She finds Chinese and Japanese food in Baton Rouge to be very poor quality. Upon being asked if - at this point - any restaurants in Baton Rouge are of acceptable quality, she states her preferred restaurants in the city are the ones with predominately white patrons.
She finds Chinese and Japanese food in Baton Rouge to be very poor quality. Upon being asked if - at this point - any restaurants in Baton Rouge are of acceptable quality, she states her preferred restaurants in the city are the ones with predominately white patrons.
Sounds like a Korean corndog. I had one of those in a Korean restaurant.
You know how they say that it was black soldiers that taught Koreans how to make fried chicken so they take credit for the famous Korean fried chicken? I guess the hot cheeto cheese corn dog monstrosity is kind of like that.
Where was this gentleman getting all the shit and piss? Was it all his? Was he on some kind of a special diet for best results, like do you get a better high when you eat a lot of fermented cabbage and lentils? I have questions!
I recently ate a mozzarella stick covered in flaming hot cheetos at a fair and was not impressed. It wasn't very spicy and the taste is not something I'd call superb. It was honestly just generic low tier junk food as with the other food at the fair. The fact a nigress dunked lobster into that stuff is just disgusting.
My personal preference for lobster, especially a lot of it for a large gathering, as in like 100 people or so, is really simple. Just boil in beer. Maybe some Old Bay or the kind of lobster boil they use in Louisiana, but mainly just beer and nearly any kind will do.
That and garlic butter to dip it in and you have all you need.
Yes, it is an often-repeated trope and it is mind boggling.
Apparently, they believe that Asians needed blacks to teach them to batter and fry meat. It's a classic case of them liking something and then determining that "they" must be responsible for its invention and collectively take credit.
Yes, it is an often-repeated trope and it is mind boggling.
Apparently, they believe that Asians needed blacks to teach them to batter and fry meat. It's a classic case of them liking something and then determining that "they" must be responsible for its invention and collectively take credit.
They truly are deeply insecure people. My heart goes out to the 95th percentile and up blacks, the ones with 95+ IQs.
If I woke up black tommorrow with my intellect intact, then I'd use DIE policies and the fact I'm smarter than 99.99% of my fellow negroes to get into a position where I could enact policies, at local level at first, that would effectively amount to an eugenics program.
Y'know, apply catch & release to fent dealers — by local I mean say a mayor of some 90% black shithole — and anything else that would indirectly result in as many average and worse niggers dying en masse. Thankfully progressive brainrot, the core of every policy enabling Man's worst qualities, would also act as an impenetrable shield against any accusations, let alone consequences. Well, as long as I don't get caught on tape revealing my power level, but even then I'd probably get off scot-free.
Hell, if a whole bunch of us kiwis all ended up tainted by the same curse, we could raise black IQ by at least 10 points by thr end of this decade.
i think the thought experiment of asking racists what it'd be like if they woke up black tomorrow, if they'd suddenly stop being racist or if they'd maintain their beliefs, is an interesting one
because it would only stump the stupid racist who's truly racist for completely superficial reasons, the image of a guy who truly hates others purely for the color of their skin and nothing else
but with most racists who are racist for reasons more concrete, because they believe in bigger racial differences like intellect or merit, wouldn't it simply validate them?
"see, my skin is black, yet i'm still internally myself, a white man, with all the intelligence and good character of a white man. truly our differences are *not* merely skin deep"
Colemans is maybe more intense then Frenches/Heinz yellow mustard but not that much more intense. I suspect the negro doesn't eat a lot of mustard.
As an Amerimutt lately when I want a mustard for the purposes of something mustard-forward I've been using Alstertor, which is a German mustard that comes in a cute little juice glass. Probably most like a dijon as far as flavor goes. I can get it in the Eurofag section of local grocery store but places like World Market should have it too
The first thing to know about English mustard is that it's actually the name of the powder used to make it. English mustard powder is ground super fine and sieved to remove the hulls, so you end up with a very fine, floury powder that can be used as both a flavouring and a thickener, or mixed with batter for frying, or as part of a dough. Mustard dumplings are kino. When it's prepared as a condiment, the powder is mixed with water and vinegar, and a little sugar and turmeric (for the yellow), with strength and flavour being determined mostly by the ratio of the powder and what sort of mustard seeds were used for it. The best jar mustards, in my experience, because it's a personal thing, are Tracklements or Stokes, which are both stronger than Colmans, but with a much rounder flavour. That said, you can't go wrong with some of the store brand English mustards. Asda's home brand is pretty good. Avoid Tesco's "finest"; it's like eating yellow vomit.
You generally want to look for a mustard with the fewest ingredients and a reasonable amount of mustard powder, which is where Colman's fails; it has flour in it, and stabilisers, and only about 20% mustard powder. The good English mustards have between 30% and 40% mustard powder, a named vinegar (apple cider, white wine, etc), some sugar and salt, and maybe something like lemon juice to give a little extra zing. The ideal mustard is one where you buy the powder and mix your own. Ironically, Colman's mustard powder is great for this, because it's a pretty potent and well-balanced mustard powder with no adulterations.
I don't know where the guy in the video is from but isn't South Carolina style BBQ known for its heavy use of mustard in its bastes and sauces? It's where the term "Carolina Style" came from for the sauces and stuff you can buy at the store. Given the demographics of the Carolinas you'd think he'd have more exposure to the condiment.
"see, my skin is black, yet i'm still internally myself, a white man, with all the intelligence and good character of a white man. truly our differences are *not* merely skin deep"
Black guy tries English mustard for the first time. He even makes a "y'all seezund your mustard" joke.
Skip to 2:00 to see his reaction. View attachment 6513818
I watched the latest episode of Hells Kitchen last thursday.
This was a filler episode setting up a big blowup next week. I also missed the previous episode, which I regret because a black woman was eliminated. I wonder what she cooked.
It's been asked in this thread many times, are there any famous or successful black chefs? That, I don't know. But what is interesting to see is how these downtrodden people of color (mostly blacks and Puerto Ricans) actually cook, and how they think about food.
I'm including Puerto Ricans in this post, because I feel like blacks are to Puerto Ricans what Anatolian Turks are to Bosnians. These cultures greatly overlap, especially on the north of the East Coast, where many of these contestants seem to be from.
When left to their own devices and not tard-wrangled by a pre-conceived menu, the dishes they come up with are incredibly stupid, uninspired, and downright odd. Worse yet is that they present these dishes with a veneer of creativity, but it's never actually that creative because the idea behind it is so dumb.
For example:
• Pho-poached oysters (fresh oysters cooked in the shell by pouring boiling hot chicken both on it).
• Squid stuffed with chrorizo (a drippy Mexican pork sausage that reminds me of diarrhea, not a nice or appealing food).
Stuffing squid with sausage isn't the stupidest thing ever, but why chrorizo? It just points back to what we already know: for these people, their grandma's cooking was the peak of human culinary understanding, and the trash influence cannot be stripped from their psyche.
Then, oysters "poached in pho." This is a dumb approach to food. Why even explain it like this?
Pho is a Vietnamese dish consisting of a bowl of spiced chicken broth (with herbs later removed that are used too to enhance the flavor), lots of noodles, and then slices of meat as well. "Pho" refers to a dish encompassing all of these elements, including meat and noodles. It's weird to say you poured the whole dish into a tiny oyster shell when it was just broth.
Not only that, but these are fresh oysters on ice. The best was to prepare them is almost no preparation at all, to eat them raw. It just goes to show how these people are grossed out by so many normal ingredients, they think their way into ruining the ingredients. That's why they wash chicken, cook fresh oyters, and so many other things to get what they're making that much further away from perfection.
It's interesting to observe how, even on a fine dining cooking competition show, they just can't hide this.
Speaking of being unable to hide their nature.
The "bonus jew" I mentioned in a previous post continued to be a stereotype. Remember how he refused to work, wouldn't carry boxes off of the truck, and instead pretended to coordinate the operation? "You, take this box. You, take that box." People were really mad at him for doing this. Well, in this episode, they had an identical situation in which they needed to carry lots of seafood on ice off of a truck. The bonus jew couldn't get away with his tactic again, so he was forced to work.
This gave him such a narc injury, that said narc injury actually injured his body somehow, doing something to a nerve in his leg, potentially connected to his back. This was all self-diagnosed by him on site, hours later. He actually told Chef Ramsey, in front of everyone, that carrying the boxes did a specific thing to a nerve he has (I can't remember how he worded it but it sounded made up), and because of that he has to leave his team and the show.
A non-jew injured his back during the same task. He iced himself for hours, saw it was getting worse, and checked in to the hospital. Gordon was explaining that this man unfortunately had to leave the show, but they'll check on him after dinner and send him their best wishes.
It was then, in that moment, that the jew, who was fully dressed and ready to go for dinner service, spoke up and announced that he is actually hurt much worse. It kind of rang as an untrue, "You know what?! Me too! You guys made me carry stuff!"
Gordon actually had to pry further to ask if he was leaving the show. Only then did the bonus jew say yes, which I think he did only because he would look like a liar otherwise and he knew that even if he didn't oversell the injury, asking for a night off or whatever would not help him.
Gordon said health is the top priority. I thought that was nice, but couldn't imagine that level of warmth from a black person.
Anyway, the person who I said was a black enby, due to her buzzcutt and unbridled fatness, it turns out she's actually a full on pooner. She's on the men's team (the show is red team vs blue team, men vs women). I find this to be very offensive because I prefer to have all the black women on one team. That way, when the meltdowns happen, they can turn into nuclear level racewar blowups.
In the preview for next week's episode, the pooner is screaming, crying, and generally freaking out on people. I look forward to seeing why.
I know that cooked oysters can be good, but in my mind the only reason to cook an oyster is to avoid it spoiling, to make it last longer. A raw oyster beats a cooked oytser when they're both fresh.
![LinkinParkxNaruto[AMV]](http://uploads.kiwifarms.st/data/avatars/l/61/61177.jpg?1699571951){kind=avatar}
