OP appears to actually be mentally ill given that this picture is in exactly the same style as the previous one but with different items; so they bought all this purely to take the picture and make a troll thread.
Okay, you're actually retarded. I make cooking/OC threads pretty often, and sometimes someone like you shows up and complains that I'm just making the same thread over and over because you recognize my stove, or the plates I use - even when the food is completely different every time.
>Go shopping >Look at chicken >£0.00289 per gram >It was £5 a year ago >Complain about the price >Onions guy comes up behind me >Says there is no inflation in Britbongistan >Prices have always been displayed in per gram >The supermarket is a private company so they can do what they have want >The government has nothing to do with the high prices >Its not high because why would you want more than a gram anyway >If you stop being poor you can buy brand-name products (Which I never said I wanted) >A veteran clapped saying this is exactly why he fought the nazis >Everyone else clapped >I bought potatoes and beans because everything else was too expensive
Why are these constant data mining threads allowed? I'd have no problem with people posting their grocery hauls, but OP says it's a data mining thread right there, in every thread.
I just put it all away and don't wanna pull it back out again but I bought
• a head of cauliflower
• two pounds of sweet tomatoes
• some fresh basil
• a pound of Brussels sprouts
• 3½lbs of pea leaves
• 1½lbs of yu choi
• a pound of milkfish fishballs
• a can of apple soda
• golden sesame oil
• pickled mustards
• muscadines (must be the last of the season; I was surprised af too see any)
• a pound of "small red chilli" (idk wtf to call them in English)
• a half pound of red finger chilli
• two 6-packs of frozen bao (leek and tofu; after school snack for my kid)
I think there are other things but I can't be chef to go look in the fridge right now or find the receipts. I'll letcha know later if there was anything more if yer intradasted.
How much d'ya think I spent?
No, that's for us. We already have plenty of meat and beans in the house but we're running low on greens after the missus cooked turkey wing spinach curry. The only thing we had left was about a pound of Chinese green cabbage.
I originally planned to just replace the spinach with more spinach but the pea leaves were the same price per pound (they're usually well over double) and we like them more.
The cauliflower was a bit of an impulse buy. It's a gigantic motherfucker and only cost $2 so ytf not, right?
And we were out of red chilli of any kind and low on sesame oil.
>hatch
Never had those fresh but a local deli carried turkey roll with hatch chilli bits in it that tasted nice. They don't anymore. : (
Since TG is coming up, they're probably carrying their godawful orange/cranberry turkey roll already.
OP's made enough of these threads I have a pretty good idea of the general region he's in, and fresh hatch chilies are typically sold wherever he is. Anaheim chilis are basically the same, just not as hot. Hatch chilies are almost always roasted.
I think OP is from California. But yeah, pretty much the SW and all of California get fresh hatch chilies.
1 month ago
Anonymous
I live in the Delaware/PA/NJ area ("the circle" if you're familiar with the region) and can get fresh hatch when they're in season, I just never have.
I know people here wax poetic about them, like they're the best chilli ever or something.
1 month ago
Anonymous
I wasn't saying you couldn't get them elsewhere, just that OP is definitely West Coast based on the products he regularly buys, so hatch chilis would make sense as they just stopped selling them. And yeah, they're nothing special. If you've had "green chili" anything you know what they are. They're just cheap and abundant when in season so people like to buy them because...green chili stuff is pretty good.
1 month ago
Anonymous
Ah, fair enough. Thanks for clearing that up.
are anehiem peppers and hatch green chillies basically the same thing? i did not know tht.
suggestions on what to do with 15 hatch chillies? i also have a ton of garlic
I do this with a mix of poblanos and green wax, but I'm sure it'll work well with hatch if the descriptions ITT are anything to go by.
I roast, sweat, wash, deseed/destem and puree chillies. Thereafter, I saute some garlic and onion, add a cumin-encrusted pork shoulder, sear on all sides then, finally, add the puree along with some pork stock and let it braise until tender (for slicing as a pot roast with additional veg) or until falling off the bone (green pulled pork tacos). In either case, once the meat is at desired doneness, I remove it and allow the sauce to reduce. For the tacos, I deserve the pork with the sauce and some radish and wedged limes.
For the pot roast, once the meat is removed, I add some rather strange vegetables by pot roast standards: white Thai eggplants, turnips etc
1 month ago
Anonymous
turn the peppers into a puree?
is there such thing as using too many peppers? should i throw some tomatillos into the puree as well?
1 month ago
Anonymous
I don't use tomatillos and as for "too many," it depends on the heat you can handle/enjoy
Why are these constant data mining threads allowed? I'd have no problem with people posting their grocery hauls, but OP says it's a data mining thread right there, in every thread.
And yet he's made probably 50 of these threads and it's always like this. I used to think he was going to a food pantry, but sometimes he has stuff that was obviously purchased in a grocery store.
are anehiem peppers and hatch green chillies basically the same thing? i did not know tht.
suggestions on what to do with 15 hatch chillies? i also have a ton of garlic
how will wet fillings affect the cooking of the pepper?
i threw pickled veggies and beans coated in brine inside. i suppose thats why rice would be nice inside.
Remember to re-pot that fly trap. I think we're approaching the time of the year where they go through 'hibernation' for the winter and all the traps die off.
you’re threads are stupid and annoying, kys
bump
butthurt OP
what to do with 15 anehiem peppers?
do you eat flytraps?
>this is not a data mining thread
>creates a data mining thread
>buys potatoes
>also buys pre-prepared gnocchi
Whyyyyy
>buys Mozzarella
>buys "Dairy free Mozzarella Style shreds"
I think OP might be retarded.
>Mountain Dew
incel/10
60-70 without the soda
I would, but im ip rangebanned from posting images. I don't even know why and the vpns dont work
OP appears to actually be mentally ill given that this picture is in exactly the same style as the previous one but with different items; so they bought all this purely to take the picture and make a troll thread.
Okay, you're actually retarded. I make cooking/OC threads pretty often, and sometimes someone like you shows up and complains that I'm just making the same thread over and over because you recognize my stove, or the plates I use - even when the food is completely different every time.
shut your fucking mouth
Lol, or what? Just admit you're a retard and move on, it's anonymous just for morons like you, little guy.
>Go shopping
>Look at chicken
>£0.00289 per gram
>It was £5 a year ago
>Complain about the price
>Onions guy comes up behind me
>Says there is no inflation in Britbongistan
>Prices have always been displayed in per gram
>The supermarket is a private company so they can do what they have want
>The government has nothing to do with the high prices
>Its not high because why would you want more than a gram anyway
>If you stop being poor you can buy brand-name products (Which I never said I wanted)
>A veteran clapped saying this is exactly why he fought the nazis
>Everyone else clapped
>I bought potatoes and beans because everything else was too expensive
Why are these constant data mining threads allowed? I'd have no problem with people posting their grocery hauls, but OP says it's a data mining thread right there, in every thread.
I just put it all away and don't wanna pull it back out again but I bought
• a head of cauliflower
• two pounds of sweet tomatoes
• some fresh basil
• a pound of Brussels sprouts
• 3½lbs of pea leaves
• 1½lbs of yu choi
• a pound of milkfish fishballs
• a can of apple soda
• golden sesame oil
• pickled mustards
• muscadines (must be the last of the season; I was surprised af too see any)
• a pound of "small red chilli" (idk wtf to call them in English)
• a half pound of red finger chilli
• two 6-packs of frozen bao (leek and tofu; after school snack for my kid)
I think there are other things but I can't be chef to go look in the fridge right now or find the receipts. I'll letcha know later if there was anything more if yer intradasted.
How much d'ya think I spent?
>can't be chef to go look
lol
Can't be FUCKED to go look, rather.
are you stuffing up a rabbit so you can eat it? rabbits are low in protien
No, that's for us. We already have plenty of meat and beans in the house but we're running low on greens after the missus cooked turkey wing spinach curry. The only thing we had left was about a pound of Chinese green cabbage.
I originally planned to just replace the spinach with more spinach but the pea leaves were the same price per pound (they're usually well over double) and we like them more.
The cauliflower was a bit of an impulse buy. It's a gigantic motherfucker and only cost $2 so ytf not, right?
And we were out of red chilli of any kind and low on sesame oil.
I'm not super familiar with Mexican chillies. Are those poblanos? I ask cuz I thought they could only be very, very dark green.
Probably anaheim or hatch (season just ended).
>hatch
Never had those fresh but a local deli carried turkey roll with hatch chilli bits in it that tasted nice. They don't anymore. : (
Since TG is coming up, they're probably carrying their godawful orange/cranberry turkey roll already.
OP's made enough of these threads I have a pretty good idea of the general region he's in, and fresh hatch chilies are typically sold wherever he is. Anaheim chilis are basically the same, just not as hot. Hatch chilies are almost always roasted.
Blue meth land?
I think OP is from California. But yeah, pretty much the SW and all of California get fresh hatch chilies.
I live in the Delaware/PA/NJ area ("the circle" if you're familiar with the region) and can get fresh hatch when they're in season, I just never have.
I know people here wax poetic about them, like they're the best chilli ever or something.
I wasn't saying you couldn't get them elsewhere, just that OP is definitely West Coast based on the products he regularly buys, so hatch chilis would make sense as they just stopped selling them. And yeah, they're nothing special. If you've had "green chili" anything you know what they are. They're just cheap and abundant when in season so people like to buy them because...green chili stuff is pretty good.
Ah, fair enough. Thanks for clearing that up.
I do this with a mix of poblanos and green wax, but I'm sure it'll work well with hatch if the descriptions ITT are anything to go by.
I roast, sweat, wash, deseed/destem and puree chillies. Thereafter, I saute some garlic and onion, add a cumin-encrusted pork shoulder, sear on all sides then, finally, add the puree along with some pork stock and let it braise until tender (for slicing as a pot roast with additional veg) or until falling off the bone (green pulled pork tacos). In either case, once the meat is at desired doneness, I remove it and allow the sauce to reduce. For the tacos, I deserve the pork with the sauce and some radish and wedged limes.
For the pot roast, once the meat is removed, I add some rather strange vegetables by pot roast standards: white Thai eggplants, turnips etc
turn the peppers into a puree?
is there such thing as using too many peppers? should i throw some tomatillos into the puree as well?
I don't use tomatillos and as for "too many," it depends on the heat you can handle/enjoy
reminder: this is not a data mining thread
-op
See
buying groceries like it's your first time
And yet he's made probably 50 of these threads and it's always like this. I used to think he was going to a food pantry, but sometimes he has stuff that was obviously purchased in a grocery store.
are anehiem peppers and hatch green chillies basically the same thing? i did not know tht.
suggestions on what to do with 15 hatch chillies? i also have a ton of garlic
seriously though, any other ideas for those hatch peppers?
Salsa
Stuff with serrano peppers, corn, refried beans, and chicken
what if i stuff with goat cheese and pinto beans and leftover chicken?
then what? wrap in foil and throw in toaster oven for 25min at 375?
how do i get a good char on peppers while cooking the cold bullshit on the inside?
any effective way to stove top this?
You're gonna want to do it low and slow, wrapped in foil, until the filling is warm - then you take it and sear it
how will wet fillings affect the cooking of the pepper?
i threw pickled veggies and beans coated in brine inside. i suppose thats why rice would be nice inside.
They'll leak but that's mostly a messiness problem not a cooking one
wow, they came out really good!
Let me get groceries first, I'm waiting on a good day to do so. I work too late for it to be possible tomorrow but the day after is plausible.
Thoughts on 20201 TPF recommendations?
>0.02# cheese / wk
$900CAD
I've made those gnocchi before with a sage butter sauce that was good but the gnocchi were not really that great, what'd you think OP?
Remember to re-pot that fly trap. I think we're approaching the time of the year where they go through 'hibernation' for the winter and all the traps die off.
Gay
$1984
t. winston smith
pls rate
pic 1/4
1/13
0
2/4
3/4
2/20
4/4
0
Correction for
7/13.
Total score for all four pics: 15.96%
Abysmal.
Buy more fresh things and more ingredients. Buy fewer snacks and prepackaged foods.
ahdhdh
4/4
intuition said it was done 5min ago