_impression=true

Tuned in, immediately get to watch cringey Ubisoft talking head offering her deepest sympathies to the families impacted by the Orlando shooting while flanked by a man in a giraffe suit and some sort of "horrifically garish neon costumes through the ages" exhibit or something.  We need to stop this fucking planet right now and sort some shit out. -Kail
schild
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Reply #33 on: May 07, 2018, 09:25:04 PM

how did we get to kung pao chicken

I hate kung pao chicken

I love food lab tho
Surlyboi
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Reply #34 on: May 07, 2018, 10:00:55 PM

Random Asian recipes.

And fucking Kenji.

Tuned in, immediately get to watch cringey Ubisoft talking head offering her deepest sympathies to the families impacted by the Orlando shooting while flanked by a man in a giraffe suit and some sort of "horrifically garish neon costumes through the ages" exhibit or something.  We need to stop this fucking planet right now and sort some shit out. -Kail
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