>>14102

The one added to the other, heavily blended.

>>14103

Simmering the mixture to kill off the bacteria that made the vinegar, and maybe the spores too I don't know/care.

>>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.

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.

Bell peppers, grand.

Beetroot, get rid.

>>14228

Never trust a vegetable that occasionally tricks you into thinking that you've got bowel cancer.

>>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.

>>14230
I vaguely remember stool discolouration being a thing when I was on Tramadol.

>>14230
Red wine?

>>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/

>>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.

>>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.

>>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.

>>14202
MSG gives me insane nightmares.

I have one every other week usually.
I'm going this month without one though.

>>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.

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.

>>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.

Once, maybe twice.

>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

>>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.

>>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.

>>13916
a box of roses by any other name...
https://en.wikipedia.org/wiki/Shrinkflation

These are proper shit.

If you keep them in the fridge, then your boil timing goes all to fuck.

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.

>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?

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.

>>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.

>>13965
Only ypipo can be racist.

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.

>>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.

>>13965

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

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.

My favourite canned fish is the smoked sprats they sell in Eastern Euro skleps.

I wish you could find them in regular supermarkets.

>>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?

>>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.

>>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?

>>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.

>>13868
You're making your own soy sauce? That's impressive.

>>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.

this one*

Looks a bit less grotty now I've finished filtering out the koji gunk.

>>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.

Seeing as we're debating the finer points of breakfast biscuits, can anyone suggest a decent lunch marmalade?

>>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.

>>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.

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.

>>13866
Fat bastard.

I remember having one of these one Xmas eve. It was as shite as you'd expect.

>>13870
Could be worse.

>>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.

>>13872

>imagine Peter Andre suppressing his raging boner with a mallet

I can wank to that.

>>13845

That's despicable erasure of the unique and distinctive digestive culture.

>>13846
What about jaffa lollies?

https://groceries.morrisons.com/products/morrisons-jaffa-chocolate-orange-lollies-317638011

>>13834
Is this meant to be Paddy McGuiness?

>>13849
It's Benedict McVitiesbatch

>>13849
This is him. Pretty, but a cartoon wafer of a biscuit and therefore unsatisfying.

If it's well sealed in the foil then it shouldn't dry out in the oven.

>tin-foil-wrapped-potato-burrito-450x450.jpg

YOU MEAN A JACKET TATIE WITH SPICY FILLING?

>>13806
Defeats the point of a burrito, and also microwaved burritos tend to go all soggy.

>>13805
Just eat it cold, you melt.

>>13809

you can put tin foil on again after. 😮

(A good day to you Sir!)

>>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.

>>13790

RO water doesn't taste very nice, but it is very useful if you're an aquarium hobbyist or a meth cook.

>>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.

>>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.

>>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.