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>> No. 9544 Anonymous
26th June 2013
Wednesday 10:29 pm
9544 Recipes only, no comments. Stickied

181 posts and 32 images omitted. Expand all images.
>> No. 14103 Anonymous
31st January 2021
Sunday 1:33 pm
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>>14102

The one added to the other, heavily blended.
>> No. 14104 Anonymous
31st January 2021
Sunday 1:35 pm
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>>14103

Simmering the mixture to kill off the bacteria that made the vinegar, and maybe the spores too I don't know/care.
>> No. 14105 Anonymous
31st January 2021
Sunday 1:36 pm
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>>14104

That's cooling right now. Here are the dry ingredients: 250g of black mustard seed, some black pepper, grains of paradise, two teaspoons of salt.
>> No. 14106 Anonymous
31st January 2021
Sunday 4:13 pm
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All mixed together. Interesting flavour. It needs at least 24 hours and preferably 8 days to really soak in and the flavours to meld. May need topping up with stout at some point too.

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>> No. 13192 Anonymous
22nd January 2020
Wednesday 5:53 pm
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This is going to be our food review thread.
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>> No. 14228 Anonymous
28th February 2021
Sunday 8:02 pm
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Bell peppers, grand.

Beetroot, get rid.
>> No. 14229 Anonymous
1st March 2021
Monday 12:08 am
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>>14228

Never trust a vegetable that occasionally tricks you into thinking that you've got bowel cancer.
>> No. 14230 Anonymous
1st March 2021
Monday 5:04 am
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>>14229

Speaking of, I've had a very black poo just now. I don't know if the cause was the Five Guys burger, the peach flavoured fanta, the can of monster, the 150mg of tramadol, or if my hernia is finally going to kill me, but something's happening for sure.
>> No. 14231 Anonymous
1st March 2021
Monday 5:11 am
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>>14230
I vaguely remember stool discolouration being a thing when I was on Tramadol.
>> No. 14232 Anonymous
1st March 2021
Monday 10:15 am
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>>14230
Red wine?

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>> No. 5883 Anonymous
6th April 2011
Wednesday 5:52 pm
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Why do a lot of people seem to rave about Nando's?

My friends think I'm a freak because I very rarely eat Subway or Nando's; as far I can tell it's just, not especially good quality, grilled chicken that has been marinated in peri-peri sauce. Am I missing something here?
1106 posts and 96 images omitted. Expand all images.
>> No. 14200 Anonymous
22nd February 2021
Monday 8:36 am
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>>14198

Beef heart is quite stringy and tough as a whole cut, but it's packed with flavour and adds structure and bite to minced meat. Rusk is basically flavourless, but it stops the juicy, flavoursome fat from dribbling out all over the grill. Prime cuts of beef have tender muscle with a marbling of fat, but in a burger you can just use lean trimmings and fat trimmings to achieve the same effect and you can use more flavourful visceral fat.

A good burger is like alchemy - the cheap crap actually makes the burger taste better if you combine it correctly. The ultra-economy burgers with pork or mechanically reclaimed chicken are a bridge too far, but there's a sweet spot near the bottom of the market. Upmarket chefs wank on about nose-to-tail eating and using tasty but gruesome cuts, but your local burger van has been at it for years.

Also, MSG is magic and you should buy a big bag of it right now. It makes everything taste richer and meatier. While you're at it, get a bottle of liquid smoke.

https://www.amazon.co.uk/Ajinomoto-MONOSODIUM-GLUTAMATE-454G-1LB/dp/B0050O7N4C/
>> No. 14201 Anonymous
22nd February 2021
Monday 9:10 am
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>>14200
>Upmarket chefs wank on about nose-to-tail eating and using tasty but gruesome cuts, but your local burger van has been at it for years.
Certainly yer genuine animal product, innit.

>While you're at it, get a bottle of liquid smoke.
I've never had a liquid smoke that didn't taste synthetic. There are ways to make your food smoky, that's not one of them.
>> No. 14202 Anonymous
24th February 2021
Wednesday 6:46 pm
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>>14200
>MSG is magic
Indeed. Shame the cute panda bottles are difficult to find over here, I can't be arsed dealing with bags of crystalline powder in the kitchen. Maggi seasoning is a good second option but less versatile than pure MSG.

On a side note Ajinomoto has a really interesting corporate history and makes all kinds of weird and wonderful chemicals. The ongoing lacking supply of game consoles/CPUs/GPUs is rumoured in part to be due to a shortage of a substrate widely used in semiconductor manufacturing which they have a monopoly over.
>> No. 14203 Anonymous
24th February 2021
Wednesday 7:01 pm
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>>14200

>While you're at it, get a bottle of liquid smoke.

Good heavens lad, we've got to have some form of standards. The stuff is rank.
>> No. 14204 Anonymous
24th February 2021
Wednesday 8:30 pm
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>>14202
MSG gives me insane nightmares.

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>> No. 14054 Anonymous
15th January 2021
Friday 4:16 pm
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How many takeaways do you have in a month? What's the right amount?

I feel like I'm slowly turning into a once-a-week man because I just can't be arsed and Covid gives you the excuse as there's sod all else you can spend your money on.
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>> No. 14074 Anonymous
15th January 2021
Friday 9:38 pm
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I have one every other week usually.
I'm going this month without one though.
>> No. 14075 Anonymous
15th January 2021
Friday 10:15 pm
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>>14072
There was (is?) a kebab place in Bucharest of all places, in the base of a commieblock across the road from the commieblock my mate lived in, that was absolutely fucking divine. It had potato chunks in that were just the perfect blend of spicy and savoury. I've not had one come close before or since.
>> No. 14076 Anonymous
15th January 2021
Friday 11:40 pm
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Usually I have one once every six weeks, if you average it out over a year. However, in the past month just gone I've had two, because I'd not had any takeaways at all for a couple of months before exactly a month ago and then on something like the 28th I wanted a Chinese. I had a crab that time! Oh, the novelty. The chippy and the Chinese closest to me are probably the best I've had and COVID has forced the Chinese to start home deliveries rather than only doing customer pick-up, so, that least some good has come from all this.

>>14075
>a kebab place in Bucharest of all places
Well, yeah, it's like 120 years/the thickness of Bulgaria from Turkey.
>> No. 14077 Anonymous
16th January 2021
Saturday 9:35 am
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>>14054

I used to have one every 2 weeks, but since the pandemic i've gone months without them because i've had to do online groceries, which means planning out the week in food (there's always something in), and with no commute i'm rarely too tired to cook.
>> No. 14085 Anonymous
16th January 2021
Saturday 11:31 pm
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Once, maybe twice.

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>> No. 5772 Anonymous
20th March 2011
Sunday 6:01 pm
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What is the king of confectionery boxes?

I used to think it was Cadbury Roses, but I had some lately and they've greatly reduced the variety and quality of chocolates available. I've heard Cadbury have also done the same with Miniature Heroes; taking out Crunchie, Picnic, Time Out and Caramel with a nut in it (can't remember the proper name for this).

Quality Street? Celebrations?
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>> No. 13916 Anonymous
10th November 2020
Tuesday 5:32 pm
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>Cadbury has reduced the size of its selection box Fudge bars by 12 per cent in a bid to tackle childhood obesity.

https://www.independent.co.uk/life-style/health-and-families/fudge-bars-shrink-size-selection-box-obesity-b1634992.html

BROKEN BRITAIN
>> No. 13917 Anonymous
10th November 2020
Tuesday 5:48 pm
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>>13916
>bid to tackle childhood obesity

And it just so happens that Cadbury already tried to get rid of Fudge a couple years back. Fucking bullshit, it's been a death spiral ever since the Americans bought it.
>> No. 13918 Anonymous
10th November 2020
Tuesday 6:04 pm
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>>13917
It's since the Kraft takeover that all these additional party flavours came out. 'Fruit and chopped nuts' are just the last grains from the bottom of the barrel, as are the crossover varieties which ingredients failed to pass quality control for the main products. It's good to reduce waste and all but to sell it as a new product at full price? disgraceful.
I rarely buy Cadburies nowadays. Kraft can suck a dick.
>> No. 13919 Anonymous
10th November 2020
Tuesday 9:27 pm
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>>13916
a box of roses by any other name...
https://en.wikipedia.org/wiki/Shrinkflation
>> No. 14029 Anonymous
29th December 2020
Tuesday 8:13 pm
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These are proper shit.

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>> No. 13978 Anonymous
29th November 2020
Sunday 12:45 am
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Settle an argument for me: Do you put eggs in the refrigerator?

I had long assumed that eggs only went in the fridge if you're buying the American ones where the shell has been washed. For proper eggs you don't put them in as moisture builds up on the inside of the shell.

Well, I just looked at the egg carton in my cupboard and it says to keep them refrigerated for best results. I don't know what to believe anymore.
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>> No. 13983 Anonymous
29th November 2020
Sunday 10:15 am
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If you keep them in the fridge, then your boil timing goes all to fuck.
>> No. 13984 Anonymous
29th November 2020
Sunday 10:22 am
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I left an egg on a radiator for a month to give to someone as a prank, expecting it to smell when cracked, but he cooked and ate it without noticing and before I could stop him. It didn't make him ill and he said it tasted completely normal.

I think you can tell when eggs are off, the yolk seems to stick to the inside of the shell more than usual. I've had a few recently where it was slightly stuck and they didn't taste off.
>> No. 13985 Anonymous
29th November 2020
Sunday 12:54 pm
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>For proper eggs you don't put them in as moisture builds up on the inside of the shell.

I've never heard this before. As >>13981 says aren't eggs already full of moisture on the inside of the shell?
>> No. 13986 Anonymous
29th November 2020
Sunday 2:01 pm
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At the back of my cupboard is a box of 7 year old eggs. They look fine, but feel a little fluffy and roll like mexican jumping beans.
>> No. 13988 Anonymous
29th November 2020
Sunday 3:37 pm
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>>13983

A little bit of experimentation is required, but I find 4:30 to 4:45 is ideal for soft boiled eggs, if you're taking them from the fridge and putting them straight into a rolling boil.

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>> No. 12576 Anonymous
19th August 2018
Sunday 1:41 pm
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Is cultural appropriation even possible when it comes to cooking?
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>> No. 13967 Anonymous
26th November 2020
Thursday 8:41 am
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>>13965
Only ypipo can be racist.
>> No. 13968 Anonymous
26th November 2020
Thursday 9:33 am
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https://www.thebureauinvestigates.com/stories/2020-11-25/cargill-the-company-feeding-the-world-by-helping-destroy-the-planet
Here's an article about McDonald's chicken that actually matters.
>> No. 13969 Anonymous
26th November 2020
Thursday 10:03 am
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>>13965
It's because we're racist and dismiss their complaints as whining. There is a deep culture surrounding pasta in Italy. There are rules about which shapes go with which sauces and which ingredients. Spaghetti bolognese particularly annoys them, because what's usually served up is napolitana, and neither are supposed to go with spaghetti.
>> No. 13970 Anonymous
26th November 2020
Thursday 10:15 am
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>>13965

>Nobody's ever gotten in trouble for making a carbonara while being English


>> No. 13973 Anonymous
27th November 2020
Friday 4:18 pm
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https://www.bbc.co.uk/news/amp/newsbeat-55086977
Another article about fast food chicken but it doesn't mention idpol so it's not funny to argue about.

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>> No. 13939 Anonymous
23rd November 2020
Monday 12:21 pm
13939 Fish
I'm stepping up how much fish I eat but don't really have a clue what I'm doing as I didn't grow up eating much beyond battered cod. Therefore I'm going to ask a couple of stupid questions as I work out how to have fish twice a week.

I assume a can of pilchards on toast is a dinner item and that I warm them up in a saucepan for going on toast? Maybe with eggs?
Similar deal with canned Mackerel?
What other seafoods should I consider?

I googled this but the BBC food article decided to make repeated reference to pilchards being cat food. It's incredibly cheap admittedly.
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>> No. 13950 Anonymous
23rd November 2020
Monday 10:18 pm
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My favourite canned fish is the smoked sprats they sell in Eastern Euro skleps.

I wish you could find them in regular supermarkets.
>> No. 13951 Anonymous
23rd November 2020
Monday 10:56 pm
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>>13941
>>13942
So I just pour the can out on some toast and then put it under a grill? I'm having misgivings given the sauce, surely it goes in a pot and is heated?

>>13942
>>13944
How do I avoid it stinking up to the house when I cook or do I just bake everything in bags and oiled paper?

>>13947
Tuna is pricey and the canning process breaks down the omega-3.

>>13950
I'm not sure how I'd feel about eating fish regularly caught from the Baltic. Isn't it still horribly polluted?
>> No. 13952 Anonymous
23rd November 2020
Monday 11:27 pm
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>>13951

If your fish stinks up the house, you have bought bad fish.

I just put cold mackerel on hot toast, I do not have the time nor inclination to do otherwise. There's not enough sauce in one of those tins to justify using a pan, just stick it under the grill if you must.
>> No. 13953 Anonymous
24th November 2020
Tuesday 12:50 am
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>>13951

The kippers I like come in oil, you obviously shake the oil off a bit or drain the liquid from the can before you put them on your toast. If you've got the ones that come in tomato sauce I don't know what to tell you, it's never occurred to me that anyone buys them. I thought they were just filler they use to pad out the shelves.

Presumably just whack the can in some hot water for a bit so they're already warm when you open them?
>> No. 13956 Anonymous
24th November 2020
Tuesday 10:24 am
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>>13942

The same company that does those cream sauce herrings also have their take on the matjes herring, albeit very salty, and my goodness do they taste like prepared, salted anchovies. You can cook with them the same way, they just need chopping up a bit, and are far more cost effective if that's any concern.

Anchovies as bought at a deli counter in oil w/ flavouring like dill and lemon are delicious though and a completely different experience to the salted, tinned ones.

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>> No. 13868 Anonymous
11th October 2020
Sunday 9:41 am
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My gluten-free soy sauce ferment seems to be stuck. It's yellow but hasn't got darker brown the same way the gluten one has. Is there anything I can do? Maybe add a smidgen of the gluten one to get the microbes going? Just leave the lid off for a while? They're all six months old a this point.
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>> No. 13869 Anonymous
11th October 2020
Sunday 4:52 pm
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>>13868
You're making your own soy sauce? That's impressive.
>> No. 13913 Anonymous
4th November 2020
Wednesday 6:40 pm
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>>13869
I'm trying to. This one (with wheatflour) is only 5.5 months old and it tastes more like gyoza dipping sauce than plain soy sauce. I put a dollop of it in each of the two non-wheatflour ones with half a bag of gram flour because I didn't read the label before buying it and thought fuck it.
>> No. 13914 Anonymous
4th November 2020
Wednesday 6:41 pm
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this one*
>> No. 13915 Anonymous
4th November 2020
Wednesday 8:53 pm
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Looks a bit less grotty now I've finished filtering out the koji gunk.

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>> No. 13711 Anonymous
5th September 2020
Saturday 5:04 am
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Anyone else like having biscuits for breakfast?

My usual breakfast is a mug of warm milk and 5 digestive biscuits. Sometimes I get myself custard creams.
57 posts and 6 images omitted. Expand all images.
>> No. 13799 Anonymous
14th September 2020
Monday 9:10 pm
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>>13798
I knew someone would say this and I'm upset by it, mostly because I don't have a well-formed argument; but I know that digestives are for breakfast, while a hobnob is more a late-night dessert, oats or not. I think it's to do with the sweetness of a hobnob.
>> No. 13800 Anonymous
14th September 2020
Monday 9:15 pm
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Seeing as we're debating the finer points of breakfast biscuits, can anyone suggest a decent lunch marmalade?
>> No. 13801 Anonymous
14th September 2020
Monday 9:30 pm
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>>13800
>lunch marmalade

For lunch you say - you old devil.

I would suggest that Orange & Lime is allowed outside normal hours. I only ever buy Wilkin & Sons in a marmalade, whilst I prefer the French-themed Bonne Maman if it's any kind of berry.

I do accept though given modern supply chains, and manufacturing techniques, they're all probably made in the same factory in Barnsley or something.
>> No. 13802 Anonymous
15th September 2020
Tuesday 11:02 am
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>>13801
Just looked them up and Wilkin & Sons is still a private company that's been operating since 1885. I'd be happy to support them, maybe I'll get someone their damson or quince liqueur for a stocking filler.
>> No. 13893 Anonymous
18th October 2020
Sunday 4:27 pm
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If 19th-century newspapers are to be believed, Victorian gentlemen were martyrs to an epidemic of flatulence. McVitie’s is credited with having invented the digestive biscuit as a remedy for their disordered stomachs. In fact the idea that biscuits would cure “windy colic” was nothing new. In the 15th century, caraway biscuits were eaten to comfort the stomach. In 1892, McVitie’s added baking powder – thought to guard against indigestion – to sweetmeal biscuits.

https://www.amazon.co.uk/dp/B084STCR8F/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1

This book sounds like required reading, for everyone. Comes out at the end of the month.

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>> No. 13854 Anonymous
10th October 2020
Saturday 12:36 pm
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Sometimes humanity goes too far.
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>> No. 13867 Anonymous
10th October 2020
Saturday 7:08 pm
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>>13866
Fat bastard.
>> No. 13870 Anonymous
11th October 2020
Sunday 7:23 pm
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I remember having one of these one Xmas eve. It was as shite as you'd expect.
>> No. 13871 Anonymous
11th October 2020
Sunday 7:45 pm
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>>13870
Could be worse.
>> No. 13872 Anonymous
11th October 2020
Sunday 9:28 pm
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>>13871
"If you want a vision of the future of ready meals, imagine Peter Andre suppressing his raging boner with a mallet - forever." - George Orwell.
>> No. 13873 Anonymous
11th October 2020
Sunday 10:00 pm
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>>13872

>imagine Peter Andre suppressing his raging boner with a mallet

I can wank to that.

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>> No. 13834 Anonymous
27th September 2020
Sunday 8:18 pm
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What's happened to chocolate rich tea biscuits? I can't find them anywhere.
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>> No. 13847 Anonymous
28th September 2020
Monday 2:49 pm
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>>13845

That's despicable erasure of the unique and distinctive digestive culture.
>> No. 13848 Anonymous
28th September 2020
Monday 3:18 pm
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>>13846
What about jaffa lollies?

https://groceries.morrisons.com/products/morrisons-jaffa-chocolate-orange-lollies-317638011
>> No. 13849 Anonymous
28th September 2020
Monday 6:06 pm
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>>13834
Is this meant to be Paddy McGuiness?
>> No. 13850 Anonymous
28th September 2020
Monday 7:27 pm
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>>13849
It's Benedict McVitiesbatch
>> No. 13851 Anonymous
28th September 2020
Monday 11:19 pm
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>>13849
This is him. Pretty, but a cartoon wafer of a biscuit and therefore unsatisfying.

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>> No. 13805 Anonymous
16th September 2020
Wednesday 11:43 am
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The local burrito place was doing 2-for-1 on all burritos yesterday, so I now have a foil-wrapped burrito in the fridge.

What's the best way to reheat? I obviously can't shove it in the microwave, but don't want to dry it out by ovening it wrong.
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>> No. 13807 Anonymous
16th September 2020
Wednesday 12:04 pm
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If it's well sealed in the foil then it shouldn't dry out in the oven.
>> No. 13808 Anonymous
16th September 2020
Wednesday 12:07 pm
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>tin-foil-wrapped-potato-burrito-450x450.jpg

YOU MEAN A JACKET TATIE WITH SPICY FILLING?
>> No. 13809 Anonymous
16th September 2020
Wednesday 12:11 pm
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>>13806
Defeats the point of a burrito, and also microwaved burritos tend to go all soggy.
>> No. 13811 Anonymous
16th September 2020
Wednesday 12:56 pm
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>>13805
Just eat it cold, you melt.
>> No. 13812 Anonymous
16th September 2020
Wednesday 12:58 pm
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>>13809

you can put tin foil on again after. 😮

(A good day to you Sir!)

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>> No. 13784 Anonymous
12th September 2020
Saturday 8:45 pm
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Are there any disadvantages to fitting water filter taps?

I think a plumber once said 'They don't filter everything' but not entirely sure what he meant by this.
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>> No. 13790 Anonymous
13th September 2020
Sunday 3:07 pm
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>>13784

The disadvantage for most that they do very little meaningful effect for their money. Anything it is removing was quite harmless and nominal anyway. Unless you are in a hard water area and you have a softener fitted (which is best done further back to protect things like the boiler washing machine ect) but then you wouldn't need a different tap.

Unless of course you are going down the path of sticking a full reverse osmosis unit under your sink. Which is a much more expensive bit of kit but would remove nearly all dissolved material in the water, and put it at a level of purity that you could theoretically wash things to spotless in it without any detergent because of its abrasive properties by letting it just soak in it. (It is what they use for those window cleaning pole systems). It is safe to drink but I can't say I've ever seen much point in the difference.
>> No. 13791 Anonymous
13th September 2020
Sunday 3:08 pm
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>>13790

RO water doesn't taste very nice, but it is very useful if you're an aquarium hobbyist or a meth cook.
>> No. 13794 Anonymous
13th September 2020
Sunday 7:31 pm
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>>13789

UK tap water is still mostly all free chlorine, it's only really London, and bits of Anglia and Scotland that have switched to Chloramine.
>> No. 13795 Anonymous
13th September 2020
Sunday 11:02 pm
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>>13791
> or a meth cook

A meth cook who is seriously invested in the absolute purity of his product no less. With most cooks you're lucky if they bother scraping the coating off the pseudoephedrine tablets never mind worrying about finding even distilled water for their various solvent solutions.
>> No. 13796 Anonymous
13th September 2020
Sunday 11:28 pm
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>>13789
>If you're not sure just get a Britta filter and use that for a while.

I'd agree with this - I've found a Britta kettle to be one of the best compromises around this topic.

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